As we have recently moved into the unofficial autumnal season, we are starting to notice different scents, different menu items in restaurants… and different flavor profiles being present to add a different kind of season to our favorite meals.

Today we are going back to the farm… but not a nice one with rolling fields, happy grazing animals, and family members working hard to get by – no, we are going back to visit the idea of the factory farm because we uncovered yet MORE information you might not know about in regards to your factory farms and your chicken!

Welcome back! We talked about beef and steak pairings before, and a natural progression for us is to move on to pairings for different kinds of poultry. If you have not read our article on beef pairings, check it out! We are sure you will be thrilled with the opportunity to learn more about making your favorite meats even better!

There are people that, as soon as they go into the market, the first that they look for is that white and green “USDA Certified” mark on their meat and produce. However, only about 1% of US farms are organic certified, so why are some people so worried about that label?

While this topic sounds like a new Trump Administration move, this is a topic that has been tossed around for multiple presidential administrations.  In short, the meat industry wants to police itself for safety and eschew the federal and state health inspections of meat.  Is this a good thing, or does this pose a public health risk?