Bacon Freak Blog

The Lady Behind the Bacon Bra. Literally.

Jennifer Eolin for Bacon Freak: Hi, Nicky. Thanks for doing this interview with me.

Nicky Stein-Grohs: Of course, Jennifer. How could I turn down an opportunity to discuss bacon?

Jennifer: I saw your bacon bra photo on the internet and thought, “Man, I need to know this lady.”

Jennifer continues: So let’s start at the beginning, what brought you to bacon?

Nicky: Hmmm, probably the deliciousness.

Jennifer: That is reason enough! So how long have you been addicted to bacon?

Nicky: I wouldn’t say I’m addicted. But I love it. Sometimes I want to be a vegetarian but I think I’d be a “bacontarian” instead. I think my love for bacon has been growing for most of my life. I think it came to a culmination a couple years ago. I was dating a guy who really liked to cook breakfast and breakfast is my favorite meal. We ate a lot of bacon, he introduced me to bacon and cream cheese on a bagel which is now my favorite, and I started experimenting with combinations.

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In honor of Bacon Freak’s “Grand Release Celebration” of their brand new gourmet Bacon Cookbook , the fine folks over at Bacon Today, normally a staunch competitor of Bacon Freak, requested the opportunity to premier a FREE RECIPE on their own corporate blog as part of the Ceremonious Celebration taking place within the gourmet bacon world and Bacon Freak was quite thrilled to be asked and to cooperate.

Bacon Today chose to feature the Avocado Mango Salad Recipe which was custom created by world renowned Chef, Rick Bayless.

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The fine folks over at Bacon Today just released what could only be classified as an “A+” rave review regarding the new gourmet Bacon Cookbook that it’s competitors, Bacon Freak,  just put out this week.

In the usual “cut throat” and “back-stabbing” world of business, even in the much more tastefully refined world of fine dining and gourmet food, it’s so very rare to see such a glowingly positive review of someone else’s work, particularly a direct competitor, that we thought the world would get some enjoyment from the taste of pure kindness and graciousness exhibited between these two popular and powerful industry leaders.

Here’s the whole story, presented “straight from the pigs mouth”, just as they posted it on their blog.

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Not to be outdone by the late blooming “wannabes” who have just recently jumped onto the “Bacon Freak Band Wagon,” The Original “Bacon Freaks” just released the much ballyhooed and long awaited “Bacon Cookbook,” and the response and buzz amongst fellow “Baconistas” has been nothing less than spectacular.

If you’re truly a legitimate “Baco-holic” who has been riding the surging wave of “Baco-Mania” since long before the early “daze” of this magnificently trending movement … or if you know someone who is …then you most definitely need to immediately click over to “The Bacon Cookbook” website right away and check this out for your self or your loved ones, while supplies still last.

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Baconopolis …  Baconopolis, by any other name would you … could you possibly smell and taste so seductively sweet, salty, sizzlingly savory and sensually sensational! I for one, think NOT!

Baconopolis (Round Two) “This time it’s Porkual!” … took place on Friday night, February 26th from 6:00 -8:00 PM at the ever so awesome Palace Ballroom in the wondrously Washingtonian city of Seattle.

Surprising to none, the event featured bacon, bacon and more bacon.

Specifically … 10 delightfully different, delectable dishes of bacon oriented fine dining fare, from items that seem to naturally go together like a “hand and glove,” to other recipes that go together more like “penguins on unicycles” and “low salt, no fat nuclear submarines.”

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