chromedome

https://www.theguardian.com/environment/ng-interactive/2021/jul/14/food-monopoly-meals-profits-data-investigation

...and the delivery driver is seriously overqualified...

It sounds eminently plausible.

Ontario only, UnjhaSpice brand of cumin powder, for potential salmonella contamination. https://inspection.canada.ca/food-recall-warnings-and-allergy-alerts/2021-07-11/eng/1626051919317/1626051925230?utm_source=r_listserv

I just *knew* there had to be more to the story...

No, it's the chopping and mixing that's the issue. Any potential pathogens are ordinarily at the surface of the piece of muscle, and chopping/grinding/mixing transfers them from the surface to the entire quantity of meat. That's the logic behind having a higher recommended temperature for ground meats (the USDA, as well as the CFIA) than for whole cuts.

I think tartare is a fairly "niche" offering in most places, and New Brunswick in the main is pretty conservative about food (a bastion of the traditional "meat and potatoes, lots of gravy, and if you *must* put vegetables on the plate keep 'em small and to the side where I can ignore them" cooking style). I was actually more surprised that some of the other 10 premises were serving burgers cooked rare or medium. Around here, that's like offering someone half-raw chicken: they'll never be back, and neither will anyone they know (or connect with on social media).

It doesn't apply to steak, just to ground meats.

https://www.cbc.ca/news/canada/new-brunswick/moncton-blackrabbit-luc-doucet-nb-1.6096546

I found that the ribs on those big cabbage leaves don't break down very well, but a long braise might do the trick. I opted instead (after the unhappy experience of the first batch) to tear the leaves into smaller pieces, working between the ribs. The pieces worked well in kale/collards sort of dishes. You might consider using them in the manner of banana leaves as a food wrapper for cooking in.

Well, we all have our crosses to bear...

This one has been updated, and now includes halva with pistachios from the same company. https://inspection.canada.ca/food-recall-warnings-and-allergy-alerts/2021-07-05/eng/1625521520812/1625521521578?utm_source=r_listserv

I found this interesting, thought some of the other gardeners here might do so as well... https://www.theguardian.com/lifeandstyle/2021/jul/03/weeds-wellbeing-and-pizza-ovens-bridgewater-a-new-kind-of-rhs-garden

I'll be keen to hear what flavor notes make it so prized. When I was a farmer's market vendor I offered a flight of local honeys set up for tasting: five individual honeys in tiny sample cups, with cards for people to write their own tasting notes (and examples and leading questions to help them wrap their heads around what to taste for). The honey vendors thought it was a great idea, though admittedly their admiration was tinctured with a strong note of "You got $5 for a couple of teaspoons of honey???!!!?"

LOL I guess some things are universal...

(shrug) There's being pretty sure, and there's having empirical proof. The whole "cavemen lived on meat" thing was always a risible fallacy, but - being so solidly entrenched - difficult to overturn without evidence.

Inventive researchers have found ways to identify grain residues and grain-processing tools at early Neolithic sites, giving us a more balanced picture of the early human diet (they're still working on the whole green-vegetable thing). An excellent read for anyone who's interested in such things. https://www.nature.com/articles/d41586-021-01681-w

I've been thinking about it for a while, and the only thing I can come up with is flour tortillas. Lunch on work days (ie, 350-odd days/year) is often whatever's left over in the fridge, rolled up in a tortilla. It may or may not be heated, depending on the contents (and the weather). Not directly related to the pandemic, I guess, but I'm fortunate in that my life has been minimally affected by it (I live in relatively-unscathed Atlantic Canada, and was already a work-from-home introvert, so...).

Plain halva, al-Rabih brand, for possible salmonella contamination. Currently affects Alberta, Ontario and Quebec, but "possibly national." https://inspection.canada.ca/food-recall-warnings-and-allergy-alerts/2021-06-25/eng/1624661149420/1624661155154?utm_source=r_listserv

There's a recall in Canada of Dole brand blueberrries, for cyclospora contamination. At present it's only for certain batches sold at Save-On-Foods, but it could expand to other retailers and a national footprint in future: https://inspection.canada.ca/food-recall-warnings-and-allergy-alerts/2021-06-25/eng/1624661149420/1624661155154?utm_source=r_listserv

This one's been updated. https://inspection.canada.ca/food-recall-warnings-and-allergy-alerts/2021-06-23/eng/1624485891136/1624485896648?utm_source=r_listserv