Food Safety Talk 185: Hot Diapers — Food Safety Talk

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  1. Barry Estabrook - ‘Tomatoland’ - How Industrial Farming ‘Destroyed’ The Tasty Tomato : NPR

    In his new book, Tomatoland, food writer Barry Estabrook details the life of the mass-produced tomato — and the environmental and human costs of the tomato industry. Today’s tomatoes, he says, are bred for shipping and not for taste.

    http://www.npr.org/2011/06/28/137371975/how-industrial-farming-destroyed-the-tasty-tomato

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    Tagged with agriculture

    —Huffduffed by letired

  2. Command Line Heroes Season 3: The Infrastructure Effect

    Languages used for IT infrastructure don’t have expiration dates. COBOL’s been around for 60 years—and isn’t going anywhere anytime soon. We maintain billions of lines of classic code for mainframes. But we’re also building new infrastructures for the cloud in languages like Go.

    https://www.redhat.com/en/command-line-heroes/season-3/the-infrastructure-effect

    —Huffduffed by dsubnet0

  3. Food Safety Talk 79: You’re Into Botulism Country (with Merlin Mann) — Food Safety Talk

    Merlin Mann joins Don and Ben for a discussion on food safety and cooking using science at home.The episode starts off with a discussion on sous vide and time/temperature combinations for pathogen reduction.The discussion goes to Harold McGee’s On Food and Cooking and the science of cooking, sensory and how heat changes food quality and safety. The guys talk about ground meats risks compared to intact muscle meats and then deconstruct risk assessments with bullet analogies. The guys move into pork and trichinosis and how risks have changed but messages stay sticky.The show ends with a discussion on food safety myths, including confusing food safety and spoilage; storing butter on the counter and  ketchup in the refrigerator.They decided to leave an in-depth discussion of Sloan for another day.

    http://foodsafetytalk.com/food-safety-talk/2015/8/6/food-safety-talk-79-youre-into-botulism-country-with-merlin-mann

    —Huffduffed by treywarren

  4. Food Safety Talk 79: You’re Into Botulism Country (with Merlin Mann) — Food Safety Talk

    Merlin Mann joins Don and Ben for a discussion on food safety and cooking using science at home.The episode starts off with a discussion on sous vide and time/temperature combinations for pathogen reduction.The discussion goes to Harold McGee’s On Food and Cooking and the science of cooking, sensory and how heat changes food quality and safety. The guys talk about ground meats risks compared to intact muscle meats and then deconstruct risk assessments with bullet analogies. The guys move into pork and trichinosis and how risks have changed but messages stay sticky.The show ends with a discussion on food safety myths, including confusing food safety and spoilage; storing butter on the counter and  ketchup in the refrigerator.They decided to leave an in-depth discussion of Sloan for another day.

    http://foodsafetytalk.com/food-safety-talk/2015/8/6/food-safety-talk-79-youre-into-botulism-country-with-merlin-mann

    —Huffduffed by sauce

  5. Food Safety Talk 79: You’re Into Botulism Country (with Merlin Mann) — Food Safety Talk

    Merlin Mann joins Don and Ben for a discussion on food safety and cooking using science at home.The episode starts off with a discussion on sous vide and time/temperature combinations for pathogen reduction.The discussion goes to Harold McGee’s On Food and Cooking and the science of cooking, sensory and how heat changes food quality and safety. The guys talk about ground meats risks compared to intact muscle meats and then deconstruct risk assessments with bullet analogies. The guys move into pork and trichinosis and how risks have changed but messages stay sticky.The show ends with a discussion on food safety myths, including confusing food safety and spoilage; storing butter on the counter and  ketchup in the refrigerator.They decided to leave an in-depth discussion of Sloan for another day.

    http://foodsafetytalk.com/food-safety-talk/2015/8/6/food-safety-talk-79-youre-into-botulism-country-with-merlin-mann

    —Huffduffed by jamlek

  6. Food Safety Talk 79: You’re Into Botulism Country (with Merlin Mann) — Food Safety Talk

    Merlin Mann joins Don and Ben for a discussion on food safety and cooking using science at home.The episode starts off with a discussion on sous vide and time/temperature combinations for pathogen reduction.The discussion goes to Harold McGee’s On Food and Cooking and the science of cooking, sensory and how heat changes food quality and safety. The guys talk about ground meats risks compared to intact muscle meats and then deconstruct risk assessments with bullet analogies. The guys move into pork and trichinosis and how risks have changed but messages stay sticky.The show ends with a discussion on food safety myths, including confusing food safety and spoilage; storing butter on the counter and  ketchup in the refrigerator.They decided to leave an in-depth discussion of Sloan for another day.

    http://foodsafetytalk.com/food-safety-talk/2015/8/6/food-safety-talk-79-youre-into-botulism-country-with-merlin-mann

    —Huffduffed by summatusmentis