The threat of a global pandemic of swine flu has not only threatened the economic recovery, it’s put one of America’s greatest love affairs on the rocks.
I am, of course, speaking of bacon.
Wavy strips of sizzling, smoky goodness that turn any meal into an outstanding achievement in culinary AWESOMENESS.
Bacon survived the health-food revolution, the rise of vegetarianism and the campaign against red meat. (Remember: Pork is the other white meat.) But now, as the swine-flu outbreak brings back memories of bird flu, many consumers are worried they’ll get sick from eating bacon, pork or other pig products.
Several countries, including Russia and China have banned North American pork products. Hog prices have fallen sharply, and shares of the nation’s largest hog and pork producer, Smithfield Farms , have tumbled more than 20 percent in the past few weeks.
"Bacon has been around for thousands of years. It has survived numerous health scares," said Heather Lauer, author of the all-bacon all-the-time blog BaconUnwrapped.com and the upcoming book, "Bacon: A Love Story."
"Anyone who attempts to capitalize on this recent event in an effort to destroy the best meat ever will fail," she added.
Well let's set the record straight. It's about time we cleared bacon’s tasty good name.
Here are some common swine-flu myths—debunked:Page 1 of 6 | Next Page