Word: pork
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...Hubig of Restaurant Astier, where Montmagny-dandelion leaves are married with chicken livers, and Gâtinais pork with the violet leaves of Pontoise cabbage, that goes without saying. "With his project, Yannick is showing us we have extraordinary culinary riches at our doorstep," Hubig says. Change has even come to Cowgirl Tacos, Paris' sole Tex-Mex cooking school and caterer. Ever since chef Ellise Pierce tasted true Paris mushrooms grown in 19th century quarries, she has been stuffing her enchiladas with nothing else. She also plans to fill her Texas chili with Ile-de-France's centuries-old beans...
...turning point: moved by the abject poverty he witnessed on the campaign trail in West Virginia, Kennedy authorized a three-year food-stamp program beginning in 1961. Following in McFiggin's footsteps, Mr. and Mrs. Alderson Muncy of Paynesville, W.Va., inaugurated the Kennedy-era program, buying a can of pork and beans on May 29, 1961, to help feed their 15-person household. The Food Stamp Act, making the program permanent, was passed by Congress in 1964; it swelled to a million recipients by 1966. Program enrollment and benefits continued expanding as national attention focused on the plight...
...government's most recent pork purchase comes just a few weeks after the National Pork Producers Council and a consortium of governors from nine pork-producing states sent separate letters to the Agriculture Secretary requesting assistance. The council asked the USDA to lift the $300 spending cap on pork products for government food programs, and to spend at least an additional $150 million on pork products during fiscal year 2009; the industry also asked for $100 million to help survey herds for H1N1. In a similar letter from state governors, lawmakers requested that the government urge overseas markets to start...
...course, no H1N1 has been detected in any actual swine in the U.S., and even if it were, Vilsack stressed - his voice sometimes betraying a how-many-times-must-I-repeat-this weariness - people could not get sick by eating infected pork. H1N1 is not a hog-specific virus, Vilsack reminded reporters. "Swine flu has been present in the United States for 80 years," he said. "But H1N1 is different. It's a novel flu strain. Its genetic makeup is unique. The virus is connected to strains from three species - avian, human and swine. Unfortunately, the media gravitated toward...
...beyond the government's fiscal assistance, Vilsack maintains that the media still hold the greatest sway over potential U.S. pork consumers. "People hear the President or some other official say once or twice that pork is safe," Vilsack said, "and then they hear the term swine flu on TV and the Internet 50 times in a single day." The blame-the-media fallback is surely overstated, but for pork farmers trying to move the merch, less swine and more H1N1 in headlines will nonetheless be welcome...