I read a good article in Thursday’s Wall Street Journal on the city’s restaurant inspections. According to the article, city inspectors destroyed $10,000 worth of tuna at Sushi Yasuda because bare hands touched the fish. The owner says that’s what sushi chefs do. Apparently, restaurateurs are being cited for things like leaving tomatoes unrefrigerated. There seems to be many complaints that this system is for generating revenue. Of course, I want health regulations to be followed, but I’m also a fan of food being produced in traditional ways. I don’t like over-regulation. (See my post on lardo.) Of course, these are difficult times financially for many cities, and I wouldn’t put it past any city to generate revenue in creative ways.
- In medicine in the United States today, the red herring is the answer. 1 week ago
- Senza Gluten, Italian Senza Worry in the Village huntingfortheverybest.wordpress.com/2016/11/14/sen… 3 weeks ago
Nz8khl on Columbus Day: Italian American… huntfortheverybest on Senza Gluten, Senza Worry Mad Hatters NYC on Senza Gluten, Senza Worry huntfortheverybest on Gluten-Free Candy Corn Pretzel… italiannotes1 on Gluten-Free Candy Corn Pretzel…