![]() ![]() ![]() ![]() We definitely prefer talking to you directly as we feel there is a lot more objectivity.” It got better: When Carman asked Galy why he didn’t speak to Sidman, Galy replied, “I don’t think they are a preferable source of information. Its president, Greg Galy, then decided to give his first post-scandal interview to the Washington Post’s Tim Carman, a City Paper alum. The revelations in Sidman’s pieces went national, and Fig & Olive eventually put out a statement that didn’t directly answer many of the allegations. Department of Health, but they declined to comment. ‘It was a bit of a surprise!’ her DOH counterpart remarked.”) Sidman gave Fig & Olive representatives several days to respond to the pieces, built on the results of a Freedom of Information Act request to the D.C. So I guess even fancy restaurants use name brand mayo for their aioli,’ the CDC epidemiologist wrote in an email. (Another revelation: Fig & Olive uses Hellmann’s mayo as its aioli base: “‘Ha. outpost, the apparent source of several salmonella infections and subject of an October cover story, continued last week as she revealed that the restaurant served food pre-prepared at a Long Island City, N.Y., commissary and raised its prices following the bacteria outbreak. Jessica Sidman’s investigation into Fig & Olive’s D.C. Rarely does Washington City Paper highlight the work of another news outlet here in Chatter, but this week is an exception. What you said about what we said last week ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |