BEEF RECALL – again

Commercial Beef Recall
Commercial Beef Recall

 

February 8, 2014

ETexas stores added to list in beef recall: More than 15,800 pounds possibly infected with E coli

Several Tyler and East Texas grocery stores were included in an updated list from the U.S. Department of Agriculture’s Food Safety and Inspection Service of retail locations that received beef products possibly contaminated with E.coli.

PFP Enterprises of Fort Worth recalled approximately 15,865 pounds of beef products last week that possibly are contaminated with E.coli O103, E.coli O111, E coli 0121. E. coli 0145, E coli 026 and E. coli 045.

The U.S. Department of Agriculture’s Food Safety and Inspection Service stated Friday that it had reason to believe that several retail locations received the beef products recalled by the Texas-based company.

Stores in the Tyler and Longview area on the list included Wal-Mart, Brookshire’s, Super I Foods at 3828 Troup Highway and FRESH by Brookshire’s at 6991 Old Jacksonville Highway.

Rebecca Sanders, director of public relations for Brookshire Grocery Co, issued a statement Saturday acknowledging company stores including Brookshire’s, Super 1 Foods and FRESH by Brookshire’s were identified as those that had received some of the product, which was packed in December 2013.

 “All product involved in the voluntary recall has already passed the expiration date of Jan. 13, 2014, but BGC stores have been instructed to be sure there is no possibility of product in company stores,” Ms. Sanders said.

“BGC officials encourage any customers who may still have this product with UPC number 0085411300189 and “use by” date of 1/13/2014 to return it to their local store for a full refund,” Ms. Sanders said.

She added, “Consumer safety is of utmost importance to Brookshire Grocery Company and encourages any customer to return product to their local Brookshire Grocery Co. store if it is included in this recall.”

 

WOOFER MUD OVEN PROJECT

Falster farm mud oven project

 


 

In building this prototype mud oven I have basically been following the excellent instructions by Kiko Denzer in his “Build your own earth oven” book.

The oven is built on wheels, to enable the farm to show it in burning action at different markets.

I will here give you a resumé of the building process.

 

 

Step 1: Making a concrete slab and running two iron bars through it, this to enable future movement of the oven on and off the trailer. The slab was poured onto a round piece of plywood with a 5″ tall ring of wood, securing the slab. Chicken wire was added as reinforcement.

Step 2: Building a stonewall base


The stones are layed with a lime mortar consisting of ¼ lime and ¾ playsand. The reason for not using concrete is that it doesn’t breathe. The lime/sand mortar becomes rock hard but allows the moisture to travel in and out of the oven, releasing the construction of stress.

 

 

 

 

 

 

 

Step 3: Insulating the core of the base.

Clay was mixed with sand and sawdust producing a mushy and after drying, light and air-holding insulation material.

 

Step 4: Brick baking floor and opening arch


 

 

 

 

Step 5: Making playsand “casting dome” that the clay layers will be resting against until completed when the sand is removed, creating the oven cavity.

 

 

 

Step 6: Laying the first dense clay layer that will exposed to the actual fire. This process had to be redone with cleaner clay, creating the right texture. The clay was mixed with sand and water and worked in a mixer.


Who said clay wasn’t fun!?

Step 7: Oven insulation

Step 8: Top plaster

 

 

 

 

 

 

 

 

Step 9: Fire in the hole!


The oven is being dried slowly with multiple small fires, this to minimize the amount and size of cracks.

A door is yet to be made!