March 3, 1997 |
A brawl is shaping up in Congress over a highway bill that will affect the safety of the nation's roads, the efficiency of the transportation system, and the future of mass transit and Amtrak. The $150 billion bill, dubbed "Ice Tea" for the Intermodal Surface Transportation Efficiency Act (ISTEA), has attracted armies of lobbyists, from highway builders and truckers to safety advocates and environmentalists. But its special allure for members of Congress is the massive amounts of pork it will provide for them to distribute to their job-hungry and traffic-weary constituents.
September 6, 2005 |
Like communities all along the Gulf Coast, the West Beach neighborhood of this seaport town has block after block of leveled homes and businesses, and plenty of flood and wind damage to those that survived. But unlike those other communities, this one also has untold pounds of rotting chickens and pork products strewn about like coconuts on a tropical beach, plus an assortment of other less offensive items, all swept from the nearby Mississippi State Port. It stinks to high heaven, and may present a health risk.
October 4, 1998 |
On the blistering afternoon of July 4, the burgers were sizzling on the grill and Joe Kelly was beginning to smolder. Across the crowd enjoying the annual parade and picnic in Radnor's Garrett Hill section, he had spied the man he is challenging in this fall's election for a seat in the state legislature, Democratic Rep. Greg Vitali. What stoked his anger was that Vitali opposes the state Community Revitalization Program, the very program that provided a $5,000 grant to help pay for Garrett Hill's $18,000 parade budget.
June 15, 2007 |
Of the $189 million that Democratic legislators tacked on to Gov. Corzine's proposed $33.29 billion budget, Senate President Richard J. Codey estimates about $10 million is for pet projects. An Inquirer analysis places the figure higher, between $25 million and $30 million - including an extra $1.5 million for the Battleship New Jersey, $6.9 million for debt service at the Cancer Institute of New Jersey's South Jersey campus, $100,000 for the Lenape Regional Arts Center, and $400,000 to pay for municipal-park rangers in Washington Township.
December 18, 2003 |
In the land of the midnight sun, Christmas traditions go back more than a thousand years. For the Bartow family of Furlong, Bucks County, those deep Norwegian roots remain in evidence each Christmas Eve, renewed and strengthened by repetition. These days, the family gathered at the Bartow table stands at 14, with Lori and Jim Bartow; their children - Nicole, 16; Michele, 13; and Jimmy, 11; Lori's sisters, Kristy Corino and Karen Detweiler, and their families; and the women's parents, Mary and Roy Djuvik.
September 1, 1996 |
The hordes of black-necked laughing gulls caught the remnants of our breakfast toast in midair as the early-morning ferry carried us toward the south shore of the James River. For us, Williamsburg's tricorn attractions - Colonial costumery, discount shopping and amusement parks - had grown stale. On the other side of the James, we were told, lay the real Virginia, unspoiled by the glitz of the late 20th century. Ours was a two-day quest to discover two counties - Surry and Isle of Wight - that are the heart of the commonwealth's pork- and peanut-producing region.
September 20, 2013
What you'll find: Their motto is "globally inspired gourmet comfort food. " Their menu is basically pork, pork and more pork, with the perk that it's hormone-free and organically pastured, from Leidy's, in Souderton. Come hungry: This is no place for dieters. And better get the stain-stick ready. Sandwiches come heaping, dripping and greasy - in the best possible way. The details: The Western is smoked pork, sharp cheddar cheese, thick-cut bacon and barbecue sauce ($9); Penguin's Pub is smoked pork, provolone, sautéed onions and jalapeño relish ($9)
July 12, 2013
A/K/A: El Rodeo Mobile Food Catering Truck. What to eat: You can't miss with anything here. Produce arrives fresh daily. Meats are slightly charred and shaved right off the spit (or bone). Side sauces - delivered in tiny, capped cups - are tangy and surprising. Main ingredients include the standard chicken, beef and pork. But you might find chorizo, tripe, cabeza or whatever else chef/owner Juan Gasca has available in the off-site commissary where he prepares the fillings that are interestingly combined in burritos, quesadillas, fajitas, enchiladas and zincronizadas.
April 1, 2016 |
The humble sausage is truly inspired. Traditionally cobbled together from leftover bits of ground pork and spices and stuffed into a casing from equally modest beginnings, sausages are peasant fare and hearty feasting all in one. Sausage-making, with its use of all things tail to snout, appeals to the parsimonious as well as to the creative butcher intent on honoring the whole animal without waste. But sausage is made of much more than pork these days; butchers are stuffing casings with not only mainstream chicken and turkey, but also lamb, veal, and even salmon, in combinations that keep up with current flavor trends, things like Buffalo chicken and lamb tandoori mango.
April 11, 2014
ANYONE well-versed in contemporary commerce will tell you that while credit is convenient, cash is king. Unless you're in South Philadelphia, where an ancient form of currency holds even loftier influence, and goes great with a little cheese. The painstaking art of hand-making soppressata - the heavily spiced, cured pork salami closely associated with southern Italy - is not lost, but it's not exactly easy to find. That's why anyone armed with a bucket of the stuff - "super-sod" past Snyder Avenue, "soupie" in coal-mining country, a thousand colloquial variations everywhere else - might as well be strutting down the street with a wallet fatter than a hog set to slaughter.