Bacon in America has its own history, and it's a stunning one.

"From tastemakers to consumers, Americans put bacon into their meals and their conservations about health, wealth, status, civilization, race, and gender," writes Dr. Mark Johnson.

This comes from Mark's latest book: American Bacon: the History of a Food Phenomenon.

"I tell the story of bacon's long history as a lamentable but ubiquitous part of the diet of the colonists ... and the peple of the modern-day United States," he proclaims.

Johnson is a professor at University of Tennessee-Chattanooga, and a friend of Food as a Verb. Last year, he spoke at Little Coyote about Southern barbecue — members of The Table can view that interview here — and the afternoon was rousing, intellectual and so much fun.

This month, we thought we'd get the band back together.

On Wednesday, Sept. 30, at The Reading Room in Brainerd, we're having a conversation about all your favorite things: food in Chattanooga, specifically bacon.

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The Reading Room is a bookstore + bar in Brainerd, which I think is so badass. We're hearing wonderful things about the place, vibe and atmosphere. We can't wait to see you there.

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The place seats a few dozen comfy, and we aren't taking reservations or tickets.

We will take questions, though, near the end of our time together in conversation. Come join us on Wednesday, Sept. 30. beginning at 6.30 pm.

It's free. And I'll try to bring some t-shirts and hats for everyone. (Not this hat, of course.)

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Also save the date: Friday, October 2.

Local artist Brandi Donan is unveiling Art of Spirits: a 50-oil painting exhibit at Townsend Atelier based on cocktails and NA drinks from local restaurants and bars.

The event runs from 5 to 8 pm.

How beautiful is that?

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"For the past three years, I’ve been creating this collection, and every painting started as someone else’s idea first — a bartender’s recipe, a hotel’s atmosphere, a story worth telling — before I translated it onto canvas," she wrote.

Art of Spirits is her latest book, this collection of oil paintings inspired by regional drinks.

"It’s about the stories behind food and drink — the people, places, creativity, and hospitality that shape Chattanooga’s culture," she said.

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How beautiful is that?

And ... how beautiful is this?

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Finally, a reminder:

Little Coyote is a perfect place during football seasons. (And, well, all seasons.)

College games. NFL games. The large-screen projector on the patio will show them all.

The St. Elmo Michelin-awarded restaurant also offers tailgate platters: smoked meats, snacks, sides. Smoked Sweet & Sour Chicken Wings. Charro Beans. Smoked Seasonal Sausage. Stuffed Avocado. Fresh Corn Tortillas.

You can even order a whole brisket and rack of pork ribs.

(And ... you can read our original story on the behind-the-scenes + 24-hour experience of Little Coyote briskets and spare ribs.)

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Orders can be placed for pick-up here.

See you all on Sunday.

Story ideas, questions, feedback? Interested in partnering with us? Email: david@foodasaverb.com

This story is 100% human generated; no AI chatbot was used in the creation of this content.

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