In Other Food News

Well, apparently it's a good thing that I didn't find green onions for the vegetable dip on Tuesday, as they've been identified as the source of an E. coli outbreak that infected a hundred patrons of a certain very cheap Mexican fast-food chain. The New York Times article says that the onions appear to have been contaminated at the supplier, before reaching the restaurants. Which would mean that the chain in question's food-handling procedures are not necessarily suspect.

Except that the article also states, "In what the company president . . . called 'an abundance of caution,' [the chain] removed green onions from its 5,800 outlets across the United States." Is that really an abundance of caution?