By Tara Kimura, CBCNews.ca

We've posted a new Cookbook Club feature in our consumer section. In this installment, Shaun Smith interviews the winners of the Canadian Culinary Book Awards. Also included are recipes for Acadian meat pies, almond brie croutons on apple-dressed spinach, and Dai carrot salad.

Here are some other interesting foodie reads from around the web:

• The federal government has called a judicial inquiry to probe the disappearance of millions of Fraser River sockeye salmon. Read the full story.
  
• The New York Times' Bruce Buschel has posted the second half of his list "100 Things Restaurant Staffers Should Never Do" which includes pointers such as "Do not ask, 'Are you still working on that?' Dining is not work — until questions like this are asked" and "Do not ask if a guest needs change. Just bring the change."


• Health Canada's Sodium Working Group will recommend voluntary reductions, Vice Chair Mary L’Abbe told the CMAJ. “Voluntary, but they will be very visible and public targets. The visibility brings a certain level of motivation to meet targets. And I think you have to recognize that is not unreasonable given both the magnitude of changes that have to occur with sodium and the experience of other countries. It does take time," L'Abbe told the CMAJ.


• Consumer Reports has tested BPA levels in a range of food products including tuna, soup, juice and canned vegetables. The watchdog magazine detected the highest BPA levels in certain canned green bean products and canned soup.