ED:  At Tampa Bay So Called Farm-To-Table Restaurants Are Lies — 

FORWARD:   I did not write this.    It was first in a series |—  April 13, 2016 -- By LAURA REILEY —  whom I adore as a writer and fighter for the consumer when it comes to food.   At the time she wrote this she was with the St. Petersburg Times, as their food critic.    More than a Food Critic — she was an investigative reporter.  And created a brilliant series about how we are mislead by some people in the food chain, from restaurants to farmers markets, and eventually your dinner table.  How food it is manipulated, mis-presented and you are the target of lies.

Many have asked me how or why on my website, involving Politics, and Theology I added the Food industry to create my website trifecta of reality.  Simple answer, because it too has it’s liars, crooks, mis-representations, distortions and cheats, Corporate Buffoons, bean counters, follow the money, con-jobs and signage that lies.  

And thats what made it essential for me to repost this article again six years after it was first written.  Because it is even more relevant today.  Good honest intense writing survives and she is my hero.   The politicians promise you all kinds of rewards, the TV theologians promise you heaven for a fee, and the Restaurants and eateries promise you a great meal —  They all lie. 

And in todays climate of Covid and shortages, supply chain problems, international trading which is the real  New World Order,  things will get worse and you have to be aware more than ever.

The research and clarity exposed by  Laura Reiley and her team was extensive and took months, and a local critic like myself appreciates the honesty, told by an expert in her field, one of the best.  

I am not in her league, She is a food critic of great insight, a nose for a story, a talented researcher and dedicated to her profession.  Cooking got me through college, taught me skills, I ate well while learning about the industry and it is both a hobby and a cause.  The only Michelin stars I have, the four on my car,  Black, 10,000 miles on them, balanced  and inedible.

The article was written and posted in 2016 — The information is accurate as of that date and is valid in many places today — The article deals with the more common places and businesses for the mass of our people.  Many of those places are gone.  Many tried to come back, many are still in the dark, not applicable to todays market.

More than 110,000 eating and drinking establishments in the United States closed for business—temporarily or permanently—last year, with nearly 2.5 million jobs erased from pre-pandemic levels, according to the National Restaurant Association. And restaurant and food service industry sales fell by $240 billion in 2020 from an expected level of $899 billion.

My site is not about high-end dinning, because I could not afford some of them regularly or over the top food exploitation, this is about where you and I, the public, commoners, plebeian's  might dine out or purchase our food.  That too is my beat.  

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Laura Reiley  is in the business of food reporter. She was previously a food critic at the Tampa Bay Times, San Francisco Chronicle and Baltimore Sun. She has authored four books, has cooked professionally and is a graduate of the California Culinary Academy. She is a two-time James Beard finalist and in 2017 was a Pulitzer finalist.

Honors and Awards: Pulitzer finalist, criticism, 2017; James Beard finalist, 2017 and 2019; Paul Hansell Award for Distinguished Achievement in Florida Journalism, 2017; James Batten Award for Public Service finalist, 2017; Association of Food Journalists awards, 2013, 2014, 2017; National Headliner, 2014, 2015 ; Florida Society of News Editors, 2013, 2015, 2017; Les Dames D'Escoffier, second prize, 2017; Society for Features Journalism, second prize features series or project, 2017  Professional Affiliations: Association of Food Journalists, James Beard Foundation.   

Update:  The actual article was in print, and I archived it when I first posted it.  But I brought it back because of its relevance to today.  I had to rebuild it to fit in my process on the web from newsprint and change things for style and size, and I realize many of these places mentioned didn't survive three years of COVID,  but the realities are still there and in some cases worse with others as the industry itself and personnel have been devastated.   The credit is deserving,  reality from Lauren Reiley and her team. I am one of her fans — she’s very pretty too — 

“ She Covered It” In 2016 — The Food Version Of The Mueller Investigation —  

  1. For several months, I sifted through menus from every restaurant I’ve reviewed since the farm-to-table trend started.  Of 239 restaurants still in business, 54 were making claims about the provenance of their ingredients.
  2. For fish claims that seemed suspicious, I kept zip-top baggies in my purse and tucked away samples. The Times had them DNA tested by scientists at the University of South Florida. I called producers and vendors. I visited farms.
  3. My conclusion? Just about everyone tells tales. Sometimes they are whoppers, sometimes they are fibs borne of negligence or ignorance, and sometimes they are nearly harmless omissions or “greenwashing.”
  4. I have been a restaurant critic since 1991 and have always known there are fraudulent menu claims. “ Sysco’s Fudgy-Wudgy.”, a “ house made dessert” is chocolate layer cake I’ve eaten a dozen times. “ That “ Fresh snapper” has done serious freezer time”.
  5. I know about the St. Petersburg restaurant that refilled Evian bottles with tap.
  6. The fancy Tampa restaurant where the “ House wine” is a dump of open bottles on their last legs.
  7. It was around 2012 that Tampa Bay menus sprouted the sentence “ We source locally”  Fiction started to seem like the daily special.  near the admonition about consuming raw or undercooked meats. Most restaurants buy food from one of a small handful of distributors who source products in bulk at the best price from around the world.
  8. If You Eat Food, You Are Being Lied To Every Day—   The food supply chain is so vast and so complicated.  And literally in some cases changes by the day.  It is a totally unpredictable business of supply and demand challenged by mother nature, the other food gods, pricing, availability, greed, shortages, ruined crops, bugs, crooks and disease —  
  9. It has yielded extra-virgin olive oil that is actually colored sunflower oil
  10. Parmesan cheese bulked up with wood pulp—
  11. A Horse meat scandal that, for a while, rendered Ikea outings Swedish meatball-free.
  12. Everywhere you look, you see the claims: “ Sustainable,” “ Naturally raised,” “ Organic,” “ Non-GMO,” “ Fair trade,” “ Responsibly grown.”  Restaurants have reached new levels of hyperbole.
  13. What makes buying food different from other forms of commerce is this:  It’s a trust-based system. How do you know the Dover sole on your plate is Dover sole?   Only that the restaurateur said so.
  14. And how can you be sure the strawberries your toddler is gobbling are free of pesticides? Only because the vendor at the farmers market said so.
  15. Your purchases are unverifiable unless you drive to that farm or track back through a restaurant’s distributors and ask for invoices.  
  16. The national biggies are Sysco,  GFS,  and US Foods. Smaller Florida-based companies include Cheney Brothers and Weyand. Then there are specialty distributors such as Master Purveyors in Tampa or Culinary Classics in Orlando. 
  17. Most restaurants do not have the time or wherewithal to deal directly with farmers and producers; most farmers and producers don’t have the infrastructure to do their own sales, marketing and delivery.
  18. So the storytelling begins — 

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In The Beginning  — The Restaurant’s Chalkboard ( A sign they like to display by their front door triangular shaped)   makes claims as you enter from the valet parking lot.  A cheery looking board  to draw people in, or suggest specials of the day.  Restaurants that sometimes make false or inaccurate claims  —  The only thing special might be the name of the dish, an attribute or the price on the dish.  It’a a false Consumer guide.   

How to tell if your ‘local’ food is actually local  —  Not so fast.  Chain and fast food restaurants market themselves as farm to table  —What’s the law?    Florida’s new Agricultural Sheriff  and the Commissioner reacts  —The whole article  — reads, “Welcome to local, farm-fresh food.”  With the tagline “ Local, simple and honest,”  
We start with the Boca kitchen — 


👉🏼 Boca Kitchen Bar Market Chalkboard  — A Fairy Tale    

Brown butcher paper tops tables and lettuces grow along a wooden wall. In a small market case, I see canned goods from here and produce from somewhere. Check the small print: blackberries from Mexico and blueberries from California.  Contradicts the tagline “Local, simple and honest”.

Boca Kitchen Bar Market was among the first wave of farm-to-table restaurants in Tampa Bay to make the assertion “ We use local products whenever possible.” I’ve reviewed the food. My own words are right there on their website: “  Local, thoughtful and, most importantly, delicious.”

But I’ve been had, from the snapper down to the beef.  Boca Kitchen Bar Market opened in Riverview's Winthrop Town Centre in December 2015. The first location opened in 2012.  It’s not just Boca. At Pelagia Trattoria at International Plaza, the “Florida blue crab” comes from the Indian Ocean.

Mermaid Tavern in Seminole Heights shouts “Death to Pretenders” on its menu, but pretends cheese curds are homemade and shrimp are from Florida.

At Maritana Grille at the Loews Don CeSar,  farmer they mentioned doesn’t sell to them.  This is a story we are all being fed.  A story about overalls, rich soil and John Deere tractors scattering broods of busy chickens. A story about healthy animals living happy lives, heirloom tomatoes hanging heavy and earnest artisans rolling wheels of cheese into aging caves nearby.

More often than not, those things are fairy tales. A long list of Tampa Bay restaurants are willing to capitalize on our hunger for the story.

PEOPLE WANT “LOCAL,” and they’re willing to pay.  Local promises food that is fresher and tastes better; it means better food safety; it yields a smaller carbon footprint while preserving genetic diversity; it builds community.  If it is true.

“They say if you spend your money locally, it gets multiplied three times,” said Michael Novilla, who owns Nova 535 event space in St. Petersburg and tries to buy local, from soup to soap.  He was speaking of the local multiplier effect, a term coined in the 1930s by economist John Maynard Keynes. 

And part of Novilla’s motivation is health, finding clean sources for the food he eats. So if he found out markets and restaurants he loved were playing fast and loose with the truth?  “  It would be like finding out your husband was married to someone else the whole time.”  

The Mills Story Ground Down —  

 One of his favorite places to eat local is The MillThe Mill in St. Petersburg opened last summer to instant acclaim. With walls that look like tooled leather saddles, a men’s room sink inset in a tractor tire and chandeliers made of wagon wheels and mason jars, it’s what the designer called “farmhouse industrial chic.” 

Sandwiches run around $13 at lunch, and at dinner, sous vide fried chicken hits $24.  We gave it three stars out of four, and in December it was awarded best new restaurant in Florida Trend’s Golden Spoon awards.

The Mill in St. Petersburg features a “farmhouse industrial chic” look, according to the designer, one wall an installation of rust-freckled gears, cogs, wheels and pipes. Servers are likely to start proceedings with a mini-disquisition on how all the food comes from within a couple hundred miles of the restaurant (mileage may vary).

“Everybody’s spiel is a little different,” said chef-owner Ted Dorsey. “But I say a 250-mile radius.”  Dorsey said he buys pork from a small Tallahassee farm through food supplier Master Purveyors. But Master Purveyors said it doesn’t sell pork from Tallahassee. 

Dorsey said he uses quail from Magnolia Farms in Lake City. Master Purveyors said the quail is from Wyoming. 

Dorsey said he buys dairy from Dakin Dairy Farms in Myakka through Weyand Food Distributors. Weyand said it doesn’t distribute Dakin. 

Dorsey said he gets local produce from Suncoast Food Alliance and Local Roots. Both said they have not sold to The Mill. 

He named three seafood suppliers. Two checked out, but a third, Whitney and Son, said they had not sold to The Mill yet. They hope to in the future.

I called him on all this. He said he needed to speak with his chef, Zach West, and get back to us. The results didn’t get any closer: farmed trout from Idahobeef from Colorado, , yellowfin tuna off the northern East Coast.

“Local Florida proteins are not quality,” Dorsey explained. But what about the mileage claims? “Well, we serve local within reason.”  

MERMAID TAVERN —  has been a Seminole Heights draw for craft beer since it opened in 2011. In 2015, Gary Moran, chef-owner of the defunct restaurant Wimauma, took over in the kitchen at the restaurant owned by Becky Flanders and Lux DeVoid, tweaking an edgy, independent-minded menu.

The restaurant’s tagline is “Death to Pretenders,” and one of the appetizers is the “F**k Monsanto Salad.” Monsanto, if you need a reminder, has come under fire for innovations such as Agent Orange, Roundup and genetically modified “frankenseeds.”

The F**k Monsanto Salad at Mermaid Tavern in Seminole Heights has ingredients from Sanwa, a wholesaler on Hillsborough Avenue.

The menu reads: This menu is free of hormones, antibiotics, chemical additives, genetic modification, and virtually from scratch. We fry in organic coconut oil and source local distributors, farmers, brewers and family wineries — Our fish is fresh from Florida or sustainable/wild fisheries.

During Tampa Bay Beer Week, I stopped in to eat.  “Do you make your cheese curds here?”  “Yes,” said the bartender, “everything is made in house from scratch.”

Only It’s Not —  Those cheese curds arrive in a box.  the  fish and chips, which the menu says uses wild Alaskan pollock, are made from frozen Chinese pollock treated with sodium tripolyphosphate, a common preservative.

The menu at Mermaid Tavern says the Beer-Tempura Fish-n-Chips are made from wild Alaskan pollock. The pollock is frozen, comes from China and is treated with a preservative.  And although the menu says its shrimp are Florida wild caught, they are actually farm-raised in India  —  Preference Brand from Gulf Coast Seafood.

Moran didn’t deny it.  “We try to do local and sustainable as much as possible, but it’s not 100 percent,”  he said. “For the price point we’re trying to sell items, it’s just not possible.”

And that F**k Monsanto Salad? Moran said he buys his produce at wholesaler Sanwa on Hillsborough Avenue. According to Sanwa produce buyer Beatrice Reyes, while produce is labeled by country of origin, it would not be labeled as “local” or “non-GMO.” 

Unless you’re buying from Sanwa’s small organic section, there’s no way to assure you’re getting non-GMO. Even some certified organic foods have been found to contain GMOs. Could some of the ingredients in the salad be grown from Monsanto seed?   “It’s really hard to find non-GMO produce,” Moran said.  Moran followed up via email, claiming to also shop at farmers markets and providing a list of ingredients he believes to be non-GMO.

Government Oversight  —  Regarding  the word “local” is nearly non-existent.   In many cases, farmers police things themselves.  Jim Wood pasture-raises Hereford pigs at his Palmetto Creek Farms in Avon Park.  

He’s so frustrated with restaurants lying about using his pork that his invoices now say, “You cannot use my name unless you reference the line item sold.” That includes chalkboards.

Jim Wood hangs with his pigs at Palmetto Creek Farms in Avon Park in 2013. His pork is produced without artificial enhancers, preservatives, chemicals or added moisture or fat.

Florida FOLLITICS Get Involved in Food Certification 

“Chefs make a lot more money by using my name and selling someone else’s product,” he said. “There are some chefs who respect us and respect our brand, and others who use it for monetary gain without compensating us.

In 2013, an On the Menu program was added for restaurants. Restaurants fill out a two-part application and, once accepted, are able to use the “ Fresh from Florida”  logo to identify ingredients grown or produced in the state.

Here’s how it went awry  —  Restaurants supply vendor information up front about their sources for Florida-grown products, said Putnam’s press secretary,  Aaron Keller.  But otherwise, the program is an honor system. No restaurant has ever been demoted or removed.  And while the Fresh from Florida logo is supposed to apply to specific ingredients, restaurateurs may slap it on menus, giving the impression that it represents everything.

Adam Putnam declined several requests for interviews. Keller said the program was never intended to be regulatory and that its aim was to encourage reputable restaurants to source Florida products.  And if they lie?  “Should a restaurant misuse the program or intentionally mislead consumers, that’s a different matter entirely, which we would want to pursue.”  

I called Joel Salatin, arguably the country’s most famous farmer, whom you might recognize from the documentary Food, Inc. or from Michael Pollan’s book The Omnivore’s Dilemma. He opined while waiting for a load of manure at his Polyface farm in Virginia.    “Anybody who trusts the government with our food hasn’t been paying attention very much,” “The government’s track record on food is pretty abysmal.”Salatin said,   “We’re on the front edge of a “local-food tsunami,”  he said. And nearly no one is keeping watch.

For 40,000-some Florida restaurants, 191 inspectors from the state’s Department of Business and Professional Regulation oversee them all for safety, sanitation and — occasionally — lies. By comparison, Georgia, with about half the population, has 300 inspectors. Ohio has 637 for about 22,000 restaurants.  In the past two years, Florida inspectors found roughly 750 food misrepresentation violations. Of them, 123 restaurants were fined, with an average fine for first-time offenders between $150 and $300.

Count among the violators Koto Japanese Steak House and Royal Palace Thai in Tampa’s trendy SoHo District, That’s Amore on Harbor Island.and  Places like Tarpon Springs’ now-closed Zante Cafe Neo were repeat offenders for misrepresenting fish.

Old-timers like Gulfport’s La Cote Basque None of these was fined.were dinged for advertising veal schnitzel dishes but having no veal in sight. “No packages commercially labeled veal (and) no veal invoices are present (but a) large volume of frozen pork chops and sliced pork” were observed. Wholesale veal can cost three times as much as pork. For pork-eschewing Muslims and Jews: Surprise.  

Of the 95 misrepresentations in Hillsborough and Pinellas counties over the past two years, none had to do with farm-to-table myths. None were because conventional produce was substituted for advertised organic, or because commodity beef was swapped for “grass-fed,” or because “local” greens were really month-old Mexican spring mix.   On average, restaurants are inspected twice a year, more if a restaurant has chronic infractions. An inspector can’t know any of those things just by peering into a walk-in refrigerator.

MARITANA GRILLE AT THE DON CESAR gets the highest Zagat ratings of any restaurant along Pinellas County’s beaches. It’s the top restaurant at the pink palace built at the height of the Jazz Age. Entrees can run $28 to $48, and a three-course tasting menu with wine pairings is $95.

 In February, Maritana listed Jim Wood’s Palmetto Creek pork on the menu. Wood said that he had not sold to the Don CeSar since the departure of previous chef Gavin Pera. 

Chef Jose Cuarta took over about seven months ago and inherited a menu with a section titled Small Farms.  The menu listed Hammock Hollow squash with heirloom tomato and olives. Hammock Hollow, a certified organic farm in Island Grove, Fla., has sold lettuces and tomatoes to fancy hotels such as the Willard in Washington, D.C., for more than 30 years.  Hammock Hollow owner Charlie Andrews hasn’t had squash for months, he said, and is definitely not selling it to Maritana Grille.   “That should come off the menu.”Asked about this, Cuarta said,

Asked about the provenance of the unspecified “small farms” venison, Cuarta said he buys it from Jackman Ranch in Clewiston. Jackman’s Mark Hoegh said that, while he does sell the Don CeSar wagyu filet mignon, he does not sell them venison, because he does not produce venison.  And the section’s “ Long Island Duck”?   It’s actually from Joe Jurgielewicz & Son, a duck farm in Pennsylvania. This matters.   Note and Update:  Long Island is an area long noted for producing some of the finest Pekin Duck dinners on a par with a few scaled restaurants in the world.  ED:  Peking duck is a dish from Beijing that has been prepared since the Imperial era. The meat is characterized by its thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook.

With Its Location At Renaissance Tampa International Plaza Hotel — 

And A Menu Of High-End Italian —  Pelagia Has Been A Hangout For Tampa Bay Buccaneers And Rays Players
a regular go-to for business travelers hosting events such as a Florida Strawberry Tasting Menu

Chef Brett Gardiner Has Been An Active Participant In Fresh From Florida Promotions — In March, Pelagia’s menu listed Three Suns Ranch wild boar.  Three Suns owner Keith Mann, who has masterminded a plan to take in trapped nuisance hogs in Punta Gorda and have them USDA slaughtered for meat, said no.  

This has happened to him with several restaurants. About Pelagia, he said: “We’ve never sold to them.” “They want the story and they don’t want to pay the price… I consider it theft. It’s stealing our hard work.”  

Gardiner said he was surprised Three Suns was named on the menu and that it was a mistake, a holdover from the past, when he’d purchased the pork through a distributor. The menu touted “ local”  Burrata mozzarella on the caprese salad.  Gardiner said it was a product from Fort Lauderdale called Fioretta.  Origionally Burrata,  it was touted as from Italy, and Ft. Lauderdale is not in italy. They changed it. (We call it Getting caught}  

Burrata is an Italian cow milk cheese made from mozzarella and cream.  The outer casing is solid cheese, while the inside contains stracciatella and cream, giving it an unusual, soft texture. It is typical of Apulia.  The menu also listed Zellwood corn polenta,  Zellwood being Florida’s most famous sweet corn, grown about 15 miles north of Orlando.   “We buy fresh corn from them and cook it down,” said Pelagia sous chef Tim Ducharme.  When reminded that Zellwood corn isn’t in season now, Ducharme said,  “ Well, we buy fresh corn from someone.”

About the menu’s Florida blue crab:  “We don’t really use blue crab,” Ducharme said. “It’s a jumbo lump crab canned product from US Foods out of Miami.”  The Times had the crab DNA tested by Bob Ulrich in USF’s College of Marine Science, the identification performed by PureMolecular.

Bob Ulrich in USF’s College of Marine Science prepares a seafood sample to be sent away for a DNA test.  Pelagia’s crab is actually a species called “swimming blue crab” from the Indian or West Pacific Ocean. The FDA requires that this be sold simply as “crab” or as “swimming blue crab.”   “If they are selling this as Florida blue crab,” said Ulrich, “it’s deceiving.”  When apprised on April 6 of the test results, Gardiner said, “I’ll own up to that.

It’s swimming blue crab. Most of the time it comes from Indonesia or Vietnam.   I guess we’ve been calling it that for so long, but it should say jumbo lump crab. It’s obviously an oversight on my part. I try not to be malicious or mislead people.”     A half-hour later, he emailed us a revised menu.

Growing Locally And Sustainably —  With water conservation and zero-carbon footprint is nice if you can do it. It’s also expensive, said Robert Tornello of 3 Boys Farm, a hydroponic outfit in Ruskin. Especially when you add strict food safety documentation, greenhouse infrastructure and trained labor costs of $12 to $16 per hour. It’s less than half that in places like Mexico.

“When a driver at $15 an hour has to do a three-hour round trip, plus fuel and overhead, to deliver three $30 cases of greens at 15 percent gross profit, you realize that the system is broken,” he said.

Rebecca Krassnoski of Nature Delivered has sold her naturally raised pork to restaurants like The Refinery and Pearl in the Grove. Here’s a little bit of her math:  Her cost to raise a pig to slaughter weight is $240 to $300, plus $50 to slaughter it and $50 to transport it. So, let’s say her total cost is $400. That whole pig, minus entrails and hair, will weigh 192 pounds. If she sells it at $3 per pound, that’s a sale price of $576. 

“I make $200 if everything goes well,” she said. “That’s on a perfect day. On average, I’m lucky if I make $100 on a pig and maybe I raise 100 pigs in a year.”   Ten thousand dollars a year is not a living, she said, but “nobody wants to pay $6 per pound for pork.” Most restaurants can’t, or won’t, pay her what she needs to live.  “I can’t think of a time when my chops have been served at a restaurant on a daily basis,” she said.   “I think a lot of times farmers with a good story are used as a billboard.”

And another thing. While it’s fun to nosh house-cured ham biscuits and sip small-batch bourbon in a dining room festooned with antique wheat scythes, for the people who actually grow the food, this isn’t reality.  Farms tend to be where farm-to-table restaurants aren’t, said Craig Rogers, shepherd-in-chief of Border Springs Farm in Virginia.
“The average farmer hasn’t been to a restaurant any fancier than Applebee’s,” he said.

Inside Edition Correspondent Lisa Guerrero — 

Wore a fitted black blazer and stilettos when she busted with her camera crew into Get Hooked, a casual seafood restaurant in Hudson that on occasion hosts micro-championship little people wrestling.  Taking co-owner John Hill by surprise, she confronted him about his “Delicious Lobster Sensation,” part of a Feb. 8 segment about the frequent fraudulence of lobster dishes.  Although the restaurant has its own fishing boats, and Hill likes to say, “Our refrigerator is the Gulf of Mexico,” its lobster roll-like sandwich is made with a commercial product that contains cheaper fish such as whiting and pollock.

At Get Hooked in Hudson, the “Delicious Lobster Sensation” contains fish other than lobster.   After the show aired, I followed up to see how the revelation had affected the restaurant.

“We’re selling more lobster rolls now than ever, and we’re serving the same product,” co-owner Michelle Bittaker said. “What the show forgot to tell you is that the sandwich is $9.95, with french fries and coleslaw. Nobody in America could serve a real Maine lobster roll for $9.95.”

They also offer a real Maine lobster roll on their specials board, she said, 6 ounces for what she calls a more realistic $24.95.  King & Prince’s Lobster Sensations product has a 12-month freezer life, a 60-day shelf life unopened and a 10-day shelf life opened.  “It’s like the cockroach,” said Michael Peel, longtime owner of the now defunct Crazy Conch Cafe, who worked around seafood for 34 years. “It will be here after a nuclear attack.”

In addition to flavor enhancers disodium inosinate and disodium guanylate, the Sensation contains surimi, a fish paste that is flavored, frozen, extruded, dyed, rolled into ribbons and cut into chunks.  Surimi is one of the fastest-growing seafood products in North America. It is also, according to the Florida Department of Business and Professional Regulation, among the most frequent culprits in the state’s food misrepresentation complaints.
“If it walks like a duck and talks like a duck, is it a duck?” said Peel. “Sometimes, but other times it could be surimi.”

In 2006, The Tampa Bay Times Exposed  the frequent substitution of other fish species for grouper. Since then, dozens of news outlets have exposed spurious fish claims, yet the misrepresentations continue. In February, I had the grouper sushi roll at Jackson’s Bistro on Harbour Island tested by Ulrich at USF. It was tilapia.

The Tampa Roll at Jackson's Bistro in Tampa advertises “Tempura fresh grouper,” but a DNA test showed that the fish is actually tilapia.   

Naturally raised and grass-fed beef are equally fraught with fraud, according to John Bormann, program sales manager for JBS, a leading processor of beef, pork and lamb.

On an average week, 530,000 head of cattle are processed in the United States, he said. Fewer than 12,000 of them are naturally raised and antibiotic free.

“Sysco might buy 4,000 pounds a week of all-natural beef. Do you think that will service all the people who are claiming to sell it?”

If you see all-natural steak for less than $20 on a menu, he said, beware. Most Americans prefer the mouthfeel of corn-fed beef, but words like “hormone-free” and “pasture-raised” taste so much better than “feedlot.”

“Folks think they need a story on almost everything on their menu,” he said.

Noble Crust In St. Pete Lists Fat Beet And 3 Boys Farms On Its Chalkboard  —

Tim Curci of Fat Beet said, “It’s a plant, not a farm,” which will eventually grow things for Noble Crust on 9 acres near Race Track Road in Tampa. But right now? 

Fat Beet supplies a tiny fraction of the restaurant’s herbs. And 3 Boys’ Tornello said he hasn’t sold to Noble Crust since the end of last year. 

“That chalkboard needs to be updated,” Noble Crust co-owner T.J. Thielbar said. “I do agree, it’s a misrepresentation.”  Noble Crust in St. Petersburg showcases some of its purported farm purveyors on a chalkboard.     

There Are Restauranteurs Selling   —  Precisely what they say they are. But the list makes for strange bedfellows.  Greg Seymour owns Pizzeria Gregario in Safety Harbor. He buys whole pigs from EcoFarm and makes his own bacon, tasso and fennel sausage. He makes his own mozzarella and yogurt from local milk and sources produce only from local farms that have organic certification or use organic practices. 

It’s all listed on a crowded chalkboard. The farmers say he’s the real deal. This is a guy who hasn’t eaten asparagus for years because it doesn’t grow here.

Chef Greg Seymour at Pizzeria Gregario sources local products and makes many items from scratch. The Lombardy pizza features local buffalo milk and fontina cheeses with house-cured bresaola (beef), pickled Florida onions, garlic and arugula.   JIM DAMASKE | Times

“I choose to do it because it’s what I think is right,” he said. “And I’m just dogmatic in the way I do things.”   But that has got to be expensive.  “It’s brutally expensive, so it’s challenging because consumers are used to inexpensive food,” he said. “It’s hard for them to compare apples to oranges. I have low overhead and I don’t mind working 80 hours a week. But I’m a pizzeria, right? So I can’t charge for a high food cost.”  A 12-inch pie with house made fennel sausage and pickled banana peppers: $17.

There Are Also Restaurants That Make No Claims At All —  

Jeannie Pierola doesn’t shy away from lavish descriptions at her Edison: food+drink lab in Tampa. Red snapper a la plancha with avocado coconut grits, organic baby spinach, merguez marmalade, avocado coconut chutney and mango harissa puree.  Research shows people will pay more when descriptions are longer.

But Pierola, who did a James Beard House dinner in 2015 celebrating Florida’s indigenous foods, scarcely mentions provenance.  “I assume my guests know I am always pursuing the best product,” she said.

Cafe Ponte chef-owner Chris Ponte deals with more than 30 vendors for his 14-year-old Clearwater restaurant. He doesn’t list any small farms.  “It’s too difficult to be true farm to table,” he said. “It would be awesome if you could one-stop shop.”  It’s difficult, but you sort of can. 

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There are people like Emily Rankin of Local Roots and John Matthews of Suncoast Food Alliance, a new breed of middlemen connecting chefs to farmers. Rankin helps deliver the food of about 60 producers a year to around 100 restaurants. But the average restaurant works with 300 ingredients. She said her supply can only cover a small portion of any menu.  How much is enough, in good faith, to make farm-to-table claims?
John Matthews, left, owns Suncoast Food Alliance, which provides local farm goods to chefs like Jason Cline, right, of The Birchwood in St. Petersburg.LARA CERRI | Times

The Owners Of The Refinery are widely known champions of local. They choose their words carefully. “Have you ever noticed we have never said we are a farm-to-fork restaurant?” asked Michelle Baker, co-owner of the Tampa restaurant with her husband, Greg. “We’ve simply stated that we buy as much as we can … We’ve fought and forged these farm relationships because it’s just the right thing to do.”

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Co-owner and chef Greg Baker shucks corn at the Refinery in Seminole Heights in 2010.      STEPHEN J. CODDINGTON | Times file

The James Beard Foundation named The Refinery a semifinalist for Best New Restaurant in 2011 and named Greg Baker a semifinalist for Best Chef South for the past five years. Beyond Bern’s, it may be the Tampa Bay restaurant best known nationally.

The Refinery’s website reads: 

  • If it wasn’t grown in Florida or produced using ethically sound methods, you probably won’t find it here.  Not everything has gone as planned.
  • “They have a solid business model for sourcing produce, but it’s shakier for protein,” said Mike Peters, who was purchasing manager when the Bakers’ second restaurant, Fodder & Shine, debuted at the end of 2014. 
  • A diligent re-creation of early Florida Cracker food, it came complete with hardtack and beef from Cracker cattle.
  • “I wound up losing so much money, I couldn’t justify it,” Greg Baker said. “We abandoned the whole Cracker idea and began retooling and examining what our customers wanted.  
  • They didn’t care about heritage breeds, so we changed our mission.”
  • Considering the fundamentals you have to have (carrots, onions, celery, potatoes, garlic, lemons), Greg Baker said, The Refinery uses 70 to 90 percent local produce, depending on the season. 
  • He uses all Florida fish and as much local meat as the market will bear.
  • “There is a small percentage of people willing to pay for a Pasture Prime pork chop, (which) would be more than $40,” said Michelle Baker.  But at Fodder 2.0?
  • “Upon reboot of the concept, we immediately stopped claiming to use local anything,” said Greg Baker. “The market demanded different things, at a much lower price point, and one can starve on one’s principles.

We’re Not Helpless — Ways Consumers Can Track Where Food Comes From  — 

  • There’s, which verifies sustainable food businesses. There’s the chef who is also a Stetson University math professor developing a mathematical model to trace food.
  • “I’m not trying to re-enact a scene from Portlandia,” said Hari Pulapaka, chef-owner of the award-winning farm-to-table Cress in DeLand. “But consumers have to take ownership.”
  • And there’s an ingenious fish tracing program from Katie Sosa at Sammy’s Seafood in St. Petersburg. Sammy’s records the boat, captain and catch date. Customers can look it all up tableside on their phones.
  • While Sosa works with up to 200 restaurants, only a handful of folks like Steve Westphal of St. Petersburg’s Parkshore Grill and 400 Beach, and Benito D’Azzo, the chef at Tampa’s David A. Straz Jr. Center for the Performing Arts, use her tool.
  • Why? Some customers might not like what they read: This fresh fish was caught more than a week ago? Complicated truths are the reality of the entire food industry.
  • There’s always a ragged edge to innovation, that famous farmer Joel Salatin said. The only path to greater transparency in our food system is consumer activism.
  • Ask questions. Be prepared for the answers.
  • “When it comes to something as intimate and personal as our bodies’ fuel,” Salatin said, “I beg people to be as discerning as they are about the Kardashians.”

They're Back Again Doing The Same Thing —  Since the first Boca debuted in 2012, the parent group rolled out another in Winter Park and a third in Riverview.   Two more are set to open. A screen grab from Boca Kitchen Bar Market's website shows farms the restaurant purports to work with.

As of April 5, the website listed vendors:

  • King Family Farm and C&D Fruit & Vegetable Company, both in Bradenton. King Family has, for months, been listed as “permanently closed” on Facebook, its phone disconnected. 
  • Leanne O’Brien of C&D; said they do not sell anything to Boca.
  • The Riverview chalkboard recently listed Seminole Pride beef and Long & Scott Farms, neither of which are current vendors. 
  • While Boca’s Tampa chef, Sandy DeBenedietto, said they buy their Florida pink shrimp through distributor Halperns’ Steak & Gary’s Seafood in Orlando, the distributor has no record of pink shrimp purchases this year.
  • And on that Tampa chalkboard, Captain Kirk Morgan was said to supply red snapper and grouper.
  • Morgan is not licensed to sell direct to restaurants, and said he has never sold Boca any fish. Furthermore, he doesn’t catch red snapper or grouper. He catches sheepshead, mullet and jacks.
  • The chalkboard at Boca Kitchen Bar Market in Tampa lists a fish purveyor, Captain Kirk Morgan, who has never sold fish to the restaurant.LAURA REILEY | Times
  • When confronted, Boca’s executive chef Matt Mangone first said he had met Morgan at I.C. Sharks market in St. Petersburg, and had purchased from him a couple times.
  • When told the angler said otherwise, Mangone said, “Well, we bought it through a friend of his.”
  • Morgan had no knowledge of that. Why was his name on the chalkboard?  Mangone uttered a familiar reply.  “I guess the board needs to be updated.”

About The Story  — It’s Also About truth,  A Great Author and Researcher  — And Team —   

Tampa Bay Times food critic Laura Reiley began to witness an uptick in food provenance claims several years ago. She reported this story over a period of two months, interviewing dozens of chefs, restaurateurs, farmers, state officials and food industry experts.

She combed through hundreds of menus from Tampa Bay restaurants, identifying those that made specific claims, and then she investigated those claims. She visited farms, spoke with distributors and had foods genetically tested when deemed necessary.

When she found discrepancies or misrepresentations at restaurants, she gave chefs and restaurateurs the opportunity to explain. As a result of these conversations, a number of the restaurants in the story amended their menus to more accurately reflect what they are selling: Pelagia, Jackson’s Bistro, Mermaid Tavern, The Canopy and Maritana Grille changed their printed menus and Boca Kitchen Bar Market and Noble Crust agreed to change their chalkboards.

Credits to
Editor: Stephanie Hayes
Photography: Lara Cerri 
Video promotion: Tracee Stockwell
Design and production: Martin Frobisher and Josie Hollingsworth
Illustrations: Steve Madden
Research: Caryn Baird
News assistant: Kirk Simpkins

Laura Reiley has been the Tampa Bay Times’ food critic since 2007. She has received numerous state and national awards. She is a former critic for the San Francisco Chronicle and the Baltimore Sunand the author of four guidebooks in the Moon Handbook series. She has cooked professionally and is a graduate of the California Culinary Academy.


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