The versatile, 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 »
- Are activists really in it for clean air?
- Cows need their tails!
- The versatile, economical Boston butt
- Star Wars meets agriculture
- Chipotle & Panera: Food for thought
- Blog: 10 mooing neighbors
- Blog: 11 (thousand) sliced tires
- Blog: 12 cows a-carolin’
- How to respond so consumers will listen
- Five things you need to know about the Affordable Care Act
- Animal activists: Keep fairs fair
- Blog: Nothing gold can stay
- Pricey farm bill is more about food stamps than farmers
- EPA 'connectivity' to your farm and ranch
- Mitigating Millennial Mayhem
- Protect your farm and remove the gag
- Self-Exploration Drives Success
- Commentary: I’m excited again!
- Blog: Something big is coming
- Tail docking is industry’s 'Achilles heel' (pick your battles carefully)