Not The Other White Meat & Big Bad Jimmy Dean

Not The Other White Meat & Big Bad Jimmy Dean plus Food Forethought. I'm Greg Martin with today's Northwest Report. Pork no longer wants to be known as the "other white meat." The National Pork Board has put the word out that they are looking for a new slogan even though they are not completely abandoning the long standing slogan. Look for some transitional advertising throughout most of 2010 with a new ad campaign rolling out in 2011. National Pork Board President Tim Bierman says they are refreshing the image to help increase consumer awareness. BIERMAN: We are in the process of developing a new program that will put the domestic marketing program to work and put the domestic marketing back out there and get consumers to have pork on top of mind. (Big Bad John music) If you are like me you remember hearing that song on the radio and watching Jimmy Dean on television. We all kind of laughed when we heard he was getting into the sausage business but like everything he did, he did that well. Who can resist that mouth watering Jimmy Dean Pork sausage. Dean died on Sunday evening at the age of 81 while sitting in front of the television. Now with today's Food Forethought, here's Lacy Gray. There's excess and then there's deplorable excess. I recently read about a certain type of bread made at a bakery in England selling for thirty U.S. dollars a loaf. Celebrities such as Prince Charles and Elizabeth Hurley are avid fans of what must be the best bread ever; either that or they're victims of the best product marketing ever. An ingredient listing would have one think they were partaking of manna from heaven instead of what turns out to be a rather ordinary loaf of sourdough. Tom Herbert, the creator of the "golden loaf" reports he uses only the best possible ingredients, therefore explaining the high price; salt that has been harvested in the same area for centuries, (the same could be said for most salt), grain, the likes of which was fed to the Roman armies, and last but not least, local spring water. Apparently that consists of local tap water, hard tap water at that. He and his staff then knead and shape the dough after a double rising process. That pretty much describes any good baker's bread making technique. My mother's sweet dough recipe, which has received rave reviews, consists of the finest local ingredients and takes two days to make. I've been sitting on a veritable goldmine. Number for Prince Charles please! Thanks Lacy. That's today's Northwest Report. I'm Greg Martin on the Ag Information Network.