By JONEL ALECCIA, AP Health Writer

Nearly four dozen people in 18 states have been sickened in an expanding outbreak of salmonella food poisoning tied to recalled cucumbers sent to restaurants, hospitals, cruise ships and grocery stores, including Target stores, federal health officials said Friday.

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At least 16 people have been hospitalized after eating cucumbers produced by Florida-based Bedner Growers and distributed by Fresh Start Produce Sales, the U.S. Centers for Disease Control and Prevention reported. The cucumbers were sold from April 29 through May 19.

The outbreak includes reports of illness from people aboard six different cruise ships that departed from U.S. ports between late March and mid-April, the CDC said. The true number of sick people is likely much higher and the outbreak could affect additional states, officials said.

Several companies have issued recalls for whole cucumbers and cucumbers used in a range of sandwiches, salsas and other foods linked to the outbreak. Target recalled dozens of products, including whole cucumbers, salads and vegetable rolls.

The outbreak was detected during a follow-up inspection in April to a 2024 outbreak that sickened 551 people and led to 155 hospitalizations in 34 states and Washington, D.C. In that outbreak, investigators found salmonella bacteria linked to many of the illnesses in untreated canal water used at farms operated by Bedner Growers and Thomas Produce Company.

As part of the new investigation, FDA officials found salmonella in a sample of Bedner Growers cucumbers at a distribution center in Pennsylvania. That sample matched the strain of salmonella that made people sick. In addition, “multiple other strains” of salmonella were detected that match samples in a government database. CDC officials are working to determine whether additional illnesses in people match those strains.

Symptoms of salmonella poisoning include diarrhea, fever, severe vomiting, dehydration and stomach cramps. Most people who get sick recover within a week. Infections can be severe in young children, older adults and people with weakened immune systems, who may require hospitalization.

The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute’s Science and Educational Media Group and the Robert Wood Johnson Foundation. The AP is solely responsible for all content.

By MICHELLE L. PRICE

WASHINGTON (AP) — The government is investigating after elected officials, business executives and other prominent figures in recent weeks received messages from someone impersonating Susie Wiles, President Donald Trump’s chief of staff.

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A White House official confirmed the investigation Friday and said the White House takes cybersecurity of its staff seriously. The official was not authorized to discuss the matter publicly and spoke on condition of anonymity.

The Wall Street Journal reported Thursday that senators, governors, business leaders and others began receiving text messages and phone calls from someone who seemed to have gained access to the contacts in Wiles’ personal cellphone. The messages and calls were not coming from Wiles number, the newspaper reported.

Some of those who received calls heard a voice that sounded like Wiles that may have been generated by artificial intelligence, according to the report. Some received text messages that they initially thought were official White House requests but some people reported the messages did not sound like Wiles.

The FBI warned in a public service announcement this month of a “malicious text and voice messaging campaign” in which unidentified “malicious actors” have been impersonating senior U.S. government officials.

The scheme, according to the FBI, has relied on text messages and AI-generated voice messages that purport to come from a senior U.S. official and that aim to dupe other government officials as well as the victim’s associates and contacts.

“Safeguarding our administration officials’ ability to securely communicate to accomplish the president’s mission is a top priority,” FBI Director Kash Patel said in a statement Friday.

It is unclear how someone gained access to Wiles’ phone, but the intrusion is the latest security breach for Trump staffers. Last year, Iran hacked into Trump’s campaign and sensitive internal documents were stolen and distributed, including a dossier on Vice President JD Vance, created before he was selected as Trump’s running mate.

Wiles, who served as a co-manager of Trump’s campaign before taking on the lynchpin role in his new administration, has amassed a powerful network of contacts.

Associated Press writer Eric Tucker contributed to this report.

By JESSICA DAMIANO

What’s the deal with the Chelsea Chop? Are you gardeners familiar with it?

After hearing about it recently, I did a bit of research. The earliest reference I could find dates back to the early 2000s, so it might appear I’m late to the party, but I’m not — and you might not be, either.

After all, the pruning method, named for the Royal Horticultural Society’s Chelsea Flower Show, which is held every May in the U.K., is one I’ve been practicing and advocating for all along, without the garden show tie-in. But things with catchy names tend to take on a life of their own, as the Chelsea Chop has on social media.

And that’s a good thing because it popularizes a useful technique.

What’s involved in the chop

The method involves pruning certain perennials — those with clumping roots, like coneflower (Echinacea), black-eyed Susan (Rudbeckia), goldenrod (Solidago), sneezeweed (Helenium), Salvia and yarrow (Achillea) — by cutting each stem back by one-third to one-half its height in spring. Cuts should be made on the diagonal, just above a leaf node.

The “chop” forces plants to produce bushier growth, resulting in sturdier, tighter and fuller plants that aren’t as likely to grow leggy, require staking or flop over by the end of the season. It also delays blooming, which can benefit the late-summer garden.

You might get creative and prune only alternate stems so that some bloom earlier and others later — or prune only half of your plants — to extend the blooming season.

Do not attempt this with one-time bloomers, single-stemmed plants or those with woody stems; the amputations would be homicidal to the current season’s flowers.

When should you chop?

Gardeners should consider their climate and prune when their plants have grown to half their expected seasonal height, whenever that may be. (The Chelsea Chop is done at different times in different places, depending on plant emergence and growth.)

A variation for late-summer and fall bloomers

To take things a step further, some late-summer and fall bloomers, like Joe Pye weed, chrysanthemum and aster, would benefit from three annual chops.

In my zone 7, suburban New York garden, that means cutting them back by one-third each in the beginning of June, middle of June and middle of July. Customize the schedule for your garden by shifting one or two weeks earlier per warmer zone and later per cooler zone, taking the season’s growth and size of your plants into account. Make the first cuts when plants reach half their expected size, the second two weeks later and the third about a month after that.

I’d like this fall-plant pruning tip to catch on as well as the Chelsea Chop has. Maybe I should call it the Damiano Downsize and see what happens.

Jessica Damiano writes weekly gardening columns for the AP and publishes the award-winning Weekly Dirt Newsletter. You can sign up here for weekly gardening tips and advice.

For more AP gardening stories, go to https://apnews.com/hub/gardening.

By TERRY TANG

Chef Phila Lorn was not necessarily aiming for “quote-unquote authentic” Cambodian food when he opened Mawn in his native Philadelphia two years ago. So when he approached some Cambodian teen patrons, he braced himself for questioning.

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“Someone’s going to say something like, ‘That’s not how my mom makes her oxtail soup,’” Lorn said. “So I walk up to the table. I’m like, ‘How is everything?’ And the kid looks up to me and he goes, ‘It doesn’t even matter, dude. So glad you’re here.’”

It was at that moment that Lorn realized Mawn — the phonetic spelling of the Khmer word for “chicken” — was more than a noodle shop. It meant representation.

In June, he will be representing his dual cultures — Cambodian and Philly — at his first James Beard Awards, as a nominee for Best Emerging Chef. In the food world, it’s akin to getting nominated for the Academy Awards.

Cambodian restaurants may not be as commonplace in the U.S. as Chinese takeout or sushi spots. And Cambodian food is often lazily lumped in with the food of its Southeast Asian neighbors, despite its own distinctness. But in recent years, enterprising Cambodian American chefs have come into their own, introducing traditional dishes or putting their own twist on them.

Many of them were raised in families who fled the Khmer Rouge’s reign of terror, which began 50 years ago and killed about 1.7 million people. Since then, the Cambodian community in the U.S. has grown and set down roots.

Through food, these chefs are putting the attention back on Cambodian heritage and culture, rather than that traumatic history.

Dr. Leakhena Nou, a sociology professor at California State University, Long Beach who has studied social anxiety among post-Khmer Rouge generations, says the Cambodian diaspora is often seen by others too narrowly through the lens of victimhood. In 2022, she publicly opposed California legislation that focused only on genocide for a K-12 curriculum on Cambodian culture.

“It’s a part of their history so they shouldn’t run away from it but at the same time they should force others to understand that that’s not the only part of their heritage, their historical identity,” she said.

What is Cambodian cuisine?

Cambodian food has sometimes been hastily labeled as a mild mix of Thai and Vietnamese with some Chinese and Indian influence. But, it has its own native spices and flavors that have been used throughout Southeast Asia. Khmer food emphasizes seafood and meats, vegetables, noodles, rice and fermentation. Salty and sour are prevalent tastes, Nou says.

Chef Phila Lorn holds a bowl of the The Mawn Noodle soup at his restaurant, Mawn, in Philadelphia, Thursday, May 22, 2025. (AP Photo/Matt Rourke)

“It’s actually a very healthy diet for the most part in terms of fresh vegetables. Cambodians love to eat fresh vegetables dipped with some sauce,” Nou said.

Signature dishes include amok, a fish curry; lok lak, stir-fried marinated beef; and samlar koko, a soup made using seasonal produce. Nou recalls her father making it with pork bone broth, fish, fresh coconut milk, lemongrass, vegetables and even wildflowers.

Cambodian migration to the U.S.

It was a half-century ago, on April 15, 1975, that the communist Khmer Rouge took over Cambodia. For the next four years, an estimated one-quarter of the population was wiped out due to starvation, execution and illness.

Refugees came in waves to the U.S. in the 1970s and 1980s. Most took on low-level entry jobs with few language barriers, Nou said. These included manufacturing, meatpacking and agricultural labor. Many worked in Chinese restaurants and doughnut shops.

The U.S. Cambodian population has jumped 50% in the last 20 years to an estimated 360,000 people, according to the Census 2023 American Community Survey.

Cooking Cambodian American

Lorn’s family settled in Philadelphia in 1985. The only child born in the U.S., he was named after the city (but pronounced pee-LAH’). Like a lot of Asian American kids, Lorn was “the smelly kid” teased for not-American food in his lunch. But, he said, defending his lunchbox made him stronger. And he got the last laugh.

“It’s cool now to be 38 and have that same lunchbox (food) but on plates and we’re selling it for $50 a plate,” said Lorn, who opened Mawn with wife Rachel after they both had worked at other restaurants.

Customers wait in line for the Mawn restaurant to open for lunch in Philadelphia, Thursday, May 22, 2025. (AP Photo/Matt Rourke)

Indeed, besides popular noodle soups, Mawn has plates like the $60 steak and prohok, a 20-ounce ribeye with Cambodian chimichurri. Prohok is Cambodian fermented fish paste. Lorn’s version has lime juice, kulantro, Thai eggplants and roasted mudfish.

It sounds unappetizing, Lorn admits, “but everyone who takes a piece of rare steak, dips and eats it is just like, ‘OK, so let me know more about this food.’”

May, which is Asian American Pacific Islander Heritage Month and when Cambodia conducts a Day of Remembrance, is also when Long Beach has Cambodian Restaurant Week. The city is home to the largest concentration of Cambodians outside of Cambodia.

Chad Phuong, operator of Battambong BBQ pop-up, was a participant.

Phuong came to Long Beach as a child after fleeing the Khmer Rouge, which murdered his father. After high school, he worked at a Texas slaughterhouse and learned about cutting meats and barbecue. In 2020, he pivoted from working in the medical field to grilling.

Known as “Cambodian Cowboy,” he has been profiled locally and nationally for brisket, ribs and other meats using a dry rub with Cambodian Kampot pepper, “one of the most expensive black peppers in the world.” There’s also sausage with fermented rice and sides like coconut corn.

The pitmaster recently started mentoring younger vendors. Contributing to the community feels like building a legacy.

“It just gives me a lot of courage to present my food,” Phuong said. “We don’t need to talk about the past or the trauma. Yes, it happened, but we’re moving on. We want something better.”

More Cambodian-run establishments have flourished. In 2023, Lowell, Massachusetts, mayor Sokhary Chau, the country’s first Cambodian American mayor, awarded a citation to Red Rose restaurant for being a Beard semifinalist. This year, Koffeteria bakery in Houston, Sophon restaurant in Seattle and chef Nite Yun of San Francisco’s Lunette Cambodia earned semifinalist nods.

Chef Phila Lorn walks through his restaurant, Mawn, after opening for the day in Philadelphia, Thursday, May 22, 2025. (AP Photo/Matt Rourke)

Lorn, an admirer of San Francisco’s Yun, says he still feels imposter syndrome.

“I feel like I’m more Ray Liotta than Nite Yun,” said Lorn. “Whether we win or not, to me, honestly, I won already.”

Meanwhile, he is preparing to open a Southeast Asian oyster bar called Sao. It’s not intended to be Cambodian, just a reflection of him.

“I don’t want to be pigeonholed,” Lorn said. “And it’s not me turning from my people. It’s just me keeping it real for my people.”