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CALIFORNIA | LOCAL
March 6, 2008 | From the Associated Press
A House of Representatives panel on Wednesday ordered the head of the company responsible for the largest beef recall in U.S. history to appear before Congress. The House Energy and Commerce Subcommittee on Oversight unanimously voted to subpoena Steven Mendell, chief executive of Chino-based Westland/Hallmark Meat Co. The subpoena orders him to testify at a hearing next Wednesday titled, "Regulatory Failure: Must America live with unsafe Food?" Mendell, who is co-owner of the plant that triggered the recall, was invited to testify before the committee at a hearing last week but did not show up.
ARTICLES BY DATE
FOOD
April 26, 2014 | Noelle Carter
Rabbits "are helping win the war," proclaimed a Los Angeles Times article from 1943. Touted as a patriotic food during World War II, rabbits were raised by thousands of Americans in their backyards. Along with victory gardens, rabbits helped put food on the table when much of the nation's supply was shipped to soldiers overseas and ration stamps provided less at home. But even though rabbit consumption spiked during the war, it all but disappeared afterward. Think rabbit today and your thoughts probably veer to cartoon characters, cereal mascots, Easter and adorable pets.
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NATIONAL
January 4, 2009 | Times Wire Reports
A federal judge in Brooklyn has rejected a Liberian woman's religious reasons for smuggling meat from an endangered monkey into the country. U.S. District Judge Raymond J. Dearie ruled Wednesday that Mamie Manneh's faith didn't preclude her from applying for permits to import exotic food. Manneh was charged with smuggling the meat three years ago after customs agents seized a shipment of primate parts at Kennedy Airport. Manneh's lawyers argued that some Liberian Christians eat monkey meat for spiritual reasons.
FOOD
April 18, 2014 | By Russ Parsons
Cooking and eating more sustainably doesn't require that you rethink your entire life. Here are some simple things you can do to get started. Start canning some of your own pickles and jams when fruits and vegetables are at the peak of season. It will be cheaper than buying store-bought, and likely the quality will be better as well. Grow your own - either plant vegetables in raised beds in the yard or even just put some herbs in pots on a sunny kitchen windowsill. Eat lower on the food chain - take advantage of the whole animal by using off-cuts of meat that others might pass up, such as beef shanks or lamb's necks, and try cooking the less popular small, oily fish, such as mackerel and sardines that don't extract such an environmental cost compared with high-end fish such as salmon.
CALIFORNIA | LOCAL
February 14, 1994 | MARY LOU PICKEL
Peering over a fence next to a busy Fullerton street, an eight-foot ostrich waved his shiny black wings, and stuck out his tongue. "He's trying to show me how big he is," said 32-year-old Dennis Campbell, owner of Orange County's only ostrich farm. Once a common sight in Southern California when ostrich feathers were in high demand for lady's hats last century, the birds are now a novelty. But entrepreneurs like Campbell and his partner Alex Wilson are hoping to change all that.
NEWS
June 30, 1990 | BOB SECTER, TIMES STAFF WRITER
In a town where beer is champagne and bratwurst is caviar, the plump, German luncheon link has become embroiled in a bizarre racial dispute that is sizzling hotter this summer than a backyard barbecue. The City Council Friday voted to censure Michael McGee, a flamboyant black alderman who has previously threatened urban guerrilla violence against whites, for his part in a product tampering scare last weekend.
FOOD
July 14, 2011 | By Harry Kloman, Special to the Los Angeles Times
When tourist James Barker had dinner at the home of his Ethiopian hosts, he knew he'd have to be polite and eat whatever indigenous cuisine they offered him. He didn't know it wouldn't be cooked. Ethiopia is "a nation who generally live[s] on raw meat, and it cannot be supposed that they have made great advancement in their cuisine," the Briton wrote in "Narrative of a Journey to Shoa," an 1868 account of his Ethiopian odyssey. Nearly a sesqui-century later, it looks like Barker was prescient.
FOOD
May 12, 2012
Want to learn more about meat? There are several recent good books. "Whole Beast Butchery" by Ryan Farr with Brigit Binns (Chronicle, $40). Do you really like cutting meat? I mean, really like it? This book, from the owner of San Francisco's 4505 Meats, is packed with very detailed, somewhat graphic photos of that being done. Granted, most of us will never be in a position to break down a whole short loin of beef, but there is a certain reassurance in knowing how it's done.
OPINION
August 24, 2012
Re "Meatpacker closed over cow cruelty," Aug. 22 I'm pleased that footage submitted to the U.S. Department of Agriculture by Compassion Over Killing has forced closure of Central Valley Meat Co.'s slaughterhouse. But how can the needless slaughter and butchering of healthy animals be deemed anything but inhumane? Even the textbook killing and processing of a farm animal is a horrific sight. We should all be required to see in graphic detail the journey that brings a chunk of animal flesh to our dinner plate.
HEALTH
January 9, 2011 | By Elena Conis, Special to the Los Angeles Times
Beginning in 2012, dozens of popular cuts of raw meat will have "nutrition facts" labels listing total calories, calories from fat, total grams of fat and grams of saturated fat. Cholesterol, sodium, protein and vitamin content will also be given. Beginning in 2012, dozens of popular cuts of raw meat will have "nutrition facts" labels listing total calories, calories from fat, total grams of fat and grams of saturated fat. "It's kind of a mystery now" what's in there, says a USC professor of preventive medicine.
CALIFORNIA | LOCAL
April 1, 2014 | By Eryn Brown
Visitors and patients at UCLA hospitals probably won't notice what's gone missing from the chili, hamburgers and chicken dishes they order for lunch. But by putting antibiotic-free ground beef, ground beef patties and chicken breasts on the menus at the university's Ronald Reagan UCLA Medical Center and UCLA Medical Center in Santa Monica, hospital officials hope to strike a blow against so-called superbugs. Feeding antibiotics to cows, chicken and pigs is a common practice that enhances growth in the animals but also contributes to the growing problem of antibiotic resistance: when microbes evolve to become impervious to attack, making it more and more difficult for physicians to treat infections.
BUSINESS
March 5, 2014 | By Ricardo Lopez
Rancho Feeding Corp., the Bay Area slaughterhouse that recalled nearly 9 million pounds of beef products last month, sold some meat that came from cows with eye cancer, according to documents obtained under the Freedom of Information Act. Meat processed by Rancho Feeding was sold to thousands of retail stores, including Kroger, Food 4 Less and Wal-Mart as well as smaller meat markets that cater to Latino customers. The Rancho Feeding recall has also led to a voluntary recall by Nestle of its Philly Steak and Cheese flavored Hot Pockets after it discovered a supplier had bought meat from Rancho Feeding.
BUSINESS
March 5, 2014 | By Ricardo Lopez
Rancho Feeding Corp., the Bay Area slaughterhouse that recalled nearly 9 million pounds of beef products last month, sold meat that came from cows with cancer, according to documents obtained by The Times.  In a Jan. 14 suspension letter, the U.S. Department of Agriculture's Food Safety and Inspection Service said that an investigation of Rancho Feeding Corp. showed the company sold cattle "likely affected with epithelioma of the eye. "  Regulators said they found two cattle heads that had made it to market intact and with "skin still attached, and had no incisions for the four pair of lymph nodes on the head, which normally are incised for inspection.
FOOD
March 1, 2014 | By S. Irene Virbila
Bollito misto traditionally includes seven different cuts, including calf's head, oxtail and tongue. You can, however, consider any of those elements optional. Every chef uses a slightly different selection of meats for his or her bollito . New York chef Michael White, who spent years in Emilia-Romagna, makes his with beef short ribs and boneless veal breast in a recipe from his book "Classico e Moderno: Essential Italian Cooking. " The late cookbook writer Marcella Hazan, who was from Bologna, made hers with beef brisket, veal breast and tongue.
BUSINESS
February 24, 2014 | By David Pierson
The opening of the first Trader Joe's store in Boise, Idaho, has become the latest front in a campaign to get the Monrovia company to stop selling meat from animals raised with antibiotics. Consumers Union, which publishes Consumers Report magazine, took out a full page advertisement in the Idaho Statesman on Monday to warn about growing antibiotic resistance from industrial farming and urge consumers to demand Trader Joe's sell only antibiotic-free meat. “The antibiotics we depend on to treat infectious diseases are losing their power,” said Jean Halloran, director of food policy initiatives for Consumers Union. “We need to stop wasting these critical medications on healthy livestock. Trader Joe's can take an important stand for public health by no longer selling meat from animals that have been routinely fed antibiotics.” [Updated 11:33 a.m.]
BUSINESS
February 20, 2014 | By David Pierson
An upscale Marin County meat purveyor is purchasing a troubled San Francisco Bay Area slaughterhouse at the center of a recall of nearly 9 million pounds of beef. In a transaction that signals rising demand for locally raised, grass-fed beef, Marin Sun Farms expects to soon close a deal for a 2-acre facility that had belonged to the now-defunct Rancho Feeding Corp. in Petaluma, which is under investigation by federal regulators who say it sold "diseased and unsound" animals. "We have put together an investment group to purchase the land and take over as a new operator," David Evans, founder and chief executive of Marin Sun Farms, said Thursday.
NEWS
January 27, 2010 | By Jason Gelt
In 1932, Winston Churchill, appalled by the leftover bones and gristle crowding his dinner plate, predicted that in 50 years "we shall escape the absurdity of growing a whole chicken in order to eat the breast or wing by growing these parts separately under a suitable medium." It's taken longer than that, but at the dawn of the 21st century we're finally closing in on tasty and eerily healthy meat grown by scientists instead of Old MacDonald. "It's been a thought problem for scientists for decades," says Jason Matheny, director of New Harvest, a nonprofit organization devoted to global efforts to produce cultured meat.
CALIFORNIA | LOCAL
January 31, 2012 | By Dean Kuipers
Activists with People for the Ethical Treatment of Animals like to nude up in their demonstrations, and last week was no exception. On Friday, three ladies stripped down (well, they were wearing panties) in front of a Farmer John sausage processing plant in Vernon to protest the consumption of meat and what they claim is the inhumane treatment of farm animals. The activists were laid out in human-sized meat trays and then bound in plastic wrap to drive home the message that animals and humans are all meat.
SPORTS
February 19, 2014 | By Helene Elliott
SOCHI, Russia - This is what Team USA wanted: another crack at Canada, a chance to avenge an overtime loss in the 2010 Vancouver Olympic final, and a chance to make this journey and story uniquely its own. The U.S. men continued their strong offensive showing with a 5-2 victory over the Czech Republic in the Sochi quarterfinals, setting up a semifinal meeting Friday with Canada. By contrast, Canada needed a third-period goal by Shea Weber to defeat Latvia, 2-1, in its quarterfinal.
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