Jordan Rogers

The Pig & The Brisket Sandwich

This article was originally published in early 2013. Since then, Rogers has eaten several Brisket Sandwiches from The Pig, and therefore felt the article needed retouching. If you think it’s a bit silly to write an entire column about a brisket sandwich, then you obviously haven’t tried it — and Rogers suggests you remedy that immediately.   For his Brisket Sandwich, Owner Sam Suchoff starts with all-natural Beef from Cliff’s in Carrboro, then uses a natural dry-rub and slow cooks the meat in-house for over twelve hours. After the cooking is finished, Sam makes a point to keep the...

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Fresh Eats: The Pig

I was at The Pig on Weaver Dairy in Chapel Hill talking with the owner, Sam Suchoff, when we got on a tangent about the best way to bread fried chicken. I started with how my mother had schooled me with a classic dry-wet-dry technique, with a few well-timed moves regarding the oil temperature. He eventually described how his was a hybrid that involved using half of one common variation with the reverse of another. Honestly, it didn’t sound possible (and probably isn’t) but that wasn’t really the point. I was just looking for an interesting story and fantastic-tasting unique food is always interesting. That’s what brought me to The Pig in the first place. But then Sam paused and said, “For the record, you can’t print that fry-batter recipe. It’s special.” Now that’s interesting. There are some things you brag about in business and some things you don’t. Companies like to make it known when they give to charities or donate to their communities. And likewise, Sam isn’t afraid to talk about how he gets his pigs from North Carolina farmers, buys his veggies local from Stanley Hughes, oversees every inch of the meat they prepare homemade, and how he even goes and meets (or meats) with his swine farmer at least once a year. But a perfected fry technique? That’s another story. Those have to stay in-house....

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The Real Issue with Apple and the iPhone 5

Conspicuously absent from the discussion over the pros and cons of the new iPhone 5 is a more troubling issue with Apple’s decision to go with their new “Lightning” charger. There has been plenty of noise made over the fact that the switch renders many Apple customers’ old accessories useless, but the problem with the Mac manufacturer’s decision is more serious than just a few iFans having to shell out $30 dollars for an adapter. And even If you’ve never picked up a Smartphone, this matters, and it signifies a disturbing trend as civilization plows ahead into the 21st century. It is absurd (and even insulting to some degree) that Apple continues to ignore the Micro-USB charger (the universal standard in mobile device charging) used by essentially every phone, tablet or likewise piece of small consumer technology on the planet. Praised for its energy efficiency, versatility and light environmental footprint, Micro-USB has been endorsed by the International Telecommunications Union (ITU) as the likely long-time standard in the industry. Why does standardization matter? Imagine if different Hollywood studios used different types of DVDs, which needed their own DVD players. Imagine if headphones made by different companies all had different connectors, which all needed different adapters. Imagine moving to a new house and needing to buy all new appliances for different electric outlets. Imagine if every brand of TV needed a...

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