Food Roundup: July 4-10, 2011

Garlic bagel with lox at Whitestone Bagel Factory

Garlic bagel with lox at Whitestone Bagel Factory. Salmon such as the one used in this sandwich may drop in price if AquaBounty's GM Salmon successful achieves commercialization.

I’m in the process of revamping the design of Toastable.com, so things may not appear the way it seems. By that, I mean the sidebar was subjected to “accidental change” when I tested out a new template on the live website. Now, I’m working away at a new design on a local version of my website, so I can freely make changes without fear of ruining the live website—which is what you see here. Expect the new design to go public before the end of August!

  1. Smithsonian highlights Modernist cuisine — It seems like the accolades never end for Nathan Myhrvold’s Modernist Cuisine, the $625, six-volume cookbook that weighs more than five newborn babies.
  2. Myhrvold makes sales pitch during TED talk — Again, the publicity for Modernist Cuisine never ends. Here, Myhrvold makes a case for why a cookbook like Modernist Cuisine is so revolutionary and overdue.
  3. GM Salmon runs into trouble in House — Couple months ago, genetically modified salmon produced by AquaBounty which grow significantly faster than normal salmon was announced to undergo review by the USDA for commercial production. Preliminary findings showed no scientific reason for the salmon to not go commercial. They tasted the same as non-genetically modified salmon and had the same nutritional makeup. Recently however, a move by members of the House pose a threat to the commercialization of the salmon.

About Earl

Hi, my name is Earl. I am a student who loves to analyze food and eat healthy. My careful eye for food has caused me to become interested in the science behind food and cooking, and I write about my explorations into food on my website Toastable.com. While I believe in sticking to whole, natural foods, I'm not afraid to work with avant-garde ingredients and equipment such as constant temperature water baths and sodium alginate. I also love photography, technology, and journalism.

12. July 2011 von Earl
Categories: Life | Tags: , , | 2 comments

  • Phyu-Sin

    I LOVE TED talks. Anyways, how much cheaper could salmon go if they can genetically modify it to produce at a faster rate?

    • http://toastable.com earl lee

      Actually, I don’t feel like the price would drop in a noticeable amount. This process, however, is more environmentally friendly–aquafarming practices in general have become more environmentally friendly.