Dear Do-It Man: When my daughter was a baby we made her two quilts using fabric we had purchased at the Barbizon outlet store in Provo where the company had a sleepwear factory.
She loved those quilts, which were made of silk. She's 20 years old now, and she would like another quilt made from the same fabric. We're wondering if that fabric is still available, and if so, where we could buy it.- C.B., Salt Lake City
Dear C.B.: Barbizon, which made women's day wear and sleepwear, and years ago had a fabric outlet store in Sandy as well as facilities in Provo, still exists. Now, however, it is part of VF Corp., and it no longer makes women's day wear.
It still manufactures Barbizon sleepwear, which is available at VF Factory stores, along with other brand names like Vanity Fair.
As far as Barbizon fabrics go, the company no longer sells them to the public. Besides, all the fabrics the company uses now are purchased outside the United States from such places as Japan and Korea.
A fabric mill in Scranton, Pa., used to weave the fabrics used by Barbizon, but it went out of business approximately four years ago. And the Barbizon silk your daughter loves so much hasn't been produced for 10, maybe 20, years.
Sorry.
Safe picnics
LOGAN - It is estimated that one third of the U.S. population has at least one episode of food poisoning every year. Symptoms include nausea, abdominal cramps, headaches, vomiting and diarrhea and often go misdiagnosed since they are also common to other illnesses.
The incidence of food poisoning appears to be greater this time of year, when the weather is warm and food is often transported, says Georgia Lauritzen, Utah State University Extension nutrition specialist. To prevent food poisoning, she says, consider these tips.
- Temperature control is a simple way to keep food safe. Harmful microbes grow best at temperatures in the range of 40 - 140 degrees.
Refrigeration temperatures of 40 degrees or lower and cooking temperatures of 140 and above control microbial growth. A general maxim to follow is the two-hour rule, which is that no food be kept in the range of 40-140 degrees for longer than two hours before eating it.
That time includes preparation, transporting and serving.
- For occasions when food is transported and out of the refrigerator for more than two hours, use a cooler or ice chest.
Foods should be thoroughly chilled before putting them in the cooler. If a cooler is not available, choose foods that last without refrigeration, such as fresh fruits and vegetables, dried meat or canned spreads, hard cheese, crackers and breads.
- Foods high in protein, such as meat, fish, poultry and dairy foods, can be likely sources of food poisoning.
Foods that are handled a lot can be contaminated by contact with kitchen equipment, surfaces and food handlers, and can be likely sources of food poisoning. These should be avoided for picnics.
One item that is often needlessly avoided is mayonnaise. Because of the high acidity content of vinegar, microbe growth is actually reduced. If kept within the two-hour rule, it is fine for outings.