/My Destiny

My Destiny

After a pork fueled meal at Ssam Bar in the East Village and brainstorming session hours later with an old friend from Yale, I have realized my calling. I was put on this earth to celebrate pork in all its forms: bacon, guanciale, shoulder, head cheese, lonza, prosciutto, whatever. I intend to write a book about Italy’s pork traditions with a particular interest in those that are threatened or are in decline. Look for it at your local bookstore in 20??!

2016-01-09T13:32:26+00:00 January 31st, 2009|Categories: Food & Wine, Pork|8 Comments

8 Comments

  1. Petulia January 31, 2009 at 12:38 pm - Reply

    Hey- I think it is a brilliant idea. Mamafuko is a fab place, love it. Now you have to read this: The Whole Beast: Nose to Tail Eating by Fergus Henderson

  2. Katie January 31, 2009 at 6:24 pm - Reply

    Read it. I love Fergus!

  3. Rob February 1, 2009 at 11:49 am - Reply

    Your destiny is to be a dead piglet with a sprig of rosemary in your eye?

  4. Katie February 1, 2009 at 6:46 pm - Reply

    Yes, a dead piglet with a sprig of rosemary in my eye and a dead tongue licking a slab of meat.

  5. Petulia February 1, 2009 at 9:30 pm - Reply

    perfect! I could not wish for a better future

  6. Katie February 1, 2009 at 9:56 pm - Reply

    I wish to be wrapped in a lattice of bacon, as well.

    http://www.nytimes.com/2009/01/28/dining/28bacon.html

  7. Food Photo of the Day: Bouchot Mussels by Katie Parla February 15, 2009 at 1:14 pm - Reply

    […] to trek down from the Upper West Side to indulge my full blown obsession with David Chang and pork. As usual, the steamed pork buns were incredible, but the true standout dish was the bouchot […]

  8. Bouchot Mussels at Momofuku April 26, 2009 at 11:41 am - Reply

    […] to trek down from the Upper West Side to indulge my full blown obsession with David Chang and pork. As usual, the steamed pork buns were incredible, but the true standout dish was the bouchot […]

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