Knife & Fork

Hog wild: Local pig farmers let their stock roam free to feast on chestnuts, acorns, and hickory nuts, producing pork that butchers and chefs swear by

The rain lets up all at once and the sun burns through the clouds, turning the dreary October day startlingly warm and pleasant. Clay Trainum, 58, walks swiftly along a dirt farm road behind his Waynesboro home, cutting across a 14-acre field toward a row of about 10 wooden lean-tos. The triangular structures stand at […]

ericwallace | January 9, 2020