It’s Friday afternoon, and that means it’s time for me to give you a little weekend reading from around the web. Here are a few food related items that I thought might interest you.

The FDA is updating its pistachio nut recall page daily as new products that have been recalled come to light. Salmonella has been detected in pistachios processed by Setton Pistachio of Terra Bella, Inc. Although no cases of illness have been traced back to the pistachios, the FDA is advising consumers to discard recalled products. They are also advising to not eat any products that have pistachios in them that haven’t been recalled until the recall is complete.

To see all of the FDA’s advice on the recall, click here.

At first, I thought this one was an April Fools joke, but it’s not. Yum Sugar reports that Prince Charles and Liz Hurley are teaming up to start an organic food line.

Looks like the Obamas aren't the only ones raising media attention over sustainable food and farming: British model-actress Elizabeth Hurley is teaming up with none other than Prince Charles to launch a new line of organic foods.

The "modern, healthy, organic food" line will launch in October, Hurley's spokesperson said today. The range will be sold by Prince Charles's sustainable food company, Duchy Originals, with offerings such as pork, poultry, lamb, and rare breed beef, as well as organic grains harvested at Hurley's 400-acre organic farm in western England.

Click here to read the full story.

The Tastings column from The Wall Street Journal has a helpful list of ten ways to save money when ordering wine.

1. Skip wine by the glass. Restaurateurs like to make enough on a single glass to pay for a whole bottle, which is great for them but not so great for you. And it wouldn't be so bad except that so many wines by the glass are poured from bottles that have been open for too long and mistreated after opening.
Click here to read the full story.

Pete Wells, The New York Times dining section editor, has a funny, important piece about the difficulties and responsibilities of teaching his four-year-old son about where meat comes from – where it really comes from.

The streams ran high with melted snow, wild chives were breaking through the dirt and bluebirds — actual bluebirds — swooped down from bare trees. My wife and I were taking a spring walk along a Catskills road, 1-year-old Elliot strapped to my back while Dexter, who’s 4, obeyed whatever gene commands small boys to throw rocks into moving water. Down the road, the cattle were not just lowing but bellowing. Maybe it was their springtime exuberance, but something in their voices was strangely bewitching. Before I knew what I was saying, I asked, “Who wants to visit the farm?”
Click here to read the full story.

Image: Matt Callow

Robin Shreeves ( @rshreeves ) focuses on food from a family perspective from her home base in New Jersey.