Thursday, August 03, 2006

I hate that I'm such a blog hog, but I keep running across stuff. Today, appropriately enough, I'm gonna blog about hog.

Somebody e-mailed me the latest hog op/ed from The New York Times Select. I'm not "select," so normally I can't read anything graced with orange logos in The New York Times, but for some reason when I clicked on the link I found out I'm getting a free 14-day trial! So I can read Bob Herbert's column about how Smithfield Foods is a big union buster.

Not that this was much of a shock, since I read Fast Food Nation (that is not an Amazon link, btw, I'm done with those) and since I once lived in Iowa, home of many pigs and many people from Mexico brought there to process pigs. Iowa was good to me, what with all the awesome Mexican restaurants. Iowa is not so good to its meat packing plant workers and its pigs.

Temple Grandin has fascinating things to say about pigs and ominous things to say about how their breeding and confinement affects not only them but the quality of our nation's pork. So does Harper's. (If you don't want to buy the May 2006 Harper's, you can read the article here by signing up for a FREE TRIAL!)

And if you already used up your 14-day NYTselect period and you don't want to buy any books today or sign up for any FREE TRIALS, you can read this short piece about a lady who thinks Smithfield Foods is causing her house to disintegrate.

Want to know how to keep your money out of the pockets of mean ol' union bustin', homewreckin' Smithfield Foods and avoid eating watery, icky pork from discontented pigs, all in one simple step? Okay, then, here it is:

Stay out of the grocery store!

A Porkalicious Blip:
Today's blip is a recipe! Take one (1) strip bacon from a pig who knew how to live right. Cut it into little bacon shavings (cross-wise, not lengthwise so they're like an inch long and half a centimeter wide). Put same in big cast iron pan on lowish heat and cook them to a frazzle. (Don't burn them, but do cook 'em good.) While the bacon sizzles, cut up a whole ton (I don't really worry about the amount, I just cook whatever I happen to have--if there's more squash, it'll be less bacony, if less squash, more bacony) of yellow squash (the crookneck ones, not the ones that look like little flying saucers) from the farmers' market or your backyard or your neighbors' backyard. Cut your yellow squash into very thin rounds. If you have a Benriner you can make short work of this. Put the squash in your salad spinner in layers, salting each layer. Put the salad spinner over a big bowl. You want the water to drain out of the squash into the bowl, so salt liberally. Now cut up onions. Depending on how much you like onions, use anywhere from one part onion, four parts squash all the way up to a 1-1 ratio of onion to squash. The bacon should be about done now, so throw in the onion. While the onion cooks, squeeze the water out of the squash with your hands. Maintaining the salad spinner-over-bowl configuration, spin the rest of the water out of the squash. Don't just throw out the squash water. It's got all kinda squash nutrients in it! Pour it in a cup and put the cup in the fridge. Put the squash in with the rest of the stuff and cook cook cook until it's all sweet and bacony delish. It might need a little more salt--it's supposed to be pretty salty. It will definitely need a ton of black pepper. Serve piping hot.
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