A hog as big as a Fiat rubbed his snout and about 1,000 pounds of shoulder on my leg. Later, I couldn't get enough of Chef Andrea Reusing's sweet pork belly at her Lantern restaurant in Chapel Hill. We were in middle North Carolina for a few days documenting a "farm to table" story for Garden & Gun magazine, this one about organic growing and the Slow Food movement. We saw a goat being born and fed calves with a huge baby bottle. Very cool.