This week on the Speakeasy host Damon Boelte is joined by Rennaissance man Mayur Subbarao. Not only is Subbarao a cocktail afficianado, a bartender, and a spirit crafter at Bittermens, but he also works by day as an environmental lawyer helping with green energy and building. Tune in for a panoramic discussion on extreme bartending, starting DIY cocktail clubs, and one of Damon's favorite subjects: bitters. Learn how Mayur has been recreating his own bitters such as Amer Picon and bringing back lost flavors to the cocktail world. This episode is sponsored by Whole Foods Market.

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