Wegmans Food Markets, Inc. is voluntarily recalling all varieties of its in-store made bagels and bialys (flattened bagels with various toppings, i.e. pizza) sold in the bakery and purchased between August 24 and September 9, 2008. This recall is being initiated because the bagels may contain pieces of a metal spring from a mixer that entered the dough, which is produced at Wegmans’ Central Bakeshop in Rochester, posing a possible choking hazard. (Note: This recall does not affect Wegmans’ packaged bagels in the dairy or frozen food departments.) There have been no reported injuries associated with the consumption of these products. The problem was discovered as a result of a customer complaint.
The in-store made bagels were sold in Wegmans’ stores located in New York, Pennsylvania, New Jersey, Virginia and Maryland. Wegmans estimates that approximately 1,011 cases of potentially affected bagels were produced, representing a small percentage of all bagels produced and sold during this period. Out of an abundance of caution, the recall includes all possible dates when the dough may have been used to produce bagels in stores.
Customers may return the product to Wegmans for a full refund. Consumers who have questions or concerns about this recall should contact Wegmans Consumer Affairs Department at 585-464-4760 (in Rochester) or toll free at 1 (800) WEGMANS (934-6267), ext. 4760 Monday through Friday from 8 a.m. until 5 p.m. Visit www.wegmans.com for a list of all product recalls.
Wegmans Food Markets, Inc. is a 71-store supermarket chain with stores in New York, Pennsylvania, New Jersey, Virginia, and Maryland. The family-owned company, founded in 1916, is recognized as an industry leader and innovator. Wegmans has been named one of the ‘100 Best Companies to Work For’ by FORTUNE magazine for eleven consecutive years. In 2008, Wegmans ranked #3 on the list.
Source: FDA
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September 10th, 2008
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Delicious! And a type of jam I just cannot find locally…so, have to make my own! 
Ingredients:
4-3/4 cup prepared fruit (about 2 quarts fully ripe strawberries and 3 fully ripe medium bananas)
3 tablespoons freesh lemon juice
6-3/4 cup sugar
1 box fruit pectin
1/2 teaspoon butter
Directions:
Stem and thoroughly crush strawberries, 1 layer at a time. Measure 3-1/4 cup into six or eight quart saucepot. Mash bananas thoroughly. Measure 1-1/2 cups; add to saucepot. Stir in lemon juice.
Measure sugar into separate bowl. Stir fruit pectin into fruit in saucepot. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. uickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle quickly into hot sterilized jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
Cover with 2-piece lids. Screw bands tightly. Invert just five minutes, then turn upright. * After jars are cool, check seals.
*Or follow water bath method recommended by USDA (this is what I usually do -and did!).
Recipe makes about 8 (1-cup) jars of nummy Strawberry-Banana Jam! And it does taste very good. 
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September 9th, 2008
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Reference Study: Location Of Body Fat, Rather Than Amount, Determine Health Risks
Researchers have found that its not how much fat a person has, but where that fat is located that determines whether someone is at risk for cardiovascular or metabolic diseases.
Researchers found that the amount of fat a person had deposited around organs and in between muscles (nonsubcutaneous fat) was directly connected to the amount of hard, calcified plaque they had.
Although calcified plaque by itself is not considered a risk factor, scientists know that its presence is linked to the development of atherosclerosis. Atherosclerosis is the presence of fatty deposits in the blood vessels that are less stable and that can lead to a heart attack or a stroke.
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September 8th, 2008
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The Hershey Company Announces Nationwide Voluntary Recall of Hershey’s Chocolate Shell Topping Due to Undeclared Almonds
The Hershey Company today announced a voluntary recall of 7.25-ounce plastic bottles of Hershey’s Chocolate Shell Topping because they contain undeclared almonds. People who have an allergy or severe sensitivity to almonds run the risk of serious or life threatening allergic reaction if they consume this product.
The only 7.25-ounce bottles of Hershey’s Chocolate Shell Topping affected have the code 69N printed on the back of the bottle below the UPC symbol. The UPC/Bar Code is 346000. The item in question was available for purchase nationwide after July 8, 2008.
No Hershey confectionery items or other shell toppings are involved in this recall. No illnesses have been reported to date. The product is completely safe for consumers who do not have an allergy or sensitivity to almonds.
Hershey issued the voluntary recall after a consumer reported the issue. The company immediately investigated and found that a small portion of a Heath’s Shell Topping production run used bottles labeled Hershey’s Chocolate Shell Topping.
Consumers who have purchased the item in question should contact Hershey Consumer Relations at 1-800-468-1714.
Source: FDA
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September 5th, 2008
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NOT, according to the Center for Consumer Freedom.
Canned tuna is the cheapest and most readily available source of omega-3 fatty acids in the United States. And these omega-3s are essential to the healthy neurological development of children in utero.
Between 2000 and 2006, hundreds of thousands of children born to women in low-income U.S. households were denied the benefits of omega-3 fatty acids due to complicated and inaccurate federal fish consumption guidelines, and because of irresponsible public-health messages promoted by environmental advocacy groups.
Consumption of omega-3-rich fish is also known to lower risks of cardiac, cardiovascular, and eye diseases. And pregnancy diets rich in omega-3 fatty acids are clearly linked to a decrease in pre-term births.
But the scienti!c consensus about the health bene!ts of eating fish has taken a back seat to activist warnings and sensationalistic journalism about trace levels of mercury which have never been shown to be harmful.
By steering consumers away from the fish counter and the canned tuna aisle, overblown warnings about trace mercury levels have directly and negatively impacted public health, especially the neurological development of children born to low-income mothers.
Using demographic data obtained from published federal government sources (including the U.S. Census Bureau and the Centers for Disease Control and Prevention) and consumer spending information from ACNielsen (the most respected and accurate analyst of consumer behavior), this report offers the first quantitative measurement of that impact.
Download the complete report, “Tuna Meltdown” for free.
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September 4th, 2008
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Patriotic Cheesecake
A “light is right” patriotic salute to cheesecake, decked out with blueberry and raspberry stars and stripes.
Ingredients:
3 cups vanilla wafer crumbs
4 tablespoons margarine, melted
3 tablespoons measurable sweetener/sugar substitute
1 envelope (1/4 ounce) unflavored gelatin
1 cup skim milk
2 packages (8 ounces each) reduced fat cream cheese, softened
1 package (3 ounces) reduced fat cream cheese, softened
2 tablespoons lemon juice
1 tablespoon grated lemon rind 2 teaspoons vanilla
1/3 to 1/2 cup measurable sweetener/sugar substitute
1 pint blueberries
2 pints raspberries
Directions:
Mix crumbs, margarine and 3 tablespoons sugar substitute in medium bowl; pat evenly on bottom of jelly roll pan, 15 X 10 inches.
Sprinkle gelatin over milk in small saucepan; let stand 2 to 3 minutes. Heat over medium low heat, stirring constantly, until gelatin is dissolved. Cool to room temperature.
Beat cream cheese until fluffy in large bowl; gradually beat in milk mixture. Beat in lemon juice and rind, vanilla and 1/3 to 1/2 cup NutraSweet® Spoonful™. Pour mixture over crust; refrigerate until set, 3 to 4 hours.
Before serving, decorate to look like a flag, using the blueberries for the stars, the raspberries for the stripes.
Recipe yields 16 servings.
Nutrition information per serving (approximately 1/16 recipe):
Calories 170
Protein 5g
Carbohydrates 16g
Total fat 10g
Saturated Fat 3g
Cholesterol 22mg
Fiber 3g
Sodium 202mg
Diabetic Food Exchange: 1 starch, 2 fat
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September 1st, 2008
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