Snapper Substitution Rampant in Los Angeles
LOS ANGELES (April 20, 2012)—Is that the snapper you were looking for? Doubtful, according to a DNA survey conducted in Los Angeles and Orange counties in...
Everything guide to seafood certification
Finding a trusted seafood supplier takes time, research and money, but certification programs hope to make the process a little simpler for the sustainably conscious buyer.
Commodity prices are on the rise. And animal proteins—always one of a restaurant’s more expensive buys—are getting hit hard. But there are ways you can purchase and plate beef, pork and lamb to ease the pain—without shortchanging your customers or your profits. Listen to what these chefs, suppliers, economists and other experts have to say.