You wouldn’t think a movie about wild pig hunting would play well in the city, but we happen to be surrounded by hills filled with 200-pound, tusk-sporting boar. They’ve been on notice for years. They’ve also been getting shot. After all, they’re locally grown, free-range, and chefs feel tough when roasting them on a spit atop a primordial blaze for six hours. But since the whole idea of pig killing, field dressing, and spit roasting is kinda creepy, the... More >>>