So the other day Mr. A and I bought some bacon. We’d gotten a gift certificate thing for a local market that sells wine and cheese and other yummy things that pass forbreakfast dinner around here, our diet of late has been light on protein in general and fatty protein in specific, and so one of the things we picked up was a packet of bacon.
This bacon was hormone-free, antibiotic-free meat that had been gotten from happy pigs living in freedom all their lives on some farm about 10 blocks away before being humanely killed. The cheesemonger dude behind the counter made filthy orgasmic noises when we asked him about how it tasted and the package said something about applewood and smoking. It was like $12. And when I brought it home and fried it up it tasted like my very first memory of bacon, sweet and salt-crunchy and clean somehow, a real vivid taste.
Now, we wouldn’t do that every week, because that’s insane, $12 for about 20 strips of bacon, no matter how good it is, but I, unlike this writer from Time magazine, do not see such bacon’s existence as some kind of rebuke to Real America:
Eating an apple is almost always better than not eating an apple, no
matter where it came from. And getting the whole brood into the habit
of sitting down to a meal of lean meats, lots of veggies and judicious
amounts of carbs and starches is hard enough without bringing politics
into the mix.Farmers’ markets are undeniably great — if you can afford
them, if there’s one near you and if you have time between the job and
the kids to make a special trip when you know you can get everything in
a single stop at the supermarket. The food industry undeniably churns
out all manner of dangerous and addictive junk without a shred of real
nutritional value in it, but there are also food companies that manage
to get healthy, high-quality food to market and keep the cost of it