Cooking After the Scares

Cooking After the Scares

Chris Phillips
Jan 18, 2007

Leafy greens once got a quick rinse and then fell right in the salad bowl without a second thought.

After the two E. coli scares late last year, some cooks are thinking more carefully about their greens, while others don't seem phased.

In a follow-up story about the E. coli found on spinach and then in iceberg lettuce at Taco Bell, The New York Times says "there hasn't been much public outrage or even disgust at the notion of filth seeping into the food supply."

"What can you do?" LunaPierCook asks, "Do you go to extremes, not going to restaurants unless you've devoured their inspection reports first . . . only buying fruits and vegetables when you know exactly where they came from and under what circumstances? . . . C'mon, gimme a break."

The Ethicurean predicts more outbreaks and says, "The spinach and Taco Bell outbreaks have America scared of food again."

Do you agree? Now that these scares have moved off the front pages, are Americans still thinking about this issue?

Today, Fresh Express, one of the nation's biggest processors of bagged lettuce, pledged up to $2 million to pay for scientific research to improve produce safety. Next year, Wegmans will begin requiring food safety audits at the farms that supply their produce. That's a start.

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