Demand grows for hogs raised humanely outdoors

“No chef that opens a restaurant nowadays can do so without first seriously considering where his products are coming from, whether vegetables or little piggies.”
 
That's a quote from Nick Anderer, executive chef at Maialino, a restaurant in the Union Square Hospitality Group, talking to the New York Times about the growing concern over how the livestock we eat is treated before it is slaughtered.
 
According to the report, it's not only high-end speciality restaurants on the East Coast. International companies like Oscar Mayer, McDonald's and Smithfield also are phasing out the use of commercially raised pigs, which are often confined to tiny crates during their lifetimes, a practice viewed by many as cruel.

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