Here goes! Plan as poetry highlights 2009-10 Zing Press ZAP haiku (by Jillian Downey) Bacon book rollout Warm ZCoB support and help Camp Bacon success Reaching out to stores work to build relationship new kids on the block Ari travels far Spreading bacon booksignings Introvert workout Dear book reviewer We thought you might like to … Continued
Ari will be presenting at this year’s Epicurean Classic in St. Joseph, Michigan. At noon on Friday, 8/28/09. Sharing great information and stories about bacon from the book, and no doubt there will be some bacon to taste!
Ari will be on a panel called “Local Foods in the World and Global Foods in Michigan”, at noon on Sept 13th at the Kerrytown Book Festival here in Ann Arbor, Michigan. Moderator Jan Longone will lead a discussion with Ari, and with Jane and Michael Stern, authors of the “Roadfood” column, as featured in … Continued
I used Arkansas Peppered bacon as suggested. I had fresh green onions from the farmer’s market, a 4 year aged Wisconsin cheddar (sorry Vermont), cultured butter, heavy cream. Where I deviated from the recipe though, was in the flour – I used 1.5 cups of all-purpose gluten-free flour, and 1 cup of white rice flour. … Continued
Last night was the Bacon dinner at Zingerman’s Roadhouse. The food and the company were both excellent, as was the cause — to raise money for the nonprofit Southern Foodways Alliance. Sam Edwards, whose family has been dry-curing bacon and ham in their traditional way for over a hundred years, came up from Viriginia (near … Continued
One of the producers featured in the Bacon book, Herb Eckhart, whose company La Quercia makes excellent prosciutto in Iowa, is featured in a recent video. (Episode 10 of “Sky Full of Bacon”, at seriouseats.com.) It’s only their second year of doing these special hams from acorn-fed pigs, and supposedly were to be shipped on … Continued
On August 7, 2009, from 1-5pm in Ann Arbor, Michigan, Zingerman’s Bakehouse’s BAKE will be teaching a class on baking with bacon. The cost for the class is $125, and I know you’ll have some extremely tasty baked goods to take home with you, as well as the ability to recreate them at home, too. … Continued
The July 28th Bacon special dinner at Zingerman’s Roadhouse was a big success! It was a fundraiser for the Southern Foodways Alliance and featured recipes from the Bacon book, and a visit from Sam Edwards, whose family has been producing traditional dry-cured bacon in Virginia for generations. Photos of the great food, and more information, … Continued
First, a confession – I had planned to make this recipe on a Saturday so I could buy the slow-cooking grits per the book’s recommendation, but when I went to Zingerman’s Deli on Saturday morning, after my habitual stop at the nearby Farmer’s Market, I accidentally bought a can of the quick-cooking grits, rather than … Continued
Saturday afternoon I bought four slices of Benton’s bacon from Zingermans Deli (it’s a dry cured bacon, and very intensely flavored), and headed home. The bacon slices are very impressive – thick and meaty, a good ten inches long, and almost 2 inches wide. I pulled out my largest skillet, and they barely fit! First … Continued