A quick synopsis of the everpopular pig celebration: Pigstock, via Traverse City Record Eagle.

Share

Wrapping up three great days of Pigstock in Traverse City, MI, and I’ll write more about it, but had to quickly share the astonishing differences in breeds of hogs, and most important, the difference between a factory-farmed pig and a properly raised pig. Above Brian Polcyn shows four different breeds. On the left is the belly of a factory-farmed pig, breed not known. Notice how diminutive it is, how little fat is on that loin, which I guarantee tastes like cardboard when cooked. Compare it to the one he’s holding up, a farm-raised Berkshire-Duroc mix. When you buy the one on the left, not only will it not be a pleasure to cook and eat, you have cast a vote for more just like it. When you buy a belly from a farm-raised Berkshire, you Read On »

Share

Looking at how kids eat during their meals at school and discovered three different experiences, via NYT.

Share

Here are 6 different applications that are helping people reduce food waste by using technology, via Food Tech Connect.

Share

The Madison based company has a Kickstarter campaign to share their Hazards Analysis and Critical Control POints (HACCP) plans with everyone, via Food Tech Connect.      

Share