Alas, Salon.com’s “Pork Week” series is coming to an end. Their last article, “A Wonderful, Magical Animal,” is now available. In it, chefs Tom Colicchio, David Chang, and others discuss “the virtues of the hog, the importance of ethical farming, and why true pork lovers are not ignorant pigs about their meat.”

I can’t help but post the first paragraph of this article, from writer Sarah Hepola, here:

“The chefs and pork experts I interviewed for this story have strong feelings about pigs. They have deeply held convictions about breeds and ethical farming. They believe big pork factories are evil and that, if we care about our meat, then we should care enough to find out where it comes from. And, of course, they are happy to hold forth on the deliciousness of pork itself, from that sumptuous, buttery belly to the bladders and the bones (yes, you can use them, too).”

I too have deeply held convictions about ethical farming and believe that big pork factories are evil. I also care enough to find out where my pork comes from and I do (see my “90/10 Rule” posts here and here at Adventures in Eating Locally). There are many places to get local pork from here in St. Louis, and I urge you to give it a try.

Oh, and yes, every week will still be pork week to me.