I participated in cochon heritage fire. I lived the event because it was more communal and wasn't a competition. There was a lot of camaraderie and I learned a ton. That alone with chefs can spread the gospel, but to bring in a hungry crowd of people, and to show them what can be done with the whole beast, well, that becomes a mass baptism.

I love Cochon 555. Wish I was part of the event. Talked to them about getting in for next year though. I think what they are doing is great. Heritage breeds are great but they have a place just as crosses do. Every pig was a cross at some point so having this ideal that heritage breeds are better is bizzare to me. Crawford farm in New Glarus Wisconsin has some of my favorite hogs. They are a mix of 7 breeds, they won't tell me which ones. They are called Crawford sweets. Maybe in 200 years they will be a heritage breed. For now though I love them even though they are crosses.

Seeing as I am hosting the Chicago Cochon 555 for 2012, I think its a fantastic event! But seriously, events like Cochon have brought the American diner back to the reality of not only where their food comes from but back to the honesty of utilizing the entire animal. Most of us had been raised on the choicest, easiest to prepare and perceived, palatable, cuts, of every animal in this country. Thankfully chefs, farmers and visionaries like Brady Lowe and the like, have broken us of this mentality. Selecting only certain cuts and muscles is not only irresponsible, but it has deprived many Americans of the truely great treats every animal has to offer. Who would of thought 10-15 years ago that hordes of 20 something girls would be clamoring for a bowl of crispy pig's ears, pasta tossed in lamb necks or spicy tripe?