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Priscilla Pink Pig Ride @ Macy’s
Monkey Riding a Pig
Vietnamese Pork Chops
My Constant Moral Struggle (Involving Pigs, Bacon and Pork)
My First Post (I am a Pig Lover)
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My Pig Me Up Fundraiser at Art-B-Que!
Written by Lillian Tram on May 10th, 2013We just bought 60lbs of pork to make Pulled Pork BBQ. Come out to support a good cause at Art-B-Que. My Pig Me Up is holding a charity fundraiser to bring a mobile petting zoo to Egleston Children’ts Hospital in June. Find My Pig Me Up‘s booth near the stage to your left at Avondale Estate. See you there!!!
Check out the Art-B-Que event page on Facebook.
Piggy Spring Break!!!
Written by Lillian Tram on April 10th, 2013My Pig Me Up readers,
We’re on Piggy Spring Break but will be back in a few weeks on May 10th with fun piggie news, pork recipes, and pig comics! Stay tuned….
Because You Are…A Pig!
Written by Lillian Tram on March 10th, 2013
Because you are….a pig! Enjoy this weeks comic strip.
New York Is Cracking Down On Pet Pigs!
Written by Lillian Tram on March 8th, 2013
I don’t know if New York City needs the money, or if there’s really something going on here, but thankfully a state senator is working hard to overturn a law that is giving pet pig owners tickets and citations for their furry little creatures!
The Health Department in NYC has been cracking down on people with their pet pigs, and unfortunately it seems that the department and the government may not understand just what they have on their hands with these pet pigs. They’re not mean, they’re not aggressive, and they aren’t dirty – pet pigs are (usually, with good owners) well maintained, loved, cared for, healthy, and good-natured.
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A Disabled Pig Who Gets By With A Little Help!
Written by Lillian Tram on March 6th, 2013
Meet Chris P. Bacon, the coolest little disabled pig on the block. See, Mr. Bacon was born without the use of his hind legs, so he was given this genius little contraption to get him around and moving again, and get him going on his way with a little wheelchair cart to explore the world!
The pig’s previous owners had taken him to the veterinarian in Florida to put him down, since they just kind of assumed that there wouldn’t be anything they could do and there was no way to allow the pig to live a positive, healthy quality of life with only his two front legs.
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Cote de Porc Normand
Written by Cookin Bill on March 1st, 2013
Most people have heard of the region of Normandy in France. In history, it is well known for the D-Day invasion in World War II. However, many people do not realize that Normandy is rich in gastronomical history and has many wonderful food products from the region.
The former duchy of Normandy is administratively divided into two parts. Upper Normandy and Lower Normandy are the two regions. Upper Normandy is primarily an industrial area and is gastronomically tied to the sea because it faces the English Channel. Lower Normandy is inland and is primarily an agricultural area famous for its farms and orchards.
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Because Of What It is…..BACON!
Written by Samuel Reyes on February 27th, 2013
Come back for more pork related comic next week! Bacon time…….
How’s Your Hog Doing?
Written by Lillian Tram on February 23rd, 2013
I’m no biker, but bikes are badass. Or, I guess I should say, hogs are bad ass – since that’s what bikers, and specifically Harley Davidson riders, call their bikes. There’s an owner’s group out there now called the Harley Owner’s Group (get it? HOG?), but even before that, I wondered why Harleys were called hogs. So, I looked it up!
It turns out that down south back in the 1920s and for several decades, Harley Davidson teams of racers had mascots to cheer them along, and one (or maybe more?) of the successful teams had hog and pig mascots. They figured that the bikes and the hogs both had a workman-like, endearing quality to them, and they forever became linked. The racing teams called themselves the hogs as an homage to their hog mascot, and they considered themselves to be linked from it.
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Arista al Ramerino
Written by Cookin Bill on February 21st, 2013
Mmm…Roasted pork loin with rosemary sounds good doesn’t it? The Italians call it Arista al Ramerino. That sounds complicated and sexy, huh? Actually, this is a very simple recipe. All you need is a pork loin, some butcher’s twine, garlic, and rosemary. All of which you can pick up at the supermarket. Oh, and of course an oven.
Roasting poultry or meat dates back to pre-historic times, when cavemen discovered that by putting meat on a stick and holding it over a fire made it easier to eat and it tasted better. To roast any meat, you must cook it in dry heat, either over a live fire or in an oven.
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Guest Blogger Alert: Comic Artist!
Written by Lillian Tram on February 17th, 2013
Good news, everybody! We’ve got another guest blogger coming aboard, and actually, this one is a bit of a treat. That’s because he’s not really a guest blogger at all, but more of a GUEST COMIC ARTIST!
Oh yeah. That’s right. We totally went there.
His 3-panel black comic strip will be appearing (get this!) WEEKLY on the blog, and it is going to kick some serious booty!
His name is Samuel Reyes, and he’s a freelance artist who has been doing comic art like this for a while. He pretty much loves all things pork and pig-related, so you know that he is perfect for what we are trying to do here, and he has a deep, deep love of stir fry, bacon, and pork ramen. Ah… bacon….
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Happy Valentine’s Day Oinkers!
Written by Lillian Tram on February 14th, 2013
Happy Valentine’s Day My Pig Me Up readers. Hope you are enjoying this Pigtastic day with your special someone. Hogs and kisses!!!
Pig Out Because You’re Poor?
Written by Lillian Tram on February 12th, 2013
Ok, maybe not because you are poor, per se, but NPR has a fascinating new article up recently about how evolutionary biologists have determined that people are more likely to pig out – i.e., gain weight – over time during two major periods: recessions, and winter time.
It makes sense when you think about it (and you can read more about it here on NPR’s website), but basically, it all comes down to scarcity. When food and other resources are scarcer, or at the very least when they are perceived to be scarcer, they come up more likely that you will use them to ensure that you survive.
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Schnitzel . . . Gesundheit
Written by Cookin Bill on February 11th, 2013
When you hear the word schnitzel, you want to say gesundheit. Well at least I do! Actually schnitzel is an Austrian-German word to describe a thinly sliced cutlet of meat that has been breaded and then sautéed.
Breaded meat cutlets have been sautéed in oil and/or butter throughout the world. It is prevalent in every country in Europe, common in the Middle East, and even done in Africa. The side dishes vary, according to the country.
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Bracing For Antibiotic Resistance
Written by Lillian Tram on February 8th, 2013
Big news on the farm around the country is the issues with antibiotic usage – and now resistance to antibiotics by diseases – by pig farmers all around the country. While pig farmers have been feeding antibiotics to their pigs for years now, just in the last few years the United States and the FDA have come down with some pretty stringent guidelines on antibiotics in animals and for animal food.
Antibiotics, after all, make the pigs ward off disease when they are young and vulnerable, and allow farmers to see to it that they have a clean crop each year and a good set of pigs from which to choose. Plus, antibiotics help the older pigs grow faster on less feed, accounting for more profits and a better profit margin than what had been previously used decades before.
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What’s Up With Cochon 555 This Year?
Written by Lillian Tram on February 4th, 2013
If you’ve been living under a rock, or you’re not as big a fan of pigs as I am (ha!), you may not know about Cochon 555, a kind of new foodie rock & roll paradise that is dedicated to being a traveling circus of sorts. It prides itself on sustainability, and being a “locavore” event for people who love eating, spending, and shopping locally, as well as a cooking contest and a wine tasting event for those who just love food and drink.
Oh, yeah. And the pigs.
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The Best Bacon Bouquet You Can Make
Written by Lillian Tram on February 2nd, 2013
Valentine’s Day is right around the corner, believe it or not, but don’t worry, fellas! If you’ve got a girlfriend (and if she’s anything like me!), chances are she wants two things for the special day: a set of nice, beautiful roses, and something tasty to eat. Well… what if I told you that there was a way that you could give her both of those things at once? And no, I’m not talking about having her eat the roses, silly…
I’m of course talking about a BACON BOUQUET! That’s right – a bouquet of what looks like roses, but instead of being actual flowers and plants, well, it’s bacon! What’s not to love about that?
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It’s All Over For The Hogettes
Written by Lillian Tram on January 28th, 2013 
When it comes to famous mascots and amazing crowd support and fandom, few sports can match the intensity of the National Football League. After all, you had Barrel Man in Denver, the famous firefighter who rooted on the New York Jets loyally, and countless other supporters and fans across the country pushing their teams to victory week in, and week out.
But few fans really came up with as original and, ahem, as unforgettable work in their support as those of the Washington Redskins. I’m of course talking about The Hogettes, a group of middle-aged men who liked to dress up as women, in flowery, colorful dresses, with pig snouts on their noses. They loyally cheered at each and every Redskins home game, and even their fair share of road games over time on their way to being, well, unforgettable in the minds of most Redskins fans.
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Sweet and Spicy Thai Basil Pork Stir Fry
Written by Cookin Bill on January 25th, 2013
The other day, in the middle of a cold winter, I was wondering what would be comfort food from elsewhere in the world. Not your usual meat and potatoes from Europe, but something from, say, Asia. I specifically thought of something I usually like to make and treat myself that comes from Thailand. That was sweet and spicy Thai basil pork stir fry.
Stir frying meats and vegetables is a basic cooking technique from all over Asia, but the ingredients I use in this recipe are indigenous to Thailand. I love the way Thais use fish sauce, chili paste, curry, coconut milk, basil, cilantro, peanuts, and lime in so many of their dishes. The, what I call sweet heat, in their dishes tantalize the tongue and often clear your sinuses. And I love it.
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Make Room For The Most Recent Therapy…Pig?
Written by Lillian Tram on January 23rd, 2013
We know therapy dogs work in a variety of situations. You saw them in Newtown after the tragic shooting last month, helping victims and families cope and get through the emotional toil with a new furry, four-legged friend.
You see therapy dogs with soldiers, working to promote their mental and physical health as they get back from Afghanistan or Iraq, and work to improve their lives as they re-acclimate to civilian society.
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Spotted Pig Gate
Written by Lillian Tram on January 18th, 2013
Gordon Ramsay is at it again, and this time, he is feuding (again) with Mario Batali and his business partner April Bloomfield. Back in 2004, Batali and Bloomfield opened up a restaurant called the Spotted Pig in New York’s West Village, and ever since then it has been an extremely solid and high quality restaurant and New York eatery.
With stars in the Michelin guide, stars dining in the restaurant, and great food and dishes prepared by world-class chefs, it’s one of the more famous restaurants in New York, and certainly one that every other celebrity chef would know about.
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