FOR IMMEDIATE RELEASE
June 24, 2025
Editor’s Note: Photo Attached: Suggested Caption: Retail dietitians from across Pennsylvania gathered at Cedar Crest College for PA Pork’s “Meat” Me in the Kitchen event, held in partnership with the PA Beef Council.
“Meat Me in the Kitchen”- Cedar Crest
On June 24th, the Pennsylvania Pork Producers Council, in partnership with the Pennsylvania Beef Council, hosted the second “Meat” Me in the Kitchen event at Cedar Crest College in Allentown, PA. The interactive event welcomed 12 registered dietitians representing five retail chains for a hands-on culinary experience focused on the role of pork and beef in a balanced diet.
Attendees learned about the nutritional benefits of incorporating pork and beef into meal planning for clients, as well as proper preparation techniques for both proteins. Chef Tessa Nguyen, RD, led the session and introduced her signature concept of building “3D Flavors”—Delicious, Diverse, and Daily. Through this framework, she emphasized the value of layering various flavor profiles such as salty, spicy, sweet, sour, and unique to create satisfying and well-rounded dishes.
During the event, participants prepared two globally inspired recipes: Southeast Asian Steak Salad and Pork & Veggie Fried Rice. These recipes showcased how pork and beef can be both nutrient-rich and approachable for everyday cooking.
“Meat” Me in the Kitchen is part of PA Pork’s ongoing efforts to educate and engage retail professionals in understanding the importance of pork as a lean, high-quality protein option for consumers.
For more information about PA Pork programs and upcoming events, visit www.whypapork.com.
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The Pennsylvania Pork Producers Council (PPPC) administers the Pork Checkoff on behalf of the state’s nearly 3,000 pig farmers. PPPC acts as a steward for Pork Checkoff funds at the state level and is charged with executing specific programs in the areas of promotion, research and education. No funds may be used for lobbying or to influence government policy. Checkoff-funded promotions are designed to increase domestic pork sales through consumer, retail and food service outreach. Additionally, Checkoff-funded research is administered in all areas of pork production, processing and human nutrition to develop a higher quality, more profitable and innovative product in the competitive meat protein market.
