Pigging out: Food trends and PR

A public relations professional couldn’t have done it any better. When I was a kid, skirt steak and hanger steak were the tougher, chewier, cheaper cuts of meat. End of story. Somewhere along the way, those cuts of meat got hip (though still chewy) and more expensive (supply and demand).

And then there’s the pork story. The other white meat has never been so trendy. Not only are Americans eating more pork than ever before, they’re eating it “from snout to tail.” So how did pigskin go from the field to the plate? Television shows!

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