“There’s a lot of bacon here, and people eat it,” says Dan Stitt, a Chicago resident and co-owner of The Pork Bar and BBQ in downtown Chicago.
“People are eating it for breakfast, lunch and dinner.”
It’s also been called “the most important meal of the week” in some Chicago neighborhoods.
Bacon is a protein rich in fiber, iron and other nutrients that are typically found in meat.
But in recent years, some cities have begun to introduce bacon-based cooking into their culinary scenes, according to industry experts.
That has raised concerns among food-service workers, who say bacon is often overhyped and that people who are unfamiliar with cooking bacon should consider trying it out first.
In fact, the USDA is investigating whether to ban the meat from being served in schools, while others say that’s not possible without the state’s consent.
Bacon in particular has been under scrutiny in California, New York and other states for its health risks and a number of other health concerns.
In the U.K., bacon is a key ingredient in a number hot dishes.
It has been added to sandwiches and salads, including some prepared at restaurants.
And in New York, bacon is considered a health food and is often used in processed foods, including baked goods and snacks.
“The fact is, we have been cooking bacon for centuries and it’s still a good thing,” said Scott Dolan, executive chef at Boca Raton, Fla.-based The Chicken Shack in Florida.
“It’s a healthful ingredient that we use to make the most of the resources we have.”
He added that bacon is used for cooking on the grill and that its use is “not uncommon” in many parts of the world.
“If we are using bacon as a food additive, we should do it responsibly and responsibly in a way that makes sure that it is safe.”
The National Pork Producers Council said in a statement that it opposes the use of bacon in cooking.
The statement also said that it supports the USDA’s effort to ban bacon from food, saying that “the USDA is aware of bacon-free food practices and that the meat and egg product industry has been working to promote and standardize this technology and the meat-free product industry is committed to supporting such efforts.”
The group also called for the “use of safer, healthier alternatives to bacon-related ingredients.”
It said that the federal government is working on ways to reduce the amount of bacon used in foods, like “reducing the amount that goes into bacon.”
Some companies are making their bacon-focused products, such as Baja Pork’s bacon-infused marinara sauce, which is available at grocery stores and restaurants.
That sauce, made with ground pork and marinade, can be used in salads, pizza crusts and other recipes.
Some restaurants are using more traditional barbecue methods, like the marinades used in barbecue restaurants and some barbecue restaurants.
“You’ve got to make sure you’re using it in a responsible way,” said Stitt of The Chicken Bar.
“We want to be able to serve good food.
It’s a good way to make money.”
And for the restaurants and restaurants that do use bacon, Stitt says, it’s important to be consistent.
“There is so much demand for it, and there are so many people who want to eat it.”
This article originally appeared on The Wall St. Journal.