Fry Chef Sat, 23 Oct 2021 04:11:51 +0000 en-US hourly 1 Fry Chef 32 32 Low-income women, Latinos and 18-40 year olds remain food insecure in Los Angeles: New report Sat, 23 Oct 2021 04:02:48 +0000

The pandemic has disproportionately affected communities of color and vulnerable groups facing financial and health challenges, and food security is certainly no exception. Between April and December 2020, one in three households in Los Angeles County experienced food insecurity. While hunger in our city remains an intractable problem, a new study led by the Public Exchange at USC Dornsife College of Letters, Arts and Sciences suggests that the situation has improved. Christine Tran, general manager of the Los Angeles Food Policy advice, joins Evan Kleiman to help break down the report and explain who continues to be affected.

The following interview has been edited for length and clarity.

KCRW: Tell us about the study and who conducted it.

Christine Tran: “The study is called ‘The impact of COVID-19 on food security in Los Angeles County. ‘ And the principal investigator is Dr Kayla de la Haye. She is an Assistant Professor of Population and Public Health Sciences at USC Keck School of Medicine. And she was part of a larger team that partnered with private sectors, including Yelp and a website. And together they worked alongside LA County Emergency Food Safety Branch to better understand the numbers that people are going through in real time. I think one of the most important things about this report is that, as we try to be responsive, information, such as real data, is important to us to improve our practices and also to improve the services to which communities have access.

What were the initial questions they envisioned and wanted to answer?

“The three main questions that really motivated their research were, ‘How has access to food and food insecurity changed? Second, “How have food aid programs in LA County changed?” »And this includes WIC and CalFresh. And the third question they were asking was, “How do the answers to these questions vary depending on the demographics and location of the neighborhood?” “

Who were the adults who remained food insecure in the first half of 2021?

“The population that remained food insecure consisted mainly of low-income women, Latinos and people between the ages of 18 and 40. use. We have a lot of data on unemployment rates, but there are also populations that are not fully understood in this. And so a lot of low income [people], especially women, especially domestic workers, this is one of the reasons why this population has remained food insecure.

Many young people also remain food insecure.

“There are a lot of challenges when we think of kids who graduated from high school and went to college. This first year for a lot of people during this pandemic has been really tough. Also, when thinking about the workforce, people who may be in their first job for the first time [were] displaced out of the economy. So the people who were in that 18 to 40 age bracket reflect not only the state of our economies, but also the stages in life that people might go through. “

Has there been an increase in the number of people who have used CalFresh – what we used to call food stamps – and has that helped?

“Before the pandemic, some numbers reflected certain challenges in accessing CalFresh. CalFresh is not the easiest program to apply and navigate. In fact, I grew up in a CalFresh household, and requesting CalFresh benefits requires a lot of app browsing and knowing when to recertify your request. And so a lot of people weren’t applying to CalFresh because of these challenges.

One of the things that happened during this time was the waivers implemented by the federal government [that] made it possible to streamline administrative formalities. Telephone signatures were therefore authorized. This meant that we can verify the identity of people [over] the phone, alongside the paperwork and documentation, of course, but before the pandemic a lot of face-to-face time was needed. So there were a number of food support programs like CalFresh and WIC that received waivers that allowed program participants to enroll at a much higher rate. And more specifically, by removing those barriers, more people were able to apply because it was easier. “

Is basic access to healthy food still a problem in many neighborhoods?

“Unfortunately, it is. And I would also say that besides not having enough places to buy food, what a lot of people call “food deserts,”… the infrastructure for those places is not there either. One great thing during the pandemic was [that] getting on a bus or train was difficult because the lines changed the rules, [and had] reduction in benefits. Many of those phone trips had to change services, so older people struggled to access the normal services they would have if it was before the pandemic. So often when we think of food deserts in our community, there is not only the lack of places to buy food, but also the infrastructure to get people from point A to point B. .

Did the report provide any answers or recommendations for the county?

“Yes, the county’s recommendations included more targeted outreach to enroll more food insecure people in CalFresh. And this is actually a project that the LA Food Policy Council has been working on with partners like the Department of Public Health and Top 5 LA. And this targeted outreach explains how to support populations that are often either underserved or missing data in one way or another.

The second major recommendation is to investigate the perspectives of the community by interviewing people who may be affected by food insecurity. And that ties in very well with this first recommendation. In order to raise awareness, how do you connect the dots between the needs that people may have and the reasons why they might not want to access or do not have access to them? And a third area they recommended was addressing equitable access to food through urban planning. LA is a planned city and county. So how do we actually connect the dots to the infrastructure of our communities? Through elected officials, through government, and by truly determining the infrastructure needs of our communities. Because at any time, as the pandemic has taught us, things can happen, and how to prepare for them?

And then the last thing they recommended for the county is to monitor and invest in a just and resilient food system by building partnerships. This report is therefore an example of the private sector and academia coming together alongside government and truly discovering [that] these points are really important, not only for people affected by food insecurity, but also for the necessary infrastructure to come forward when they need this support. “

Kohl’s fall sale is a gold mine for the all-in-one kitchen Fri, 22 Oct 2021 15:41:47 +0000
NOTnot to scare you, but the holidays are slowly approaching. For many of us, that means making sure our entertainment essentials are in order, and more importantly, our kitchenware. Thanksgiving dinners and family holiday brunches demand everything food-related, from the slow cooker to salad plates.

Luckily, Kohl’s has you covered. The retailer is currently launching a ‘Lowest Prices of the Season’ sale, offering significant discounts online and in-store through Sunday, October 24.

While the deals in industries like apparel and beauty are impressive, it’s the kitchen and dining deals that are really worth the money: Ninja Food Gadgets are all 30% off (hello, new blender. ) while Food Network’s pots and pans, plates, and more are up to 40 percent off. Dig around the site and you’ll find other home chef favorites from brands like Instant Pot and SodaStream which are also heavily discounted.

Overall, Kohl’s is your one-stop-shop for budget holiday cooking. Here’s what we stock up on our kitchens before the festivities start.

Score big on the all-terrain kitchen at Kohl’s, until October 24

Ninja Blender, Professional Plus with Auto-iQ – $ 90.00

Originally $ 140, now $ 90

TBH, you will never want another blender again after using a Ninja. Now is your chance to grab this best-selling smoothie essential for 35% off the regular price. You don’t have to guess how long you need to mix or which settings to use: the device’s Auto-IQ settings automatically mix whatever you mix perfectly with one click, every time.

Food Network, Farm 10-Piece Non-Stick Ceramic Cookware Set – $ 120.00

Originally $ 180, now $ 120

Already stressed out about holiday cooking? This 10-piece set is for you. Each piece is made of titanium infused ceramic coated with a non-toxic non-stick coating, which makes cooking and cleaning easy. The set itself is stylish, with textured sides and a cream-colored interior, so it doubles as kitchen art.

Cuisinart, Coffee Center Single-serve coffee maker and infuser – $ 200.00

Originally $ 230, now $ 200

Never drink that boring grain water again with this Cuisinart coffee maker. On the one hand, there is a classic filter coffee maker that can brew up to 12 cups at a time. On the other, there’s a single-serve coffee maker, so if you’re just making coffee for one person, you can pop in a pod in it, push a button, and enjoy. Available in silver or black.

Crockpot, Designer series 7 qt. Slow cooker – $ 60.00

$ 80 originally, now $ 60

If you don’t already own one of these classic gadgets (or need an upgrade), Kohl’s has got you covered. At 7 pints, it’s big enough to handle soups, broths, stews, whatever you’re making. It also comes with a locking lid, so if you’re bringing your meal to someone else’s holiday party, you don’t have to worry about spills.


SodaStream, Fizzi One-Touch Sparkling Water Maker Kit – $ 100.00

Originally $ 130, now $ 100

Never run out of seltzer again with a SodaStream, the device that turns plain water into sparkling wine with the push of a button. Each kit comes with a 60 liter CO2 cylinder and a refillable cylinder, making it easy to stock up on seltzer in seconds. Available in black or white.

Toastmaster, immersion blender – $ 10.00

$ 25 originally, now $ 10

This economical blender is perfect for the soup season. It features two speeds and a stainless steel blade for seamless mixing of heavy-duty soups, thick sauces and dreamy desserts. At $ 10, it’s the perfect stocking stuffer for the home chef in your life.

PowerXL Vortex Air Fryer – $ 90.00

Originally $ 140, now $ 90

Get all the crunch and crunch with a healthy twist than using oil. This sleek machine replaces butter or lard with a burst of air that fry food evenly every time. It comes in three sizes: 2 qt, 5 qt, and 7 qt, but all are compact enough to fit your countertop perfectly.

JA Henckels International, Elan self-sharpening 14 pieces. Knife Block Set – $ 200.00

$ 300 originally, now $ 200

Tired of resharpening your knives over and over again? This German steel knife set does the job for you, and it’s $ 100 off the regular price. There is a sharpener built into the knife block that sharpens the edges of the knives whenever they are in use or put away, so you’ll never cut with a dull blade again.

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Indianapolis chocolate company secures $ 5.25 million in funding Fri, 22 Oct 2021 10:00:30 +0000

Matt Rubin

The Indianapolis-based company behind artisanal chocolate brand SoChatti has landed $ 5.25 million in funding and finalized its first industrial license agreement, it announced on Friday.

True Essence said the private investor funding round included the participation of Indianapolis-based Elevate Ventures.

The company said the capital injection would be used to acquire equipment to expand research and development, expand sales distribution of existing products, and help it launch new products and developments on the market. Marlet.

Founded by CEO Matt Rubin in 2013 as Trade Secrets Chocolates Inc., the company operated under the name SoChatti from 2018 until the end of 2020 before changing to the name True Essence.

SoChatti, a sachet-wrapped liquid chocolate that can be drizzled with other foods or used in recipes, is now a True Essence brand and could be one of many if the company’s plans come to fruition.

True Essence, which officially launches Friday, plans to work with partners at every step of the supply chain to solve problems through products and technology.

These solutions could involve advancements in flavor retention, shelf stability and sustainable packaging that the company created during the development of SoChatti and one of its other products, True Essence Fruit Nectars.

True Essence said it is “testing and executing” possible innovations with more than 15 industry partners in various food and beverage categories, including juices and concentrates, fruits and vegetables, fermented products and beverages, herbs. , spices and cannabinoids.

If successful, these test partnerships could result in official licensing partnerships like the one True Essence has just inked with organic juice bar, restaurant and food company Greenleaf Foods Inc.

Portland, Oregon-based Greenleaf, which operates Greenleaf Juicing Co. in downtown Indianapolis, plans to use True Essence technology to launch a pack of long-life organic fruit and vegetable juices that , when reconstituted, becomes a freshly squeezed juice. The process, called True Essence Flavor Symmetry, removes water from fresh foods, making them shelf stable and inexpensive to transport and store while preserving and protecting flavor.

The license deal could be lucrative for True Essence if the product is successful.

“True Essence has demonstrated throughout the innovation cycle that its platform technology can revolutionize food storage and preservation without the typical sacrifices in flavor and shelf life,” said Mark Gramelspacher, entrepreneur in residence at Elevate Ventures, in written comments. “We believe this technology will create new uses for food while solving some very big problems facing today’s global food supply chain.

Besides Elevate Ventures, other investors in True Essence include Bob Kirch, managing partner of Kirch Equity Investments and former CEO of Caito Foods, and Omar Robinson, a founding member of Sun King Brewing.

True Essence opened a production and research facility in early 2020 in the Circle City industrial complex at 1125 Brookside Ave. under the name SoChatti. The establishment also has a retail counter and a tasting room. It has developed processes for flavor preservation and balancing that can be applied to a variety of foods and beverages, and it has dozens of pending or issued patents to protect its processes, equipment, industrial designs and production methods.

True Essence has fewer than 20 employees, but expects to grow as it adds products and licensing partners. In 2019, the company entered into an agreement with Indiana Economic Development Corp. to bring the number of jobs to 75 by the end of 2023. She should get $ 500,000 in tax credits if she can meet that goal. True Essence also has incentive agreements with the City of Indianapolis.

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Mobile food bank powers Marshall County Thu, 21 Oct 2021 22:23:11 +0000


MOUNDSVILLE W.Va. (WTRF) Many people feel grateful Thursday afternoon, thanks to the Mountaineer Food Banks Mobile Pantry.

The Marshall County Family Resource Network has partnered with the Mountaineer Food Bank and the City of Moundsville for their latest mobile pantry of 2021.

On Thursday, volunteers stocked the vehicles of residents of Marshall County with fresh produce, canned goods, protein and just about anything they need. Food boxes are free and there is no income limit.

In September alone, the Mobile Pantry served 211 households and 622 people with a box of food.

Stacie Dei is the director of the Marshall County Family Resource Network. She says there is a need for food aid in Marshall County and the drive-thru is helping a lot of these people.

The big part of this distribution and all the mobile distribution of Mountaineer Food Bank is that there are all these fresh items. There are vegetables, chicken and milk. These are mostly items that a panty cannot wear much. So for us to give these things away, it just helps people not to have to include them in their weekly grocery budget.

I think it’s amazing when you do a project and do something in your community and people come in. It means that you are doing something that people need and that people want to see. This is the exciting part. We really feel like we’re helping people and can be there for a little extra support this time around.

Stacie Dei, Director of the Marshall County Family Resource Network

Dei says that many members of the community are volunteering and making this happen. She says that for the last mobile pantry of the year, she is thankful that so many people took advantage of this resource.

Cooking while traveling | On the table Thu, 21 Oct 2021 08:05:59 +0000

I love summer in Humboldt County for a number of reasons, including the amazing produce our farmers bring to the markets and the fog that keeps us cool (“Get Out into the Fog”, August 26). Therefore, I usually enjoy my favorite season in my favorite place. This year, however, after almost two years without visiting my homeland and family, I visited Italy at the end of August.

Suddenly, I missed a month of tomatoes, peppers, melons, figs, peaches, pluots and sweet corn at the farmers’ markets. I missed cycling on the avenue of the giants on Sunday morning and stopping at the farm which is there at the end of the ride (“A bike ride among the giants”, September 10, 2020) . And no catch-up since my return can give me back what I missed. On the other hand, I loved shopping for food and cuisine in Italy and Switzerland. There, I set up my usual approach: I looked for local products, looked for ways to buy what was in season directly from the producers, then I was creative in the kitchen with this that I bought.

In the Val Venosta, an alpine valley on the western slope of South Tyrol (Alto Adige), near the Swiss and Austrian border, surrounded by hectares of apple orchards laden with almost ripe fruit, we ate pears from the new harvest, freshly harvested cabbage, lots of mountain strawberries and my first zucchini (winter squash) of the season.

The internet has helped me find places to visit, like farms that sell direct to customers, but keeping my eyes peeled has helped. For example, in Prato allo Stelvio, the town in Val Venosta where we stayed, knowing a few Germans helped me realize that what looked like a house was also a farm stall twice a week. There I bought homemade flatbread, cabbage and their formaggio di malga.

During the days we spent in the Alps, we tasted different types of formaggio di malga, cheeses made during the summer months, when cows, sheep and goats graze on rich high altitude pastures. Not all of the cheeses I bought were great, but a cheese that is only average on the plate can still work well once melted, so I experimented with adding cheese to the cooked veg just before cooking. to serve.

We bought pears and apples from a farm stand, a trailer parked along the path that takes cyclists among apple orchards, through old towns and Stelvio National Park, away from busy highways. The self-service booth also offered fresh apple juice and dried apple and pear slices.

My husband loved the pears which inspired me to add the fruits to the cabbage. The first winter squash seemed like a nice addition, so the recipe I’m sharing here was born. When I got home to Humboldt, all the ingredients were waiting for me at the first farmers market I visited, so I kept doing it. When I taste it, it reminds me of sweet alpine memories.


Cabbage with winter squash, pear and cheese

Choose different types of squash, pears and cheese for a dish that tastes slightly different each time.

For 5-6 people.


8 ounces of winter squash, such as honey, butternut or delicata

3 tablespoons extra virgin olive oil

6 ounces of red onion, finely diced

1 pound of green cabbage

4 garlic cloves, peeled and chopped

½ teaspoon harissa spice blend

cup of lukewarm water

4 ounces of firm, thin-skinned pear or Asian pear

¾ -1 teaspoon fine sea salt, to taste

1 ounce of freshly grated cheese of your choice

Remove the seeds and strings from the squash (a grapefruit spoon is my favorite tool for this). Use a heavy-duty pivoting vegetable peeler to peel the squash, then cut it into cubes no larger than ½ inch.

Heat olive oil in a 10-inch deep sauté pan or large skillet over medium heat. Lower the heat to medium-low, add the onion, mix well and cook for 2 minutes. Add the squash, mix well and cook for another 2 minutes. Cover the pot and cook over low heat for 10 minutes, stirring often.

Meanwhile, quarter and seed the cabbage. Cut each quarter into ¼ inch thick ribbons.

Add the garlic to the pan, sprinkle the harissa over the vegetables and mix well. After 1 minute, add the cabbage and water, stir lightly (this will be a bit inconvenient, given the volume of the raw cabbage) and cover. Cook over low heat until the cabbage is almost ready (18-20 minutes), stirring often.

During this time, cut, seed and slice the pear.

Add the pear to the cabbage and mix well. Cover and cook for 4 to 5 minutes, stirring often. The cabbage and squash will be tender, the pear slightly crisp.

Sprinkle ¾ teaspoon of salt, mix, taste and add more salt if necessary. Remove the pan from the fire.

Spread the cheese over the vegetables and cover the pan again for a few minutes to let the cheese soften. Use immediately.

Simona Carini (her) also writes about her cooking adventures on her blog and shares photos on Instagram @simonacarini. She particularly enjoys creating still lifes with products from the farmer’s market.

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Food Antioxidants Market Size Worth $ 3.43 Billion by 2028 at 6.2% CAGR Wed, 20 Oct 2021 22:19:00 +0000

The Global food antioxidants market is expected to reach a market size of $ 3.43 billion at a stable CAGR of 6.2% in 2028, according to the latest analysis from Emergen Research. This steady growth in income can be attributed to changing consumer preferences, growing concerns about health and wellness, and changing lifestyles. The demand for functional foods has increased due to the increasing prevalence of noncommunicable diseases due to weakened immunity. The increasing use of dietary antioxidants for the production of functional foods is expected to drive the growth of the dietary antioxidants market during the forecast period. Another factor contributing to the increasing use of dietary antioxidants in the food and beverage industries is the growing demand for home food storage options.

Emergen Research recently published a new report on the Global Food Antioxidants Market that offers key insights into the regional and global scope of the Food Antioxidants Market. It offers key details on recent product launches, technological advancements, supply / demand ratio and regulatory framework. The report also provides details on the market size, market share, revenue growth, and CAGR over the forecast period 2021-2028. The report also offers key insights into leading companies in the market along with in-depth SWOT analysis, Porter’s five forces analysis, and feasibility analysis to provide a competitive edge to the readers. The report focuses on recent trends, key challenges and opportunities, and limitations related to the ongoing pandemic.

We have recent updates from the Food Antioxidants Market in a sample copy @

Another factor driving the growth of the market is the growing consumer preference for natural antioxidants. The growing need to reduce spoilage and prevent spoilage and meat quality due to microbial growth and lipid oxidation are other key factors contributing to the increase in the use of natural antioxidants in agro-food industries. Food companies are increasingly using naturally occurring antioxidants to maintain flavor and color and extend the shelf life of processed, fresh, cooked and precooked meats and related products.

The report also discusses the key players involved in the market such as BASF SE, Archer-Daniels-Midland Company, Koninklijke DSM NV, DuPont, Eastman Chemical Company, Kemin Industries, Barentz Group, Camlin Fine Sciences Ltd., Kalsec Inc. and BTSA. and others as well as new market entrants. It focuses on recent mergers and acquisitions, joint ventures, collaborations, partnerships, licensing agreements, brand promotions and product launches, among others. The report also provides details of company overview, business expansion plans, product portfolio, manufacturing and production capacity, global market position, financial condition, and corporate base. of consumers.

Key points presented in the report:

Market revenue share by major business players, by type, application and scope of the global Food Antioxidants Market

Turnover of the main players and new entrants

Competitive analysis of major players including aspects such as company overview, product or service specifications, suppliers and buyers.

Mergers, acquisitions, recent product launches, recent investments and joint ventures

Regional analysis to provide insight into recent trends and opportunities

The competitive analysis also includes a regional analysis of the main geographic regions. The report covers regions such as North America, Europe, Asia-Pacific, Latin America, Middle East and Africa. The report also offers country-by-country analysis to give a better understanding of the global Food Antioxidants market with respect to market share, market size, production and consumption ratio, product launches and R&D activities, investment opportunities and the presence of key players in the region.

The report further segments the global dietary antioxidants market on the basis of product types and applications and provides information on key factors influencing the revenue growth of the segments.

Emergen Research has segmented the global dietary antioxidants market on the basis of application, type, source, and region:

Application Outlook (Revenue, USD Billion; 2021-2028)

Prepared food



Fats and oils

Plant alternatives

Prepared meats and poultry

Bakery & Confectionery

Other applications

Type Outlook (Revenue, Billions USD; 2021-2028)

Synthetic antioxidants

Natural antioxidants

Source Outlook (Revenue, Billions USD; 2021-2028)


Fruits and vegetables

Spices and herbs

Gallic acid

Botanical extracts

Petroleum derivative

To learn more about the @ report

The report focuses on the current and future market growth, technological advancements, volume, raw materials, and profiles of key companies involved in the market. The report provides valuable information to stakeholders, investors, product managers, marketers, and other industry professionals.

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ContentsChapter 1. Methodology and sources 1.1. Definition of the market 1.2. Research field 1.3. Methodology 1.4. Research sources 1.4.1. Primary 1.4.2. Secondary 1.4.3. Paid sources 1.5. Market estimation techniqueChapter 2. Executive summary 2.1. Summary overview, 2020-2028Chapter 3. Main informationChapter 4. Food Antioxidants Market Segmentation and Impact Analysis 4.1. Dietary Antioxidants Market Segmentation Analysis 4.2. Industrial outlook 4.2.1. Analysis of market indicators 4.2.2. Analysis of market drivers Growing demand for food products with extended shelf life Increased consumption of processed foods Consumer health awareness 4.2.3. Analysis of market constraints High cost of natural antioxidants Strict regulations regarding synthetic antioxidants 4.3. Technological overviews 4.4. Regulatory framework 4.5. Porter’s Five Forces Analysis 4.6. Analysis of the competitive metric space 4.7. Analysis of price trends 4.8. Covid-19 impact assessment

Chapter 5. Food Antioxidants Market by Application Insights and Trends, Revenue (Billion USD) 5.1. Application dynamics and market share, 2020 and 2028 5.1.1. Prepared foods 5.1.2. Seafood 5.1.3. Nutraceuticals 5.1.4. Fats and oils 5.1.5. Plant-based alternatives 5.1.6. Prepared meat and poultry 5.1.7. Bakery & confectionery 5.1.8. Other applications


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FDA Announces Upcoming “Food Safety Culture” Webinar Series | Faegre Drinker Biddle & Reath LLP Wed, 20 Oct 2021 16:03:26 +0000

The United States Food and Drug Administration (FDA) this week announced its partnership with Stop Foodborne Illness to co-host a webinar series titled “Collaborating on Culture in the New Era of Smarter Food Safety.” The first session in the series, titled “Key Concepts for Approaching Food Safety Culture as a Science – Not a Slogan,” will air on Thursday, November 4, 2021 from 10:30 a.m. to 12 p.m. ET.

The FDA developed the webinar series to emphasize the importance of a strong food safety culture, a central element of the FDA’s New Era of Smarter Food Safety initiative. This initiative builds on the work of the FDA to implement the Food Safety Modernization Act (FSMA) and “to reverse the curve of foodborne illness in this country by reducing the number of illnesses.” The New Era of Smarter Food Safety Master Plan, released in July 2020, focuses on four core elements: (1) technology-based traceability; (2) smarter tools and approaches for outbreak prevention and response; (3) new business models and modernization of retail, and (4) culture of food safety. As these essentials confirm, the FDA not only aims to leverage technology (including new data analysis techniques and other tools) to create a safer, more digital and traceable food system, but also encourage food businesses to develop a strong culture of food safety, which the agency considers a prerequisite for effective food safety management.

According to the FDA, attendees of this webinar series should expect a collaborative exchange of ideas between public and private sector food safety leaders on the value of promoting, supporting and strengthening safety cultures. food to help ensure the safe production of food; and the role of science metrics to assess their effectiveness. Hopefully the FDA will also provide some clarification on how a strong culture of food safety is defined, how it intends to educate its investigators on the characteristics that indicate a facility has a strong culture of food safety and on how. how the positive culture of food safety of companies can be taken into account in reducing inspection frequencies.

To learn more about this webinar, including how to register for the webinar, visit Save the Date: Food Safety Culture Webinar.

Analysis of copy number variation of m (6) A regulators identified METTL3 as a prognostic and immune biomarker in bladder cancer Wed, 20 Oct 2021 15:03:06 +0000

This article was originally published here

Cancer Med. October 20, 2021. doi: 10.1002 / cam4.3981. Online ahead of print.


OBJECTIVE: A growing body of evidence has shown an indispensable role for N6 -methyladenosine (m6 A) in human diseases, but variations in copy number (CNV) of m6 A regulatory gene in bladder cancer (BLCA) remains largely unknown.

METHODS: We studied CNVs on all known m6 Regulatory genes using the Cancer Genome Atlas (TCGA) database. The association between CNV events and clinicopathologic as well as molecular characteristics of BLCA patients was explored. Gene set enrichment analysis (GSEA) was performed to reveal related cellular processes. Association between m6 A regulatory gene and immune infiltrates were analyzed by The Tumor Immune Estimation Resource (TIMER) database.

RESULTS: CNV events of m6 Regulatory genes have been observed frequently in BLCA. CNVs of METTL3, METTL14 and METTL16 were correlated with the molecular characteristics of BLCA patients, including the TP53 mutation. CNVs of METTL3 associated with the overall survival (OS) of BLCA patients. METTL3 was also associated with several cellular cancer-related processes, including mitotic spindle assembly, the G2 / M checkpoint, and the E2F target signaling pathway. In addition, the CNVs of m6 Regulatory genes have been correlated with specific types of immune infiltrates.

CONCLUSIONS: There are significant correlations between m6 A regulatory gene with CNV and clinicopathological features. METTL3 along with CNVs have been associated with immune infiltrates and performed as a prognostic marker in BLCA.

PMID:34668652 | DO I:10.1002 / cam4.3981

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Collectible cookbooks for your kitchen Wed, 20 Oct 2021 04:05:29 +0000

In addition to canning hoarding (a relatively recent development), I am a long established cookbook hoarder.

Piles upon piles upon piles of cookbooks fill my workspace in the newsroom, my dining table at home, and now, in these days of working from home, my writing room. Not to mention the cookbooks that have won permanent residences on the shelves in my dining room, test kitchen, and guest bedroom.

Here is a selection of what I have read and cooked lately:

• “The Essential Cookie Companion, Revised and Updated” by King Arthur Baking Co. This tome, published last week by King Arthur Baking Co. (formerly King Arthur Flour Co.), features nearly 300 recipes for not just the usual cookies. – chocolate chips, oatmeal and sugar as well as cookie bars – but also no-bake cookies, biscotti, brownies and shaped cookies like springerle, animal crackers and elephant ears. There are detailed illustrations for some techniques as well as a handful of color photos. (Countryman Press, $ 35)

• “Middle Eastern Sweets” by Salma Hage opened up a whole new (old) world of desserts to me with her irresistible mix of color photographs and accessible recipes tied to Hage’s easy writing style, which is informative without being manual . It features all of your favorite Middle Eastern desserts – baklava, halva, ma’moul – but adds recipes with Western influences such as tahini and chocolate chip cookies, as well as banana cake. There is also a whole chapter on drinks – traditional and not. Unknown ingredients are easily understood with a quick glance at the book’s glossary. (Phaïdon, $ 35)

• “Chicken Bible: Say Goodbye To Boring Chicken With 500 Recipes For Easy Dinners, Coals, Wings, Stir Fry And Much More” from America’s Test Kitchen has quickly become my go-to book when there’s a package. of chicken or ground turkey in the refrigerator without real plan of use. So far, every recipe I’ve tried – Chicken Chili for Two (coming soon on these pages), Turkey Meatballs with Lemon Rice, Chicken Mole – have been excellent. (America’s Test Kitchen, $ 40)

• “The Latin American Cookbook” by Virgilio Martinez features recipes – lots and lots of recipes – from southern North America, Central America and South America. The scope of this book is vast and while many recipes lack context, I recommend it to anyone who wants to experience Latin American cuisine beyond tacos, churrasco, tamales, posole, and Brazilian cheese bread. (Phaïdon, $ 49.45)

• “Betty Crocker Best 100: Favorite Recipes from America’s Most Trusted Cook.” Betty turned 100 this year and published a book featuring 100 of her “best” recipes to celebrate. I like this book, not because the recipe is necessarily the “best”, but because it mostly includes the basics (with gluten-free variations) and doesn’t hurt as much as “Joy of Cooking” if you do. let it fall on your foot. Like Betty, this book is definitely sweet with 63 recipes for desserts or sweet breakfast items. (Houghton Mifflin Harcourt, $ 25)

• “A Chef’s Favorite Culinary Quotes Book”, compiled by SG Seguret, would make a cute Christmas stocking. This little book is exactly what its title says: Food and Drink Quotes. (Hatherleigh Press, $ 12.50)

And these are the following:

• “The Complete Fall & Winter Cookbook:“ Over 550 Recipes for Warming Dinners, Holiday Roasts, Seasonal Desserts, Breads, Food Gifts and More ”from America’s Test Kitchen ( America’s Test Kitchen, $ 34.99)

• “Grist: A Practical Guide to Cooking Grains, Beans, Seeds and Legumes” by Abra Berens (Chronicle Books, $ 35) to be released October 26

• “Sheet Cake: Easy-to-Make Every Day and Any Occasion Recipes” by Abigail Johnson Dodge (Clarkson Potter, $ 22.99)

• “One Hour of Comfort: Quick, Comfortable, and Modern Dishes for All Your Desires” from America’s Test Kitchen (America’s Test Kitchen, $ 29.99)

• “Nadiya Bakes” by Nadiya Hussain (Clarkson Potter, $ 29.99)

• “Maman: The Cookbook” by Elisa Marshall and Benjamin Sormonte with Lauren Salkeld (Clarkson Potter, $ 30)

• “Gastro Obscura: A Gastronomic Adventurer’s Guide” by Cecily Wong and Dylan Thuras (Workman, $ 40).

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Two state-preserved Chester County farms in Cochranville Tue, 19 Oct 2021 17:02:20 +0000

WEST CHESTER – Forty-two acres of farmland in Cochranville will be preserved thanks to state and county investments in farmland preservation, Senator Carolyn Comitta said Tuesday.

The Mark A. & Claudia V. Cole Farm, a 42-acre farm and ranching operation, received an investment of $ 8,994 from the Pennsylvania Farmland Preservation Program and $ 152,682 from the County Program.

“Preserving local farms helps keep spaces open, protect our environmental resources, and ensure access to safe, nutritious, locally grown food,” said Comitta, who sits on the Senate Agriculture and Food Committee. rural affairs. “Agriculture is part of our heritage and our economic success in Chester County and Pennsylvania. These investments are important for all of these reasons, as well as to counter growing development pressures on our farms and rural areas.

The preserved farmland is part of nearly 1,999 acres spread across 21 farms in 13 counties protected from future development today through the Commonwealth’s Farmland Preservation Program.

In total, Cole Farm, along with another farm in Chester County, Leila & Sander Lehrer Farm, a 56-acre farm in Warwick Township, received $ 18,861 in state investment. and $ 497,728 in farmland preservation investments in the county.

“Preserving farmland provides a sure path for future generations to succeed,” Secretary Redding said. “This ensures that future farmers have land to cultivate and, in return, consumers will have food on the table. Once farmland stops producing, it rarely returns, which is why preserving farmland is so important. “

Pennsylvania leads the country in the number of farms and acres permanently preserved for agricultural production. The Farmland Preservation Program, also known as the Pennsylvania Farm Conservation Easement Purchase Program, was developed to strengthen Pennsylvania’s farm economy and protect prime farmland. This program allows state and county governments to purchase conservation easements from farmers.

Since its inception in 1988, the program has invested more than $ 1.6 billion to purchase permanent conservation easements on 5,949 farms in Pennsylvania, covering 603,646 acres, in 58 counties, ensuring they will remain farms in perpetuity. .

A 2019 research study funded by the Pennsylvania Department of Agriculture and conducted by Dr.Thomas Daniels of the University of Pennsylvania found that the total economic impact of preserving farmland in Pennsylvania was estimated to be between $ 1. 8 and 2.9 billion dollars per year. The report also concluded that the environmental benefits of preserving farmland are estimated at an additional $ 1.9 billion per year.

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