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A major U.S. meat producer says four of its poultry workers in Georgia have died after becoming infected by the coronavirus
China is lifting a five-year ban on U.S. poultry, a goodwill gesture at a time when the world’s two biggest economies are trying to finalize a tentative trade deal. The deal is expected to benefit several Washington producers located mostly on the western side of the state.
As Americans prepare to consume some 45 million turkeys on Thanksgiving, an animal rights group asked the U.S. Department of Agriculture on Wednesday to require more humane treatment for turkeys, chicken and other poultry as the birds are sent to slaughter.
Beijing will open its borders to U.S. beef, while cooked Chinese poultry is closer to landing on American supermarket shelves under a U.S.-China trade agreement.
The U.S. government’s latest report card on food poisoning suggests that a germ commonly linked to raw milk and poultry is surpassing salmonella at the top of the culprit list.
A report from international advocacy group Oxfam says poultry workers in the United States labor in a “climate of fear,” with some forced to wear diapers on the job.
INDIANAPOLIS – Animal health officials responding to a bird flu outbreak in southwest Indiana say crews have finished killing more than 400,000 birds ordered euthanized at the 10 affected commercial poultry farms. The state issued a statement Wednesday evening saying all of the birds have been killed.
State officials are urging backyard poultry producers to keep an eye on their flocks after a deadly avian influenza outbreak in the Tri-Cities area. About 700 chickens, turkeys, ducks and guinea fowl in two backyard flocks were affected by the outbreak earlier this month. Some of the birds died from the fast-acting H5N2 avian influenza, which poses little risk to people but is highly contagious to domestic poultry. The remaining birds were destroyed to prevent the disease’s spread.
Cooking is part necessity, but it’s also partly cultural. The way we cook says a lot about the societies we live in and the traditions that influence our families. I know that a lot of what I do in the kitchen is an echo of what my mother taught me. When I crack an egg into a mixing bowl, I scoop out that last little bit of raw egg white in the shell with my finger and scrape it off on the edge of the bowl. My mother grew up in the Great Depression and learned not to waste food. Some of her habits have been passed down to me even though I grew up a full generation later in relatively easy circumstances.
Thanksgiving turkeys come in all sizes. And some are raised differently than others. Gary Angell’s turkeys roam free and eat a homemade mixture of what he calls “real food.” They cost more than supermarket varieties, yet customers reserve their holiday birds months in advance. Angell and his wife, So YiDeuke, operate Rocky Ridge Ranch, specializing in naturally raised meats, free-range poultry and organic vegetables. We chatted with Angell at the South Perry District’s Thursday Market.
Palouse Pastured Poultry chickens live outside, pecking for insects and foraging for alfalfa and weeds – most of the time. Unless it rains: Then the fair-weather birds like to tuck into one of the 10 covered but floorless “chicken tractors” in the farm field along Pine Creek near Rosalia. Or, if Allen and Emmy Widman’s 3 1/2-year-old son, Reed, gets his hands on them.
A chicken is a humble bird. For ages it has scoured barnyards and gardens for spills of grain and a few insects here and there. It has dined on kitchen scraps and bruised fruit, pecked at worms and yard waste, all to produce a daily egg and often end its days in the soup pot. So it’s about time it gets its own celebration. On Saturday One World Spokane and PEACH Community Farm are putting on a chicken festival, and it’s an urban one at that; it will be held just off Sprague Avenue at the heart of the International District.