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- Report: 39% of NYC fish is mislabeled
About 39% of 142 seafood samples from 81 stores and restaurants in New York City were shown by DNA tests to be mislabeled, including 94% of fish labeled as white tuna that turned out to be a type of mackerel that contains a toxin known to cause digestive problems, according to Oceana, an advocacy group. The U.S. imports more than 90% of its seafood, and 500 chefs and restaurant owners teamed up in October to sign an Oceana petition against seafood fraud. Los Angeles Times (tiered subscription model)/Money & Co. blog
(12/11)      
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- Fla. to revamp food codes, inspections
Updated food codes that take effect on Jan. 1 will revamp restaurant inspection procedures and require Florida restaurant workers to be better educated on food allergies and other food-safety issues, according to the state Department of Business and Professional Regulation. "We believe [these changes] will make the inspection process more efficient and easier to understand," said spokeswoman Sandi Copes Poreda. The News-Press (Fort Myers, Fla.)
(12/11)
- Q-and-A: Tossed President Jason Chodash
 Make-your-own salad chain Tossed now operates seven locations with 68 in development, and the concept is thriving despite the economic downturn because it feeds consumers' appetite for fresh, customizable meals, President Jason Chodash said. "We predict a continuation of the trends of more health-conscious eating, customizable and fast snack options," he said. FastCasual.com
(12/11)
- CIA curriculum developer dishes on the future of food
Local sourcing is important for restaurants and communities, but it's just as important to speak honestly about what can and can't be sourced locally and to avoid diluting the "farm-to-table" message, said Culinary Institute of America professor Jonathan Zearfoss. Zearfoss, who took the lead in developing the curriculum for the school's new culinary science program, also talks about the role of science in the culinary arts and the impact of increased exposure to global cuisines. SmartBrief/SmartBlog on Food & Beverage
(12/11)
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- California chefs expose Cubans to new flavors, techniques
A group of chefs from Chez Panisse in Berkeley, Calif., traveled to Havana to inspire chefs and culinary students to improve the nutrition and flavor of their dishes by using more locally grown fruits and vegetables. Head chef Jerome Waag hopes the exposure to new ingredients will encourage Cuban chefs to create flexible menus based on what's available day by day instead of a fixed menu using less-fresh food. The Washington Post/The Associated Press
(12/11)
 | It is well for people who think to change their minds occasionally in order to keep them clean."
--Luther Burbank,
American botanist and horticulturist
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Recent Restaurant SmartBrief Issues:
- Tuesday, December 11, 2012
- Monday, December 10, 2012
- Friday, December 07, 2012
- Thursday, December 06, 2012
- Wednesday, December 05, 2012
| | | Lead Editor: Patricia Smith
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