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TOTAL RECALL: Think before you bite 5/13

May 13, 2011

 

 Salmonella in More Tomato Products

 

FOR IMMEDIATE RELEASE – May 7, 2011 – Mann Packing is voluntarily recalling certain vegetable platters and Snacks on the Go product because the grape tomato ingredient may be contaminated with Salmonella. As of today this recall has expanded to include Safeway’s Eating Right Veggie Party Platter with “best if used by dates” and in stores specified below.

This recall is part of a larger recall initiated by Six L’s Packing (Immokalee, Fla) on April 29, 2011. Six L’s is recalling a single lot of grape tomatoes packed on April 11, 2011 that can be identified by Cherry Berry lot code DW-H.

The contamination was detected through a random sample obtained by the USDA at a distributor in New York. The tomatoes were grown at a farm in Estero, Fla. which has since ceased production. The strain of Salmonella has not been determined and no illnesses have been reported.

This nationwide, voluntary recall, by Mann Packing includes the following items with best if used by dates ranging from 05-09 to 05-16 2011.

• Safeway’s Eating Right Veggie Party Platter (universal product code 79893-10708, weight 3 pounds, 6 ounces) sold at Carrs, Dominick’s, Genuardi’s, Pavilions, Randall’s, Safeway, Tom Thumb, and Vons.
• Mann’s Veggies On the Go (universal product code 16519 01411-6, weight 1 pound, 2 ounces).
• Mann’s Snacks on the Go with Celery, Carrots, Tomatoes (universal product code16519 01501-4, weight 8.75 ounces).
• Mann’s Vegetable Platter Large (universal product code 16519 01407-9, 2 pounds, 8 ounces).

The voluntary recall does not include any other products packed or distributed by Mann Packing.

Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy people may experience fever, nausea, vomiting, diarrhea (which may be bloody), and abdominal pain. In rare cases the organism can get into the bloodstream and cause more serious complications (for more information visit the Centers for Disease Control and Prevention’s website at www.cdc.gov).

Mann Packing is working with its customers to remove the subject products from distribution. The appropriate regulatory agency has been notified.

Retailers have been contacted and asked to identify, segregate and hold all products matching the information included in this notice.

Consumers who purchased the specific items mentioned above are urged to return it to the place of purchase for a full refund. Customers and consumers with questions may contact Mann Packing at 1-800-285-1002 or via info@veggiesmadeeasy.com.

This recall taken from: http://www.fda.gov/Safety/Recalls/ucm254904.htm

Consumers Warned to Avoid Eating Oysters rom Area 1642  in Apalachicola Bay, Florida

 

Warning follows bacterial illness outbreak

Fast Facts
• The U.S. Food and Drug Administration is advising consumers, restaurant operators, commercial shippers and processors of shellfish not to eat, serve, purchase, sell or ship oysters from Area 1642 in Apalachicola Bay, Fla. because the oysters may be contaminated with toxigenic Vibrio cholerae serogroup O75.

• Nine persons have been reported with illness. For eight, the illness was confirmed as caused by toxigenic Vibrio cholerae O75; laboratory confirmation is pending in the other person. No one was hospitalized or died.

• All ill persons reported consumption of raw or lightly steamed oysters.

• Traceback indicates that oysters harvested from Area 1642 in Apalachicola Bay, Fla., between March 21 and April 6, 2011, are associated with illness. 

• Those who have recently purchased oysters should check with the place of purchase and ask if they were harvested from the affected growing area.

What is the problem?
Raw oysters harvested from Area 1642 in Apalachicola Bay, Fla. between March 21 and April 6, 2011, have been linked to eight confirmed and one possible case of toxigenic Vibrio cholerae O75 infection. The ill persons ate raw or lightly cooked oysters harvested from that area. Ill persons reside in Florida, Georgia, Louisiana and Indiana; all report consumption of oysters while in Florida.  There are several designated harvest areas within Apalachicola Bay, Fla, and each of these has a unique numerical identifier. Area 1642 is a zone that stretches from north to south in Apalachicola Bay just on the east side of the bridge that goes from Eastpoint, Fla., to St. George Island, Fla. The zone is approximately two miles wide from east to west.

This warning taken from:  http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm254754.htm

Donuts Recalled

 

FOR IMMEDIATE RELEASE – May 10, 2011 – Bimbo Bakeries USA, Inc. is recalling the following Entenmann’s brand bagged Pop’Ems donuts and Bimbo brand 8 pack Donitas donuts sold in the following states because they may develop an uncharacteristic smell and become moldy within the product code:

Entenmann’s

Product Names
Sizes
States
UPC Codes
Powdered Pop’Ems Donuts 10 oz./284 grams AZ, CA, NV, UT 72030 01570
Cinnamon Pop’Ems Donuts 10 oz./284 grams AZ, CA, NV, UT 72030 01985
Rich Frosted Pop’Ems Donuts 10.5 oz./298 grams AZ, CA, NV, UT 72030 01571

Bimbo

Product Names
Sizes
States
UPC Codes
Sugared Donitas Donuts 8 count – 3.6 oz./102 grams AZ, CA, ID, NV, UT, WY 74323 07039
Powdered Donitas Donuts 8 count – 4.0 oz./113 grams AZ, CA, ID, NV, UT, WY 74323 04976
Chocolate Frosted Donitas Donuts 8 count – 4.3 oz./122 grams AZ, CA, ID, NV, UT, WY 74323 09964

The products were manufactured in the same facility.

The Entenmann’s products being recalled are in blue and white bags with the following dates which are printed on the top front of the bags:

  May 11, 12, 15, 18, 19, 22, 25, 26, 29, 2011
  June 1, 2, 6, 2011 

The Bimbo products being recalled are in cellophane wrappers with the same dates which are printed in a circle in the upper right of the package.

The company announced the recall after it received complaints of the unpleasant odor and temporary illness.  While the potential for serious health problems is low, some consumers are sensitive to the uncharacteristic off-smell and should not eat the recalled products because of possible temporary gastro-intestinal distress, including nausea and diarrhea. 

All products with the above code dates are being removed from store shelves in the affected states.  No other Entenmanns’s or Bimbo products or other states are affected.

Consumers who have purchased the product can return the product to its place of purchase for a full refund.  Consumers with questions may contact the company at 1-800-984-0989 at any time 24 hours a day.

This recall taken from: http://www.fda.gov/Safety/Recalls/ucm255026.htm

Salmonella in Paprika (Canada)

 

OTTAWA, May 11, 2011 – The Canadian Food Inspection Agency (CFIA) and Alimentarus Import Export Inc. are warning the public and retailers not to sell, use or consume the Piment doux moulu (mild ground paprika) described below because the product may be contaminated with Salmonella.

The affected product, Dar Al Assala brand Piment doux moulu (mild ground paprika), imported from Morocco, was sold to various retail stores in Quebec as 5 kg bags bearing UPC 6 111242 541054, lot code PD17-F278 and best before date 05/10/2012.

This product is also known to have been sold from bulk. If you have purchased bulk paprika on or after November 12, 2010, and are unsure if you have the recalled product, check with your place of purchase to verify if it is subject to the recall.

This product is known to have been distributed in Quebec.

There have been no reported illnesses associated with the consumption of this product.

Food contaminated with Salmonella may not look or smell spoiled.  Consumption of food contaminated with these bacteria may cause salmonellosis, a foodborne illness.  In young children, the elderly and people with weakened immune systems, salmonellosis may cause serious and sometimes deadly infections.  In otherwise healthy people, salmonellosis may cause short-term symptoms such as high fever, severe headache, vomiting, nausea, abdominal pain and diarrhoea.  Long-term complications may include severe arthritis.

The importer, Alimentaurus Import Export Inc. located in Montreal, QC is voluntarily recalling the affected products from the marketplace. The CFIA is monitoring the effectiveness of the recall.

For more information, consumers and industry can call CFIA at 1-800-442-2342 / TTY 1-800-465-7735 (8:00 a.m. to 8:00 p.m. Eastern time, Monday to Friday).

This recall taken from: http://www.inspection.gc.ca/english/corpaffr/recarapp/2011/20110511e.shtml

Listeria in Pork Loin (Canada)

 

OTTAWA, May 12, 2011 – The Canadian Food Inspection Agency (CFIA) is warning the public not to consume the Fumagalli brand Pronta Fresca Lonza Stagionata (Seasoned Dry Cured Pork Loin) described below because the product may be contaminated with Listeria monocytogenes.

The affected product, Fumagalli brand Pronta Fresca Lonza Stagionata (Seasoned Dry Cured Pork Loin), imported from Italy, is sold in 100 g packages bearing UPC 8 002469 571352, Batch 119066 and Best Before 05/07/2011.

This product has been distributed in Quebec.

There have been no reported illnesses associated with the consumption of this product.

Food contaminated with Listeria monocytogenes may not look or smell spoiled. Consumption of food contaminated with this bacteria may cause listeriosis, a foodborne illness. Listeriosis can cause high fever, severe headache, neck stiffness and nausea. Pregnant women, the elderly and people with weakened immune systems are particularly at risk. Infected pregnant women may experience only a mild, flu-like illness, however, infections during pregnancy can lead to premature delivery, infection of the newborn, or even stillbirth.

The Importer, Les Aliments Edesia Inc. located in Saint-Hubert, QC is voluntarily recalling the affected product from the marketplace. The CFIA is monitoring the effectiveness of the recall.

For more information, consumers and industry can call CFIA at 1-800-442-2342 / TTY 1-800-465-7735 (8:00 a.m. to 8:00 p.m. Eastern time, Monday to Friday).

This recall taken from: http://www.inspection.gc.ca/english/corpaffr/recarapp/2011/20110512be.shtml

Hepatitis A Outbreak in Snoqualmie Valley CA

 

SEATTLE–An outbreak of Hepatitis A in the Snoqualmie Valley has county health authorities asking people to get vaccinated.  Matias Valenzuela, public education coordinator with the county’s public health department, said his office has responded to six confirmed cases in the Valley, all in adults.  No word yet on the source of the outbreak. 

Hepatitis A is the only common vaccine-preventable foodborne disease in the United States (Fiore, 2004). It is one of five human hepatitis viruses that primarily infect the human liver and cause human illness. Unlike hepatitis B and C, hepatitis A doesn’t develop into chronic hepatitis or cirrhosis, which are both potentially fatal conditions; however, infection with the hepatitis A virus (HAV) can still lead to acute liver failure and death.

This article taken from: http://www.foodpoisonjournal.com/foodborne-illness-outbreaks/snoqualmie-valley-hepatitis-a-outbreak/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+FoodPoisonBlog+%28Food+Poison+Blog%29

 STOP in the News: China Imports in the Grocery Store – A Cause for Concern

 

**STOP President Nancy Donley Quoted Below**

  

With Chinese products dominating more than just the shelves of dollar stores, it shouldn’t come as that much of a surprise — if you’re surprised at all — that imports from the largest nation in the world are increasingly finding their way into American grocery stores.

But the Chinese imports are starting to crop up in parts of the store that were more typically dominated by U.S. grown products or those from Central America. One such place is the freezer case, where imports are up 20 percent over the past decade and it is no longer unusual to find frozen vegetables that originated in China.

Even so, China still accounts for only seven percent of the overall market of frozen fruits and vegetable — up from two percent in 1999, notes Corey Henry, vice president of the American Frozen Food Institute,

“So, yes, imports from China have grown quite a bit, but still represent a small segment of the overall fruit and vegetable market,” Henry says. “China is the fourth largest foreign supplier of fruit and vegetables with Mexico, Canada and Chile the top three.”

But, if you shift away from frozen and fresh fruits and vegetables, where influence is growing but not yet commanding, you need not stray too far to see domination.

“I am concerned with just what regulatory program they have over there for food,” says Nancy Donley, president of STOP Foodborne Illness, a safe food advocacy group. “China has just always been one that raises concerns for us.”

Donley said the country has just said too many times that it is cleaning up its act: “‘We promise to never do it again until the next time’.”

The complete article can be viewed here:  http://blogs.reuters.com/prism-money/2011/05/11/china-imports-in-the-grocery-store-a-cause-for-concern/

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How to Use Eat Cleaner – With Pictures!

May 9, 2011

We’ve had quite a few people ask us for a guide on how to use our Eat Cleaner products and while we have a ‘how-to’ on our website, we think this downloadable file posted on your fridge as a reference just might do the trick.

Download now.

Eat Cleaner How to Guide

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An ode to Moms everywhere

May 8, 2011

M-O-M aka superhero

Today is Mother’s Day, 2011, and for all the moms, grandmas, mothers to be, and women who have touched the lives of children, welcome to this exclusive club of game changers.  You have been blessed by perhaps the most complex of gifts, and you are capable of amazing things.  A cheerleader.  A goal keeper.  A mind blower.  A body grower.  A wealth of knowledge.  A care package maker for college.  A boo boo kisser.  A first crush listener.  A home of compassion.  A closet of borrowed fashion.  Tooth fairy, Santa Claus, Easter Bunny, Valentine’s Day Cupid and Birthday Maker, just to name a few.

Maybe most of all, you are a life giver.  You are pre-programmed to protect that life with every ounce of M-O-M in your veins.  Simba, protectoress…whatever you want to call it.  It is embedded in your DNA and from the moment you lay eyes on your child, you knew what your purpose in life was really all about. 

The purest love. Infinite and unconditional.

We asked you to tell us what motherhood  meant to you, personally, and I wanted to share your responses, and add my own.  Read below and be inspired.  Who could have ever known that a 3-letter word could mean so much.

An ode to MOM.

Annette RobertsonMotherhood is love. Infinite love for your children. Being your child’s teacher, protector and super hero.

Lisa HunsakerThe hardest job in the world! But the most rewarding too! Maybe not monetarily, but emotionally. I wouldn’t change anything about my journey for all the money in the world. Because having those little arms wrapped around my neck are more valuable to me than diamonds!

Traci Morey-Reynolds The best most rewarding journey I could’ve ever imagined…I started my journey 17 1/2 years ago and my oldest will graduate in just 6 weeks on my youngests 6 birthday who of which is a miracle baby…talk about shedding some tears…UGH……GOD IS GREAT!!! that is for sure…I love going through pictures and creating memories with them…I love every minute with my children they are the greatest even at their worst I love them so much they teach me so much patience, love, gratification…they are AWESOME!!!!

Janice BurkeMotherhood to me is setting an example for my children, in the way I live, the way I love, and also in my own self disapline…its a 24 hour job that brings 24 hours of reward! Seeing them smile reminds me everyday why I was created to be a momma!

Jessica Zylkowski BatesMotherhood is more love than you thought possible, laughter, hugs, kisses, tears, sleepless nights, excitement, all rolled into a ball and placed in your heart!

 Stephanie Locklear Kohn Someone once asked me what I thought the essence of a woman was and I replied, “I don’t think I can truly answer that question until I become a mother!” Boy, was I right. Motherhood is a gift that creates the love which makes our world complete!

Deidre Quiet Storm TubbsMotherhood is giving your everything to make sure that the person you gave birth will grow up to be the best person they can be. And all the snuggles and kisses along the way.

 Jenn Hooper-HerreraMotherhood is what makes you a better you. It defines the person you are, gives you strength, courage, humility and dignity. It encompasses your very soul and pushes you beyond all boundaries you though possible. Motherhood is the epitome of life lived.
 
 Catharina Davidsson Motherhood is getting and giving unconditional love. It is what makes you smile every day! It will most likely even make you cry every now and then. It is not always easy but it makes you a stronger person. It is the best thing that ever happened to me!
 
Paula ShemanskiI never knew life until I became a mom. Motherhood is joy, happiness, worry, fear, and best of all LOVE. The love and nurturing a mother gives is an amazing thing! ♥ Feel so blessed to have my little guy!

 
Amber Goetz LewisMotherhood is dying to yourself or carrying the cross. You find joy in giving to your children, and even other peoples children. Motherhood is limitless. You go beyond what you would have before you became a mother. There is a new light, a new joy, a new you.
 
Stephanie Quinones BrunsonMotherhood is sleepless nights, wiping runny noses, satisfying picky eaters, kissing boo-boos, getting pooped and peed on, and at the end of the day feeling so lucky to have your little one(s) that you would not change a thing!
 
Katie Schaffnit BrownMotherhood is…. Joy, stress, anticipation, pride, exhaustion, exhilaration, examination, smiles, tears, wonder, bewilderment, teaching, learning and most of all LOVE. ♥
 
Laura Fuentes Schneller Motherhood is loving another person(s) beyond comprehension. Having an unspoken connection to another human being and experiencing every emotion throughout a lifetime.
 
I am Mareya Ibrahim, the founder of Eat Cleaner and you have hopefully gotten to know a little bit about my journey.  Every decision I make in both my personal and professional lives are because I’m a mother.  Had I not been, I’m not sure I’d be the same person. It’s because of that I find the energy to stay up past midnight working to help my kids with their homework and read them a story.  It’s because of that I jump out of bed at the crack of dawn to make them breakfast and help them get a nutritious lunch ready.  It’s because of that I ventured into the scary and exciting world of mompreneur and made a committment to create a product that I truly believed in, and that could help other parents protect their children’s plate.  And it’s because of that I thank God every day for the many struggles and blessings.  Because I never felt meaning the way I do as a mom.
 
Thank you to my mom and all the moms before her for teaching us love, compassion, commitment and sacrifice for the greater good.  We carry your legacy to the next generations.
 
Happy Mother’s Day, everyone!
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Total Recall: Taylor Farms ready-to-eat salads

May 5, 2011

 Salmonella in Ready to Eat Fresh Salad Products

 

WASHINGTON, May 4, 2011 - Taylor Farms Pacific, a Tracy, Calif., establishment, is recalling approximately 22,000 pounds of ready-to-eat fresh salad products that contain meat and poultry because the grape tomatoes used in these products may be contaminated with Salmonella, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The problem was discovered when Taylor Farms Pacific was notified by its tomato supplier, Six L’s, that a specific lot of grape tomatoes was being recalled due to potential Salmonella contamination. Taylor Farms Pacific, in conjunction with the Food and Drug Administration, announced the recall of products containing the grape tomatoes on May 2, 2011. Some of the USDA-regulated products may have already been identified in that release (http://www.fda.gov/Safety/Recalls/ucm253580.htm).

The products subject to recall in packaging for consumers include:

  • 6.5-oz. plastic trays of “Marketside Chef Salad” with a use-by date of “5/2/11,” and the case code “10210276.”
  • 5.25-oz. plastic trays of “Marketside Cobb Salad” with a use-by date of “5/6/11,” and the case code “10210277.”
  • 12-oz. plastic trays of “Signature Cafe BLT Salad with Chicken” with a use-by date of “4/27/11,” and the case code “10218631.”
  • 12-oz. plastic trays of “Signature Cafe Cobb Salad” with a use-by date of “4/27/11″ or “4/28/11,” and the case code “10218625.”
  • 11-oz. plastic trays of “Signature Cafe Chef Salad” with a use-by date of “4/27/11,” and the case code “10218627.”

Each package bears a label with the establishment number “EST. 34013″ or “P-34013″ inside the USDA mark of inspection and the use-by date as noted above. The products subject to recall were produced from April 20–24, 2011, and were sent to distribution centers in Ariz., Calif., Nev., Utah and Wash. for further distribution to retail stores.

The products subject to recall in packaging for retailers, who may have assembled the kits and then repackaged the products for retail sale include:

  • 96-oz. packages of “Safeway Signature Cafe Cobb Salad Kit” bearing the case code “10218805″ and a use-by date of either “5/3/11″or “5/4/11″ and distributed in Ariz., Calif., Colo. and Ore.
  • 88-oz. packages of “Safeway Signature Cafe Chef Salad Kit” bearing the case code “10218807″ and a use-by date of “5/4/11,” “5/5/11″ or “5/7/11″ and distributed in Ariz., Calif., Colo. and Ore.
  • 96-oz. packages of “Safeway Signature Cafe Cobb Salad Kit” bearing the case code “10218816″ and a use-by date of either “5/2/11,” “5/3/11″ or “5/4/11″ and distributed in Wash.
  • 88-oz. packages of “Safeway Signature Cafe Chef Salad Kit” bearing the case code “10218818″ and a use-by date of “5/4/11″ or “5/5/11″ and distributed in Wash.
  • 96-oz. packages of “Safeway Signature Cafe BLT Chicken Salad Kit” bearing the case code “10218822″ and a use-by date of “5/4/11″ and distributed in Wash.
  • 138-oz. packages of “Walmart Marketside Asian Salad Kit” bearing the case code “10219991″ and a use-by date of “5/3/11,” “5/5/11″ or 5/6/11 and distributed in Ariz. and Nev.
  • 136-oz. packages of “Walmart Marketside Buffalo Salad Kit” bearing the case code “10219992″ and a use-by date of “5/7/11″ and distributed in Wyo.
  • 6.07-lb. packages of “Walmart Marketside Chef Salad Kit” bearing the case code “10212096″ and a use-by date of “5/5/11,” “5/6/11″ or “5/7/11″ and distributed in Ariz., Nev., N.M., Utah, Wash., and Wyo.
  • 6-10 oz. packages of “Raleys to Go California Cobb Salad” bearing the case code “10201360″ and a use-by date of “5/4/11″ and distributed in Calif.
  • 6-11.5 oz. packages of “Raleys to Go Classic Chef Salad” bearing the case code “10201364″ and a use-by date of “5/4/11″ and distributed in Calif.
  • 100-oz. packages of “Save Mart Pacific Coast Salad Kit” bearing the case code “10202161″ and a use-by date of “5/7/11″ and distributed in Calif.
  • 17.39-lb. packages of “Taylor Farms Italian Sub 2 CT Pasta Salad Kit” bearing the case code “10203008″ and a use-by date of “5/7/11″ and distributed in Ore.
  • 84-oz. packages of “Taylor Farms Cobb Salad Kit” bearing the case code “10210193″ and a use-by date of “5/5/11″ or “5/8/11″ and distributed in Ariz.
  • 84-oz. packages of “Taylor Farms Cobb Salad Kit” bearing the case code “10210204″ and a use-by date of “5/6/11″ and distributed in Calif.
  • 12.25-lb. packages of “Sam’s BLT Chicken Spinach” bearing the case code “10212049″ and a use-by date of “5/8/11″ and distributed in Calif.
  • 7.7-lb. packages of “Walmart Marketside Ranch Cobb Salad Kit” bearing the case code “10212097″ and a use-by date of “5/5/11,” “5/6/11″ or “5/7/11″ and distributed in Ariz., Nev., N.M., Utah, Wash. and Wyo.
  • 88-oz. packages of “Safeway Signature Cafe BLT with Chicken Salad Kit” bearing the case code “10218707″ and a use-by date of “5/4/11″ and distributed in Ariz. and Ore.

Each package bears a label with the establishment number “EST. 34013″ or “P-34013″ inside the USDA mark of inspection and the use-by date as noted above. The products were produced on various dates from April 20 and April 27, 2011. When repackaged into individual kits, the packages do not bear the USDA mark of inspection or the establishment number.

When available, the retail distribution list(s) will be posted on FSIS’ website at www.fsis.usda.gov/FSIS_Recalls/
Open_Federal_Cases/index.asp
.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.

This recall taken from: http://www.fsis.usda.gov/News_&_Events/Recall_033_2011_Release/index.asp

Salmonella in Grape Tomatoes

  

FOR IMMEDIATE RELEASE – May 3, 2011 – Mastronardi Produce of Kingsville, Ontario is recalling a limited quantity of grape tomatoes.  The products are associated with a recall by Six L’s Packing Company of Immokalee, Florida on April 29, 2011 because they have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.  There have been no illnesses reported to date.

Grape Tomatoes Subject to This Recall:  

Brand & Product

Size

UPC

Lot #

State

Aldi “From the Vine” Grape Tomatoes 1 pint clamshell package 0 33383 65585 7

41141, 41144, 41149

IL, MI, WI

Sunset Grape Tomatoes 1 pint clamshell package 0 57836 65585 0

40665, 40667,
40673, 40883,
40955, 40986,
40989, 40990,
40991, 41148,
41154, 41155
41160

FL, MA, MD, MI,
NJ, NY, OH, TX
WI

Sunset Grape Tomatoes 2 lb clamshell package 0 57836 65586 7

40680

NJ

Trader Joe’s Splendido Little Tomatoes 12 oz clamshell package 0080 8606

40675, 40676,
41142

Eastern Seaboard, & Midwest
Locations Only

   
The Lot number is on the side of the UPC in vertical position.  Direct Accounts that received these lots have been formally notified.  Direct Accounts that were not formally notified are not involved in this recall.  This recall does not include any other tomato products distributed by Mastronardi Produce.

Consumers who have purchased from a specific lot of grape tomatoes mentioned above are urged to return it to the place of purchase for a full refund.  Consumers with questions may contact Mastronardi Produce at 734-943-0276, 24 hours a day 7 days a week.

This recall taken from: http://www.fda.gov/Safety/Recalls/ucm253995.htm

 Kabobs Recalled

  

FOR IMMEDIATE RELEASE – May 4th, 2011 – In cooperation with Taylor Farms’ expanded recall of products containing grape tomatoes, Safeway is also expanding its voluntary recall to include fresh kabobs made with grape tomatoes sold in our full-service meat counter in several states.

The kabobs were made using grape tomatoes supplied by Taylor Farms and sourced from grower Six L’s that were recalled due to possible Salmonella contamination.

The recalled kabobs were sold between April 26, 2011 and May 3, 2011 and have a Sell By Date up to and including May 3, 2011. The kabobs were sold in Safeway, Vons, Pavilions and Pak N Save stores in Arizona, California, Colorado, Wyoming, Nebraska, Nevada, New Mexico, Oregon, South Dakota and Southwest Washington State.

The recall effects the following kabobs, including any additional kabobs made with grape tomatoes.

Item Description                                        UPC
--------------------------------------------------  -----------
SALMON ATLANTIC KABOB                               23037000000
--------------------------------------------------  -----------
SALMON ATLANTIC KABOB MESQUITE                      23037100000
--------------------------------------------------  -----------
SCALLOP SEA KABOB W/VEGETABLES                      23040600000
--------------------------------------------------  -----------
SHRIMP KABOB WITH VEGETABLES                        23040700000
--------------------------------------------------  -----------
TUNA KABOBS FRESH                                   23040900000
--------------------------------------------------  -----------
HALIBUT KABOB W/VEG                                 23040500000
--------------------------------------------------  -----------
SALMON KABOB W/VEGETABLES FRESH                     23363900000
--------------------------------------------------  -----------
SALMON ATLANTIC KABOB MESQUITE                      23364000000
--------------------------------------------------  -----------
SALMON ATLANTIC KABOB MARINATED                     23364000000
--------------------------------------------------  -----------
SALMON KABOB W/VEGETABLES FRESH                     23363900000
--------------------------------------------------  -----------
SALMON KABOB W/VEGETABLES FRESH                     23363900000
--------------------------------------------------  -----------
HALIBUT KABOB FRESH WITH VEGETABLES                 23180700000
--------------------------------------------------  -----------
TUNA KABOBS FRESH                                   23513400000
--------------------------------------------------  -----------
SHRIMP KABOB WITH VEGETABLES                        23875100000
--------------------------------------------------  -----------
SCALLOP SEA KABOB WITH VEGETABLES                   23700400000
--------------------------------------------------  -----------
SALMON ATLANTIC KABOB MARINATED                     23364000000
--------------------------------------------------  -----------
BEEF KABOBS WITH VEGETABLES                         20173200000
--------------------------------------------------  -----------
BEEF KABOBS WITH VEGETABLES                         20725100000
--------------------------------------------------  -----------
BEEF KABOBS WITH VEGETABLES                         20888800000
--------------------------------------------------  -----------
CHICKEN KABOBS WITH VEGETABLES                      20746000000
--------------------------------------------------  -----------
CHICKEN KABOB TERIYAKI WITH VEGETABLES              20746100000
--------------------------------------------------  -----------
TURKEY KABOB WITH VEGETABLES                        20747500000
--------------------------------------------------  -----------
PORK KABOB WITH VEGETABLES                          20948200000
--------------------------------------------------  -----------
MILD ITALIAN SAUSAGE KABOB WITH VEGETABLES          25014400000
--------------------------------------------------  -----------
BEEF KABOBS TERIYAKI WITH VEGETABLES                20944000000
--------------------------------------------------  -----------
SAUSAGE SMOKED KABOB WITH VEGETABLES                20948400000
--------------------------------------------------  -----------
GOURMET CHICKEN KABOB WITH ZUCCHINI & TOMATO        20974700000
--------------------------------------------------  -----------
MARINATED CHICKEN KABOB WITH ZUCCHINI & TOMATO      20974800000
--------------------------------------------------  -----------
GOURMET BRATWURST KABOB WITH MUSHROOMS AND TOMATO   20974900000
--------------------------------------------------  -----------
SAUSAGE KABOB GOURMET                               20975800000
--------------------------------------------------  -----------
CHICKEN KABOB GOURMET ZUCCHINI TOMATO               20894300000
--------------------------------------------------  -----------
CHICKEN KABOB MARINATED ZUCCHINI TOMATO             20894400000
--------------------------------------------------  -----------
BRATWURST KABOB GOURMET MUSHROOM TOMATO             20894500000
--------------------------------------------------  -----------
SAUSAGE KABOB GOURMET                               20895300000
--------------------------------------------------  -----------
PORK KABOB WITH VEGETABLES                          20347300000
--------------------------------------------------  -----------
SAUSAGE ITALIAN MILD WITH VEGETABLES                20430200000
--------------------------------------------------  -----------
CHICKEN KABOB W/VEGETABLES                          20923300000
--------------------------------------------------  -----------
TURKEY KABOB WITH VEGETABLES                        20599000000
--------------------------------------------------  -----------
SAUSAGE SMOKED KABOB WITH VEGETABLES                20442700000
--------------------------------------------------  -----------

No illnesses have been reported. Safeway initiated this recall as a precautionary measure.

Salmonella is an organism that can cause serious and sometimes fatal infections, particularly in young children, the elderly, and persons with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and/or abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

Salmonella can cause foodborne illness (salmonellosis) through cross- contamination. Consumers are reminded to wash their hands before and after handling eggs. For more information, please visit the Centers for Disease Control and Prevention’s Web site at www.cdc.gov1.

Customers are asked to discard these products or return them to their local store for a full refund. Customers who have questions about the recall can contact Safeway at 1-800-SAFEWAY or Taylor Farms at 209-835-6300 between the hours of 8am to 5pm PST, Monday through Friday, or visit the FDA website at www.FDA.gov2.

This recall taken from: http://www.fda.gov/Safety/Recalls/ucm254064.htm

 

 

 Salmonella in Maggi Noodles

   

**This product has also been recalled in the US**

MANILA, Philippines (UPDATE) – Nestlé Philippines is recalling a number of its Maggi beef and chicken noddles for possible salmonella contamination.

The company said it found traces of salmonella in 2 batches of the noodle product’s beef variant.

“The product recall is a precautionary measure… to ensure the safety and quality of our products,” Nestlé Philippines said in an ad published in a newspaper.

Consumers who bought the recalled products are requested to contact Nestlé Philippines hotlines at telephone numbers 898-0061 (Metro Manila) and 1-800-100-637853 (provinces, toll-free).

Nestlé Philippines, however, said its products are safe to eat if the cooking instructions are properly followed.

Salmonella infections typically affect the intestines, causing vomiting, fever, and other symptoms.

Suzette Lazo, director of the Food and Drug Administration (FDA) told ANC Top Story on Thursday that Nestlé Philippines has informed her office regarding the recall.

This recall continues at:  http://www.abs-cbnnews.com/nation/05/05/11/maggi-noodles-recalled-over-salmonella-scare

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Waste not, save more: How to make every bite count

April 21, 2011

Rachel Zoe on Waste...at least that's what we think she'd say

 Waste not, save more. 

With the escalating prices of everyday life and a belt-tightening economy, everyone is more mindful of where their green is going. Yet, if you were to peek into your local landfill, you’d find almost 40% of it from fresh food – a waste of precious resources and a weight on the environment. 25% of our water and 4% of oil go into food that ends up in the trash, and it costs the U.S. $1B (with a B) dollars a year just to deal with disposal. To add to the pile, methane gas from food waste is 21x more harmful to the environment than car emissions.*

Give your fruit + veggies a wash before they chill.  We know, you’ve been trained to wait until you’re ready to use it.  But that’s because they’re talking about using water.  You, my friend, know better. Eat Cleaner Fruit + Vegetable Wash extends your shelf life and helps make your fruit and veggies ‘fast food’ because they’re ready to eat in a flash.  Clean it, dry it and store it.

 

Break bread with friends and family.  Nothing like gathering people you love around the table or sharing food with someone.  It not only brings you closer together, it helps avoid waste.  Swap nights where one cooks and the other cleans up and bring a little extra to work to share with your cohorts.  It’s amazing what a little food can do to break the ice, too!

Give it back to the earth. Collect that organic goodness and complete the life cycle.  Compost is one of the best way to feed your garden, flowers and herbs.   Most local waste management companies will even provide one to you at little or no cost.  For more info on becoming a safer, cleaner composter, click here for a how-to primer.

*Source:  Dept. of Agriculture, Science NOW.

How can you make every bite more earth wise?  Try these 6 on for size.

Avoid Take Out. According to cleanair.org, the US population tosses out paper bags & plastic cups, forks & spoons every year to circle the equator 300 times! That $.99 burrito may seem cheaper and more convenient in the short run but all that packaging – disposable trays, bags, cups and cutlery – has to go somewhere!

Make a list, shop for it once. Gas has gone through the roof! If you make a list, shop for your ingredients once, and plan your meals for the week, you can maximize your resources and time. Store them in reusable containers and take them to work and have plenty ready for the kids’ lunchboxes. Getting organized will save you time and after all, who has time to waste?

Shop seasonally. The further food has to travel, the longer the carbon footprint behind it. When it comes to fresh fruit and veggies, check to see if they’ve trekked around the globe before you buy them. The NRDC’s Simple Steps website is a good resource to find fresh produce in season depending on where you live and the time of year.

Meat-less. It’s estimated 1,800 to 2,500 gallons of water go into a single pound of beef compared to about 200 pounds of tofu. Cutting down on meat consumption just once a week can also reduce your risk of heart disease by almost 20, according to the Meatless Monday campaign. Check out our featured recipe below.

Go wild fish. When it comes to seafood, opt for wild and line caught varieties over farm raised, which can often be confined, medicated and fed dried food pellets made up of fish oil and fish meal (cannibal fish?). Plus,farm raised fish have been found to contain lower omega-3 levels and higher omega-6 fatty acid levels, a pro-inflammatory that you want to try and avoid.

Pay it forward. Supporting companies that use sustainable ingredients, processes and packaging while giving back to the environment and their local economies can continue to pay it forward with your purchase. Look for these practices on their packaging, social media and year end reports. Even if these products and services cost a little more, look at it as an investment into the future.

The Fit Foody…bringing you all the food that’s fit to eat.

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REPORT: Radioactive Particles Can Be Removed

April 18, 2011

The situation in Japan has given us important food for thought, as the nation’s supply of fresh food is threatened.

Can radioactive particles be removed from food? Dr. Ibrahim says yes, if its done quickly.

A Bloomberg article last month states: 

“The number of radiation-affected foods will likely increase as each prefecture is testing its produce,” Taku Ohhara, an official at the Ministry of Health, Labor and Welfare, said in a phone interview yesterday. Some 99 products, including milk and vegetables, were found to be contaminated in Tokyo and five prefectures to its north and east as of late March 26, according to the health ministry’s statement on its website.

Shoppers in Hong Kong, Singapore and Sydney are shunning Japanese food products in supermarkets amid concern about radiation. The plight adds to the drags on economic growth caused by as much as 25 trillion yen ($307 billion) of damage from the March 11 earthquake and tsunami. Japan exported 481 billion yen of food last year, accounting for 0.7 percent of total exports, government figures show.

Radiation on some vegetables produced in Fukushima and Chiba prefectures was higher than legal standards, Japan’s Health Ministry said two days ago, according to Kyodo News. Chiba detected above-maximum radiation on 11 vegetables including red-leaf lettuce, Kyodo reported yesterday.”

But isn’t there a way to remove radioactivity? This article from Bloomberg only presents a very limited side of the story, according to Dr. Shawki Ibrahim, our Chief Scientific Officer and a Radiation Biology expert.  A LOT can be done if it happens quickly.

http://www.bloomberg.com/news/2011-03-18/radiation-s-effect-on-food-agriculture-questions-and-answers.html

“Soon after a contamination event like this, a significant amount of radioactivity is expected on the surface of fruits and vegetables from particle contamination. Absorption inside plants become important in the long term ( after 6 month to a year or so). It is my opinion that the situation in Japan now can benefit from an easy and safe method to clean surface contamination from many food items.  Eat Cleaner offers a very viable solution to chelating or bonding to radioactive particles.”  Dr. Shawki Ibrahim, Ph.D, Professor Emeritus.

For more information or to interview Dr. Ibrahim, please contact us at info@eatcleaner.com or T: 888-284-2435 xt. 702.

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Turkey burgers, sprouts, seafood and walnuts recalled: Think before you bites

April 4, 2011

 Updates from our friends at  S.T.O.P.  (Safe Tables our Priority) 

Salmonella in Turkey Burgers

   

WASHINGTON, April 1, 2011 -Jennie-O Turkey Store, a Willmar, Minn. establishment, is recalling approximately 54,960 pounds of frozen, raw turkey burger products that may be contaminated with Salmonella, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. As FSIS continues its investigation of illnesses related to this recall, additional raw turkey products may be recalled. As a result, FSIS is alerting consumers to take extra care when preparing all raw turkey products.

To prevent salmonellosis and other foodborne illnesses, wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry, and cook poultry—including ground turkey burgers—to 165° F, as determined with a food thermometer.

The products subject to recall include: [View Label; PDF Only]

  • 4-pound boxes of Jennie-O Turkey Store® “All Natural Turkey Burgers with seasonings Lean White Meat”. Each box contains 12 1/3-pound individually wrapped burgers.

 
A use by date of “DEC 23 2011″ and an identifying lot code of “32710″ through “32780″ are inkjetted on the side panel of each box, just above the opening tear strip. Establishment number “P-7760″ is located within the USDA mark of inspection on the front of each box. The products were packaged on Nov. 23, 2010 and were distributed to retail establishments nationwide.

This recall taken from: http://www.fsis.usda.gov/News_&_Events/Recall_028_2011_Release/index.asp

Listeria in Seafood Products

 

FOR IMMEDIATE RELEASE – March 30, 2011 -Frankly Fresh, Inc. of Carson, CA. is recalling its seafood line of products, because it has the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.

Although healthy individuals may suffer only shortterm symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.

Product was distributed in the California and Nevada Areas through retail supermarket stores. Products are packed under the Frankly Fresh label in a variety of sizes in plastic containers with safety seals on.

The affected products / lots are:

Item Number Item Description UPC Afftected Code Dates Between
229233 Ceviche de Camaron 10lbs 826520370191 4/02 to 4/16/2011
229243 Ceviche de Camaron & Pescado 10 lbs 826520370184 4/02 to 4/16/2011
229253 Agua Chile de Camaron 10 lbs 826520370177 4/02 to 4/16/2011
229263 Cocktail de Camaron con Pulpo 10 lbs 826520370207 4/02 to 4/16/2011
231322 KRAB & SHRIMP LOUIE 14 OZ FF 826520100958 3/21 to 4/05/2011
231981 Premium Fish Ceviche 10 lb N/A 3/29 to 4/13/2011
231993 Premium Krab Salad 10 lbs 826520370214 3/29 to 4/13/2011
231994 Shrimp & Scallop Ceviche 10 lbs 826520370221 3/29 to 4/13/2011
2325051 KRAB & SHRIMP 7# 826520300518 3/21 to 4/05/2011
233116 Tuna Sandwich Wedge 5.3 oz 826520105816 3/19 to 4/03/2011
234023 FISH CEVICHE 10# 826520700233 3/29 to 4/13/2011
234032 FAVORITE KRAB 10# 038794930487 4/08 to 4/23/2011
234033 Ceviche W/ Pasta Salad 7# 82652030146 3/19 to 4/03/2011
234042 SEAFOOD COCKTAIL 10# 038794348862 4/08 to 4/23/2011
2340422 SEAFOOD COCKTAIL 10# (BOX) 038794348862 4/08 to 4/23/2011
234052 CEVICHE 10# 038794348855 4/08 to 4/23/2011
234072 KRAB & SHRIMP LOUIE 10 LB 826520300105 3/29 to 4/13/2011
234093 CEVICHE MIXTO 10# FF 826520300334 4/02 to 4/16/2011
234223 Seafood Cocktail 8/16 oz 826520100507 4/02 to 4/16/2011
234243 Krab & Shrimp Louie Salad 16 oz 826520100484 3/21 to 4/05/2011
234253 Krab Salad 16 oz EA Retail Unit 826520100491 3/21 to 4/05/2011
234273 Ceviche Salad 16 oz EA Retail Unit 826520100514 3/21 to 4/05/2011
235032 WRAP TUNA 10 OZ FF 826520100842 3/21 to 4/05/2011
254514 Seafood Salad 1/14 oz. 826520104543 3/21 to 4/05/2011
262033 Tuna Salad Wedge 6.3 oz. 041573103521 3/19 to 4/03/2011
252163 Tuna Salad w/Pickles 1/ 5 lb 826520300877 3/21 to 4/05/2011
254364 Krab & Shrimp Louie Salad 6/12 oz 826520104574 4/08 to 4/23/2011
254183-1 FF Krab & Shrimp Louie 6/9.5 oz 826520103157 4/08 to 4/23/2011

NO ILLNESSES HAVE BEEN REPORTED TO DATE.
The recall was the result of a routine sampling program by the FDA in conjunction with Frankly Fresh Company, which revealed that the finished products may contain the bacteria. Frankly Fresh has voluntarily ceased the production and distribution of these products as FDA and the company continue their investigation as to what caused the problem.

Consumers who have purchased Frankly Fresh Seafood Products are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company via email at we-care@franklyfresh.com and/or our hot line at 1-800-826-3322 MON-FRI from 9 to 5 Pacific Time.

This recall taken from: http://www.fda.gov/Safety/Recalls/ucm249270.htm

Clostridium botulinum in Smoked Roundscad

FOR IMMEDIATE RELEASE – March 31, 2011 – Arko Foods International of Los Angeles, CA is recalling Angelina Brand Smoked Roundscad, 8oz packs, because it has the potential to be contaminated with Clostridium botulinum, a bacterium which can cause life-threatening illness or death. Consumers are warned not to consume the product even if it does not look or smell spoiled.

Botulism, a potentially fatal form of food poisoning, can cause the following symptoms: general weakness, dizziness, double-vision and trouble with speaking or swallowing. Difficulty in breathing, weakness of other muscles, abdominal distension and constipation may also be common symptoms. People experiencing these problems should seek immediate medical attention.

Angelina Brand Smoked Roundscad was distributed in California, Nevada, Arizona, Washington, New York, Texas, Maryland, and Florida through retail stores, supermarkets, and wholesale distributors.

The product is in 8 oz bags with header indicating Angelina brand which were distributed to the market from 2009 to January 2011.

The product is imported from the Philippines and is uneviscerated. It may have the potential to cause Botulism. However, note that no illnesses have been reported to date.

Consumers who have purchased and who still has Angelina Brand Smoked Roundscad in stock are urged to return it to the place of purchase for a full refund. Consumers who have questions may contact the company at (323) 257-1888 from Monday to Friday at 9am to 6pm (Pacific Standard Time).

This recall taken from: http://www.fda.gov/Safety/Recalls/ucm249386.htm

 Salmonella in Sprouts

FOR IMMEDIATE RELEASE – March 30, 2011 – Louie Foods International of Fresno, California, is voluntarily recalling all Louie’s brand sprouts with a “Use By” date on or before 4/14/11, because they may be contaminated with Salmonella. To-date, no illnesses have been reported.

Products affected by the recall include:

  • Alfalfa Sprout Mix, 4 oz. cups (UPC 11324 04401)
  • Alfalfa Sprout Mix, 16 oz. bags (UPC 11324 16401)
  • Clover Sprouts, 4 oz. cups (UPC 11324 04406)
  • Clover Sprouts, 16 oz. bags (UPC 11324 04406)
  • Spicy Sprouts, 4 oz. cups (UPC 11325 04402)
  • Broccoli Sprouts, 4 oz. cups (UPC 11324 04407)

Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

Products were sold to distributors located in the Central Valley and along the Coast of California. Within hours of being notified, Louie Foods International contacted all of its customers and advised them to destroy the affected products.

The contamination was detected during a random test conducted by the USDA, in a package of the alfalfa-clover sprouts. However, as a precautionary measure, Louie Foods International is recalling all sprout products produced during the same time period. Louie Foods International has temporarily ceased the production and distribution of the sprout products subject to this recall. The California Department of Public Health, FDA and Louie Foods International continue their investigation into the source of the problem.

Consumers are urged to destroy the above listed products or to return them to the place of purchase for a full refund. Consumers may contact Jay Louie at Louie Foods International, 1-559-264-2745 for additional information.

This article taken from: http://www.fda.gov/Safety/Recalls/ucm249283.htm

 Salmonella in Jalapeno Peppers

FOR IMMEDIATE RELEASE – March 18, 2011 – Thomas Produce of Boca Raton, FL, is recalling 320 boxes of Jalapeno Peppers because they have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.

The recalled Jalapeno Peppers were sold to distributors in Florida, New York, North Carolina, New Jersey, Minnesota, and Pennsylvania from 2/15/2011 to 2/18/2011.

The fresh, whole, green Jalapeno Peppers were sold in generic cardboard bushel boxes (1 1/9 bushel size). The 2.5″x1″ affixed label on the box has the code 1054811HJBT. This is the only lot affected by this recall.

No illnesses have been reported to date in connection with this problem.

The recall is the result of routine sampling by FDA which revealed that one sample of the finished product tested positive for the bacteria. The company has ceased the production and distribution of this lot of peppers as FDA and the company continue their investigation as to the source of the problem.

If you have any questions or concerns you may contact Richard Wilson of Thomas Produce Company at 1-561-482-1111 Monday through Friday between 9 a.m. and 4:30 p.m. EST.

This article taken from:  http://www.fda.gov/Safety/Recalls/ucm249201.htm

Salmonella in Walnuts (Canada)

OTTAWA, April 3, 2011 – The Canadian Food Inspection Agency (CFIA) and Amira Enterprises Inc. are warning the public not to consume certain bulk and prepackaged raw shelled walnut products described below because these products may be contaminated with may be contaminated with E. coli O157:H7.

All raw shelled walnuts sold from bulk bins, all package sizes and all lot codes / Best Before dates of the following raw shelled walnuts and products containing walnuts are affected by this alert. The affected products were available for purchase from January 1, 2011, up to and including April 4, 2011. The raw shelled walnuts are imported from the USA.

Brand Product
Amira Raw shelled walnuts sold from a bulk bin*
Amira Prepackaged raw shelled walnuts (Halves/Pieces/Crumbs)
Tia Prepackaged raw shelled walnuts (Halves/Pieces/Crumbs)
Merit Selection Prepackaged raw shelled walnuts (Halves/Pieces/Crumbs)
Amira Mistral Mix containing walnuts
Tia Mistral Mix containing walnuts
Amira Salad booster containing walnuts
Tia Salad booster containing walnuts

*The brand name Amira may not be marked on the raw walnuts sold from the bulk bins.

Consumers who have purchased walnuts from bulk bins are advised to contact the retailer to determine if they have the affected product.
 
These products have been distributed in Atlantic Canada, Quebec, and Ontario. However, they may have been distributed nationally.

This recall taken from:  http://www.inspection.gc.ca/english/corpaffr/recarapp/2011/20110403e.shtml 

S.T.O.P. is a national nonprofit public health organization dedicated to the prevention of illness and death from foodborne pathogens by:

*Advocating for sound public policy

*Building public awareness; and

*Assisting those impacted by foodborne illness

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Salmonella in Peppers, Lean Cuisine Recalls…and Other Think Before You Bites

March 22, 2011

From our friends at S.T.O.P. (Safe Tables Our Priority)

Salmonella in Peppers

WorldVariety Produce, Inc. of Los Angeles, CA is recalling Serrano Peppers, because they have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

No illnesses have been reported to date.

 

The affected Serrano Peppers were isolated to 300 cases from Lot # 69073901, product of Mexico.

 

This recall extends only to Walmart stores in Wisconsin, Montana, Utah and Wyoming; in addition to Jewel-Osco stores in Illinois. The affected Serrano peppers were sold from bulk displays between the dates of March 1, 2011 through March 18, 2011.

This recall continues at:   http://www.fda.gov/Safety/Recalls/ucm247761.htm 

Lean Cuisine Recalled

  

WASHINGTON, March 14, 2011 -Nestle Prepared Foods Company, Gaffney, S.C., establishment, is recalling approximately 10,260 pounds of frozen spaghetti and meatball entrees that may contain foreign materials, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The products subject to recall include: [View Label]

  • 9.5-oz. packages of “Lean Cuisine Simple Favorites, Spaghetti with Meatballs.”

The packages bear the establishment number “Est. 7991” and the case code “0298595519P” and a best before date of November, 2011 printed on the side of the package, underneath the ingredient listing. The spaghetti and meatball products were packaged on Oct. 25, 2010, and shipped to distributors and retail stores east of the Rocky Mountains.

The problem was discovered after the company received complaints from consumers in Minn., S.D. and Wisc., upon finding hard plastic in the product. FSIS has not received any reports of injury at this time. Anyone concerned about an injury from consumption of this product should contact a healthcare professional.

This recall continues at:  http://www.fsis.usda.gov/News_&_Events/Recall_021_2011_Release/index.asp

Listeria in Sandwiches

By Cheryll A. Borgaard

WinCo Foods has voluntarily removed its deli sandwich, the “All American ½ Deli Sub,” from its Longview store after routine surveillance sampling by the Washington Department of Agriculture revealed they might be contaminated with Listeria monocytogenes bacteria.

The sandwiches were available only at the Longview store and were sold March 2 to March 11. The product removed was labeled as “sell by” March 7 to March 16, according to the Cowlitz County Health Department.

County health department officials said WinCo went beyond official recommendations.

“WinCo only had to pull certain sandwiches that were made in a specific time with a specific product, but they decided to pull all of the All American sandwiches until they know exactly what (the contaminant source) is,” county health department spokeswoman Janis Housden said Monday.

“What we’re trying to ascertain is if it was a specific lot or was it something that was contaminated after it was opened on site,” she said.

This recall continues at:  http://tdn.com/news/local/article_98a6f4ae-4ea6-11e0-842b-001cc4c002e0.html  

Listeria in Wieners and Sausage

SUGARCREEK — Sugar Valley Meats has issued a voluntary recall due to possible listeria monocytogenes contamination involving approximately 200 pounds of ready-to-eat wieners, beef wieners and small-link smoked sausage.

Package labels bear the establishment number (Est. 165) inside the Ohio Department of  Agriculture inspection legend. The products involved were sold through Sugar Valley’s retail store from Feb. 23 through March 15.

The problem was discovered as a result of routine sampling by the Ohio Department of Agriculture. The department has not received any consumer complaints or reports of illness.

Consumption of food contaminated with listeria monocytogenes can cause listerosis, an uncommon but potentially fatal disease in young children, frail or elderly people, and others with weakened immune systems.

Customers are encouraged to return any products in question to Sugar Valley Meats, and may call Reuben Erb or Lavern Yoder at (330) 852- 4423 with concerns or questions.

This recall taken from:  http://www.cantonrep.com/newsnow/x13280254/Sugar-Valley-Meats-recalls-wieners-sausage 

Sprout Processor Banned from Distributing Sprouts

Maryland sprout processor enters into consent decree with the FDA – Action prompted by repeated food safety violations.

The Food and Drug Administration announced today that Vegi-Pak Farm LLC of Mt. Airy, Md., and its president, Sun Ja Lee, and general manager, Brian W. Lee, signed a consent decree recently prohibiting them from processing, holding and distributing bean sprouts due to their failure to comply with federal food safety laws. 

Vegi-Pak Farm grows, processes, packages and distributes ready-to-eat soybean sprouts and holds and distributes tofu and mung bean spouts. The products are sold to markets in Maryland, Virginia and Washington, D.C.

The consent decree, entered in the U.S. District Court for the District of Maryland, on March 4, 2011, stems from evidence that Vegi-Pak Farm violated the Federal Food, Drug and Cosmetic Act by introducing into interstate commerce food that was prepared, packed or held under insanitary conditions, and by adulterating food after shipment in interstate commerce.

This article can be found in full at:  http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm247016.htm

  

New Jersey Assembly Passes Bill to Legalize Raw Milk Sales

 

***If you are concerned about the sale of raw milk in your state, contact S.T.O.P. at 800-350-STOP.***

By Bill Wichert

New Jersey residents are one step closer to buying raw milk in their home state.

The New Jersey Assembly this afternoon passed Assembly bill A-743 to legalize the sale of raw milk. The legislation, sponsored by Assemblyman John DiMaio, R-Warren/Hunterdon, received 71 yes votes, six no votes and one abstention.

The New Jersey Senate has not taken action on the proposal yet.

Under the Assembly bill, the non-pasteurized milk only could be sold at the farms where the raw milk is produced. The legislation also lays out specific testing requirements for the raw milk. State officials also would conduct health tests on the cattle used to produce raw milk.

Raw milk advocates have called for the legalization of raw milk sales as a way of supporting local farmers and giving consumers the choice of what type of milk to put on their kitchen tables.

The health implications of drinking raw milk remain subject to debate. Raw milk consumers tout its health benefits, but federal officials have said raw milk may contain disease-causing bacteria.

In Assembly bill A-743, raw milk permit holders must post signs at their businesses that say, “Raw milk is not pasteurized and may contain organisms that cause human disease.”
 

This article taken from:  http://www.lehighvalleylive.com/warren-county/express-times/index.ssf/2011/03/new_jersey_assembly_passes_bil.html 

S.T.O.P. is a national nonprofit public health organization dedicated to the prevention of illness and death from foodborne pathogens by:

*Advocating for sound public policy

*Building public awareness; and

*Assisting those impacted by foodborne illness

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Your St. Patty’s Day BFF

March 17, 2011

One Yummy BFF (Bite Friendly Food) For St. Patty’s Day

An ode to one of our favorite green holidays, you’ll want to saddle up to on St. Patty’s Day and beyond.  Pinch me, please…although I’m not Irish, if you weren’t sure.

Colcannon Puffs

To save time, you can also form these into larger patties and pan-fry in a non-stick skillet.

  • 1 1/2 pounds potatoes, washed thoroughly with Eat Cleaner All Natural Fruit + Vegetable Wash. Keep the skins on!
  • 6 ounces kale, washed with Eat Cleaner All Natural Fruit + Vegetable Wash
  • 2 tablespoons nutritional yeast
  • 2 teaspoons salt (or to taste)
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon thyme
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons soymilk
  • 2 tablespoons potato starch or corn starch

Cut the potatoes into small cubes (about 1/2-inch), put them in a large pot, and cover with water. Bring to a boil and cook until potatoes are tender.

While the potatoes are cooking, remove the center stalk from the kale and slice the leaves into strips. When the potatoes are done, lift them out with a slotted spoon and place in a large mixing bowl. Put the kale into the potato water and cook for 6 minutes or until kale is tender. Remove kale with a slotted spoon to a food processor. Add 1/4 cup of the cooking liquid and pulse to chop fine.

Preheat oven to 425 F. Mash the potatoes and add the kale and all remaining ingredients. Stir well. Using a well-rounded tablespoon, form into balls about 1 inch across. Place them on an oiled baking sheet or, preferably, a baking sheet covered with a silicone mat or parchment paper. Bake for 20 minutes. Carefully turn over and bake for 20 minutes more, until lightly browned.

Makes about 30 puffs or 6 servings. Per serving: 128 Calories (kcal); trace Total Fat; (3% calories from fat); 5g Protein; 28g Carbohydrate; 0mg Cholesterol; 733mg Sodium; 3g Fiber.

Recipe courtesy of fatfreevegan.com

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Why Frankenfood can make you fat

February 19, 2011

The Adds and the Add-Nots 

 To celebrate Chinese New Year, we set out to find a really authentic restaurant in Los Angeles’ Chinatown.  We asked around, looking for a recommendation from people in the neighborhood and settled on a popular favorite. 

An hour after eating, I started to feel short breathed and was literally gasping for air.  My face was flush and I felt pangs of anxiety, followed by an intense need to sleep. For a moment, I thought I was having a heart attack.  Or was I just losing it altogether? Come to find out I had taken in a serious dose of MSG.  Monosodium Glutamate, a common additive that enhances flavor is also linked to obesity, learning disabilities and even brain lesions. I kicked myself over the fact that I forgot to make sure they weren’t adding that awful chemical to our meal.  After all, if we don’t ask, who’s going to tell?There are over 14,000 additives used in commercially prepared foods today. Some are far more complicated and potentially dangerous than others and manufacturers, restaurateurs and those who make our food are not required to disclose the hazards.  Whether you’re eating out or preparing food at home, it’s critical to know what to protect you and your family’s plate against. 

In this issue, check out our ‘Steer Clear’ list of additives to avoid like the plague, FrankenFood can make you fat and an Irresistible Clean Plate Club Offer.

The Cleaner Plate Club

The Steer Clear List.

(BUTYLATED HYDROXYANISOLE. Do you put it in your body or your gas tank? See answer below.)

Ditch these phony baloneys:

1. Artificial sugars:  Created to pacify the sweet cravings of dieters, sweeteners do more than sweeten your food — they serve as a health hazard.  Aspartame, Acesulfame K and Saccharine are all chemically produced to sweeten our foods without the calories of sugar. Even Splenda, which has a better reputation is not as clean as it should be. Ironically, these empty calories can create a vicious cycle of craving more sweets, with the inevitable consequences of weight gain. Don’t be seduced by the calorie-free promise.  What you trade out is far worse.  Artificial sugars have been linked to behavioral problems, hyperactivity, allergies and are possibly carcinogenic.  Stick with the real deal.

Sweeteners are rampant in diet, lite or sugar-free products. They are used in dry mixes for beverages, instant coffee and tea, gelatin desserts, puddings, non-dairy creamers, chewing gums, breath mints, diet soda, yogurt, even children’s medicine and vitamins.

THE CLEANER PLATE CLUB TIP: Try more natural sources of sugar as in agave, stevia, honey, molasses, and maple syrup in moderate quantities.

2. Artificial colors: Food colorings are used to make the food look more appealing or to replace colors lost in processing. However, don’t let these colors deceive you. Artificial colorings are synthetic dyes that are mostly coal-tar derivatives. 

They are suspected to cause allergies, asthma, hyperactivity and are possibly carcinogenic. Chief culprits: Candy, beverages, soda, gelatin desserts, pastry, sausage, baked goods, even fruit like green oranges sprayed with red dye to make them look ripe. 

THE CLEANER PLATE CLUB TIP: Keep it real with a rainbow of fresh fruit and veggies, natural juices and additive-free snacks

3. Artificial preservatives (BHA, BHT, EDTA, etc):  You may see these ingredients in chips, fried snack foods, baked goods, carbonated drinks, cheese spreads, chewing gum, ice cream, breakfast cereals and even cosmetics.
These preservatives are actually synthetic petroleum-based and fat soluble antioxidants, used by manufacturers to prevent oxidation and retard rancidity.  They can cause cancer, allergic reactions and hyperactivity, and BHT may be toxic to the nervous system and the liver.

THE CLEANER PLATE CLUB TIP: Choose food and drinks labelled with “no artificial antioxidants.”  Avoid poor quality vegetable oils.  Look for cold-pressed virgin oil which contains natural antioxidants such as Vitamin E.  Eat fresh produce that doesn’t contain these preservatives.

4. Nitrites and Nitrates: Love your bacon in the morning and salami at lunch time? Cured, preserved, smoked meats are saturated with nitrites and nitrates to preserve shelf life and give it the healthy pink hue. These two preservatives may prevent the growth of bacteria but they transform into cancer-causing agents called nitrosamines in the stomach. They also produced noticeable side effects like headaches, nausea, vomiting and dizziness.

THE CLEANER PLATE CLUB TIP: Look for nitrite-free processed meats and opt for meat-free alternatives to mix it up.

5. Monosodium Glutamate (MSG): You may be happy that you’re dining in restaurants that carry the “No MSG” declaration.  But do you know that MSG lurks in all kinds of sauces used to prepare the foods that you thought are MSG-free?  They are also significant in all kinds of snacks, seasonings, candy, even infant formula, over-the-counter medications and nutritional supplements. 

THE CLEANER PLATE CLUB TIP: Buy MSG-free snacks and read labels, so you can make healthier choices.

(BUTYLATED HYDROXYANISOLE is a cancer causing additive found in some cereals, chewing gum potato chips, vegetable oil and is definitely on the ‘don’t put it in your stomach’ list.  Just remember, Buty is booty.)

FrankenFood Makes You Fat

Each American is exposed to about 10 to 13 different pesticides through food, beverages and drinking water every day. And nine of the 10 most common pesticides are endocrine-disrupting, which have been linked to weight gain.* In his book, “The New American Diet,” author Stephen Perrine talks about “obesogens” and how they play a role in the American obesity crisis. From pesticides to growth hormones, antibiotics and plastic pollutants, to name a few. Bad for the environment, bad for us, here’s what to avoid.

In your refrigerator:

  • The Dirty Dozen: Non organic peaches, apples, sweet bell peppers, celery, nectarines, strawberries, cherries, kale, lettuce, imported grapes, carrots, pears.
  • Farm raised fish: (e.g. Farmed salmon are up to 10 times higher in pesticides like PCBs as wild salmon)
  • Corn/soy-fed beef and chicken
  • Non organic dairy products

In your pantry:

  • Plastic compounds (in particular BPA)
  • Lining of canned foods such as canned tuna, soup, beans and tomatoes
  • Lining of canned beverages such as energy drinks, baby formula
  • Sports drink bottles

THE CLEANER PLATE CLUB TIP:  Wash with EAT CLEANER All Natural Fruit + Vegetable Wash or Wipes to effectively remove pesticide residue from the surface of fresh foods. 

PEAS OF MIND:
  Rest assured that all EAT CLEANER(r) products are made with BPA-free plastic, including our Wash + Dryer Kit Spinner and Scrub Brush.  Check out all of our EAT CLEANER(r) products at www.eatcleaner.com.

* From “Chemicals in Food Can Make You Fat,” Feb. 11, 2010, cbsnews.com

On the steer clear list: GMO's, artificial additives and fake frankenfood

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Swimming Upstream: When it comes to fish, go wild

February 9, 2011

Farm Raised vs. Wild Caught.  Is there a difference?  Hook, line and sinker.

When it comes to fish, go wild.

When you sang Old MacDonald growing up, I bet you $100 one of your answers was never ‘had a fish, eieio’.  Now, how did salmon and tuna trade in their tails for the ranching life? 

Before we jump into that pond, an ode for seafood.

We love fish for its versatility, variety, flavor and health benefits.  Omega-3′s found in fatty fish such as salmon, mackerel, and sardines have been shown to have a variety of benefits ranging from reducing the risk of heart disease to treating the pain and inflammation associated with arthritis. We don’t produce these Omega-3’s on our own, so it’s critical we get them from our food.

So, does it matter whether we opt for wild caught or farm raised fish?  The answer is absealutely.
Wild fish swims in the sea where it’s supposed to, and is usually line caught. 

Farm raised salmon are housed within small pens that are set up in the ocean or in small ponds and are fed with food other than what nature intended.

Think free range chicken, beef, etc.  Same philosophy. So herein lies the problem.  Farm raised fish are:

  1. Confined and medicated: Think of it as a CAFO under the sea.  These farms can stretch as far as four football fields and contain over a million fish crammed together in floating pens.  The overcrowding increases their risk of infection and disease and they’re often given antibiotics to help deter this.  Sea lice have been known to infiltrate these pens, killing young salmon.
  2. Fed funky food pellets:  Instead of being allowed to find their own natural food sources, they’re fed dried food pellets made up of fish oil and fish meal. Salmon farmers give farm raised salmon a similar color by feeding them a synthetic pigment called canthaxanthin. It’s since been banned in Great Britain.  To add to the mix, pellets often contain cancer causing agents as PCBS, dioxins, and even flame retardants.
  3. Nearly void of good Omegas:  Lower omega-3 levels have been found in farm raised, but they also have higher omega-6 fatty acid levels, a pro-inflammatory that you want to try and avoid.
  4. Prone to E.coli contamination:  Because of overcrowded conditions, fish excretions accumulate and have no where to go.  They can enter fish gills and become a threat to their health and those that eat them.

The bottom line?

According to statistics, the most common fish species raised by fish farms are salmon, carp, tilapia, European seabass, catfish and cod and it’s estimated that only about 10% of the salmon on the market in the U.S. is wild.  Although wild fish may be a bit more expensive than farm raised, you get what you pay for. 

What’s a seafood loving soul to do? Dive in.

- Ask where your food comes from. Look for ‘wild caught’ or ‘line caught’ fish at the grocery store and request more from your fishmonger.  If you’re at a restaurant or sushi bar, don’t hesitate to ask if they offer wild caught and let them know you prefer those selections. 

- Look for the smoked section.  Most Gravlax and smoked salmon is wild caught and because of the strong flavor, a little goes a long way.  It’s not just for bagels, either. Toss it into your pasta, alongside eggs and atop sliced, sprouted wheat bread with a dab of nonfat greek yogurt, lemon and fresh dill.

- Wash and cook it good. Clean your seafood fillets and whole fish with Eat Cleaner All Natural Seafood + Poultry Wash to help cleanse away contaminants, bacteria and pesticide residue.  According to the Environmental Working Group, you can also reduce your exposure  by trimming fat from fish before cooking.  If farm raised is your only option, limit consumption to once a month. Learn more at http://www.ewg.org/reports/farmedpcbs.

- Seafood WATCH.  The Monterey Bay Aquarium’s Seafood WATCH program offers updated resources on sustainable selections by the region you live in.  Consult their site and download their guides and iPhone app here.

It’s Fit February here at the Cleaner Plate Club.  Stay seafood savvy and eat your way to better health with us all month long!

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A Fit February Super Bowl

February 4, 2011

 

You’re ambling through the grocery store, shopping for snacks for Superbowl Sunday and POW, just like that the hunger pangs start to grow and your so hungry you could eat a frozen pizza.  Walls of processed, fluorescent colored triangles and squiggly do-s, brown, creme filled sponges and sugary-chemical drinks start to close in on you and suddenly, you feel the room start to spin and your hands quiver.  What’s a Fit Foody to do? 

Whether you’re getting ready for game day,  chasing your kids across the park or bounding around the country chasing down clients, keeping your snack attacks from an all-out battle of the binge can be a challenge. To avoid completely sabotaging your diet or suffering a melt down, put down the ding dongs and class up game day.

1)  Put a Skewer In It:  The Big Game doesn’t have to be host of a junk food fest.  Just put a stick in it and you’re done.  Chop up bite size carrots, broccoli spears, celery sticks and radishes and skewer them for a portable treat.  Create a ‘Super Bowl’ of cut fruit and offer toothpicks with a side dip of plain lowfat Greek yogurt mixed with a spoonful of honey.  Spray EAT CLEANER Fruit + Vegetable Wash on fruit and veggies to help them stay fresher, longer.  For your protein, try our yummy Marinated shrimp skewer recipe, below.  You can substitute chicken, tofu or tri tip.

2)  Crunchy Munchies: Food Should Taste This Good is the name of the brand and we love these better-for-you chips when you need a crunchy fix.  Food Should Taste This Good Multi-grain tortilla chips are made with flax, sunflower and sesame seeds so they come with functional benefits.  Flavors like Olive and Jalapeno appeal to your worldly tastebuds while Chocolate and Cinnamon satisfy a sweet tooth.  Pretzel Crisps are a tasty, thin, all-natural flat-baked pretzel and the world’s first spreadable pretzel cracker.  At only 110 calories per serving with no trans fats, saturated fat, or cholesterol, they’re packed with fiber and flavor that can handle the dip or stand alone on their own. Deli Style, available in the deli section of stores of course, and Modern Classic varieties.  Savory and sweet varieties include Sesame, Garlic Parmesan, Tuscan Three Cheese and Cinnamon Toast (yum, it’s like a churro but without the guilt). 

3) Dip it – Give your full fat spinach dip and cheese whiz a time out.  Opt for tomato and onion salsa, cannellini bean dip made with a little olive oil and basil, or a lowfat yogurt dip seasoned with cucumber and lemon.  You can skinny up your spinach dip with nonfat sour cream, fresh  spinach and a little hot sauce for a kick without calories.
4) Happy Endings: We’re not all saints, so sometimes, you gotta give in to your sweet tooth.  But cookies and cake can pack a whopping 400+ calories!  All natural Vitalicious VitaTops taste like an indulgence.  Deep Chocolate, Dark Chocolate Pomegranate, Apple Crumb and Banana Fudge are just a few of the fantabulous flavors. At just 100 calories and a gram and a half of fat, you can warm em up, and top them with a little non-fat whipped cream and a dash of cinnamon and voila – a delish dessert for under 120 calories!  Plus they contain 9 grams of fiber 4 grams of protein.  SCORE!
Grilled Rosemary Shrimp and Tomato Skewers
This is shrimp with some big flavor.  If you make the marinade in advance, cook time is only about 6 minutes. A little indulgence that you can afford when made at home.
 
1/4 cup finely chopped garlic
1 teaspoon coarse salt
2 tablespoons minced fresh rosemary leaves plus sprigs for garnish
3 tablespoons olive oil plus oil for brushing shrimp
2 lbs shrimp  (Wild caught is best; clean any debris or traces of STPP with EAT CLEANER Seafood + Poultry Wash)
Basked of grape tomatoes (wash with EAT CLEANER Fruit + Vegetable Wash)
12-inch bamboo skewers, pre-soaked for 30 minutes
Lemon wedges 
 
Mash garlic and salt together in large bowl. Mix together with minced rosemary, and oil and add shrimp. Let stand, covered in refrigerator for at least 4 hours. Soak skewers in water for at least 30 minutes. Preheat grill. Place 4 shrimp on each skewer. Brush with oil. Grill for about 3  minutes on each side, or until just cooked through. Makes 7-8 skewers. 
 

It's the anti-diet...just a way of life

So you forgot your January resolutions.  It’s Fit February.  Eat Cleaner, Get Leaner with  Us for a Lifetime. What does it mean to Eat Cleaner? It’s not a diet.  That’s a 4-letter word.   It’s a lifestyle and a balanced approach to food – from its nutritional content to how it’s prepared – bringing you better health, one bite at a time.  At the end of the day, it’s the quality and quantity that count. When you cut the junk and chemicals, amazing things happen.  Join us here each day this month on our blog and our Facebook page for a Fit Tip that will keep you hungry for more.

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Fit February – Pazzo for Pasta

February 2, 2011
 

You can be a fit foody and still be pazzo for Pasta.

Pazzo for Pasta

You gave white flour and carbs the boot, but you pine away for heaping plates of pasta like a lovelorn teenager.  Now, you can twirl your noodles and eat them too.  There are about as many options that deliver sound nutrition as there are Italian handbags that I covet.  Plus, whole grain pasta is economical, filling, quick to make and easy to feed a crowd.  Sure, it may take you a few times before you get the texture you like from these alternatives but don’t give up – it takes 8 times before you decide if you like a food or not.

So stick a fork in it and say, ciao bella!  

-         Quinoa Pasta – Made from the super protein ancient grain, pasta made with quinoa has a great, nutty flavor and a nice, firm al dente bite.  Ancient Harvest is a great option for a variety of pasta shapes (good for kids) that are gluten free, non-gmo.

-         Brown Rice Pasta – No empty carbs here – just good pure nutrition.  This pasta cooks up great and holds up to any of your favorite sauces.  The Trader Joe’s brand is wheat, sodium, gluten and cholesterol-free.

-         Protein Plus Pasta from Barilla – When my all time favorite pasta brand, Barilla, launched this line, I jumped up and down at the grocery store and yelled ‘bravo!’  One serving gives you 10 grams of protein (same as a chicken thigh) and it’s packed with Omega-3s and Fiber. www.

-         Spelt and Kamut Pasta – Two other protein-packed ancient grains, these are good options for people who have gluten or wheat intolerance.  Eden Organics makes a good, organic gmo-free variety.

 

Quinoa Pasta is packed with protein and a good option for gluten-free diets.

Feeling saucy?  Here’s what you can put on top.

- Grape sized tomatoes, basil and garlic and a dash of freshly grated Pecorino (goat milk) cheese

- A variety of sauteed veggies and beans, including spinach, zucchini, asparagus and white cannellini beans with a drizzle of olive oil and balsamic vinegar

- Thai style, with shrimp, cilantro, shredded carrots and peanuts

- Ground turkey sauteed with fresh tomatoes, garlic, parsley and red wine

- Chicken breast cubed and sauteed with kale, onions, peas and lean turkey bacon bits

- Puttanesca, made with crushed tomato, anchovy, red pepper flakes and Kalamata olives

Eat Cleaner, Get Cleaner.  Join us for Fit February on Facebook every day for cleaner eating tips.

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Eat Cleaner, Get Leaner. The Fit February Challenge is ON.

February 1, 2011
 

 

So you forgot your January resolutions. It's Fit February. Eat Cleaner, Get Leaner with Us for a Lifetime. What does it mean to Eat Cleaner? It’s not a diet. That’s a 4-letter word. It’s a lifestyle and a balanced approach to food – from its nutritional content to how it’s prepared – bringing you better health, one bite at a time. At the end of the day, it’s the quality and quantity that count. When you cut the junk and chemicals, amazing things happen. Join us here each day this month on our blog and our Facebook page for a Fit Tip that will keep you hungry for more. Ready to join? Here are the ground rules:

 1)      Fruit and veggies own half the plate.  It may be hard to keep track of 5-9 servings a day but if you stick to a half the plate approach, getting your produce in at every meal is a cinch. Fresh fruit and veggies deliver more phytonutrients and antioxidants than any other food on the planet.  For the rest of the plate, pick lean protein and a complex carbohydrate.  The baseline is 1200 calories per day for women and 1800 calories per day for men so manage your intake accordingly (note, if you are active, you need more.  Try this calculator for a better estimate.  

2)      Limit oil and steer clear of saturated and trans fats.  That means fried foods, hydrogenated fat and foods loaded with animal fat, delivering heart clogging cholesterol and fat that can’t be processed by your body.  According to the American Heart Association, limit total fat intake to less than 25–35 percent of your total calories each day.  Raw food is packed with enzymes that love your body.  If it is cooked, broiled and baked is best.

3)      Avoid processed and refined foods and snacks. You won’t miss the artificial flavors, colors and preservatives in most processed grocery items.  Also watch for frozen, prepared meals as they’re high in sodium.  Fresh is always best. Fill your shopping cart with foods from the perimeter of the store and opt for complex carbohydrates that are richer in nutrients.  Real labels diligently.

4)      Choose pesticide and antibiotic-free options.  Chemical pesticides, preservatives, colors and additives can actually prevent you from losing weight, interfering with the body’s ability to properly process nutrients.  This includes produce, dairy and all animal protein.  Eat Cleaner can help remove pesticide residue and wax from non-organic produce and the surface of seafood and chicken.

5)      Drink 8 glasses of water a day. Water helps flush toxins, keeps you hydrated and controls your appetite. Thirst often disguises itself as hunger.***Print this certificate and keep it on your fridge as your accountability.  Welcome to the Cleaner Plate Club.***Are you in? Join our Eat Cleaner, Get Leaner Feb Fit Challenge

***Print this certificate and keep it on your fridge as your accountability partner.  And remember, we’re here to support you.  Welcome to the Cleaner Plate Club.***

Are you in? Join our Eat Cleaner, Get Leaner Feb Fit Challenge

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Think Before You Bite – Recalls This Week

January 27, 2011
 

 

 

 
 

 

 

S.T.O.P. E-alert

Listeria in Bagged Salads

LANDOVER, Md., Jan. 26, 2011 /PRNewswire/ – Following notification from its supplier, State Garden, Giant Food of Landover, Md. has announced a voluntary recall of several Nature’s Promise organic bagged salad items due to the potential for listeria contamination. All affected products contain a “Best if Used By Date” of January 15, 2011.

The following products are affected by this recall:

  • Nature’s Promise Organic Baby Spinach & Spring Mix, 7 oz., UPC 688267086410  
  • Nature’s Promise Organic Caesar Salad Kit, 10.75 oz., UPC 68826723573
  • Nature’s Promise Organic Spring Mix, 16 oz., UPC 688267039089        
  • Nature’s Promise Organic Sweet Baby Lettuce, 7 oz., UPC 688267086403                 
  • Nature’s Promise Baby Spinach w/ Ranch Dressing & Fork, 3.75 oz. UPC 688267123559
  • Nature’s Promise Organic Caesar Salad w/ Caesar Supreme Dressing & Fork, 5.75 oz. UPC 688267123566
  • Nature’s Promise Organic Spring Mix w/ Balsamic Vinaigrette Dressings & Fork, 3 oz. UPC 688267123542                 

To date, Giant has received no reports of illnesses associated with consumption of these products.

Listeria is a common organism found in nature. Consumption of food contaminated with Listeria monocytogenes can cause listeriosis, an uncommon but potentially fatal disease. Healthy people rarely contract listeriosis. However, listeriosis can cause high fever, severe headache, neck stiffness and nausea, which can arise up to several weeks after consumption. Listeriosis can also cause miscarriages and stillbirths, as well as serious and sometimes fatal infections in those with weakened immune systems, such as infants, the elderly and persons with HIV infection or undergoing chemotherapy.

Customers who have these products should discard them and bring their purchase receipt to any Giant for a full refund.  Customers looking for additional information may call Giant Corporate Brands toll free line at 1-877-846-9949. Consumers may also visit our website at www.GiantFood.com or contact State Garden at 1-888-841-6191 for more information. If customers have any health concerns, they should contact their doctor.

This recall taken from:  http://www.prnewswire.com/news-releases/giant-food-issues-a-voluntary-recall-of-natures-promise-bagged-salads-114656094.html?utm_source=twitterfeed&utm_medium=twitter

 Listeria in Gluten Free Mac and No Cheese, and Wheat Free, Gluten Free French Bread Pizza

LAWRENCE, Mass., Jan. 25, 2011 /PRNewswire/ — Ian’s is voluntarily recalling specific lot numbers of two products due to a risk of contamination with Listeria monocytogenes.  Listeria monocytogenes is an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy persons may suffer only short-term symptoms such as high fever, severe headaches, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths in pregnant women.

The following two products with the specific use-by dates and UPC codes listed are being recalled because they may have been distributed to retailers nationwide and sold in the frozen foods section of the supermarket:

  • 8-ounce boxes of Ian’s Wheat Free, Gluten Free Mac and No Cheese with a use-by date of 26Aug2011 and UPC code 7-49512-43670-8 (372 packages impacted)
  • 8-ounce boxes of Ian’s Wheat Free, Gluten Free French Bread Pizza with a use-by date of 28Aug2011 and UPC code 7-49512-91572-2 (120 packages impacted)

 

A total of 492 individual boxes are potentially affected.

Consumers who purchased the above products with the specific use-by dates and UPC codes listed are asked to return the products to the place of purchase to receive a full refund. Products that do not contain the specific use-by dates and UPC codes listed are not affected by the recall, and can be used by consumers.

Consumers with questions can contact Ian’s at 1-800-543-6637 twenty-four hours a day, seven days a week, or at customerservice@iansnaturalfoods.com.

This recall taken from:   http://www.prnewswire.com/news-releases/ians-voluntarily-recalls-two-products-due-to-risk-of-contamination-by-listeria-bacteria-114530034.html

3 Years of Product Recalled and Company Ordered to Close, Due to Clostridium botulinum

**Please note: this is an update on the black bean sauce recall S.T.O.P. previously reported.**

The state health department has issued a recall for more than one hundred locally produced food products.

They include jams, salad dressings, and sauces that were manufactured at a Waipio processing plant.

Health officials say the foods have a potential risk for botulism.

Basically — if you had a recipe you wanted bottled for sale — this is the place you came to.

Products like Arturo’s hot sauces.

“We’ve been in business for 30 years and have never had a product recall or problem with our product,” said Steve Geimer.

The Health Department issued an Order to Cease and Desist, after the U-S Food and Drug Administration found evidence of improper manufacturing standards at the First Commercial Kitchen plant.

A recall issued last Thursday only included two products: Ohana Flavors Black Bean Sauce and Barbs Local Style Black Bean Sauce.

But now, The recall includes EVERYTHING that was manufactured there over the past three years.

The Health Department says it issued the mass recall after the company failed to produce required documentation and because of inadequate testing to ensure no bacteria growth.

This article continues at:  http://www.khon2.com/news/local/story/Waipahu-food-company-ordered-to-shut-down/54OIlk7SzkefBwrk9E0yHA.cspx

7 States Get and “A” and 14 Get an “F,” for Their Ability to Handle Foodborne Illness

WASHINGTON—A nationwide report card grading the 50 states and the District of Columbia on how well they detect, investigate, and report outbreaks of foodborne illness finds great variability—indicating that many states are only reporting a small fraction of the number of outbreaks as states with better detection and reporting systems.

Using 10 years of data from the Centers for Disease Control and Prevention and the Center for Science in the Public Interest’s Outbreak Alert! database, CSPI assigned a letter grade and created an outbreak profile for each state. CSPI used two states that are widely recognized for having strong investigating and reporting systems as benchmarks. Those states, Oregon and Minnesota, have excellent laboratory facilities and public health departments that are quick to interview individuals who are suspected to have been outbreak “cases.” They report nine and eight outbreaks per million people per year, respectively. Those two states, and five states that reported equally high reporting rates for outbreaks, received ‘A’s: Florida, Hawaii, Maryland, Washington, and Wyoming.

In contrast, 14 states reported only one outbreak of foodborne illness per million people: Arizona, Arkansas, Indiana, Kentucky, Louisiana, Mississippi, Missouri, Nebraska, Nevada, New Mexico, Oklahoma, South Carolina, Texas, and West Virginia.

“States that aggressively investigate outbreaks and report them to CDC can help nail down the foods that are responsible for making people sick,” said CSPI food safety director Caroline Smith DeWaal. “But when states aren’t detecting outbreaks, interviewing victims, identifying suspect food sources, or connecting with federal officials, outbreaks can grow larger and more frequent, putting more people at risk.”

This article continues at:  http://www.cspinet.org/new/201101191.html

S.T.O.P. is a national nonprofit public health organization dedicated to the prevention of illness and death from foodborne pathogens by:

*Advocating for sound public policy

*Building public awareness; and

*Assisting those impacted by foodborne illness

 


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Why Boycotting Canadian Seafood could Save Seals with Cat Cora

January 21, 2011

Chefs for Seals – Making a Difference Where it Hurts

Stunning photography by fashion photographer Nigel Barker captures the beauty of these creatures in their natural habitat.

Chilling fact:  The gruesome act of seal hunting is still alive and well.  According to the Humane Society of the US website, ninety-seven percent of the seals killed are younger than 3 months old, primarily for their fur, which is exported for use in fashion markets. Canada’s commercial seal hunt is the largest slaughter of marine mammals on Earth, with nearly 1 million seals killed in the past five years alone. 

But there’s hope. 

Chefs for Seals, an organization of chefs and restaurateurs united with The Humane Society of the US and celeb fashion photographer Nigel  Barker, are aiming to put it to an end with a movement that hits the heart and the wallet.   On January 10th the tour stopped in Los Angeles with hosts Cat Cora and Nigel Barker, and I got to attend along with a bevy of LA’s best chefs, stars and supporters.  We got to observe the breathtaking exhibit of seal stills by Barker accompanied by unsettling descriptions of their brutal slaughter, a sea of red taking over the pristine white landscape.  But the call to action for all of us was clear – boycott Canadian seafood.

So what does Canadian seafood have to do with all of this? It turns out that the majority of the seal hunts or ‘sealing’ takes place in Canada and is part of Canada’s fishing industry.  By encouraging restaurants, chefs and consumers to boycott Canadian seafood, it hits hard financially, as it’s estimated the the U.S. accounts for about two-thirds of its consumption.

The Red Lobster restaurant chain has gotten a lot of heat in their kitchens as the world’s largest purchaser of Canadian seafood. However, over 5,500 restaurants and grocery stores have joined the boycott.  Before you frequent your favorite seafood purveyor, visit The Humane Society’s website for more information on those who support the effort at http://www.humanesociety.org/issues/seal_hunt

It turns out we can all make a difference and a real impact with the color green – our dollars.

Q&A With Cat Cora

Mareya: Why did you align with HSUS and the Chefs for Seals initiative?  

Cat Cora: I had the honor of cooking an all Vegan dinner for The HSUS at the Sundance Film Festival a few years ago, and have wanted to get involved & help where I could ever since.

Mareya: Do you feel that by boycotting Canadian seafood, we’ll be able to stop the seal hunts?

Cat Cora:  I think that with chefs nationwide all joining together & boycotting Canadian seafood, by no longer providing the US market, this mentality will spread worldwide & eventually we can put an end to these unnecessary slaughters.

Mareya:  As a chef, how realistic is it to completely avoid Canadian seafood?  Does it limit your offerings?                                             

Cat Cora:  Not at all~ There are plenty of other sources offering great seafood, but time has to be put in to search for them — Definitely worth the time spent to save so many baby seals’ lives!

Mareya:  What would you like to tell consumers of seafood and our readers about Chefs for Seals?                                                                                                                                                                                                         

Cat Cora:  If you’re a chef & or in charge of sourcing product for your restaurant/shop/market, please sign the pledge & commit to boycotting Canadian seafood.  If you’re a consumer, please ask when dining out where the seafood came from to best avoid any seafood products from Canada, and always buy more locally farmed seafood from your fish market or grocery store.  Talk to your purveyors to find out where they caught the fish, and to ensure they follow only humane practices.

 

Dishing with Cat Cora at the Humane Society’s Chefs for Seals Event
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The New Food Safety Bill – Do You Bite?

January 7, 2011

Do you feel safer with the new Food Safety Bill?

This week, President Obama signed the revolutionary Food Safety Modernization Act into law, a $1.4 billion proposition and the most sweeping policy related to food safety in almost 100 years – this nearly two years after a salmonella outbreak linked to contaminated peanuts sparked renewed focus on the FDA’s food-safety function. The United States has also seen high-profile recalls of eggs, spinach and other products in recent years and a mass recall of sprouts just this week. The Centers for Disease Control and Prevention said last month that about one in six Americans gets sick, and 3,000 die, from food borne diseases each year.

But what does all this policy jargon mean to YOU?  Let’s boil it down:

If you’re a restaurant, food manufacturer or distributor:

- Increased number of facility inspections and food safety records to be reviewed

- Mandatory recalls if a company does not volunteer to stop selling tainted products, trace food outbreaks to its source and step up food inspections. In the past, company recalls were not enforced

- Owners, operators, or agents in charge of a food facility must identify and implement preventive controls to significantly minimize or prevent hazards that could affect food manufactured, processed, packed, or held by such facility.

- Allows for fines to be imposed on companies that have issued recalls and food facility re-inspections.

If you’re a consumer:

- Possibly higher food prices, from grocery stores to restaurants. Everyone will be absorbing the increases.

- More traceable food. Manufacturers will now be required to implement a traceability program. Look for scan codes on every piece of produce you purchase.

- Voluntary food allergy and anaphylaxis management guidelines for schools and early childhood education programs.

- Hopefully, much safer food across the board.  But then again, can the government really control it all, or are they biting off more than they can chew?

Weigh in.

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Over 34,000 lbs of Organic Ground Beef Recall

January 3, 2011

Just to prove, it doesn’t mean it’s pathogen free if it’s organic.  Think before you bite.

S.T.O.P. E-alert

E. coli in Organic Ground Beef

WASHINGTON, Dec. 30, 2010 – First Class Foods, Inc., a Hawthorne, Calif., establishment, is recalling approximately 34,373 pounds of organic ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The following products are subject to recall: [View Labels (PDF Only)]

  • 16-oz. packages of “NATURE’S HARVEST ORGANIC GROUND BEEF BRICK” sold singly with one of the following “USE or FREEZE by” dates: “12/30/10″ or “01/08/11.”
  • 16-oz. packages of “ORGANIC HARVEST ORGANIC GROUND BEEF BRICK” sold singly and in three-packs with one of the following “USE or FREEZE by” dates: “12/28/10″ or “01/06/11.”
  • 16-oz. packages of NATURE’S HARVEST GROUND PATTY” containing four (4) 4-oz. patties with the following “USE or FREEZE by” date: “12/30/10″ or “01/08/11″

Each package label bears the establishment number “EST. 18895″ as well as the identifying Pack Date of “10341 and 10350 Julian date. These ground beef products were produced on Dec. 7, 2010, and Dec. 16, 2010, and were shipped to retail establishments in Calif., N.J., N.Y., N.C., Wis., and Wash. State. When available, the retail distribution list(s) will be posted on FSIS’ website

This recall taken from: http://www.fsis.usda.gov/News_&_Events/Recall_070_2010_Release/index.asp

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Think before you bite: This week’s food recalls

December 28, 2010

Recall information courtesy of our friends at Safe Tables Our Priority.

S.T.O.P. E-Alert

 Staphylococcus aureus in Sweet and Savory Pastries 

**Please Note: over 100 people have already fallen ill from ginger bread houses and the other items listed below. If you or someone you know is ill, please call S.T.O.P. at (800) 350-STOP.**

FOR IMMEDIATE RELEASE – December 24, 2010 – Whole Foods Market announces that it is recalling items sold in Illinois, Indiana, Michigan, Minnesota, Missouri, Nebraska and Wisconsin that came from its supplier Rolf’s Patisserie of Lincolnwood, Illinois. The recalled items have been used as an ingredient in prepared food and bakery department products or repackaged and sold under the Whole Foods Market Label. Rolf’s Patisserie has recalled all items that were made after Nov. 1, 2010.

Products produced by Rolf’s Patisserie have been connected to several outbreaks of Staphylococcus aureus (S. aureus) food poisoning. To date no illnesses have been reported from consumers eating products sold by Whole Foods Market.

A food item contaminated with S. aureus, the bacterium responsible for producing toxins in foods, can cause nausea, vomiting, stomach cramps and diarrhea. The illness usually lasts for one to two days, although severe cases may last as long as three days. However, certain individuals, such as the elderly or very young, may require medical treatment for dehydration. Consumers should not eat the gingerbread houses and should dispose of them in a sealed container so that people and animals (including wild animals) cannot get access to and eat them.

All of the following Whole Food Market (WFM) Products are included in this recall:


 

 UPC/PLU Description ItemSize Unit ofMeasure
23629500000  WFM LEMON MERINGUE PIE 9  1133  GRAMS
23184200000  WFM MINI CARAMEL TART 1OZ  1 OUNCES
23615900000  WFM MINI CHOC FRESH FRUIT TART  1 OUNCES
23173400000W  WFM MINI CHOC GANACHE TART 1OZ  1 OUNCES
23129700000  WFM MINI CHOC RASPBERRY TART  1 OUNCES
23648700000  WFM MINI CHOCOLATE MOUSSE TART  1 OUNCES
23152700000  WFM MINI FRESH FRUIT TART 1OZ  1 OUNCES
23658200000  WFM MINI GERMAN CHOC TART  1 OUNCES
23121200000  WFM MINI KEY LIME TART  1 OUNCES
23618600000  WFM MINI LEMON MERINGUE TART  1 OUNCES
23185400000  WFM MINI LEMON TART 1OZ  1 OUNCES
23185400000  WFM MINI LEMON TART 1OZ  1 OUNCES
23619600000  WFM MINI MERINGUE TART  1 OUNCES
23651200000  WFM MINI ROCKY ROAD TART  1 OUNCES
23651200000  WFM MINI ROCKY ROAD TART  1 OUNCES
23167600000  WFM STRAWBERRY & CREAM PIE 9IN  24 OUNCES
23621700000  WFM APPLE PIE 9 INCH 1/2 22 OUNCES
23621800000  WFM 9IN CHOCOLATE SILK PIE 1/2  24 OUNCES
23614300000  WFM TIRAMISU CAKE 6IN 22OZ  22 OUNCES
23167100000  WFM PUMPKIN ANGEL FOOD CAKE  16 OUNCES
23187900000  WFM LEMON CREAM PIE 9 IN  40 OUNCES
23605700000  WFM MINI COCONUT TART   1 OUNCES
23612900000  WFM TIRAMISU CUP 6OZ   6 OUNCES
23625000000  WFM CRANBERRY WLNT UPSIDE CAKE  19 OUNCES
23642700000  WFM TRES LECHES CUP  6 OUNCES
23660100000  WFM 9IN CRML APPLE WALNT PIE  44 OUNCES
23669000000  WFM CREME BRULEE  OUNCES
23671700000  WFM 9 INCH IN HOUSE PUMPKIN PIE  32 OUNCES
23695700000  WFM YULE LOG  27 OUNCES

 

 

 

UPC  Item Description Unit of Measure
23773800000  CHICKEN POT PIE 9INCH SPECIAL  26 OUNCES
23851300000  BEEF & MUSHROOM POT PIE 9IN  26 OUNCES
23853500000  CURRY CHICKEN POT PIE LARGE  26 OUNCES
23856300000  FAMILY SIZE TURKEY POT PIE  16 OUNCES
23923600000  TOFU POT PIE 9 IN  26 OUNCES
 23928400000 CHICKEN POT PIE 9IN  26 OUNCES
23928500000  VEGETABLE POT PIE 9 IN  26 OUNCES
9948280244     CHICKEN POT PIE LARGE 26 OUNCES
9948280320  TURKEY POT PIE LARGE  26 OUNCES
23785900000  CORN PEPPPER QUICHE WHOLE  12 OUNCES
23788900000  SMSALMONLEEKGOATQUICHESLICE  BY POUND
23789300000  SMSALMON LEEK GOAT CHS QUICHE  12 OUNCES
23789400000  SPINACH MUSH QUICHE SLICE  BY POUND
23807900000  MUSHROOM QUICHE SLICE  BY POUND
23808100000  SPINACH QUICHE SLICE  BY POUND 
23808200000  SPINACH QUICHE WHOLE  12 OUNCES
23808300000  WFM BROC CHEDDAR QUICHE SLICE  BY POUND
23808400000  BROCCOLI CHEDD QUICHE 9 IN  12 OUNCES
23949900000  WFM QUICHE TOMATO BASIL SLICE  BY POUND
23950200000  WFM QUICHE LORRAINE SLICE  BY POUND
23950300000  QUICHE LORRAINE 9 IN   12 OUNCES
23950700000  LEEK GOAT CHEESE QUICHE SLICE  BY POUND 
23967800000  TOMATO BASIL QUICHE 9IN  12 OUNCES
9948280061  QUICHE BROCCOLI CHEDDAR   12 OUNCES
9948280063  QUICHE LORRAINE 9  12 OUNCES
9948280065  QUICHE TOM BASIL 9  12 OUNCES
75452  CATERING QUICHE LORRAINE  12 OUNCES
75453  CATERING QUICHE BROCCOLI CHDDR  12 OUNCES
75454  QUICHE TOMATO BASIL  12 OUNCES
76009   QUICHE SPIN AND MUSHROOM 12 OUNCES
72418  QUICHE LEEK AND GOAT CHEESE  12 OUNCES

 

Signage is posted in Whole Foods Market stores to notify customers of this recall.

Customers who have purchased any of the listed products from Whole Foods Market may return them to the store for a full refund.

Consumers with questions may contact Whole Foods Market at 512-542-0878 weekdays between 8:00am and 5:00pm central standard time.

This recall notice taken from:  http://www.fda.gov/Safety/Recalls/ucm238111.htm

View ginger bread recall notice at:  http://www.fda.gov/Safety/Recalls/ucm238112.htm

View CFIA’s ginger bread recall notice at:  http://www.inspection.gc.ca/english/corpaffr/recarapp/2010/20101224be.shtml

Find information about the outbreak at:  http://news.xinhuanet.com/english2010/health/2010-12/28/c_13667743.htm

Salmonella in Greens

**Please Note: These products were distributed to the US Midwest and Canada.**

OTTAWA, December 27, 2010 – The Canadian Food Inspection Agency (CFIA) is warning the public not to consume certain Little Bear brand fresh greens listed below because the products may be contaminated with Salmonella.

The following products are being recalled by J & D Produce Inc., in Canada.

Arugula
Beets
Cilantro
Collards
Curly Parsley
Curly Mustard
Diakon

Dill
Green Swisschard 
Kale
Kohlrabi
Methi (fenugreek) leaf 
Plain Parsley
Red Swisschard

These fresh greens were sold in bunches tied with a Little Bear band. These products were shipped to Canada from November 30 to December 7, 2010, and sold by various grocery stores thereafter. These products may have been distributed nationally.

Individual bunches do not have a date on the bands.  Consumers who may have purchased these fresh greens and are not sure of the dates or brands are advised to contact the place of purchase to see if they have the affected product(s).

There have been no reported illnesses associated with the consumption of these products.

Food contaminated with Salmonella may not look or smell spoiled. Consumption of food contaminated with this bacteria may cause salmonellosis, a foodborne illness. In young children, the elderly and people with weakened immune systems, salmonellosis may cause serious and sometimes deadly infections. In otherwise healthy people, salmonellosis may cause short-term symptoms such as high fever, severe headache, vomiting, nausea, abdominal pain and diarrhea. Long-term complications may include severe arthritis.

J & D Produce Inc., Texas, USA, is voluntarily recalling the affected products from the marketplace.  The CFIA is monitoring the effectiveness of the recall.

For more information, consumers and industry can call CFIA at 1-800-442-2342 / TTY 1-800-465-7735 (8:00 a.m. to 8:00 p.m. Eastern time, Monday to Friday).

This recall taken from:  http://www.inspection.gc.ca/english/corpaffr/recarapp/2010/20101227be.shtml

 Salmonella in Sesame Seeds (Canada)

OTTAWA, December 22, 2010 : The Canadian Food Inspection Agency (CFIA) and McCormick Canada are warning the public not to consume certain sesame seeds and sesame blends with herbs described below because the products may be contaminated with Salmonella.

The following products are affected by this alert:

Brand Product Weight UPC  Lot codes
Club House One Step Lemon and Herbs Seasoning 134 g 0 66200 00255 8 0300, 0315 and 0330
Club House Sesame Seed 575 g 0 66200 91296 3 0321
Sysco Sesame Seed 575 g 0 74865 44892 5 0321
Trade East Sesame Seed 575 g 6 20868 69667 4 0334

The lot codes are printed by an ink jet on the package. These products were distributed nationally.

There have been no reported illnesses associated with the consumption of these products.

Food contaminated with Salmonella may not look or smell spoiled. Consumption of food contaminated with this bacteria may cause salmonellosis, a foodborne illness. In young children, the elderly and people with weakened immune systems, salmonellosis may cause serious and sometimes deadly infections. In otherwise healthy people, salmonellosis may cause short-term symptoms such as high fever, severe headache, vomiting, nausea, abdominal pain and diarrhea. Long-term complications may include severe arthritis.

McCormick Canada, London, Ontario is voluntarily recalling the affected products from the marketplace. The CFIA is monitoring the effectiveness of the recall.

For more information, consumers and industry can call one of the following numbers:

McCormick Canada at 1-800-265-2600 (9:30 a.m. to 4:00 p.m. Eastern time, Monday to Friday) or www.Clubhouse.ca – Contact Us

This recall taken from:  http://www.inspection.gc.ca/english/corpaffr/recarapp/2010/20101222ce.shtml

FDA: Don’t Eat Tiny Greens Brand Alfalfa Sprouts or Spicy Sprouts

**Please Note: This is the product implicated in the Jimmy John’s Sprouts outbreak from Salmonella.**

Fast Facts

  • The FDA is advising consumers not to eat Alfalfa Sprouts and Spicy Sprouts (which contain alfalfa sprouts mixed with radish and clover sprouts) from Tiny Greens Organic Farm of Urbana, Ill. The sprouts were distributed in 4 oz. and 5 lb. containers to various customers, including farmers’ markets, restaurants and groceries, in Illinois, Indiana, Iowa, Missouri and possibly other Midwestern states.
  • Preliminary results of the investigation of a multistate outbreak of Salmonella infections indicate a link to eating Tiny Greens’ Alfalfa Sprouts at Jimmy John’s restaurant outlets.
  • The elderly, infants and those with impaired immune systems are more likely to have a severe illness from Salmonella infection.
  • Consumers should not eat Tiny Greens’ Alfalfa Sprouts or Spicy Sprouts. Consumers, retailers and others who have Tiny Greens Alfalfa Sprouts or Spicy Sprouts should discard them in a sealed container so people and animals, including wild animals, cannot eat them.

 

What is the Problem?

Tiny Greens Organic Farm’s Alfalfa Sprouts and Spicy Sprouts have been preliminarily linked to a multistate outbreak of Salmonella infections. The sprouts were distributed to Illinois, Indiana, Iowa, Missouri and may also have been distributed to other Midwestern states. Approximately half of the illnesses occurred in Illinois, where nearly all of the ill individuals ate sandwiches containing sprouts at various Jimmy John’s outlets. The CDC has posted epidemiological information about this outbreak at http://www.cdc.gov/salmonella/i4512i-/.

Jimmy John’s has stopped serving sprouts on its sandwiches at all Illinois locations.

This notice continues at:  http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm238188.htm

Donate Your Car to S.T.O.P.

Are you thinking of selling or trading in that old car, boat, or RV?  Why not donate it instead?  Safe Tables Our Priority has partnered with Car Program, Inc. to provide an easy to use, tax-deductible process to donate your vehicle.  As a charitable contribution, your donation could make a big difference!
 
To get rolling, all you have to do is call 800-240-0160, and a friendly customer service representative will answer any questions and walk you through the simple donation process.  We are also able to accept non-running vehicles, and registration is not required.
 
Please call 800-240-0160, and donate that old vehicle today!

S.T.O.P. – Safe Tables Our Priority is a national, nonprofit, public health organization dedicated to preventing illness and death from foodborne pathogens.

To Unsubscribe: please reply to this message with the word “Unsubscribe” in the subject line.

taphylococcus aureus in Sweet and Savory Pastries 

**Please Note: over 100 people have already fallen ill from gingerbread houses and the other items listed below. If you or someone you know is ill, please call S.T.O.P. at (800) 350-STOP.** 

FOR IMMEDIATE RELEASE – December 24, 2010 – Whole Foods Market announces that it is recalling items sold in Illinois, Indiana, Michigan, Minnesota, Missouri, Nebraska and Wisconsin that came from its supplier Rolf’s Patisserie of Lincolnwood, Illinois. The recalled items have been used as an ingredient in prepared food and bakery department products or repackaged and sold under the Whole Foods Market Label. Rolf’s Patisserie has recalled all items that were made after Nov. 1, 2010.

Products produced by Rolf’s Patisserie have been connected to several outbreaks of Staphylococcus aureus (S. aureus) food poisoning. To date no illnesses have been reported from consumers eating products sold by Whole Foods Market.

A food item contaminated with S. aureus, the bacterium responsible for producing toxins in foods, can cause nausea, vomiting, stomach cramps and diarrhea. The illness usually lasts for one to two days, although severe cases may last as long as three days. However, certain individuals, such as the elderly or very young, may require medical treatment for dehydration. Consumers should not eat the gingerbread houses and should dispose of them in a sealed container so that people and animals (including wild animals) cannot get access to and eat them.

All of the following Whole Food Market (WFM) Products are included in this recall:

Items sold in Bakery 

 UPC/PLU Description ItemSize Unit ofMeasure
23629500000  WFM LEMON MERINGUE PIE 9  1133  GRAMS
23184200000  WFM MINI CARAMEL TART 1OZ  1 OUNCES
23615900000  WFM MINI CHOC FRESH FRUIT TART  1 OUNCES
23173400000W  WFM MINI CHOC GANACHE TART 1OZ  1 OUNCES
23129700000  WFM MINI CHOC RASPBERRY TART  1 OUNCES
23648700000  WFM MINI CHOCOLATE MOUSSE TART  1 OUNCES
23152700000  WFM MINI FRESH FRUIT TART 1OZ  1 OUNCES
23658200000  WFM MINI GERMAN CHOC TART  1 OUNCES
23121200000  WFM MINI KEY LIME TART  1 OUNCES
23618600000  WFM MINI LEMON MERINGUE TART  1 OUNCES
23185400000  WFM MINI LEMON TART 1OZ  1 OUNCES
23185400000  WFM MINI LEMON TART 1OZ  1 OUNCES
23619600000  WFM MINI MERINGUE TART  1 OUNCES
23651200000  WFM MINI ROCKY ROAD TART  1 OUNCES
23651200000  WFM MINI ROCKY ROAD TART  1 OUNCES
23167600000  WFM STRAWBERRY & CREAM PIE 9IN  24 OUNCES
23621700000  WFM APPLE PIE 9 INCH 1/2 22 OUNCES
23621800000  WFM 9IN CHOCOLATE SILK PIE 1/2  24 OUNCES
23614300000  WFM TIRAMISU CAKE 6IN 22OZ  22 OUNCES
23167100000  WFM PUMPKIN ANGEL FOOD CAKE  16 OUNCES
23187900000  WFM LEMON CREAM PIE 9 IN  40 OUNCES
23605700000  WFM MINI COCONUT TART   1 OUNCES
23612900000  WFM TIRAMISU CUP 6OZ   6 OUNCES
23625000000  WFM CRANBERRY WLNT UPSIDE CAKE  19 OUNCES
23642700000  WFM TRES LECHES CUP  6 OUNCES
23660100000  WFM 9IN CRML APPLE WALNT PIE  44 OUNCES
23669000000  WFM CREME BRULEE  OUNCES
23671700000  WFM 9 INCH IN HOUSE PUMPKIN PIE  32 OUNCES
23695700000  WFM YULE LOG  27 OUNCES

 

 

Items Sold in Prepared Foods: 

UPC  Item Description Unit of Measure
23773800000  CHICKEN POT PIE 9INCH SPECIAL  26 OUNCES
23851300000  BEEF & MUSHROOM POT PIE 9IN  26 OUNCES
23853500000  CURRY CHICKEN POT PIE LARGE  26 OUNCES
23856300000  FAMILY SIZE TURKEY POT PIE  16 OUNCES
23923600000  TOFU POT PIE 9 IN  26 OUNCES
 23928400000 CHICKEN POT PIE 9IN  26 OUNCES
23928500000  VEGETABLE POT PIE 9 IN  26 OUNCES
9948280244     CHICKEN POT PIE LARGE 26 OUNCES
9948280320  TURKEY POT PIE LARGE  26 OUNCES
23785900000  CORN PEPPPER QUICHE WHOLE  12 OUNCES
23788900000  SMSALMONLEEKGOATQUICHESLICE  BY POUND
23789300000  SMSALMON LEEK GOAT CHS QUICHE  12 OUNCES
23789400000  SPINACH MUSH QUICHE SLICE  BY POUND
23807900000 MUSHROOM QUICHE SLICE BY POUND
23808100000 SPINACH QUICHE SLICE  BY POUND 
23808200000 SPINACH QUICHE WHOLE 12 OUNCES
23808300000 WFM BROC CHEDDAR QUICHE SLICE BY POUND
23808400000 BROCCOLI CHEDD QUICHE 9 IN 12 OUNCES
23949900000 WFM QUICHE TOMATO BASIL SLICE BY POUND
23950200000 WFM QUICHE LORRAINE SLICE  BY POUND
23950300000 QUICHE LORRAINE 9 IN  12 OUNCES
23950700000 LEEK GOAT CHEESE QUICHE SLICE  BY POUND 
23967800000 TOMATO BASIL QUICHE 9IN 12 OUNCES
9948280061  QUICHE BROCCOLI CHEDDAR  12 OUNCES
9948280063 QUICHE LORRAINE 9 12 OUNCES
9948280065 QUICHE TOM BASIL 9 12 OUNCES
75452 CATERING QUICHE LORRAINE 12 OUNCES
75453 CATERING QUICHE BROCCOLI CHDDR 12 OUNCES
75454 QUICHE TOMATO BASIL 12 OUNCES
76009  QUICHE SPIN AND MUSHROOM 12 OUNCES
72418 QUICHE LEEK AND GOAT CHEESE 12 OUNCES

 

Signage is posted in Whole Foods Market stores to notify customers of this recall.

Customers who have purchased any of the listed products from Whole Foods Market may return them to the store for a full refund.

Consumers with questions may contact Whole Foods Market at 512-542-0878 weekdays between 8:00am and 5:00pm central standard time.

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The Hostess with the Coast’ness

December 19, 2010

While everyone is worried about buying just the right gift for everyone on their football field-length list and afraid of putting more junk into their trunk, I get cookin’.  Avoiding the retail circus and focusing on nourishing the people I love with special attention to creativity in the kitchen is the think I crave the most and trading out empty calorie treats for fresh, seasonal produce desserts is how I keep it cleaner.  To counter act the effects of one too many cookie exchanges, friends and family walk away from the table without feeling so guilty.  After all, we love pears but we don’t need to take on their shape.

So when I received a reusable bag full of unique specialty fruit from my friends at Coast Produce for their Holiday Recipe Challenge , I had a permagrim the whole way home, wheels turning on how to put it to good use.  I love the simplicity of fresh fruit, raw and unadulterated.  After all, though, this was a challenge and another great excuse to get my festive game on.  With a combination of red pears, Asian Pears, finger sized baby bananas (I had to hide these from everyone, they’re so darn cute), chestnuts and green apples, I had a crunchy, sweet and nutty symphony in my hands.  Reminds me of someone I know.

A sample of the fresh seasonal goodies that come to your doorstep from Coast Produce.

Before I got to work, I recruited my 9 year old daughter to give everything a good cleaning with the Eat Cleaner Wipes they provided (Whoever came up with those Wipes is a sheer genius!) to remove any bacteria, wax or residue.   Once we had all of the ingredients prepped, it only took fifteen minutes to get dessert on the table.

Just call me the Hostess with the Coast’ness. 

Happy holidays and enjoy!!

 

 

Holiday Apple and Tw0-Pear Compote with Granola and Chestnut Streusel

 

 

 

A seasonal dessert that leaves everyone warm and fuzzy inside

 

Serves 4-6

Method:  Core 3 red pears, 1 Asian Pear and 3 Roma, Pink Lady or Honeycrisp apples.  Dice them into uniform 1/2″ squares, and spritz with our Eat Cleaner Fruit + Vegetable Wash to keep them from browning.  Place in a medium-sized metal bowl and chill in the fridge.

Roast a handful of chestnuts in the oven at 400F for about 30 minutes or until shell easily peels away from inner flesh. Let cool before handling, then peel and chop finely.

Next, take 1 Cup of your favorite granola (I used an apple granola with walnuts) and toast in a dry saute pan, stirring constantly.  Add chopped chestnuts with 2 Tablespoons of butter,  ground cinnamon and brown sugar to taste.  Place on a baking sheet and let bake for about 15 minutes until light brown. 

In the meantime, take apple and pear combo and combine in a saucepan with 1/2 Cup unfiltered apple juice, 1 teaspoon grated fresh giner and 2 cinnamon sticks.  Simmer for about 5 minutes.  Fruit should still retain a little crunch.  Remove from heat and let cool.

In individual bowls, layer cooked fruit topped with chestnut granola streusel.  Top with a dollop of fresh organic whipped cream or organic vanilla ice cream.  You could also add slices of those adorable finger sized bananas but we option to eat those a la carte.

My favorite food prep utensil

For more inspiration, check out the Coast Produce Holiday Recipe Challenge and find out more about their CRAVE! office delivery program.  It’s the antidote to donut mania and a like Christmas every day of the year.

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When bad sugar happens to good kids

December 17, 2010

My son was served a plate full of sugar that sent him into a tailspin. I'm in a quandry - tell the school I don't agree or swallow my tongue?

The evidence is all over his face. After indulging in one too many frosting-sprinkle-and-gum-drop-covered-graham crackers at his after school program, he fizzled out like a dud firecracker and broke down into tears.

As I walked across the playground to pick my son up from his afterschool program today, the Spidey mom sensed that something was awry.  In the distance, I could see him bouncing around like a pinball, flailing around without his jacket on in the middle of December.  As I got closer, he disappeared into his classroom as the program supervisor spotted me and welcomed me in. 

Just a few minutes later, he resurfaced with a layer of brown muck across his face, dirt across his cheek, holding a plate of what appeared to be about 1,000 calories of crap – graham crackers caked in sugar frosting and doused with sprinkles, studded with gum drops.  “Look what I got mommy!” he proclaimed with excitement.  Of course he was thrilled.  Because the mommy ogre never gives him processed sugar like that.  Sure, the occasional cookie or piece of cake.  But it’s within reason.  And it’s ok because it’s me. 

So now, I get to look like the wicked witch of the OC and take that plate away from him.  Because he sure as hell is not taking it home with us. 

At first, I felt a little betrayed.  My son knows better, I thought.  With a mom who’s company is called Eat Cleaner, you better believe they were weaned on fresh fruit and veggies at a very young age.  But just like anything, when temptation stares you in the face at 5, and an adult is the one giving it to you, he thought he’d won the jackpot and tried to inhale enough of the cookie catastrophe he could.  But when I looked into my little guy’s face and saw the effects of the sugar indulgence, quite literally, all over his face, I felt that everything I’ve tried to teach him went out the window. 

I believe that developing good eating habits for our children is one of the requirements of being a parent.  If we just let them choose what they want, it would be a freaking fast food free-for-all.   Sugar, salt and fat just cling to our DNA like nasty hitchikers and indulging that taste is like hitting the crank. 

So, my little junkie buddy came down off his high  and proceeded to cry his eyes out for no coherent reason.

It made me very sad to experience this today.  I’m not sure what to do.  What do you think?

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Cooking up a Bitchin’ New Contest

November 27, 2010

One signed copy for our lucky Eat Cleaner winner.

I first met Kim Barnouin a little less than a year ago at the Los Angeles Go Green Expo.  She was with a former PR colleague of mine and together, they had launched www.healthybitchdaily.com, a savvy, straight talkin’ blog for the babe who gives a damn.  Kim couldn’t have been more cordial and endearing, and having already been an afficianado of her two-years-on-the-NY-Times-bestselling-Skinny-Bitch-series, she had me at vegan.  If you haven’t read the books, don’t think it’s a shallow wade about stupid fad diets or the Real (puh-lease) Housewives of LA.  As a former model, she started suffering from a myriad of health issues, living on caffeine, nicotine and thin air. Her journey to find her own path to wellness took her straight to food, and a degree in holistic nutrition.  The book is eye-opening and sharp as a machete, cutting through the crap of CAFO’s, chemicals and suggestions on how can take responsibility for what we put in our mouths, dammit.

So, when Kim shared she was working on a new cookbook – Skinny Bitch: Ultimate Everyday Cookbook: Crazy Delicious Recipes that Are Good to the Earth and Great for Your Bod – we couldn’t wait to dig in.  And she lived up to the hype of the SB phenom, producing a gorgeous, down-to-earth compilation of real food (not just vegan faux meat) that honors nature’s gifts, written in straight-up tongue.  With almost 150 recipes, full-color photos, complete nutritional breakdowns, and simple “switch-outs” for quick variations, the sassy commentary and real insights make this read more like a resource guide than just a cookbook, so this is one you’ll always go back to as a reference.

Kim has been kind enough to give us a signed copy of The Ulimate Everyday Cookbook for one lucky Eat Cleaner follower.  Get one entry for each of the following:

Contest ends Monday, December 6th at midnight ET.  Enter today, don’t delay.  This is bitchworthy, so pass it on.

N.B. Eat Cleaner was fortunate enough to host a book signing with her and our green goddess galpal Anna Getty at our Natural Products Expo booth last March.

A bitchin' time with green gal pals Kim Barnouin and Anna Getty at Natural Products Expo West 2010.

We also did a killer giveaway of a juicer package a couple months ago.  While we’ve already given away the prize package, you can watch the video here and listen to us dish about green juice and how her 3 1/2 year old has a better palate than most adults. http://www.youtube.com/user/Eatcleaner?feature=mhum#p/u/5/pOoMWH5wfEc

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A Happy Baby Makes one Happy Family – A GREAT GIVEAWAY

November 18, 2010
What makes a happy baby?  Organic foods from Happy Baby, the perfect way to get your precious one started on the right foot.  Organic foods grow clean bodies, combined with organic cotton clothing bundled in a gorgeous package.  A baby shower MUST.
 
We’re giving away this beautiful set to ONE lucky winner on Monday, November 22nd.  All you have to do is:• Follow EAT CLEANER on Facebook
• Follow EAT CLEANER on Twitter
• Follow HAPPYBABY on Twitter
• Subscribe to the HAPPYBABY BlogThe set includes:

  • 1 HAPPYBABY tote (16″w x 12″h x 6″d)
  • 1 organic cotton HAPPYBABY| bib
  • 1 organic cotton HAPPYBABY| t-shirt
  • 3 canisters of HAPPYBELLIES organic cereal | Brown Rice, Oatmeal, Multi-Grain
  • 3 canisters of HAPPYBABYPUFFS organic baby snacks | Apple, Apple/Banana, Greens
  • 8 FREE trial coupons for HAPPYBABY fresh frozen baby meals
  • Infant and toddler Nutrition Guide written by Dr. Sears and Amy Marlow, RD MPH CDN
  • FAQ on Probiotics & DHA
  • HAPPYFAMILY Recipes

Don’t delay…enter today!

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Don’t be a statistic on Turkey Day

November 18, 2010

Turkey?  Check.  Fixin’s?  Check. Centerpiece?  Check.  Salmonella?  Let’s keep that one off the menu.

Being the perfect host or hostess is not just about a beautiful table or delicious food.  It’s also about keeping your family and friends food safe – you don’t want to be remembered as the host or hostess who sent their guests to the hospital at the holidays. 

Every year there are 78 million reported cases of food borne illness – 325,000 hospitalizations and 5,000 deaths.  On Thanksgiving day alone, an average of 200,000 people will get food poisoning.  Who wants to spend the day on their days praying to the ceramic altar?  We’ll pass.

Tune in Monday, 11/21 and watch ‘The Fit Foody’ show how to host a healthy, food safe holiday

The Fit Foody– food and safety expert Mareya Ibrahim of Eat Cleaner has a few simple tricks of the trade to show how to keep the holiday season happy and worry free. 

-        Don’t let fowl go foul:  For your main event, taking measures to clean and prep your turkey properly can help your table be Salmonella-free.

-        Pick and clean fixin’s properly: Before your produce reaches you, it has been touched by around 20 different sets of hands and has traveled at least 1,500 miles.  Preparation and handling is key to producing food borne illness-free results.

-        Cook it done:  You can’t always judge a food by it’s color, simple tricks to tell you when your bird is really cooked.

-        Keep it cool:  Don’t let the tryptophan kick in, why it’s important to clean up now rather than later and just how much later.

Mareya Ibrahim is The Fit Foody and the Founder of the Cleaner Plate Club.  She is a food safety expert and advocate based in Orange County, CA.

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The 411 on Lunchbox Fun

November 1, 2010

Balance – that elusive apple pie in the sky.  Work, family, friends, exercise, phone calls, emails, soccer practice, walks with fido, drop-offs, pick-ups, party planning…it’s a precarious juggling act.  Now that school’s back in session, making it through the year in one piece will require you to keep your family healthy starting with what they put in their mouth. 

It clicked when I found out my Kindergartner get 10 minutes to eat and my grade schooler gets a whopping 20.  If they’re standing in line for 10 minutes waiting in the lunch line, they’re practically jamming food down their gullet and swallowing it whole.   If I don’t make every bit count, who will?  And did they get to even wash their hands before they eat?

The sad reality is childhood obesity has grown to epidemic proportions, literally and figuratively.  According to the Center for Disease Control, in the last 30 years, the prevalence of obesity has tripled. It’s not about being heavy.  It’s about the chronic disease that can takes years from their otherwise healthy lives – heart disease, liver disease, type 2 diabetes, depression, sleep apnea – this list goes on. 

It would be very easy to succumb to those non-descript, pre-packed wrapped lunch meals and neon-colored ‘phood’ snacks.  But you know better than to slap that super processed, phony baloney onto your kid’s buns. You’ve bought them school supplies.  Now get them food wise, starting with what’s for lunch. I mean, white bread and fluorescent snacks are so 1982. 

 

5 Reasons Why Packing a Lunch For You and Your Family Makes So Much Sense (Cents):

  1. It’s bound to be cheaper than what’s on the menu
  2. No waiting  in the lunch line, so they have time to chew
  3. You can clean your foods of bacteria, hormones and pesticide residue
  4. Peace of mind that their meal has been given the stamp of approval by you
  5. We hear packing a lunch is what the cool kids do

Save your wallets and waistlines by getting ahead of the yellow food bus with this 411 on lunchbox fun.  Check out our great main events and super sides grown up enough for you AND your kid’s that pack a nutritious punch and take you through the week.  Mama tested, kid approved.

Main Event

  • Roll on: Layer sliced chicken breast, lettuce or sprouts and chopped tomato onto a sprouted grain tortilla with a dab of stone ground mustard.  Roll and slice into pinwheel pieces.
  • Pita the Pocket:  Fill a sprouted grain pita with tuna salad seasoned with lite mayo and studded with celery and raisins.
  • Rasta Pasta Salad:  With a vegetable peeler, create long ribbons of carrot and zucchini.  Steam and add to brown rice pasta (let them pick their fave shape).  Season with a little grated cheese and butter and heat up in the morning before they head out the door.
  • Veggie Grilled Cheese: Cheddar, red bell pepper and steamed broccoli get cooked between two pieces of sprouted grain bread.  Grill in an oil-free pan and use a Panini press and seal it all in for one-handed eating ease.
  • Simple Sushi:  Sushi rolls are no longer a snooty snack.  Grab some Sea Snax olive oil toasted seaweed and roll up some vinegar-seasoned brown rice, avocado and cucumber hand rolls. 
  • The A+: Most classrooms are peanut free, so opt for almond butter and sliced apples onto a warm sprouted wheat tortilla and fold in half.  Give it a quick glow in the pan for a nice nutty flavor. An A+ in our book!

Super Star Sides

  • You don’t have to ‘sneak’ fruit and veggies into your meals anymore.  Earthbound Farm have made getting your delicious daily dose of F+V a snap with organically grown pre-cut produce.  Crisp apple slices from the sweetest apple varieties are harvested from premium organic orchards. Each 2oz bag equals about half an apple or one serving of fruitMini-Peeled Carrots & Carrot Dippers are an excellent source of vitamin A and other important antioxidant carotenoids, including beta carotene, alpha carotene, and lutein. Plus they’re great for your peepers.  Packaged with organic creamy ranch dip.  http://www.ebfarm.com/.

 

  • Most muffins, or what I like to call booty breakfast cake, pack a whopping 400+ calories!  All natural Vitalicious VitaTops give you all the flavor without in the kind of muffin top you can cuddle up to.  At just 100 calories and a gram and a half of fat each they’re a guilt-free choice for a delicious midday snack or a lunchtime dessert.  Plus they contain 9 grams of fiber 4 grams of protein. Because they don’t contain any preservatives, keep them frozen and by lunchtime your VitaTop is thawed and ready to eat.  Top that!  www.vitalicious.com.

 

  • Here’s the new skinny on crunchy snacks.  Pretzel Crisps are a tasty, thin, all-natural flat-baked pretzel and the world’s first spreadable pretzel cracker.  At only 110 calories per serving with no trans fats, saturated fat, or cholesterol, they’re packed with fiber and flavor that can handle the dip or stand alone on their own. Deli Style, available in the deli section of stores of course, and Modern Classic varieties.  Savory and sweet varieties include Sesame, Garlic Parmesan, Tuscan Three Cheese and Cinnamon Toast (yum, it’s like a churro but without the guilt).   Dig in.  www.pretzelcrisps.com.

 

  • The iconic moo cow just puts a smile on your face.  Horizon organic single serve milk comes in a variety of flavors – plain, chocolate, strawberry and vanilla – packed with calcium and protein to power through the day.  Cheese sticks in both Colby and Mozzarella flavors couldn’t be easier to pack. Horizon Organic believes that the choice for a healthy family and a healthy planet should be an easy one, offering nutritious products for families while supporting 500 family farmers across the U.S.  Raised without antibiotics or hormones, happy cows make happy humanshttp://www.horizondairy.com/.

 

  • Fruit is sprayed, waxed, trucked, touched and plucked by over 20 sets of hands.  A quick flash through the faucet just ain’t gonna’ cut it.  Eat Cleaner Fruit + Vegetables Wipes are a uniquely formulated to kill bacteria, clean wax, pesticides, agricultural dirt and fertilizer from the surface of your fruit to make it safer and healthier to eat.  Even fruit with a peel should be cleaned before you remove it.  Individually wrapped, slip one into your lunchbox and encourage the kids to clean their hands before they eat, since grimy hands can transmit bacteria.  www.eatcleaner.com.

5 more pennies for your thoughts: 

-         Make a list and buy it twice.  Take our tips, make your list and head to the store on the weekend and buy 2 weeks worth of supplies, twice a month so you’re stocked up.  Being prepared is half the sanity battle.

-         Have them do the work.  Get kids involved in shopping with you and making their own healthy lunches.  The connection to picking and making food builds a foundation for good eating habits and teaches them responsibility.  Have them make one for you while they’re at it.  It’ll save you $5-10 bucks a day which could go to your vacation fund or a non-profit you’ve been meaning to donate to.

-         The night before.  Prepare lunchboxes the night before and put them in an insulated lunch box to keep them cool longer. Add in an ice-pack if food is sitting for more than 3 hours. 

-         Chemical free is the way to be.  Always opt for BPA and thalate-free plastic storage containers.  Kid’s Konserve makes a great reusable water bottle and the Bento boxes at Pottery Barn make you want to pick one up for yourself!

-         Lunch love notes.  Slip them a caring, thoughtful note that lifts their spirits at lunchtime and let’s them know you care.  That little bit-o-love satiates a deeper appetite and will make them look forward to what’s in the bag.

You can get in front of the garbage food bus and protect your plates. When you take the wheel, you help chart their destiny and lead them down the right food lane.  Because you better believe, they’re like little sponges absorbing what you dish out.

 

 Mareya Ibrahim, Chief Executive Mom of EAT CLEANER, and the founder of The Cleaner Plate Club is a natural foods industry veteran and food safety education advocate based in Orange County, CA. http://www.eatcleaner.com

 
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Think you’re allergic to fruit? Think again.

October 19, 2010

Food allergy or allergy to what's on your food?

There’s nothing worse than biting into a big beautiful bowl of luscious strawberries and having your face break out into welts.  Life imitating food? 

In the case of many, allergies to food can be an uncomfortable and even life-threatening situation.  But in some instances, the supposed allergy might not be about the food at all, but what it’s been sprayed, coated or handled with.

Read this testimonial from one of our customers and let us know if you’ve had a similar situation.

“I love my fruits; especially green apples, peaches and plums. However, I have had to proceed with caution when I eat fruits over the last few years because of an allergy to unpeeled fruits I have developed. My reaction was usually mild itching around my lips or in the back of my throat.  This summer, however, it appears that I bit more than I could chew–literally, when I had a severe allergic reaction while snacking on a bowl of green apples.  Even though I rinsed the apple before slicing it and eating, it seems that rinsing with water was not enough to get rid of all traces of pesticides on the skin. About 10 minutes after consuming the first 3 slices, my lips and throat began to itch and shortness of breath. I threw out the rest of the apples, washed my face and drank a glass of water, hoping it would alleviate the itching. After nearly 45 minutes of the itching not subsiding, I checked my face in the mirror and was shocked and horrified at the monster looking back at me. My lips had swollen to comical proportions. After scouring the Internet for my symptoms, I came across numerous other horror stories of facial swelling from similar food borne allergies. I finally found a suggestion not to panic and take Benadryl or another antihistamine, then apply ice for a few hours until the swelling went down.  After an embarrassing trip to Walgreens for some Benadryl and applying ice overnight, I woke up and felt a little better. The itching subsided and my lips eventually returned to its normal size during the day. I swore I would write off apples and other fruits for good.

As the Marketing Coordinator for WorldofGreen.com–the newest online destination for eco-friendly products and green living tips–I have had the privilege of working with some of the most passionate and eco-conscious merchants of green products. After months of promoting the benefits of Eat Cleaner to the public and the media, I finally decided to try Eat Cleaner for myself. I purchased the full size Fruit & Vegetable wash along with some of the biodegradable to-go wipes. With some trepidation, I decided to pick up some green apples at my local grocer and spray them with Eat Cleaner before biting into the apple with the skin on. I took a bite and waited a few minutes. I didn’t feel the tingling itch that I anticipated. I ate the entire apple relieved to know that I can once again able to enjoy one of my favorite snacks. The wipes are so convenient and I always carry one in my lunch bag. I have yet to try the plums and peaches, but so far I am very pleased to not have to fear eating apples. As a habit, I spray my fruit, vegetables and seafood every time I cook. I can see the brown residue runoff in the sink with each spray, and it is just wonderfully reassuring to know that there is an all-natural product like Eat Cleaner that can remove harmful pesticides and dirt rinsing with water alone simply can’t do.” 

- Theresa Stultz, North Palm Beach, FL

Also, read this article just featured in the LA Times.

http://discussions.latimes.com/20/lanews/bs-hs-allergy-study-20101018/10


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FOOD SAFETY ALERT: Second Fresh Express Recall in last 60 days

July 15, 2010

The second recall in less than two months for Fresh Express bagged salad products. The recall for the romaine lettuce salad products was issued on July 14 for the potential of being contaminated with E.coli. (product list below)

A positive result for E. coli O157:H7 in a random sample test of a single Hearts of Romaine salad conducted by the FDA.

The recalled Fresh Express bagged salads were sold in the following states: Michigan, Minnesota, Wisconsin, Louisiana, Nebraska, Montana, Missouri, Iowa, Kansas, Oklahoma, Arkansas, Nevada, Arizona, California, Colorado, New Mexico, Texas, Oregon, Washington, Alaska, Hawaii, Idaho, Utah, Wyoming, North Dakota, and South Dakota.

In May, a number of Fresh Express bagged salad products were recalled due to salmonella contamination.

Check your refrigerator for Fresh Express salad products. The bagged salads in the July 14 recall have the “use by” dates of July 8-12 and an “S” in the product code

Information from the FDA:

No illnesses have been reported in association with the recall. Fresh Express customer service representatives have already contacted a majority of retailers and are in the process of confirming that the recalled product is not in the stream of commerce.

E. coli O157:H7 is a bacterium that can cause serious foodborne illness in a person who eats a food item contaminated with it. Symptoms of infection may include severe and often bloody diarrhea, abdominal pain and vomiting. Consumers who may experience these symptoms should consult a doctor.

Retailers and Consumers who have any remaining expired product should not consume it, but rather discard it. Retailers and Consumers with questions may call the Fresh Express Consumer Response Center at               (800) 242-5472         (800) 242-5472, Monday – Friday, 5 a.m. – 8 p.m., Pacific Time.

Fresh Express Bagged Salad Recall

This recall continues at:  http://www.fda.gov/Safety/Recalls/ucm219057.htm

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I HEART Farmers Markets

June 4, 2010

Here at Eat Cleaner, we live to roam the farmers markets.  There’s something so inviting about buying fresh food straight from the producer and what’s not to love about a leisurely walk through an open air market on a bright, Spring day? 

Personally, it takes me back to my childhood growing up in Egypt where my grandfather, Giddou in Arabic, would take me by the hand and lead me through the fruit and vegetable vendor stalls in the open air market of Alexandria in pursuit of the day’s bounty.  Finger-slim, purple aubergines, buxom, crimson tomatoes and verdant, leafy herbs piled high among an array of fragrant, earth colors sat side by side, vendors hawking their prized produce to the sea of shoppers with their mesh carry-alls in hand.  Giddou would smell, squeeze and prod at the picks before him to choose the finest he could find, haggling with the vendors for the best price.  We’d proudly display our farm fresh assortment to the rest of the family, which would inevitably come together with fresh garlic, vinegar and olive oil for our mid-day feast.

We’re taking our love of farmer’s markets to you with an opportunity to sell Eat Cleaner at your local open air destination. We also have opportunities to sell Eat Cleaner to friends, family and connections at home.   Just click on the EAT CLEANER DISTRIBUTOR INFORMATION FORM below and email us at:  Info@eatcleaner.com for more information.

EatCleaner_Distributor Information

EAT CLEANER is a proud member of the Farmer's Market Coalition

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New Study Shows Direct Link Between ADHD and Pesticides

May 17, 2010

Study: ADHD linked to pesticide exposure

By Sarah Klein, Health.com
STORY HIGHLIGHTS
  • Kids with above-average levels of a common pesticide byproduct had twice ADHD risk
  • Direct cause-and-effect link “really hard to establish,” expert says
  • Study is first to examine the effects of pesticide exposure in population at large

Is enough being done to protect us from chemicals that could harm us? Watch “Toxic America,” a special two-night investigative report with Sanjay Gupta M.D., June 2 & 3 at 8 p.m. ET on CNN.

(Health.com) — Children exposed to higher levels of a type of pesticide found in trace amounts on commercially grown fruit and vegetables are more likely to have attention deficit hyperactivity disorder than children with less exposure, a nationwide study suggests.

Researchers measured the levels of pesticide byproducts in the urine of 1,139 children from across the United States. Children with above-average levels of one common byproduct had roughly twice the odds of getting a diagnosis of ADHD, according to the study, which appears in the journal Pediatrics.

Exposure to the pesticides, known as organophosphates, has been linked to behavioral and cognitive problems in children in the past, but previous studies have focused on communities of farm workers and other high-risk populations. This study is the first to examine the effects of exposure in the population at large.

Organophosphates are “designed” to have toxic effects on the nervous system, says the lead author of the study, Maryse Bouchard, Ph.D., a researcher in the department of environmental and occupational health at the University of Montreal. “That’s how they kill pests.”

The pesticides act on a set of brain chemicals closely related to those involved in ADHD, Bouchard explains, “so it seems plausible that exposure to organophosphates could be associated with ADHD-like symptoms.”

Health.com: Seven stars with ADHD

Environmental Protection Agency regulations have eliminated most residential uses for the pesticides (including lawn care and termite extermination), so the largest source of exposure for children is believed to be food, especially commercially grown produce. Adults are exposed to the pesticides as well, but young children appear to be especially sensitive to them, the researchers say.

Detectable levels of pesticides are present in a large number of fruits and vegetables sold in the U.S., according to a 2008 report from the U.S. Department of Agriculture cited in the study. In a representative sample of produce tested by the agency, 28 percent of frozen blueberries, 20 percent of celery, and 25 percent of strawberries contained traces of one type of organophosphate. Other types of organophosphates were found in 27 percent of green beans, 17 percent of peaches, and 8 percent of broccoli.

Although kids should not stop eating fruits and vegetables, buying organic or local produce whenever possible is a good idea, says Bouchard.

Health.com: 5 reasons you can’t concentrate

“Organic fruits and vegetables contain much less pesticides, so I would certainly advise getting those for children,” she says. “National surveys have also shown that fruits and vegetables from farmers’ markets contain less pesticides even if they’re not organic. If you can buy local and from farmers’ markets, that’s a good way to go.”

A direct cause-and-effect link between pesticides and ADHD “is really hard to establish,” says Dana Boyd Barr, Ph.D., a professor of environmental and occupational health at Emory University. However, she says, “There appears to be some relation between organophosphate pesticide exposure and the development of ADHD.”

This is the largest study of its kind to date, according to Barr, who researched pesticides for more than 20 years in her previous job with the Centers for Disease Control and Prevention but was not involved in the study.

Bouchard and her colleagues analyzed urine samples from children ages 8 to 15. The samples were collected during an annual, nationwide survey conducted by the CDC, known as the National Health and Nutrition Examination Survey.

Health.com: Do you have adult ADHD?

The researchers tested the samples for six chemical byproducts (known as metabolites) that result when the body breaks down more than 28 different pesticides. Nearly 95 percent of the children had at least one byproduct detected in their urine.

Just over 10 percent of the children in the study were diagnosed with ADHD. The kids were judged to have ADHD if their symptoms (as reported by parents) met established criteria for the disorder, or if they had taken ADHD medication regularly in the previous year.

Health.com: The link between drugs, alcohol and ADHD

One group of pesticide byproducts was associated with a substantially increased risk of ADHD. Compared with kids who had the lowest levels, the kids whose levels were 10 times higher were 55 percent more likely to have ADHD. (Another group of byproducts did not appear to be linked to the disorder.)

In addition, children with higher-than-average levels of the most commonly detected byproduct — found in roughly 6 in 10 kids — were nearly twice as likely to have ADHD.

“It’s not a small effect,” says Bouchard. “This is 100 percent more risk.”

To isolate the effect of the pesticide exposure on ADHD symptoms, the researchers controlled for a variety of health and demographic factors that could have skewed the results.

Still, the study had some limitations and is not definitive, Bouchard says. Most notably, she and her colleagues measured only one urine sample for each child, and therefore weren’t able to track whether the levels of pesticide byproducts were constant, or whether the association between exposure and ADHD changed over time.

Health.com: What if my child begins showing ADHD symptoms?

Long-term studies including multiple urine samples from the same children are needed, Bouchard says. She suspects such studies would show an even stronger link between pesticide byproducts and ADHD.

EPA spokesman Dale Kemery said in a statement that the agency routinely reviews the safety of all pesticides, including organophosphates. “We are currently developing a framework to incorporate data from studies similar to this one into our risk assessment,” Kemery said. “We will look at this study and use the framework to decide how it fits into our overall risk assessment.”

Kemery recommended that parents try other pest-control tactics before resorting to pesticide use in the home or garden. Washing and peeling fruits and vegetables and eating “a varied diet” will also help reduce potential exposure to pesticides, he said.

“I would hope that this study raises awareness as to the risk associated with pesticide exposure,” Bouchard says. “There’s really only a handful of studies on this subject out there, so there’s room for more awareness.”

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Freshway Recall: Lettuce think before we bite

May 7, 2010

When will the madness end?  When people start taking food safety into their own hands.  It’s why we created Eat Cleaner in the first place.  Using the power of plant science, we give you a simple way to protect your family’s plate.  Restaurants, caterers and anyone serving food to others should also take heed.  The two minutes it takes to wash with Eat Cleaner can make a big difference in the lives you love.

Read these stories from members of S.T.O.P. (Safe Tables Our Priority) and learn why events like these should make us all think before we bite.

Washing with Eat Cleaner can help prevent your risk of E.coli infection.

By Lauren Bush and Valerie Threlkeld

Valerie

There is not a more helpless feeling than to have your healthy, beautiful 20-year-old daughter call you from 200 miles away and tell you something is physically wrong with her. It is a feeling I know all too well.

The symptoms my daughter described to me didn’t resemble anything that a young woman should encounter. Hospital personnel couldn’t seem to diagnose the problem – they were only able to rule things out. She then had to endure going from office to office to get records and test results while barely able to stand. When her dad brought her home, after racing 400 miles round trip, we took her to an urgent care center. The medical professionals there, too, sent her home with us.

The next day my daughter Lauren was directly admitted to the hospital. The horrifying battery of painful tests that followed was almost more than she could endure. Finally, after nearly having surgery to remove her colon, the news broke that there was an E. coli outbreak from baby spinach. Lauren recalled she had eaten a large baby spinach salad a few days before. She was tested for this particularly lethal strain of E. coli and it was confirmed. After spending a week in the hospital with strong IV antibiotics, she was discharged – 20 pounds lighter and very weak.

This was the most trying time our family has ever experienced. Lauren lost an entire semester of college, had to move back home, and experienced depression and other lingering physical changes from this horrifying illness. We continue to hope shewill not have long-term health impacts and will be able to enjoy good health.

This scenario should be in the minds of congressional lawmakers. My child is only one of thousands who have suffered due to shortfalls in the current food-safety system. Fortunately her story had a happy ending, but other families she has met while speaking in Washington have not been so lucky.

Lauren has traveled to Washington three times to speak about her experience. This is an easy subject to overlook until it affects you personally. The FDA Food Safety Modernization Act (S.510) would make a difference to not only our family but to the many others who count on our government to do the right thing. Senators, please give me and mothers around the country the Mother’s Day gift we have been waiting far too long for – safer food.

Lauren

Despite growing up in a small town in rural Kentucky, I had big dreams in store for my future. I wanted to go to law school, live in New York City and change and conquer the world. I never imagined in planning to reach these goals that I should have left room to be sickened by food, be forced to leave college and almost die in the process.

Nevertheless, as I began my junior year of college at the University of Kentucky, I ate a spinach salad infected with hemorrhagic E. coli O157:H7. I was hospitalized for a total of two weeks and was in recovery for six months.

The first two years after my traumatic, sudden illness I felt very uncomfortable discussing what happened with anyone because foodborne illness is an ugly journey. There is blood, diarrhea, tears, and nausea, and pain — tremendous amounts of pain. Then last summer I was contacted by the New York Times for an article regarding food safety and came to realize that my voice could make a difference. It could save others from the same life-changing experience, or at least I thought it could.

I have now been to Washington, D.C., three times in the last year with Safe Tables Our Priority (S.T.O.P.) and the Make Our Food Safe coalition. I have met with my representatives, written letters, and told my story what feels like hundreds of times. Unfortunately, my voice can only travel so far. Until government officials in Washington realize the devastatingly negative impact that unsafe food can cause and move forward on passing the FDA Food Safety Modernization Act (S. 510), we will all continue to be in danger.

There have been several large national outbreaks of contaminated food products since the spinach outbreak that made me sick. My only question is: What is Congress waiting for?

Go to http://actionnetwork.org/campaign/mothersletter and sign your name to a letter to Congress from moms just like you pushing action on food safety legislation.

This blogpost taken from:  http://www.momsrising.org/blog/food-safety-reform-cannot-wait-a-mother-daughters-story/

E. coli forces lettuce recall; 19 ill in 3 states

By Marie Clare Jalonick

WASHINGTON — A food company is recalling lettuce sold in 23 states and the District of Columbia because of an E. coli outbreak that has sickened at least 19 people, three of them with life-threatening symptoms.

The Food and Drug Administration said Thursday that 12 people had been hospitalized and the federal Centers for Disease Control and Prevention said it was looking at 10 other cases probably linked to the outbreak.

Freshway Foods of Sidney, Ohio, said it was recalling romaine lettuce sold under the Freshway and Imperial Sysco brands because of a possible link to the E. coli outbreak.

College students at the University of Michigan in Ann Arbor, Ohio State in Columbus and Daemen College in Amherst, N.Y., are among those affected, according to local health departments in those states.

The FDA is focusing its investigation on lettuce grown in Arizona as a possible source for the outbreak, according to two people who have been briefed by the agency. Donna Rosenbaum, director of the food safety advocacy group Safe Tables Our Priority and one of those briefed, said the agency held a phone call with public health advocates Thursday.

Rosenbaum and other public health advocates have long been pushing for stronger food safety laws. The House passed a bill last year that would give the agency much more authority to police food production, but the Senate has not acted on it.

The New York state Public Health Laboratory in Albany discovered the contamination in a bag of Freshway Foods shredded romaine lettuce on Wednesday after local authorities had been investigating the outbreak for several weeks. The bag of lettuce came from a processing facility that was also linked to the illnesses, the FDA said. The agency would not disclose the name of that facility or its location but said an investigation was under way.

E. coli infection can cause mild diarrhea or more severe complications, including kidney damage. The three patients with life-threatening symptoms were diagnosed with hemolytic uremic syndrome, which can cause bleeding in the brain or kidneys.

It was not immediately clear why students on college campuses were sickened. Freshway Foods said the lettuce was sold to wholesalers, food service outlets, in-store salad bars and delis.

Susan Cerniglia, spokeswoman for the public health department in Washtenaw County, where the University of Michigan is located, said it doesn’t appear that students who were sickened ate the contaminated food on campus. It is believed they may have been sickened at local restaurants, she said. Most of those sickened lived in Ann Arbor and not on campus.

The Erie County, N.Y., health department issued an alert late last month that linked at least one diagnosis of E. coli to a student who ate at a Daemen College dining facility. The alert said twelve students had been sickened after eating at the school and three students were hospitalized.

Kevin Montgomery of the Erie health department said Thursday that one case of E. coli was confirmed at Daemen College and another was suspected. All of the students have now recovered, he said.

The most common strain of E. coli found in U.S. patients is E. coli O157. The CDC said the strain linked to the lettuce, E. coli 0145, is more difficult to identify and may go unreported.

Freshway Foods said in a statement Thursday that the FDA informed the company about the positive test in New York on Wednesday afternoon. The statement said “an extensive FDA investigation” of Freshway Foods’ facility in Sidney has not uncovered any contamination at the plant.

The recalled lettuce has a “best if used by” date of May 12 or earlier. The recall also affects “grab and go” salads sold at Kroger, Giant Eagle, Ingles Markets and Marsh grocery stores.

The lettuce was sold in Alabama, Connecticut, the 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.

This article taken from:  http://www.google.com/hostednews/ap/article/ALeqM5hEnc00D5YgQjLxbZqLLkjOw_fwzgD9FI0FRO1

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The Leaner in Cleaner

April 19, 2010

For us, diet is a 4-letter word. It conjures up visions of starvation, sacrifice and self-induced torture and ultimately, sabotage. When you have to find excuses to cheat no other than your own conscience, you know there’s something broken. If you’re a fan of word puzzles then you don’t need to look much further than our very own moniker to shedding unwanted pounds. 

Get Lean by Getting Cleaner. 

Our very own sales and marketing manager extraordinaire Ninfa is living proof. Just like a beautiful banana, she peeled off 15 pounds just by making a few small changes in her diet. Cleaner fruits and vegetables. Fewer chips and soda. Nutrient denser, Less processed foods. She looks great and feels more energetic and she’s getting her family on board. It’s a formula my 4 year-old can recite: Lots of fresh fruit and vegetables + lean protein and plenty of alkaline water = happy, healthy physiques. 

The ‘er’ in the everyday goes a long way to empowering yourself and everyone around you. Lean back, lean back. 

  


 Junk Food Confessions

When you’re about to say something you shouldn’t, you might bite your tongue. The fact is much or your ability to control your entire body lies in that little pink bundle of muscle. Your natural ability to sense sweet, sour, salty and bitter are there but sweet and salty are heightened by your sense of smell, making foods that fall into those categories that much more difficult to resist.   

Don’t despair. For every ‘vice’, there’s a delicious alternative that will satisfy your cravings and your wagging tongue’s need to feed. It may just require a little retraining for your tongue. Even kids have to try something new 8 times before they give them the boot.  

Here’s just a few of our EAT Cleaner solutions that deliver sounder nutrition with every guilt-free bite. Just don’t eat the whole bag.  

POTATO CHIPS
Homemade: Baked whole wheat spelt or pita chips with Chia or Flax seed or Kale brushed with olive oil and dusted with paprika.
Store bought: Annie Chun’s Seaweed strips – Try Wasabi flavored, they’re addictive OR Food Should Taste This Good chips – come in sweet potato and flax seed flavors.
 

 

SODA
Homemade: Sparkling or Ionized water with Fresh Cucumber slices and a squeeze of Lime or a light puree of fresh fruit.
Store bought: Izze Sparkling Juice – Clementine and Pomegranate flavors satisfy your sweet and fizzy cravings with no artificial flavors or sweeteners
 

 

FRENCH FRIES
Homemade French Bean Fries, Carrot Sticks and Zucchini Spears steamed, then lightly brushed with sesame oil and sesame seeds and then baked in the oven until crisp.
Store bought: Trader Joe’s Sweet Potato Fries baked in the oven and coated with fresh garlic and parsley
 

 

CHOCOLATE CHIP COOKIES
Homemade: Toasted spelt tortillas with almond butter and honey or oatmeal cookies filled with date. Get The Recipe
Store bought: Kashi Oatmeal Raisin Flax Cookies – try them heated for just a quick minute to soften them up – OR Larabar raw bars in Chocolate Coconut.
 

 

ICE CREAM
Homemade: Blend almond milk with your favorite Greek yogurt and a spoon of honey and a few spoonfuls of raw almonds. Freeze and eat.
Store Bought:Ciao Bella Gelato, made with real ingredients. Just a few bites should do the trick.
 


 


Get a SIGNED Copy of Anna’s EASY GREEN ORGANIC.

An ode to one of our favorite green holidays, we’re found this ANDI-friendly, nutrient dense kale patty that we’re sure you’ll flip for – whether you’re Irish or not. Pinch me, I’m in green heaven!  

 

We love Anna Getty for so many reasons. She’s an heiress, chef, and rock-steady chick with a sustainable vision who happens to be a great friend of Eat Cleaner. Her new book Easy Green Organic is a visual feast with real recipes that will become mainstays for your family.  

To call it a cookbook would not do it justice. Anna takes the concept further, explaining how to shop for organic, seasonal, and local ingredients; how to keep an eco-friendly kitchen; and how to cook meals that are as scrumptious to eat as they are healthful for the earth.  

Our favorites are the Quinoa Croquettes with Cilantro Yogurt Sauce for dipping and the Strawberry Arugula Salad. Sweets like Coconut Custard with Fresh Mango and Mint Chutney and Pear and Blueberry Crisp with Brown Sugar Sour Cream are just two of the functional favorites on our menu.  

Pick up a SPECIAL SIGNED copy of Easy Green Organic on our website HERE. A portion of the proceeds benefits the non-profit Healthy Child Healthy World.





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$1,500 in prizes from Eat Cleaner

March 24, 2010

Enter to win the next Eat Cleaner giveaway by becoming an FB fan @ Eat Cleaner.

We are thrilled to announce the 15 winners of our Womansday.com Sweepstakes for a $100 Eat Cleaner gift basket. 

And the winners are:

Jamie Cash Hemet  CA
Franca Stanco Glen Cove NY
Mandi Kuehn Morgan MN
Kathleen Giordano Milford CT
Jeannie Osborn Litchfield IL
Heddy Lettau Kaukauna WI
Kim Willis Eastpointe MI
Kelli Wilson Middleton ID
Sherwin Figuracion San Jose CA
Barbara Boyd Cambridge City IN
Terri Morrow Monroeville PA
Odette Ferrari Brownsville TX
Toni Murnan Shelbyville IN
Richard Hicks Winston Salem NC
Karen Nye Fombell PA

If you’d like to enter to win another fab gift basket, join our FB fan page @eat cleaner and sign up for our weekly newsletter @www.eatcleaner.com to learn more about our new promotions.

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Eat Cleaner Living Tip #14 – // Enhance your palate with a palette

February 8, 2010

You might think of your mom nagging you to eat all your peas but we all know that getting enough fruit and vegetables along with lean protein into our diet is the healthy basis of a sound diet.  The USDA used to recommend 5 servings a day but now we need to strive for 9.  So if I can barely squeeze an apple into my schedule, how does one get 5-9, Ms. Eat Cleaner?

 
Enhance your palate with a palette.  Getting into the 5-9 mindset is like painting.  Imagine a plate of plain white couscous, much like a canvas.  Like an artist’s palette, add a splash of ruby red beets, a dab of verdant green spinach, strokes of ochre squash and carrot orange and you can start to feel the energy build.  Eating a bowl of cereal?  Throw in a handful of berries.  Munching on a panini?  Heap on fresh arugula and slices of ripe tomato.  Twirling fettuccine?  Mix in sauteed kale or a handful of fresh fava beans and just like that, you’ve got an edible masterpiece.

Enhance your palate with a palette
 
Filling your plate with an array of vibrant color every time you eat can be a welcome treat vs. a dreaded feat if you celebrate what’s in season.  Check out the Fruit & Veggies Matter Calculator to see if you’re getting enough based on your sex, activity level and age.
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A Different Kind of Bedtime Story

February 3, 2010
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Eat Cleaner Living Tip – Lucky #13 // Burgers that Won’t Leave You Lusting for Moo

January 25, 2010

Lucky #13: Let me tell you friends…we’ve never seen so many ground beef recalls packed together in a few weeks as we have recently.  About 1 million pounds worth.  Fraught with hormones and food borne illness fears, it’s enough to have converted this once carnivore into a meat-no-more.   Even as standards rise in the fast food industry, the environmental and health impacts from frequent beef eating is hard to stomach. 

So what’s a burger loving lady or lad to do?  Plenty to feed the bun-loving craving, from turkey to tofu, vegetarian burgers to vegan patties that wow the tastebuds and won’t leave you lusting for moo. Plus, they fit with the Eat Cleaner philosophy by eating lower on the food chain.  
For a Turkey Twist, Oprah featured Mar-a-Lago’s Turkey Burger as a favorite of hers and posted the recipe.  If you want the Veggie route, you can check out the recipe featured at La Vida Locavore that is fit for Vegan consumption as well.  The beauty of this post is that others in the community have offered their favorite recipes, including an interesting Mushroom burger recipe video.  You learn something everyday when sharing knowledge online.  

It’s all about adding flavor, so this is where you get can get creative.  Place them between a whole wheat bun or wrap them up in our favorite Ezekiel sprouted tortillas.  Get your 5-9 of veggies and opt for a wrap of crisp romaine lettuce and fill with a myriad of good-for-you fun like spicy daikon sprouts and sliced avocado topped with  roasted tomato salsa.  Add a slather of pesto or horseradish mustard for added kick.   My favorite?  Vietnamese style, with bean sprouts, cilantro, grated carrots and spicy peanut sauce. And of course, give those veggies a bath in Eat Cleaner Fruit + Vegetable Wash before gobbling.   We managed to convert the whole family and not one nose wrinkle from the lot!

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EAT CLEANER LIVING TIP – #10 // 2010

January 15, 2010

#10:  Get More from Red.  When it comes to nutrient packed veggies, we’re seeing red.  Red Bell Peppers can deliver a bunch of nutrients in a very small package.   Sure you have to wash and cut them but with the help of Eat Cleaner, you can keep them fresher for up to 200% longer and they will taste even better when they are cleaner than you could ever imagine. So why Red Bell Peppers? Well besides their high amount of Vitamin A and C, two important antioxidants, they contain a good amount of vitamin B6 and folic acid.

But unlike the other colored Bell Peppers, Red Bell Peppers contain lycopene, a carotenoid which is also another very important antioxidant and the most effective one as well. And it’s what separates the carrots from the red peppers. Lycopene is best absorbed when eaten with fat and one great accompaniment for red peppers is hummus; protein, vitamins and great go food at your fingertips. So make orange the new red!

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EAT CLEANER LIVING TIP – #9 // 2010

January 13, 2010

#9:  Don’t count on calories:  If you’re looking to lose weight by counting calories, you’ve got one more thing to think about. Yes, it’s great that more and more restaurants are displaying the calorie counts for all the foods they serve but you may be biting off more than you intended to.   The problem is calorie counts may not add up to what’s being put in front of you when you sit down to dig in.  According to the New York Times… Anyone who counts calories by using the figures on menus in fast-food restaurants or on the packages of frozen meals may want to count again. When researchers tested the food served in 29 chain restaurants and 10 frozen meals sold in supermarkets, they found that their calorie content averaged considerably more than the stated values. And according to the FDA, packaged foods are allow to vary up to 20% and the restaurant meals also fell within this guideline, but 20% is still startling to say the list. One example the New York Times uses is, “The label on Lean Cuisine’s shrimp and angel-hair pasta says it has 220 calories, but the researchers measured it at 319″. That can add up to a whole lot of failure if you attempting to lose weight.

 

So what does Eat Cleaner think you should do? Start with less take out.  That means less packaged foods and less food on the go. It’s cleaner for you and cleaner for the planet and it’s getting a lot easier than you might think. Stick to whole grain, one-ingredient fresh foods that let you stay in control of what you put in your mouth.  Here’s one of our favorites, No Take Out, which offers all the tools you need to make no fuss week night meals.

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3 Healthy Recipes from Chef Mareya

March 12, 2013

3 Healthy Recipes from Chef Mareya.

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Team Mom Gets Ninja on Snacks

September 22, 2012

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The ‘Nutrition’ Panel of Doritos.  All I see is a bunch of GMO corn, artificial flavors and lots of fluorescent faux cheese – oh, and MSG too?  Cherry on top of this cluster of crap.

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The ‘Nutrition’ Panel of Gatorade:  Someone please tell me where the ‘quenching, electrolyte’ replacement part of the beverage is?  Save your money. Red and blue mustaches are not sexy.

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The ‘Nutrition Panel’ of Oreos.  Hmm, let’s see, lots of enriched flour, GMO oil, GMO corn and artificial flavors.  I give them a big fat O for the nutrition grade because they don’t deserve an F.

 

I was so proud the day my daughter decided to pick soccer as her first team sport.  After playing competitively myself for 10 years, I felt my tail feathers spread and a rush of excitement at the thought of being able to kick the ball around again.  Could a comeback be in the making?  A 40 something bending it like Beckham?  With that, my mind wandered off about the Adonis himself in his skivvies.  Mmmmhmmm.  When I was rudely brought back to life by the coach’s phone call.

Coach:  Mareya, can you be the Team Mom? 

Me:  “Does it involve food?  Why, I’d love to!!”

My daughter’s first soccer team.  What an honor.  Sure, to bring snacks for half time and after the game and some refreshments.  Right up my alley.  I had assembled a full lineup of nutritious treats that would be perfect and vetted all of these carefully, looking at the labels and making sure none had artificial flavors, colors or chemical preservatives – or an inordinate amount of sodium.  We have a tendency to ignore that one and just zone in on the fat and calories. But there’s a lot of other shit to dig through.

Herding all the other parents into bringing something healthy became my challenge.  I’ve never seen more sickening sweets and neon colors since the 80’s when Madonna made dayglow a hot ticket.  Our kids are out there, busting their butts playing their sports and trying to get fit and we’re literally sabotaging their ability to be successful.  80% of an athlete’s performance is attributed to nutrition – what they put in is what they’ll get out.  If we think giving them Gatorade, Doritos, Oreos and candy after their games is a treat, we might as well give them a swift kick in the ass to go along with it. Supposed ‘sports’ drinks that are pretty much all sugar, artificial colors, ester of wood resin and vegetable oil don’t really do much to replace electrolytes.  Eat a banana, drink lots of water and get your carbs and some natural sugar from real fruit. And Oreos?  Just look at the ingredient panel and find me a shred of something decent there.  Doritos are still flavored with MSG, for the love.  We’ve been trained to say no to MSG.  Side effects are, it can make you dizzy, faint and short of breath.  I guess the makers of Doritos didn’t get that memo.

Needless to say, there’s some food peer pressure out there.  Parents that are given treat duties generally resort to a warehouse-type retailer so they can pick up the jumbo packs, and most of those manufacturers are bigger than life.  Those snacks are ‘cool’, so the commercials and multi-bazillion dollar budgets say.  So you end up with a bunch of crackers, cookies and fluoro colored phoods that were concocted in a massive R&D lab, then conveniently packed up in bags on a massive automated assembly line. 

I got to the point where I made a recommendation list of snacks and drinks to bring as to not-so-gently suggest other parents not bring crap.  I didn’t want to turn into the Team Mom Gestapo, but every time one of the offender snacks would show up, I’d feel my shoulders tense up and my face pickle.  When you try so hard to give your kids the right choices, you have to protect the food fortress from junk invaders.  I’m not talking about a big sacrifice here.  This is about setting the right rhythm for a future of good choices, period.  If it’s a chaotic cacophony of oddly matched notes, your kids will be confused, wondering if they’re listening to a punk opera.  Here’s the message:  It’s ok to pig out after I’ve just run up and down the field for an hour working my ass off and your reward is my bad choice.  Yes, it’s your choice.  You own it.  Be the conductor, because their futures and their performance depend on it. Their coaches may be conditioning them with drills, but you’re preparing them for a lifetime of dietary success.  Mustaches might be hot right now with the kids but those stupid blue and red ones from drinking Gatorade are just downright nasty.

 

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Eat Cleaner by the Daily Grommet

August 17, 2011

Watch and see what he folks at Daily Grommet think of Eat Cleaner, with some commentary from me. I’m not biased or anything…

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Eat Cleaner Food Wash + Wipes featured on Daily Grommet

July 14, 2011

Good, Clean FoodOne surefire way to lose your appetite is to consider the bacteria, pesticides and other chemicals that could be lingering on the surface of your fruits, vegetables and meats. For peace of mind and a clean plate, we’re reaching for Eat Cleaner all-natural food washes and wipes.

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