sustainable agriculture and barbecue

Bitter Greens Journal on sustainable agriculture and barbecue.[thanks, rcb!] The July 2005 issue of Gourmet includes a profile of Ed Mitchell, famed NC pitmaster, who is "now working with small-scale African-American pork farmers in his area to identify a pork breed and develop a raising protocol that can produce pork worthy of the smoking pit." Unfortunately, Mitchell's restaurant closed earlier this year as he faces multiple felony and misdemeanor tax charges.