Writing in Slate, with reference to Deborah Valenze's Milk: A Local and Global History, Benjamin Phelan discusses the milks of various mammals, wild and domestic, and describes their culinary peculiarities. It turns out that pig's milk, in particular, is both delicious and awfully hard to procure:
And pig’s milk, alas, is also not quite ready for the American palate. With a little effort, I tracked down the chef I heard about at Whole Foods, the one who's trying to make pig's cheese. It's Edward Lee of Louisville's 610 Magnolia and Top Chef. “Anyone who farms pigs would say that pigs' milk would make an incredible cheese,” he says. “The problem is that it's nearly impossible to milk pigs. When sows are lactating, they get very aggressive. They're not docile like cows. They're smart, skittish, suspicious, and paranoid. They do not like you to get up in their business.”
Lee managed to accumulate a few jars' worth of pigs' milk, from which he made half a cup of pig ricotta that he says was delicious. Getting even such a small amount of milk required jackal-like derring-do: Lee crept up on the sows while they were sleeping, frantically pinched at their tiny nipples, then ran away when they woke up and started to freak out.
If only there were an industry that made pig-milking machines.
“What we've discovered,” says Lee, “uh, what we've concluded, you know, is basically that the machine that would fit a pig's teat is a human breast pump. It fits perfectly.”
Psych scholars from San Diego State and U Georgia used Google Books to systematically explore the growth of swear-words in published American literature: they conclude that books are getting swearier and that this is a bellwether for a growth in the value of individualism: “Due to the greater valuation of the rights of the individual […]
Back in 2011, The New York Review of Books inducted Daniel Pinkwater’s classic Lizard Music into its canon with a handsome little hardcover edition; today they follow that up with a stylish, jazzy paperback, priced to move at $10.
After years of buzz, the USC Game Innovation Lab finally released Walden: The Game earlier this month, allowing players to immerse themselves in a six-hour experience in which they play Henry David Thoreau on his gripping quest for solitude and mental clarity.
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