I never eat at Taco Bell without apologizing to myself afterward, but there are times when I feel drawn to Mexican chains like the proverbial moth to Flaming Hot Dorito Locos. This is a complex and sentimental relationship. I was born the same year as Taco Bell, a long time ago when people thought they were pronounced tay-cohs, and eating Mexican food prepared by Mexicans was actually not uncommon. The years since then have seen multiple attempts at rebranding and renewal, along with repeated accusations of stickiness and inauthenticity, and I now forget whether I’m talking about Taco Bell or me.
After all, I am not alone in my ambivalence. While a much discussed informal poll recently stated that Burger King is America’s most hated fast food chain, New Yorkers post the most complaints on Twitter about T-Bell, a harsh verdict somewhat debunked by more than 40 locations on the island, as well as the impossibility of finding Nacho Fries on any of them, or at least the first two I visited that afternoon. In both of them, signs of SORRY NO NACHO FRIES are hastily pasted over the self-order kiosks.
“In a year as difficult and uncertain as this,” wrote Taco Bell in a December statement announcing the return of Nacho Fries, “we know that consumers crave the comfort they love most.” The chain undoubtedly craves profits too, having lost some of it to the pandemic and the cut-off of say-to-now foods like Bacon Club Chalupas, Fiesta Potatoes, Quesaritos, and other time-tested remedies for alcoholic beverages. However, none of this jolts a zeitgeist like Nacho Fries. A huge success since Taco Bell introduced them in 2018, the time-limited item caused a social media frenzy only beaten by Popeye’s chicken sandwich the following year.
It’s not easy to imagine an order of $ 1.39 spiced fries as the antidote anything a difficult and uncertain year, let alone 2020, but their popularity is certainly understandable. Its crisp, flaky exterior gives way to a soft interior, the stems kicking in the orange pepper-colored chili-and-dust cloud of Saharan paprika. I’ll never ignore the accompanying cheese sauce, which tastes like sour stomach and provokes the same, but the long Reddit threads make a difference, and there’s no debate with boasting folks about eating five Beefy 5-Layer Burritos in 10 minutes. Also new is BellGrande’s Nacho Fries ($ 3.49), which contains all of the above plus taco beef, tomatoes, sour cream and a stern warning to prepare for turbulence.
Taco Bell itself may need to fasten the seat belt. Today, the future of pseudo Mexican food is utterly uncertain, not with original articles calling us from every mall and food truck. Indeed, it is not hard to imagine that when the Bell rings for anyone, its countless mock Spanish Colonial garrisons are reduced to a huge pile of worn orange dust. On the other hand, now that the weight of culinary legitimacy is elsewhere, the chain is free to go crazy on your own, answering midlife anxiety with Loaded Grillers, Crunchwrap Supremes, and other bold experiments in cross-breeding. As with any other 50s, risking ignorance may be the only way to survive.
Nacho Fries and Nacho Fries BellGrande are available at all Island Taco Bells for a limited time, if you can find them. tacobell.com
A recent study from the National Nurses United revealed an alarming divergence from deaths from COVID-19 showing that one-third of the nurses who died from COVID-19 were Filipinos even though Filipino nurses make up only 4% of the nation’s nursing population. With so many Filipino nurses contracting COVID, Island Pacific shows its gratitude by serving Filipino food to our medical frontliners who risked their lives to save so many people.
One of the biggest challenges facing frontliners according to the Filipino American ICU nurse, Bonifacio “Bones” Deoso Jr., is being thrown into the role of the sole link between families and their loved ones, when the only thing on their mind is fear dying and dying alone. “It is emotionally exhausting to do your best to convince both parties (who can’t be allowed to spend time together) that everything you have is done to try and achieve the best possible outcome for your patient, whether it’s survival or, worse. , die in the most comfortable and painless way. ”Many frontliners spent more time with their patients than their own families during these nine months. “Not to minimize the severity of the situation, but we solve it by taking care of each other by creating a home atmosphere at work whenever we can. Food is the center of our limited meetings during breaks from patient care. While eating, we catch up on the outside. work (which is not much), voicing grievances to one another, releasing the pressure of tremendous stress in this seemingly unwinnable fight against COVID. ”
Deoso also shared messages with wholesale workers on the Pacific Island. “All of you are no less important than any of us in this fight. The fact that you are out there providing us with the essentials of everyday life puts you at the same risk that we healthcare workers face the same risks. Just remember to cover up, take care of yourself. distance socially, and remind your clients to do the same – and THANK YOU for your service! “
Since the pandemic began in March last year, the Island Pacific location immediately gave shopping priority to all medical frontliners and seniors during the first hour the store opened. As companies revolve around offering online shopping with same-day delivery and curbside pick-up, social media campaigns celebrating our heroes in the medical field are produced to highlight the great sacrifices our Filipino-American medical frontliners make every day.
[Island Pacific is supermarket chain dedicated to promoting Filipino Food and Seafood to the rest of the world. It is headquartered in Walnut, California and currently has 16 supermarket branches serving communities in California and Las Vegas.]
As part of its enforcement activities, the Food and Drug Administration sends warning letters to entities under its jurisdiction. Some letters are not posted for public viewing until weeks or months after they are sent. Business owners have 15 days to respond to the FDA warning letter. Warnings are often not issued until the company has been given months to years to fix the problem. The FDA frequently edits portions of warning letters posted for public viewing.
White Trading Company Longmont, CO
An import company in Colorado on notification from the FDA because it does not have the FSVP for a number of imported food products.
In a December 15 warning letter, the FDA describes July 21-31, 2020, a remote Foreign Supplier Verification Program (FSVP) inspection of FSVP records submitted to the White Trading Company.
An FDA inspection revealed that the company was not complying with FSVP regulations and resulted in the issuance of FDA Form 483a. Significant violations are as follows:
The company does not develop, maintain and comply with the FSVP. In particular, they did not develop FSVP for any of the following foods:
(deleted) Cheese imported from (deleted)
The FDA received an email response dated 21 August 2020, in which the company indicated that it had collected documentation from all but one of their foreign suppliers to meet their FSVP requirements. They stated that the development of their FSVP procedure and documentation process was almost complete and should be completed within the next 30 days.
The company indicated that they would share what they had developed with the FDA. Despite contacting them for a follow-up September 17, 2020, to date, the FDA has not received any documentation from the company.
Twenty-five years ago, when I was the administrator of the US Department of Agriculture’s Food Safety and Inspection Service (FSIS), I helped implement a new food safety regulatory program to prevent foodborne diseases from meat and poultry.We created this program in response to the tragic 1992-93 historic illness the plague caused by ground beef contaminated with a very dangerous type of E. coli called E. coli O157: H7.
This rule works for ground beef because we have a scientific basis for declaring certain E. coli strains adulterous.This means that the USDA can use its inspection and enforcement tools to prevent the entry of pathogens from beef products, and the industry has strong regulatory incentives to develop and implement innovative preventive measures.It was a huge advance in food security at that time.However, while the FSIS program has improved beef safety, its provisions regarding poultry have not succeeded in significantly reducing the many illnesses and deaths caused by two other harmful bacteria – Salmonella and Campylobacter – which are common in chickens and turkeys.
This issue is very important for public health and consumer confidence in the safety of poultry.The two bacteria that were of concern ended 70 percent diseases commonly transmitted by food and tracked by the Centers for Disease Control and Prevention via the FoodNet surveillance system, which estimates 1.9 million Americans every year.Some 21 percent of Salmonella cases and more than 66 percent of Campylobacter cases were specifically associated with poultry.
The explanation for this failure is clear: What we considered a breakthrough 25 years ago is now very obsolete for this pathogen. That FSIS poultry safety regulations have lagged far behind the growing science of foodborne diseases and do not include what governments and industry now know about preventing foodborne diseases from these two bacteria.
Based on what we learned in the early 1990s, we defined the so-called performance standards for Salmonella as a general and broad category of related organisms common in poultry.FSIS now uses this “standard” as a benchmark in monitoring the effectiveness of the steps each slaughterhouse is taking to prevent over-contamination of poultry with generic Salmonella.
However, these standards do not apply to the raw product itself.
Moreover, they are not legally enforceable. As a result, the FSIS is routine check and pass Raw poultry products contaminated with salmonella, despite their own performance standards indicate that slaughterhouses are underperforming.
Furthermore, scientists in government, industry and academia now know that most illnesses and deaths are caused by Salmonella caused by certain types bacteria, such as certain strains of E. coli are much more damaging and deadly than generic E. coli.It is time for FSIS to consider this science and set applicable finished product standards for the particular strains of Salmonella that make people sick, as was the first time 25 years ago for E. coli.FSIS should also set science-based product standards that can be applied to Campylobacter.
We also know now that it’s kind of dangerous Salmonella and Campylobacter usually comes from chickens on farms and spreads in breeding flocks and in house grown on farms even before the chickens reach the slaughterhouse.And, we know these bad bacteria can be controlled at an early stage in the production process.FSIS and its independent scientific advisors say so, and several leading poultry producers are already implementing it improved sanitation practices and using vaccines on farms to reduce Salmonella contamination of birds entering slaughterhouses.So, we know better prevention is possible.
However, the FSIS regulatory system does not include a requirement that poultry companies implement control measures on the farm or even know the quality of the microbial chicken entering their facilities.This is another way that the FSIS program has fallen behind the science of food safety and modern best practices to prevent food safety problems.
I have the privilege of overseeing the execution of files Food Safety Modernization Act when I served as Deputy Commissioner of the FDA for Food and Veterinary Medicine from 2010-2016.These laws and the FDA’s implementing rules, which apply to all foods except meat, poultry, and certain egg products regulated by FSIS, require manufacturers and food processors to closely monitor the safety of their raw materials and verify that their suppliers are taking appropriate action to minimize harm. , such as bacterial contamination.It is a core component of modern best practice for food safety.
The same principles and similar requirements should apply to meat and poultry, but neither is included in the FSIS program.This is unacceptable.
This regulatory failure and the disease that results are the cause Stop Foodborne Diseases, a consumer organization that one of my board chairs, joined Science Center for the Public Interest, Consumer reports, and American Consumer Federation to seek late modernization of the FSIS poultry safety program.We petitioned the USDA and FSIS to immediately initiate a stakeholder engagement and regulatory process to set enforceable finished product standards and oblige poultry companies to implement and verify effective livestock prevention programs.
We recognize that technical issues are complex and the process will take some time.But the principles of food safety and consumer protection objectives are clear.It is time – time passed – for the USDA to bring people together and do the work required to make the FSIS regulatory system and poultry inspection signs meaningful to public health.
About the Author: Mike Taylor is a co-chair of the non-profit consumer advocacy group Stop Foodborne Illness, which is a 25-year-old group that supports and represents victims of foodborne illnesses and their families in an effort to prevent others from getting sick. Previously Taylor served as Deputy of the FDACommissioner for Food and Veterinary Medicine from 2010 to mid 2016. His first tour of government began as a staff attorney at the FDA, where he worked on seafood safety and nutrition labels. Later Taylor worked for the USDA’s Food Safety and Inspection Service, where he acted under the secretary for food safety. Taylor is a government official who, after the deadly 1992-93 Jack in the Box hamburger outbreak, determined that the E. coli O157: H7 pathogen was an adulterer in the flesh. Taylor also practices law in the private sector.
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Worst Chef host Anne Burrell (R) joins Season 17 co-host Bobby Flay (L) at the Food Network competition venue. Photo: Food Network
Last week, Ariel Robinson, last year’s winner Worst Chef In America Season 20, was arrested and charged, along with her husband Jerry Robinson, in the murder of a child in their care. Now, Deadline reports, Food Network have delete season from streaming platforms, incl Discovery +, which hosts network shows, as well as the Food Network website itself.
The reality competition show, hosted last season by series flagship Anne Burrell and season guest host Alex Guarnaschelli of New York’s Butter, challenged 16 poorly self-proclaimed amateur chefs to undergo cooking “boot camp” to improve their culinary skills and win $ 25,000. Ariel Robinson, a teacher from Simpsonville, South Carolina, won the season on August 2.
According to FOX Carolina South Carolina, both Robinson and her husband was charged Tuesday with the murder by child abuse, following the death on January 14 of a three-year-old girl staying at their home from “multiple blunt object injuries,” according to the Greenville County Investigative Office.