Friday Food Facts

Arizona agriculture uses the latest technology to conserve and manage our water including drip, basin, pivot and siphon tube irrigation. Our long-term water storage ranks top tier compared to other parts of the country.

You should add pork to your menu this week. Several cuts of pork are 16% leaner today than in the past. Today, Arizona pork is a $40 to $50 million industry in our state.

Fill Your Plate is mobile-friendly. Your weekend trip to northern Arizona means a morning visit to a local farm. Just take out your smartphone and go to Fill Your Plate.org to take advantage of our new searchable “Farms to Visit” feature.

Arizona-grown Pork is high in protein and low in fat! And the pork tenderloin bears the American Heart Association’s “Heart Healthy” certification. So, put some pork chops on the grill this weekend.

Arizona grocery stores are full of local food. It’s in the dairy, meat and egg case and the produce aisle. 53% of the beef in the meat case comes from Arizona ranches, and you’ve eaten leafy greens from Yuma farms in winter.