
About Sky Full of Bacon
Sky Full of Bacon is Michael Gebert’s acclaimed series of video podcasts about food in Chicago and the midwest, which have been praised by the likes of the Chicago Tribune (“A great story… mouthwatering”), Michael Ruhlman (“great video”), Evan Kleiman (“Have you seen these videos? I think they’re fabulous”), Francis Lam (“Long but lovely”), Serious Eats (“always enlightening”) and many more. Over 40,000 people have viewed a Sky Full of Bacon video, and two of them were nominated (along with a related print story) for a James Beard Memorial Foundation Award.
Sky Full of Bacon is also Michael Gebert’s blog about food in the Chicago area, which was named Best Local Food Blog by New City in 2009 and nominated for a Time Out Chicago Eat Out Award in 2010.

About Michael Gebert
Michael Gebert is recognized in Chicago as one of the best-informed and most fanatic voices on the subject of food, from high to low-end dining and everything in between. He cofounded LTHForum.com, the premier internet chat site about food in Chicago, and has written for many publications including The Reader (such as this and this and this), Time Out Chicago (such as this and this and this), Grub Street, and Maxim. (To see more such work, click on the Published Elsewhere category.) In past lives he wrote a book about movie awards, worked for many ad agencies, and still does freelance advertising writing, though not for anybody who might get talked about on the blog.
Contact Me
Email mikegebert at gmail dot com.
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The Sky Full of Bacon FAQ
Sky Full of Bacon is a series of video podcasts. Like in an audio podcast, I’ll take you to meet and talk to interesting people in the world of food (especially but not exclusively in Chicago). Because food is interesting to look at as well as to eat, I also show you the food, the techniques, and the people for yourself in yummy, high-quality HD. However, unlike so much food TV, I won’t cut what they say down to brief soundbites and move at a frantic, please-don’t-switch-the-channel! pace. The goal is a format which allows for thoughtful conversation but also offers the sensory satisfactions of great-looking food.
The Sky Full of Bacon blog provides handy reference to each episode, with addresses of places visited, links to websites mentioned, recipes, whatever fills out the picture provided in the podcast. Plus whatever else I feel like writing about from time to time.
How do I see the podcasts? Watch them here at Vimeo, or subscribe here at iTunes.
How long are the shows? As long as they’re interesting enough to justify, and no more, I hope. It’s a podcast, there’s no need to stretch or squeeze to reach a certain length, though between 10 and 20 minutes is the normal aim. As Roger Ebert says and I try to keep in mind, “No good movie is too long and no bad movie is short enough.”
How often do they come out? About every 2 months, roughly, with occasional shorter pieces in between.
Can I link to the videos? Can I embed them? Absolutely! Blanket permission is granted to do either one, as long as you don’t alter the content of the videos themselves. To embed, just go to the Vimeo page and click on the Embed button. Once you’ve copied and pasted the code, you can resize the videos to a larger, more watchable size by changing the two places each where it specifies “400″ and “300″ as the dimensions to any larger size that fits 16 by 9 proportions, such as these:


Cool music, where’d you get it? It’s original music by Chicago indie rocker Dan Sullivan.
What does Sky Full of Bacon mean? What indeed…
Revised 6/11/10.

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June 17th, 2008 at 1:09 am
I’ve been waiting years for this, Michael! I’m very excited and will certainly be checking in and watching. This is guaranteed to be some of the best food writing and reporting on the Internet.
Let me know when you decide to get some Scandinavian content filmed…
Sincerely,
Jonathan (aka “Bridgestone”)
June 22nd, 2008 at 10:03 am
Thanks, Jonathan. It remains to be seen how much blogging-blogging I’ll actually do (isn’t that a city in Norway, Blogging-Blogging?) but it will be a central point for info on the video podcasts which will debut very soon, so that if you want more info about something you saw, there will be a link here, you don’t have to freeze the frame to get the URL, that sort of thing.
July 7th, 2008 at 9:06 pm
OK, this is going to be great, or best ought to be. I’m downloading the first episode now, and at 429 megabytes I reckon it is equivalent to ~107,250 TRS80 Model 1s. I had a lot of fun with my brother’s TRS80 Model 1, 4K personal computer, circa 1978-80. 107,250 times that fun I have to think would actually hurt. So I’m just saying.
July 7th, 2008 at 9:23 pm
I know it’s a big honkin’ file, there seems to be no in-between point between the full file or the much more efficient Flash version you get when you play Vimeo’s version. If speed/disk space is an issue, go the Vimeo route, it’s very efficient and the quality is certainly miles above YouTube. If it’s fine to set it to download and then go live your life for a couple of hours (or go to bed and watch it in the AM), get the whole file.
But if you want to talk ancient technology, know that I used to make super 8 sound movies. There is NO BITCHING about computer-edited video from people who have not experienced the frustration that was super 8 sound.
July 8th, 2008 at 11:41 am
I guess the super 8 sound frustration helps explain your silent movie expertise.
Anyway, I followed your advise to let the file download overnight and plan to enjoy the show tonight through the space-age miracle of seamless, pure digital technology.
November 22nd, 2008 at 11:12 am
Michael: What a great series. As a farmer who raises my own chickens for meat, butchers them and sells them off the farm to folks with the more discerning palate, I can totally understand and appreciate your work.
THANK YOU for humanizing the difference between feed-lot meat and locally grown sustainable production of this american staple. I know many more people who are meat eaters than vegetarians
January 8th, 2009 at 9:54 pm
I want to subscribe to the podcast, but I don’t use iTunes. What is the URL?
Thanks.