Dun Luria of Dine Originals
After years of holiday chefs and poultry lovers grousing that the federal government's safe-cooking recommendations left their birds too dry, the U.S. Department of Agriculture has lowered the internal temperature recommendation for turkey, chicken, duck and goose. Cooking poultry to a minimum internal temperature of 165 degrees throughout-- including any stuffing-- will eliminate pathogens and viruses, including salmonella and avian flu, according to the department's Food Safety and Inspection Service. The service based its previous recommendations-- 180 degrees in the thigh, 170 degrees in the breast-- on doneness, rather than food safety alone, said Tara Balsley, a spokeswoman with the service. May we all have a tastier turkey this Thanksgiving!
Don Luria a restaurateur in Tucson, Arizona is the owner of Terra Cotta. He is the founding chairman of the Tucson Originals and the President of the Council of Independent Restaurants of American (CIRA). Luria is a great philanthropist in the Arizona arts and culinary community. He is here to speak with us today about Dine originals, a trade organization that bands together independent restaurants.
Podcast Date: 1/31/2005