Spring is sprung — even though it is officially over in a few days — and our farmers markets are finally showing some local produce besides last years carrots.
Most importantly, asparagus is here. I have been buying and grilling it for almost a week now, and I don’t see Noshette and I getting bored of […]
Big Food is scouring the globe for exotic — or the cheapest — ingredients to compete in a more global marketplace, not unlike automakers shipping in parts from all over, and asks “is the trend to assemble food from so many far-flung locations heightening the risks of contamination?” (Ya think?) Rhetorical questions aside, there’s some interesting stuff in here about how the globalization of food brands has contributed to their dependence on chemical ingredients, so that Pizza Hut consumers in China can taste the same exact crappy pizza as in Chicago. The second article looks at the FDA’s efforts to investigate Haiti poisonings from fake Chinese glycerin in 1996, which demonstrate Chinese officials’ intransigence and the regulatory failings that allowed a virtually identical poisoning to occur 10 years later in Panama. “The cases further illustrate what happens when nations fail to police the global pipeline of pharmaceutical ingredients,” says the article…and, by extension, of food ingredients. Or anything, really
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