Posts Tagged ‘eat drink and be merry’

Food roundup

  • If the law was symbolic, consumers were apparently unswayed by its symbolism: L.A. zoning ban on new freestanding fast-food restaurants had no effect on obesity [The Guardian, NPR, Baylen Linnekin, earlier]
  • More on draft new federal dietary guidelines: “Report lays groundwork for food ‘interventionists’ in schools, workplaces” [Sarah Westwood, Washington Examiner, earlier, public comment open through April 8]
  • Opposition to GMOs is not humanitarian [Telegraph] Washington Post editorial rejects labeling on GMO foods;
  • Baker fell afoul of French law by keeping his boulangerie open too often [Arbroath]
  • A sentiment open to doubt: “There is a great need for lawyers to utilize their policy and litigation tools in the fight for a better food system.” [Melanie Pugh, Food Safety News]
  • “Food policy” progressives “whistle same tune as large food producers on issue of food safety” [Baylen Linnekin, related on single-agency scheme, more Linnekin on competition-through-regulation among makers of wine corks]
  • Why restaurant operators need to know about patent trolls [James Bickers, Fast Casual]

Federal Dietary Guidelines Advisory Committee updates guidelines

571 pages of urgings from the federal Dietary Guidelines Advisory Committee, so much to disagree with [Elizabeth Harrington, Washington Free Beacon (obesity “interventionists” at workplaces, initiatives to limit advertising and time spent looking at screens); Glenn Lammi; Julie Gunlock; Paul C. (“Chip”) Knappenberger, Cato (environmental impacts of food production)]

More: “Strategies are needed to encourage the U.S. population to drink water when they are thirsty.” [from the report, quoted approvingly (naturally) by NYT’s Mark Bittman, via James Taranto] And Baylen Linnekin: “Consumers can also have their say through April 8. Open your mouth before the DGAC shuts it for you.”

“Uncle Sam is a horrible nutritionist”

They’re finally letting the egg back into the good graces of government nutritionism, long after it had become clear that the cholesterol scare was unfounded [Washington Post] Again and again, health guidelines promoted by Washington have pushed Americans from safer toward less safe food choices, and from long-familiar foods that came to seem too rich or indulgent (butter, animal fat) toward alternatives about which far less is known. [Michael Brendan Dougherty, The Week] More: “Worth remembering that, if they had the power in the 1980s, the public health lobby would have forced us to eat a diet they now say is bad.” — @cjsnowdon

However bad a nutritionist Uncle Sam may be, of course, he is unlikely ever to be as bad as the science-impaired, self-proclaimed Food Babe Vani Hari [The Atlantic (“There is just no acceptable level of any chemical to ingest, ever.”), Orac/Respectful Insolence, Advertising Age, earlier] If only the public health establishment worked as hard to counteract the notions spread by Hari as it does to inscribe whatever its current set of food enthusiasms may be into coercive government policy! More: Michelle Francl, Slate.

P.S. At Scott Greenfield’s suggestion:

Honesty in labeling: “It’s vinegar and peppers, for God’s sake.”

HotPepperLabel

A refreshingly candid label on Gringo Bandito sauce: “Hot Sauce really doesn’t have nutritional value. It’s vinegar and peppers, for God’s sake. What did you expect? Why are you even trying to determine the nutritional value of hot sauce? Just enjoy it!” [via Google Images and Hot Sauce Blog, which transcribes the whole “warning”] (& welcome Investor’s Business Daily readers)

Food and beverage roundup

FDA issues calorie label mandate

Another hidden gift inside the Affordable Care Act: mandatory calorie labeling for many restaurant menus. Walter Olson comments on the complications and potential unintended consequences of such a mandate.

My new Cato podcast: the new FDA calorie labeling rules apply to not-so-big chains (20 +) of grocery stores and amusement facilities as well as restaurants, and make it less likely that servers and local managers will manage to vary from rigidly standardized recipes, menu listings and portion sizes based on knowledge of their local customers, temporary availability of attractive ingredients, and so forth. That won’t matter much for food servers who already design their offerings in a lab, but spells trouble for those whose offerings are more localized or unpredictable (earlier). Coverage by Ed Morrissey of what the scheme would mean for a 21-unit pizza chain is linked here.

In January, David Boaz commented on the parallel vending machine calorie label mandate:

In my experience, vending machines shuffle their offerings fairly frequently. If the machine operators have to change the calorie information displayed every time they swap potato chips for corn chips, then $2,200 [per operator per year] seems like a conservative estimate of costs. But then, as Hillary Clinton said when it was suggested that her own health care plan would bankrupt small businesses, “I can’t be responsible for every undercapitalized small business in America.”

Happy Thanksgiving!

More: Baylen Linnekin. And Julie Gunlock recalls her own days working in a supermarket deli. Goodbye, making up prepared salads in single-serving containers from whatever produce happened to be in overstock at the time. Hello, food waste!

Food roundup

Food roundup

  • Our posts on the closure of California’s Westover Winery following punitive fines for letting customers volunteer continue to draw interesting comments, including one from a reader identifying himself as William Smyth, owner of the winery;
  • FDA comes out with revised proposed FSMA rules, a preliminary look [AP] Agency only partially backs off restrictions on use of spent brewing grains as animal feed [Elizabeth Brown/Reason, WLF, earlier]
  • “Cottage food” law success: “Texans Created Over A Thousand Local Businesses After Texas Eased Restrictions On Selling Food” [Nick Sibilla, IJ/Forbes]
  • Artisanal salami maker eventually managed to persuade FDA that it should be permitted to ferment product at 72 degrees as the Italians do [WaPo] Craft sausage startup in Detroit “sort of operated under ‘do-things-until-you-get-caught” [Metro Times]
  • Does drinking diet soda make you fat? [Daniel Engber, Slate]
  • Kalona, Iowa maker of squeaky cheese curds cites mounting regulatory costs in decision to close (via Julie Gunlock) [Cedar Rapids Gazette]
  • Bee colonies getting sick: indictment of modern humanity’s interaction with nature? [Timothy Taylor, Conversable Economist]

Food roundup