Chefs with Issues is a platform for chefs and farmers we love, fired up for causes about which they're passionate. Josh Grinker is the executive chef at Stone Park restaurant in Brooklyn, New York. He has previously written about five things chefs don't want you to know.
The New York City Department of Health has outdone itself by giving a "C" health inspection grade to Per Se, one of the finest - and most expensive - restaurants in the world, because of violations of the department's arbitrary and punitive letter-grading program.
The grading system and presence of grade cards in the window, required since July 2010, “provides diners with easily interpretable information" and "gives restaurants the incentive to maintain the highest food safety practices," according to Thomas Farley, the former Commissioner of the Department of Health and Mental Hygiene.
While clarity and food safety are certainly laudable goals, consumers should realize that these "A," "B" and "C" letters are poor indicators of a restaurant’s cleanliness and the quality of its operation.
Eating a high-protein diet in middle age could increase your risk of diabetes and cancer, according to a study published this week in the journal Cell Metabolism. But don't stay away from meat for too long – the same study showed those over 65 need more protein to reduce their mortality risk.
Editor's note: Mireille Schwartz is the founder and executive director of the Bay Area Allergy Advisory Board, an organization that promotes education and awareness, and provides no-cost medical care and medication to San Francisco Bay Area families with severely allergic children. She is the author of "The Family Food Allergy Book."
Food allergies are on the rise, and are currently the fifth leading chronic illness in the United States.
Since the mid-1990s, food allergies have shifted into high gear; what used to be a relative rarity has become increasingly commonplace, with scientists estimating that the problem is getting worse.
Choosing healthier foods at the grocery store may soon be a little easier.
The Food and Drug Administration is proposing several changes to the nutrition labels you see on packaged foods and beverages. If approved, the new labels would place a bigger emphasis on total calories, added sugars and certain nutrients, such as Vitamin D and potassium.
The FDA is also proposing changes to serving size requirements in an effort to more accurately reflect what people usually eat or drink. For example, if you buy a 20-ounce soda, you're probably not going to stop drinking at the 8-ounce mark. The new rules would require that entire soda bottle to be one serving size - making calorie counting simpler.
First lady Michelle Obama raps about food at an event to propose limits on the types of foods advertised in schools.
In cooking, the process of clarification entails straining out extraneous muck from liquids so that they might be pure, clear and ideal for consumption. With this series on food terminology and issues we're attempting to do the same.
If it seems food safety issues are on the rise, that's because they are. About 48 million people contract some form of food poisoning each year, according to the Centers for Disease Control and Prevention.
At any given time the FDA is responsible for watching over some 167,000 domestic food facilities or farms, and another 421,000 facilities or farms outside the United States, according to FDA officials. But there are only about 1,100 inspectors to oversee these facilities, officials told CNN in 2012.
There is a third party audit system, where farms or facilities hire auditors to inspect their premises and provide scores. But some say the audit system is full of conflicts of interest. For instance, shortly before Jensen Farms in Colorado caused a listeria outbreak that killed 30 people, a private inspection company’s auditor gave them a “superior” grade, even after noting that they had no anti-microbial solution in place to clean their cantaloupes.
Sometimes, food slips through the cracks and makes it to the consumer marketplace, as in the recent case of the 8.7 million pounds of meat from Rancho Feeding Corporation (and their associated products like Hot Pockets) that were recalled due to "adulteration." Here's what that means.
Nestlé USA has issued a recall of two varieties of Philly Steak and Cheese Hot Pockets because they may contain meat that has already been recalled by the U.S. Department of Agriculture.
The two brands are Hot Pockets brand Philly Steak and Cheese in three different pack sizes, and Hot Pockets brand Croissant Crust Philly Steak and Cheese in the two pack box.
Editor's note: Andy Briscoe is the president and CEO of the Sugar Association.
Just about every time an article about "sugar" is published, I get frustrated because of the effort by some to falsely target sugar.
Although reporters often ask the Sugar Association for scientific facts and data regarding sugar to use in their stories, the information we provide is rarely included. Often, it's completely ignored because it does not support the preconceived focus of their article.
Thus, a tremendous amount of factual, scientifically verified information about all-natural sugar (sucrose) is being left out of today's conversation. And, sugar, the natural version, is too often confused with the more prevalent man-made sweeteners like high-fructose corn syrup.
A popular American fast food restaurant wants you to "Eat mor chikin" without antibiotics.
Chick-fil-A Inc. announced plans Tuesday to use chicken raised without antibiotics in all of its restaurants within five years.
National and regional poultry suppliers are partnering with the company to stock up. Chik-fil-A wants these suppliers to collaborate with the U.S. Department of Agriculture to ensure the chickens do not receive any antibiotics.