Don and Ben start the conversation talking about Thrive Coffee and Ben's vacation (including his visit to the home of The King). The conversation goes to Olympics, presidential homes and US history. Getting into food safety content eventually, the guys talk about sous vide cooking at low temperatures for short times. Ben and Don talk also discuss what recalls due to allergens might mean (and what it might not mean). Don and Ben tackle a stack of feedback on eggnog, the Bristol Stool Scale, bathtubs and bathing. They end the show on a deep dive on cake batter, cookie dough and pathogens.
Show notes so you can follow along at home:
People | Agricultural and Human Sciences | NC State University
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Maximum growth temperatures of foodborne pathogens and appropriate hot holding temperatures
McCartney 3 2 1 Review: Hulu Documentary Has Beatles History and More | IndieWire
Tulkoff Food Products, Inc. Issues Allergy Alert on Undeclared (Soy and Wheat) in Kimchi Aioli | FDA
Wilton Brands Issues Allergy Alert on Undeclared Milk in 7 Sprinkle Products | FDA
172. Dunkaroos Dough Left in the Car and Baked — Risky or Not?
If Eggnog Has Eggs in it, Why Is it Safe to Drink? | NC State News
Report: Saying ‘Smells Okay’ Precedes 85% Of Foodborne Illnesses Annually
Kristen Bell and Dax Shepard Explain Not Regularly Bathing Their Kids | PEOPLE.com
FDA begins testing cake mixes in search of specific product in E. coli outbreak | Food Safety News
Investigation Details | E. coli Outbreak Linked to Cake Mix | CDC
Edible Cake Batter (With Actual Cake Mix!) | Chelsea’s Messy Apron
Council I | 2020 Biennial Meeting | Conference for Food Protection | Conference for Food Protection