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My physiotherapist has a funny habit of pointing to bits of my back and going, "Right, I'd like you to think about flexing this part right here under your left sirloin." Funnily enough, this turns out to be a pretty good way to align my conscious will with my prioperception.
(Love this. Penfold, can you drop me an email please? I'd love to talk further with you about the possibilities for the design, but you didn't put your email in the submission.)
A new slideshow on Treehugger takes you inside a hipster/foodie hog butchery workshop, via photos of dead pig parts that are not nearly as front-page friendly as the one posted above. The goal: Understanding where the meat you buy comes from and what the process of turning animal into meat looks like—at least, in the traditional one-guy-with-a-knife sense. It's an interesting bit of DIY food production + often-ignored reality, and I'm reminded of some favorite scenes from Little House in the Big Woods (head cheese! bladder balloon!).
The story also contains a link to a fascinating side article on 5 Things To Do With Leftover Bacon Fat—which involves both bourbon, and cookies. How could it be wrong?