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We welcome queries from journalists on all topics associated with the protein business and its connection with restaurant and hospitality business in Texas, the Southwest and the United States. Our culinary and meat industry experts are available to respond to your questions. For information, contact Fran Gallagher, Praestar Public Relations, 214-762-6193,

Winn Meat Company to present culinary creations at El Centro College's "Bits & Bites" Charity Fundraiser Chef Jamie Samford, Corporate Chef of Winn Meat Company and a graduate of El Centro College, will be presenting his culinary creations at an upcoming Founder's Dinner fundraiser. Money earned will go towards equipping El Centro's kitchen expansion project, giving the culinary school extra room in which to study and learn. This event will be held on Sunday, March 1, 2009, from 4:00 - 7:00pm at El Centro in the Dining Room and the new Student Center. The cost is $40 per person, payable by check at the door. Everyone is invited. El Centro will be hosting a series of Founder's Dinners over the next five years to help fund their expansion efforts. Be sure to check the Winn Meat Blog for Jamie's recap of the event! About Winn Meat Company Winn Meat Company has been providing food service clients with top-quality meat products and services for over 100 years. The company was originally founded as Bunting’s Wholesale Market in 1902. Robert Winn bought the company in 1974. Today, Mr. Winn’s son Todd and son-in-law Walter Wilkerson continue the family tradition of service excellence that is now the hallmark of Winn Meat Company. From specialty cuts to custom orders, Winn Meat Company is dedicated to giving customers not only high-quality products and services, but value. Capabilities range from sourcing unique products to in-house development of products to meet customer specifications. Winn Meat Company is proud of many longstanding relationships built on a commitment to quality and service.  Winn Meat Company offers a broad range of products, from true dry-aged beef to fresh foie gras.  For more background, please visit www.winnmeat.com.