Antioxidants On The Rise

Pictured dish was created by Stampede Meat Corporate Chef Roger Waysok: turmeric chicken, brown rice, herb grilled peppers, cilantro lime pesto

Turmeric seems to be popping up everywhere. In rice sure, on chicken no problem, but in smoothies, juices, or even turmeric ice cream? It seems there is no stopping the reach of this bright yellow spice, but why?

Sure, it gives food a unique exciting color and has a distinct flavor, but what it really comes down to is antioxidants. Looking at other foods high in antioxidants you will notice they’re becoming more common: pomegranate, green tea, acai (ah-sigh-EE), juniper. All these foods, besides being extremely delicious, counteract free radicals. Continue reading “Antioxidants On The Rise”

STAMPEDE CARES FINISHES THE YEAR STRONG WITH THE SALVATION ARMY PACK OFF EVENT

Pictured above are ten Stampede Team members volunteering at The Salvation Army pack off event.

As 2018 comes to an end, Stampede Meat’s community outreach committee, Stampede Cares, finishes their calendar of a events on a strong note.  Commitment to Teamwork is instilled across the organization as one of the core company values, and at The Salvation Army’s pack off event Stampede volunteers exemplified this beyond words. Continue reading “STAMPEDE CARES FINISHES THE YEAR STRONG WITH THE SALVATION ARMY PACK OFF EVENT”

Stampede Kicks Off The Holiday Season In Partnership With The Salvation Army

Stampede Meat HR Generalist Monika Farfan handing donation items to Stampede Cares committee member Ana Adan.

‘Tis the season of giving, and Stampede Meat is participating with events to continue their efforts in giving back to the community.

Coordinated by Stampede Meat’s community outreach committee, Stampede Cares, a canned food drive was arranged for all employees to contribute and donate nonperishable items.  Stampede has partnered with The Salvation Army this holiday season with donations servicing locations throughout Illinois and Northwest Indiana. Continue reading “Stampede Kicks Off The Holiday Season In Partnership With The Salvation Army”

Beyond Bacon: Pork Belly is on the Rise

Photograph from Stampede Meat’s recent R&D ideation session.

When one thinks of bacon the common thought is “Well, doesn’t everything taste better with bacon?” And so is the case for the uncured, unsmoked and non-sliced pork belly.

Whether it’s a savory bacon n’ eggs breakfast or a sweet chipotle honey pork belly glazed donut, pork belly and bacon are definitely two of a chef’s favorite ingredients when driving menu innovation and “New News” on their restaurant menus.

Continue reading “Beyond Bacon: Pork Belly is on the Rise”