I have an affinity for the Danes. I spent five summers working with two Danish home builders in Ontario, who introduced me to 45% Danish Schnapps, pate and beet snacks, which Amy and I munched on our balcony yesterday, and when I go to meetings in Copenhagen, they offer beer at the 10:30 a.m. coffee break; and noon; and afternoon coffee (beer).
My friend John the carpenter who fought in WW II (last name Kierkegaard, like the philosopher, Soren, baby Sorenne, get it?) would also have his morning, noon and afternoon beers in Ontario, but would at least admit, “The work, after some beers, it’s not so great when looked at the next day.”
This morning, Denmark is admitting it may have some problems with Salmonella.
The National Food Directorate says that 40 people have contracted Salmonella Enteritidis since May, probably as a result of fried eggs or raw eggs that have not been heated properly.
In several cases, the eggs have been traced back to the Møllebjerggård Ægpakkeri egg packaging plant and a producer that delivers eggs to the plant has been put under observation.
The Directorate has ordered eggs from the producer in question to be withdrawn from the market.