Articles by Sam Gazdziak

If almost 10 years of writing about the meat industry has done anything for me, it’s made me more immune to the common tactics used to turn people away from eating meat.

Located about an hour west of Toronto, Heidelberg, Ontario, is a small town that is ideal for people looking to get away from the big city or visit a local farmer’s market.

Not all bacon is created equal. Sure, the consumer love affair with bacon shows no sign of relenting, so any bacon product that reaches the marketplace stands at least a decent chance of finding an audience.

Despite its standing as one of Canada’s top meat processors and one of the most technologically savvy processors in North America, Cardinal Meat Specialists has never rested on its laurels.

All too often, government is seen as the “bad guy,” and the argument is not without merit.

When I was 7 or 8 years old, my favorite reading material included Ranger Rick magazines, comic books and some of my mom’s Hardy Boys books — pretty innocent stuff.

One of the challenges that the meat industry routinely faces is finding enough capable employees.

Another year brings new opportunities to capitalize upon the ever-changing consumer trends.

Aside from a select few breeds of cattle, most consumers enjoy their beef without thinking much about the type of beef.

In a melting-pot city like Chicago, Greek restaurants abound, and the Greektown neighborhood puts on yearly festivals that attract thousands of visitors in a grand celebration of Old World culture and cuisine.