Neo-Pure tech aims to ease bakery product recalls Menu Back to Back to Back to Back to Back to Back to Back to Send Follow us on Facebook Follow us on Twitter Follow us on LinkedIn Send contact Email to a friend Facebook Twitter Linkedin Tip a friend | Big Size Pumpkin Seeds

"Consumers are urged not to consume these products. Consumers who purchased these products may take them back to the store where they purchased them for a refund or simply discard them," the Food and Drug Administration advises. It has a full list of recalled products on its website.

The Nut Topper Blend includes a surprising combination of pistachios, almonds, sweet cranberries, and savory sesame sticks. This blend adds protein, fiber potassium, and a delicious crunch to your next salad or snack craving.

In Go Dairy Free 2nd Edition, I promised to share the brands and ingredients I used for testing the recipes in that book. And I finally have them altogether in this post. Below is a quick list of the specific products I used for Go Dairy Free ingredients during recipe testing.

So the fact that cotton produces gossypol reduces the value of cotton as a crop. If you could use cottonseeds as food for humans the way you can for sunflowers or use it without careful rationing as a feedstock, that would be a boon to cotton farmers. In fact, for every 1 pound of cotton fiber — the product, the plant produces 1.6 pounds of seed — the byproduct. Imagine if you were a farmer being able to produce straight up 2.6 pounds of product for sale instead.

With the financial support of the local potato growers, Scott was able to make it through those tough times.

Hernandez said it has been used as a food by the Totonacas, an indigenous group in the Mexican Veracruz region who use the protein-rich kernel meal in traditional dishes such as tamales and pipián.

Clocks, teapots, sparkly chandeliers, gilded frames and white rabbits abound in this whimsical cafe with an Alice-in-Wonderland theme and New Orleans-inspired grub. Ten/6, a brunch spot in Midtown Coeur d’Alene, celebrates Cajun and Creole cookery – and all things Alice. The cafe takes its name from the label depicting the price of the hat the Hatter wears in 1865’s “Alice’s Adventures in Wonderland” by Lewis Carroll. Taylor Jane “TJ” Taylor owns the restaurant with her mom, Jill Davis. They’re both enamored with Alice, Disneyland, Disney movies, New Orleans, Cajun and Creole cooking, and brunch – and not necessarily in that order. They had dreamed for more than a decade of opening their own eatery where they could create their own Wonderland and help make the good times roll. Expect beignets, red beans and rice, French toast with banana-rum sauce and toasted pecans, and Jazz Kitchen Hash that features the holy trinity of celery, onions and green bell peppers, caramelized herbed breakfast potatoes, Andouille sausage, Tasso ham, pickled collard greens, two poached eggs and gumbo reduction. The Mad Platter lets guests build their own breakfast, choosing from a variety of meats and carbs, and eggs or yogurt. The Limp Brisket is a brisket sandwich with fried sweet onions, pickled jalapeño, Alabama white barbecue sauce and an over-easy egg. Look, also, for gumbo, the Prima Muffuletta sandwich and more. Walls are a deep purplish blue. Floors are polished concrete. Wainscoting is white. So is the oversized papier-mache March Hare head that anchors the dining room. Some pieces are antiques or family heirlooms. Grandma’s chandelier hangs in a front corner, for example. There are 11 chandeliers in all, including two in the restrooms. (Be sure to pay them a visit; the women’s is full of faux flowers, and the men’s is pirate-themed.) 726 N. Fourth St. (208) 930-0905. www.ten6cda.com.

While similar to its neighboring country, Eritrea has its own spice blends and more tomato due to its history with the Italian colony. For example, Spaghetti with Beef & Sauce features the addition of Eritrean spices for complex flavor beyond its deceivingly simple appearance.

Two hours before dinner service commences, Cygnus 27 chef de cuisine Stephan VanHeulen has deftly inspected the kitchen, marveling at the diver scallops — gorgeous, pearly pink and way more substantial than anything you can buy at a supermarket; smelling the exhilarating earthiness of the fluffy hen-of-the-woods, royal trumpet and white beech mushrooms; and tasting the whipped root vegetable purée. But it’s the massive octopus with eight tentacles, a dangerously delicious beast, that stopped him in his tracks.

They can’t control me. The allusion is to various team executives in this instance, but the phrase speaks also about the generational voice LeBron James has become. This is the defiance that sets him apart, that makes folks love him and makes folks angsty. LeBron may never surpass Michael Jordan in terms of the godlike aura he holds in many basketball circles. But where ’Bron stands alone, where he resides with membership in a club of one, is in the unrelenting power he brandishes while still holding the mantle of the best player in the world.

This article is from the December 2018 Grand Rapids Magazine. Available on newsstands now or via subscription.

The Spanish octopus — so unassumingly named on the menu — anchors a plate of striking contrasts. The snow-white plate first is dramatically brushed with a jet-black squid ink vinaigrette followed by a tangle of two octopus tentacles, fried fingerling potatoes, dehydrated kalamata olives, pimentón oil (smoked paprika-infused oil) and fresh watercress. “Octopus is one of my favorite things,” VanHeulen said. “It really speaks to the kinds of creative showstopping dishes that I love to make.”