HOGS FOR THE CAUSE

This past weekend, over 80 teams of chefs, backyard BBQ-ers, and general pork enthusiasts gathered at City Park to take part in Hogs for the Cause. The event drew in nearly 15,000 people and raised over $250,000 for the treatment of pediatric brain cancer. More information on the event and the charity can be found here.

Pictured Above:

Top: The sign marking the entrance to the event. 

Center Left & Right: On Friday night, $5 got you in the gate while the teams started their smokers and put the finishing touches on their booths. These hog heads (left) were proudly displayed at Whole Hog Cafe’s booth (right).

Bottom Left: “Try the pig tail curry! It’ll change your life!” Ok, sure, it was good, but the only life changing event was that I can now say I’ve eaten pig tails. Chewy skin, a thick layer of fat, and a few morsels of stringy, flavorful meat stretched around a knuckle of bone - not my new favorite cut of meat, but worth trying if the opportunity presents itself. 

Bottom Middle: In addition to the food, the event’s two stages hosted performances by Rebirth Brass Band, Robert Randolph and the Family Band, The Revivalists, and others. Beer was provided by NOLA Brewing, and a number of vendors sold non-pork centric foods.

Bottom Right: In honor of the still defunct Hubigs, one team sold sweetly glazed fried pies stuffed with a mixture of smoked pork and apples. 

Scenes from the Menorcan Heritage Festival in St. Augustine, Florida.

Top: Sausage Pilau. If it looks like jambalaya to you, well, that’s because it’s pretty damn close. The biggest difference is the distinct flavoring from the Datil pepper, which is exclusive to the St. Augustine area and is the key ingredient to many Menorcan dishes.

Middle Left: Mike Usina demonstrates the many steps that go into making making a mullet net. From the lead weights that line the bottom to the cow’s horn at the top, his nets are entirely made by hand.

Middle Right: Members of the original Menorcan families pinned photos of family members to a small mullet net displayed in the center of the courtyard of the Llambias House. 

Bottom: A piece of cow horn tops one of Mike Usina’s handmade nets. This particular net, which took over 80-hours to make, is being raffled off, with the proceeds going to support the Menorcan Cultural Society.

Sausage Pilau 2col Mike Usina demonstrates the steps involved in his hand-made mullet nets. At the center of the courtyard, members of the original Menorcan families pinned photos of loved ones to a small mullet net. One of Mike Usina's hand made mullet nets, which took over 80-hours of work, was auctioned off with proceeds going to the Menorcan Cultural Society. 2col

Hey Garden & Gun (or Bon Appetit, Lucky Peach, Imbibe, Kinfolk, etc.),

These days, it must be damn near impossible finding people with mid-range digital cameras, a taste for fine food & strong drinks, a reverence for community & culture, and a thirst for travel & adventure. It’s a wonder you’re able to fill your pages in spite of the dearth of content producers modern society has yielded.

It is in this regard that I offer you my services. Though strenuous, I would make the sacrifice of exploring culturally rich locations, immersing myself in up-and-coming food scenes, and sampling regional cuisines & delicacies, all with camera in tow. When you inevitably decide to accept my offer, you can contact me here.

You’re welcome,

Zack

Oysters at The Walrus and the Carpenter in Ballard, WA. 2col Bartender's Handshake at The Belmont in Charleston, SC. 2col 2col The Mustache Ride at the Walrus and the Carpenter in Ballard, WA. 2col 2col