Restaurant owners looking to avoid potentially costly investigations by the Immigration and Customs Enforcement agency can take some steps to protect themselves, immigration lawyers say. Lawyers Polly Ellingson and Jerome Grzeca advise companies to create an HR policy and stick to it, keep close track of employees' I-9 forms and other employment records, and seek legal counsel immediately if agents plan to inspect the restaurant.
Scientists at the University of Alabama at Birmingham are touting the cancer-prevention properties of a diet rich in broccoli, cauliflower, soybeans, red grapes and green tea. The so-called epigenetics diet is based on the idea that components in those foods can bolster the body's defenses against cancer.
Tastings of more than 100 pinot noirs that are not from France's Burgundy region finds bottles that are delicious and less expensive than ones from Burgundy. They include wines from Oregon, California and New Zealand, ranging in price from $17 to $80.
Jon Shook and Vinny Dotolo, chefs at Animal restaurant in Los Angeles, make tender, flavorful ribs by wrapping them in foil and roasting them in the oven for a long time at low heat. Other chefs also are finding they can make delicious pork ribs without grilling, with Michael Mina revealing, "We brine the ribs in cider vinegar and carrot juice, then cook them sous vide at 160 degrees for a day and a half."
U.S. consumers have already overcome the initial "ick" factor and now appreciate goat milk and cheese. Now, chefs and farmers are promoting the meat, and there are some signs that food lovers are catching on. Goat meat production is on the rise in the U.S., and the 64 farms in the Maryland-Pennsylvania-West Virginia Meat Goat Producers Association say demand has risen 20% in the past five years.