I’m speaking with Fabio Parasecoli about his new book, Gastronativism: Food, Identity, Politics, at the Museum of the City of New York at a session chaired by Krishnendu Ray at 6:30 pm. Information is here and the ticketing link is here. This is a preview of the museum’s forthcoming exhibit, Food in New York: Bigger Than the Plate (opening September 16) and is co-presented by MOFAD (Museum of Food and Drink).
by Marion Nestle
Sep
18
2010
Restaurant safety grades: creativity in action
I haven’t said anything to date about New York City’s new safety grades for restaurants. Their purpose is to encourage restaurants to do a better job on safety procedures so customers don’t get sick.
As the Health Department explains, the grades are awarded on a point system. Points go to violations of food safety regulations. The fewest points get an A. Those with the most get a C. The B grade is someplace in between.
Wall Street Journal blogger Aaron Rutkoff discovered a restaurant with an exceptionally creative method for dealing with its embarrassing B grade.
Enjoy the weekend and watch out for those grades!
