High-End Chefs Are Cooking with Canned Fish; Hellmann’s Is Using Cage-Free Eggs


The owner of SK Foods, who was arrested in connection to a scheme involving bribes for lucrative ingredient buying contracts, is now being accused of helping falsify food safety documents in order to distribute tainted tomato paste.
[NY Times]

Apparently, the hot dog choking hazard is nothing new. The American Academy of Pediatrics has been studying the issue since the early 1980s because the FDA won’t.

Time Out rounds up the city’s top 10 coffee houses, with top honors going to Abraco in the East Village. Gimme!, Gorilla, and the new RBC NY also made the list.

An Icelandic couple is being sued by the Paramount Realty Group for installing an “ugly” Ikea kitchen in their $10 million Gramercy Park apartment.
[NY Daily News]

Americans who think they are lactose intolerant might not be, according to experts. Research on how many people have actual lactose intolerance has never been done.

More upscale chefs are using canned fish in their dishes, including Jose Andres, who likes it for its almost infinite shelf life and sustainability.
[Nation’s Restaurant News]

Hellmann’s is hopping on the cage-free egg bandwagon. The company announced that its Light Mayonnaise recipe will now use 100 percent certified cage-free eggs.
[PR Newswire]

David Arrick, a former Wall Street lawyer, tried to get into real estate development in Dubai before launching Butch Bakery, specializing in cupcakes for men.
[Wall Street Journal, previously]

Shiraj Islam, the food cart vendor who lost his permit when he took a bathroom break, has been denied getting it back because of dirty and inadequate equipment.
[NY Post]


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