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 V.26 No.2 | January 12 - 18, 2017

Food News

Comfort Food Not So Comforting

The USDA’s Food Safety and Inspection Service made an unpleasant announcement: Diners who ate sliced deli meats at Dion's in New Mexico, Texas and Colorado between December and last Wednesday (Jan. 4) are at risk of listeria infection. It can take up to 70 days for symptoms of listeria infection to develop. If you ate there in the last month, you might want to consult your physician. Symptoms may include fever, muscle aches, headache, stiff neck, confusion, loss of balance, convulsions, diarrhea or other gastrointestinal symptoms.

The Future (of SNAP) is Here

The USDA announced plans to launch a pilot program that will allow SNAP participants to purchase their groceries online. The two-year pilot includes local sellers and major retailers like Amazon, FreshDirect, Safeway and ShopRite, and will run in seven states: Iowa, Maryland, New Jersey, New York, Oregon, Pennsylvania and Washington. If successful, the program will be expanded nationwide.

Sign of the Times

Cauliflower is in. Just ask the Santa Fe Reporter's Gwyneth Doland. She even likes the frozen supermarket stuff! (My favorite cauliflower recipe: faux mashed potatoes.)

Fuhgeddaboudit!

Jersey Mike's Subs just opened its fourth ABQ location! It has been named the fastest-growing food chain by Nation’s Restaurant News Top 100 for three years in a row. The new restaurant is at 2608 Central SE.

New Nut Rules

The National Institute of Health has released some interesting new guidelines related to peanut consumption. They now say that feeding your baby peanuts starting around 6 months will help prevent them from developing an allergy toward it.

Calorie Counting

Restaurants across the country have to start displaying calorie counts come spring. In preparation, they've been bombarding the FDA with questions about how to properly do so. Here are some of the answers (and a sneak peek at what we can expect to see as consumers).

 

Today's Events

Superfoods Cooking Class at Pueblo Harvest Café

Executive Chef David Ruiz guides participants through the principles of healthy home-cooking with as much emphasis on flavor as on the benefits of so-called “superfood” ingredients.

Saturday

Savory Saturday: Artisanal Salami and Cheese at Los Poblanos Historic Inn & Organic Farm

Coffee Tasting at Prosum Roasters

More Recommended Events ››
 

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