Latest news with #Tajin
Miami Herald
6 days ago
- Health
- Miami Herald
Florida farm's cucumber recalls hit Walmart, Publix, others over salmonella
Ripple recalls from yet another salmonella outbreak traced to a Florida grower's cucumbers are washing over Kroger, Walmart, BJ's Wholesale Club, Weis Markets, Tops and various brands. Delray Beach's Bedner Growers did the cucumber growing, Delray's Fresh Start Produce did the cucumber distributing and, now, multiple companies are doing the recalling after an outbreak that the FDA and CDC say has reached 15 states. READ MORE: Palm Beach grower linked again to cucumber salmonella outbreak in several states The Publix-related recalls ▪ Whole cucumbers, sold May 14-20. ▪ Whole cucumbers with Tajin, sold May 17-23. ▪ Watermelon Onion Feta, sold May 17-23. ▪ Watermelon Feta Berry, sold May 17-23. ▪ Spinach Salad, regular and large, sold May 17-23. ▪ Garden Salad, regular and large, sold May 17-23. Though Bedner Growers and Fresh Start Produce are based in Publix's home state of Florida, this involves Publix stores only in North Carolina, South Carolina, Tennessee and Virginia. READ MORE: 204,900 cans of beef stew recalled after customers unexpectedly got wood The Kroger-related recalls On Monday, Supreme Service Solutions recalled 16 of its Supreme Produce brand products sold in grab-and-go plastic containers at Kroger stores and Kroger-owned stores ( Ralphs, Harris Teeter, Dillons, King Soopers, Fred Meyer) from May 8 through May 21. For a full list of salads, trays and bowls, check out Supreme's FDA-posted recall notice. These went to stores in Missouri, Kentucky, Mississippi, Illinois, Indiana, Ohio, Tennessee, Arkansas and Michigan. Whole cucumbers, Deli Spring Mix Salad Trays, Deli Fresh Vegetable Trays, BRHD Hummus Vegetable Platters, small and medium, got recalled last week from Kroger and Kroger-related stores in Mississippi, Tennessee, Arkansas and Western Kentucky. MORE: Silence on an E. Coli outbreak shows how changes under Trump affect food safety The Deli salad recalls Pennsylvania-based Isabelle's Kitchen recalled 946 cases of deli salads with Bedner cucumbers, salads that went to Florida, North Carolina, South Carolina, Pennsylvania, New Hampshire, New Jersey and Virginia. ▪ Kings: Greek Pasta Salad, Julian code 134, use by June 1. ▪ Isabelle's Kitchen Inc: Greek Pasta Salad, Julian code 134, use by June 1; Julian code 135, use by June 2. ▪ Maple Avenue Foods: Mediterranean Pasta Salad, Julian code 134, use by May 30; Julian code 134, use by May 31; Cruncy Wheatberry Salad, Julian code 134, use by June 1; Quinoa Tabouli, Julian code 134, use by May 30; Julian code 135, use by May 31; and Powerhouse Wheatberry Salad Kit, Julian code 134, use by May 27; Julian code 135, use by May 28; Julian code 136, use by May 29. Direct questions about this recall to Isabelle's at 800-355-7252 from 8 a.m. to 5 p.m., Eastern time. The Walmart-related recalls Whole cucumbers sold from April 29 through May 14 in Florida, North Carolina, South Carolina, Missouri, Kentucky, Georgia, Texas, Pennsylvania, Mississippi, Illinois, Alabama, Arkansas, Delaware, Iowa, Indiana, Kansas, Louisiana, Maryland, New Jersey, New York, Ohio, Tennessee, Virginia, West Virginia and Puerto Rico Marketside Fresh Cut Cucumber slices in 1.5-pound containers, all date codes up to May 24, went to certain Texas stores from May 13 through May 20. If you're not sure whether or not you bought what's been recalled, contact Walmart either through its online customer help or 800-925- 6278. Other brands or chain-linked products recalled The Coastal Companies made the below products, which were distributed by Maryland's East Coast Fresh and Hearn Kirkwood from May 6 through May 21 in North Carolina, Pennsylvania, Delaware, Maryland, Massachusetts, Michigan, New Jersey, Ohio, Vermont, Virginia, West Virginia and Washington, D.C. All lot numbers of each product have been recalled. Tops: 1-pound containers of hot and mild salsa sold under the store brand for the New York, Pennsylvania and Vermont chain. Wellsley Farms: Mild salsa sold under BJ's Warehouse Club's house brand. Weis Markets: Mild salsa sold under Weis' store brand. Giant: Salsa and Salsa Hot sold under the chain's store brand. East Cost Fresh: 1-pound container of salsa. Jack and Olive: 8-ounce containers of The House Salad Spring and Sprout: 8-ounce containers of The House Salad Created Fresh: The House Salad, Mini Garden Salad, Chicken Salad on Everything Ficelle, Tuna Salad on Everything Ficelle and Southwestern Breakfast Bowls. Questions about these recalls can be sent to ECFCCustomers@ or call 410-133-8000. What is salmonella? Salmonella is one of the most common foodborne diseases, infecting about 1.35 million people in the United States each year, according to the CDC. About 26,000 of those people get hospitalized and 420 die. Salmonella outbreak sickness counts tend to be inaccurate on the low side because the vast majority of people recover without hospitalization. Usually, salmonella means four to seven days of diarrhea, fever and stomachaches, starting anywhere from six hours to six days after eating something with salmonella.
Yahoo
7 days ago
- Entertainment
- Yahoo
T-A-J-I-N spells final round berth for Midstate student in National Spelling Bee
(WHTM) — An eighth grader from our area is a finalist in the Scripps National Spelling Bee and will compete against eight others Thursday night for the title. Akshaj Somisetty is an eighth grader at Mountain View Middle School in the Cumberland Valley School District and it's his second time competing in the national spelling bee. He tied for 60th place last year. This year, he'll finish no worse than 9th. In Wednesday's semifinals, he correctly spelled Tajin to lock in his spot in Thursday's finals. To make it to the finals, he had to spell henotheism, thermolysis, blazar, adenitis, cinchona, and Tajin, as well as providing a definition for a 'chortle,' a synonym for 'lucrative' and a definition for arborescent. Somisetty is one of nine spellers who will compete in Thursday's finals, set to take place at 8 p.m. live on Ion, WHTM-TV 27.2. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
27-04-2025
- Entertainment
- Yahoo
Guy Fieri on His Favorite Food Destinations—and the Surprising Restaurant He Says Is Always Worth a Detour: Exclusive
Even when the cameras aren't rolling, Guy Fieri will go the distance for a good meal. Whether he's in the Boston area for work or stopping by his Connecticut restaurant at Foxwoods, he prioritizes a visit to Olneyville NY System in Providence, Rhode Island, for its hot dogs topped with meat sauce, onions, and celery salt. 'My mouth waters just thinking about it,' the restaurateur and host of Food Network's Diners, Drive-Ins, and Dives since 2007 told Travel + Leisure at a Waterloo Sparkling Water event in New York City earlier this month. 'If I'm anytime within distance of it, we divert. We will go and get a dozen of these dogs, no problem.' Mileage is a non-factor when it comes to scouring the world for the most flavorful eats. 'It's funny because on Triple D [the show's nickname], all the time, I'll take a bite of something and say that it's worth an hour drive to come get this meal,' he said. Now the 57-year-old has taken his flavor-driven love of travel to the next level by launching a trio of sparkling water flavors with Waterloo, each capturing a destination dear to his heart. The Columbus, Ohio-born, Northern California-raised television personality has spent an abundance of time throughout his life in the Mexican town of Colima, which he says is best known for its 'big volcano.' In his 20s, his mom, who is a retired dental hygienist, and his dad would head there with a huge shipping container full of dental equipment. 'They were going and working at an orphanage that had 500 kids,' he explained. 'They would bring down their dentist friends and do free dental work on these orphans.' While helping the local community, the family started to explore the Mexican coastal cities in the states of Colima and Jalisco, vacationing on their beaches and eventually getting a home in the area. 'We spent a lot of time in Mexico—love it there!' he said. On one visit nearly two decades ago, his son Hunter, now 28, came back with a cup of mixed fruit, which Fieri was absolutely taken by. 'He's got pineapple, watermelon, mango, and gosh, you can taste the difference in the fruit in Mexico,' the food expert then the key ingredient came out when Hunter revealed a little container of Tajin, a Mexican seasoning powder made of chili peppers, lime, and sea salt. 'I was like, 'What are you doing? Don't put seasoned salt on that.' He remembered of his shock, 'I take a bite and am like, 'Whoa! You've got to be kidding me!' It accentuates it!' Likening it to adding salt to a flat cream sauce, he couldn't believe what a difference a sprinkle of the Tajin made. 'That little bit of that seasoned spice mixture on top of the fruit brings it up to the next level,' he said. That core memory sparked the idea for one of his three sparkling water flavors, with a version of that kicked-up fruit sensation in Spiced Mango or aisle? destination for cheap eats? destination for fine dining? underrated food city?I'm a big Chicago food city restaurant there?La Scarola. It's a great little Italian restaurant. It feels like you're walking into a mob flavor was sparked by his wife growing up not far from his beloved hot dog joint in North Providence. 'If you ever have a chance to go down to Narragansett Beach, it's just an amazing place,' he said. 'Coming from the West Coast, I'd never seen the East Coast beaches, so we'd go there, and Del's Lemonade is the big thing that everybody has.' His goal was to capture that throwback feeling of aimless summer days strolling down the boardwalk with the frozen snack in hand in his Lemon Italian Ice flavor. To do so, he honed in on the most flavorful part of the fruit, 'the peel of the lemon where the essence of the oil of the lemon comes from,' to create a sensation so 'far beyond what anybody has ever done with citrus-enhanced soda water.' For the final flavor in the Waterloo line, it was less about a single place, and more about chasing a particular tarty taste. 'As a chef, you go to regions that have huckleberry, and you can find huckleberry everywhere, but then you go around the rest of the country, you're not going to find it as prolifically,' Fieri admitted. He thinks he first came across the berry in West Virginia, where his dad is from. 'It just reminds me of every time I would come back to West Virginia, Pennsylvania, Ohio, and the whole Appalachian area,' he said, adding that he often stumbled upon them during his travels through Amish Country, where they grow the best. 'It's one of those things that when it's available, you find it everywhere—huckleberry jam in huckleberry restaurants that have it on their huckleberry pies.' With that idea, he started thinking about the best way to enjoy the tart berry, and came up with the Huckleberry Cobbler flavor. 'The whole reason that Waterloo is dominating is because they have a really big imagination, and they were able to take it and figure it out,' the host said. All three flavors bring up happy travel memories, but Fieri admits if he had to choose a favorite, it would be the Spiced Mango Sorbet because of how he learned to spice the tropical fruit for his family. With the 51st season of Diners, Drive-Ins, and Dives airing now—and its season finale scheduled for May 23—Fieri is still searching for the best eats around the U.S. But when he's back in his NorCal home in Santa Rosa, he's quick to say his favorite place to eat is 'my house!' While he doesn't eat out often back home, he says one of his favorites is Tomi Thai in nearby Windsor. 'That's what I had last night,' he said during our April 10 interview. 'A great family runs it, and they're busy as can be. We couldn't even get them on Triple D!' Despite scouring the world for the best eats, there are still places Fieri has yet to flavor-hunt through, with Turkey at the top of his list. But anywhere he goes in the world, he has the right chef pal to show him the way. 'If I was going to go to Thailand, it would be Jet Tila,' he said. 'If I was going to go to China, it would be Ming Tsai. If I was going to go to Japan, it would be Shota Nakajima. If I was going to go to Italy, it would probably be Antonio La Fauci. I could take you around the world!' No matter where he goes, a good meal leaves a deep impression. When I commented that his face is painted all over the mural at one of my favorites in my hometown of San Jose, California, he beats me to the punch, enthusiastically shouting: 'Falafel's Drive In!' and adding that 'it was one of the neatest falafel joints I'd ever been to!' Related: Chef Emeril Lagasse on His Favorite Food City—and What He Never Eats on a Plane: Exclusive Read the original article on Travel & Leisure
Yahoo
29-03-2025
- Science
- Yahoo
Cold-stunned sea turtles recuperate in Quincy. Find out about who gets them there
EAST DENNIS — Bruce Beane, of Chatham, knows cold well. From November to January, he patrols beaches such as Cold Storage Beach after high tide — at night, flashlight in hand — searching for cold-stunned sea turtles. His wife, Debby Walther, transports the turtles to the New England Aquarium Sea Turtle Hospital in Quincy for rehabilitation. The couple takes quiet pride in their work, knowing each rescue gives the turtles a second chance at life. But what moves them most is hearing the turtles they've worked to save are thriving — years after their release. Newly shared findings from surgically implanted acoustic tags show loggerheads rescued from Cape Cod beaches and released in 2021 and 2022 are not only surviving. They are returning to local waters during the warmer months, according to researchers at the New England Aquarium 'These acoustic transmitters are telling us that rehabilitated sea turtles can survive beyond that first year, and they are showing up in well-established feeding areas," said Kara Dodge, a research scientist at the aquarium's Anderson Cabot Center for Ocean Life. "That gives us confidence in their ability to reintegrate into the wild population." The loggerheads they're tracking were named after spices: Tajin, Red Pepper Flake, Mace, Horseradish, and Caraway — names that appropriately suggest fiery resilience. For Beane and Walther, who are among dozens of volunteers in the cold-stun rescue program that Mass Audubon Wellfleet Bay Wildlife Sanctuary coordinates in partnership with the aquarium, the scientists' findings feel like an affirmation of their efforts. The turtles, generally, are categorized as endangered or otherwise at risk. Beane, credited with rescuing Caraway, said hearing about the loggerheads' survival and successful migrations since release "makes me feel like I'm accomplishing a little something." He's volunteered with the Mass Audubon Wellfleet Bay program ever since he answered a call to help transport rescued turtles in the fall of 2014, when more than 1,200 washed ashore. "I'd always driven a van, so I said, 'if they've got a lot of turtles, I could be of use,'" he recalled. For one of his first trips, he had 50 Kemp's ridley turtles packed into his van, nestled in banana boxes. After that, he was hooked, and the next year Beane began volunteering to patrol the beaches, in addition to driving — he often takes on the three miles of beach on the bay side of Great Island in Wellfleet. Walther, who joined the turtle rescue program a few years before her husband, is thrilled to learn the rehabbed loggerheads are thriving. She feels a deep connection with each turtle she helps. "Every time I see one, I'm overwhelmed by them. I just feel that I'm helping. There are so few of them that every one that I help makes a difference." Besides the loggerheads and Kemp's ridley's, green sea turtles are also rescued from local beaches. The couple's work, and that of their fellow volunteers, is essential to a larger effort to track and protect sea turtles in the region, according to researchers. The loggerheads' acoustic tags allow aquarium researchers to gather long-term data about where they go and how they interact with the environment — all critical for shaping conservation strategies. In 2021, the scientists were granted a federal permit to implant acoustic transmitters in the rescued loggerheads. Unlike satellite tags, which can fall off quickly and have a limited life of 6 to 12 months, the internal transmitters work for 3 to 7 years, allowing for more detailed tracking. The researchers have been surprised by the turtles' annual return to local feeding habitats, which suggests "this area may be more important for loggerheads than we previously thought," Dodge said. The acoustic transmitters broadcast 'pings," which are picked up by listening stations when a turtle passes by — much like an E-ZPass system. 'It's a little like Christmas morning every time we receive a new set of data,' said Charles Innis, a senior scientist and veterinarian at the aquarium who pioneered the internal acoustic tagging procedure for sea turtles. Acoustic receivers from Massachusetts to Florida have detected the tagged loggerheads nearly 6,000 times. "The acoustic tagging and tracking work led by Dr. Dodge and Dr. Innis is groundbreaking and vitally important for sea turtle conservation research off our coast, for numerous reasons," said Karen Moore Dourdeville, the Cape Cod sea turtle research coordinator for Mass Audubon in Wellfleet. Climate change, which has resulted in rising ocean temperatures and northward expansion of sea turtle migration for feeding, is contributing to increased cold-stunned strandings. With warm temperatures lingering later into the year, some turtles head south too late, while others get trapped in Cape Cod Bay, where the water stays warmer longer. When the temperature drops below 55°F, the turtles become cold-stunned — a hypothermic condition that renders them lethargic and unable to eat or swim. Dodge and Innis are now interested in whether Kemp's ridley and green sea turtles are also returning to New England, or if this behavior is unique to loggerheads. 'If we continue to gather data for larger numbers of turtles in New England waters, we will likely have a better understanding of when they are typically present and where they spend their time, both of which may inform future protective measures,' Innis said. The scientists are hoping for permission to implant acoustic tags in the other turtle species. In the meantime, they continue to monitor data from the loggerheads, which is expected to come in through 2032. Heather McCarron writes about climate change, environment, energy, science and the natural world, in addition to news and features in Barnstable and Brewster. Reach her at hmccarron@ Thanks to our subscribers, who help make this coverage possible. If you are not a subscriber, please consider supporting quality local journalism with a Cape Cod Times subscription. Here are our subscription plans. This article originally appeared on Cape Cod Times: Rehabilitated loggerhead turtles return to scene of rescue years later
Yahoo
22-02-2025
- Entertainment
- Yahoo
Spicy margarita recipes: 3 expert bartenders share their best tips for adding heat to your cocktail
Like your margarita with a little bit (or a lot) of heat? When you sidle up to the bar and order a spicy margarita, there's a few different ways that bartenders can add a kick to the classic tequila cocktail. These spicy margarita methods are ones you can easily replicate at home. Ahead, learn the art of making a perfect spicy margarita, from three bartenders who have made thousands of them. You can make any of your favorite margarita recipes spicy. Some common ways to make homemade spicy margaritas include infusing a bottle of blanco tequila with some jalapeno peppers — but note this requires some advanced planning as you'll want your tequila to soak up the pepper's spices for about a week. Another option? Buy bottle of spicy tequila, which means the agave spirit has already been infused with hot peppers. A bartender favorite is Tanteo Tequila, which makes both habanero tequila and jalapeno tequila, both which work beautifully in a homemade spicy margarita. Another option is to add spicy bitters to your spicy margarita mix, like Bittermens Hellfire Habanero Shrub Cocktail Bitters. Or, for a fresh spicy margarita, muddle a jalapeno or Serrano pepper in your shaker, a trick that a longtime bartender on the Santa Fe Margarita Trail uses to make his spicy margarita recipe that he's shared. Depending on the pepper you use, you can get a varying degree of heat! So, when it comes to making a batch of homemade cocktails for National Margarita Day (Feb. 22) or beyond, you've got lots of options for how to spice up your margarita mix with peppers. I tapped three expert bartenders to share their favorite spicy margarita recipes. The bartender: Leo Granados, who's been with La Fonda on the Plaza in Santa Fe, New Mexico for nearly three decades. Santa Fe is known for its margaritas, and La Fonda is one of the stops on the Margarita Trail, which features more than 50 tequila cocktails. This is how Granados makes his spicy Serrano margarita for La Fonda's Bell Tower Bar. Ingredients: 1.5 oz Exotico Tequila 0.5 oz Triple Sec 1.5 oz lime juice ⅓ of a Serrano pepper muddled Tajin for the rim. Instructions: 1. Mix all ingredients 2. Shake with ice 3. Pour into a Tajin-rimmed glass. To get a Tajin rim, you can rub a cut lime around the rim of a glass and then roll it on to a plate with Tajin seasoning. The bartender: Alec Kass is the beverage director at the Civilian Hotel in New York City. He shares the perfect spicy margarita recipe for a drink he's named the Spicy Encounter. 'The heat level is enough to sizzle but doesn't burn,' Kass says. The spicy margarita recipe is not only delicious, but it's also wonderfully simple because it's all equal parts, Kass says. You can scale up the recipe easily, exchanging ounces for cups to have a perfect pitcher of spicy margaritas for a crowd. Ingredients: 0.75 oz. Tanteo Blanco 0.75 oz. Tanteo Jalapeno 0.75 oz. Ancho Reyes Verde 0.75 oz. Puréed Passionfruit* 0.75 oz. Lime Juice 0.75 oz. Agave Syrup (3:1 Agave:Water)** * Puréed Passionfruit: Make it with passionfruit in a blender, mixed and strained is always preferred, but companies like Boiron and Perfect Purée make very good Passionfruit purées, Kass says. ** For your agave syrup, simply mix three parts agave nectar with one part water and stir to combine. The water should allow the nectar to flow more steadily and incorporate into the cocktail. Instructions: 1. Add all ingredients to cocktail shaker with ice and shake briefly but hard. 2. Strain to a rocks glass with black salt and tajin on the rim. Optional: Float mezcal on top and garnish with a lime wheel. The bartender: Eric Garcia, from Toro by Richard Sandoval located within Hotel Clio in Denver, shares how to make a perfect spicy margarita with your own Serrano-infused tequila, plus a homemade sweet-and-sour mix. Ingredients: 1.5 oz Serrano-infused tequila 2 oz sour mix** 1 slice lime wedge Black salt for the rim A Serrano pepper slice and lime wheel or wedge for garnish Pour one bottle of your favorite Blanco tequila into a cambro (or a vessel that can hold a good amount of liquid). Cut six whole Serrano peppers into halves and mix into tequila. Let tequila infuse with Serrano peppers for one week. Strain Serrano peppers from tequila. A homemade sweet and sour mix makes a much higher quality margarita than the pre-made stuff. To make homemade sweet and sour mix shake ¼ cup simple syrup, ¼ cup fresh lemon juice and ¼ cup fresh lime juice together in a covered container. This recipe makes 3/4 cup and can refrigerated up to one month. Homemade simple syrup is easy to make at home. Shake 1/2 cup sugar and ½ cup hot water together in a covered container to dissolve the sugar. Let it cool. Instructions: 1. Rub a lime wedge around the side of a highball glass in an upside-down triangle shape to moisten the glass. Pour a few tablespoons of coarse black salt into a saucer. Roll the side of the glass in the salt and shake off the excess, being sure not to get any salt inside the glass. 2. In a shaker, add ice, pour infused tequila and sour mix, and shake vigorously. 3. Pour into the salted margarita glass and garnish with a sliced Serrano and lime wedge.
