With reports from Japan acknowledging that the stricken nation’s coastal waters and seafood supply have been tainted by radioactive seepage, some Americans are wary of ingesting any fish from the Pacific. Nor are their fears allayed by assurances from U.S. government agencies that all the food served on this continent is being monitored and is safe to eat.
Leave it to one enterprising New York restaurateur not to “let a crisis go to waste.” That would be Eric Ripert of the fabled seafood restaurant Le Bernardin. The chef is using a radiation dosimeter — a device that tests for levels of ionizing radiation — on all of the seafood delivered to his restaurant.
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