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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
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.
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
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.
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.
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.
WORLD
June 15, 2004 | From Times Wire Reports
The Israeli Supreme Court decided that municipalities must allow the sale of pork if a majority of residents demand it. Secular rights activists hailed the ruling but Orthodox Jews warned that it would undermine the nation's Jewish identity. Pork consumption is forbidden under Jewish law. Under a 1956 Israeli law, it is up to municipalities to decide whether to allow pork sales. The court decision came in a case brought against three municipalities that did not allow the sales.
NATIONAL
September 19, 2004 | From Times Wire Reports
More than a thousand pounds of pork processed at a Sioux Center meatpacking plant was recalled because a microchip could be embedded in the meat. The Sioux-Preme Packing Co. recalled 110 pork shoulder butts -- about 1,100 pounds of meat -- that could contain the metal devices used to measure scientific data in hogs. The animals, processed Sept.
NATIONAL
January 23, 2010 | By Tim Chitwood
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.
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