Food news stories from around the country:

U.S. Pigs and Farmers Carry MRSA by Andrew Schneider (P-I): 45 percent of pigs and pig farmers tested

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Staph-Infected Pigs, Mini Cattle, and Other Food News

Food news stories from around the country:

U.S. Pigs and Farmers Carry MRSA by Andrew Schneider (P-I): 45 percent of pigs and pig farmers tested in Iowa and Illinois carry methicillin-resistant staph -- something that has been talked about for a few years but only proven in the Netherlands. Are the USDA, FDA, or CDC testing meat to make sure it isn't spreading MRSA? Now why would they want to do that?

As a side note, I have to say I wish I would have added Schneider's blog to my RSS feed long ago -- he's one of the best food-safety reporters in the country, but his blog is weirdly promoted/displayed in the food section of the P-I site. I'm ruing the possibility that he's not going to be able to continue the column (which is far better than Barry Eastabrook's higher-profile one on Gourmet.com).

NYC's Brennan Brings Artisanal Touch to Bellevue

by Nancy Leson (Seattle Times): Joining Wild Ginger and John Howie

Steak at The Bravern, an office-shopping-living complex under development in Bellevue, are two

cheese-oriented restaurants by Terrance Brennan, chef of Picholine and

Artisanal.


Sound Focus: Mini-Cattle (KUOW): Just after our Gavin Borchert's erudite and entertaining talk on the Brandenberg Concertos comes a great little segment about a breeder in Covington, Wash., who has developed miniature cattle. Easier on the environment, the tiny cows make for pets you can eat when you're bored with them. Backyard chickens are so 2007.

The Compact Parked in My Kitchen by Joe Yonan (Washington Post): Apparently "right-sizing" doesn't just apply to companies. It also applies to ovens.


Good Things in Small Packages

by Amanda Gold (SF Chronicle): Yum cha 101 -- a decent guide to ordering dim sum, using your chopsticks like an adult, and popular dim sum foods. (You can ignore the second half of this feature, which is a guide to dim sum restaurants in the Bay Area.)

If you haven't yet bought in to upscaling of the toaster oven, here's a cooking lesson from Le Bernardin chef Eric Ripert:

 
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