Bernardaud Eden Rectangular Cake Platter-Home
Amongst all the insects public health authorities have to deal with in urban environments, cockroaches occupy an important place. Nowadays cockroach populations appear to have more or less replaced populations of domestic flies as the main domestic urban pests, but their presence in homes and particular on food, elicits similar reactions of disgust and aversion. 1952 U.S. Public Health Service publication and reported by Roth and Willis (1) is still true. Cockroaches are known to carry various microorganisms like bacteria, helminths, viruses and fungi. Demonstrating that cockroaches can be implied in the transmission of pathogenic bacteria includes several steps. The first step was to prove that cockroaches could carry pathogenic bacteria by isolating these pathogenic species from wild-caught cockroaches in different types of urban environments. Such reports already exist (1, 4, 5). As the samples increase in number, the number of different bacterial species identified from cockroaches also appears to increase. This first point is particularly significant because it concerns microorganisms that cockroaches acquired naturally through their own activities.
The third step to this investigation was to demonstrate that bacteria are actually deposited by cockroaches on non-contaminated areas and that cockroaches actually play a part in disseminating bacteria. The experiment described below aimed at testing the potential of cockroaches for contaminating a food source. As soon as the cockroaches were captured, they were placed in 125 ml sterile glass containers. The cockroaches were divided into groups of five adults. One group of cockroaches was placed in each container with a 5 mg piece of fresh French bread. The cockroaches were left 16 hours with the bread, in the container. This period included a night period when cockroaches are active. This experiment was replicated 11 times. Four control pieces of bread were placed in similar sterile containers and manipulated like in the other samples of bread. The pieces of bread were collected the following morning and masserated in 10 ml sterile water. The identification of gram-negative bacteria was made after incubation by use of standard methods (API System, France) after incubation on Drigalski medium. Incubation on Chapman medium and identification by slide agglutination and respiratory tests using Staphyslide tests (BioMerieux, France) were used to investigate the presence of Staphylococcus aureus. No bacteria were found on the control pieces of bread. However, the 11 samples of bread from the containers with cockroaches were all contaminated. 0.47) (Table 1). In the bread samples contaminated by cockroaches, the bacteria came from 11 different species. These species included five species previously listed as pathogens by Roth and Willis (1) and by Cochran (2). However, no Staphylococcus sp. Our data show that during one night, a small group of cockroaches left one or two bacterial species on the bread.
This was a simple, refreshing course, and a nice, light start to the meal. Next we had grilled peaches, with cream cheese mousse, beet and goat cheese terrine, parmesan "bread" crumbs, beet powder, and crispy prosciutto. I am a huge fan of beets, and they pair so well with goat cheese, so this was a standout dish for me. I would never have thought to combine those flavours with peaches, but it really worked, and the parmesan was a nice textural component. Once back inside, we enjoyed the main course, which was a scalloped potato cake, garlic mushrooms, carrot puree, prairie cherry sauce, lemon garlic chicken thigh, and pea shoots. The scalloped potato cake was flavourful and perfectly cooked, and the carrot puree was simple, so it let the delicious farmer's market carrots stand out. I love garlic, so I'm glad it was in both the mushrooms and the chicken.
There wasn't a speck of food left on any of our plates. The final course was a cinnamon vanilla cheesecake, with black bean brownie crumble, Saskatoon berry compote, viola, Saskatoon berry coulis, and meringues. This was a fabulous dessert! Every element went so well together, and the little meringues added such a beautiful crunch to the softness of the cheesecake and berries. I don't think I had ever had a cinnamon cheesecake before, but it was excellent, and of course cinnamon pairs nicely with fruit. It sounded like this course was a favourite of many. I would order this in a restaurant, and I never order dessert. Supper in the Orchard runs into October, and there is still time to book. You can see the dates and chefs for each date, as well as pricing, and all other information here. There is an optional wine pairing with each course, which is a nice touch, or you can order wine by the glass. The sun was setting as we were leaving to head home after this lovely meal. If the weather cooperates next time, we will sit out on this patio and take in the scenery before supper. Check out Over the Hill Orchards on Facebook, Twitter, Instagram @overthehillorchards or on their website.