Up to 1 million mangoes are being recalled voluntarily because they may be contaminated with Salmonella, as a preventive measure in the wake of 103 infections nationwide, a food distributor announced Thursday.
The mangoes bear the Daniella brand sticker with one of the following PLU numbers: 3114, 4051, 4311, 4584 or 4959, said Splendid Products of Burlingame, California.
The mangoes were sold as individual fruit throughout the country, including at Costco, Save Mart Supermarkets, Food 4 Less, Ralph's, Topco stores, El Super, Kroger, Giant-Eagle, Stop & Shop, Aldi, and some Whole Foods stores, the produce firm said.
Mike Haley is a fifth generation farmer, raising corn and livestock on his Ohio family farm. Follow him on Twitter @FarmerHaley.
After a very wet spring in 2011 that delayed planting, the 2012 crop season looked promising as planting conditions were optimal. The outlook was refreshing as it meant few setbacks on the crop. However, the good conditions during planting quickly turned as our family waited and waited for moisture. Unfortunately, when the rains did arrive, they were few and far between.
This has turned into the worst drought our family has seen in generations. And more importantly, the drought this year is not isolated to my local community - our nation has not faced a drought this severe since the 1930s when the Dust Bowl completely devastated American agriculture. July temperatures reportedly broke records set during the Dust Bowl. During the 2012 crop year, the U.S. Department of Agriculture (USDA) designated roughly half of all U.S. counties - 1,496 in 33 states - as disaster areas because of the drought.
(Editors' Note: We originally ran this piece on August 29, 2010 - the five-year anniversary of Hurricane Katrina. With our beloved New Orleans and Gulf Coast in the path of Hurricane Isaac, it seemed fitting to share this reminder of why this region is so dear to our hearts and vital to the world. Want to help? CNN's Impact Your World has a great list of resources.)
To pay our own tribute to the New Orleans spirit, we rounded up a celebrated group of people from all walks of the Louisiana living tradition to share their own stories on why the region's food culture should not - and will never be - washed away.
Five Reasons to Eat in Louisiana
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Fall is just around the corner, and with it comes cooler weather. Don’t be disheartened by the dropping temperatures; instead, light the hearth, stoke the outdoor fire pit or wait a while before putting the grill in the garage. Toasted marshmallows are the ultimate way to usher in the cooler season.
Marshmallows have a pretty interesting history. The althea officinalis, or marshmallow plant, was initially used for its healing properties (Althainein in Greek means "to heal"). The root of this native African plant also produces a sticky white substance which the Egyptians combined with honey to make candy.
Not surprisingly, in the mid-19th century, the French turned the treat into the fluffy puff we know today as a marshmallow. They combined egg whites, water, sugar and the marshmallow root and then molded the mixture into individual candies. They were also dusted with corn starch to prevent them from sticking to everything. Over time, the marshmallow root has been replaced with gelatin, but the basic homemade recipe remains the same.
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