NY Sous-Vide health concerns.
The NY Times has an article about how the NYC Health Department is trying to lock down use of sous-vide cooking in restaurants. Apparently they are concerned with the health issues of storing food under vacuum and are requiring "further study" of the process. Most likely they are going to require restaurants to have a formap HACCP plan in place if they wish to serve sous-vide dishes.
Personally I think they health department has better, more pressing issues at hand to work on than the handful of places in NYC that are doing sous-vide. I would feel much safer eating a sous-vide dish at Bouley or WD-50 than ordering some pre-ground beef from a butcher.
If you are interested in learning more about sous-vide, there is an amazing thread over at Egullet here.