Good Food
A field report from Camp Bacon
Every June for the past eight years, pork lovers have descended on Ann Arbor, Michigan, to pitch their tents for Camp Bacon . Lots of bacon is consumed at the five-day event. But the bacon is really just an appetizer for the seasoned exchange of ideas and conversation that take place.
By Evan Kleiman • • 1 min readEvery June for the past eight years, pork lovers have descended on Ann Arbor, Michigan, to pitch their tents for Camp Bacon. Lots of bacon is consumed at the five-day event. But the bacon is really just an appetizer for the seasoned exchange of ideas and conversation that take place. Our contributor Simran Sethi was one of the presenters at this year’s camp. She shares her report, along with Miss Ji Hye Kim’s makjeok pork recipe, on the “Good Food” blog.
The full episode
2 of 6
Potlikker and pork as metaphor, the story of 'LA Mexicano'- 0:00'L.A. Mexicano'
- 11:15A field report from Camp BaconYou’re reading this
- 17:59'The Potlikker Papers'
- 32:37Jonathan Gold dines at Side Chick
- 36:56Winning the gold at the Bocuse d'Or
- 47:47The Market Report: Genoese basil
The full episode
2 of 6Potlikker and pork as metaphor, the story of 'LA Mexicano'- 0:00'L.A. Mexicano'
- 11:15A field report from Camp BaconYou’re reading this
- 17:59'The Potlikker Papers'
- 32:37Jonathan Gold dines at Side Chick
- 36:56Winning the gold at the Bocuse d'Or
- 47:47The Market Report: Genoese basil