MSU Extension to offer food safety practices training

September 28, 2019

NEGAUNEE — Michigan State University Extension will be offering a ServSafe class in Negaunee Township to educate food service managers about food safety practices. Training classes are taught by MSU Extension educators who are certified instructors and exam proctors through the National Restaurant Association, an MSU Extension press release states. The upcoming ServSafe class will be from 9 a.m. to 5 p.m. Wednesday at the Marquette County Service Building in Negaunee Township, 184 U.S. 41 East. To register, contact Beth Waitrovich at 906-302-3253, or register online at ...

McDonald’s takes a nibble of the plant-based burger

September 28, 2019

(AP) McDonald’s is finally taking a nibble of the plant-based burger. McDonald’s said Thursday that will sell the PLT, or the plant, lettuce and tomato burger for 12 weeks in 28 restaurants in Southwestern Ontario by the end of the month. The small-market test is rolling out about six months after rival Burger King began testing the plant-based Impossible Foods burger, which no surprise, is a rival to Beyond Meat. It’s now selling those burgers nationwide because of strong demand from customers. The entry of McDonald’s, the world’s largest burger chain, into the ...

Twisted Truck takes on the town

September 21, 2019

MARQUETTE — You might like your soft pretzel with a little salt, a side of nacho cheese or maybe a squirt of mustard. How about with a vanilla cream sauce, garlic cheese spread, dipped in cinnamon sugar or topped with pepperoni? DaH Pretzel Guys are serving classic soft pretzels ...

Mexico celebrates its independence with iconic dish

September 21, 2019

By MARIA TERESA HERNÁNDEZ Associated Press MEXICO CITY — The first bite of chiles en nogada, a traditional Mexican dish eaten around the country’s independence celebrations, sends a shiver. The salty skin of the poblano chile crunches, the pomegranate seeds that dot it explode between your teeth and the flavors combine to dance in the mouth. Almost instantly, the creamy walnut sauce permeates the meat filling, and just when your palate asks, “What is this deliciousness?” the spices kick in and your senses ask for more. This sensory cocktail isn’t made in just any ...

From common to cool: Lowly cabbage has become a star

September 21, 2019

By KATIE WORKMAN Associated Press Here’s a sentence that might come as a surprise: Cabbage is cool. That taken-for-granted vegetable, that sturdy, dense staple of many a poor, ancestral homeland, is finally getting respect. “It’s all about how it is prepared, how it’s elevated,” says Paul Kahan, a James Beard award-winning chef in Chicago and self-professed cabbage freak. He thinks that because cabbage has mainly been associated with sustenance, it hasn’t been given its due. Cabbage is part of most of the world’s cooking history. Perhaps most famously, it was ...

Food & Food Safety

September 15, 2019

By TRINITY CAREY Journal Staff Writer An estimated 48 million people get sick from foodborne illnesses, 128,000 are hospitalized and 3,000 die each year in the United States, according to the Centers for Disease Control and Prevention. To allow for better and more rapid response to food ...