Featuring:

• An interview with Chef Alex Young about what’s coming up at Cornman Farms this summer

• The story of Owens Creek Olive Oil

• A look at business sustainability from Ari’s forthcoming book Zingerman’s Guide to Good Leading

Download:NL Jul Aug 2010 WEB

Featuring:

• A sneak peek at Ari’s forthcoming book, Zingerman’s Guide to Good Leading

• The inside scoop on Zingerman’s “secret” Southside location

• Ari’s search for the Imperfect Burger

• Camp Bacon, Cake tips, Kerrygold and more!

Download:May Jun 2010 WEB

Meet the Bacons! 

Join us for a Bacon Celebration like no other at Zingerman’s Camp Bacon on Saturday, June 19. We’re bringing together bacon lovers under one big tent at our Southside location for a day full of flavors, history and fun as we explore the best bacons we can find and learn the stories behind them.

• We’ll have Herb Eckhouse from La Quercia in IA, Allan Benton from Benton’s in TN and Nick Spencer from Spencer’s Jolly Posh British & Irish Foods in Chicago to discuss their work curing pork and Megan Dorsch from Nueske’s in WI will also join in the fun.
• James Beard award winning cookbook author Molly Stevens will provide a cooking demo
• Ari will lead a comparative tasting of great bacons (and maybe some not-so-great ones so you really CAN taste the difference)
• Jan Longone from the UM’s Longone Culinary Archive will speak on Bacon history

Plus, games, prizes, bacon poetry reading and more!

Registration for the day is $150 and includes breakfast, lunch, a Camp Bacon t-shirt and a signed hardcover copy of Ari’s Zingerman’s Guide to Better Bacon.

Online registration at www.zingermanscampbacon.com or call 888.636.8162 to sign up!

Greetings and welcome to spring!

Before I even get into the actual five foods, I wanted to wish a happy anniversary to everyone here. Hard to believe but sure enough, 28 years in the books! The anniversary wishes really do go out to everyone here because, while I guess it’s sort of not really deniable that Paul and I are the people who started the whole thing 28 years ago last week, the exceptionally obvious reality is that none of it would exist without all the other thousands of people—that would clearly include you—that have worked over all the two point eight decades. As we all know, ideas are great but it’s making them into a reality that’s the key. And as we also all know incredibly well in the food business the way that we do it here, it REALLY doesn’t matter much how great someone’s idea of the food was. Unlike books, cds, software, shoes and appliances handmade food really has no guarantee that what was good on one day will be anywhere near that good the next. Sometimes that’s because of nature, sometimes human error, sometimes some of both. . . but the point is just that if we’ve served a lot of good food over the years it’s to the credit of the many thousands of people who made it happen.

So, Happy Anniversary, and here’s to many more years to come. And as per the 2020 vision, I look forward to taking our already good food and service to radically higher levels over the next decade.

Getting back to food of the moment . . . (not that they’re particularly monumental or meaningful from an anniversarial standpoint but . . . ) here’s five foods to fit into your eating this week!

Happy everything!

ari

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