Week of 6/3/13

• If you wear your Zingerman’s t-shirt to the Deli on Tuesdays, you’ll get $4 off the price of your sandwich. Four bucks!
• It’s Pimento Cheese Tuesday at the Zingerman’s Creamery! Get $2 off the per pound price all day!

• The Zingerman’s Creamery now has delicious Israeli Sesame Halvah made by our very own Zingerman’s Candy Manufactory! This sweet treat is made with hand-ground toasted sesame seeds, muscovado brown sugar, and local honey. It’s great paired with some of the Creamery’s fresh City Goat cheese! Stop by for a taste today!
• This week, the baristas at the Zingerman’s Coffee Company are sharpening their skills for the upcoming Coffee Fest Latte Art competition this weekend in Chicago. Stop by and cheer them on!

• Get over the hump! Wednesdays are special at the Zingerman’s Creamery. If you buy any two Zingerman’s Gelato, you’ll get a third FREE! Who can argue with free?
• The Westside Farmers’ Market returns this Thursday, June 7! The market runs every Thursday from 3-7pm through September 26, and is located at the southwest corner of Jackson Ave. and Maple Rd., near the Zingerman’s Roadhouse at Westgate. It features a wide variety of vendors and produce including seasonal fruits and veggies, locally raised meat, poultry and eggs, and much more. See you there!
• Far away from dad this Father’s Day? Not a problem. Check out the online Gift Catalog at Zingerman’s Mail Order. Many items ship free or for a flat rate of $9.99! Keep that tie and send dad a Zingerman’s Sandwich Kit!
• Fridays and Saturdays at the Zingerman’s Bakehouse also mean Special Bakes, limited-edition loaves available for just a weekend. This weekend it’s Chernushka Rye bread! Chewy traditional Jewish rye with peppery chernushka seeds. Stop for a taste, leave with a loaf!
• Next Monday is Mozzarella Monday at the Zingerman’s Creamery! $2 off the per pound price for Fresh, Smoked, or Burrata! Two bucks off!

See you soon!

Yesterday was the wrap-up event in the 4th Annual Camp Bacon: the Bacon Street Fair at the Ann Arbor Farmer’s Market.
On hand were folks from the Zingerman’s Community of Businesses, as well as vendors from near and far.

Here are some photo highlights of the day.

A welcoming banner.

And a more personalized welcome from Ms. Bacon!

The Bacon Street Fair was a benefit for Washtenaw County 4-H and these jars were filling fast!

Our friends from Nueske’s stopped by…

…and they brought some of their fabulous bacon to sample!

Charlie from the Zingerman’s Candy Manufactory was there with a special treat just for Camp Bacon.

Pork Fat Bacon Fudge! Sweet, savory, and smoky!

The Zingerman’s Deli staff ready with copies of the Father’s Day catalog. Bacon sampling in 3…2…1…

Shannon from the Zingerman’s Bakehouse with Bacon Cheddar Scones, Peppered Bacon Farm Bread, and other goodies!

Inside the Zingerman’s Deli, Herb Eckhouse of La Quercia samples his lovely Acorn Tamworth Specllacia. Delicious!

Ms. Bacon again! Here she is with offerings from the Zingerman’s Creamery!

Music for the Bacon Street Fair was provided by the wonderful Appleseed Collective…

…and by the talented Randall and Erin of the Ragbirds!

Jie Hye and the San Street crew were on hand serving their world-famous Pork Buns, as well as variety of other tasty Asian street foods!

Jay Noble of Noble View Creamery sampled two different kinds of his pepper-laced Juustoleipa cheese: Jalapeño and Habañero!

There was a pensive moment while the folks offering fine Camp Bacon memorabilia considered the possibility of a world without bacon…

…but, Ms. Bacon kept things in perspective!

A camper stops to apply bacon-themed artwork…

The beautiful result!

Aubrey of the Zingerman’s Creamery and Ari chat with Bob Nueske.

The book that started it all: The Zingerman’s Guide to Better Bacon. Buy your copy today!

Thanks from Zingerman’s for coming to the 4th Annual Camp Bacon!

See you in 2014!

Here are more highlights from the Camp Bacon Main Event.
(see Part One here.)

Tabitha leads the campers in Bacon Mad Libs.

Audrey Petty reads the completed Mad Libs.

Here’s one of the hilarious results!

Ari with Jay Noble of Noble View Creamery in Wisconsin.

Raul Martín of Fermín Iberico hams. Raul talks about how this delicious, traditional Spanish ham is made.

Break for lunch!

Ari with Bob Nueske of Nueske’s Applewood Smoked Meats. Bob shared an insightful anecdote in which he’d been away from his company for some time, then came back to find it running better than ever. He realized he’d been ‘micromanaging’ and resolved to stop immediately. As Bob says, the results speak for themselves. Sometimes you have to trust in your employees…

Keith Ewing draws on his experience in hog farming to talk about the inherent benefits and respect for the animals gained in using humane slaughtering methods.

Audrey Petty reads more bacon poetry.

Seamstress extraordinaire, and couture designer Natalie Chanin demonstrates her bacon crafts with Ari’s assitance.

Here’s an example of Natalie’s deliciously edible work.

Nick Spencer of Chicago’s Jolly Posh Foods talks about the differences between British and American bacon, as well as the emergence of U.K. cuisine as a major force.

The Roadhouse’s own Justin Dennis reads bacon poetry.

Chef Eve Aronoff of Frita Batidos talks about roasting pork using a Caja China (Chinese Box). Legend has it that mid-1800’s Chinese emigrés to Cuba developed this method as an efficient and portable way to cook meat.

 The Caja China is a wooden box lined with aluminum. The pork is suspended inside between two racks, and coals are ignited on top. As the coals warm, their heat is conducted by the metal lining the box, and the pork cooks evenly throughout.

 Eve and the Frita Batidos crew serve up delicious samples of the finished product.

 Ari And Joanie wrap up the Main Event with a heartfelt thanks to all of our 2013 campers.

See you in 2014!

Welcome to Camp Bacon!

Chad greets campers at the sign-in table.

Early bird guests dig in to the breakfast spread.

Ari performing quality control.

Chef Alex at the ready.

Ari and Joanie asked guests to stand and introduce themselves and describe their favorite ways of eating bacon. There were some very creative and delicious ideas!

More introductions.

Jay Oglesby of the Southern Foodways Alliance talks about the organization’s mission.

Sam Edwards of Edwards Virginia Ham demonstrates curing methods for  ham.

Campers watching the demonstration.

Nothing beats the sound of bacon sizzling on a griddle…except the delicious smell of bacon cooking on a griddle!

Chad distributing samples.

Ari introduces Jeffrey Yoskowitz.

Jeff enthralls campers with tales of the sometimes Byzantine Israeli pork industry.

Audrey Petty reads bacon poetry.

Campers watch a documentary about Big John’s Restaurant in Jackson, MS. The restaurant is a historic part of Jackson, and the upstairs offices and apartments were once occupied by such luminaries as civil rights activist Medgar Evers and blues legend Sonny Boy Williamson.

Ari introduces Herb Eckhouse of La Quercia.

Herb Talks about how he began making prosciutto in Iowa.

See More Main Event Highlights here.