Consumer Reports has just published some bad news for pork lovers.
Scientists from over forty countries collaborated on a project to decode the genome of a common domestic pig breed.
Sysco recently became the latest company to announce it will phase out pork produced with gestation crates. Farmers worry they’ll be left picking up the tab.
Food writer Lynn Schwartzberg took her love of barbecue to the next level by becoming an official KCBS barbecue judge. She explains how to cook perfect ribs.
Barbecue champion Chris Marks joined the Barbeque Train at the Short Stop Food Mart to cook up the perfect rib.
Pigs aren't flying yet, but Sysco does want to give them a little more room to walk.
Veggie barbecue not your thing? Here's a taste of what can be done with your local, free-range meat this Independence Day.
Traditional Arts Indiana offers a look at the farm-to-table journey of Indiana goods and the farmers who are fighting to keep Hoosier cuisine locally raised.
Indiana’s pride is the breaded pork tenderloin sandwich. For a closer look, Traditional Arts Indiana hauled in a few experts to share their thoughts.
Denny's is the latest restaurant to announce it will stop buying from pork farmers who crate pregnant sows. Domino's Pizza has made the opposite announcement.
Every great BBQ dish starts with two things: local meat and a great marinade.
Eggs are the star of the show at the Schacht Farms table at the Winter Farmers Market.
Animal rights groups are hailing the decision as an important step in the right direction.
American meat consumption has declined 12.2 percent since 2007. Both industry and food policy critics think they know why.
Herbs like rosemary, oregano, thyme and sage are the stars of this dish. Pick up some local pork chops and enjoy a night at home cooking.
We are using pears plucked from the tree in my front yard, a sprig of lemon verbena from the garden and fresh local raspberries for this fruity dessert recipe.
Labor Day weekend means grilling! We have two meat dishes today, grilled Caribbean chicken and barbecue spare ribs, and our side dish is crispy eggplant fries.
I am usually not good at incorporating Asian flavors into our meals, but I hit the jackpot this time with grilled pork skewers and sauteed green beans.
Meat enhanced with solutions and flavorings can have five times as much sodium as would naturally occur in the product.
We’re taking it to the streets and exploring food trucks in Columbus, Ohio with Bethia Woolf. And, Happy Pig serves high class, local food from a two-man cart.