Special Feature
 

Quick Tip: Food Safety

grill  

Memorial Day means picnics and family gatherings. Taking foods from the kitchen to the great outdoors requires a few extra safety precautions. Rule of thumb: keep hot foods hot (above 125 degrees) and cold foods cold (below 60 degrees). If you are using thermal containers, fill them with ice water or boiling water to bring the containers themselves up to the proper temperature.

And even though it's common sense, it still bears repeating at this start of the summer season: pack a first aid kit and refresh yourself on emergency first aid procedures. Kids, barbecues, nature and pets almost guarantee that an injury of some kind will surely happen—and the best precaution against serious injury is to anticipate the hazards and plan against them.

Safe Grilling Tips:

Other Food Safety and Kitchen Tips:


Did You Know...?

Food Chronology

James Trager's book, The Food Chronology, took this year's Julia Child Award for best book in the Food Reference/Technical Category, deservedly so. It is a valuable resource to any food writer or editor and anyone interested in culinary history. As this year's awards were held in Philadelphia, I decided to see what Mr. Trager might say about this historical city. To give you a better idea of the scope of this book, here's a selection of just some of the items listed under the heading of Philadelphia:

 

Excerpted from:
The Food Chronology
A Food Lover's Compendium of Events and Anecdotes, from Prehistory to the Present
by James Trager
Henry Holt and Company
784 pages; $40.00
ISBN 0-8050-3389-0



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