DES MOINES, Iowa—Thanks to a reworked menu and long hours, Jeannie Kim managed to keep her San Francisco restaurant alive during the coronavirus pandemic. That makes it all the more frustrating that she fears her breakfast-focused diner could be ruined within months by new rules that could make one of her top menu items—bacon—hard to…
Bacon May Disappear in California as Pig Rules Take Effect
August 2, 2021
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Quebec Pork Industry Says Thousands of Pigs Risk Being Euthanized If Strike Continues
MONTREAL—Quebec pork producers are asking the province to end a labour strike at a major slaughterhouse because thousands of pigs risk being euthanized. The producers want Labour Minister Jean Boulet to force both sides to negotiate at the Olymel plant in Vallée−Jonction, Que., south of Quebec City. David Duval, head of pork−producing group Les Éleveurs…
Candied Bacon Is a Tasty Addition to Father’s Day Brunch
Father’s Day in our house usually means a barbecue in the late afternoon. This year, we are switching it up and having a Father’s Day brunch. There will be a melon berry fruit platter with fresh mint, Prosecco and peach nectar spritzers, creamy scrambled eggs with fresh herbs, and warm scones. The star dish will…
Celebrate Cinco de Mayo With Pork Tacos, California-Style
Do you know the meaning of Cinco de Mayo? It’s a holiday that commemorates when the Mexican army defeated the French in the Battle of Puebla against overwhelming odds in 1862. Puebla and many U.S. cities have huge celebrations with parades, festivals, and dancing. And, of course, food! Each year I observe this holiday with…
Braised Pork Belly That Melts in Your Mouth
Legend attributes the creation of dongpo rou, a traditional Chinese braised pork belly dish, to Su Dong Po, a celebrated Song Dynasty poet and scholar. Half-fat, half-lean chunks of pork belly are slowly simmered with wine, soy sauce, rock sugar, scallions, and ginger for hours, until the jiggly, gelatinous squares are soft enough to pull…
Swap the Protein but Keep the Appeal of This Rustic Dish
The modern-day Italian American version of cacciatore typically contains bone-in chicken pieces in a garlicky, wine-enhanced tomato sauce studded with onions, peppers, and mushrooms. For a fresh revamp, we decided to use bone-in pork chops that had just enough fat to work well when braised. The bone adds flavor, and using bone-in chops honors the…
For Tender, Juicy Chops With a Stay-Put Glaze, Take It Slow
On busy weeknights, boneless pork chops make a great centerpiece for a meal. Their mild taste makes them easy to pair with sides, they’re ready to cook straight from the package, and they don’t require hours of cooking to turn tender. But plain chops can be boring, so we like to gussy them up a…
Move Over, Sourdough—It’s Time to Make Bacon
I was tempted to call this article “The Girl and the Pig,” because I am hooked on bacon. More specifically, I am hooked on my own home-cured bacon. Prompted by a whole lot of time on my hands thanks to sheltering in place, as well as an affinity for charcuterie, I decided to have a…
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