This is New York food writer Adam Sachs, and he likes bacon.
Yo, it’s all about the bacon. In this week’s Taste Bud, by way of LEO Weekly, I interview New York food writer Adam Sachs, a native Louisvillian who will be judging this year’s Bacon Ball contest to see which chef makes the best bacon-infused dish.
Here’s a quick sneak peek at my interview with Adam:
Taste Bud: Do you ever sit and yearn for bacon?
Adam Sachs: Yeah. I once ran and yearned for bacon. I ran a half marathon, and the first thing I had a bite of after the marathon was a charred slab of bacon …
Which is to say that you probably need to read this one.
I know, I know. You read that and nearly pooped yourself. Hey, I get it. When I heard there was chicken-fried bacon in the vicinity, I nearly dropped my load as well.
So change your drawers already, and get your butt down to Old Stone Inn. Or, if you’d rather read my Taste Bud about my experience first and THEN go, that’s OK by me. But either way, you should really go.
Why? Because it’s CHICKEN-FRIED BACON. Duh. Also, because it’s served with country gravy, and it’s one of the most delicious things I’ve ever eaten. Also, because the folks at Old Stone Inn in Simpsonville, Ky., are really nice, and it’s a warm, inviting place to have a meal.
Had a Big Damn Sandwich at the Muddy Boots Cafe in Nashville, Ind. Read about it in this week’s The Taste Bud.
This little piggy will still go to market. Mmmmm.
You never think you’re going to run out of pigs. And then? The world is shaken by the report of an impending bacon shortage of biblical proportions.
Hold on, though. Now I’m reading that this whole bacon shortage thing is so much hogwash. Yes, the economic effects of this year’s drought has had an effect on pork production, and the pork producers are not as fat and happy as they once were, but to say it will cause mass bacon shortages? When pigs fly, maybe.
Apparently, it’s true that the total number of hogs in both Europe and North America has been declining due to drought-related feed costs, which have made hog production much less profitable. But while the media was quick to piggyback this story to high ratings (and some mild panic on the part of swine-ophiles), the truth is we’re probably just looking at a small to medium price hike – like 10 percent, according to a number of sources. So you can stop sweating like a … well, you know.
So why all the hubbub?
If you ask me, it was the National Pig Association of the U.K.’s way to drum up publicity in advance of a price hike. An official NPA press release warned, “”A world shortage of pork and bacon next year is now unavoidable.”
Cue foreboding music.
But trade analysts are saying we should all stop squealing, because there won’t be an Aporkalypse – you know, unless people start hogging all the bacon for themselves. During the gas shortage of the 1970s, people were urged not to “top off” their gas tanks – I guess we’ll all be urged not to eat a slice of bacon every 20 minutes as a way of packing as much pork as possible.
That’s right: No need to pig out on the salty stuff, so don’t be a glutton — there will be plenty of pork belly to go around. It just might cost you an extra 40 cents a pound, but for bacon? Totally worth it.
Can’t believe I forgot to post this Taste Bud about the Wendy’s Baconator. It’s a greasy meat orgy!
I write other stuff besides this blog, you know. See also: The Taste Bud, LEO Weekly.