Brunched in the FaceTM is a lifestyle and concept that takes brunch beyond the days and hours typically associated with brunch. Currently participating in pop-up restaurants and catering events, the intention is to eventually bring BITF to the food truck world.
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Ask not what you can do for your country. Ask what's for brunch.
Perhaps you have heard some things about a possible pork shortage looming for 2013. If not, you can read about it here. Now that you’re up to date on this horrific turn of events, you should also know that many U.S. pork sources as well as the USDA claim that this alleged shortage will not affect the U.S. Phew. Read about these claims here and here. Yes, pork prices will undoubtedly continue to rise in the coming year, but that doesn’t mean will have to go without our favorite salty, fatty, crispy, and delicious bacon— among other pork products.
Obviously, when I first heard about the possibility of a pork shortage for 2013, my mind was instantly brought to the implications for Brunched in the Face. Bacon is a pretty important part of the menu, but don’t you worry, Brunchers, we will make it work. Even with increasing prices, I am hoping to develop good relations with local sources so that the global state of pork should not affect my menu. Either way, there will be delicious options and I am incredibly prepared in the case of a pork shortage.
Yesterday Local Food Lab published their official press release announcing the 12 food and farm startups they will be working with this fall. Check us out on top! Can’t wait to start so soon. This is going to be an incredible 6 weeks.