Thursday, February 26, 2026
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Frozen corn recall: Kroger, Food Lion, Signature Select vegetables recalled for listeria risk

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Shop at Kroger or Food Lion? If you buy frozen veggies often, it may be time to check your fridge.

Twin City Food Inc. is voluntarily recalling some batches of frozen vegetables due to potentially deadly listeria poisoning.

According to a notice posted on the United States Federal Drug Administration website Monday, the Stanwood, Washington company said its “Not-Ready-To Eat” Individually Quick Frozen (IQF) Super Sweet Cut Corn and Mixed Vegetables in retail bags may be contaminated with the bacteria.

Listeria is an organism which can cause serious or fatal infections in children, the elderly, and others with weakened immune systems, the FDA reported.

Healthy people can also suffer symptoms including fever, headaches, nausea, stiffness, abdominal pain and diarrhea, and the infection can also cause miscarriages and stillbirths among pregnant women.

The affect brands are: Kroger, Food Lion and Signature Select.

The specific lot numbers and expiration dates of the affected bags of vegetables are listed by the FDA on its website here.

So far, no illness have been reported in connection to the recall.

People who bought the frozen vegetables are urged to not consume them and to throw them in the trash or return them to the store where they bought them for a refund.

Product Name UPC Lot and Best if Used By Date
FOOD LION Mixed Vegetables Carrots, Corn, Green
Beans & Peas, net wt. 16oz
35826005090 50183 BEST BY 18 JAN 2025 PROD OF USA
FOOD LION Super Sweet Cut Yellow Corn, net wt. 16oz. 35826079855 53072 BEST BY 03 NOV 2024 PROD OF USA
FOOD LION Super Sweet Cut Yellow Corn, net wt. 16oz. 35826079855 53622 BEST BY 28 DEC 2024 PROD OF USA
Kroger Mixed Vegetables Carrots, Super Sweet Corn,
Green Beans & Green Peas, net wt. 32 oz
11110865854 BEST IF USED BY FEB.2024 82352 SIDE ID,TIME
Kroger Mixed Vegetables Carrots, Super Sweet Corn,
Green Beans & Green Peas, net wt. 12 oz.
11110849625 53122 BEST IF USED BY MAY 2024 PROD OF USA
Kroger Mixed Vegetables Carrots, Super Sweet Corn,
Green Beans & Green Peas, net wt. 12 oz.
11110849625 53412 BEST IF USED BY JUN 2024 PROD OF USA
Kroger Mixed Vegetables Carrots, Super Sweet Corn,
Green Beans & Green Peas, net wt. 12 oz.
11110849625 53412 BEST IF USED BY JUN 2024 PROD OF USA
Kroger Mixed Vegetables Carrots, Super Sweet Corn,
Green Beans & Green Peas, net wt. 12 oz.
11110849625 BEST IF USED BY APR.2024 82942 SIDE ID, TIME
Kroger Mixed Vegetables Carrots, Super Sweet Corn,
Green Beans & Green Peas, net wt. 12 oz.
11110849625 BEST IF USED BY APR.2024 83012 SIDE ID, TIME
Kroger Super Sweet Corn, net wt. 32 oz. 11110865786 53052 BEST IF USED BY MAY 2024 PROD OF USA
Kroger Super Sweet Corn, net wt. 32 oz. 11110865786 53112 BEST BY MAY 2024 PROD OF USA
Kroger Super Sweet Corn, net wt. 32 oz. 11110865786 BEST IF USED BY APR.2024 82932 SIDE ID, TIME
Kroger Super Sweet Corn, net wt. 32 oz. 11110865786 BEST IF USED BY APR.2024 83012 SIDE ID, TIME
Kroger Super Sweet Corn, net wt. 12 oz. 11110849618 52842 BEST IF USED BY APR 2024 PROD OF USA
Kroger Super Sweet Corn, net wt. 12 oz. 11110849618 53042 BEST IF USED BY APR 2024 PROD OF USA
Kroger Super Sweet Corn, net wt. 12 oz. 11110849618 53272 BEST IF USED BY MAY 2024 PROD OF USA
Kroger Super Sweet Corn, net wt. 12 oz. 11110849618 53542 BEST IF USED BY JUN 2024 PROD OF USA
Kroger Super Sweet Corn, net wt. 12 oz. 11110849618 50043 BEST IF USED BY JUL 2024 PROD OF USA
Kroger Super Sweet Corn, net wt. 12 oz. 11110849618 50033 BEST IF USED BY JUL 2024 PROD OF USA
Kroger Super Sweet Corn, net wt. 12 oz. 11110849618 BEST IF USED BY FEB.2024 82352 SIDE ID,TIME
Kroger Super Sweet Corn, net wt. 12 oz. 11110849618 BEST IF USED BY APR.2024 82842 SIDE ID, TIME
Signature Select Golden Corn Super Sweet, net wt. 12oz 21130090655 BEST IF USED BY FEB.22.24 S5716 TIME,SIDE ID

Hightail Delivery credits Annie’s Project for helping business flourish

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When she graduated from Iowa State University in 2020 with a degree in agricultural business, Natalie (Eick) Paino already knew quite a bit about running a business.

She grew up on her family’s dairy farm in northeast Iowa, just outside the town of Plainfield, where she and her family still farm today.

During her four years of study, she learned about the science of entrepreneurship, risk management, accounting and record keeping. By the start of her senior year, she had already started her own business, making and selling her own brand of ice cream under the name Hightail Delivery.

But even with all of her education and experience, Eick, 22, wanted to learn more and connect with people in the same shoes as she found herself.

The solution she found was Annie’s Project – an 18-hour farm business management course that empowers women in agriculture to be successful through education, networks and resources. The course covers farm finances, human resources, legal issues, marketing and agricultural production.

Paino completed Annie’s Project in 2022, just two years after she earned her college degree and three years after starting her own business.

“It was a great review and a great way to take some of those things I had learned at the university and actually apply them to the farm,” said Paino. “Sometimes those concepts seem pretty high-level and academic when you are a student, but then when you connect with people in the industry, it resonates and makes more sense.”

Paino’s ice cream business continues to grow and expand. It began inside an assisted-living facility where her late-grandmother was staying. There was a demand for good ice cream, and the facility offered her space to house and operate her processing equipment.

Today, she makes a dozen flavors of ice cream and she recently purchased dairy processing equipment, which will allow her to process her own ice cream and cheese curds on the farm in the near future.

Paino is adding value to her parent’s dairy farm. Together, Terry and Kelly Eick and their daughter produce ice cream, milk over 50 head of Holsteins at White Gold Dairy, and grow about 1,000 acres of crops.

The Annie’s Project that Paino completed in 2022 was actually her second experience with the program. In 2017, when she was still in high school, her mother, Kelly Eick, completed the program. The two rode together to many of the sessions, learning and discussing lessons along the way.

Kelly Eick said she took Annie’s because she wanted to know more about the business side of farming and to be prepared for the future.

“Annie’s gave me the kick-in-the-pants motivation to become more involved with the business of the farm and estate planning decisions,” said Kelly Eick. “It benefited Natalie and me both, my husband, Terry, and the whole farm.”

The Eicks’ experience has been replicated many times in the 20-year history of Annie’s, with women in agriculture  gaining new insight and knowledge that continues to improve their operations.

Alexis Stevens, a farm management specialist with the Farm Management Team at Iowa State, offered her first Annie’s Project in February and March of 2023. In her first offering, there were three mother-daughter pairs, and a wide range of agricultural backgrounds.

Stevens said she was nervous about offering Annie’s Project in the beginning, because of the amount of work it takes to line up speakers and secure an audience of participants. After about the second session, she could tell it was going to be a success.

“I was seeing the women building friendships and relationships and it was like 9 p.m. and no one wanted to go home,” said Stevens. “That’s when you know things are going well, when they’re having so much fun that they want to stay and talk with each other.”

The networking is a key part of what makes Annie’s work.

“I don’t think I could put a price tag on it,” said Stevens. “Annie’s and the time spent in the sessions opens the door to everything else for these women. Pretty soon they’re asking what else they can learn and then they’re inviting each other over to their own farms to learn different things. That is a million-dollar result.”

With 20 years of success, Annie’s Project is considered a core program for the 14-member Farm Management Team.

Chad Hart, professor of economics and state farm management team leader at Iowa State, said Annie’s Project has been successful because it reaches women in the way they learn best – through discussion and interactivity.

“With our female clientele, what we find and what science has shown us is that they’re searching for more group discussion, more interactivity, and also an audience that is concentrated on females,” said Hart. “What Annie’s did was force our team to think about the subjects we wanted to teach and come up with different educational tools and platforms to approach those same issues.”

Hart said the program continues to evolve as the needs and interests of women in agriculture evolve.

“This really is a client-driven program,” he said. “The participants make it easy on the planners because we don’t have to guess what they want – they tell us and we respond.”

The Eicks are a prime example. Not only has Natalie taken the program twice, but she later completed other extension programs for women, such as Boots in the Barn. She hopes to take the Women Managing Farmland and Women Marketing Grain farm management courses in the future.

Annie’s project helped Paino become more involved with the family farm. She developed a better understanding of how to work with people such as lenders, insurers and farm employees. She gained insights on the legal side of farming.

“My dad (Terry) is the leader of this farm, but my mother and I have a lot to do with what goes on every day,” said Paino. “Annie’s helped us to be more involved and more informed about the decisions we make.”

Annie’s Project is a women-centered program that reaches the whole family. “Many times, women go home and teach their husband something they learned in the class,” said Stevens. “The husbands benefit from that discussion and to be honest, the husbands sometimes learn things from their wives that they did not know before or would be embarrassed to admit they didn’t know.”

Hart said the participants “share outwardly and inwardly,” meaning they share what they learned with their friends and family, and in turn bring back to the class what they learned from their social circles.

“There is sort of an ebb-and-flow of sharing and discussion, and it’s fascinating to watch how that influences the breadth and depth of each session,” he said.

Oftentimes, the extension professionals who offer Annie’s Project find themselves learning new things, alongside the class participants.

Such was the case for Jade Schneider, the extension director for ISU Extension and Outreach in Delaware County. She first offered Annie’s Project in 2018 with Melissa O’Rourke, farm and agribusiness management specialist. This was about the same time that she and her husband, Logan, were returning to the farm.

“I knew that I wanted to do more women in ag programs myself, and the fact that I got to learn along with the participants was a real bonus,” said Schneider.

The response from the community was positive, and the county has since offered several extension programs for women in agriculture. Those include programs like Managing for Today and Tomorrow farm transition course, Women Managing Farmland, and Women Planning Ag Businesses. This summer Delaware County is offering Agronomy in the Field though the extension crops team.

“Offering Annie’s allowed us to gauge the interest level in other programs and respond accordingly,” Schneider said. “Annie’s provided us with a really good baseline to start with, and then we gained a huge following going forward.”

As reported in the High Plains Journal

Tarantulas on the march across Kansas grasslands? It’s just that time of year, experts say

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The first official day of fall is less than a month away, and while you’re keeping an eye out for the leaves changing colors, you might also see something else — tarantulas.

Tarantulas will soon be seen walking through grasslands in Kansas looking for mates. While it may be referred to as a migration, the spiders are really just moving “across the road” to find females, according to state Department of Wildlife and Parks wildlife diversity coordinator Daren Riedle.

“The males kind of start going on a walkabout a little bit,” Riedle said. “Females tend to find a burrow that they lie in … the females are pretty much homebodies. But once the males reach sexual maturity, they will take off walking in search of females.”

Riedle said the tarantulas can be found in Kansas year-round, usually under rocks, fallen debris or trees. They will be more visible, however, when they search for mates during the late summer and early fall season. This will occur largely in southern Kansas.

“August through September, into early October, you will see the males cruising across the road,” he said.

While this may seem frightening, Rielde said you most likely won’t see huge numbers of the spiders on the move at once.

“You might see a dozen … just enough to really kind of say, ‘Oh, wow there’s a lot of spiders out today,’” he said. “As far as seeing huge numbers of them, I’ve never been that lucky, but when the weather is right [and] the conditions are right, there might be a few across the road.”

If you spot a tarantula in southern Kansas, it’ll be a Texas brown tarantula , scientific name aphonopelma hentzi.

Female Texas browns reach around 2 inches in size, while the males are usually a little smaller, measuring about 1.5 inches. These tarantulas feed off of insects they find while roaming in grasslands.

“For the most part, the group of tarantulas we see in the U.S. are pretty similar,” Riedle said. “Kind of a brownish …. to blackish color, the body tends to be more brown and the legs tends to be a lot darker.”

Texas brown tarantulas are venomous, but will only strike when provoked.

“The ones here, as far as humans go, at worse [the venom is] like a bee sting,” Riedle said.

Riedle said the Texas brown tarantula is the primary species found in Kansas. It can generally be found in states west of the Mississippi River , into New Mexico and Colorado, according to the Louisiana Department of Wildlife and Fisheries.

If you do come across a tarantula, don’t worry. They only strike when provoked, and their venom is similar to a bee sting.

If someone is extremely allergic, however, the bites can be serious. Healthline, an online medical community, reports the spot of a tarantula bite will become warm and red after striking. Other symptoms may not show up until later, but can include a rash, itching and swelling.

In severe cases, symptoms can include trouble breathing, rapid heart rate and eyelid puffiness. If you experience severe symptoms, contact a medical provider right away.

For non-severe spider bites, the Cleveland Clinic recommends you:

  • Wash the bite with warm water and soap
  • Ice the bite
  • Take over-the-counter medications, like ibuprofen

If the bite is more severe, Cleveland Clinic says to ask your doctor about getting a tetanus shot.

Granny Cake

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Several weeks ago, I was back in Lewis County, Missouri visiting my dad, Jerry. One evening we took off and drove to Arbela, Missouri to eat fish, at the ‘Catfish House’. It was a fun evening except for the fact that we all ate ‘way’ too much!
I was extremely full, but noticed the goodie table was covered with homemade desserts. Nothing from a food supplier or professional baker at this downhome affair! I viewed a rather short statured cake that had some sort of light glaze drizzled over the top. It had pineapple in it, and it was so delicious. The next day at church we’re telling our friends about the pineapple cake. My high school buddy, Monica, said: “If you could only get the recipe for that cake!” I’m always up for a good challenge, so the research began. Only to discover the word ‘pineapple’ was not a part of the name of this historical cake. Nope, the name of the super delicious cake was: ‘Granny Cake’.

Where did it come from? What’s the history behind this simple, moist, delicious cake? They actually started in Belgium at the end of WWII, however the British style of this cake is very different from the more Americanized ‘Granny Cake’. Original Granny Cakes in America are made traditionally with crushed pineapple. However, I have personally enjoyed them with the addition of coconut, also variations of apple and peach.

The ingredients for a granny cake are usually in every good cook’s kitchen. In my mindset it reminds me of a chess pie. Why? Because the ingredients are extremely simplistic, flour, eggs, milk, butter, sugar, baking soda and fruit. It was inexpensive to make, especially if you lived on a farm and had 3-4 of the ingredients in abundance! Many early comments refer to the cake as a very frugal recipe. Basically, you will have a cake batter, a brown sugar & pecan crumble on top followed by a light glaze, after it’s pulled from the oven. Also, in some of my early reading we find Granny Cakes abundant in the North.

All this research sent me into studies of the great depression and analogies based upon the current economic conditions and the great depression. This has led me to take a closer look at the most common foods during this time period. Many of us who grew up with parents from this era know how our family cooking styles are a strong reflection of this period. So, starting next week we will dive into foods from the great depression, many we still enjoy today.

The Granny Cake version this week is also made with a cake mix. There are so many recipes out there for a total scratch version, you will have no trouble selecting a more conventional route. One thing for sure, your guests are going to love this cake! Wish I were home this week I would make this delicious cake for my dads 92nd birthday!

Granny Cake Recipe
Pre-heat oven to 350 degrees
Prepare a 9 x 13 baking dish with vegetable spray

Cake Body:
4 eggs
1/2 cup vegetable oil
1 (20 ounce) undrained can crushed pineapple
1 box yellow cake mix
Topping:
1 cup brown sugar, could use light or dark
1 cup chopped pecans, of course, Walnuts will work
Top Glaze:
1/2 cup powdered sugar
2 1/2 tablespoons heavy cream
1 1/2 teaspoons maple syrup

Gather a large mixing bowl and whisk the 4 eggs until smooth, add oil & whisk again. Empty crushed pineapple into mixture and blend. Lastly; add the box of cake mix and using a metal or wooden spoon stir until blended. I do not recommend a mixer for this recipe. Pour into the prepared baking dish. In a small bowl, stir the pecans and brown sugar together. Sprinkle evenly over the cake so it is totally covered. Before placing the cake in the oven tap it a couple of times on the counter to release any air bubbles. Mine was done in about 34 minutes. But I started checking it at 25 minutes.

Some people never put the glaze on top of this cake. Use a whisk and combine the glaze ingredients. You can drizzle it over the cake about 15 minutes after the cake is done, or as you cut and serve. As I was studying the cake history, I also found some cooks poke holes in the warm cake and pour the drizzle over the top. Any way you slice it, this is going to be a hit! I would seriously consider serving this for a morning brunch, not just as a dessert. For some reason should you use half and half or milk in the glaze, instead of heavy cream, use a little less because it is much thinner than the heavy cream. If you don’t think it’s enough glaze, it’s easy enough to make more.

Thought: Instead of using maple syrup I would think maple flavoring would also work. You’re going to find all kinds of glaze recipes on line, so get creative.

Refrigerate the cake to maintain the freshness.

 

THE NEIGHBORHOOD MOOCH (and Brownie the tattle tale)

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When I was between the ages of 3 and 5 we lived in Medicine Lodge in a neighborhood where a lot of retired people lived and I loved to visit them. The little house we lived in sat on an alley and was surrounded with trees except for the side by the alley.
The street to the north of the alley was lower than our house and the street to the south was higher; with a small rise up to the street. I could slip away from the house unseen because of the trees and the bushes that surrounded the house and before mom knew it I would be on the sidewalk on the north side of the block.
No one back then had air conditioning so the windows were always open and you could tell what everyone was baking that day. I learned there were a couple of women that baked cookies several times a week and I would search out the house with the wonderful smell coming out of the windows.
When mom had a couple of nights off during the week from her telephone operator job, 11PM to 7AM, we spent the days together instead of me staying with Grandmother. The days we spent at home together, she was usually cleaning the house so I was free to play outside in my favorite spot or search the neighborhood for fresh baked cookies.
By 10AM I was running down the sidewalk with my nose in the air like a blood hound, my partner in crime Brownie my cocker spaniel, following behind me. I am sure he knew it was a bad idea but never left my side.
As soon as I smelled cookies baking I would go to the door and knock. The little ladies were always glad to see me, or so it seemed, and would let me in. Brownie would sit down on the front porch and wait patiently for me to come out.
I would follow the lady to the kitchen where there was a batch of cookies that were still warm and waiting for me on the cookie sheet. The little lady would put my milk in a tea cup and then pour herself a cup of tea, and we would have a tea party with warm cookies. When the milk in my tea cup was gone I would tell her I had to go home.
She always gave me a cookie to take with me and I would thank her for the tea party and go back to the front door. After letting the screen door bang shut behind me I would give Brownie the extra cookie and we would hit the sidewalk again in search of more cookies.
About the time I was sitting at the second house eating cookies, mom would discover I was gone, but knew to start looking on the street north of the house. When she left the yard she would tear off the skinniest little branch she could find from a bush or tree and walk up the hill to the street.
She would start down the sidewalk on the north side of the street because I never crossed the street. It was not hard for her to find me because Brownie would be sitting on the front porch waiting for me. So when she found him she’d found me.
If she couldn’t see him because I had entered the side or back door, she would call his name and he would come to see what she wanted. When he went to her and sat down in front of her, she would say, “Where is Sandra?” He would jump up, turn on his heel and lead her straight to the house I was visiting.
Mom would knock on the door and the lady that I was having a tea party with would give me a wink, then a couple of cookies because she knew who it was. Then she would answer the door. Mom would come to the kitchen, grab my hand and drag me from the chair and out of the house. During our retreat from the house she would apologize to the lady because I had begged her for cookies.
The lady always told mom she loved having me stop for a tea party, but mom would say, “She is not to leave the yard without permission and is not supposed to beg for cookies either”. The lady would give me a smile as we exited the door because she knew I was in big trouble.
I knew the second we were on the sidewalk and started the walk home that I would get it because I could see the switch in Mom’s other hand. She would apply that thin branch (that whistled as she swung it through the air) to my bare legs every few steps all the way home.
Brownie could only follow along behind us, very happy that he was a dog, because he wasn’t in trouble. He also knew he would sit beside me after the spanking while I cried with my arms around his neck and my head next to his.
But even the sting of the switch did not deter me from my visits to the older ladies kitchens in the neighborhood. When I got a chance for a tea party the temptation was just too much for the neighborhood mooch to pass up; I would be out of the yard and running down the sidewalk searching for the smell of warm cookies. To contact Sandy: [email protected]