Bacon Nation News

I normally don’t participate in meme events. But I was just tagged by Norm over at Eat or Die who caught me in a moment of weakness. So I’m going to play along. I regularly link to other blogs that have written about bacon. But believe it or not, there

Recent news from the Bacon Nation… Scott Kurtz of the webcomic PVP is having guest artists do strips for him while he recovers from illness. A recent guest strip involves a character who randomly gets attacked by a panda. In one of the strips, the character fashions a suit made

From the April issue of Bon Appetit magazine… James Villas’ The Bacon Cookbook (see my interview with James Villas here) receives yet another mention in a food magazine as a book recommended by the magazine’s contributors. Bistro Daisy in New Orleans serves oysters on a bed of wilted fennel and

Recent news from the Bacon Nation… Knowing how to say “bacon” in many languages, including sign language, is a good life skill. There have been a bazillion references to the bacon bra in the blogosphere this week (which is one of the reasons I haven’t written about it yet –

Get your mind out of the gutter – no Paris Hilton sex video here, kiddies. This is a video of the infamous heiress frying bacon. My Name is Earl returned to the airwaves last night with a cameo appearance by Paris. In this episode, Earl is in a coma and

As with the April issue of Saveur, the April issue of Gourmet Magazine also focuses on Italian cuisine. But there aren’t many references to cured pork products. The only thing worth mentioning is a receipe for Venetian rice and peas that is quick and easy to make, and calls for

From the Winter 2007 issue of Meatpaper Magazine… A store called Layonna Vegetarian Health Food Market might seem like the last place you would find a product described as “bacon-flavored ham,” but this store in Oakland’s Chinatown is fulfilling vegetarians’ secret meat desires with “fake meat” products made from soy

From the April issue of Saveur Magazine… This month’s issue of Saveur explores the numerous variations on ragu sauce that can be found in Bologna, Italy. A traditional ragu alla bolognese usually consists of “battuto – the foundation of almost every soup, sauce, and stew in the Italian canon –