“In the confusion we stay with each other, happy to be together, speaking without uttering a single word.” –Walt Whitman
After the Panay Electric Company (PECO) refused to sell its assets to their rival, the MORE Electric and Power Corporation (MORE Power), it became clear there was no light at the end of the tunnel for the ongoing controversy between the two power firms, whether PECO remains in charge or MORE Power takes over.
Despite the recent “win” for MORE Power, after the House Committee on Legislative Franchises’ 44 members killed a bill granting PECO a new franchise, there is still no clear victory; in fact, it has only brought more problems and confusion, which brings more litigation and more attempts for PECO to acquire a new franchise (which can be done one year after the earlier committee rejection).
The August 14 decision by the Regional Trial Court-Branch 37 that granted MORE Power a writ of possession to take over PECO’s assets is still being contested before the appellate court.
PECO’s battle cry has not them a “contrabida” in the eyes of the public; it’s healthy, democratic, fair, and reasonable. The firm only wants to co-exist with MORE Power—the more the merrier.
PECO will not wrest the franchise away from MORE Power, they want a separate slice, not the entire plate.
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Iloilo’s decision to ban the entry of live hogs and pork-related products from areas in Luzon and countries affected by African swine fever is timely as it will help minimize, if not outright prevent, the spread of disease across the province.
Meanwhile, experts in the United States have identified the biggest challenges facing the pork industry: foreign animal diseases, the future of trade, and consumer fears of science.
The public’s fear and/or misunderstanding of science can—and will—reportedly lead to freedom-to-operate issues for pork producers. It can supposedly impact decisions made by policy makers and influence decisions producers make on their farms, such as animal health choices and facilities-management choices.
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Pork is eaten both cooked and preserved and it is the most commonly consumed meat worldwide as evidenced by pig husbandry dating back to 5000 BC.
Curing extends the shelf life of the pork products.
Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.
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Alex P. Vidal, who is now based in New York City, used to be the editor of two local dailies in Iloilo./WDJ