This week (tomorrow, in fact), We*Meat*Again will celebrate its 100th post.
First, I can’t believe I’ve written 100 posts over the last five months. But second, I wanted to do something special to celebrate. When I asked what that specialty should be on Facebook I got one, resounding answer:
BACON.
My friend Logan suggested trying this recipe. Lindsey & Amy gave me bacon-cooking tips. And Shelley said it was too bad I couldn’t visit this Austin pork-tastic eatery.
As I said on Facebook, I must go where my people lead me…
But of course, bacon is an appropriate topic to celebrate We*Meat*Again’s 100th post. When I decided to begin writing this blog, one of my earliest thoughts for its title (a recommendation for the title of my book by a member of my thesis committee, in fact) was “I Heart Bacon.” And while that domain name was taken, and I was able to snatch up this one, a title I’ve long-since hoped my book would bear (much to my thesis advisor’s chagrin), the very first task I set about to accomplish was getting my sister, the photographer, to get me some sweet bacon shots for the header. For my birthday last year, my other sister, the pastry chef, sent me a chocolate pig — with bacon bits in it. YEAH.
We*Meat*Again, in short, is with Jim Gaffigan on bacon.
And while bacon perhaps seems the most greasy and over-indulgent of meats, the opposite of my former vegetarianism, the bacon I eat is, in fact, in keeping with my ethical omnivorism. Because such a thing exists as healthy bacon! I use Applegate Farm’s Natural Sunday Bacon — antibiotic-free pork, no nitrates or chemical preservatives, seasoned with brown sugar & sea salt, smoked over Applewood for its natural, bacon flavor.
As I am always so fond of reminding you all, it is possible to eat well — that is, to eat healthy, to eat food humanely & sustainably-raised — and to eat well. To enjoy hot dogs for breakfast, or bourbon, or brownies, or bacon.
So this week, we will have bacon galore. But not just your standard bacon-n-eggs. Instead, we will have bacon for lunch, and bacon for dinner. But that’s not all. We’ll also show you how to have bacon for dessert, and best of all — bacon in your cocktail.
Waiter, there's bacon in my bourbon!
Stock up on your cholesterol medication, folks, and loosen your belts. Sit back & enjoy We*Meat*Again’s (first annual?) Bacon Fest 2011!
When I was twenty years old, I watched PETA’s “Meet Your Meat” in a rhetoric class and became a vegetarian. Seven years later, I decided to start eating meat again–for ethical reasons. This blog is about that journey and all its complications, from the humane treatment of animals to labor rights and global poverty, from radical feminist cooking to local, sustainable, affordable recipes. But most of all, it’s about community, about the kitchen as the place where we all sit down together and eat.
Two things: Pork Steveington (http://www.oruntilgoldenbrown.com/2011/02/recipes-pork-steveington.html) or The Great Bacon Odessey (http://www.wired.com/geekdad/2010/07/the-great-bacon-odyssey-bacon-the-other-crispy-brown-meat/) from Geekdad. Good luck! I look forward to this week’s posts.
I cannot wait to have an occasion special enough to try Pork Steveington. Looks AMAZING.
I just wrapped up bacon week on my blog. My recipes are not as pretty as yours though.