Almost 90,000 pounds of sausage patties have been recalled due to foreign material contamination after receiving complaints of customers finding small pieces of metal in the product. According to the USDA, the products affected are 24-ounce cartons and 13.5-pound cases of Johnsonville Grillers Cheddar and Bacon Flavor, "bearing the establishment number 'EST. 425B' and a 'BEST FLAVOR BY' date of '12/29/15' on the end flap of the package. The items were shipped to retail locations in Arkansas, Indiana, Kansas, Michigan, Minnesota, Missouri, Ohio, Illinois, Iowa, Texas and Wisconsin." Customers should throw away unused products or return them to the store for a refund. — Food Safety News
To kick off college football season, Pizza Hut, sponsor of ESPN's College GameDay, is giving away 10,000 large pizzas this Saturday, Sept. 5. All you have to do is watch the show and keep an eye out for the special sign with a promo code on it, then head to Pizza Hut's website and claim your pie. — The Daily Meal
After seven long years, Hydrox (the real original sandwich cookie... sorry, Oreos) is making a comeback. Due to formula changes made when Kellogg's owned Hydrox, the recipe needed to be re-created, and Leaf Brands, the new producer, wanted to ensure they tasted as good as we all remembered. After more than a year of testing, they've finally gotten it, and production will start later this month. We'll be camping out in the cookie aisle with bated breath. — Grub Street
This should come as a surprise to nobody, but Anthony Bourdain does not want pumpkin spice in his coffee. Or in his marshmallows. He shares plenty of interesting tidbits in his recent People interview, including insight into his new book, his daughter's cooking abilities and why he will always make fun of Food Network chefs. One thing you can count on with Anthony Bourdain — he's always entertaining. — People
Eatsa has opened its doors in San Francisco. It's quinoa-centric, offering a variety of customizable bowls for $6.95, but what makes it really unique is that the eatery is fully automated. There's not a server or chef on-site. You make your order digitally, then wait at a wall of individual cubbies for your order to come out — no human interaction necessary. In an area where technology is rampant, it's actually surprising this didn't happen sooner. Check it out in FiDi's Rincon Building. — Eater
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