Share article Cedarwood Pine Cologne Balm on:
Share article Thanksgiving Dishes on:
What better way to say “I love you,” than with a handmade gift? Pamper your pop with this simple DIY cologne balm, dress it up with a meaningful tag and watch him light up.
- 1 1/2 oz. Aura Cacia Apricot Kernel Oil
- 1 1/2 oz. Aura Cacia Cocoa Butter
- 15 drops Aura Cacia Texas Cedarwood Essential Oil
- 15 drops Aura Cacia Pine Essential Oil
- 6 drops Aura Cacia Rosemary Essential Oil
- 4 oz. Aura Cacia amber glass wide mouth jar
- In a double boiler, melt apricot kernel oil and cocoa butter.
- Remove from heat and allow to cool for a few minutes.
- Add essential oils and pour into jar. Allow the mixture to solidify before use.
- To use, rub balm onto neck and hands.
- To speed up solidification, refrigerate the balm.
- This blend also works well as an aftershave balm.
To increase the aroma’s sweetness, substitute Aura Cacia Bergamot Essential Oil for the rosemary.
Share article Foodborne Illness Information on:
Thanksgiving offers so many wonderful opportunities to share good food with friends and family. But … it can also be easy to overindulge on Thanksgiving. Sprouts’ nutrition partner, Jessica Spiro, RD
, shares tips to cut sugar from your holiday meal with three easy and healthy side dishes. See how she makes Cauliflower Mashed Potatoes, Sweet Potato “Toast” and Pumpkin Pecan Energy Bites using Sprouts brand ingredients.
Video Description: Check out these easy and healthy holiday appetizer recipes, as featured on San Diego 6!
Share article Preparing Food and Avoiding Cross Contamination on:
In a perfect world, no one would get sick, least of all from eating food. Unfortunately, bacteria is naturally present in our environment and it would be impossible to eliminate all pathogens from our food chain. Therefore, bacteria may be present on food products when you purchase them and could cause foodborne illness if not properly handled.
Examples of products that may contain foodborne illnesses include raw meat, poultry, seafood and eggs, as well as produce such as lettuce, tomatoes, sprouts and melons. Everyone in the supply chain, including consumers, have an important role to play in reducing their risk of foodborne illness.
Foodborne illnesses are preventable through good personal hygiene, avoiding cross-contamination and adhering to proper cooking temperatures.
In case of suspected Foodborne Illness, follow these general guidelines:
1. Seek treatment as necessary.
If the victim is in an “at-risk” group, seek medical care immediately. Likewise, if symptoms persist or are severe (such as bloody diarrhea, excessive nausea and vomiting, or high temperature), call your doctor.
2. Call the local health department
if the suspected food was served at a large gathering, from a restaurant or other food service facility, or if it is a commercial product.
3. Call the USDA Meat and Poultry Hotline
at 1-888-MPHotline (1-888-674-6854) if the suspect food is a USDA-inspected product and you have all of the packaging.
Check out the FDA’s list
of what you need to know about foodborne illnesses.
Raw meat, poultry, seafood and eggs can spread illness-causing bacteria to ready-to-eat foods if you don’t keep them separate.
Remember these helpful tips to avoid cross contamination:
- Use one cutting board for fresh produce and a different one for raw meat, poultry or seafood.
- Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs.
- When storing in your refrigerator, place raw meat, poultry and seafood in sealed bags or containers to prevent their liquids from contaminatingotherfood and surfaces.
- If you are not planning to use these foods within a few days, they should be kept frozen.
Visit fsis.usda.gov to learn more tips
on why cross contamination matters.