Warren Buffett, in a recent interview with CNBC, offers one of the best quotes about the debt ceiling:
"I could end the deficit in 5 minutes," he told CNBC. "You just pass a
law that says that anytime there is a deficit of more than 3% of GDP,
all sitting members of Congress are ineligible for re-election.
The 26th amendment (granting the right to vote for 18 year-olds) took
only 3 months & 8 days to be ratified! Why? Simple! The
people demanded it. That was in 1971 - before computers, e-mail, cell
phones, etc.
Of the 27 amendments to the Constitution, seven (7) took one (1) year
or less to become the law of the land - all because of public pressure.
Warren Buffet is asking each addressee to forward this email to a
minimum of twenty people on their address list; in turn ask each of
those to do likewise.
In three days, most people in The United States of America will have the
message. This is one idea that really should be passed around.
Congressional Reform Act of 2012
1. No Tenure / No Pension.
A Congressman/woman collects a salary while in office and receives no pay when they're out of office.
2. Congress (past, present & future) participates in Social Security.
All funds in the Congressional retirement fund move to the Social
Security system immediately. All future funds flow into the Social
Security system, and Congress participates with the American people. It
may not be used for any other purpose.
3. Congress can purchase their own retirement plan, just as all Americans do.
4. Congress will no longer vote themselves a pay raise. Congressional pay will rise by the lower of CPI or 3%.
5. Congress loses their current health care system and participates in the same health care system as the American people.
6. Congress must equally abide by all laws they impose on the American people.
7. All contracts with past and present Congressmen/women are void
effective 12/1/12. The American people did not make this contract with
Congressmen/women.
Congress made all these contracts for themselves. Serving in Congress is an honor, not a career.
The Founding Fathers envisioned citizen legislators, should serve their term(s), then go home and back to work.
If each person contacts a minimum of twenty people then it will only
take three days for most people (in the U.S.) to receive the message.
Don't you think it's time?
THIS IS HOW YOU FIX CONGRESS! Or Do You Still Think It’s some one Else’s Job To Get Err Done!
Saturday, June 9, 2012
Wednesday, June 6, 2012
Mexican Peppers
Chiles, Chilis, Chillis in Mexican Cuisine
If corn is the edifice upon which Mexican cooking is built, its soul lies in its seemingly infinite number of peppers. Sweet or spicy, they are as brilliant as glistening jewels when fresh, but turn darkly mysterious, hinting at complexity and nuance when dried. When we talk of hot peppers we variously use the names chilis, chillis, or chiles. The Nahuatl called them chillis, but the Spanish word is chile(s). As Spanish is the language of Mexico, we shall call them chiles with all apologies to any dissenters.
Chiles have been present in the Mexican diet since 7500 B.C. The Mayans tossed them in the water used to boil beans, and mixed them into their cacao. They made sauces (salsas), the first being a simple sauce for dipping tortillas.
The great sauces called moles, arguably the crown of Mexican cooking, blend several types of chiles, fresh and dried, each for its own flavor and property.A miracle of taste and nutrition, chiles are not juicy like tomatoes, not fleshy like peaches, they are essentially hollow containers for those burning seeds. Chiles also function as a thickener. The pre-Hispanic peoples did not have wheat, and their corn dough (masa) was not used to thicken. Chiles, especially in their dried form, allowed them to thicken sauces without flour.
Though the Mayans sometimes grew chiles in plots by themselves, they were mostly grown in the fields with tomatoes. This may have been an early form of companion planting, as the capsaicin in chiles repels mammals by the very burn they produce when eaten, and may have driven away field invaders. They do not bother birds which would fly into the tomato patches to feast on peppers and perhaps snack on a tomato worm as well. Once the birds had eaten, they flew off, spreading the seeds throughout Central and South America. The mammal of the human variety had to learn how to deal with the burning seeds.
Chiles are a rich source of vitamins and complemented the other native foods in the Mexican diet. Their heat is measured in Scoville units. Once fresh chiles begin to wrinkle, they lose flavor. They should be eaten as quickly as possible. To store them, wrap them in paper towels and put them in a paper bag in the refrigerator. Plastic creates a humidity that speeds deterioration.
In Mexico many varieties of chiles are used to create a dish. Just as we all like to combine many fruits for their flavors, so chiles are combines for their special qualities - the smoky taste of chipotles with the hot, but fruity taste of habaneros.
Frequently chiles will be roasted. This removes tough skin. The large ones are roasted as you would roast a red bell pepper. It is your choice to do this over direct flame or under the broiler, but please don't put them in a plastic bag afterward. A paper bag is fine or just put them in a bowl and cover with a dish or towel. Small chiles are best roasted directly in a small heavy-bottomed pan (cast iron is gret!) or on a grill. These are rarely peeled.
How to work with dried chiles
(Special thanks to Miguel Ravago of Fonda San Migue~ Austin, Tx )
The heat of chiles lies in the membrane of tissue within the shell itself. The seeds absorb some of this heat. You can control the heat to the extent that you remove the membrane and by removing or leaving the seeds.
In his book, Fonda San Miguel, chef Miguel Ravago tells us the best way to handle dried chiles. He advised us that to seed dried chiles, "Use a sharp paring knife to make a slit down the side and carefully scrape out the seeds. To Fry, heat oil to shimmering, fry for 10 to 15 seconds, turning once. Do not burn. Drain on paper towels."
To toast, place on a hot comal or dry skillet for 10 to 15 seconds, turning once or twice. Do not burn." You can rehydrate chiles," Miguel continues, "by soaking them in very hot water for 15 to 20 minutes." click for Fonda San Miguel
Always remember that chiles should be handled carefully: wear rubber gloves and do not rub your eyes or lips.
Fresh Peppers
Bell Pepper - The bell pepper is the most commonly grown pepper in the US. Mexico has a large export business with bells, but doesn't use them as much in their own cooking. We include it here only due to its familiarity.
Cayenne - This is long, thin pointed chile, on average 3 inches long. It is not a Mexican native. Though a native of South America, it has endeared itself around the world. It is fire itself.
Chilaca - A fresh form of the pasilla.
Pg-2
Chiltepin, pequin and Tepin - These are small, wild chiles, very attractive to birds. The word chiltepin may had derived from the Nahuatl combination of chilli and tecpintl which translates to 'flea chile' referring both to its size and its bite. In Puebla, the piquin is called pichichi. There are many varieties growing wild in Mexico and southwestern states in the US. They do well in home gardens. Legend has it that Texans eat them off the bush and use them instead of soap to wash their children's mouth if they use a bad word.
Güero - Servered on the side with Hot Dog Purchase in Los Algodones
This is a waxy yellow or yellow-green chile. It is similar in appearance to the jalapeno, but is larger and Milder.
Habanero - Watch out for habanero which measures scorchingly high in Scoville units, many times hotter than Jalapeno. This is the hottest pepper of all. It is well to adjust the heat by eliminating seeds to taste the unique flavor of this chile, described frequently as 'fruity, sweet, aromatic. KEEP AWAY FROM YOUR EYES when working with habaneros.
Jalapeno - The best known of the chiles and readily available in market, the crisp jalapeno is complex in flavor. It measures 2,500 - 10,000 Scoville units while the habanero measures between 80,00 to 150,000. It is named after the city, Jalapa in Veracruz.
Poblano - A largish chile, 4 to 4 inches long in general. It is dark green with a deep, mellow flavor. This is the most popular chile for stuffing . It is generally roasted and peeled before use. This is a mere 1,000 -1,500 Scoville units.
Serrano - The serrano is the smallest of the fresh chiles, slim, narrow and firm. It can be a substitute for jalapenos, though it is harder to deseed. It is medium green in flavor. It is available canned in vinegar. It measures 10,000 to 25,00 Scoville units. This is fire. Serrano means 'from the mountains' and was first grown in the mountainous regions of northern Puebla and Hidalgo. they are often pickled en escabeche.
Dried Mexican Peppers
Fresh peppers often change their name when dried. They also change their flavor, as the flavors concentrate in the drying process. Once dried, their interaction with other foods is increased.
Ancho- This is a ripened poblano chile that has been dried. It is dark brown with a red hue. The name translates as 'broad' for the width of its pods. They may be stored in air-tight containers or ground into powder. They are part of the great mole sauce.
Cascabel - The name means rattle (and is the name for rattlesnake in Mexico). It is grown primarily in Jalisco and Guerrero.
Chipotle - Chipotles are dried jalapenos. The name is derived from the Nahuantl combination of chil and potle meaning simply smoked chile. They originated in Teotihuacan, present-day Mexico City, where they were easily found in the markets. They are so readily available that they have become trendy. They are smoke-dried, and often found packed in adobo.
Guajillo - This chile is common in northern and central Mexico. It is long, thin and smooth. They vary in heat from modestly hot to blazing. They are used primarily in sauces, in complement with other chiles.
Mulato - This is similar to ancho in that it is a dried poblano, though not one that has been ripened. It is darker than the ancho. When in desperation, the ancho my be substituted, but it is readily available.
Pasilla - This is the dried chile chilaca. It is hotter than the ancho. It is used primarily in the dried pod or powdered version. It harmonizes well with other chiles.
Chiles, Chilis, Chillis in Mexican Cuisine
If corn is the edifice upon which Mexican cooking is built, its soul lies in its seemingly infinite number of peppers. Sweet or spicy, they are as brilliant as glistening jewels when fresh, but turn darkly mysterious, hinting at complexity and nuance when dried. When we talk of hot peppers we variously use the names chilis, chillis, or chiles. The Nahuatl called them chillis, but the Spanish word is chile(s). As Spanish is the language of Mexico, we shall call them chiles with all apologies to any dissenters.
Chiles have been present in the Mexican diet since 7500 B.C. The Mayans tossed them in the water used to boil beans, and mixed them into their cacao. They made sauces (salsas), the first being a simple sauce for dipping tortillas.
The great sauces called moles, arguably the crown of Mexican cooking, blend several types of chiles, fresh and dried, each for its own flavor and property.A miracle of taste and nutrition, chiles are not juicy like tomatoes, not fleshy like peaches, they are essentially hollow containers for those burning seeds. Chiles also function as a thickener. The pre-Hispanic peoples did not have wheat, and their corn dough (masa) was not used to thicken. Chiles, especially in their dried form, allowed them to thicken sauces without flour.
Though the Mayans sometimes grew chiles in plots by themselves, they were mostly grown in the fields with tomatoes. This may have been an early form of companion planting, as the capsaicin in chiles repels mammals by the very burn they produce when eaten, and may have driven away field invaders. They do not bother birds which would fly into the tomato patches to feast on peppers and perhaps snack on a tomato worm as well. Once the birds had eaten, they flew off, spreading the seeds throughout Central and South America. The mammal of the human variety had to learn how to deal with the burning seeds.
Chiles are a rich source of vitamins and complemented the other native foods in the Mexican diet. Their heat is measured in Scoville units. Once fresh chiles begin to wrinkle, they lose flavor. They should be eaten as quickly as possible. To store them, wrap them in paper towels and put them in a paper bag in the refrigerator. Plastic creates a humidity that speeds deterioration.
In Mexico many varieties of chiles are used to create a dish. Just as we all like to combine many fruits for their flavors, so chiles are combines for their special qualities - the smoky taste of chipotles with the hot, but fruity taste of habaneros.
Frequently chiles will be roasted. This removes tough skin. The large ones are roasted as you would roast a red bell pepper. It is your choice to do this over direct flame or under the broiler, but please don't put them in a plastic bag afterward. A paper bag is fine or just put them in a bowl and cover with a dish or towel. Small chiles are best roasted directly in a small heavy-bottomed pan (cast iron is gret!) or on a grill. These are rarely peeled.
How to work with dried chiles
(Special thanks to Miguel Ravago of Fonda San Migue~ Austin, Tx )
The heat of chiles lies in the membrane of tissue within the shell itself. The seeds absorb some of this heat. You can control the heat to the extent that you remove the membrane and by removing or leaving the seeds.
In his book, Fonda San Miguel, chef Miguel Ravago tells us the best way to handle dried chiles. He advised us that to seed dried chiles, "Use a sharp paring knife to make a slit down the side and carefully scrape out the seeds. To Fry, heat oil to shimmering, fry for 10 to 15 seconds, turning once. Do not burn. Drain on paper towels."
To toast, place on a hot comal or dry skillet for 10 to 15 seconds, turning once or twice. Do not burn." You can rehydrate chiles," Miguel continues, "by soaking them in very hot water for 15 to 20 minutes." click for Fonda San Miguel
Always remember that chiles should be handled carefully: wear rubber gloves and do not rub your eyes or lips.
Fresh Peppers
Bell Pepper - The bell pepper is the most commonly grown pepper in the US. Mexico has a large export business with bells, but doesn't use them as much in their own cooking. We include it here only due to its familiarity.
Cayenne - This is long, thin pointed chile, on average 3 inches long. It is not a Mexican native. Though a native of South America, it has endeared itself around the world. It is fire itself.
Chilaca - A fresh form of the pasilla.
Pg-2
Chiltepin, pequin and Tepin - These are small, wild chiles, very attractive to birds. The word chiltepin may had derived from the Nahuatl combination of chilli and tecpintl which translates to 'flea chile' referring both to its size and its bite. In Puebla, the piquin is called pichichi. There are many varieties growing wild in Mexico and southwestern states in the US. They do well in home gardens. Legend has it that Texans eat them off the bush and use them instead of soap to wash their children's mouth if they use a bad word.
Güero - Servered on the side with Hot Dog Purchase in Los Algodones
This is a waxy yellow or yellow-green chile. It is similar in appearance to the jalapeno, but is larger and Milder.
Habanero - Watch out for habanero which measures scorchingly high in Scoville units, many times hotter than Jalapeno. This is the hottest pepper of all. It is well to adjust the heat by eliminating seeds to taste the unique flavor of this chile, described frequently as 'fruity, sweet, aromatic. KEEP AWAY FROM YOUR EYES when working with habaneros.
Jalapeno - The best known of the chiles and readily available in market, the crisp jalapeno is complex in flavor. It measures 2,500 - 10,000 Scoville units while the habanero measures between 80,00 to 150,000. It is named after the city, Jalapa in Veracruz.
Poblano - A largish chile, 4 to 4 inches long in general. It is dark green with a deep, mellow flavor. This is the most popular chile for stuffing . It is generally roasted and peeled before use. This is a mere 1,000 -1,500 Scoville units.
Serrano - The serrano is the smallest of the fresh chiles, slim, narrow and firm. It can be a substitute for jalapenos, though it is harder to deseed. It is medium green in flavor. It is available canned in vinegar. It measures 10,000 to 25,00 Scoville units. This is fire. Serrano means 'from the mountains' and was first grown in the mountainous regions of northern Puebla and Hidalgo. they are often pickled en escabeche.
Dried Mexican Peppers
Fresh peppers often change their name when dried. They also change their flavor, as the flavors concentrate in the drying process. Once dried, their interaction with other foods is increased.
Ancho- This is a ripened poblano chile that has been dried. It is dark brown with a red hue. The name translates as 'broad' for the width of its pods. They may be stored in air-tight containers or ground into powder. They are part of the great mole sauce.
Cascabel - The name means rattle (and is the name for rattlesnake in Mexico). It is grown primarily in Jalisco and Guerrero.
Chipotle - Chipotles are dried jalapenos. The name is derived from the Nahuantl combination of chil and potle meaning simply smoked chile. They originated in Teotihuacan, present-day Mexico City, where they were easily found in the markets. They are so readily available that they have become trendy. They are smoke-dried, and often found packed in adobo.
Guajillo - This chile is common in northern and central Mexico. It is long, thin and smooth. They vary in heat from modestly hot to blazing. They are used primarily in sauces, in complement with other chiles.
Mulato - This is similar to ancho in that it is a dried poblano, though not one that has been ripened. It is darker than the ancho. When in desperation, the ancho my be substituted, but it is readily available.
Pasilla - This is the dried chile chilaca. It is hotter than the ancho. It is used primarily in the dried pod or powdered version. It harmonizes well with other chiles.
Tuesday, June 5, 2012
Los Algodones Dentist Emmanuel Cordova - Passes
Yuma native and Algodones dentist had many passions in life
June 04, 2012 10:48 PM
Arriving in Hawaii on vacation in April, Emmanuel Cordova was
so captivated by the island state that he began looking for reasons to
stay there, wife Diane recalls.
“He was talking about what kind of business we could open in Hawaii,” she said.
Dentistry was her husband's first love, she said, but it wasn't his only passion in a life that kept him busy with a number of pursuits, among them the businesses he owned on the side, an interest in mixed martial arts and counseling he provided for people with substance abuse problems.
Father of three children and the owner of a dental practice in Los Algodones, Baja Calif., the Yuma resident died April 27 in a Phoenix hospital from injuries he suffered in an accident that occurred when he lost control of the motorcycle he was riding in the Yuma area.
While still relatively young at the time of his death — he was 39 — he led a life full of experiences to equal that of someone many years his senior, said Diane.
“He loved life, he lived his life to the fullest.”
Cordova was born and raised in Yuma. A graduate of Yuma High, he earned his dental degree from the Autonomous University of Baja California in Mexicali, but also earned a master's in educational counseling from Northern Arizona University's branch campus in Yuma.
As a counselor for several organizations in the Yuma area — among them Catholic Community Services and Yuma Proving Ground — he counseled people for both drug and alcohol addiction, his wife said.
He put aside enough money earned from counseling to be able to open the Algodones dental practice about 10 years ago.
Cordova had sought his master's in counseling to be able to fall back on that field as a career in the event the Algodones practice ended up not working out, she said.
Nonetheless, the practice flourished and expanded to include four other dentists who remain there today.
Cordova's patients included year-round residents of the Yuma area, plus winter visitors and patients from other areas of Arizona and California. Depending on their economic situations, some Algodones residents got free or reduced-cost dental care from Cordova, said Adirane Chavez, Diane Cordova's sister.
“He had a lot of love for his heritage,” Chavez said of her brother-in-law. “He knew that there was a lot of need for dental care in Algodones.”
At some point, Cordova became interested in mixed martial arts and would watch televised fights when he and his family would go to Burgers & Beer in Yuma for lunch, Chavez said.
That new-found interest, she added, prompted him to open two shops, one in Yuma and one in Tempe, catering to martial artists seeking apparel and other gear to practice the sport.
Although he eventually closed both stores, the fact that he opened them in the first place reflected the variety of his interests and passions, said Chavez.
But it was his passion for medicine that he seems to have passed on to his children. Today his 16-year-old son, Emmanuel Jr., wants to be a heart surgeon, while son Erick, 12, plans to follow in his father's footsteps as a dentist, and daughter Brianna, 9, wants to be a veterinarian.
Diane said she feels thankful for the family having been able to have a vacation in Hawaii prior to the motorcycle accident on April 21.
Diane said she found it hard at times to face questions from the couple's daughter about why her father rode a motorcycle. She explained to Brianna that while the motorcycle might have posed risks, it was nonetheless one of his passions.
“He loved to ride his Harley,” Diane said. “That's the way he went out, but he loved his motorcycle.”
“He was talking about what kind of business we could open in Hawaii,” she said.
Dentistry was her husband's first love, she said, but it wasn't his only passion in a life that kept him busy with a number of pursuits, among them the businesses he owned on the side, an interest in mixed martial arts and counseling he provided for people with substance abuse problems.
Father of three children and the owner of a dental practice in Los Algodones, Baja Calif., the Yuma resident died April 27 in a Phoenix hospital from injuries he suffered in an accident that occurred when he lost control of the motorcycle he was riding in the Yuma area.
While still relatively young at the time of his death — he was 39 — he led a life full of experiences to equal that of someone many years his senior, said Diane.
“He loved life, he lived his life to the fullest.”
Cordova was born and raised in Yuma. A graduate of Yuma High, he earned his dental degree from the Autonomous University of Baja California in Mexicali, but also earned a master's in educational counseling from Northern Arizona University's branch campus in Yuma.
As a counselor for several organizations in the Yuma area — among them Catholic Community Services and Yuma Proving Ground — he counseled people for both drug and alcohol addiction, his wife said.
He put aside enough money earned from counseling to be able to open the Algodones dental practice about 10 years ago.
Cordova had sought his master's in counseling to be able to fall back on that field as a career in the event the Algodones practice ended up not working out, she said.
Nonetheless, the practice flourished and expanded to include four other dentists who remain there today.
Cordova's patients included year-round residents of the Yuma area, plus winter visitors and patients from other areas of Arizona and California. Depending on their economic situations, some Algodones residents got free or reduced-cost dental care from Cordova, said Adirane Chavez, Diane Cordova's sister.
“He had a lot of love for his heritage,” Chavez said of her brother-in-law. “He knew that there was a lot of need for dental care in Algodones.”
At some point, Cordova became interested in mixed martial arts and would watch televised fights when he and his family would go to Burgers & Beer in Yuma for lunch, Chavez said.
That new-found interest, she added, prompted him to open two shops, one in Yuma and one in Tempe, catering to martial artists seeking apparel and other gear to practice the sport.
Although he eventually closed both stores, the fact that he opened them in the first place reflected the variety of his interests and passions, said Chavez.
But it was his passion for medicine that he seems to have passed on to his children. Today his 16-year-old son, Emmanuel Jr., wants to be a heart surgeon, while son Erick, 12, plans to follow in his father's footsteps as a dentist, and daughter Brianna, 9, wants to be a veterinarian.
Diane said she feels thankful for the family having been able to have a vacation in Hawaii prior to the motorcycle accident on April 21.
Diane said she found it hard at times to face questions from the couple's daughter about why her father rode a motorcycle. She explained to Brianna that while the motorcycle might have posed risks, it was nonetheless one of his passions.
“He loved to ride his Harley,” Diane said. “That's the way he went out, but he loved his motorcycle.”
Los Algodones; B.C. Mexico Tequila Party
June 16, 2012 Saturday
Festival Tequila Party
Los Algodones,; B.C., Mexico
Down Town Area
Paradise Bar Los Algodones
El Paraiso Restaurant Bar; Los Algodones, B.C. Mexico
the Paradise Restaurant Bar; Los Algodones, B.C. Mexico
Domingo 10 Junio 2012 Sunday June 10, 2012
6 P.M. - 11 P.M. (Note: Ca. Border Closes at 10 P.M.)
the Paradise Restaurant Bar; Los Algodones, B.C. Mexico
Domingo 10 Junio 2012 Sunday June 10, 2012
6 P.M. - 11 P.M. (Note: Ca. Border Closes at 10 P.M.)
Saturday, June 2, 2012
Re-Calls June 2012
06/29/2012 10:35 AM EDT
Bedford Laboratories
today announced a nationwide voluntary hospital/user‐level recall for:
Vecuronium Bromide for Injection, 20 mg vial – NDC #55390‐039‐10 Lot
2067134 – Exp. Date 5/31/2013 First Shipment – 8/8/2011 Last Shipment –
11/9/2011 Please note: This recall is for lot 2067134 only. No other
lots of Vecuronium Bromide for injection Preservative Free are subject
to this voluntary recall.
06/29/2012 05:02 PM EDT
Standard Process Inc.
of Palmyra, WI 53156 is voluntarily recalling the following three
dietary supplements due to potential Salmonella contamination: Cataplex
ACP (Product number 0700 and 0750) Lot 114 Cataplex C (Product number
1650 1655) Lot 114 Pancreatrophin PMG (Product number 6650) Lot 114 The
products, all tablets, were distributed in 60 cc and 200 cc amber glass
bottles with Best Used By dates (BUB) of 5/13 indicated on both the
bottles and the boxes.
06/27/2012 10:37 AM EDT
As a precautionary
measure, Banner Mountain Sprouts is voluntarily recalling organic
sprouts under the following names: 4oz. zesty greens, 5oz. sprout salad,
4oz. clover, 2lb. clover, 4oz. alfalfa/broccoli, 4oz. alfalfa sprouts,
and 1lb. & 2lb. alfalfa sprouts because they may be contaminated
with salmonella. Routine testing showed signs of salmonella and Banner
Mountain Sprouts was notified of possible contamination.
06/25/2012 10:24 AM EDT
Dole Fresh Vegetables
is voluntarily recalling 1,077 cases of bagged salads. The products
being recalled are Kroger Fresh Selections Greener Supreme coded N158
211B 1613 KR04 with Use-by date of June 19 and UPC 11110 91039, Kroger
Fresh Selections Leafy Romaine coded N158 111B KR11 with Use-by date of
June 19 and UPC 11110 91046 and Wal Mart Marketside Leafy Romaine coded
N158111B with Use-by date of June19 and UPC code 81131 02781 due to a
possible health risk from Listeria monocytogenes. Dole Fresh Vegetables
is coordinating closely with regulatory officials.
06/22/2012 07:12 PM EDT
Healthy Choice Island
Blends, Inc. of Los Angeles, CA, is recalling all sizes of LIQUID GOLD
CARROT JUICE including 128oz, 64oz, 32oz, and 16 oz, because it has the
potential to be contaminated with Clostridium botulinum, which can cause
botulism, a serious and potentially fatal foodborne illness. Foodborne
botulism is a severe type of food poisoning caused by the ingestion of
foods containing the potent neurotoxin formed during growth of the
organism.
06/21/2012 01:08 PM EDT
Leasa Industries Co.,
Inc. of Miami, FL is recalling 433 cases of LEASA Living Alfalfa Sprouts
with use by date 7/2/12, because it has the potential to be
contaminated with Salmonella. The affected product is in 6 oz. clear
plastic containers with a UPC code of 75465-55912 and has an expiration
date of 7/2/12.
06/19/2012 05:56 PM EDT
Euphoria Fancy Food Inc. at 149-151 2nd Ave. Brooklyn NY 11215 is recalling DRIED BREAM discovered by New York State Department of Agriculture and Markets Food Inspectors during a routine inspection and subsequent analysis of product by Food Laboratory personnel confirming that the fish was not properly eviscerated prior to processing. This product may be contaminated with Clostridium botulinum spores, which can cause Botulism, a serious and potentially fatal food-borne illness.
06/18/2012 08:05 PM EDT
Hannaford Supermarkets is notifying consumers today that Hannaford brand Mini Frosted Cookies contain egg as an ingredient. The Mini Frosted Cookies in 10-ounce packages (UPC # 4126872374) with labels that did not list egg as an ingredient have been removed from shelves at Hannaford stores.
06/19/2012 11:27 AM EDT
Nidek Medical Products, Inc., today announced that the U.S. Food and Drug Administration (FDA) has classified Nidek’s voluntary recall action regarding capacitor-related fires in Medical Mark5 Nuvo Lite Oxygen concentrators as a Class I recall. The affected devices were manufactured and distributed from January 2004 through May 2010 with serial numbers in the range of 042-10000 through 102-09335. .
06/15/2012 10:01 PM EDT
Truitt Bros., Inc. of Salem, Oregon is voluntary recalling 15oz Premium Navy Beans, because it may contain undeclared soy. People who have an allergy or severe sensitivity to soy run the risk of serious or life-threatening allergic reaction if they consume these products.
06/12/2012 06:10 PM EDT (two Items Release twice).
Unilever is voluntarily recalling pint containers of its Ben & Jerry’s Chocolate Nougat Crunch Ice Cream: Sweet Cream Ice Cream with Fudge Covered Wafer Cookies & a Chocolate Nougat Swirl (“Chocolate Nougat Crunch”) that are missing the allergen advisory statement, “Allergy Information: Fudge covered wafer pieces have been manufactured on shared equipment that processes peanuts and tree nuts.” This allergen advisory statement should be at the end of the ingredients list but was inadvertently omitted from the recalled product.
06/12/2012 10:10 PM EDT
Golden Glen Creamery of Bow, WA, in cooperation with the WSDA is voluntarily recalling Red Pepper with Onion & Garlic Cheddar produced on August 30, 2011 because it has the potential to be contaminated with Listeria monocytogenes. The Creamery agreed to recall the product after a sample taken by the WSDA returned with a positive result.
06/12/2012 06:10 PM EDT
Unilever is voluntarily recalling pint containers of its Ben & Jerry’s Chocolate Nougat Crunch Ice Cream: Sweet Cream Ice Cream with Fudge Covered Wafer Cookies & a Chocolate Nougat Swirl (“Chocolate Nougat Crunch”) that are missing the allergen advisory statement, “Allergy Information: Fudge covered wafer pieces have been manufactured on shared equipment that processes peanuts and tree nuts.” This allergen advisory statement should be at the end of the ingredients list but was inadvertently omitted from the recalled product.
06/12/2012 10:10 PM EDT
Golden Glen Creamery of Bow, WA, in cooperation with the WSDA is voluntarily recalling Red Pepper with Onion & Garlic Cheddar produced on August 30, 2011 because it has the potential to be contaminated with Listeria monocytogenes. The Creamery agreed to recall the product after a sample taken by the WSDA returned with a positive result.
06/08/2012 06:39 PM EDT
Best Maid Cookie Company of River Falls, Wisconsin is recalling Sienna Bakery brand Oatmeal Walnut Raisin and Sienna Bakery brand White Chocolate Macadamia Nut cookies due to the potential of undeclared walnut allergen.
06/06/2012 07:38 PM EDT
Botanical Laboratories of Ferndale, WA is recalling 38 bottles of 33.8 oz "Digestive 3 in 1 Health " liquid dietary supplement and 275 bottles of 16 oz. "Digestive Health 3 in 1" liquid dietary supplement, because a supplier of one of the ingredients has indicated the ingredient has the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience : fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain.
06/07/2012 12:47 PM EDT
Based on information received from Kerry Ingredients & Flavours, Bay Valley Foods is voluntarily recalling approximately 74,000 cases of boxed pasta mix products manufactured by its subsidiary ST Specialty Foods, Inc. The recalled products include a seasoning blend manufactured by Kerry Ingredients & Flavours.
06/06/2012 04:06 PM EDT
Sandoz is conducting a voluntary recall of 10 lots of its generic oral contraceptive Introvale® in the US, following a recent report of a packaging flaw. The probability of this packaging flaw causing serious adverse health consequences is remote and Sandoz is not aware of any reports of related adverse events.
06/01/2012 02:36 PM EDT
On Friday, May 25, 2012, at the end of the business day, the FDA issued a Constituent Update on shellfish from Korea. This update supplemented an announcement released on May 18th, clarifying that canned product (now in addition to fresh and frozen shellfish from Korea) was considered adulterated.
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