The meat market
Supplies of beef and pork are just starting to rebound, as ranchers and hog farmers slowly ramp up production in step with moderately increased demand. But expect prices to remain elevated through the end of the year; about 10 to 20 percent higher than they were in 2009, says Bill Lapp, commodity expert and president of Advanced Economic Solutions in Omaha, Nebraska.
USDA Boosts Funding for BSE Research and Food Safety
WASHINGTON, DC - Agriculture Secretary Mike Johanns announced last week that almost $2 million in funding has been redirected to enhance research on bovine...
Certain agricultural products are staples in your restaurant kitchen. Commodities like meat, nuts, dairy foods, potatoes and other types of produce show up regularly on your order list. Here’s a brief overview of how these ingredients are trending, gleaned from information provided by the commodity boards that serve the growers, ranchers and farmers of these products.
Watching episodes of Hell’s Kitchen, the average viewer comes away thinking that cursing, screaming and ruthless bullying is the only way to run a successful restaurant kitchen. True, many chefs are as hellish as Gordon Ramsay appears on TV, routinely leaving their staff quaking in their clogs. But some industry veterans are embracing a kinder, gentler management style—and finding it has its place.