Less than 1% of the pork produced in the United States is sustainably raised. As more and more of us begin to care about sustainable meat production, that number becomes scarier and scarier - but what can be done? Last weekend, during the Family Farmed Expo, I attended a workshop that I wish the entire city of Chicago could have seen. Paul Kahan (Publican), Rob Levitt (Butcher and Larder), Bartlett Durand (Black Earth Meats) and Herb Eckhouse (La Quercia ) told us how they - carnivores all - help to make our meat production system more sustainable, and offered tips to consumers who care. more ›

Mike Gebert took a road trip to Iowa recently to film some behind-the-scenes footage at La Quercia in Norwalk, IA. La Quercia owners Herb and Kathy Eckhouse make some of the best dry-cured artisan salumi available, particularly prosciutto and guanciale. Jeffrey Steingarten called La Quercia's prosciutto "the best American or imported prosciutto [he's] ever tasted," while Bon Appetit once named La Quercia "Food Artisans of the Year." more ›