An analysis in the January 2013 issue of Consumer Reports magazine revealed 69% of pork chops and ground pork that the organization sampled from around the U.S. tested positive for Yersinia enterocolitica, a bacteria that, according to the Centers for Disease Control and Prevention (CDC), can result in fever, abdominal pain and diarrhea.
Consumer Reports also found 3-7% of the samples harbored salmonella, staphylococcus aureus or listeria monocytogenes, other common pathogens for foodborne illness. Twenty-three percent of the samples contained none of the tested bacteria.
Of the 198 samples, the organization found other alleged complications with the "other white meat." The sampling also claims that some of the bacteria were resistant to typical antibiotics that are used to treat foodborne illnesses, such as amoxicillin, penicillin, tetracycline and streptomycin. Of the 132 samples with Yersinia enterocolitica, 121 of those were resistant to one or more antibiotics.
"The frequent use of low-dose antibiotics in pork farming may be accelerating the growth of drug-resistant 'superbugs' that threaten human health," said Consumer Reports.
So, you’ve arrived in the Sceptered Isles and you’re thirsty for some local culture. No use looking in the Tower, the Globe or the British Museum.
Forget about Piccadilly Circus and the London Eye, too: they’re all full of tourists.
To rub shoulders with the folks who actually live there, head for a pub.
For centuries, the pub (short for “public house,” as opposed to a members’ club) has been the heart of the United Kingdom’s social life. People gather for gossip and banter, chatting and flirting or just to drink, whether solo or in groups.
You’re free to sit or stand, talk or contemplate, people watch (careful with that, though) or just mind your own business. All for the price of a beer.
That, however, is where it gets a bit complicated: it’s hard to order when you don’t know the terminology or how things work.
Everything tasted better when my grandma was around.
Growing up, we didn't get to see my dad's side of the family all that often, but I noticed at some point that all the food we ate in Grandma Kinsman's presence was exponentially more delicious. Later on, I came to realize that it wasn't due to some special grandmotherly mojo, but rather that she used real butter rather than margarine, and my family shopped accordingly when she was in town.
No matter the ingredients, I was predisposed to enjoy her cooking. I loved her and she loved me, her weird, short-haired, misfit granddaughter, even if the rest of the world wasn't inclined to. Seldom did I feel that love so strongly as when her yearly shipment of holiday cookies arrived.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
November 28 is National French Toast Day!
Whether swimming in syrup, dusted with powered sugar or stuffed to the gills with fruit, French toast has had a recurring role on breakfast tables for many years - or possibly even centuries. One of the earliest references to the recipe dates back to 4th century Rome in the recipe book, "Apicius."
The Oxford English Dictionary traces the etymology of “French toast” to 1660 in a book called "The Accomplisht Cook," even though the recipe omitted the eggs which gives French toast the custard base that we love so much.