The Juicy BitsThe Juicy Bits

Have you noticed beef prices climbing up and up? This article explains why. And this one examines how Joe Biden's latest executive action may help keep US beef prices in check, or at least help cattle ranchers keep their fair share of the profits. Meanwhile in Nashville, chef Nick Guidry just wants to keep grilling his 18-ounce, 35-day dry aged steaks over an open fire. Check out this video to see how Guidry does primitive live-fire barbecue. Or for a roundup of all the best new barbecue joints in the South, see this smart Southern Living article by barbecue historian Robert Moss. If you're more into eating plants, here's a review of world-class NYC restaurant Eleven Madison Park's new all-vegan menu. Spoiler alert: food critic Ryan Sutton was not impressed. Maybe EMP should bring on one of Food & Wine's newly minted "Best New Chefs 2021" as a culinary consultant. Or maybe EMP just needs to round out the menu with some great tasting water. Yes, water can taste exceptionally good and professional water judges assemble every year at the Berkeley Springs International Water Tasting to evaluate the world's top tap, bottled, sparkling and still waters. Here's one judge's reflection on the 31st annual H2O gathering.




Supply Chain


Last Bite