Stay Healthy on Your Next Trip With Our Wellness Editors' Must-Have Travel Essentials
Lack of quality sleep: Traveling can cause your immune system to kick into overdrive due to higher stress levels and lack of sleep. Changing time zones affects your circadian rhythm, which in turn affects sleep patterns. Not getting enough quality rest can weaken your immune system, so it's important to prioritize sleep while you're traveling.
Changes in diet: "Most people do not eat well-balanced or nutritious meals when they are traveling. Many will also increase the amount of alcohol they consume or other substances, which can increase our chances of exposure to pathogens and weaken the immune system," Bawer explains.
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Yahoo
a minute ago
- Yahoo
Federal officials to take over inspections when troubled Boar's Head plant reopens
Federal inspectors will assume direct oversight of a troubled Boar's Head deli meat plant when it reopens after last year's deadly listeria outbreak, U.S. Agriculture Department officials said. The Jarratt, Virginia, factory is set to resume operations in the coming months. It will face at least 90 days of heightened monitoring and inspections by federal Food Safety and Inspection Service officials. Previously, inspections were conducted by state officials who operated on behalf of the agency. The change aims to 'ensure the establishment consistently and effectively implements its corrected food safety plans,' USDA officials said in a statement. It calls for stricter enforcement if lapses occur. The plant was shuttered nearly a year ago when listeria-tainted liverwurst caused the outbreak that killed 10 people, sickened dozens and forced a recall of more than 7 million pounds of deli products. USDA officials lifted the plant's suspension in July. In the years before the outbreak, state inspectors documented numerous problems at the plant, including mold, insects, liquid dripping from ceilings and meat and fat residue on walls, floors and equipment, records showed. They were operating under a cooperative agreement, the Talmadge-Aiken program, that allows state inspectors to conduct federal inspections. The shift to direct federal oversight underscores the severity of the problems at the Boar's Head plant, said Sandra Eskin, a former USDA official who now heads STOP Foodborne Illness, a consumer advocacy group. It raises concerns about communication between state and federal officials when problems occur, she added. 'Given its history, it's particularly important that there be robust oversight of that plant,' Eskin said. Boar's Head officials said in a statement that they have worked with state and federal regulators 'to ensure the successful and safe reopening of the Jarratt facility.' The company said it has boosted food safety practices in Jarratt and other sites aimed at reducing or eliminating listeria in finished products. The company has declined to comment on documents obtained by The Associated Press that showed that sanitation problems persist at other Boar's Head sites in three states. Between January and July, inspectors in Arkansas, Indiana and a second site in Virginia reported problems that include instances of meat and fat residue left on equipment and walls, drains blocked with meat products, beaded condensation on ceilings and floors, overflowing trash cans and staff who didn't wear protective hairnets and plastic aprons or wash their hands. Officials at the 120-year-old company based in Sarasota, Florida, hired a chief food safety officer in May. It also brought in a panel of experts, including Mindy Brashears, a food safety expert nominated by President Donald Trump for a second term as the USDA's undersecretary for food safety. Brashears, who now directs a food safety center at Texas Tech University, did not respond to requests for comment about Boar's Head. An automatic email reply said she was traveling out of the country until next week. ___ The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute's Department of Science Education and the Robert Wood Johnson Foundation. The AP is solely responsible for all content. Jonel Aleccia, The Associated Press Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Forbes
4 minutes ago
- Forbes
Inside Look: Four Seasons Hotel At The Surf Club Review
A s one of the country's most popular vacation destinations, there's no shortage of great places to stay across greater Miami, including staples like South Beach, Wynwood, Brickell and Coconut Grove. During a conference in town, I checked out the enclave of Surfside, located on a barrier island about 20 minutes north of Miami Beach. Surfside has gained popularity as a relaxed, upscale and more residential area of the city, featuring family-friendly beaches, fine dining and glitzy boutiques. What brought me to the area, however, was the Four Seasons Hotel At The Surf Club, commonly referred to as the best domestic property in the brand's portfolio—and one of the country's finest hotels. Read my full review below. Peacock Alley at the Four Seasons Hotel At The Surf Club. Four Seasons Hotel At The Surf Club Who Will Love It: Couples; families; multi-generational groups; those who want to be close to great beaches and shopping but removed from the crowds All-Star Amenities: Three pools; direct beach access; beachfront gardens; spa; fitness center; three restaurants; Champagne Bar; complimentary morning coffee and pastries in Peacock Alley What Not To Miss: Dinner at Lido Location: Surfside, Florida Upon arrival, my first impression of Four Seasons Hotel At The Surf Club was its discreet elegance. Tucked away behind a gate on posh Collins Avenue, the hotel's public spaces are filled with coral-stoned steps, terracotta floors, grandiose vaulted ceilings and leafy palm trees lining its skylight-beamed lobby, known as Peacock Alley. Its peaceful surroundings are reminiscent of a 1960s hacienda, with modern touches—like a Champagne trolley at the check-in desk and tables lined with art and décor-themed books—that blend the past and the present. Outdoor pool and cabanas at the Four Seasons Hotel At The Surf Club. Four Seasons Hotel At The Surf Club Before it became a Four Seasons hotel, the building itself—know as The Surf Club—had a storied past. Opened in 1930, the Mediterranean Revival structure was once a social club known for revelrous late night gatherings with the likes of Henry Ford and Winston Churchill; Frank Sinatra and Ava Gardner later honeymooned here. I spent my first hour on property strolling the public spaces and taking plenty of photos before throwing on a swimsuit and checking out the hotel's plentiful pool options: one for families, one for adults and one flanked by (air-conditioned) cabanas. On the final day of my conference, I treated myself to an excellent Surf Club Signature massage at the hotel's spa, overlooking Biscayne Bay. As a travel editor who has stayed in dozens of Four Seasons properties over the course of my career, my room at Four Seasons At The Surf Club ranks among one of my very favorites. It's not hard to do a beachfront room in a tropical destination—all hotels know that guests are seeking prime views—but my Oceanfront King room stood out for its spacious, modern feel that felt both residential and otherworldly. Upon opening the door, all I could see was turquoise blue; its sea views were so all-encompassing that it felt as if I were sleeping directly on the ocean. Oceanfront King room at the Four Seasons Hotel At The Surf Club. Four Seasons Hotel At The Surf Club The room was comprised of a tasteful palette of cream and jade, an extension of the shades of the sea. At 735 square feet, the space was well-proportioned and featured high-tech touches like bedside USB chargers, a 65-inch flatscreen HDTV and a tablet that was used to control the room's temperature and drapes. It felt almost criminal to use the blackout curtains feature to hide the room's incredible ocean views, but it was all worth it to enjoy some of the most restful sleep of a hectic week in a truly pitch-black room. Food And Beverage The hotel is home to three restaurants. The casual Winston's on the Beach serves up grilled fare, while Lido focuses on Italian and Mediterranean favorites. And The Surf Club is the property's Michelin-starred restaurant helmed by Thomas Keller, which bills itself as 'Continental cuisine' and features a wide range of European favorites like foie gras and loup de mer Provençale (a Provençal-style fish). On my first evening dining here, I ate my weight in delectable crab cakes and thankfully had enough room left for the star of the show: the prime beef short rib wellington, which was expertly cooked and topped with a périgourdine sauce. Lido Restaurant at the Four Seasons Hotel At The Surf Club. Four Seasons Hotel At The Surf Club On my last evening, I nabbed a table at Lido, located off the hotel's main Peacock Alley and complete with the same vaulted ceilings and greenery but with emerald dining chairs and sapphire blue water glasses for pops of color. I enjoyed some burrata alongside the 'mezzi pacheri a la Lido,' a short and wide pasta noodle bathed in tomato sauce and parmigiano-reggiano. It was made perfectly al dente and paired with a glass of Barbera. Right outside of Lido, the Champagne Bar was packed with well-heeled locals and visitors enjoying bespoke cocktails and a robust menu of bubbles; in true Miami fashion, the music and laughter continued late into the night. What Not To Miss It bears repeating that the property's public spaces, all filled with contemporary art, photographs and coffee table books, beckon guests to truly appreciate their surroundings. In the mornings before heading down to the Miami Convention Center for my conference, I woke up early to grab a freshly brewed cup of coffee and a pastry—both complimentary in the hotel's Peacock Alley—and perched on a chair to absorb the historic atmosphere, surrounded by lush palms. In a bustling city like Miami, it's an uncommon escape that truly feels special. How To Get There Four Seasons Hotel At The Surf Club is located at the halfway point between two airports, making it convenient to get to from both. The property is about a 30-minute drive from Miami International Airport (MIA), and about a 40-minute drive from Fort Lauderdale-Hollywood International Airport (FLL).
Associated Press
4 minutes ago
- Associated Press
Federal officials to take over inspections when troubled Boar's Head plant reopens
Federal inspectors will assume direct oversight of a troubled Boar's Head deli meat plant when it reopens after last year's deadly listeria outbreak, U.S. Agriculture Department officials said. The Jarratt, Virginia, factory is set to resume operations in the coming months. It will face at least 90 days of heightened monitoring and inspections by federal Food Safety and Inspection Service officials. Previously, inspections were conducted by state officials who operated on behalf of the agency. The change aims to 'ensure the establishment consistently and effectively implements its corrected food safety plans,' USDA officials said in a statement. It calls for stricter enforcement if lapses occur. The plant was shuttered nearly a year ago when listeria-tainted liverwurst caused the outbreak that killed 10 people, sickened dozens and forced a recall of more than 7 million pounds of deli products. USDA officials lifted the plant's suspension in July. In the years before the outbreak, state inspectors documented numerous problems at the plant, including mold, insects, liquid dripping from ceilings and meat and fat residue on walls, floors and equipment, records showed. They were operating under a cooperative agreement, the Talmadge-Aiken program, that allows state inspectors to conduct federal inspections. The shift to direct federal oversight underscores the severity of the problems at the Boar's Head plant, said Sandra Eskin, a former USDA official who now heads STOP Foodborne Illness, a consumer advocacy group. It raises concerns about communication between state and federal officials when problems occur, she added. 'Given its history, it's particularly important that there be robust oversight of that plant,' Eskin said. Boar's Head officials said in a statement that they have worked with state and federal regulators 'to ensure the successful and safe reopening of the Jarratt facility.' The company said it has boosted food safety practices in Jarratt and other sites aimed at reducing or eliminating listeria in finished products. The company has declined to comment on documents obtained by The Associated Press that showed that sanitation problems persist at other Boar's Head sites in three states. Between January and July, inspectors in Arkansas, Indiana and a second site in Virginia reported problems that include instances of meat and fat residue left on equipment and walls, drains blocked with meat products, beaded condensation on ceilings and floors, overflowing trash cans and staff who didn't wear protective hairnets and plastic aprons or wash their hands. Officials at the 120-year-old company based in Sarasota, Florida, hired a chief food safety officer in May. It also brought in a panel of experts, including Mindy Brashears, a food safety expert nominated by President Donald Trump for a second term as the USDA's undersecretary for food safety. Brashears, who now directs a food safety center at Texas Tech University, did not respond to requests for comment about Boar's Head. An automatic email reply said she was traveling out of the country until next week. ___ The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute's Department of Science Education and the Robert Wood Johnson Foundation. The AP is solely responsible for all content.
