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Susan Chun is a Producer with AC360°. She tagged alongside Eatocracy's managing editor Kat Kinsman to an old-fashioned pig roast.
The first thing I smelled when I arrived at the International Pig Roast was that rich, fatty, meaty scent of roast pork. Not just any old roasted pork, this was a whole hog barbecued by Pitmaster Ed Mitchell. He drove all the way up to Connecticut from his Raleigh restaurant The Pit to cook us North Carolina-style barbecued pork. It smelled so good that even while I was shooting video of that pulled pork cooking on the grill, I couldn't help but reach out my free hand out to steal a piece and eat it.
Our incredibly generous host Dorothy Hamilton, founder of the International Culinary Center, held this pig roast at her home in Connecticut. Chefs like Cesare Casella, Nils Noren and Ed Mitchell were there to help cook the pig. Food writers like Peter Kaminsky, author of "Pig Perfect," were there to eat it. There was a lot of enthusiasm over cooking and eating pork - but a lot of skepticism over eating a genetically modified pig. Everyone seemed to agree that a naturally raised, acorn-fed, happy pig was perfection in itself with no need for improvement. And after eating some of that roast pig, it was easy to see their point.