Bacon Out

Some hae meat, and canna eat,

And some wad eat that want it,

But we hae meat and we can eat,

And sae the Lord be thankit.

  – Robert Burns, “The Selkirk Grace” 

I’ve certainly enjoyed researching and writing about meat and poultry these past six months. Along the way I learned a lot and felt the satisfaction whenever a reader “liked” or commented on a post. Still, it’s always good to end while you’re still having fun. With that being said, I’ll be suspending adding more posts to the MAPLE with Bacon blog until further notice. If you would like to learn more about meat and poultry from other sources, I recommend these helpful and informative sites:

I hope you find these resources useful and continue to appreciate the nutrition and flavor that meat and poultry of all types provide. As I’ve written previously, meat can provide protein, fats, vitamins, and minerals our bodies need to grow and thrive. It’s also a truly blank canvas that can be part of an infinite variety of cooking methods, flavor profiles, eating occasions, and cultural experiences. Be willing to try something new while traveling, pick up an unusual cut of meat at the store, or just appreciate the go-to hamburgers and chicken nuggets that sustain our everyday lives. In any situation, if you are able to find an eat safe, nutritious meat, just as in Burns’ poem, may “the Lord be thankit.”

Published by Amy G.

I'm on a mission to educate readers about meat and its part in human existence: its science, the many ways it's enjoyed, and the people who prepare it for others' enjoyment and nourishment.

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