Last week Margarita’s Restaurant in Holland Michigan sickened at least 200 people with Norovirus infections. The outbreak started on Thursday of last week and by the end of this week the illnesses had been linked to the restaurant.
Symptoms of Norovirus infection, which include nausea, vomiting, diarrhea, headache, low-grade fever and chills usually appear about 24-48 hours after exposure and last a day or two.
“The food tasted really good – I didn’t think anything was wrong with the food,” Mast said. …
“I’m not mad about it. I don’t blame it on them,” she said of the restaurant. “They probably just forgot to wash their hands or something.”
Local ABC affiliate WZZM 13 spoke with owner Alonzo Salinas, who said the restaurant remained closed last weekend for a thorough cleaning:
“It’s very emotionally draining just because we’re a family owned, family operated restaurant that has worked really hard at gaining the respect of our community,” said owner Alonzo Salinas. “My hopes would be that we could still continue to maintain that integrity of being one of the best Mexican restaurants here in Holland.”
The Burritob0t takes all that nifty 3D plastic modeling technology and puts it to a use we can all appreciate. Burritos. Created by New York University ITP grad student Marko Manriquez, the prototype and its function are meant to help bring attention to issues surrounding our food and where it comes from. Working along the lines of a giant food grade printer, the “ink” cartridges hold crema, guacamole, and a choice of salsa.
Sadly Burritob0t (and it’s iPhone/iPad control app) are in the prototype stage, so it’ll be awhile before you’re printing your favorite burrito. Manriquez has said that Kickstarter is on its way to drumming up the necessary funding for the artist’s ultimate goal. A Mobile Printed-Burrito Truck. How nice does that sound?
Because the burrito is a mass market consumable, it lends easily as a way for examining and stimulating discussion on various aspects of the food industry including: how and where our food is grown, methods of production, environmental impact, cultural appropriation and perhaps most importantly — what our food means to us. By parodying the humble burrito’s ingredients and methods of production we can shed light on these exogenous factors and interconnected systems surrounding the simple burrito.
A Seattle car owner lost a window but gained a dozen tortillas.
Police said a vandal shattered the window of a Jeep parked near the University of Washington last week but did not steal anything. Rather the vandal left behind a dozen tortillas strewn across the floor of the car.
Seattle police seemed bemused by the break-in, seemingly forced into the world of pun for such a strange incident. Their release about the incident simply said:
“The Seattle Police Department would like to take this opportunity to remind car prowlers that you shouldn’t break in to something that’s nachos.”
That’s Eddie Diaz. He’s holding a plate of nachos that came from the 80 foot long trough behind him. All told that trough held 4689 pounds of nachos. That’s roughly the weight of a Ford F150. Or a Hummer H3. That’s a lot of nachos. Luckily they were all documented and certified by the Guinness World Book of Records. The last record was set in 2011 by a Ninety-Nine restaurant in Massachusetts. The event was held for charity. Continue reading →
Admittedly leftovers can be a scary proposition. Some things are better the next day. I think bubble and squeak is even better the next day. Which makes it leftover leftovers.
So breakfast burritos aren’t anything new. You needn’t go further than the nearest gas station convenience store to see that. Nicely executed ones that can use up leftovers? That’s another story. Continue reading →
Quesadillas are something that I like quite a bit when I go out. They’re tasty, full of cheese, and they’re generally fried on a griddle. Griddle anything and its gotta be good, I’m sure I could make a case for my socks tasting good as long as there was enough butter and a griddle involved.
I’m also a firm believer that most things I make at home will, with some research, practice, and a bit of love, turn out better than any dish served by any restaurant. No different here, then. I got an email from some fantastic family back East giving me some feedback on what I’m doing here. In there was also a desire for a quesadilla recipe. I’m working on the rest my dear, but here’s something to munch on while you’re waiting. Continue reading →
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