E. Coli

E. Coli bacteria diagram

E. Coli is an abbreviation for the bacterium Enterobacteriaceae family called Escherichia coli. “Escherich” was the scientist who isolated the bacteria in 1885. Many types exist—some healthy, some dangerous; the most common harmful strain is E. coli 0157:H7. Organisms are harbored in animal and human feces, with the most common sources being ground beef and raw milk, but also less commonly found in raw produce.

Typical symptoms include severe abdominal cramps, bloody diarrhea and possible organ damage and/or death. The most at risk include young children, the elderly, and/or immunocompromised people.

It’s spread through contaminated food and/or water and person-to-person contact. If an infected person does not wash their hands properly after using the toilet, bacteria can be passed by physical contact or by handling food. Additionally, if water contaminated with E. coli (through animal or human feces) touches food at any stage (irrigation, washing, rinsing, etc.), the food may also become contaminated.

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

  • Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
  • Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
  • The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.