NPR's T. Susan Chang hunts…

NPR's T. Susan Chang hunts morels and other wild mushrooms. Ever since I took a biology class in college (called "Plants and Humanity") I've been afraid to hunt for wild mushrooms. Our professor warned us about the death cap mushroom and told us some story about a professional mushroom hunter who was lost in the woods with a group and they stumbled upon some mushrooms. Very hungry and lacking food, he decided he would try one — being the expert and all — before subjecting the group to the mystery fungus. He ate it and it was poisonous and he died. At least, that's the story the professor told. Maybe he was just trying to scare us away from eating mushrooms in the woods. If so, it worked on me.

GQ heads to Chicago and…

GQ heads to Chicago and discovers a new direction for American food. The article talks about Moto (with the chef who cooks with a laser), Avenues (not familiar with this one) and Alinea (chef Grant Achatz worked for Thomas Keller). The New Yorker in me is a little irritated that NY is not driving a new direction for American food. Plus it would be easier for me to eat. [via chez pim]

Following the life of a pig

Life of a Pig: from the birth of five piglets to a celebratory dinner of pork. A Seattle chef spends eight weeks documenting her time on a farm and following the life of the pigs she will eventually serve in her restaurant.

Life of a Pig reminds us to be grateful for what we have and to recognize the value in supporting our local farms and farmers. It is not about change, but creating awareness.

As a chef, I have mindlessly chopped, sliced, baked, roasted, grilled, braised hundreds …gulp…thousands of pounds of meat, fish, produce without a second thought. Just after weeks of my participation in Life of a Pig I look at my cooler filled with food, differently

A really great look at pigs and what goes on at a farm, accompanied by great photos as well. I really enjoyed reading this.