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January 12, 2011

The whole pig and the whole cow

I enjoyed very much reading Laura Vozzella's story in today's Taste section about the challenges chefs face when they commit to buying a whole animal -- "Once the primal cuts are gone," the story wonders, "what do they do with the other 100 pounds of pig?"

Explaining what they do with their whole pigs and cows -- chefs Patrick Morrow of Bluegrass and Winston Blick of Clementine.

Posted by Richard Gorelick at 12:01 PM | | Comments (4)
        

Comments

juts finished it myself, and really enjoyed it. great, non-standard foodie journalism there.

Laura's stuff is always a good read. I used to enjoy mathhubby's pics too.

Good stuff, read before the NY Times Wednesday dining section!Always found whole pig aspect intriguing. Gotta dig a pit once the ground thaws.

Great article, my wife and I enjoyed it. There are so many skills our grandparents had that we simply can't imagine today.

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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