Duck farming 101: Biosecurity, tradition and innovation [PODCAST]
Elizabeth Doughman, editor, WATT PoultryUSA and Poultry Future, and Joey and Michael Jurgielewicz, Joe Jurgielewicz & Son, talk [...]
Ghosts of the Past: What Happened to Long Island’s Duck Farms?
Oceans rise, empires fall, and eras end – and Long Island duck farming was no exception to this. [...]
Chef Marc Forgione Brings Purposeful Meat to Peasant
When Eleven Madison Park announced it would reintroduce meat to its menu after four years of going fully plant-based, it [...]
The Hong Kong roots behind one of San Francisco’s hottest new restaurants, The Happy Crane
Even before its official launch on August 8, The Happy Crane in San Francisco was touted by local [...]
Sunrise Chef: Cellar Beast Wine
We're cooking up a delicious duck dinner in the 69 News kitchen and learning about different wines that [...]
Joe Jurgielewicz & Son: What it Takes to Build a Pekin Duck Dynasty
In this episode we are joined by Joey and Michael Jurgielewicz, of Joe Jurgielewicz & Son – a [...]
