Genetically modified food – fishy, or a taste of the future?
September 22nd, 2010
07:30 PM ET
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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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Filed under: Buzz • Environment • FDA • Fishing • Food Politics • From the Comments • GMO • News • Ocean • Sustainability

September 22nd, 2010
07:19 PM ET
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Eatocracy's Chief Poutine Correspondent Ali Velshi speaks with two software developers who are helping restaurant goers make smarter decisions.

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Filed under: Bite • Diet Tools • Diets • Health News • Menu • Restaurants

Starbucks prices increase from 'tall' to 'venti'
September 22nd, 2010
06:00 PM ET
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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

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Filed under: Business and Farming News • Coffee • News • Sip

5@5 - Chef and restaurant partner Sisha Ortúzar
September 22nd, 2010
05:00 PM ET
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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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Filed under: 5@5 • Bite • Dishes • Sandwiches • Think

Professor says genetically modified salmon is fit for the table
September 22nd, 2010
03:45 PM ET
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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

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Filed under: Environment • FDA • Fishing • Food Politics • GMO • News • Ocean • Sustainability

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