Pork Summit 2014

The National Pork Board hosted their 4th Annual Pork Summit, April 4 through April 6, at the Culinary Institute of America’s Greystone campus in St. Helena, CA. The by-invitation-only event brings together winners from State and Regional Taste of Elegance competitions, top chefs and foodservice trade media editors for a pork-centric educational weekend. Stephen Gerike, […]

Latin Sandwiches are Making Menus

The story goes that in 18th century England, the 4th Earl of Sandwich was playing cards and didn’t want to leave the game table to eat. He asked for meat placed between two slices of bread – and went down in history as the inventor of the modern sandwich. Built for convenience, the simple handheld […]

Pork Nomenclature

What’s in a name? Plenty – especially for pork. The USDA recently approved new common names for several pork cuts seen in retail grocery cases and on menus. After several years of work with the Industry-Wide Cooperative Meat Identification Standards Committee, fourteen pork cuts now have more consumer-friendly names, including many that align with well-known beef or steakhouse terms. […]