Anti-GE-food chefs Charlie Trotter and Rick Bayless take a lickin’ in the Chicago Sun Times for making a personal fortune “serving up $100 plates to the well-heeled,” while blocking a technology “that will provide cheaper, safer, more edible, more abundant, less land-consuming, less fertilizer-using and less pesticide-poisoning food for the world’s hungry.” As for last week’s protest press conference at the James Beard food awards, writer Dennis Byrne remarks that the elite chefs are “content to live high off the hog while pulling off a cheap publicity stunt that poisons the public debate with their own ignorance.”