Does eating pork 'sweep away the dirt'? Thursday, April 3, 2014 Many South Koreans subscribe to the traditional belief that eating pork helps cleanse the body of pollutants. Korea AgraFood magazine reports that, after doing a particularly dusty piece of work, many South Koreans will eat pork to "sweep away all the dirt in the throat."The South China Morning Post cites this old belief as the driver behind a 32 per cent increase in pork belly and leg sales in the first week of December, when air pollution in Seoul reached a level three out of six. South Korean media call the smog that drifts east from China an "air raid," and inhabitants are increasingly concerned about its hazardous effects.Unfortunately, there is no scientific proof that eating pork will actually help. At least it's not as harmful as jamming cigarette butts up your nose, another bogus cure that The New York Times reports is spreading over the Chinese Internet.Meanwhile, the smog in China is so bad that Bloomberg News reports Chinese pilots at domestic airlines must now be qualified for blind landings before they can fly into the country's 10 most congested airports. BP Pulling savings from the air Behind the Lines - April 2014
Canadian Swine Researchers Face November 13 Deadline for Up to $150,000 in Research Funding Thursday, November 5, 2026 Swine Innovation Porc is seeking research proposals focused on animal health, biosecurity, production efficiency, sustainability and pork quality, with funding available for projects addressing key challenges facing Canada’s pork industry. Canadian swine researchers have until November 13... Read this article online
Canadian Pork Research Enters New Phase with More Flexible Funding for Industry Priorities Thursday, November 5, 2026 Canada’s pork industry is strengthening its approach to research and innovation through a funding model designed to address both long-term industry priorities and emerging challenges facing producers. Swine Innovation Porc (SIP), the national organization coordinating research for... Read this article online
Exploring grape pomace’s potential as pork sausage preservative Thursday, November 5, 2026 Scientists at Iowa State University are studying grape pomace as an alternative preservative for pork breakfast sausage. The U.S. sausage market exceeds $7.5 billion. Processed meats often use synthetic ingredients to maintain overall quality, stability and safety. However, consumer... Read this article online
Pork producers applaud long-awaited EPA data decision Thursday, November 5, 2026 For more than 20 years, hog and other livestock farmers have lived with uncertainty over what new federal permitting or reporting requirements could result from an emissions study conducted nearly two decades ago. In a regulatory win for pork producers and other farmers, the Environmental... Read this article online
Ag in the House: Oct. 26 – 30 Thursday, November 5, 2026 On Oct. 26, Agriculture Minister Heath MacDonald fielded a question from a fellow Liberal MP about how the federal government is supporting food security across Canada. Chi Nguyen, the Ontario MP for Spadina—Harbourfront, asked the minister to share how the government is going to invest... Read this article online