58 min listen
Episode 137: Camp Bacon
FromCutting the Curd
ratings:
Length:
31 minutes
Released:
May 24, 2013
Format:
Podcast episode
Description
Its time for Camp Bacon! Tune in to this weeks episode of Cutting the Curd as Anne Saxelby chats with Ari Weinzwieg, founder of Zingermans and creator of Camp Bacon, a fundraiser in Ann Arbor, MI for Southern Foodways Alliance that brings together Bacon-Lovers, -Makers, Cooks, Curers and anyone who likes to learn, eat and enjoy cured and smoked pork belly. Camp Bacon is four days of all things bacon — eating, learning, listening, tasting and talking; a pork centric party that features everything from poetry to pigs. Camp Bacon convenes on the evening of Thursday May 30, moves through a bacon-laden meal to a bacon tinged music to a day long delight of bacon learning and tasting, concluding on Sunday June 2 with a bacon street fair filled with bacon tasting, bacon crafts, bacon games and all around bacon fun. Find out more here and tune in for bacon goodness! This program was sponsored by Academie Opus Caseus. Old breeds will almost always produce a better bacon becuase the flavor of the meat is more interesting. [16:00] --Ari Weinzweig on Cutting the Curd
Released:
May 24, 2013
Format:
Podcast episode
Titles in the series (100)
Episode 6: Allison Hooper & Mark Fisher: Anne Saxelby phones in from Vermont to tell us all about the Vt. Cheese Festival. Shes joined by some of the festival participants, including Allison Hooper, owner of Vermont Butter and Cheese. Also on the show, Mark Fisher of Woodcock Farm and Alec Web. by Cutting the Curd