This 105-year-old Texan woman really knows how to throw a party! For her 105th birthday, she organized a three-day event with over 200 guests. And not only does she still party, she also loves mowing her lawn and dancing. What’s the secret to this great-grandmother’s good health? Bacon. Despite the negative health-effects typically associated with the fatty meat, she claims that bacon has given her longevity and great health. Oscar Mayer loved her story so much that they sent the Wienermobil to her door with a special bacon delivery.

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Has the twenty-first century designers’ obsession with making everything bacon gone too far? I specifically mean J&D’s latest creation: bacon condoms … seriously? Bacon dresses and sunscreen have surprised the world. But what else will they baconise next?

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What, a bacon subscription? Yes, if you’re a member of The Pig’s Heirloom Bacon Club, you will find a different artisan bacon — cured and smoked in teeny-weeny batches by producers who care about the taste more than quantity — at your doorstep every month. This is proof that you can now subscribe to anything in the world. There’s a catch though: you’ll need to have a U.S. address due to customs restrictions. Ah well.

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Sandy Levins has the coolest job. She makes sure the kitchens and dining rooms of historic houses and museums are well-stocked with era-appropriate replica food. For just the smokehouse of George Washington’s Mount Vernon estate, Levins was commissioned to make 70 pieces of meat out of clay, papier-mâché and plaster of Paris. That’s 70 hams, hog jowls, bacon slabs and pork shoulders. Which is quite an appetite. Wonder if these faux dishes can help people to recover from pica. [Photos by Hoag Levins]

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In case you haven’t noticed the trend as of late, bacon is so hot right now. Sizzling hot. And what better way to show your allegiance to the greasy breakfast dish than to wear it as a statement piece? Thanks to Irena Rudman, wearing your breakfast as a cozy scarf is now a fashionable option. And in true breakfast lover fashion, the bacon scarf comes complete with a fried egg brooch.

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Living on the tiny uninhabited island of Big Major Cay in the Bahamas, these wild pigs swim in the tropical waters, happy to show off their piggy-paddlin’ skills to amazed tourists who regularly visit. The pigs swim out to yachts and boats in the hope of finding a free lunch and are surprisingly adept in the clear salty water. (Let no one mention salty bacon at all)

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Chocolate is just chocolate, right? Not when it comes to Chocomize, which makes customized chocolate bars that you can stuff a multitude of pretty random stuff in, like 23 karat gold flakes, mini pretzels, graham teddies, bacon bits and Monkey Munch. Yes, you can even have them stick a candle in it. Sadly, the wax isn’t edible.

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It seems that fruit and vegetable subscriptions are becoming more popular in Australia. If you’ve never subscribed to one of them and you’re a little nervous about it trying it, I’ve found one that you definitely should give a go. Barham Avocados are a fine company from the banks of the Murray River in New South Wales that pick and pack some of the tastiest avocados around between August and March every year. There’s a couple of ways to subscribe but we’d recommend the six month subscription: that way you get to taste all four breeds of avocados that Barham grow – Hass, Reed, Bacon and Fuerte. Try some of these bad boys on toast for lunch and you’ll be hooked for life.

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Minneapolis-based designer and illustrator David Schwen literally layered a bunch of food ingredient names on top of one another to form what he calls type sandwiches. Useful if you’re thinking about what goes first in a BLT (correct answer: toast, tomato, lettuce, bacon, toast).

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I’m someone who gets their weekend kicks out of a good BBC crime show and a packet of Cheese and Bacon Shapes, so this Violent Soho clip was like a friggen fun-storm for me. Their new single, Neighbour Neighbour, makes me wanna ride a BMX off my Grandma’s roof. The Brisbane lads have always been at the centre of a good looking party.

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It all started with the bacon scarf; a realistic strand of seemingly edible product. This was followed by bacon shaving cream with an accompanying bacon lip balm for the ladies. Now the once bright world of bacon appreciation has turned into a dark and seedy world where the bacon obsessed will do almost anything to add a little touch of their favourite pork product to everything in sight.

Enter bacon flavoured Jello. Californian-based food artist Canida is behind the self-proclaimed piece of “concept art”, which looks and tastes like real home-cured bacon. Although it may be entertaining, it feels like a lot of effort to start with real bacon and end up with a disturbingly squishy slab of Jello that looks and tastes like bacon…
Yes, I know you still want to try it. Here’s the recipe.

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No, no, we’re not done rocking the bacon bandwagon yet. Just for the lads who want to shave in top bloke fashion, bacon shaving cream actually exists. It sounds like a joke (the official marketing spew goes ‘It is best used after a hot shower or before an important date with someone you may want to spend the rest of your life with’), though not without a handy disclaimer: (‘prepare to be loved, admired and possibly be eaten by bears’). For the ladies, a bacon lip balm is available as well. We’re not sure about this…

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You’d have thought the human race would have been done with our obsession with bacon by now. Apparently not. Swiss artist Natalie Luder has a limited edition run of some very realistic digitally-printed 100% silk slabs of bacon scarves with the tantalizing name of Fou Lard. At just 160 Swiss francs, it’s a steal considering it’s bacon you will never run out of.

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The work of Zdzislaw Beksinski is certainly not new, but although it’s been around for several decades, it is still mesmerizing. Some of his paintings have a Francis Bacon meets William Turner feel to them. You often see blurry objects in the background disappearing behind a veil of light next to nightmarish creatures and dark gloomy atmospheres, all with unsaturated colors and ghostly brush strokes. I see it as a dark post-apocalyptic surrealism, which is no wonder taking into account he was a teenager during the Second World War.

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Perfect for those who like to fix a stiff drink in the morning: the glazed donut flavoured vodka by 360 Vodka, which combines “fresh donut flavor with a sweet glazed finish”, will let them do that without skipping the brekkie pastry. Cos you know, erm, skipping breakfast is bad. If you get bored of donuts, know that you can always bank on other brekkie-friendly options: bacon or buttered popcorn.

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Solar is a beautifully-designed weather app that was released for iOS yesterday. This app features a few simple, but useful ways to see the 24-hour and 3-day forecasts. It’s a stylish way to make sure you don’t get caught in the rain unprepared. 

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It’s not often you arrive somewhere for a lazy breakfast on a Saturday morning, to find a DJ pumping out tunes, a clown and a fairy doing wacky things with balloons, Italian cheese makers kneading mozzarella, chickens pecking about their coop, and row after row of impressive veggie patches. It’s a complex and seemingly chaotic package, but somehow, it all melds together, in a civilized, serene and incredibly cool oasis that’s attracting Sydney’s foodies in droves. Set in an old pie factory in the industrial suburb of Alexandria, The Grounds is almost more of a concept than a café or restaurant – a vast, gastronomic playground.

As well as a buzzing café, the site hosts a coffee research and testing facility, and an expansive, paved garden with heirloom veggies and herbs. Fresh herbs are picked from the garden every morning, and a full time horticulturalist ensures seasonal produce is grown for the menu. The coffee is outstanding, and the dine-in menu boasts hearty and home-style dishes, like soft-boiled free-range eggs rolled in crispy quinoa with asparagus and truffle oil, crispy chicken schnitzel with salsa verde and house slaw. There’s also a tasty takeaway menu, with bacon and egg rolls, a delectable three-cheese toastie, and a slow-roasted lamb shoulder sandwich. 

On weekends, the site is host to a small, friendly market – and The Grounds will soon be hosting classes in the garden, teaching kids how to sow seeds and watch plants grow. This outstanding new hotspot has been brilliantly conceived – and they’re doing their best to cover every last detail. There’s even a door-girl wielding a clipboard to cater for an ever-growing queue of salivating customers. One thing’s for sure: The Grounds certainly turns the old ‘KISS’ adage on its head; proof that sometimes, it’s the complex ideas that are the best.

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Minced meat and bacon and salami, oh my! If butchery makes you swoon and carnivore is your middle name, then say it loud and proud with this latest collection of tees from Japanese artist Yuko Sekine. You can snag your own cross-sectioned smoked ham t-shirt here. Dodging vegetarians, however, is up to you.

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If you can’t bare the lines but crave a creative pint to dig your spoon into, then LA Creamery Artisan Ice Cream may be more your style. Delivered to your doorstep, this all-natural, organic ice cream collection has decidedly more adult overtones. Just check out their line of boozy ice creams in flavors like Chimay, Moonshine + Caramel Corn, Absinthe, and Tennessee Whisky.

Or, if you can never have too much bacon, dig into Porc Phat, made of Spanish Iberico lardo, Asian pears, hazelnuts, and mint gel. At LA Creamery, treating “ice cream as an art form” is their motto – literally. That’s not too surprising considering it’s the brainchild of the same guy who brought Los Angelenos’ Umami Burger.

When pork-riddled, boozy, cupcake-sandwiched ice creams are just not what you’re craving, there’s no shortage of cool (pun intended) spots in town. The shaved ice cream at Sno is causing quite the stir andBeachy Cream’s surf-inspired lot always charms us too. Whatever you go for, you’ll need little excuse to polish your cone off. [Red Velvet close-up photo by Christine Chiao for Serious Eats; Boozy Ice Cream photo by Bakers Royale]

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The Pig & The Lady in Honolulu is one stop that epitomizes the marriage of gastronomic traditions and contemporary flavors. Or so they say. To be fair, I’ve never been but the buzz about this place is hard to ignore. Conceived and led by Andrew Le and Martha Cheng, both Hawaiian-based chefs with a ton of street cred, The Pig & The Lady is a pop-up restaurant with an ever-changing menu, currently in residence during off-hours at Hank’s Haute Dogs.

The prix-fixe menu articulates Chef Le’s Vietnamese background but Southeast Asian flavors blended with a real Hawaiian flare are undoubtedly present. Smoked Spicy Pork Belly with Green Papaya Kim Chee, Bun Bo Honolulu, and Taro Croquettes have graced recent menus. Over at their Farmers Market space, their Breakfast “BLT” Banh Mi is all the eatery rage, made of house cured bacon, local sweet marinated tomatoes, lettuce, pork pate, and mint puree finished off with a “fried” slow poached egg. So next time you’re traipsing around Honolulu wondering what to eat, say aloha to The Pig & The Lady.

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