So... I'm sitting here at yet another chef conference. As I look to my left, I see a dead hog hanging by it's feet at the end of the room. It has been gutted (ew!) and is ready to be slaughtered. I now understand what a cleaver is really for and I'm disturbed. It's a fairly violent process - definitely nothing I care to witness from such a close distance again. Is it time to go home yet?
By the way, for those of you who prefer a picture with every post, be thankful that I don't have a camera with me.