SoldiersTVandRadio

Mark Singleton discusses National Pork Rind Appreciation Day on SoldiersTVandRadio.

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The Examiner – May 2011 -
There is a lot of controversy about which of the diet methods is better, low carb, low fat or in between, with many health care professionals maintaining that balance is the key. I tend to agree with the “in between”, with a little leaning towards the lower carb side of things, especially when it comes to eating processed carbohydrates.

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May 2011

Mike Willis talks pork rinds on WLJA-FM (Jasper, GA)

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Modern Marvels (TV Show)

Rudolph Foods was showcased on The History Channel’s ‘Modern Marvels’.

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Baking & Snack Magazine – April 2011 -

Meet the food industry’s newest trendsetters: Hispanic-Americans. With approximately 50 million of them living in the US, this is the country’s fastest-growing population segment. According to Latinum Network, Bethesda, MD, total household spending in this demographic is expected to reach $1 trillion in 2013, and it won’t stop there.

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MilitaryFamily.about.com – April 2011 -

Whenever possible, my family and I enjoy doing business with companies that support the troops. And I know many other military families feel the same way.

In case you haven’t heard, Rudolph Foods, the world’s largest producer of pork rinds is on a mission to make 2012 Big Game Sunday the official National Pork Rind Appreciation Day.

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The Examiner, Los Angeles – April 2011 -

Summertime is near which means tailgating parties, Cinco de Mayo and other festivities are around the corner. I’m not much of a sports fan but I love hanging out with friends over a hot grill, drinks and good snacks.

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The Examiner, Omaha – April 2011 -

Rudolph Foods, the world’s largest manufacturer of pork rinds and one of the world’s largest manufacturers of private and branded label snack products, announces a campaign for “National Pork Rind Appreciation Day,” on the same day as The Big Game

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Army Blogger Wife – March 2011 -

Pork rinds, honestly, I love them. I remember when I was a kid, we would go to my grandparents ranch in Oklahoma and they would butcher the hogs, and there would always be fresh pork rinds to nibble gobble on.

I have several bags of the product that are headed over to our next FRG meeting so I can share them with the other wives in Gunner’s company.

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Saveur.com – March 2011 -

George Crum, chef at Moon’s Lake House in Saratoga Springs, New York, is often credited with being the first to serve potato chips to the public. It’s likely that the chips were “invented” by Crum’s sister, Katie Wicks, when, simultaneously peeling potatoes and frying crullers, she dropped a spud shaving into the deep fryer. Crum was so pleased with the result of this accident that he put the chips on the menu.

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