Fakin’ the Bacon: Now a Gourmet Trend: Meat lovers freaked out in the fall of 2012 when the “bacon shortage” (baconpocalypse?) was reported. Perhaps that potential lack was what inspired experimental chefs to get creative with the iconic American staple food. For example, Matt Jennings, three-time winner of the Boston Cochon 555 competition and chef and owner of Farmstead in Providence, RI, makes a pig-ear bacon that imitates the traditional fat striations using cartilage instead. Esquire has the full story on the new sustainable “facon” movement.

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