See all egg recall information on Eatocracy and full coverage on CNN Health

The U.S. Food and Drug Administration warned consumers on Friday not to eat frozen mamey fruit pulp - sold under the La Nuestra and Goya brands - after at least nine people in California and Nevada fell ill with typhoid fever.

Both companies, which have voluntarily recalled the product, get their mamey fruit from a common supplier in Guatemala, the FDA said.

An investigation by the U.S. Centers for Disease Control and Prevention showed a link between an ongoing attack of Salmonella typhi infections and the frozen mamey fruit pulp products. Typhoid fever, which can be fatal, is caused by Salmonella typhi.

CNN Wires has the FULL STORY

5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

A native of Mexico City, Roberto Santibañez is a Mexican food sage. His first cookbook, "Rosa's New Mexican Table," was nominated for both an IACP Cookbook Award and a James Beard Foundation award. He's currently the culinary partner of The Taco Truck in Jersey City and Hoboken, New Jersey, and chef/owner of Fonda restaurant in Brooklyn, New York.

With Eatocracy's inaugural "Tacos and Tattoos" outing yesterday and all this talk about eating innards, it only seems proper to combine the two to wrap the week up.

Five Favorite Offbeat/Unique Taco Fillings: Roberto Santibañez
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The number of eggs recalled in a nationwide salmonella scare is growing.

Another Iowa egg producer, Hillandale Farms of Iowa, is voluntarily recalling shell eggs distributed to stores and companies that service, or are located in, 14 states, the Egg Safety Center website said Friday.

The eggs were distributed under the Hillandale Farms, Sunny Farms, and Sunny Meadow brand names in six-egg cartons, dozen-egg cartons, 18-egg cartons, 30-egg packages, and five-dozen-egg cases, the website said.

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See all egg recall information on Eatocracy and full coverage on CNN Health

Wherein Donna Martin and Brenda Walsh have a menu mishap in La Ville-Lumière.

Every so often, we're highlighting a local or regional blogger we think you ought to know about. We can’t be everywhere at once, so we look to these passionate eaters, cooks and writers to keep us tapped into every facet of the food world. Consider this a way to get to know a blog’s taste buds, because, well, you should.

Who: Nealey Dozier, of Dixie Caviar
Where: Atlanta, Georgia
Twitter: @dixiecaviar
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As consumers continue to be shell-shocked with the salmonella-based recall of 380 million eggs, we want to know:

Sink your teeth into today's top stories from around the globe.

• Why the barista may be giving you the stink eye. - Houston Press

• Strap on your beer goggles and learn why people look better under the influence of alcohol. - Discovery News

• Stephen Budiansky runs the numbers behind the locavore movement. - New York Times

• Mexico City bans free plastic bags. - BBC News

• Does killing dinner make you closer to your food? Francis Lam experiences the "circle of life" firsthand. - Salon

Got eggs on the brain? In light of the salmonella-based recall of 380 million eggs from Iowa's Wright County Egg, we've hatched up a primer on a few common terms.

Free-range: The USDA does not specify the quality or size of the outside range nor the duration of time an animal must have access to the outside or the amount of space available to them, and there is no mandate that the chickens are fed organically or are hormone and antibiotic-free.

For a chicken - and their eggs - to be labeled "free-range" or "free-roaming" the USDA regulations state, "Producers must demonstrate to the Agency that the poultry has been allowed access to the outside." According to the Egg Safety Board, outside the United States, free-range "denotes a method of farming husbandry where the animals are allowed to roam freely instead of being contained in any manner."
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday and the most delicious finds on TV.

Pucker up, it's National Lemonade Day - an occassion to celebrate those budding entrepreneurs taking a stand at the end of the driveway.

To make the most of your squeeze, we're big fans of taking the simple syrup route instead of plain ol' sugar - there's less grit. Bring one part white sugar and one part water to a boil, stir until the sugar has dissolved and set aside to cool. Add freshly-squeezed lemon juice and cold water to taste, et voila!

And if you're into these sort of things, try our heirloom tomato lemonade. A little rye never hurt anyone.

What's on TV?
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