Food and drink – TheNewsHub

FDA eyes McDonald's supplier Taylor Farms as source of E. Coli outbreak

Harsh — Thu, 24 Oct 2024 15:40:54 +0000

A McDonald’s Quarter Pounder hamburger is shown in this photograph, in New York’s Times Square, Wednesday, Oct. 23, 2024. An E. coli outbreak has been traced to McDonald’s Quarter Pound hamburgers served with raw slivered onions.

Richard Drew | AP

The Food and Drug Administration said Thursday that it’s investigating whether Taylor Farms, a supplier for McDonald’s, is the possible source of the E. coli outbreak linked to Quarter Pounder hamburgers, which has killed at least one person and sickened nearly 50 others.

In a notice to customers, distributor U.S. Foods said Taylor Farms announced a recall on four raw onion products out of an abundance of caution “due to potential E. coli contamination.” The notice urged customers such as restaurants to stop using and destroy the affected products as soon as possible.

The FDA and the Centers for Disease Control and Prevention have honed in on slivered onions served on the hamburgers as the likely source of contamination.

An FDA spokesperson confirmed Thursday the agency was investigating Taylor Farms, adding, “We’re looking at all possible sources.”

As of Wednesday, 49 people have been sickened with E. coli infections linked to the outbreak. One older adult has died, and 10 others, including a child suffering from hemolytic uremic syndrome, have been hospitalized.

Colorado restaurant chains, including Illegal Pete’s and Taco Bell, also removed onions from their menu following the recall, according to local reports. There are no signs of E. coli illnesses linked to those restaurants.

Until now, it wasn’t clear where the McDonald’s onions were sourced from — neither the restaurant chain nor public health officials had said publicly where the onions were grown or whether they were sent to other restaurants.

A McDonald’s spokesperson said Wednesday that the raw onions were sourced from a single supplier and processed at a single facility. They are sliced and packaged at the facility as raw vegetables in individual bags and then distributed to restaurants.

A spokesperson for Taylor Farms did not immediately respond to a request for comment. According to the company’s website, Taylor Farms is a California-based producer of fresh-cut fruits and vegetables.

The strain of E. coli in the outbreak, called O157:H7, produces a powerful toxin that can damage the lining of the small intestine.

Health officials said Wednesday that they expect the number of cases to grow.

Kamala Harris wants to take on price gouging. It's hard to find agreement on what it even is

suimt — Sun, 29 Sep 2024 12:00:01 +0000

Democratic presidential candidate Vice President Kamala Harris and her husband, Doug Emhoff, stop at a Sheetz gas station in Coraopolis, Pennsylvania, on Aug. 18, 2024.

Angela Weiss | AFP | Getty Images

As she unveiled her most detailed economic plan yet this week, Democratic presidential nominee Kamala Harris pledged to fight price gouging in order to rein in voters’ grocery costs.

The vice president first teased the federal ban in mid-August, prompting former President Donald Trump to attack the plan as “Soviet-style” price controls. Although Harris released more detail Wednesday as part of her 82-page economic plan, it’s still unclear what price hikes her administration would see as illegal “price gouging.”

“The bill will set rules of the road to make clear that big corporations can’t unfairly exploit consumers during times of crisis to run up excessive corporate profits on food and groceries,” the Harris-Walz campaign wrote in the policy pitch, released about six weeks before Election Day.

Higher prices — and who or what is to blame for them — have become a central theme in the presidential race, as steep grocery bills frustrate Americans and retailers anticipate a holiday season marked by deal-hunting. Harris and Trump have each proposed their own solutions to combat inflation, as Americans continue to pay more for groceries, energy, housing and other everyday expenses.

In the last year, prices for food at home have risen just 1%, according to the Bureau of Labor Statistics. But groceries are still 25% more expensive than they were in August 2019, before supply chain snarls and inflation sent prices soaring.

Voters will ultimately weigh in on what role government leaders should play in companies’ pricing. Generally, Republicans support fewer economic regulations, although Trump has suggested limiting food imports as a way to lower grocery prices. Economists have warned that the strategy would likely backfire.

Halting price hikes is a popular idea with voters. Sixty percent of adult U.S. citizens support capping increases on food and grocery prices, according to a poll by The Economist/YouGov conducted from Aug. 25-27.

Still, Harris would face a tough road to passing any price-gouging legislation in Congress, and it’s still not clear how cracking down on price increases would work in practice.

Federal Reserve Bank of Kansas City, which found that markups contributed “substantially” to inflation.

But many economists — and Fed Chair Jerome Powell — don’t think that corporate profits are to blame for inflation. Instead, they attribute the sharp rise in prices to a variety of other factors, such as the tight labor market and supply chain issues.

And regardless of what the term means, the companies involved have argued they are not to blame for higher grocery prices.

“It’s critical that we get the economic facts right and avoid political rhetoric,” Sarah Gallo, senior vice president of product policy and federal affairs for the Consumer Brands Association, said in a statement in August. “The reality is that there are complex economic factors at play … The industry is supportive of the Federal Trade Commission’s consumer protection mission as well as the Department of Justice’s already established laws that prohibit price gouging and unfair trade practices.”

Some retail leaders, including Target CEO Brian Cornell, have also pushed back against price gouging accusations waged against the industry. In an interview on CNBC’s “Squawk Box” in August, he said retailers lose customers to competitors if they hike prices too high.

Yet Jharonne Martis, director of consumer research at LSEG, said there are some “red flags” catching politicians’ attention. She analyzed gross profit margins for a cross-section of companies, including grocers, consumer packaged goods companies and restaurants during the years before, during and after the Covid pandemic. The metric measures the percentage of net sales that a company makes compared with its costs.

Some of those companies, including Kroger, Procter & Gamble and Domino’s Pizza, have higher gross profit margins than they did prior to the pandemic. She said that can reflect company-specific moves, such as Domino’s selling more pizza or Kroger customers gravitating to its more profitable private label brands.

A customer shops in a Kroger grocery store on July 15, 2022 in Houston, Texas.

Brandon Bell | Getty Images

An antitrust challenge to Kroger’s $24.6 billion acquisition of supermarket chain Albertsons has also increased scrutiny of companies’ pricing practices. The Federal Trade Commission is trying to stop the merger in court, and during the trial, Kroger’s top pricing executive testified that the retailer raised prices on milk and eggs more than required to account for higher costs.

In a company statement, Kroger described accusations of price gouging as “misleading” and said that nearly all costs of running a grocery store, including labor and transportation, have risen significantly since 2020.

“We work relentlessly to keep prices as low as possible for customers in our highly competitive industry,” the statement said.

On the other hand, Arun Sundaram, an equity research analyst at CFRA Research who covers grocers and consumer packaged goods companies, said he sees no evidence of price gouging in the grocery industry. He said price hikes are coming from companies passing on some of their higher production costs to customers.

Higher margins can come from a variety of factors and aren’t necessarily a sign of corporate greed or price gouging, he said. They can rise because companies are operating more efficiently or because the mix of merchandise they sell has changed.

Margins also can reflect the power of a brand and consumers’ willingness to tolerate large markups on fashionable or popular items, such as a unique pair of sneakers or a designer dress.

But Sundaram said there may be some merit to the debate in the meatpacking industry, which has faced some price-fixing lawsuits. For instance, JBS’ Pilgrim’s Pride Corporation, one of the country’s largest chicken producers, pleaded guilty in 2021 to conspiring to fix chicken prices and pass on costs to consumers.

A sign saying “Low price!” hangs from a shelf at a Target store in Miami, Florida, on May 20, 2024.

Joe Raedle | Getty Images

PepsiCo and Campbell Soup have seen their sales volumes shrink as consumers opt for cheaper alternatives or snack less. And as inflation slows, most have raised their prices less — and less frequently.

“You’ve got a shopper who has seen seven or eight [price hikes] in a year, and you know that they’re frustrated with it,” said Steve Zurek, vice president of thought leadership at market research firm NielsenIQ.

Walmart, the nation’s top retailer and grocer by annual revenue, said it’s cracking down on price hikes by vendors that it carries. On an earnings call last month, CEO Doug McMillon said inflation has been stickier in aisles that carry dry groceries and processed foods. He said the big-box retailer is calling on its suppliers to keep prices stable or cut them.

“We have less upward pressure, but there are some that are still talking about cost increases, and we’re fighting back on that aggressively because we think prices need to come down,” he said on the call.

To address consumers’ frustration and slower sales, many food companies are bringing back discounts, according to Zurek.

During the pandemic, many manufacturers stopped offering deals because they were struggling to keep shelves stocked. They didn’t need to boost demand because customers were already loading their pantries and stockpiling hand sanitizer and toilet paper. Supply chain issues exacerbated the problem, and inflation lifted sales without them needing people to buy more items.

That dynamic has now flipped for many companies. And it isn’t just food companies offering deals.

Target cut prices on thousands of items. Walmart has increased short-term deals on certain products, especially in the grocery department. And this week, Party City announced lower prices on more than 2,000 items such as balloons and candy as shoppers gear up for Halloween.

Even so, shoppers are unlikely to see grocery store prices slashed across the board, Zurek said.

“From an economic standpoint, you never want to be talking about deflation — that’s almost as bad as inflation,” he told CNBC.

But there have been a few examples of companies reversing price hikes. Robert Crane, J.M. Smucker’s vice president of sales and sales commercialization, said the food company has passed on “commodity relief” to consumers when possible, such as with its coffee brands, which include Folgers and Cafe Bustelo. In fiscal 2024, Smucker’s profit margins for its coffee division were 28.1%, down from 31.9% in fiscal 2019.

But in early October, Smucker plans to hike its coffee prices for the second time this year, responding to rising commodity prices.

As it justifies those decisions to top retailers, the company brings in professionals who can explain the green coffee commodity market, according to Crane.

“We would review charts, we would talk about outlooks, and we would talk about what’s driving it — is it weather? Is it speculation driven?” Crane said.

But that doesn’t mean stopping or slowing price increases is simple, said CFRA’s Sundaram.

He said a long list of factors led to inflation, including a spike in supply-chain costs, wage increases stemming from labor shortages and poor weather in regions of the world that produce food such as corn, soybeans and cocoa. He’s skeptical that either administration can bring about a quick fix.

“Because it was a complicated set of factors that led to this, it’s going to be a complicated set of factors that probably gets rid of this as well,” he said.

This boiled bag of offal is banned in the US. In Scotland it's a fine-dining treat

Aseem — Mon, 03 Apr 2023 12:43:16 +0000

CNN
—

Anthony Bourdain loved haggis. But even the late, great American chef, writer and television host recognized that Scotland’s national dish, with its “sinister sheep parts” wrapped in a shroud of mystery and half-invented history, could be a hard sell.

“Don’t let them tell you otherwise, that’s really one of life’s great pleasures,” Bourdain said on one of his gastro-curious pilgrimages to Glasgow. “There is no more unfairly reviled food on Earth than the haggis.”

A mash-up of diced lung, liver and heart mixed with oatmeal, beef suet, onion and assorted spices, haggis was traditionally made by stuffing these raw ingredients into the stomach of a recently slain sheep and boiling the lot to a state of palatability.

Instagrammable is not the word that immediately comes to mind. In our 21st-century world, where “clean” eating and processed pap overlap, haggis can seem like an “Outlander”-style outlier from another age.

Yet, by some alchemy, once cooked to its required “warm-reekin’ (steaming)” state, it adds up to much more than the sum of its modest parts. It’s offaly charm has kept nose-to-tail eating alive among a younger generation of Scots that has largely turned its back on the tripe, liver and kidneys their predecessors enjoyed (or endured).

Carefully prepared, haggis tastes both oaty and meaty; it is dark and crumbly, a little crispy at the edges but still moist; earthy but also savory and spicy; deep-tasting and profoundly warming, the perfect foil for its traditional garnish of floury mashed potatoes and orange bashed turnip.

“It’s like a cuddle for the stomach,” says Nicola Turner, a 35-year-old office administrator from Helensburgh, a town on western Scotland’s Firth of Clyde.

Spice and texture

For children of the 1960s and ’70s, like crime novelist Ian Rankin, haggis meals were a choice between the classic meat-and-two-veg plate and the battered and deep-fried, chip-shop iteration loved by both his friend Bourdain and his quintessentially Scottish detective character, Inspector John Rebus.

Now myriad other treatments have blossomed.

“I’m pretty sure the first time I dined with AB in Edinburgh we had haggis in filo pastry with a jam-style – maybe blackcurrant – sauce,” Rankin recalled. “He was a big fan of haggis and of chip shops. Rebus will have enjoyed the occasional haggis supper from his local chip shop. He was definitely a fan, as am I.”

“It is all about the spicing and the texture,” says the Scottish food writer, novelist and cook Sue Lawrence, a champion of haggis’ adaptability for use in other dishes. “If you didn’t know what was in it, you wouldn’t think ‘oh that tastes of liver or whatever.’ It is all nicely chopped up and the oatmeal gives it a lovely texture. It could easily be a nice, big mince dish.”

Lawrence uses haggis as an alternative to beef and pork ragù in lasagna and in her pastilla, a version of the North African dish in which a hand-made haggis from the Isle of Mull substitutes for the traditional poultry or seafood filling. The filo pastry savory is flavored with the spice blend ras el hanout, apricots, chile, orange zest and almonds before being sprinkled with cinnamon and icing sugar.

Such cultural crossovers serve as a reminder that haggis could easily be a dish with nothing specifically Scottish about it at all. Records of similar quick and portable preparations of the fast-perishing innards of sheep and other animals date back to ancient Rome and Greece.

Haggis-like combinations of offal and grains are part of the culinary history of several countries. Spain has chireta, Romania drob and Sweden polsa, while chaudin, or ponce, is a rice and meat-stuffed pig stomach that is a staple of Cajun cooking.

In neighboring England, recipes for “hagese,” “hagws of a schepe,” “haggas” or “haggus” pop up in recipe books published between the 15th and 17th centuries, probably preceding written records north of the border.

Etymological evidence points to the term “haggis” having its roots in Old Norse, suggesting an early version of an oat-and-offal sausage might have arrived in Britain and Ireland on a Viking longboat.

But ever since it was first optioned by the poet Robert Burns in the late 1700s, the haggis backstory has been monopolized by Scotland and the Scots, sometimes mischievously.

It is, according to the kind of lore that Burns engendered, the dish a doughty Highlander would carry with him as he drove cattle through the glens to the markets of the central belt or the perfect picnic for a whisky smuggler plying his illicit trade by moonlight.

From such romantic notions it was a short step to turning the haggis into a wee wild beastie, one with longer legs on one side that was thus condemned to run round and round whichever hill it lived on. In 2003, a poll of American tourists in Scotland found that one in three of them believed they might encounter such a confused creature on a Caledonian vacation.

Bourdain, a native New Yorker, may have qualified as haggis’ biggest admirer since Burns, but his compatriots at the US Department of Agriculture remain unconverted to offal-filled paunch. Haggis imports into the United States were prohibited in 1971 as part of a ban on the consumption of all livestock lungs. Authentic versions of old school haggis remain culinary contraband in the US, as hard to lay your hands on as Cuban cigars.

Across the rest of the world, it’s a different story. According to leading producer Simon Howie, haggis is more widely appreciated and consumed now than it has been since Burns improvised his “Address to a Haggis” for the entertainment of well-to-do Edinburgh acquaintances.

Firmly tongue-in-cheek, the poem lauds the “Great chieftain o’ the pudding race,” as exactly the kind of unpretentious, hearty fare required to nourish a nation of braveheart warriors.

In comparison to the enfeebling foreign muck enjoyed by the capital’s claret-quaffing elites of the time – the olio, fricassée or ragoût that would “sicken a sow” – Burns urges his readers to wonder at the magical impact of haggis on his fellow sons of Scotland’s soil.

As the English translation of the original Scots language version puts it:

But mark the Rustic, haggis-fed/

The trembling earth resounds his tread/

Clap in his ample fist a blade/

He’ll make it whistle/

And legs and arms and heads will cut/

Off like the heads of thistles

- Source: CNN " data-fave-thumbnails=""big": "uri": "https://media.cnn.com/api/v1/images/stellar/prod/150507211557-ac-anthony-bourdain-anderson-cooper-scotland-00000728.jpg?q=x_0,y_0,h_720,w_1279,c_fill/h_540,w_960" , "small": "uri": "https://media.cnn.com/api/v1/images/stellar/prod/150507211557-ac-anthony-bourdain-anderson-cooper-scotland-00000728.jpg?q=x_0,y_0,h_720,w_1279,c_fill/h_540,w_960" " data-vr-video="" data-show-html=" Anthony Bourdain Parts Unknown " data-byline-html="

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Anthony Bourdain and Anderson Cooper talk Scottish food

These days synthetic casings have largely replaced stomach but ovine and porcine innards remain at the core of most of the haggis produced in its homeland, said Howie, who estimates that his company Simon Howie Butchers, accounts for around 60% of the roughly two million haggises produced every year.

For Howie, versatility, value for money and convenience explain why this staple of the Scottish larder is thriving. Typically haggis retails in Scotland, which accounts for half of global consumption by volume, for around £6, or $7.70 per kilogram ($3.36/pound). That’s around half the price of less expensive cuts of beef or a third of the price of Scotch lamb while enjoying a fairly similar nutritional and calorific profile.

“You can give your kids a meal that is not full of things you don’t want to feed them – for a few pounds you can feed three strapping lads,” Howie said.

“From a kitchen perspective, it is very simple because when it leaves our factory it is already cooked. So when you or a restaurant owner gets it into the kitchen all you have to do is heat it up to be piping hot. It couldn’t be more basic: a student with no cooking skills or a Michelin-starred chef do exactly the same thing to put it out on the plate.”

Its texture means haggis can also be usefully deployed in fine dining alongside leaner meat like venison or as a stuffing for poultry and game birds. Its spicy intensity means it is also finding uses in canapés and as a crouton-borne garnish for soups.

Buoyant sales are also underpinned by the increasing consumption of haggis in forms inspired by Scotland’s ethnic minorities.

Glasgow’s Sikh community pioneered haggis pakora in the 1990s and samosas, spring rolls and quesadillas have followed in its wake, often using a vegetarian version of the protein in which the offal is replaced by a mix of vegetables, pulses and mushrooms.

Such dishes are more than culinary twists. They are badges of belonging, and an indication that, two centuries after Burns grabbed it for the nation, haggis is as intimately entwined with Scots identity as ever.

Just ask Ross O’Cinneide, a promising 14-year-old fly-half in the junior section of Stirling County rugby club.

“Most of my friends and I like haggis,” he says. “Mum makes it for us sometimes after rugby and it’s got a very nice warming feeling. And it’s nice because it’s purely Scottish.”