News round-up: Frankenfish, food courts, food crises and a freakishly large worm

Our tech writer at CBC.ca, Pete Nowak, talks with John Buchanan, director of research and development for AquaBounty, in a Q&A about the company's new breed of salmon that have been genetically engineered to grow faster. Buchanan addresses consumers' concerns about genetically modified foods, regulatory hurdles the company is trying to clear, and the state of biotech research.

The Guardian focuses on six casualties of the world food crisis, describing shortages and rising costs of staple foods in South Korea, China, the United States, Israel, Russia and Pakistan. Tomatoes, according to the report, have become a delicacy in Israel with prices climbing sevenfold.

New York's legendary Tavern on the Green reopened this month, shuffling out its signature chandeliers and fancy ballroom to make way for a food court and tourist centre. Many claimed the Tavern's glory days -- in which it attracted an upper-crust celebrity crowd -- had long since passed, devolving into a faded tourist trap. That said, the last meal at the restaurant, which was served last New Year's Eve, drew a solid 1,700 diners. Anthony J. Micari, 68, and his 66-year-old wife, Maria, attended the event. The couple, who had their reception there in 1972, told the New York Times, "We think it's the most beautiful place in the world."

And in advance of Halloween, the St. Louis-based Vat19 has produced what it is touting as the world's largest gummy worm. Weighing in at a whopping 1.36 kilograms, the worm is the equivalent of 128 regular gummy worms and boasts a calorie count of 4,000. The company's cheeky advertising campaign builds upon its earlier product -- the World's Largest Gummy Bear.

From their FAQ section:

Q: Sweet mother of God...

A: That's right, we've done it again! We just keep out-gummying ourselves!

via The Food Section