LUY-Development

Tag: food

  • USDA: Pilgrim’s Pride Corporation Recalls Nearly 60,000 Pounds Of Chicken Nuggets due to Possible Foreign Matter Contamination

    USDA: Pilgrim’s Pride Corporation Recalls Nearly 60,000 Pounds Of Chicken Nuggets due to Possible Foreign Matter Contamination

    Pilgrim’s Pride Corporation, a Waco, Texas establishment, is recalling approximately 59,800 pounds of fully cooked chicken breast nugget products

    These products may be contaminated with extraneous materials, specifically flexible rubber material, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The frozen ready-to-eat (RTE) chicken breast nugget items were produced on May 6, 2020. The following products are subject to recall :

    • 4-lb. plastic bag packages containing “Pilgrim’s FULLY COOKED CHICKEN BREAST NUGGETS,” with a Best-By date of 06 MAY 2021 and lot code of 0127 printed on the retail package. Product cases contain lot codes 0127105009, 0127105010, 0127105011, 0127105012, 0127105013, 0127105014, 0127105015, or 0127105016 printed on the box.

    package label

    The products subject to recall bear establishment number “P-20728” printed on individual retail packages as well as product cases. These items were shipped to retail locations in Arizona, Idaho, Oregon, and Texas.

    The problem was discovered after the firm received a consumer complaint reporting rubber pieces in the chicken breast nuggets product.

    There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.

    FSIS is concerned that some product may be in consumers’ freezers. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

    FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.

    Consumers with questions about the recall can contact Ed Tyrrell, Consumer Relations Manager for Pilgrim’s Pride Corporation, at (800) 321-1470. Members of the media with questions about the recall can contact Nikki Richardson, Director of Communications for Pilgrim’s Pride Corporation, at (970) 506-8028.

    Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or live chat via Ask USDA from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Consumers can also browse food safety messages at Ask USDA or send a question via email to MPHotline@usda.gov. For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/

  • A New Orleans Black-Owned Bakery Wants To Nourish The Nation

    A New Orleans Black-Owned Bakery Wants To Nourish The Nation

    One day, they hope that Viola’s breads, baked in New Orleans, will be sold in grocery stores across the nation.

    NEW ORLEANS (AP) — Kathryn Conyers is not a baker, but she tried. And she failed. When she sought advice from her friend Carla Briggs, a trained pastry chef, Conyers was too embarrassed to send photos of the lackluster loaves. In the end, Briggs decided that she needed to come over and bake the bread herself.

    A month later, as the coronavirus pandemic ramped up, the friends saw shelves in New Orleans barren of bread and thought, ‘maybe baking bread could be a business.’ Soon after that, Viola’s Heritage Breads was born.

    “Viola just sounds nice and homey, like somebody’s grandmother that maybe would have a recipe that exists today but didn’t really get the recognition,” Conyers said.

    Conyers and Briggs said they didn’t see many Black-owned bakeries and wanted to bring a business to New Orleans that celebrates both Black entrepreneurship and heritage. The recipes draw on their roots, using local Southern ingredients like Louisiana sweet potatoes.

    The breads, which the pair deliver themselves around New Orleans or ship nationwide, are generous sandwich loaves like whole wheat brioche, sweet potato rosemary and white einkorn wheat. They’re about goodness, not being gourmet. The fanciest thing that Viola’s sells are tea cakes.

    “This is an untapped market of providing quality sandwich bread,” Briggs said. “So, we jumped right in and it has been fun.”

    Conyers and Briggs have a larger mission: they want to celebrate the too often overlooked Black cooks and chefs in the South.

    “I’ve worked at Emeril’s and I’ve worked at the Ritz Carlton,” said Briggs of her time cooking in New Orleans, “and the people making the stocks and things that make these chefs great are mostly African Americans. They are creating the basis of this food, but their names aren’t on it.”

    For now, Viola’s Heritage Breads is run from Brigg’s kitchen. Louisiana’s cottage food law allows businesses with less than $20,000 in sales to operate from a home with some limitations. The two still have their day jobs. Conyers, who has degrees in finance and law, works for a New Orleans non-profit organization that builds playgrounds around the country. Briggs, who left restaurant work due to a carpal tunnel syndrome, founded Eat Your Words, which teaches literacy through food.

    Though the start is small, the women have big aspirations for Viola’s.

    “It’s not something that’s a hustle. Can it grow and live on to be a staple?” Conyers said. “Can we build wealth and knowledge that could be passed on generationally?”

    Briggs wants Viola’s to create better opportunities for New Orleans restaurant workers.

    “I’ve been trained with the best people ever,” said Briggs, who graduated from the prestigious culinary school at Johnson & Wales University, “but it’s hard to get a job here and get respected and get paid for the knowledge and experience that I have in food.”

    One day, they hope that Viola’s breads, baked in New Orleans, will be sold in grocery stores across the nation.

    “What does it look like to have a bread or item that reflects me? That reflects us. That I see on the shelf that’s not necessarily like Aunt Jemima,” Conyers said.

    To order Viola Heritage Breads, visit her website.

  • Most Americans Would Give Up Their Favorite Food To Eliminate Aches And Pains

    Most Americans Would Give Up Their Favorite Food To Eliminate Aches And Pains

    Let’s face it.  Life hurts sometimes.

    A new study says that almost 60% of Americans would be willing to give up their favorite food forever, AND their favorite TV show for a year, if it meant being free of physical aches and pains.

    Why do we hurt so much?  The most common source of physical pain?  Sleeping in a funny position, followed by doing laundry, heavy lifting, and yard work.  Neck pain, knee pain, and hip pain are the most common locations for our pain too.

    Read more details here.