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Adding measurable value to Pork
Pork Promoted Easy Meals in Minutes
for Easter
Ham has graced Easter tables
across the country for decades, and the National Pork Board has found
that 67 percent of households are planning to celebrate with a ham
dinner this year. However, in that same survey, Today's Home Cook:
Attitudes, Habits and Trends , nearly half of the women said that they
don't have enough time to cook - making it their biggest challenge in
the kitchen.
"That's why the Pork Checkoff is partnered with
renowned 'Steamy Kitchen' blogger Jaden Hair, who is pork passionate
and shares tips and time-saving twists on the Easter ham that will help
home cooks spring out of old habits this holiday," says Pamela
Johnson, director of consumer communications for the Pork Checkoff.
Hair, a food journalist, TV personality and cookbook
author who serves on the Pork Checkoff's Consumer Advisory Panel, has
developed several new recipes for the Pork Checkoff, including her quick
and easy Blackberry Rum Glazed Ham recipe for ham steaks, which is
ideal as an Easter dinner for two people; Baked Ham with Sweet Mango
and Ginger, which uses just five ingredients, including a 6- or 7-pound
ham; and Cola-Pineapple Glazed Ham, which also uses few ingredients and
is perfect for a large crowd of friends and family on Easter.
To promote Hair's fresh take on Easter ham recipes, the
Pork Checkoff has distributed press releases, recipes and tip sheets to
leading media outlets nationwide and is offering them to visitors to
TheOtherWhiteMeat.com.
"Jaden Hair is a mom on-the-go who knows how to make
pork fit today's lifestyles," says Johnson, who notes that Hair is
also a food columnist for Discovery's TLC blog and a writer for the
Tampa Tribune. "She's a great spokesperson for pork, because she
reaches consumers through both the traditional media and the new social
media, including her blog and Web site, which attracts more than 75,000
people each month, and Twitter, where she has more than 40,000
followers."
Hair also promoted the tasty options that abound with
Easter ham leftovers. To help consumers get more bang for their buck,
the Pork Checkoff developed several new recipes this spring season that
use minimal ingredients and can be cooked in 30 minutes or less,
including Spanish-inspired Hampanadas, a Southwestern-style Ham and
Ranch Potato Frittata, and the classic-with-a-twist Ham and Spaghetti
Alfredo.
Hair encouraged consumers to visit TheOtherWhiteMeat.com
to find more than 100 ham and pork recipes, a video demonstration about
how to carve a ham, and a free download of the "Easy Meals in
Minutes" brochure, with recipes, cooking information and tips for
enjoying pork.
For more information, contact Pamela Johnson, PJohnson@pork.org,
515-223-3528.
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Bob
Evans Inc. Honors Pork Checkoff
In the past year, Bob Evans restaurants have featured many delectable
pork entrees, including Baby-Back Ribs, Pulled Pork Sandwiches,
Cranberry Apple Pork Loin and the new Biscuit Bowls filled with bacon
and sausage. What will they dream up next?
"Bob Evans has a reputation for high-quality pork
products, so incorporating pork within new platforms and menu items is
a natural fit," says Angie Homan, restaurant marketing manager for
Bob Evans Farm, Inc. "We appreciate the Pork Checkoff's support
for our restaurants' seasonal promotions that feature pork products,
and also most recently for their culinary support in developing future
platform ideas."
Bob Evans got its start when the company's founder, Bob
Evans, began making sausage on his southeastern Ohio farm to serve at a
12-stool diner he owned in nearby Gallipolis, Ohio, in 1948. "We
served a lot of breakfasts, but we couldn't get any decent
sausage," Bob recalled in the company's history. "I decided
to start making my own from hogs raised right on our farm, using all
the best parts of the hog, including the hams and tenderloins."
A partnership that formed between the Pork Checkoff and
Bob Evans Restaurants a number of years ago continues to grow stronger,
Homan adds. Executives of Bob Evans were thrilled when the National
Pork Board members held their board meeting in Columbus, Ohio, earlier
this year and visited with Bob Evans' team members at the company's
corporate headquarters.
In a show of gratitude, Bob Evans's leaders presented the
National Pork Board and Howard Greenblatt, national foodservice
marketing manager for the Pork Checkoff, with a Gentleman Farmer's
Deed, which covers 1 square foot of land on the Bob Evans Farm in Rio
Grande, Ohio.
"I was shocked by this honor," says Greenblatt,
who appreciates the strong relationship that has developed between Bob
Evans Inc. and the Pork Checkoff. "Bob Evans' restaurants are
always looking for innovative items for their menu, and we're glad to
see that their restaurants have achieved excellent results with their
various pork promotions."
With Bob Evans' history for high-quality pork products and
the highly regarded reputation of the National Pork Board, this
partnership is a perfect match, Homan says. "We appreciate all of
the support the National Pork Board has given us in the past and look
forward to partnering with them on future promotions."
For more information, contact Howard Greenblatt, HGreenblatt@pork.org,
410-484-0818.
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