Another large pork-processing plant has closed for the foreseeable future due to the ongoing COVID-19 pandemic.
According to a source, Tyson is suspending operations at its plant in Waterloo Iowa, with a USA Today article mentioning that the decision comes on the heels of news that workers at both its Waterloo and Dakota City, Nebraska plants have died from the coronavirus. The post says that the Arkansas-based company will offer testing for all 2,800 of the workers at the facility and that its employees there will continue to be paid while the plant is shuttered.
Earlier this month, Smithfield closed its facility in Sioux Falls, SD indefinitely, while the USA Today article says that the United States has "lost 25% of its processing capacity as meatpacking plants slowed or closed during COVID-19."
[Earlier Article]
Smithfield Closes Major Pork Processing Plant, Putting Country's Meat Supply in Danger
by Marc Hurwitz (Also follow us on Twitter at @hiddenboston)
[A related post from our sister site (Boston's Hidden Restaurants): List of Restaurant Closings and Openings in the Boston Area]
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Tuesday, April 28, 2020
Monday, April 13, 2020
Smithfield Closes Major Pork Processing Plant, Putting Country's Meat Supply in Danger
One of the largest pork-processing plants in the United States is closing until further notice, which could have serious repercussions for the country's meat supply.
According to an article from CNN, Smithfield has decided to close its facility in Sioux Falls, SD, with CEO Kenneth Sullivan saying that "The closure of this facility, combined with a growing list of other protein plants that have shuttered across our industry, is pushing our country perilously close to the edge in terms of our meat supply." The article says that the facility produces 4% to 5% of the pork in this country, and this combined with the closures of other meat-processing plants will "have severe, perhaps disastrous, repercussions for many in the supply chain," according to Sullivan.
CNN mentions that approximately 240 employees who work at the Smithfield plant in Sioux Falls are sick with the coronavirus, accounting for more than half of the active cases in South Dakota.
by Marc Hurwitz (Also follow us on Twitter at @hiddenboston)
[A related post from our sister site (Boston's Hidden Restaurants): List of Restaurant Closings and Openings in the Boston Area]
According to an article from CNN, Smithfield has decided to close its facility in Sioux Falls, SD, with CEO Kenneth Sullivan saying that "The closure of this facility, combined with a growing list of other protein plants that have shuttered across our industry, is pushing our country perilously close to the edge in terms of our meat supply." The article says that the facility produces 4% to 5% of the pork in this country, and this combined with the closures of other meat-processing plants will "have severe, perhaps disastrous, repercussions for many in the supply chain," according to Sullivan.
CNN mentions that approximately 240 employees who work at the Smithfield plant in Sioux Falls are sick with the coronavirus, accounting for more than half of the active cases in South Dakota.
by Marc Hurwitz (Also follow us on Twitter at @hiddenboston)
[A related post from our sister site (Boston's Hidden Restaurants): List of Restaurant Closings and Openings in the Boston Area]
Friday, March 23, 2012
Cochon 555 to Be Held in Boston, March 25, 2012
A national competition that centers around pig-based dishes and wine is returning to Boston once again, with five local chefs competing.
According to the event's website, Cochon 555 will be held on Sunday, March 25 starting at 5:00 PM (4:00 PM for VIP) at the Mandarin Oriental in the Back Bay of Boston. Executive Chef Rachel Klein will be hosting the event, with the competing chefs including Jamie Bissonette of Coppa and Toro, Tim Cushman of O Ya, Barbara Lynch of Menton, Barry Maiden of Hungry Mother, and Steve "Nookie" Postal of Fenway Park, all of whom will create pork-based dishes for guests. Wines from Buty Winery, Elk Cove Vineyards, Syncline Wines, Sokol Blosser, Chehalem Wines, and K Vintners will be offered at the event, which also features special guests Rick Lemay of Lemay & Sons in Goffstown, NH (butcher demonstration), Matt Jennings of Farmstead in Providence (interactive tasting contest), and Joshua Smith of Tico in the Back Bay (Heritage BBQ whole hog family meal).
Judges and guests will pick the winner of the event, with that person going on to compete against others at the finale Grand Cochon in Aspen this June.
Tickets to Cochon 555 cost $125 per person for general admission ($200 for VIP).
For more information on the 2012 Cochon 555 event in Boston, please go to the link below.
http://cochon555.com/2012/menu/2012-tour-dates/cochon-555/boston/
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According to the event's website, Cochon 555 will be held on Sunday, March 25 starting at 5:00 PM (4:00 PM for VIP) at the Mandarin Oriental in the Back Bay of Boston. Executive Chef Rachel Klein will be hosting the event, with the competing chefs including Jamie Bissonette of Coppa and Toro, Tim Cushman of O Ya, Barbara Lynch of Menton, Barry Maiden of Hungry Mother, and Steve "Nookie" Postal of Fenway Park, all of whom will create pork-based dishes for guests. Wines from Buty Winery, Elk Cove Vineyards, Syncline Wines, Sokol Blosser, Chehalem Wines, and K Vintners will be offered at the event, which also features special guests Rick Lemay of Lemay & Sons in Goffstown, NH (butcher demonstration), Matt Jennings of Farmstead in Providence (interactive tasting contest), and Joshua Smith of Tico in the Back Bay (Heritage BBQ whole hog family meal).
Judges and guests will pick the winner of the event, with that person going on to compete against others at the finale Grand Cochon in Aspen this June.
Tickets to Cochon 555 cost $125 per person for general admission ($200 for VIP).
For more information on the 2012 Cochon 555 event in Boston, please go to the link below.
http://cochon555.com/2012/menu/2012-tour-dates/cochon-555/boston/
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Tuesday, March 06, 2012
News Elsewhere: Dunkin' Donuts to Sell Pork Donuts in China
The world's largest coffee and baked goods chain is going to be selling donuts that will probably grab the attention of meat eaters, though don't expect these treats to be sold anytime soon in the Boston area (where the chain is headquartered) or anywhere else in the United States, for that matter.
An article from Reuters reports that Canton-based Dunkin' Donuts is currently expanding through China and is planning to start selling pork donuts there (donuts with shredded pork, to be exact). The article also mentions that NBA star LeBron James will be involved in the marketing of the donuts--and Dunkin' Donuts in general throughout China--as the Miami Heat basketball player apparently has a large following among Chinese fans.
Reuters states that there are approximately 150 locations of the Dunkin' Donuts chain in China right now, with more than 100 stores on the way over the next two to three years.
The website for Dunkin' Donuts can be found at http://www.dunkindonuts.com
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An article from Reuters reports that Canton-based Dunkin' Donuts is currently expanding through China and is planning to start selling pork donuts there (donuts with shredded pork, to be exact). The article also mentions that NBA star LeBron James will be involved in the marketing of the donuts--and Dunkin' Donuts in general throughout China--as the Miami Heat basketball player apparently has a large following among Chinese fans.
Reuters states that there are approximately 150 locations of the Dunkin' Donuts chain in China right now, with more than 100 stores on the way over the next two to three years.
The website for Dunkin' Donuts can be found at http://www.dunkindonuts.com
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Tuesday, January 04, 2011
Cochon 555 Returning to Boston, January 30, 2011
A national competition that focuses on pig-based dishes and wine is getting ready to return to Boston, with five local chefs competing in the event.
According to the event's website as well as the Bacon Hall of Fame site, Cochon 555 will be held on Sunday, January 30, at the Fairmont Copley Plaza in Boston's Back Bay. Five chefs, including Mary Dumont from Harvest in Cambridge, Will Gilson from Garden at the Cellar in Cambridge, Matt Jennings from Farmstead in Providence, RI, Barry Maiden from Hungry Mother in Cambridge, and Lydia Shire from Locke-Ober and Scampo in Boston, will be creating various dishes using five pigs that are supplied. Judges and guests will pick the winner of the event, taking into consideration flavor, presentation, and utilization. Wines from Domaine Serene (Oregon), Elk Cove Vineyards (Oregon), Peay Vineyards (California), Red Car (California), and Sokol Blosser (Oregon) will be featured at the event.
Tickets to Cochon 555, which begins at 5:00 PM, cost $125.
For more information on the winter 2011 Cochon 555 event in Boston, please go to the sites below:
[Cochon 555 website]
http://www.cochon555.com/
[Bacon Hall of Fame website]
http://www.baconhalloffame.com/
Thanks to one of our followers on the Hiddenboston Twitter page for bringing this event to our attention.
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According to the event's website as well as the Bacon Hall of Fame site, Cochon 555 will be held on Sunday, January 30, at the Fairmont Copley Plaza in Boston's Back Bay. Five chefs, including Mary Dumont from Harvest in Cambridge, Will Gilson from Garden at the Cellar in Cambridge, Matt Jennings from Farmstead in Providence, RI, Barry Maiden from Hungry Mother in Cambridge, and Lydia Shire from Locke-Ober and Scampo in Boston, will be creating various dishes using five pigs that are supplied. Judges and guests will pick the winner of the event, taking into consideration flavor, presentation, and utilization. Wines from Domaine Serene (Oregon), Elk Cove Vineyards (Oregon), Peay Vineyards (California), Red Car (California), and Sokol Blosser (Oregon) will be featured at the event.
Tickets to Cochon 555, which begins at 5:00 PM, cost $125.
For more information on the winter 2011 Cochon 555 event in Boston, please go to the sites below:
[Cochon 555 website]
http://www.cochon555.com/
[Bacon Hall of Fame website]
http://www.baconhalloffame.com/
Thanks to one of our followers on the Hiddenboston Twitter page for bringing this event to our attention.
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Wednesday, September 15, 2010
Monsters of Pork Coming to Boston October 6, 2010
A culinary event focused on pork, including pork butchery demos and pork dishes, is coming to downtown Boston in early October.
According to its Facebook event page, Monsters of Pork will be held at the new Petit Robert Central on Arch Street in Boston on Wednesday, October 6, from 7:00 PM to 9:30 PM. The event will feature Vadim Akimenko from Akimenko Meats, Nuno Alves from Tavolo Ristorante, and Will Gilson from Garden at the Cellar. Included will be demonstrations on different cuts of pork, preparation of the cuts, and possibly the making of sausage.
Tickets to Monsters of Pork are $20 each, which includes access to the demos, appetizers, and complimentary drinks from 7:00 PM to 8:00 PM.
Petit Robert Central is located at 101 Arch Street in downtown Boston.
For more information on the Monsters of Pork event (including the purchasing of tickets), please go to the following links. [September 23 update: The Monsters of Pork event is sold out.]
[Facebook event page]
http://www.facebook.com/event.php?eid=146896618678961
[Eventbrite page]
http://monstersofpork.eventbrite.com/
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According to its Facebook event page, Monsters of Pork will be held at the new Petit Robert Central on Arch Street in Boston on Wednesday, October 6, from 7:00 PM to 9:30 PM. The event will feature Vadim Akimenko from Akimenko Meats, Nuno Alves from Tavolo Ristorante, and Will Gilson from Garden at the Cellar. Included will be demonstrations on different cuts of pork, preparation of the cuts, and possibly the making of sausage.
Tickets to Monsters of Pork are $20 each, which includes access to the demos, appetizers, and complimentary drinks from 7:00 PM to 8:00 PM.
Petit Robert Central is located at 101 Arch Street in downtown Boston.
For more information on the Monsters of Pork event (including the purchasing of tickets), please go to the following links. [September 23 update: The Monsters of Pork event is sold out.]
[Facebook event page]
http://www.facebook.com/event.php?eid=146896618678961
[Eventbrite page]
http://monstersofpork.eventbrite.com/
Tweet This!
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