I have an atypical question. I'm reluctant to eat raw vegetables after only rinsing them because of germs brought on from being handled by people. Additionally, some fruits (melons) can have salmonella, though rare. I'd feel more comfortable using some type of mild soap on them. However, every single product I've seen in stores has some sort of scent or dye to them. Does anyone else feel the same way and what can I do/use to ensure a raw vegetable platter I prepare is safe to eat and doesn't smell like flowers and the like?
What’s so damn fine about that cherry pie? Ask Agent Dale Cooper
What the Food in ‘Twin Peaks’ Means to Kyle MacLachlan
What to Know About This Nationwide Hot Dog Recall
Last Day for 20% Off!
My Issue with Cooking Schools
The Origins of "à la Florentine"
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)