While we’re on the subject of upcoming events, don’t forget — I am hosting a bacon tasting at Jimmy’s No. 43 on October 20 at 7:30. As usual, I’ll be guiding 20 porcine novices through the culture and chemistry of pork-belly preparation, pairing six artisanal bacons with six craft porters and giving tasting notes for each. This is likely the last bacon tasting of the year, so get you reservations at Jimmy’s now. The room sells out fast.