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If you’ve been wondering what it would take to get chefs
to move from embracing seafood sustainability to outright activism for
it, check out the controversy that surrounds Alaska’s proposed Pebble
mine, whose enablers include former Alaska governor Sarah Palin.
Opponents say the gigantic open pit gold and copper operation will
seriously impact the salmon-rich Bristol Bay fishery. Last week, 11
Seattle fine dining restaurants went on the offensive to save it
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If you go by recent studies, restaurant operators are
eager to put more fresh produce on their menus, to source that fresh
produce as close to home as possible and to be sure the produce they
serve is totally safe—even saying they will pay extra to ensure that
it is. So how come more than 60 percent of the garlic used in
foodservice comes from China, where U.S.-style food safety standards are
only a rumor?
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Dale Levitski, a runner-up from the third season of “Top
Chef,” impetuously took over a new restaurant in Chicago last week. It
wasn’t exactly the lavish place he envisioned; instead, he’s calling
the shots at Sprout, a 50-seat French-American Bistro that opened in
Lincoln Park a month earlier. Sprout has already stumbled in its early
life, but Levitski might have the power to get it on track.
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