Volume 45: Now on Menus

Pork is a versatile back-of-house favorite, a menu must-have for popular restaurants, and a top performer across dayparts. From a Tuscan brunch bowl with sausage, quinoa and kale, to slow-roasted pulled pork sandwiches to bacon-wrapped pork tenderloin medallions, patrons can’t get enough of its incredible flavor. Take a look at our menu innovation report to […]

America’s Pig Farmer of the Year – 2015

The National Pork Board recently announced Keith Schoettmer of Tipton, Indiana as the recipient of its first-ever America’s Pig Farmer of the YearSM Award. The award is designed to recognize a pig farmer who excels at raising pigs using the We CareSM ethical principles and connects with today’s consumers about pork farming. Schoettmer was selected as […]

One-Pot Meals are Comfort Exemplified

One-pot meal is a term we often hear. But other than the literal definition, how do we define its importance to our food and culture – and why is it always so good? Many cultures have a traditional way of cooking a favorite recipe in one vessel. It might be a stew or a braise, […]