In some cases ... not all cases - and that does not explain botulism in mushroomsIn some cases the field and irrigation water, or contaminated runoff from animal farms, not processing.
The same has been true of the meat processing plants that closed due to C-19 ... it wasn't the meat, it was the people who worked thereA huge greenhouse farm in Madison County had a major outbreak, and need to be shut,
it wasn't because of the plants, it was the people that worked there.
I’m only guessing, but there’s a good possibility that most of those workers are not vegans. They may have chicken wings or a ham sandwich or a hamburger for lunch.Maybe you should watch more news ... there has been a shortage of "pickers" for farms due to C-19.
Here in our area one county have a huge spike in C-19 cases when the pickers showed up to harvest. Not only did it have an impact on the local population exposure, it also hampered the harvest of several farms
True, but it's really hard to avoid it getting into crops. You need serious fencing to keep mammals out of the fields--that's how organic Odwalla apple juice got contaminated with e coli--mammals in the orchards. And it's well nigh impossible to keep it out of irrigation water, unless the water is 100% contained from reservoir or well to fields--and other than home gardeners, I don't think that is possible. Any produce that you eat uncooked--or that comes into contact with something uncooked--is a potential source of e coli, which is why lettuce, scallions, cilantro, parsley, etc. have been such common vectors of serious food poisoning.E Coli is a gut bacteria in animals/humans....how it gets on crops is on us............
Thank you! Those meals actually look quite good!I do apologize and it appears Amtrak has hidden the real page that had the specifics of the kosher meals or I am too dense to find it now. However, I found PDF files that show in more detail the breakfast meal and the lunch dinner choices from amtrakfoodfacts.com. The page I previously saw had just a summary of the four meals and was on the Amtrak site.
Salmon - http://amtrakfoodfacts.com/wp-content/uploads/2020/02/AMTRAK-SDG-020620-33.pdf
Chicken - http://amtrakfoodfacts.com/wp-content/uploads/2020/02/AMTRAK-SDG-020620-32.pdf
Beef - http://amtrakfoodfacts.com/wp-content/uploads/2020/02/AMTRAK-SDG-020620-34.pdf
I should have checked that I gave you the right link and would have found that it appears to have disappeared.
And I find it interesting that many meat eaters say: “How can you eat this? It has no taste, and doesn’t even taste like bacon/crab/steak/etc...”!I find it interesting that people who do not eat meat, cheese, butter, eggs, etc. try so hard to make their vegan food taste so much like these things.
I agree - it is fairly impossible to offer a menu that no one has any allergy to something. However, in addition to offering the complete ingredient list so those with allergies can make an informed decision about what to or no to eat - there should be at least some (or one) offering that avoids the most common allergies - like gluten, peanuts (or other nuts) and dairy.Unfortunately, there are so many kinds of allergies that I don't see Amtrak creating allergen-free menus. But, at the very least, every meal should contain a full list of ingredients, so that people who need to avoid various allergens--lactose, gluten, peanuts, or whatever else--can check for themselves as to whether a food can safely be eaten.
Food is as much a cultural issue as a nutritional issue. People who grew up eating a meat-based diet may still want to enjoy the mouth-feel and texture of comfort foods they grew up with, even while not eating meat. In Chinese Buddhist culture, the cuisine is strictly vegetarian, but they make elaborate 'faux' meats like roast duck, complete with crispy 'duck' skin, 'faux' pork, etc. For them, these dishes are part of their heritage cuisine, and they respect that heritage by developing versions of Chinese traditional dishes that adhere to their ethical dietary restrictions--as I discovered back in the 1970's in Taiwan when I stayed for a few days at a Buddhist monastery and was surprised that they were serving meat in the dining hall--except of course it wasn't!If you want to eat veggies - why not be proud of the fact that they taste just like what they are - not that they taste just like chicken.
Some suggestions for you:Hi! I am contemplating a long distance trip from Trenton, NJ to Tacoma, WA in mid-September. I'd take the train out and fly back. Based on anyone's past and recent experience, I have a couple of questions:
1. I have enough points to book a sleeper car for the first half of my trip. I have the option to take a Northeast regional to WAS with an hour and a half to wait before the Capitol Limited leaves. Is this a reasonable amount of time? The other option I have enough points for is to take the Pennsylvanian to Pittsburgh and board the sleeper car on the Capitol Limited there.
2. I've been keeping up with reviews of the flexible dining menu. While I don't mind the breakfast options, the other food might not be what I'm looking for. Are the café cars still open on the LD trains, and can sleeper passengers go buy food/snacks to bring back to their rooms?
Thanks! I should be making up my mind in a few days and would appreciate any responses.
I agree that they should, especially for “hidden” ingredients. But some are so obvious, their postings are stupid!I believe that the FDA requires disclosure of the 8(?) most common allergens.