Pointers Pointers

Over at Saute Wednesday, the Oxford American is out with its first ever Southern Food Issue! Best of all, Bruce Cole features an excerpt by Pete Wells all about pork, pigs and the people that raise them. If you've ever wanted to hear about New Yorkers willing run down Amish buggies to get to bacon, you've got it. It's a nice piece, really, but I'm so over the New-Yorker-finds-out-how-food-is-really-made angle. Yes, many of us in the US were well aware of how pigs are raised, kept, and slaughtered. Is it pretty? No. But neither is the garment district.