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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.

There has never been a time when so much information is so readily available to us.

The Meat Sciences program in the Department of Animal Sciences at the University of Illinois is a program broad in scope, but collaborative in nature.

Almost every supermarket in the country has at least one freezer dedicated to frozen chicken, and a sizable portion of the fresh meat case devoted to chicken breasts, thighs, or whole birds.

To get a rack of delicious ribs or tasty pulled pork, barbecue aficionados typically have to drive to their favorite barbecue restaurant or fire up the grill or smoker themselves.

The Meat Science and Muscle Biology program at the University of Wisconsin – Madison has a long and rich history in conducting important basic and applied research, providing training for meat scientists at the undergraduate, post-baccalaureate and post-graduate levels, and disseminating information to various audiences including Wisconsin stakeholders.

There are plenty of cities in the United States that are larger, but there are few that match Austin, Texas for its “cool” factor.

Recently I have been reading a book by a philosopher who tells how the events in our lives that we may initially interpret as good may not turn out that way; similarly those events we initially see as bad may in fact lead to something good.

When I spoke to the chefs who helped with this month’s cover story about Austin, both mentioned the importance of finding meat that was natural, along with being locally, sustainably and humanely raised.

Today customers frequently are looking for items that are easy to store and convenient to use; items that are tasty and can be quickly prepared.