Pork Gets its Due

Holaday, Susan
December 2009
FoodService Director;12/15/2009, Vol. 22 Issue 12, p44
Trade Publication
The article focuses on the inclusion of pork as a stable menu ingredient by several food service operators in the U.S. in 2009. It attributes such trend to the perceived health value of pork, further citing statistics from the National Pork Board. Food service operators mentioned in the article include Delcastle Technical High School in Wilmington, Delaware, University of California in Santa Cruz and Hudson City School District in Hudson, Ohio. Also given are the pork dishes offered by food service operators.


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