SCROLL NEWS / DISCOVERY
Search headlines
Find the stories shaping the conversation.
Results for " meat " 100 found 🔀 AI-powered Shuffle
Sign in to save shuffle history.
Public health alert issued for meat and poultry products containing recalled jalapeños
The U.S. Department of Agriculture’s Food Safety and Inspection Service is issuing a public health alert for meat and poultry products containing Food and Drug Administration-regulated jalapeños that may be contaminated with Salmonella.
Eating more ultra-processed foods may raise prostate cancer risk by 30%
Ultra-processed foods make up a huge share of the American diet, and new research suggests they may carry another serious health risk for men. In a nationally representative study of more than 17,000 U.S. men, those who ate more ultra-processed foods, including soft drinks, packaged snacks, cereals, and processed meats, had roughly 24% to 31% higher risks of prostate cancer after accounting for factors such as age, smoking, race and ethnicity, and poverty status.
Drought is deepening a health crisis among Peru’s recently contacted Indigenous Matsés
REQUENA, Peru — Until a century ago, few Matsés had ever been in contact with a white person before. The Indigenous people lived in a remote area of the Amazon Rainforest, along the border of Peru and Brazil, in seminomadic forest settlements between the Javari, Yaquerana and Gálvez rivers. There, wild meat was abundant — […]
Trump’s biggest political trick may be wearing off
The president’s rallies and red-meat rhetoric can’t indefinitely distract voters from corruption.
Global Meat Supply Faces Growing Pressure as Cattle Herds Shrink
The EU produced 42.7 million tonnes of meat in 2025. Overall meat production is projected to decline by about 3 percent between 2025 and 2035
Public health alert issued for meat and poultry products containing recalled jalapeños
The U.S. Department of Agriculture’s Food Safety and Inspection Service is issuing a public health alert for meat and poultry products containing Food and Drug Administration-regulated jalapeños that may be contaminated with Salmonella.
Pork Politics Heat Up as American Meat Producers PAC Targets Save Our Bacon Act Backers
While the campaign frames its messaging around family farms and foreign ownership, industry groups warn of animal rights strategists driving the multi-million-dollar push to preserve Prop 12.
College football game day: Tell TST who you like
A slate of big match up’s: Finally, some real meat on the bone for fans
Study finds lasting mental health impacts on Lexington’s laid-off Tyson Foods workers
The closure of the Tyson Foods meatpacking plant in Lexington had wide-ranging effects on the city itself and the state's economy. But a team of researchers at UNMC focused on the lasting impacts on the laid-off workers.
PF Meat Co. Butchery and Market coming to downtown Anderson
The site is at the corner of North Main and West Calhoun streets and is part of the Anderson Downtown Historic District.
UK scientists use a 'gene gun' to grow pig protein in lettuce
Researchers got lettuce and tobacco to make myoglobin — a protein linked to many of meat's appealing traits.
Gears of War: E-Day Missing Classic Features From Original Games
Classic features such as taking enemies hostage as a "meat shield" and duelling with the chainsaw attachments on Lancer assault rifles won't be in Gears of War: E-Day at launch. According to a developer blog from The Coalition, it wasn't possible to build these features out for launch because this prequel was built from scratch, rather than on the bones of previous Gears of War titles.
Scientists changed how zoo lions eat. Their wild side came out
Giving zoo lions whole carcasses on a feast-and-fast schedule appears to bring out more natural behavior. The lions spent nearly three times longer feeding, engaged in more tearing and manipulating of food, and rested more heavily after meals. Their activity then increased gradually during the fasting period, closely resembling the rhythm seen in wild lions.
Mizzou Meat Market opens at new meat science lab, expands retail offerings
The Mizzou Meat Market on the University of Missouri campus opened in mid-August. Bryon Weigand, the director of the Michael L. Parson Meat Science Education and Training Lab, tells Brownfield the new market is larger than the previous location in Columbia. “It’s located South of the Trowbridge Livestock Center, a pretty big footprint, but it […]
The Wackiest And Wildest Looks From The VMAs Red Carpet
From Lady Gaga’s legendary meat dress to live animals, the VMAs red carpet is home to some of the most outrageous pop culture moments.
'Uncharted territory': Physicists find hints of mysterious dark matter
A single flash of energy spotted by the world's most sensitive dark matter detector has scientists excited they may have found hints of the elusive substance that permeates the universe.
Local Texas Roadhouse meat-cutters to compete in Knoxville
Three employees of Texas Roadhouse in Greeneville are among 31 professional meat cutters from across the region who will compete Sept. 22 in the first round of the Qualifier Meat
What to eat for breakfast, lunch and dinner to boost your heart health
We know the basics of a heart-healthy diet: eat your five-a-day, cook with olive oil rather than butter and choose fish over red meat. However, a new study suggests we may be overlooking a food group that is key to preventing heart disease.
Food Safety Finds a Place Among ‘Kitchen-Table’ Political Issues
By Stephanie Armour The run-up to the midterm elections is turning into a food fight — literally. The summer was marred by a massive foodborne outbreak that sickened scores of people and the recall of tens of thousands of pounds of imported meat, turning the safety of the U.S. food supply into a ...
As beef prices climb, Texas A&M’s meat science program feels the pinch
Demand for beef hasn’t slowed down.
University of Kentucky opens new meats and food science center in Woodford County
University of Kentucky opens new meats and food science center in Woodford County
Meatballs on hold: IKEA delays opening new Madison store until spring
The Swedish furniture and home decor company confirmed the updated plans for its second Wisconsin location in an email to the Cap Times.
Are You a 'Meat Proxy'? The Rise of Copy-Pasting AI Responses Without Thinking
"AI slop" now has a friend. "Meat proxy" is a new way to describe too much reliance on AI content.
SCIENCE-DINOSAUR
In this illustration, the meat-eating dinosaur Invictibellatrix amberina feeds on a mammal while grasping another alongside other dinosaurs on the Isle of Wight, United Kingdom, in the Cretaceous Period around
How America's Best Restaurant Serves 450 Pounds Of Meat Every Week
Kabawa was just named the best restaurant in America by Food & Wine. So, what does it take to run a full service at America's best restaurant?
University of Kentucky opens new meats and food science center in Woodford County
University of Kentucky opens new meats and food science center in Woodford County
Charlie’s Beat: A Passion for Great Produce
The backbone of any Farmer’s Market are the purveyors of the raw products. The produce, fruit and vegetables, the meat, the honey, the herbs, and sometimes, because life requires beauty,
UK urged to ban imports of Brazilian meat over health concerns
Brazil failed to prove compliance with EU rules on use of antibiotics in cattle and poultry farming
Cardiologists Share 10 Foods to Avoid With High Blood Pressure
From processed meats to sugary drinks, here are the foods and drinks to cut back on If you have hypertension.
Scientists Have Engineered Lettuce and Tobacco to Make a Meat Protein
Plants can now make stable myoglobin.
Iowa Craft Meats refreshes brand as premium pork business grows
Company’s growing profile was visible this summer at the Iowa State Fair, where 8,700 Duroc pork burgers were served at the Iowa Pork Tent.
How higher education shapes politics
By Andrew Menendez | Contributing Writer In recent elections, mentions of the voter preferences of college-educated voters seem to permeate news surrounding young people—the way most people seem to discuss it is wrong. It has become a general rule in media such as Fox News or The New York Post to frame universities and most […]
Food Safety Finds a Place Among ‘Kitchen-Table’ Political Issues
By Stephanie Armour The run-up to the midterm elections is turning into a food fight — literally. The summer was marred by a massive foodborne outbreak that sickened scores of people and the recall of tens of thousands of pounds of imported meat, turning the safety of the U.S. food supply into a ...
Grace Meat + Three closing September 13 in the Grove
Grace Meat + Three (4270 Manchester), the nine-year-old restaurant inspired by the Southern tradition of pairing a choice of meat with three side dishes, will close after service on September 13, owners Rick and Elisa Lewis announced. With its lease in The Grove coming up for renewal, the husband-and-wife team chose to consolidate operations at […]
NASA Announces Bold Science Initiatives for America’s Golden Age Summit
NASA is launching two new science and technology initiatives to deepen scientific understanding and accelerate the innovation that will shape America’s future
Cuba: US Embassy issues health alert due to GI pathogens like norovirus, Shigella
The US Embassy in Havana issued a health alert last week after seeing a significant increase in diarrheal illness across Cuba, associated with the continuing degradation of the water and energy infrastructure. This degradation affects water supply, and food storage and temperature control. Recent cases have included E. coli, norovirus, Shigella, and other gastrointestinal pathogens. This comes after a health alert dated August 28 which noted that Cuba’s water delivery infrastructure is increasingly unstable. The Embassy is aware of reports of residential neighborhoods that have gone for long periods without receiving water from municipal or public sources. Dengue cases surge in the Tampa Bay area Prolonged and worsening water issues and power outages caused by the regime’s mismanagement of public infrastructure impact the entire island. Water often only flows to residences when city power is on for a sufficient amount of time. Media reports indicate wells are running dry across the country due to drought, aggravating the ability to supplement water delivery. The lack of water, coupled with power shortages that have disrupted cold chain networks, can present significant health and safety challenges. We remind U.S. citizens to be aware of the risks when traveling to Cuba and take precautions. Embassy officials offer the following precautions to prevent illnesses: Avoiding Foodborne Illness: Be cautious of meat, poultry, seafood, eggs, dairy, and other perishable foods that may have been inadequately stored. Avoid foods that appear to have been sitting at room temperature for extended periods. Avoid raw or improperly washed vegetables. Be cautious of food cooked and then cooled, stored, or reheated, as improper temperature control can allow pathogens or toxins to develop. Wash hands thoroughly with soap and water before eating and after using the restroom. Hand sanitizer may be less effective against certain gastrointestinal pathogens, including norovirus. Outbreak News Today is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Subscribe Water Safety: Use only water known to be safe for drinking, brushing teeth, making ice, and cooking. Use bottled or appropriately treated water; check that bottle seals are intact before opening. Avoid ice unless the water source is known to be safe. Do not use untreated tap water to prepare beverages or food. Be aware that contamination can occur when food, utensils, and surfaces are washed with contaminated water. If You Become Ill: Stay hydrated, especially with frequent diarrhea or vomiting. Most illnesses are self-limited and improve within several days. Seek medical attention for persistent or severe diarrhea, bloody stools, high fever, significant abdominal pain, repeated vomiting, signs of dehydration, or symptoms not improving. Common medications (e.g., acetaminophen, ibuprofen, antibiotics) are frequently unavailable in Cuba; consider bringing your own supply. If you like the reporting on Outbreak News Today, please consider a paid subscription for $5/month or $30 a year. Help support the cause of this niche journalism. It is appreciated.
BUSINESS UPDATE: All About Cannabis
SUNY Oswego’s cannabis studies prepares for growing business opportunities By Mary Beth Roach [caption id=attachment_11114 align=alignright width=383] Marthinus (Martin) Koen is associate professor of criminal justice and cannabis studies at SUNY Oswego. He and the chair of the SUNY Oswego’s Criminal Justice Department, Roger Guy, created the program.[/caption] As the cannabis industry in New York state continues to grow, so do the business opportunities. New York’s legal cannabis market is projected to hit $3 billion in annual sales this year and more than 600 licensed dispensaries are operating across the state, according to budpedia.com. It’s estimated that New York will add about 16,160 new cannabis jobs in 2026, according to the 2026 U.S. Cannabis Jobs Report. SUNY Oswego, realizing the potential, now offers two programs to acquaint both matriculated and non matriculated students with aspects of this multi-billion-dollar business. Its cannabis studies microcredential came out last year and a minor was introduced this fall. The microcredential allows traditional students to add electives to their degree. Students who are not enrolled in the college can sign up to take classes to learn more about the field, growing the crop and managing or opening a dispensary, according to Marthinus (Martin) Koen, associate professor of criminal justice and cannabis studies at SUNY Oswego. The classes are designed to give those who wish to pursue business opportunities in the field a much broader understanding of cannabis and a more overall perspective of the various aspects of running a business, such as supply chain management, customer service and best practices. “When you’re trying to market it, when you’re trying to make sales, you’re understanding will be a lot more vast and nuanced,” he said. “The last 10 years especially, the hard science on cannabis increased and we have a lot more nuanced understanding right now that hasn’t yet permeated the pop culture,” he added. Koen’s team is also hoping to develop an independent study class that will help somebody who wants to apply for a license. That the classes fill up quickly should come as no surprise. “I think there’s a lot of people who are excited about it because it’s a new industry,” he said and they see an opportunity to make some money. Matriculated students may look at it as fun to learn about and stack on top of their existing major or minor. According to the college’s website, students interested in a microcredential would take cannabis law and policy and cultivation of cannabis, along with two other electives. For the first elective they could select either the economics of cannabis or manufacturing, distribution, and logistics of cannabis; and the second elective would be either cannabis science, analysis, and well-being or cannabis and society. The idea for a microcredential in cannabis studies at SUNY Oswego began in 2023, Koen said, as SUNY statewide was advocating for these types of initiatives. Koen and the chair of the SUNY Oswego’s Criminal Justice Department, Roger Guy, began brainstorming on ideas. Catching their attention was the legalization of full recreational marijuana use in New York state in 2021 and the problem-riddled rollout of the state’s Office of Cannabis Management. Guy and Koen created a Criminal Justice Elective called CRJ 420, called cannabis and society, to see if there was any interest. It shouldn’t surprise anyone that there was interest —a lot of it. Further discussions led to the microcredential, cannabis studies, which incorporated science, business and anthropological perspectives, Koen said. They were allowed to create their own prefixes for the classes, such as CAN 310; CAN 320; and CAN 420. Yes, the 420 was intentional — it’s a slang term and symbol used to refer to cannabis consumption and counterculture — but it’s also meant to reflect that the course, being on the 400 level, is “very academically involved,” Koen explained. The term 420 was coined in 1971 by a group of California high school students as a secret code to meet at 4:20 p.m. at a campus landmark to search for an abandoned cannabis crop nearby. The phrase has evolved, to say the least. It is now associated with cannabis use worldwide. For more information, visit ww1.oswego.edu/academics/microcredentials/cannabis-studies.
5 meaty cartoons about the politics of beef
Artists take on foreign imports, American farmers, and more
‘America wants beef:’ How Omaha Steaks is overhauling its business as prices soar
Omaha Steaks, the pioneering meat delivery company, has been around for over a century. But if it wants to survive amid record-high beef prices, the company has to become speedier, leaner and offer cheaper cuts.
APPLEGATE SHARES NEW FINDINGS ON OMEGA FATTY ACIDS THROUGH REGENERATIVE HEALTH INITIATIVE
/PRNewswire/ -- Applegate Farms, LLC, the maker of the nation's leading natural and organic meat brand, today shared new omega fatty acid findings from its...
University of Kentucky opens new meats and food science center in Woodford County
University of Kentucky opens new meats and food science center in Woodford County
Junior Livestock Show hosts meat science webinar series
The Junior Livestock Show of Spokane will host a webinar series about meat science and beef industry opportunities, led by Texas Tech University professors. Blake Foraker will speak about meat […]
University of Kentucky opens new meats and food science center in Woodford County
University of Kentucky opens new meats and food science center in Woodford County
‘Right Choice For Me’: Sherman graduate launches business with help from BOCES experience
SHERMAN – For Colton Courtney, the opening of the Branding Iron of Sherman is the latest chapter in a career that has always been closely connected to agriculture, animals, and his hometown. The 2023 Sherman Central School graduate opened the retail meat store Aug. 1 at 121 W. Main St., bringing locally raised products to […]
Connections: Harps Food Stores, Freeman Health announce promotions
Recent Springdale-based Harps Food Stores promotions include Will McDoniel being promoted from meat and seafood category manager to director of AI strategy and innovation. NEW HIRES Healthcare Dr. Colin Carr...
Ruskin health fair provides over 10,000 pounds of free food to residents
Around 800 people came to Southshore Community Resource Center in Ruskin to receive groceries without income restrictions. The event supplied meat, shelf-stable goods, fruits, vegetables, potatoes, rice and other food staples to local residents.
Planning board defers David’s Burgers meat plant pending wastewater, health approvals
Hormel makes $1 billion bet on chicken
Hormel Foods is branching into a new — and wildly popular — meat category with a deal to acquire a chicken company for more than $1 billion.
The Politics of Heat, Homes, and Lobster Boats.
The Bar Harbor Story is generously sponsored by First National Bank. MOUNT DESERT ISLAND REGION—The candidates’ forum focusing on House District 15 and incumbent Holly Eaton and Clifford Noyes last week spent a lot of time on the candidates’ thought of heating, communication with constituents, property taxes, education costs, and other issues. It also was a time for the community to ask their own questions and see two candidates up close and personal at the Southwest Harbor Fire Department firehouse. Jim Vallette organized the hour-long event, which was moderated by Carrie Jones of the Bar Harbor Story. Ken Rozsahegyi provided technical support for the congenial event. House District 15 serves Brooklin, Deer Isle, Eagle Island Township, Frenchboro, Isle au Haut, Marshall Island, Southwest Harbor, Stonington, Swan's Island, Tremont, and Vinalhaven. Jones advised as she began the question and answer part of the event, ”Treat everyone here like they are going to be the ones who might give you a ride in a rainstorm, pull your pet out of a burning building, or be the one grading your kids’ papers at school, okay?” She continued. “That’s it. Tonight isn’t meant to be a gotcha debate. The goal is to give people in the district a chance to get to know both candidates, hear what they care about, and understand what they’d actually try to accomplish in Augusta.” The questions and discussion throughout were kind. Eaton currently serves in the position. She’s a Democrat from Deer Isle, raised in a fishing family and has worked in nonprofits and volunteered for her school board. Noyes is unenrolled (politically) and from Southwest Harbor and currently a school board member, self employed as a mason. He focused on fiscal issues throughout the forum. Eventually, at Jones’ prompting, the candidates played “Rock, Paper, Scissors” for who would go first for their closing statements. Noyes used the opportunity to urge others to head to the ballot. “Whether you vote for me or Holly, it’s important that people vote,” Noyes said. He hoped the voter turnout in the district would be over 35 percent because that would mean people were truly engaged. Eaton stressed that she’s a Democrat, but in Augusta, her role isn’t about party. “I am a Democrat, but when I go to Augusta, I am there to represent the people of District 15. I want people to feel as though I’m accessible, that I’m responsive, and that I show up for the district,” Eaton said. Being there for others was vital, she explained. “When something comes before me in Augusta, I try to look at it through the lens of the people and the communities that I represent. How will this affect the people who live here? Does it make it easier or harder to raise a family here, to operate a small business, to work on the water, to afford a home, to keep our schools open, or provide the essential services our communities depend on?” Eaton said. Noyes spoke about fiscal responsibility and about the state being more responsive to communities and the ideas that come from them. “I feel that we desperately need to restore some fiscal sanity, a little bit. So when the legislature meets again,” Noyes said, “it could be critical for Maine residents that we don’t keep digging this hole that we’re in financially and keep raising our taxes so the struggling families struggle even more.” The two answered a series of questions from Jones, then answered questions from the audience and participants via Zoom. Jones asked what they heard the most from people about what was making their lives hard and what can the legislature in Augusta do it about those issues. Both spoke to concerns about heating oil costs. Noyes spoke to the three H’s: health, home, and heat. Eaton and Noyes spoke to the burdens of families with lower incomes, with Eaton mentioning LIHEAP (Low-Income Home Energy Assistance Program). They both were in favor of free community college and trade programs. They both supported the working waterfront. Both said that data centers—such as the one proposed in Eastport, which is out of the district—should be a local decision, but neither were in favor of it. The working waterfront was supported by both. Eaton’s served on the Maine Marine Resource Committee in the legislature. She advocated a diversity of fishing resources and less of a reliance on lobstering. Shrimp, she hoped, would make a comeback. Noyes worried about out-of-state pressure on the lobstering industry, also spoke of shrimp harvesting timings, and said he supported the lobstering industry. QUICK NOTE Carrie Jones is, obviously, the co-founder of the Bar Harbor Story, which made us have a bit of a hard time putting out this story and thinking it through and how to present it. We ended up with this article. The debate in its entirety is below, many thanks to Ken and Jim for making it publicly available. UPCOMING AND PAST EVENTS The following events are or were organized by the League of Women Voters Downeast. DISTRICT 7 DISTRICT ATTORNEY DISTRICT 13 Thursday, Oct 15, 2026 5:30 PM to 6:30 PM Candidate Forum: House District 13 125 State St , Ellsworth Featuring candidates Michael Cunningham (D) and Russell White (R), moderated by Cyndi Wood, managing editor of the Ellsworth American. DEMOCRACY FORUM Friday, Oct 16, 2026 4:00 PM to 5:00 PM Democracy Forum — Election 2026: What’s on Your Ballot RECENT PRESS RELEASES AND BRIEFS To see all the press releases, click here. To see our news, click here. For the full archive, click here. All of these are on our dedicated website. [ ](https://barharborstory.substack.com/p/feeling-stressed-kids-corner-invites) [ Feeling Stressed? Kids’ Corner Invites Parents, Educators, and Caregivers to Rediscover the Joy with National Speaker Raelene Ostberg Oct 14 ](https://barharborstory.substack.com/p/feeling-stressed-kids-corner-invites) [ Read full story ](https://barharborstory.substack.com/p/feeling-stressed-kids-corner-invites) [ ](https://barharborstory.substack.com/p/mainely-meats-pink-party-for-breast) [ Mainely Meat’s Pink Party for Breast Cancer Awareness is October 18! Oct 14 ](https://barharborstory.substack.com/p/mainely-meats-pink-party-for-breast) [ Read full story ](https://barharborstory.substack.com/p/mainely-meats-pink-party-for-breast) [ ](https://barharborstory.substack.com/p/conners-emerson-school-announces) [ Conners Emerson School Announces Public Surplus Property Sale Oct 14 ](https://barharborstory.substack.com/p/conners-emerson-school-announces) [ Read full story ](https://barharborstory.substack.com/p/conners-emerson-school-announces) [ ](https://barharborstory.substack.com/p/planting-the-writers-garden) [ Planting the Writer’s Garden 12:15 AM ](https://barharborstory.substack.com/p/planting-the-writers-garden) [ Read full story ](https://barharborstory.substack.com/p/planting-the-writers-garden) [ ](https://barharborstory.substack.com/p/artist-maria-de-los-angeles-explores) [ Artist Maria de los Angeles explores migration and belonging in COA public lecture 12:19 AM ](https://barharborstory.substack.com/p/artist-maria-de-los-angeles-explores) [ Read full story ](https://barharborstory.substack.com/p/artist-maria-de-los-angeles-explores) HELP SUPPORT THE BAR HARBOR STORY When we started The Bar Harbor Story, we didn’t know if anyone would read it. But you showed up. You shared. You sent tips. Now—over 400,000 views every month later—it’s clear: people here care about their community and each other. We’ve kept everything free because news should never be out of reach, but every one of our stories takes time to write, and your support keeps The Bar Harbor Story going. If you value our work, please consider a paid subscription, a founding membership, or a sponsorship. It truly helps us cover one more meeting, tell one more story, shine one more light. Even $5 a month makes a difference. Click here to become a one-time supporter now. Thank you so much for being here. Founding member information can be found here. Have questions about sponsorships? Just send Shaun an email at sfarrar86@gmail.com, he’d love to hear from you. Subscribe Share Bar Harbor Story Share Leave a comment
For every two seconds of frustration, there are 10 seconds of euphoria: the Gears of War E-Day campaign is a satisfying, meaty return to form for The Coalition
Less a complete reset for the series, and more of an 'active reload', E-Day proves there's still life in these old Cogs yet.
New Business Spotlight: Simpson’s Meats brings farm-to-table tradition to Belltown
A new addition to Belltown Commons is bringing a little old-fashioned butcher-shop service to one of Northwest Knox County’s growing communities. Simpson’s Meats Butchery & Market opened its second Knoxville-area retail location Sept. 28 at Belltown Commons in Powell, offering fresh beef, pork, chicken, specialty cuts and prepared foods. The locally owned business has deep […]
N.C.'s only open House race is a toss-up
Jennifer Balkcom is a former Democrat who said she first voted for a Republican in 2016. Jamie Ager is the Democratic candidate and is the CEO of a sustainable meat family farm in Fairview.
Local Family Business Celebrates a Major Milestone - WHIZ - Fox 5 / Marquee Broadcasting
ZANESVILLE, Ohio – Four generations ago, the Rittberger family, began a retail butcher shop in the Zanesville City Market. 116-years-ago, they expanded that business into a wholesale operation based from their farm on Lutz Lane. “Carl Rittberger Sr. came from Germany in 1897, as a 16-year-old kid, with his family. And was trained in Germany in the meat trade. Came...
Decatur meatpacking business provides food for those in need amid rising costs nationwide
Heinkel's meat packing provides Northeast Community Fund in Decatur with 16,500 pounds of smoked turkey legs to feed the areas hungry.
Public health alert for various meat and poultry products containing recalled jalapeños
Products distributed across a number of states, including one product in Florida, could be contaminated with salmonella.
Nearly 1.6M pounds of hot dogs, bacon and other meats recalled nationwide
Kayem Foods recalled nearly 1.6 million pounds of meat items such as hot dogs, bacon, brisket and ham after a warehouse cooler experienced temperature deviations.
SIMPLY SCIENCE: Herbivores eat meat
At this time of year, life is scrambling to grow and reproduce before the days begin shortening again in the fall. Plants make energy from the sun, herbivores eat the
Iowa State names Lonergan inaugural Topel Endowed Chair in Meat Science
Steven Lonergan, a Morrill Professor of animal science, was named the inaugural holder of the endowed chair during the Topel Medallion Ceremony on Monday, Aug. 31, on the Iowa State campus.
Longtime Cargill Exec Takes Reins At K-State Animal Sciences Department
Longtime Cargill executive Scott Eilert will take the helm at Kansas State University’s Department of Animal Sciences and Industry in the College of Agriculture, the school announced. The department is home to Kansas State’s largest degree program and one of the nation’s largest animal science academic centers. Eilert, a 1989... Longtime Cargill executive Scott Eilert […]
Public health alert issued for meat and poultry products containing recalled jalapeños
The U.S. Department of Agriculture’s Food Safety and Inspection Service is issuing a public health alert for meat and poultry products containing Food and Drug Administration-regulated jalapeños that may be contaminated with Salmonella.
Gears of War: E-Day is missing iconic features like chainsaw duels and meat shields, but The Coalition says we shouldn't worry - they're "not gone from the franchise"
The Coalition knows how you feel about "Meat Shields, Chainsaw Duels, select weapons from the franchise’s past".
Study Shows Meat Eaters Are More Likely to Survive to 100, But There's a Catch
It's important to get the full story.
Scott Eilert named head of K-State animal science department
His professional experience includes employment with Cargill, National Turkey Federation and Meat Institute.
Ultimate Astros Playoff Lineup: Houston’s All-Time October Starting 9
Fret not with that hovering malaise permeating from St. Petersburg’s aftermath. The ambient rawness of a series loss in Tampa is still fresh, but we have the perfect cure. It’s time to unveil my “All October Squad” throughout the various decades. This might be the only list you’ll ever find without the likes of Bagwell […]
University of Kentucky opens new meats and food science center in Woodford County
University of Kentucky opens new meats and food science center in Woodford County
NASA’s Roman Space Telescope: Falcon Heavy Side Boosters Begin Return
The two side boosters on the SpaceX Falcon Heavy carrying NASA's Nancy Grace Roman Space Telescope have separated from the center core.
Kansas Premium Meats shuts down, cites ‘lack of business’
A Pottawatomie County store specializing in offering locally-raised meats is shutting down permanently.
Massie files bill to let small farmers process their own livestock
The bipartisan Red Meat Inspection Exemption Act would cut red tape and costs at a time consumers are looking for lower food prices, Massie said in a news release.
University of Kentucky opens new meats and food science center in Woodford County
The center is designed to serve as a bridge between academic research and Kentucky’s livestock and food processing industries.
New University of Missouri meat science lab opens, named after former Missouri governor
The new laboratory, named after former Governor Mike Parson, offers new meat science opportunities for students.
Connections: Harps Food Stores, Freeman Health announce promotions
Recent Springdale-based Harps Food Stores promotions include Will McDoniel being promoted from meat and seafood category manager to director of AI strategy and innovation. NEW HIRES Healthcare Dr. Colin Carr...
Los Tacos No. 1 is betting on private equity. Its CEO explains why.
Los Tacos No. 1 took a private equity investment, and customers freaked out. Its CEO promises horse meat isn't coming to the menu: The quality stays.
Colorado cafe owner defies county officials and court, stays open after failed health inspections
Grand County officials are weighing their options in a legal battle against a contentious cafe owner who continued to serve customers despite failing health departments inspections for more than a year.
Public health alert issued related to potential salmonella contamination recall
The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) has issued a public health alert, specifically targeting meat and poultry products that contain FDA-regulated jalapeños that could be
UNR launches animal science program to keep students in-state
University of Nevada, Reno launches a new bachelor's degree in animal science to train students for livestock and biotech careers.
SPECIAL REPORT: Tough Business
A string of vacant restaurant buildings shows that many restaurants in the region are struggling — and several are closing By Stefan Yablonski [caption id=attachment_11132 align=alignright width=401] Smokey Bones Bar & Fire Grill on Route 31 in Clay closed its doors in April. It had been in operation since at least 2008.[/caption] By their nature, most restaurants have a limited life. An astonishing 60% go out of business within three years of opening, largely due to fundamental flaws in the planning of the operation. But even restaurants that experience years of success almost always face eventual closure. The restaurant business is very hard and because of both personal factors and external factors beyond anyone’s control, restaurants don’t last forever. For many restaurants, age is a big factor, according to Kenneth Walsleben, professor of practice, entrepreneurship and emerging enterprises at Syracuse University. “The owners have been at it for 20 or 25 years, if not longer, they want some time to themselves,” he said. Such was the case for Jocko’s Famous Ritz Diner in Oswego. Jocko Reitz bought the building in the late 1970s from Robert Shapiro. However, when he stepped away from the business, it eventually closed. [caption id=attachment_11142 align=alignright width=402] For nearly 80 years, Vona’s Restaurant passed through three generations of family in Oswego. It closed its doors on Dec. 31, 2025.[/caption] For nearly 80 years, Vona’s passed through three generations of family in Oswego. Vona’s Restaurant officially closed its doors on Dec. 31, 2025, when no family member wanted to take over. It is on the market. The Ruby Tuesday in Oswego operated for about two decades before permanently closing in April 2026. The restaurant faced multiple temporary health department closures in 2024 and 2025 due to persistent fruit fly and foundation pest issues. Management posted a final closure notice on the doors in mid-April 2026 and the building was put up for sale. The same pattern has been happening in Onondaga County. The big building once used by Smokey Bones Bar & Fire Grill on Route 31 in Clay remains empty, more than six months after the restaurant closed its doors in April. It had been in operation since at least 2008. [caption id=attachment_11130 align=alignright width=401] Ruby Tuesday in Oswego operated for about two decades before permanently closing in April 2026.[/caption] Just down the road from Smokey Bones, the popular Outback Steakhouse closed in August 2024. Another restaurant took its place, La Cocina Mexican Restaurant, but it closed shortly after. The building sits empty. Other very popular restaurants in the northern suburbs of Syracuse have recently closed. Among them, Fireside by the River in Baldwinsville and Primo Nestico’s Bistro Bar in North Syracuse. “I haven’t really paid attention to the Syracuse area. There has always been some turnover, but there probably has never been a tougher time to be a restauranter than now. It’s just brutal,” Walsleben said. In the first year, roughly 20% to 25% of restaurants close or change hands, according to the National Restaurant Association. [caption id=attachment_11122 align=alignright width=401] Outback Steakhouse closed in August 2024. Another restaurant took its place, La Cocina Mexican Restaurant, but it closed shortly after. The building sits empty.[/caption] “Depending on what statistics you look at, you’ll find that any business has a high mortality rate in the first year. That is just the nature of entrepreneurship,” Walsleben said. “There are certain ones that are getting hit hard while others are more fruitful. “And when you look at the restaurant industry you have to factor in labor which is a large part — typically a third of your expenses — and those costs are going up. And there is always turnover which means investing money to train people. Then you’ve got food costs, which is also a third of the typical restaurant budget. Since the pandemic labor has gone up 41%, food costs have gone up 35%. That’s a big tight squeeze righty there. That’s two-thirds of your budget that has gone up 35% to 40% in the last few years. And then the only way you can make that work is to raise the prices.” The National Restaurant Association reports menu prices are up 36% since February of 2020. In a survey released by the association, more than eight in 10 restaurant owners reported that their food, beverage and labor costs are now higher than before the pandemic. You have to deal with the reality of are the customers willing to pay for that? Walsleben added. Restaurants historically have very thin margins; their profit margin is about 5%. “You have a third that goes into food, a third that goes into labor and about 28%, 29% that goes into everything else — overhead, insurance etc. So that brings you down to your 5% leftover,” he said. “Everything is going up. Customer expectations are going up and people aren’t going to spend that much more. So, you have a tight squeeze here,” Walsleben continued. “Restaurants who use delivery apps, they pay a fee to those guys. Those guys don’t work for free. So, you can kind of see where the squeeze comes from.” Stuck in the middle There are pockets of opportunity; the two extremes of the market can make a profit. But the middle gets squeezed out. “If you are a low-end fast-food kind of place, there is room for that. People have changed their budgets. They are still going out, but they are not spending more,” according to Walsleben. “The high end remains positive. If you have a restaurant that brings a specific experience … a great food product or you are catering to high end customers who aren’t so budget conscious, those patrons are going to expect a high-end experience. They expect excellent food every time. They are expecting excellent service. If you can meet those expectations there is room for you at the top. It’s just the guys in the middle are getting the squeeze from both ends. Tough competition, customer expectations, costs are up. Menu items, you can’t raise the prices as much as you need to. That is why you are seeing a lot of restaurants baling out.” The ones that can adapt quickly are the ones who are doing OK. “Success is heavily dependent on the strength of a restaurant’s concept development and the planning of its execution. Eventually things aren’t always new. Things change. So, if you are in the restaurant business you have got to change your menu — keep things new, fresh and update your meals. It is very fickle industry. One year carbs are out, the next year berries are out. Everybody’s diet changes — constantly chasing the latest phase. You have got to adjust your menu and move with those modifications. If you have a static menu that you have used the last couple years that hasn’t changed except for the pricing, you’ve got a problem,” he said. A lot of times these buildings are singular purpose, he added. “You have a commercially viable kitchen and you got a seating area. There is not a lot of other businesses that cater to that type of a layout. So, it’s pretty common to see another restaurant slide in,” he said. One of the things a banker learns early on is you don’t lend money to restaurants … because they fail so quickly. It is very hard to predict who the winners will be. So, if you are a restaurant in addition to all the other challenges, it is very difficult to get loans, according to Walsleben. “You might work really well in the kitchen. But that doesn’t mean you are a great businessperson,” he said. “Restaurants can fail because the owner didn’t know how to manage things properly. There are a lot of challenges. “There is opportunity at the high end and the low end. But in the middle, that’s the death valley. There are just so many things working against you. You really need to have something that will pull people in and continue to pull people in because you to constantly have to change. Think about a theme and a product that is unique to the area people don’t travel that far these days you have to be able to deliver it in an innovative fashion and keep updating to keep people coming in the door.” Out of Business? How Fast? Do nine out of 10 restaurants fail in their first year, as commonly claimed? No. Survival analysis of 1.9 million longitudinal microdata for 81,000 full-service restaurants in a 20-year U.S. Bureau of Labor Statistics non public census of business establishments in the western US shows that only 17% of independently owned full-service restaurant startups failed in their first year, compared with 19% for all other service-providing startups, according to ResearchGate. The median lifespan of restaurants is about 4.5 years, slightly longer than that of other service businesses (4.25 years). However, the median lifespan of a restaurant startup with 5 or fewer employees is 3.75 years, slightly shorter than that of other service businesses of the same startup size (4.0 years). What Makes a Restaurant Successful? Opening and maintaining a successful restaurant is not as easy as creating a great menu and serving excellent food. It takes more than that, according to local restaurant owners who have been in business for decades in the region. They all agree that there are some guidelines to running a successful restaurant. • Quality food: Successful restaurants know exactly what they serve and who they serve it to. Delivering the same great taste every single time builds loyal customers. • Smooth operations: Friendly greetings and attentive staff make guests feel welcome from the moment they walk in. Hiring staff for personality and training for skill ensures reliable, caring service. • Smart marketing: Exceptional food and experiences naturally get people talking and sharing online. Word of mouth can help entice customers. Consistent social media and targeted advertising brings in new and repeat guests also. The menu is what keeps patrons coming back to Mimi’s Diner in Fulton, located at 201 N. Second St. “We locally source our produce and our meats. Our chicken and biscuits is a popular, popular special,” said Richard Tagliareni, the third-generation owner and general manager. “It’s all homemade. We have consistently served quality food.” His grandfather started the business more than 55 years ago. Mimi’s is engrained in the community. They cater to the community and are very involved in everything from the schools to local events. The first Mimi’s Drive-In opened in Mexico. Then a second in Oswego and then Fulton. Fulton’s Mimi’s is the only one left. “The last couple of weeks have been kind of slower than normal. October is usually a busier month for us People will start coming back around again. Also, the price of gas is affecting some things,” Tagliareni added. “We try to keep our prices in line. You go out to eat, you’re going to spend about a hundred bucks or so for two people for dinner. You come here to Mimi’s you are probably for two people for dinner it’s between $50 and $60. We are trying to keep our prices in line. We did have to increase our prices a little bit but things are looking OK.” For the Press Box, 29 E. First St., Oswego, it’s also about great food and a family atmosphere. “Our sports bar and restaurant was established in 1984,” said Alison Canale Scanlon, manager. “I think putting the time into everything makes a big difference and treating people like family when they walk into your restaurant. That’s how we have always operated since 1984.” “It’s the family oriented aspect,” she added. “Consistency, quality and presentation of our food — that’s the secret to a successful restaurant. We try to be very consistent with it. We treat people like family when they come in; because we know how we want to be treated when we go to a restaurant. We treat people the same or better.”
New Meatpacking District exhibition ‘Snoopy In Style NYC’ explores legacy of ‘Peanuts’ in fashion, sports and more
A limited-time art exhibition is celebrating Charles M. Schulz’s iconic character Snoopy and the world of “Peanuts” through the lens of fashion and style.
Burgers Have Meat and Vegetables. Why Aren’t They Considered Healthy? A Dietitian Explains
Registered dietitian Erin Palinski-Wade reveals the ingredients and cooking styles that give this beloved dish such a bad rap.
Gears Of War Devs Explain Missing Features: 'We Started E-Day With An Empty Hard Drive Building Our Entire Gameplay Sandbox From Scratch'
Meat shields and private lobbies aren't currently in the game
Prediction markets are partnering with top athletes and sports teams. Why it’s taking the magic away for many fans
Partnerships between prediction markets and teams have for some, become emblematic of what fans see as unfettered greed permeating throughout sports.
Processed meat may be causing rise in bowel cancer
Food safety expert says chemicals in bacon and ham giving them their pink colour are ‘one of the main suspects’
Tyson Cuts Outlook as U.S. Cattle Shortage Hammers Beef Business
Photo credit piter2121 - stock.adobe.comTyson Foods lowered its fiscal 2026 profit and sales forecasts Thursday as the historically tight U.S. cattle supply continues to pressure meatpackers. The company now expects adjusted operating income of $1.85 billion to
Worried about rising beef prices? WA farmers say, share a cow
CARNATION, Washington — Far from the refrigerated meat sections of Seattle's grocery stores, two dozen beef cattle relaxed in the afternoon drizzle falling on Carnation Farms' grassy fields. Livestock manager
Scientists grow iron-rich meat protein in lettuce, a step toward animal-free burgers
Scientists may eventually be able to introduce meat-like characteristics into crops people can eat directly.
Why politicians are punchlines at the Edinburgh Fringe
There was a time when satire had an easier gig. Politicians said something ridiculous, comedians made fun of them, audiences laughed, and everyone went home. Subscribe Now the joke is often the headline. In a world where the unbelievable regularly makes the news, where politics can veer into parody before the comedians have had time to write the punchline, you might reasonably wonder: is satire running out of material? Not in Edinburgh. At the Fringe, I can confirm satire has a pulse, even in a relentless and rapid news cycle. Politicians as punchlines Take NewsRevue, the world’s longest-running live sketch show, where politicians are turned into punchlines at industrial speed. Its latest target? Andy Burnham - or, more accurately, his doppelganger, pictured below in the middle. The joke, he tells us, is that there have been so many politicians coming and going that even satire risks suffering from political fatigue. But perhaps that revolving door is precisely why comedy matters. When the news cycle moves faster than our ability to process it, comedians can hold up a mirror - and make us think twice. Small talk Take Ayoade Bamgboye, the Saturday Night Live UK star who won the Best Newcomer prize at last year’s Edinburgh Comedy Awards. Her Fringe debut was critically acclaimed; this year she is turning her attention to one of Britain’s most baffling social rituals: small talk. Share It’s a reminder that satire doesn’t always need a politician in its sights. Sometimes the target is simply us civilians - the strange little rules and rituals we have collectively agreed to pretend are normal. Politics and Palestinian identity For British-Palestinian comedian Sami Abu Wardeh, pictured below, comedy has a more urgent job. His new show, Sami Abu Wardeh Hates You, asks who gets to hate, and whether anger belongs to everyone, not just the far right. His comedy confronts politics and Palestinian identity while refusing to surrender the simple business of making people laugh. Shakespeare meets climate crisis And then there is HAM: an “eco-hijacking” of Hamlet, which its creators describe as “a sordid wrestle between a vegan and a sausage-lover”. Shakespeare meets the climate crisis. Meat meets moral panic. The end result? You’ll leave promising to become vegan and swiftly bulk buying Linda McCartney sausages. HAM was created by theatre company Hotter Project, aka Ell Potter and Mary Higgins, pictured below. They say comedy helped them avoid the preachiness sometimes associated with climate activism - using Shakespeare as a vessel for uncomfortable questions about the planet, politics and the way we live. Perhaps that is satire’s secret weapon. It doesn’t necessarily make the world less absurd. It makes the absurdity crystal clear. And at a moment when reality increasingly feels like it has been written by a sketch writer, the Fringe is proving there is still plenty to laugh and cry at. Satire isn’t dead. It’s alive, subletting and having the time of its life at the Fringe. Subscribe Share Channel 4 News Leave a comment
UW-Madison police investigate video from meat science facility
University of Wisconsin-Madison police are investigating after a recent UW-Madison graduate released video he says he secretly recorded inside the university’s meat science facility.
Built from scratch by immigrant parents, this NYC grocery store now faces Mamdani’s taxpayer-backed rival
Spanish Harlem meat market owner Josefina Aguirre is among NYC independent grocers suing Mayor Zohran Mamdani over his plan to open taxpayer-backed city-run grocery stores.
Video Health alert for meat and poultry potentially linked to a salmonella outbreak
Federal officials have issued new public health warnings on meat products with recently recalled jalapenos, potentially linked to salmonella in more than two dozen states.
Guelph meat science faculty went from five to zero
Federal funding flowed to Protein Industries Canada and plant proteins after 2018 while a $32-billion meat industry went without its share.
Poll: Voters oppose redistricting ballot question when presented 'meat of the political outcome'
A proposed amendment to the Maryland Constitution that would change the way Maryland draws congressional districts faces stiff voter opposition, a new poll shows. It's the latest sign of trouble for the ballot question backed by Democratic leaders
Bebe Rexha talks ‘Dirty Blonde,’ working with Dolly Parton and meatballs
Bebe Rexha discusses going independent, collaborating with Dolly Parton, and weaving her Albanian heritage into her music during a TODAY Show appearance.
Scientists tested 212 plant-based meat alternatives. Every one contained fungal toxins
Every one of 212 plant-based meat alternatives and drinks tested in the UK contained at least one naturally occurring fungal toxin, though concentrations remained below recommended EU guideline levels. Researchers say the bigger question is whether regularly eating large amounts of these foods could lead to potentially concerning cumulative exposure over time.
The science of sweating still holds surprises
The purpose of perspiration was a mystery in 1775, when English physician Charles Brian Blagden and a few inquisitive friends experimented on themselves by spending time in rooms heated to over 230 degrees Fahrenheit. Although the temperatures were hot enough to cook raw meat placed in those rooms, Blagden noted how human bodies resisted the heat. Their core body temperatures remained nearly constant as the sweat poured out and evaporated.
NASA Selects Far-Infrared Telescope as First in New Mission Class
NASA announced Wednesday a mission to explore the history and evolution of the universe, PRIMA (PRobe far-Infrared Mission for Astrophysics), is advancing to
Paxton, Talarico pull in celebrities as Senate race heats up
It's all about eyes, hearts and red meat as we reach the finish line.
Scientists link a strange sugar in red meat to a 63% higher diabetes risk
A study of nearly 90,000 adults found that people consuming the most of a little-known sugar found in red meat had a 63% higher risk of developing type 2 diabetes. Scientists suspect the sugar may trigger chronic inflammation, potentially revealing a hidden connection between red meat and diabetes that goes beyond weight gain.
Calcium-rich whey permeate improves bone health in postmenopausal women, study finds
AFI AFI COPENHAGEN, Denmark, Oct. 20, 2026 (GLOBE NEWSWIRE) -- Twice-daily supplementation with calcium-rich whey permeate supports the maintenance of bone mineral density in postmenopausal women, according to a 12-month clinical study.[1] Declining oestrogen levels during menopause can accelerate bone loss and reduce bone mineral density, increasing osteoporosis risk. The findings come from the RENEW project, a research collaboration investigating how calcium-rich permeate from whey production
Cowboys desperately need to sign running back after roster cuts
This Dallas position group has been sliced as thin as deli meat.
Construction set to begin on major Texas A&M building
"This facility allows us to reimagine meat science for the next generation."
Firefighters respond to blaze at Howell meat market, business remains open
A fire was discovered early Monday at a storage barn behind Great Lakes Custom Meats and More in Livingston County.