August 2021--There are some big changes in store for one of the most popular meats in the U.S. that's eaten for breakfast, lunch, dinner and even dessert.
If you guessed bacon, you guessed right. It’s America’s favorite (or so I've read)—and I have to say with good reason. It’s great alone, or with eggs, added to lettuce and tomato (personally, my favorite), sprinkled on salads and even as an ingredient in desserts. Chocolate covered bacon? I’m so in!
I’ve learned a few things about bacon—like 70 percent is consumed at breakfast, and that the average American consumes 18 pounds of bacon each year. That’s more than chocolate. The average person consumes just over 11 pounds of chocolate a year. I say no way people eat more bacon than chocolate. But I found that stat on the internet so you know it's got to be true, right?
That all could change as California will begin enforcing an animal welfare proposition that voters overwhelmingly approved a few years ago. It requires more space for breeding pigs, egg-laying chickens and veal calves. Did some research into this law and there are arguments for and against from all sides.
Bottom line, it appears the egg-laying chicken farmers and the veal calves producers look like they will be able to adhere to these new California guidelines. But—it doesn’t appear the pork producers are going to be able to do this without huge additional costs.
So what does that mean to bacon lovers? What I get out of it is that it means either you won’t be able to get it—or if you do, you’re going to pay more to bring home the bacon. A whole lot more.
One of the articles I read said if half the pork supply was suddenly lost in California, bacon prices would jump 60%, which means a package of bacon that costs about $6 a package would be closer to $10.
I’m pretty sure it also means pork costs would jump all over the country and not just in California.
What does that do to the cost of my all-time favorite—the BLT? Will we be eating eggs without the salty, savory side? More than three quarters of restaurants all across the country serve bacon dishes. Will they be forced to drop them from the menu or jack up the prices?
Or will we all be eating shiitake mushrooms, tofurky and fermented soybeans in its place? Personally, I’m struggling to see how fermented soybeans can truly take the place of a slice or two of crispy bacon snuggling next to an over-easy egg. Hmmmm.
And if you’re the kind who likes a loaded bake potato—can you picture bits of tofurky topping the sour cream and cheese? Another hmmmmm. Oh, and my Mac and Cheese—love some bacon bits sprinkled on top. How in the world can I cut up a shiitake mushroom and sprinkle it across that creamy entree?
There are scrumptious desserts being served all over the country enhanced with the salty delicacy or its drippings. I know people who enjoy sprinkling a little bacon grease over their popcorn. Does tofurky even have any grease? Major dilemma.
Did you ever try a maple-bacon Rice Krispie treat? How about a bacon-peanut butter cornbread muffin? There’s also chocolate covered bacon. Yup, you read that right. Chocolate covered bacon. How did I not ever know about this?? Bacon is threaded onto skewers, baked and then brushed with melted chocolate. It’s big at state fairs. (Ah, I’ve not been to any state fairs lately so that answers my question.)
And what will happen to Camp Bacon? Yes, there really is such a place. It’s held every year in Ann Arbor, Michigan. There are cooking classes, speakers, a Bacon Ball dinner, Bacon Film Festival, Bacon Street Fair, tastings, and a whole lot more. Will the campers now swap shiitake recipes?
It might sound like I eat a lot of bacon but I really don’t think I do--once or twice a month at best.
But that being said, I refuse to order a Tofurky-Lettuce-Tomato sandwich. Just not going to do that.
Take it one day at a time...
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