MarlaCollins'Husband wrote:The law actually restricts the sale of meat in California that doesn't meet the minimum animal welfare requirements, regardless of where the meat is produced.
I have to believe that if pork producers withdraw from California, that will be a “scarlet letter” on their corporate chest which could attract more awareness to their breeding procedure in the other forty-nine states. (E.G.: More supermarket chains could be lobbied to cease offering their products.)MarlaCollins'Husband wrote: The Supreme Court upheld the California law that requires pig "farmers" provide enough space for each pig that it can "lie down and turn around in spaces in which they are housed."
[edit] What remains to be seen is whether pork producers will walk away from the CA market, have separate systems for pigs they're going to sell to CA consumers and the rest of the country, or just ensure that all of their pigs meet the CA standards.
It’s a landmark case that offered the court its first opportunity to address a new type of political polarization, as ambitious governors from states like California and Florida increasingly seek to use the clout of their large, virtually single-party states to win plaudits from their partisan constituencies — with major consequences for the rest of us. The court’s decision means politics is only going to further infect our economic lives; it could even help unravel the delicate balance of federalism that’s central to American governance. Yet it’s hard to fault the court or even the governors. The justices are interpreting the law as they see it; the governors are responding to the natural political incentives. The real blame lies with an idle Congress that is supposed to referee these types of fights between states.
Cathy2 wrote:Some time ago, I read someone's strategy to get rid of cooking fats. It was suggested to soak up the fat using dried oats, then put it out for animals to eat. I just put out a test spot on driveway dry spots.
CAthy2
lougord99 wrote:You can also put it in a degradable plastic bag and put it in the yellow top bin for it to be composted.
lougord99 wrote:Cathy2 wrote:Some time ago, I read someone's strategy to get rid of cooking fats. It was suggested to soak up the fat using dried oats, then put it out for animals to eat. I just put out a test spot on driveway dry spots.
CAthy2
You can also put it in a degradable plastic bag and put it in the yellow top bin for it to be composted.
One pork picnic shoulder can yield:
Fatty strips of tender meat for grilled or roasted pork dishes such as Char Siu (Chinese BBQ Pork) or even Char Siu on the Grill
Lean chunks of pork perfect for slicing and stir-frying
A long strip of meat with intramuscular fat and skin that resembles pork belly (this “faux pork belly” can serve as a substitute in our pork belly recipes if you can’t find skin-on belly)
Additional smaller pieces of pork to cut into chunks for stews or to grind (either using a meat grinder, or Judy’s easy method without a grinder) for sausage, dumpling/wonton filling, steamed dishes, stir-fries, etc.
A large flavorful bone to make soups, stocks, or congee (try Judy’s pork & chicken stock or my mom’s Pork Bone Congee)
Gelatinous pork skin to make aspic for soup dumplings (xiao long bao) or even chicharron/pork rinds!
The California law demanding more humane treatment of pigs has officially been in effect for one year. I was curious to see the impact. I haven't found anything particularly recent, but by mid-March it was clear that all the talk of pork producers leaving CA was merely posturing.pudgym29 wrote:I have to believe that if pork producers withdraw from California, that will be a “scarlet letter” on their corporate chest which could attract more awareness to their breeding procedure in the other forty-nine states. (E.G.: More supermarket chains could be lobbied to cease offering their products.)MarlaCollins'Husband wrote: The Supreme Court upheld the California law that requires pig "farmers" provide enough space for each pig that it can "lie down and turn around in spaces in which they are housed."
[edit] What remains to be seen is whether pork producers will walk away from the CA market, have separate systems for pigs they're going to sell to CA consumers and the rest of the country, or just ensure that all of their pigs meet the CA standards.
Missouri Independent wrote:Two months into the new Prop 12 standards, the picture that emerged is one where the nation’s largest pork producers are largely adapting to the new rules in an effort to continue sales in a state that consumes about 15% of the nation’s pork, the highest rate in the nation, according to consumption estimates from the National Pork Producers Council.