It's time for Camp Bacon! Tune in to this week's episode of Cutting the Curd as Anne Saxelby chats with Ari Weinzwieg, founder of Zingerman's and creator of Camp Bacon, a fundraiser in Ann Arbor, MI for Southern Foodways Alliance that brings together Bacon-Lovers, -Makers, Cooks, Curers and anyone who likes to learn, eat and enjoy cured and smoked pork belly. Camp Bacon is four days of all things bacon — eating, learning, listening, tasting and talking; a pork centric party that features everything from poetry to pigs. Camp Bacon convenes on the evening of Thursday May 30, moves through a bacon-laden meal to a bacon tinged music to a day long delight of bacon learning and tasting, concluding on Sunday June 2 with a bacon street fair filled with bacon tasting, bacon crafts, bacon games and all around bacon fun. Find out more here and tune in for bacon goodness! This program was sponsored by Academie Opus Caseus.

"Old breeds will almost always produce a better bacon becuase the flavor of the meat is more interesting." [16:00]

--Ari Weinzweig on Cutting the Curd

If there's one thing Erica Wides wants you to know this week it's that bacon doesn't come from birds. It can't. This week Let's Get Real breaks down the food simulacra of 'turkey bacon'. Not only is the "Franken-Foodiness" of turkey bacon and other products (see: Egg Whackers) not making you healthier, it's probably going to make you more sick or kill you in the end. Tune in and find out why eating real is just better, if not tastier! This episode is sponsored by Hearst Ranch.

"People forget that bacon isn't a product. It's part of a pig . . . and bacon was traditionally a survival cut for poor people."

--Erica Wides on Let's Get Real