When it comes to pie, nothing beats that one special recipe passed down from generation to generation. For me, it’s grandma’s apple pie, so skillfully made in her absence by my mother. Sitting down to this pie, the hungry dessert seeker encounters whole apple slices surrounded by a light fluffy crust that is somehow still doughy on the inside.
But it’s the 21st century, and few of us have the time or the skill to pinch and fill crust like grandma.
The pigs don’t know anyone like they know Andrew Tilt. He’s the man who feeds them and chases them back into their enclosure when they wander past the wood door to the shed in the middle of the field they call home.