Latest news with #Sprout
Yahoo
5 days ago
- General
- Yahoo
Check your fridge! Salads, salsas recalled for salmonella concerns sold in Vermont.
Some salad and salsa products sold in Vermont were called this past week due to concerns over salmonella contamination. The Food and Drug Administration published a recall announcement saying that 17 products were made with cucumbers grown by Bedner Growers, Inc., who recently recalled some of their cucumbers due to salmonella contamination. Out of a similar concern, these products were recalled. "Consumers, restaurants, retailers, and wholesalers should not eat, sell, or serve the recalled products containing those cucumbers," the administration said. The affected items were distributed to stores between May 6, 2025, and May 21, 2025, to multiple customers in Delaware, Maryland, Massachusetts, Michigan, New Jersey, North Carolina, Ohio, Pennsylvania, Vermont, Virginia, Washington D.C., and West Virginia. Here are the salad and salsa products recalled in Vermont. Here are the recalled salad products, according to the Food and Drug administration. UPC PACK/SZ BRAND DESCRIPTION ALL LOT CODES 766375251385 1/8 OZ Jack and Olive The House Salad All Lot Codes 766375241973 1/8 OZ Created Fresh The House Salad All Lot Codes 766375737018 1/8 OZ Spring and Sprout The House Salad All Lot Codes 766375241607 1/5.2 OZ Created Fresh Mini Garden Salad All Lot Codes 766375261681 1/5.76 OZ Created Fresh Chicken Salad on Everything Fecelle All Lot Codes 766375261698 1/5.76 OZ Created Fresh Egg Salad on Everything Fecelle All Lot Codes 766375261674 1/5.76 OZ Created Fresh Tuna Salad on Everything Fecelle All Lot Codes 766375253044 1/11.25 OZ Created Fresh Southwestern Breakfast Bowl All Lot Codes One of the recalled products is not technically a salad, but instead a breakfast bowl. Here are the recalled salsa products, according to the Food and Drug administration. UPC PACK/SZ BRAND DESCRIPTION ALL LOT CODES 640344010282 1/16 OZ East Coast Fresh Fresh Mild Salsa All Lot Codes 640344012781 1/16 OZ East Coast Fresh Fresh Mild Salsa All Lot Codes 070784034140 1/16 OZ TOPS Salsa HOT TOPS (E) All Lot Codes 070784033846 1/16 OZ TOPS Fresh Salsa 1lb CUP All Lot Codes 888670065808 1/30 OZ Wellsley Farms Wellsley Farms Mild Salsa All Lot Codes 041497075959 1/16 OZ WEIS Salsa Mild WEIS All Lot Codes 688267031953 1/16 OZ AHOLD Salsa HOT AHOLD All Lot Codes 688267032523 1/16 OZ AHOLD Salsa 1#-AHOLD All Lot Codes 640344069624 1/16 OZ East Coast Fresh SALSA RETAIL 1# CUP All Lot Codes According to the FDA, illness usually occurs within 12 to 72 hours after eating food that is contaminated with salmonella, and the symptoms usually last four to seven days. Symptoms include diarrhea, fever, and abdominal cramps. Children younger than five, the elderly, and people with weakened immune systems are more likely to have severe infections, the FDA says. Contact your healthcare provider immediately if you think you may have symptoms of a salmonella infection. Gabe Hauari and Mary Walrath-Holdridge contributed to the reporting of this story. Rin Velasco is a trending reporter. She can be reached at rvelasco@ This article originally appeared on Burlington Free Press: FDA says some salads, salsas recalled for salmonella concerns in VT
Irish Examiner
09-05-2025
- Lifestyle
- Irish Examiner
How to master a healthy and satisfying salad this summer
Never underestimate the power of early food experiences: Growing up with salad on the menu was the point of entry into a food business for Theo Kirwin of Irish salad-focused restaurant Sprout & Co. 'In my childhood, I was fortunate to have a mum who was interested in eating good food, and she instilled that into us,' says Theo, who, together with his brother Jack, set up Sprout & Co in 2015. 'We would always have had a salad with every dinner growing up. To this day, when cooking for friends, I like to put salads on the table. I think that a big green salad goes with everything.' Theo also brought another essential element from childhood: That salad secret sauce, a good dressing, his father's speciality. '[Dad] made a really good green salad with a very mustardy French dressing. We all learned how to make the French dressing when we were kids,' he says. 'We always knew that salads could be delicious and that they should be much more than just dainty leaves or a 'guilt-free' option. They're much more delicious than that. We wanted to create healthy food that is flavour-led. The ethos of Sprout was to create healthy, fresh food using local and seasonal ingredients to make something properly delicious. And we haven't strayed from that idea since day one.' In 2015, when the brothers first opened Sprout & Co in Dublin city centre, locally-sourced, seasonal, healthy food on the high street wasn't perceived as something that would set the world alight. 'At the time, salads were niche,' says Theo. Three cafés had already failed in the Dawson St location where they started. Ten years later, having survived the covid-caused hospitality crisis, there are seven Sprout & Co outlets in Dublin, one in Kildare Village, and work is under way on their ninth restaurant, on Cork's Winthrop St, due to open at the end of the summer. Unlike the oft-ignored traditional Irish side salad featuring limp lettuce leaves, slices of tasteless tomatoes, peppers, and lots of raw red onion (to remind you of your meal hours later), Sprout & Co takes a salad to another level: The menu is split into warm bowls, signature salads and wraps, along with a few seasonal sides. Each dish — for example, current favourite Tokyo bowl or the classic paprika chica — is layered up from a base of grains, vegetables, and proteins (beans, chicken, trout, tofu) and finished with punchy dressings and crunchy toppings. There are vegan, vegetarian and gluten-free options. These colourful, full-textured, and flavoured salads can also be produced in the home kitchen. Theo's cookbook, last year's bestselling Sprout & Co Saladology: Fresh Ideas for Delicious Salads (Mitchell Beazley), gives many recipes from the restaurant kitchens, albeit in more manageable quantities. The recipes also appear on the kinetic Sprout & Co social media feeds on Instagram and YouTube (@sproutandco), and TikTok (@sprout_and_co). Theo's fast-paced, ASMR-friendly cooking videos, including the popular 'Stop Giving Away Our Secrets' series, give a curated insight into the recipes behind many of the dishes. It's also where they tell the story of their suppliers, including Goatsbridge trout and Manor Farm Irish chicken, and the Sprout farm in Kildare, where they've worked on growing some of their seasonal supplies since 2018. 'We were inspired [by the owners of] Ballymaloe and Longueville House and restaurants in the fine dining space who were growing for themselves,' says ¦Theo, 'as a way of bringing in the best quality. Why couldn't a fast casual restaurant take the same approach?' The idea of managing a farm-to-fork or seed-to-bowl operation is ambitious; the reality, as any grower knows, can be very different. 'It was incredibly challenging,' he admits. "It's still very challenging, but it's really rewarding, and when you taste it, you notice it.' The farm, under Trevor Harris's leadership, is certified organic and biodynamic and, after much experimentation, focuses on growing kale, cos lettuce, mustard greens, parsley, spinach, and rocket that can quickly go from field to restaurant. As soon as vegetables are harvested, they start to lose flavour and nutrients, so it makes sense to shorten the supply chain if at all possible. It's something that Jack had noticed when he had a memorable encounter with a just-picked tomato while doing the 12-week certificate course at Ballymaloe Cookery School in 2012; Theo followed suit in 2020. 'It's such an amazing place for anyone interested in food and wanting to learn about food,' Theo says about his time at the Cookery School. 'You're surrounded by people talking about food and seasonality, cooking with and eating the best local produce and vegetables that they're growing in the gardens and farm.' By taking childhood salad experiences and bringing them right up to date for health-conscious 21st-century consumers, Sprout & Co has put itself on the map, eight (almost nine) times over. When it comes down to it, salads still grab Theo. 'We're really a flavour-first food brand,' he explains. 'We're not nutritionists —we're not creating things in a laboratory — but we are really excited about creating delicious food that's craveable, and also healthy.' Theo Kirwan's top tips for summertime salads: 1. Use your larder: 'My larder is a shelf in my apartment — with all the different vinegars, soy sauces, oils, capers, and pickles that make it easy to create flavours. Buy a few staples, some nice quality olive oil and some pickled things.' 'My larder is a shelf in my apartment — with all the different vinegars, soy sauces, oils, capers, and pickles that make it easy to create flavours. Buy a few staples, some nice quality olive oil and some pickled things.' 2. Lean into fresh ingredients: 'Summer is the most exciting time to make salads using fresh ingredients like tomatoes, courgettes, herbs, and leaves. All the fun things! You don't even need to turn on the oven.' 'Summer is the most exciting time to make salads using fresh ingredients like tomatoes, courgettes, herbs, and leaves. All the fun things! You don't even need to turn on the oven.' 3. Season and contrast: 'If you want a great salad, it comes down to seasoning and how we merge little bits of contrast, whether it's something hot with something cold or a few little flakes of salt crystals on a tomato.' 'If you want a great salad, it comes down to seasoning and how we merge little bits of contrast, whether it's something hot with something cold or a few little flakes of salt crystals on a tomato.' 4. Dress it up: 'I think vinaigrettes should be full-flavoured. If you're making French dressing, just a little bit of garlic grated into a classic mustard vinaigrette makes all the difference. If you make a punchy dressing and combine that with fresh ingredients, then you're going to have something delicious.' Paprika Chica Our mum lived in Salamanca, western Spain, in her 20s and fell in love with the language, a Spanish man (who is not my dad) and, of course, the food. Growing up, we spent summer holidays in Spain, searching for little hole-in-the-wall amazing tapas bars where Mum encouraged us to try everything. Jack and I owe her a lot for establishing our love of food from an early age. She brought back a recipe for a dipping sauce, which in the '90s would have been the height of sophistication, served to us with crudités at family gatherings. We called it 'Mum's Spanish dip' and it's a great way to get kids eating lots of vegetables. In later years, we developed her recipe further and it became Sprout's 'Paprika Yoghurt', which has been a bestseller. Thanks, Mum! Recipe Serves 4 8 boneless chicken thighs 200g (7oz) brown basmati rice 5 tablespoons olive oil 2 garlic cloves, very finely chopped 5 bay leaves 400ml (14fl oz) water 2 tablespoons white wine 2 sweet potatoes 1 teaspoon chilli flakes 1 quantity French Dressing (see page 197) 1 quantity Paprika Yoghurt (see page 199) salt and freshly ground black pepper For the garlic & herb marinade 3 tablespoons olive oil 3 garlic cloves, very finely chopped 1 heaped tablespoon chopped fresh sage 1 heaped tablespoon oregano leaves 1 heaped tablespoon thyme leaves 1 heaped tablespoon chopped rosemary leaves To serve 4 large handfuls of spinach 5 spring onions, sliced into rounds 2 red chillies, sliced into rounds Method: 1. Start by marinating the chicken. To make the marinade, blitz the olive oil, garlic and herbs in a food processor, then season with a generous pinch of salt and black pepper. Add the marinade to the chicken thighs and rub it in with your hands, making sure the chicken is nicely coated. Cover and leave to marinate at room temperature for at least 30 minutes, but ideally in the fridge for 24 hours. 2. When ready to cook, wash the rice until the water runs clear, then drain. Place the rice in a medium saucepan and add 2 tablespoons of the olive oil, the finely chopped garlic, bay leaves, a big pinch of salt and the water. Bring to the boil, then cover the pan with a tight fitting lid and immediately turn the heat down to its lowest setting and cook for 40 minutes, or until all the water has been absorbed. Turn the heat off and fluff the rice up with a fork. Place the lid back on and leave to steam for 10 minutes. 3. Once the rice is underway, preheat the oven to 220°C (200°C fan, 425°F), Gas Mark 7. 4. Transfer the marinated chicken to a baking tray, ensuring each thigh has plenty of space to distribute the heat and achieve some colour. Add the white wine to the tray, then roast for 35–45 minutes until well browned and cooked through, but as these are thighs, you can afford to cook them for longer without them becoming dry. 5. Once the chicken is in the oven, cut the sweet potatoes into 2-cm (¾-inch) cubes. Place on a baking tray, add the remaining 3 tablespoons of olive oil, the chilli flakes and a generous pinch of salt, then toss with your hands until well coated. Add to the oven with the chicken and roast for 20–30 minutes until you have some crispy edges and the potatoes are tender. 6. When everything is cooked, remove the chicken from the oven, strip the meat from the bones and slice. Add the roasted chicken to a large mixing bowl together with the sweet potato, brown rice, spinach, sliced spring onions and red chilli. Pour over the dressing and gently toss. Divide into individual bowls and top with a dollop of the paprika yogurt. From Sprout & Co Saladology: Fresh Ideas for Delicious Salads (Mitchell Beazley).
Yahoo
08-05-2025
- Business
- Yahoo
Sprout Social (NASDAQ:SPT) Posts Better-Than-Expected Sales In Q1, Quarterly Revenue Guidance Slightly Exceeds Expectations
Social media management software company Sprout (NASDAQ:SPT) reported Q1 CY2025 results beating Wall Street's revenue expectations , with sales up 12.9% year on year to $109.3 million. Guidance for next quarter's revenue was better than expected at $110.8 million at the midpoint, 0.7% above analysts' estimates. Its non-GAAP profit of $0.22 per share was 48.4% above analysts' consensus estimates. Is now the time to buy Sprout Social? Find out in our full research report. Revenue: $109.3 million vs analyst estimates of $107.6 million (12.9% year-on-year growth, 1.6% beat) Adjusted EPS: $0.22 vs analyst estimates of $0.15 (48.4% beat) Adjusted Operating Income: $12.54 million vs analyst estimates of $9.02 million (11.5% margin, 39.1% beat) The company slightly lifted its revenue guidance for the full year to $451.4 million at the midpoint from $450.6 million Management raised its full-year Adjusted EPS guidance to $0.73 at the midpoint, a 5% increase Operating Margin: -10.2%, up from -13.7% in the same quarter last year Free Cash Flow Margin: 17.8%, up from 3% in the previous quarter Customers: 9,381 Market Capitalization: $1.20 billion 'Our team delivered strong results in the first quarter, highlighted by 13% revenue growth, a 21% increase in cRPO, and profitability expansion,' said Ryan Barretto, CEO of Sprout Social. Founded by Justyn Howard and Aaron Rankin in 2010, Sprout Social (NASDAQ:SPT) provides a software as a service platform that companies can use to schedule and respond to posts on major social media networks like Twitter, Facebook, Instagram, Youtube and LinkedIn. Examining a company's long-term performance can provide clues about its quality. Any business can experience short-term success, but top-performing ones enjoy sustained growth for years. Over the last three years, Sprout Social grew its sales at a solid 27% compounded annual growth rate. Its growth beat the average software company and shows its offerings resonate with customers. This quarter, Sprout Social reported year-on-year revenue growth of 12.9%, and its $109.3 million of revenue exceeded Wall Street's estimates by 1.6%. Company management is currently guiding for a 11.5% year-on-year increase in sales next quarter. Looking further ahead, sell-side analysts expect revenue to grow 10.2% over the next 12 months, a deceleration versus the last three years. Still, this projection is above average for the sector and implies the market sees some success for its newer products and services. Here at StockStory, we certainly understand the potential of thematic investing. Diverse winners from Microsoft (MSFT) to Alphabet (GOOG), Coca-Cola (KO) to Monster Beverage (MNST) could all have been identified as promising growth stories with a megatrend driving the growth. So, in that spirit, we've identified a relatively under-the-radar profitable growth stock benefiting from the rise of AI, available to you FREE via this link. This quarter, Sprout Social reported 9,381 enterprise customers paying more than $10,000 annually, an increase of 54 from the previous quarter. That's a bit fewer contract wins than last quarter and quite a bit below what we've observed over the previous year, suggesting its sales momentum with new enterprise customers is slowing. It also implies that Sprout Social will likely need to upsell its existing large customers or move down market to accelerate its top-line growth. We were impressed by Sprout Social's optimistic EPS guidance for next quarter, which blew past analysts' expectations. We were also glad its full-year EPS guidance trumped Wall Street's estimates. Overall, we think this was a decent quarter with some key metrics above expectations. The stock remained flat at $21.81 immediately after reporting. Sprout Social had an encouraging quarter, but one earnings result doesn't necessarily make the stock a buy. Let's see if this is a good investment. The latest quarter does matter, but not nearly as much as longer-term fundamentals and valuation, when deciding if the stock is a buy. We cover that in our actionable full research report which you can read here, it's free. 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
Yahoo
04-05-2025
- Business
- Yahoo
The rise of SproutWorld: behind the sprouting pencil you can plant after use
Browsing the web over a decade ago, Michael Stausholm came across a Kickstarter campaign from a group of robotic students at MIT in Boston, who had been tasked with designing "the sustainable office tool of tomorrow". Stausholm, who was working in the textile industry, had chanced upon the perfect product to explain a growing trend towards sustainability during his talks on responsible sourcing and production. Their Kickstarter was a seeded capsule "Sprout" pencil, with the stub then planted in a pot. 'Here was a product that you used to write with, but then instead of throwing it out afterwards, you gave it literally new life by being able to plant it and so you completely reused everything,' recalls Stausholm. Read More: 'People hung up on us in our goal to become the Dyson of ice baths' 'I just thought this was a solution to my problem and how to explain to people what sustainability is all about.' Billed as the world's only patented plantable pencil, SproutWorld was founded in 2013 after the Danish entrepreneur acquired the global rights from the students and turned from speaking engagements to the commercial world. The company has since sold over 75 million plantable pencils to over 80 countries, with a current revenue of £4.3m ($5.7m), and has a dynamic customer base ranging as parental gifts to teachers to being endorsed by Michelle Obama and Richard Branson. Obama, who had a kitchen herb garden at the White House, used the Sprout pencils for her book tours while Branson learned about the product while flicking through Virgin Airlines' tax-free catalogue and purchased the pencils for his Necker Island guests. Meanwhile, National Geographic has also hailed it as one of its breakthrough inventions. 'It always makes me proud to see how this product is being mentioned,' says Stausholm. 'In the end, it's a simple product but it's also how you can communicate with it. It's how you can teach your children about both writing, colouring and then planting.' Read More: 'I couldn't find a babysitter so I set up a £10m childcare business' SproutWorld sources its raw materials from Poland where primary production is based, seeds from the Netherlands and Italy and a secondary production in Minnesota where the firm sells to North America. Stausholm originally launched in retail in Denmark and also sold to museums and zoos before he "suprisingly" started fielding enquiries from companies asking to engrave their logos on the pencils. His first B2B order was for a Danish TV station launching a new nature channel and the product has resonated ever since. The company now has B2B customers including Disney (DIS), Nestlé ( and Marriott (MAR). There are now a variety of different plants, from basil and coriander to melon and cucumber, all made from sustainably certified wood and 100% natural and zero waste. A few years ago, SproutWorld also introduced an allergy-certified eyeliner range. The Dane had originally believed that schools would also become a major customer of the pencils given the educational piece, but soon realised that funding was hampering any sales. However, consumers have still latched on to the product value. 'We sell editions on Amazon (AMZN) such as mindful, love and teacher's edition. And we see that pencils are being used as teacher appreciation gifts or maybe the teachers buying a box and handing them out to the kids.' Read More: 'My £20m juice business started in mum's kitchen with an eBay blender' With annual pencil sales numbering a stable 15 billion pieces manufactured and sold globally, SproutWorld sold around 6 million in 2024. 'Hopefully, we can inspire other companies to see it shouldn't be that difficult to use all natural materials and inspire others to think about how you dispose of your products,' adds a Sprout pencil is not going to save the world, but it's about all the everyday things we do that adds up. We normally say "from small things, big things grow". It's very much the inspiration part that makes me wake up every morning. What has changed a lot for us are the buzzwords. Right now it's biodiversity with companies, but just like 10 years ago with sustainability, we still don't know what we're going to do about it so for us it's about trying to make it more the start we've seen an incredible number of copy products from mainly China, but also India and Turkey. Six years ago we made an agreement with a company that has AI software to look for copy products, both images and mentions. That has completely changed the game with a success rate of 75% and no way we could have done that without we have local production in the US, but I think it's going to affect everyone doing business with the US. Hopefully things work out because there are no winners in a trade war, right? Meet the 'jokers from London' who sold 100,000 blocks of butter in first 10 weeks 'My sofa took six months to arrive — so I built a £20m business' 'I paid myself £4 an hour to get my Rollr deodorant off the ground'Sign in to access your portfolio
Daily Mail
28-04-2025
- Entertainment
- Daily Mail
MasterChef Australia fans are convinced they already know who will win the new season as the debut episode offers up convincing clues
MasterChef Australia: Back To Win fans are already tipping Callum Hann to take out the title, after the fan favourite wowed viewers during Monday night's team challenge. The seventeenth season of the hit cooking series has seen 24 returning contestants step back into the famous kitchen for another shot at the $250,000 grand prize. Among them is South Australian chef Callum, who first captured hearts as the runner-up on season two, before returning for season 12 and placing fourth. Since his last appearance, the talented cook has gone from strength to strength - opening two new restaurants and expanding his long-running cooking school, Sprout. Now, he's back for a third time and appears more determined than ever to claim the prestigious title. Monday's episode saw Callum step up as team leader in a high-stakes challenge - and fans quickly flooded social media to heap praise on his impressive leadership and creativity. The seventeenth season of the hit cooking series has seen 24 returning contestants step back into the famous kitchen for another shot at the $250,000 grand prize 'Team Callum deserves the win not only for the food - but for the excellent teamwork and leadership of Callum!' one viewer wrote on X, formerly known as Twitter. 'Callum you better win this whole damn thing!' another added, while a third cheered: 'Green team for the win!' However, not all comments were glowing, with one viewer taking aim at the casting, claiming: 'Some of the contestants are VERY lame, only there to seem diverse.' Despite the minor backlash, the overwhelming majority of fans have thrown their support behind Callum, with many convinced he's the frontrunner to win the entire series. Judges Andy Allen, Poh Ling Yeow, Sofia Levin, and Jean-Christophe Novelli have returned to the panel this season, with Gordon Ramsay also joining as a special guest for the first week. Alongside podium finishers, other faces are fresh from Season 16 like Darrsh Clarke, Sav Perera, and Snezana Calic. Others are stepping back into the kitchen for the first time in years, including Andre Ursini who competed in the inaugural season 16 years ago. It comes amid reports viewers have gone online to speculate that the producers have spoiled the show after dropping a promo poster showing just six of the 24 contestants who will battle it out in the kitchen. Monday's episode saw Callum step up as team leader in a high-stakes challenge - and fans quickly flooded social media to heap praise on his impressive leadership and creativity The featured contestants are lined up in the image and appear in various sizes, including Laura Sharrad who starred in seasons 6 and 12. Also appearing in the promo are season 16's Savindri Perera and Darrsh Clarke as well as Tim Bone from season 11. There's also Declan Cleary from season 15, while the image of fan favourite Steph De Sousa from season 11 looms largest in the poster. Many fans felt Laura Sharrad was a shoe-in based on her appearance on the poster. A fan Reddit started the discussion by asking, 'Do you think the winner is pictured?' 'Considering that Laura is the only pictured contestant from before season 11, do you think she wins, or do you think that the winner is not pictured?' 'I do think majority of them probably went far or did pretty well, while maybe at least one maybe goes out relatively early?' said one fan. Observed another: 'It's interesting that those are the ones chosen for it. I do think just based on the trailers, it seems like Laura and Darrsh are the main characters so far.' 'The only one out of these that could realistically win is Laura, I think.' It comes after controversial celebrity chef Gordon Ramsay, 58, was announced as a guest judge on the new season's Back to Win competition which is set to premiere on April 28. The notoriously hot-tempered Ramsay will be joined in the kitchen by regular judges Andy Allen, Sofia Levin, Poh Ling Yeow and Jean-Christophe Novelli. Ramsay last appeared on the hit cooking competition in 2018. Andre Ursini, who made his TV debut in 2009 as a contestant on MasterChef Australia, recently announced his return to the show. The 44-year-old chef and restaurateur posted the news on his Instagram, along with a fresh trailer for the Back To Win season.
