Over at The Umlaut, I have an essay up today about why mandatory GMO labeling is probably inevitable in the United States, and why that may not be a good thing:
I would be more sympathetic to the cause of GMO labeling if its advocates were not so intent on stigmatizing genetic engineering. Instead, whether for reasons of political expediency, profit, or simply poor judgment, they too often associate with any idea that could bolster their cause, regardless of its scientific merits. Thus we end up with labeling advocates on stage in front of a Whole Foods banner, sowing fear among foodies that exposure to genetically modified crops may cause autism in their children.
Read the whole thing here.
[Photo via CT Senate Democrats.]
It’s been a while since I posted a cocktail recipe here, so here’s one that was slated for a menu I never got to put together — maybe for the best, as the name is a bit too cute. It features bourbon from Oola in Seattle, a very nice bourbon made with a blend of aged bourbons and Oola’s own four-grain mash. A high rye content comes through in a pleasant spiciness.
The other Pacific Northwest ingredient I planned to use in this one is the delicious Seven of Hearts Ice Princess dessert wine pressed from frozen viognier grapes, which goes very well here. Mostly this drink shows once again the fantastic flexibility of the Alto Cucina and why it’s one of my favorite cocktails to play with:
1 oz Oola Bourbon
1 oz dry vermouth
1/2 oz Gran Classico
1/2 oz Seven of Hearts Ice Princess Viognier
orange peel, for garnish
Stir, serve up, and garnish with an orange peel.
These are fairly local brands, so feel free to make substitutions.