I’ve added another magazine to the list of magazines I comb for bacon references on a monthly basis. The February issue of Saveur Magazine features their annual list of 100 favorite foods, restaurants, drinks, people, places, and things.


  • #33 on the list are edible weeds. The editor suggests following “the Italian tradition of steaming and sauteing young dandelion leaves with bacon to temper their astringency.”
  • #60 on the list are the new breed of independent butchers who are opening shops around the country. Tanya Cauthen of Belmont Butchery in Richmond, Virginia sells pancetta she makes onsite.
  • The article about independent butchers is accompanied by a photo of Joshua and Jessica Appleston of Fleisher’s in Kingston, New York. In the photo, Joshua does bacon pround with his “Bacon – The Gateway Meat” t-shirt.
  • #78 on the list is founder of the French cooking school La Varenne, Anne Willan. The article contains a recipe for Coq au Vin prepared with a half slab of bacon


And before I finish this entry, I’d like to take a brief trip back in time to the November 2007 issue of Saveur. The last page of the magazine always includes a candid photo in a monthly feature called “Moment.” A co-worker dropped the page from the November issue off at my office a couple days ago, speculating that the photo might be of my arm. Alas it is not, but I have major respect for the person who made this commitment…