If you have been to a Chipotle lately, you may have noticed something missing: Chipotle Pork Carnitas.
Browsing the "pork" Tag
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National Pork Producers Council sent pork producers to Capitol Hill to meet with Congress to discuss repealing Country of Origin labeling.
Sick of sriracha? Crapped out on kale? Wondering what we’ll be eating in the food world of 2015? Here’s a taste of this year’s top food trends.
Wanting to incorporate “honeyed peas” into a dish, I created a recipe: Spice rubbed pork with sweet corn risotto, queso fresco, and honeyed peas.
Pulled pork lovers, rejoice! I discovered a recipe for making tender, juicy, flavorful pulled pork in your crock pot. Super easy. Really delicious.
How many of the fresh meats at the supermarket pass the Kitchen Test?
That organic meat is no magic bullet shouldn’t come as any surprise.
COCHON 555 is a national event series that takes place in 14 major cities across the country created by Taste Network’s Brady Lowe in 2009 in response to the lack of consumer education around heritage breed pigs. Every January, C555 embarks on a 10-city culinary competition and tasting tour where 50 chefs are selected to prepare a ‘snout -to-tail’ menu created […]
The University of Guelph in Canada announced they are calling it quits on the Enviropig. Genetically modified pork doesn’t seem to have found a market.
A new study finds more methicillin-resistant Staphylococcus aureus (MRSA) in retail pork products than previously measured.
A British celebrity chef, Hugh Fearnley-Whittingstall, has said what many of us vegetarians are not often courageous enough (or blunt enough) to say — what’s the difference between eating pork and eating puppies? Last I heard, dogs and pigs had about the same intelligence. So, why do we freak out about the idea of eating […]
The largest pork company in the world, Smithfield Foods, has broken their commitment to end the use gestation crates for pigs by 2017. Sign the petition for McDonald’s to end using such pork products to increase the pressure on Smithfield.
Researchers say that insects will become increasingly important as a protein source, as conventional meat becomes more scarce and expensive.