Meatingplace reports this morning that two approved red food dyes, FD&C No. 3 and No. 40, stain the protein and fat in bologna and turkey lunchmeat and may help deli managers quickly determine areas of listeria contamination, according to a study by University of Arkansas researchers funded by the American Meat Institute Foundation.

Here’s one from east-end Toronto that I missed last week but Coldmud picked up from the CBC (Canadian Broadcasting Corporation – hockey and state-sponsored jazz). “Amateur photographer Borys Machinkowski's photo shows a mouse popping out of a space between two trays of pastries sitting in the display case of Bakery On the Go at the Warden Toronto

The Los Angeles Times reports that one of the latest "Dinner Buzz Specials" at the Ganja Gourmet, was described as, "Start with our ganjanade [ganja tapenade], bread and a fat dank joint! Then choose from a slice of pizza or LaGanja [lasagna]. Then top it off with a Ganja Gourmet dessert, your choice, $30."

"The most remarkable thing about my mother is that for 30 years she served the family nothing but leftovers. The original meal has never been found." - Calvin Trillin, journalist and social commentator on things American I love the leftovers. Stew, soup, Sorenne just had some lamb stock vegetable stew with lots of carrots and lima beans for lunch – ate it all up.

I like potlucks because of the social interaction and sampling different kinds of foods. I don’t like potlucks because who knows how various dishes are prepared, how they’ve been stored, and the dreaded double dipping. http://barfblog.foodsafety.ksu.edu/2008/01/articles/wacky-and-strange-but-true/from-seinfeld-to-science-dip-once-or-dip-twice/

Cora Pizza, (the One Stop Pizza Shop), apparently a favorite of University of Toronto students, was shut down Dec. 21/09 by Toronto Public Health (TPH) due to a rodent infestation and to prevent gross unsanitary conditions.

In 2004, I spoke at a conference in Gold Coast, Australia. I did a TV bit on Good Morning Australia, or whatever the equivalent was to the U.S. Good Morning America about food safety. The chef at the conference center was with me, and well-versed in food safety. He had a digital tip-sensitive thermometer in his front pocket, which I asked to borrow for the interview.

Recall Release  CLASS I RECALL FSIS-RC-067-2009        HEALTH RISK: HIGH

We’ve been visiting with some of Amy’s family in Minnesota the past few days. Dinner for the gang last Sunday in Andover, north of Minneapolis, featured a couple of frozen Stouffer’s lasagnas. Two lasagnas were required to feed the crew, and were cooked in the oven at the same time.