The nation's largest retailer announced Monday that it will be delivering produce from farms to stores faster by buying fruits and vegetables directly from growers.
The plan is to source about 80 percent of fresh produce directly, explained Jack Sinclair, executive vice president of the food business for Wal-Mart U.S., during a conference call that we participated in Monday morning.
In many instances, Sinclair says it will be possible to "cut out the middleman," but he added that local wholesalers will continue to "play an important role for us in the areas we serve."
William von Schneidau, an intrepid butcher in Seattle, is giving a whole new meaning to "potbelly pig." Lately, he's been feeding marijuana refuse to the pigs he turns into prosciutto for BB Ranch, his butcher shop in the city's famous Pike Place Marke
When it comes to bourbon, Tom Lix doesn't believe in age discrimination. Most bourbons might age in the barrel for eight to 12 years or more, but Lix figures his are ready to drink in less than a week.
Lix makes Cleveland Whiskey, a new brand of bourbon that exemplifies two major trends in American whiskey-making today: the desire to speed up the process and the effort to establish a local identity.