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NYT: "Under Many Aliases, Mislabeled Foods Find Their Way to Dinner Tables"

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From the article:
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Swapping one ingredient for a less expensive one extends beyond fish and is not always the fault of the person who sells food to the restaurant. Many a pork cutlet has headed to a table disguised as veal, and many an organic salad is not.

[snip]

At Mr. Colicchio’s New York restaurants, all but about 5 percent of the meat he serves is from animals raised without antibiotics, he said. It costs him about 30 percent more, so he charges more. “Yet I have a restaurant down the street that says they have organic chicken when they don’t, and they charge less money for it,” he said. “It’s all part of mislabeling and duping the public.”
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Read it all here: http://www.nytimes.com/2012/12/16/us/...

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  1. Like 'Organic honey' or 'truffle oil'? LOL Yes sir, everyone of those honey bees only landed on 'organic' flowers".

    1. Similar story (this one about fish) in today's NY Times: http://www.nytimes.com/2013/02/21/us/...

      1. So the krab in my California roll might not really be pollock?

        1 Reply
        1. re: Stiflers_Mom

          LOL!!

          Yes, I also hate it when my fake food isn't authentic!

        2. It's an on-going problem... the Boston Globe did a similar story in 2011 with a follow-up last year:

          http://www.bostonglobe.com/business/s...