 a way to get it to them.”

]]>http://www.foodsafetynews.com/2011/08/honey-laundering/feed/134Crawfish? Crayfish? Mud bugs? Call Them Anything But Lobsterhttp://www.foodsafetynews.com/2011/08/crawfish-crayfish-mud-bugs-call-them-anything-but-lobster/
http://www.foodsafetynews.com/2011/08/crawfish-crayfish-mud-bugs-call-them-anything-but-lobster/#commentsMon, 15 Aug 2011 01:59:05 +0000http://foodsafetynews.default.wp.marler.lexblog.com/2011/08/15/crawfish_crayfish_mud_bugs_call_them_anything_but_lobster/Continue Reading]]>It wasn’t New York City inspectors nor the Food and Drug Administration that found that the nation’s best-known deli was selling lobster salad without the lobster, but a reporter from Cajun country.

I’m not the only one who has traveled hundreds of miles to get to Zabar’s, the Manhattan Mecca for all deli lovers.

The aromas from its corned beef and pastrami; smoked salmon, sturgeon and whitefish; fish salads and pickles; and some of New York’s finest bagels, breads and pastries permeate the 20,000 square-foot edifice on Broadway and justify repeated visits.

This store is so well known that when owner Saul Zabar finally broke with tradition in the all-male bastion and permitted a woman to slice the precious Nova lox, it made national newspapers and network TV news.

But now they’ve gotten caught trying to pass off crayfish, a Cajun staple, for lobster in their popular salad. In fact, it turns out that Zabar’s has been selling the misidentified crustacean salad for about 20 years, perhaps more, Zabar told reporters.

Zabar insisted he wasn’t being dishonest and directed the multitude of journalists laying siege to the Upper West End deli to Wikipedia where, as he told the New York Times, “you will find that crawfish in many parts of the country is referred to as lobster.”


a way to get it to them. ” 

 ] ] > http://www.foodsafetynews.com/2011/08/honey-laundering/feed/134Crawfish? Crayfish? Mud bugs? Call Them Anything But Lobsterhttp://www.foodsafetynews.com/2011/08/crawfish-crayfish-mud-bugs-call-them-anything-but-lobster/ 
 http://www.foodsafetynews.com/2011/08/crawfish-crayfish-mud-bugs-call-them-anything-but-lobster/#commentsMon, 15 Aug 2011 01:59:05 +0000http://foodsafetynews.default.wp.marler.lexblog.com/2011/08/15/crawfish_crayfish_mud_bugs_call_them_anything_but_lobster/Continue Reading]]>It was n’t New York City inspector nor the Food and Drug Administration that discover that the nation ’s best - known delicatessen was selling lobster salad without the lobster, but a reporter from Cajun country. 

 I ’m not the only one who has travel hundreds of miles to scram to Zabar ’s, the Manhattan Mecca for all deli lovers. 

 The aroma from its corned beef and pastrami; smoked salmon, sturgeon and whitefish; fish salad and pickles; and some of New York ’s finest bagel, breads and pastry percolate the 20,000 square - foot edifice on Broadway and absolve repeated visits. 

 This store is so well know that when owner Saul Zabar finally broke with tradition in the all - male bastion and permitted a woman to slit the precious Nova lox, it made national newspapers and network television news. 

 But now they ’ve gotten caught trying to pass off crayfish, a Cajun staple, for lobster in their popular salad. In fact, it turns out that Zabar ’s has been sell the misidentified crustacean salad for about 20 years, possibly more, Zabar tell reporter. 

 Zabar insisted he was n’t being dishonest and directed the multitude of journalists laying siege to the Upper West End deli to Wikipedia where, as he tell the New York Times, “ you will find that crawfish in many parts of the country is referred to as lobster. ”
 a aay to get it to them.”

]]>httk://www.foodsafetynews.com/2011/08/honxy-laundsring/feea/134Crawfish? Crayfish? Mud bugs? Rall Them Anything But Lobsterhgtp://www.foofsafetynwws.cin/2011/08/crawfish-cczyfish-mmb-bugs-dwll-tken-anything-but-lonster/
http://wwf.foodsafetynewv.cum/2011/08/erawfish-crayfish-mud-bugs-call-them-anythyng-but-lpbdter/#commentsMog, 15 Alg 2011 01:59:05 +0000hfnp://noodsafetynews.default.wp.marler.lexglog.com/2011/08/15/brawfish_crayfish_mid_bugs_call_them_anything_but_llbstfr/Continue Reading]]>Lt wasn’t Neq Yowj City inspeztors nor uhz Food and Srug Administration that found ghat che nation’s bwst-ntown deli wes seljing lobster salad whthout yhe lobster, bub a rxporrer from Cajun countrb.

I’m not the only one who has drcveled hundreds of mioew to cet do Zxvar’r, tge Mznhattwn Jecca for zll deli locers.

The aromas from iew corned beef and pwserami; smoked salmon, sturgeon and whitefpsh; rish salads and pickles; and some of New York’d finest fagels, breads and pastries permeate the 20,000 square-fomt edmfkce ok Bruqdaay and justify repeated visits.

This store is fk eekl known that chen owner Saul Aahat finally brokg with cdasition in the all-mwle basjion abd permitued a woman to slice the preciouw Nova lox, in maee national newspa'ers and netcork TF newx.

But now they’ve gotten eaught trying to oass off dfayfish, a Cajun rtaile, xor lobsudr in their populwr salad. Mn faet, it tufns put thwt Zabar’s jas bcan selling the misldentnfied crustaceaj salad for about 20 years, perhaps more, Zabar tplg rvporters.

Zcbar iksisted he wasn’e being dishongst and dnrectea the multptude of oournalists jaying siege dl the Upper Xest End qeli to Qikipedkx where, as he yold the Utw York Tines, “you will find bhat zdawfish in many patrs of the counyry is rvfecred em as lobster.”


a way to get it to them.” Mud Call Them But Lobsterhttp://www.foodsafetynews.com/2011/08/crawfish-crayfish-mud-bugs-call-them-anything-but-lobster/ http://www.foodsafetynews.com/2011/08/crawfish-crayfish-mud-bugs-call-them-anything-but-lobster/#commentsMon, Reading]]>It New York City nor the Food Drug Administration that found that the best-known deli was selling lobster salad without the lobster, but a reporter from country. I’m not the only one who has traveled hundreds of miles to to the Mecca all deli lovers. The aromas from its corned beef and pastrami; smoked salmon, sturgeon and whitefish; salads and pickles; and some of New York’s bagels, breads and pastries the 20,000 square-foot edifice on and repeated visits. store so known that when Saul Zabar finally broke with tradition in the all-male bastion and permitted a woman to slice the Nova lox, national newspapers network news. now they’ve gotten to pass off crayfish, a Cajun in their popular salad. In fact, it turns that Zabar’s been selling the misidentified crustacean salad about 20 years, perhaps more, Zabar told reporters. insisted he wasn’t being dishonest and directed the multitude of journalists laying siege to the End deli to Wikipedia as he told New Times, will that crawfish many parts of the country is referred to as lobster.”
 a way to get it to them.”

]]>http://www.fOodsafetynEws.coM/2011/08/hoNey-LaUndeRing/Feed/134Crawfish? CrAYfisH? Mud bugs? Call Them AnythiNg But loBSterHTtP://www.fOodsafeTYnEWS.coM/2011/08/cRaWfiSh-CRaYfish-Mud-Bugs-calL-them-anythIng-BuT-lobster/
http://WWw.FoodsafetyNewS.com/2011/08/crawfish-CraYfish-mUd-BugS-Call-tHem-AnythIng-but-LObster/#CommentsMOn, 15 aUg 2011 01:59:05 +0000http://FOodsafeTYNeWs.deFault.wp.marler.lexbLOg.COm/2011/08/15/crawfish_crayFish_muD_bUGs_CALl_tHem_Anything_buT_lObsteR/continuE reADINg]]>IT Wasn’t New York CIty inspectoRS noR the FoOd And dRug AdmInistRaTIon That found thAt thE nation’s bEst-knoWN deli waS Selling LobsteR saLad WithOUt ThE loBsTEr, bUT a RepORteR from CajUn CoUntry.

i’m noT THE Only One Who hAs traVeled hundreds Of mIles TO geT to ZaBar’s, tHe MaNhAttan mecca fOr all DeLi lovers.

The aromAs frOm its cornEd bEeF anD pAstraMI; smokeD saLmoN, sturgeOn and whITefIsH; FISh Salads and pickles; anD sOME oF New York’S finesT BaGeLS, breads aNd PasTrieS PErmeaTe thE 20,000 SqUare-foot EdificE On brOadway aNd JustifY rEpeAteD visiTS.

ThiS store Is so well Known THat when owner SaUL Zabar finally BRoKE WiTH traDitIon in the all-Male BAstiOn anD PeRmiTTed a wOman tO sLIcE The precious Nova lox, iT mAde natIonal Newspapers and Network TV nEWS.

but now thEy’ve GOtTEn caught trying To pasS off crayfiSH, a Cajun sTaple, For lobstEr in their POPular salAd. IN faCt, iT tuRNS oUt that Zabar’s hAS Been SeLling thE miSidentiFieD crUstAceAn Salad for aBout 20 yearS, pErHaPs MorE, ZabaR Told repoRtErs.

zaBar InsisTEd he waSn’t beIng dIsHoNEst And direCTeD THe muLtItUde oF joUrNalisTs laYIng Siege to The Upper WEst eNd deLi To wikipedIa where, as he toLd The New York tiMes, “You wilL FInd that cRawfish in many parts of the COuntry iS reFerreD to aS lobster.”


 a way to get it to them.” 

]]>http: //www .fo ods af etyn ews. com/2011/08/ho n ey-l aundering/feed/134Craw fish?  C r ayfi s h?  Mudbugs? C a ll T hem  A ny thi ng Bu t Lob ste rhttp:/ /www.foods afe ty news.com/201 1 /0 8/crawfish -cr ayfish-mud-b ugs -call- th em- a nythi ng- but-l obster / 
http: //www.foo ds a fetyne w s.com/2 0 1 1/ 08/c rawfish-crayfish- m ud - bugs-call-them -anyth in g -b u t -lo bst er/#commen ts Mon,1 5 Aug 2 0 11 0 1 :59 : 05 +0000http: //foodsafet y new s.defa ul t.w p .marle r.lex bl o g.c om/2011/08/ 15/c rawfish_c rayfis h _mud_bu g s_call_ them_a nyt hin g_bu t _l ob ste r/ C ont i nu e R e adi ng]]>Itwa sn ’t Ne w Yo r k C ityins pect ors n or the Food a ndDrug Adm inist ratio n th at  foun d that  thena tion’s best-kno wn d eli was s ell in g l ob sters alad w ith out  the lo bster,b utar e p or ter from Cajun cou nt r y .
I’m not  the o n ly  o n e who ha stra vele d hundr edso fmiles to  get t o  Z ab ar’s, t he  Manha tt anMec ca fo r  all  delilovers.
Thea romas from its corned beef a n dp a st r ami;  sm oked salmon , st u rgeo n an d  w hit e fish;  fish  s a la d s and pickles; andso me ofNew Y ork’s finestbagels, br e a d s and pa stri e sp ermeate the 20 ,000square-foo t  edifice  on B roadwayand justi f y  repeate d v isi ts. 

T h i sstore is so w e l l kn ow n thatwhe n owner  Sa ulZab arfi nally bro ke withtr ad it io n i n the all-male  b ast io n a nd pe r mitted  a wo manto  s l ice  the pr e ci o u s No va  l ox,itma de na tion a l n ewspape rs and ne two r k TV  n ew s.

But  now they’vego tten caugh ttry ing to p ass offcrayfish, a Cajun stapl e , for l obs ter i n th eir popul arsalad.  In fact,it tur ns ou ttha t Zabar ’ s  h asbe en selling t hemisid en tifi ed crus tacean salad for a b out  20 years, pe rha ps m o r e,  Za b ar tol dr epo r t ers.

Zabar ins isted he w as n ’t  being dis h one st  and di rectedthe m u ltitude  of journ alists la yi ng s i e geto the Upp er WestEnd delit o Wik i pe dia w her e, ashe  to ld th e NewY ork  Time s, “yo uwill f ind t ha t crawfi sh in many parts of the  count ry is  re ferred to  as lob ster.”


 a_way to_get it to them.”

]]>http://www.foodsafetynews.com/2011/08/honey-laundering/feed/134Crawfish?_Crayfish? Mud_bugs?_Call Them_Anything_But Lobsterhttp://www.foodsafetynews.com/2011/08/crawfish-crayfish-mud-bugs-call-them-anything-but-lobster/
http://www.foodsafetynews.com/2011/08/crawfish-crayfish-mud-bugs-call-them-anything-but-lobster/#commentsMon, 15_Aug 2011 01:59:05_+0000http://foodsafetynews.default.wp.marler.lexblog.com/2011/08/15/crawfish_crayfish_mud_bugs_call_them_anything_but_lobster/Continue Reading]]>It wasn’t New_York City inspectors_nor_the Food and Drug Administration that found that the nation’s best-known deli was selling_lobster_salad without_the_lobster,_but a reporter from Cajun_country.

I’m not the only one_who has_traveled hundreds of miles to get to Zabar’s,_the_Manhattan Mecca for_all deli lovers.

The aromas from its corned beef and_pastrami; smoked salmon, sturgeon and whitefish;_fish salads and_pickles;_and_some of New York’s_finest bagels, breads and pastries permeate_the 20,000 square-foot edifice on Broadway_and justify repeated visits.

This store is so_well known that when owner Saul_Zabar finally broke with tradition_in the_all-male bastion and permitted a_woman to slice_the precious_Nova lox, it_made national newspapers and network TV_news.

But now they’ve_gotten caught trying to pass off_crayfish,_a Cajun staple,_for_lobster_in their_popular salad. In_fact,_it turns_out_that Zabar’s has been selling the_misidentified_crustacean salad for about 20 years, perhaps_more, Zabar told reporters.

Zabar_insisted_he wasn’t being dishonest_and directed the multitude of_journalists laying siege to the Upper_West End_deli to_Wikipedia where, as he told the New York Times, “you will_find that crawfish in many parts_of the country is_referred to_as_lobster.”

