The Centers for Disease Control and Prevention is amplifying recommendations it's made for years: Don't eat raw or undercooked ground beef. And the call may take on new significance in the wake of reports released last week about a multi-state outbreak of Salmonella in which nearly half the victims reported eating a raw ground beef dish at the same restaurant.
Originally published on Mon January 28, 2013 1:52 pm
By Ian Chillag
The Reuben has long suffered from two problems. Firstly, it often lacks the structural integrity to hold together as a sandwich. The second problem is that I am not constantly surrounded by a dozen of them.
The Reuben Egg Roll from Hackney's in Chicago solves the first problem, at least, stuffing corned beef, sauerkraut and swiss cheese in a crispy egg roll shell, Thousand Island on the side.
Ian: I feel like you meet this food, and you're like, "Wait, your name is Reuben?"
Herding cattle up the side of a mountain might seem like a lot of extra work, but for thousands of years, people have hauled their cows into the Alps to graze during the summer months. Why? It's all about great-tasting cheese.
Many big food companies are caught in a dilemma these days. They want to rebrand themselves as merchants of health — Coca-Cola's new anti-obesity ads are just the latest example — but many of their profits still come from products that make nutritionists scowl.
If there's one person who symbolizes this tension, it's Derek Yach.
In Colonial Virginia, oysters were plentiful; Capt. John Smith said they lay "thick as stones." But as the wild oyster harvest has shrunk, Weekend Edition food commentator Bonny Wolf says the market for farm-raised oysters is booming.
The local food movement is expanding from fertile fields to brackish waters.
Along the rivers and bays of the East Coast, where wild oysters have been decimated by man and nature, harvests of farm-raised oysters are increasing by double digits every year. At the same time, raw oyster bars are all the rage.