Usa Today News

14 brands of bottled water
recalled over E. coli concerns
Niagara Bottling is voluntarily recalling
several brands of bottled water after one of
its sources was contaminated with E. coli.
Niagara Bottling is voluntarily recalling
several brands of bottled water after one of
its sources was contaminated with E. coli .
The voluntary recall is for all Spring Water
products produced at its Pennsylvania
manufacturing facilities during June 10 to
June 18.
So far there have been no reports of
illnesses related to recalled bottled water.
Niagra advises to not drink the affected
water without boiling it first or use other
bottled water.
The recalled bottled water products were
sold under the following brand names:
Acadia
Acme
Big Y
Best Yet
7-11
Niagara
Nature's Place
Pricerite
Superchill
Morning Fresh
Shaws
Shoprite
Western Beef Blue
Wegman's
To check if your bottled water is affected,
reference the following information on the
code, found on the bottle. The code will
indicate the place, date and time the
bottled water was produced.
The only affected products have codes that
begin with the letter F (for Hamburg,
Pennsylvania) or A (for Allentown,
Pennsylvania). The first digit after the
letter indicates the number of the
production line. The next two numbers
indicate the day, then the month in letters,
the year, and then the time, based on a
24-hour clock.
Example: A610JUN15 2000
(Allentown line 6, manufactured on June
10, 2015 at 8pm)
Products made between June 10 a 3 am
(EDT) and June 18 at 8 pm (EDT) should not
be used.
For more information, please contact:
Niagara Bottling, LLC Consumer Service
(877) 487-7873

How ex-White House chef Scheib made the cut

As the top chef in the Bill Clinton and
George W. Bush White Houses, Walter Scheib
held one of the most coveted and high
pressure jobs in the culinary world.
Scheib, who was found dead near a hiking
trail in New Mexico on Sunday, managed to
stand out among 4,000 applicants to head
the kitchen at 1600 Pennsylvania Ave., when
he was picked by Hillary Rodham Clinton to
serve as the White House executive chef in
1994— a job that he would hold for more
than a decade.
Scheib, who had been missing for more than
a week, was 61.
He was one of five finalists presented to
Hillary Clinton by the White House's social
secretary and usher at a time when she was
looking to reduce the fat in the first
family's diet and feature more American
fare at White House social events.
The chef, who had worked at the historic
Mayflower Hotel in Washington, D.C., and
was overseeing the posh Greenbrier Hotel in
White Sulphur Springs, W.Va., when the
Clintons brought him on, had no shortage of
confidence in his abilities. But even he was
surprised that he landed the job.
"He was kind of surprised that he made it
to the White House kitchen," said Adrian
Miller, a former Clinton administration
official who got to know Scheib while
researching his forthcoming The President's
Kitchen Cabinet: A Hidden History of
African American Presidential Chefs. "He
was confident, but even he was surprised
considering the intense competition. He was
thrilled to get the chance to do it."
Cooking for the first family and world
leaders who come to the White House is no
easy task.
In a 2007 TV interview, Scheib — who was
affectionately called "cookie" by Bush —
noted that his job put him in charge of just
about everything that was consumed in the
White House from "a bag of popcorn to a
State Dinner for 900."
"Everything you do is based on what the
families want — Clintons liked one style and
the Bushes like another," Scheib told the
Daily Show 's Jon Stewart. "But quite honestly
it really didn't divide so much along
political lines as it did gender. The ladies
liked one style of food and the guys would
have been just as happy if we opened a TGI
Friday's in the basement. They kind of
dined on the concept it was good, if you
melted cheese on it, it was even better."
USA TODAY
Searchers find body of
missing ex-White House
chef
The title of White House executive chef was
bestowed on the top cook during the
Kennedy administration, when the family
brought the French-born chef Rene Verdon
to the White House in 1961. He was replaced
by the Swiss-born Henry Haller during the
Johnson administration, who would go on to
serve in the Nixon, Ford, Carter and Reagan
administrations.
Haller was replaced in 1987 after he retired
by American chef Jon Hill, but he only
served for about five months before stepping
down.
Hill was replaced by Hans Raffert, who was
succeeded by French chef Pierre Chambrin,
who was picked by first lady Barbara Bush
soon after George H.W. Bush move into the
White House.
Chambrin was dumped by the Clintons
because, as the White House said at the
time, his "culinary concept differed from
that of the Administration."
Scheib was brought on board, in part, to put
an American face on State dinners that had
a French flair for many years.
Scheib would go on to serve ginger-
marinated salmon with cucumber salad and
kasha to Russia's Boris Yeltsin, lemon thyme
lobster with roasted eggplant soup to
France's Jacque Chirac, and fresh halibut
with a sesame crust to Nelson Mandela.
In a statement, the Clintons recalled his
"delicious and creative meals" and praised
his "immense" talents.
But in the end, Scheib was pushed out of the
White House kitchen by first lady Laura
Bush, who wanted something different than
her predecessor.
Scheib told The New York Times in 2005 soon
after submitting his resignation: "We have
been trying to find a way to satisfy the
first lady's stylistic requirements, and it
has been difficult. Basically, I was not
successful in my attempt."
Scheib was replaced by Cristeta Comerford,
the first female White House executive chef
who continues to serve in the Obama
administration.
Before Jackie Kennedy hired Verdon, much
of the entertaining and cooking was left to
Navy stewards. Going back to George
Washington and Thomas Jefferson, Miller
noted that presidents employed slaves in
the White House kitchen.
In addition to Haller, Lyndon Baines
Johnson had also brought Zephyr Wright, a
longtime personal cook, to the White House
to do much of the cooking for his family,
Miller noted
Wright, who was African American, had
served Johnson when he was a senator. She
once had refused to travel back to Austin
with the Johnsons, because of the indignities
she faced while travelling through the South.
Wright was on hand to watch Johnson sign
the Civil Rights Act of 1964.
Miller described the White House executive
chef position as a "tightrope act."
"You're trying to please the first family,
but separately you're trying to please the
president who often wants things that the
first lady or the president's physician
doesn't want him the president to be
eating," Miller said. "It's also very high
pressure, because you're feeding important
dignitaries from around the world. There's
also a lot of people watching the White
House kitchen, and following everything
that's served at high-profile dinners. Food
is often a metaphor for how we see our
presidents."