Word: pork
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...After the House rebuffed contra aid a month ago, Speaker Tip O'Neill had agreed to bring the matter back to the House floor -- but only if it was attached to a supplemental appropriations bill packed with goodies for legislators. He knew that the President was opposed to the pork-barrel bill. He also knew that it would take weeks or months before the House version could be reconciled with a Senate bill and put into a form that Reagan might sign. Thus, attaching the contra aid to the spending bill meant at least a long delay in money...
...fatal in young pigs, it causes symptoms ranging from disoriented wandering to skin lesions to convulsions, and can lead to reproductive failure in animals that survive. About 10% of the nation's 54 million swine are currently infected with the virus, agriculture officials say, and the cost to the pork industry runs as high as $60 million a year...
...revealed as plain common sense by the author in an insightful and intriguing new book, Good to Eat (Simon & Schuster; $17.95). Citing economic, ecological and health considerations as forerunners of religious, folkloric and even social eating customs, Harris writes, "When India's Hindus spurn beef, Jews and Moslems abominate pork, and Americans barely avoid retching at the thought of dog stew . . . something beyond mere digestive physiology is shaping the definition of what's good...
...example, it is inefficient to produce pork in desert areas like the Middle East because pigs thrive best on the same scarce fruits and grains that nourish man, whereas cud-chewing animals (cattle, sheep, goats) develop on high-cellulose brush plants that are hard for man to digest. The meat from pigs was thus considered not only bad to eat but "bad to think," hence the prohibition of eating the flesh of pigs, which were said to be dirty. According to Harris, pigs become dirty only when left untended, and so they get a bum rap. A pig prefers...
...years," he says. "They never look at a menu, and I never give them the same thing twice. Others like familiar dishes and order them in advance. I try to please them and often serve dishes like choucroute (Alsace's national dish of sauerkraut, sausages and assorted cuts of pork) or my original veal with kidneys as a daily special. I like to try new combinations, not that anything is really original. Every 'invention' in the nouvelle cuisine can be found in some form in old cookbooks. And I know one thing. No matter what they say about wanting light...