She says there was hardly any veal to be got at market this morning, it is so uncommonly scarce.”

Indigenous science has long been rejected without consideration,overlooked, or exploited without recognition by powerful Westerninterests. Bio-piracy sees Indigenous Knowledge of plants stolen andpatented for use in the food, cosmetic and pharmaceutical industrieswith little or no recognition or recompense. Indigenous starknowledge has been ignored, even when that knowledge clearlyexisted long before the ‘discoveries’ of Western science.

Russia also produces enormous amounts of nutrients, like potash and phosphate - key ingredients in fertilisers, which enable plants and crops to grow. "Half the world's population gets food as a result of fertilisers... and if that's removed from the field for some crops, [the yield] will drop by 50%," Mr Holsether said.

It’s the fear that having a kid in this day and age dooms that kid to a miserable life on a miserably hot planet.

Nigg said it might help me grasp what’s happening if we compare our rising attention problems to our rising obesity rates. Fifty years ago there was very little obesity, but today it is endemic in the western world. This is not because we suddenly became greedy or self-indulgent. He said: “Obesity is not a medical epidemic – it’s a social epidemic. We have bad food, for example, and so people are getting fat.” The way we live changed dramatically – our food supply changed, and we built cities that are hard to walk or cycle around, and those changes in our environment led to changes in our bodies. We gained mass, en masse. Something similar, he said, might be happening with the changes in our attention.

How to Сreate a B2B Platform for Corporate Meals Like Freshly

A simplified freezing point depression (FPD) equation was derived for calculating water activity (aw) of food systems. The aw values as calculated by FPD data agreed with literature data for a variety of foods to within ± 0.01 aw units. The FPD equation was found particularly useful for calculating aw values of frozen foods at temperatures between 273.1.5–233.15 °K (0 to −40°C).

And at the end of the day, Gates is not accountable to governments or to communities. He was not elected, and there is no mechanism for him to be recalled, challenged, or held responsible for faulty policies. He could suddenly decide that he was no longer interested in supporting agriculture in Africa. In that case, the new food system Gates is importing to the African continent would collapse. Political and economic systems are being drastically altered, all at the whim of one person, one foundation.In fact, the differences between this situation — powerful individuals and institutions deciding to mess with the social, political, and economic realities of countries — and the earlier form of colonialism are thin. It’s still advertised as “good intent” and the desire to “civilize” an “uncivilized” people. The only difference is that neocolonialism is quieter and more covert. By design, it provokes less outrage. But the essential power structures remain the same.

The phenomenon of work for its own sake is familiar enough to all of us, when the timing is controlled by the worker himself, when "work" is not defined as referring alone to activity imposed from without. Intellectual work may take the form of trying to understand what Robert Browning was trying to say (if anything), to discover what it is in Dali's paintings that can interest others, or to predict the out- [p. 247] come of a paperback mystery. We systematically underestimate the human need of intellectual activity, in one form or another, when we overlook the intellectual component in art and in games. Similarly with riddles, puzzles, and the puzzle-like games of strategy such as bridge, chess, and go; the frequency with which man has devised such problems for his own solution is a most significant fact concerning human motivation. It is, however, not necessarily a fact that supports my earlier view, outlined above. It is hard to get these broader aspects of human behavior under laboratory study, and when we do we may expect to have our ideas about them significantly modified. For my views on the problem, this is what has happened with the experiment of Bexton, Heron, and Scott (5). Their work is a long step toward dealing with the realities of motivation in the well-fed, physically comfortable, adult human being, and its results raise a serious difficulty for my own theory. Their subjects were paid handsomely to do nothing, see nothing, hear or touch very little, for 24 hours a day. Primary needs were met, on the whole, very well. The subjects suffered no pain, and were fed on request. It is true that they could not copulate, but at the risk of impugning the virility of Canadian college students I point out that most of them would not have been copulating anyway and were quite used to such long stretches of three or four days without primary sexual satisfaction. The secondary reward, on the other hand, was high: $20 a day plus room and board is more than $7000 a year, far more than a student could earn by other means. The subjects then should be highly motivated to continue the experiment, cheerful and happy to be allowed to contribute to scientific knowledge so painlessly and profitably. In fact, the subject was well motivated for perhaps four to eight hours, and then became increasingly unhappy. He developed a need for stimulation of almost any kind. In the first preliminary exploration, for example, he was allowed to listen to recorded material on request. Some subjects were given a talk for 6-year-old children on the dangers of alcohol. This might be requested, by a grown-up male college student, 15 to 20 times in a 30-hour period. Others were offered, and asked for repeatedly, a recording of an old stock-market report. The subjects looked forward to being tested, but paradoxically tended to find the tests fatiguing when they did arrive. It is hardly necessary to say that the whole situation was rather hard to take, and one subject, in spite of not being in a special state of primary drive arousal in the experiment but in real need of money outside it, gave up the secondary reward of $20 a day to take up a job at hard labor paying $7 or $8 a day.

The US writer Christie Aschwanden demonstrated how easily nutritional epidemiology can go awry in a piece on the website FiveThirtyEight in 2016. She ran a survey of the site’s readers, asking them questions about their diets and a range of personal attributes, such as whether they were smokers or if they believed the movie Crash deserved to win a best-picture Oscar. One association she turned up was that people who are atheists tend to trim the fat from their meat.

We argue so passionately about food because we are not just looking for health – we’re looking for meaning.

At every meal, nurses offered the children a selection of simple, unprocessed whole foods, and let them pick what to eat. The children chose very different diets, often making combinations that adults found nasty, and dramatically changed their preferences at unpredictable times. All the children ended up ruddy-cheeked pictures of health, including some who had arrived malnourished or with rickets, a Vitamin D deficiency.

The resilience of any such ecosystem is equal to it's diversity + interconnectedness.

protein, carbohydrates, and fat

The illusion of choice: five stats that expose America’s food monopoly crisis

The farmers’ market on wheels tackling one of America’s worst food deserts

Sergio: Did you ever work in the US?Rodolfo: Yeah, I worked all the time, I never stopped. One of the first jobs I had…My uncle worked at a restaurant called, Baker's Square in Chicago. It was on the corner of Tui and Pratt. I really, really, really wanted—I think I was in fifth or sixth grade—a phone. I wanted a phone, it’s called the Psychic Slide. Phones used to flip, but this one slides. I wasn't gonna ask my mom for it, so I asked my uncle. "Hey man, I know you work at Baker's Square and I know around the holiday season it gets really busy. Can I help you? Can I go?" He's like, "Well, yeah, if you want." I used to wake up like 3:00 in the morning, and I used to go and help him out. After that, I really liked making money and I really liked dressing nice, I liked having my nice haircut or whatever. My very, very first job was in Wilmette, Illinois. I was a caddie. Yeah, and then—Sergio: On the golf course?Rodolfo: On the golf course, yeah. Wilmette Golf Course actually. I remember I was always the first one there. They used to choose us, when everybody got there, "Okay, you come with me, you come with me." I used to always go there and there was a gentleman by the name of... Man, I forgot his name. Like the President, Gerald Ford, that was his name Gerald Ford! The only reason I remembered was because of the President. He used to always get there around the same time I got there. He finally asked me, "Do you want to be my personal caddie? I don't want you working anymore with all these other kids, because nobody wants to work. Do you want to be my personal caddie?" I'm like, "Yeah, absolutely." It was going really, really well and everything.Rodolfo: I got to high school, I had a number of jobs. I worked at Subway, I worked at Chili's, I worked at... What was it? Outback Steak House, but then I finally just got to the Cheesecake Factory, and that's where I stayed the remainder of my time. The remainder of my time I stayed there, and I started from the busboy and I finally ended up being a bartender. One of the head bartenders, one of the head servers, they used to pay-out people and everything. Obviously, I didn't have my social or anything, but I was a little bit older than what I really was. When I first got there, when I first, first started working I think I was like 14. Obviously you can't work that young, I think actually, I was 18, at 14.Rodolfo: I didn't see it as anything bad. I knew that if I got caught with my fake ID and my fake social security card I'd get in trouble, but that's why we're there, that's why we worked. I didn't get a fake ID to go party or go get into clubs or bars or anything. The main purpose of it was for me to be able to get a job, and so my mom wouldn't have to work all those hours that she used to work. She used to work at a Burger King, overnight. I used to barely see her, and I didn't want that anymore. I told her, "You don't have to work that much if I start working. We can help each other out, we can, we're a team.” It was only my mother and I until I turned 14, when she met my stepdad. All throughout that, it was just my mother and I.

Anita:That's fascinating. To go back to something else, I asked you what you missed from the United States. Let me ask you that again. You said you missed the tastes. Can you expand on that?Beto:I miss the taste. I miss the relaxation, everything that's around in the States. It's very –you don't stress that much. I used to travel around at work and the view is beautiful. There's a lot of places that are beautiful. I haven't had a chance to travel here. But the food, the American stuff, the things I used to do early in the morning like to go to this American restaurant and ask for my hash browns, my bacon, jar of orange juice and a coffee, it’s just amazing. The cook was my friend and, he knew me already. "Hey Beto." "Hey my friend. Same?" It was amazing. Something that we don't have here. Something that's missing here when you go in, the way they treat you, it's beautiful.Anita:What do you mean the way they treat you?Beto:Like they always smile at you. They actually say good morning, good afternoon. I never had a bad experience at a restaurant. Most likely, in a public area, never had a bad experience.Anita:When you went in there, he remembered your order.Beto:Yes. They remember my order. It was amazing because they got me there. Now I know why Starbucks puts your name on the little thing because by putting your name, it's like you are part of this place. They make you feel like you are part of that specific restaurant. Not like what you see in the movies. But I had a lot of restaurants where I used to go in, and they were all my friends and they told me here, "Why don't you change your name when you, when you make- " "I don't have to, everybody knows Beto."Beto:I go, they know Beto everywhere. Every time it's like, "Beto, hey Beto, amigo, same?" "Yes. But now make a little bit more toasty." It is beautiful. I mean I got the taste of American food and all of the areas. I even went to Chinese places. There's a lot of people there. I mean I never had a bad experience. It was good.Anita:The last thing is, tell me this lasagna story again.Beto:Oh, the lasagna.Anita:Then I'll let you go.Beto:[31:47] Okay, well we're talking about discrimination in this case. I was just cooking lasagna and my family told me, "What are you doing?" "I'm cooking a lasagna. You guys want some?" This was a beautiful lasagna in a crystal base. They told me, "Why don't you cook something Mexican? You're in Mexico." "What do you want me to cook, beans?" "Some beans, I don't know, something Mexican." "But I love lasagna. You guys want to have some lasagna?" "No, it looks nasty. No." This is one of the things that you encounter when you're here that we're talking about people that are trying to learn and people who don’t want to know what's going on. It's like, "Taste lasagna. Have a little taste?" "No but it looks nasty." "It's just pasta there and then tomato. Take a little taste." "No, I’ll just go back to my kitchen and have some beans and chicharron and all this Mexican food."Beto:I mean, I like it, but I also like to have something from over there or what I used to eat over there. I brought my microwave. I'm living like I’m in the States. I mean I try to make my living like in the States: nice and easy. When I met my wife, I had all my stuff, my cooking stuff. She was like, "What is this?" I have my [inaudible 00:34:04] I don't know like heat, not the microwave. The other one.Anita:A toaster oven?Beto:Toaster oven, yes. "Why is that? What's that for?" "Well, I cook lasagna, and I make potatoes with cheese and I put a lot of stuff on it and I cook there." "I didn't know you cook." "Yes, I do.” Sometimes I don't like to eat a lot of greasy stuff from here. I do want something else. I want something that can remind me of the States. That's true. I cook. I also make, for myself, big pieces of meat, and I cook them there. Yes. It's like, "Why are you like that?" Because I used to go to restaurants, Black Angus. Oh my God, beautiful meat. I love meat. That reminds me of the meat. I can even have it medium like I like it. It's not that I really love to cook, but I have to cook because I want a little bit of over there.Anita:What's the food that most reminds you of over there?Beto:American breakfast. It reminds me the most. American breakfast is the best. Sausages. I love sausages. When I had my first sausages with honey, it's like meat and sweet, but that taste in your mouth, it takes you to some other place. Like, this is good. It's like the American breakfast with sausages and bacon. I used to put a lot of honey syrup. It's like, "This is great. Let me have another one." Or I used to stop by in the mornings. That's one of the things that really reminds me, because the morning there, everybody's awake early and there's a lot of places already open for you to have this good American breakfast. It reminds me a lot because you go there, and I have my hash browns, bacon, my big orange juice and coffee, American coffee. Here, well it's very tough to decide. There's nothing like over there. It reminds me a lot.

A vegetable garden can do more than save you money -- it can save the world. In this talk, Roger Doiron shows how gardens can re-localize our food and feed our growing population.

Ron Finley plants vegetable gardens in South Central LA -- in abandoned lots, traffic medians, along the curbs. Why? For fun, for defiance, for beauty and to offer some alternative to fast food in a community where "the drive-thrus are killing more people than the drive-bys."

Eat locally and organically grown food as much as possible

The ocean contains unique biodiversity, provides valuable food resources and is a major sink for anthropogenic carbon. Marine protected areas (MPAs) are an effective tool for restoring ocean biodiversity and ecosystem services1,2, but at present only 2.7% of the ocean is highly protected3. This low level of ocean protection is due largely to conflicts with fisheries and other extractive uses.

Despite important agricultural advancements to feed the world in the last 60 years, a Cornell-led study shows that global farming productivity is 21% lower than it could have been without climate change. This is the equivalent of losing about seven years of farm productivity increases since the 1960s.

Bread clips were invented in 1952 by a guy named Floyd Paxton. His company, Kwik Lok, is still around today and is the biggest player in the market. The “oral groove” of their clips (that’s the technical term for the area that grips the bag) is available in a wide variety of shapes, each one suited to a particular type of bag or product,

The study, published in Nature Food, presents EDGAR-FOOD – the first database to break down emissions from each stage of the food chain for every year from 1990 to 2015. The database also unpacks emissions by sector, greenhouse gas and country. 

Food Delivery App Development

There's this wonderful study done by Deborah Estrin at Cornell. If you plan and decide in advance what you’re going to eat and watch, the food you select and the video you watch will be different. Your video is likely to be slightly more intellectual and challenging, and your food is likely to be healthier for you. When you do it in advance it’s your planning self instead of your immediate-gratification self.

Following food author Michael Pollan’s simple advice about choosing a diet may be the best way forward: “Eat food. Not too much. Mainly plants.”

The Vertical Field setup retains many of the advantages of hydroponic vertical farms, but instead of the plants growing in a nutrient-packed liquid medium, the container-based pods treat their crops to real soil, supplemented by a proprietary mix of minerals and nutrients. The company says that it opted for geoponic production "because we found that it has far richer flavor, color, and quality."

Helminths are multicellular worms (for example, tapeworms and roundworms). Helminths reproduce by releasing eggs; animals may consume the eggs which then develop into larvae that can survive even after the animal is killed. Eating raw or undercooked meat can lead to ingesting the larvae. Thorough cooking destroys the larvae.

Additional symptoms may include vomiting, dehydration, lightheadedness, and rapid heartbeat. More severe complications can include a high fever, diarrhea that lasts more than three days, prolonged vomiting, bloody stools, and signs of shock.

Baobab Fruit Powder, Dried

Sumac Bran, Raw

But the episode has already exposed the conflict at the heart of American cooking, the inequity of a culture that gets to selectively take and absorb whatever it wants without having to offer anything significant in return. Haddad can profit from Mexican food and the labor of migrant workers while directly betraying those same employees because that’s exactly what American cuisine has always done.

1.Austausch von Wissen und Erfahrungen, gegenseitige Unterstützung. 2.Aufbau einer Interessengemscheinaft. Gemeinsame Entwicklung, soweit das mit den unterschiedlichen Programmen möglich ist.3.Einen Software-Standard für Verwaltungssoftware entwickeln (also die Programme zueinander kompatibel zu machen, soweit das möglich ist), damit·man diese Komponenten gemeinsam entwickeln kann·diese später vielleicht sogar untereinander austauschbar oder miteinander kombinierbar sind·neue Programmierer mitmachen können, statt allein von vorne anzufangenBetrifft z.B.:·Datenbankstrukturen·Dateiformate·interne und externe APIs4.Entscheidung für eine Software, die wir zukünftig unterstützen, finanziell und entwicklungstechnisch. Die Software soll durch möglichst viele Solawis und Solawi-Typen nutzen können und soll gleichzeitig modular und selbständig durch die Solawis erweitert werden können.

people voting for Mr. Biden are more likely than the average adult to have had Grey Poupon mustard or Minute Maid orange juice (not frozen) in the house, while Trump supporters over-index on Ken's salad dressing and Pace picante sauce.

He offered them to Hennie. Hennie gave me a swift look—it must have been satisfactory—for he took a chocolate cream, a coffee eclair, a meringue stuffed with chestnut and a tiny horn filled with fresh strawberries. She could hardly bear to watch him. But just as the boy swerved away she held up her plate.

Oh, you may as well bring me a chocolate, too.

You have no choice. You can shop at a store that pays its workers better, sure, but the real atrocities have taken place long before your desired products have reached the shelf, and the stickers have nothing to do with it. “And here grocery has one last trick,” Lorr writes: “it allows us to hate our shrimp and eat it too. The image of the bad polluting aquaculture farmer or vulnerable exploited migrant gets imprinted in our first-world brain, while the fungibility of commodity goods—that maze of brokers and agents—gives the entire system the plausible deniability it craves.”

Trucking is now an industry thriving on its workers’ vulnerability

boycotting a single product is pointless. “Look at what happens when abused children get pushed out of labor markets. They typically don’t suddenly find better jobs. They get pushed further underground,” he says. “What you in the West have to realize is the entire narrative is backwards. In trafficking, the media focuses on why and where poor people get into difficult situations. But maybe we should be looking at why they are poor to begin with?” The answer is, of course, the “hunger behind our hunger.”

Is there any truly ethical way to buy groceries in America?In short: no. Americans now spend only 10 percent of their budgets on food, Lorr notes, while in 1900 it was 40 percent. Our food is the cheapest in the world because we import so much of it from places where things like labor and antibiotics are cheap. Not only that, we hunger for cheapness in our own shopping habits, forever seeking the great promotional deal.

the entire supply chain putting food in our supermarkets has been whittled down to the sharpest edge of profitability by suit-wearing Midwesterners who pride themselves on exemplifying the American capitalist spirit. It’s more surprising that anybody put the Thai shrimp industry story on a newspaper front page, Lorr thinks, than it is that we’re eating the fruits of indentured labor.

This kind of casting is true, Lorr explains, of nearly all supermarket employees, who would be automated away in a heartbeat if the data didn’t show that the average American consumer prefers a human touch.

Shrimp are perhaps the paradigmatic grocery store item. They used to be expensive, and now they’re not. They are born animals, and when they die they become meat, then cargo, then merchandise represented by a bar code—a product with a notably high profit yield on the grocery floor because it’s a dirt-cheap factory-farmed import.

Fourteenth-century recipe collections that have survived to today, such as Viandier pour appareiller toutes manières de viandes, Libre de sent sovi, Daz bûch von gûter spîse, and Forme of Cury, were written by professional cooks to use as an aide-mémoire for themselves or other professional cooks.

Mount: A cooking technique where small pieces of butter are quickly incorporated in a hot, but not boiling, sauce to give bulk and a glossy appearance.

Vancouver (Washington, not British Columbia) said farewell to its Old Apple Tree, an English Greening, apparently. Although the article says cuttings have been distributed far and wide, I couldn’t find it in the US apple variety database. Shoots from the ungrafted rootstock will also live on, with one replacing the original.

Consumer demand is one of four important variables that, when combined, can influence and shape farming practices, according to Festa. The other three are the culture of farming communities, governmental policies, and the economic system that drives farming.

Festa argues that this is why organic farming in the U.S. saw a 56 percent increase between 2011 and 2016.

"The fundamental problem with climate change is that it's a collective problem, but it rises out of lots of individual decisions. Society's challenge is to figure out how we can influence those decisions in a way that generates a more positive collective outcome," says Keith Wiebe, senior research fellow at the International Food Policy Research Institute.

Still, organic farming makes up a small share of U.S. farmland overall. There were 5 million certified organic acres of farmland in 2016, representing less than 1% of the 911 million acres of total farmland nationwide. Some states, however, had relatively large shares of organic farmland. Vermont’s 134,000 certified organic acres accounted for 11% of its total 1.25 million farm acres. California, Maine and New York followed in largest shares of organic acreage – in each, certified organic acres made up 4% of total farmland.

Food should be a vehicle for social justice, but oftentimes when we have panel conversations and conferences, nothing comes out of it because there aren't any implementation resources. People have this enlightened conversation, but then they leave. How do we actively combat that?