Being wildly busy these day, I’ve been relying on great videos to keep this blog interesting, rather than writing essays to post about places I’ve traveled in the Midwest (though more of that will be coming). I won’t apologize for this, because these are all really worthwhile videos that I want to share anyway.
I have posted a fair number of videos by or about farmers—because that is where our food comes from. But today, I’m posting a video by a science-oriented chef who talks about how bacon is made, why you might want to try making bacon, how to cook bacon—and why bacon is so tasty. With a book out on pigs, I simply couldn’t resist. Enjoy.
While this blog is titled Midwest Maize, after my first book of food history, it will have to do for future food history and Midwest-oriented books, as I can’t quite imagine starting a new blog with every book.
Which is why I’m using it to introduce my next book: Pigs, Pork, and Heartland Hogs: From Wild Boar to Baconfest. The book won’t be out for a couple of months, but it is already on Amazon, with a few reviews and the option of pre-ordering. So in case you thought I might have stopped studying after I wrote about corn, I didn’t.
Pigs were once known as cornfields on legs, because the easiest way to get pigs to market was to feed it to pigs and then let the pigs walk to market. So the connection between pigs and corn in the Midwest dates to the earliest settlement of the region. However, the history of humans and pigs dates back a lot longer than that–current estimate is 12,000 years of association. So there are a lot of tales of pigs through history, from the Celts inventing bacon to the Etruscans leading herds by playing trumpets. But the book isn’t all history. There are visits to farms and interviews with experts ranging from swine technicians to butchers and chefs to waste management specialists. There are some iconic regional recipes. And there are lot of the kinds of fun facts that make food history so enthralling.
On top of entertaining folks, I’m hoping this book will contribute to closing the gap between what people think about food and how it actually gets to us. There are a tremendous number of really good, decent, dedicated people working very hard to make sure you don’t starve. Come and meet a few of them in my books.
You can check it out here: Pigs, Pork, and Heartland Hogs.