After the recall of more than 500 million eggs from a salmonella outbreak this summer, food safety advocates and survivors of foodborne illness will call for the U.S. Senate to pass a bill that has been in limbo since last year.
The groups will release a report Wednesday afternoon detailing the food recalls that have occurred since the U.S. House of Representatives passed Food and Drug Administration reform legislation in July 2009.
Since then, the bill has been awaiting action in the Senate.
Advocacy groups and survivors will call on the Senate to pass the bill (S. 510) when the Senate reconvenes.
CNN Wires has the FULL STORY
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Tony Maws is the chef and owner of Craigie on Main in Cambridge, Massachusetts. He was nominated by the James Beard Foundation for "Best Chef: Northeast" in 2009 and in 2010, and was also honored as a "Best New Chef" by 'Food & Wine' magazine in 2005. Along with his work in 17 restaurants, he attributes much of his success to his grandmother and culinary muse Hannah.
If you've been hanging 'round Eatocracy long enough, you'll know we're also big fans of superstar grannies in the kitchen - and Maws is here to explain just why that is.
5 Reasons Our Grandmothers Are (and Always Will Be) Our Culinary Muses: Tony Maws
Chefs with Issues is a platform for chefs we love, fired up for causes about which they're passionate. Today's contributor, Frank Bonanno, is a protégé of Thomas Keller’s The French Laundry and current owner/chef of Mizuna, Luca D’Italia, Osteria Marco and Bones in Denver, Colorado. He was named a semifinalist by the James Beard Foundation for the "Outstanding Restaurateur" award in both 2009 and 2010.
I was invited to break down a fish on a local morning show last week. Why is a chef filleting snapper over a Sterno flame in a brightly lit news room at eight in the morning? Because cooks everywhere want to be more hands on with the proteins they use. They are becoming dissatisfied with Cryovaced, pre-portioned precise shapes. They want to be cutting and portioning their own meats, utilizing the trim, creating rich broth from broken bone. It’s a beautiful thing.
What saddens me, though, is that just as the cooks are becoming more eager to learn basic butchery, culinary schools are not teaching the art of butchery. A chef can come away from a thirty thousand dollar education and never learn how to bone the smallest animals - fish, rabbits, chickens. Some come into my kitchen having never killed a lobster.
When you're a food editor, many folks assume that your weekday lunch is all about gallivanting about town to linen-topped tables and daily fetes by big-deal chefs, or a meticulously packed, food-snob-approved, fancy-schmancy repast eaten with actual cutlery at an on-site test kitchen.
Chances are that our managing editor has fled her desk for three seconds to cobble together a tofu-centric salad bar clamshell container while craning her head around for an Eliot Spitzer sighting in the CNN cafeteria and our associate editor has done her "Bouchon Walk of Shame" back from Thomas Keller's bakery counter downstairs. We wolf it down at our desks and promise ourselves we'll do better next time.
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