Chef John Currence's recent essay on the use of immigrant labor in restaurant kitchens sparked a debate that's still raging in the article's comments section. Hundreds of people weighed in, and over 1000 comments later, several themes emerged: work ethics of immigrants, why Americans don't seek restaurant jobs, and who bears the cost in the end.
But first, the results from our poll, which received over 21,000 votes:
If you knew a restaurant hired undocumented workers, would you still eat there?
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.
This little piggie is bred for market. This little piggie can't turn her body around. That's about to change.
The term "gestation crates" has been trotted out across news media and social networks over the course of the last few months as major corporations declared plans to phase out their use, but what exactly are they and why is their use so controversial?
Previously - Meat glue – seriously, it's not that scary
A bit more on Transglutaminase (a.k.a. "meat glue") from the smart folks at the French Culinary Institute's blog "Cooking Issues"
Debate continues over the methodology behind foie gras - a creamy delicacy created by deliberately overfeeding ducks or geese to enlarge their livers. A ban on food products that are made as a result of force-feeding animals goes into effect in California on July 1, but some chefs are protesting. Eatocracy's Sarah LeTrent spoke with CNNI's Pauline Chiou about the controversy surrounding the practice.
Previously - Foie gras laws causing a flap with California chefs
The message may be kind and timely, but do outrageous tactics undermine vegans' central mission?
Previously - Are kids too young to understand veganism?
You say broo-sheh-tah. I say broo-ske-tah. Should we just call the whole meal off?
Dining out gives people a night off from cooking and clean-up duty, but it can also serve up a buffet of pronunciation pitfalls.
The Wall Street Journal recently revealed that, after years of testing, Olive Garden’s gnocchi sales finally took off after the dish was further described on the menu as “traditional Italian dumplings.”
In the Journal of Experimental Social Psychology, a study titled “The name-pronunciation effect: Why people like Mr. Smith more than Mr. Colquhoun” further proved people are more likely to favor easy-to-pronounce names than difficult-to-pronounce ones. In the case of Olive Garden, traditional Italian dumplings (Mr. Smith) won the popularity contest against gnocchi (Mr. Colquhoun), and added an extra comfort level for diners.