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On Our Radar: Spike on Iron Chef, salmon farming and heavenly foods

Former Top Chef contestant Spike Mendelsohn has been busy readying his new pizza joint, We, the Pizza, set to open in April. But not too busy, it seems, to once again put his cooking skills to the test on TV. Grub Street reports that Spike will take on Michael Symon in the first new episode of Iron Chef, scheduled to run March 7.

Most people know that are concerns about farmed salmon. Veteran food politics writer Barry Estabrook drives the point home on the Atlantic Food Channel, calling the aquafarms nothing more than "a vast, floating feedlot."

-- Jane Black

As California goes, so goes the nation is the old expression. But chef Ming Tsai hopes that Massachusetts will set the standard for menu labeling laws. This month, the Department of Public Health issued new guidelines that, among other things, require restaurants to post cheat sheets in their kitchens about allergens and to print all menus with the blurb: "Before placing your order, please inform your server if a person in your party has a food allergy." Says Tsai, father of a child with food allergies: "It's something that everyone's got to take seriously. The time is now.

Looking for food that's second to nun? (Sorry.) The Guardian has a review of Madeline Scherb's A Taste of Heaven, a guide to the cheeses, beers and other "holy foods" made by religious orders.

By Jane Black  |  February 17, 2010; 2:00 PM ET
Categories:  On Our Radar  | Tags: Jane Black  
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