Over 10 Million Pounds of Flour Recalled

After hearing recent rumors that Gold Medal and Wondra brands of flour have been recalled and contaminated with the E. coli virus, I decided to visit the General Mills website to find out more. While the claims have not been traced directly back to General Mills, over 10 million pounds of flour have been recalled according to major new sources such as NBC New, USA Today, and Fortune Magazine. Just below is the official statement from General Mills. Here you will find a complete list of the flours to be on the look at for. Also, towards the end of my post see what advice the CDC has for you. 

MINNEAPOLIS, Minnesota – General Mills is collaborating with health officials to investigate an ongoing, multistate outbreak of E. coli O121 that may be potentially linked to Gold Medal flour, Wondra flour, and Signature Kitchens flour (sold in Safeway, Albertsons, Jewel, Shaws, Vons, United, Randalls, and Acme). Out of an abundance of caution, a voluntary recall is being made.  To date, E. coli O121 has not been found in any General Mills flour products or in the flour manufacturing facility, and the company has not been contacted directly by any consumer reporting confirmed illnesses related to these products.

Consumers: Please open this page to ask additional questions of our consumer relations team, or call us at 1-800-230-8103.

State and federal authorities have been researching 38 occurrences of illnesses across 20 states related to a specific type of E. coli (E. coli O121), between December 21, 2015, and May 3, 2016. While attempting to track the cause of the illness, CDC found that approximately half of the individuals reported making something homemade with flour at some point prior to becoming ill. Some reported using a General Mills brand of flour.

Based on the information that has been shared with General Mills, some of the ill consumers may have also consumed raw dough or batter. Consumers are reminded to not consume any raw products made with flour. Flour is an ingredient that comes from milling wheat, something grown outdoors that carries with it risks of bacteria which are rendered harmless by baking, frying or boiling. Consumers are reminded to wash their hands, work surfaces, and utensils thoroughly after contact with raw dough products or flour, and to never eat raw dough or batter.

“As a leading provider of flour for 150 years, we felt it was important to not only recall the product and replace it for consumers if there was any doubt, but also to take this opportunity to remind our consumers how to safely handle flour,” said Liz Nordlie, president of General Mills Baking division.

Although most strains of E. coli are harmless, others can make you sick. E. coli O121 is a potentially deadly bacterium that can cause bloody diarrhea and dehydration. Seniors, the very young, and persons with compromised immune systems are the most susceptible to foodborne illness. 

Any consumers concerned about an illness should contact a physician. Anyone diagnosed by a physician as having an illness related to E. coli O121 is also urged to contact state and local public health authorities.

The recall affects the following retail flour products that could be currently in stores or in consumers’ pantries. It includes six SKUs (stock keeping units or UPC codes) of Gold Medal flour, 2 SKU’s of Signature Kitchens flour and 1 SKU of Gold Medal Wondra flour. 

• If you have any of the products listed below, they should not be used. 
• Consumers, please visit this page to ask additional questions of our consumer relations team or you can also call us at 1-800-230-8103
• For additional information on this recall, please visit the General Mills blog.
• Media can reach the General Mills communications team at 763-764-6364 or at media.line@genmills.com

The specific products in the recall include: 

• 13.5 ounce Gold Medal Wondra

Package UPC 000-16000-18980

Recalled Better if Used by Dates 25FEB2017 thru 30MAR2017

• 2 poundGold Medal All Purpose Flour

Package UPC 000-16000-10710

Recalled Better if Used by Dates 25MAY2017KC thru 03JUN2017KC

• 5 poundGold Medal All Purpose Flour

Package UPC 000-16000-10610

Recalled Better if Used by Dates 25MAY2017KC, 27MAY2017KC thru 31MAY2017KC, 01JUN2017KC, 03JUN2017KC thru 05JUN2017KC, 11JUN2017KC thru 14JUN2017KC

• 10 poundGold Medal All Purpose Flour

Package UPC 000-16000-10410

Recalled Better if Used by Dates 02JUN2017KC,03JUN2017KC

• 10 pound Gold Medal  All Purpose Flour- Banded Pack

Package UPC 000-16000-10410

Recalled Better if Used by Dates 03JUN2017KC, 04JUN2017KC, 05JUN2017KC

• 5 poundGold MedalUnbleached Flour

Package UPC 000-16000-19610

Recalled Better if Used by Dates 25MAY2017KC, 27MAY2017KC, 03JUN2017KC, 04JUN2017KC

• 5 pound Signature Kitchens All Purpose Flour Enriched Bleached
• Package UPC 000-21130-53001
  Recalled Better if Used by Dates BB MAY 28 2017

• 5 pound Signature Kitchens Unbleached Flour All Purpose Enriched

Package UPC 000-21130-53022

Recalled Better if Used by Dates BB MAY 27 2017

• 2 poundGold MedalSelf Rising Flour

Package UPC 000-16000-11710

Recalled Better if Used by Dates 23AUG2016KC1

According to Food Safety News, “Illnesses started on dates ranging from Dec. 21, 2015, to May 3, 2016. Ill people range in age from 1 year to 95, with a median age of 18,” according to the CDC outbreak announcement.

Additional victims could be identified because it takes several weeks for illnesses to be reported to officials after an E, coli infection is diagnosed, CDC reported.

Of 21 victims, 16 reported that they or someone in their household used flour in the week before they became ill.  Of 22 victims, nine reported eating or tasting raw homemade dough or batter before becoming ill.

A dozen of 22 victims reported using Gold Medal brand flour. Three victims reported eating or playing with raw dough at restaurants, according to the CDC.

As of May 31, the states with outbreak patients were: Alabama 1, Arkansas 1, Arizona 2, California 1, Colorado 4, Iowa 1, Illinois 4, Massachusetts 2, Maryland 1, Michigan 4, Minnesota 3, Missouri 1, Montana 1, New York 1, Oklahoma 2, Pennsylvania 2, Texas 2, Virginia 2, Washington 2 and Wisconsin 1.

The Centers for Disease Control (CDC) offers these recommendations on their website: 

Advice to Consumers

• Consumers should not use any of the recalled flour and should throw it out.
  • If you stored your flour in another container without the packaging and don’t remember the brand or better by date is, throw it out to be safe.
  • Consumers should thoroughly wash the containers before using them again.
• Eating raw dough can make you sick.
  • Flour or raw eggs used to make raw dough or batter might be contaminated. 
  • Bake items made with raw dough or batter before eating them. Follow the recipe or instructions on the package
  • Do not taste raw dough or batter. Even tasting a small amount could make you sick.
• Clean up thoroughly after baking.
  • Wash any bowls, utensils, and other surfaces that were used when baking with hot water and soap.
  • Wash your hands with water and soap after baking.
• Contact your healthcare provider if you think you may have become ill from eating raw dough.
  • Most people infected with STEC develop diarrhea (often bloody) and abdominal cramps an average of 3-4 days after swallowing the germ.
  • More information about signs and symptoms of STEC infection is available on the Signs & Symptoms page.

Advice to Restaurants and Retailers

• Restaurants and other retailers should not sell or serve any of the recalled flour.
  • If you stored your flour in another container without the packaging and don’t remember what the brand or better by date is, throw it out to be safe
  • Restaurants and retailers should thoroughly wash flour storage containers before using them again.
• Clean up thoroughly after baking.
  • Wash any bowls, utensils, and other surfaces that were used when baking with hot water and soap.
  • Wash your hands with water and soap after baking.
• Always practice food safety for raw dough.
  • Do not give customers raw dough to play with or eat. It is not safe to eat or play with raw dough, whether made from recalled flour or any other flour.
  • Bake items made with raw dough or batter before serving or selling them. Follow the recipe or instructions on the package.

World Health Organization Revises Health Guidelines Around Beef Consumption

Of course the conundrum... quandary... and ultimate dilemma of what is actually going on with our food continues. Being an educated consumer is not an easy thing to do in an age where conflicting studies and new information are continually being released. 

I found a PBS article on the recently revised health guidelines around the consumption of beef by the World Health Organization (WHO) was other alarming to me. The report from the WHO’s International Agency for Research on Cancer and published in The Lancet, Oncology, now labels processed meats as “carcinogenic to humans,” meaning their consumption can cause cancer. The report also classifies red meat as “probably carcinogenic to humans.”

The report from the WHO’s International Agency for Research on Cancer (IARC) now labels processed meats as “carcinogenic to humans,” meaning their consumption can cause cancer. The report also classifies red meat as “probably carcinogenic to humans.”

What counts as red meat? What counts as processed meat?

Red meat is any meat that comes from a mammal. That means meat from cows (beef and veal), pigs (pork), sheep (lamb and mutton), horses, goats and bison all count as red meat.

White meats come from fish and poultry. The color difference is dictated by the amount of blood in the tissue, which plays into why red meat is more likely to cause cancer.

Processed meats are any meats that aren’t fresh. People typically think of processed meat as only referring to pork and beef, but this category can also include poultry (chicken, turkey, duck) and fish. A processed meat, according to the WHO panel, has been modified from its natural state, either “through salting, curing, fermentation, smoking, or other processes to enhance flavor or improve preservation.”

This includes sausages, hot dogs, corned beef, beef jerky, canned meat, meat sauces, lunch meats and bacon.

The WHO group “classified consumption of processed meat as ‘carcinogenic to humans’ on the basis of sufficient evidence for colorectal cancer.” Colorectal cancer is the second most lethal form of cancer in the U.S., causing nearly 50,000 deaths per year according to the National Cancer Institute. Processed meat was also linked to a higher incidence of stomach cancer.

Red meat carries a slightly lower risk, the group says, but is still “probably carcinogenic to humans.” Aside from the “strong mechanistic evidence” related to colorectal cancer, the “consumption of red meat was also positively associated with pancreatic and with prostate cancer.

How does processed meat compare to smoking and other carcinogens?

The IARC deals in strength of evidence. For this agency, scientific evidence either points to a compound causing cancer in humans or it doesn’t. To classify carcinogenic status, it separates agents into five groups:

Group 1 – carcinogenic to humans

Group 2A – probably carcinogenic to humans

Group 2B – possibly carcinogenic to humans

Group 3- not classifiable

Group 4 – probably not carcinogenic

Of the millions of chemicals in the world, the WHO only 118 agents fall into group 1. This group includes tobacco smoke, asbestos, aflatoxins (a chemical sometimes found in organic peanut butter), coal emissions from indoor stoves and as of this morning, processed meat.

For more information the Who provides a helpful Q&A on the carcinogenicity of the consumption of red meat and processed meat on their web site. 

Tuna Recall Alert!

H-E-B is voluntarily recalling 224 cases of Hill Country Fare brand 5-ounce Chunk Light Tuna in Oil.

H-E-B said the recall was initiated because the product, produced at a co-packer, may have been undercooked due to an equipment malfunction, which was uncovered during a routine inspection. Store officials said the undercooking could result in the tuna spoiling, which could lead to life-threatening illness if eaten.

The recall affects Hill Country Fare brand 5-ounce canned Chunk Light Tuna in Oil sold at H-E-B stores in single cans between Feb. 24 and March 16. H-E-B said the best-by date printed on the bottom of the can has the date Feb. 9, 2019, and has product lot code 6O9FZ SCEES.
Customers who purchased the product can return it to the store for a full refund. Customers with any questions or concerns may contact H-E-B Customer Service at 1-855-432-4438. The lines are open Monday-Friday from 8 a.m. to 5 p.m.

A voluntary recall of select cans of tuna fish has also been issued by bumble Bee and Tri-Union Seafoods. Bumble Bee recalled about 32,000 cases of their Chunk Light Tuna cans, while Tri-Union Seafoods recalled 2,745 cases of their Chicken of the Sea brand. 

Click here for exactly which Bumble Bee UPC codes might be in your home and here for details about which Chicken of the Sea cans to be concerned about.


Bumble Bee states some of the cases may have been contaminated during a factory sterilization process. The company says eating that tuna could be life-threatening, but there are no reports of anyone getting sick. The company states, this recall is out of an "abundance of caution." However, they are avoiding customers to throw away the recalled products. If you would like more information or a reimbursement, call 1-888-820-1947 from 9 a.m. to 6 p.m. eastern time. 

Meanwhile the FDA stated that the recall is "due to process deviations that occurred in a co-pack facility not owned or operated by Bumble Bee. These deviations were part of the commercial sterilization process and could result in contamination by spoilage organisms or pathogens, which could lead to life threatening illness if consumed."

According to the FDA, the Chicken of the Sea recall "has been initiated because the product may have been undercooked due to an equipment malfunction, which was uncovered during a routine inspection. These deviations were part of the commercial sterilization process and could result in contamination by spoilage organisms or pathogens, which could lead to life-threatening illness if consumed. There have been no reported illnesses to date connected with the affected products, and Tri-Union Seafoods LLC is issuing this voluntary recall to ensure the highest level of safety and quality."

It is recommended that all consumers check their tuna cans at home against the information provided by the FDC. Consumers can take the tuna back to the store where they purchased it for a full refund. 

The best produce to buy Organic!

Dr. Andrew Weil M.D.

I have been following U.S. trained physician, author, holistic health and integrative medicine specialist and all around health "guru" Dr. Andrew Weill for some time.

Dr. Andrew Weil has an ongoing partnership with the Environmental Working Group (EWG), a nonprofit organization that advocates for policies that protect global and individual health. Together they are spreading the word on one of EWG’s most valuable pieces of research - a Shoppers' Guide to Pesticides in Produce. The list is based on the results of pesticide tests performed on produce and collected by federal agencies over 9 years.

Nearly all of the data used took into account how people typically wash and prepare produce - for example, apples were washed and bananas peeled before testing.

The Clean 15 - Foods You Don't Have to Buy Organic

Of the fruit and vegetable categories tested, the following "Clean 15" foods had the lowest pesticide load, and consequently are the safest conventionally grown crops to consume from the standpoint of pesticide contamination:

•                Avocados

•                Sweet corn

•                Pineapples

•                Cabbage

•                Sweet peas (frozen)

•                Onions

•                Asparagus

•                Mangoes

•                Papayas

•                Kiwi

•                Eggplant

•                Grapefruit

•                Cantaloupe (domestic)

•                Cauliflower

•                Sweet potatoes

Why should you care about pesticides? The EWG points out that there is a growing consensus in the scientific community that small doses of pesticides and other chemicals can have adverse effects on health, especially during vulnerable periods such as fetal development and childhood.

Dr. Weil maintains that pesticides are toxins and that they cannot be good for you. But the big question is how bad are they? They can be toxic to the nervous system, disrupt endocrine functions, and may increase risks of Cancer and other chronic diseases. So we should all be trying to take action to minimize our exposure to pesticides. According to Dr. Weil data supports that people who eat organic foods, find that measurable pesticide levels in their (body) tissues drop. 

Dirty Dozen Plus - Foods You Should Always Buy Organic

At the opposite end of the contamination spectrum we have the "Dirty Dozen Plus". These foods had the highest pesticide load, making them the most important to buy organic - or to grow organically yourself:

•                Apples

•                Strawberries

•                Grapes

•                Celery

•                Peaches

•                Spinach

•                Sweet bell peppers

•                Nectarines (although Dr. Weil specifies imported)

•                Cucumbers

•                Cherry tomatoes

•                Snap peas (imported)

•                Potatoes

Plus these which may contain organophosphate insecticides, which EWG characterizes as "highly toxic" and of special concern:

•                Hot peppers

•                Kale and Collard Greens

•                Blueberries (Dr. Weil adds domestic blueberries to round out his list)

So how realistic is it that all people will or can afford to eat organic? There is a way to start moving in the right direction without breaking the bank.

According to Dr. Weil, if you simply shift to eating foods on the clean 15 list, (these are foods you can buy conventional versions of), you will have a measureable drop in tissue accumulations of pesticides.

Keep in mind that maintaining your family's health is not the only reason to choose organic food. Even though we can peel some foods such as mangoes, avocadoes and bananas, making them safe for consumption, pesticide and herbicide use contaminates groundwater, ruins soil structures and promotes erosion. They can also cause damage to local ecosystems and may be a contributor to what is called  "colony collapse disorder," the sudden and mysterious die-off of pollinating honeybees that threatens the American food supply.

To help promote the health of the planet as well as your own health, it's best to buy organic whenever possible, including when you are purchasing all produce.

Here is a very useful tool when trying to sort out which foods are best to integrate into your diet, and which to omit. The EWG's food Scores Calculator is a huge database of thousands of food items and ingredients.  You can find the EWG Food Scores Calculator at http://www.ewg.org/foodscores where you can even download an app for your mobile device. 

A little about what I do for a living!

My Realtor photo! 

I read people's blogs and occasionally wonder why they blog, what they do for their real jobs, etc.. Well, just in case you were wondering. I am a Realtor in Houston, Texas. I've also always had an ongoing interest in the culinary arts and had the luck to learn from one of the most respected chef's in the world, Jacques Pepin. I took technique classes from Chef Pepin and have built on that knowledge to become a formidable home cook. In my career I have done a lot writing which explains how this blog was born. I enjoy writing about food and restaurants and look forward to watching the blog evolve.  

My background includes, media/communications and marketing. I decided to reinvent myself a couple of years ago, and actually carried through with the lunacy in June of 2015. I still work as a strategic marketing consultant but I have really enjoyed real estate and I'm staying busier than I ever expected.  I have completed several sales, leases and enjoy working with both buyers and sellers. 

An Oasis in the heart of Tanglewood I recently had on the market was quickly snapped up.  

My philosophy is to help others, the same way I would like to be helped when it comes to one of the biggest decisions my clients will ever make in their lives. Where will they live?  I always appreciate a no pressure approach when it comes to life and take that approach with my clients. I listen to their needs, preferences, and criteria and respond with targeted choices that meet their requirements. It's working out pretty well so far.  I had a call from a recent customer a few weeks ago that put things in perspective for me. He called just as he was pulling into the driveway of his new home and said, 

"I love my house. I just wanted to tell you that I still can't actually believe it's ours. Thank you for finding our dream home". 

That phone call confirmed that I am doing the right thing at this point in my life. I am lucky to have had my start with Andrea Snoddy & Associates, a boutique agency. Andrea is a stellar realtor with over 26 years of experience and she is always there for her customers and her agents. I look forward to what the future will bring in my new career.  But most of all I can't wait to meet my next customers. Please let me know if I can help you buy or sell a home in the Houston area. You can reach me at 832.483.6604, email: jkaras@andreasnoddy.com or visit my page at Houston Area Realtors (HAR) to explore available consumer search tools and to send me specifics about your property search.

Holiday Food in a Hurry!

While the holidays can be a stressful time of the year, the thought of cooking or even preparing food for a small gathering can be overwhelming. 

So here are a few simple ideas that can make an otherwise stressful process pretty easy. You don't have to make everything yourself. As a matter of fact, you don't have to make anything at all if you really don't want to. There are many prepared foods you can "just put together" that taste amazing and can even satisfy the savviest of your foodie friends. However, you can also impress people with a small amount of effort. 

One of my favorite red's is a very affordable bottle
from the Rhone region of France. 

You can keep the drinks selection simple. Red and white wine, a couple of different beers, and soft drinks are enough to get any party started. Of course the sky is the limit and you can always mix a couple of pitchers of your favorite holiday cocktails ahead of time. 

Everyone loves nibbles, so pick up a couple of snack mixes and put them out in small or medium bowls. Visit the bulk section of the grocery store for some fancy variations. Roasted cashews, almonds, pecans, or pistachios are always popular. Check your market for sweet or savory spiced variations. Wasabi peas work for those with nut allergies. 

Marinated olives are also pretty easy to find at your local grocery store these days, check the salad bar or ask at the deli counter where you can find them. If you can't find them marinated, it is as simple as sprinkling them with a bit of olive oil and dried oregano or thyme. Specialty food markets have many many variations of olives. 

Pick a nice platter or wood cutting board and put out a variation of cheeses. Pick a soft cheese such as brie, a good piece of white cheddar, gruyere, a blue cheese (such as Cambozola), etc. Add some olives, nuts, and even some salami slices, grapes, and put out a variety of crackers. 

You can work magic with goat cheese. Pick up a piece of goat cheese, and sprinkle it liberally with balsamic vinegar, then a bit of olive oil. Add some sliced fresh basil leaves and put it out with crackers. For a different take, drizzle some honey over the goat cheese, and sprinkle with toasted pine nuts and serve with crackers. (Thank you Foodie Friend Susan Hugart for the delicious honey variation!)

You can find my favorite Alexian Pate your 
deli counter or prepackaged as pictured.

One of my favorite platters consists of a piece of brie cheese, a nice thick slice of pate (my favorite is Alexian, 2% truffle), and a nice pile of very thinly sliced prosciutto from the deli. I love to add some marinated tomatoes (I find them in Houston on the olive bar at Central Market). Decorate the platter/board with a small bunch of basil leaves, a few lemon wedges (a sprinkle of lemon juice compliments the pate very well) a small bowl of olives, sliced baguette, and crackers (I'm partial to the little square french toasts you can find at most stores for this platter). Your guests can create an endless variation of combinations as they enjoy this tray. 

Savory pinwheels really can make an impression and they are so easy to make. You'll have them ready for the oven before it even preheats. You'll need three ingredients: 

1 box of defrosted Pepperidge Farm puff pastry (there are 2 sheets in the box). 

Thinly sliced prosciutto (prepackaged it fine)

Sliced Provolone cheese (prepackaged is fine)

Remove the puff pastry from the box while you preheat the oven to 400 F.  Make sure to keep the pastry refrigerated until you are ready to use it. 

Unfold the sheet and layer the provolone onto the puff pastry in a single layer and then add a single layer of prosciutto, leaving at least a quarter inch border across the top and sides. 

Roll the sheet up into a round cylinder. Slice the cylinder into 1/3 inch slices with a sharp knife and arrange the pinwheels on a sheet pan, leaving about 2 inches in between each piece. (NOTE: If your puff pastry has become too soft to slice evenly, you can put it into the fridge to firm up before slicing.) 

Bake for about 15 minutes or until they are nice and lightly golden brown. Serve warm or at room temperature. 

A variation of this is to use pesto and parmesan cheese instead of the provolone and prosciutto. Just spread the puff pastry with a good amount of pesto and sprinkle liberally with grated parmesan. Proceed to bake 15 minutes or until lightly golden. 

If you need something a bit more substantial, pick up a spiral sliced ham from your local grocery or specialty store and set it out with some small party rolls, or a hearty sliced loaf of bread and some nice grainy mustard. As an alternative you could pick up sliced boneless turkey breast and serve warm or at room temperature. 

For something sweet, a trip to your local bakery should suffice. But for a quick dessert, that looks like you worked all day, I suggest a Trifle. Trifle's can be one of the easiest things to put together. Do a quick google search to find a plethora of recipes or literally just wing it. Here is have simplified a recipe from the iconic Ina Garten. All you need to have on hand: 

1 store bought plain pound cake

1 cup of you favorite berry preserve or jam (i.e.: raspberry or strawberry) 

Your favorite liqueur (framboise, orange, or even cognac) or you can opt to use a little fruit juice such as pineapple or orange. 

2 small packages or 1 large package instant vanilla pudding (made according to package directions - no time for pudding? Buy it made in the snack aisle or omit it all together and layer trifle with extra whipped cream)

2 half pints fresh raspberries 

1 half - pint blackberries or blueberries 

1 pint fresh strawberries

Whipped cream 

Whipped cream recipe: 

2 cups cold heavy cream

1-2 teaspoons pure vanilla extract

2 tablespoons sugar 

Wash and dry the berries, slice the strawberries and mix all berries together in a bowl. 

Cut the pound cake into1/2 inch slices and spread each slice on one side with jam. Set aside. 

Place a layer of cake, jam side up, in the bottom of a trifle bowl or 3-quart glass serving bowl, cutting the pieces to fit. Sprinkle lightly with liqueur or juice. Top with a layer of berries and then with pudding. Repeat the layers ending up with a third layer of cake (jam side down). Pile the whipped cream over the top and you have a very impressive desert. 

Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment or with a hand mixer. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. 

I hope you have found even one suggestion on this post helpful and I wish you all a very Happy Holiday season free of cooking stress!