Posts tagged food
Posts tagged food
Michael Woods, Ottawa Citizen:
Fans of Irn-Bru and Marmite can heave a sigh of relief and stop stockpiling: the popular British food imports aren’t banned in Canada after all, according to the Canadian Food Inspection Agency.
However, only specific formulations of the British favourites that meet Canadian standards are allowed.
The CFIA released a statement Saturday evening in an apparent attempt to quell growing outrage over news food safety officials seized several British food products from a Saskatoon store last week.
Ten years from now, will you remember where you were when the Great Marmite Scare happened?
Carolyn Thompson, AP:
Across the nation’s snow belt, transportation officials are in the market for cheap and environmentally friendly ways to make rock salt work better by keeping it on the roads longer and melting ice at lower temperatures.
In Milwaukee, road crews are experimenting with plentiful cheese brine, a leftover from cheese making. New York and Pennsylvania are among states trying sugar beet juice, while molasses and potato juice are flavoring roads elsewhere.
Molasses-covered tires: a regional delicacy sweeping across state fairs in America like wildfire.
Here’s the promo launch video of an amazing tech idea:
This is an overview of the Liftware spoon (liftlabsdesign.com), an actively stabilized spoon that can help people with Essential Tremor and Parkinson’s.
Colin: FUCK YEAH HELPING PEOPLE
Sabrina Tavernise, The New York Times:
The Food and Drug Administration on Wednesday put in place a major new policy to phase out the indiscriminate use of antibiotics in cows, pigs and chickens raised for meat, a practice that experts say has endangered human health by fueling the growing epidemic of antibiotic resistance.
The change, which is to take effect over the next three years, will effectively make it illegal for farmers and ranchers to use antibiotics to make animals grow bigger.
Naturally, there are concerns about loopholes and enforcement powers not being strong enough, but this is a pretty big step for us.
AP reports on chain restaurants opening up in Alaska:
When Olive Garden opened, people stood in line in the bitter winter to get a table. Buffalo Wild Wings is in the city. Next year, Anchorage will get its first Texas Roadhouse, a Hard Rock Cafe and Krispy Kreme doughnut shops.
"We are foodies in Anchorage, and we are significant consumers," said Bill Popp, president of the Anchorage Economic Development Corp, adding that one reason for the influx is the relative health of the local economy and people having money to spend.
I really like how the author put Popp’s quote declaring Anchorage as a city of foodies right next to the opening of a Krispy Kreme.
Paper by some European researchers published last week on PLOS ONE:
Here we present evidence of phytoliths preserved in carbonised food deposits on prehistoric pottery from the western Baltic dating from 6,100 cal BP to 5750 cal BP. Based on comparisons to over 120 European and Asian species, our observations are consistent with phytolith morphologies observed in modern garlic mustard seed (Alliaria petiolata (M. Bieb) Cavara & Grande). As this seed has a strong flavour, little nutritional value, and the phytoliths are found in pots along with terrestrial and marine animal residues, these findings are the first direct evidence for the spicing of food in European prehistoric cuisine.
Ker Than summarized the findings for National Geographic and talked with one of the authors, Oliver E. Craig of the University of York.
The best few sentences in an abstract I’ve read recently come from this paper submitted to the open journal PLOS ONE in 2012:
Before lunch, half of our volunteers were shown 300 ml of soup and half were shown 500 ml. Orthogonal to this, half consumed 300 ml and half consumed 500 ml. This process yielded four separate groups (25 volunteers in each). Independent manipulation of the ‘actual’ and ‘perceived’ soup portion was achieved using a computer-controlled peristaltic pump. This was designed to either refill or draw soup from a soup bowl in a covert manner.
For ostensibly scientific purposes, we’ve invented gag soup bowls which we can remotely fill or empty on command. This is a 1930s comedy routine waiting to happen.
I want to start with some apologies. For the record, here and upfront, I apologise for having spent several years ripping up GM crops. I am also sorry that I helped to start the anti-GM movement back in the mid 1990s, and that I thereby assisted in demonising an important technological option which can be used to benefit the environment.
As an environmentalist, and someone who believes that everyone in this world has a right to a healthy and nutritious diet of their choosing, I could not have chosen a more counter-productive path. I now regret it completely.
So I guess you’ll be wondering – what happened between 1995 and now that made me not only change my mind but come here and admit it? Well, the answer is fairly simple: I discovered science, and in the process I hope I became a better environmentalist.
Really great piece.
Sara Reardon, New Scientist:
Fast-growing salmon have cleared another hurdle in an upstream battle to be the first genetically modified animal approved for human consumption. After a long and possibly politically motivated delay, federal regulators have released preliminary documents declaring the fish safe to eat and environmentally harmless.
Their safety precautions seem extensive but it’s also the case that living things have an intense, deep-seated need to reproduce. We’ll see what happens.
Inside Insides is a blog where MRI technologist Andy Ellison uses a research MRI on food.