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  1. Last 7 days
    1. Jean è attentissimo

      As Levi writes in the preface to the theatrical adaptation of SQ - produced in collaboration with Pietro Alberto Marché - all those imprisoned in the Lager hoped to find an attentive audience: ‘speravamo non di vivere e raccontare, ma di vivere per raccontare. È il sogno dei reduci di tutti i tempi, e del forte e del vile, del poeta e del semplice, di Ulisse e del Ruzante’ (OC I, 1195). In this chapter, therefore, Ulysses’s canto does not simply identify the monologue of Dante’s Ulysses, which Levi painfully pieces together from memory and translates for Pikolo; it also signifies the song of the hero who has survived his ordeal and is eager to tell his story to anyone who is willing to listen. Levi drew inspiration for his radio and theatre adaptations of SQ from an earlier, independent radio program on Canadian national radio. Levi praises this experiment for its ability to capture the lack of communication, aggravated by the confusion of languages, that had been a central device in the Lager’s machine of dehumanisation and annihilation. As Levi reports, the Canadian authors explained their decision not to translate the bits of dialogues in different languages to convey the author’s experience, ‘perché questo isolamento è la parte fondamentale della sua sofferenza, e la sofferenza, sua e di tutti i prigionieri, scaturiva dal proposito deliberato di espellerli dalla comunità umana, di cancellare la loro identità, di ridurli da uomini a cose’ (OC I, 1196). Tellingly, the moment of catharsis between Levi and Pikolo is made possible by the act of translation, the only instrument capable of redeeming the Babelic confusion of languages.

      A willingness to listen, however, is the key precondition for successful communication and a veritable ‘flaw of form’ in the universe of the Lager, especially when this attitude is displayed by someone (like Pikolo) who enjoys a superior position in the camp’s hierarchy. Levi’s gratuitous election to be Pikolo’s travelling companion in the journey to the kitchen, and Pikolo’s openness to listen, may be fittingly celebrated through a subversive reinterpretation of Ulysses’s last words, ‘come altrui piacque’. Could this be part of the unspoken realisation that is capable of reshaping, albeit only contingently, Levi’s own understanding of their condition in the Lager?

      In two contiguous short stories from Lilít e altri racconti, Levi further elaborates on the ethical imperative to listen that is at the heart of ‘Il canto di Ulisse’. In these stories, I argue, Levi reworks the same narrative situation and Dantean subtext from ‘Il canto di Ulisse’, but inverts the characters’ roles and their symbolic movement outside the ‘infernal’ hole (see also the story ‘Capaneo’).

      In ‘Lilít’, a heavy downpour of rain makes it impossible for prisoners to work and compels them to find shelter and temporary rest. Levi slides into a large pipe. From the other side of the pipe, another inmate known as Tischler enters. Tischler spends this recreational time sharing with Levi the story of Lilít. According to some Kabbalistic interpretations of the Bible, Lilít was Adam’s first wife. For rebelling against both Adam and God, she was turned into a devil and eventually became God’s mistress. Their union continues today and is the cause of evil and suffering in the world. Tischler teases Levi for not knowing this story and jokes about Levi being an Epicurean like all other Westerner Jews. The use of the label ‘Epicurean’ to define the ‘miscredenti’, I suggest, gestures to the subtext of Dante’s Inferno 10, where the sin of heresy is named precisely as Epicurus’s sin. Those punished for this sin are condemned to burn in a sarcophagus. Each sarcophagus houses several souls who, like Levi and Tischler, must share the same narrow space, but, crucially, are uninterested in communicating with each other. (Indeed some of Tischler’s phrasing echoes Dante: e.g. verrà un potente… farà morire Lilít’, and cf. Inf. 1.101-02.) This Dantean reminiscence is not the only element that links ‘Lilít’ to ‘Il canto di Ulisse’. Both stories recount a successful act of communication and storytelling in the Lager. But there are two significant inversions: this time, the protagonists move inside a hollow space and Levi is the one who plays the part of the attentive listener. This shift, I believe, is signalled in the text by Tischler’s injunction: ‘perché oggi la mia parte è di raccontare e di credere: l’incredulo oggi sei tu’ (OC II, 252; emphasis added). Tischler’s words seem to echo Levi’s thoughts in ‘Il canto di Ulisse’ that ‘Se Jean è intelligente capirà. Capirà: oggi mi sento da tanto’. That Tischler plays the part that had been Levi’s in his dialogue with Pikolo is further confirmed by the former’s gesture of sharing an apple with Levi, before telling his story, as a way to celebrate their common birthday. This act amounted to blasphemy in the Lager, where everyone used every means to survive, even stealing food from other inmates. In ‘Il canto di Ulisse’, Levi tells us that, like Tischler, he would be willing to give up his daily ration of food in exchange for being able to remember Dante’s text correctly and share it with Pikolo: ‘Darei la zuppa di oggi per saper saldare “non ne avevo alcuna” col finale’. Like Pikolo, and unlike Dante’s Epicureans, Levi pays attention to Tischler’s story and, by retelling it, saves it from annihilation.

      In ‘Un discepolo’, Levi is back in the underground tank and, as with Pikolo, he is trying to translate to another Häftling, Bandi, the text of a letter from his family that had been smuggled into the camp by an Italian worker. The episode is almost identical to the one narrated in ‘Il canto di Ulisse’. Once again, moreover, Levi emphasises his listener’s attention: ‘Bandi mi ascoltava con attenzione: non poteva certo capire molto, perché il tedesco non era la mia lingua né la sua, e poi perché il messaggio era scarno e reticente. Ma capì quello che era essenziale’ (OC II, 258; emphasis added). Bandi too shares food with Levi. Hence, the act of sharing/giving up food becomes a physical marker of their desire to share their lives through human communication and let themselves be nurtured by it.

      For Levi, the real protagonists of these exceptional acts of communication in the Lager are not the messengers but the listeners. Those, in other words, who were able to resist the continuous and exhausting process of reification enforced by the camp and could muster enough human empathy and curiosity to listen con attenzione.


    2. Si annunzia ufficialmente che oggi la zuppa è di cavoli e rape: – Choux et navets. – Kaposzta és répak.

      Levi and Jean’s fleeting Dantean reprieve is abruptly halted by the return to the ‘sordid, ragged crowd of the soup queue’. Standing in contrast with Dante’s majestic verses and Ulysses’ voyage of discovery is the cramped enclosure of the queue and the banality of the description of the day’s cabbage-and-turnip soup. But the contrast is also between Levi’s own Italian language and sense of cultural identity and the Babelic experience of the Lager. Linguistic chaos is a key component of Levi’s experience and subsequent description of the camp, and one to which he was unusually attentive. Early on in his testimony (and once again, Dante is an important model here), Levi designates the camp a ‘perpetua Babele’. He evokes the linguistic confusion of the camp by including in his account unfamiliar tongues. We see this here in the soup queue but also, for example, in his recollection of the distribution of bread (‘la distribuzione del pane, del pane-Brot-Broit-chleb-pain-lechem-kenyer’) and in his description of the industrial tower in the camp (‘i suoi mattoni sono stati chiamati Ziegel, briques, tegula, cegli, kamenny, bricks, teglak’). Linguistic chaos contributes acutely to the condition of extreme isolation associated with the Lager.

      Levi’s most sustained meditation on language in Auschwitz comes in the essay ‘Comunicare’, found in the 1986 collection I sommersi e i salvati. Here he reflects not only upon the extreme linguistic isolation of the camp and the psychological damage this often wrought, but also upon the degradation of language he witnessed. Violence and brute force would often replace linguistic exchange as the ‘communicative’ medium between individuals. Levi describes how, for those who did not speak German, words were used not on account of their referential function but as blunt aural instruments that could elicit the desired response from the receiver. The linguistic interaction between guards and prisoners became more reminiscent of that between humans and working animals than that between human beings existing on the same level.


    3. rancio

      The system of rationing reached its extreme in the Nazi Lager. Nonetheless, Levi and many of his companions had already experienced the dilemmas of provisioning in the context of war and the violent repression enacted by the Salò Republic. This situation of scarcity and black market profiteering proved acute in the Valle d’Aosta to which Levi and his family had fled, along with many draft evaders and foreign Jews from the Balkans. When Levi joined his partisan comrades in the Col de Joux, they likewise experienced the challenges all partisans faced: how to safely secure supplies without alienating the local population or risking capture.


    4. cavoli e rape

      Food is a fundamental aspect of war and captivity narratives. Cabbage and turnips become emblems of misery in Günter Grass’s Der Butt (The Flounder), Ernst Jünger’s In Stahlgewittern (In Storms of Steel), and Erich Maria Remarque’s Im Westen Nichts Neues (All Quiet on the Western Front). In Levi, these vegetables symbolise the bleak reality of the Lager that makes any daydreaming futile.


    5. Kraut und Rüben

      Examples are everywhere in SQ, but this is arguably the most striking instance of how an elevated style and references taken from literary tradition clash continuously with plurilingualism in Levi’s writing; abstract concepts with harsh materiality; ‘destiny’ with ‘Kraut’. In this case, ‘cavoli e rape’ is repeated in four different languages. The harsh sound of these words in German, Hungarian, French, and Italian clashes with the philosophical reasoning of the vertiginous previous lines. Language underscores the tragic irony of the entire sequence (a tragic irony that was present even in Dante’s original treatment of Ulysses’ story, in his Inferno 26).


    1. Reportage der New York Times über Veränderungen in der reisproduktion, die vor allem durch die globale Erhitzung erzwungen werden. Aber auch die hohen methanemissionen und ökologische Veränderungen durch den Wasserverbrauch für die reiseproduktion wirken sich aus. Insgesamt gefährdet die Klimakatastrophe gerade in Bezug auf Reis die Lebensmittelsicherheit. Konzerne versuchen durch die Entwicklung von Gentechnik von dieser Situation zu profitieren. https://www.nytimes.com/interactive/2023/05/20/climate/rice-farming-climate-change.html

  2. May 2023
    1. Ci dev’essere l’ingegner Levi. Eccolo, si vede solo la testa fuori della trincea. Mi fa un cenno colla mano, è un uomo in gamba, non l’ho mai visto giú di morale, non parla mai di mangiare.

      In the linguistic framework of the chapter, and in light of the Dantean subtext on which it relies, the figure of this non-speaking character is particularly meaningful since it evokes, as a foil, the character of Nimrod in Inferno 26. Dante introduces Nembrotte as the speaker of an unintelligible language, embodied in a single five-word enigmatic utterance: Raphèl maì amecche zabi almi (v. 61). Three elements seem pertinent to establish the contrastive connection. First, the position: both Nimrod and the ingegner Levi stand in a hole, visible only from the waist up. Secondly, the speaking: Virgil mocks Nimrod’s inability to move out of his own private, untranslatable language, while ingegner Levi ‘makes a gesture’ (‘mi fa un cenno’), entrusting to a non-verbal cue its expression of charitable and friendly connection with Primo. Finally, the restriction of what may be conveyed verbally: Nimrod does not speak intelligibly, while ingegner Levi ‘never speaks of eating’. The verb for “eating” (It. mangiare) is a particularly sensible one in the linguistic domain of the Lager, having been violently shifted in the semantics of the Lager from the human and communal ‘essen’ to the animal and isolating ‘fressen’. Ingegner Levi’s character in the episode reinforces the notion that a desire for communication is at the root of a human community, the exact opposite of ‘life as brutes’.

      (L’ingegner Levi appears twice earlier in SQ: first in ‘Il viaggio’ as the father of three-year old Emilia - ‘una bambina curiosa, ambiziosa, allegra e intelligente’ (OC I, 146) - murdered on arrival at Auschwitz; and then in ‘Sul fondo’, nervously asking Primo where his daughter and wife might be.)


    1. https://www.youtube.com/watch?v=IcmKWrDzEIw

      For a 9 x 13 pan of approximately 30 smallish bars: - 3 cups of rolled oats (toast 15 - 25 minutes if desired; longer if self-rolled) - 2 cups of almonds - 2 cups of pitted dates - 1/2 cup honey - 1/2 cup peanut butter - 1 cup of chocolate chips

    1. examples of high protein (hard) wheats: - Khorasan - Durum - Hard White Wheat - Hard Red Wheat - Red Fife

      Good for breads, pizza, and things where chew is more valuable.

    2. examples of lower protein (soft) wheats: - Sonora - Spelt - Soft White - Soft Red - Einkorn

      good for pastries, cakes, cookies, etc.

    1. DoorDash's Business Model is based on the on-demand delivery of food and other goods from local merchants to consumers. This blog provides a comprehensive guide to DoorDash Business Model. It explores the company's history, revenue streams, value proposition, key partnerships, and prospects, as well as its impact on the broader gig economy.

  3. Apr 2023
    1. Are you considering starting an online food delivery business but don’t know where to begin? We’ve got you covered with our detailed guide on Food Delivery Business Model and everything you need to know about starting and running your online food delivery service.

    1. 面包业大体可分为两种商业模式:一是「中央工厂+批发」,一是连锁面包房。桃李初创之时,面包房是新鲜面包的绝对领导者,而批发模式主要做长保质期的糕饼产品。两者井水不犯河水。但吴志刚并不认同这种非此即彼的格局,他要为一个全新的商业模式打开大门——批发短保面包。所谓「短保」,是指保质期在 30 天以内的产品。相比「长保」和新鲜面包,短保面包兼具更新鲜的口感和中等长的保质期,食用更健康。
    1. Peaches.LA was created by Natalie Tenerelli and Dan Cox to help get some of the best peaches in the world into the hands of everyone outside the LA Farmers Markets and top chefs.


      Tenerelli Orchards sells these at the Victory Park Farmers' Market in the summer.

      Recommended by Gabi Grace. Ask for bruised stock for significant discount.

  4. Mar 2023
    1. Title: Unintended Consequences: Unknowable and Unavoidable, or Knowable and Unforgivable?

      Abstract - Paraphrase - there are multiple environmental limits within which humanity can safely operate, - potential negative outcomes of seemingly positive actions need to accounted for. - “nexus” research is consistent with the above - it recognizes the integrated and interactive nature of water, energy and food systems, - and aims to understand the broader implications of developments in any one of these systems. - This article presents a novel framework for categorizing such detrimental unintended consequences, based upon: - how much is known about the system in question - and the scope for avoiding any such unintended consequences. - The framework comprises four categories: - Knowable and Avoidable - Knowable and Unavoidable - Unknowable and Avoidable - Unknowable and Unavoidable - The categories are explored with reference to examples in both: - the water-energy-food nexus and - planetary boundary frameworks. - The examples: - highlight the potential for the unexpected to happen and - explore dynamic nature of the situations that give rise to the unexpected. - The article concludes with guidance on how the framework can be used - to increase confidence that best efforts have been made to navigate our way toward - secure and sustainable water, energy and food systems, - avoiding and/or managing unintended consequences along the way.

      // - This paper is principally about - progress traps, - how they emerge, - their characteristics - as they morph through the knowability / avoidability matrix - and how we might predict and mitigate them in the future

  5. Feb 2023
    1. Water-Food-Energy Nexus in Global Cities: Addressing Complex Urban Interdependencies
      • Title = Water-Food-Energy Nexus i
      • n Global Cities:
      • Addressing Complex Urban Interdependencies

      • Abstract

        • Understanding how water, food, and energy interact in the form of the water-food-energy (WFE) nexus is essential for sustainable development which advocates enhancing human well-being and poverty reduction.

        • The application of the WFE nexus has seen diverse approaches to its implementation in cities across the globe.

        • There is a need to share knowledge in order to improve urban information exchange which focuses on the WFE nexus’ application and impacts on the United Nations (UN) Sustainable Development Goals.
        • In this study,
          • Natural Language Processing (NLP) and
          • Affinity Propagation Algorithm (APA)
        • are employed to explore and assess the application of the WFE nexus:
          • first on a regional basis
          • second on the city level
        • The results show that after the exhaustive search of a database containing:
          • 32,736 case studies focusing on
          • 2,233 cities,
        • African and Latin American cities:
        • have the most potential to encounter resource shortages (i.e., WFE limitation)
          • are systematically underrepresented in literature
          • Southern hemisphere cities can benefit from knowledge transfer because of their limited urban intelligence programmes.
        • Hence, with regional and topic bias,
        • there is a potential for more mutual learning links
        • between cities that can increase WFE nexus policy exchange
        • between the Northern and Southern hemispheres
        • through the bottom-up case-study knowledge.
    1. Alkaline Sweets List Related Topics

      pH Level of Chocolate

      I'm working on a new page to explain the pH of chocolate. Because the answer depends on why you ask this question.

      Is it because you are: * Interested in canning chocolate? * Trying to balance sweet and sour flavors in recipes containing chocolate? * Concerned about the effects of chocolate on the mouth, esophagus, or stomach? * Analyzing chocolate for the effect on your kidneys after digestion?

      For those first three options, I've started a pH of Food Workshop pH of Food Workshop

      To get updates on my new content before it is published, I recommend that you subscribe to my free newsletter.

    1. Oatmeal Acidic or Alkaline Related Topics

      pH of Oatmeal

      I'm working on a new page to explain the pH of oatmeal. Because the answer depends on why you ask this question.

      Is it because you are: * Interested in canning oatmeal? * Trying to balance sweet and sour flavors in recipes containing oatmeal? * Concerned about the effects of oatmeal on the mouth, esophagus, or stomach? * Analyzing oatmeal for the effect on your kidneys after digestion?

      For those first three options, I've started a pH of Food Workshop pH of Food Workshop

      To get updates on my new content before it is published, I recommend that you subscribe to my free newsletter.

    1. Potato chips

      pH of Chips

      I'm working on a new page to explain the pH of chips. Because the answer depends on why you ask this question.

      Is it because you are: * Interested in canning chips? * Concerned about the effects of chips on the mouth, esophagus, or stomach? * Analyzing chips for the effect on your kidneys after digestion?

      For those first two options, I've started a pH of Food Workshop pH of Food Workshop

      To get updates on my new content before it is published, I recommend that you subscribe to my free newsletter.

    1. Alkaline Pasta List Related Topics

      Pasta pH

      I'm working on a new page to explain the pH of pasta. Because the answer depends on why you ask this question.

      Is it because you are: * Interested in canning pasta? * Concerned about the effects of pasta on the mouth, esophagus, or stomach? * Analyzing pasta for the effect on your kidneys after digestion?

      For those first two options, I've started a pH of Food Workshop pH of Food Workshop

      To get updates on my new content before it is published, I recommend that you subscribe to my free newsletter.

    1. There is a lot of information on the Internet about alkalizing diets and acid-alkaline balance. Much of this is confusing and sometimes contradictory.

      pH Balance Food Chart

      I've started a workshop for people who are concerned about pH balance. Because understanding the pH of food is vital. But complicated.

      So, you can't start working on balancing pH until you understand all the different aspects of acidity and alkalinity.

      For more information see pH of Food Workshop pH of Food Workshop

      To get updates on my new content before it is published, I recommend that you subscribe to my free newsletter.

    1. Are Cucumbers Acidic or Alkaline?

      I'm working on a new page to explain this. Because the answer depends on why you ask this question.

      Is it because you are: * Interested in canning cucumbers? * Concerned about the effects of cucumbers on the mouth, esophagus, or stomach? * Analyzing foods for the effect on your kidneys after digestion?

      For those first two options, I've started a pH of Food Workshop pH of Food Workshop

      To get updates on my new content before it is published, I recommend that you subscribe to my free newsletter.

  6. Jan 2023
  7. Dec 2022
    1. On-Demand Food Delivery App Development Company

      Want to build your own on-demand food delivery app? Being a leading On-demand app development agency, we can help you develop full-fledged food ordering & delivery applications. Start your food delivery & ordering business model like UberEats with our customized on-demand food delivery app solutions. https://bit.ly/2voSnJR

    1. Of note, the various dietary patterns are not found on MyPlate.

      So I'm comitted to providing links between DGA, its dietary patterns, and ways that people asking "What should we eat?" can answer for themselves. Or as shared decisions within their patient-physician partnership (?? Food Crew, Eating Crew, or Disease Crew ??).

      As I develop templates for these processes, I'll announce them in my free newsletter.

    1. in food, what it means is local communities will start to grow their own food. So all the food you eat will be grown completely in say a 50 kilometer radius radius or 100 kilometer radius.

      !- Futures Thinking : Maslow's Hierarchy framing for Food - food production will be relocaized - most food produced within 50 km radius, 100 km maximum - as per commons cosmolocal production, knowledge can be shared between production centers for greater efficacy (Gien)

    2. f we can't get food services to them, it becomes easier to break those large cities up into smaller communities that are more decentralized.

      !- Futures Thinking : Maslow's Hierarchy framing for Food - may need to break up large cities to a network of smaller, decentralized communities, each responsible for their own food production

    3. So food will be re-engineered where a lot of our fertilizers and will be developed organically or partially organically, locally. Now we could use industry to do that, but it'll be done locally. And so what we call food will have to actually more mirror and work with the environment, not against it. Current industrial agriculture works against the environment. Our new systems will have to use biomimicry in a greater scale, and work with the local 00:50:38 environment. And so will we.

      !- Futures Thinking : Maslow's Hierarchy framing for Food - fully or partially organic - can have industrial automation, but at local scale - biomimicry to work with nature instead of against it

    4. So food at the moment, five, 600 years ago, everyone grew their own food and they grew 00:46:07 it locally. And then we invented industrial agriculture, which is supported by petrochemicals. At the moment, our food is created in vast quantities causing enormous problems very far away. I can see a problem with petrochemicals because it's causing land degradation and it's overloading the nitrogen and phosphorous cycles on a global scale. So the food system's going to have to be radically engineered, and it will have to become more 00:46:32 local, and almost certainly have to become organic in some form. And so what that means is- Nate Hagens: Why? Simon Michaux: Okay, so at the moment we're using petrochemicals. And those petrochemicals, for every bushel of wheat that we send to the market, 0.8 cubic meters of soil is being sterilized. And you could argue it's improper use of those petrochemicals is making that happen. 00:46:55 But the reality is because there's a money profit to it, that's exactly what people are doing. And so it's not just the fact that it's made on things like phosphate rock and gas, which are non-renewable resources, but how we're actually applying it is interacting with the environment in a destructive fashion. And it's not just destructive in one sector. Multiple sectors across the environment are getting hammered by this. 00:47:20 And we are required to withdraw from those sectors, let those sectors heal naturally, and help that along, but then re-engineer our food systems. Now at the moment, the old school plans for this is GMO technology connected to more petrochemicals managed by AI systems, and most of the farming will be done by robots. 00:47:43 That's the vision for the future by groups like say BASF. I think that will be work in a short term, but it'll be disastrous in the long term. We actually create a worse problem. Nate Hagens: BASF doesn't make our food, they make the food- Simon Michaux: Chemical. They make the chemicals for the fertilizers and the petrochemicals, but this is their vision of the future. I attended one of their meetings. 00:48:07 Nate Hagens: So the future of food then, a conclusion echoed by many other of my podcast guests is we're going to have to have more human labor inputs relative to today. Simon Michaux: So every more people will have to be involved in the actual production of food. One thing we have lots of is humans. Now humans are an amazingly adaptive unit that can do work, and we have energy. 00:48:35 And so more people will be involved in more things. We have to work harder for a smaller outcome. At all levels, we're going to have less actions taken of higher quality. So we're going to go from quantity plus dopamine hit is going to transfer to quality plus much less of.

      !- Futures Thinking : Maslow's Hierarchy framing of food - will have to greatly relocalize - autonomous of any destructive petrochemicals that result in soil sterilization/death - Green growth solution, exemplified by BASF is to use GMO technology that uses more petrochemicals, AI and robots - this is not sustainable in the long term, in fact disasterous -

    1. Ultimately, after identifying some critical aspects of the doctrines of common goods, I will try to examine the possibility to guarantee all people the fundamental right to access to food by using the “public utilities made available by the local government”. Otherwise, if we let the laws of the market be the ones that can guarantee food, we risk legitimizing a “juridical paradox” that the constitutional order (at least the Italian one) by no means can tolerate.

      Juridical perspective to verify the possibility to consider food as a common good. Being said that Italian constitutional doctrine has not covered this particular aspect. Bringing up the very common, yet taken for granted, concept of 'private' and 'public provided by the constitution into consideration.

  8. Nov 2022
    1. Dairy

      Dairy Foods Group Nutrition

      The third guideline, with respect to dairy foods group, is: <q>Focus on meeting food group needs with nutrient-dense foods and beverages, and stay within calorie limits. […] The core elements that make up a healthy dietary pattern include: […] Dairy, including fat-free or low-fat milk, yogurt, and cheese, and/or lactose-free versions and fortified soy beverages and yogurt as alternatives.</q>

      Dairy Foods

      The DGA defines dairy foods as: <q>All fluid, dry, or evaporated milk, including lactose-free and lactose-reduced products and fortified soy beverages (soy milk), buttermilk, yogurt, kefir, frozen yogurt, dairy desserts, and cheeses (e.g., brie, camembert, cheddar, cottage cheese, colby, edam, feta, fontina, goat, gouda, gruyere, limburger, Mexican cheeses [queso anejo, queso asadero, queso chihuahua], monterey, mozzarella, muenster, parmesan, provolone, ricotta, and Swiss). Most choices should be fat-free or low-fat. Cream, sour cream, and cream cheese are not included due to their low calcium content.</q> So the foods included in the dairy group are not straightforward. Because they do not exactly match traditional views of dairy produce. Or food and drink we might expect to see in the supermarket dairy aisles. But this should be made clearer as you read my detailed nutrition pages for individual dairy foods.

    1. Top 5 Food Delivery Apps In USA

      Are you looking for the Top 5 Food Delivery App in USA? If yes then Here is the, list of top food delivery applications that includes the most demanding applications. Read the brief description of all top 5 Food Delivery App from the blog. https://bit.ly/2JO4CZi

    1. Sủi cảo nhân tôm thịt được chế biến từ những miếng thịt heo tươi ngon kết hợp cùng tôm tươi xào mặn giòn đủ vị, hai thứ nguyên liệu được bao bọc bởi lớp vỏ bột giòn dai, tạo nên một cảm giác hấp dẫn khó tả. Hương vị càng mạnh mẽ hơn khi kết hợp ăn kèm với nước tương, mè và tỏi. Những chiếc bánh sủi cảo nhân tôm thịt này rất dễ làm và tiện lợi, có thể dùng cho món phụ, món khai vị hoặc món chính. Dưới đây là bài viết Hfood chia sẻ cách làm sủi cảo nhân tôm thịt thơm ngon đơn giản tại nhà. 

      Sủi cảo nhân tôm thịt được chế biến từ những miếng thịt heo tươi ngon kết hợp cùng tôm tươi xào mặn giòn đủ vị, hai thứ nguyên liệu được bao bọc bởi lớp vỏ bột giòn dai, tạo nên một cảm giác hấp dẫn khó tả. Hương vị càng mạnh mẽ hơn khi kết hợp ăn kèm với nước tương, mè và tỏi. Những chiếc bánh sủi cảo nhân tôm thịt này rất dễ làm và tiện lợi, có thể dùng cho món phụ, món khai vị hoặc món chính. Dưới đây là bài viết Hfood chia sẻ cách làm sủi cảo nhân tôm thịt thơm ngon đơn giản tại nhà. https://hfood.com.vn/cach-lam-sui-cao-nhan-tom-thit.html

    1. Zettelkasten with the complicated digestive system of a ruminant. All arbitrary ideas, all coincidences of readings, can be brought in. The internal connectivity then decides.

      another in a long line of using analogizing thinking to food digestion.... I saw another just earlier today.

  9. Oct 2022
    1. We all know where meat comes from but this manages to actually taste dead, as if it had been entombed for too long in the recesses of one of the dank fridges that feature so frequently in the great man’s TV oeuvre.

      On Gordon Ramsey's Street Burger chain.

    1. If you want me to prioritize any studies

      Including ideas that I've noted here. Because I often jot an idea here as a note, pending my updating this article.


      There seem to be lots of interesting health benefits besides vinegar's help with arthritis.

    1. Potato Nutrition Article

      I urgently need to update potato information on Foodary.com. So I'm starting with a quick review of key health benefits of potato. Because I will use this on a new Potato Nutrition Facts hub page. Later, I'll investigate specific benefits in greater detail.

      Foodary Nexus Subscribers get free access to my potato article progress notes.

  10. Sep 2022
    1. Dietary Guidelines for Americans
    2. US Department of Agriculture and US Department of Health and Human Services, 2020. Dietary guidelines for Americans, 2020–2025.
  11. Vegetables

    Vegetable Food Groups Nutrition

    New hub pages for vegetables.

    Vegetable Food Groups Nutrition Intro

    What Are Vegetable Food Groups?

    Dark-Green Vegetables

    All fresh, frozen, and canned dark-green leafy vegetables and broccoli, cooked or raw: for example, amaranth leaves, basil, beet greens, bitter melon leaves, bok choy, broccoli, chamnamul, chrysanthemum leaves, chard, cilantro, collards, cress, dandelion greens, kale, lambsquarters, mustard greens, poke greens, romaine lettuce, spinach, nettles, taro leaves, turnip greens, and watercress.

    Red and Orange Vegetables

    All fresh, frozen, and canned red and orange vegetables or juice, cooked or raw: for example, calabaza, carrots, red chili peppers, red or orange bell peppers, pimento/pimiento, sweet potatoes, tomatoes, 100% tomato juice, and winter squash such as acorn, butternut, kabocha, and pumpkin.

    Beans, Peas, Lentils

    All cooked from dry or canned beans, peas, chickpeas, and lentils: for example, black beans, black-eyed peas, bayo beans, brown beans, chickpeas (garbanzo beans), cowpeas, edamame, fava beans, kidney beans, lentils, lima beans, mung beans, navy beans, pigeon peas, pink beans, pinto beans, split peas, soybeans, and white beans. Does not include green beans or green peas.

    Starchy Vegetables

    All fresh, frozen, and canned starchy vegetables: for example, breadfruit, burdock root, cassava, corn, jicama, lotus root, lima beans, immature or raw (not dried) peas (e.g., cowpeas, black-eyed peas, green peas, pigeon peas), plantains, white potatoes, salsify, tapioca, taro root (dasheen or yautia), water chestnuts, yam, and yucca.

    Other Vegetables

    All other fresh, frozen, and canned vegetables, cooked or raw: for example, artichoke, asparagus, avocado, bamboo shoots, bean sprouts, beets, bitter melon (bitter gourd, balsam pear), broccoflower, Brussels sprouts, cabbage (green, red, napa, savoy), cactus pads (nopales), cauliflower, celeriac, celery, chayote (mirliton), chives, cucumber, eggplant, fennel bulb, garlic, ginger root, green beans, iceberg lettuce, kohlrabi, leeks, luffa (Chinese okra), mushrooms, okra, onions, peppers (chili and bell types that are not red or orange in color), radicchio, sprouted beans (e.g. sprouted mung beans), radish, rutabaga, seaweed, snow peas, summer squash, tomatillos, turnips, and winter melons.

  12. groups:

    groups and subgroups:

    1. Potato Nutrition Research

      I urgently need to update potato information on Foodary.com. So I'm starting with a quick review of key health benefits of potato. Because I will use this on a new Potato Nutrition Facts hub page. Later, I'll investigate specific benefits in greater detail.

      Prior to publication, my potato nutrition research notes are available for Foodary Nexus Subscribers.

    2. Edamame and Inflammation Research

      This short review was prompted by interest from arthritic visitors to a health website. Because edamame seems to have anti-inflammatory properties. However, my early research indicates potential wider applications for edamame as a treatment (or to support medical treatment). So I'm logging 3 studies to summarize anti-inflammatory benefits. Later, I can extend this to other health benefits.

      My first step is to prepare a draft page. Prior to publication, my Edamame and Inflammation research notes are available for Foodary Nexus Subscribers.

    1. On-demand Food Delivery App Development Company

      Are you looking to build a On-demand food delivery app to serve your On-demand with a convenient online food ordering experience? Being a leading On-demand food app development agency, we can help you develop full-fledged food ordering & delivery applications. https://bit.ly/2voSnJR

    1. individual food pages

      The examples of strawberries and lemons were a start for this fruit food group hub. But a better start would be the list of fruits included in DGA: Fruits All fresh, frozen, canned, and dried fruits and 100% fruit juices: for example, apples, apricots, Asian pears, bananas, berries (e.g., blackberries, blueberries, cranberries, currants, dewberries, huckleberries, kiwifruit, loganberries, mulberries, raspberries, and strawberries); citrus fruit (e.g., calamondin, grapefruit, kumquats, lemons, limes, mandarin oranges, pomelos, tangerines, and tangelos); cherries, dates, figs, grapes, guava, jackfruit, lychee, mangoes, melons (e.g., cantaloupe, casaba, honeydew, and watermelon); nectarines, papaya, passion fruit, peaches, pears, persimmons, pineapple, plums, pomegranates, prunes, raisins, rhubarb, sapote, soursop, starfruit, and tamarind.

      Starting with Raisins Nutrition Facts. For which my prepublication draft is available to Foodary Nexus Subscribers.

    2. Health Benefits of Strawberries

      Repeat treatment of Lemons subsection

    3. Health Benefits of Lemons There are several studies on the health benefits of lemons. For example, one study highlights: Anticancer Anti-inflammatory Antioxidant Anti-tumor The extracts and phytochemicals obtained from all parts of C. limon have shown immense therapeutic potential because of their anticancer, anti-tumor and anti-inflammatory nature, and also serve as an important ingredient in the formulation of several ethnic herbal medicines. These properties are mediated by the presence of different phytochemicals, vitamins and nutrients in the citrus fruits. […] Most of these compounds possessing antioxidant properties would be implicated in offering health benefits by acting as potential nutraceuticals to humans with special reference to disease management of health and disease.[2]

      Move to a new page for Lemon Nutrition Facts.

      Purpose: to help people identify the relationships between lemons, health, and disease in ways that enable them to know how and when to discuss lemon nutrition with professional advisors. So it is not about providing advice, but about helping people work with their advisors. By...

      Learning questions to ask about lemons

      What are the common concerns about lemons?

      Understanding answers to lemon questions

      Facts about how lemons affect wellness and illnesses

      Knowing how to make informed choices.

      Options for including lemons or alternatives in your own eating patterns.

    4. USDA include subgroups in this total fruits and fruit juices group: Intact fruits (whole or cut) of citrus, melons, and berries Intact fruits (whole or cut); excluding citrus, melons, and berries Fruit juices, citrus and non-citrus So there are some studies that focus on identified subgroups. However,

      Delete this because subgroups are not important here.

    5. So here, I look at some important benefits from fruits.

      Because you need to manage your intake of individual fruits in the context of your daily/weekly fruit requirement.

    1. investigations of several diseases related to whole grapes, extracts, juice, wine, and vine leaves.

      But not dried grapes. So I've published Raisin Nutrition Research.

    1. 2015-2020 Dietary Guidelines for Americans

      Now, I'm restarting with a top-down approach from the 2020-25 guidelines. So I'm changing my focus to start with the nutrients most relevant to the latest DGA food groups: * Calories - importantly, I list my nutrient value defaults per 100 calorie "serving". Because it allows easy comparison and is more meaningful than weight due to dried vs fresh. * PRAL nutrients - I intend to provide split values between acid load and alkaline load nutrients. Which emphasizes the need for a balance of both, and provides a basis for reference values. * Sodium - since DGA emphasizes it and… * Saturated fat (referred to in data tables as solid fat) * Added sugar

      I'll consider other nutrients as I improve tables. But these will probably start as separate references where relevant to specific diseases.

    1. One of the first consequences of the so-called attention economy is the loss of high-quality information.

      In the attention economy, social media is the equivalent of fast food. Just like going out for fine dining or even healthier gourmet cooking at home, we need to make the time and effort to consume higher quality information sources. Books, journal articles, and longer forms of content with more editorial and review which take time and effort to produce are better choices.

    1. Edamame, frozen, prepared 122 -0.05 Edamame, frozen, unprepared 110 -1.50

      These negative PRAL values for edamame are from early USDA food tables that I retain because many people are used to this format. But my later Beans, Peas, Legumes PRAL List includes edamame with a slightly positive PRAL value.

      So, I need to investigate this as part of my replacement list for Dietary Guidelines Beans, Peas, Lentils Food Group

      Also, I am researching Edamame & Inflammation. So I'll add subscriber notes here as I prepare a new edamame nutrition summary.

    1. new campaign

      Introducing Foodary Nexus. My new support service that connects you to better dietary patterns.

      My Foodary Nexus

      I use some Foodary Nexus features (like this note) to: * Connect related information within my websites. * Provide extra information for many articles. * Occasional templates that you can adapt to suit your own needs, preferences, and goals. * Inform you about planned changes to article content.

      Your Foodary Nexus

      You can use Foodary Nexus features to: * Personalize facts from my articles. * Learn how to extend your notes to any webpage. * Adapt my templates to support your food projects. * Share your notes with whoever you choose to. Or keep them private.

      Our Foodary Nexus

      Together, we can use Foodary Nexus to: * Collaborate on your food projects. * Improve my articles to match your needs. * Join with your advisers to boost your food project team.

      Next Steps

      I've organized Foodary Nexus into tiers that represent different levels of involvement. From anonymous to audio/video consultations. Which I'll explain in a separate note.

      By reading this, you have joined Foodary Nexus at the Anonymous Tier. It's up to you if you return for more.

      Please let me know what you think about Foodary Nexus by replying below…

      Please reply

    1. Yoghurt is common in British English, but seldom used in America. On the other hand, yogurt is common both in American and British English.

      Is yoghurt acidic? asked by ALKAscore.com visitor.


    1. Acid-Alkaline Breakfast Cereals List

      Early feedback from the spreadsheets has prompted me to upgrade them. Because the original format was great for identifying high acid load cereals. Then switching to high alkaline cereals. But the spreadsheet format allows us to do much more.

      So I've added columns that allow you to easily make better alkaline cereal choices. Significantly, I've added a column for PRAL values per 100 calories. And to emphasize the fact that PRAL values are average estimates, I've dropped the decimal points from that new column. Hopefully that will encourage you to look for changes that lower your PRAL score by at least 2 points per change. Remember, you must plan for some acid forming foods. Just ensure that your total daily PRAL score is negative.

      One benefit from my PRAL spreadsheets upgrade is that it's now easy to see the most acidic and the most alkaline cereals. So here's a couple of significant lists for you...

      Top 10 Acidic Breakfast Cereals

      These cereals are listed with the highest acid load first. Where the first number in the list is PRAL value per 100 calorie serving: [See Foodary Nexus Subscriber notes for pre-publication details]

      Next, a few more from the other end of the scale.

    2. Please share your thoughts

      Please tell me how you use the Alkaline Cereal Spreadsheet to analyze and plan your breakfast cereal consumption. Then I might make more improvements t the spreadsheets. But also tell me about any difficulties you encounter. Because I can help you use the spreadsheet. Also, I can improve instructions for other users.

      You can send your questions, experiences, and opinions to [change link to specific discussion for this page.

    3. As noted, this is now a progress page to monitor the transition from old Foodary tables. So I recommend using search or the links above to get the latest information about alkaline cereals.

      This is true. But with the improvements to the spreadsheets, I recommend that you consider using them to make better alkaline cereal choices today.

      Start by sorting the spreadsheet by the first column. Then find your current cereal choices. Finally look for alternatives with a lower PRAL score.

      Now I say finally. But the reality is that there are probably many ways to use these alkaline food spreadsheets to lower your acid load. So we can do much more together.

    1. Foodpanda Business Model: How Does Foodpanda Make Money?

      Foodpanda is one of the most active food delivery platforms in the food industry. In this article, we will discuss Foodpanda Business Model and Revenue Model. If you are also planning to make your online food delivery Business or want to create, then you must contact us for the same.

    2. Why Should you Build a Restaurant App in 2022?

      Food apps play an important role in stabilizing restaurant and food business. Are you searching for the most effective food apps to begin your restaurant’s business? In this article, we are going to discuss the Reasons why you Should Build a Restaurant App and Website. https://bit.ly/3cGQ3a9**

  • Aug 2022
    1. Build Restaurant App: Step-by-Step Process & Functions

      The development of restaurant app has come a long way in recent years. The restaurants and cafes to create their own restaurant application So, in this article we are going to provide an insight on how to Build Restaurant app. Check out here: https://bit.ly/3cnwWBF

    1. Top 30 On-Demand App Ideas to Start Business in 2022

      People always need things done quickly and accurately and following the current situation on-demand services become a growing industry. In this article we are going to discuss about the On-demand App Ideas. Check out for more: https://bit.ly/3AgJUcx

    1. How to Develop Online Food Ordering System [ A Detailed Guide ]

      Online Food Ordering Systems have encouraged people to be innovative while establishing Food Delivery App Development with much more efficient features. In This Blog we are going to discuss How to Develop Online Food Ordering System. Check out for more: https://bit.ly/3wqCItb

    1. Your guidelines for private and public gout discussions are here on my contact page.

      Is it the best to put private vs public in the Contact Page? Or should it be separate?

      I think it is best to include it in the Contact Page. Because my perception is that it's all about contacting me. But I should do a poll on this.

      Also, this isn't just a Gout issue, so it needs to be addressed in other subject sites. And as it is a fundamental part of successful collaboration, I will repeat it in Food and Learning.

    1. These days, restaurants include an online food ordering system rapidly. If you are choosing a multi-restaurant ordering system, consider some features that are a must. In this article, we will discuss some of the prominent Factors of a multi-restaurant ordering system. Check out here for more: https://bit.ly/3A6L8XN

  • Jul 2022
    1. But it's not a trivial problem. I have compiled, at latest reckoning, 35,669 posts - my version of a Zettelkasten. But how to use them when writing a paper? It's not straightforward - and I find myself typically looking outside my own notes to do searches on Google and elsewhere. So how is my own Zettel useful? For me, the magic happens in the creation, not in the subsequent use. They become grist for pattern recognition. I don't find value in classifying them or categorizing them (except for historical purposes, to create a chronology of some concept over time), but by linking them intuitively to form overarching themes or concepts not actually contained in the resources themselves. But this my brain does, not my software. Then I write a paper (or an outline) based on those themes (usually at the prompt of an interview, speaking or paper invitation) and then I flesh out the paper by doing a much wider search, and not just my limited collection of resources.

      Stephen Downes describes some of his note taking process for creation here. He doesn't actively reuse his notes (or in this case blog posts, bookmarks, etc.) which number a sizeable 35669, directly, at least in the sort of cut and paste method suggested by Sönke Ahrens. Rather he follows a sort of broad idea, outline creation, and search plan akin to that described by Cory Doctorow in 20 years a blogger

      Link to: - https://hyp.is/_XgTCm9GEeyn4Dv6eR9ypw/pluralistic.net/2021/01/13/two-decades/

      Downes suggests that the "magic happens in the creation" of his notes. He uses them as "grist for pattern recognition". He doesn't mention words like surprise or serendipity coming from his notes by linking them, though he does use them "intuitively to form overarching themes or concepts not actually contained in the resources themselves." This is closely akin to the broader ideas ensconced in inventio, Llullan Wheels, triangle thinking, ideas have sex, combinatorial creativity, serendipity (Luhmann), insight, etc. which have been described by others.

      Note that Downes indicates that his brain creates the links and he doesn't rely on his software to do this. The break is compounded by the fact that he doesn't find value in classifying or categorizing his notes.

      I appreciate that Downes uses the word "grist" to describe part of his note taking practice which evokes the idea of grinding up complex ideas (the grain) to sort out the portions of the whole to find simpler ideas (the flour) which one might use later to combine to make new ideas (bread, cake, etc.) Similar analogies might be had in the grain harvesting space including winnowing or threshing.

      One can compare this use of a grist mill analogy of thinking with the analogy of the crucible, which implies a chamber or space in which elements are brought together often with work or extreme conditions to create new products by their combination.

      Of course these also follow the older classical analogy of imitating the bees (apes).

    1. Nhớ tô bánh canh đầy ụ, thơm nức cái lỗ mũi, nhắc mà chảy nước dãi. Nhớ lúc gắp sợi bánh canh, cắn miếng thịt đậm vị mà hít hà mãi thôi. Tô bánh canh chất lượng mà đặc biệt nước mắm chấm cũng ngon nữa, dù đã ăn nhiều quán nhưng không có quán nào mà mình ăn lâu tới hơn 35 năm như quán này từ đời mẹ chị chủ đến 2 chị em chị ấy cho tới nay hương vị vẫn đậm đà như thế. Quán có nhiều món nên bạn nào không thích bánh canh có thể gọi hủ tiếu, mì, bò kho... Nhưng quán chỉ bán buổi sáng tới gần trưa, từ trưa là bán cháo vịt, bún măng vịt đến tối và dĩ nhiên cũng ngon không kém. Có điều do mình ít đi đường đó buổi tối nên thường chỉ ăn sáng. Khi mấy bạn nhìn cái tô ú nu đầy đủ đồ chơi sẽ thấy hú hồn chim én.Địa chỉ: 162 Trần Bình Trọng, Q5; gần ngã tư Nguyễn Trãi - Trần Bình Trọng.


    1. If you’ve ever felt that you can’t focus on a task when you’re hungry — or that all you can think about is food — the neural evidence backs you up. Work from a few years ago confirmed that short-term hunger can change neural processing and bias our attention in ways that may help us find food faster.
  • Jun 2022
    1. automate the repetitive parts of cooking so they can focuscompletely on the creative parts.

      The creative parts of cooking are all done way before setting out the mise en place. Restaurant cooking is all about process for speed grinding it out. It's about efficiency. Few line cooks or chefs in a professional kitchen are exercising any sort of creativity, it's nearly 100% skill and production in the most repetitive way.

      Anyone who tells you different is selling you something.

    2. Chefs use mise en place—a philosophy and mindset embodied ina set of practical techniques—as their “external brain.”1 It gives thema way to externalize their thinking into their environment

      Dan Charnas, Work Clean: The Life-Changing Power of Mise-en-Place to Organize Your Life, Work, and Mind (Emmaus, PA: Rodale Books, 2016)

      mise-en-place is an example of a means of thinking externally with one's environment

      link to - similar ideas in Annie Murphy Paul's The Extended Mind

    1. Among other things, Coryat's book introduced the use of the fork to England[3] and, in its support of continental travel, helped to popularize the idea of the Grand Tour that rose in popularity later in the century. The book also included what is likely the earliest English rendering of the legend of William Tell.

      I can't remember what brought me to this page, but some fascinating culture hiding here.


  • May 2022
    1. Crop harvests for direct food use insufficient to meet the UN’s food security goal

      Planetary Boundary / Doughnut Economic Main Main Category: SOCIO-ECONOMIC: Food

      Visit Stop Reset Go on Indyweb for detailed context graph and to begin or engage in discussion on this topic. (Coming soon)

    1. Ms. Jones, who had previously edited translations of the French philosophers Albert Camus and Jean-Paul Sartre, the Child book opened a new career path, editing culinary writers: James Beard and Marion Cunningham on American fare, Madhur Jaffrey (Indian food), Claudia Roden (Middle Eastern), Edna Lewis (Southern), Lidia Bastianich and Marcella Hazan (Italian), and many others.
    1. The GS1 Web Vocabulary collects terms defined in various GS1 standards and data systems and made available for general use following Linked Data principles. It is designed as an extension to schema.org and, where relevant, mappings and relationships arising from that vocabulary are made explicit. The initial focus of the GS1 Web Vocabulary is consumer-facing properties for clothing, shoes, food beverage/tobacco and properties common to all products.
    1. Description Stevehacks.com provides more than 600 000 recipes from all countries over the world. In Stevehacks, you can easily find your deserved recipes by using filtering by category function or you can use searching function on the top of page.

  • Apr 2022
  • Mar 2022
  • www.janeausten.pludhlab.org www.janeausten.pludhlab.org
    1. She says there was hardly any veal to be got at market this morning, it is so uncommonly scarce.”

      Veal, the meat of young male calves who are slaughtered between eight and twelve months of age, is not as popular in the UK now as it was in Austen’s time. At the time, it was an expensive food, hence Mr. Bingley’s decision to offer White Soup, which was made with veal broth, at the Netherfield Ball. It is unsurprising that Bath residents like the Allens would be accustomed to finding this expensive meat in the market since, as Maggie Lane explains, Bath was second only to West London “in the range and luxury of its shops” ('Domestic economy' 14). Its geographic location put it at great advantage to receive variety and high quality in foods: meat from Wales; fruit and vegetables from the Cotswolds; dairy produce from Somerset and Devon; fish from the River Severn; and imported wines from Bristol (13). So, Mrs. Allen’s concern about a shortage of veal in the Bath market strikes Lane as somewhat odd. However, as Lane herself states in more recent work, “any mention of a specific food stuff in Austen is made by a character who is thereby condemned for being greedy, vulgar, selfish, or trivial” ('Food' 268). Austen’s letters confirm that she learned about the complex social meanings of food and eating from her own domestic duties. So, although this might seem like a passing remark on Mrs. Allen’s part, it brings attention to the triviality that characterizes both Mrs. Allen and Mrs. Thorpe.

      Mrs. Allen’s remark highlights her selfishness as well as her inadequacy as a guardian. Catherine is walking in from spending more time with Isabella and Mr. Thorpe, and her intuition about his dishonesty, although not yet formulated as such, is conveyed through her thoughts about him. She realizes that he “did not excel in…making those things plain which he had before made ambiguous.” After being with him, she feels “extreme weariness” creeping over her. But Catherine’s intuition is not affirmed by her temporary guardian, Mrs. Allen, who rather than ensuring that the Thorpes are good company for Catherine, is much more concerned with the shortage of veal. The veracity of Mrs. Thorpe’s information itself must be questioned, given that her children characterize deceitfulness. Yet, in addition to underscoring character flaws, Mrs. Allen’s and Mrs. Thorpe’s reliance on the market to acquire their meat emphasizes their class. As Barbara K. Seeber points out, “[t]o be able to command food that others cannot inscribes social hierarchy” (94, 97). In this case, while Mrs. Allen and Mrs. Thorpe might be performing refinement and wealth in their preference for veal, their inability to access it emphasizes what they do not have—a large estate and cattle.

      Today, veal is consumed globally. It is prized for its tenderness, which requires that calves be restricted from exercise to avoid building muscle. For long, the farming industry has used crates to confine calves and restrict their mobility, a practice that animal advocates deem inhumane. In January 2007, the European Union banned these crates. The UK has implemented this ban for calves destined to be slaughtered for food. Otherwise, since bulls don’t produce milk and adults are not deemed good for meat, male calves are often shot when they are born. Calf crates continue to be used in the US and other countries.

      Veal production and consumption remind us of the power dynamic that justifies human dominance over nature. Seeber has argued that this dynamic was familiar to Austen, who was well aware of its intersection with male dominance over women (97-99). Indeed,these two power dynamics intersect in characters like John Thorpe, whose preference for hunting and mistreatment of horses signals his perception of Catherine Morland as prey to be caught and consumed.

      Works Cited

    1. 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.

      Indigenous knowledge has been broadly ignored, rejected, and even exploited without any recognition by Western colonizers. Examples of appropriation include knowledge of plants patented for use in food, medicine, and cosmetics.

    1. 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.

      Geopolitical vulnerability of the existing dependency on Russian fertilizer.

  • Feb 2022
    1. 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.

      That may be what some people believe, but there are other reasons too. Resource depletion, food shortages, and underemployment are big ones. Having fewer children isn't just about the climate; it's about creating a generally healthier society in the long term.

    1. Who is unaware of the enormous success of HungerStation? It is absolutely the right time to launch a food delivery app in Saudi Arabia with our quick solution! Check our latest blog on HungerStation, how they spread their grocery and food delivery application business in Saudi Arabia as well as Bahrain and also earn revenues from their loopholes!

  • Jan 2022
    1. 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.

      Obesity is a social epidemic and not a medical one. It's been caused by dramatic shifts in our surroundings in the past century. Food is cheaper and more abundant. It's also been heavily processed and designed to be fattier, saltier, and higher in carbohydrates. There is less encouragement to physically move our own bodies whether by walking, bicycling, running, etc. Our cities have become more driver focused. Our lives have become much more sedentary.

  • Dec 2021