Volume 42: Now on Menus

For premium, profitable and popular menu items, chefs across the country are turning to pork. From small, shareable plates like a pork belly flatbread with hoisin sauce to center-of-plate entrées like a cocoa spice-rubbed pork tenderloin with whiskey jus, pork’s versatility makes it a back-of-house favorite, and patrons can’t get enough of the amazing flavor. […]

Embracing Steps to Curb Antibiotic Resistance

National Pork Board Embraces Steps to Curb Antibiotic Resistance Recent White House action aligns with the Pork Checkoff’s research vision and programs DES MOINES, IOWA — April 3, 2015 — The National Pork Board applauds the White House action plan for combatting antibiotic-resistant bacteria. The Pork Checkoff, which is funded directly by America’s 62,000 pig […]

UNCUT with Pork Summit Chefs

Global Dim Sum Paul Carmichael, má pêche Michael Scelfo, Alden & Harlow Rodelio Aglibot, Yum Cha Chris Shepherd, Underbelly

Dim Sum is Going Global

Dim sum has its roots in the Chinese tradition of yum cha, or tea drinking. Silk Road travelers would stop for yum cha at teahouses, and proprietors began adding small snacks to complement the tea. Over the centuries, the Cantonese dining style has transformed from a restful experience into a loud, happy one – in […]