Chief Andrew Fairlie bones a pig’s head. To my my vegetarian friends, please don’t open if you don’t like what you’ll see, but this story and photo about how we eat what caught my eye at the Guardian. “Fairlie cooked us his glorious “pig bits” signature dish. It is a celebration of the far ends of the animal…On the plate you get a series of intriguing riffs – roulade of head, confited and smoked pork belly, crispy pig’s tail, creamy boudin noir – served with crispy bacon, jus, tarragon mustard and caramelised apple. “We’re using every bit of the pig except the bones.” I’m caught between the considered care with which the chefs approach food and the casual cruelty and complete domination in the relation to animal life.