US Organization of Chefs Reject GE Frankenfoods
September 22, 1999
Chicago Tribune
By Alison Arnett
The Boston Globe
Some of the most vocal questioning of bioengineered foods comes,
according to this story,from chefs. Rick Bayless in Chicago and Stan
owner of Salamander in Cambridge, Mass., are among them.
Frankenthaler, who is the vice chairman of the national Chefs
Collaborative 2000, was quoted as saying, "What I feed my customers, my
friends, my family is definitely important to me."
The collaborative, an initiative of Oldways Preservation & Exchange
Trust, promotes sustainable cuisine and encourages eating local and
seasonal products.
Bayless, chef-owner of Frontera Grill and Topolobampo and the
Collaborative's chairman, was quoted as saying, "Chefs are becoming more
articulate and more savvy. I don't know all the scientific things, but I
can choose whether or not to serve my customers genetically altered food.
now, there are a lot of questions floating around that we don't have
answers for."
Frankenthaler and Bayless emphasize that the Chefs Collaborative is
not saying that genetic engineering is inherently bad. After all,
farmers have crossed seeds and manipulated agriculture for centuries,
but "within the laws of nature," as Frankenthaler says. But the
position taken by agribusiness and the FDA--that the public should not
be worried unless there's proof of damage--is inadequate, Bayless
says. Bayless was cited as saying the case of monarch butterflies dying
after feeding on the pollen of genetically altered corn indicates that the
seed companies hadn't thought of everything, adding, "We want labeling,
so that people can make their own decisions."