We’re soon off to the Summer Fancy Food Show in Washington, DC. This annual gathering brings together the best food makers in the world under one roof and gives us all the chance to meet the folks who make the food we love and sample their latest offerings. A bunch of us from Zingerman’s will be headed to DC (it’s usually in New York but renovations to the Jacob Javits Center forced a move) to scout out new products, meet old friends and a few of us will be leading workshops at the Super Retailer Summit prior to the show. Last year was my first visit and it was everything I hoped it would be–especially the chance to meet a lot of my colleagues in the food world that I had only know virtually up to that point. Our own Charlie Frank will be making his second visit with a booth on the floor and loads of Zzang! bar and peanut brittle samples to share. Check out Charlie’s latest video on his signature creations here. You can also watch the video if you scan the QR code on special Zzang! bar boxes premiering at the Show!

Pick up a copy at any of our locations or read it online here. Check out 14 new foods that Ari is especially excited about, take the Nueske’s Tour de Bacon, and more!

Bacon Street Fair! Sunday, July 3rd

From 11 am – 2 pm we’ll be at the Ann Arbor Artisans Market in the historic Kerrytown Market. Sample bacons! Eat bacon dishes! Meet bacon makers! Declare your Bacon-dependence!

Bring your kids! And please, come hungry! Oh, do come hungry! There will be much delicious food to taste and buy.

This fair is a fundraiser for the Washtenaw 4-H. The Fair is open to the public. Donation requested for entry.

Who’s Coming to Camp Bacon?

Saturday, July 2nd, 8:30-4:30pm • At  Zingerman’s Roadhouse · 2501 Jackson Rd., Ann Arbor, MI 48103

We’ve got bacon maker Allan Benton coming back. Chef Andrea Reusing from Lantern restaurant in Chapel Hill is coming up to do a special dinner at the Roadhouse on Thursday night featuring bacon and her new book, Cooking in the Moment. Molly Stevens will be back as well—her last book All About Braising is really one of the great cookbooks; anyone who really wants to learn serious cooking should check it out, and she’s a great teacher too. Brian Polcyn, chef at 5 Lakes Grill will be coming. He co-wrote Charcuterie which is probably the best book out on that subject, not to mention that he’s a talented chef, nice and funny too. He’ll be doing some teaching about how to cure bacon. Plus we’ve got Meg Noori doing something on the history of bacon in the Native American community and reading bacon poetry in Ojibwe. Mark Essig is coming up from Asheville to talk about the history of the drovers (the people who moved the pigs from farm to city). Food historian Jan Longone from the Clements Library will share some bacon history.

Which reminds me—we’ll be showing award winning documentary film maker Joe York’s new film, which features Emile and Caw Caw Creek. Apparently Emile is quite the tango dancer, which you can see in the film. I think I’m gonna work on him to do a bacon tango for us. And of course there’s loads of bacon to eat all through the day. People who come to Camp will probably taste about ten or twelve different bacons, and most all of them in a couple different forms. Plus more bacon poetry!

-Ari

Tickets are $195/person. Includes breakfast, lunch and more bacon than you knew you could eat! Proceeds benefit the Southern Foodways Alliance.