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

Samuel and his beautiful wife!

 

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. Read more »

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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