Cooking the Tree of Life: Swine and Dine February 2, 2011

In celebration of the 202nd anniversary of Charles Darwin's birth, the State Museum presents cooking demonstrations that highlight the evolution of domestic food. Pigs and their porcine relatives are used as food sources in many cultures, and 7,000 years of artificial selection have resulted in the domesticated pig that we farm today. Dr. Jason Cryan, an evolutionary biologist at the State Museum, discusses the evolutionary origins, current distribution and biology of this ubiquitous animal, while Chef Tony Destratis of Lake George Club prepares and presents inspired dishes.