Word: pigging
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Dates: during 2000-2009
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...fact that the first confirmed case of H1N1 appears to be a 5-year-old Mexican boy from La Gloria who lived not far from the Smithfield pork-farming operation. Local villagers had been complaining about the smell and the vast amounts of manure created by the Smithfield pig farms for some time, and H1N1 infection rates in the community were high. The idea that factory farming - where pigs are packed together closely - could provide a breeding ground for new viruses also has some scientific backing. A recent study by the Pew Charitable Trusts and the Johns Hopkins Bloomberg School...
...initial step toward what could be the first wrongful-death suit of its kind, Texas resident Steven Trunnell has filed a petition against Smithfield Foods, the world's largest pork producer, based in Virginia, and the owner of a massive pig farm in Perote, Mexico, near the village of La Gloria, where the earliest cases of the new H1N1 flu were detected. Trunnell filed the petition in his home state on behalf of his late wife, Judy Dominguez Trunnell, the 33-year-old special-education teacher who on May 4 became the first U.S. resident to die of H1N1...
...outbreaks have been a minor catastrophe for pork producers. Though international health officials were quick to assure the public that the disease initially known as swine flu could not be contracted by eating pork, consumption of pig products dropped rapidly in the wake of the virus's spread. "That is our biggest concern - the economic impact of people shying away from eating our product over fear," C. Larry Pope, CEO of Smithfield Foods, told the Richmond Times-Dispatch on May 5. The National Pork Producers Council estimated that between April 24 and May 1 - the most frenzied days...
...referring to is, of course, swine flu. According to the World Health Organization, the number of people infected worldwide stands, as of Monday morning, at 4,694, of which 95 cases have occurred in Spain. And some evidence seems to point to a factory pig farm in La Gloria, Mexico, as a possible source for the virus. But among the scientists, producers, regulators and distributors who had gathered in Aracena, just down the road from Jabugo, to network and listen to scientists discussing the latest innovations in pig breeding and ham raising, no one was willing to admit concern about...
...After all, jamón holds possibly the top spot on Spain's culinary ladder. There are lesser versions, but the most highly esteemed is made from an indigenous breed of pig called the ibérico. During the last months of their lives, the pigs are allowed to roam freely over a landscape known as the dehesa, feasting on nothing but grass and acorns. The resulting hams, which are dry cured for an average of two years, boast a rich, full-flavored meat that is simultaneously sweet and salty, nutty and grassy. In Jabugo and nearby Aracena, two towns...