GMO (genetically modified organism) foods are a hot button topic with consumers. After a lengthy approval process the Food and Drug Administration has approved a farm-raised, genetically-modified Atlantic Salmon for sale in the United States. Approval took a very long time. The salmon was developed by AquaBounty Technologies.
Our resident seafood expert and Co-Host, Chef Andrew Gruel, weighs in with what you need to be aware of. Is it okay to eat and safe for the environment?
This is the first GMO creature to be approved for sale as food for humans. It raises a lot of questions. Since this salmon is farm-raised in ocean pens Chef Andrew has one primary concern. If a GMO salmon escapes from a pen and then mates with a non-GMO salmon what is the result ? How would that potentially impact the environment?
The all-important Dungeness crab season has been delayed in California due to the presence of a toxic algae. This is a potential disaster in the making for California’s Dungeness crab fisherman. Oregon and Washington have also postponed their crab seasons.
For right now we can only source the coveted, seasonal Dungeness crab from Alaska and Puget Sound. Expect a price increase…Chef Andrew will explain the unfortunate ramifications.
Chef Brooke Williamson’s entire life has always been about food. With chef-husband Nick Roberts she now owns Hudson House in Redondo Beach and The Tripel in Playa Del Rey. Both are popular neighborhood spots. Soon to launch (April?) is their latest venture, Playa Provisions.
Playa Provisions on the beachfront is multiple concepts under one roof. Highlights are a seafood restaurant with primo patio and a whiskey bar with its own menu.
Kedric talked about a September craft beer cruise on Celebrity Cruises to Hawaii (Ensenada to Hawaii) as well as other upcoming craft beer cruises in California and Alaska. What a clever way to introduce a younger group of travelers to the pleasures cruising.
He also previewed a new, intimate luxury Montage Hotel in Maui arriving in 2014.
From there it’s some standout travel options in Southern California.
Andrew Zimmern joins us from New Orleans. The new season of “Bizarre Foods America” kicks-off in Washington, DC on February 11th on Travel Channel. Probably the most unusual taste of the new season for Andrew is muskrat in Baltimore, Maryland.
He also travels to Alaska this season. As soon as he completes production of the new season of “Bizarre Foods America” he’ll start up again for a new season of production of 20 additional episodes.
Andrew produces a provocative, highly entertaining, uncensored, podcast each week, “Go Fork Yourself.” It’s available for the listening via his Web site.