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Food News

Discussion in 'Recipes and Cooking Tips' started by Michele, Jan 25, 2014.

  1. Michele

    Michele Chi Super Dog Administrator

    [h=1]FDA says nutrition facts label will get a makeover after 20 years[/h]

    WASHINGTON (AP) -- After 20 years, the nutrition facts label on the back of food packages is getting a makeover.

    Knowledge about nutrition has evolved since the early 1990s, and the Food and Drug Administration says the labels need to reflect that.
    Nutritionists and other health experts have their own wish list for label changes.
    The number of calories should be more prominent, they say, and the amount of added sugar and percentage of whole wheat in the food should be included. They also want more clarity on serving sizes.
    "There's a feeling that nutrition labels haven't been as effective as they should be," says Michael Jacobson of the Center for Science in the Public Interest. "When you look at the label, there are roughly two dozen numbers of substances that people aren't intuitively familiar with."
    For example, he says, most of the nutrients are listed in grams, a basic unit of the metric system. Jacobson says people don't really understand what a gram is.
    Michael Taylor, the FDA's deputy commissioner for foods, says 20 years ago "there was a big focus on fat, and fat undifferentiated." Since then, health providers have focused more on calories and warned people away from saturated and trans fats rather than all fats. Trans fats were separated out on the label in 2006.
    "The food environment has changed and our dietary guidance has changed," says Taylor, who was at the agency in the early 1990s when the FDA first introduced the label at the behest of Congress. "It's important to keep this updated so what is iconic doesn't become a relic."
    The FDA has sent guidelines for the new labels to the White House, but Taylor would not estimate when they might be released. The FDA has been working on the issue for a decade, he said.
    There's evidence that more people are reading the labels in recent years.
    An Agriculture Department study said 42 percent of working adults used the panel always or most of the time in 2009 and 2010, up from 34 percent two years earlier. Older adults were more likely to use it.
    The revised label is expected to make the calorie listing more prominent, and Regina Hildwine of the Grocery Manufacturers Association said that could be useful to consumers. Her group represents the nation's largest food companies.
    Hildwine said the FDA also has suggested that it may be appropriate to remove the "calories from fat" declaration on the label.
    It's not yet clear what other changes the FDA could decide on. Nutrition advocates are hoping the agency adds a line for sugars and syrups that are not naturally occurring in foods and drinks and are added when they are processed or prepared. Now, some sugars are listed separately among the ingredients and some are not.
    It may be difficult for the FDA to figure out how to calculate added sugars, however. Food manufacturers are adding naturally occurring sugars to their products so they can label them as natural -- but the nutrition content is no different.
    Other suggestions from health advocates:

    • Add the percentage of whole wheat to the label. Many manufacturers will label products "whole wheat" when there is really only a small percentage of it in the food.

    • Clearer measurements. Jacobson of the CSPI and others have suggested that the FDA use teaspoons, as well as grams, for added sugars.

    • Serving sizes that make sense. There's no easy answer, but health experts say that single-size servings that are clearly meant to be eaten in one sitting will often list two or three servings on the label, making the calorie and other nutrient information deceptive. The FDA said last year that it may add another column to the labels, listing nutrition information per serving and per container. The agency may also adjust recommended serving sizes for some foods.

    • Package-front labeling. Beyond the panel on the back, nutrition experts have pushed for labels on the package front for certain nutrients so consumers can see them more easily. The FDA said several years ago it would issue guidelines for front of pack labeling but later said it would hold off to see if the industry created its own labels.
    Tracy Fox, a Washington-based nutrition consultant, says clearer information is needed to balance the billions of dollars a year that the food industry spends on food marketing.
    "There's a lot of information there, it's messy," she says. "There may be a way to call out certain things and put them in context."
    FDA says nutrition facts label will get a makeover after 20 years | SILive.com
     
  2. Michele

    Michele Chi Super Dog Administrator

    [h=1]FDA is studying the use of caramel coloring in soda[/h]

    WASHINGTON (AP) -- The Food and Drug Administration says it is conducting new studies of the safety of caramel coloring in soft drinks and other foods, even though previous research has shown no identifiable health risk.


    The agency's announcement comes in response to a study by Consumer Reports that shows varying levels of 4-methylimidazole -- an impurity formed in some caramel coloring at low levels during the manufacturing process -- in 12 brands of soda from five manufacturers.


    The FDA says it has already studied the use of caramel as a flavor and color additive for decades and it has no reason to believe the coloring used is unsafe. The agency said it is also reviewing new data on the safety of 4-methylimidazole but did not say what that data is.


    "These efforts will inform the FDA's safety analysis and will help the agency determine what, if any, regulatory action needs to be taken," said FDA spokeswoman Juli Putnam.


    There are no federal limits on the amount of 4-methylimidazole, which the FDA says can also form in trace amounts when coffee beans are roasted or some meats are grilled.


    The Consumer Reports study urged the agency to set a maximum level of the substance when it is artificially added to foods or soda, to require labeling when it is added and to bar products from carrying the "natural" label if they contain caramel colors.

    "There is no reason why consumers need to be exposed to this avoidable and unnecessary risk that can stem from coloring food and beverages brown," said Consumer Reports' Dr. Urvashi Rangan, a toxicologist and lead investigator on the study.

    Though studies have not been conclusive about whether 4-methylimidazole is a carcinogen, California includes it on the state list of carcinogens and a state law mandates a cancer warning label on products that have a certain level of the substance.

    In reaction to that law, Coke, Pepsi and other soft drink makers have directed their caramel-color suppliers to reduce the levels of 4-methylimidazole. It is not found in all caramel colorings.


    Over an eight-month period, the study found that single servings of two products purchased in California, Pepsi One and the beverage Malta Goya, exceeded the 29 micrograms of 4-methylimidazole that are the threshold in California but carried no warning. Consumer Reports has asked the California attorney general's office to investigate; a spokesman for the attorney general says the office is reviewing the request.


    PepsiCo spokeswoman Aurora Gonzalez said the company is "extremely concerned" about the study and believes it is factually incorrect.

    Gonzalez said the average amount of soda consumed daily by those who drink it is less than a 12-ounce can, so the samples actually do not exceed the limit of 29 micrograms a day.


    "All of Pepsi's products are below the threshold set in California and all are in full compliance with the law," she said.
    The drinks tested were Sprite, Diet Coke, Coca-Cola, Coke Zero, Dr Pepper, Dr. Snap, Brisk Iced Tea, A&W Root Beer, Pepsi, Diet Pepsi, Pepsi One and Goya Malta. Consumer Reports said there was no significant level found in Sprite, and consistently low levels were found in Coke products.

    FDA is studying the use of caramel coloring in soda | SILive.com
     
  3. Michele

    Michele Chi Super Dog Administrator

    Price of oranges likely to rise; quarter of California citrus crop lost to freezing temperatures


    [​IMG]
    Icicles hang from oranges last month at Bellamy Grove in Inverness, Fla. A week of freezing temperatures in early December wiped out nearly a quarter of California's $2 billion citrus industry, an industry group estimated on Monday. (AP Photo/The Citris County Chronicle, Matthew Beck)
    [​IMG]


    EXETER, Calif. (AP) -- A week of freezing temperatures in early December wiped out nearly a quarter of California's $2 billion citrus industry, an industry group estimated on Monday.
    The group, California Citrus Mutual, said the damage was confined to the state's Central Valley, where about $441 million in mandarin and navel oranges and lemons were lost during seven consecutive nights of freezing temperatures in early December.
    Consumers are likely to see at least a slight increase in the price of oranges at the grocery store and can expect a shorter season for California citrus, the group said.
    "It's a significant loss, but most of that's going to go to the grower's bottom line," said Bob Blakely, director of industry relations for California Citrus Mutual.
    Temperatures fell into the low 20s during the freeze, forcing growers to turn to irrigation and wind machines to propel warm air through the fields. The cold temperatures also put other crops such as lettuce and avocado at risk.
    The mandarin crop was of particular concern because the tiny fruit is thinner-skinned than other oranges, making it more susceptible to cold.
    California Citrus Mutual said about 20 percent of the mandarin crop had already been harvested when the freeze set in, but about 40 percent of the remaining oranges, or $150 million in revenue, was lost. The navel crop suffered a 30 percent loss, with the dollar value of the damage hit $260 million, the group said. About $24 million in lemons also were lost.
    The group estimated that citrus growers spent $49 million to protect the crop through early January.
    The vast majority of California's citrus crop is consumed as fruit, not juice, so the loss will not affect juice prices, Blakely said.
    The industry, additionally, is wary of prices going too high, said Joel Nelsen, president of California Citrus Mutual.
    Prices climbed significantly after a 2007 freeze, Nelsen said. The result was more competition from offshore citrus and a switch by consumers to other fruits.
    "We don't want to lose shelf space, the consumer focus on California citrus," he said. "We don't want to lose their purchasing habits. We don't have that option to recapture all of what was lost."
    Farmers have crop insurance, although it will not likely cover all of their losses, Nelsen said.
    One change consumers are likely to see is a shorter season for California oranges. The industry expects to ship them to the marketplace through mid-May, versus the traditional availability into July, Nelsen said
    California's drought will not affect this year's crop, but it could be a factor for the following year, he said.

    http://www.silive.com/food/index.ssf/2014/02/price_of_oranges_may_rise_quar.html#incart_river
     
    Last edited by a moderator: Feb 4, 2014
  4. Michele

    Michele Chi Super Dog Administrator

    [h=1]How the farm bill impacts what you buy at the grocery store[/h]
    [​IMG]
    This 2013 file photo shows shoppers passing through the Sweet Auburn Curb Market in Atlanta. Look no further than your dinner plate to understand how the sweeping farm bill affects you. (AP Photo/David Goldman, File)

    Print
    [​IMG] By The Associated PressStaten Island Advance
    on February 10, 2014 at 10:45 AM, updated February 10, 2014 at 10:46 AM



    View/Post Comments




    WASHINGTON (AP) -- Look no further than your dinner plate to understand how the new farm bill affects you.
    About 15 percent of the money in the legislation signed into law last week by President Barack Obama will go to farmers to help them grow the food you eat. Most of the rest of the money in the almost $100 billion-a-year law will go to food stamps that help people buy groceries.
    Five ways the farm law affects what is on your plate:
    WHERE YOU SHOP: The law includes incentives for farmers markets and makes it easier for food stamp recipients to shop there. A new program would award grants to some farmers markets and grocery stores that match food stamp dollars if recipients buy fruits and vegetables. It has a bit of money to help finance the building of grocery stores in low-income areas that don't have many retail outlets.
    THE MAIN COURSE: Most of the subsidy money benefits producers of the main row crops -- corn, soybeans, wheat, cotton and rice. Most corn and soybeans in the U.S. are grown for animal feed, so those subsidies keep costs down for the farmers and the livestock producers who buy feed for their beef cattle, hogs and chickens. Corn is an ingredient in hundreds if not thousands of processed foods you buy in the grocery store.
    So the steak, rice and bread you buy are all most likely to be cheaper because of the law, as are sweet corn and edamame, the corn and soybeans that people eat.
    FRUITS AND VEGGIES: Most fruits and vegetables don't get generous subsidies like the staple crops do. But starting in the 2008 farm law, fruit and vegetable producers began getting more of the share, including block grants, research money and help with pest and disease mitigation. Money for these "specialty crops" -- everything from blueberries to tomatoes to potatoes to nuts and honey -- was expanded in the new law, which also provides money to encourage locally-grown food production and boosts organic agriculture.
    MILK: It's unclear if the price of a gallon of milk will be affected by the law. Unlike the rest of agriculture, dairy farmers have had more of a rough go in recent times, facing price collapses and shuttering dairies in the past five years. To prevent that from happening again, the bill gets rid of current subsidies for dairy and creates a type of insurance that pays out when the gap between the price farmers receive for milk and their feed costs narrows. How much the program will help remains to be seen.
    DESSERT: The law leaves intact the government's sugar program, which supports prices and protects growers from foreign competition. Candy makers and other food and beverage companies long have said government protections for sugar farmers artificially restrict supplies, force consumers to pay more for sugar products and only benefit a few thousand well-off growers.
    Many of those candy makers and food companies have turned instead to high fructose corn syrup, which sweetens many of the foods you find at the grocery store. That sweetener is made with corn.

    http://www.silive.com/food/index.ssf/2014/02/how_the_farm_bill_impacts_what.html#incart_river
     
  5. Michele

    Michele Chi Super Dog Administrator

    After 30-year hiatus, Yuengling's Ice Cream returns to some East Coast stores


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    Yuengling Ice Cream cartons move along the conveyor belt on Jan. 16 at Leiby's Dairy Inc. in Tamaqua, Pa. Production for the brandbegan in January for the first time in nearly 30 years. The ice cream has begun hitting store shelves. (AP Photo/Republican-Herald, David McKeown)


    on February 10, 2014 at 5:50 PM, updated February 10, 2014 at 5:55 PM

    [​IMG]

    POTTSVILLE, Pa. (AP) -- Breyers, Ben & Jerry's, Edy's and Yuengling's: Which thing is not like the others?
    Trick question. They all make ice cream.

    The supermarket freezer aisle got a little more crowded Monday as Yuengling -- a name more associated with ale, porter and lager than vanilla, chocolate and strawberry -- took its place alongside the familiar brands.
    Beer drinkers up and down the East Coast know Yuengling as a 185-year-old family-owned Pennsylvania brewery whose lager flows from taps in countless bars and restaurants. What they might not realize is that Yuengling used to make ice cream, too, starting in 1920 at the dawn of Prohibition.

    Now Yuengling's Ice Cream is back after an absence of nearly 30 years, available at hundreds of stores in Pennsylvania, Virginia, Maryland, West Virginia, Delaware and New Jersey. Additional stores and markets could be added later.

    "I was brought up with it," said Bob Pomian, picking up a $4.99 carton of chocolate marshmallow at a store in Pottsville, a few miles away from the brewery. "If it's the same ice cream I ate 50 years ago, then I'd be happy with it."

    This incarnation of Yuengling's Ice Cream is a separate company with no connection to the brewery. But it has already capitalized on that famous name. Yuengling's initial run of 100,000 quarts rolled off the production line ahead of schedule because of high demand, fueled by nostalgia and the popularity of the eponymous beer.

    "One of the biggest things in putting a new product on the market is getting brand-name recognition, which is a problem we don't have," said Yuengling's Ice Cream President David Yuengling, a cousin of brewery owner Dick Yuengling and great-grandson of the man who started the original ice cream company 94 years ago. "We are really popular for not having been on the market for 30 years."

    Made by a small dairy in Tamaqua, Pa., Yuengling's is available in 10 flavors -- including black and tan (Belgian chocolate and salted caramel), an homage to the ice cream's brewery roots.

    The brewery side of the family, in fact, had no problem with a relaunch of the ice cream brand, so long as the frozen treat met expectations. They gave their blessing after trying samples of chocolate chip and mint chocolate chip.
    "Needless to say, these received a thumb's up from all of us!" Jennifer Yuengling, the eldest daughter of Dick Yuengling and a member of the brewery family's sixth generation, said via email.

    The original Yuengling's dairy was spun off into a separate company after Prohibition ended, and continued selling ice cream and other dairy products for the next half-century. David Yuengling's father closed the business in 1985 because neither of his sons was interested in taking over, and Yuengling spent the next three decades in the computer industry.

    A few years ago, a family friend approached him about rebooting Yuengling's Ice Cream. Yuengling, 51, was ready for a career change, but wanted to make sure there'd be room for another brand in the $6.8 billion take-home ice cream market. He realized the Yuengling name would probably get his product an initial lick -- but to scoop the competition, it had to be good.

    "What is it that's going to keep us going? What are people going to like about this to keep them buying it?" Yuengling said he asked himself. "It's a tough nut to crack, and it's not an easy business."

    Yuengling said his ice cream is made without artificial ingredients, a higher percentage of butterfat and less air. The ice cream is marketed as premium, occupying a space between the mass-market brands and a super-premium label like Haagen-Dazs.

    Branding expert Rob Frankel, author of "The Revenge of Brand X," said defunct but well-regarded brands can do well when they're resurrected.

    "In Yuengling's case, there's a lot of really great, rich history. The fact that it was an ice cream born of Prohibition has a neat story to it. It's almost like it was bootlegger ice cream," he said. "As opposed to 'Bob's New Ice Cream' that has to go through all of these trials and tribulations, you are revitalizing a brand that has a history and there's a value to it."

    Beer-flavored ice cream, alas, isn't in the cards. And while there's been talk of floats made from Yuengling beer and Yuengling's ice cream, you won't find David Yuengling partaking.

    "I'm certainly not gonna try it," Yuengling, a direct descendant of the brewery's founder, said with a laugh. "I just can't see beer and ice cream together."

    http://www.silive.com/food/index.ssf/2014/02/after_30-year_hiatus_yuengling.html#incart_river
     
    Last edited by a moderator: Feb 12, 2014
  6. Michele

    Michele Chi Super Dog Administrator

    [h=2]Prison Wine Sells for $95 a Bottle on Store Shelves[/h]
    February 20, 2014 // 10:22 am // By: Charisma Madarang




    [​IMG]
    50 inmates contributed to the making of Gorgona, a 2012 white blend named after the Italian prison in which it was fermented. Vermentino and Ansonica grapes planted on an island off the Tuscan coast were chosen to create the blend, while a total of 2,700 bottles were produced. 1,000 bottles have made their way to the US market where they’ll retail for $95 each.
    The prison’s first vintage was crafted through the Frescobaldi per Gorgona project, which teaches inmates valuable wine-making skills under the supervision of Marchesi de’ Frescobaldi winery’s agronomists and winemakers.
    “Inmates get job training, working and living in contact with nature,” explains Maria Grazia Giampiccolo, the prison director. “The capacity is 136 and there are currently about 50 inmates. For many of them it is still possible to imagine a future because they know they have the chance to reintegrate into their respective communities with job skills they can actually use.”


    Read more at http://www.foodbeast.com/2014/02/20/you-can-now-buy-prison-wine-at-stores/#XcV93tv4Y4Xvriq4.99
     
  7. Michele

    Michele Chi Super Dog Administrator

    [h=2]Yes and Yes: Scented Necklaces Smell Like Buttery Waffles and Donuts[/h]
    February 18, 2014 // 9:28 am // By: Cameron Simcik




    [​IMG]
    Fashion trends may come and go, but we’ve come across one that’s (hopefully) here to stay — food-scented necklaces by Tiny Hands.
    These charming pendants come in a wide variety of pint-sized treats, like ice cream cones, churros, shortcakes, cookies and pie slices, all of which look pretty comparable to the real deal. Even better? Each necklace smells like it’s supposed to! That means sporting one of these pieces could result in beautiful scents of buttery pancakes, cinnamon rolls or even s’mores wafting past your nose all day. Yes and yes.
    [​IMG] [​IMG] [​IMG]
    [​IMG] [​IMG] [​IMG] [​IMG]
    Staying trendy and smelling delicious? Now that’s a win-win.
    Food Necklaces, $21-$38 @Tiny Hands


    Read more at http://www.foodbeast.com/2014/02/18...-like-waffles-and-donuts/#ZoC53Hv0Iuyx7tgI.99
     
  8. Michele

    Michele Chi Super Dog Administrator

    [h=2]Brilliant Girl Scout Makes a Killing Selling Cookies Outside Marijuana Clinic[/h]
    February 21, 2014 // 10:17 am // By: Charisma Madarang




    [​IMG]
    In a brilliant display of savvy entrepreneurship, a 13-year-old girl and her mother set up shop outside a medical marijuana clinic in San Francisco. Their product? Boxes of Tagalogs, Samoas, Thin Mints and other classic girl scout cookies.
    Within two hours, Mashable reports that Danielle Lei and her mother Carol sold 117 boxes, which is about a box per minute. That’s 37 more than what they previously sold outside a grocery store during the same two-hour period. Once the munchies set in, patrons at The Green Cross clinic didn’t even stand a chance.
    [​IMG]
    Carol told Mashable that her girls set up cookie stands at different points around San Francisco in order to help them learn about new environments while making cash. She also took this opportunity to talk to her daughter about the medical uses of marijuana.
    “You put it in terms that they may understand,” said Carol. “I’m not condoning it, I’m not saying go out in the streets and take marijuana [...] It also adds a little bit of cool factor. I can be a cool parent for a little bit.”
    At the moment, Danielle is the only scout in her troupe conducting business outside a pot shop. However, the Girl Scouts of Northern California don’t seem to have a problem with it.
    “Girls are selling cookies, and they and their parents pick out places where they can make good sales,” said Dana Allen, director of marketing and communications for Girl Scouts of Northern California. “We’re not telling people where they can and can’t go if it’s a legitimate business.”


    Read more at http://www.foodbeast.com/2014/02/21...outside-marijuana-clinci/#4LRq8AUT3sa10WVi.99
     
  9. Michele

    Michele Chi Super Dog Administrator

    Chicken from China? Your Seafood is Already Being Processed There By Bettina Elias Siegel | March 4, 2014Opinion
    [​IMG](This editorial was co-written by Nancy Huehnergarth and Bettina Siegel.)
    Thanks to our Change.org petition (307,000-plus signatures and rising), millions of Americans have learned that the U.S. Department of Agriculture (USDA) is about to allow U.S chickens to be sent to China for processing and then shipped back to the U.S. for human consumption.
    This arrangement is particularly alarming given China’s appalling food safety record and the fact that there will be no on-site USDA inspectors in those plants. In addition, American consumers will never know that chicken processed in China is in foods like chicken soup or chicken nuggets because there’s no requirement to label it as such.

    One frequent refrain we’ve heard is that no U.S. company will ever ship chicken to China for processing because it doesn’t make economic sense. This was precisely the claim made by Tom Super, spokesman for the National Chicken Council, in a recent Houston Chronicle article about our petition:

    “Economically, it doesn’t make much sense,” Super said. “Think about it: A Chinese company would have to purchase frozen chicken in the United States, pay to ship it 7,000 miles, unload it, transport it to a processing plant, unpack it, cut it up, process/cook it, freeze it, repack it, transport it back to a port, then ship it another 7,000 miles. I don’t know how anyone could make a profit doing that.”
    Well, guess what? It clearly does make economic sense because this process is already being used for U.S. seafood. According to the Seattle Times, domestically caught Pacific salmon and Dungeness crab are currently being processed in China and shipped back to the U.S., all because of significant cost savings:

    “… fish processors in the Northwest, including Seattle-based Trident Seafoods, are sending part of their catch of Alaskan salmon or Dungeness crab to China to be filleted or de-shelled before returning to U.S. tables.
    “There are 36 pin bones in a salmon and the best way to remove them is by hand,” says Charles Bundrant, founder of Trident, which ships about 30 million pounds of its 1.2 billion-pound annual harvest to China for processing. “Something that would cost us $1 per pound labor here, they get it done for 20 cents in China.”
    Considerably lower Chinese labor costs are what make the arrangement profitable, even when factoring in round-trip shipping costs over 14,000 miles. Here’s how it works:

    The fish are de-headed and gutted on the ship in the Bering Sea, then frozen and sent to China, says Douglas Forsyth, Premier Pacific’s president. Once there, they are boned, skinned and cut into portions of 2 ounces to 6 ounces, he says …

    Even factoring in 20 cents a pound in transportation costs, processing in China is still cheaper for the most labor-intensive fish, says Trident’s Bundrant.

    So let’s turn back to the question of U.S. chicken.
    The Bureau of Labor Statistics indicates that American poultry processors are typically paid a little more than $11 per hour on average. While we could find no analogous statistics for Chinese poultry workers, this recent news account of a fire at a Chinese poultry processing plant quotes a worker as saying he earns 2,000 yuan ($326) per month, or between $1-2 per hour.

    So, under the Pacific salmon/Dungeness crab model, it seems perfectly plausible that American poultry suppliers will find it makes good economic sense to ship U.S. chicken all the way to China and back for processing.
    But, as we state in our petition (along with co-petitioner Barbara Kowalcyk), good economic sense should never trump valid concerns about food safety. And China’s food safety system, which is decades behind ours, can only be described as horrific, as evidenced by just some of the more recent food safety scandals in that country:

    • More than 300,000 Chinese children have suffered illness, and several have died, from melamine-tainted milk powder.

    • Dangerously high levels of mercury have been found in Chinese baby formula.

    • More than $1 million worth of rat and other small mammal meat has been sold to Chinese consumers as lamb.

    • Here in our own country, FDA recently warned pet owners not to feed their pets jerky treats from China. Since 2007, approximately 600 dogs and cats in the United States have mysteriously died, and 3,600 have been sickened from eating Chinese pet treats containing chicken or duck.
    Now that it’s clear that processing U.S. chicken in China makes sense economically, it’s even more critical that Congress, President Obama, and his administration stop chicken from, or processed in, China from reaching our supermarkets and the meals we feed our schoolchildren by:
    (1) Ensuring that Chinese-processed chicken is not included in the National School Lunch Program, School Breakfast Program, Child and Adult Care Food Program and Summer Food Service Program; and
    (2) Preventing funds from being used to implement any rule that would allow poultry raised or slaughtered in China to be exported to the United States.
    If you haven’t signed and shared our Change.org petition, please take a moment to add your signature. Every name that’s added puts pressure on our legislators to put the health and safety of America’s children ahead of the interests of food manufacturers. Thank you.

    http://www.foodsafetynews.com/2014/...our-seafood-is-already-being-processed-there/
     
  10. Michele

    Michele Chi Super Dog Administrator

    Guy Has Sex with Pizza Dough, Explains Why You Should Try It At Least Once


    March 31, 2014 // 9:15 am // By: Charisma Madarang



    [​IMG]
    This article hails from 7Deadly Mag, the literary gutter of excess
    Yeastiality (n): sexual relations with bread or dough.
    Thanks to the internet, we now know that this is a thing. Reddit user ImKennedy, who happened to work at a pizza shop at the time, asked the following question: I was wondering if I could get a yeast infection from having sex with uncooked pizza dough?

    Neitzens were quick to come to the rescue, pointing out that while it won*t get you pizza pregnant, like most sexual encounters, you should wear a condom. As Unclecavemanwasabear pointed out:

    Now, my completely un-medical opinion would be that no, you can not get a yeast infection from humping bread dough. That being said * messing around with a doughy d might make your lady*s anyone*s parts more hospitable to the yeast in their body * for that reason, I would make sure you still wrap it up…

    Feeling inspired, ImKennedy claims to have walked into work the next day, grabbed some freshly made pizza dough from the freezer, then when he couldn*t contain himself any longer, taken a washroom break, slipped on a condom, then proceeded to, er, lay the “D.” Unfortunately, after washing his hands, the pizza perpetrator continued to make pizzas and take orders until his shift was over. “In short, it was one of the best things in my life,” say ImKennedy.
    Convinced yet?

    http://www.foodbeast.com/2014/03/31...explains-why-you-should-try-it-at-least-once/
     
    Last edited by a moderator: Apr 1, 2014
  11. noahthestar

    noahthestar Little Dog

    Wow thats disturbing

    Sent from my SGH-M919 using Tapatalk
     
  12. Beatrix Kiddo

    Beatrix Kiddo Good Dog

    lol people are desperate sometimes, smh.
     
  13. Michele

    Michele Chi Super Dog Administrator

    I don't think I'll ever look at pizza the same again...:grin:
     
  14. Michele

    Michele Chi Super Dog Administrator

    [h=2]Krispy Kreme*s New Pie Donuts Remind Us Why the Universe is Good[/h]
    April 7, 2014 // 7:00 am // By: Erica Schecter




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    There*s always something to be said for classics, such as a plain donut or good old-fashioned pie. And while it*s impossible to outdo these perfect desserts, Krispy Kreme does a noble attempt at trying with their latest limited edition dreams: Key Lime Pie and Caramel Dutch Apple Pie Donuts.
    Key Lime Pie offers a blend of key lime and custard filling and comes topped with key lime icing and graham crumbles. The Caramel Dutch Apple Pie features a chunky cinnamon apple filling and gets slathered in caramel icing and a dollop of mo* cinnamon apple filling. Both flavors get an additional topping of crunchy pie crust bits — because everyone knows the crust is the best part.
    Krispy Kreme*s new pie donuts are available from now until May 18, so you can forget about that pre-summer diet.


    http://www.foodbeast.com/2014/04/07...doughnuts-remind-us-why-the-universe-is-good/
     
  15. Michele

    Michele Chi Super Dog Administrator

    [h=2]How Pringles Are Made [Bad News: They're 2/3 Potato Flakes][/h]
    April 13, 2014 // 9:03 pm // By: Nora Landis-Shack




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    Ever wanted to know how Pringles are made? Apparently someone in the eighties already did the leg work for you. This delightfully vintage film goes through the entire process of the classic tube we know so well. From making the tube itself to the full journey of each chip — it*s a great inside look for the curious foodie.

    You learn a few uncomfortable things, like the fact that chips are one third water and two thirds potato flakes, plus seasoning. However, there*s some savvy stuff to learn as well, like how the dough scraps from cutting out the chips are reused (less waste!) and the potato rounds are fried in concave molds that give them their signature curve. It*s the kind of superfluous information that*ll come handy during Tuesday night trivia. A tasty win.


    http://www.foodbeast.com/2014/04/13/this-is-how-pringles-are-made/
     
  16. Michele

    Michele Chi Super Dog Administrator

    Only in Florida: Nude Men Break into a Restaurant to Steal 60 Hamburgers, 3 Pounds of Bacon


    What do you do if you*re in Florida, naked with your bros and really really hungry? Break into a restaurant and do a really bad job at being subtle, apparently.
    Last Sunday, surveillance cameras at Doc*s Beach House in Bonita Springs caught two naked men and one undies-clad assistant breaking and entering the establishment in search of munchies. In the video, the hungry bandits stumble around haphazardly in search of grub, before finally hauling away 60 hamburgers, 3 pounds of bacon, 3 red peppers and a paddleboard. This all happened at approximately 3 am, of course.
    Taking a page from Hansel and Gretel, the three thieves left a trail of red peppers on the beach near a bathhouse. The police have yet to find the thieves, but that shouldn*t be too hard. Just look for a pair of undies next to the half-eaten bacon burgers.
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    Read more at Only in Florida: Nude Men Break into a Restaurant to Steal 60 Hamburgers, 3 Pounds of Bacon |Foodbeast
     
  17. Michele

    Michele Chi Super Dog Administrator

    [h=2]Man Arrested for Breaking into Restaurant and Making Crab Cakes[/h]
    August 5, 2014 // 1:02 pm // By: Peter Pham




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    When you really need to make crab cakes, you really need to make crab cakes. Even if it means breaking in somewhere to do so. Stephen Quinn, 40, broke into a restaurant Thursday in Rehoboth Beach, Del. The incident occurred early Thursday at Planet X Cafe around 1:30 a.m., reports DelmarvaNow.
    After receiving reports of someone breaking the restaurant*s glass doors, officers arrived to discover Quinn cooking crab cakes and holding a bottle of wine, presumably stolen to pair with his meal. Quinn took off when he saw the officers, but was apprehended in the alley behind the restaurant. He faces charges of burglary, theft of under $1,500, criminal mischief, disorderly conduct, and resisting arrest. He was sent to Sussex Correctional Institution after failing to post bail set at $2,000, and will attend a preliminary hearing on Aug. 8.
    Goddamn, now I want crab cakes. Where*s my crowbar?


    Read more at Man Arrested for Breaking into Restaurant and Making Crab Cakes |Foodbeast
     
  18. Michele

    Michele Chi Super Dog Administrator

    [h=2]Woman Almost Gets Murdered For Eating Roommates Cookies[/h]
    August 5, 2014 // 6:00 am // By: Isai Rocha




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    Chips Ahoy for breakfast isn*t ideal, but it*s so delicious.
    Allen Hall, 23, allegedly went nuts and almost killed his roommate after she admitted to eating three of his Chips Ahoy cookies for breakfast in Decatur, Ill. Hall made threats to the 49-year-old woman, and she initially thought he was joking, until he attacked her in the bathroom. He grabbed her around the throat with both hands and tossed her into the bath tub. He then got on top of her and strangled her until she was unable to speak.
    The landlady said she heard a commotion from her dining room, went over and found Hall on top of her in the tub. She and the victim*s husband arrived at the scene together and pulled Hall off her.Hall is now being held in Macon County jail on $75,000 bond for charges of attempted murder and aggravated domestic battery.


    Read more at Woman Almost Gets Murdered For Eating Roommates Cookies |Foodbeast
     
  19. Michele

    Michele Chi Super Dog Administrator

    [h=2]This Nifty Tool Helps You Create DIY Caramel and Nutella-Stuffed Bananas[/h]
    August 12, 2014 // 10:00 am // By: Dominique Zamora




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    Eating bananas with dessert spread can be a messy business. You can*t exactly stick your bare banana in a tub of peanut butter, but spreading nutella from knife to fruit can be a hassle, too. Thankfully there are much smarter people than us in the world, and one of them may have just solved this banana problem once and for all.
    DestapaBanana is a new invention by Argentinian Sebastian Berger that allows you to core and then stuff unpeeled bananas with any liquify treat of your choosing. Basically a glorified syringe, but a really, really neat looking one. As demonstrated by the video below, all you need to do to use the Destapa (which means “uncork” in Spanish), is hold the device to the bottom end of an unpeeled banana, push the inner tube through to remove the core, and then inject as much sugar crack into the newly formed hole as you*d like.
    Current Destapa flavors include chocolate, dulce de leche, and fruit, though there*s nothing stopping you from filling the tubes with peanut butter or nutella or marshmallow fluff too. Our money*s on cinnamon, rum, and some vanilla ice cream. Yasss bananas foster stuffed bananas, yassss.


    Read more at This Nifty Tool Helps You Create DIY Caramel and Nutella-Stuffed Bananas |Foodbeast
     
  20. Michele

    Michele Chi Super Dog Administrator

    Cannabis cuisine rises in wake of legalizations


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    Brownies made from a recipe in the "The Official High Times Cannabis Cookbook." Cannabis cuisine is on the rise in the wake of legalizations around the country. Image provided by Elise McDonough via Chronicle Books. (AP Photo/Elise McDonough)


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    There are books about cooking with herbs. And then there are books about cooking with herb.
    Yes, we're talking cannabis cuisine, a small niche in the culinary world but one that is drawing more interest as the legalization movement moves pot closer to the mainstream.
    "When I sell books personally at events like Seattle Hempfest and Denver County Fair, response has been huge in those states that have newly legalized, and I will sell hundreds of copies over a weekend," says Elise McDonough, author of the "The Official High Times Cannabis Cookbook," which grew out of the recipe column in the magazine (which, by the way, turns 40 this year).
    McDonough, who lives in Santa Cruz, California, has a new book out this summer, "Marijuana for Everybody," which includes a chapter on cooking with cannabis, as well as advice on selecting edibles from newly legal retailers in Washington state and Colorado, the two states that allow the recreational use of marijuana.
    "I think as the legalization juggernaut continues to roll across the nation, you're going to see a lot more interest and a lot more books," says McDonough.
    Finding hard data on pot cookbook sales is tough. But a look at Amazon's rankings show that several, including McDonough's, are enjoyed renewed sales vigor, particularly considering their specialty status and that most are at least several years old. McDonough says about 35,000 copies of the High Times cookbook have sold, a respectable total for a niche genre.
    Titles in the marijuana cookbook category include "The Ganja Cookbook Revolution" by Jessica Catalano, "Baked: Over 50 Tasty Marijuana Treats," and "The Cannabis Gourmet Cookbook," by Cheri Sicard.
    Sicard, like McDonough, has a new book coming out - "Mary Jane: The Complete Medical Marijuana Handbook for Women" - cheekily set for release on 4-20-15, an unofficial holiday for marijuana fans. And it, too, goes beyond recipes to take more of a general lifestyle approach.
    Sicard has noticed an uptick in interest since legalization, though not a drastic one, since a number of states already allow medical use of marijuana. She also notes that people have been cooking with pot for a long time. Pot brownies, after all, are practically a cliche.
    But brownies, points out Sicard, are not the only choice for the marijuana cook. In fact, it's easier to work with the pronounced herbal taste of the drug in savory dishes.
    Sicard, who lives in the Los Angeles area, was a food writer before she became a marijuana recipe expert. That's a skill she developed after getting a medical recommendation to take marijuana for chronic nausea. Researching ways to use marijuana, and wading through advice both good and bad on the Internet, prompted her to write her own book.
    "There is a lot of misinformation out there and that is why there is the need for good cookbooks," she says.
    Krista Lyons, publisher of Berkeley, California.-based Seal Press, which is publishing Sicard's new book, has seen the market change for marijuana books. It's not that no one published them before; there's a history of small publishers releasing books about marijuana. But now "you can walk into an Urban Outfitters and find a book about pot on a front table," she says. "It's just an indicator that attitudes have shifted."

    http://www.silive.com/cooking/index.ssf/2014/09/cannabis_cuisine_rises_in_wake.html#incart_river
     
    Last edited by a moderator: Sep 3, 2014

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