Just when you thought there was absolutely nothing new to do with a French fry – along come Pepperoni Pizza Fries.
Behind them: The we’ll-try-just-about-anything fast-food chain Carl’s Jr., which has just begun testing them in about a dozen of its restaurants in Southern California – mostly in the Anaheim area.
“It may look like a mess — but it’s messy good,” says Brad Haley, chief marketing officer at Carl’s. Customers have compared the taste, he says, to pizza with a French fry crust. (more…)
Beef prices are cutting meal budgets to the bone, and there’s no letup in sight.
The price of ground beef, one of the most popular meat products in the nation, has climbed to a record high as supply continues to lag behind demand.
The average price of a pound of ground beef hit $4.24 in recent weeks, according to the federal Bureau of Labor Statistics, which tracks food prices. That’s the highest amount ever for the ubiquitous product, up around 90% from five years ago. (more…)
Joe Christopherson, Liguria Foods Vice President of Operations, brings more than 29 years of experience of food safety management to the manufacturing facility. In his second year at Liguria, Joe comes directly from Hormel Foods where he had worked for 18 years. Prior to that, the University of Minnesota Economics and Finance graduate worked at ConAgra and Farmland in operations management.
We asked Joe to share the food safety fundamentals that have turned Liguria Foods into a leader in its field: (more…)
When you think about it, few dishes are more American than a pepperoni pizza.
Both pepperoni and pizza are versions of Italian specialties that we as a nation have made our own. (In fact, there’s no such thing as “pepperoni” in Italy, and American visitors who order it there are often surprised and disappointed when what they end up with is peperone — bell pepper.) Few other cuisines are as widely popular as pizza, and pepperoni is one of the most widely popular toppings, no matter the regional style of pie they are decorating. (more…)
The Liguria Foods March Newsletter is out, please click the link below to read about the following topics:
