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Family of a Publix Employee Allegedly Not Allowed to Wear Mask Is Suing the Chain for His Death

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Gerardo Gutierrez, a deli worker described as ‘friendly, dedicated and charismatic,’ died in April after contracting the novel coronavirus

Gerardo Gutierrez was already sick with a fever and cough when Publix, the Florida-based supermarket chain where he worked as a deli employee, began allowing all staff to wear face masks to work. Other grocery store chains, such as Kroger, had begun to source protective equipment and roll out mask-wearing protocols in the weeks prior, but Publix lagged behind. It was too late for Gutierrez, who passed away from COVID-19 complications in late April, several weeks after showing his first symptoms. Now, according to the Tampa Bay Times, his family is suing the supermarket chain for Gutierrez’s wrongful death.

According to a lawsuit filed by his family, and obtained by the Times, the 70-year-old father of four asked Publix for permission … Read more

Slow Cooker Cinnamon Almonds

Slow Cooker Cinnamon Almonds are a crunchy, sweet treat made perfectly delicious in the crockpot! These tasty vittles are perfect for snacking, gift giving, and holiday parties. Watch these cinnamon almonds disappear where ever you take them.
Almonds are so yummy, I love using them in my baking. Try them in this Insanely Good Homemade Granola, Almond Roca Cookie Bars or this Almond Joy Poke Cake.

Crunchy sweet cinnamon almonds cooked in the slowcooker.

Cinnamon Almonds

Do you know those delicious cinnamon almonds at the mall? Well these are SO much better! And you can make them for about the same price you pay for one of those tiny bags. I LOVED the way this made my house smell! It seriously makes me want to make a batch daily. The brown sugar and cinnamon mixture gives an AMAZING flavor and the perfect crunchiness…. I almost think that the ones at the mall are a little tooRead more

German surveillance finds E. coli, Listeria, Campylobacter in raw milk

German authorities have highlighted the risks of drinking unpasteurized, raw milk after tests found some of it was contaminated with Listeria, Campylobacter or Shiga toxin-producing E. coli (STEC).

The three pathogens were detected in up to 5 percent of about 360 raw milk samples examined, according to the Federal Office of Consumer Protection and Food Safety (BVL).

Results come from 2019 zoonoses monitoring. Federal and state authorities took 6,792 samples at all levels of the food chain and examined them for the most important foodborne pathogens.

In Germany, drinking milk is generally heat-treated before it is sold to consumers. Those such as small children, the elderly, immunocompromised people and pregnant women are advised to not have unpasteurized, raw milk products.

In total, 18 of 368 samples, or almost 5 percent of bulk tank milk, which is untreated milk directly from the producer, was contaminated with STEC. Bacterial isolates often … Read more

Competitiveness Of The European Food Industry

There are 2 kinds of water filtration applications. One of the most well-liked Italian recipes made with wine is rooster Marsala. Based on Marsala wine, mixed with sherry wine, this is an exclusive and stylish recipe and is apposite for essentially the most refined occasions or official events. It is simple to prepare, low fats through the use of skinless boneless rooster breasts and very little oil. It also incorporates contemporary herbs, usually oregano. In this dish chicken is mostly served on a mattress of steamed rice together with steamed vegetables. A incredible strategy to eat low fats meals. Simmer over medium warmth and stir every couple of minutes to stop the tomatoes from sticking to the underside of the pan. As the tomatoes prepare dinner, they may break down and create a thick sauce. In case your sauce is somewhat too thick add a cup of water and stir. … Read more

How Chef Nyesha Arrington Makes “Shatter Batter” Chicken Tenders

The chef shares her tips for making homemade chicken tenders with super crispy batter for the ultimate crunch

“Everyone loves a chicken tender, yet some people might think it’s basic,” says chef and Plateworthy host Nyesha Arrington. “It’s not actually. It’s really complicated.”

She begins the complex process by breaking down the chicken to show where the actual tender can be found. Next, she brines the chicken in buttermilk with a little bit of salt and sugar for about 20 minutes. After the meat is prepared, chef Arrington walks us through the ingredients and techniques she uses to make her “shatter batter,” a super crunchy coating that will make and keep these tenders crispy.

After dredging the chicken in flour and the batter, she drops the tenders in hot oil, not once, but twice, to ensure the inside is cooked, and the outside is extra crispy, but not burnt. After … Read more