Ongoing increases in bacon use by fast-food and casual dining restaurants come as grocery stores expect a seasonal pickup in demand in the months ahead. Consumers tend to make more bacon, lettuce and tomato sandwiches during the summer months. The pork product also continues to remain a breakfast staple. …
Fresh Quebec lamb, raised by small-scale producers, is the best in the world, proclaims Dimitri Galanis, owner of Mythos Restaurant on Park Ave. Lamb from the Charlevoix region has even earned its own government-regulated indication geographique protge. …
The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced a final rule today that will broaden the market for smaller state-inspected plants. By participating in this voluntary cooperative interstate shipment program, select establishments will have the option to ship meat and poultry products, bearing an official USDA mark of inspection, across state lines. …
Lobster fishermen in Newfoundland and Labrador hope a new pricing formula for their catch will pay them more as markets recover from the recession. …
A powerful cold snap killed some 200 million crabs in the Chesapeake Bay last winter, mostly in Maryland waters, scientists reported Tuesday. Despite that, the Bay’s crab population hit its second-highest mark since 1997 – proof, Virginia officials say, that their efforts at stirring a comeback of the prized blue crab are working. …
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