Red Menace

Published Thursday, June 12, 2008

We were relieved and impressed by how quickly restaurant operators yanked raw tomatoes off their menus before news of the tomato-related salmonella outbreak broke in the national media. But while the restaurant end of the food safety chain got up to speed in a hurry, questions are beginning to arise about the U.S. Food and Drug Administration’s performance. The agency has put out plenty of warnings and information about which types of tomatoes and which tomato-growing areas are safe. But it hasn’t been able to pinpoint where the salmonella-tainted tomatoes are coming from. That’s what ...

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InThisIssue

August 2010

Features
- Flight Club

Editorial
- Fame & Fortune at the Aspen Classic

Ten Thoughts
- Sean Brasel

Fridge Raid
- A Napa State of Mind

Observer
- Rick Bayless Goes Hollywood


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