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Food safety has fast become one of the nation s top issues. Three thousand people die each year in the U.S. from foodborne illnesses. Another 48 million are sickened annually and our government fails to protect us. Many foods and additives that we eat every day have been banned for years in other countries. Our government food safety agencies move in reverse--cutting back on inspections, allowing food producers to inspect themselves, and permitting the vast majority of potentially adulterated foods to enter this country without benefit of any testing or inspection. How, in a country so advanced in most areas, could we have descended to this alarming state of food safety? One answer: Budget cuts and bureaucrats. Eat, Drink, and Be Wary examines the multitude of dangers in food production, transportation, storing, and preparation that result in this shocking number of preventable illnesses and deaths. It takes a broad and detailed look, in all food groups, at the problems and potential solutions in food safety practices, inspections, and enforcements. This book answers the questions and concerns of millions of Americans who have reached new levels of serious doubts about the safety of our food. Charles Duncan points readers to the dangers to look for in deli foods, raw milk, seafood, poultry, eggs, beef, and others. For consumers who care about the food they eat, this book details the dangers, offers direction for choosing safe foods, and provides a critique of our current system that suggests ways it can be fixed, or at least improved.""
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It is hard to describe the mass appeal of the Tiki culture during the 1940s and 50s. The mish-mash of Cantonese cooking and idealized Pacific Islander culture took America by storm, and Tiki bars began cropping up all across the US. Bamboo decor, pseudo-Polynesian carvings, Hawaiian shirts, grass skirts-wearing waitresses, torches, and of course a kooky drink menu were de rigor at these Tiki-themed lounges. One of the most popular Tiki drinks of the day was the Mai Tai, a rum-based cocktail with plenty of tropical fruit juices. Although most Tiki bars have long since closed, the Mai Tai cocktail remains continually popular because it is both nostalgic and darn delicious. Try this Tiki Rum Mai Tai recipe the next time you want to get into the island spirit.
Mai Tais need a good shake to blend correctly. Fill a cocktail shaker with fresh ice and all the Mai Tai ingredients except the Bacardi Dark rum. Hold the shaker with one hand on the bottom and the other on top and shake horizontally for about 10 seconds. Strain the drink into a hurricane glass and garnish with a maraschino cherry and a pineapple spear.
This pretty drink can be made by mixing the ingredients together or it can be layered! The key to layering a drink recipe is to check the sugar content on each ingredient you are adding. The higher the sugar content, the heavier it is!
The three common ingredients between these two tropical drinks are rum, pineapple juice and cream of coconut. The Lava Flow recipe adds fresh strawberries and a banana capturing all the popular tropical flavors.
Yummy! I wonder if you call Beaches directly if they can get you a recipe? Maybe the food and beverage director? I recall that so many of the drinks were special creations made by the individual bartenders and didn't really have a recipe, LOL!

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