Weekly Food Newsbits: Q&A with Dan Barber, Wendy’s To Go Cage-Free, Bourdain/Waters at ‘Food For Thought’
The blog at the James Beard Foundation has a great Q&A session with recent Outstanding Chef James Beard Award winner, Dan Barber. Barber, who’s the Executive Chef of Blue Hill, mentions his wishes of humane fois gras,which he’s now working to provide through Stone Barns.
According to Nation’s Restaurant News, fast food giants Wendy’s and McDonald’s are now ‘exploring’ the option of utilizing cage-free eggs on their menus, with Wendy’s recently announcing they would implement the cage-free option for 2% of their egg purchases. While minimal, the Humane Society of the United States supported their efforts:
“Wendy’s new policy is reducing the number of birds confined in cruel cages, and is sending a clear signal that it’s time for the egg industry to move away from inhumane confinement,” Paul Shapiro, senior director of the Humane Society’s factory farming campaign, said in a statement.
Finally, in case you weren’t lucky enough to make it to the ‘Food For Thought’ forum in Hartford, CT a few weeks ago, Eat Me Daily has great coverage of the discussion between celebrity chefs Anthony Bourdain, Alice Waters, and Duff Goldman. Apparently Bourdain made a few unsavory comments regarding the production of his favorite food stuffs. You can read notes from the forum here.
Sites That Link to this Post
- Daily News About Business : A few links about Business - Tuesday, 26 May 2009 12:59 | May 26, 2009
- Red Robin To Go Cage-Free | Daily Blender | July 2, 2009