Top | Newsletter 2012

Culinate Newsletter March 21

(mailing, James Berry)

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 h1. Dear readers,
 Longtime readers may recall that Rebecca Kessler wrote awhile back on Culinate about a group of not-yet-approved menu items: meats from genetically engineered (GE) animals. In the nearly two years since we published that article, the FDA still hasn't given its approval for AquAdvantage® salmon. But the agency's review of such GE food has, among other things, focused increased attention on a related area: labeling of genetically modified foods, which, in the United States, is not currently required. 
 Perhaps I shouldn't be surprised that such labeling is itself a controversial issue; Rebecca called it "the provision of the FDA’s guidance that raises hackles the most." Whatever you think about GE items in the food supply (and if you read Rebecca's article you may develop a better understanding of the complexity of the issue), one thing that seems sensible and fair is that genetically modified food be labeled. More than 40 other countries require it; why don't we? Isn't transparency a good thing? Opponents of such labeling argue that it would draw negative attention to the foods. But don't we consumers deserve to make an informed choice? 

 For more information on this topic, you might read Mark Bittman's cogent argument for labeling, published a year ago in The New York Times. And then, if you agree that transparency and labeling of GE foods are important, you may want to take a look at the [/articles/sift/GMOlabelingorganicFDApetition "Just Label It Campaign," newpage=true] which (as you can guess) is working for such labeling.

 To further their cause between now and March 27, the Just Label It folks are collecting signatures for a petition to go to the FDA. I signed the petition today through the Environmental Working Group; you can do the same, or simply go directly to the Just Label It web page and sign the petition there.

 Kim Carlson
 Editorial Director

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story1id: 357179
story1text: 'Rabbit is a plentiful and delicious protein source, explains Jackie Varriano. Here, she cuts up a whole animal and offers suggestions for cooking it.' 
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story2text: "Robyn Steely discovers a set of recipes for lungs in the classic Italian cookbook 'The Silver Spoon' — and examines her own tastes at the same time."

recipe1id: 374920
recipe1text: "Nothing prepped or planned for dinner? This light meal comes together quickly."
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recipe2text: 'Mario Batali keeps it uncomplicated with this Italian spin on a favorite vegetable.'

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