White Castle voluntarily recalled their frozen line sold in grocery stores across the country.
Recalled products included the following: frozen six pack cheeseburgers, six pack hamburgers, and six pack jalapeño cheeseburgers, as well as frozen 16 pack hamburgers and cheeseburgers.
While it is not entirely clear where the recalled burgers were sold, you can check to see if your frozen White Castle burgers are a part of this recall by looking for the “best buy” dates.
The recalled items have best by dates ranging between Aug. 4, 2020 to Aug. 17, 2020, according to the FDA. In addition, the recalled burgers can be identified using the lot code as well which can be found on the side panel of the box.
Jamie Richardson, the company’s vice president, said the following in a statement:
“Our number one focus is the safety of our customers and our team members, and as a family owned business, we want to hold ourselves to the absolute highest standards of accountability in all aspects of our business — and especially food safety.”
Thanks to a new study published in Advances in Nutrition, nutrition scientists found that eating more than the recommended amount of protein only benefits people who are actively attempting to lose weight or build muscle.
“Most adults who are consuming adequate amounts of protein may only benefit from moderately higher protein intake when they are purposefully trying to change their body composition,” Wayne Campbell stated, study co-author, in a Purdue news post.
Researchers then determined if adults would benefit from consuming more protein than the daily guidelines suggest as most adult eat more protein that is recommended.
To discover the answer to that question, researcher looked through over 1,500 published journal articles and picked out 18 studies, which assessed a combined total of 981 participants for the meta-analysis.
The study revealed the eating more protein had zero effect on the body composition of adults who were not dieting or exercising to build muscle mass. They did find how consuming more protein did help adults who were dieting to lose weight or working out to build muscle.
Based on the data, researchers want to advise those who are dieting: don’t just eat less.
“Instead, work to maintain, or even moderately increase, protein-rich
foods,” said Campbell. “Then, cut back on the carbs and saturated
The banana is a superstar fruit that contains 12% of your recommended daily does of potassium along with 3 grams of fiber along with containing 20% of vitamins C and B6.
They naturally suppress your appetite and they are a delicious additive to smoothies, oatmeal or in baked goods. But according to one nutritionist, you really should be eating the peel too.
“Specifically, you will increase your overall fiber content by at least 10 percent as a lot of dietary fiber can be found in the skin of the banana,” Australian nutritionist Susie Burrell shared in a blog (about bananas.)
“You will get almost 20 percent more vitamin B6 and almost 20 percent more vitamin C and you will boost both your potassium and magnesium intake.
And while she does not suggest actually eating the skins she does suggest cooking the skin to soften it first, as it will “break down some of the cell walls within the skin helping to make the nutrients easily to absorb,” then blending it into recipes or smoothies.
The color of the banana also makes a difference nutritionally as green banana skins are chalk full of amino acid tryptophan (which correlates to good sleep quality) as well as resistant starch, which helps your gut.
In addition, a ripened banana with yellow skin offers a higher proportion of antioxidants which has anti-cancer effects.
But when it comes to truly shedding pounds on the stuff, don’t go buying bananas by the pound just yet.
“There is no published research on this, so we don’t know for certain how eating them may impact weight loss,” Cynthia Sass, RD, Health’s contributing nutrition editor, reveals.
So for now folks, your classic balanced diet wins yet again!
Do you love Christmas? Do love decorating? But more importantly, do you love booze? Then do we have the Christmas tree for you!
If you haven’t heard already, Christmas trees made up of empty wine bottles and fairy lights are the new rage and House Beautiful magazine has shared a few tips on how to construct your very own boozy and beautiful tree this year.
The magazine states:
“Now that you’ve got your supplies, it’s time to get building (while simultaneously drinking, probably). Place your wine rack where you want your tree to go and wrap the frame in string lights.”
“It’s just like decorating a regular tree, except pine needles aren’t sticking you in the face every time you wrap your lights around.”
“Now that things are seriously lit, start stacking your empty bottles, working from the ground up. Once you’ve got your bottles stacked, add one at the top to look like a tree topper. Plug in your lights and pour yourself a cup of cheer.”
“Put them on a plate, then in the microwave for 30 seconds, and it will change your life! Melted on the inside and crunch on the outside.”
In the video Kardashian West can be heard saying:
“I’m back at it, I love it when they crack,” then adding: “They’re just warm and gushy on the inside, if you put them in the microwave for 30 seconds.
“The goal is to be warm and melty on the inside but crunchy on the outside. This is my secret of life, you guys. It’s so satisfying in your mouth – please try it someone, we’ll start a chat about this.”
Well the conversation has been started and the results? Delicious.
Over 2 million pounds of chicken have been recalled in eight states due to possible metal contamination.
While no one has yet to report any “adverse reactions” yet from consuming the products, customers are urged to toss the chicken with the following numbers:
The products were produced between October 21, 2019, as well as November 4, 2019, according to the USDA’s FSIS, (Food Safety and Inspection Service.)
They have one of three establishment numbers – ‘P-1949,’ ‘P- 486’ or ‘P-5837’ – inside the USDA mark of inspection.
The poultry was shipped to stores, schools and restaurants in Alabama, Arizona, Arkansas, California, Georgia, Minnesota, Oklahoma and Pennslyvania.
The release states that employees at Simons found the problem during further processing.
It remains unclear how the metal got into the poultry products the type of metal that was discovered by officials and when it was found.
FSIS designated the recall as Class I, which meant “a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.”
Customers are being warned to not consume the products and either throw them away or return them to the store they were purchased at for a refund.
FSIS says anyone with questions about the recall can call Donald Miller, senior vice president of sales at Simmons Prepared Foods, Inc, at (888) 831-7007.
A former strict vegetarian completely changed her life when she was pregnant with her third child and tried a burger for the first time in decades.
Currently she owns her pasteurized pig farm.
Tammi Jonas, 49, was first a vegetarian in the seventies after reading a book that detailed the ill treatment of animals on farms.
A mother of three from Australia tasted meat for the very first time in 10 years when she would become “dangerously anemic” and then from then on her lifestyle changed in a massive way.
She shared with 10 Daily:
“I was at work one day and just thought: ‘a burger would fix this’.”
The 49-year-old continued on, saying:
“I went back to red meat, so beef and lamb, once a week throughout the pregnancy, and it was some years longer before I had any pork or poultry. I never thought it was immoral to take an animal’s life for food – I’ve always been comfortable with my place in the food chain, but I thought it was immoral to treat [animals] cruelly, to not allow them to go outside and breathe fresh air and to be confined in crowds in sheds.”
But Tammi began taking her meat eating to the next level when she and her husband Stuart did some research
But once she and her husband realized they could make a living from farming on a small scale with the focus on treating animals properly and ethically.
Tammy explains her business, writing on her website the following:
“My journey from mindless industrial eater to vegetarian to ethical omnivore led me all the way to become a pig farmer to contribute to the growing movement to get pigs and poultry back out of sheds and onto paddocks. We now grow, butcher and cure all of our meat, and serve 80 households from our thriving community-supported agriculture (CSA) farm.”
Tammy reveals her farm uses ethical and holistic practices, explaining there are no harmful chemicals and the animals are free to live as if they would if they were not on a farm.
Tammi shared Daily Mail Australia:
“Some people will draw an ethical line that killing is bad. But I don’t believe that – I don’t think killing an animal for consumption is unethical if it had a good life.”
Both Tammi and her husband have been running their business, Jonai Farms and Meatsmiths, for eight years.
Researchers from Penn State are suggesting that consuming just one avocado a day may help keep your cholesterol lower and improve heart health.
In addition, researches added that due to the moderate-fat diet without avocados included the same monounsaturated fatty acids found in avocados, it is very likely that the fruit has additional bioactives that contribute to the benefits of the avocado diet.
Bioactives are defined by HealthEngine as “chemical molecules and microbes (microscopic organisms) that have some biological effect on our bodies. … Bioactives are usually substances that have been isolated or derived from plants and other living systems.”
Published in the Journal of Nutrition, Penny Kris-Etherton, a professor of nutrition, said that while the results are promising, there is still more work to do.
“Nutrition research on avocados is a relatively new area of study, so I think we’re at the tip of the iceberg for learning about their health benefits,” Kris-Etherton said. “Avocados are really high in healthy fats, carotenoids — which are important for eye health — and other nutrients. They are such a nutrient-dense package, and I think we’re just beginning to learn about how they can improve health.”
Now next time you order guacamole, you won’tt have to feel guilty because #hearthealth!
When McDonald’s removed plastic straws from its restaurants, they started a revolution and one Italian bar came up with their own solution: giving customers pasta straws for their drinks.
User u/GranFabio posted to Reddit a snap of their beverage with the caption: “Here in Italy bars are starting to use pasta as straws to reduce plastic use. Our technology amazes the world another time.”
But you may be shocked to know that pasta straws have been around for a while, with a few place in the UK testing them out.
You can order these groundbreaking pasta straws from Stroodles — a company who specializes in straws made from wheat and water that are 100 percent vegan as well as biodegradable.
In addition, they can last up to one hour but only for cold drinks.
Did we mention they are completely tasteless and can be composted once your finished?
A spokesman for Stroodles told Metro:
“You can use Stroodles and sleep guilt-free, as being a food product, they decompose over night without any extra action, unlike paper straws, which take thirty to sixty days. As with any straw it is not recommended to drink hot beverages with it, as it might cause probable injury like tongue burn. Stroodles are recommended for use with cold drinks, unless you want to make a noodle soup.”
Brace & Browns on Whiteladies Road in Bristol introduced pasta straws in 2018 in an effort to cut down on plastic.
The owners with BBC how customers’ reactions have been very positive — as the straws do not affect the drinks’ taste at all.
Ocean plastics campaigner at Greenpeace UK, Elena Polisano, revealed to The Sun last year:
“There are some people who genuinely need straws to be able to drink independently. But for most people they’re a bit daft and unnecessary. Pasta straws are a new one on us, but it’s brilliant to see the kinds of ideas people are coming up with to help stop the flow of plastic pollution into the environment. The best alternatives to plastic straws should be accessible for all, reduce waste and move us away from the throwaway culture we’ve become used to.”
The future could be found in these past straws but it should be noted that certain types are better than other — with Bucatini as the best or Stroodles.
Maxim Gelmann, Stroodles founder, revealed to Metro:
“While we’re a very logical and effortless solution to the plastic problem, Stroodles is not just a straw company. Our driving goal is to become a vehicle for change and we hope that Stroodles can act as an enabler, subtly inspiring people to question how they consume everyday items. We hope these incremental changes will lead to a ripple effect and create a greater shift in behaviour, one Stroodle at a time.”
“Customers can take their love—for each other and hot dogs—to the next level with a professional wedding photography session in a local Portillo’s restaurant,” the brand shares. “Betrothed couples will receive the service of a Portillo’s provided photographer for up to two hours, a $25 gift card, and bridal swag—two Portillo’s crewneck tees, branded reusable water bottles, and custom-made hot dog cuff links.”
The entire package (which is only available in Illinois) runs for just $900.
But if you and your sweetie are going aiming for a more Chicago-centric spread, the “Newlywed Spread catering package for late night bites” boasts enough food for over 100 guests including Italian beef sandwiches along with hot dogs and toppings on the side to deal with any post-party snacks.
In addition, Portillo’s will have their signature crinkle-cut fries and onion fries to be dipped in a Cheese Sauce Fountain.
And did we mention the fountain is yours to keep?
Last but not least, catering is only available within a local resturant’s delivery area but those who can’t imagine their big day without the chain can purchase the Love at First Bite Shop-N-Ship package.
“Available for shipping anywhere in the United States, customers receive food for 50 guests, including hot dogs, Italian Beef sandwiches, condiments and a Heart-Shaped Chocolate Cake,” the chain shares. “Each package also includes Portillo’s paper hats and checkerboard tablecloth, for $399”—which includes standard two-day shipping.”
Curds (for those who are unfamiliar) are bite-sized nuggets of curdled milk, usually deep fried with a side of ranch or marinara dressing.
The company EatStreet is currently seeking a “curd nerd” to travel across Wisconsin along with EatStreet’s social media team, to find the absolute best cheese curds in the state from the 15th to the 29th of October — which is National Cheese Month.
After consuming a variety of styles (battered with Wisconsin beer as well as a topping on poutine for example) they will then decide which curds outshine the others.
Did we mention you will get paid hourly for all this cheesy research? The curd nerd will bring in $12.50 for every hour they devote to the campaign with a maximum total of $1,000 over two weeks.
If this sounds like something you are perfect for, you can submit an application to EatStreet before October 2 by answering the following questions:
“Why do you want to be EatStreet’s curd nerd?” along with “What unique skills and abilities do you bring to the table?”
The ideal candidate is a Wisconsin resident with a “big personality and a passion for storytelling.” In addition, you should also be willing to share your adventures on social media — and if you are a true curd nerd, your friends and fans may be none the wiser!
IKEA has been accused of cultural appropriation after adding to their menu “jerk chicken with rice and peas,” as the traditional Caribbean dish has been made with the wrong ingredients.
The dish consists of half a chicken with lots of jerk seasoning.
The chicken is served with white rice and garden peas while the traditional Jamaican dish is made with pigeon peas or kidney beans and typically cooked in coconut milk and topped with spring onions.
The response has upset many customers commenting how they are “b**********g traditional dishes.”
The retailer has issued an apology following the controversy, outlining that they never meant to cause offense.
“IKEA is a Swedish home furnishing company with a much-loved food offer. We take inspiration from many countries around the world and have always worked to combine different flavors and ingredients to offer delicious, healthy and affordable dishes. We’re aware that our new jerk chicken, served with rice and peas has created some conversation and in some cases [offense.] Our intention was to create a dish for many people to enjoy but we appreciate that we may have got it wrong.”
Lorena Lourido, Country Food Manger for IKEA UK and Ireland also told Metro that they were aware the dish had created conversation and, in some cases, caused offense.
“Our intention was to create a dish for many people to enjoy but we appreciate that we may have got it wrong. We apologise and we are now re-looking at the dish.”
In better news, the two airlines tied for first place in the rankings in the study are Alaska Airlines and Allegiant Air flight. The two aforementioned airlines tied for first place according to the Hunter College New York City Food Policy Center at the City of University along with the website DietDetective.com.
But if you are on a JetBlue or Spirit flight, the water on board may not be the best idea to ingest.
The study was not a review on bottled water but rather water used to make tea and coffee as well as the water used in bathrooms.
So what does this mean for you?
Thankfully, included in the study include warnings not to drink water onboard an aircraft unless it is in a sealed bottle or to drink any coffee or tea prepared on board.
And instead of washing your hands in the airplane’s bathroom, the study encourages passengers to use hand sanitizer. Airlines are then required to provide safe drinking water for passengers and crew due to the Aircraft Drinking Water Rule.
The federal government policy dates back to 2011 where airlines are given the “water health scores” ranging from a 5 (the highest score) to a 0 (the lowest.)
“A score of 3.0 or better indicates that the airline has relatively safe, clean water,” the study states.
The criteria for the study included fleet size, the number of Aircraft Drinking Water Rule violations, results of water sample reports and how cooperatively the airlines were in providing the questions about the water.
One Minnesota student’s Facebook post has gone viral after she shared an image of a one school’s idea of an adequate lunch which prompted officials to issue a dismissive yet inauthentic apology.
A student at Apollo High School in St. Cloud, Maryn Holler, was feeling bittersweet last week when she received what her school found an acceptable meal for lunch.
The tray revealed a handful of baby carrots, a packet of marinara sauce and an opened hot dog bun with melted cheese.
“I thank God everyday that my family has the money where I get to go home and eat actual food,” Maryn shared in her Sept. 13 post.
“There are kids at this school who this is ALL THEY GET TO EAT, and we were given a hotdog bun with cheese. [It’s] honestly sad to know that we go to school and pay around 3 dollars for something that cost .50 cents to make.”
The post received over a thousand reactions and was shared over 900 times, with many calling the lunch a “sad excuse for a meal.”
“If your school ‘nutritionist’ didn’t notice this and who knows what else on the menu, I’m not sure I’d have much faith in their judgment going forward,” one person wrote. “The students at your school deserve so much better.”
While anther commenter added: White bread, processed cheese, carrot sticks, and sugary juice… the district nutritionist should be fired.”
The St.Cloud Area School District (only after the uproar) issued a statement to their Facebook later that day.
“Oops! We goofed. Tried a new menu item today at lunch and we hear it was not a winner! Going forward, we will gather input from our students on new menu options. Thanks for the feedback!”
Many parents were further upset by the apology that seemed to not take into account the legitimacy of the issue.
“The ‘Oops we goofed’ response is condescending and ridiculous,” one person wrote. “No sensible person could have looked at that and thought that a ‘new’ menu item. At least be honest at what it was.”
While another added that she has her children eat at school to “budget” but she expected much more.
“’Oops we goofed’? You knew what you were doing and the lack of care going into the children’s meals. When I was in school I completely relied on my at school meal to get by, I’m so grateful that was before they started doing things like this. Those poor kids.”
Holler additionally posted an update, saying how she met with her school principal about the lunch and was told she would have to meet with the district nutritionist.
“This is the start of something that could forever change my district.”
29-year-old April Griffiths has a severe food phobia and experiences intense anxiety at even the thought of consuming food that is not a cheese sandwich.
Griffiths, in an effort to beat her phobia, has invested in hypnotherapy sessions but has yet to be cured of the fear.
“Every time I attempt to try new things, I have a panic attack, my whole body begins to shake, and I am terribly nervous. The fear of choking and experiencing a different texture of food scares me and even though I have tried to eat pea-size portions of rice, pasta or vegetables, I have never been able to swallow it without throwing up.”
She shared how awkward it is for her when going out for meals with new people as she has to explain why she is ordering a cheese sandwich.
The fear has also affected her intimate relationships too.
“When I first met my partner of nine years, Leigh Kendall, 34, I had to pre-warn him about my food phobia to save myself of the embarrassment on our first date,” she said.
While Kendall did his best to encourage Griffiths to try a few new foods, she was not able to do. She has now accepted the possibility that this may be the diet she lives off for the rest of her life.
“I am bored of cheese sandwiches but even with years of counseling, I am unable to overcome my phobia,” she said.
Even how the cheese is prepared affects whether Griffiths can eat it.
I have a cheese toastie to mix it up, but I must eat it when the cheese
is hot because I start to gag when it cools down and the texture
changes,” she said.
“It sounds silly but if I have sliced cheese I have to avoid thinking about it because the texture is completely different to my usual grated cheese sandwich. But I don’t have a panic attack because I know it is still cheese, and I can eat toast as I know bread is safe to eat.”
The mother said she dreams of consuming certain foods but if her imagination runs too wild, she becomes sick.
“The only other thing I can stomach is crisps and that is the only excitement my tastebuds get so I always pick a flavoured pack,” she shared. “I usually eat cheese and onion crisps or prawn cocktail, and treat myself to sour cream Pringles on special occasions.”
While she has had counseling since she was a small child, Griffiths said it has not worked and the only time she came close to being “cured” was after hypnotherapy.
“I had two sessions and I managed to eat rice a couple of months after which was a massive deal for me, I was so proud,” she said.
But at £300 a session (or $373 and something odd cents) she shares she cannot afford to continue — forcing her her to return to her diet.
Until she can, she consumes the food she can eat along with three cartons of orange juice a day to get essential vitamins.
Two years ago, Owen Cary died from anaphylactic shock after eating a birthday meal at the Byron, the British burger chain, despite informing staff of his dairy allergy.
The teen was celebrating his 18th birthday on April 22, 2017 was led to believe his order was safe to consume when he inquired about a meal that did not label any allergens whatsoever on the menu.
He started to feel symptoms of an allergic reaction just after consuming half of a grilled chicken burger he had ordered, unaware it had been marinated in buttermilk.
Cary, who had been in London with his girlfriend for the day, collapsed in her arms while walking to the London Aquarium following the meal. Paramedics then arrived on the scene and gave first aid but he died at St. Thomas’s hospital 45 minutes later.
Earlier this month, Briony Ballard – assistant coroner, called Carey’s death a tragedy.
“The deceased made serving staff aware of his allergies. The menu was reassuring in that it made no reference to any marinade or potential allergenic ingredient in the food selected,” Ballard concluded in a statement read regarding the investigation at Southwark Coroner’s Court.
“The deceased was not informed that there were allergens in the order. The food served to and consumed by the deceased contained dairy which caused the deceased to suffer a severe anaphylactic reaction from which he died,” Ballard’s statement continued.
Both the investigation as well as the verdict were validating for Carey’s family who said they knew their son would have taken every precaution while eating out.
“We’re very glad the coroner saw that and took it on board, because it was important to us that Owen said what he said at the restaurant,” Owen’s father, Paul Carey, shared with the BBC. “He knew exactly what he could and couldn’t eat, and I think it’s because we had drilled it into him from an early age.”
The family is now vouching for a new law to require allergen labeling on all restaurant menus to prevent a similar tragedy from happening in the future.
“Owen was the shining light in our family. We are calling on the Government to change the law on allergen labeling in restaurants,” his family said in a statement. “We want restaurants to have to display clear allergen information on each individual dish on their menus. The food industry should put the safety of their customers first.”
The statement continued with: “It is simply not good enough to have a policy which relies on verbal communication between the customer and their server, which often takes places in a busy, noisy restaurant where the turnover of staff is high and many of their customers are very young.”