Thursday, August 26, 2010

Salmonella epidemic and food safety legislation

Recently 170 million infected eggs were recalled from 14 states after more than 1,200 people suffered from salmonella enteritidis in the United States.  New Food and Drug Administration monitoring and safety requirements ironically went into effect last month--too late to prevent the outbreak.

The enormous egg recall may have stimulated the Senate to act on comprehensive food safety legislation.  The bill would set up systems to trace food from farm to table, making it easier to identify infected products, and it would give the FDA power to mandate a recall.

Want to know whether your eggs have been recalled?  Check out

Wednesday, August 18, 2010

Duke University offers online survey for adult picky eaters

Are you a picky eater? Check out Duke University's online survey for adult cautious eaters. While the study population is self-selected rather than randomly chosen, and there is no control group, online access may attract a huge global group of participants and help develop an understanding of whether picky eating has a genetic or behavioral base.

Monday, August 16, 2010

Louisiana Seafood at the White House

To demonstrate the safety and deliciousness of Gulf Coast seafood at the White House, the Louisiana Seafood Board prepared a special shrimp and oyster po' boy lunch at the White House on August 9. Several D.C. chefs with ties to the Louisiana seafood industry helped to prepare it, including Jeff Tunks from Acadiana, Ann Cashion and John Fulchino from Johnny’s Half Shell, Jeff Buben from Vidalia, and David Guas, from the soon to open Bayou Bakery.

Culinary Tourism and the Media: Georgetown Cupcakes

Many tourists to Washington, D.C., add a visit to Georgetown Cupcakes to their to-do list after reading about it online and perhaps watching "D.C. Cupcakes," a reality show on the TLC cable channel about the two sisters who founded and run the bake shop. 

Is it worth a two-hour wait, standing in the hot sun?  It is, to visitors who believe the hype and want to add a cupcake story to their travel adventure.  To the owners it's worth at least $25,000 each weekend day--doubling  business since the reality show debuted.

Wednesday, August 11, 2010

One step at a time for better school meals

The Child Nutrition Reauthorization legislation did not pass before Congress went home for its recess. However, two nonprofits offer suggestions on how culinary professionals as well as others concerned can advocate to improve the quality of school meals.  Slow Food USA has a campaign to "Give Kids the School Food They Deserve."  Action for Healthy Kids offers step-by-step directions on how to influence policy making at the national level.

Chefs help make school lunches healthier

Here's a great story about Tony Gerasi, one example of a chef who adopted a school (district).