DNA Testing... Dinner

This actually has a lot of really cool applications, as the rest of the article makes clear.  It will help us build a database of knowledge that we can use to cross-reference and check against what we know (or think we know) about eating habits of all creatures.  It has endless scientific potential, and will lead to several discoveries just because we're using new information for several different things.

But first, let's make sure our caviar is from the region and of the quality we expect.

CANBERRA, Australia -- Restaurants around the world will soon use new DNA technology to assure patrons they are being served the genuine fish fillet or caviar they ordered, rather than inferior substitutes, an expert in genetic identification says.

In October, the U.S. Food and Drug Administration officially approved so-called DNA barcoding – a standardized fingerprint that can identify a species like a supermarket scanner reads a barcode – to prevent the mislabeling of both locally produced and imported seafood in the United States. Other national regulators around the world are also considering adopting DNA barcoding as a fast, reliable and cost-effective tool for identifying organic matter.

David Schindel, a Smithsonian Institution paleontologist and executive secretary of the Washington-based Consortium for the Barcode of Life, said he has started discussions with the restaurant industry and seafood suppliers about utilizing the technology as a means of certifying the authenticity of delicacies.

"When they sell something that's really expensive, they want the consumer to believe that they're getting what they're paying for," Schindel told The Associated Press.

Pretty neat.  I'm not as concerned with the delicacies so much as the other areas of improvement, but it's gotta start somewhere!