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Plating the Planet

Plating the Planet | On the Plate | Scoop.it
Many chefs strive to express local terroir in their dishes, but Hajime Yoneda, chef and owner at Hajime restaurant in Osaka, Japan, aims higher with a signature plate called chikyu, which translates to “earth.”...
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On the Plate
All About Food  and Gourmet News
Curated by Frank Haddad
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The Shrimp You Buy May Not Be What You Think It Is

The Shrimp You Buy May Not Be What You Think It Is | On the Plate | Scoop.it
The next time you sit down for some shrimp scampi, beware of a bait-and-switch.

Much of the shrimp sold in grocery stores and restaurants across the U.S. isn't exactly what it says on the package or the menu, a new survey claims. Using DNA testin...

 

 
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France’s fight to save its culinary image

France’s fight to save its culinary image | On the Plate | Scoop.it
With restaurant standards slipping and fast food sales soaring, French cuisine is no longer the European gold standard Leah McLaren September 9, 2014 At the...

 

 
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A Four-Year-Old Reviews the French Laundry

A Four-Year-Old Reviews the French Laundry | On the Plate | Scoop.it
Reviewing
notable restaurants via the simple yet extremely judgmental palate of a
four-year-old has kind of become a “thing” here at the Bold Italic. Back since
our second restaurant,…

 

 
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TheWineCountryBroker.com's curator insight, September 1, 1:19 AM

Bubbles at a legal age would have garnered 10  out of ten 5 star love.  I think the parents agree :D

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Sake With Your Burger? Japan Looks West to Save a Tradition

Sake With Your Burger? Japan Looks West to Save a Tradition | On the Plate | Scoop.it
As domestic consumption falls, Japanese brewers are trying to increase exports, even going abroad to find the right pairings with Western cuisine.
 
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With historic votes, Atlantic marine councils seek to protect the ocean food chain

With forage fish disappearing from the ocean and rivers, Atlantic fishing councils recently took action

 

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Sushi's Secret: Why We Get Hooked On Raw Fish

Sushi's Secret: Why We Get Hooked On Raw Fish | On the Plate | Scoop.it
We love raw seafood but can't stand uncooked fowl or pork. Why? A big part of it is the effective lack of gravity in water, a scientist says. Weightlessness gives fish muscles a smooth, soft texture.

 

 
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The Great Sea Urchin Crisis

The Great Sea Urchin Crisis | On the Plate | Scoop.it
Invasive species and sushi lovers threaten to wipe the little creatures from the Nova Scotian coast. And with them, a $2.5 million industry.
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California Tackles Illegal U.S. Seafood Imports

California Tackles Illegal U.S. Seafood Imports | On the Plate | Scoop.it
Would it worry you to know the fish on your plate isn’t what you think it is or where you think it’s from? Considering the U.S. imports 91% of its seafood in a system that makes it easy for businesses to get away with unknowingly selling customers mislabeled fish, maybe it [...]
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New liquor laws lift Okanagan spirits - Kelowna News - Castanet.net

New liquor laws lift Okanagan spirits - Kelowna News - Castanet.net | On the Plate | Scoop.it
Liquor industry insiders are tipping their glasses for the new liquor laws introduced by the BC government Thursday.
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French truffle growers declare war on cheap Chinese fakes - Telegraph

French truffle growers declare war on cheap Chinese fakes - Telegraph | On the Plate | Scoop.it
French truffle farmers launch campaign to help consumers tell prized, expensive black Périgourd truffles from cheap Asian impostors they say cheating chefs are spraying with fake scent
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Why Canada Needs a Sustainable Seafood Day

Why Canada Needs a Sustainable Seafood Day | On the Plate | Scoop.it
Open Door is a regular Eater feature where industry insiders open up. This week YEW chef Ned Bell Executive Chef – YEW seafood and Robert Clark (The Fish Counter) went...
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What Killed 10 MILLION B.C. Scallops?

What Killed 10 MILLION B.C. Scallops? | On the Plate | Scoop.it
A Vancouver Island aquatic farming operation has been forced to scale back its operations significantly following a mass wipeout of its shellfish. Rising acidity in the sea water around Qualicum Beach has led to the death of 10 million scallops — equivalent to three years' product, and every scallop the company put in the ocean from 2009-2011, Island Scallops CEO Rob Saunders told The Parksville Qualicum Bay News.
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Want to Find Out Where Your Fruit Was Grown? Good Luck

Big Ag considers the path from field to supermarket a trade secret. —By Elizabeth Grossman | Wed Sep. 24, 2014 6:00 AM EDT james weston/Shutterstock;...

 

 
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Watch a Tokyo Chef Explain the Rules of Eating Sushi

Watch a Tokyo Chef Explain the Rules of Eating Sushi | On the Plate | Scoop.it
Don't even think about putting that pickled ginger on the fish.

 

 
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'Bad News' As Cod Nearly Disappear From Key Fishery

'Bad News' As Cod Nearly Disappear From Key Fishery | On the Plate | Scoop.it
PORTLAND, Maine (AP) — The level of codfish spawning in one of the most critical fisheries in the Northeast U.S. is at an all-time low, putting more pressure on a fishery already dealing with declining catch and dramatic quota cuts.
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B.C. wine makers put a cork in their supply to create buzz

B.C. wine makers put a cork in their supply to create buzz | On the Plate | Scoop.it
Laughing Stock intentionally produced less than it could sell, creating pent-up demand
 
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Is there a sustainable future for America’s most popular seafood?

Is there a sustainable future for America’s most popular seafood? | On the Plate | Scoop.it
The shrimp farming industry gets a bad rap, but it might be greener than you think -- and we eat enough of the stuff that it's worth getting right.
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Enjoy Italy's quiet wine stars - Telegraph

Enjoy Italy's quiet wine stars - Telegraph | On the Plate | Scoop.it
Piedmont’s barolos have long been overlooked – which is good news for fans of fine red who also enjoy a bargain
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No-Kill Caviar Aims To Keep The Treat And Save The Sturgeon

No-Kill Caviar Aims To Keep The Treat And Save The Sturgeon | On the Plate | Scoop.it
A method of extracting eggs from sturgeon without killing or cutting aims to revamp the industry and lower prices for this long-luxe treat. Critics say the idea is great. The taste? That's debatable.
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Vancouver's 100% Ocean Wise Restaurants

Vancouver's 100% Ocean Wise Restaurants | On the Plate | Scoop.it
BC Sardines We are so fortunate here in Vancouver to live on the edge of some of the most dazzling wild nature on earth. We've also got a deserved...
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How the global banana industry is killing the world’s favorite fruit

How the global banana industry is killing the world’s favorite fruit | On the Plate | Scoop.it
During harvest last year, banana farmers in Jordan and Mozambique made a chilling discovery. Their plants were no longer bearing the soft, creamy fruits they'd been growing for decades. When they cut open the roots of their banana plants, they saw something that looked like this: Scientists first discovered the fungus that is turning banana...
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Phony honey a sweet deal for counterfeiters, bad for consumers

Phony honey a sweet deal for counterfeiters, bad for consumers | On the Plate | Scoop.it
Consumers buying honey might not be getting what they pay for according to one of the world’s leading honey experts, who is supporting a U.S. Senate bill that would, if passed, put more stringent requirements on the federal government to ensure the origin of imported honey and compel sellers to label it accurately.

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