Sustainable Dish

The menu may say sustainable, but they may be “fudging” the truth. The Washington Post reports on one well-known eatery whose promise of local/sustainable doesn’t always pan out in reality.

Marion Nestle gives a nice round-up of what our tireless food agencies have been (or haven’t been) up to lately.  USDA – FDA – FTC

How does a nice, lab-grown piece of bacon sound? Or maybe a piece of Petri dish pork? Scientists in Holland have replicated pork meat in their labs, yet somehow, it just doesn’t sound appealing. Read the rest at the UK Times Online.

Nothing quite says health like eating McDonalds at the Olympics. How else would those highly-trained athletes get enough calories? They need those 2000 calorie burgers. For some reason, The Guardian is skeptical – I can’t imagine why.

According to Adam Platt writing for New York Magazine, New York finally has its own cuisine and it isn’t bagels or pizza, it’s fresh, farmer-sourced food. Being a New Yorker, that sounds pretty tasty to me.

I’m always amazed when things like this come as a shock to people, but I’m sure many will find Nicholas Kristof’s “Cancer In the Kitchen” article surprising. Between processed food and BPA-laden containers, the kitchen seems like the number one entry point for questionable substances to enter our systems.

As if one major beef recall wasn’t enough for the year, Cargill has announced another recall for contaminated ground beef distributed in Arizona and New Mexico. Beware the burger! Get the full scoop at USAToday.