Buffets are everywhere these days — Sunday brunch, wedding receptions or the local chain restaurant. I just got back from a trip to Israel, and our hotel even offered breakfast and dinner buffets. Now, I’ve seen some clean and well-managed buffets before, but this place’s spread was definitely not one of them. Of course, it’s not all the restaurant’s fault. We diners can be beastly.
Undercooked food just makes me sick! Literally. Lots of other people, too. Most folks blame food illnesses on a stomach bug or the flu, but often the cause is your own food. A thermometer is good weapon for killing off pesky food bacteria.
When trying to trying to cut calories or costs, brown-bagging your lunch is a good option. But sometimes it’s not as easy as just tossing food in a sack and being on your merry way. Here are 4 main rules to remember.
One day it’s spinach, the next day it’s peanuts. Today, it’s pistachios and alfafa sprouts! No food seems to be safe from food-borne pathogens these days. You may hear about food scares and recalls on the news. And when you do, listen up.
Here are some reminder tips for properly cooling and defrosting leftovers — especially important after digging into a big feast.
Out with the old, in with the new! Make time this weekend to root out all those unrecognizable foods hiding in your refrigerator and get a clean, healthy start to 2009.
Keep these basic tips in mind:
If you are worried about the pesticides try to buy organic. You can also buy from a farmers market or other source...talk to the farmer...even if the produce is not certified organic some local farms practice organic growing methods but cannot afford the certification.
