This is the story of a project that took a group of chef instructors and aspiring chefs and restaurateurs from the kitchen to the farms raising their ingredients, asking everyone to take a closer look at where the food they served actually came from. This is the Oregon Culinary Institute’s Heritage Pig Project, as documented by Actual Industries.

Inspired by OCI’s story, Actual invited a handful of the Portland food community’s pioneering voices to discuss their food philosophies, taste predictions, and conclusions on the comparison of pen- versus pasture-raised heritage Red Wattle pigs.

This is the finale in a four part series, featuring the students that prepared and served the two dinners, Alex Ganum of Upright Brewing, John House of Chehalem Winery, Camas Davis of the Portland Meat Collective, Mona Johnson of Portland Farmers Market, Katherine Deumling of Slow Food, Chefs Caprial and John Pence, Eli Cairo of Olympic Provisions, Vitaly Paley of Paley’s Place, and Adam and Jackie Sappington of Country Cat. |

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