I ate sushi last night at the extraordinary Japanese restaurant Sushi of Gari. Now that I’ve read this story by William Neuman and Florence Fabricant in the New York Times I’m wishing I’d brought along a Geiger counter. The photo is essential, so NYT, we hereby claim fair use:
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Eric Ripert, the chef of Le Bernardin, the high temple of seafood in Manhattan, bought a new kitchen gadget a few days ago: a radiation detector.
“I just want to make sure whatever we use is safe,” said Mr. Ripert, whose staff is using the device to screen every item of food that enters the restaurant, regardless of its origin. He has also stopped buying fish from Japan, which means no high-quality, farm-raised hamachi and kampachi for raw seafood dishes.
“Nobody knows how the currents will carry the contaminated water,” he said.
Despite assurances by health officials that radiation from the stricken Fukushima Daiichi nuclear power plant in Japan is unlikely to show up in the food supply, worries about contaminated foods are growing among consumers, businesses and governments across the globe.