MARIANNE GRAVELY - FOOD SAFETY EXPERT, USDA OFFERS TOP TIPS FOR FOOD SAFETY THIS 4TH OF JULY
Cases of Foodborne Illness Surge in the Summer Season
Independence Day is one of the most popular times to break out the grill - retail beef sales jumping 20% the week of the holiday – and because of this it’s critical that consumers take the necessary steps to protect their families from foodborne illness (commonly known as food poisoning). Incidents of food poisoning surge during the summer because harmful bacteria multiply more quickly in the hot and humid climate, and more people are cooking outside at picnics, barbeques, and on camping trips away from the conveniences of the kitchen that help them stay safe.
Research shows millions of Americans are not taking the necessary steps to protect themselves and their families from getting ill. For example, nearly two-thirds of Americans are not using a food thermometer regularly to check the temperature of meat and poultry even though 1 out of every 4 hamburgers turns brown before it has reached a safe internal temperature. Fourteen percent of Americans are also not using different or freshly-cleaned cutting boards for raw meats and ready-to-eat foods, such as fruits and vegetables. The CDC estimates that 48 million Americans (at least 1 in 6) get sick from food poisoning every year, resulting in roughly 128,000 hospitalizations and 3,000 deaths.
In preparation for July 4th festivities, the USDA’s Food Safety and Inspection Service is promoting the Food Safe Families campaign to raise awareness about the risks of food poisoning and motivate consumers, particularly parents, to take specific actions to reduce their risk and keep their families healthy.
The national campaign directs audiences to visit www.FoodSafety.gov, where they can learn about food safety practices and access “Ask Karen,” an online database with over 1,500 answers to specific questions related to preventing foodborne illnesses. Additionally, consumers can call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) Monday through Friday, from 10 a.m. to 6 p.m. ET.
LEGENDARY NASCAR CREW CHIEF AND BROADCASTER LARRY MCREYNOLDS EXPLAINS THE IMPORTANCE OF HAVING THE RIGHT TOOLS FOR THE JOB
MARK MALPIEDE - VP OF SALES & MARKETING, WILLIAMS SELYEM - WILL BE HOSTING A DINNER THIS FRIDAY AT THE PATINA RESTAURANT
Williams Selyem Winery began as a simple dream of two friends, Ed Selyem and Burt Williams, who started weekend winemaking as a hobby in 1979 in a garage in Forestville, California. It took less than two decades from their first commercial vintage in 1981 for Burt and Ed to create a cult-status winery of international acclaim. Together, they set a new standard for Pinot Noir winemaking in the United States, raising Sonoma County’s Russian River Valley to among the best winegrowing regions in the world. Here’s a brief history of Williams Selyem’s rise in the sometimes heartbreakingly cruel world of Pinot Noir.
UPCOMING WINE DINNER AT THE PATINA RESTAURANT
Located at The Walt Disney Concert Hall
Where: 141 South Grand Ave., Los Angeles, CA 90012
When: June 30, 2017
Time: 6:30 PM
Who: Dinner by Chef Andreas Roller, hosted by Mark Malpiede, Williams Selyem VP of Sales & Marketing
Parking details: Valet parking is available. $8 with validation.
Complimentary valet parking after 8 PM with validation.
Cost: $150 (Includes tax and gratuity)
Thursday, June 29, 2017
06/29 MARIANNE GRAVELY, USDA TIPS FOR FOOD SAFETY, NASCAR CREW CHIEF LARRY MCREYNOLDS, MARK MALPIEDE, WILLIAMS SELYEM, THE PATINA RESTAURANT
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