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.
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.
While pasta is cooking, dice the squash and onion. Cut the green beans (or snap peas) into 1/2-inch pieces.
Add olive oil to sauté pan over medium heat, then add vegetables. Add salt and pepper and toss. Cook for about 5 minutes.
When the pasta is nearly ready, drain any remaining water. Add the vegetables to the pasta in the large skillet, toss.
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.”
One of the highlights of summer in the city is the array of festivals each year. In northern Manhattan, Drums Along The Hudson is an annual Native American festival that has become an annual attraction, drawing hundreds from the local neighborhoods and beyond. Traditional foods like fry bread, storytelling, and face painting are among the highlights, along with performances and demonstrations of dances and chants passed on from generations of indigenous peoples.
Here’s a short video that captures the spirit:
Here's 45-seconds that I hope captures the spirit of today's Drums Along the Hudson festival of Native American culture, held in Inwood Hill Park. (Good shot of Luis Ramos dancing at the end.)
Marcus Samuelsson and Bill Clinton greeted crowds of food fans to the first (and hopefully annual) Harlem Stroll, a festival of diversity, showing off Harlem’s restaurants, neighborhood organizations, and the work of local artists.
Celebrity chefs, local restaurateurs, and their fans strolled around three tents of tastings.
Highlights so far include a sweet spring pea soup by the Sylvia Center, Jerk Chicken slider by Harlem Shake, and a tasting plate by Charles’ Country Fried Chicken.
And a hilarious cooking demo by Aaron Sanchez with Samuelsson, as other TV star chefs egged them on.
Karen Greene has a passion for preserving these receptacles, according to an article in Crain’s New York Business about her photography of Art Deco mailbox masterpieces.
So glad to see my neighbor Karen Greene doing good work like this — and getting recognized for it.
A clinical psychologist, she is also an amateur photographer with a passion for documenting the city’s Art Deco mailboxes. Last year, Art Deco Mailboxes, the book she co-wrote featuring her pictures, was published by W.W. Norton, and she’s now speaking to New York art aficionados about the cultural importance of century-old letter receptacles.
‘Karen has done a marvelous thing by focusing attention on something we see all the time but don’t really think about anymore,’ said Roberta Nusim, president of the Art Deco Society of New York.
Cochon Butcher restaurant, New Orleans Here’s a glimpse of one of the best meals I had in New Orleans recently. Cochon Butcher is the casual side of Chef Donald Link’s New Orleans restaurant family. Cold cuts made on the spot, sausages hanging all around, and house-made pickles result in a terrific place to enjoy high-quality interpretations of New Orleans style cuisine. http://www.cochonbutcher.com/
Here’s a glimpse of one of the best meals I had in New Orleans recently. Cochon Butcher is the casual side of Chef Donald Link’s New Orleans restaurant family. Cold cuts made on the spot, sausages hanging all around, and house-made pickles result in a terrific place to enjoy high-quality interpretations of New Orleans style cuisine. http://www.cochonbutcher.com/