224 Matching Annotations
  1. Last 7 days
    1. 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.

      Perhaps a way to do some community discussion to sway voters who might be purchasing these items?

    1. 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.

      Food seems to be a theme in Mansfield work. In Colonels, the garden party, the young girl, and marraige a la mode, food plays an important role in character development. I think it's partially due to Mansfield's focus on realism. What is strange about it is that In three of these stories, the main characters seem to have an aversion to overeating, or a generaly adverse relationship to food, and/or the manners of others. Judging from this 4 story sample size, manners seem to play an important part in Mansfield's stories.

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

      I will not have this hot chocolate slander. But really, she's upset she got kicked out of the casino and effectively has to spend the day at the kid's table. She's above sweet things, typically associated with children and being young, something we see by Hennie diving head first into his glass. At the same time though she's totally loving this, doing the whole "I guess I'll have one too but not because I wanted one or anything." It's interesting in comparison with how in The Garden Party the food from the party given as a gift was a reflection of class, and here while still clearly food of the upper class, it's also associated with age.

  2. Oct 2020
    1. 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.”

      Systemic change is hard. But it is the most effective tool for the job. Where are the levers and where can we stand? Who has the power and motive to make these changes?

    2. Trucking is now an industry thriving on its workers’ vulnerability

      Again, as with most other parts of the supply chain previously mentioned.

    3. 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.”

      And now we're back to systemic problems, and how to fix them.

    4. 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 rest of the world isn't totally non-susceptible to this; even France has had food budget percentage spending decrease. But given the extreme throes of late-stage capitalism the US is in ...

    5. 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.

      So your instinctive reaction is "fine, I'll stop buying slave labor shrimp imported from Thailand." Or "I'll stop eating shrimp, being a vegetarian is more ethical, right?" ...

    6. 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.

      The "fishmonger" at Whole Foods as "window dressing." Oof, that's an image.

    7. 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.
    1. 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.
    2. 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.

      A definition I don't recall having ever seen before.

    1. 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.

      This has apparently become a relatively popular culture story as I've also heard references to this story on two different radio shows this week.

    1. 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.
    2. Festa argues that this is why organic farming in the U.S. saw a 56 percent increase between 2011 and 2016.

      A useful statistic but it needs more context. What is the percentage of organic farming to the overall total of farming?

      Fortunately the linked article provides some additional data: https://www.pewresearch.org/fact-tank/2019/01/10/organic-farming-is-on-the-rise-in-the-u-s/

    3. "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.
    1. 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.
  3. Sep 2020
    1. 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?

      Even when we want to do better, we still have to come up with action items and then figure out how to implement them in a sustainable manner.

  4. Aug 2020
    1. Referred to me by Jeremy Cherfas:

      I just don’t buy the aggregate analysis. If changes in land use and on-farm practices such as fertiliser management are the biggest factors in beef’s carbon footprint, then beef that has been raised on, say, permanent pasture relatively locally has to be be a better bet than beef from, say, Brazil. Of course, eating less beef is also a good idea, but where I get it from does matter to me.

      Having said that, though, attempting to optimise your food choices and maintain a good diet is frankly a nightmare. The same authors have amassed a huge amount of data in Environmental impacts of food production. No sooner had I decided to get all my protein from nuts, for the sake of greenhouse gasses, than I was forced to confront how much scarce water that would require.

      What’s a person to do? “Eat less meat: if only it were that simple”

  5. Jul 2020
    1. If art speaks to a milieu, a personal story or psychological state, should we punish it for not 100 percent reflecting our own memories?

      Food as art (individual, expressive) vs. food as a collective or communal experience. IS food art?

    1. There are several ways to approach your food delivery app development from the custom app development method to the app cloning approach.

      Top reasons to launch your food delivery app in the us

    1. complete analysis of Grubhub’s business plan. Know what is its key activities, resources, value propositions, partners, and revenue streams.

      know the details of the Grubhub Business model you ought to know how does Grubhub work?

  6. Jun 2020
    1. Ready-made Grubhub Clone

      Just putting the food on the table is not all we wanna do now. People wanna enjoy life, have some good food time and again.

      That's why apps like UberEats and GrubHub are one of the most popular and lucrative apps.

      You too can follow their footsteps and create a food delivery app service

    1. A Complete Guide on Food Delivery Business Model – Its Types and ChallengesYou are here:HomeApps & SoftwareA Complete Guide on Food…

      Building an online food delivery business will help you in the present as well as the future. As we all know about the present COVID 19 crisis and to let businesses survive in this pandemic, going digital is important.

    1. How to Build An On Demand Delivery App Like DoorDash?You are here:HomeHow toHow to Build An On…

      The DoorDash delivery app is at the moment the most popular food delivery app service in the U.S. Here’s a visual representation of how food delivery apps like DoorDash and Ubereats work.

  7. May 2020
    1. the Wholesome Meat Act (I kid you not) of 1967 creates three parallel meat streams depending on the inspection in place at the slaughterhouse. Giant meat packers, who have full USDA inspection, can sell their products (and any ancillary pathogens) anywhere in the country. Smaller state-inspected facilities can sell only within their home state. And the smallest slaughterhouses can sell only to people who bought a share in the animal while it was still alive. Meat inspection is a cracking example of the capture of regulatory authority by the largest players, and it is by no means unique to the US. And according the The Counter, the bigger processing plants are getting more favourable treatment even during the Covid-19 emergency.
  8. Apr 2020
    1. In the first of two enzymatic steps that produce high-glucose syrup as an intermediate to high-fructose syrup and other products, bacterial α-amylase is employed at pH 6–7 and about 105°C to hydrolyze starch purified by wet milling to roughly DE (dextrose equivalent) 10, DE being the percent of reducing end-groups in the aqueous sugar mixture relative to those in pure glucose of the same concentration. This indicates that the average maltooligosaccharide produced has a DP (degree of polymerization) of 10, although the mixture has a very wide DP range. DE 30 or more can be attained if the reaction proceeds to completion, but DE 10 is chosen to minimize the probability of pseudo-crystallization at lower DEs and the extent of alkaline-catalyzed isomerization of the reducing-end glucosyl residue at higher DEs.In the second step, at pH 4.3–4.5 and roughly 60°C, fungal glucoamylase and a small amount of pullulanase (pullulan 6-glucanohydrolase, EC 3.2.1.41), the latter used to rapidly hydrolyze the α-1,6 bonds from the original starch feed, convert the maltooligosaccharide mixture to approximately 96% glucose (dry basis). The remainder is composed of byproducts from α-amylase hydrolysis plus mainly isomaltose [α-glucopyranosyl-(1,6)-glucose] and isomaltotriose from the glucoamylase-catalyzed condensation of glucose.

      If I'm understanding this correctly, all I need is alpha amylase (easily obtainable) and beta amylase (AKA glucoamylase, also obtainable). When buying these, I've found that alpha amylase is advertised as simply amylase, whereas beta amylaze is advertised as glucoamylase

      This mentions both pH and temperature, but fails to mention time. I'd expect it only takes a matter of hours (or less).

    1. Allergen immunotherapy - administering small amounts of the substance - has been shown to reduce the sensitivity of allergic patients and can protect against accidental exposure. A immunotherapy drug trial found 67% of peanut-allergic subjects could consume the equivalent of two peanut kernels after a year, compared to 4% of the control group. Nevertheless, they are still allergic.
    2. It is thought that allergies and increased sensitivity to foods are probably environmental, and related to Western lifestyles. We know there are lower rates of allergies in developing countries. They are also more likely to occur in urban rather than rural areas. Factors may include pollution, dietary changes and less exposure to microbes, which change how our immune systems respond.
    1. From the moment you open a carton of milk, bacteria start to digest lactose (milk sugars), and produce acidic byproducts. Once its pH hits 4.6, that’s when casein (milk protein) clumps.
    2. Expiration dates are not expiration dates.
    1. According to a study by LIVESTRONG.COM, which looked at the 40 foods Americans eat most often by tracking four years of data from millions of MyPlate app users, apples come in as the fourth most popular food — with Gala, Fujis and Granny Smiths as fan favorites. As apples are part of the Environmental Working Group's 'Dirty Dozen' for produce grown with the highest concentration of pesticides, we strongly recommend that you purchase ones labeled USDA Organic.
  9. Mar 2020
    1. Certified organic food, according to the Agriculture Department’s definition, must be produced without the use of conventional pesticides, petroleum- or sewage-based fertilizers, herbicides, genetic engineering, antibiotics, growth hormones or irradiation. Certified organic farms must also adhere to certain animal health and welfare standards, not treat land with any prohibited substances for at least three years prior to harvest, and reach a certain threshold for gross annual organic sales. U.S. organic farms that are not certified organic are not included in this analysis.
    1. While there is limited data available that can confidently measure the expansion of the meatless population, societal indicators like the double-digit sales growth of plant-based food options between 2014 and 2017 reflect a growing consumer demand for vegan and vegetarian foods. Still, an analysis by Animal Charity Evaluators found that between 2 and 6 percent of Americans self-identify as vegetarians, and only 1 percent of Americans self-identify as vegetarians and report never consuming meat.
  10. Feb 2020
    1. A website called Open Food Facts, run by mostly French volunteers, has started the herculean labour of creating an open database of packaged foods around the world and listing where they fit into on the Nova system.
    2. Hall’s study was published in July 2019
    3. The multinational food industry has a vested interest in rubbishing Monteiro’s ideas about how UPFs are detrimental to our health. And much of the most vociferous criticism of his Nova system has come from sources close to the industry. A 2018 paper co-authored by Melissa Mialon, a French food engineer and public health researcher, identified 32 materials online criticising Nova, most of which were not peer-reviewed. The paper showed that, out of 38 writers critical of Nova, 33 had links to the ultra-processed food industry.

      Big corporations at work!

    4. UPFs

      Bee has just introduced the idea of "ultra processed foods" and is already using an acronym for it. The acronymization seems all too apropos as it gives the idea of UPFs an additional layer of verbal processing!

    5. These foods are convenient, affordable, highly profitable, strongly flavoured, aggressively marketed – and on sale in supermarkets everywhere. The foods themselves may be familiar, yet the term “ultra-processed” is less so.

      This idea is immediately familiar to me despite hearing it rarely.

      I commented to an acquaintance just the other day that it seems like a cultural touchstone of American grocery stores that all the processed foods can be found in the center while all the actual foods are found on the outside.

      I make it a point to try to shop only on the outside.

    6. Ultra-processed foods (or UPF) now account for more than half of all the calories eaten in the UK and US, and other countries are fast catching up.
  11. Jan 2020
    1. Here’s Warren Buffett: “Cola has no taste memory. You can drink one at 9am, 11am, 5pm. You can't do that with cream soda, root beer, orange, grape. You get sick of them after a while. The average person drinks 64 ounces of liquid per day, and you can have all 64 ounces of that be Coke.”Same with Doritos, Cheetos, most popular junk food. They are engineered to overcome “sensory-specific satiety” and to give a sense of “vanishing caloric density.”

      Why chips and coca-cola are addicting:

      the taste is vanishing

  12. Dec 2019
    1. Here is your ultimate guide which introduces you to the five best food items for which are not only tooth friendly, but help the teeth to gain strength and improve oral health. Also, there are 5 food items which you must start avoiding as they can contribute to tooth decay.

    1. In 2010, the Chronicle of Higher Education asked two dozen scholars “What will be the defining idea of the coming decade, and why?” I wrote that Facebook would end up having more users than the population of China, and that giant social networks, with their madding crowds, would provoke a reaction: Just as the global expansion of fast food begat the slow-food movement, the next decade will see a “slow information” counterrevolution focused on restoring individual thought and creativity. And here we are a decade later, and we’re still hoping for the same thing. Maybe next decade?
  13. Nov 2019
    1. In reality, most authors fail to meet the above conditions. It would probably be better if authors tried to match the writing of earlier recipe authors from the first half of the twentieth century when less space was given to fancy illustrations and more words were given to how to cook.
    2. to fix it. And when you’ve finished, this is what it should look and taste like, this is what to eat it with. But above all, take joy in what you do
    3. Most modern cookbook authors claim to meet the conditions for a ‘good recipe’ as described by Elisabeth Luard:42A good recipe is one that first encourages the reader to cook, and then delivers what it promises. A well-written recipe takes you by the hand and says, don’t worry, it’ll all be okay, this is what you’re looking for, this is what happens when you chop or slice or apply heat, and if it goes wrong, this is how
    4. At least one, somewhat successful, cookbook has been published claiming to teach cooking without recipes.40

      Glynn Christian, How to Cook Without Recipes(London: Portico Books, 2008).

      The numbering of the annotations is slightly off here....

    5. The book goes closer to teaching the reader to cook than most modern books.

      My thoughts as well. Ratio is a fantastic cooking book.

    6. Kosher salt: This salt should in practice be referred to as koshering salt, its original purpose. U.S. chefs started using Diamond Crystal-brand Kosher Salt in the 1990s because it was the only coarse salt commonly available to them. Rather than specify a brand or coarseness in their cookbooks, they chose the unfortunate term of ‘kosher salt’. Kosher salt is not purer than other salts, and all kosher salts are not equal. When measured volumetrically, all kosher salts have different amounts of salt. Nonetheless, many authors insist on specifying a volumetric amount of kosher salt—‘1 teaspoon kosher salt’—but do not identify the brand being used.36

      The only author I've known to differentiate has been Michael Ruhlman, but even he didn't specify the brand and essentially said that when using "Kosher salt" to use twice as much as specified compared to standard table salt, presumably to account for the densities involved.

    7. The suggested alternative cooking technique ignores that braising is performed slowly, with low heat, and in a steam environment.
    8. Le Ménagier de Paris, written near the end of the century was arguably the first cookbook written as a set of instructions for a second party to use when managing a third party, in this case, for the young wife of an elderly gentleman to use as a guide for household management including supervising the cook.

      It's not indicated well here in the text, but this was written in 1393 according to the footnote.

      Le Ménagier de Paris, 2 vols (Paris: the author, 1393; repr. Paris: Jerome Pichon, 1846)

    9. recipe is simply ‘a statement of the ingredients and procedure required for making something’.2 There is no guarantee implied or stated that the cook will understand either the statement of ingredients or the procedure.
    1. So far, the cooking team — which includes a food historian, a curator, a chemical biologist specializing in food, a professional chef and an expert on cultural heritage — has re-created three stews. "One is a beet stew, one is vegetarian, and the final one has lamb in it," says Barjamovic.

      Sounds tasty!

    1. Cloud kitchen, a newly disrupted concept has sneaked in the food industry from the back door. The way investors are supporting cloud kitchen startups is something to study. Reports suggest that the Cloud kitchen concept is marching ahead at the highest CAGR among the other segment in the restaurant industry.

  14. Oct 2019
  15. Sep 2019
    1. dried cuttlefish

      The dried cuttlefish is a type of seafood product, which is also known as dried shredded squid/cuttlefish. It is commonly found in coastal Asian countries, Russia and of course, Hawaii. The text source comes from https://en.wikipedia.org/wiki/Dried_shredded_squid; The picture source comes from https://www.alibaba.com/product-detail/EXCELLENT-QUALITY-DRIED-SHREDDED-SQUID_50029615713.html.

    1. Tortilla Press

      Hard to take this article seriously when one generally would never use a press for flour tortillas (only corn), and here they prominently feature a photo of flour tortillas!

  16. Aug 2019
    1. "... the FDA acknowledged that many consumers want to know if food is derived from GMO/ GE technology or not," (Sax and Doran 630). Direct quote to support MP#1 Food labeling is necessary.

    1. "FDA acknowledged that many consumers want to know if food is derived from GMO/ GE technology or not" (Sax and Doran 630). This direct quote is in support of MP#1 Food labeling is necessary for educating the public.

    1. oseethemeatisenoughtodisgustforeverahungryman.Allcollectaroundthekettleorbigbirch-barkdisheeachuseshisfingersorwholehandJustwhichhefindsmosttohisadvantage.Childrenasnakedastheywereborn,savethecloth.rcundtheloine&hungrydogssittingontheirhindlegswiththeirnosesoverthedishin-tentlywatchingeverymotion&staringyourintheface.allthis.couldbeendured,buttoseeasquatlickakettlecoverbothindiameter&circumference,thisismorethaneverywhitemanchuldwellendure

      here the author provides some insights into the eating habits of the Natives, describing it as disgusting, mentioning the naked children and how the mothers lick the lids of the pots

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  17. Jul 2019
    1. This system delivers lunch physically to office workers of Mumbai who can’t go home during the lunch time. And you would be surprised to know that about 8 million lunches are delivered by these “Dabbawalas”(delivery persons) everyday without using any technology.

      Starting an Online office food delivery business has proven to be a lucrative idea for startups. Eat Club is the Top lunch catering services in 2019.

  18. Jun 2019
    1. Using a tactic now known as gastrodiplomacy or culinary diplomacy, the government of Thailand has intentionally bolstered the presence of Thai cuisine outside of Thailand to increase its export and tourism revenues, as well as its prominence on the cultural and diplomatic stages.
  19. May 2019
    1. The data was analyzed to examine food consumptions and waste patterns across different demographic groups and the findings confirm the presence of food wastage. The results are used as a basis for further research on demand-side food security policy options.

      All these reasons have led to an increase in food waste in Kuwait .

    2. Many of these countries are predicted to run into a serious food security crisis in the near future

      We have to be responsible for our lives and not waste food because it causes a crisis in the future .

    3. The World Food Summit of 1996 defined food security as “when all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active life”. Food security is often tackled as a supply-side issue

      I like this idea. It is a good decision to keep our life healthy with out waste.

  20. Apr 2019
    1. Are you hungry? Get your favorite food delivered to you with these 7 world-class food delivery apps of 2019.

      Get your favorite food delivered to you with these 7 world-class food delivery apps of 2019. However, if you are here with the plans to build your own food delivery app like Uber Eats or GrubHub, I have something special for you.

    1. The UberEats clone food delivery app development process is a very lucrative and trending app development method. If you are planning to go for this approach, then we suggest you find the best clone app development company.

      The UberEats clone food delivery app development process is a very lucrative and trending app development method. If you are planning to go for this approach, then we suggest you find the best clone app development company.

    1. Reach To The Food Lovers At Lightning Speed With On Demand Food Delivery App

      Reach To The Food Lovers At Lightning Speed With On Demand Food Delivery App