Quote Originally Posted by jaybob20 View Post
I heard cured bacon can cause color shifts if film is developed in close proximity.

Just do what I do, shoot about 20 rolls, but some chemistry, leave the film in a box for about a year. Leave the chemistry in another box for about a year. Look in the film box and realize you have enough film for a batch. Buy some more chemistry because you forgot you have chemistry already. Discover the old chemistry while putting away the new chemistry. Write about it here and plan on developing next week.

Don't have enough film? That's what friend are for, just tell them to bring beer.
E6 or C41? Is that Canadian stuff really considered bacon there or have they had a good long hearty laugh at the rest of us who call it that?