Tag Archives: food news

The CDC expands Romaine recall

13 May

The  current Romaine lettuce recall  was expanded to include the state of Tennessee as the state confirms several cases of E.Coli exposure, according to the Centers for Disease Control and Prevention.

Michigan, Ohio, New York and Tennessee have a combined total of 23 confirmed cases of E.Coli. Another seven persons are listed as having probable exposure to the bacteria. Most of those affected are between the ages of 13 and 31 years of age. The recall includes lettuce sold to food service distributors and does not include lettuce sold on retail outlets.

Romaine Lettuce Recall

8 May

Ohio-based Freshway Foods issued a recall of romaine lettuce Thursday because of possible E-Coli contamination, according to a FDA.gov press release.

The lettuce, packaged under the brands Freshway and Imperial Sysco was distributed to wholesalers in the following states: Alabama, Connecticut, District of Columbia, Florida, Georgia, Illinois, Indiana, Kansas, Kentucky, Maryland, Massachusetts, Michigan, Missouri, New Jersey, New York, North Carolina, Ohio, Pennsylvania, Rhode Island, South Carolina, Tennessee, Virginia, West Virginia, and Wisconsin.  The lettuce was also sold to Kroger, Giant Eagle, Ingles Markets, and Marsh for use in their in-store deli counters and salad bars.

The lettuce was not sold in retail pre-packaged bags or salad mixes and isn’t affected by the recall.  E-Coli is commonly found in the lower intestinal tract of warm-blooded animals and the organism is commonly an indicator of fecal contamination.

For more information, visit http://www.fda.gov/Safety/Recalls/ucm211131.htm

Whole Foods issues recall of frozen tuna steaks

7 Apr

Whole Foods  has issued a recall of their 12-ounce packages of Whole Catch Yellowfin Tuna Steaks because of possible toxic level of  histamine, PRNews Channel reported today.

The packages have a use by date of December 5, 2010 and lot number 4853309157A  on its label.

The recall affects 28 states and the District of Columbia. Eating fish containing toxic levels of histamine can cause scombroid poisoning, a result of fish not properly cooled or poorly preserved after being caught.Typical Scombroid poisoning symptoms include a burning sensation in and around the mouth;  hives, flushing of the face, nausea and vomiting according to FamilyDoctor.org. Persons who have purchased this fish shouldn’t consume it, but call your  local Whole Foods to see what actions you should take.

For a list of states, go here

Thanks to FamilyDoctor.org, FreshFishDaily.com.au,   Whole Foods and PRNewswire.com

Recall of Health Valley Bars announced

23 Feb

The Georgia Agricultural Board announced a recall of several varieties of Health Valley Organic granola bars for possible salmonella contamination.

According to the Atlantic Journal-Constitution (http://www.ajc.com/news), Health Valley Organic Wildberry Chewy, Peanut Crunch and Dutch Apple bars may have possible salmonella exposure from soy grits used in the bars.

No press release has been issued by the makers of the bars at this time.

For SKU and Lot numbers go here

Rigatoni with Chard, Tomatoes and Garlic

22 Feb

Last week, I ventured out and went to the store for the first time in weeks and bought some chard with the intention of posting it for the blog. Then this great lady beat me to the punch.  If you haven’t stopped by the blog Dianne’s Dishes, you should.  She puts up recipes for everything from soup to nuts five days a week, and does a great job of doing so.  I ribbed her about it, then I tried her recipe with one half of the chard ( which was quite dee-lish), and sat on the other half and pondered what I would do with the other half. This is what I came up with.

For those who aren’t familiar with chard, it is a leafy vegetable that comes in several varieties. When eaten young, ti can be used raw in salads.  Mature chard can be sauteed, roasted or used in sauces or soups. When cooked, its texture is a bit heartier than spinach, and is slightly more assertive in flavor.

Rigatoni with Swiss Chard, Tomatoes and Garlic (serves two to four)

1 bunch of fresh chard ( 1 to  1½ lbs)

2 tbl. olive oil

½ c. chopped onions

1 tbl. chopped garlic

1 ½ c. chopped tomatoes

1 cup chicken or vegetable stock

8 oz. dried rigatoni or other similar pasta

2 tbl. Parmesan cheese

Salt and Pepper to taste

red pepper flakes (optional)

Prepare chard by cutting off the last inch or inch and a half off the ends of the stems.

Chop chard into bite-sized pieces and float in a tub of water to wash off any sand and grit.

Drain chard in colander until ready to saute.

Cook rigatoni in boiling salted water until al dente, about 10 minutes, drain and set aside. Heat olive oil in a large skillet over medium heat. Saute onions and garlic in olive oil until tender and fragrant, being careful not to brown. Add tomatoes and saute for three minutes, then add chard to pan. Toss chard with the tomato mixture and add stock.

Cook chard until wilted and leaves are tender, about seven or eight minutes. Season with salt and pepper. Toss rigatoni into chard mixture and serve immediately with Parmesan cheese and red pepper flakes.

Thia makes a  quick and elegant light supper, and healthy to boot!

Food rules from Michael Pollan

28 Jan

Meet Michael Pollan. This man is a journalist, author teacher and public speaker. He has a common-sense approach to how we should eat to remain healthy. I was first introduced to Mr. Pollan through a co-worker ( I work for a holistic internist and physical therapist), and became very interested in his philosophy of how to eat to live. I then was fortunate enough to catch him on Oprah and his segment was riveting to me.

In the segment on Oprah, Mr. Pollan discussed how food conglomerates have made mass production of the food we consume into a science, but questions if our food production practices are healthy for us. Take a look, and let me know what you think.

Michael Pollan’s website is http://www.michaelpollan.com

Restaurant Week tips

21 Jan

Baltimore is currently celebrating its version of Restaurant Week from January 22, 2010 to February 7, 2010. Many restaurants are offering specials on menu items or prix-fixe offerings at reduced prices. If you have the time and money, this is the perfect time to try a new place out. Here are a few tips to remember when going out.

1). Make a reservation and arrive early– Most of these places are busy and making a reservation and arriving at least 15 minutes prior will ensure a pleasant dining experience.

2). Try something new– Now is not the time to order chicken. If scallops are available and you’ve never had them, try them. Don’t forget that glass of wine; ask the server for suggestions and he may find you a gem.

3). Try lunch as an alternative to dinner-Lunch is a great time to try something new. Portions are usually smaller and are great for the health conscious.

4). Be kind to your server– These people work hard, often with no benefits or other compensation. Tip them accordingly ( 15% good service, 18% great service, 20% for exceptional service). Remember that the discounted meal you enjoy during Restaurant Week would normally cost at least twice that amount other times.

5). If you like a place, go back– Restaurants are a business, and use this time to promote their businesses. If you enjoy a place, show them by giving them your return business.  Your dollars pay the salaries of cooks, dishwasher, porters and many vendors who supply everything from forks to the olives in your martini. This helps our economy and save jobs.

6). Say Thank You– You have no idea what this  simple gesture does for your server, especially if they are busy.

Many participating restaurants are offering a three-course lunch from $20.10 and three-course dinners from $35.10 ( excluding tax and gratuity).

Mangia Mangia!!