The Certified Angus Beef® program was established to provide a guarantee of quality and consistency to restaurateurs and retailers who prepare and serve Angus beef, and to the consumers who enjoy it.
"Our nation's food industry cannot afford to lose the world's largest sockeye supply to a hard metal mine of unimaginable size and scale. We need to protect our last sustainable seafood sources while we still can."
“We will never reach our goal, because we’re always trying to improve. We’re always asking ourselves, how are we going to make today better than yesterday?” – Marco Valverde
The fact that we do our own cold smoking gives [our food] an artisanal quality. And the advantage of doing all my own smoking is that I have total control over flavor, save money, and can offer a product unique to my restaurant.”
Partnering with a local farmer can help ensure the quality and sustainability of trendy Heritage Pork. Chefs need to ask how their supplier operates and exactly what they’re paying for.
It’s a long way from Sardinia to Texas—more than 5,000 miles, in fact, with an ocean and a continent in between. Despite this great divide, both of these territories share a local hero in chef and restaurateur Efisio Farris.
