OK, I’m back from a week-long hiatus that involved moving apartments in DC, amongst other things.
And now I give you Bacon Nation Unwrapped, Thanksgiving-style.
- November is the time of year when hogs are traditionally slaughtered. The event causes some people to reflect on the relationship humans have with pigs as a food source. Sara Dickerman wrote an article for Slate last year on this issue that is worth revisiting. And now Heath Putnam, owner of Wooly Pigs in Spokane, WA, is giving us a glimpse into the process of taking his Mangalitsa hogs to market through a blog that chronicles his experience.
- If you’re debating whether or not to serve bacon at breakfast Thanksgiving morning, debate no more. Here’s a flow chart to help you make your decision, and the final result is always the right answer (ie yes).
- There is something about cheeseballs and the holidays (and this is not a reference to some of my weirder family members). But it seems like a cheeseball is always served at some point during the festivities. So liven up your cheeseball experience this year with some bacon.
- Since Thanksgiving is all about feasts, read about Robyn’s Pork-Fest at Momofuku in NYC over at The Girl Who Ate Everything.
- And if you’re still hungry after Thanksgiving dinner, have some pork skins for a snack. Not sure what kind of pork skins to buy? Learn from a bona fide pork skin connoisseur. (via The Carnivore Project)