After a wonderful dinner last night at Jean Georges' abc kitchen (details to come!), we walked by the Empire State Building. To my delight, the top of the Empire State Building was lit up in red and white to celebrate my home country. (It was a bit surprising too since it was a day too early) So as we're getting ready to enjoy the July 4th holiday weekend, we want to wish all of our Canadian friends and family a very Happy Canada's Day!
Tuesday, June 30, 2015
HLFD in SF: A Day in Sausalito
Biking, hiking, and boating...the seaside town of Sausalito is known for many outdoor pursuits. Many people come to Sausalito to explore the picturesque Muir Woods, but for us, we did not have much time, so we chose to explore Sausalito's food scene instead. (Food often wins out over working out!) We hope you enjoy reading our final SF post, featuring our fresh seafood meals at Poggio, Fish, and Sushi Ran.
Though you can drive to Sausalito over the Golden Gate bridge, we opted for the scenic ferry ride. Luckily on the way to Sausalito, the famous SF fog wasn't around so we were able to see great views of the city skyline, Alcatraz, and the Golden Gate Bridge.
Stop #1: Poggio, the Italian restaurant. Amongst all of the touristy shops sits Poggio, a classic Italian restaurant that features seasonal ingredients on their menu.
Oak-Grilled Lamb Tongue ($9) with marinated beets, egg, and chickweed. My husband loved this dish as the meat was so tender and the taste was familiar to other charcuterie he's enjoyed. I liked the tongue too, but really loved the sweetness of the golden beets.
Homemade Burrata cheese ($11) with sun dried tomato puree with grilled bread. The burrata was good, but not as milky and smooth as other burratas we've enjoyed (and preferred).
The Wood-fired Manila Clams with Pork Belly pizza ($13) was one savory surf and turf pizza! The calabrian chile gave the pizza a nice subtle kick while the mozzarella did not distract from the main ingredients.
The house made papparadelle ($12 for half-portion) with slow cooked lamb breast and castelvetrano olive sugo was very filling. We did like the pasta, but the sugo (sauce) was a little oily.
Stop #2: Fish, the popular fresh seafood restaurant/wholesaler. Fish was the most crowded of the three places we visited in Sausalito. It was also the most casual with a large outdoor patio and fresh, sustainable seafood dishes.
Fish taco plate ($13) with grilled Ecuadorian tilapia served on fresh white corn tortilla with cabbage, salsa fresca, roasted tomatillo, lime crema and cilantro. Despite being a little full from our Italian lunch, we could still appreciate these bright, fresh, and meaty fish tacos.
Stop #3: Sushi Ran, the high-end Japanese restaurant which uses many seasonal fish as well as fish from Tokyo's Tsukiji market (a popular tourist attraction and the biggest wholesale fish market in the world).
We ordered two different Sashimi: Striped Bass (Californian whitefish, $6.50) and Hon Maguro ("Amami" blue fin tuna, $9.50). Both were buttery and melted in our mouths.
We loved the crisp, light Negihama sushi roll of Yellowtail, grilled green onions and fresh scallions ($8.50). But we were enamored by the Futo-maki's presentation. This sushi roll was filled with Shrimp, eel, kanpyo (gourd), shiitake, tobiko (fish roe), Japanese cucumber, gobo (pickled root), and egg omelet ($11.50).
Seared Jumbo Day Boat Scallops ($17) with crispy rice cake and uni bearnaise sauce. The bearnaise sauce was so rich and I was surprised that the rice cake actually remained crispy. The scallops were sweet, buttery, and like the sashimi, melted in our mouths. This dish was a dream.
After our early dinner at Sushi Ran, we ran for the final ferry ride back to SF. It was a cool, windy, and foggy ride to end our food-tastic day in Sausalito.
Poggio is located at 777 Bridgeway in Sausalito, CA.
Fish is located at 350 Harbor Drive in Sausalito, CA.
Sushi Ran is located at 107 Caledonia Street in Sausalito, CA.
Poggio is located at 777 Bridgeway in Sausalito, CA.
Fish is located at 350 Harbor Drive in Sausalito, CA.
Sushi Ran is located at 107 Caledonia Street in Sausalito, CA.
Unintended Consequences & Agricultural Research
I was intrigued by Andrew Torrance's interesting post, Synagriculture, where he writes that "agriculture stands on the verge of another technological transformation."
Synthetic biology is new to me, and I will explore both the article cited and other information about this new technology.
Andrew quotes the abstract of the article as to explain that -
"Synthetic biology seeks to purge biology of some of its fundamental inefficiencies through the rigorous application of engineering principles. Rather than tinkering around the edges, biological engineering would remake living organisms from first principles, and employ standard parts to make qualitatively new biological devices and systems."
My immediate reaction could best be described by the image of a teacher that has just learned that a group of three year olds from the local preschool had figured out to unlock the door to the chemistry lab. This response was in part triggered by news of another article that was published this week that confirmed my longstanding belief that as adults, we continue to share three important characteristics with three year olds: 1) we know a lot of things; 2) there are many things that we don't yet understand; and, 3) we do not fully appreciate the shortcomings of our understanding.
Please note that I offer this observation with the greatest respect for the third year of life. In my past life as a Montessori Directress, the three-year olds were often my favorites. They were anxious to learn everything, just as anxious to communicate all that they knew, and they were delighted with their new found independence. All of this gave them a confidence that was both inspring and often completely misplaced. Pictured here is me, at three years old, when I was certain that I knew everything about how to bake. But, back to agricultural law.
The article that I reference is, How Tomatoes Lost Their Taste. It explains that we have been breeding tomatoes for decades in order to get rid of the "green shoulders" of older breeds, breeding for nice, uniform tomatoes that ripen all at the same time. Unfortunately, a new study indicates that the green shoulder may in fact have boosted the sugar content, and thus the taste, of the tomatoes. Little did we know we were specifically breeding tomatoes that would not taste as good. Now, admittedly, there were reasons other than taste behind our efforts - mass production with uniform maturity, shelf life, transportation stability, etc. But, key is that we did not know that what we were doing was running counter to the goal of producing a tasty tomato. It was an unintended consequence.
One could read this study as a testimony to what we are now able to learn through genetic testing. But, what we have learned is that we screwed up.
I fully support research, experimentation, and scientific analysis. We will need every bit of scientific understanding we can muster to address and mitigate the coming changes in the climate. I suggest, however, that we undertake our science with humility. We only know a very little bit about the natural world upon which we depend. We are learning more every day. But, we are not ready to remake it or to disturb it in ways that we can not undo when we find out about the unintended consequences of our actions.
For more on the tomato research, check out How The Taste Of Tomatoes Went Bad (And Kept On Going) on National Public Radio.
Synthetic biology is new to me, and I will explore both the article cited and other information about this new technology.
Andrew quotes the abstract of the article as to explain that -
"Synthetic biology seeks to purge biology of some of its fundamental inefficiencies through the rigorous application of engineering principles. Rather than tinkering around the edges, biological engineering would remake living organisms from first principles, and employ standard parts to make qualitatively new biological devices and systems."
My immediate reaction could best be described by the image of a teacher that has just learned that a group of three year olds from the local preschool had figured out to unlock the door to the chemistry lab. This response was in part triggered by news of another article that was published this week that confirmed my longstanding belief that as adults, we continue to share three important characteristics with three year olds: 1) we know a lot of things; 2) there are many things that we don't yet understand; and, 3) we do not fully appreciate the shortcomings of our understanding.
Please note that I offer this observation with the greatest respect for the third year of life. In my past life as a Montessori Directress, the three-year olds were often my favorites. They were anxious to learn everything, just as anxious to communicate all that they knew, and they were delighted with their new found independence. All of this gave them a confidence that was both inspring and often completely misplaced. Pictured here is me, at three years old, when I was certain that I knew everything about how to bake. But, back to agricultural law.
The article that I reference is, How Tomatoes Lost Their Taste. It explains that we have been breeding tomatoes for decades in order to get rid of the "green shoulders" of older breeds, breeding for nice, uniform tomatoes that ripen all at the same time. Unfortunately, a new study indicates that the green shoulder may in fact have boosted the sugar content, and thus the taste, of the tomatoes. Little did we know we were specifically breeding tomatoes that would not taste as good. Now, admittedly, there were reasons other than taste behind our efforts - mass production with uniform maturity, shelf life, transportation stability, etc. But, key is that we did not know that what we were doing was running counter to the goal of producing a tasty tomato. It was an unintended consequence.
One could read this study as a testimony to what we are now able to learn through genetic testing. But, what we have learned is that we screwed up.
I fully support research, experimentation, and scientific analysis. We will need every bit of scientific understanding we can muster to address and mitigate the coming changes in the climate. I suggest, however, that we undertake our science with humility. We only know a very little bit about the natural world upon which we depend. We are learning more every day. But, we are not ready to remake it or to disturb it in ways that we can not undo when we find out about the unintended consequences of our actions.
For more on the tomato research, check out How The Taste Of Tomatoes Went Bad (And Kept On Going) on National Public Radio.
Monday, June 29, 2015
Charm City Cakes - Meeting Chef Duff!
While we were in Baltimore, we had to stop by Charm City Cakes to take a photo of the shop. We love watching Ace of Cakes of The Food Network. The cakes are works of art and the artists seem fun and laid-back, but dedicated to their craft.
Even though we knew we could not go inside (it's by appointment only and a minimum $1000 per cake), we wanted see where all the baking magic happens.
Even though we knew we could not go inside (it's by appointment only and a minimum $1000 per cake), we wanted see where all the baking magic happens.
So we were surprised and excited to see Chef Duff himself in front of the bakery. We chatted with him for a few minutes. He was really friendly and easygoing - just one of the guys you could easily bond with over beers.
Food Brings the World Together: China, Portugal, and US Virgin Islands
After traveling for the month of June, it was nice to come home to a few lovely care packages in the mail. There was a box from Portugal, the U.S. Virgin Islands, and while visiting my brother in Toronto, he gave us products from his recent trip to China. Faithful readers of our site know that we love finding out what foodies eat around the world. We have been lucky to exchange care packages with foodies from Australia, Italy, France, Britain, Montreal, and Arizona. Our new packages were much anticipated because we have yet to visit China, Portugal, and the U.S. Virgin Islands. So we eagerly opened up the goods to see what sorts of treasures we got.
In addition to the mascots from the 2008 Beijing Summer Olympics, my brother brought us Lay's potato chips in three flavors: Breezy Blueberry, Black Pepper Rib Eye Steak, and Revitalizing Kiwi. They all smelled like their flavors but tasted very artificial (as expected, I guess). He also brought back some pricey teas that tasted like seaweed, but was refreshing and acted as a good digestive.
Lovely Viz from the blog, Desperate Houseviz, unfortunately had to re-send her food package to me due to mail issues (I bet it was that volcano ash from Iceland!) I'm so happy I was able to receive it this time because she sent me a myriad of wonderful items. (I also loved the stamps!) We received (1) a can of white fish marinated with garlic, (2) sardines, (3) shell-fish paste, (4) dried tomatoes (from Spain), (5) orange pekoe tea, (6) garlic salt, and (7) fresh oregano.
Lastly, we won this tropical package from Dave's website, My Year on the Grill. Normally Dave writes about grilling in Kansas, but earlier this year, he and his wife temporarily moved to the U.S. Virgin Islands. Suffice it to say, they're living the dream! So from one island to another (Manhattan), we got a taste of the tropics with a rum variety pack, tropical recipes playing cards, and Caribbean rum truffles.
We are also looking forward to using the spice sampler of Voodou Blackening, Island creole, Pirate's pepper, St. John jerk spice, and Cruz bay grill rub.
Thanks to my brother, Viz, and Dave for these great food packages!
In addition to the mascots from the 2008 Beijing Summer Olympics, my brother brought us Lay's potato chips in three flavors: Breezy Blueberry, Black Pepper Rib Eye Steak, and Revitalizing Kiwi. They all smelled like their flavors but tasted very artificial (as expected, I guess). He also brought back some pricey teas that tasted like seaweed, but was refreshing and acted as a good digestive.
Lovely Viz from the blog, Desperate Houseviz, unfortunately had to re-send her food package to me due to mail issues (I bet it was that volcano ash from Iceland!) I'm so happy I was able to receive it this time because she sent me a myriad of wonderful items. (I also loved the stamps!) We received (1) a can of white fish marinated with garlic, (2) sardines, (3) shell-fish paste, (4) dried tomatoes (from Spain), (5) orange pekoe tea, (6) garlic salt, and (7) fresh oregano.
Lastly, we won this tropical package from Dave's website, My Year on the Grill. Normally Dave writes about grilling in Kansas, but earlier this year, he and his wife temporarily moved to the U.S. Virgin Islands. Suffice it to say, they're living the dream! So from one island to another (Manhattan), we got a taste of the tropics with a rum variety pack, tropical recipes playing cards, and Caribbean rum truffles.
We are also looking forward to using the spice sampler of Voodou Blackening, Island creole, Pirate's pepper, St. John jerk spice, and Cruz bay grill rub.
Thanks to my brother, Viz, and Dave for these great food packages!
Sunday, June 28, 2015
Vaccaro's - Italian dessert in Baltimore
When in Baltimore, the locals suggested we walk around Little Italy and indulge our sweet tooth at Vaccaro's.
Vaccaro's is a local dessert restaurant that serves cakes, cookies, gelato, and so much more. There are usually long lines, but we were able to bypass the crowd on a recent Friday evening (around 9 pm).
A small gelato ($5.40) of Italian Cookies & Cream and Baci (Chocolate Hazelnut) with sliced almonds on top. Yes, this was the small size that we struggled to share! It was decadent, with chunks of cookies and hazelnuts in it. The gelato seemed more creamy, like ice cream versus gelato we have enjoyed in Italy. To us, the Baci was much more flavourful than the Cookies & Cream.
Small gelato ($5.40) of Amaretto and Tiramisu. Both flavors tasted like you would expect - sweet like the amaretto liqueur and rich like liqueur-soaked ladyfingers, respectively. Again, the gelato style was on the creamier side.
We opted to wait in line to get these cookies to go (takeout is much cheaper than sit-down). We chose pignoli cookies (almond flour cookies with pine nuts) and some almond cookies (almond paste with sliced almonds). Because we love almond paste, we preferred the almond cookies. They were soft in texture and flavorful in taste.
Chocolate and Vanilla Napoleon: The puff pastry layers are flaky and the custard-like filling is silky.
Though it's not a place for which we would venture out of our way, but if you're in the neighborhood, it's worth a visit. Vaccaro's Italian Pastry Shop is located at 222 Albemarle St (at Stiles St) in Baltimore.
Vaccaro's is a local dessert restaurant that serves cakes, cookies, gelato, and so much more. There are usually long lines, but we were able to bypass the crowd on a recent Friday evening (around 9 pm).
Italian cookies, Napoleons, biscotti...so many choices!
A small gelato ($5.40) of Italian Cookies & Cream and Baci (Chocolate Hazelnut) with sliced almonds on top. Yes, this was the small size that we struggled to share! It was decadent, with chunks of cookies and hazelnuts in it. The gelato seemed more creamy, like ice cream versus gelato we have enjoyed in Italy. To us, the Baci was much more flavourful than the Cookies & Cream.
Small gelato ($5.40) of Amaretto and Tiramisu. Both flavors tasted like you would expect - sweet like the amaretto liqueur and rich like liqueur-soaked ladyfingers, respectively. Again, the gelato style was on the creamier side.
We opted to wait in line to get these cookies to go (takeout is much cheaper than sit-down). We chose pignoli cookies (almond flour cookies with pine nuts) and some almond cookies (almond paste with sliced almonds). Because we love almond paste, we preferred the almond cookies. They were soft in texture and flavorful in taste.
Chocolate and Vanilla Napoleon: The puff pastry layers are flaky and the custard-like filling is silky.
Though it's not a place for which we would venture out of our way, but if you're in the neighborhood, it's worth a visit. Vaccaro's Italian Pastry Shop is located at 222 Albemarle St (at Stiles St) in Baltimore.
Synagriculture
Agriculture stands on the verge of another technological transformation. Just as genetically-modified crops and livestock have begun to achieve normality in the eyes of most, an even more radical approach to agriculture has arrived. Synthetic biology combines de novo design of genes, cells, and organisms with an ethos of user, open, and collaborative innovation. "Synagriculture" represents as large a departure from GM agriculture as GM agriculture did from traditional agriculture. "Planted Obsolescence: Synagriculture and the Law," newly published in the Idaho Law Review, explores the legal implications of synagriculture. The article can be downloaded for free here. Here is the abstract:
Supporters of GM agriculture have had a long row to hoe in achieving public acceptance for the safety of this important technology. Controversy has surrounded the foundational technology of recombinant DNA methods, the application of genetic engineering to crop plants and livestock, the safety of GM “Frankenfoods” as sources of human and animal nutrition, the potential environmental threats posed by the possible development of GM “superweeds,” and the corporate control over GM agriculture exercised by a relatively small number of agricultural companies armed with vast financial resources and powerful patent portfolios. Nevertheless, as exemplified by the United States and Canadian Supreme Court cases, Diamond v. Chakrabarty, J.E.M. v. Pioneer Hi-Bred, Monsanto Canada v. Schmeiser, and Monsanto v. Geertson, the law, and the society it reflects, have finally managed to accommodate the important technology of GM agriculture. However, a new paradigm in biological science — synthetic biology — has begun to remake the face of GM agriculture. Synthetic biology seeks to purge biology of some of its fundamental inefficiencies through the rigorous application of engineering principles. Rather than tinkering around the edges, biological engineering would remake living organisms from first principles, and employ standard parts to make qualitatively new biological devices and systems. Traditional arguments that GM crops and livestock are simply slightly-modified versions of their conventional counterparts may no longer be either appropriate or accurate in the face of synthetic biological approaches to engineering new plants. Moreover, both synthetic biology and do-it-yourself biology (“DIYbio”) seek to shift biological research and development out of traditional laboratories and the hands of credentialed biologists, and, instead, allow any interested and motivated user to become a research biologist, biotinkerer, or synthetic biological engineer. Home and community laboratories are already springing up at a rapid rate, and farm laboratories are sure to follow, as participation in this new, open, and democratized movement burgeons. In short, large numbers of individual and collaborating users, spread over many small and local laboratories, are beginning fundamentally to reengineer genes, cells, organisms, and systems composed of organisms or their substituent parts. The comfortable acceptance of GMOs at which society has only recently begun to arrive may soon be misplaced in the face of both fundamentally new scientific approaches and the democratization of innovation. The results for agriculture may be beneficial: enhanced rates of agricultural innovation through new biological approaches and wide participation. Moreover, synthetic biological agriculture (“synagriculture”) may prove to be as safe as GM agriculture or even conventional agriculture. However, assumptions about current GM crops and livestock may not easily apply to synthetic versions, nor may the current paradigm of GM regulation be possible when innovation becomes atomized among millions of farmers. Some of the “settled” legal issues surrounding GM crops and livestock may have to be revisited as new perceived or actual threats and benefits arise. One irony may be that the same patent system that has so often been criticized in the past for providing agricultural companies with too much control over farmers may soon represent one of the most effective methods for monitoring and regulating GM agricultural innovation. Although some farmer innovators may eschew patent coverage for their agricultural inventions, others may opt to seek patent protection for their innovative new synthetic crops and livestock. Because the USPTO will have to examine any new GM crop inventions prior to issuing letters patent, disclosures to the USPTO synthetic biological inventors who opt for patent protection may become a vital centralized locus for monitoring and regulating otherwise highly-decentralized synagricultural innovation. New methods of biological engineering and new models of user, collaborative, and open innovation are soon to affect the trajectory of GM agricultural innovation. Even if such changes turn out to be salutary, they will be changes nevertheless. To ensure that society receives the full benefits of open and democratized synthetic biological innovation in crops and livestock, it would be well and wise for the law to prepare itself to reexamine the brave new world of synagriculture with brand new eyes.Henri Alain once wrote that "Life on a farm is a school of patience; you can't hurry the crops or make an ox in two days." Toutes les bonnes choses ont une fin.
{Sweet Treats} Shake Shack Vanilla Custard with Chocolate Cookie Dough and Raspberries
While Jeff's cooking my birthday dinner tonight (!), I thought this would be a good time to share a quick sweet treat from my favorite burger spot, Shake Shack. Doesn't that look good? It's sitting in our freezer right now, waiting for dessert time. But I couldn't resist and I've already sneaked a few bites. It's sweet from the thick vanilla custard, balanced with the tartness from fresh raspberries. The chocolate cookie dough puts it over the top (in a good way!) for me.
Coincidentally, my first blog post for work was posted today too. So if you're looking for some easy and healthy road trip snack tips for the family (i.e. the complete opposite of the photo I posted above!), head on over here to check it out!
Antibiotic Use in Livestock Production: New FDA Guidance
Today, the FDA announced the issuance of its Draft Guidance on The Judicious Use of Medically Important Antimicrobials in Food-Producing Animals. FDA's press release states that this guidance is "intended to help reduce the development of resistance to medically important antimicrobial drugs" and calls for their "judicious [use] in animal agriculture."
The draft guidance summarizes the current research on antimicrobial resistance and concludes that "using medically important antimicrobial drugs for production or growth enhancing purposes (i.e., non-therapeutic or subtherapeutic uses) in food-producing animals is not in the interest of protecting and promoting the public health." The guidance recommends "phasing in measures that would limit medically important antimicrobial drugs to uses in food-producing animals that are considered necessary for assuring animal health and that include veterinary oversight or consultation."
Although some in the livestock industry are likely to criticize the report, the development of antibiotic resistant bacteria is (or should be) of particular concern to those in livestock production, where farmers, farm workers, and meat processors are particularly vulnerable and are already contracting resistant infections.
The Pew Commission on Industrial Animal Production estimates that seventy percent of antibiotics are used in livestock production, most for increased growth production and disease prevention rather than treatment. The World Health Organization and many medical groups have long called for greater regulation to preserve antimicrobials for true public health needs.
While there are multiple causes underlying the development of antibiotic resistance, feeding livestock antibiotics and other antimicrobials at sub-therapeutic levels for growth promotion and to allow greater concentration of production is not a wise use of these critical weapons against disease. The public health risk is far too great.
The Guidance is available online on the FDA's website. Comments are requested. The Federal Register announcement will be published on June 29, 2010.
The draft guidance summarizes the current research on antimicrobial resistance and concludes that "using medically important antimicrobial drugs for production or growth enhancing purposes (i.e., non-therapeutic or subtherapeutic uses) in food-producing animals is not in the interest of protecting and promoting the public health." The guidance recommends "phasing in measures that would limit medically important antimicrobial drugs to uses in food-producing animals that are considered necessary for assuring animal health and that include veterinary oversight or consultation."
Although some in the livestock industry are likely to criticize the report, the development of antibiotic resistant bacteria is (or should be) of particular concern to those in livestock production, where farmers, farm workers, and meat processors are particularly vulnerable and are already contracting resistant infections.
The Pew Commission on Industrial Animal Production estimates that seventy percent of antibiotics are used in livestock production, most for increased growth production and disease prevention rather than treatment. The World Health Organization and many medical groups have long called for greater regulation to preserve antimicrobials for true public health needs.
While there are multiple causes underlying the development of antibiotic resistance, feeding livestock antibiotics and other antimicrobials at sub-therapeutic levels for growth promotion and to allow greater concentration of production is not a wise use of these critical weapons against disease. The public health risk is far too great.
The Guidance is available online on the FDA's website. Comments are requested. The Federal Register announcement will be published on June 29, 2010.
Poisoned: The True Story of the E. coli Outbreak that Changed the Way Americans Eat
The recent outbreak of serious E. coli illness in Europe has now claimed 48 lives, and E. coli 0104:H4 is now reported to have turned up as well in Bordeaux, France. Food Safety News, the online national newspaper devoted to food safety and food policy issues, keeps on top of the European epidemic as well as reporting on U.S. outbreaks such as FDA's recent warning not to eat Evergreen Sprouts.
Food Safety News, now recognized as a premier source of food safety reporting, was created by Marler Clark, as the brain child of the firm's founder, Bill Marler. Marler's presence in the food safety arena is impossible to miss. He has represented victims in almost all of the serious food borne illness outbreaks in the U.S.; he was a tireless advocate for the Food Safety Modernization Act (with his memorable "Put a Lawyer Out of Business" campaign); he is frequently interviewed in national media outlets; and, he is all over the internet on blogs, twitter feeds, and on facebook.
The recently released book, Poisoned: The True Story of the E. coli Outbreak that Changed the Way Americans Eat, by Jeff Benedict tells the story of the first major E. coli 0157:H7 outbreak in the U.S., the 1993 Jack in the Box outbreak, and how a struggling young lawyer, Bill Marler, began his career in food safety litigation. It is also the story of a nations lost innocence, as food borne illness is recognized as a serious threat and not just a passing stomach ache.
The New York Times published a review of Poisoned this week, A Timely E. Coli Story, Spun as a Legal Thriller by Dr. Abigail Zuger.
In some ways, Poisoned is an odd combination. It is good summer read - easy, quick reading with suspense and personal drama, a far cry from the law books we pour over during the academic year. But, on the other hand, it is deliberately unsettling and thought provoking, particularly if you read Food Safety News and follow Bill Marler's career. I am not so sure that the outbreak really "changed the way Americans eat" as much as we would like to think it did.
Food Safety News, now recognized as a premier source of food safety reporting, was created by Marler Clark, as the brain child of the firm's founder, Bill Marler. Marler's presence in the food safety arena is impossible to miss. He has represented victims in almost all of the serious food borne illness outbreaks in the U.S.; he was a tireless advocate for the Food Safety Modernization Act (with his memorable "Put a Lawyer Out of Business" campaign); he is frequently interviewed in national media outlets; and, he is all over the internet on blogs, twitter feeds, and on facebook.
The recently released book, Poisoned: The True Story of the E. coli Outbreak that Changed the Way Americans Eat, by Jeff Benedict tells the story of the first major E. coli 0157:H7 outbreak in the U.S., the 1993 Jack in the Box outbreak, and how a struggling young lawyer, Bill Marler, began his career in food safety litigation. It is also the story of a nations lost innocence, as food borne illness is recognized as a serious threat and not just a passing stomach ache.
The New York Times published a review of Poisoned this week, A Timely E. Coli Story, Spun as a Legal Thriller by Dr. Abigail Zuger.
With “Poisoned,” Jeff Benedict manages to deliver the full literary experience of a medico-legal thriller in a work of nonfiction that, fortuitously enough, could not be more relevant to recent headlines. . . .
Over a period of a few weeks, more than 700 cases scattered across four Western states; four children died gruesomely, with bleeding intestines and kidney failure. But Mr. Benedict, a lawyer turned journalist, pays relatively little attention to the story’s medical complexities; his focus is the gruesome and complicated legal tangle that ensued.Poisoned, however is about more than the legal tangle. It is a story about the people in the middle of that tangle. While Bill Marler is the central character, the personal struggle of nine-year old Brianne Kiner and her family is a primary focus. Brianne was "given up for dead in the intensive care unit, only to survive with significant disabilities." Moreover, the personal stories of the Jack in the Box executives are highlighted. And, the story would not be complete without the colorful defense attorney, Bob Piper, "a stout, hard-drinking man who sported pictures of nude women on his suspenders" and an attorney "known to be devastatingly effective in court."
In some ways, Poisoned is an odd combination. It is good summer read - easy, quick reading with suspense and personal drama, a far cry from the law books we pour over during the academic year. But, on the other hand, it is deliberately unsettling and thought provoking, particularly if you read Food Safety News and follow Bill Marler's career. I am not so sure that the outbreak really "changed the way Americans eat" as much as we would like to think it did.
"Meat Week" on NPR's Morning Edition
Each morning this week, I have been intrigued to listen to a new feature from National Public Radio's "Meat Week." These daily reports have covered a variety of topics directly related to the policies that we talk about in the LL.M. Program in Agricultural & Food Law.
In case you have missed the series so far, the first three reports are embedded below, with links to additional information on The Salt, the NPR blog on food issues. They are well worth your time.
The Making of Meat-Eating America - How and why did the U.S. come to lead the world of meat-eaters?
Nation of Meat-Eaters: How It All Adds Up
Consider that it takes 52.8 gallons of water to produce one quarter-pound hamburger.
Also discussed: why American consumers are eating less meat now than in the past.
And, today, Unlike Chicken and Pork, Beef Still Begins With Small Family Ranches"The cattle industry is shaped like a bottle — wider at the bottom with lots of ranchers, smaller at the top with just four meatpacking companies."
In case you have missed the series so far, the first three reports are embedded below, with links to additional information on The Salt, the NPR blog on food issues. They are well worth your time.
The Making of Meat-Eating America - How and why did the U.S. come to lead the world of meat-eaters?
Nation of Meat-Eaters: How It All Adds Up
Consider that it takes 52.8 gallons of water to produce one quarter-pound hamburger.
Also discussed: why American consumers are eating less meat now than in the past.
And, today, Unlike Chicken and Pork, Beef Still Begins With Small Family Ranches"The cattle industry is shaped like a bottle — wider at the bottom with lots of ranchers, smaller at the top with just four meatpacking companies."
$60 CSN Stores Giveaway Winner Announced
We're finally back in NYC! For the past month, I've been on 7 planes, stayed in 6 hotels, gone through 6 different airports, 3 time zones, and visited 2 countries. My hubby and I have attended 3 weddings and numerous business meetings, but have managed to have some great food adventures! From San Francisco to (upcoming posts on) Toronto and the Midwest, we've sampled so many regional eats that we cannot wait to share with you!
But enough about us - you want to know who won our giveaway contest! Thank you to everyone who entered - we liked reading about your favorite posts and store items. Congratulations to The Canady Family (who liked our cupcake tank top)! You have won a $60 online gift certificate from $60 CSN Stores. We will email you about your prize.
But enough about us - you want to know who won our giveaway contest! Thank you to everyone who entered - we liked reading about your favorite posts and store items. Congratulations to The Canady Family (who liked our cupcake tank top)! You have won a $60 online gift certificate from $60 CSN Stores. We will email you about your prize.
Saturday, June 27, 2015
RFD
It was a humid evening and all we wanted was a casual spot and some cold beer. Luckily, someone had recommended we check out RFD (Regional Food and Drink) while we were visiting Washington, DC.
Located in the Penn Quarter, RFD is known for their vast selection of tap and bottled beers, both imports and domestic, including a giant list of craft beers. It's a large, no fuss sports bar that's perfect for a laid-back night out.
Located in the Penn Quarter, RFD is known for their vast selection of tap and bottled beers, both imports and domestic, including a giant list of craft beers. It's a large, no fuss sports bar that's perfect for a laid-back night out.
Left: Founders Red Rye's Pale Ale ($3.50/taste). Because Founders Brewery beers are so hard to find, we were pleasantly surprised to see that RFD had a few of them on tap and in bottle. The Red Rye is not a boring pale ale, and with 6.6% ABV, it's both hoppy and big for a pale ale.
Middle: Great Divide Belgica Ale ($4/taste, 7.2% ABV): The Belgica Ale was light and had a nice mix of fruit and malt.
Right: Golden Cap Saison from New Holland ($3.50/taste, 7% ABV): This was soft and would have been better if it had more of a farmhouse aroma and taste.
Next time we would like to sample a lot of the other fine craft beers on tap and in bottle, including Allagash, Dogfish Head and North Coast.
RFD is located at 810 7th Street NW (btwn H St NW and I St NW) in Washington, DC.
Middle: Great Divide Belgica Ale ($4/taste, 7.2% ABV): The Belgica Ale was light and had a nice mix of fruit and malt.
Right: Golden Cap Saison from New Holland ($3.50/taste, 7% ABV): This was soft and would have been better if it had more of a farmhouse aroma and taste.
Next time we would like to sample a lot of the other fine craft beers on tap and in bottle, including Allagash, Dogfish Head and North Coast.
RFD is located at 810 7th Street NW (btwn H St NW and I St NW) in Washington, DC.
Proof: Our Favorite Wine Bar in DC
We wandered around Penn Quarter in DC in search of a lively and sophisticated place to grab a late-night drink. With people dining on the patio and hovering around the bar, Proof looked like the spot we wanted.
Proof is a wine bar and restaurant in DC. The decor is stylish and welcoming. We love the warmth of the exposed brick and leather chairs. For wine-lovers like us, we were thrilled to see that Proof offers about 30 to 40 wines by the glass (with generous pours) .
We love the Enomatic wine dispensers. It's always a shame when wines are not properly stored at bars and restaurants, so these machines usually put us at ease.
Sean Thackrey Pleiades ('07, California, $7.50/2 oz pour):
Intrigued by the name on the menu ("Everything but the Kitchen Sink") and our server telling us that there were around 16 grapes in the wine, we decided to try this wine. Smells like chocolate, with a juicy, fruit forward palate of blackberry and chocolate.
Left: Joguet Chinon ('05, $3.50/2 oz pour)
Most people don't know that red wines from the Loire are great values and really good wines. This 2005 Chinon from Charles Joguet had fresh red fruit with light tannins and decent acidity.
And yet, we opt to end the night trying a couple more wines:
Left: William Fevre Chablis ('04, $5.00/2 oz pour)
Grassy with some cedar toast on the nose, the wine is still fresh and the citrusy fruit is well integrated now that the wine has some age on it. Our favorite of the night.
Right: Numanthia Termes ('06, $3.00/2 oz pour)
We were surprised to see this wine, since it's flying off the shelves at retail locations. A big, brawny fruit forward Spanish wine with high alcohol that should last for several years. Always a good choice.
Proof is located at 775 G St NW (at 8th St NW).
Proof is a wine bar and restaurant in DC. The decor is stylish and welcoming. We love the warmth of the exposed brick and leather chairs. For wine-lovers like us, we were thrilled to see that Proof offers about 30 to 40 wines by the glass (with generous pours) .
We arrive by 8:30pm, and both the bar and restaurant is packed.
We love the Enomatic wine dispensers. It's always a shame when wines are not properly stored at bars and restaurants, so these machines usually put us at ease.
Sean Thackrey Pleiades ('07, California, $7.50/2 oz pour):
Intrigued by the name on the menu ("Everything but the Kitchen Sink") and our server telling us that there were around 16 grapes in the wine, we decided to try this wine. Smells like chocolate, with a juicy, fruit forward palate of blackberry and chocolate.
Left: Joguet Chinon ('05, $3.50/2 oz pour)
Most people don't know that red wines from the Loire are great values and really good wines. This 2005 Chinon from Charles Joguet had fresh red fruit with light tannins and decent acidity.
Right: Train Wreck ('06, California, $3.20/2 oz pour)
Its name was more interesting than the wine.
Its name was more interesting than the wine.
And yet, we opt to end the night trying a couple more wines:
Left: William Fevre Chablis ('04, $5.00/2 oz pour)
Grassy with some cedar toast on the nose, the wine is still fresh and the citrusy fruit is well integrated now that the wine has some age on it. Our favorite of the night.
Right: Numanthia Termes ('06, $3.00/2 oz pour)
We were surprised to see this wine, since it's flying off the shelves at retail locations. A big, brawny fruit forward Spanish wine with high alcohol that should last for several years. Always a good choice.
Proof is located at 775 G St NW (at 8th St NW).