The actual getting-busted part, they were nice about. "The sausage was cut up and in a little kid’s container. I’d forgotten we even had it tucked into some random bag," he says. “Traveling with an 18-month-old child is distracting. Seattleite Christian Silk almost didn’t get his NEXUS pass because he’d absentmindedly packed some kielbasa for his toddler while saying goodbye to family in Ukraine. No wonder many travelers want to keep the real thing." "Meanwhile other countries have traditionally pasture-raised and artisan-finished red pork, and fermented sausages. “The mainstream American production of lean meat has led to underfed, stressed animals here,” she says. Others hope to hang on to that last burst of flavor, suggests Chrissie Manion Zaerpoor, owner of Kookoolan Farms, a producer of heirloom pork in Yamhill, Oregon. Some brave the gantlet to smuggle in deeply nostalgic foods. Nearly 400 pounds of unrefrigerated Chimex-brand Mexican bologna behind the seat of a pickup. Dirty underwear wrapped around Italian pancetta. My mother made it, and I only get home once every five years.”) But nothing causes tantrums as consistently as pork, still the world’s most popular meat, which can wear many disguises in transit. When confronted, people often curse and attempt to compromise. (With grannies that spry, no wonder China’s Olympians took ancient performance boosters like this and turtle blood prior to the 2008 ban for top athletes there.)
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