Recall Roundup: May 8 - 30

Editor's Note: Food recalls related to a foodborne pathogen will be featured on individual blog posts. Food recalls related to food allergens, mislabeling or other causes will be rounded up, when applicable, in a Recall Roundup blog post. For up-to-the-minute information on food recalls, follow @GaMktBulletin and @GDAFoodSafety on Twitter, and visit the Georgia Department of Agriculture's food recall website.

Recalls were issued on select lots of the following products:

US Trading Company: Dragonfly Brand Crushed Chili Powder, 6.3-ounce containers with bar code 7 21557 53317 8 and code 359XP
Recalled May 13; potential Salmonella contamination. Read more ...

Bravo: Raw Pet Food Diet Bravo! Beef Blend for Dogs and Cats, two-, five- and 10-pound tubes with product numbers 52-102, 52-105 and 52-110 and best by date of Oct. 10, 2015, or earlier; Raw Food Diet Bravo! Lamb Blend for Dogs and Cats, two-pound tubes with product number 42-202 and best by date of Oct. 15, 2015, or earlier; Raw Food Diet Bravo! Beef & Beef Heart for Dogs and Cats, five-pound tubes with product number 53-130 and best by date of Oct. 10, 2015, or earlier; Raw Food Diet Bravo! 100% Pure & Natural Premium Grass-Fed Buffalo for Dogs and Cats, two-pound tubes with product number 72-222 and best by date of Jan. 7, 2016; Bravo! Turkey Balance Formula, two- and five-pound tubes with product number 31-402 and best by dates of Jan. 7, 2016, and Feb. 11, 2016; Raw Food Diet Bravo! Lamb Blend for Dogs and Cats, five-pound tube with product number 42-105 and best by date Feb. 11, 2016
Recalled May 14; potential Listeria contamination. Read more ...

Transatlantic Foods, Inc.: Aux Delices des Bois Natural Duck Fat, seven-ounce tubs; Aux Delices des Bois Artisanal Uncured Bacon Herbes  de Provence Uncured Bacon, 10-ounce packages; Aux Delices des Bois Artisanal Uncured Bacon Farmhouse Country Uncured Bacon, 10-ounce packages; Aux Delices des Bois Artisanal Uncured Bacon Southweatern Style Uncured Bacon, 10-ounce packages; Aux Delices des Bois Artisanal Uncured Bacon Pepper & Garlic Uncured Bacon, 10-ounce packages; Aux Delices des Bois Breakfast Sage Sausage; Chestnut Valley Breakfast Sage Sausage; Aux Delices des Bois Brooklyn Lager Cheddar Bratwurst; Aux Delices des Bois Pork Brooklyn Bratwurst; Chestnut Valley Pork Brooklyn Bratwurst; Aux Delices des Bois Chorizo Sausage; Chestnut Valley Chorizo Sausage; Chestnut Valley Irish Banger Sausage; Aux Delices des Bois Pork & Broccoli Rabe Sausage; Chestnut Valley Pork & Broccoli Rabe Sausage; Aux Delices des Bois Cheese & Parsley Sausage; Chestnut Valley Cheese & Parsley Sausage; Aux Delices des Bois Pork & Smokey Bacon Sausage; Chestnut Valley Pork & Smokey Uncured Bacon Sausage; Aux Delices des Bois Hot Italian Sausage; Chestnut Valley Hot Italian Sausage; Aux Delices des Bois Sweet Italian Sausage; Chestnut Valley Sweet Italian Sausage; Chestnut Valley Fresh Kielbasa; Aux Delices des Bois Chicken Breakfast Sausage; Chestnut Valley Chicken Breakfast Sausage; Aux Delices des Bois Chipotle Honey Flavored Chicken Sausage; Chestnut Valley Chipotle Honey Flavored Chicken Sausage; Aux Delices des Bois Chicken Spinach & Feta Sausage; Chestnut Valley Chicken Spinach & Feta Sausage; Aux Delices des Bois Buffalo Style Chicken Sausage; Chestnut alley Buffalo Style Chicken Sausage; Chestnut Valley Turkey Breakfast Sausage; Aux Delices des Bois Chicken Marsala & Mushrooms Sausage; Chestnut Valley Chicken Marsala & Mushrooms Sausage; Aux Delices des Bois Chicken Apple Sausage; Chestnut Valley Chicken Apple Sausages
Recalled May 16; did not receive full benefits of inspection. Read more ...

Kraft Foods Group, Inc.: Breakstone's Cottage Doubles Pineapple, 3.9-ounce tubs with code dates May 9, 2014, to July 23, 2014; Breakstone's Cottage Doubles Strawberry, 3.9-ounce tubs with code dates May 9, 2014, to July 23, 2014; Breakstone's Cottage Doubles Peach, 3.9-ounce tubs with code dates May 9, 2014, to July 23, 2014; Breakstone's Cottage Doubles Blueberry, 3.9-ounce tubs with code dates May 9, 2014, to July 23, 2014; Breakstone's Cottage Doubles Apple Cinnamon, 3.9-ounce tubs with code dates May 9, 2014, to July 23, 2014; Breakstone's Cottage Doubles Raspberry, 3.9-ounce tubs with code dates May 9, 2014, to July 23, 2014; Breakstone's Cottage Doubles Mango, 3.9-ounce tubs with code dates May 9, 2014, to July 23, 2014; Breakstone's Cottage Cheese Small Curd 2%, 4.4-ounce tubs with code dates May 9, 2014, to July 23, 2014; Breakstone's Lowfat Cottage Cheese with Pineapple, 4.4-ounce tubs with code dates May 9, 2014, to July 23, 2014; Simply Kraft Cottage Cheese 4% Small Curd, 16-ounce tubs with code dates May 9, 2014, to July 23, 2014; Simply Kraft Cottage Cheese 2% Small Curd, 16-ounce tubs with code dates May 9, 2014, to July 23, 2014; Simply Kraft Fat Free Cottage Cheese Small Curd, 24-ounce tubs with code dates May 9, 2014, to July 23, 2014; Simply Kraft 2% Cottage Cheese Small Curd, 24-ounce tubs with code dates May 9, 2014, to July 23, 2014; Simply Kraft 4% Cottage Cheese Small Curd, 24-ounce tubs with code dates May 9, 2014, to July 23, 2014; Knudsen Cottage Doubles Peach, 3.9-ounce tubs with code dates May 9, 2014, to July 23, 2014; Knudsen Cottage Doubles Strawberry; 3.9-ounce tubs with code dates May 9, 2014, to July 23, 2014; Knudsen Cottage Doubles Pineapple, 3.9-ounce tubs with code dates May 9, 2014, to July 23, 2014; Knudsen 2% Low Fat Cottage Cheese, eight-ounce tubs with code dates May 9, 2014, to July 23, 2014; Knudsen 4% Cottage Cheese Small Curd, eight-ounce tubs with code dates May 9, 2014, to July 23, 2014; Knudsen Cottage Cheese Doubles Blueberry, 3.9-ounce tubs with code dates May 9, 2014, to July 23, 2014; Knudsen Cottage Doubles Raspberry, 3.9-ounce tubs with code dates May 9, 2014, to July 23, 2014; Knudsen Cottage Doubles Mango, 3.9-ounce tubs with code dates May 9, 2014, to July 23, 2014; Knudsen Lowfat Cottage Cheese and Pineapple, 4.4-ounce tubs with code dates May 9, 2014, to July 23, 2014; Knudsen Free Non-Fat Cottage Cheese, 16-ounce tubs with code dates May 9, 2014, to July 23, 2014; Knudsen Low Fat Cottage Cheese, 4.4-ounce tubs with code dates May 9, 2014, to July 23, 2014; Knudsen Free Non-Fat Cottage Cheese, 32-ounce tubs with code dates May 9, 2014, to July 23, 2014; Knudsen Lowfat Cottage Cheese and Pineapple, 16-ounce tubs with code dates May 9, 2014, to July 23, 2014; Knudsen Cottage Cheese Small Curd, 32-ounce tubs with code dates May 9, 2014, to July 23, 2014; Knudsen Low Fat Cottage Cheese, 16-ounce tubs with code dates May 9, 2014, to July 23, 2014; Knudsen Low Fat Cottage Cheese, three-pound tubs with code dates May 9, 2014, to July 23, 2014; Knudsen Low Fat Cottage Cheese, 32-ounce tubs with code dates May 9, 2014, to July 23, 2014; Knudsen Low Fat Cottage Cheese, three-pound tubs with code dates May 9, 2014, to July 23, 2014; Daily Chef Regular Cottage Cheese, five-pound tubs with code dates May 9, 2014, to July 23, 2014
Recalled May 17; out-of-standard storage temperatures. Read more ...

Lansal, Inc.: Target Archer Farms Traditional Hummus, 10-ounce packages with the UPC code 85239233405 and use by date June 11, 2014; Target Archer Farms Traditional Hummus, two-pound packages used to produce Archer Farms Mediterranean Veggie Hummus Wrap and Archer Farms Hummus Veggie Snacker, with UPC code 89686301823 and use by date June 11, 2014; Target Archer Farms Roasted Garlic with Roasted Garlic Tapenade, 17-ounce packages with UPC code 85239233498 and use by dates June 9 and Jun 12, 2014; Target Archer Farms Roasted Red Pepper with Roasted Red Pepper Topping, 17-ounce packages with UPC code 85239233481 and use by date June 12, 2014; Giant Eagle Chipotle Hummus, eight-ounce packages with UPC code 30034065881 and use by dates May 7 and May 14, 2014; Giant Eagle Garlic Hummus, eight-ounce packages with UPC code 30034064747 and use by dates May 7 and May 14, 2014; Trader Joe's Edamame Hummus, eight-ounce packages with UPC code 988582 and use by dates April 28, April 29 and May 9, 2014; Trader Joe's 5 Layered Dip, 11.5-ounce packages with UPC code 435451 and use by date April 15, 2014; Trader Joe's 5 Layered Dip, 24-ounce packages with UPC code 274043 and use by date April 15, 2014; Tryst Yellow Lentil Hummus with Sunflower Seeds & Apricots; 10-ounce packages with UPC code 896863001410 and use by dates June 10 and June 12, 2014
Recalled May 19; potential Listeria monocytogenes contamination. Read more ...

Brunkow Cheese: Jalapeno Raw Milk Cheddar Cold Pack Cheese Spreads, eight-ounce tubs with the following codes -- 05211411, 04051408, 06191415, 06191416, 06191417, 06261411, 06261412, 07071413, 07071414, 08061410, 08121406, 08121407, 08281413, 08281414, 08281415, 08281416, 09201411, 10031410, 10111404, 10171408, 10171409, 10251413, 11011406, 11151409
Recalled May 23; undeclared soy allergen. Read more ...

Navitas Naturals: Navitas Naturals Organic Sprouted Chia Powder, eight-ounce packages with UPC code 858847000369 and best by dates April 30, 2015, through Sept. 5, 2015; Navitas Naturals Omega Blend Sprouted Smoothie Mix, eight-ounce packages with UPC code 858847000314 and best by dates July 29, 2015, through Sept. 19, 2015; Williams-Sonoma Omega 3 Smoothie Mixer, eight-ounce packages with code 506436 and best by dates Sept. 12, 2015, through Oct. 2, 2015
Recalled May 28; potential Salmonella contamination. Read more ... 

Take 5: Becoming Georgia Grown

Originally published in the Sept. 4, 2013, issue

 

1. How is the new and improved Georgia Grown program coming along?

The Georgia Grown program is growing at a riveting pace. Since the revitalized program began in January 2012, we received more than 250 paying members, 700 website listings and several major retail, restaurant and corporate partnerships. We launched the inaugural Georgia Grown Magazine, hosted two Georgia Grown Symposiums and produced eight farmer showcases across the state.

 

2. How does the Georgia Grown logo add value to products?

Our revamped Georgia Grown logo was designed to identify products grown or produced in Georgia. We hope consumers become familiar with the logo and the quality it represents. Consumers look to purchase locally grown products and are willing to pay more for agricultural items produced by their community. However, consumers are often unable to identify locally grown products when grocery shopping. A shopper may want Georgia-grown blueberries, but if blueberries are not identified as being local, the shopper cannot make an informed purchasing decision.

3. Who are the members featured in the Market Bulletin each issue?

These are proud Georgia Grown members that joined at the gold level or higher. In order to raise revenue for Georgia Grown and provide a high level of service to our members, the program charges membership fees at multiple levels. You can receive a basic membership, which gives you full rights to use the logo on all of your Georgia-grown products, for only $100 a year. With higher levels of membership you can receive a professionally designed advertising package, an ad in Georgia Grown Magazine, sponsorship of special events and a profile featuring your farm or company in the Market Bulletin and the Georgia Grown e-newsletter. 

4. Tell us about the new Georgia Grown building at the Georgia National Fairgrounds.

The Department was excited to premiere the Georgia Grown Building at the Georgia National Fair in Perry last October. The purpose of the building is to gather agriculture-related products and businesses from Georgia into one location to promote agriculture and educate the public about the products available from Georgia. The building will have exciting exhibits and a Georgia Grown pavilion where visitors can purchase wonderful products made right here in Georgia.  

5. Other than using the logo, how can farms and agribusinesses promote their Georgia Grown membership?

The Georgia Grown program hosts events throughout the year. Participating is a great way to raise awareness of your Georgia Grown products. If you are a small company or producer, farmers markets are great to get the word out about your products and increase sales. If you are a large company, you can raise your Georgia Grown profile by advertising in the magazine and including the logo in your website and media promotions.

Matthew Kulinski is the deputy director of marketing for the Georgia Department ofAgriculture.

Recall: Salmonella Contamination Sparks Chia Seed Recall

Georgia Commissioner of Agriculture Gary W. Black is alerting Georgians to the recall of select lots of organic sprouted chia powder produced by Navitas Naturals.

It was discovered the product could contain Salmonella. Salmonella is a bacterium known to cause salmonellosis in humans and animals. Symptoms of salmonellosis include diarrhea, abdominal cramps and fever. Rarely, Salmonella can result in more serious ailments, including arterial infections, endocarditis, arthritis, muscle pain, eye irritation and urinary tract symptoms. In some cases, they are known to be severe enough to require hospitalization and can cause serious complications or death in young children, the elderly and those with compromised immune systems.

The products were distributed nationwide.

The affected products are as follows:

• Navitas Naturals Organic Sprouted Chia Powder, eight-ounce packages with UPC code 858847000369 and best by dates April 30, 2015, through Sept. 5, 2015
• Navitas Naturals Omega Blend Sprouted Smoothie Mix, eight-ounce packages with UPC code 858847000314 and best by dates July 29, 2015, through Sept. 19, 2015
• Williams-Sonoma Omega 3 Smoothie Mixer, eight-ounce packages with code 506436 and best by dates Sept. 12, 2015, through Oct. 2, 2015

Customers who purchased these products are urged to dispose of them or return them to the store of purchase. Georgia Department of Agriculture inspectors will be checking to make sure the recalled products are removed from sale. Consumers who have the recalled product should dispose of it.

Questions about this recall?

Consumers who purchased this product can contact the company at 888-886-3879 between 8 a.m. and 4:30 p.m. Pacific Standard Time for product replacements and refunds.

To view a comprehensive list of food and feed recalls affecting Georgia, visit our Food Safety Division recall website. If this recall expands or additional details become available in the future, the website will provide the most up-to-date information.

State, National Olive Industries Continue to Impress

Originally published in the Aug. 21, 2013, issue

 

Jason Shaw checks on his olive crop at Georgia Olive Farms in Lakeland, Ga. Photo courtesy Georgia Olive Farms

By Dallas Duncan

Nearly two years after the first harvest, producer Jason Shaw has one goal in mind: lessening America’s dependence on foreign oil.

Olive oil, that is.

Georgia olive producers teamed up with growers in California and Texas to form a national organization, aiming to market the American product through educating consumers.

“We’re only producing about three percent of the olive oil in the US right now. It was only one percent five years ago,” said Shaw, one of three owners of Georgia Olive Farms in Lakeland, Ga. “We’re growing it. … We’re all in it together building a viable domestic industry.”

The three olive-producing states hosted a tasting event in New York last summer and invited national media outlets. Georgia Olive Farms is no stranger to media attention – it’s been featured in The Washington Post, Atlanta Magazine, Garden & Gun and more – and the New York tasting brought even more spotlight.

The most recent accolades came from Delish.com, the food website partnership between MSN and Hearst Corporation.

“We couldn’t make it [to the event], so we were lucky enough to have … a tasting, which included the one from Georgia and Texas,” said Kiri Tannenbaum, contributing editor for Delish.com. “We were like, ‘Oh, these are great.’”

She said they tasted as good, if not better, than some artisanal oils she tried in Europe.

“I think a lot of Americans don’t think about olive oil as something being produced in the US,” she said. “There’s this idea that you need Italian olive oil and people don’t know some of those major brands are not really pure. They’re not grown from one single estate. … They could be blends from different countries.”

That’s why one of Shaw’s goals is to ensure stricter labeling rules on olive oil, so when consumers think they’re buying an extra-virgin variety, they really are.

“Quite frankly, a lot of mislabeling in the marketplace with oil being labeled extra virgin that shouldn’t be labeled that way, it’s just refined or defective oil or in some cases blended with some oils that are not even olive oil,” he said. “Sixty-nine percent of those labeled as extra-virgin were mislabeled.”

Shaw learned “what olive oil tastes like” while going abroad.

“Then you get here and you get oil from the grocery store, and it doesn’t taste like that. That’s why we need standards so Americans … know that they’re getting what they’re paying for,” he said. “Olive oil is not like wine. It does not get better with age. Oil is never going to be better than the day that you squeeze it out of the olives.”

That’s what makes a good extra-virgin variety, said Georgia Grown Executive Chef Dave Snyder, owner of HalyardsRestaurant Group and Tramici in St. Simons, Ga.

“It hasn’t been touched,” Snyder said. “The olives are squeezed and the oil that comes off goes right into a jar.”

Georgia Grown Executive Chef Dave Snyder finishes
a dish using olive oil from Georgia Olive Farms. He
uses the oil at his restaurants in St. Simons, Ga. Photo
courtesy John Toth

He said one way consumers can ensure they’re getting the olive oil they’re paying for is the bottle color.

“You want to make sure you’re buying something that is in a greenish or tinted glass,” Snyder said. “Sunlight and light is harmful to olive oil. If someone says you’ve got extra-virgin olive oil and it’s in a clear glass, it’s probably not extra-virgin olive oil.”

Shaw said he’s excited so many chefs are interested in knowing where their food is grown.

“Our target market has always been our chef customers. Those were the guys who originally sort of discovered us and helped promote us,” Shaw said.

Snyder is one such customer. At his restaurants, the oil is used to finish dishes such as homemade mozzarella and the catch of the day special.

“They really know their stuff and obviously their product is incredibly good,” Snyder said. “Flavor is great, consistency is wonderful. … The flavor is rich, clean. There’s a nice fruitiness aspect to it, a little nuttiness to it. It’s what you want in an extra-virgin olive oil.”

The blended Georgia olive oil includes about 10 percent Koroneiki, a Greek olive variety known for its spiciness, as well as the two Spanish varieties grown in the state.

“It gives it just the right amount of kick at the end,” Shaw said. “That’s the product that most of our chef customers really love to use. Well-balanced oil that’s got a little bit of everything you need.”



Spring 2014 Pick-Your-Own List

Published in the May 28, 2014, issue

BARROW

FleemanU-Pick Blueberries
Blueberries
John and Brenda Fleeman
716 Harrison Mill Road, Winder
770-867-3420, 678-863-1765
Opening mid-June
Picnic tables, cold water, restroom available; www.fleemansblueberries.com and Fleemans U-Pick Blueberry Farm on Facebook

BUTTS

Weaver Berryland Farm
Blueberries, blackberries
Frank and Carolyn
2252 Highway 16 West, Jackson
770-595-8303
Open Monday through Saturday, 10 a.m. to 8 p.m.
$10 per gallon; opens June 15

COFFEE

Redbrick Farm
Tomatoes, peppers, other vegetables
Caroline Ables
225 Lake Demie Lane, Douglas
912-381-7366, 912-831-4667
Open seven days a week, call for hours

COLUMBIA

Blue House Farm
Blueberries, blackberries
Louis Newsome
279 Old Blythe Road, Harlem
706-699-0762
Open Monday through Friday 7 a.m. to 1 p.m. and 4 to 7 p.m.; Saturdays 7 a.m. to 1 p.m.
Picking containers provided

FULTON

Scottsdale Farms
Tomatoes, okra, beans, pepper, zucchini, squash, cucumber, edamame
Luca Gianturco
15639 Birmingham Highway, Milton
770-777-5875
Open 9 a.m. to 6 p.m.
 
GLASCOCK
Adams Family Farms
Purple hull peas, zipper peas
Brian Adams
1245 Griffin Pond Road, Gibson
706-466-0932
Call for hours and availability
 
GORDON
Fox Blueberry Farm
Blueberries
Dan Fox
863 Owens Chapel Road, Calhoun
706-629-1085
Open daylight until dark, seven days a week
$8 per gallon, containers furnished
 
HABERSHAM
Sidney Roland’s Blueberry Farm
Blueberries
Sidney Roland
680 Sidney Roland Road, Demorest
706-754-6700
Open all day July 12 through Aug. 20
$7 per gallon; bring pails; no spray
 
HALL
Cool Springs Blueberry Farm
Blueberries, blackberries
Mark Ransbotham
5975 Smith Mill Road, Gainesville
770-480-8085
Open daily June 15 through Aug. 1, Sundays 1 p.m. to dark
Irrigated blueberries, restrooms, handicap access, picnic area
 
Donald Snare
Blackberries, figs, scuppernongs
Donald Snare
3736 Gillsville Highway, Gillsville
770-605-1121
Call for appointment
Bring your own take-home containers
 
HARALSON
Willoughby Farms
Blueberries
Donna Willoughby
2342 Corinth Poseyville Road, Bremen
770-646-9080
Open Thursday through Saturday, 9 a.m. to 6 p.m.
Buckets provided, no chemicals, all-naturally grown; $8 per gallon; www.willoughbysberries.com
 
NEWTON
Blueberry Hill
Blueberries
Richard Burr
6325 Highway 20 S.
404-771-1391
Open 9 a.m. to 6 p.m.
Containers provided
 
OCONEE
Lazy J Farm
Corn, squash, tomato, peppers, beans and more
Justin Daniel
1890 Lane Creek Road, Bogart
678-863-2291
Open Monday through Saturday, 7 a.m. to 7 p.m.
 
Whippoorwill Blueberries
Blueberries
Kay Smith
1571 Whippoorwill Road, Watkinsville
706-769-1929
Open Tuesday through Sunday 8 a.m. to 8 p.m.

PEACH
Garden Fresh Farm
Corn, peas, squash, cucumbers, red potatoes, tomatoes, peppers and more
Stephen Feitshans
2417 US 41 North, Fort Valley
478-396-2665
Open Monday through Friday 7 a.m. to 6 p.m.; Saturday 7 a.m. to 4 p.m.
Located two miles from Perry, Ga.
 
TREUTLEN
Whispering Pines Ga Farm
Blackberries, blueberries, muscadines, concord grapes, luffa
Davis and Marian Yaun
15412 Georgia Highway 86, Soperton
912-399-1988, 912-429-1571
Open Monday through Saturday, 8 a.m. to 8 p.m.
Georgia Grown member, located off I-16 between Macon and Savannah; exit 78 to Highway 221 South for 0.4 miles, then left on Highway 86 East for five miles
 
TURNER
Calhoun Produce, Inc.
Blackberries
Sheila Rice
5075 Hawpond Road, Ashburn
229-273-1887
Open Monday through Saturday 9 a.m. to 6 p.m. in June

FDA Defines 'Gluten-Free' for Food Labels

Originally published in the Aug. 21, 2013, issue

 

By Dallas Duncan

On Aug. 5, the US Food and DrugAdministration released a rule defining what characteristics food must have to be labeled “gluten-free.”

The rule requires a gluten limit of 20 parts per million in foods that are labeled “gluten-free,” “without gluten,” “free of gluten” and “no gluten.” According to the FDA website, this is the lowest level that can be detected consistently in foods using valid scientific tools.

“I’m really glad this food label law is going into effect because it forces companies to take it seriously,” said Emily Wagener, a food science graduate student at the University of Georgia.

The FDA estimates about five percent of foods now on the market labeled gluten-free contain 20 parts per million or more gluten. Gluten is a natural protein in wheat, rye, barley and related crossbreeds, the FDA website states.

Wagener cannot eat gluten – she was diagnosed with the autoimmune disorder celiac disease seven years ago.

“The body launches an autoimmune response against the gut, and it causes damage to the villi in the small intestine,” she said. “Most of the time accidental ingestion is not going to kill you, but over a long time [as nutrient absorption is blocked by damaged villi] your body will start to decline.”

The rule means gluten-free foods cannot contain any ingredients that are types of gluten-containing grains; ingredients derived from these grains; or ingredients derived from these grains with gluten removed that still contain 20 or more parts per million gluten.

Toula Argentis, owner of 2B Whole Bakery in Kennesaw, Ga., specializes in gluten-free products.

She tests in-house for gluten in her products on a monthly basis, and more frequently when new products are introduced.

“We always need to make sure that the test comes out negative,” she said. “You just have to make sure there’s no wheat protein in the ingredients you use. … It’s no big secret, you just have to have very good controls to make sure there’s no cross-contamination.”

Cross-contamination occurs when gluten-free foods are prepared or processed in the same area or with the same equipment that process ingredients containing gluten.

It’s a problem that Lilburn resident Kristin Braddy’s dealt with before.

“[My mother] can tell when she’s gotten into gluten,” Braddy said. “She has times when she’s hurting really badly and she’d say she didn’t eat anything that she was aware of that has gluten in it. … It definitely happens. You do get ahold of gluten unknowingly.”

That’s where the new rule comes in, said Sara Yang of Suwanee, Ga., technical service manager at Grandma Hoerner’s Foods in Manhattan, Kan.

Though she doesn’t have health problems that prevent her from eating gluten, she said the FDA rule is “definitely a step in the right direction.”

“Before, there was no standard for what you could call gluten-free. It’s impossible to prove the absence of something, so if you want to claim something is gluten-free you have to have that upper limit,” Yang said.

The rule does allow for foods inherently gluten-free, such as eggs, produce and bottled water to be labeled as such. Companies have until Aug. 5, 2014, to comply with the labeling, or face regulatory action. Georgia Department of Agriculture Food Safety Division staff is still reviewing the rule to see how it will affect the state’s food industry.

Braddy said she doesn’t think the rule will be hard to follow.

“If you’re labeling it as gluten-free, it should be gluten-free,” she said. “Having that reassurance there is a good thing on the celiac’s part as well as the manufacturer’s part. I don’t think it should affect too much if they’re being truthful about their gluten-free [products].”



Recipe: Turkey Divine

Originally published in the Nov. 27, 2013, issue

 

Editor’s Note: We think this recipe is a divine way to use some of those turkey leftovers after your holiday meal! If your turkey got eaten up on Thanksgiving Day, this four-serving dish can also be made with chicken.

Ingredients:

2.5 cups broccoli florets, steamed

2 cups chopped cooked turkey

10.75 ounces canned cream of chicken soup

1/3 cup milk

Salt and pepper, to taste

¾ cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375 degrees Fahrenheit.

2. Arrange florets in a 10x6-inch baking dish. Top with turkey.

3. Combine soup, milk, salt and pepper in a bowl. Mix well and pour over turkey.

4. Top with cheese. Bake for 30 minutes or until bubbly.



Poultry Processing Concept Could 'Revolutionize' Industry

Originally published in the Sept. 4, 2013, issue

 

By Dallas Duncan

Generally, students are expected to pay attention in class. But for University of Georgia poultry science graduate Eric Ayers, daydreaming during lecture could actually pay off.

He remembered professor Scott Russell telling him that if he could develop a poultry harvesting system that would save water and save the carcass, he’d have “a billion dollar idea.”

“It actually hit me in the side of the face one day,” Ayers said. “For the remainder of the class, I just drew and drew and drew, just drawing what I had in my head. I immediately went up to him and asked if I could have 10 minutes of his time … After that, he advised me to start looking for investors.”

Ayers, now a regional account manager with Water Management Resources, is finding a way to turn his classroom drawings into a tangible piece of equipment.

“It’s based on the time-old concept of using rubber fingers to remove feathers. The machine itself is not a new concept, but the style of finger that I have developed is what sets it apart from any other unit,” Ayers said. “It allows you to reduce water while using the system, because technically you won’t need any water with the design of these fingers.”

The concept is designed to reduce wing breakage and carcass damage, which are costly to the poultry industry.

The defeathering machines on the market now use rubber fingers that rotate to knock feathers off the bird carcass. Portions of a carcass damaged by rubber fingers have to be cut off and discarded.

“It’s a yield loss thing,” Russell, a former poultry science professor of Ayers’, said. “Wings are $1.25 a pound. If you’re breaking wings, you’re losing that money.”

Though it took a little while to find backers for his concept, Ayers developed a partnership and has plans to patent and develop the project, though is not sure what his timeline will be. The rubber finger concept he’s developing can cost upwards of $6,000 to make one mold – and if that mold doesn’t work, it’s back to the drawing board and he’s out several thousand more dollars.

“You want to make sure you have a solid concept. You want to make sure you have that kind of money to go ahead and develop instead of dragging it out,” he said. “My machine will only be able to use my fingers, and my fingers will only be able to be used in my machine.”

Russell said there have not been significant developments in the picking, or plucking, portion of poultry processing since the 1960s.

“It’s worked well and people think why fix it if it’s not broken, but the reality is there is a lot of issues with current picker systems,” Russell said.

Aside from the issues of carcass damage, another concern with existing machinery is the amount of water used. Though Ayers’ concept will not be completely devoid of water, he plans for it to reduce the amount needed.

“It’s good at what it does, because it clears the chickens of all the feathers and the same concept has been used for 30 years,” Ayers said. “The huge downfalls are that it does beat up the bird [carcass]. It damages the bird in a way that decreases profit. It also uses water to wash down the feathers.”

These systems use between five and seven gallons of water per bird. That’s because unlike beef, pork and lamb, where the hide is exposed to bacteria and thus removed, the skin of the chicken is what has the potential to come into contact with fecal and bacterial material in the processing facility. It takes more water to wash the poultry carcass to keep these things at bay, Russell said.

“Water usage is very, very expensive. [Poultry plants] use a million to a million and a half gallons every day. They have to pay for the water and pay for the water to be treated,” Russell said. “In the picker systems they use a lot of water to spray over the birds and wash the feathers. If you don’t have to use all the water to pick that bird, it’s a lot of water savings.”

With that in mind, he said there is potential for Ayers’ concept to take flight in the poultry processing industry.

“It’s really amazing that Eric was sitting in class and just used that opportunity to come up with something new … something completely unthought of that revolutionizes the way we do things, and I think it might just do that,” Russell said.

2014 Ag Summer Camps

Compiled by Maggie Dudacek, summer intern

Looking for something fun and farm-related to do with the kids this summer? Look no further! Please note that the registration deadlines for some camps listed below have already passed. Call the individual camps to see if any spots are still available and to mark your calendars for next year!

Camps are listed by starting date.

Have a camp you'd like to add to our list? Send the information to dallas.duncan@agr.georgia.gov!

First Friday of every month:

First Friday Overnight Camp at Three Oaks Farm

Three Oaks Farm and Petting Zoo, Brunswick
Participate in Pony Club activities on Friday, and then spend the night to wake up to Saddle Club activities.
912-635-9500

Monday through Friday, 9 a.m. to 3 p.m.

Summer Camp at Three Oaks Farm

Three Oaks Farm and Petting Zoo, Brunswick
Horseback riding lessons, art class, game time and a field trip to Jekyll Island!
912-635-9500

Monday through Friday:, 7 a.m. to 6 p.m.
Summer Care Program at Three Oaks Farm
Three Oaks Farm and Petting Zoo, Brunswick
Swimming lessons, time with animals and other camp fun while parents are away at work.
912-635-9500 Monday through Saturday, 9 a.m. to 3 p.m.

Vacation Day Camp at Three Oaks Farm

Three Oaks Farm and Petting Zoo, Brunswick
Children will partake in camp activities like horseback riding while their parents can enjoy time to themselves.
912-635-9500

May 27 through 30
Camp Wiregrass: Down on the Farm
Georgia Museum of Agriculture & Historic Village, Tifton
Learn what it was like to live on the farm in the 1800s! Feed animals, garden, enjoy wagon rides and more!
229-391-5224
museumcamp@abac.edu

June 2 through 5

Shooting Sports Camp

Charlie Elliott Wildlife Center, Mansfield
Come and learn how to handle different types of archery, shotguns, and rifles!
770-784-3059

June 2 through 6

Barnyard Palooza

Crooked Pines Farm, Eatonton
Come explore the farm and have hands-on time with animals while learning about them.
706-347-0274
stefanie@crookedpinesfarm.com
 

Camp Wiregrass: Explorers – Good Ole’ Days

Georgia Museum of Agriculture & Historic Village, Tifton

Experience Georgia culture from the 1800s through wagon rides, fishing, and historic baseball.
229-391-5224
museumcamp@abac.edu

Junior Garden Chefs

Atlanta Botanical Garden, Atlanta
Gather ingredients, investigate their surroundings, and prepare tasty treats.
404-876-5859
registrar@atlantabotanicalgarden.org

Chicken Scratch

The Art Barn at Morning Glory Farm, Canton
Creative writing sessions with inspiration from the barnyard!
678-319-0286
TalkToFarmerSue@TheArtBarn.com
rabidwritersstudio@gmail.com

Art & Animals

The Art Barn at Morning Glory Farm, Canton
Gather eggs, feed and brush the animals. Create art with paint, clay, and more with the animals as your models!
678-319-0286
TalkToFarmerSue@TheArtBarn.com

June 3 through 6

Nature Scouts

Charlie Elliott Wildlife Center, Mansfield
Discover animals and their habitats through games and exploring.
770-784-3059
 
June 8 through 12

Natural Resources Conservation Workshop

ABAC, Tifton
Come join us as we focus on the value, protection and conservations of GA's forestry, soil, wildlife, and water resources.
229-391-5072
nrcw@abac.edu

June 9 through 13

Chicken Scratch

The Art Barn at Morning Glory Farm, Canton
Creative writing sessions with inspiration from the barnyard!
678-319-0286
TalkToFarmerSue@TheArtBarn.com
rabidwritersstudio@gmail.com
 

Camp Wiregrass: Victorian Adventures

Georgia Museum of Agriculture & Historic Village, Tifton
Host tea time, cook traditional meals, and make candles while exploring the Victorian era.
229-391-5224
museumcamp@abac.edu

Nature Gone Wild

Crooked Pines Farm, Eatonton
Discover the farm through nature hikes and scavenger hunts to learn about the wildlife.
706-347-0274
stefanie@crookedpinesfarm.com

Farm Phonics & Summer Reading
The Art Barn at Morning Glory Farm, Canton
Practice your reading with Pickles the Pig, Strawberry the Miniature Horse and Snickers the Goat!
678-824-2145
amy@miltonspeech.com

Sprouting Chefs

Atlanta Botanical Garden, Atlanta
Produce delicious and nutritious treats as well as create artwork and play games.
404-876-5859
registrar@atlantabotanicalgarden.org

Buckhorn Creek Ranch Camp

Buckhorn Creek Ranch, Vidalia
Explore nature at our exotic animal ranch through hiking, gardening, and feeding the animals!
912-583-2737
aliciabcdavis1@gmail.com
 
June 10 through 13    

Charlie’s Trackers

Charlie Elliott Wildlife Center, Mansfield
Hike forest trails, explore waterways and search for wildlife evidence.
770-784-3059

June 11 through 13

Avian Adventures

University of Georgia, Athens
Come learn about bird reproduction, bird watching and avian surgery. Meet with fellow bird enthusiasts and take on a kayaking adventure.
706-542-1337
mdmoss@uga.edu
 
June 15 through 20

Sunburst Stables Camp

Sunburst Stables, Clarkesville
Learn the fundamentals and more of horseback riding plus scavenger hunts and other fun activities.
706-947-7433

June 16 through 20

A Bug’s Life

Crooked Pines Farm, Eatonton
Collect bugs and learn what they eat, where they live, and everything in between!
706-347-0274
stefanie@crookedpinesfarm.com

Art & Animals

The Art Barn at Morning Glory Farm, Canton
Gather eggs, feed and brush the animals. Create art with paint, clay, and more with the animals as your models!
678-319-0286
TalkToFarmerSue@TheArtBarn.com

 

Farm Phonics & Summer Reading

The Art Barn at Morning Glory Farm, Canton
Practice your reading with Pickles the Pig, Strawberry the Miniature Horse and Snickers the Goat!
678-824-2145
amy@miltonspeech.com
 

A Day on the Farm

Rancho Alegre Farm, Dacula
Experience farm life by caring for animals, milking goats, collecting eggs and more!
770-339-3065
learn@ranchoalegrefarm.com

Camp Wiregrass: Explorers – EcoDetectives

Georgia Museum of Agriculture & Historic Village, Tifton
Collect invertebrates, fish and identify animal sign to explore Georgia’s natural resources.
229-391-5224
museumcamp@abac.edu

Habitat Explorers

Atlanta Botanical Garden, Atlanta
Come and explore sculptures, create art, and play games with us!
404-876-5859
registrar@atlantabotanicalgarden.org

June 17 through 20

Wildlife Rangers

Charlie Elliott Wildlife Center, Mansfield
Learn basic survival skills like shelter building, cooking, tracking and more!
770-784-3059

June 22 through 27
Sunburst Stables Camp
Sunburst Stables, Clarkesville
Learn the fundamentals and more of horseback riding plus scavenger hunts and other fun activities.
706-947-7433
June 23 through 27

Trekkers: Nature’s Artists

Georgia Museum of Agriculture & Historic Village, Tifton
Study how to sculpt, draw and paint with your inspiration from nature that surrounds you.
229-391-5224
museumcamp@abac.edu

Art & Animals
The Art Barn at Morning Glory Farm, Canton
Gather eggs, feed and brush the animals. Create art with paint, clay, and more with the animals as your models!
678-319-0286
TalkToFarmerSue@TheArtBarn.com

Habitat Explorers

Atlanta Botanical Garden, Atlanta
Come and explore sculptures, create art, and play games with us!
404-876-5859
registrar@atlantabotanicalgarden.org
June 24 through 27

Wildlife Rangers

Charlie Elliott Wildlife Center, Mansfield
Learn basic survival skills like shelter building, cooking, tracking and more!
770-784-3059
June 24 through 29

Georgia Plant Science Scholars

University of Georgia, Athens
Explore four different plant science areas. We will tour a USDA facility, visit with greenhouse managers and meeting with UGA faculty, staff and students.
706-542-1426
kshelton@uga.edu
 
June 29 through July 4

FFA Horse Camp

Georgia FFA-FCCLA Center, Covington
Come learn about horse safety, barn management, riding skills, grooming and more!
770-786-6926 Ext: 8
LBagley@GaAgEd.org

June 30 through July 3

Individual Playdates at The Art Barn

The Art Barn at Morning Glory Farm
Children and their parents will come and meet with the animals as well as learn about the compost system!
678-319-0286
TalkToFarmerSue@TheArtBarn.com

Seagraves Summer Boot Camp
The Seagraves Farm, Nicholson
Boys will spend full days on the farm, girls will spend a half day on the farm and half day with girls-only activities full of Southern class.
706-424-3108

July 2

Camp Wiregrass: Revolution is Coming!

Georgia Museum of Agriculture & Historic Village, Tifton
Join the Museum's Militia!
229-391-5224
museumcamp@abac.edu
 
July 6 through 10

Billy Lancaster Forestry Youth Camp

Georgia FFA-FCCLA Center, Covington
Learn about the forest and the wildlife that live there!
478-751-3528
mphillips@gfc.state.ga.us
 
July 6 through 11

FFA Basic Wildlife Camp

Georgia FFA-FCCLA Center, Covington
Campers in the basic group will fish, partake in shooting sports, camp, and learn how to cook outdoors. Advanced campers will experience bow hunting, firearms maintenance, and wilderness survival.
770-786-6926 Ext: 8
LBagley@GaAgEd.org

FFA Horse Camp

Georgia FFA-FCCLA Center, Covington
Come learn about horse safety, barn management, riding skills, grooming and more!
770-786-6926 Ext: 8
LBagley@GaAgEd.org

July 7 through 11

Farm Olympics

Crooked Pines Farm, Eatonton
Participate in fun and messy games while learning about the history of the Olympics.
706-347-0274
stefanie@crookedpinesfarm.com

Farm Camp IN THE CITY

Presented by The Art Barn: Private Residence at 3770 Fox Glen Ct, Atlanta
Meet and play with new animals and create exciting art projects using paint, clay and more!
678-319-0286
TalkToFarmerSue@TheArtBarn.com

WILD Creatures of Georgia Overnight Camp

Charlie Elliott Wildlife Center, Mansfield
Take a personal look at birds, mammals and reptiles and learn how to take care of them as well!
770-784-3059

Sprouting Chefs

Atlanta Botanical Garden, Atlanta
Produce delicious and nutritious treats as well as create artwork and play games.
404-876-5859
registrar@atlantabotanicalgarden.org

July 8 through 9

Camp Wiregrass: Creative Jewelry

Georgia Museum of Agriculture & Historic Village, Tifton
Create your own jewelry with a Native American flare.
229-391-5224
museumcamp@abac.edu

July 11

Camp Wiregrass: Primitive Hunting Skills

Georgia Museum of Agriculture & Historic Village, Tifton
Strengthen your hunting skills by throwing spears, practicing archery and other hunting games.
229-391-5224
museumcamp@abac.edu

July 13 through 15

Wild and Wonderful Garden Club Camp

Charlie Elliott Wildlife Center, Mansfield
Learn how to attract birds and butterflies as well as participating in fishing, outdoor recreation activities and night hikes.
770-784-3059

July 13 through 18

FFA Horse Camp

Georgia FFA-FCCLA Center, Covington
Come learn about horse safety, barn management, riding skills, grooming and more!
770-786-6926 Ext: 8
LBagley@GaAgEd.org

FFA Basic Wildlife Camp
Georgia FFA-FCCLA Center, Covington
Campers in the basic group will fish, partake in shooting sports, camp and learn how to cook outdoors.
770-786-6926 Ext 8
LBagley@GaAgEd.org
July 13 through 19

UGA Vet Camp

University of Georgia, Athens

See what it’s like to be a veterinary student at UGA! Observe and participate in the Veterinary Teaching Hospital and take a behind the scenes field trip to the GA Aquarium.
706-542-8411
lpettway@uga.edu

July 14 through 18

Living on the Land

Learn self-reliant homesteading skills like making cheese, gardening, baking and more!
770-339-3065
learn@ranchoalegrefarm.com

Native Americans

Crooked Pines Farm, Eatonton
Build forts and learn how and why Native Americans created pottery, songs and more!
706-347-0274
stefanie@crookedpinesfarm.com

Social Skills & Social Thinking

The Art Barn at Morning Glory Farm, Canton
Engage in stories, video modeling, and multisensory games with barnyard and art activities!
678-824-2145
amy@miltonspeech.com

Art & Animals
The Art Barn at Morning Glory Farm, Canton
Gather eggs, feed and brush the animals. Create art with paint, clay, and more with the animals as your models!
678-319-0286
TalkToFarmerSue@TheArtBarn.com

Chicken Scratch

The Art Barn at Morning Glory Farm, Canton
Creative writing sessions with inspiration from the barnyard!
678-319-0286
TalkToFarmerSue@TheArtBarn.com
rabidwritersstudio@gmail.com

 

Junior Garden Chefs

Atlanta Botanical Garden, Atlanta
Gather ingredients, investigate their surroundings, and prepare tasty treats.
404-876-5859
registrar@atlantabotanicalgarden.org
July 15     

Camp Wiregrass: Orienteering… Huh?

Georgia Museum of Agriculture & Historic Village, Tifton
Learn how to navigate with a compass!
229-391-5224
museumcamp@abac.edu
 
July 18   

Camp Wiregrass: Nature Art

Georgia Museum of Agriculture & Historic Village, Tifton
Create your own masterpiece with nature as your inspiration!
229-391-5224
museumcamp@abac.edu

July 20 through 25

FFA Horse Camp

Georgia FFA-FCCLA Center, Covington
Come learn about horse safety, barn management, riding skills, grooming and more!
770-786-6926 Ext: 8
LBagley@GaAgEd.org
 
FFA Advanced Wildlife Camp
Georgia FFA-FCCLA Center, Covington
Advanced campers will experience bow hunting, firearms maintenance and wilderness survival
770-786-6926 Ext. 8
LBagley@GaAgEd.org

July 21 through 25

ACE Overnight Camp

Charlie Elliott Wildlife Center, Mansfield
Let’s discover how we can conserve our natural resources though canoeing, exploring bogs, hiking and more.
770-784-3059

Adventures in the Garden

Atlanta Botanical Garden, Atlanta
Go on adventures in the Atlanta Botanical Garden, create art and play games.
404-876-5859
registrar@atlantabotanicalgarden.org

Mystery Week

Crooked Pines Farm, Eatonton
Solve a new mystery every day using the knowledge gained in the previous camps!
706-347-0274
stefanie@crookedpinesfarm.com

Art & Animals
The Art Barn at Morning Glory Farm, Canton
Gather eggs, feed and brush the animals. Create art with paint, clay, and more with the animals as your models!
678-319-0286
TalkToFarmerSue@TheArtBarn.com

Buckhorn Creek Ranch Camp

Buckhorn Creek Ranch, Vidalia
Explore nature at our exotic animal ranch through hiking, gardening, and feeding the animals!
912-583-2737
aliciabcdavis1@gmail.com

Social Skills & Social Thinking

The Art Barn at Morning Glory Farm, Canton
Engage in stories, video modeling, and multisensory games with barnyard and art activities!
678-824-2145
amy@miltonspeech.com

July 28 through 30

Junior Zookeeper/ Creation Encounter

North GA Zoo & Petting Farm, Cleveland
Learn how to feed, train and groom the animals with pony rides, crafts and more.
706-348-7279
info@wildlifewonders.org
 
July 28 through August 1

Outdoor Adventure Team Challenge Camp

Charlie Elliott Wildlife Center, Mansfield
To enhance team spirit and teamwork, we will hike, canoe, build fires and learn how to survive in the wilderness.
770-784-3059
 
Art & Animals
The Art Barn at Morning Glory Farm, Canton
Gather eggs, feed and brush the animals. Create art with paint, clay, and more with the animals as your models!
678-319-0286
TalkToFarmerSue@TheArtBarn.com August 4 through 6

Creation Encounter Teen Camp

North GA Zoo & Petting Farm
Come camp in tents while interacting directly with animals and the wildlife that surrounds you!
706-348-7279
info@wildlifewonder.org