Reader S. wrote in with a complaint about the food at the country club where she held her wedding. It would be easy to write her off as a hysterical Bridezilla, but the problem goes deeper than just “crappy food.” Both S. and her husband told the venue during the ten-month planning process that his husband’s family are Muslims who don’t eat pork. The caterers served up rice with pork sausage, potatoes with ham, salad with bacon, and ham sandwiches for the cocktail hour. When called on their error, their response was to take some of the offending dishes away and not replace them. Management has offered S. a $3,000 refund on her $17,000 tab for the event. Is that enough compensation for a mishap that makes S. look this bad to her new in-laws? [More]
If you’re going to shoplift two lobster tails, two bags of shrimp, and a pork loin from a grocery store, what’s the least obvious way to do so? Shove them in your shorts, of course. A MIssissippi man is accused of shoplifting after allegedly doing just that. [More]
If you’ve been cooking pork chops until they’re dry and leathery in the name of safety, stop now! The U.S. Department of Agriculture has revised its pork-cooking guidelines, saying it’s OK to cook the other white meat to 145 degrees, and that the previous 160 degree recommendation was “probably overkill.” [More]
After coming to the conclusion that farmers have gone a little hog-wild with their use of antimicrobials — not to cure animals of disease, but to spur animal growth — the FDA has kindly asked them to cut it out because it’s just going to make the rest of us sicker. [More]
USA Today reports that Army Corps of Engineers federal stimulus construction projects are mysteriously ending up in the districts of important lawmakers.
The really awesomely titled Pork Magazine says that Burger King will begin offering pork ribs at 300 locations in Las Vegas, Indianapolis, Greensboro, N.C., and Orlando, Fla. The ribs will be available in three, six or eight-piece servings. A dipping sauce will be included. Will you eat this? [Pork]
Here’s why you don’t rely solely on Twitter for news about health scares. [xkcd] (Thanks to Rebecca!)
Smithfield, the world’s biggest pork processor, will close 6 plants and lay off 1,800. I know saying that every little thing is a sign of the apocalypse is a horrible cliche, but I know something about the topic, and when you can’t make money selling bacon we’re all in trouble. [Bloomberg]
Sorry Chicagoans, your beloved Vienna “100% All Beef” hot dogs are actually encased in sheep and pigs, according to a recently settled class action suit. Under the settlement, all class members—anyone in the U.S. who bought a Vienna hot dog at a hot dog stand in the past five years—are entitled to $3 per consumed hog dog. To submit a claim, visit caclawyers.com/viennasettlement.html and follow the procedures listed there.
Russia has banned the import of chicken and pork from 30 U.S. facilities in the wake of a midsummer audit. Russia has not disclosed what, if anything, the audits uncovered, according to a concerned spokesman from the USA Poultry and Egg Export Council.
All of the banned poultry plants were major suppliers of U.S. poultry to Russia and are some of the most efficient facilities in the country, the export council said.
California officials quarantined 1,500 animals at the American Hog Farm and are tracking who purchased nearly 100 hogs from the farm this month, when the animals’ feed included pet food that had been tainted with melamine.
Animal rights advocates praised Burger King for its new commitment to begin buying eggs and pork from suppliers that do not keep their animals in cages or crates.
- The largest U.S. pork supplier, Virginia-based Smithfield Foods, said yesterday that it will require its producers to phase out the practice of keeping pregnant pigs in “gestation crates” — metal and concrete cages that animal welfare advocates consider one of the most inhumane features of large-scale factory farming.
To this end, we’ve uploaded a series of instructional videos produced by the “Ontario Pork Producers Marketing Board” on “value-added cutting.”