Frozen Shrimp Is Being Recalled After Customers Reported Illnesses

A potential salmonella contamination is affecting frozen shrimp products nationwide. Six people have been reported ill in connection with the recall, so be sure to check your freezer for any products listed within the recall.

Avanti Frozen Foods issued the recall; the company sells products that are packaged with different brand names and distributed to major grocery chains like Whole Foods and Meijer. The products in question are frozen cooked, peeled, and deveined shrimp, and some include cocktail sauce in the package.

The official recall announcement is available on the Food & Drug Administration website and includes an in depth list of the brand names, container descriptions, codes, and expiration dates. Some of the brands you may recognize are Chicken of the Sea, Honest Catch, and Meijer, among others. The frozen shrimp products were sent to grocery stores and retailers nationwide from late December 2020 to late February 2021.

If

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20 Best Food Shows On Netflix: Good Cooking Series, Ranked

Netflix has food shows on lock. They helped kick off the modern era of prestige food TV with Chef’s Table, back in 2015. They made the genre funny again with Nailed It. They even found a sort of “Bourdain with more anxieties” in longtime friend-of-Uproxx Phil Rosenthal’s show, Somebody Feed Phil.

Today, there’s a very long list of food shows to choose from on the streaming giant. They range from fast-paced cooking competitions to low-and-slow tales of the world’s greatest chefs. To help you sift through these wide-ranging options, we’re ranking our 20 favorites, below. The food shows featured represent a healthy mix of pure food porn, cooking competitions, and educational food docuseries.

The throughline here is that delicious food is front and center. Hopefully, these shows will inspire you to get in the kitchen and cook a little or travel to whatever corner of

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Food stamps stretch farther when recipients have time to cook

home cook
Credit: Pixabay/CC0 Public Domain

A new paper in JAMA Network Open, written by Berkeley Public Health Professor of Community Health Sciences Barbara Laraia, Ph.D., MPH, RD, Anil Aswani, Ph.D., associate professor of industrial engineering and operations research at UC Berkeley, and Matt Olfat, Ph.D., of Citadel LLC, finds that SNAP (the Supplemental Nutrition Assistance Program, commonly known as food stamps) recipients who had more available time were able to prepare higher quality meals, which reduced sodium consumption for them and their families.

The analytical model the paper used dives into one barrier to healthy eating: The time it takes to prepare meals from scratch, with results suggesting that increasing SNAP funding alone will not lead to access to nutritious meals if recipients don’t have the time resources needed to prepare them from fresh ingredients

“The paper suggests that the amount of funding available to purchase food and the time

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New Illinois Law Eases Restrictions For Home Bakers

When Danielle Robinson spent time at her grandmother’s house as a child, her cousins played video games while she hung out in the kitchen. She learned how to bake pound cakes and dinner rolls.

Today, Robinson, 45, is a baker in her Arlington Heights home, and her business is an ode to her grandmother: Dottie’s Kitchen.

“When I started, I was researching what options I would have. And, obviously, my goal is to ultimately have my own commercial kitchen space, whether it be retail or in a warehouse situation. But just the cost for someone starting out and not really wanting to take on a lot of debt didn’t make sense to me,” Robinson said.

Robinson decided to become a cottage food entrepreneur, the name for home cooks who formally register with local governments. Cottage foods are low-risk homemade foods — no meat or dairy, but pickles, jams and cookies

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