Sky Full of Bacon


The Return of Sky Full of Bacon

…the video part, that is. Not that I haven’t been busy on Key Ingredient videos, so you’ve had hours (literally) of video of mostly high end chefs to watch. But I’ve wanted to get back to subjects other than chefs, there is more to food than them, as interesting and creative and talkative as they are. And I’ve been shooting stuff during the past year, I just haven’t been finishing it. But here, with all due caveats about how you never know what life will bring you, is a preview of what I have planned for Sky Full of Bacon over the next several months:

(It seemed kind of pompous with that music when I first finished it, so I added a line that really seemed to say what Sky Full of Bacon is about…)

The South Side BBQ piece grew out of some initial interviews I conducted on behalf of Time Out Chicago, which led to this and this. But there was a lot more than I could use in those pieces, and I’ve steadily added to it over time, digging more into the history of Chicago’s own indigenous barbecue style. In the process it turned into what I’ve tried to keep Sky Full of Bacon videos from being— a great big comprehensive study of a subject which keeps growing and getting too long and complex to finish. (That’s what happened to the second Gorilla Gourmet video, and why it was never completed, and why I conceived of Sky Full of Bacon as being smaller, one-subject pieces which wouldn’t grow out of control. Hey, it worked till now…) Nevertheless, I have the bulk of it cut into what I think is pretty watchable fighting weight, and I hope to have it complete within a few weeks.

The farm one is shot as well; the butcher one, only in part. So things may change. But I feel good that even with Key Ingredient continuing for however long it continues (at some point it will get old, but as you’ll see this week, there’s always a new wrinkle to how chefs approach the challenges), I’ll also be able to complete at least a few pieces of my own on longer and quirkier subjects. So, as always, thanks for your interest and, on occasion, your patience, and watch this space for more news soon.

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