In 1986 leaders of the National Pork Producers Council gathered in a darkened room to hear their advertising agency pitch a new industry tagline: “Pork—the Other White Meat.” When the lights came on after the two-hour presentation, the pork producers found themselves “in a state of shock,” one executive recalled.
There was a time when this was common. It’s early on a Sunday morning and a whole crew of friends and neighbors have gathered in a field in Cajun country, just outside of Lafayette, Louisiana. A line of round, golden hay bales runs across the meadow. It’s a beautiful spot, but we’re not here for … Continued