Mark A. Johnson
@baconscholar.bsky.social
I am an Assistant Professor of History at the University of Tennessee at Chattanooga. Author of American Bacon: The History of a Food Phenomenon.
We have pan-seared swordfish, fried eggplant, and roasted corn. Also homemade baguette and basque red wine.
These will be slathered in olive oil, butter, garlic and oregano. #hatm
These will be slathered in olive oil, butter, garlic and oregano. #hatm
July 21, 2025 at 12:28 AM
We have pan-seared swordfish, fried eggplant, and roasted corn. Also homemade baguette and basque red wine.
These will be slathered in olive oil, butter, garlic and oregano. #hatm
These will be slathered in olive oil, butter, garlic and oregano. #hatm
Two years ago tonight, my students and I put a whole hog in a smoker.
Tonight, I’m rubbing down ribs to cook for a student group and end-of-the-year party.
Tonight, I’m rubbing down ribs to cook for a student group and end-of-the-year party.
April 22, 2025 at 1:39 AM
Two years ago tonight, my students and I put a whole hog in a smoker.
Tonight, I’m rubbing down ribs to cook for a student group and end-of-the-year party.
Tonight, I’m rubbing down ribs to cook for a student group and end-of-the-year party.
Let the sky rain potatoes
March 30, 2025 at 11:48 PM
Let the sky rain potatoes