This week's Food and Drug Administration hearings on the introduction of genetically modified salmon into the consumer food system, and issues around labeling the fish as such has given rise to heated debates both in Washington and in the comments section of Eatocracy.
We were once again struck by the passion and intelligence of our readers, and are sharing some highlights from both sides of the conversation - as well as some who are just in search of sensible answers, minus any hype.
Starbucks drinks, long considered symbols of Americans' penchant to overspend, are about to get even pricier.
The coffee giant said late Wednesday that it will raise the price of "labor-intensive and larger-sized" beverages because of soaring prices of green arabica coffee beans.
Starbucks (SBUX, Fortune 500) said green coffee prices are close to a 13-year high, and costs for its other raw ingredients, including dairy, sugar and cocoa, have been volatile.
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Sisha Ortúzar is the chef and partner of 'wichcraft - New York City's casual sandwich mini-chain - which he opened up with none other than Mr. Top Chef himself, Tom Colicchio, in 2003. He also co-authored a cookbook, 'wichcraft: craft a sandwich into a meal – and a meal into a sandwich, with Colicchio in 2009.
This October, Sisha and Tom team up again to open Riverpark restaurant in New York City, where Ortúzar will fill in the role of executive chef.
'Til then, he's still dabbling in the 'wichcraft. Soggy PB&J's and sad pre-packaged deli meat sandwiches: you're about to get schooled.
Editor's note: Yonathan Zohar is professor of marine biology and chairman of the Department of Marine Biotechnology at the University of Maryland, Baltimore County, and is interim director of the newly established University of Maryland Institute of Marine and Environmental Technology. His research and writings focus on the application of modern biology and biotechnology to fish farming and aquaculture.
The debate over genetically engineered salmon should be put in the proper context: As the world's population grows at an accelerating pace, so does the consumption of seafood.
This is true not only because there are more mouths to feed, but also because as people become more aware of the health benefits associated with eating seafood, more are switching from meat to fish. To satisfy this demand, we have become very sophisticated fishers, with ever-growing fleets, factory fishing ships and very effective gear.
We efficiently hunt our own seafood in the wild; it seems natural to all of us, while we do not hunt for wild chicken, beef or pork. But fish is harvested at a rate that exceeds the fisheries' ability to replenish themselves.
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Read more about Genetically Modified Salmon
Top officers of an egg farm under fire after a widespread salmonella outbreak are apologizing to anyone who may have been sickened by their product and promised to reform their operations.
"We were horrified to learn that our eggs may have made people sick," Austin "Jack" DeCoster, the owner of Wright County Egg, told a congressional subcommittee in prepared remarks released Wednesday afternoon. He said the company's compliance with food safety regulation suffered as it grew, and "I am sorry for those failings."
"I accept responsibility for those mistakes in our operations," DeCoster told the committee.
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See all egg recall information on Eatocracy
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday and the most delicious finds on TV.
Ditch the spoon for National Ice Cream Cone Day. With tomorrow being the first official day of fall, it may seem counterintuitive - but here's a brief scoop of history.
Italian immigrant Italo Marchiony applied for a patent for his ice cream cone maker on none other than September 22, 1903. While Ernest A. Hamwi gets most of the credit for popularizing the handy holders at the 1904 World's Fair, Marchiony gets the holiday.
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