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OPINION
November 17, 2006
Re "They've built a house -- now they'll shake it down," Nov. 13 One thing missing from this article is the fact that the federally funded Network for Earthquake Engineering Simulation is at the State University of New York in Buffalo because of congressional pork politics years ago. I'm sure the folks there are fine engineers, but it makes as much sense to have an earthquake engineering center in Buffalo as it would to have the nation's snow-removal research...
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NEWS
January 9, 2013 | By Russ Parsons
Want to get up close and personal with your meat? It would be hard to find a better opportunity than one of Jar chef Suzanne Tracht's classes at Huntington Meats in the Original Farmers Market. Huntington owner Jim Cascone and butchers John Escobedo and Robert Ore will lead you on a detailed tour of pork , including varieties of hogs, breaking down a whole pig into primal and retail cuts, an explanation of grading and sizing.  At the same time, Tracht will serve dishes including braised pork shank, pork belly and pork tenderloin salad with arugula and crisp lardo.
FOOD
January 6, 2010
  Rice noodles with Chinese chives, shrimp and pork (banh pho xao he) Total time: 35 minutes, plus soaking time for the noodles Servings: 2 to 3 as a main course, 4 to 6 as a side Note: From Andrea Nguyen. Chinese chives are significantly larger than Western chives, and their flat leaves have a delicate garlic, rather than onion, flavor. In Chinese and Southeast Asian markets, they are typically sold in 1-pound bundles. Vietnamese cooks treat them like a green vegetable, often cooking them with noodles.
NEWS
May 25, 2011 | By Marissa Cevallos, HealthKey / For the Booster Shots blog
No need to overcook pork, the USDAadvised earlier this week. The agency lowered its recommended cooking temperature to 145 degrees from 160 degrees, to a round of applause from chefs. But don’t start thinking this lower-cooking-temperature advice holds up across the board. The safe minimum temperature varies by food. Here’s a quick primer, from the appropriately titled USDA brochure “Is It Done Yet,” on how high internal temperatures should be to kill bacteria. -Steak and roasts: 145 degrees.
BUSINESS
May 29, 2013 | By Tiffany Hsu
Smithfield Foods Inc., the world's leading pork producer, is being sold to Shuanghui International Holdings, owner of China's largest meat processing business, for $7.1 billion. Smithfield shareholders, who along with antitrust regulators must still approve the deal, would get $34 per share in cash, a 31% premium over the closing stock price on Tuesday. With 138.8 million outstanding shares, the value of the takeover, sans debt, is $4.7 billion. Hong Kong-based Shuanghui is a majority shareholder of mega-meat company Henan Shuanghui Investment & Development Co., which produces more than 2.7 million tons of meat a year.
NEWS
January 23, 2010 | Tim Chitwood, Los Angeles Times
You can't get the swine flu virus by pigging out on barbecue, even if the pigs you used for chow had the disease, the federal government has confirmed. A new study conducted by the U.S. Department of Agriculture provided "additional confirmation" that meat from pigs exposed to the H1N 1 virus did not have the virus in it. "This research provides additional reassurance for consumers about the safety of pork," Edward B. Knipling, research service administrator with the department, said in a statement this week.
WORLD
December 7, 2008 | Times Wire Reports
The Irish government issued an international warning not to consume Irish-produced pork products because they could contain dangerous levels of contaminants. After discovering potentially dangerous dioxins in pigs and pig feed at 80 to 200 times the safety limit, the departments of health and agriculture called for the recall or destruction of all Irish pork produced since Sept. 1.
FOOD
June 18, 2008 | Noelle Carter, Times Staff Writer
Dear SOS: Ita-Cho restaurant on Beverly Boulevard makes the best buta kakuni [a Japanese pork dish]. My family just loves it. Any possibility of getting the recipe? Cari Masuda Beverly Hills Dear Cari: Here's a variation on the traditional Japanese braised pork dish that won't take days to prepare.
BUSINESS
June 15, 2005 | Erica Williams, Times Staff Writer
A Los Angeles judge Tuesday dismissed a lawsuit brought by an animal rights group that accused a Central Valley farm of mistreating pregnant pigs, saying a ballot measure passed last year rendered the case invalid. Farm Sanctuary, which operates a shelter for rescued farm animals in Orland, Calif., sought to force Corcpork Inc. of Corcoran to stop housing its 9,000 pregnant sows in individual metal stalls barely larger than the pigs.
FOOD
December 30, 2010
Though Southern California is full of people from the Zacatecas state of Mexico, there are hardly any real Zacatecan restaurants in the area, complained Gustavo Arellano, noted OC Weekly columnist and author of the book "Ask a Mexican!" And they certainly don't serve anything like the food made by his mom, Maria de la Luz Arellano, and his aunt Maria Fernandez. Especially their wedding asado, a long-simmered stew of pork shoulder and chiles. After reading his brief description of the dish, we had to get the recipe.
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