Learning to Look Death in the Eye: What a Pig Roast Taught Me About Life

Meat from a roasted pig in Concord, N.H., in a file photo. AP Photo/Matthew Mead

Commentary

If you had told me five years ago—when I was a vegan chef in Los Angeles—that I would one day help load a 250-pound pig onto a spit for a Fourth of July roast, I would’ve laughed. That would never happen. I couldn’t even look at raw meat without feeling queasy.