Slaughter's Slaughter

Puget Sound Business Journal turns its attention to Hunger sous chef, Josh Slaughter. Owners of the Fremont restaurant say they save about 80-cents per pound by letting Slaughter have his way with a 150-pound side of pork. Says Slaughter, "Seeing the plates come out and being able to say, 'We took the loin and wrapped it with its own belly' — to me, that's the coolest thing." [PSBJ]