Accidental Chicken/Chick'n Swap—and Other Stories

The week's most interesting stories from the far reaches of the food-centric media, from inadvertent omnivorism to James Beard's best dressed list.

By Julia Raymond May 15, 2013

Whoops! That's not chick'n...

This week in notable food-centric links:

◊ How to get clearer eyes and the butt of a 22-year-old stripper: Enter Rebecca Harrington’s entertaining review of Gwyneth Paltrow’s newest cookbook It’s All Good. The “Gwyneth experience” includes waving your hands like a person in a Victorian insane asylum, green meatballs, and vegan pancakes. Don’t forget your one cigarette per week (Saturday nights only). 

◊ When you’re making Gwyneth’s meatballs, be sure to use a protein other than turkey. In a recent study, Consumer Reports tested 257 samples of ground turkey from supermarkets, and found that virtually every one was contaminated with either fecal bacteria, staph, or salmonella. Food safety experts are skeptical that the USDA’s newly proposed meat safety rules are likely to lower the levels of bacterial contamination. 

◊ Tomato, Tomahto! Whole Foods accidentally switched the labels for its chicken salad and "chick'n" salad in their Northeast stores last week. 

◊ The Mighty O on the Mighty G: Karen Brooks’ latest book The Mighty Gastropolis has a long list of fans, and the list keeps getting longer. Brooks has received positive press from the likes of Bon Appetit and Time Magazine writer Josh Ozersky, and The Oregonian food critic Michael Russell is the newest addition to the list.

 Strike a pose: the country’s hottest chefs traded in their whites for fancy frocks at last week’s James Beard Foundation Awards event in New York City. Bon Appétit captured photos of some of the evening’s best dressed chefs, including Portland’s own Naomi Pomeroy.

◊ New York City may boast many things when it comes to food, but convenient rules and regulations for food trucks is not one of them. The New York Times article documents the bureaucratic obstacles that undermine opening and operating a mobile food business in the Big Apple (and have many entrepreneurs eyeing PDX).

◊ Rust goes green: the farm-to-fork phenomenon has been slow coming to Rust Belt cities like Pittsburgh and Cleveland. Now, folks like chef Jonathan Sawyer of Greenhouse Tavern and Cavan Patterson are pioneering the “Rust Belt Revival”.

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