From: Monona Rossol <actsnyc**At_Symbol_Here**cs.com>
Subject: Re: [DCHAS-L] Season of pot-lucks
Date: Wed, 27 Nov 2013 14:11:39 -0500
Reply-To: DCHAS-L <DCHAS-L**At_Symbol_Here**MED.CORNELL.EDU>
Brady, It is and it isn't. in my scope. I know quite a bit about bugs, but nothing about cooking. I was a professional child performer with a union card since I was 3-years old, never spent any time around cooking, and self-emancipated at age 17. When I rented my first apartment, opened the oven door and saw those shelves, I declared it "storage" and that designation remains firmly unchanged.
However, since I get the MMWR (Morbidity and Mortality Weekly Report) from the CDC and read about all the foodborne illness outbreaks along with the other diseases being monitored, I do have some bug-savvy.
That bug info combined with pesticide, dyes, food additives, and contaminants from containers and utensils plus info on the toxins and endocrine mimickers that are found naturally in plants, sometimes can enable me to add something to food discussions. But practical advice about cooking is definitely NOT in my area.
I just got back in the house from doing a WNYC radio program on a study of contaminants in people's blood showing differences between the those prevalent in the rich vs. those in the poor. And in the rich people, you can see the shellfish and seafood influence pretty clearly. But the study points out that there is nutritional value to these things that you have to balance. However, I haven't eaten anything with a nervous system since 1959 so I'm not so sure how important it is to eat meat of any kind. I don't do anything particular about balancing beans and rice and stuff. In fact, I'm sort of a junk food vegetarian. But I'm 77 years old with two full time jobs. How bad can this diet be?
Monona Rossol, M.S., M.F.A., Industrial Hygienist
President: Arts, Crafts & Theater Safety, Inc.
Safety Officer: Local USA829, IATSE
181 Thompson St., #23
New York, NY 10012 212-777-0062
From: Brady Arnold <barnold**At_Symbol_Here**XENOTECHLLC.COM>
To: DCHAS-L <DCHAS-L**At_Symbol_Here**MED.CORNELL.EDU>
Sent: Wed, Nov 27, 2013 12:40 pm
Subject: [DCHAS-L] Season of pot-lucks
Not necessarily chemistry related, but safety related
This is something I always think about this time of year, so I thought I would ask the list.
With so many pot-lucks happening, how involved do you get in food safety.
For me, the main dinner isn't usually the part to worry about. In trying to show off their cooking skills, people usually have the food at the right temperature. However, later people get out the left-overs out
and leave them out (to try to get rid of them, I assume). Luckily, many of the people I work with currently understand microbiology and don't let food sit out too long. I occasionally have to toss out stuff, but usually it's taken care of by those who brought
it. I have worked places (not as Safety Officer) where food would sit out all day.
Anyways, how much do you consider this within the scope of your work?
Brady P. Arnold
When remembering all our blessings this weekend, I will be adding all of you. I think of you as my part-time, free, continuing education program. Thank you all for your assistance,
your humor, and your wisdom.
Sheila M. Kennedy, C.H.O.
Safety Coordinator | Teaching Laboratories
Chemistry & Biochemistry |University of California, San Diego
9500 Gilman Dr. | La Jolla, CA 92093-0303
( (858) 534 - 0221 |
(858) 534 - 7687
This e-mail message, including any attachment, is for the sole use of the intended recipient(s) and may contain legally privileged and/or confidential information. Unauthorized review, use, disclosure or distribution is prohibited. If you are not the intended recipient of this message or if this message has been addressed to you in error, please contact the sender by reply e-mail and delete and destroy all copies of the original message.
Previous post | Top of Page | Next post