Bojangles! they closed the one close to my work and although I miss it, it is probably for the best. Everything in moderation except surfing. Growing up everything we ate had bacon, ham hock, sausage, fat back ect. in it. Takes some effort for me to give that up.
im in the process of securing 6 hectares in a mountainous region backed by a national wildlife preserve with a river running through it and an abundance of tropical fruit trees, with plenty of room to farm in another country. the ocean is an 8 hour drive, but the coastline of unsaid country is littered with warm world class surf. id say where but I don't really believe in giving personal info on an internet forum. lol and no im not lying fock this rat race
to the willfully ignorant. whats your answer to this question? https://www.youtube.com/watch?v=jqJI1Y-EpgY
its not in complete isolation. its in a rural area with small old fashioned communities that believe in the preservation of the natural habitat and ecosystem with like minded locals and expats. the climate never gets extremely hot or cold. and if the surf is good, or im itchin for salt water a multi day getaway to the coast is a very easy option. thanks for the good luck Ricky.
before the internet most people were nescient to the outcome of their actions. the YouTube video was posted to hopefully touch some people and is not a source of official information, but the truth of the majority's actions. coming to Netflix soon. http://www.cowspiracy.com/
Wow. The irony. Home made bacon FTW. I even get my belly from a local farmer. Heritage breeds feeding on only acorns and fruit makes for some delicious meats.
Best BBQ ever had was due to the breed of pig and how it was fed (and of course slow cooked) You back in the water Brew? Hope foot is all healed up.
It is pretty well known amongst charcutiers that the way the animal is fed greatly affects the flavor of the meat. The acorn and fruit fed pigs really do taste slightly nutty. My buddy is a local chef, so I am lucky enough to be able to use him to source decently priced local pork. Been back surfing for a couple weeks. Foot wound closed after 5 weeks. I was really loving the welcome back surf last week. This week kinda sucks though.
That is awesome. I have bought some Ossabaw from the local farmers market. Good stuff. This is another friend of mine: http://gardenandgun.com/article/revival-breeds-of-the-past He used to bring meat down to Charleston all the time, and I would get to place orders. Now he just raises the animals, and sells to butchers for distribution.
Brew, maybe you could take one for the team and bring us some more surf. JK. Least amount of waves over a summer I can remember. I wanted to grill out this past weekend but the weather didn't want to cooperate.
Was fortunate to travel Spain last summer, and the only thing as good as the surf was the food culture there... particularly the Jamon culture. I must have eaten $1K in Iberian ham if I bought it in the states. I was everywhere, and it was amazing. The black Iberian pigs are actually free-ranged in oak forests for most of their lives, and eat nothing but natural grasses and acorns. Happy pigs make excellent cured ham.
