While I believe this is more of a elite problem (oh noes! that $80 jar of caviar was really fish eggs from Mississippi!) than a general public health problem, there is the issue of allergies, which could come into play, as well as general mistrust of the system.
A little known provision nestled in the momentous healthcare bill passed this week means a big change for all those who eat out. Over the next year, the FDA is mandated to write rules that will require calorie counts on menus of all restaurant chains with 20+ locations.
It turns out that reinforcing calorie counts with the 2000 calories a day recommendation is most effective. Let’s hope the FDA takes note.
Studies are still being done on the effectiveness of this approach, with early ones showing no change to a 6% reduction in purchased calories. Either way, giving consumers more information can only be a good thing.
Calorie count laws have already passed in New York City, Seattle, and California. This legislation is a great example of popular local initiatives bubbling up to the national level.
Update: And I suspect this is why the Restaurant Association was lobbying against the healthcare bill.
While I don’t necessarily believe that Big Food really wants to make their food healthier, we all have to acknowledge that in our culture, healthy food has become synonymous with bad tasting food.
Yes, that’s sometimes true. But it is becoming less and less true. And often we like the things we like, aka high fat and salt content, because we’re used it, and probably wouldn’t miss it once we’ve become acclimated to less.
Nor are they sheep or goats. I realize some people may resemble farm animals on occasion, but I can assure you there are some important differences. And those differences are what makes this so not OK.
Chef Daniel Angerer is letting diners at Klee Brasserie munch on cheese made from his wife’s breast milk.
“It tastes like cow’s-milk cheese, kind of sweet,” he told The Post.
The flavor depends on what the cheese is served with — Angerer recommends a Riesling — and “what the mother eats,” said Angerer, who once bested Bobby Flay on TV’s “Iron Chef.”
Breast milk doesn’t curdle well due to its low protein content, so a little moo juice has to be added to round out the texture, Angerer said.
After blogging about his efforts with the human cheese, customers started demanding a sample, he said.
“The phone was ringing off the hook,” the chef said. “So I prepared a little canapé of breast-milk cheese with figs and Hungarian pepper.”
We don’t allow fellow citizens to sell organs, and we don’t allow them to sell their body for sex. There’s a very good reason for this - financial incentives for selling or renting your body can induce desperate people to take very dangerous risks with their body. Imagine if breast milk became a commercial enterprise - women could be coerced into taking hormones or antibiotics or supplements to increase the quantity or quality of milk they produce with potentially negative side effects.
Yes we do allow people to sell blood. However donations are heavily regulated and the product is used for life saving measures, not as fancy appetizers.
Congrats to Angerer, who obviously is very skilled in garnering PR for himself. Now let’s hope this doesn’t become a trend.
Pictures really do equal a thousand words.
Yep, that would be beer, butter, and soda that have enjoyed the major declines. And fresh fruits and vegetable that have seen the steepest increases. Ben over at consumerist asks the obvious question - hey washington what’s up with subsidizing corn syrup and soy, but nothing for broccoli? we live in a topsy turvy world when a six pack of Coke is cheaper than some bell peppers.
I just found Howdini.com and I am absolutely addicted. Lots of great food tips from how to make garlic paste to baking a fire engine cake. Howdini also has lots of non-food tips as well, such as how to deal with a crier at the office and ways to spice up you love life.
I am definitely trying this tip on how to make your own pie crust. He makes it look SO easy. I’m not so fancy as to have marble counter tops, but I am willing to bet that if I throw my pizza stone or even a cookie sheet into the freezer beforehand, that would work just as well.