Two customers discovered what is believed to be the decomposing corpse of a bat inside a bag of salad they purchased from a Florida Walmart.
According to the Guardian, the discovery has prompted a regional recall as well as an investigation by the Centers for Disease Control and Prevention. While the decayed mammal was sent to a CDC lab to see if it contained rabies, the state the corpse was in prevented conclusive results. Luckily, both the consumers showed no signs of rabies after receiving treatment.
The brand in question was identified as Organic Marketside Spring Mix. Fresh Express, the company that produces this brand of salad mix, issued a public recall to their item.
Details of the product are shown here:
Walmart has since removed all of the bags from their grocery aisle shelves. Though, bat or no bat, the CDC recommends anyone who ate from the bag of recalled salad should contact their health department just to be safe.
If you happened to purchase this item, you may want to throw it out immediately.
Baby sea lions are cute, but this baby sea lion getting ready for brunch at an upscale restaurant will blow all the other ones out of the water.
An adorable sea lion pup recently made a VIP reservation at a fancy seafood restaurant in San Diego, California. On Thursday morning, the 20-pound sea lion made its way down to The Marine Room and propped itself up at one of the dining tables. The hungry sea lion then waddled around the restaurant posing for pictures and entertaining delighted guests.
“He was a little bit early for his high tide breakfast reservation as it is this weekend on Sunday and Monday.”
Warming water temperatures and El Niño may be affecting California’s seal and sea lion populations. According to the National Oceanic and Atmospheric Association, rising water temperatures in the ocean have forced mother sea lions to hunt farther out for food. The pups who depend on their mothers for milk are therefore left for longer periods of time. This particular pup is under the average weight, which is roughly 38 pounds, for baby sea lions.
The Marine Room then contacted a Sea World San Diego team to come and care for the pup. CBS News reported that the team has rescued more than 47 sea lions this year alone and will make sure that the baby sea lion will be properly rehabilitated. SeaWorld wrote:
“We hope to get her rehabilitated and back out into the wild. She’s getting lots of fluids.”
Written by Jesse Furman, NYC-raised LA-based entrepreneur and professional cook.
2014 was the year of breakfast. From the taco bell breakfast wrap to the fancy egg and cheese being touted across LA, and the influx of artisanal bakeries with fresh coffee. Brunching became a craze, and you can see a lot of my list of best things I ate belonged with eggs or dishes of that morning nature. However, there are many other one bites or mains that have made the cut from some of the most exciting restaurants, kiosks, cafes, and taco stands. Enjoy!
This dish arrives as a curveball on this Santa Monica’s local farm-centric restaurant. Everything you love about pozole verde, but with seafood added and vibrant green broth made with some of the state’s best produce.
Many restaurants are preparing this underground cut of beef with a deeply rich imagination. But the beef tendon floating in this ridiculous curry broth is stupid good. It is served with ROTI, a deep fried flatbread. Rip a piece off and dunk it in the pool of deliciousness. Game over.
Known for its whim and wizardry, ink’s kitchen of food magicians concoct a riff on a loaded baked potato. In this variation, they roast baby potatoes and roll it in green onion ash, making the potatoes look like little pieces of charcoal, which are served with a whipped sour cream and a spray bottle the size of a Binaca filled with tangy vinegar to spritz on the tasty spuds.
Not just the best French toast in 2014, but the best French toast I have ever eaten. This breakfast dish was handed down by the heavens. Thick-cut house made brioche, the inside soft and custardy and the out bruléed with sugar ‘till it is crispy and caramelized. It’s topped with a sweet apple slaw and a hefty dollop of fresh whipped cream.
Beautifully scrambled farm fresh eggs, topped with sliced ham, sautéed wild mushrooms, and a red wine sauce drizzled all over the top. The earthiness, the saltiness, the umami flavor – it’s phenomenal. Read my interview with Republique’s own Walter Manzke here.
When you can make a chicharron arrive to your table warm and crisp on the outside and pure oozy fatty on the inside, it’s almost like you’re eating a whole stick of bone marrow. This savory bar comes jutting out of a pool of thin salsa verde. You have to order this indulgent bite.
If you love the novelty of chomping on one of these bad boys at Medieval Times or at the Los Angeles County Fair, then you will obsess about this fried turkey leg, served in a sweet glaze with a white BBQ sauce. It’s refined barbaric.
Naomi Shim is a genius with sugar, and when she gets inspired she plays with brown and dark sugars in amazing ways. Her toffee cookie is crunchy and caramelizes at the bottom. So every bite reminds you of a soft buttery cookie simultaneously with crisp toffee candy. You can check out her recipe for puff pastry and my interview with her here on TheHundreds.com.
This crew at the Grand Central Market has matched the quality found at Jewish delis that hold legacies for decades – and if they haven’t matched it, then they have surpassed it with the pastrami sandwich. Their smoked fish that is sliced paper thin and topped with fresh onion is also delicious.
This is a Italian bread, but not thick and fluffy. This focaccia is oily, thin, crispy, with a layer of fresh white cheese cooked inside the dough that is tossed fresh and cooked to order in a wood burning oven.
If Joel Rubichon, master chef with Michelin Star restaurants, is notorious for making mashed potatoes with equal parts butter and potato, then this tamale guy should be recognized for what seems to be equal parts masa and lard. Just so soft and flavorful. You might ask yourself if this is the best tamale you’ve ever eaten.
It’s a light poached little egg on a Japanese skewer cooked in a little charcoal flame and the yolk is perfectly cooked medium. Mind changing. Check out my write-up of my trip to KokeKokko, its exclusivity, and my first taste of raw chicken here.
This salsa is thick, not watered down, and it tastes of the earth with guaijllos, and then it rings your spice meter with habaneros. I am not quite sure, but it’s pasty and more tasty than another salsa I ever had.
Written by The Hundreds’ Jesse Furman, NYC-raised LA-based entrepreneur and professional cook.
In his first episode of his own online cooking series called Fat Prince, once awkward TV personality Andy Milonakis is now an awkwardly pleasant chef of his own right on YouTube.
This inaugural episode introduces guest chefs Jon Shook and Vinny Dotolo (co-owners of Los Angeles restaurant Animal) to help bring Andy’s dream of Golden Pig Fried Rice to life. Together, the trio uses pricey pig ears, 23-karat gold leaves, Rice-A-Roni and Spam to build their oddly mouthwatering dish.
The most poignant part of the video revolves around the group sitting around the table remarking about how they’ll “get to shit gold” in a couple of days. As Mr. Milonakis would say: mazel tov, bitches:
Animal’s Angelino-chef entrpereneurs Jon Shook and Vinny Dotolo are the latest food masterminds to be included in Lexus Culinary Masters, the luxury car brand’s prestigious lineup of chef partners that include Daniel Boulud, Masaharu Morimoto, Michael Symon and Michelle Bernstein. In celebration of the new accolade, the pair of Animal chefs collaborated with Bernstein to produce a custom, eight-course dining experience that lived up to high expectations.
Check out the photos below to see the eight-course meal in its entirety.
Red Beets, Yogurt, Blackberry, Hibiscus, Shisho (Animal)