For the best experienceDownload the Mobile App
App Store Play Store
Children’s toy sold at 7-Eleven recalled due to lead poisoning risk
Children’s toy sold at 7-Eleven recalled due to lead poisoning risk
Children’s toy sold at 7-Eleven recalled due to lead poisoning risk

Published on: 10/03/2025

This news was posted by Oregon Today News

Go To Business Place

Description

Nearly 100,000 units of a popular children's toy was recalled due to dangerously high levels of lead.

Nearly 100,000 toy eggs whose contents include dangerous levels of lead have been recalled.

News Source : https://www.oregonlive.com/retail/2025/10/childrens-toy-sold-at-7-eleven-recalled-due-to-lead-poisoning-risk.html

Other Related News

UGG blends heritage design with modern features in Esmee Clog
UGG blends heritage design with modern features in Esmee Clog
UGG blends heritage design with modern features in Esmee Clog

10/03/2025

If youre looking for a fun fall statement shoe the UGG Esmee Leather Clog is tailor-made f...

FBI cuts ties with Southern Poverty Law Center, Anti-Defamation League after conservative complaints
FBI cuts ties with Southern Poverty Law Center, Anti-Defamation League after conservative complaints
FBI cuts ties with Southern Poverty Law Center, Anti-Defamation League after conservative complaints

10/03/2025

FBI Director Kash Patel says the bureau is cutting ties with two organizations that for de...

Portland faith leaders call for calm as Trump administration prepares to deploy National Guard
Portland faith leaders call for calm as Trump administration prepares to deploy National Guard
Portland faith leaders call for calm as Trump administration prepares to deploy National Guard

10/03/2025

200 Oregon National Guard members have been activated under federal command and are curren...

Dear Annie: I don’t have proof, but I’m sure my drug-addicted neighbors are stealing from me
Dear Annie: I don’t have proof, but I’m sure my drug-addicted neighbors are stealing from me
Dear Annie: I don’t have proof, but I’m sure my drug-addicted neighbors are stealing from me

10/03/2025

Dear Annie A set of neighbors used to live across the street from me When they did I thoug...

LOCRO DE ZAPALLO A LUSH ANDEAN PUMPKIN STEW Ingredients ▢ 8 cups zapallo pumpkin or other winter squash, peeled and cut in cubes ▢ 2 cups butternut squash peeled and cut in cubes ▢ 2 cups floury potatoes cut in cubes ▢ 4 cups long-grain white rice boiled ▢ 1 corn on the cob cut into slices ▢ 1 medium red onion finely chopped ▢ 1 tablespoon ají amarillo yellow chilli paste ▢ 1 tablespoon fresh garlic minced from garlic cloves ▢ ½ cup green peas ▢ ½ cup fresh broad beans ▢ 1 cup water optional ▢ 1 cup fresh white cheese (queso fresco), cut in cubes ▢ 2 tablespoons evaporated milk ▢ 2 tablespoons olive oil or vegetable oil ▢ 4 eggs optional ▢ A few sprigs of fresh huacatay or cilantro, chopped ▢ Salt and pepper to taste Heat the olive oil in a large pot. Add the garlic, ají amarillo paste and chopped onion into a pot and fry over medium heat for around 3 minutes. Add the chopped pumpkin, butternut and potato cubes along with the slices of corn and cook over medium heat for about 15 minutes. Monitor the stew and if you feel it’s drying up too much, add a cup of water. (If you don’t have corn on the cob, you could just add 1 cup of sweet corn kernels.) Add the green peas and broad beans and cook for another 5 minutes. If using milk, add it now. Turn off the heat and add the fresh cheese cubes and chopped huacatay leaves. (This herb can be difficult to find outside of Peru, so you can replace it with some chopped cilantro or mint leaves.) Serve accompanied by a generous portion of white rice. Top with a fried egg (optional) and salt and pepper. Enjoy!
LOCRO DE ZAPALLO A LUSH ANDEAN PUMPKIN STEW Ingredients ▢ 8 cups zapallo pumpkin or other winter squash, peeled and cut in cubes ▢ 2 cups butternut squash peeled and cut in cubes ▢ 2 cups floury potatoes cut in cubes ▢ 4 cups long-grain white rice boiled ▢ 1 corn on the cob cut into slices ▢ 1 medium red onion finely chopped ▢ 1 tablespoon ají amarillo yellow chilli paste ▢ 1 tablespoon fresh garlic minced from garlic cloves ▢ ½ cup green peas ▢ ½ cup fresh broad beans ▢ 1 cup water optional ▢ 1 cup fresh white cheese (queso fresco), cut in cubes ▢ 2 tablespoons evaporated milk ▢ 2 tablespoons olive oil or vegetable oil ▢ 4 eggs optional ▢ A few sprigs of fresh huacatay or cilantro, chopped ▢ Salt and pepper to taste Heat the olive oil in a large pot. Add the garlic, ají amarillo paste and chopped onion into a pot and fry over medium heat for around 3 minutes. Add the chopped pumpkin, butternut and potato cubes along with the slices of corn and cook over medium heat for about 15 minutes. Monitor the stew and if you feel it’s drying up too much, add a cup of water. (If you don’t have corn on the cob, you could just add 1 cup of sweet corn kernels.) Add the green peas and broad beans and cook for another 5 minutes. If using milk, add it now. Turn off the heat and add the fresh cheese cubes and chopped huacatay leaves. (This herb can be difficult to find outside of Peru, so you can replace it with some chopped cilantro or mint leaves.) Serve accompanied by a generous portion of white rice. Top with a fried egg (optional) and salt and pepper. Enjoy!
LOCRO DE ZAPALLO A LUSH ANDEAN PUMPKIN STEW Ingredients ▢ 8 cups zapallo pumpkin or other winter squash, peeled and cut in cubes ▢ 2 cups butternut squash peeled and cut in cubes ▢ 2 cups floury potatoes cut in cubes ▢ 4 cups long-grain white rice boiled ▢ 1 corn on the cob cut into slices ▢ 1 medium red onion finely chopped ▢ 1 tablespoon ají amarillo yellow chilli paste ▢ 1 tablespoon fresh garlic minced from garlic cloves ▢ ½ cup green peas ▢ ½ cup fresh broad beans ▢ 1 cup water optional ▢ 1 cup fresh white cheese (queso fresco), cut in cubes ▢ 2 tablespoons evaporated milk ▢ 2 tablespoons olive oil or vegetable oil ▢ 4 eggs optional ▢ A few sprigs of fresh huacatay or cilantro, chopped ▢ Salt and pepper to taste Heat the olive oil in a large pot. Add the garlic, ají amarillo paste and chopped onion into a pot and fry over medium heat for around 3 minutes. Add the chopped pumpkin, butternut and potato cubes along with the slices of corn and cook over medium heat for about 15 minutes. Monitor the stew and if you feel it’s drying up too much, add a cup of water. (If you don’t have corn on the cob, you could just add 1 cup of sweet corn kernels.) Add the green peas and broad beans and cook for another 5 minutes. If using milk, add it now. Turn off the heat and add the fresh cheese cubes and chopped huacatay leaves. (This herb can be difficult to find outside of Peru, so you can replace it with some chopped cilantro or mint leaves.) Serve accompanied by a generous portion of white rice. Top with a fried egg (optional) and salt and pepper. Enjoy!

10/03/2025

LOCRO DE ZAPALLO A LUSH ANDEAN PUMPKIN STEW Ingredients 8 cups zapallo pumpkin or other ...

ShoutoutGive Shoutout
500/500