After years of research, an animal scientist looking for ways to keep inflammation down in cattle came up with a novel approach: feed them flax. The flax in their food helps keep animals healthy and has an added benefit for those who later eat their meat: omega-3 enriched beef.
Archive for May 9th, 2012
Unless something surprising happens, Californians will no longer see foie gras on restaurant menus starting July 1. A 2004 state bill enacted the ban, championed by then state Senate President Pro Tem John Burton, who told KQED’s Forum he doesn’t profess to be an expert on foie gras. He just wants to stop the force feeding of birds. “I don’t know why chefs can’t make something that tastes like foie gras that doesn’t mean they have to torture birds to do it.”