Mission Mission

Whoa!  So I don’t mean to start a Mission Mission sausage fest, but I came across an ad for this and got stoked:

Union SF Presents: The Classics: Makin’ Bacon and Sausage 101!

Let us demystify the process of curing and smoking your own bacon. We will also demonstrate sausage blending, and provide some simple tricks that can transform a basic cut of pork into something to savor.

Led by Rick Abruzzo and organized by members of Slow Food, this intimate workshop will first focus on the basic bacon-making technique of flavoring, curing, and smoking your own slab of pork belly. We’ve selected a savory dry cure recipe, and Rick will lead a demo and tasting of two bacon recipes.

Yep.  It’s Sunday, December 6th from 1-4 p.m. at $25/person.  2125 Bryant Street between 19th and 20th.  More info here.

Good idea or bad idea?:  Make this a swine flu benefit with the tagline “Cure swine flu by curing swine.”

Paolo over at Eater had this to say in his Slow Food Nation wrap:

The Coffee Pavilion was the most ridiculous area and consequently, the most educational, because you had to learn if you wanted to taste. The best part: when pouring each cup, the (very nice) barista started each time with “This farm you are tasting right now is…” We learned a lot about Ecuadorian shade patterns.

I love learning about shade patterns! Anyone else learn anything else interesting? Note that the coffee pavilion was curated in part by Eileen Hassi of Ritual Roasters. Well done, Eileen!

Previously on Mission Mission:

Barack Obama Drinks Blue Bottle

Mission Mission and Ritual Roasters