Sorry if this already well known. I searched the subverse for Michael Werz but didn't see this.
Wikileaks Email: https://wikileaks.org/podesta-emails/emailid/26903
Full email text from Michael Werz:
Dear friends and colleagues, We will have the third annual cookout at 1837 California Street NW on Sunday, December 28th and we would like you and your partner to be part of it. This year, our party will be taco themed—with fresh, handmade tortillas flown in from Mexico the previous day, an entire suckling pig as well as sides and salsas. We plan to start eating (and drinking) in the early afternoon hours at 3 p.m. Kosher and vegetarian options will be available. We will have a decent selection of white and red wines at hand as well as beer. This is a family friendly event, so you should bring all children that are available. Please let us know if you will join in. All best, Helga Flores, Matt Duss, Michael Werz P.S. Parking is difficult in our neighborhood, Dupont Metro ten minutes by foot. 16th and U Streets bus stop five minutes.
Podesta's Response:
Thanks Michael. We'll be in California. Love to Helga.
Building square footage doesn't seem that large, and adults will be drinking starting at 3PM, so why should everyone bring any children that "are available"?
http://www.realtor.com/realestateandhomes-detail/1837-California-St-NW_Washington_DC_20009_M59375-81558
Seems that Podesta and Werz did go back at least a bit.
http://archive.is/MDEwh
Two years earlier, Podesta gave the keynote address at a TUSKON conference in Istanbul. In his speech—titled “The Unique Importance of the Turkish-American Relationship”—he praised CAP senior fellow Michael Werz for his work on “strengthening the US-Turkey relationship.” He also pointedly noted that Werz’s predecessor as CAP’s Turkey expert, Spencer Boyer, had left the think tank to become the Obama administration’s deputy assistant secretary for European affairs.
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organic1 ago
Yeah, this is creepy. Also, is it normal to say "suckling pig" when you're having a pig roast? Very good find!
AreWeSure ago
Suckling pig? Yes. Cooking a suckling pig is different from cooking an adult pig aka a hog.
It's a lot easier and quicker to cook a suckling pig because the meat is more tender. Real "low and slow" cooking is used in barbecue, because you have to cook tough meat like ribs or brisket a long, long time to get it tender.
Suckling pig: Small enough for your grill So you don't have 50 friends or a place to build a pit? You can still do a pig roast and create magical meat with a young pig. Technically suckling pigs have not been weaned are less than two months old, weigh less than 25 pounds, but butchers call anything under 50 pounds a suckling. The muscles haven't toughened yet, and the milk-fed meat is melt in your mouth. ......The procedure is pretty much the same as for an adult hog. http://amazingribs.com/recipes/porknography/whole_hog_pig_picking.html
organic1 ago
Thanks for the detailed explanation. That eases my mind, but not by much.
AreWeSure ago
Every food reference I've seen checks out fine. I know a handful of chefs through my wife's job.
organic1 ago
That's a little more comforting.