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The Pig Trend in Pop Culture #9: eating the "nasty" bits http://amzn.to/11eiMS6

"And then there's Warm Pig's Head," writes Anthony Bourdain in his introduction to "The Whole Beast: Nose to Tail Eating" by fellow chef Fergus Henderson, which is "so Goddamn amazing that it borders on religious epiphany." Bourdain's salty language, while a little spicy for some palates, does indeed capture the first time you bite into some of the more offbeat parts when they're delectably prepared. After the eyes-squeezed-shut, mouthwatering amazingness finishes flooding your mouth & brain with the richness of marrow or tanginess of slow-cooked beef heart, you then get this sense of faint recognition, as if you've just dredged up a really long buried memory. (Not to mention nutrition: some time you should compare 100g of the "superfood" kale - which I happen to love - with 100g of liver and be amazed at how the liver provides more than 100% of the RDA of a surprising number of vital nutrients many of us are short on these days. And the kale? Hardly.) Henderson's book influenced many, many chefs - like the ones behind this hog roast at Brooklyn's Get Fresh restaurant. And when something resonates strongly for creative culinary types, as well as the customers they serve - Bam! You know you've got a trend on your hands. Happily, one quite delicious in this case.

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