Inthiswildfoodfestival, chefandcrazyscientistswillchallenge the definitionof "food, theyofferedcreativenewdishes, such asbeelarvaeice cream and cucumberfish."
"To some people the 24- to 36-hour ordeal of smoking a 20-pound pork shoulder seems a little crazy, " says Erik Leander, a home chef who buys whole hogs from an organic farmer and has kept a smoking diary for five years.