Tuesday, July 15, 2025

National Hot Dog Day
Toppings, Regulations, Safety and Nutrition



Favorite Toppings


National Hot Dog and Sausage Council

How It's Made - Hot Dogs
U.S. Laws Regulating Hot Dogs
Food Safety
Hot Dogs and Nutrition
Hot Dogs and Sodium Nitrate
Choking risk
Commercials Then and Now

The U.S. Chamber of Commerce designated July as National Hot Dog Month in 1957. The National Hot Dog and Sausage Council (http://www.hot-dog.org) is an organization created in 1994 by the American Meat Institute and is funded by contributions from hot dog and sausage manufacturers and suppliers of equipment, ingredients, and services. The Council conducts scientific research and informs consumers and media on quality, safety, nutrition, and preparation of hot dogs and sausages.

What's In A Hot Dog by Joy Bauer


How It's Made - Hot Dogs  


U.S. Laws Regulating Hot Dogs 
A hot dog, frankfurter, or wiener is a cooked sausage. It can be made from beef, pork, veal, turkey, chicken, or a combination of these, and the label must state the type of meat and other ingredients used.


Federal Standards of Identity.
1. Hot dogs may not contain more than 30% fat or no more than 10% water.
2. Beef or all-beef: Only beef with no soybean protein or dry milk solid fillers added.
3. Kosher: All beef, usually heavily seasoned.
4. Frankfurter may contain up to 3.5 percent fillers from a combination of meats.
5. Turkey or Chicken Franks can contain turkey or chicken and turkey or chicken skin and fat in proportion to a turkey or chicken carcass.
6. If a variety of meats, cereal, or soy fillers are used, the product name must be changed to "links," or the presence must be declared on the label. Hot dogs can contain 15% byproducts, such as heart, kidney, liver, or other organs. But they must be labeled.
7. Up to 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal, or dried whole milk) or 2% isolated soy protein may be used but must be shown in the ingredients statement on the product's label by its common name.
8. The label must say so if a hot dog has a casing or a thin skin and it is different from the meat used in the hot dog. For example, if a chicken hot dog has a pork casing, the label must list the pork casing on the ingredients list. If the casing is artificially colored, the label must indicate this
9. The ingredients statement must list all ingredients in the product in order of predominance, from highest to lowest amounts.
10. To protect consumers against Bovine Spongiform Encephalopathy, mechanically separated beef is considered inedible and is prohibited for use as food. It is not permitted in hot dogs or any other processed product. (Mechanically separated meat is a process whereby meat is separated from the bone by scraping, shaving, or pressing the meat from the bone without crushing, breaking, or grinding the bone.)
11. Mechanically separated pork is permitted and must be labeled as "mechanically separated pork" in the ingredients statement. Hot dogs can contain no more than 20% mechanically separated pork.
12. Hot dogs can contain any mechanically separated chicken or turkey.
 
A vegetarian hot dog is a hot dog produced completely from non-meat products. Vegetarian hot dogs are usually made from soy protein, but some contain egg whites (not acceptable to vegans). There are also vegetarian hot dogs made from tofu.

Food Safety
1. Hot dogs should be reheated until steaming hot before eating due to the threat of listeriosis.
2. If there is no product date, hot dogs can be safely stored in the refrigerator in the unopened package for 2 weeks; once opened, only 1 week.
3. Frozen hot dogs maintain their quality for about 1 or 2 months.
4. Do not leave hot dogs at room temperature for more than 2 hours and no more than 1 hour when the temperature exceeds 90 °F.

 
Hot Dogs and Nutrition
The traditional hot dog is high in fat and salt and contains very little fiber. Yet Americans typically consume 7 billion hot dogs during Hot Dog Season, which runs from Memorial Day to Labor Day.

Below is a list of hot dogs: beef, pork, turkey, low-fat, no-fat, and vegetarian. Moderation, individual needs, and preferences are key to planning your meals. If you eat hot dogs more than once a week, it might be wise to choose a lower-fat variety.

The analysis provided is based on 2 ounces cooked. It is important to read the label and check the portion size. Some of the hot dogs listed below were rounded up to 2 ounces in order to show a comparison of equal weight.




Hot Dogs and Sodium Nitrate/Nitrite
Many brands of hot dogs contain sodium nitrite and nitrate. Nitrite and nitrate are used as food preservatives and flavor enhancers, prevent spoilage, and help prevent botulism. They occur naturally in some vegetables, fruits, grains, spices, and water. In the 1970s, several studies linked nitrite consumption with cancer in laboratory rats.

As a result, the FDA and the USDA commissioned a comprehensive review of sodium nitrite's role as a food additive. The National Academy of Sciences (NAS) results stated that nitrite does not cause cancer, although exposure to high nitrate levels in certain populations may be associated with cancers. The NAS recommended reducing people's exposure to both nitrates and nitrites as much as possible without endangering the protection against botulism.

The meat industry has substantially changed in the past 20 years to address concerns about nitrite in cured meats. It reduced the use of nitrite in the processing of cured meats and now averages one-tenth of what the regulations allow.

A Consumer Report analysis found that the nitrates and nitrites in all the hot dogs tested were well below the maximum level for the additives established by the USDA. A hot dog labeled uncured cannot add nitrates or nitrites, but that does not necessarily mean the product is free of them. The three uncured hot dogs tested contained nitrites and nitrates because the compounds occur naturally in spices and other natural ingredients added during processing.

As I reviewed the literature, it was clear the controversy over nitrites causing cancer still exists today. The American Institute for Cancer Research report found that consuming one 50-gram serving of processed meat (about one hot dog) every day increases the risk of colorectal cancer by 20 percent. According to the AICR, the average risk of colorectal cancer is 5.8 percent, but 7 percent when a hot dog is consumed daily over years.

Choking Risk
Hot dogs present a significant choking risk, especially for children under 14 years of age. Seventeen percent of all food-related asphyxiations are caused by hot dogs. It is suggested the size, shape, and texture of hot dogs be modified to reduce the risk of choking. Pediatric emergency doctors note that a wedged hot dog is almost impossible to dislodge from a child's windpipe. To serve hot dogs safely for children, one should slice the hot dog into bite-size pieces. For adults, slicing hot dogs down the middle length is recommended.


Commercials Then and Now

Hebrew National Hotdog Commercial

1978 commercial for Oscar Mayer Hot Dog Wieners.
 Hot diggity
!


OSCAR MAYER, 1960’s

August Wellness News

 


Monthly Events

National Breastfeeding Month
National Catfish Month
Get Acquainted with Kiwifruit Month
Eat Dessert First Month
Goat Cheese Month
National Panini Month
National Peach Month
National Sandwich Month

Kid's Eat Right Month
National Water Quality Month
Get Ready for Kindergarten Month
National Back to School Month
National Immunization Awareness Month
Children's Eye Health & Safety Month

Happiness Happens Month
Rye Month  

 

Weekly Events

1-7 World Breastfeeding Week
1-7 Simplify Your Life Week
4-10 Exercise with Your Child Week
4-10 National Farmer's Market Week
12-18 National Safe at Home Week
25-24 World Water Week

25-31 Be Kind to Humankind Week
26-30 National Composites Week

Daily

1 World Wide Web Day;  Colorado, 38th state; National Raspberry Cream Pie Day  

2  National Ice Cream Sandwich Day; National Coloring Book Day
3  National Watermelon Day; Grab Some Nuts Day; Mustard Day; Hangover Day; Jamaican Patty Day;  Play Outside Day    
4  National Chocolate Chip Cookie Day; Single Working Women's Day; White Wine Day; American Family Day; Raisin Bran Day
5 National Oyster Day  
6  National Fresh Breath (Halitosis) Day; Root Beer Float Day 
7  Professional Speakers Day;  National Raspberries N’ Cream Day
8  National Frozen Custard Day; Happiness Happens Day; Sneak Some Zucchini onto Your Neighbors’ Porch Night; National CBD Day; National Fried Chicken & Waffles Day
9  Intl Day of the World's Indigenous People;  Natl Rice Pudding Day; National Book Lovers Day; Shop Online for Groceries Day 
10  National S'mores Day; Missouri 24th State; Smithsonian Day; National Garage Sale Day   
11 National Sandwich Month; National Raspberry Bombe Day  
12  International Youth Day; National Julienne Fries Day
13  National Filet Mignon Day; National Prosecco Day; Left-Handers Day
14  National Creamsicle Day
15  Relaxation Day;  Julia Child Birthday (1912); National Lemon Meringue Pie Day
16  National Rum Day
17  National Thrift Shop Day; National Vanilla Custard Day; National Nonprofit Day, Honey Bee Day, Chef Appreciation Day  
18  National Ice Cream Pie Day; National Fajita Day; Mail Order Catalog Day
19   UN World Humanitarian Day;  Soft Ice Cream Day; Potato Day
20 Chocolate Pecan Pie Day 
21  Senior Citizen's Day; Hawaii 50th State; National Spumoni Day
22  Pecan Torte Day; Eat a Peach Day; Tooth Fairy Day; Bao Day
23  National Sponge Cake Day; National Cuban Sandwich Day
24  National Waffle Iron Day; National Peach Pie Day
25 National Banana Split Day
26  Women's Equality Day; Cherry Popsicle Day    
27 Pots du Crème Day; Banana Lover's Day
28  National Cherry Turnovers Day; National Red Wine Day
29  Lemon Juice Day;   Chop Suey Day; More Herbs, Less Salt Day
30   National Toasted Marshmallow Day
31  National Trail Mix Day; Eat Outside Day, International Bacon Day




The holidays and events listed in the calendar come from numerous resources, such as:
United States Department of Agriculture; Food and Drug Administration; Presidential Declaration; Federal, State or City Governments; American Dietetic Association; Food Associations; American Medical Association; Medical Affiliations; Private Organizations and Companies; Retail Promotions. The events have been verified. However, you should confirm the dates before making plans. Some events may vary from one state to another.






Starch and Bread Group

Starch and Bread Group



Includes Cereal, Rice, Grain, & Pasta. One food item (or serving)
from this group is equal to:
4 gm protein, 0 to trace gm fat, 15 gm carbohydrate, 80 calories

Cereals, grains, pasta, bread, crackers, snacks, starchy vegetables, and cooked dried beans, peas, and lentils are all examples of starches.

In general, one bread or starch is equal to
  • 1 ounce of a bread product, such as 1 slice of bread,
  • ½ cup of cereal, grain, pasta, or starchy vegetable
  • ¾ to 1 ounce of most snack foods. (Some snack foods may also have added fat.)

Nutrition Facts.
  • Most starch servings are good sources of B vitamins.
  • Foods made from whole grains are good sources of fiber.
  • Dried beans and peas are a good source of protein and fiber.

Selection Tips.
  • Choose starches made with little fat, as often as you can.
  • Starchy vegetables prepared with fat count as one starch and one fat.
  • Bagels or muffins can be 2, 3, or 4 ounces in size and can, therefore, count as 2, 3, or 4 starch servings. Check the size you eat.
  • Dried beans, peas, and lentils are also found on the Meat and Meat Substitutes list.
  • Regular potato chips and tortilla chips are listed under the Other Starch category.
  • Most of the serving sizes are measured after cooking.
  • Always check Nutrition Facts on the Food Label.








National Pickle Month - Nutrition and Pickling


Quick Pickles - Everyday Food with Sarah Carey




Nutrition


Resources
1. Pickling Vegetables, Oregon State University.
2. Prepare for Pickling, Penn State Extension. 
3. Let’s Cheer For National Pickle Month, The Foundation for Fresh Produce.





Friday, July 11, 2025

Join Our Ice Cream Social - Make Your Own Sundae

Celebrate the occasion of Make Your Own Sundae Day by hosting an Ice Cream Sundae Party. Take the opportunity to indulge in your favorite ice cream, ice milk, or frozen yogurt while also exploring some delicious and healthy toppings. Here's a selection of wholesome toppings to choose from:




  1. Fresh Fruit Medley: Slice up various colorful fruits such as strawberries, blueberries, raspberries, bananas, and kiwis to add a burst of natural sweetness and vitamins to your sundae.
  2. Crunchy Granola: Sprinkle some crunchy granola over your ice cream to add a delightful texture and a hint of whole grains.
  3. Chopped Nuts: Opt for heart-healthy nuts like almonds, walnuts, or pistachios that provide a satisfying crunch and a dose of healthy fats.
  4. Shredded Coconut: Add a tropical twist to your sundae with a sprinkling of shredded coconut, rich in fiber and medium-chain triglycerides.
  5. Dark Chocolate Shavings: Indulge your chocolate cravings with a small handful of dark chocolate shavings. Dark chocolate contains antioxidants and may have various health benefits.
  6. Chia Seeds: Boost the nutritional value of your sundae by adding chia seeds, which are packed with omega-3 fatty acids, fiber, and protein.
  7. Greek Yogurt Drizzle: Swap out traditional whipped cream for a dollop of creamy Greek yogurt, which adds a tangy twist and some extra protein.
  8. Cinnamon Sprinkle: Sprinkle a pinch of cinnamon over your sundae for added flavor.
  9. Dried Fruit: Experiment with dried fruits like raisins, cranberries, or apricots.
By incorporating these healthier toppings into your ice cream sundae bar, you can enjoy a balance between indulgence and nourishment, making it a delightful treat for everyone at the party.



Frozen Vanilla Greek Yogurt with a Variety of Fruits


Ingredients
1/2 cup (102 g) Frozen Vanilla Greek Yogurt
Variety of Fresh Fruits. 1 Tablespoon of each: Orange, Strawberries, Blueberries, Kiwi, Raspberries, & Mango






Thursday, July 10, 2025

National French Fry Day



Nutrition Information was obtained from the following resources.


Baked Oven Parsley Fries
Yield 4 servings



Ingredients
3 russet potatoes, sliced into 1/4 inch strips
cooking spray
1 teaspoon dried thyme
salt and pepper to taste

Directions
Preheat oven to 400 degrees F° (200° degrees C). Use a non-stick baking sheet or spray lightly with cooking spray.
Arrange potato strips in a single layer on the baking sheet, skin sides down. Spray with cooking spray and sprinkle with thyme and salt and pepper to taste.

Bake 25 minutes in the preheated oven, or until golden brown.





July 10, Teddy Bear Picnic Day
Even Teddy Bears Practice Food Safety






Before setting out your picnic feast, ensure your hands and surfaces are clean. 

Place cold food in a cooler with ice or frozen gel packs. Cold food should be stored at 40°F or 
below to prevent bacterial growth. Meat, poultry, and seafood should be packed while frozen to stay colder longer.

Pack beverages in one cooler and perishable foods in another. This will prevent perishable 
foods from being exposed to warm outdoor temperatures. 

Limit the times the cooler 
is opened to keep the contents cold longer.

Be sure to keep raw meat, poultry, and seafood securely wrapped. This keeps their juices from 
contaminating prepared and cooked foods or foods that will be eaten raw, such as fruits and vegetables. 

Rinse fresh fruits and vegetables under tap water before packing them in 
the cooler.  

For more food safety tips, visit 


Wednesday, July 9, 2025

From Our 2025 Mango Tree to the Table

Every year, I look forward to our Mango tree harvest. Family and friends come together to help pick the mangoes. This year, our tree was overflowing with mangoes.  I tried a few new recipes and old favorites. 



Nutrition Profile

Mangoes are not only delicious but also contain essential nutrients. The nutritional value of mangoes can vary slightly depending on the variety and ripeness of the fruit, but in general, they are a rich source of Vitamin C, folate, and water.


8-ounce Mango equals 136 Calories, 1g Fat, 34g Carbohydrates, 30g Total Sugars, 2g Protein, 2 mg Sodium, 4g Dietary Fiber.

1/2 cup Mango pieces equals 50 Calories, 12g Carbohydrates, 11g Total Sugars, 1g Protein, 1 mg Sodium,  1g Dietary Fiber.


Recipes







Stuffed Cucumber with Chicken Mango Salad
Mango Milkshake
Mango Berry Fruit Salad


Mango Chicken Broccoli with Ginger Dressing





More Ways to Use Mangoes.
1. Top 10 Ways to Use Frozen Mangos. Fruits and Veggies More Matters.
2. 
Juicy Mango Gelatin Recipe. Janice Bissex, MS, RDN, and Elizabeth Weiss, MS, RD. Academy of Nutrition and Dietetics.




Until Next Season









Our Mango Harvest: Mango Raspberry Yogurt Parfait

Mango Raspberry
Strawberry Yogurt Parfait
with a Mango Oatmeal Muffin


Serves 1
Ingredients.

4 oz Strawberry Yogurt, nonfat
¼ cup Mango, fresh pieces
½ cup Raspberries, fresh

Directions.
Add ingredients in layers in the order they appear in the ingredient list.

Nutrition Information.

Our Mango Harvest: Mango Chicken Pasta Salad

The Mango Chicken Pasta Salad is easy to prepare and perfect for a hot summer day. Make sure you refrigerate before serving.



Ingredients.
1/2 cup pasta, cooked
1/2 cup mango, diced
3 oz chicken, diced
1/4 cup tomato, diced
2 Tbsp onions, diced
2 Tbsp fat-free vinaigrette
1 cup mixed greens

Directions.
1. Plate the greens on the bottom of the plate.
2. Mix all ingredients together (except the greens).
2. Refrigerate until ready to serve.


Nutrition Information.





Mango Oatmeal Muffins

Mango Oatmeal Muffins

Serves:12

Ingredients:
1.5 cups mango or frozen mango, thawed
¼ cup brown sugar
2 eggs
½ cup canola oil
1.5 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/3 cup oats
1 tsp cinnamon
¼ tsp salt

Directions:

1. Preheat the oven to 375 F.

2. Whisk together two eggs, brown sugar, and oil in a medium bowl.

3. Next, add softened mango and mash with a fork to combine with wet ingredients.

4. In a separate bowl, stir all dry ingredients (flour, oats, baking soda, baking powder, cinnamon, and salt).

5. Then, add the dry ingredients to the wet ingredients and stir to combine, forming a batter.

6. Fill non-stick muffin tins 2/3 full with batter.

7. Bake for 15 to 20 minutes. Use a toothpick to insert into the muffin to check doneness; if the toothpick comes out clean, they’re ready.


Nutrition Information.
Calories (kcal)           182
Protein (g)                  4
Carbohydrates (g)      19
Total Dietary Fiber (g) 3
Total Sugars (g)          6
Added Sugar (g)         3
Fat (g)                        11
Saturated Fat (g)         1
Cholesterol (mg)         31
Calcium (mg)              72
Magnesium (mg)         39
Phosphorus (mg)         71
Potassium (mg)          115
Sodium (mg)              165

Ginger Glazed Salmon with Mango Salsa

This marks my inaugural experience with an air fryer. As a salmon enthusiast intending to create a mango salsa for Our Mango series, everything seemed perfectly aligned for a delicious meal.

After unboxing the air fryer, I was eager to find the cooking instructions. However, to my dismay, there were none to be found. Fortunately, I turned to YouTube, where I discovered a helpful tutorial on how to prepare salmon using the air fryer. The outcome was truly delightful, and I couldn't be happier with the results.

    


 Ginger Glazed Salmon with Mango Salsa


Serves 1

Ingredients
6 oz Salmon, fresh or defrosted
2 Tbsp Ginger dressing as a marinade

Mango Salsa
1/2 Mango, diced
2 Tbsp Tomatoes, diced
2 Tbsp Onions, diced
2 Tbsp Green peppers, diced
2 teaspoons Ginger marinade

1. Preheat the air fryer to 400 degrees Fahrenheit.
2. Marinade salmon with ginger dressing. Refrigerate for at least 30 minutes.
3. Place the salmon filet in the air fryer basket and set the timer for 10 minutes.


4. While the salmon is cooking, prepare the mango salsa.
5. Combine all the salsa ingredients together and mix gently.
6. Top salmon with mango salsa and enjoy.

 

Nutrition Information
Analysis based on One serving.

Calories (kcal)                327
Protein (g)                       34
Carbohydrates (g)          18
Total Dietary Fiber (g)      2
Total Sugars (g)              14
Added Sugar (g)               0
Fat (g)                             13
Saturated Fat (g)              1
Cholesterol (mg)             73
Sodium (mg)                  222



















Tuesday, July 8, 2025

Raspberries: A Versatile and Nutritious Delight


Raspberries are a member of the Rosaceae family and genus Rubus. These versatile fruits lend themselves beautifully to various culinary creations, ranging from delectable jams, pies, and tarts to refreshing smoothies and invigorating beverages. Beyond their culinary appeal, fresh raspberries offer a wealth of nutritional benefits, including being an excellent source of vitamin C.



Whether you savor the pleasure of picking and enjoying raspberries directly from their stems or explore their culinary potential in an array of delightful dishes and beverages, these vibrant berries offer a delightful experience for your taste buds and overall well-being.

One noteworthy advantage of raspberries is that they are self-fertile, meaning a single bush is sufficient for fruit production. However, they benefit from pollination by bees, which increases the likelihood of a bountiful harvest. Be patient after planting, as raspberry bushes typically produce fruit around one year after planting.

While raspberries naturally thrive in cooler climates, numerous raspberry varieties are now available to suit various planting zones. This expanded selection allows gardeners in different regions to cultivate raspberries successfully, adapting to their specific climate conditions.

With the right selection of raspberry varieties and proper care tailored to their specific needs, you can enjoy a productive raspberry harvest regardless of your climate zone.

The Significance of Pruning

Pruning plays a crucial role in maintaining the health and productivity of raspberry plants. While raspberries are perennial plants, it's essential to understand that the canes responsible for bearing fruit live for only two summers. Proper pruning practices are necessary to ensure the continued success of your raspberry crop.

To maintain the vitality of your raspberry plants and ensure continuous fruit production, it's crucial to prune out the dead canes each year. Pruning them out allows the plant to direct its energy toward producing fruit in the upcoming year.

Removing the dead canes creates space and resources for new growth and development. This cyclical pruning process ensures the sustained productivity of your raspberry plants year after year.

Remember, regular and timely pruning is vital in raspberry cultivation, enabling the plants to thrive, rejuvenate, and consistently produce abundant and healthy fruit crops.

Selecting Raspberries: Look for raspberries that are brightly colored and have a plump appearance. Avoid berries that are dull, mushy, or have a dull color. Check the container for any signs of mold or excessive moisture. Moldy berries can quickly spread and spoil the rest of the batch. Give the container a gentle shake to see if the raspberries move freely. This can indicate their freshness and firmness.

Storing Raspberries: Keep raspberries refrigerated immediately after purchasing or picking. The cool temperature helps slow the ripening process and extend their shelf life. Store raspberries in a shallow container or on a paper towel-lined plate to allow for air circulation and prevent moisture buildup. Wash raspberries just before you plan to use them. Excess moisture can promote mold growth and cause them to spoil faster. If you have excess raspberries that you won't be able to use within a few days, consider freezing them to preserve their freshness.

Freezing Raspberries: Start by gently washing the raspberries under cool running water. Be careful not to soak them, as this can lead to waterlogging. Place the washed raspberries in a single layer on a baking sheet or tray lined with parchment paper. Place the baking sheet in the freezer and allow the raspberries to freeze individually for about two hours or until they are firm. Transfer the frozen raspberries to a sealed plastic bag or airtight container. Make sure to label and date the package. Return the raspberries to the freezer and use them within ten months for the best quality.

Remember, raspberries are delicate fruits, so handle them gently to avoid crushing or bruising. Proper selection and storage allow you to enjoy fresh and delicious raspberries for longer periods.

Raspberry Recipes

1. Healthy Raspberry Recipes, EatingWell
2. Top 10 Ways to Enjoy Raspberries, Fruit and Veggie












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