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Impossible Burger’s ‘Secret Sauce’ Highlights Challenges of Food Tech - The New York Times
In 2010, the Government Accountability Office raised concerns about the agency’s interpretation of its responsibilities under the law. A study by the Pew Charitable Trusts found in 2013 that the F.D.A. was unaware of roughly 1,000 of some 10,000 ingredients used in food because companies had used the self-affirmation process. And in May, the Center for Food Safety and other groups sued the F.D.A. over that process.

“The exemption was meant to cover ingredients that had long been used in the food supply, so that companies didn’t have to come in every time they made a new product,” said Tom Neltner, chemicals policy director at the Environmental Defense Fund, an advocacy group that is one of the plaintiffs in the lawsuit. “It wasn’t meant to allow companies to simply bypass the F.D.A.”
fda  food  safety  regulation  foodadditives  america 
june 2019 by kme
Silicon Valley gets a taste for food - Green food
According to the United Nations, livestock uses around 30% of the world’s ice-free landmass and produces 14.5% of all greenhouse-gas emissions. Making meat also requires supplying animals with vast amounts of water and food: in the United States producing 1kg of live animal weight typically requires 10kg of feed for beef, 5kg for pork and 2.5kg for poultry. Yet between now and 2050, the world’s population is expected to rise from 7.2 billion to over 9 billion people—and the appetite for meat to grow along with it. To keep up with demand, food production will need to increase significantly.
livestock  food  labmeet  siliconvalley  disruption  environment 
june 2019 by kme
'Breakfast Food' Is a Lie - The Atlantic
In at least one sense, a college student waking after a night out and scarfing down two slices of unrefrigerated pizza rapidly aging in their delivery box is actually just participating in what breakfast has historically meant to billions of people.
breakfast  food  culture  america  history 
june 2019 by kme
Hamantash - Wikipedia |
"Haman's ears" - eaten during celebration of Purim

From: Mohntaschen?
food  dessert  judaism 
february 2018 by kme
I Tried Soylent. It Didn’t Go Well. – Geraldine DeRuiter – Medium |
For those unfamiliar with this “food” product, Soylent is a high-protein drink designed to appeal to lifehackers, dieters, and doomsday cult members who are maybe a little shy and don’t want to come out of their bunker for communal meals. It has an incredibly long shelf-life, and provides you nutrition without all the pesky side-effects that food usually has, like chewing, tasting like something, and being an excuse for human interaction.

Now, you can understand why I was slightly concerned about ingesting something developed by guys who felt that the prep work for corn dogs and ramen was too much for them. Also, please explain to me how much time and effort is possibly spent purchasing those food items. You can literally buy them at a gas station.

10:06 pm: I have openly started weeping.
11:22 pm: I can’t sleep because I’m scared I will die.
january 2018 by kme
The Hippies Have Won (the Plate, at Least) - The New York Times
(For the record, Mr. Katz bristles at the association of fermentation with hippiedom. “In terms of countercultural movements, I feel like punk is much more resonant,” he said. “The punk movement was all about D.I.Y. and publishing your own zine, and figuring out how to make things yourself and improvise.”)
hippiecrap  hippies  food  diet  lifestyle  greens 
april 2017 by kme
Chapter 2. Food security: concepts and measurement[21]

- what is a "Prebisch-Singer downward trend"?
- what is a Chow test?
foodsecurity  food 
february 2017 by kme
Alton Brown on the End of Meat as We Know It | WIRED
On his dad’s dairy farm in western Maryland, along the Savage River, young Ethan developed a strong connection to animals. “I loved James Herriot and all those books and Charlotte’s Web,” Brown says. “I really wanted to be a vet.” Instead of catching mice in traditional (and decidedly lethal) traps, Brown caught them humanely and moved them into a cage he built with his dad. “I tried to create different levels for them,” he says. “Looking back I probably wasn’t doing them a favor, but it helped me to understand animals.” Brown had already become a vegan when he encountered Albert Schweitzer’s concept of “reverence for life” in a book that belonged to Brown’s grandfather. The conversion was complete.
fakemeat  food  plantbasedprotein 
october 2016 by kme
Back From Afghanistan, and Straight to the Greenhouse - The Atlantic
I think the retailers also need to understand that this world of 100 percent beautiful fruit is a fiction. There is plenty of healthy, nutritious fruit out there that doesn't look like a work of art. It tastes just as good.
food  hydroponics  ag 
october 2016 by kme
In an Age of Instagram-Perfect Dishes, What's the Curious Appeal of 'Bad' Food? - The Atlantic
The majority of people who cook do so under limiting conditions: tired after a day’s work, in haste, on a budget, to please a child’s picky palate, using leftovers, with processed ingredients, without the special oil or herb that would have required a trip to a distant supermarket. They serve their meals on actual plates, not on slate slabs or rustic chopping boards. Their food is tinged yellow or blue depending on the light bulb they eat it under. Real homemade food often looks like failure, but it’s not. Feeding yourself or others is a success, an act of love, even when the meal resembles unappetizing brown mush. This is why it’s sometimes necessary to celebrate culinary disasters. They reveal the reality of cooking: tedious but necessary chore, creative outlet, daily ritual.

In the kitchen, it’s easy to founder in telling ways, with ingrained habits leading to strange fusions and awkward flavors. When I was growing up in Toronto, my mother would occasionally try her hand at a Chinese stir fry. Despite the Food Network’s best efforts at instruction of the masses, her stir fries always tasted suspiciously like the Romanian food we usually cooked. No amount of soy sauce could take them out of the Balkans. One day I visited a friend whose Indian-born mother announced she would make us—what else?—a stir fry. I laughed when I tried the result, a sauté that ever so slightly resembled a curry. In their enthusiasm for the new, our mothers drew on the old: the familiar spices and techniques that gave their cooking an accent.
food  disasters 
august 2016 by kme
Foodie localism loves farming in theory, but not in practice | Aeon Ideas
It’s up to consumers to advocate for policies that allow farmers to succeed. If you care about artisan cheese wheels, you should care about dairy prices. If you enjoy getting your weekly Community Supported Agriculture share, you should support programmes that increase the economic viability of our farmers. Obvious options include expanding Individual Development Accounts for beginning farmers and adding farmers to the Public Service Loan Forgiveness programme through the Young Farmer Success Act. Funding for crisis lines and behavioural health resources for farm families is insufficient and should be increased. Doing so acknowledges that the wellbeing of farmers is directly related to the availability of good food. Land trusts can work with farmers to reduce land costs through tools such as conservation easements, but this requires funding and often political support.
food  buylocal  farming  ag  idealism 
july 2016 by kme
Starbucks Orders and the Mass Customization of American Food - The Atlantic
Of course, there is such a thing as too many options—the classic paradox of choice. A novel-length menu is just as likely to stress you out as to fill you with a ballooning sense of possibility. To combat this problem, in recent years, many chain restaurants have started to pare down their menus to make them a little more bite-sized, if you will, as The Washington Post reported in 2014.

And research has shown that a large number of options makes people both less likely to pick something at all, and less satisfied with their choice if they do pick something. “It’s like me going into the cereal aisle in the grocery store,” Zellner says. “There’s an entire aisle of cereal. You can’t possibly pick a cereal. It takes more energy to do that. In general, it’s kind of aversive to people.”

And so food companies bend over backwards to give you five different kinds of beans to put in your burrito, or to offer vegan or gluten-free or low-sugar options, or to make Maui Onion-flavored potato chips (not to be confused with Oʻahu Onion potato chips, get your head in the game!). But the irony there, Egan points out, is that “the most guaranteed way to really customize and personalize your food is to make it yourself.”
paradoxofchoice  america  food  culture  customization 
may 2016 by kme
Why I Quit Ordering From Uber-for-Food Start-Ups - The Atlantic
Sprig-type operations drain agency and expertise out of the world. They centralize, aiming to build huge hubs with small spokes; their innermost mechanisms are hidden. They depend on humans behaving as interchangeable units of labor.
uberforfood  food  app  dystopianfuture 
november 2015 by kme
Craving the Other
There’s a similar kind of self-checking that occurs when I take people out to Vietnamese restaurants: Through unsubtle side glances, they watch me for behavioral cues, noting how and if I use various condiments and garnishes so they can report back to their friends and family that they learned how to eat this food the “real way” from their real, live Vietnamese friend. Their desire to be true global citizens, eaters without borders, lies behind their studious gazes.

American chefs like to talk fancy talk about “elevating” or “refining” third-world cuisines, a rhetoric that brings to mind the mission civilisatrice that Europe took on to justify violent takeovers of those same cuisines’ countries of origin. In their publicity materials, Spice Market uses explicitly objectifying language to describe the culture they’re appropriating: “A timeless paean to Southeast Asian sensuality, Spice Market titillates Manhattan’s Meatpacking District with Jean-Georges Vongerichten’s piquant elevations of the region’s street cuisine.” The positioning of Western aesthetics as superior, or higher, than all the rest is, at its bottom line, an expression of the idea that no culture has value unless it has been “improved” by the Western Midas touch. If a dish hasn’t been eaten or reimagined by a white person, does it really exist?
culturalappropriation  food 
november 2015 by kme
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