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.
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Eatocracy's Chief Poutine Correspondent Ali Velshi speaks with two software developers who are helping restaurant goers make smarter decisions.

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.

CNN Money 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.

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.

Five Tips to a Better Sandwich: Sisha Ortúzar
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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.

CNN Opinion has the FULL STORY

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.

The CNN Wire Staff has the FULL DETAILS

See all egg recall information on Eatocracy

One of Eatocracy's most favored Canadians, CNN anchor Ali Velshi dropped by today to film an installment of 5@5 Live.

Our managing editor gifted Mr. Velshi with the signature dish of her homeland - a can of Skyline Chili Spaghetti, in the hopes that it would sway him to accept her offer of a position as Eatocracy's official Spokesanchor/Taste Tester. He, in return, waxed rhapsodic about poutine - a meld of fries, cheese curd, gravy, and, according to him, a soupcon of rancidity from infrequently changed fryer oil.

Upshot - whenever we visit our native lands, there's an idiosyncratic food for which we make a beeline. Is this just us being food-obsessed freaks (it's okay - we can take it), or does everyone savor the flavor of home?

What hometown food do you crave like crazy? Spill it in the comments below.

Sink your teeth into today's top stories from around the globe.

• One in four children regularly eat dinner in their bedroom. - Daily Mail

• The nation's 25 best cocktail bars. It's a tough job, but somebody had to do it. - GQ

• Dave Arnold and Nils Noren "write what might be the best food blog ever." - Time

• Wherein mozzarella sticks cause an epiphany about American foodways. - Salon

• "Dexter" returns with Season 5 this Sunday - why not make some blood-splattered cupcakes? It's cherry filling, we swear. - The Avid Appetite

Confused about what a vegan is vs a vegetarian vs a pescetarian? Here's your guide to the world's dietary tribes.

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