Funny Cow review – grit and wit – The Guardian

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The Guardian

Funny Cow review – grit and wit
The Guardian
Funny Cow follows the changing fortunes of a standup comic finding her feet in the northern working men's clubs of the 70s. It has been described by writer and co-star Tony Pitts as “an unblinking obituary” and “unsentimental commentary” on the culture

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Film reviews roundup: Funny Cow, The Guernsey Literary And Potato Peel Society, Let The Sunshine In – The Independent

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The Independent

Film reviews roundup: Funny Cow, The Guernsey Literary And Potato Peel Society, Let The Sunshine In
The Independent
Funny Cow is one of the best British features of the year so far: an abrasive, tender and continually surprising affair whose comic moments sit next to scenes of irredeemable bleakness. The film evokes an era when comedy wasn't touched in the slightest
Funny CowThe Upcoming
Producer of Funny Cow on re-creating 1970s clubland in BradfordBradford Telegraph and Argus

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Cow by Bear: Pop-up perfection – Connect

HAVE YOU ever had dinner served by a bear? For a few select locals the answer, odd as it may be, is yes. 

But how is it possible that a bear serve you dinner, and five courses at that? Simply, Savannah’s newest and coolest pop-up restaurant: Cow by Bear.

And if you are not in the know about what it means to be a pop-up restaurant, let me explain.

Traditionally, a pop-up is a temporary restaurant in a secret location that serves food for a limited time period.

Savannah’s newest culinary comrade, Cow by Bear, is flipping the concept on its head by offering guests an experience like no other — all five courses are created and served by a bear: Chef Po Bear himself. 

Savannah’s Cow by Bear is not the first location, and several other Chef Bears are hosting their own pop-ups in San Diego and Seattle. Chef Po Bear explains why Savannah was so lucky to be included in the Chef Bears’ dinners:

click to enlargecow_by_bear-img_5727.jpg

“Savannah had the right kind of acceptance and quirkiness that makes us feel at home. With the culinary scene continuously evolving, where better than here to start something different and new?”

As for Chef Po Bear’s menu, he explains that “growing up in the mountains of France, my family and I lived by the seasons. As I’ve grown into a chef, I’ve used the seasons as the place to start a foundation for a new dish.”

The Welcome Course, the Hawaii P-O, is “based on Chef Po’s trip to Hawaii…and a dish that was served with Spam,” our dinner host and mixologist, Michael Peterson, explains as the course is served.

Pork belly is the star of the dish, served sliced and so tender it barely stays on the fork. The nod to Spam came with the seasoning of the pork, which somehow Chef Po Bear imparts with a wink of classic salty Spam flavor without overpowering the entire dish, as the classic canned meat so often does.

Paired with the fragile pork is a complex yellow curry, vibrant pickled green apple, and invigorating fresh cilantro. 

The drink pairing, a creation by Michael, was his take on the classic Silver Monk, a cucumber, mint, and yellow chartreuse libation. Inspired by the Powerpuff Girls villain Mojo Jojo, he adds tequila and lime which lends the drink a refreshing kick, and makes it a flawless introduction to the night ahead. 

Paired with the first course, Ode to Spring, was a light Chardonnay to match the delicate flavor of the masterpiece. Featured was creamy fennel risotto topped with confit chicken, crispy new potatoes, and a herb salad.

The idea is to “dig for your potatoes like they are from the garden,” Michael said as he explained why the beautiful new potatoes were hidden beneath the bright green herb salad resting over the entire dish.

The showstopper of this course was truly the fennel risotto; the fennel brightened the velvety rice and a brown butter and chicken broth au jus enveloped every grain with the sumptuous taste of succulent briny chicken gravy. 

The risotto is one of Chef Po Bear’s special recipes, he boasts, “I have been told I make a mean risotto, and it is one of my favorite ways to play around with new flavors.”

His confidence is justified because, though an extremely difficult dish for even the most seasoned chefs to cook properly, the risotto he created could be pictured in the dictionary next the definition.

click to enlarge'Beauty and the Beets'

  • ‘Beauty and the Beets’

Beauty and The Beets was served as the second course, and is the favorite of both Chef Po Bear and Michael. As he proudly placed down each plate, Michael explained the Chef “tried to take on an ugly vegetable and dress it up into the belle of the ball.”

Delicate hand folded tortelloni filled with a striking purple beet filling were presented wading in a shallow pool of lemon oil, and resting atop the al dente pasta was a sprinkling a poppy seeds, pea shoots, shaved candy striped beets, and pickled golden beets. The golden beets were most surprising, tricking the palate into thinking it was eating candy.

As for the filling, the tender beet stuffing was nutty, without even the slightest hint of what can be an overbearing earthy taste that beets can so often have. 

A 21-day dry-aged ribeye cap, the Cow by Bear, was the pinnacle of the show. As the table sat and waited, drinking Chef Po Bear’s favorite rum, the sound of sizzling marbled steak drove everyone at the table crazy.

With a caramelized crust and warm red medium-rare center, the prized cut of meat had a developed beef flavor due to the long dry age. Roasted sunchokes rested elegantly next to the steak, and tasted reminiscent of a potato; perched on the hunk of beef came a nest of crispy carrots and onions. 

To finish, the dessert, dubbed Milk and Honey, was that of a dream. It “features two of Chef Po Bear’s favorite flavors of all time,” Michael told the table, but it also featured almost every texture you could imagine.

Crunchy, creamy, gooey, sticky, sweet, salty, are just some of the things you can expect from the symphony made with two types of honeycomb, yogurt panna cotta, crispy sweet cream, chocolate ganache, dulce de leche, and bee pollen. It is rare to find a skillful chef that can create a balanced yet delicious dessert, many restaurants have both a pastry chef for the task. 

Just like the seasons that Chef Po Bear so adores, the menu is set to change as seasonal ingredients change. He even plans to switch up the “Cow”, claiming “while it is still in rotation here, I’ll be mixing it up a bit and giving people a reason to come back and try something new every time.”

So how do you get a seat at the select 14 person table of Cow by Bear, especially considering the location is a secret and there is not a telephone number to call? A little digging online and a quick email can get you on the list. 


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Georgia cattle auction summary – High Plains Journal

The summary of livestock auctions in Georgia for the week ending April 13 totaled 8,514 head selling, compared to 8,395 head a week ago and 9,950 head last year, according to the USDA-Georgia Department of Agriculture Market News, Thomasville, Georgia.

Compared to a week ago, slaughter cows were selling steady to $1 higher, slaughter bulls were selling mostly steady. Feeder steers and feeder heifers were selling steady to $3 higher. Feeder bulls were selling steady to $2 higher, steer calves, bull calves and heifer calves were trading steady to $3 higher, replacement cows were selling steady to $2 higher. The offering included 16% steers slaughter cows, 3% slaughter bulls, 12% feeders over 600 pounds, 60% feeders under 600 pounds, 9% feeder cows, 11% feeder steers, 30% feeder heifers and 31% feeder bulls.

Slaughter cows: Breakers 75 to 80% lean, 1160 to 1395 lbs., 54.00 to 60.00 (57.03); 1100 to 1375 lbs., 61.00 to 65.00 (62.63) high dressing; 1205 to 1390 lbs., 52.00 to 54.00 (53.33) low dressing; 1400 to 1860 lbs., 54.00 to 60.00 (56.32); 1400 to 1750 lbs., 62.00 to 66.00 (64.12) high dressing; 1450 to 1750 lbs., 52.00 to 54.00 (52.48) low dressing. Boners 80 to 85% lean, 905 to 1385 lbs., 58.00 to 65.00 (61.41); 915 to 1360 lbs., 67.00 to 71.00 (68.58) high dressing; 995 to 1370 lbs., 50.00 to 57.00 (54.17) low dressing; 1400 to 1880 lbs., 58.00 to 65.00 (60.62); 1415 to 1730 lbs., 50.00 to 57.00 (54.77) low dressing. Lean 85 to 90% lean, 800 to 1395 lbs., 51.00 to 58.00 (54.34); 890 to 1185 lbs., 59.00 to 63.00 (60.36) high dressing; 800 to 1280 lbs., 42.00 to 49.00 (46.07) low dressing.

Slaughter bulls: Yield grade 1, 1050 to 1490 lbs., 82.00 to 89.00 (84.99); 1000 to 1425 lbs., 89.00 to 94.00 (91.09) high dressing; 1000 to 1480 lbs., 73.00 to 80.00 (76.69) low dressing; 1510 to 2205 lbs., 82.00 to 89.00 (85.53); 1515 to 1970 lbs., 91.00 to 95.00 (92.95) high dressing; 1500 to 2200 lbs., 73.00 to 80.00 (76.70) low dressing.

Feeder steers: Medium and large frame 1, 350 to 390 lbs., 172.00 to 178.00 (173.74); 400 to 445 lbs., 162.00 to 170.00 (164.64); 450 to 490 lbs., 156.00 to 165.00 (160.68); 500 to 548 lbs., 147.00 to 156.00 (152.60); 550 to 595 lbs., 142.00 to 150.00 (144.85); 600 to 645 lbs., 137.00 to 143.00 (139.93); 650 to 690 lbs., 129.00 to 135.00 (130.61); 710 to 740 lbs., 122.00 to 129.00 (125.76); 755 to 799 lbs., 120.00 to 124.00 (121.98). Medium and large frame 2, 300 to 349 lbs., 170.00 to 175.00 (172.52); 355 to 385 lbs., 163.00 to 170.00 (167.64); 400 to 445 lbs., 156.00 to 163.00 (160.44); 455 to 495 lbs., 149.00 to 155.00 (152.72); 500 to 545 lbs., 140.00 to 150.00 (145.90); 550 to 596 lbs., 133.00 to 140.00 (135.13); 605 to 645 lbs., 130.00 to 135.00 (133.02); 652 to 680 lbs., 120.00 to 126.00 (123.80). Medium and large frame 3, 305 to 340 lbs., 160.00 to 168.00 (166.54); 355 to 396 lbs., 157.00 to 162.00 (159.09); 450 to 495 lbs., 140.00 to 148.00 (143.70); 510 to 540 lbs., 130.00 to 137.00 (134.30); 600 to 640 lbs., 120.00 to 129.00 (124.30).

Feeder heifers: Medium and large frame 1, 210 to 245 lbs., 155.00 to 160.00 (157.69); 255 to 290 lbs., 150.00 to 156.00 (153.80); 300 to 345 lbs., 147.00 to 152.00 (150.02); 355 to 398 lbs., 142.00 to 150.00 (146.06); 400 to 449 lbs., 138.00 to 145.00 (141.62); 450 to 495 lbs., 132.00 to 140.00 (134.66); 500 to 548 lbs., 128.00 to 135.00 (131.20); 550 to 595 lbs., 124.00 to 130.00 (126.73); 600 to 645 lbs., 120.00 to 126.00 (122.60); 650 to 699 lbs., 115.00 to 120.00 (117.56); 700 to 745 lbs., 114.00 to 118.00 (116.88). Medium and large frame 2, 255 to 295 lbs., 144.00 to 150.00 (146.91); 301 to 345 lbs., 139.00 to 147.00 (142.89); 350 to 395 lbs., 136.00 to 142.00 (138.83); 400 to 445 lbs., 130.00 to 139.00 (133.35); 450 to 495 lbs., 125.00 to 131.00 (128.10); 500 to 545 lbs., 122.00 to 128.00 (125.39); 550 to 595 lbs., 120.00 to 125.00 (121.67); 600 to 645 lbs., 112.00 to 120.00 (116.81); 660 to 680 lbs., 111.00 to 115.00 (113.47); 755 to 790 lbs., 100.00 to 106.00 (103.86). Medium and large frame 3, 255 to 295 lbs., 137.00 to 145.00 (141.10); 350 to 398 lbs., 125.00 to 135.00 (130.62); 400 to 445 lbs., 122.00 to 127.00 (124.72); 455 to 495 lbs., 116.00 to 125.00 (120.46); 500 to 545 lbs., 112.00 to 119.00 (116.86); 555 to 590 lbs., 110.00 to 115.00 (112.79); 600 to 645 lbs., 104.00 to 110.00 (107.72); 650 to 695 lbs., 100.00 to 105.00 (102.56).

Feeder bulls: Medium and large frame 1, 255 to 295 lbs., 179.00 to 185.00 (181.09); 300 to 345 lbs., 172.00 to 180.00 (175.10); 350 to 395 lbs., 165.00 to 175.00 (169.05); 400 to 445 lbs., 157.00 to 165.00 (160.47); 450 to 495 lbs., 150.00 to 160.00 (154.56); 500 to 545 lbs., 140.00 to 150.00 (145.35); 550 to 599 lbs., 134.00 to 142.00 (137.89); 600 to 645 lbs., 132.00 to 135.00 (133.13). Medium and large frame 2, 250 to 295 lbs., 167.00 to 177.00 (173.08); 300 to 345 lbs., 162.00 to 170.00 (166.11); 355 to 395 lbs., 155.00 to 165.00 (159.46); 400 to 445 lbs., 147.00 to 157.00 (152.00); 455 to 497 lbs., 140.00 to 150.00 (144.36); 500 to 546 lbs., 132.00 to 140.00 (135.93); 550 to 595 lbs., 126.00 to 135.00 (130.11); 600 to 648 lbs., 120.00 to 128.00 (123.56); 650 to 695 lbs., 112.00 to 120.00 (116.43); 700 to 745 lbs., 110.00 to 115.00 (112.98); 755 to 795 lbs., 107.00 to 112.00 (109.19). Medium and large frame 3, 255 to 295 lbs., 155.00 to 165.00 (159.90); 300 to 345 lbs., 148.00 to 157.00 (152.83); 355 to 395 lbs., 142.00 to 150.00 (147.29); 400 to 445 lbs., 137.00 to 145.00 (141.04); 450 to 498 lbs., 130.00 to 140.00 (134.54); 500 to 545 lbs., 124.00 to 132.00 (128.50); 555 to 598 lbs., 120.00 to 126.00 (123.04); 600 to 645 lbs., 110.00 to 120.00 (114.93); 705 to 745 lbs., 103.00 to 110.00 (107.07).

Bred cows: Medium and large frame 1 to 2, per head, 905 to 1055 lbs., 7 to 9 months bred 1025.00 to 1125.00 (1071.17); 1140 to 1190 lbs., 4 to 6 months bred 1000.00 to 1225.00 (1113.28); 1430 to 1465 lbs., 7 to 9 months bred 1050.00 to 1300.00 (1149.70). Medium and large frame 2 to 3, per head, 915 to 1010 lbs., 1 to 3 months bred 600.00 to 800.00 (684.41); 960 to 1090 lbs., 4 to 6 months bred 700.00 to 975.00 (829.76); 900 to 1050 lbs., 7 to 9 months bred 800.00 to 1050.00 (909.42); 1130 to 1190 lbs., 1 to 3 months bred 750.00 to 825.00 (788.47); 1100 to 1180 lbs., 4 to 6 months bred 675.00 to 925.00 (813.58); 1100 to 1195 lbs., 7 to 9 months bred 775.00 to 1075.00 (914.42); 1225 to 1285 lbs., 4 to 6 months bred 825.00 to 1100.00 (939.08); 1210 to 1295 lbs., 7 to 9 months bred 775.00 to 900.00 (839.62); 1315 to 1320 lbs., 4 to 6 months bred 700.00 to 840.00 (770.13); 1330 to 1395 lbs., 7 to 9 months bred 800.00 to 975.00 (885.41).

Pairs: Medium and large frame 1 to 2, 1150 to 1180 lbs., 1375.00 to 1450.00 (1412.02); 1250 to 1290 lbs., 1250.00 to 1325.00 (1274.87); 1300 to 1495 lbs., 1250.00 to 1500.00 (1358.35); 1500 to 1685 lbs., 1250.00 to 1550.00 (1376.37). Medium and large frame 2 to 3, 1000 to 1020 lbs., 880.00 to 1000.00 (919.90); 1100 to 1150 lbs., 610.00 to 825.00 (715.11); 1205 to 1295 lbs., 1000.00 to 1200.00 (1086.48); 1310 to 1495 lbs., 1000.00 to 1200.00 (1101.81).

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Purveyor: Wandering Cow Farm – Richmond magazine (blog)

Wandering Cow Farm: Charles City

History: First came chickens and cows, then goats and herbs. Nearly 20 years later, you’ll find that Mary Murphy and her family have transformed their farm into a sustainable livestock and fiber farm, where they make a variety of goods. 

Specialties: When her daughter developed a skin condition, Murphy took matters into her own hands. “The natural progression was to start with soap — and then our herd just kept growing.” The farm produces wool products as well as herb, tea and goat’s milk soaps, including one made using Hardywood Singel.  

Production methods: The soap and wool products are all produced on the farm from Murphy’s sheep and goat herd. If an ingredient is needed that Murphy doesn’t have, she makes sure to source only local products. 

Where to find in RVA: Urban Farmhouse Market & Café, South of the James Farmers Market, The Farmers Market at St. Stephen’s, and First Fridays.  

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“Cow FitBits” Won't Make Cows Happier Because They're Not Milk Robots – Futurism

The life of a milk cow is mostly pretty great. They relax, they go for walks on rich pastures; when it gets cold, they hang out with their bovine homies indoors.

That all goes out the window when they’re sick. Sick cows tend to eat less, walk differently, and give off sad moos. Now, the great AI hawkers have decided to automate a practice almost as old as farming itself: figuring out if cows are sick to them give them treatment. Proponents claim that the devices can identify a sick cow sooner, but many farmers don’t think they’re necessary, because they’ve developed a sixth sense for a sick cow.

Dutch innovation company Connecterra has developed an “intelligent cow-monitoring system” that follows  individual cows’ every move, relaying live information back to the farmer. Built on Google’s open-source AI platform TensorFlow (the same technology used to thwart illegal deforestation in Louisiana), the system uses motion-sensing “FitBits” attached to the cow’s neck to analyze its behavior.

Connecterra claims it’s Big Bovine Brother network can tell if a cow gets sick 24 to 48 hours before any visual symptoms arise by analyzing changes in internal temperature (that aren’t accounted for by external factors like high outside temperatures and humidity levels). It can also learn behavior such as walking, standing, laying, and chewing, and ring the alarm bells if a particular cow decides not to go for a second helping of hay.

Many farmers directly benefit from the technology, the company claims. “For a typical Dutch farm, which are generally known to be very productive to begin with, we’ve seen about a 20 percent to 30 percent gain in efficiency in farm operations using Connecterra,” Yasir Khokhar, former Microsoft employee, and the company’s CEO.

AI is being used elsewhere on the farm, too. Farmers in China have been tracking the movement of pigs using RFID tags and overhead cameras that track individual pigs using machine learning. Even the noises the pigs make are analyzed to monitor for disease.

But do we really need AI-powered sensors to know if a cow is not producing at her max? Dairy farmers have been around for at least 7,500 years. “I can spot a cow across a room that don’t feel great just by looking in her eyes,” Mark Rodgers, a Georgian dairy farmer, tells the Washington Post.

And then there is the cost. Just to get your herd all hooked up with Connecterra, it costs a substantial $79.99-per-cow, and $3-per-month charge per cow. If you’ve got a decent number of cows in your herd, costs like that can really add up.

The benefits of using AI technology to the individual animals themselves are pretty clear. Farmers can respond to illnesses and other changes in behavior faster. But there is, of course, a downside: if farmers continue to use technologies like Connecterra’s in the future, will their intuition change or vanish over time? What about the next generation of dairy farmers?

Dairy farmers should know how and when to respond to a cow’s needs without sophisticated technology. Teach a farmer how to watch cows, and they’ll drink milk for the rest of their life. But the unstoppable wave of AI technologies is taking over almost every aspects of our lives. At the end of the day, it’s about finding a balance between farmer intuition, and technological aids that will make everyone happy.

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Putting in Legwork to Help Cow Health – Kokomo Perspective

Lameness is one of the most important animal welfare concerns in the dairy industry and is the subject of more than 100 scholarly papers a year.

But despite all that work on improving cow mobility, the problem isn’t going away.

“In fact, in some research we find that lameness actually has shown increases over the years,” said Kathryn Proudfoot, an Ohio State University Extension specialist in animal welfare and behavior.

Proudfoot spoke in one of two recent webinars presented by DAIReXNET, a national dairy Extension group.

One reason lameness’ persistence might be that farmers don’t recognize the scale of the problem.

Studies in the United States, Britain and Canada have all found that dairy farmers underestimate how many lame cows they have in their herds.

Farmers may be defining lameness more narrowly than researchers, or they may be missing some of the subtle indicators.

“Pretty much anyone can pick out a cow that’s showing very obvious signs of a limp,” but stiffness and awkward movements can be harder to spot, Proudfoot said.

For example, when cows move, they normally keep their heads steady or bob rhythmically.

“Cows that are lame show more jerky head movements,” she said.

Researchers have found that a horse that bobs its head up likely has lameness in its front legs.

If it jerks its head down, it probably has lameness in the back legs.

That behavior seems to apply with cows as well, Proudfoot said.

When a cow is walking, its back foot should hit the same place its front foot stepped. If the back foot doesn’t come forward far enough, the cow could be lame.

An arched back is another indicator, though it’s not associated strictly with lameness.

“Typically you’re not looking at just one behavior” for a diagnosis anyway, Proudfoot said.

Lameness is typically scored on a three-, four- or five-point scale, and it takes some training to identify the symptoms and score cows correctly.

Farmers should watch cows on a straight, flat, nonslip surface where the cows make at least three strides and can be evaluated one at a time.

“One of the most ideal places to watch cows (is) as they’re coming out of the milking parlor,” Proudfoot said.

Watching the cows go into milking isn’t as helpful because healthy cows sometimes have to adjust their gait to accommodate their full udders.

It’s best to check all the cows daily for lameness, though that can be tough to do.

Especially in large herds, electronic trackers like pedometers could be a useful way to monitor the herd.

Motion sensors are often associated with heat detection, but they can also record movements that indicate lameness.

Lying down for long or inconsistent periods of time are suggestive of lameness.

Cows that spend little time lying down could also have problems, especially if they are perching — standing with just their front feet in the stall.

Lame cows go to the bunk at feeding time along with the healthy cows but return to their stalls sooner than the rest, Proudfoot said.

Housing design can influence a cow’s activity as well.

Cows on a bedded pack tend to spend more time lying down than those on mattresses or uncomfortable surfaces, she said.

Nutritional problems can also contribute to lameness, said Robert Van Saun, a Penn State Extension veterinarian.

Low rumen pH, which is a particular risk with grain-heavy diets, can kill bacteria in the digestive tract, causing chemical changes that produce inflammation.

When this happens in the hindgut, a part of the digestive tract with a sensitive lining, the cells release histamine, a compound associated with hoof blood flow problems in horses.

A similar hoof-harming process might be happening in cows, Van Saun said.

Body condition score correlates with the thickness of the cushion that protects the bone from rubbing against the hoof.

Lameness is prevalent in cows with a body condition of 2 or less.

A higher body condition correlates to a thicker cushion and lowers the risk of lameness, he said.

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Researching using dairy by-products to make beer –

The challenge researchers were facing was breaking down the acid whey to make it react with the yeast. One possible solution they are exploring is adding barley.

Cornell researchers are looking into ways to make beer out of a dairy by-product.

Sam Alcaine is an Assistant Professor of Dairy Fermentation at Cornell University. His latest project is finding a more profitable used for leftover acid whey for yogurt farmers.

“But it is rich in lactose and rich in minerals so the question is what else can we do with it besides sending it to farms to be applied to the soil or feeding it to cattle,” Alcaine said.

The big idea is to use it to brew beer.

“I kind of put that hat on and said hey, there’s sugar here…how do we convert it into an interesting alcoholic beverage,” he added.

The challenge researchers were facing was breaking down the acid whey to make it react with the yeast. One possible solution they are exploring is adding barley.

“So it turns out barely has some natural enzymes in it that also have activity against lactose so we could break down the lactose into simple sugars that traditional brewer’s yeast could use and make a beer that way…by adding acid whey to the malt,” Alcaine said.

Turning a dairy by-product into beer isn’t traditional, so the question is, what does it taste like?

“It comes across more like a sour beer, like a gose or something like that, so there is that kind of reference in the beer world,” Alcaine said.

With New York being the yogurt capital of the country and one of the biggest dairy producers, the economic impact of this beer breakthrough could go a long way.

“Also for small cheese and yogurt makers it’s another economic model they could put into their business to actually help support them,” Alcaine added.

While the drinks they’re testing in the lab aren’t quite ready for your local bar, Alcaine said they aren’t far off.

“It could come to market within the next year if we find the right partners,” he added.

This means you could see dairy beer moo-ving onto shelves sooner rather than later.

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Cow Palace gun show draws crowds and protesters – SFGate

Right at the northern edge of Daly City and the southern edge of San Francisco, hundreds came out to a gun show Saturday to look at the latest firearms on display. But they wouldn’t walk out with any.

There’s a 10-day waiting period to get a gun in California — the state with some of the strictest laws in the country governing sales at gun shows.

Still, the Crossroads of the West gun show, which continues Sunday at the Cow Palace, always attracts a steady stream of more than 1,000 firearms enthusiasts — and this year a handful of protesters. As a national, youth-led movement on gun control and safety maintains its momentum, the controversial Daly City show brought out gun supporters ranging from families with young children to military veterans.

“This tragic event in Parkland, Fla., has energized people on both sides. People are so polarized it’s difficult to have a dialogue,” Bob Templeton, owner of the gun show, said Saturday. “But I think there’s a lot of common ground that we have. We all want to eliminate violence with guns, and misuse of guns, and we all want to protect our kids.”

Some yards away from the entrance, a small group of Bay Area high school students stood in protest, arguing in particular that the show has “dangerous rhetoric around anti-gun control.”

David Gales, 17, held up a sign that said, “Send the gun show packing.” He and his classmate, Natalie Keim, organized the demonstration outside the show, just a couple of miles from Lick-Wilmerding High School in San Francisco, which they both attend.

“People really don’t like this gun show. Over the past couple of years it’s really kind of declined. The only reason people are coming now is to cling onto old, outdated ideals,” Gales said. “There’s been a lot of debate about whether or not the Cow Palace should be having gun shows at all and the local popular opinion has been pretty strongly against it.”

At the arena, everything from ammo and holsters to rifles and handguns was on display — all compliant with California regulations. That means magazines at the event are limited to 10 rounds, for instance.

The show is monitored by enforcement officers with the California Department of Justice Bureau of Firearms, the federal Bureau of Alcohol, Tobacco, Firearms and Explosives, and Daly City police officers to make sure the laws are being followed, Templeton said.

Crossroads of the West’s traveling gun show reaches across the nation, and this year’s San Francisco stop coincided with a day of rallies by gun rights supporters at state capitals across the country. The rallies serve as a response to protests against gun violence in the wake of a mass shooting that killed 17 people at Stoneman Douglas High School in Parkland, Fla.

As the gun debate magnifies, some at the show had a laissez-faire take. Longtime friends Robert Anderson and Randy McManus leaned against a railing outside the show, laughing as McManus smoked a cigar.

Anderson said he favors shooting with .17 Hornady Magnum Rimfire cartridges. For McManus, it’s .22s. They’ve been attending the show off and on for 20 years and say it’s just a way to feed a hobby.

“Gun stuff,” Anderson said. “It is what it is. Everybody has their opinions. I’m OK with that. You have your opinions about guns. I have my opinions about guns.”

Jenna Lyons is a San Francisco Chronicle staff writer. Email: Twitter: @JennaJourno

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