Monday's parting shot

A scene today on Avenue A today featuring Giblet ... photo by Derek Berg...

Noted, You Pigs Edition

EVG reader Boxysean shares this photo of a bag of bags on the fence along Tompkins Square Park at Seventh and B... and the bag has a message written on it:

Here's some bags to pick up after your dogs you pigs

Wednesday's parting shot

A moment with Giblet on Avenue A early this evening. Photo by Derek Berg.

Wednesday's parting shots

Lola Sāenz shares this photo of Giblet out for a walk this evening on Avenue A and 12th Street...

Getting piggy with it: Found heart outside the Riis Houses not human, ME says

Last week, a man found what was thought to be a human heart in the trash outside the Riis Houses on the FDR Drive and Sixth Street.

After an examination, the New York City Medical Examiner’s office deemed that it was not a human heart, and likely belonged to a pig, DNAinfo reported yesterday.

Why was a pig's heart in the trash? One theory, per DNA:

Pig hearts are sometimes used in cooking — they are featured in recipes that are part of the Paleo diet and are the staple ingredient of several international dishes, including Bopis in the Philippines and Sarapatel in Brazil.

Today in Tompkins Square Pork

Photo by Bobby Williams

Updated 6/14

You can follow along @thecircumcisedpig on Instagram

Previously

Noted

A video posted by Leanne Tschirhart Papillon (@lideefixe) on Apr 24, 2016 at 9:58am PDT

Sunday in Tompkins Square Park...

Previously

Bringing home the bacon

Spotted outside Porchetta this morning on East Seventh Street … via EVG correspondent Steven…

Meanwhile on the Bowery….

Earlier today… apparently on the way to DBGB….

Photo by Derek Berg

More about that potbellied pig walking around Tompkins Square Park

Photos by Bobby Williams, who was told this was all some part of some music video. Previously.

Just another photo of someone walking their potbellied pig around Tompkins Square Park

Via Dave on 7th this afternoon... not sure what this was all about just yet... a photo crew was along for Buddy's walk...

Zum Schneider is 10

So, here on Seventh Street and Avenue C, German-loving, World-Cup-watching, bratwurst-eating... uh, Zum Schneider is celebrating its 10-year anniversary...




You can go to the the Zum site for details....



Last night, the Zummers roasted a pig on Avenue C....they'll do the same on Sunday afternoon....

Pigs still flying on Second Avenue

Well! Here's a pleasant surprise... A few weeks back, a tipster reported that the building at 12th Street and Second Avenue would get a makeover, meaning the loss of the pigs...



However! As the work progresses, it appears that these pigs are safe...




Because you know what usually happens to pigs around here (at least on Avenue C) ...




Previously on EV Grieve:
And this little piggy got painted over

Your pigskin preview

From an article that I never finished reading in the Times today on pigskins:

People come to Porchetta, the slip of a sandwich shop run by the chef Sara Jenkins, just for the skin, which she sells for $25 a pound. The trick, she said, is a special oven and good pork. She uses the middle sections of Niman Ranch pigs at a rate of about 20 a week, making sure the skin looks clean, healthy and fresh. (Cooks who use a lot of pork skin say the fresher the skin, the better the crackle.)

This Little Piggy Had Roast Beef...and Pizza

Per Grub Street:

The people behind This Little Piggy Had Roast Beef at the former Birdies space on First Avenue "is the brainchild of Artichoke’s Francis Garcia and Sal Basille."

Pork place

It appears that This Little Piggy Had Roast Beef is now open on First Avenue near Ninth Street...



...at the former site of Birdies.

Speaking of pigs

What becomes of Pork Village during the swine flu pandemic?

Back in December, the Times noted the following:

In the East Village, local cuisine is quickly whittling down to a single food: pig. With new pork-bun outlets and ramen shops, porchetta and hot dog specialists, plus bacon peanut brittle as a local bar snack (at The Redhead), the area is all bellied up.

On Tuesday, the Times had the following article titled "Pork Industry Fights Concerns Over Swine Flu." The lead: "The swine flu is producing global hesitation over eating pork."

The same article goes on the say:

Medical authorities say that people cannot contract the swine flu from eating properly cooked pork. There is no evidence so far that the people who are becoming sick were in contact with pigs. In fact, authorities are not even sure how susceptible pigs are to infection with the new flu.

Still, does pork sound good right now? One writer had this on his mind. At BlackBook.com, Ben Barna wrote a piece titled "Will Swine Flu Fears Affect New York’s Banh Mi Boom?"

He wrote:

Yesterday, amid fears of a global pandemic, I checked out the new East Village rendition of Baoguette — yet another entry in New York’s out-of-nowhere (but understandable) banh mi hysteria. But while normally I’d order their signature sandwich — a baguette stuffed with pork terrine, pate, and pulled pork, among other things — fears of sore throat, fever, coughing, vomiting, diarrhea, and possibly death overcame me. So I ordered the BBQ chicken. If swine flu paranoia is already stopping one New Yorker from porking out on a traditional banh mi, how long before the entire Saigon Sub industry feels the side effects of a possible pandemic?

Although he did go back the next day for the signature sandwich, he admitted.

Donning a mask, this intrepid reporter walked by Porchetta on Seventh Street (pictured, above, in a shot taken on another night) to see what was what. Three people were digging on swine inside. Another person was walking out with some pork to go.

To be continued....possibly.

For further reading:
Will Swine Flu Finally Kill the Pork-Belly Trend? (Grub Street)

P.S.
You no doubt already tested yourself to see whether you have swine flu.

P.S.S.
I'm wondering whether the business at Porky's may suffer too.

Noted

In the East Village, local cuisine is quickly whittling down to a single food: pig. With new pork-bun outlets and ramen shops, porchetta and hot dog specialists, plus bacon peanut brittle as a local bar snack (at The Redhead), the area is all bellied up.

(New York Times)

Speaking of pigs, is Porky's still open? Good times!

And this little piggy wants to turn three landmark homes into one

Oops. Outside my neighborhood again. But. Jeez.

As the Times reports:

When Andrew Carnegie decided to build himself a mansion in 1898, he headed to the northernmost reaches of the city at the time, situating his 64-room Georgian-style country home on a relatively undeveloped tract of land at 91st Street and Fifth Avenue. There was even enough space for what was then one of the city’s largest private gardens.
Combining and Expanding A century later, when Dr. Mitchell Blutt, a modern-day tycoon made rich on Wall Street, wanted a mansion of his own, he found Mr. Carnegie’s neighborhood, now known as Carnegie Hill, not surprisingly plumb out of space.
To solve the problem, Dr. Blutt bought the two town houses directly east of his current home on East 90th Street, between Park and Madison Avenues, in order to combine the three Romanesque Revival, four-story town houses into one 17,000-square-foot dwelling. His plans have prompted protest from neighbors, who see an intrusion of a suburban-style “McMansion,” and from preservationists, who fear that they would destroy the character of the landmark-protected buildings.

[Image -- Andrea Mohin/The New York Times]