Information about the Aspen Ideas Festival is here. I am scheduled for a session, The American Wellness Paradox, currently scheduled from 11:00-11:50 a.m., at the East Lawn Tent. This will be a discussion with senior HHS policy advisor, Calley Means. Here’s the blurb on it: “Americans are spending more than ever on healthcare, supplements, wellness trends, and “clean eating,” yet rates of chronic disease and metabolic illness continue to climb. As skepticism fuels the rise of movements like MAHA, debates over what Americans should eat have become deeply cultural, political, and economic. Two influential voices with sharply different perspectives on nutrition and food science explore how food systems, farming practices, consumer culture, and the wellness industry collided to create one of the defining public health debates of our time.”
The latest food recall: onions
I don’t often write about foodborne illness outbreaks because there are so many of them, but this one is unusual: it involves hundreds of people who got sick from eating onions produced by Thomson International.
Do not eat, serve, or sell recalled onions from Thomson International, Inc., or food made with these onions. Onion types include red, white, yellow, and sweet yellow varieties. Other companies have also issued recalls of foods, like chicken salads, made with recalled onions.
The caseload so far:
The states where cases have been identified:
The timeline of case reports:
And here’s why there is such a long lag in reporting cases:
Advice: Make sure your onions don’t come from Thomson. If you aren’t sure, thoroughly wash (sterilize!) everything they may have come in contact with (knives, cutting boards, refrigerator bins). If you don’t want to throw them out, cook them. Do not eat them raw.
