The closing of a meatpacking plant near downtown Los Angeles has left its workers reeling and amplified questions about doing business in the state.
The Times’s star ratings return as our critic visits La Piraña Lechonera, a weekend party where one man serves up the rich flavors of Puerto Rico.
Kakuni (braised pork belly) is velvety and heartening, heightened by its directness — and wildly simple to cook.
Trade groups challenged the law, which requires adequate space for breeding pigs to turn around, saying it unfairly burdens out-of-state farmers.
At his farm in South Carolina, Marvin Ross is carrying on the ritual of hog slaughters, a disappearing staple of Black agrarian life.
The billionaire investor has proposed two candidates for the company’s board. The company argues that his demands are unreasonable given the current U.S. pork supply.
The prices have climbed to their highest level since 2011, according to a U.N. index. It could cause social unrest “on a widespread scale,” one expert said.
A tangerine flan, prepared in advance, ends this midwinter menu of brightly dressed chicories and rich pork chops from David Tanis.
A 2018 ballot initiative creating minimum space requirements for livestock is set to go into effect on Jan. 1. Food industry interests are warning of possible shortages and price increases.
Shelby Houlihan, a medal favorite, will miss the U.S. Olympic trials after she tested positive for a banned steroid. She has blamed a food-truck meal.
The journalist and cookbook author, who grew up traveling between Atlanta and Puerto Rico, collects dishes that tell stories about life on the island, and the flavors that bring her back to it.
J. Kenji López-Alt was looking for the secret to an evenly golden, puffed schnitzel. He found it, and his recipe puts a new spin on an Austrian technique.
Trust yourself, follow the prompt and wing it. You don’t need a recipe to create a fantastic dinner.
President Joko Widodo hopes to begin inoculations soon, but the vaccine from the Chinese company Sinovac still needs approval from safety regulators and an influential council of Muslim clerics.
A bar in Elmhurst that sold sought-after bowls of Thai noodles for a few hours each weekend now relies on them full time to ride out the pandemic.
Harissa and lamb, pork and fennel, and vegan mushroom with leeks and farro make sophisticated fillings for the humble Australian sausage roll.
A backyard grill can easily produce the spicy, smoky slabs that for many are barbecue’s ultimate prize.
Loads of whole spices, plus green chile and garlic, infuse the meat, but the marinade can also work on just about anything.
While lobbying to keep operating during the pandemic, the U.S. industry sent a record amount of pork to a country vital to its growth.
Hundreds of Wendy’s restaurants aren’t serving hamburgers and grocery stores are limiting meat purchases, as shoppers begin to feel the impact of meatpacking plant shutdowns.
The executive order is meant to prevent shortages of pork, chicken and other products. But unions fear it will endanger workers in the plants, which have become coronavirus hot spots.
The executive order is aimed at preventing shortages of pork, chicken and other products by ensuring that meat processing facilities remain open despite a risk of coronavirus outbreaks.
“You have an American amount of rice,” my mother told me as news of the coronavirus intensified. “Go get the biggest bag you can find.”
A lawsuit filed against a Smithfield Foods plant claims it has created a public nuisance by failing to protect workers from coronavirus infection.
Cases are leveling off in some coastal cities, but outbreaks are mounting in processing plants and factories in Midwestern towns.
A relatively small number of plants process much of the beef and pork in the United States, and some of them have closed because workers are getting sick.
Refugees from around the world worked at the Smithfield pork factory in Sioux Falls. Now they face mounting illness and the sudden loss of their jobs.
Some employees are coming in sick, and one woman died after being ordered back to work. “Our work conditions are out of control,” a longtime Tyson employee said.