Tag Archives: egg

Food Safety for Spring Break | Food & Recipes from Agriculture | Instant News

Spring is here and brings a very special holiday. Spring break is a great time for households to prepare their favorite dishes and participate in fun activities, such as egg hunting and picnics.

To keep your loved ones safe and prevent food poisoning, it is important to follow proper food safety practices when shopping, preparing and serving these holiday dishes. Meat and eggs are foods that require special handling to keep them safe.

Eggs are a popular picnic dish, and fun to decorate with when hunting for eggs. But if not handled properly, they can also be a source of foodborne illness. When buying your eggs, check to make sure they are all still intact. Take it home as quickly as possible, and store it in the refrigerator at 40 F or lower in the original carton. When you’re ready to cook them for recipes or for coloring, wash your hands and surfaces before and after handling raw eggs, and refrigerate and store them until you’re ready to use them. When coloring eggs, make sure you use food grade dyes if you plan on eating them afterward.

Plastic eggs are best for egg hunting and decoration. If you plan to use boiled eggs, make sure they don’t stay at room temperature for more than two hours and wash them before eating. If left at room temperature for more than two hours, do not eat it.

Meat Safety

Popular meats for spring break are ham, beef and lamb. Similar to eggs, when buying meat, check the packaging to make sure it is intact. Place the meat in the plastic bag provided at the meat counter and store it separately in your shopping cart to prevent the meat juices from leaking to other items on your cart. Once you get home, refrigerate the meat to 40 F or lower, or freeze it immediately. If the meat is frozen, you can safely defrost it in the refrigerator, under cold running water, or in the microwave if a small amount is what you are going to cook soon. Defrosting can take several days in the refrigerator if the chops are larger, so be sure to plan ahead. When preparing meat, wash your hands and surfaces such as cutting boards and countertops before and after handling. Please note that it is not recommended to wash the meat before preparation.

To prevent food poisoning, meat needs to be cooked at a certain temperature to kill any bacteria that may be present. According to the USDA Food Safety and Inspection Service, the internal temperature of meat must be measured with a calibrated food thermometer and reach the following temperatures:

• Fresh or smoked ham, and beef or lamb should be cooked to an internal temperature of 145 F and let stand for at least three minutes.

• Cooked ham is safe to eat from its packaging without reheating it; However, if reheating is desired, check the packaging for the USDA stamp and preheat it to an internal temperature of 140 F. (If there is no stamp, the ham is not packaged in USDA-inspected factory, so it will need to be preheated to 165 F.)

Many families enjoy leftovers after the holiday celebrations are over. Make sure to eat all the leftovers within three to four days and if serving it hot, reheat it to 165 F. Due to current COVID-19 guidelines, remember to try to keep gatherings small and limit them to those in the same household whenever possible. . If celebrating with others outside, practice social distancing and wear a mask, or gather outside, weather permitting.

Nicole McGeehan is a Penn State Extension food safety educator based in Monroe County.


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Joplin Health Department food inspection (22 March) | Local News | Instant News

The Joplin Globe published a summary of the routine check-ups and follow-ups conducted by the Joplin Department of Health.

The inspected business passes or fails based on the violations found during the inspection. These violations fall into two categories:

• More severe violations of priority and addressing improper handling, storage and preparation of food. The globe lists the number and summary of each violation.

• Core breach is less severe and addresses general equipment, maintenance and cleaning. The globe only publishes the numbers.

A failed examination can produce various corrections based on the type of violation found. Complete copies of each report are available from the Joplin Department of Health.

Club 1201, 1201 E. 32nd St. Full service restaurant. Routine check-ups were carried out on March 15th. Result: PASS with priority 0 and core offense 6.

Lotus Xpress, 801 E. 20th St. Fast food restaurant. Routine check-ups were carried out on March 15th. Result: PASS with 3 priorities and 7 core violations.

• Evidence of multiple unapproved employee drinks lying on and above the food surface and food preparation (corrected during inspection).

• Raw chicken and shrimp stored on noodles within the back reach (corrected during inspection).

• Hand sanitizer over the food preparation area (corrected during inspection).

Orient Express, 215 E. 20th St. Fast food restaurant. Routine check-ups were carried out on March 15th. Result: PASS with 3 priorities and 3 core violations.

• Evidence of employee drinking being observed in kitchens stored on top of food and food utensils (corrected on inspection).

• Raw eggs are stored on less hazardous food in a walk-in cooler (repaired during inspection).

• The lid of the container located in the preparation area cannot be easily cleaned (corrected during inspection).

Fred and Red, 1719 S. Main St. Full service restaurant. Routine check-ups were carried out on March 16. Result: PASS with 0 priority and 0 core violations.

Hardee’s, 1810 S. Main St. Fast food restaurant. Routine check-ups were carried out on March 16th. Result: FAIL with 1 priority violation and 2 core violations.

• Rat droppings were observed under customer fountains and dry storage rooms.

M&M Bistro, 612 S. Main St. Full service restaurant. Routine check-ups were carried out on March 16th. Result: FAILED with 2 priority violations and 1 core violation.

• Potentially hazardous food on the preparation table with a cold temperature above 41 degrees.

• Potentially hazardous food in a Coke cooler with a temperature above 41 degrees.

Granny Shaffer’s, 2207 W. Seventh St., Suite 4. Full-service restaurant. Routine check-ups were carried out on March 17. Result: FAIL with 3 priorities and 3 core violations.

• Observed employee drinks on clean plates (corrected during inspection).

• Potentially hazardous food in the cold prep reach-in with temperatures above 41 degrees.

• Eggs in a cooled egg cooler can stand above 41 degrees.

Mercy Hospital Kitchen, 100 E. Mercy Way. Institutional. Routine check-ups were carried out on March 17th. Result: PASSED with 1 priority violation and 1 core violation.

• Deli meat containers marked as expired are still in the cooler (repaired during inspection).

Ozark Christian College Cafeteria, 1111 N. Institutional St. Main. Routine check-ups were carried out on March 18th. Result: PASS with 0 priority and 0 core violations.

Ozark Christian College top canteen, 1111 N. Institutional St. Main. Routine check-ups were carried out on March 18th. Result: PASS with 0 priority and 0 core violations.

Red Onion Espressoria, 1007 E. 32nd St., Suite 4. Fast food restaurant. Routine check-ups were carried out on March 18th. Result: PASS with 0 priority and 2 core violations.


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Reber farmers talk about food abundance, scarcity | News | Instant News

ESSEX – Pasture-raised chickens fed with organic grains, grass-fed beef, pasture-raised pork and maples are part of the Reber Rock Farm in Essex.

Founded in 2013, the farm is run by partners Nathan and Racey Henderson (livestock) and Chad and Gwen Vogel (sugar bush).

On the farm, Racey runs a Farm Shop and Farmers Market, supporting livestock production and community outreach.

On March 9 from 7 p.m. to 8:30 p.m., Racey put on his international development professional hat and spoke about “Abundance and Scarcity: The Tangled Food Systems Network” in the 2021 Winter Lyceum Series at Whallonsburg Grange Hall.

List of virtual lectures at: www.thegranghall.info.


Racey, a former Peace Corps volunteer, works on rural resilience issues in humanitarian and development contexts in West and Central Africa, according to an agricultural website.

About five years ago, he started doing part-time consulting work in the United States.

“I worked for the Adirondack Council for the Essex Farm Institute for four years,” said Racey.

“I’m getting involved in the work of the food system, so looking for ways to make our food system stronger right here at home.”

The work here is similar to what he does internationally.

“Basically, looking at how to strengthen agricultural livelihoods such as rural-based communities and have an agricultural base for their livelihoods,” he said.

“Here in the state, the local food system is one way our government, as well as people across the country, are starting to look for ways to solve various food-related problems at the same time.”

Problems include low income for farmers, climate change and the impact of agriculture on climate change.

“But also the ability of agriculture to reduce climate change,” he said.

“And there are also health problems, related to diet, health that has gotten worse over the last five decades.

“Because the food system has changed, it has a big impact on public health.

“I started working on more questions about this food system such as how we here at Essex and Adirondacks can improve the livelihoods of both farmers, such as more sales and better income for farmers, better profit margins even for farmers at the time. together do we solve the problem of food insecurity? “


COVID-19 brings many food inequities and supply management into the limelight.

“At the same time, your dairy farmers throw milk into their lagoon, you can’t get a gallon of milk in the store,” he said.

“Local food sales just skyrocketed last year with more people feeling safe buying food from their neighbors and knowing it would be there and not wanting to go to the store.”

Racey thinks people are interested in understanding the contradiction between abundance and scarcity.

“There is food around,” he said.

“We live in a farming community in Essex County, although it is small compared to the Clinton and Franklin districts.

“We live in a farming community and there are supplies, but at the same time there is food insecurity.

“People who don’t have enough food to eat and a program that helps them. How can we kill two birds with one stone? “

Last year, Reber Rock Farm was slammed with callers looking for food to buy.

The ranch sells everything in its freezer and is turning its business model into online purchasing with options for farm pick-up or door-to-door delivery.

Demand increases, so do operating costs.

“We are increasing the number of chickens we produce to fulfill part of the demand,” said Racey.

We built many new cages and included additional birds for the season. “


The production legacy of Reber Rock Farm includes iterations as a chicken farm in the 1920s.

“So, egg farm,” said Racey.

“It has a big chicken warehouse and sells eggs by train to New York City. Then, it was a diary from the 50’s to 80’s. Then the dairy went bust, then mostly just hay until we bought it. “

The Henderson family bought an 88-acre farm and another 30 acres across the road just like the Vogels did.

Additional acres were rented from neighbors and even Racey’s parents, who owned a nearby farm.

Regardless of the agricultural workload, both families have a home garden, two Hügelkultur “culture mound” beds 30 feet long.

“It’s a system developed in Germany where you basically dig a big trench,” Racey said.

“This is an elevated bed system. You fill it with old wood basically, and then put your soil back on top of it. The idea is that wood rots over time and fertilizes on top of it, indeed, fertilizes plants that sink their roots in it. “

They filled their trenches with rotten firewood.

“We also line our beds with big old logs,” he said.

“Chad is a lumberjack, so we got these old logs lying around and using them for the side of the raised bed.”


The family grew up enough for themselves and a little cultivated.

“Most of the vegetables we buy from other farms,” ​​said Racey.

“There are some really good vegetarian farmers around here. I produce mostly for fun, for fresh plants, for tomatoes and for children to see how things grow and just for grazing from the garden. “

Racey heard that the capacity of vegetable seeds was limited.

“A lot of farmers have a hard time buying seeds where a website is actually open for 20 minutes a day to order,” he said.

“It will only sell what they can fill that day.”

Many varieties of seeds are reordered.

“Which for many farmers means they won’t be able to grow that type of crop,” he said.

“They can’t wait to plant the seeds because the season is too long.”

Racy thought the shortage of seeds might be because more people were gardening.

“My guess is it’s similar to what happens with egg shortages during a pandemic,” he said.

“It’s not that there are no eggs. That’s because they are packaged in a way that is not packaged for household consumption. “Most of the eggs in the egg industry are packaged in egg flats and not in dozens.”

There are also runaway chicks.

Racey observes that people want to grow their own for food security.

“They want to know they can get it when they are there,” he said.

“When something else happens and the shops are empty, they want to know they can have it.

“So more people producing and maybe more small farms producing too.”

Send an email to Robin Caudell:

[email protected]

Twitter: @RobinCaudell


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Substitutes: The demand for foreign embryos, eggs, sperm is increasing in New Zealand | Instant News

The demand for embryos to be sent to New Zealand from abroad to bear children has increased due to Covid-19. Photo / 123rf

Demand for embryos, eggs and sperm to be shipped to New Zealand has increased as Kiwis are no longer able to travel for fertility treatment abroad due to Covid-19.

But getting valuable cargo into the countryside in an attempt to create babies has become much more difficult.

Finding surrogate mothers or egg or sperm donors in New Zealand can be difficult, partly because paying them is illegal here. Most of the surrogate is someone parents know, but there is an increasing trend of people turning to the internet to find someone.

Prior to Covid, many expectant parents went to specialized clinics abroad where commercial surrogacy was legal and where embryo transfers would take place.

Dr Mary Birdsall, group director of Fertility Associates, said parents should rethink the process.

“We are seeing more and more demand from all kinds of different fertility treatments involving offshore clinics. So, people who want to send eggs, sperm, embryos around the world … and to New Zealand. I think Covid has made it a very nice landscape. more challenging. “

Specialized companies that usually have staff accompanying goods on board cannot provide that service, which creates a risk.

“The options for transferring embryos around the world are becoming much more limited and more expensive.

“What used to happen before Covid was you basically paid a courier to personally carry your embryos in a small portable freezing device. You can’t do that right now, unless they’re ready for quarantine.”

It is also likely that the operator will not receive an exemption from the New Zealand Government from being allowed into the country.

Some companies do offer unaccompanied transport services, Birdsall said, but he warns: “When they are so valuable, it only adds to the element of risk.”

The director of the Fertility Association group, Dr. Mary Birdsall.  Photo / Provided
The director of the Fertility Association group, Dr. Mary Birdsall. Photo / Provided

Fertility Associates makes 80 percent of surrogate applications to the New Zealand Assisted Reproductive Technology Ethics Committee, the body that considers and approves them for fertility clinics.

An Ecart spokesperson said they were still counting the number of substitutes approved in 2020 but there were 15 in the year to June 2016 and 14 in the year to June 2019.

Fertility Associates said the company submitted 25 applications to Ecart for surrogacy last year. All are approved, and one is suspended.

Attorney Margaret Casey QC, who has acted for targeted parents involving the birth of more than 100 children born via surrogacy in recent years, at home and abroad, said the US had been popular with Kiwis for finding surrogacy and for transfers. embryo. Most of the states were called “surrogate friend states.”

Attorney Margaret Casey.  Photo / Provided
Attorney Margaret Casey. Photo / Provided

“This means that it is regulated in that state, usually resulting in the parent in question having the first US birth certificate. There are still a few states in the US that transfer parents by adoption. Canada, Ukraine, and Georgia are also countries where People parents in New Zealand are looking for. If New Zealanders have cultural links with a country where surrogacy is approved, I also look at cases of surrogacy in that country. For example, South Africa, Namibia and Vietnam. follow so that surrogacy occurs legally. “

Many countries do not recognize surrogate mothers. In some countries, such as New Zealand, parents must adopt a child born through a surrogate mother, even if it is their biological child.

But she said it was difficult to see trends in surrogacy over the past year because of Covid.

“Obviously it is difficult to travel to other countries to make embryos with your genetic material during this time of Covid. It is difficult for surrogate mothers to go to the clinic for transfer due to internal travel restrictions and it is a very stressful time trying to manage a pregnancy remotely. “

Producing birth certificates and passports in countries that have been covered by Covid is also “very stressful”.

“The irony is because Covid surrogacy is more attractive in some overseas countries simply because the pace of life is slowing down and it might be a good time to get pregnant if that is something you are considering.”

She is calling for changes around reimbursement of a woman who agrees to act as reimbursement for pregnancy expenses.

“It doesn’t commercialize the pregnancy – it just prevents a person from going backwards because of the contribution. It’s too difficult to meet these costs under the current rules and that has to change.”


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From Mauritius to Brazil: Yotam Ottolenghi street food recipes | Food | Instant News

I love everything about street food. I like to move around as part of the crowd, led by smell and hiss. I like to eat with my hands, and portions are small enough to leave room for trying something else, other smells and other fizz, further away. I love to try new things, travel the world through my tastes. I love the vendors, the energy, the chat with fellow parties. While the current silence hangs heavily on our street food scene, setting up a stall at home: I’m going to Mauritius (again) and Brazil this week, Ghana and Venezuela next.

Rolls of kati jackfruit (pictured above)

Jackfruit grows wild all over Mauritius and is given away free of charge to neighbors, friends and family. Luckily, canned jackfruit works well for this dish, but you can use canned chickpeas if necessary.

Preparation 15 minutes
cook 40 minutes
Serve 4

For bread
330g plain flour, plus 25g extra for dusting
1½ teaspoon carom seeds (AKA ajwain), or anise
45g ghee
, melted, plus about 50g extra for brushing
200ml of boiling water

For the jackfruit curry
150ml of ghee
1 large onion
, peeled and thinly sliced ​​(200g net weight)
3 cloves of garlic, peeled and thinly sliced
10 grams of fresh ginger, peeled and finely chopped
2 medium green chilies, thinly sliced ​​(pith and seeds removed if you want less heat)
10 pieces of fresh curry leaves
60g fresh cilantro
, leaves are plucked, stems are roughly chopped
½ teaspoon cumin seeds
3 tablespoons soft curry powder
200g cherry tomatoes
2 x 400g lead jackfruit in salt water
, drained (net weight 450g)
1 lemon – fine grated skin, to get 1 tsp, and juiced, to get 1 tbsp; save the rest for other use
300ml of boiling water
1 teaspoon salt
250g unsweetened coconut yogurt
, or plain plain yogurt

Put the flour, carom seeds and a teaspoon and a quarter of the salt in a medium bowl, and mix well. Make a well in the center, add the ghee and water, then mix it with a wooden spoon until it forms a dough. At this point the dough will be hot, but good to handle, so place it on a lightly floured work surface and knead for a while, until the dough comes together into a smooth ball. Return to the bowl, cover with a damp tea towel and let stand at room temperature for 30 minutes.

Meanwhile, start with curry. Set a large skillet with a lid to medium heat, add the ghee, and melt. Add the onions, garlic, ginger, chilies, chopped curry leaves and cilantro, and fry, stirring constantly, for 12-14 minutes, until the onions are soft. Add the cumin seeds and curry powder, cook, stir for two minutes, then add the tomatoes, jackfruit, lemon zest and juice, boiling water, and a teaspoon of salt. Cover with a lid and cook, stirring occasionally, for 30 minutes, until all the liquid is soaked, and the jackfruit is tender and mostly broken into several strands (don’t worry if the odd pieces are still intact).

While the jackfruit is cooking, divide the bread dough into quarters and use your floured hands to roll about 140g each into balls. Dust the work surface very well with some extra flour, then, using a well-floured rolling pin, roll each dough ball into a 24 cm circle, press the pins into the center of the dough and push outward as you roll them into circles. It is important to have a floured surface to prevent the dough from sticking and making it easier to roll.

Heat a large skillet (or bread) over high heat. When the pan is very hot, remove any remaining flour from one loaf and place it in the skillet. Brush the top of the bread with melted ghee, let it cook for two minutes, until bubbles form and the bottom is golden, then flip it over, grease the cooked side with ghee again and cook a little longer. Remove the cooked bread and set aside in a warm place, wipe the pan with kitchen paper, then repeat with the remaining bread and ghee.

To make a kati roll, spread a little yogurt on top of the bread, then spoon a quarter of the curry mixture on top. Sprinkle over the cilantro, then roll tightly on the bread, a little like a burrito. Serve warm with the remaining yogurt on the side for dipping.

Shrimp and cream cheese pasties

Shrimp Pasties and Yotam Ottolenghi cream cheese.

This classic (very untraditional) Brazilian bar snack combines shrimp and cream cheese in a deep fried pastry. I have used store bought puff pastry for convenience, Philadelphia for accessibility (the brand most commonly used in Brazil is Catupiry, which you can buy online) and bake pasties instead, at least so you can make more at the same time. In Brazil, this is called pasteis, but I call them pasties a nod that they have a similar concept.

Preparation 15 minutes
cook 50 minutes
Make 10

1 x 320g rolled butter puff pastry, chill
Flour, to clean the dust
1 egg, beaten
Spicy sauce, serve
2 limes, cut into pieces, to serve

For stuffing
150 grams of prawns ready to cook and peel, cut into ½cm pieces
1 green chili, finely chopped (pith and seeds removed if you want less heat)
2 spring onions, chopped and finely chopped
1 small garlic clove, peel and crush
⅛ tsp cayenne pepper
125g cherry tomatoes, finely chop, then squeeze to remove excess liquid
100g Philadelphia cream cheese
(or Brazilian Catupiry, if you can get one)

Preheat oven to 220C (200C fan) / 425F / gas 7. Combine the first six fillers in a bowl with a third of a teaspoon of salt, then stir in Philadelphia, but don’t mix the whole thing: you want the cheese slices dotted throughout the mixture, not a homogeneous mass. .

Place the puff pastry sheet on a floured surface and roll a few rolls with a rolling pin to thin it a little more. Using a 10cm circular cutter, remove as many pastry circles as possible – you’ll get seven or more – and place them on a large cake tray. Gather the pieces, roll them back and cut again, to make three more cake circles, and a total of 10 circles. Place this on the tray too.

Spoon about 30g of shrimp and cheese filling in the center of each pastry circle, grease the open pastry with egg wash, and fold it over the pastry to make a half moon. Press together the edges of the pastry with the back of the fork, to close, then arrange on a large baking sheet lined with wax paper, spacing apart. Cut a few small slices into each pasty so that the steam escapes, grease the entire pasties with the egg spread, then bake for 25 minutes; rotate the tray half way, so that the colors are even.

Serve hot pasties from the oven with lime wedges and your favorite hot sauce together.


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