When I was a child, people sometimes got sick from food. We knew not to eat under-cooked pork. We knew to double-check to be sure the chicken was done. We were wary of mayonnaise-laden potato salad or deviled eggs that had spent some time on the picnic table.
Then, some ten years ago, the first reports of bagged spinach laden with E. coli frightened and baffled grocery store customers. People wondered, "Who in the world gets sick from spinach?"
Since then, E. coli foodborne disease outbreaks have occurred every year, sometimes resulting in illness--and even death.
Concerns became so great that President Obama signed into law the "FDA Food Safety Modernization Act (FSMA), the most sweeping reform of our food safety laws in more than 70 years ... on January 4, 2011" (par. 1). Just last year, concerns about food safety dominated the agenda of the World Health Day 2015.
Keep Urban Fresh Farms at the top of your list for fresh leafy vegetables. We are certainly keeping food safety at the top of ours!
We've all seen the headlines about contaminated food sources, including the latest Listeria outbreak in Dole and other packaged salads.
A recent post in NPR's blog, The Salt, touts the rising emphasis on vegetables in our restaurants and in our personal eating habits.
"Bon Appetit magazine named AL's Place in San Francisco the best new restaurant of 2015. Meats at AL's Place are listed under 'sides.' The rest of the menu features vegetable-centric dishes sometimes featuring animal protein as an ingredient – pear curry, black lime yellowtail, persimmon, blistered squash. The hanger steak (with smoked salmon butter), however, is a side dish.
"This and other restaurants are also using the whole vegetable. What used to go in the compost heap is now fermented, roasted or smoked and used in other dishes. The stem-to-leaf approach follows the example of nose-to-tail eating" (par. 3-4).
Urban Fresh Farms' leafy green vegetables are sure to help you fill more of your plate with healthy choices in the New Year.