“Pig roasts often have as much to do with mechanical engineering as they do with the culinary arts. Serviceable roasters can be made from 250-gallon fuel-oil tanks. Brick ovens suitable to the task are often large enough to require municipal building permits. But there is a simpler option for the do-it-yourself cook who lacks welding supplies and masonry skills: start digging a hole.”
Roasting a pig with your bare hands – the slideshow is atmospheric and filled with terroir

The NYT on “Haute Stoner Cuisine”

“‘There has been an entire strata of restaurants created by chefs to feed other chefs,’ Mr. Bourdain said. ‘These are restaurants created specially for the tastes of the slightly stoned, slightly drunk chef after work.’ As examples of places serving that kind of food, he offered some of David Chang’s restaurants; Au Pied du Cochon in Montreal, with its poutine of foie gras; Crif Dogs in the East Village, which makes a deep-fried cheese steak hot dog; and, in fact, the entire genre of mutant-hot-dog stands.”

Kim Severson, reporting in the New York Times on “Chefs Using Marijuana Create a New Kitchen Culture”