My fascination with butchery began decades ago with the humble chicken, though the exact details of the experience are lost to the mists ...

Two years ago I met a pig named Roger. This is the last in a series of three videos that was filmed at that time. Here are the initial par...

Two years ago I met a pig named Roger. This is the second in a series of three videos that was filmed at that time. Here are the initial...

Two years ago I met a pig named Roger. This is the first in a series of three videos that was filmed at that time. Here are the initial pa...

It's no surprise I would find a package of spare ribs in the freezer that'd been packed in there over a year ago, the very last r...

The e-mail's subject line was enough to grab my attention: "Oink oink." Turns out my friend Matt Berson, winemaker under ...

The very first post in this series started with a question: Can I eat an animal I've played tag with? At first it was merely an int...

I arrived at Portland's Culinary Workshop (PCW), where I would be butchering my half of Roger, about thirty minutes before Clare wa...

"You're cruisin' for a bruisin'," were his exact words. I'd been interviewing Portland bartender Dave Shenaut f...

I got a call from Clare the other day saying that Don and Roger were growing much faster than she expected and would reach their ideal sl...

  Can I eat an animal I've played tag with? It's a question I've been struggling with since committing to buy half a pig f...