It's Sky Full of Bacon, the Chicago-based high-definition video podcast about interesting people and great-looking food.
We're so used to eating anonymous squares of meat that it's shocking to encounter a piece of meat with a face. Yet traditional cultures have always used every part of the animal, and there are sound environmental and moral reasons for doing so... not to mention the culinary ones for not letting some of the most delicious meat go uneaten. In this Sky Full of Bacon, I follow the progress of an organically-raised pig's head acquired by locavore blogger Rob Gardner, from the farmer to a restaurant, Mado, where chefs Rob and Allison Levitt turn it into testa, Italian head cheese, and make a strong case for restaurants taking on the responsibility of using the whole animal. (19:19) More info at skyfullofbacon.com/blog
