With a satisfied grin, farmer Bob Combs watches the big truck slowly dump its greasy load, a Niagara Falls of yesterday's kitchen leftovers that sends off a sickening spray as it splashes into a metal bin.
The greenish-brown concoction — with hot dogs, corn, bright-orange carrots and bits of lobster bubbling to its surface — is ready to start a new culinary chapter. Just 24 hours earlier, these food scraps, albeit in decidedly more appetizing form, were served up to customers at lavish all-you-can-eat buffets on and off the Strip.
Now a new, less finicky clientele awaits: 2,500 pigs on Combs' hog farm, a ramshackle spread of pens just 10 miles from the resort city's gleaming hotel restaurants. A nose-insulting stench permeates the air.
"What smell?" the farmer asks with a wry smile. "Ahhhh, that's good. It don't bother me. To me, it's like walking past a bakery."
It's a cycle of life and luxury dining — 1,000 tons of food scraps each month — that pleases the fifth-generation hog farmer.
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