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How does a man with a price tag on his head -- or at least his face -- keep from having his photo snapped by fellow partygoers or folks out for a hefty reward? Former New York Times restaurant critic Frank Bruni explains the art of ducking the spotlight in this Skype video from Salon's Kerry Lauerman.

[Via: 'Binger turned food critic' at Salon.com]

When I was growing up, pork was something of an unknown element. My mom is Jewish, and while she's never been much of an observant Jew, she stays clear of pork. As she was the primary cook in our house, nary a chop or rasher of bacon crossed our plates. I vividly remember eating ham for the first time, when I was 11 years old, on Christmas Eve at my grandmother's house.

These days, I say bring on the pork. I regularly order locally cured bacon, pork sausage with fennel and braise-able Boston Butts from my meat buying club. This week, Salon.com is also embracing the pig, declaring July 7-11 to be Pork Week. Currently, they've got content up dedicated to curing your own bacon as well as a piece that strives to chronicle this country's love of anything bacon-themed (Bacon Salt, anyone?). They've got a video up of a visit to Veritas Farms in New Paltz, NY, where they interact with some very happy pigs. Stay tuned, as I'm sure they'll have many more porcine treats for us before the week is out.