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

ipsedixit Dec 15, 2012 08:21 PM

From the article:

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.


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.”

Read it all here: http://www.nytimes.com/2012/12/16/us/...

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    Puffin3 RE: ipsedixit Dec 19, 2012 06:22 AM

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

    1. drongo RE: ipsedixit Feb 21, 2013 04:28 AM

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

      1. Stiflers_Mom RE: ipsedixit Feb 21, 2013 05:00 AM

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

        1 Reply
        1. re: Stiflers_Mom
          Midknight RE: Stiflers_Mom Feb 21, 2013 06:48 AM


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

        2. Gio RE: ipsedixit Feb 21, 2013 06:02 AM

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


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