J.M. Smucker Company Recalls Canned Cat Food Causing Potentially Deadly Side Effects - CBS New York
J.M. Smucker Company Recalls Canned Cat Food Causing Potentially Deadly Side Effects - CBS New York |
- J.M. Smucker Company Recalls Canned Cat Food Causing Potentially Deadly Side Effects - CBS New York
- Off The Menu: Blips in food supply should be expected - MassLive.com
- Proclaim your independence from food poisoning - Food Safety News
- Fourth of July 2020 food deals - Fox Business
- Out of work and desperate they waited in long lines for food - Los Angeles Times
| J.M. Smucker Company Recalls Canned Cat Food Causing Potentially Deadly Side Effects - CBS New York Posted: 04 Jul 2020 08:45 AM PDT  NEW YORK (CBSNewYork) – A warning for pet parents! The J.M. Smucker Company is voluntarily recalling one lot of Natural Balance canned cat food due to potential deadly health concerns. The company said it received reports of pets having adverse reactions to 5.5 oz. cans of Natural Balance Ultra Premium Chicken & Liver Paté Formula. The concerns are likely due to elevated levels of choline chloride, the company said. The U.S. Food and Drug Administration said cats ingesting the product could suffer nausea with excessive salivation, constricted pupils and poor vision, diarrhea or vomiting, or more severe symptoms like difficulty walking, muscle shaking, tremors, irregular heartbeat, difficulty breathing and possible cardiac or respiratory failure sometimes leading to death. Pet owners who notice any of these symptoms should call their cat's veterinarian right away, and throw out the potentially deadly cat food. The affected products include the following information on the bottom of the cans:
The product is commonly sold in pet specialty stores and online throughout the U.S. and Canada. The company said no other Natural Balance products are included in the recall.  |
| Off The Menu: Blips in food supply should be expected - MassLive.com Posted: 04 Jul 2020 04:47 AM PDT  Anyone who has visited a supermarket during the past few weeks has probably noticed that the food distribution system seems to have mostly recovered from the problems it experienced back in March and April. However, experts in restaurant logistics are encouraging those in the food service industry to be prepared for more disruptions down the road, especially given the COVID-19 outbreaks being now being experienced in parts of the South and Midwest. While the production of beef and pork had returned to near-normal levels in June, there are still some gaps in meat-product inventories. The skilled labor necessary to make specialty items like sausage, bacon, and ham remains in short supply, so that the manufacture of restaurant industry staples like pepperoni is at the moment proving barely sufficient to meet demand. Chicken, however, is currently plentiful. Export markets remain weak and adequate reserves of poultry products are being held in cold storage. Produce supplies may also be erratic in the months ahead, depending on the particular crop and the circumstances under which it's grown. The overall cratering of demand back in March as restaurants shut down under stay-at-home orders led to farm operators cutting back on their planned spring plantings. As the market has since partially rebounded, produce industry specialists are warning that spot shortages of fresh vegetables may now occur as the growing season progresses. Regionalized flare-ups of COVID-19 could well have an impact on produce supplies, especially in late fall and winter, when much of the fresh produce in the U.S. originates in California, Arizona, Florida, and Mexico. As a result of reduced plantings, supply shortages of some once-a-year crops such as Russet potatoes for baking and French fries may even last well into 2021 The expectation is that harvests of tree fruits such as apples or peaches will be minimally impacted, although localized COVID-19 flareups could lead to labor shortages at picking time. Produce marketing specialist suggest that chefs and managers start preparing now for future supply blips and price run-ups. They're encouraging operators to develop menu strategies that will allow a restaurant to quickly shift from using "fresh" to frozen or canned alternatives as changing circumstances warrant. The Salem Cross Inn in West Brookfield has announced that it will be reopening July 9. Service will be guided by the Phase Two procedures and practices as set forth by the Massachusetts Department of Public Health. The Inn will be serving Thursday, Friday, and Saturday from 4 p.m. until 8 p.m. and on Sunday from noon until 6 p.m. Reservations should be made by calling (508) 867-2345. With this year's Federal "tax day" deadline rescheduled to July 15 in response to the CO-VID pandemic, a few dining establishments have decided to mark the occasion with special deals. Participating Olive Garden Italian Kitchen restaurants are, for instance, promoting $15 bottles of wine with both curbside pickup and in-restaurant dining on July 15. Three special, easy-to-enjoy wines are being featured - Confetti Pink Moscato Blend, Roscato Rosso Dolce, and Moscato Primo Amore. Go to olivegarden.com for information about the availability of both in-restaurant dining and alcohol-to-go options. Fazio's Restaurant and Pizzeria in East Longmeadow continues to offers a changing-daily selection of four-person family specials. Recent options have included Gnocchi Pomodoro with Meatballs, Chicken Mac-N-Cheese, Shrimp Piccata, and Roasted Chicken with Cheese Ravioli. A daily soup selection is marketed by the quart, and family dessert packs such a half-dozen mini-cannolis are also available. Fazio's posts their daily family meal offerings on their Facebook page, facebook.com/FaziosVilla. Subway IP LLC, the Milford, CT-based franchisor of Subway restaurants, has introduced a reworked version of its $5 Footlong deal. Available for a limited time at participating locations, the updated offer gives customers the option of purchasing two subs for $10. The original $5 Footlong deal was a big hit with consumers, but Subway franchisees complained that the promotion cut deeply into operating margins. Subway has made participation in this twofer deal optional for local operators and has negotiated an arrangement with the chain's soft drink supplier under which that supplier contributes about $200 weekly to locations that participate. Subway IP LLC has not announced how long the "Two for $10" foot-long deal will continue. IHOP restaurants have added five new options to their summer-season breakfast food repertoire. The choices include a Classic BreakFEAST Sampler that incorporates three breakfast meats, eggs, hash browns, and two buttermilk pancakes as well as a Crepes & Cakes BreakFEAST variation that's further enhanced by two crepes topped with glazed strawberries and vanilla cream drizzle. A Kickin' Maple Chicken BreakFEAST adds a buttermilk-battered fried chicken breast and drizzles the chicken with a maple-flavored, sweet & spicy syrup. IHOP kitchens are also preparing Creme Brulee Pancakes -- buttermilk pancakes that are served topped with a vanilla custard and caramelized sugar crystals. For those who like it hot, a Green Chile Omelette is available. Stuffed with marinated pulled pork, Jack & Cheddar cheeses, and roasted pepper, the omelette is finished with green chile sauce and served with a stack of buttermilk pancakes. There are IHOP locations on Riverdale Street in West Springfield and at the Five Town Plaza in Sixteen Acres. In addition to serving in both in the dining room and outside on the terrace, the Blue Heron Restaurant in Sunderland continues to offer curbside takeout service Thursday through Sunday evenings, 5 p.m. to 8 p.m. Thanks to its extensive network of local growers and suppliers, the restaurant is also able to promote a premium quality Curbside Grocery service. The list of available foodstuffs is extensive, with dairy, eggs, baking ingredients, meats, seafood, and produce items among the items that can be ordered. The grocery list also includes a selection of deli specialties, including the Blue Heron's own in-house salads, dressings, and soups. Groceries can be ordered on line by Thursday noon for Saturday pickup between noon and 3 p.m. All orders must be prepaid, and the curbside delivery of grocery orders is set up to be contactless. For more details, go to the restaurant's web site, blueherondining.com. As a result of the Phase Two regulations that permit outdoor restaurant dining, most every operation that could find a bit of under-the-sky space has set up tables and began al fresco service. Few venues, however, are as well suited to outside dining as is the Boathouse in South Hadley. Part of the Brunelle's Marina complex on Alvord Street, the restaurant's dining patio is doubly favored - it features waterfront views of the Connecticut River as well as a roof structure that provide a bit of shade and protection from any rogue summer sprinkle. The menu at the Boathouse focuses on seafood, listing everything from fish & chips and clam strips to Hawaiian BBQ salmon and baked cod Florentine. A limited selection of sandwiches, salads, and red meat items rounds out the bill of fare. Outdoor dining at the Boathouse is by reservation only. Hours of service, weather permitting, are from noon to 8 p.m. daily, with operations extended until 9 p.m. on Friday and Saturday evenings. For more information (or to book a table), call (413) 536-2342. The Irish Cultural Center in West Springfield will be celebrating the return of dining service to the Center's Irish House Restaurant with a live music show featuring Sarah the Fiddler Trio. Two shows are scheduled for the Center's patio on Friday, July 10, with one performance at 5:45 p.m. and a second at 8:00 p.m. Reservations can be made by calling (413) 342-4358. Hugh Robert is a faculty member in Holyoke Community College's hospitality and culinary arts program and has nearly 45 years of restaurant and educational experience. Robert can be reached on-line at OffTheMenuGuy@aol.com.  |
| Proclaim your independence from food poisoning - Food Safety News Posted: 03 Jul 2020 09:06 PM PDT  Many Americans will be celebrating the Fourth of July outdoors this year a little differently, with celebrations at home, including backyard barbecues and picnics perhaps with only your household. No matter how you're celebrating the Fourth of July, the U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) encourages you to make food safety and other public health recommendations a part of your celebration. "Foodborne illness can increase during summer because of the warmer temperatures and extended time spent outside," said Mindy Brashears, the USDA's Under Secretary for Food Safety. "You may not be grilling at the park this year, but instead you may be grilling at home. As we celebrate this Fourth of July holiday, I encourage consumers to use food safety steps to reduce their risk of illness." Follow these tips from USDA to ensure a food safe Fourth of July: Don't cross-contaminate Use a food thermometer "More than 25 percent of burgers can turn brown inside before they are fully cooked," says FSIS Administrator Paul Kiecker. "Although your grilled foods may look done, foodborne illness causing germs are not killed until the safe internal temperature has been reached. Using a food thermometer is the only way to know your food is done and safe to eat." The USDA recommended safe minimum internal temperatures are:
Keep Foods at a Safe Temperature If you have questions about these tips, or any other food safety topics, call the USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854) or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday. (To sign up for a free subscription to Food Safety News, click here.)  |
| Fourth of July 2020 food deals - Fox Business Posted: 04 Jul 2020 08:41 AM PDT Five Alarm Fireworks Owner Cesar Benitez discusses business being down due to coronavirus, even during the busy Fourth of July season. FOX Business' Jeff Flock with more. If large Fourth of July barbecues are off the menu for your family due to the coronavirus pandemic, there are still food deals you can take advantage of to celebrate the national holiday. Continue Reading Below US CORONAVIRUS CASES HIT NEW SINGLE-DAY HIGH AHEAD OF FOURTH OF JULY WEEKEND  Here are six establishments that are promoting money-saving deals for delivery and carryout or featuring temporary menu items. CORONAVIRUS-PROMPTED JULY 4TH CANCELLATIONS LEAVE FIREWORKS DISPLAY COMPANIES 'ON LIFE SUPPORT' Blaze Pizza: The "fast-fire'd" pizza chain and Postmates are offering free delivery on all orders that are $15 or more for the Fourth of July weekend. Bonefish Grill: The seafood chain is offering its signature BFG Lobster and Shrimp Roll as either a single entrée or a $45 family bundle that serves up to four people on July 4 and July 5. Only carryout and delivery are available. JULY 4TH TRAFFIC: DRIVERS ARE MOST, LEAST LIKELY TO TAKE LONG TRIPS FROM THESE CITIES Krispy Kreme: The doughnut chain is offering four limited-edition treats with holiday themes through July 5 or as long as supplies last. They include the Patriotic Sprinkles Doughnut, Original Filled Freedom Ring Doughnut, Firework Doughnut and Strawberry Sparkler Doughnut. A Patriotic Dozen can be purchased for around $16.49, though the price can vary depending on the Krispy Kreme location. Ruby Tuesday: The American-style chain is offering 15 percent off on Ruby TueGo orders, including catering orders that are $100 or more. READ MORE ON FOX BUSINESS BY CLICKING HERE The Cheesecake Factory: The American restaurant and cheesecake house is offering seven menu items for $20 until July 5. Customers will get two Happy Hour Double Cheeseburgers, two French fries, two beverages and one slice of OREO Dream Extreme Cheesecake. Del Taco: The Mexican-inspired taco chain is offering free delivery through DoorDash for any Epic Beyond Burrito or meal order that's made during the Fourth of July weekend. CLICK HERE TO READ MORE ON FOX BUSINESS  |
| Out of work and desperate they waited in long lines for food - Los Angeles Times Posted: 04 Jul 2020 07:04 AM PDT Jeanette Allen waited and waited in a line of cars that stretched down Haskell Avenue and east on Parthenia Street all the way under the 405, and when she finally pulled up to the food distribution tent in North Hills on Thursday, a worker asked her to pop the trunk. "The trunk doesn't open," said Allen, who was driving an 18-year-old white Hyundai sedan. "You want us to just hand it to you through the window?" she was asked. Four boxes of fresh produce, dairy products and cupboard items were handed to Allen and she stacked them on the passenger seat. Allen told me she had been getting by on a Social Security disability check and her income as a nanny. But then the child's mother lost her job because of the economic crash and didn't need the help any longer. Advertisement  Jeanette Allen, of Van Nuys, received four boxes of groceries (stacked in passenger seat) at the food distribution drive-through Thursday at L.A. Regional Food Bank giveaway in North Hills. (Steve Lopez/Los Angeles Times) "I miss her so much," Allen said of the child she took care of. "I love my baby." Allen said she and two sisters share a Van Nuys apartment on a tight budget, and this was the fourth or fifth time she had lined up for food giveaways since the pandemic knocked everything off course. "I mean, when I pay my bills, I am broke," said Allen. "I've got about $2 with me right now, and it's in change." Los Angeles Regional Food Bank director Michael Flood said his nonprofit's food distribution totals are up 70% over this time last year. The equivalent of 27.5 million meals have been handed out since March, and while it feels rewarding to offer the assistance, Flood said, "It's heartbreaking to have a long line of cars and see how many people are struggling to feed their families." Advertisement On Thursday, the food bank brought enough food to donate to 1,500 families who drove to New Horizons, a nonprofit that serves people with special needs. The day before, 2,400 families were served in Whittier. The numbers reflect our failure to handle the virus as well as countries that were more vigilant about common sense distancing and mask wearing. Here, we're dubious, defiant and selfish, with far too many people taking their lead from a president who pushed for a quick reopening that is now crushing rather than boosting the economy. But there's plenty of blame to go around. California still hasn't figured out coherent strategies for testing and tracing, and residents are understandably confused by conflicting and changing messages from Gov. Gavin Newsom and others about what we can and can't do. So instead of enjoying some freedom on Fourth of July weekend, beaches and restaurants are closed because California has seen an alarming surge in new cases and hospitalizations. We're a pandemic hot spot state, not all that much better off than Arizona, Texas and Georgia, which rushed to reopen. Advertisement And the casualties are in their vehicles, idling with family members including children in baby seats, desperate for enough food to hold them over a little longer. "We got in the wrong line at first," said Larry Latham, who arrived at 9 a.m. with his wife Sittit and saw so many vehicles ahead of him, he got confused about where he was supposed to queue up. They finally got to the front of the line at 11:15. Larry, an unemployed film lab technician, said he's been on disability and was finally nearing a return to work when the economy went bust. Sittit is a home health aide who is averaging only two days of work per week. Mahdi Tavazoei, an out of work mechanical engineer, picked up some food along with his wife, Nahid, a nursing student. He said he had been driving for Uber, but has given that up for now. Advertisement "I'm afraid of the virus," he said, telling me that he and his wife were surviving on their savings. "I have no job, and I am counting every dollar." Meg Arakelians, one of the workers on the food line, is an L.A. County library aide whose library is closed due to the virus. She and some colleagues are occasionally reassigned to help out with these giveaways. Arakelians was one of several workers who would get their own food handout at the end of their shift. She told me she lives with her sister and parents, and two of the four of them are out of work. "So this food donation will really help you out?" I asked. Advertisement She told me the food wasn't for her family; she was going to deliver it to some friends. "They lost their jobs and they have two kids," Arakelians said, "so they could really use the help." Volunteers, some of whom work year round, help make the L.A. Regional Food Bank the great nonprofit that it is. My wife did a one-day shift at a food giveaway in Highland Park several weeks ago and told me about a young Cal State Fullerton graduate she teamed with, Alexis Jaime, who told her he planned to work about 50 volunteer shifts while waiting to hear back on his graduate school applications. "I think I've done more than 30 since the beginning of March," Jaime told me when I called to ask him how things were going. He said that Spanish-speaking families have opened up to him on the drive-through food lines about their financial struggles during the pandemic. They've lost jobs, lost hours, and lost the economic footing they were barely able to keep even before the economy tumbled. Advertisement "This one lady was crying, saying she lost her job and was having a really tough time," said Jaime, who has wanted to be a doctor since he was about 10 and his grandfather died after intestinal surgery. His other grandfather now has COVID-19, Jaime said, and when there's food left over after the giveaways, he'll take boxes to relatives and friends so they don't have to risk going to the store. At Thursday's giveaway, I found three people who were there volunteering because they had time on their hands after losing jobs. Allie Rosen, just out of college, lost his job as a technician at Six Flags Magic Mountain. He said he first got interested in public service in high school, and the food line seemed like a good way to lend a hand. James Rickman, who lost his job as a magazine editor, said he has volunteered at several food giveaways. It's partly because he wants to be of use, he said. And also "to help deal with this feeling of despair." Advertisement A.J. Norris told me he lost a small sales business and is doing occasional yard work. With extra time on his hands he wanted to "do something to serve the community." When I asked why, he said, "Because a lot of people are struggling." The long line of snaking cars confirmed his assessment.  |
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