I wouldn't worry about any "white" wood as far as food contact. Maple is used quite a bit for cutting boards and bowls if you want a "known good" specimen. Ash, oak, birch, poplar, any of them are probably okay. Red oak might be iffy, whatever makes it smell like that can't be great for you. I wouldn't use an everygreen wood, their sap has various interesting (read: toxic) chemicals that prevent them from freezing.

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