In this, the third part of a series sponsored by the Minnesota Pork Board, a pig farmer answers questions.
If you’re a chef, you want red wattle hogs for their rich meat; some say it’s almost beef-like. If you’re […]
First take Tilia, Butcher & The Boar, and Corner Table, and intersplice their DNA with liberal abandon. Then put the […]
A disturbing trend in local cheese pricing (we’ve noticed this too…), an eye-opening trip to a Minnesota factory pork farm, […]
Soft ginger cookies with spring rhubarb, strawberry-rhubarb no-bake cheesecake, yogurt-spiced chicken, butter-sauteed swai, and smokey pork tacos.