Here We Go Again

Salmonella Poisoning Spreads to 16 States
By MATT MYGATT,
AP
Posted: 2008-06-07 22:56:35
Filed Under: Health News

ALBUQUERQUE, N.M. (June 7) - Salmonella food poisoning first linked to uncooked tomatoes has spread to 16 states, federal health officials said Saturday. Investigations by the Texas and New Mexico Departments of Health and the U.S. Indian Health Service have tied 56 cases in Texas and 55 in New Mexico to raw, uncooked, tomatoes.

"We're seeing a steady increase," Deborah Busemeyer, New Mexico Department of Health communications director, said Saturday.An additional 50 people have been sickened by the same Salmonella "Saintpaul" infection in Arizona, California, Colorado, Connecticut, Idaho, Illinois, Indiana, Kansas, Oklahoma, Oregon, Utah, Virginia, Washington and Wisconsin, the federal Centers for Disease Control and Prevention reported.

Investigators are trying to determine if raw tomatoes also are responsible for the illnesses in those states, said Arleen Porcell, a CDC spokeswoman.The source of the tomatoes responsible for the illnesses has not been pinpointed, but health officials in Texas and New Mexico said none of them was grown in those two states.At least 23 people have been hospitalized, and no deaths have been reported, she said. Patients ranged in age from 1 to 82.

The rarity of the Saintpaul strain and the number of illnesses "suggest that implicated tomatoes are distributed throughout the country," she said.Interviews conducted with 73 people found the illnesses began between April 16 and May 27, Porcell said. Cherry tomatoes, grape tomatoes, tomatoes sold with the vine still attached and homegrown tomatoes are likely not the source of the outbreak, Busemeyer said.Also not associated with the outbreak are raw Roma, red plum and round red tomatoes from Arkansas, California, Georgia, North Carolina, South Carolina, Tennessee, Texas, Belgium, Canada, the Dominican Republic, Guatemala, Israel, Netherlands and Puerto Rico, according to the U.S. Food and Drug Association.

Salmonella is a bacteria that lives in the intestinal tracts of humans and other animals. It usually is transmitted to humans by eating food contaminated with animal feces.Most infected people suffer fever, diarrhea and abdominal cramps starting 12 to 72 hours after infection. The illness tends to last four to seven days. Many people recover without treatment, but severe infection and death is possible.

This news report again goes to show that unless you grow your own produce you have to be very careful where you get it from. Thank God it's summer time here in the Northeast and my veggies are already planted. In fact I picked some fresh Basil for my sauce today!

We must lobby the government for safer more organic/natural growing, packaging and shipping practices. After air and water, our food supply is most important. Also by enjoying "THE FEAST" each day I know I'm getting the advantage of over 60 organically grown fruits, berries, greens, nuts, seeds and sprouts. And I'll never have to worry about a recall! And at about $1 per serving the only way to do this is to grow it all yourself!

Grace and Peace,

Ed

www.urilife.com/realfoodforlife/home.html

Organic Farming in Small Spaces

Here are some paragraphs from two articles I found called "Micro-greens: Farming on your windowsill." On Sunday, April 13, 2008, By CRAIG ROTHSTEIN, Columbia News Service and "Micro greens and sprouts can be grown in just days on the windowsill."
Columbia News Service / Steve Meyerowitz.

NEW YORK A farmer gazes out upon a lush field of greens. The arugula, amaranth and basil, which were neatly sown days earlier, are ready for harvest. So the farmer readies a trusted harvesting tool: a pair of scissors. Farming, once the domain of tractors and sprawling acreage, has come to the kitchen windowsill in the form of micro-greens and sprouts, homegrown versions of the exotic greens found in trendier restaurants.

In recent years, micro-greens have become a darling of haute cuisine. The infant shoots of lettuces, radishes and other vegetables are luxuries fine chefs everywhere have sought to add to their dishes. Now seed and garden companies are jumping on the trend, creating kits for the home.

“They’re fun. They’re pretty. We’re very much into creative cooking,” said Mary-Anne Durkee, a food writer who grows micro-greens in her Alamo, Calif., home. Tracy Lee, the horticulture manager for Cook’s Garden, an online garden supply company, says she isn’t aware of any companies selling micro-greens supplies before 2 1/2 years ago. Cook’s Garden keeps an eye on restaurant trends and in recent years saw micro-greens adorning plates everywhere. So Lee devised a collection of seeds of edible plants such as peas, Bull’s Blood beets and spinach, for the home chef to use.

“We had enormous success,” said Lee, of the initial product. While micro-greens are a new trend, kitchen farming itself isn’t exactly new, said Steve “Sproutman” Meyerowitz, author of Sproutman’s Kitchen Garden Cookbook. Sprout farming, which is essentially the same as growing micro-greens but harvesting the plants earlier, became popular in the 1960s.
(The difference between sprouts and micro-greens is small. Sprouts grow with just a rinsing of water, and micro-greens, which are slightly more mature, must be planted.)

Easy to grow and packing a potent nutritional punch, sprouts remain popular. But it was the near collapse of the sprout-growing industry that prompted some sellers to encourage kitchen agriculture. A salmonella outbreak attributed to alfalfa sprouts in the late 1990s hamstrung the industry.

Gil Frishman, who owns Sproutpeople.com with his wife, Lori Tooker, was growing sprouts in Wisconsin when the FDA shut down all of the state’s sprout producers. Frishman says he was the only Wisconsin producer to grow sprouts organically, and the FDA’s solution — to wash seeds in a light bleach mixture — wasn’t acceptable by his standards. He and Tooker moved their business to San Francisco and began selling seeds and sprouting equipment directly to consumers.

Now, Frishman sells mostly to home growers. “There’s more business nowadays, because people just know more about diet,” said Frishman. Consumers are also concerned about where food comes from, he said, and it’s hard to grow food more locally than in the kitchen.

“It’s the only form of agriculture still growing when you’re growing it in your kitchen and bringing it to your dinner table,” Meyerowitz said. There is a peak of nutrition, he said, that comes in the early stages when the plant is growing rapidly.

Customers of sprouts and micro-greens usually fall into three categories, according to Frishman: nutrition foodies, raw food enthusiasts and gardeners. But, said Frishman, they get survivalists too; the idea of a crop that can be grown entirely at home appeals to those who foresee Armageddon on the horizon.

Koppert Cress USA is a Dutch company setting up shop in Lake Success, N.Y., with plans to market “micro-vegetables,” which seem to be just like micro-greens but come from exotic sources such as Shiso Purple and Sakura Cress. The company sells the plants alive and in their growing medium, claiming to use natural cultivation methods. For now, the company focuses sales on restaurants, but the motive is clear: with sprouts and micro-greens enticing foodies and chefs alike, they believe there is room for growth.

Lee, of Cook’s Garden, likened raising micro-greens to “bonsai vegetable gardening,” and her company is planning for more growth. Besides selling micro green supplies to independent garden centers, she says they have also sold to major retailers like Loews, Target and Home Depot. That, she said, is the real sign that micro greens are catching on.

This is a fantastic idea! I have grown produce for my own consumption for 30 years in Brooklyn and on Long Island, NY. From a small patch 3 foot by 18 foot in Brooklyn, to a "square foot garden" consisting of 8 - 4 by 4 foot squares of soil, to 8"pots. Nothing tastes better than when its organically and locally grown and harvested fresh and ripened to perfection! This is easy to do and the rewards are great!

Grace and Peace,

Ed

Http://www.urilife.com/realfoodforlife/products.html