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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.
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...
March 8, 2013 | By David Karp
Locally raised pork is rare in Southern California, but in a hilly grapefruit grove north of San Diego, fenced to exclude mountain lions, 14 tasty piglets luxuriate, fattening for sale at the Santa Monica farmers market. They're the dream or folly of Oliver Woolley, who raises heritage pigs. Oliver, 30, was born in Kentucky. He grew up in Colorado and moved with his family in 2003 to a 25-acre farm in Valley Center that grows flowers and organic grapefruit. He studied business at the University of San Diego and worked briefly as a trader for Morgan Stanley but "hated it," he said.
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.
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.
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.
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.
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.
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.
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.
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