Hog Heaven

Who knew there was such a thing as "bacon camp"?  Or, to be more specific, who ever knew it as anything but "fat camp"?

"The Ewings' journey is proof -- as if that were necessary -- that where bacon is celebrated, people will come."
On Saturday morning, though, they knew the trip had been worth it. The sun shone brightly as the couple sat down to breakfast under a big white tent. Their plates were piled high: with hickory-smoked bacon from Edwards of Surry, Va.; long pepper bacon from Arkansas' Ham I Am; and applewood-smoked bacon from Nueske's in Wisconsin; plus bacon scones and a slice of bacon-apple coffee cake for good measure.
I guess technically it's hell on hogs, but it sure is nice for the people who love them.
"It's a thinking person's bacon camp," said Ari Weinzweig, co-founder of Ann Arbor's gourmet mecca Zingerman's, which hosted the event. "I want to get people off the 'I love bacon' thing: 'Give me any and give me more.' I want them to know the differences between them and how to use them."