Yesterday we left off on the subject of 16th-century swine, which just goes to show the relevance of history. So click on the book cover to your right, add to cart, and proceed immediately to checkout!
I feel compelled to say this, because the book tour I'm not blogging about is beginning to look like a CDC watch list . My next stop is Virginia, home of ham, and I'm also headed for Chicago, Hog Butcher for the World, St. Louis, famed for its brats and pork steak, and Buffalo, where I'm staying at the home of a sausage magnate.
Yes, I've heard: eating pork has nothing to do with the flu formerly known as swine. Tell that to the Egyptians, who know from plagues and yesterday started slaughtering their 300,000 pigs. Meanwhile, next door in Israel, where pork is made kosher by calling it "white steak," there's already been a swine-flu case.
So I'll be laying off the bacon, though a pig will appear later in