Volume 38: Now on Menus

Chefs at popular restaurants across the country are using pork to grab attention and appetites. From the classic Cuban to sausage-stuffed sacchetti pasta to pulled pork on pizzas, sandwiches and more, take a look at who’s crafting menus with amazing flavor and versatility. Carrabba’s Italian Grill is pairing their classic favorites with new creations to […]

About Responsible Antibiotic Use

America’s pig farmers know chefs and consumers want to understand how pork gets to the plate. We know there are a lot of misconceptions about how pigs are raised and it is the obligation of our industry, from farmers to pork processors to food retail companies, to work together to ensure the quality and safety […]

A Conversation with Dave Danhi

From salad bar attendant to executive chef to hospitality recruiter…to truck driver? Dave Danhi has been a mainstay in the Southern California restaurant scene for over 30 years, and his new adventure has him taking to the streets with The Grilled Cheese Truck. Since 2009, Danhi has been delivering innovative indulgence to hungry crowds across […]

America’s Street Food Continues to Raise the Bar

Authenticity, portability and incredible flavor – what’s not to love? International street food has come to America, but this on-the-go culinary movement has deep roots in almost all cultures around the globe. Originally considered peasant food, it was sold on the streets or in public places where urban populations could affordably access a variety of […]

Volume 35: Now on Menus

Pork is a menu must-have at restaurants around the country. Its flavor and versatility make it a top performer across dayparts – from Andouille sausage breakfast sandwiches to Thai pulled pork tacos, to chocolate-drizzled bacon breadsticks for dessert! Take a look at our report to see who’s doing more with the menu. Sizzler rolled out […]

A Conversation with Marc Forgione

From the son of “The Godfather of American Cuisine” to line cook to Iron Chef and beyond, Marc Forgione takes classic Americana to new heights. As the chef/owner of Michelin-rated Restaurant Marc Forgione and the new American steak restaurant American Cut, his dedication to fresh, ingredient-driven food has propelled him to the forefront of the […]

Carbon Footprint

America’s pork producers are among the most environmentally and socially conscious food producers in the world, and they invest in the environment through research into the four pillars of environmental sustainability – our carbon, water, air and land footprints. By evaluating energy usage, water systems and the pork production chain, The National Pork Board uses […]

Give the Classics a Contemporary Edge

Dining out in the post-World War II era was an occasion. Sure, you could go to a diner for breakfast or a Burger Chef for lunch, but when it came to going out for dinner, it was a big deal. You, in your finest attire, were greeted by a maître d’ who guided you to […]