Cantaloupes linked to deadly multi-state salmonella outbreak
August 17th, 2012
07:30 PM ET
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Two deaths and multiple cases of illness across 20 states have been linked to cantaloupes contaminated with salmonella, according to the U.S. Food and Drug Administration.

State and federal health officials are advising consumers to discard all cantaloupes from southwestern Indiana, as tests have found evidence of the same strain of salmonella bacteria associated with a multi-state outbreak that health officials say is still ongoing.
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Filed under: Food Safety • Fruits • Health News • Salmonella • Tainted Food


Would you eat in-vitro meat?
August 17th, 2012
04:00 PM ET
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A burger grown in a laboratory. Sounds like science-fiction? Well up until very recently it probably was but now the prospect of lab-grown meat appearing on our supermarket shelves is closer than ever.

Synthetic or test-tube meat involves taking a small amount of cells from a living animal and growing it into lumps of muscle tissue in the lab, which can then, in theory, be eaten as meat for human consumption.

As well avoiding killing animals, scientists believe it could help reduce the environmental impact of meat production.

Read the full story: Lab-grown meat gives food for thought

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Filed under: Environment • Health News • News • Technology


Box lunch: Sweet potato stamina and the great Restaurant Week debate
August 17th, 2012
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.

  • The humble sweet potato is taking root as an excellent source of vitamin A in parts of malnourished Africa. - NPR

  • All that glitters isn't edible gold: Just because it's the world's most expensive turkey and cheese sandwich, doesn't mean it's the best. - Guardian

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Filed under: Box Lunch • News


Wrap your head around wine and fajitas
August 17th, 2012
11:00 AM ET
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Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.

I associate fajitas with being outdoors, possibly because the first time I had a fajita was at a rodeo in Texas sometime in the mid-’70s, I fully remember some guy in a cowboy hat behind a stand yelling “Fa-HEE-tas” with great regularity and wondering what the heck they were. Those particular fajitas turned out to be beef, of course; since that time, chicken has made substantial inroads into the realm of the fajita, and, Lord knows, there are probably tofu fajitas, too.
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Filed under: Content Partner • Food and Wine • Sip • Wine


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