The Tomatoland author and food-policy gadfly attacks the FDA for declining to enforce a ban on "subtheraputic" antibiotic use among livestock, a practice believed to breed dangerous strains of antibiotic-resistant bacteria.
With the new year only a few days old, the FDA issued a press release that was dutifully disseminated by news outlets including the New York Times (one would expect better reporting from that source) with headlines like “FDA Restricts Use of Antibiotics in Livestock.”
Mozzarella has taken an interesting turn for the blue recently in Italy....now that doesn't seem right, does it?
UPI has the story:
Police say they seized mozzarella cheese from a central Italy grocery store after a schoolteacher said her mozzarella turned blue soon after being refrigerated.
Investigators, who seized the entire supply of mozzarella from the Frosinone store, were trying to determine the cause of the discoloration and the origin of the cheese, Italian news agency ANSA reported.
In another recall of cheese processed in Wisconsin, Bekkum Family Farms of Westby, WI, is recalling shredded cheese because it may be contaminated with Listeria monocytogenes....
The recalled cheese is labeled "Grumpy Goat Shreds" under the Nordic Creamery brand name, in eight-ounce bags with a code date of 10-MAR-12. It was sold in stores in Wisconsin, Minnesota and California beginning Nov. 11.
Restaurant site Monkeydish joins the fray for food predictions in the new year. Be on the lookout for heritage meats, custom potatoes, beer-centric cuisines and, apparently, tons of veggies.
Ten to watch
These are top culinary trends to keep on your radar, compiled from the team of experts we tapped.
- Pimento cheese
- Housemade marshmallows
- Coconut oil
- Chicken skin
- Drinking vinegars paired with food
- Marrow bones
- Sriracha sauce
- Evergreen and eucalyptus leaf infusions
Via the Milwaukee Journal-Sentinel:
Wisconsin's dairy industry is on the mend after a dark period in which thousands of farms failed and farmers burned through their retirement savings to remain in business. Lately, the $27 billion industry has been in recovery mode, Agriculture Secretary Ben Brancel said in an interview last week.
As of Dec. 1, the state had 11,786 licensed milk cow herds - down 681 from December 2010. That's less of a decline than in previous years when farm-milk prices plummeted and farmers liquidated their herds and shut down their businesses.
"There are marketing opportunities that have never been there in the past," Brancel said, explaining that developing nations are clamoring for more meat and dairy products in the diets of their middle-class populations.
The SF Chronicle's cheesemaster-in-residence Janet Fletcher gives her year end round up of the curd Her thoughts? The Swiss are coming in strong, home cheesemaking is on the rise, and...
...our independent merchants set the bar, taking risks on unfamiliar cheeses that need to be hand sold.
How satisfying it is to see relatively young shops like Cheese Plus in San Francisco, Farmstead Cheeses and Wines in Alameda and Montclair, Oxbow Cheese Merchant in Napa, and the Cheese Shop of Healdsburg draw loyal and appreciative customers.
photo via stu_spivak
Good news for culture's West Coast office: brewers have survived the recession, and are thriving in the capital.
Chicago-area cheese people, Pastoral Artisan Cheese is hiring. Get paid, learn about great food, and experience the magic of the 25% employee discount!
SANDWICH BAR ASSOCIATE
These positions focus on fulfillment of sandwich, salad and picnic orders in our Lake Street and French Market stores. Sandwich Bar Associates will also be given opportunities to learn about our core product categories: artisan cheese and wine. The position provides a strong platform for future work on kitchen lines, or supplemental work for those with evening kitchen or restaurant jobs.
Adam Roberts, aka, the Amateur Gourmet, thinks the restaurant grilled cheese trend is a ripoff:
Here in L.A., there are restaurants that do a gourmet grilled cheese night. It’s a nice idea: you get to go to a fancy restaurant (like Campanile, for example) and spend far less money than you’d normally spend there for dinner. Only, I find it hard to justify spending ANY money on grilled cheese. It’s the kind of thing anyone can make at home... Last night I decided that I’d do our own Gourmet Grilled Cheese Night to prove that you don’t have to be a fancy restaurant to spend your night frying bread in butter and waiting for the cheese to melt.