Affinity For Swine: It’s A Matter Of The Heart

As today is National Pig Day, I think it's appropriate to share this interview with a chef who truly appreciates the pig. I split this interview into two posts because of its length.  Make sure to come back tomorrow to read the second part! “The chef really likes pork, doesn’t he?”  This remark comes from … Continue reading Affinity For Swine: It’s A Matter Of The Heart