Word: farr
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Dates: during 2000-2009
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...There is nothing bacon does not improve. Bacon is the new black," says Farr, whose charcuterie company produces 4505 Chicharrones, the pork snacks favored by several San Francisco bars and restaurants. "I have five vegan friends who close their eyes when they eat them and pretend they are potato chips," Farr says. "Bacon is the gateway meat...
...Chef Ryan Farr also gets raves from participants in his San Francisco hog-butchery classes. "It gave me a greater respect for my food, which is exactly what I was after when I signed up for the class," food aficionado M. Quinn Sweeney wrote (accompanied by photos) on his blog...
...Farr and Griffiths see it, this passion for bacon is another manifestation of a growing movement to get in touch with our food - by planting it or raising it ourselves, and by eating local products secure in their sourcing - as well as a simple enthusiasm for the taste adventure. Just as Americans flocked to garden nurseries this spring to scoop up tomato plants and seeds, now they are sharing tips on where to find the best pork bellies (try local farmer's markets, online sources like Niman Ranch or local Asian and Mexican markets...
...once you've got your hunk of hog, it's a few simple steps to that sublime summer treat, the BLT. Just add sugar and spice, smoke, an heirloom tomato, fresh lettuce and homemade bread slathered with Farr's bacon mayonnaise - made not with olive oil but bacon...
There is also a gallery devoted to the science of Tintin, with scale models of cartoon inventions like Professor Calculus' glorious red-and-white moon rocket; another holds examples of imaginative merchandising that Hergé himself oversaw. Together, the displays are a testament to what Michael Farr, author of Tintin: The Complete Companion, describes as Tintin's timeless appeal: "Tintin is universal. He transcends fashion, age and nationality. These are classic, inexhaustible stories, beautifully drawn, beautifully written...