Publix Super Markets Issues Voluntary Recall For Ground Chuck Products

August 31, 2018 Publix Super Markets

Publix Super Markets, in cooperation with regulatory agencies, has issued a voluntary recall related to ground chuck products that may be contaminated with E. coli O26 that was supplied by a yet-to-be determined source. Publix is alerting customers who may have purchased these products from June 25 through July 31 in the following Florida counties: Brevard, Charlotte, Citrus, Collier, DeSoto, Flagler, Hernando, Highlands, Hillsborough, Indian River, Lake, Lee, Manatee, Marion, Orange, Osceola, Pasco, Pinellas, Polk, Sarasota, Seminole, St. Lucie, Sumter and Volusia.

University Of Florida Poinsettia Industry Trials 2018

August 31, 2018 University of Florida

The 2018 University of Florida Poinsettia Industry Trials will be held Tuesday, December 4, 9:00am–2:30pm, at the UF Environmental Horticulture Greenhouse Complex, 2475 Memorial Road, Gainesville, FL 32611.

Florists In 36 States Plan To ‘Petal It Forward’ On Oct. 24

As of late August, florists in 36 states and the District of Columbia had notified the Society of American Florists of plans to hold Petal It Forward events in their communities on Oct. 24. That leaves 14 states to go — Georgia, Hawaii, Maine, Nevada, New Mexico, North Dakota, Rhode Island, South Dakota, Tennessee, Utah, Virginia, Washington, West Virginia and Wyoming — for industry participation in all 50 states.

Profit Blast Brings Four Educational Sessions To Portland

Portland Profit Blast emcee and former SAF President and Chairman Shirley Lyons, AAF, PFCI, said the event is an ideal opportunity to step away from the daily grind and focus on new ideas in shop management.

The Art & Science Of Aging Cheese

August 31, 2018 Crystal Shi, Epoch Times

This is the ancient art of affinage, or cheese aging, and it’s happening here at Murray’s Cheese’s cheese caves, an expansion of their beloved Bleecker Street retail store in Manhattan. In its Cave Aged program, Murray’s imports high-quality cheeses from across the country and the world, and then sends them to their caves to ripen and mature to their full potential. Days, months, or even years later, they resurface onto Murray’s shop counters completely transformed.