Bacon has seen a resurgence of popularity in recent months (not that it hasn’t been a durable headliner for those of us who enshrine smoked meats). Our local AA baseball team is hosting Bacon Days Friday and Saturday, September 19-20, a celebration of America’s favorite artery-clogger, to start with a 5K run that includes a stop to eat bacon. You can read about it in the Morning Call, but I’ll venture a guess the event won’t be mentioned in Runners World.
I’m an enthusiast of foods we might see in the aftermath of apocalyptic events (see my earlier article, Expiration – Never). The cured and smoked belly of Sus scrofa domesticus, better known as the domesticated descendent of the wild boar, has been a part of ancient societies for thousands of years. Along with flour, beans and brown sugar, it kept people alive when pioneers wagon-ho’d to the Wild West. You could say bacon is a founding food. It’s a national treasure, like the bald eagle.