"Appert’s gets the fibulas from a plant in Sioux City, Iowa, that separates them from the rest of the shank and cuts some of them into two-ounce portions, using a saw developed by Mr. File. Appert’s workers tumble 2,000-pound batches in a paddle mixer that helps force a marinade of water, salt and 'natural pork flavorings' into the meat." —Articles about the production processes behind our proud nation's suicidal dietary habits are always fascinating and disgusting. And oftentimes, also, confusingly appetizing. Barbecued "pig wings" sound delicious to me. (Especially the kind with blue cheese in Chicago. Yum! Wait, no, yuck! No, yum!) But the most confounding thing about [...]
"Being a young person living in the East Village… a vegetarian was the punk-rock thing to be. Now, eating heritage pork is the punk-rock thing to be."
One of McDonald’s most divisive products, the McRib, made its return last week. For three decades, the sandwich has come in and out of existence, popping up in certain regional markets for short promotions, then retreating underground to its porky lair—only to be revived once again for reasons never made entirely clear. Each time it rolls out nationwide, people must again consider this strange and elusive product, whose unique form sets it deep in the Uncanny Valley—and exactly why its existence is so fleeting.
The McRib was introduced in 1982—1981 according to some sources—and was created by McDonald’s former executive chef Rene Arend, the same man who invented the Chicken [...]