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Posted at 11:47 AM ET, 12/30/2010

Lunch Room Chatter: The spir(it)ed pig movement

By Tim Carman

The latest in food news, ideas and philosophy, just in time for your lunch break.

  • Eat with goats or among cowboys brandishing pistols. (Forbes)

  • The new "It" pig has "Hungarian spirit" -- and the kind of fat content that Americans love to pretend to hate. (New York Times)

  • Create your own good luck. (Bon Appetit)

  • A sports bar that metrosexuals could love: "The overall aesthetic at Redline underscores this very dilemma. There’s a tentative balancing act between the macho and the frou-frou. You’ve got scrolling stats and Las Vegas betting odds displayed in multi-color glory on the digital big boards throughout the bar and dining room. But there’s not a whiff of skunked beer, stray urine, or body odor, anywhere. Maybe that’s due to the mango-mandarin air fresheners in the men’s room." (WCP)

  • Boxed wine may not be so square. (Atlantic Food)

  • Anonymity ain't all that: "Anonymity in a restaurant critic is not a state of grace, and will never win out over hard work and an intimate knowledge of cuisine, but it is probably superior to celebrity, and to that end should be encouraged." (LA Weekly)

  • Komi under the stars? Does the vagrant get the third mezze course? (Prince of Petworth)

By Tim Carman  | December 30, 2010; 11:47 AM ET
Categories:  Chefs, Media  | Tags:  Lunch Room Chatter, Tim Carman  
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Next: Cocktails that complete me: Old Pal and Algonquin

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