Eating & Dining

For Child Abuse Prevention Month, San Bois CASA will host a BBQ Fundraiser Meal in Poteau on April 15, 2021

 

San Bois CASA would like to encouraging people to pre-order the meals so they can get an idea about the number that they will need to make.

Chad Yandell will be making the bbq and baked beans, and Jan Gragg will do the dessert.

Please let me know if you have any questions.

 

WHAT IS CASA?

Children and youth who have experienced abuse or neglect are among the most vulnerable populations in America. A child in foster care may have faced physical, psychological or emotional trauma and years of uncertainty as they wait to go home, be adopted or simply see what happens next. All that chaos has long-term effects. Having a caring, consistent adult to listen and put a child's best interests before all others' can make all the difference. That's where a CASA comes in - a Court Appointed Special Advocate.

 

The CASA Model.
CASA volunteers are appointed by judges to advocate for children’s best interests. They stay with each case until it is closed and the child is in a safe, permanent home.

Volunteers work with legal and child welfare professionals, educators and service providers to ensure that judges have all the information they need to make the most well-informed decisions for each child.

Our best-interest advocacy is driven by the guiding principle that children grow and develop best with their family of origin, if that can be safely achieved. Most of the children we work with are in foster care, but some are with their family of origin. And, most children who leave foster care do so to return to their family.

Patrick Young

Putting your home on the market can be nerve wracking. There is so much to do, and chances are you’re in the midst of other aspects of your transition, like arranging school enrollment and a new job role. Staging a home adds another burden, financially and otherwise, but you can do this yourself with great success. Oklahoma Welcome invites you to keep reading!

Get to Know the Neighborhood

Doing a bit of research on other homes for sale in the area can tell you a lot about how to prepare for your own home sale. That way, you’ll have your ducks in a row when your listing goes live!

While local reconnaissance provides a general awareness of the marketplace, it also serves to provide examples. When you see how other homeowners have developed a welcoming atmosphere for showings and open houses, you can apply their ideas to your property. You may even find it productive to visit a few different open houses so you have a better idea of how to stage a home properly.

Take ‘You’ Out

As you prepare to put your home on the market, you need to look at it through the eyes of a house hunter. You want others to feel comfortable, and be able to envision living in the space. This means removing personal decor and expressive design elements. Everything from family photo albums to heirloom throws should be culled to make room for a more standardized atmosphere. This way, potential buyers feel as though they can customize the home to their liking without having to overlook your personal tastes.

Wide Open Spaces

As you go about pulling items, think about creating an open, welcoming feel throughout your home. If you have lots of bulky, awkward belongings crowding your home, or if you need extra storage space, another solution is to store items offsite.

You want to avoid filling closets and sheds to the brim, since when buyers stumble onto those spaces, they might think their own things won’t fit. Contemplate what type of storage unit would work best for the items you’re going to stash — climate-controlled, indoor, outdoor, and so forth — and take an inventory to guestimate how much room you need. To give you an idea of price, the overall average cost of a self-storage unit booked in Omaha, Nebraska over the past 180 days is $59.92.

Room to Move

As a general guideline, you want your home to have open floor space with obvious traffic patterns. Traditional Home notes it’s best to arrange your furniture so house hunters can go from room to room comfortably without having to dodge around pieces, and gathering places should include obvious conversational groupings.

Clean as a Whistle

With extra belongings out of the way, a thorough, deep cleaning is your next step. Eliminate dirt, dust, and any lingering odors, such as from trash and pets. Don’t overlook subtler sources of odors like a trash compactor or a musty basement. Carpet cleaning is often a practical step, brightening the space underfoot at the same time.

Recolor Your World

With a spotless home, it’s an ideal time to address your home’s color scheme. A neutral decor extends to the hues on your walls as well as style and belongings, and paint is one of the easiest, least expensive ways to achieve that atmosphere. Better Homes & Gardens suggests a palette in shades of grey, ivory, off-white, or soft tans. It’s easy for both you and the buyer to work with, and can brighten and soften the rooms.

Finishing Touches

To pull things together, think about adding some inexpensive, classic finishing touches throughout your home. Throw pillows that match the wall color, inexpensive window coverings, a bowl of fruit in the kitchen, and a wreath on the front door will make house hunters feel at ease in the space. Once complete, you can either hire a professional photographer or DIY the task.

While preparing your home for sale presents some unique challenges, you give yourself a much better presentation when you follow these basic guidelines. With the right education and preparation, getting your home ready for sale is simple and easy.

Patrick created Able USA to offer resources and advice to others with disabilities in an effort to help them navigate the various aspects of life as a person with a disability.


Are you ready to get out and enjoy the springtime weather?

How about enjoying a great lunch at the Hotel Lowrey?


The LeFlore County Historical Society is ready to get back to hosting their Tuesday Lunch at the Museum.


On April 20, 2021 the Historical Society will be hosting the grilled hamburger luncheon. The meal is sponsored by Central National Bank in Poteau and they will be grilling up the hamburgers.


Enjoy your hamburger with all the fixing, chips drink and dessert all for just $6 dollars.


All orders are made to go and if you want to call in advance to pick-up your meal just call the museum at 918.647.9330.

Submitted by  Vicki Garfinkel, 

Zesty Recipes Will Inspire Bold Chili Flavor

Using New Squeeze & Serve Tahini

  • Harissa – Aromatic hot chili paste with herbs & spices
  • Adds a bit of heat and zest to any recipe for breakfast, lunch & dinner
  • Available on AMAZON

(Bayonne, NJ, MARCH 23, 2021) – It seems the tahini craze is here to stay as home cooks and professional chefs keep coming up with new ways to use creamy, nutrient-rich condiment. Now, Mighty Sesame Co. is upping the game with the first-ever harissa flavored tahini.

That’s right: the maker of the original all-natural, squeeze-and-serve tahini has done it again with their new Harissa Tahini.  (Epicurious anointed original Mighty Sesame Tahini The Best Tahini You Can Buy).  Now, this new game-changer makes it easier than ever to add extra zip and a bit of heat to everything from dressings and dips to meat and veggies.

The sesame experts make their tahini from the finest Ethiopian sesame seeds and serve it up in shake-and-squeeze bottles for maximum convenience. The new variety contains a blend of 100% natural harissa spices for a distinctively aromatic flavor profile with a kick.

But just what is harissa? Seen on nearly every Israeli, Moroccan, and Tunisian table, it’s a paste made by blending roasted hot red peppers with other spices and herbs. This fragrant chili paste is often combined with garlic, olive oil, cumin, coriander, caraway & mint for a distinctive Mediterranean flavor. There are as many variations of harissa as there are grandmas who’ve passed their secrets down the generations. It can be hot or mild, smoky or pungent – depending on the ingredients and techniques involved.

Basically, all you need to know is Harissa + Tahini = Yum!

Like all Mighty Sesame tahini’s, the Harissa variety is ready to use with just a shake and a squeeze, no stirring required. It is packed with protein and contains 260mg of calcium per serving. Organic, vegan, gluten- and dairy-free, OU kosher, and halal, it’s a 100% guilt-free option for everyone. (MSRP $4.99 per 10.9 oz. bottle)

Ready to take your tahini game to new heights? Mighty Sesame Co. invites you to see how Harissa Tahini can elevate your culinary repertory with this easy recipe.

Subtle Spice Harissa Tahini Dip*

3 T. Extra Virgin Olive Oil + extra for garnish

¼ Yellow Onion, minced

2 Cloves Garlic, minced

3/4 C. Mighty Sesame Harissa Tahini

2t. Lemon Zest + 2T of Lemon Juice

¼ t. Salt

¼ Black Fresh Ground Pepper + for garnish

¼ T. Flaky Sea Salt as Garnish

1.       In saute pan heat oil. Add onions and cook until caramelized. Adding garlic for the final 1-2 minutes.

2.       In a small food processor add harissa Tahini , lemon zest and juice. Mix until smooth. Add onion and garlic mixture including oil until well mixed.

3.       At this point add in some hot water to get desired thick or thinness.

4.       Season with salt and pepper

5.       For garnish drizzle oil and flaky sea salt right before you serve.

6.       Serve with warm pita or a variety of vegetable Carrot sticks, celery sticks, Red/Yellow Peppers, Broccoli spears, Asparagus spears etc.

*Recipe by Chef Gregg, renowned food service industry expert and self-described “tahini obsessed.” He’s joined forces with Mighty Sesame to develop and present a host of innovative, tahini-based recipes for breakfast, lunch, and dinner.

Mighty Sesame Harissa Tahini is available on Amazon.com:

https://www.amazon.com/Mighty-Sesame-Harissa-Squeezable-Friendly/dp/B08L46B2DT/ref=sr_1_2?dchild=1&keywords=Mighty+sesame+harissa+tahini&qid=1610984755&sr=8-2   

The Mighty Sesame Company

It takes an expert to create a truly premium product. Our ‘sesameliers’ oversee the delicate and complex process of transforming raw, fair-trade sesame seeds into our delicious products. For over 30 years, the process from the seed cultivation to creating our sesame-based foods has been managed with expertise, refined knowledge and innovation. The palate of an experienced ‘sesamilier’ can recognize the variety, production method, and suggest improvements to a recipe simply by taste. We constantly strive to innovate our process to benefit your superfood experience.

Producing premium sesame is as complex as producing fine wine. Change of seasons, soil types and sesame varieties all greatly affect the nutrient composition, texture and flavor of the mighty seed. We carefully manage the growing and harvesting of our seeds, grinding at a low temp to achieve world class standards. Our care in choosing seed varieties, storage method, screening, meticulous peeling and roasting is combined with our exclusive grinding process and innovative recipes to create a nutritional and flavorful sesame experience of artisanal quality.

The Mighty Sesame Co. sources sesame from the most reputed growing region in the world, Ethiopia, and trade sustainably with producers to ensure fair wages for farmers in a win- win exchange for the world’s mighty finest sesame. Mighty Sesame products are distributed by Kayco Beyond, headquartered in Bayonne, NJ.

 

 For additional information, interviews, recipes and photos, please contact Vicki Garfinkel, VICKIGJ PR, 973-519-8926, .

Saturday, 27 February 2021 11:23

EOMC Cafeteria Menu for 2/28/2021-3/6/2021.

Eastern Oklahoma Medical Center Cafeteria Menu for 2/28/2021-3/6/2021.


Sunday, February 28- Chicken Alfredo, Italian Veggies, Garlic & Herb Potatoes, Mashed Potatoes & Garlic Bread.


Monday, March 1- Lil Smokies, Mac & Cheese, Peas & Carrots, Mashed Potatoes, Rolls.


Tuesday, March 2- Bourbon Chicken, Tuscan Veggies, New Potatoes, Mashed Potatoes, Rolls.


Wednesday, March 3- Chipotle Sliders, Lemon Pepper Chicken, California Veggies, Potato Wedges.


Thursday, March 4- Breaded Ravioli w/ Marinara, Garlic & Cracked Pepper Chicken, Catalina Veggies, Mashed Potatoes and Rolls.


Friday, March 5- Fried Catfish, Fried Shrimp, Corn on the Cob, Fried Potatoes, Corn Bread, Pinto Beans.
Saturday, March 6- Grill and Salad Bar only.

Press Release

Site sets the tone for the craft beer industry in Oklahoma for years to come

The Craft Brewers Association of Oklahoma (CBAO) launched their website today in partnership with OKC-based firm, Friday Studio. The new website will offer a clean, modern design, easy navigation and helpful tools and resources for members of the association, craft beer fans and those looking to explore the state’s craft beer scene.

When navigating to the new site, you’ll quickly be greeted with great graphics, video and photos from some of the state’s best breweries. You’ll also find a list of our members including Allied and Breweries as well as a statewide map to help guide you across the state in effort to try each brewery for yourself. You’ll also find event information and online registration, blog content where we’ll keep up to date with important craft beer news, an email signup form as well as information on how to join the association or make a donation.  Breweries also have the ability to offer deals on the website, which can change daily.

“Having the tools necessary to reach craft beer fans but also a way to manage our membership is critical as we continue to grow the craft beer community in Oklahoma” said Tabbi Burwell, Executive Director for the Craft Brewers Association. “This website will help us advocate for the state’s brewers while continuing to drive efforts to support our breweries, events and legislative issues.”

Currently, the association’s membership boasts nearly 55 breweries and allied trade members. Starting this month, craft beer fans will be able to join the association as an Enthusiast Member and receive several perks including discounts to breweries, early event registration, emails and more. 

“As admirers (and consumers!) of our booming local breweries, we were thrilled to partner with the Craft Brewer’s Association of Oklahoma to take their mission online,” said co-owner of Friday Studio, Audrey Falk.  “Finding meaningful ways to connect virtually with both association members and beer enthusiasts has never been more important. So our goal was to pull together the many faces and places that embody craft brewing in Oklahoma and create a space where getting informed, engaged and networked is both easy and fun. This new CBAO website provides fresh, dynamic ways for this important local organization to continue to evolve and grow, as they work to advance the brewing industry and the many small business owners who support it. We’re excited to lend a hand, and look forward to continuing to work together in the years to come.”

To support craft brewers in Oklahoma, join the association or just peruse the new website, visit www.CraftBeerOK.org.

Press Release

OKLAHOMA CITY, Okla., February 10, 2021 — The Oklahoma Restaurant Association (ORA) announced its 2021 Board of Directors at its annual meeting on February 10, 2021. The meeting opened with guest speaker Mike Whatley, Vice President of State and Local Affairs at the National Restaurant Association (NRA) who presented an insightful keynote address highlighting issues facing the restaurant industry and where ORA members from around the state participated in this virtual meeting.

Following the NRA presentation, the ORA Annual Meeting and Board of Directors meetings were held. The meetings consisted of reports on association business in the areas of member services, financials, governmental affairs objectives for 2021, and other information pertinent to the association and restaurant industry. A portion of the meeting included election of ORA Officers and the announcement of the previously elected Board of Directors.

The ORA has elected the following board members who represent membership around the state:

Officers for 2021 include:

Chair – David Haynes, Johnnie's Charcoal Broiler, Oklahoma City

Vice Chair/Treasurer – Thomas Hunter, Ricardos Restaurant, Tulsa

2nd Vice Chair – Oliver Boudin, OKC Golf & Country Club, Oklahoma City

Assistant Treasurer – Craig Bothwell, Bothwell Restaurant Partners, Tulsa

ORA Board of Directors include:

Scott Bainbridge, Boom-A-Rang Diner, Seminole

Mike Bausch, Andolini’s Pizzeria, Tulsa

Matt Biard, Charleston’s – Meridian, Oklahoma City

Jon Biegel, Everidge, Edmond

Brian Bogert, The Jones Assembly, Oklahoma City

Alain Buthion, La Baguette Bistro, Oklahoma City

Jeff Castleberry, Caz’s Chowhouse, Tulsa

Momodou Ceesay, Mamadou’s Restaurant, Glenpool

James Como, Urban Management, Yukon

Rachel Cope, 84 Hospitality Group, Oklahoma City

Stephen DeGraffenried, Boom-A-Rang Diner, Shawnee

Marty Doepke, Traditions Spirits, Norman

Jason Ewald, A Good Egg Dining Group, Oklahoma City

Kyle Fleischfresser, The Hutch, Oklahoma City

Robert Founds, Tulsa Drillers, Tulsa

John Gaberino III, Topeca Coffee, Tulsa

Tyler Gillespie, Fuzzy’s Taco Shop, Norman

Steve Griffin, Pearls Restaurant Group, Oklahoma City

Shay Hayes, Viridian Coffee, Duncan

Jeffrey Holloway, Boulevard Steakhouse, Oklahoma City

Jared Jordan, Summit Club, Tulsa

Amy Moss, McGill’s, Sand Springs

Seth Nimmo, Rib Crib Corporation, Tulsa

Rohit Patel, Teriyaki Madness/Tropical Smoothie Café, Oklahoma City

Keith Paul, A Good Egg Dining Group, Oklahoma City

Erik Reynolds, Smoke Woodfire Grill, Tulsa

John Ross, Packard’s New American Kitchen, Oklahoma City

Matt Schein, Sonic Industries, Inc., Oklahoma City

Eric Selby, Mazzio’s, LLC, Tulsa

Ned Shadid, Jr., Ned’s Starlite Lounge, Oklahoma City

Lauren Sizemore, Republic National Distributing Company, Oklahoma City

Alex Stodghill, GoFresh Produce, Tulsa

Blane Thompson, Flint/Vast/Colcord Hotel, Oklahoma City

Brian Treat, Chick-fil-A, Claremore

Katie Walters, Pete’s Place, Krebs

Michael Wehba, The Social Order, Edmond

Barry Willingham, Shangri-La Resort, Monkey Island

Chris Wolford, City Bites/The Cow, Edmond

Kelley Young, Santa Fe Cattle Co., Washington

ORA Associate/Emeritus/Advisory Board Members include:

Joe Abshere, Wayne’s Drive Inn, Lawton

Jim Anderson, Edmond

Bill Biard, Hammett House Restaurant, Claremore

Robert Black, SpringBoard, LLC, Edmond

Jimmy Blacketer, Waterfront Grill & Los Cabos, Jenks

Mark Blevins, City Bites, Edmond

Kathy Bondy, French Hen Bistro & Wine Bar, Tulsa

Sam Bracken, Canebrake Consulting, LLC, Wagoner

Siegmund Brown, EXPOSERVE / PARTYSERVE, Tulsa

John Burdge, Southern Glazer’s Wine & Spirits, Tulsa

Jim Burke, QSP Capital, LLC, Edmond

David Burns, Outback Steakhouse Regional Office, Edmond

Lori Burson, Stella Modern Italian Cuisine, Oklahoma City

Michel Buthion, La Baguette Bistro, Oklahoma City

Tommy Byrd, Bellini’s Ristorante & Grill, Oklahoma City

Marc Chastain, Watchtower Properties, LLC, Tulsa

Stan Clark, Eskimo Joe’s, Stillwater

Bob Clift, Oklahoma City

Tony Collins, Hirst Beverage Education Center, Stillwater

John Counts, Sysco Oklahoma, Norman

Jim Cowan, Broken Arrow

John Crancer, Napa Flats Wood-Fired Kitchen, Jenks

Tuck Curren, Biga, Tulsa

Zena Dater, Market Source, Oklahoma City

Joe Davidson, Oklahoma Joe’s Bar-B-Que, Broken Arrow

Bo Davis, RB American Group, Tulsa

John Davis, U.S. Beef Corp., Tulsa

Missy Dickinson, The Core Group, Oklahoma City

Randy Earhart, Taco Mayo, Oklahoma City

David Egan, Cattlemen’s Steakhouse, Inc., Oklahoma City

Leith Ezell, Tradition’s Spirits, Edmond

Tish Fidler-Tate, Fidler Marketing, Oklahoma City

Kurt Fleischfresser, Western Concepts / Vast, Oklahoma City

Greg Gawey, Jamil’s Steakhouse, Oklahoma CIty

Eddie Hartwick, Marcella Foods Corp, Edmond

Maggie Howell, Aunt Pittypat’s Catering, Oklahoma City

Richard Hunt, Ricardos Restaurant, Tulsa

Gary Jackson, Fireside Dining, Ardmore

Hank Kraft, Hal Smith Restaurants, Edmond

James Kraham, US Foods, Oklahoma City

Alex Kroblin, Thirst Wine Merchants, Oklahoma City

Phil LaRue, US Foods, Oklahoma City

Bill Leib, Francis Tuttle Technology Center, Oklahoma City

Chris Lower, Metro Wine Bar & Bistro, Oklahoma City

Ed Lynn, Buffalo Wild Wings / NW Expwy, Oklahoma City

Eric Marshall, Marshall Brewing Company, Tulsa

Joe Martin, Stillwater Hospitality/Hampton Inn & Suites, Stillwater

J Mays, Cafe 7 Delicatessen & Pastaria, Oklahoma City

Kim McLendon, Emerging Brands, Oklahoma City

Jane Mitchell, Moore

Joseph Naifeh, Naifeh’s Deli & Grill, Cushing

Rick Naifeh, Premium Brands, Oklahoma City

Elliot Nelson, McNellie’s Group, Tulsa

Frank Nelson, Pearl’s Restaurant Group, Oklahoma City

Ban Nguyen, Jimmy’s Egg Restaurant, Edmond

Jim O’Connor, McNellie’s Group, Tulsa

Dennis Patrick, Clanton’s Café, Vinita

Loretta Pollman, Weatherford

Pat Ponder, Ardmore

Joe Prichard, Pete’s Place, Krebs

Zach Prichard, Krebs Brewing Company, Krebs

Kirk Purnell, Ben E. Keith Foods, Edmond

Bill Ricks, Edmond

Mike Rogers, Hal Smith Restaurants, Edmond

Julia Salas, Salas Urban Cantina, Lawton

Brian Saliba, Freddie Paul’s Steakhouse, Stillwater

Jose Santiago, McDonalds, Edmond

Jim Sellers, The Artichoke Restaurant, Langley

Ned Shadid, Ned’s Catering, Oklahoma City

Nina Shuman, Van’s Pig Stand, Moore

Ed Slyman, Freddie’s BBQ & Steakhouse, Sapulpa

Jim Smelser, Naples

Dick Stubbs, Cattlemen’s Steakhouse, Inc., Oklahoma City

Dr. Brij Thapa, OSU School of Hospitality & Tourism, Stillwater

Marcus Tilley, Traditions Spirits, Norman

Tom Trimpa, Lawton

Mike Turek, Choctaw

Wes Turner, Baton Rouge

Mark Vannasdall, Traditions Spirits, Oklahoma City

Jay Wagner, McDonald’s, Tulsa

Hal Walker, McGills, Tulsa

Robert Williams, Eskimo Joe’s, Stillwater

Tom Winslow, Dumplings Classic Food, Hulbert

D. Allen Wint, Wint’s Catering, Ardmore

Founded in 1933, the Oklahoma Restaurant Association is the trade association of restaurants and foodservice operations, the state's largest private industry employer. Representing more than 4,500 restaurants and members, the ORA actively monitors legislation and regulatory agencies; helps foodservice management develop and strengthen business; and develops the membership to do together for the industry what cannot be done individually.

Saturday, 06 February 2021 11:38

EOMC Menu for 02/07/2021-02/13/2021


Eastern Oklahoma Medical Center’s Cafeteria Menu


Sunday, February 7- Lasagna, Provence Veggies, New Potatoes, Mashed Potatoes, Rolls.


Monday, February 8- Lemon Rosemary Chicken, Antigua Veggies, Scalloped Potatoes, Rolls.


Tuesday, February 9- Sloppy Joes, Baked Beans, Mac & Cheese, Potato Wedges.


Wednesday, February 10- Roasted Pork Loin, Tuscan Veggies, Baby Bakers, Garlic Bread.


Thursday, February 11- Creamy Ranch Chicken, Green Beans, Texas Potatoes, Rolls.


Friday, February 12- Pot Roast, Carrots, Mashed Potatoes, Rolls, Chicken & Wild Rice Soup.


Saturday, February 13- Grill and Salad Bar Only.

Press Release

WASHINGTON, Jan. 15, 2021– Nestlé Prepared Foods, a Mt. Sterling, Ky. establishment, is recalling approximately 762,615 pounds of not-ready-to-eat (NRTE) pepperoni hot pockets product that may be contaminated with extraneous materials, specifically pieces of glass and hard plastic, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The frozen NRTE pepperoni hot pockets product was produced from Nov. 13, 2020 through Nov. 16, 2020. The product has a shelf life of 14 months. The following product is subject to recall: [View Labels (PDF Only)]:

  • 54-oz carton packages containing 12 “Nestlé HOT POCKETS BRAND SANDWICHES: PREMIUM PEPPERONI MADE WITH PORK, CHICKEN & BEEF PIZZA GARLIC BUTTERY CRUST” with a “BEST BEFORE FEB 2022” date and lot codes 0318544624, 0319544614, 0320544614, and 0321544614.

The product subject to recall bears establishment number “EST. 7721A” inside the USDA mark of inspection. The product was shipped to retail locations nationwide.

The problem was discovered when the firm received four consumer complaints of extraneous material in the pepperoni hot pocket product.

The firm has received one report of a minor oral injury associated with consumption of this product. FSIS has received no additional reports of injury or illness from consumption of this product. Anyone concerned about an injury or illness should contact a healthcare provider.

FSIS is concerned that some product may be frozen and in consumers’ freezers. Consumers who have purchased this product are urged not to consume it. This product should be thrown away or returned to the place of purchase.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution lists will be posted on the FSIS website at www.fsis.usda.gov/recalls.

Consumers with questions about the recall can contact Nestlé consumer services at (800) 350-5016. Members of the media with questions about the recall can contact Dana Stambaugh, Corporate Communications for Nestlé at (571) 457-3803 or at .

Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or live chat via Ask USDA from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Consumers can also browse food safety messages at Ask USDA or send a question via email to . For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/.

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