From Disney to Grillville

by Darcy Maulsby Pork is an on-trend source of healthy protein that’s so versatile it can take on multicultural flavors and star in a variety of dishes. So why don’t more foodservice outlets offer more pork options when consumers are clearly hungry for it? The Pork Checkoff’s channel marketing team is helping to bridge this […]

Conversations: Sharing Snapshots of Farm Life

by Taylor Conley, 2019 Pork Checkoff Communications Intern How do the We Care℠ principles connect with consumers? Is pork healthy for my family? How are pigs cared for in your barn? What is pork’s carbon footprint? The Pork Checkoff’s Pig Farmers of Tomorrow use their platform as pork industry spokespeople to answer consumer questions and […]

Foodservice Leaders Dish on Trends

By Jason Menke Keeping pace with the constantly evolving foodservice industry is no easy task. To get the pulse on trends and challenges, the Pork Checkoff went straight to the source earlier this year, partnering with Nation’s Restaurant News (NRN) to host a roundtable with key industry executives. The roundtable held prior to the National […]

A State of Readiness: Youth Learn about Key Role Biosecurity Plays

by Carrie Webster Preparedness is the watchword at commercial farms across the country with the threat of African swine fever (ASF) and other foreign animal diseases. But what about the rest of the industry, including the show pig segment? What are they doing to prepare?  “Show pig producers collectively represent 120,000 sows, which would place […]

Pork Checkoff Collaborates with Government & Industry

Working together, the Pork Checkoff and other organizations have developed a comprehensive response to African swine fever (ASF) and other foreign animal disease threats. This includes working with USDA, the National Pork Producers Council, the North American Meat Institute, the American Association of Swine Veterinarians, the Swine Health Information Center. the North America Meat Institute […]

University of Iowa Chefs Savor Farm-to-Fork Experience

By Darcy Maulsby Iowa is the leading pork-producing state in America, yet most University of Iowa dining chefs rarely, if ever, have the chance to tour the farms and processors where that pork comes from. “We love the versatility and flavor of pork,” said Barry Greenberg, executive chef for University of Iowa dining. “We only […]

Who’s In the C-Suite?

By Darcy Maulsby The C-suite gets its name from the titles of top senior staffers, which tend to start with the letter “c” for chief, as in chief executive officer (CEO), chief financial officer (CFO), chief operating officer (COO), chief information officer (CIO) and chief marketing officer (CMO). In the past five years or so, […]

From the Barn to the C-Suite

Pork producers find new ways to connect with food industry executives -By Darcy Maulsby Imagine if animal activist groups decided to target a global food retailer or a major foodservice chain to apply pressure. Maybe they blast the company’s executives with hundreds of emails in just a few weeks.  Or maybe they demand that they […]

Pork Pathfinders

In this issue, we’re kicking off a series of stories to showcase National Pork Board members and the Pork Checkoff initiatives they are excited about. Please take a few minutes to get to know the producers leading the way to enhance the marketing of U.S. pork and pork products.  – Darcy Maulsby Keeping Pace in […]

Clearing the Way for New Opportunities

Have you ever thought about burning down half the buildings on your farm in one day? It might sound crazy, but that is exactly what we did on our farm in South Dakota in the summer of 1997. Like any farm in business for over 100 years, our farmstead had amassed quite an array of […]