Zuckerberg’s Sweet Kills

Mark Zuckerberg is a hunter. While Facebook’s 27-year-old billionaire CEO and founder is often portrayed as cutthroat, his latest endeavor brings new meaning to the sentiment: only eating meat that he’s killed himself. Zuckerberg’s walk on the wild side is the latest manifestation of his annual “personal challenge.”

GMO’s In “Organic” Foods?

Whole Foods in Lincoln Park recently weathered the brunt of a lively activist protest against the sale of genetically modified foods. “No one would guess that there are genetically engineered foods right here in Whole Foods,” said Alexis Baden-Mayer Many, political director of the Organic Consumers Association, who organized the protest. Indeed, many consumers are shocked to hear that the organic food giant sells foods containing genetically modified organisms (GMO’s) including mega-brands Tofutti, Kashi and Boca Burgers since the definition of organic foods specifies that they cannot “knowingly contain” GMO’s.

Tester-Hagan Amendment

Outbreaks of food-related illnesses stemming from contaminated eggs, spinach, and peanut butter (which have sickened thousands of people in recent years and lead to countless food recalls), helped to expedite the recent passage of the FDA. Food Safety Modernization Act. This act aims to keep consumers safer by giving the FDA more power to recall tainted foods, conduct increased inspections, closely oversee farming, and demand more accountability from producers.

Food Safety

U.S. consumers have spoken on the issue of food safety and the widespread sentiment is clear: give us safer food. Despite rising food prices a surprising two-thirds of U.S. voters are willing to pay more for safer food in the wake of endless reports of food-borne illness outbreaks. The study was commissioned by the Pew Charitable Trust and challenges conventional wisdom that consumers always want cheaper food. The survey indicates that consumers support more funding for the FDA to carry out numerous new food safety practices as dictated by Obama’s recently signed Food Safety Modernization Act.

Brining Food To Chicago’s Deserts

A moveable feast is locked, stocked, and ready to take on Chicago’s food deserts. In an ingenious take on one of our favorite trends, food trucks, a refurbished bus was donated by the CTA “to serve as a one-aisle mobile grocery store serving some of the many food desert areas within the city.” The bus, an “elegant answer to the city’s crisis,” is currently on a six-week tour of major food deserts. To see the scheduled bus stops, check out Fresh Moves Mobile Produce Market. [Architecture Chicago]

The Slurping Turtle

Mark August 1st on your calendar, foodies. This may very well be the day that Chicago is at last graced with Takashi Yagihashi’s new noodle bar in River North, the Slurping Turtle. Signs of progress are afoot, with their storefront at 116 W. Hubbard suddenly displaying the restaurant’s logo. [Grub Street]

Food Waste

Here’s a sobering statistic for you: over one-third, or 1.3 billion tons, of the world’s food supply is wasted every year according to the U.N. The mind-boggling figure comes as a result of a study commissioned by the U.N.’s Food and Agriculture Organization in the wake of skyrocketing food prices, diminished food production, increasing world hunger, and a growing yet unstable food supply system. [CNN]

An Open Letter to Mayor Emanuel

In the wake of Rahm Emanuel taking the mayoral seat we are definitely concerned about Chicago’s budget crisis but also, as Steve Dolinsky of WBEZ puts it, “How will he impact the burgeoning food scene in Chicago?” Written as an open letter to the Mayor, Dolinsky details, “a few suggestions from a humble food lover.” His three compelling points include a plea to legalize cooking on-site for food trucks; suggestions for an all-in-one, year-round indoor/outdoor market; and a request to give the roving Green City Market a permanent home. He make quite the argument! [WBEZ]

The AP Stylebook Food Section

Is it Bloody Mary or blood mary? Barbeque or barbecue? Is an amuse-bouche meant to be free? Oh, and what exactly is the proper format for recipe writing? All of these finicky culinary-isms and more are given a definitive answer in the AP Stylebook’s never-before-included 16-page food section in their 2011 edition.

Summertime BBQ

With summer allegedly right around the corner, our thoughts and taste buds now turn to our favorite summer pastime, barbeque. It’s time to get your tickets to the Green City Market Chef’s BBQ Benefit on July 21st.