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Chef’s Table By Michael Formichella
Chef Michael Formichella is president and co-owner of Chella Foods.

 

April 18, 2014 | Meeting consumer demands

April 11, 2014 | On high: beef prices

April 04, 2014 | Bacon, Bacon, and more Bacon

March 28, 2014 | Animal welfare: A moral obligation

March 21, 2014 | Food and our moods

March 14, 2014 | Food Labels

February 28, 2014 | Balanced values

February 14, 2014 | Authentic flavors

February 07, 2014 | Wing mania

January 31, 2014 | The cold chain

January 24, 2014 | How much would you pay for a steak?

January 10, 2014 | Less meat?

January 03, 2014 | What’s Hot for 2014?

December 27, 2013 | Biomass use, production, feed efficiencies, and greenhouse gas emissions from global livestock systems

December 20, 2013 | Holiday Thoughts

December 13, 2013 | A walk on the wild side

November 29, 2013 | Early trending for 2014

November 15, 2013 | What is your comfort food?

November 08, 2013 | Our chosen path

November 01, 2013 | Burgers with no boundaries

October 18, 2013 | Easy works, or maybe it's just a crock

October 11, 2013 | Is the Government shutdown affecting you?

October 04, 2013 | One of the best bacon, egg and sausage combos ever

September 27, 2013 | Innovate or duplicate?

September 20, 2013 | It's a brave new world

September 13, 2013 | Not even close to what it used to be…

September 06, 2013 | Breaking point

August 30, 2013 | The American food industry

August 23, 2013 | What does local mean to you?

August 16, 2013 | Interesting exercise

August 09, 2013 | Rent a chicken

August 02, 2013 | Moments of wonder

July 19, 2013 | Top This

July 12, 2013 | A new twist on fried chicken

June 28, 2013 | Super food for beef

June 21, 2013 | If you have to tie a pork chop around your kid to get the dog to play with him… You might have the wrong dog?

June 14, 2013 | What do you think?

May 31, 2013 | Coming full circle

May 24, 2013 | The BBQ trail (part two)

May 17, 2013 | BBQ…just getting hotter (Two part series)

May 10, 2013 | Seas of smoky goodness

May 03, 2013 | A single, united voice

April 26, 2013 | Protein and suds

April 19, 2013 | What is the next generation rub?

April 12, 2013 | Opposite ends of the spectrum

March 29, 2013 | Holiday Traditions (UPDATED)

March 15, 2013 | Pork: A sign of the times

March 08, 2013 | Burger Quest, part 2

March 01, 2013 | Burger Quest

February 22, 2013 | Amazing food memories

February 15, 2013 | Wet aging vs. dry aging

February 08, 2013 | Local Sourcing (UPDATED)

February 01, 2013 | No wings… say it isn’t so?

January 25, 2013 | Relatable issues

January 18, 2013 | The Forbidden Protein

January 11, 2013 | Do you sacrifice quality for ease of use?

January 04, 2013 | Reflections of 2012 & looking ahead to 2013

December 28, 2012 | Whom do you trust?

December 14, 2012 | Christmas dinner challenge

December 07, 2012 | Insights on public information

November 30, 2012 | Holiday choices

November 23, 2012 | With a little extra effort

November 16, 2012 | Talking turkey

November 09, 2012 | The road ahead of Sandy: Part two

November 02, 2012 | The road ahead of Sandy: Part one

October 26, 2012 | The five second rule

October 18, 2012 | Who's to blame? Answers — got any?

October 05, 2012 | Farm-to-fork celebration (part two of Hog Heaven)

September 28, 2012 | Farm to fork: A weekend in hog heaven (part I)

September 14, 2012 | New marketing perceptions

September 07, 2012 | Seeking truthful insights

August 31, 2012 | Health and wellness

August 24, 2012 | Budget-friendly protein

August 17, 2012 | Keeping an open mind — part two of two

August 03, 2012 | Keeping an open mind — part one of two

July 27, 2012 | What does the drought mean for you?

July 20, 2012 | Nasty little bacteria

July 13, 2012 | Growth hormones and their use

July 06, 2012 | Wood vs. charcoal

June 29, 2012 | Knowing your food

June 22, 2012 | The science behind the art

June 08, 2012 | Beyond just crispy bacon

June 01, 2012 | Not your average hospital food

May 25, 2012 | Three foods that define your culinary personality

May 18, 2012 | Twisted chicken

May 11, 2012 | New spring bounty

May 04, 2012 | New packaging technology

April 20, 2012 | LFTB continued

April 13, 2012 | A new twist

April 06, 2012 | Jamie Oliver and his misguided views of 'pink slime'

March 30, 2012 | Hope in San Antonio

March 23, 2012 | To bean or not to bean?

March 16, 2012 | They know our choices before we do

March 09, 2012 | A new awareness

March 02, 2012 | Portion control

February 24, 2012 | Prevention is always better than the cure

February 17, 2012 | Farm to fork

February 10, 2012 | Sexy food

February 03, 2012 | On the lamb

January 27, 2012 | Safe food

January 20, 2012 | Arc de McDonald's: the French love fast food

January 13, 2012 | Good luck food

January 06, 2012 | What's the attraction?

December 30, 2011 | Market shifts

December 23, 2011 | A holiday wish

December 16, 2011 | Crystal ball for 2012

December 09, 2011 | Thoughts for 2012

December 02, 2011 | Fur-ocious figures: No recession in pet land

November 25, 2011 | What to do with leftovers

November 18, 2011 | Be thankful, be kind

November 11, 2011 | Man's best friend

November 04, 2011 | Tongue and maybe even cheek

October 28, 2011 | Bait and switch

October 21, 2011 | What's next?

October 14, 2011 | Some like it hot

October 07, 2011 | What we watch

September 30, 2011 | What does it take to make quality food?

September 23, 2011 | Better standardization of child nutrition

September 16, 2011 | Remembering September 11

September 09, 2011 | What makes a great steak

September 02, 2011 | Wet or dry?

August 26, 2011 | Pro- or con-cloning?

August 19, 2011 | A day to forget

August 12, 2011 | Animal welfare and product quality

August 05, 2011 | Waste not, want not

July 29, 2011 | Chew on this

July 22, 2011 | Making bacon

July 15, 2011 | To add-in or not?

July 08, 2011 | Global awareness

July 01, 2011 | New horizons

June 24, 2011 | Niche markets

June 17, 2011 | What's important to you?

June 10, 2011 | To grill or not to grill

May 13, 2011 | What is American cuisine?

May 06, 2011 | Emotional connection

April 29, 2011 | You get what you don't pay for

April 22, 2011 | Thoughts Spring to mind

April 15, 2011 | The new 'new'

April 08, 2011 | How much are we programmed?

April 01, 2011 | Choice

March 25, 2011 | Why do we care?

March 18, 2011 | Simple and comforting

March 11, 2011 | Slow food

February 25, 2011 | Cured meats and culture

February 11, 2011 | Super Bowl aftermath

February 04, 2011 | Waste in America

January 28, 2011 | All-American bacon mania weekend

January 21, 2011 | Brand vs Brand X

January 14, 2011 | Bigger and badder

January 07, 2011 | What's in store for 2011?

December 31, 2010 | Guessing game

December 24, 2010 | Change the manufacturers' landscape

December 17, 2010 | An old-fashioned holiday

December 10, 2010 | His spirit lives on

December 03, 2010 | Frugality: the new norm?

November 26, 2010 | Beyond the soup bowl

November 19, 2010 | Talking turkey

November 12, 2010 | To brine or not to brine?

November 05, 2010 | Where the wild things are

October 22, 2010 | A slice of heaven

October 15, 2010 | Trend shifts

October 08, 2010 | Cashing in on ‘cocooning’ effects

October 01, 2010 | Coastal observations

September 24, 2010 | The future of food production

September 17, 2010 | Got my goat

September 10, 2010 | A broad (fat) view of the United States

September 03, 2010 | What a waste

August 27, 2010 | Taking a concession stand

August 20, 2010 | Salt sells

August 13, 2010 | Picking brains

August 06, 2010 | Happy cows