More than six months ago, Whole Foods decided to ban the sale of live lobsters and soft shelled crabs in their stores because they determined that the practice was inhumane. The sea creatures, in Whole Foods' study, were not "treated with respect and compassion" on their journey from sea to market and until that issue could be resolved, no lobsters were to be put into the sale tanks in the fish department.

Since the ban was enacted, the natural foods store has not found any companies that meet its standards for the human treatment of lobsters. Until now, that is. Whole Foods is opening their first market in Maine next week and the Portland store will be stocking live lobsters. They have contracted with the Little Bay Lobster Co., a New Hampshire-based company, which will keep lobsters in private compartments for transport after catching them to reduce their stress.

Stocking live lobsters doesn't mean that they will be selling live lobsters, though. In the stores, an employee will use a "110-volt shock [to kill them and] to spare them the agony of being boiled alive in a pot of water."

Maine's lobster fishermen aren't thrilled with this plan. First, they are offended that a company that so heavily promotes its support for local farmers and fishermen would choose an out-of-state company when there are so many local ones to choose from. Second, the fishermen say that "they tell us we're doing everything wrong, obviously it doesn't sit very well with us," noting that using "a lobster electric chair" to kill the lobster sounds like a gimmick that won't impress consumers. Especially not in a state that loves its lobsters.

Sell by, best by, and use by are all labels that we commonly see on foods in the grocery store. They are on just about anything that is packaged, from milk and bagged produce to cookies and soda. Is there really a difference between the terms, and if so, what is it?

BusinessWeek actually has some of the answers for us. A "sell by" date is one that indicates to a store how long the product should be offered for sale, although such a product will almost always be good for at least a few days beyond that date. A "best by" date means that the flavor or texture of a food will begin to decline at that point. The "use by" date is the real expiration date. Beyond it, there is no guarantee that the food will be fresh and tasty or that it will retain all of the nutrients that it started out with. The overall quality of the product can begin to decrease and you're probably better of just starting again with a fresh bottle/can/bag.

The best strategy is to buy foods in small batches so you don't have to worry about expiration dates of any sort coming on too quickly, but keep the dates in mind as you shop for reference points, and choose products with further dates if you know you're not going to be consuming everything you buy in a short period of time.

Whole Foods markets will no longer sell live lobsters and soft-shelled crabs on the grounds that it is an inhumane practice. The company spent months studying the conditions that lobsters experienced en route from the sea to the shopper. They tried to make the lobsters as comfortable as possible, but ultimately concluded that "they could not ensure the creatures [were] treated with respect and compassion."

Whole Foods pointed to a European study that said lobsters can feel pain like humans and animals, but the scientific community is divided over to what degree a lobster's fairly primitive nervous systems actually feel.

The lobster industry isn't concerned with this decision. 25% of all lobsters are sold live and they feel strongly that consumers who want live lobsters will still seek them out.

PETA and other animal rights groups are thrilled with the decision, but seem to have missed the fact that the market will still carry frozen raw and cooked lobster products. The lobsters are still being killed, but they won't be boiled by Whole Foods shoppers.

Despite all the hype about celebrity chefs - whether they're on TV or simply known because they're good at what they do - and their cookbooks, the best selling ones are still the same type of cookbooks that have always been popular: basic, all-around cookbooks with tried-and-true recipes. But how could books from Phyllis Pellman Good's Fix it and Forget it series outsell books from the likes of Rachael Ray, whose name alone is definitely a household word?

The answer is simple and lies just underneath the surface of current cooking trends. Right now, both slow food and "30-minute meals" are popular, as are organic ingredients, exotic flavors and learning to cook as a pastime, the premise that reinvented the Food Network. The fact is that, no matter what the trends are, most people already know how to cook something and have been cooking longer than the Food Network has been telling them how to do it.  Recipes were passed around and improved over time. It may not have been organic or gourmet, but food had to be cooked and whatever it was usually tasted pretty good to everyone in the family.