Sam Edwards’ visit to Ann Arbor

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

La Quercia Prosciutto di Iowa

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 It’s only their second year of doing these special hams from acorn-fed pigs, and supposedly were to be shipped on … Continued

Bakin’ with Bacon class!

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

Bacon special dinner and Southern Foodways Alliance fundraiser

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

Bacon Recipe #5, Shrimp and Grits with Benton’s Bacon

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