Smoke forecast
Smoke forecast shows heavy smoke through at least 6 pm Monday. Dozens of wineries are in the affected areas.

 

The Okanagan Valley of British Columbia has been submerged since Saturday in a brown haze of smoke emanating from massive wildfires just south of the border in Washington state. 

Winery owners say this is the worst smoke here since a major wildfire near Kelowna, BC, in 2003. However, they are not yet saying the grapes are in jeopardy. That could change if the smoke conditions continue much beyond two days. At least one winemaker has sent sample grapes for lab work to detect smoke taint.
  
Adding to the concern is a fire near Oliver, BC, that once again is threatening several wineries. Tinhorn Creek CEO Sandra Oldfield says the same wind that brought smoke north from Washington state turned the Oliver fire back towards her winery, one of several put on evacuation warning by fire officials. 

Although the forecast calls for continued smoke conditions, the haze eased sufficiently to allow the Penticton Airport to resume operations, which had been suspended due to low visibility.

Thanks to one of my friends, I’ve discovered a clever parody chef account on Instagram @chefjacqueslamerde. Check out the chef’s creations. Or read more at thoughtcatalog.com.

Washington state health authorities safe trying to determine how more than 55 people were sickened with salmonella in recent weeks. Two were hospitalized. 

Preliminary investigation suggests whole pig roasts at private events may have been a common factor in the salmonella cases. 

Health officials recommend that pork should be cooked to at least 145 degrees before being served. Even when cooked, food can be contaminated if such things as utensils, cutting boards, or hands are used to handle raw meat and cooked meat without proper washing between each. 

Read more at::

http://www.doh.wa.gov/Newsroom/2015NewsReleases/15135SalmonellaPorkillnesses
And
Food Safety News

Summer veggie pasta saute.
This hearty summer vegetable pasta saute takes less than 20 minutes. Shown here accompanied with arugula salad.
Quick summer vegetable pasta saute
Print Recipe
Here's a super-easy way to cook a healthy, flavorful meal using fresh vegetables and almost any kind of pasta. Great for weeknights, and leftovers are perfect for the lunch bag.
Servings Prep Time
2 15 minutes
Cook Time Passive Time
10 minutes 5 minutes
Servings Prep Time
2 15 minutes
Cook Time Passive Time
10 minutes 5 minutes
Quick summer vegetable pasta saute
Print Recipe
Here's a super-easy way to cook a healthy, flavorful meal using fresh vegetables and almost any kind of pasta. Great for weeknights, and leftovers are perfect for the lunch bag.
Servings Prep Time
2 15 minutes
Cook Time Passive Time
10 minutes 5 minutes
Servings Prep Time
2 15 minutes
Cook Time Passive Time
10 minutes 5 minutes
Ingredients
Servings:
Instructions
  1. Place the pasta in a 10" or larger skillet. Add cold water to cover. Add salt generously. Bring to boil, then reduce heat. Continue cooking until pasta is al dente, about 8 minutes. Add additional cold water if necessary.
  2. While pasta is cooking, dice the squash and onion. Cut the green beans (or snap peas) into 1/2-inch pieces.
  3. Add olive oil to sauté pan over medium heat, then add vegetables. Add salt and pepper and toss. Cook for about 5 minutes.
  4. When the pasta is nearly ready, drain any remaining water. Add the vegetables to the pasta in the large skillet, toss.
  5. Add cheese and basil right before serving.
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The U.S. Department of Agriculture reports that pieces of rubber from a conveyor belt were found in this turkey sausage product that is being recalled.

Gourmet Culinary Solutions, a Statham, Ga., establishment, is recalling approximately 495 pounds of turkey sausage products that are part of a frozen entree that also contains French toast sticks and peaches. The entrees may be contaminated with foreign materials.

“You drove from New York City to Quebec to get some cheese,” asked the obviously skeptical Canadian border guard. He allowed me to proceed after I gave the only right answer: “There are many outstanding cheeses made in Quebec, sir.”

And the next adventure begins.