Salad Might Contain Bacteria Another lettuce recall has been issued, this time amid fears of salmonella. Is that handy, pre-washed salad mix in your fridge full of bacteria? Keep reading for details.
Food safety alert! Taylor Farms Retail Inc. has issued a recall of bagged salad blends because the lettuce could potentially contain salmonella. The company recalled over 3,000 cases of its various salad blends after the Washington State Department of Agriculture found salmonella in a bag it tested.
There are no reports of illness thus far, so that's positive. However, this lettuce recalls closely follows the last, in which over 33,000 pounds of lettuce was recalled amid fears of listeria contamination. Understandably, consumers are a little jumpy!
The current lettuce recall encompasses various Taylor Farms bagged lettuce sold under the Fresh Selections, HEB, Marketside and Taylor Farms brands. You can refer to the FDA website for a full listing of the recalled items, including the specific type of bagged lettuce, UPC codes and "best by" dates.
The bagged lettuce was sold in the following states: Arizona, California, Colorado, Florida, Kentucky, Missouri, New Mexico, New York, North Carolina, Oregon, South Carolina, Texas, Virginia, Washington and Puerto Rico and sold in various retail supermarkets.
Salmonella is a bacteria that is unpleasant at best in perfectly healthy people. Symptoms include fever, nausea, vomiting, diarrhea and abdominal pain. For young children, the elderly or those with weakened immune systems, salmonella can be very serious or even deadly.
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Cancer: From Stage IV To Center StageDenise DeSimone battled and won against Stage IV throat and neck cancer -- and lived to sing about it!Denise DeSimone is a survivor singing praises
How could an otherwise healthy woman be diagnosed with stage IV throat and neck cancer? It happened to Denise DeSimone. She was given three months to live, but managed to beat cancer and resume her passion for singing. On July 14th, 2007, just 22 months after her diagnosis, she sang the national anthem before 35,000 fans at a Boston Red Sox game at Fenway Park. Now, the minister, speaker and author of From Stage IV to Center Stage talks to SheKnows about how she faced her diagnosis, kept singing and what she has to say to other women battling cancer.
Remission is the missionSheKnows: What kind of cancer did you have? What kinds of treatments were used? How long did it take to be told you were in remission?
Denise DeSimone: I was diagnosed with stage IV throat and neck cancer. I was given one round of chemo then decided chemo was not for me. I endured 40 treatments of radiation to my head and neck, which left me with no salivary glands except for one in the front of my lower jaw.
A few months after radiation ended I had a neck dissection, a surgery that removed the entire left side of my neck. Five years is the time it takes for doctors to categorize a patient into remission. My five years was this past May of 2011.
Health nuts get cancer, tooSheKnows: What was your initial reaction when you found out you had cancer?
Denise DeSimone: My life as I knew it would never be the same. Never, ever, ever. Nothing in my life would ever be the same. I had no idea what that all meant. My mind raced with thoughts of everything I ever wanted to do and didn't do. Questions of how much time I had now. How would I share the devastating news with all those I love so dearly?
Above all, my mind circled round and round the thought, How did this happen? I was a health nut. I just rode 87 miles on my bike in one day. I swam three days a week. I walked an average of ten miles each week. I lifted weights and worked out at the gym as often as I could. Sure, maybe I ate a few too many strands of red licorice with red dye No. 3 in it, and dessert always, and maybe I didn't get enough sleep, but by all measures I was considered a health nut. Surely, this diagnosis was some kind of mistake but surely, not one I had made.
Envision recoverySheKnows: You were told you'd never sing again, but you did! How can women use their hobbies and talents as a motivator?
Denise DeSimone: Throughout my life I always had a song in my heart and head that would find its way to my lips at various times throughout the day. I got used to going without food, but it was always a challenge having my singing voice silenced for so long. I held the vision and the belief that my voice would return and I held that vision often. I would picture myself on stage in front of an audience singing beautiful songs.
Our talents and our hobbies are from our soul, and nothing, not even cancer, can take those away from us. Our minds connected to our soul's desire can create miracles of manifestation and return to us what is ours to keep.
Adjust your perspective when faced with cancerSheKnows: Is beating cancer more of a fight or more about acceptance?
Denise DeSimone: All things worked for good, and everything in life is divinely guided. And when circumstances like cancer bubble up through the many layers of universal truth we are better served when we trust the process. There is a Buddhist teaching, "All suffering comes from resisting reality." Resisting reality will cause more suffering. I honored myself and kept my vibration high and did not want create more stress. I adjusted and accepted what had happened.
Cancer is an opportunity for self-discoverySheKnows: You mention that you gave your cancer permission to teach yourself lessons. What kind of self-discovery process did that entail — was it just being more aware, journaling, etc?
Denise DeSimone: In my heart of hearts, I knew that waging a war with something that was already raging within me would be ludicrous. I realized this cancer may be the most profound blessing of my life. I had already had insights about not wanting to "battle" my cancer. I began a dialogue with my cancer and talked to it as I would to a friend. I asked the cancer questions and I wrote down the answers -- every word that came through.
I would sit in my Adirondack chair, close my eyes and slide into a deep meditation. Twenty minutes later, I would reach for my pen and pad. I conversed with my cancer like I would a friend, a trusted friend. I was totally honest. Since we were going to be engaged in intimate dialogue, I thought the cancer and I ought to be on a first-name basis. I named it what it was, a pain in the neck -- PIN. I gave PIN a pen, and permission to tell me the truth.
The most important lesson PIN taught me was to love myself unconditionally because the more I loved myself the less reason there was for PIN to stick around.
Lessons learnedSheKnows: What do you say to other women battling cancer?
Denise DeSimone: First and foremost, be gentle with yourself and know you didn't do anything wrong. I would encourage them to dialogue with their cancer as I did and learn what lessons there are to learn. Choosing to step into a victim role will not serve you. Befriending my cancer as opposed to battling it was critical to my overall health. Clearly, there is an opportunity for a paradigm shift from the way our culture perceives the healing process.
Entering this new phase of my life, I was thankful for the spiritual foundation I had built. My understanding of universal truth that everything in life is by divine design offered me insight that my situation was part of that truth. My faith was strong and it was being tested. "Faith, not fear" became my new motto.
There is no mistaking how well-versed our culture is in "battling" cancer. We cannot pick up one piece of literature, or search any place on the Internet or speak with anyone regarding cancer without reading or hearing about the "battle." "So and so lost their battle." "This one was battling cancer." Yadda, yadda, yadda.
I did not want to battle it and they may choose not to as well. I befriended my cancer. Obviously, my choice flew in the face of society's approach to cancer.
Until my experience with cancer, I had never given much thought to the word disease. When we "dis" something we distort and disrespect it. Dis-allowing ourselves the truth of who we are is a difficult and rigid way to live.
Watch Denise sing the National AnthemMore on surviving cancer
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Although the aftermath of tax season is something to rejoice about (more money in our pockets), the actual exercise of filling out tax forms, trying to unearth receipts to deduct and figure out withholding is quite stressful!
Whether you are doing taxes yourself or have someone helping you out, there's no debate that the end of March and beginning of April is a bit hectic and results in massive hair pulling. To help ease you through this tumultuous time, here are some super strong, stress relieving cocktail recipes because nothing relieves stress faster than liquor.
5 Tax deductions you didn't know about >>
Prepare these tasty libations when you start to feel the tax time stress and instantly feel your worries and aggravations melt away. Just think, in a few short days, you'll be tax and stress-free and your refund will be on its way to your pocketbook.
Mint julep martini recipe
When you get that Office Space feeling where you want to take a baseball bat to your computer, printer or calculator, take a step back and prepare one of these minty and sweet Southern cocktails. Then, as you sip the refreshing mixture, close your eyes and envision yourself in a big floppy hat in Churchill Downs sipping down these fancy drinks next to celebrities. Not only will that take away tax stress, it'll give you an idea about what to spend your refund on! (Fancy hats and a trip to Kentucky!)
Serves 4
Ingredients: 1 cup water1 cup white sugar1/4 cup chopped fresh mint leaves2 cups Kentucky bourbonDirections: Combine water, sugar and chopped mint leaves in a small saucepan over high heat; bring to a boil until the sugar is completely dissolved. Allow syrup to cool for at least one hour.Pour into four martini glasses filled with ice and garnish with additional mint leaves and enjoy!
Gin and juice recipe
Although the sound of this cocktail may be a little gangster, late '90s rap scene to you, this traditional cocktail recipe has been around much longer than ol' Snoop D-O-double-G. Made with a mix of orange juice, pineapple juice and regular gin (like Tanqueray or Beefeater), this has the perfect complement of flavors. However, if you are feeling a little nostalgic for the good ol' days of old school hip hop, enjoy this drink while you listen to Snoop's song "Gin & Juice." Might make taxes easier to bear!
Serves 1
Ingredients: 1-1/2 ounces gin1 ounce fresh orange juice1 ounce fresh pineapple juiceSprigs of fresh mintIceDirections: Mix gin, orange juice and pineapple juice together in a chilled martini mixer. Pour mixture over ice and garnish with fresh pineapple and a few sprigs of mint. Enjoy!
Creamsicle cocktail recipe
When you're starting to feel overwhelmed by the burden of taxes and adult responsibility, whip up one of these milky, fruity cocktails and take a trip down memory lane. Each sip will remind you of the less complicated times of creamsicle pops and after-school cartoons, where you had not a worry in the world. This cocktail recipe tastes just like the frozen dessert, only better since there's liquor in it.
Serves 2
Ingredients: 4 ounces orange juice2 ounces cream (or ice cream)2 ounces vanilla vodka1 ounce triple secDirections: Fill a chilled martini mixer with ice halfway; then mix in the orange juice, the cream, the vodka and finally add the triple sec. Shake vigorously. Pour mixture into a Collins glass filled with ice. Garnish with fresh oranges and enjoy!
What better way to get through tax season than to get rip-roaring drunk?
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Aw, Shucks!It might be the beginning of the end of summer, but it's also the beginning of oyster season! While there is still time to stand out by the grill, give this easy recipe for grilled oysters with herbed garlic butter a try.Photo credit: Carolyn Stalnaker Ring in the season
Before you put your tongs away for the season and as you savor the summer sun's final strong rays, gather your friends and family for one last hurrah! Now that it's September, don't forget the oysters.
Depending on who you ask, oyster season begins in September, and you'd only want to eat them in months that end in the letter "r." A few reasons for this thought? Oysters spawn at the end of April, and they're ready for consumption starting in September. Also, many thought oysters had a better chance to spoil during the warmer months.
Try this recipe for oyster po' boy sandwiches >>Come out of your shell
If you've never prepared oysters yourself, it can be intimidating. But it can also be easy and a great experience. People who are allergic to shellfish should refrain from eating oysters. Give oysters a try and be sure to remember the following:
Buy oysters from reliable vendors (whether grocer or fishmonger) and be sure to look for the shipper's tag. That way you'll know the oysters came from an area that is approved for growing and harvesting oysters.Check through your oysters when you get home. Always throw away any oysters that don't seem right, have broken shells, or that are partially or fully opened. You can try to tap the open oysters to see if they close up. If they do, they should be OK. If not, toss them.Prepare fresh, live oysters for eating. Consider serving them the day you buy them.Keep your oysters very cold before prepping them. Don't store them in a plastic bag in the fridge, but put them in a bowl covered with a wet towel.
Oysters are delicious and can be prepped a number of ways. When you get the hang of making them at home, you might even look forward to the end of summer!
Learn more from the U.S. Food and Drug Administration about how to safely select and serve seafood.
Easy grilled oysters with herbed garlic butter
Yields 24
Ingredients:24 unopened, fresh, live oysters1 cup butter, softened1 tablespoon shallots, minced2 garlic cloves, minced2 tablespoons fresh thyme leaves, stripped from stems1/2 teaspoon salt1/2 teaspoon ground black pepperHot sauce (optional)Directions:Scrub the oysters with a wire brush or pad under running water. If any are opened, discard them.Prepare your grill to high heat.In a small bowl, combine the butter, shallots, garlic, salt and pepper. Set asideCarefully place your oysters on the grill and cook for about five to seven minutes or until they begin to open.Carefully remove the oysters from the grill and place them on a baking sheet.Use an oven mitt to hold the oysters as you pry each open with an oyster knife or a knife that is short and thick. Slightly loosen the oyster on the bottom. Throw away the top shell.Fill each shell with the herbed garlic butter and carefully put the oysters back on the grill for another one or two minutes.Place the oysters on a platter and serve while hot.Optional: Garnish each with a dash of hot sauce.More grilling recipes to try
Grilled Caesar salad with dressing Grilled pizza recipes Stuffed and grilled Hungarian peppers
Childhood cancer is one of the most devastating things that can happen to a family. In honor of National Cancer Survivors day, SheKnows talks with an extraordinary family whose child has beaten the odds and has a smile to show for it.
September 11, 2008, will forever hold a different meaning for Jim and Shelly Burton.
It was the day their only child, Nicole, was diagnosed with acute lymphoblastic leukemia (ALL). Once diagnosed, Nicole endured round after round of chemotherapy, blood and platelet transfusions, and frequent hospital visits for fevers. It wasn't long before she was named the diva of her wing of the hospital because she got a new princess dress after every chemo treatment.
On March 23, 2011, Nicole finally finished treatment, only to relapse less than two months later. Mom Shelly says, "I remember the call like it was yesterday; my husband was in New York working, and I had been admitted to the hospital with a blood clot in my heart and lung. Three doctors stood over top of me telling me that I probably would not make it. So there I sat, helpless, cared, thinking that I needed to make arrangements for someone to care for Nicole while Jim was out of town. With a teary voice, the doctor said, 'I’m sorry, your baby has relapsed.' I got out of the hospital several days later, went home, repacked and Nicole and I were off to start treatment again."
Looking for another way to help? Think about donating your hair to cancer patients >>
This time, things were different. The Burtons were told that a bone marrow transplant was Nicole's only chance. "We wanted our child to be healthy again, so we agreed to start the bone marrow process," remembers Shelly.
With the help of a skilled medical team and a successful bone marrow transplant, Nicole has now marked more than 150 days cancer-free. "We are out of the hospital, not out of the woods," says Shelly. "We still have to be followed very closely." She credits an amazing medical team and their family's faith for Nicole's current health.
"I would like to take the time to thank the staff at the hospital… their hugs and hope are what has carried my family, as well as my daughter, through this long journey. Our memories are great, our trust is strong, our hearts are thankful."
The Burtons found immense comfort in other parents who also had children receiving treatment at the same hospital as Nicole. They shared tears, hope and hugs with people who understood what they were going through all too well, and continue to raise awareness of childhood cancer.
Looking back on their journey, Shelly shares one important request: "Please get registered to be a bone marrow donor. You could be the one who saves a child’s life, like someone did for Nicole."
Register
Register to be a bone marrow donor with the National Marrow Donor Program today.
More on cancer survivors
Surviving cancer: Renal cell carcinoma Surviving breast cancer: Lessons learned Surviving small cell viral cancer
Make your dining room feel like an authentic Greek taverna with this healthy recipe for marinated chicken souvlaki and cucumber-rich tzatziki yogurt sauce.
Restaurant quality at home
Humble chicken breast gets loads of flavor from a quick marinade of olive oil, lemon juice, red wine vinegar and spices and is baked for a fuss free preparation. Served with a thick, cucumber-studded yogurt sauce, this is a healthy, satisfying meal the whole family will be able to get behind. Best of all, it's quick enough for a weeknight supper and elegant enough for stress-free entertaining. And did I mention that it's gluten free?
Chicken souvlaki recipe
Serves 4
Ingredients:1/2 cup olive oil1/3 cup lemon juice1 tablespoon red wine vinegar2 tablespoons Greek salad seasoning (or 2 teaspoons each dried oregano, thyme and mint)2 pounds chicken breast (I like to slice it into tenders but they can be kept whole as well)Directions:Whisk together the olive oil, lemon juice, red wine vinegar and herbs in a large bowl.Add the chicken and toss to coat. Cover in plastic wrap and refrigerate, at least 30 minutes or overnight.Preheat the oven to 350 degrees F.Put the chicken on a baking sheet and transfer to the oven (discard extra marinade).Bake for 20 to 30 minutes, flipping halfway, until cooked through (time will be shorter for tenders than for whole chicken breast).Remove from the oven and serve with tzatziki.Tzatziki recipe
Yields 2 cups
Ingredients:2 cups plain yogurt1 cucumber, grated on medium side of box grater and strained of extra liquid2 teaspoons finely chopped dill1 teaspoon tzatziki seasoning or garlic powder (optional)Salt and pepperDirections:Strain the yogurt through two coffee filters or cheesecloth for at least one hour or until desired thickness is reached.Transfer to a bowl and mix with the cucumber, dill, garlic powder, salt and pepper.Serve immediately or transfer to a closed glass jar and store in the refrigerator for up to one week.More Greek recipes
Denise DeSimone is a survivor singing praises
Libations to help take the edge off
Photo credit: Carolyn Stalnaker Ring in the season
One family's story
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