- Citysearch talks to chef Sotohiro Kosugi, of two starred restaurant Soto, about the w.... (MORE...)

10 View(s) | 0 Fan(s) | 0 blog comments | posted on 02/04/2008

- Those of us scared silly by the Great New York Times Tuna/Mercury Scare of 2008 can rest a little easier thanks to Jack Shafer, one of the professional skeptics employed.... (MORE...)

2 View(s) | 0 Fan(s) | 0 blog comments | posted on 01/31/2008

- Although you may not .... (MORE...)

5 View(s) | 0 Fan(s) | 0 blog comments | posted on 01/30/2008

- Inspiration is a Chain Reaction.... (MORE...)

1 View(s) | 0 Fan(s) | 0 blog comments | posted on 01/29/2008

- Much in the way that the Chicago foie gras ban or any mention of trans fat regulation sends chefs, industry types and interested parties into a tizzy, so, too, ha.... (MORE...)

0 View(s) | 0 Fan(s) | 0 blog comments | posted on 01/25/2008

- Predictably, an advocacy group for the seafood industry has released a statement in response to the reports regarding the high mercury levels in bluefin tuna sushi in New York rest.... (MORE...)

3 View(s) | 0 Fan(s) | 0 blog comments | posted on 01/25/2008

- Wednesday was a very bad day for a few sushi restaurant owners. But it was rather good for the bluefin tuna. Marian Burros reported in the New York Times that&.... (MORE...)

0 View(s) | 0 Fan(s) | 0 blog comments | posted on 01/24/2008

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0 View(s) | 0 Fan(s) | 0 blog comments | posted on 01/16/2008

- Wrapping meat, poultry, or fish i.... (MORE...)

2 View(s) | 0 Fan(s) | 0 blog comments | posted on 01/08/2008

- Taken by tyc.... (MORE...)

4 View(s) | 0 Fan(s) | 0 blog comments | posted on 11/12/2007