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Gaynor says California lettuce growers expand recall
red bottom shoesA California lettuce grower has expanded a recall of some bagged salads after routine sampling detected listeria contamination. No illnesses had been reported as of Monday.The voluntary recall by River Ranch Fresh Foods of Salinas initially included lettuce shipped to California and Colorado, but the company said Monday that it has expanded the recall to the entire nation. The potential contamination was discovered with routine random product tests conducted in the marketplace by the U.S. Food and Drug Administration, officials said.The recall includes bagged salads sold under a variety of names, including the Hy-Vee brand. Hy-Vee Food Stores has supermarkets throughout the Quad-City region and elsewhere in Iowa and Illinois. The bagged salads also were sold, in various sizes, at retail outlets under the names River Ranch, Farm Stand, Marketside, Shurfresh, The Farmer’s Market, Cross Valley, Fresh n Easy, Promark and Sysco. Food service salad products affected by the recall were distributed nationwide under various sizes and packaged under the brand names of River Ranch, Cross Valley, Fresh n Easy, Promark and Sysco.The recalled salad bags that were distributed to retail and food service outlets have “best by” dates between May 12 and May 29. The date typically is located in the upper right-hand corner of the bags. A list of more specific information about theHy-Vee stores first learned of the recall Friday and it was expanded Saturday, said Ruth Comer, a spokeswoman at the company’s headquarters in West Des Moines. An electronic message went out to all Hy-Vee stores both Friday and Saturday and the affected products were removed from shelves, she said.In addition to the official Hy-Vee website, a notice of the recall also can be found on its Facebook page, she said.The Scott County Health Department is aware of the recall, said Karen Payne, an environmental health specialist. However, county officials have not yet been contacted about any follow-up action.
red bottomsWe’ve all known for years that overexposure to the ultraviolet rays in sunlight can cause skin cancer. But now there is hard evidence of the damage that tanning beds can do, espeResearchers at Harvard Medical School, who have followed more than 70,000 nurses for two decades, found that tanning-bed use increased the risk of developing all three major forms of skin cancer, especially for the young women who started during high school and college. Yale School of Public Health researchers found that indoor tanning increased the risk of developing basal cell carcinomas, the most common skin cancer, before the age of 40. Far too many young people aren’t getting the message. An analysis published this month by the Centers for Disease Control and Prevention found some 30 percent of non-Hispanic white women ages 18 to 25 had engaged in indoor tanning in the previous 12 months; those ages 18 to 21 had averaged an astonishing 27 sessions per year. Other research has shown that indoor tanning — in which ultraviolet radiation may far exceed that from midday summer sunlight — may become addictive because it activates brain regions associated with a reward response. California and Vermont have banned all minors from tanning beds. New York has banned use by the youngest children but allows older teenagers to tan indoors with parental permission. The Assembly has passed a bill banning the use of indoor tanning facilities by all children under 18. The measure has the support of the state medical society and the American Cancer Society. The Senate should approve the bill, and Gov. Andrew Cuomo should sign it into law. Adults must make their own choices about whether to go to tanning salons, but children don’t have the same critical faculties. It should be clear that people who start tanning when they are young, and continue, are at much higher risk. cially when people are exposed young.
cheap red bottom shoesAs evidenced by the rise of the rock star chef, the proliferation of food paparazzi, and the overwhelming amount of food blogs on the interwebs, foodie-ism has reached critical mass. Yet there's a disconnect between the hyper-educated culinary elite and the general populus, and our nation's food system is in a dire state. With instances of food-borne illnesses and dietary-related diseases on the rise, it seems there is a diverse but universal lack of food literacy both here and abroad. We've severed ties with our food and where it comes from -- so much so that some school children can't even identify a ripe tomato. Celebrity chef Jamie Oliver aimed to change that through his first annual Food Revolution Day, held this past Saturday. Through a new form of digital activism, global supporters of a new food order hosted classes, dinners, and online meet-ups, all championing the value of healthful, accessible food for all. Thousands of events in over 600 cities took place with hopes of connecting advocates for change. Oliver chose to position himself in L.A. for the festivities, where he hosted a demo in partnership with David Feinberg, President and CEO of the UCLA Health System, teaching kids from the Boys and Girls Club the value of farm-fresh foods. The children worked in the UK-born chef's Big Rig kitchen, a massive gutted RV that's been retrofitted as an instructional cooking lab. The students made salads and other goodies for attendees and passerby, while the Green Lab Urban Farm answered gardening questions from the crowd. Later in the evening, Oliver hosted a celeb-studded dinner at Gjelina, where guests, including his cooking buddy Adrian Grenier and Jimmy Kimmel, showed up to discuss how to further the movement.
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