The culinary trend these days is to get closer to our food — and short of playing fetch with a pig before it's killed, you can't get much closer than learning how to butcher it. Tonight, Tom Mylan, the meat man behind the carved chunks of animal flesh served at Marlow and Sons, Diner, and Bonita, gives a rundown on how to cut up and cook an entire half of an animal. Although the demonstration isn't hands-on, attendees each take home between six and eight pounds of pork, which comes from a local, sustainable farm.