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Wednesday, November 24,2010

Tidbites | Food for all

 

Food for all

Door to Door Organics will hold its second annual food drive this holiday season. They will collect canned goods from their customers’ doorsteps from Nov. 29 to Dec. 10, and deliver those, along with a company donation of fresh organic produce, to local food banks. Last year, Door to Door Organics donated more than 500 pounds of fresh organic produce and received more than 800 pounds of donated canned goods. Donated goods will be delivered to food banks affiliated with the Feeding America network.

Food banks are most in need of canned meat and tuna, canned tomato products, canned meals (such as chili), canned fruits and veggies, canned beans, canned milk and canned soup (non-glass containers only).

“We had a tremendous response to our first holiday food drive last year,” says President Chad Arnold. “By pooling together the resources of all of our customers, we can make a big difference to hunger in Colorado.”

For more information, visit www.colorado.doortodoororganics.com/ fooddrive.


Gurkhas expands to Hill

Gurkhas on the Hill, a new Nepali, Indian and Tibetan restaurant, opened on the Hill in Boulder on Nov. 19.

The restaurant features lowerpriced take-out-style entrees focused on bold, authentic flavor and convenient ordering styles.

In addition, Gurkhas offers delivery and catering services. Orders can be made online at www.gurkhasonthehill.com or by calling the restaurant directly.

Gurkhas on the Hill is an extension of Gurkhas Restaurant, which is located in Gunbarrel and is owned by Kalpana Gurung and Narayan Duwal.

“Many of the restaurants in the area offer only a fine dining experience to obtain quality comparable to Gurkhas on the Hill, but after a long day I just want food I know is consistently great, without the fuss … and that’s what we offer,” says Duwal. “Our food speaks for itself. Customers only have to try it once to be hooked.”

Gurkhas is located at 1310 College Ave., and can be reached at 303-443-1355.


Avoid holiday food poisoning

State health officials are reminding Coloradans about the importance of properly handling and preparing foods to avoid getting sick this holiday season.

The most frequent causes of foodborne illnesses are foods kept at unsafe temperatures, inadequate hand-washing and preparing and serving foods on soiled surfaces or with contaminated utensils. Other causes include cooking foods such as eggs, poultry and meats below the proper temperature.

Follow these tips to help keep foods safe:

• Cool all leftovers to 41 degrees Fahrenheit or lower within four hours of cooking. Do not leave foods containing meat, milk, eggs, fish or poultry out at room temperature for more than the four-hour limit. This includes casseroles and pumpkin or other custard pies that are popular during the holidays.

• Wash your hands frequently and thoroughly with soap and warm water before food preparation, and after using the bathroom, changing diapers, sneezing, coughing, eating, drinking or smoking.

• Minimize cross-contamination risks by thoroughly cleaning and sanitizing knives, cutting boards and other utensils before and after preparing foods, particularly between the preparation of raw meat and foods that will not be cooked further. A sanitizing solution can be prepared using one tablespoon of unscented chlorine bleach per gallon of water.

• Use a cooking thermometer.

Turkey and stuffing should be cooked thoroughly to 165 F and ham to 145 F or above. Recipes requiring eggs must be cooked thoroughly to 145 F or above. If egg dishes do not require cooking, such as homemade eggnog or salad dressing, use pasteurized egg products instead of shelled eggs. Do not thaw foods at room temperature. Plan enough time to thaw food in the refrigerator.

• To avoid spreading illness to others sharing a meal, do not prepare or handle foods if you are ill.

Respond: letters@boulderweekly.com

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