Celeb chef scammer, legal limits on trans fats, the best restaurant in Uruguay
• The two-year grace period the Harper government gave the food industry to cut usage of trans fats ends Saturday—and there’s still a lot of trans fat out there. Critics want the government to get tough by creating enforceable fat maximums. [Canadian Press]
• The cost of locavorism is not just getting at Jamie Kennedy. Chefs across the country are having a tough time sticking to fresh and local (and pricey) ingredients. [Globe and Mail]
• A 39-year-old U.K. con man who scammed his way onto TV by claiming to have worked with Gordon Ramsay and Jamie Oliver has been revealed as a big fat phony. [Sun]
• Europeans are known for having better airplane food—but better spacecraft food? French chef Alain Ducasse, the head chef at the Eiffel Tower’s Jules Verne restaurant, envisions a menu for the European Space Agency that features roasted quail, grilled tuna and duck confit. [Bloomberg]
• Argentine chef Francis Mallman has opened what some are calling the best restaurant in Uruguay. The catch is that it’s over a hundred miles from the nearest city, in a nearly abandoned village off a dirt road. [Wall Street Journal]
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