Rodents, piles of manure, uncaged birds and flies too numerous to count were found by investigators at Iowa farms at the heart of the recall of more than half a billion eggs, the Food and Drug Administration reported Monday.
Inspection reports released by the FDA noted numerous violations at six farms operated by Wright County Egg and Quality Egg, which are owned by the same family, and three Hillandale Farms locations.
The inspections - conducted in August, after new egg safety rules went into effect - were launched in response to the nationwide outbreaks of salmonella that have sickened an estimated 1,470 people, according to the FDA.
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Since 1961, McDonald's institute of burger business has taught tens of thousands of McD's managers to manage workflow, stanch customer chaos and run a tight, Ronald-benedicted ship. CNN Money.com's Poppy Harlow won't let 'em forget your McMuffin.
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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.
Five Cravings of an American in Paris: David Lebovitz
Since 2002, David Lebovitz has been living the self-proclaimed "sweet life in Paris."
When the author, former Chez Panisse pastry chef and food blogger fantastique stopped by Eatocracy HQ in New York City on a brief jaunt stateside, it behooved us to sit him down and find out what an American expat pines for in grand ol' Paree.
Within moments of meeting Tony Thompson, you can tell he sees the world from a different tilt.
His frayed shirt pocket is stuffed so full of notes that it's ripping at the seams. Hairy eyebrows spring off his face like grasshopper antennae. There's a purple prairie clover stuck in the dash of his van, a bird book below the radio.
He says bizarre, eco-minded things like "I want to be a chloroplast."
So maybe it should come as no surprise that this wild-haired, icy-eyed farmer in southwest Minnesota is among the first people at this latitude to make an important intellectual leap:
He sees people who live and work near the Gulf of Mexico as his neighbors - even though they're 1,200 miles away.
Further, he's changing the way he farms in order to protect them.
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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.
Food & Wine Magazine's executive wine editor Ray Isle shows how you can ditch the corkscrew and still get your fill of eco-conscious, budget-friendly, crowd-pleasing vino.
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(Our managing editor has been known to hold forth on the fabulosity of boxed wine)
I've no idea how this came to pass, but the school lunches served at St. Thomas Elementary in the late '70s and early '80s did not suck. Perhaps they hadn't gotten the memo that they were to serve clichéd, catastrophically bad mystery meat and leathery vegetables, but the lunches there (Oooh! It's grilled cheese day! Yet I have no idea what a "crispiot" might be.) actually defied the stereotype of taste and nutrition free lunches that are unfortunately somewhat standard across the United States today.
Did school lunch ring your bell?
Watch Fix Our Schools coverage on CNN all this week, and read what Chef Tom Colicchio had to say about school lunch reform and response from our readers.
Sink your teeth into today's top stories from around the globe.
Jill Billante is a Senior Producer at AC360°.
I recently took a break from the grind and headed home to Pittsburgh. It's always lovely driving across the bucolic Pennsylvania countryside, where farm stands dot the roadways and fresh produce is readily available.
My mother always has special treats waiting for us. Some are inspired by our German heritage - like pickled beets and eggs or potato salad. Most make use of the delicious seasonal produce and my mother's penchant for easy and quick cooking. She whipped up a delicious plum skillet cake, modified from a recipe that asked her to do it all from scratch.
Here's what she told me.