The versatile and economical Boston butt
I am often asked questions about the Boston Butt or pork shoulder portion of the pig. They are actually the same thing. It dates back to before the American Revolution. Inexpensive cuts of pork were packed into barrels (also known as “butts”) for shipping. Boston was the largest producer of this product so it came to be known as a Boston Butt, even though it is actually a shoulder cut. Now that you know where it got its name, you may be wondering what you can do with it. First, it’s available bone-in or boneless. If you are going... View Blog Post »
Quest for my specialty
I have been passionate about food my entire life, but it wasn’t until 8 years ago that I decided to pursue it as a career and become a chef. As a chef, the number one question I get asked is “What’s your specialty?” It’s always been a difficult question for me to answer because I enjoy so many different cuisines. I assume that they want me to name a single dish that is my specialty. I’ve never been able to choose just one. Instead, I tell people that I specialize in making everything from scratch.... View Blog Post »
- Give back by serving the industry
- Sittin' on the bucket
- Blog: The worship of mediocrity
- Alumbaugh: Best of Leman
- Lighter Side: Epic food battle pits hamster vs. Kobayashi
- Lighter Side: Model goes public with her love for bacon
- Goal Setting: Motivation and Methods
- Lighter Side: Maine’s menacing pig captured!
- Lighter Side: The truth about McRibs
- And the winner is…
- Making the most of college, Part 1
- Creating a customized resume for your career goals
- Stevens: U.S. pork industry growth driven by international trade
- Meredith: A sense of pride
- Stall-free gestating sows?
- Lighter Side: Wax your ‘stache for ‘Movember’ with bacon
- Brenneman: Bridging the ag gap begins with students
- Baise: Rambo takes on American agriculture
- Blog: Want lower medical expenses? Negotiate.
- Lighter Side: Farmer donates $4 million farm to 4-H for lost love