Pig Tales: Best-Selling Author and Vermonter Reveals Why and How Pork Can Be the Very Best – or Worst – Meat You Can Eat!
The Community Senior Center is delighted to host New York Times best-selling author Barry Estabrook for an online presentation revealing both the dark side of the pork industry, and an encouraging portrait of the responsible, respectful eco-friendly farming approaches that benefit producers, consumers and top chefs in America.
[The internet link to Barry Estabrook’s presentation on March 3 is below. Those new to joining online events can also request phone support from a Community Senior Center volunteer coach.]
Based on his book Pig Tales: An Omnivore’s Quest for Sustainable Meat, his presentation draws on his personal experiences raising pigs and his sharp instincts as an investigative reporter covering the gamut of our relationship with these intelligent animals.
Barry dug into a vast and diverse field of subjects to develop his book. His account includes nocturnal feral pig hunts in Texas. He also covers his visits to farmers who raise animals in vast confinement barns for Smithfield and Tyson, two of the country’s biggest pork producers. And he describes the threat of infectious disease and the possible contamination of our food supply.
The light that shines through all of this is Barry’s abiding love for these remarkable creatures. He points out that pigs are social, self-aware, and playful, and smart enough to master the typical commands of “sit, stay, come” twice as fast as your average pooch. With the cognitive abilities of at least three-year-olds, they can even learn to operate a modified computer. Unfortunately for the pigs, they’re also delicious to eat.
A former contributing editor at the late Gourmet magazine, Barry Estabrook has written for the New York Times, the Washington Post, The Atlantic, Reader’s Digest, and as he says, “pretty much anyone else who will take my stuff.”
Estabrook moved from Canada to Vermont in 1988 as editor-in-chief of Eating Well magazine and then served as contributing editor for Gourmet from 2000 to 2009. His work has appeared in The Atlantic, Saveur, Eating Well, Modern Farmer and the New York Times. Since 2002, Estabrook and his partner, the cookbook editor Rux Martin, have lived in Vergennes. When the two writers find themselves at home, they gravitate to their kitchen where they enjoy cooking meals centered on garden veggies, eggs from their hens and local meats.
TO JOIN THE PRESENTATION:
When: Wednesday March 3, 2021 at 1:30 PM
Internet link: meet.google.com/vgq-gnfv-twz
To join by phone only: 1 470-625-2126. When requested, enter PIN: 633 983 406#
For information or assistance connecting: Contact Jane Vossler at email@example.com