The latest nonsense from the NYTimes comes in the form of an op-ed by the noted chef and restaurateur, Tom Colicchio. Mr. C. is described as chef, owner of Crafted Hospitality and co-founder of Food Policy Action. The latter NGO lobbies for GMO labeling and against pesticides, ostensibly out of concern for "pollinators."

The op-ed, "Are You Eating Frankenfish?", repeats the mantra of anti-science, anti-technology and (most commonly) groups backed by Big Organic to stymie consumer confidence in foods containing genetically-engineered ingredients ("GMOs"). While donning the veneer of "consumers' right to know," they advocate for GMO labeling. In this case, the writer uses the recently, long-delayed approval of the AquaAdvantage salmon by the FDA as his "hook" — so to speak. 

You want labeling? Fine! I'd suggest that any and all companies and marketers who wish to enlighten their customers and potential customers to the fact that they do NOT contain GMOs, go right ahead and do so! That's their prerogative! But don't tell others that they have to label their products because you are needlessly fearful, or because you want to steer consumers away from perfectly safe foods to enrich your organic industry friends. 

This GM-salmon has a gene that enhances growth (donated by a "cousin," the Pacific chinook salmon); otherwise it's just like every other salmon in the sea. The FDA says that's so as well, but anyone who passed high-school bio or knows what DNA looks like can appreciate the fact that taking a gene from one fish and inserting into another fish's genome does not render the recipient "franken-anything."

Tom knows that, i bet, but his organization is devoted to "sustainable" food. Why is the GM salmon not sustainable? I don't know--I'd be eager to have Tom or a representative explain that to me.

He's entitled to beat the drum for whatever cause or NGO he wishes, I suppose. But why does the NYTimes insist on providing such inanity with a million-plus-reader podium to promote nonsense? Along with the ubiquitous Nick Kristof and the thankfully-scarce Mark Bitman, the Times is on the way to becoming a scientific laughingstock.