Restaurant and school districts across the country have banned beef from a California slaughterhouse

Producing meat creates more polution and uses more resources that growing plants. Example: "you'd save more water by not eating a pound of California beef than you would by not showering for an entire year."

Senator Perata charges California Republican Governor Schwarzenegger with refusing to beef up water protection systems that might have helped avert the Bay's ongoing catastrophe. McLear said Schwarzenegger has added $7.3 million in funding and 9.2 positions to the state's oil spill prevention program since he took office in 2003. That won't cover

Yum! An animal activist group claims, "All of the dead animals in California are added to the feed of chicken, fish, beef, shrimp, etc., which we humans eat every day." Species on species abuse?

14 cases of poisoning from E. coli from California-based United Food Group caused the originally recalled about half a million pounds of meat to be expanded over the weekend to 5.7 million pounds. That meat was shipped to 11 states. Friday, Tyson Foods announced it was recalling 40,000 pounds of beef products shipped to Wal-Mart stores.

Machaca, which comes from the verb machacado (pounded or crushed), is a dish that was prepared originally from dried, spiced meat (most commonly beef) that had been rehydrated and pounded to make it tender. The reconstituted meat would then be used to prepare any number of dishes.". While drying meat is one of the oldest forms of preservation, the drying of beef with chiles and other native spices was developed by the ranchers and cowboys of northern Mexico After the arrival of refrigeration, dehydration was no longer needed for preservation. Most dried beef is sold in the U.S. as jerky. In Mexico, it is still sold for cooking as well as snacking; however, this is done almost exclusively in the north and in small-scale operations. Most machaca dishes now are made from beef that has been well-cooked, shredded then cooked in its juices until the desired consistency is achieved, which in Phoenix can be “soupy,” “dry” or “medio.” In Tucson and south, the preparation is almost always dry, and approximates closer the taste and texture of the original dish prepared from dried meat. Carne seca is an alternative name for machaca in Tucson and Sonora. Prepared machaca can be served any number of ways from tightly rolled flautas, to tacos, to burritos, or on a plate with eggs, onions and with peppers (chiles verdes or chiles poblanos). Machaca is almost always served with flour tortillas, which tend to be large, up to 20 inches in diameter . A very popular breakfast or brunch dish is machaca with eggs, associated with miners in the State of ChihuahuaThe dish is known primarily in the north of Mexico, California, Arizona and New Mexico. However, south of this region, in central and southern Mexico, the dish is hardly known, especially by the lower socioeconomic classes; as a result is not perceived as being a major dish of Mexico (known by over 50% of the country) but rather an insignificant, very regional dish