Amy Beth Graves - May 11
“That’s not true.” Over and over again, Josh and Courtney Berry found themselves uttering this phrase as they watched a CBS News “60 Minutes” program about the pork industry. Josh, who is a Fairfield County Farm Bureau member and on…
Ty Higgins - Feb. 13
Beginning this year, there will be a different look to many pigs being shown at the Ohio State Fair and statewide county fairs due to a ban on the use of the feed additive ractopamine. Ractopamine, simply put, converts fat…
Sometimes it’s about the journey, though the destination is mouthwatering. These ribs start in the oven and finish on the grill, with some time for flavors to coalesce in between. It’s a little work but worth the effort.
Pull cooked meat apart and serve in choice of shell—corn, flour, hard or soft.
Lynn Snyder - Feb. 26, 2018
The Ohio Pork Council’s Pork-a-Palooza will feature bacon, BBQ and beer. Enjoy an afternoon of delicious pork products from local restaurants and food trucks. Dance the afternoon away with live music from Big Daddy Blue, or take part in one of…
Sweet and savory tones bring flavor to lean, quick-cooking pork tenderloin.
Carnitas means “little meats.” Simple in technique yet complex in flavor, this is a recipe even a beginner can try with confidence. It uses the pork shoulder, which after slow cooking pulls into a thousand succulent little shreds. Delicious!
Amy Beth Graves - Feb. 25, 2015
Neil Rhonemus learned at an early age how to care for baby pigs
Seth Teter - June 17, 2013
Marketing strategies that were once conceived in smoke-filled rooms on Madison Avenue also can be cured in a smoke-filled room at the meat locker.
Prepare ahead of time tip: Cut up your vegetables and tenderloin and place in a ziplock baggie in the refrigerator up to 24 hours before you plan to cook your fajitas.
