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 […]