Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.
Wondering why your local Chipotle is no longer serving pork? It’s because a big supplier was housing pigs in confined quarters. But there’s debate about whether that’s really worse for the animals.
Outside Lands’ vendors offer an endless parade of imaginative pork creations, while the Queen of Bounce gets people twerking for beignets on the GastroMagic stage.
Missouri farmers will file a lawsuit against California over its law barring the sale of eggs from producers whose chickens are raised in small cages. The plaintiffs say the law is unconstitutional.
The world’s largest hog and pork buyer wants its contract farmers to move pregnant sows out of constrictive crates and into group houses, generally considered more humane, by 2022. The move is significant because independent farmers supply about 40 percent of the company’s sows.
The Mangalitsa pig was born out of a 19th-century Austro-Hungarian experiment in cross breeding, with a wild boar and a lard pig. In the past few years the succulent pork has gained devotees in the U.S., too.
Worried about the impact on U.S. consumers, farmers and even taxpayers, some senators expressed qualms about the intentions of Shuanghui International Holdings, a Chinese firm that is buying Smithfield Foods.
Some farmers say they are willing to shoulder the extra cost and time of specialty feed because they’re turned off by conventional feed mixes. A few will even take custom feed requests from chefs and diners.
Despite its name, the “pot pig” experiment isn’t an attempt to develop a new meaty treat for stoners. Instead, a Seattle butcher is feeding marijuana seeds, stems and root bulbs to swine as a cheeky money-saving measure.
Yesterday was Chop Bar’s first big roast pork party hosted at the Linden Street Brewery as the event had outgrown their restaurant space. Four big pigs from local farmer John Bledsoe were on deck for the hungry crowd.
Pork is a constant at Oliveto. The menu revolves around it. On any given day, prep chefs can be seen breaking down a hog into various cuts –shoulder, loin, leg — and then processing them into porchetta, pancetta, scallopine, sausage or salumi.
I love to entertain, but hosting a dinner for 8-10 people can get pretty expensive. Between the main course, side dishes, and dessert, the grocery bill can easily run over $100 (and that’s a modest calculation when shopping for organic and sustainable food in the Bay Area). But what if you could impress your guests without breaking the bank? Would you believe me if I told you I made a dinner for 9 people that cost under $30?
Boccalone is a store that is located in the Ferry Building, and is the brainchild of Incanto chef Chris Cosentino and his business partner Mark Pastore. It has been open less than a year, and attracts great attention in the Ferry Building with its pristine meat slicers and case of hanging meats. In addition to their delectable porcine products, Boccalone also offers sparkling water (like what is offered at Incanto) — I love filling up my bottle on farmers market days before I battle the crowds.