This list of some of Oprah’s favorite things includes Zzang! bars from Zingerman’s Candy Manufactory: “Chewy, crunchy, sweet, salty and highly addictive—this luscious handmade candy bar puts the vending machine stuff to shame.” Check it out in the September issue of O magazine, on news stands now! 
We’re super excited at Zingerman’s to help support this very unique culinary event put on by our friends at Hazon at the Univerisity of California-Davis, August 18-21. The Hazon Food Conference “is the only place where farmers and rabbis, nutritionists and chefs, vegans and omnivores come together to explore the dynamic interplay of food, Jewish traditions, and contemporary life. Participants enjoy four jam-packed days of do-it-yourself food workshops, lectures, discussions, joyful Shabbat celebrations, kids & family programming, and delicious, consciously-prepared food. There will be dozens of amazing presenters from a wide range of fields, including food justice, food systems research, culinary history, Jewish tradition and more. Ann Arbor’s very own Oran Hesterman is headlining!”2011 Hazon Food Conference Highlights include:
Live music and art while you lunch!
Get $1 off San Street for orders over $10.
Only available during Art Fair, July 20-23. For more info, check out San Street at www.sanstreetfood.com or www.markscartsannarbor.com
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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.
Read more »Check this out! We’re so proud of Shelby Kibler from BAKE!, Zingerman’s fantasy camp for home bakers, demonstrating how to make whoopie pies, a “classic American dessert,” on WGN-TV in Chicago. Shelby traveled down for the in-studio segment and it aired nationally on WGN today Way to go, Shelby!
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Zingerman’s Art for Sale