Chef Will Gilson of Cambridge’s Garden at the Cellar is raising two cute pigs, Porcini and Truffle, for slaughter later this summer in anticipation of a dinner at the James Beard House in New York. The pigs are being raised on a farm, not at the restaurant, but I still think it’s notable. I like eating meat, but I also think people should make a conscious decision about what they’re eating. Articles like this that put a cute face on your pork chop force you to think about it. More chefs raising their own animals (hopefully as close to the restaurant as possible) will mean better educated eaters, and I hope more local chefs adopt this way of sourcing meat.