Tuffy Stone
Tuffy’s classical French culinary training and precision earned him the nickname “The Professor.” Along with operating his own restaurant and catering business, he also authored the cookbook “Cool Smoke: The Art of Great Barbecue.”
Inflation is high, so is demand for natural* meats
Despite rising costs, health-focused shoppers are still looking for products with natural, claims-based messaging — even in the meat department. Help them reach their health-focused new year’s goals (while striving to meet your own business goals) with Never Ever Open...
Set your case apart with a tiered pork program
In today’s ever-changing grocery space, it’s essential to stay competitive and provide products that meet consumer demands. Read as Patrick Fleming, our pork expert, gives his take on how a tiered pork program using Open Prairie® Natural* Pork can help you reach your...
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