Fanning, Saturday, Fttruaiy 11, 1995 js demonstrate the many different flavors of pork that depend upon various methods of cooking and Participants who sampled Pork Cuts With Less Fat Than Skinless Chicken LOU ANN GOOD Lancaster Farming Staff LEESPORT (Berks Co.) —The fragrance of pork and aromatic seasoning wafted throughout the offices of the Berks County exten sion office this week. Homemak ers searching for new ideas for pre paring nutritious and healthful meals attended the cooking session and learned that pork actually has less fat than skinless chicken thighs. AnneMarleSchlck,left,andFayStrlcklerprsparethedlsheswhlletalklngaboutthe Clyde Myara, Berks County livestock extension agent, need to add variety to meals, which makes It easier to receive all 50 nutrients the body talks about genetic and feeding programs that have needs for good health. changed pork in recent years. Home economist Fay Strickler with the help of Ann Marie Schick and Alice Torres demonstrated several different recipes all of which may be prepared in 20 minutes or less with the exception of the pork roast Participants tasted the prepared dishes and enthusiastically gave their seal of approval for the succu lent and different flavors that pork offers. Fresh pork has shaped up and slimmed down so much in recent years that it’s on average 31 per cent lower in fat, 14 percent lower in calories, and 10 percent lower in cholesterol than jn 1983. Livestock extension agent Clyde Myers said that leaner pork is the result of genetics and modem feeding practices. Schick, a pork producer, said that contrary to popular opinion, a pig will not overeat She demon- dishes gave entl Homestead Notes Ic support lastl (Turn to Page B 3) io flavorful taste of each one.
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