My apartment is a large single-level dwelling. The kitchen is divided into a sink/range and a prep area, bisected by the egress and ingress to the pantry and from the living room, respectively. When I prepare bacon I use the George Foreman grill and repeated batches can generate a good bit of smoke. If I don’t close the door to the pantry the smoke alarm aka bacon siren will be activated regardless of how much ventilation I have in the kitchen. So I close the door, open the windows, and turn on the range exhaust fan for good measure. I set an alarm on my watch to go off after four or five minutes whereby I rotate the bacon or put a new raster on the grill. Normally I prepare about a lb of bacon in two or three batches but today I was going through a full three pounds in an effort to increase the amount of on-hand bacon in my kitchen. After about the fifth or sixth batch I glanced into the kitchen and saw a thick haze near the ceiling that would have made the fire alarm shit itself. This cloud was about two feet thick and made a nice band going from the grill to the exhaust. It flowed continuously and had periodic breaks when I rotated batches and for a moment there was no bacon to sizzle, punctuating its continuous stream. My mouth watered looking at realizing it was a cloud of bacon. If I could have bottled it I would to infuse other dishes but sadly, I don’t yet have this technology. My kitchen now had food-based weather and today a new phenomenon was witnessed, bacon haze.