Saturday, October 31
Friday, October 30
FRESH ORGANIC PRODUCE
Newleaf Natural Grocery is dedicated to providing an affordable alternative to overpriced organic produce by offering weekly organic produce boxes at the lowest cost available.
In each produce box, you can expect a wide variety of the freshest produce. From new lady peaches, to sunburst squash, to savory spinach, our boxes are bursting with flavor and affordability. They start at just $15 pickup and home delivery!
THINK SUSTAINABLE, BUY LOCAL
We are strong advocates of local family owned farms, and strive to fill our produce boxes and our shelves with as many local goods as possible - a practice which strengthens the sustainability of our community.
Because we're independently owned and operated, we're free to promote and support the organic movement by keeping our community and customers informed and involved through petitions, newsletters, and lively conversation. And we enjoy the same! Our customers keep us updated daily on new issues and events.
The contents of our boxes change weekly, but to give you an idea of the quantity, listed below is a sample $25.50 box.
4 Minneola Tangelos
3 Small Mangoes
4 Medium Fuji Apples
1 Romaine Lettuce
2.5 lbs Gold Beets
4 Medium Red Onions
1 Bunch Swiss Chard
1 lb Carrots
2.5 lbs Yukon Gold Potatoes
New Leaf Grocery
Thursday, October 29
The greatest peer pressure threat may be how and what we're eating.
Try telling your friends that you don't want to drive to Wendy's at midnight. It's a battle.
WIRED: Infectious Obesity
....so claim this recent study. Not clear what the biochemical mechanism for this could be, but intriguing!
Recall, Type 1 Diabetes is the kind in which the body no longer produces insulin (in contrast to Type II we've discussed in regards to nutrition and developing insulin insensitivity).
Wednesday, October 28
This guy Mark Sisson blogs all about the paleolithic diet (and why he thinks it's still important).
He's a knowledgeable dude, though I don't know anything about his credentials.
He's in crazy shape for his age though, so I've wasted a few good hours reading the blog.
Is there are middle way between the often conflicting concerns of food systems, safety, and satisfaction?
In the Gulf of Mexico a fight is brewing over their $500 million oyster industry. New guidelines for treating oysters to remove a potentially deadly bacteria are raising the hackles on many small oyster fishers, who claim the new measures are unnecessary, but also so costly that it may run them out of business.
Some 15 people die of bad oysters a year, but some see the whole thing as needless governmental intervention on food production and consumption:
Some oyster sellers say the FDA rule smacks of government meddling. The sales ban would take effect in 2011 for oysters harvested in the Gulf during warm months.
"We have one man who's 97 years old, and he comes in here every week and gets his oyster fix, no matter what month it is," said Mark DeFelice, head chef at Pascal's Manale Restaurant in New Orleans. "There comes a time when we need to be responsible. Government doesn't need to be involved in this."
Tuesday, October 27
When fed a diet of high-fat, high-calorie food, the "pleasure centers" in the brains of mice apparently become less sensitive, feeding into (pun intended) a feedback lop of over-eating. So says research just released on the topic.
"Not only did we find that the animals' brain reward circuits became less responsive as they continued to overeat and become obese," said senior author Paul J. Kenny, PhD, of the Scripps Research Institute in Jupiter, Fla., "but that decrease in responsiveness was similar to what our laboratory has seen previously in rats as they become addicted to cocaine or heroin. The data suggest that obesity and addiction may result from common neuroadaptations," he said.
The implication that food can act as a kind of drug (biochemically as well as metaphorically) is clear...
Seems like a lot more work would need to be done, but an interesting finding. I am wondering why in the experiment they seem to make the healthy food option "unpalatable"? Perhaps I am reading this wrong, but sems like that is the fundamental assumption that healthy good dones't taste good needs to be challanged more even in this reasearch(?)
Operating systems and Burger King Cheeseburgers?
If you don't see the obvious connection, perhaps you need to fly over to Japan and eat this 7-patty burger in honor of the release of Windows 7.
The advertisement mentions that the 13cm "American Size Buns" the patties are perched on (!)
For a little more, go here.
(funnily enough the blurb mentions their editor "Andy Yang"- I assure you, no direct relation)
Monday, October 26
I want to make a Dagwood. Yes, a sandwich piled so high you can't see the top slice of bread. Roast beef, pastrami, and freshly cooked honey ham. Bacon, eggs, and hash-browns. Two types of peanut butter four types of jam. Three types of lettuce, and twelve types of cheese. I want tomatoes, pickles, onions, carrots, olives, and peppers. Green peppers, yellow peppers, red peppers, and orange, banana peppers, jalapeno peppers, chili peppers, and more. That's right if its a sandwich ingredient, please slap it on. I want a steak section, vegetarian section, vegan section, and glutton free section. My sandwich will be a sandwich to top all others, and I want it to be named after its height and weight. Four feet six inches twenty two pounds. Using three freshly baked loaves of bread, end pieces and all. And most of all I want to eaten without worry. No more weight gain, or money loss fears. No my sandwich will supersede that.
But... until I can make my Dagwood the way I want, success is yet to come.
As of late my sandwiches average out at 1.5 inches and 2.2 ounces. They are usually mistaken for two slices of bread smashed together. A slim sandwich.
Nobody likes a slim sandwich, but its the price you pay for being poor. Or rather, the price you don't pay for being poor. Scrounging around to set something, anything on that stale bread sucks. I'm lucky if I find chicken or turkey, but usually its just peanut butter and jelly. The worst part is the rationing. Trying to figure out how many toppings I have until my next pay check, makes me terribly depressed. Remember, I lust after that four foot six inch twenty two pounder. In reality, I end up with one slice of turkey some mustard and maybe a tomato if its not molded yet. Assembled, its barely a sandwich.
So what do I do. I dream.
Yes I too have a dream. I have a dream, that one day, this nation will rise up, and live out the true meaning of its creed. We hold these truths self evident that all sandwich toppings should be created with grade A quality and affordable price. I have a dream that the presence of the sadwich, the slimwich, the cheaply made wich will be eradicated. As ludicrous as this may sound , Im standing up for sandwich rights. I want to bring forth a day of the manwich, the megawich, the überwich, the dagwood. I envision the world having a quality sandwich pandemic. Too many sandwiches.
But how is this done? With global food prices and shortages only rising, will we ever see a day of the überwich? There are skeptics that say no. There are people that say we must limit our intake. But I disagree. Once again lets just beat science. Lets put our brains together not to deflect the inevitable but rather bypass it. Science has saved us in the past, and in the name of sandwiches Im calling on science to save us again. Yes I'm almost positive, if we can design a Dagwood that is ecologically, and environmentally friendly, with an exemplary price, healthful outlook, and wonderful taste, I can promise you we will be well on our way to solving the worlds problems. Stop sending your money to save the rain forrest and the ice caps and please start sending it to save the sandwiches. Together we can make one hell of a good sandwich.
Signed yours truly,
The most gluttonous glutton.
P.S. For some good sandwich resources please refer to a blog i wrote previously on the definition of a sandwich. And here is a great resource for scouting out sandwiches in New York.
And please let me know if you have suggestions on how to create an überwich.
Saturday, October 24
On the issue of nutrition, who might be a better resource than the American Academy of Family Physicians? Some are beginning to doubt....
The organization just accepted grant money from Coca-Cola to develop educational web content. As ABC News reports:
Dr. Lori Heim, president-elect of the AAFP, said in a statement that the organization was looking forward to working with the soda maker "and other companies in the future on the development of educational materials to teach consumers how to make the right choices and incorporate the products they love into a balanced diet and healthy lifestyle."
Critics are calling the deal a "embarrassing conflict of interest," and I think I may ageee. Clearly there should be some place for food companies to make a positive contribution, but I wonder if that could be as much in the food they design, rather than the marketing angles they may be working through other organizations and the audiences they have acess to...
Along these lines, consider Tom Colicchio, the guru of Top Chef, who is also collaborating with Coke in an :Eat Tastefully: campaign:
“Great taste doesn’t need to be overly complicated. For me, it’s always been about keeping it simple and adding personal touches that create a lasting impression,” said Chef Colicchio. “Sometimes, that means simply pairing the right meal with a straightforward flavor you enjoy – like a Diet Coke, which has a distinctive taste without the calories.”
Fine food is just a soda away!
You can see Tom work it on YouTube as par tof the campaign.
Friday, October 23
i remember reading this fascinating article in the nyt a long time ago. its about growing meat artificialy in a lab from stem cells. imagine, ground beef, grown on your counter in a bread-box like machine.
i also learned about this cool australian art colaborative who made a small frog steak for their project 'disembodied quinine'. they work on other cool proects like victimless leather, etc.
and, in 2008, PETA offered a $1,000,000 prize for the first reasearch group to develop a comercialy viable artificial meat.
its coming. just imagine the implications!
i find these developments both disturbing and fascinating. i dont know if i would be comfortable eating artificail meat. but it is very likely that i will at some point in my lifetime. and you probably will to.
This article discusses how the lunches don't restrict the calorie intake or match up with the government's dietary suggestions (food pyramid). I think this is interesting to think about along with the article we read about German schools encouraging water. Obesity in Children is a bigger issue than most think. The second link I am going to post is a great alternative,and happening in a public school.
Free Lunch Program
A Healthy Alternative
Apparently they pretty healthy peeps.
Why are the lessons from the Ikaria, Greece Blue Zone so important? Our team has discovered that over one-third of everyone in the northeastern end of Ikaria reaches age 90. They suffer 20% less cancer and half the rate of heart disease. And there’s virtually no dementia. In other words, they’re living the good years many of us are missing. Years we could possibly have by just adjusting a few simple habits, including:
- Wild Greens - Greens are abundant in fields and roadsides, Ikarians frequently eat wild green salads and pies. Some contain more antioxidants than green tea or wine.
- Herbal Teas - The common herbal teas consumed here contain compounds that lower blood pressure and decrease the risk of heart disease and dementia.
- Low sense of time urgency - Feeling less obligation to one’s schedule and day is shown to lower heart-harming stress hormones.
- Daily naps - Taking a 30-minute nap at least five times a week can decrease the risk of heart attack by 35 percent.
- Mountain living - Here, every trip out of the house occasions a mini workout. People get their daily exercise without thinking about it. Studies show the mountain people have lower cardio vascular disease.
- Strong sense of community - Family and village support create strong social connections, which are proven to promote longevity.
- Goat's milk - 80 percent of all people over 90 have consumed goat’s milk many times per week throughout their life. It is rich in blood-pressure lowering tryptophan and antibacterial compounds.
- Ikarian diet - The Ikarian variation of Mediterranean Diet is high in vegetables, beans, and low in meat and sugar. Uniquely, though, it’s lower in grains and fish, but high in potatoes.
Mom, I want muscles like Popeye,
but spinach is just too darn expensive.
The Romantic, Impractical,
Making of a Food Revolution
(a book i started reading...)
"a chronicle that begins with the seat-of-the-pants opening night of the "counterculture" venture in 1971, and ends 35 years later with Waters's restaurant an American institution--one credited with birthing California Cuisine, a style devoted to simplicity, freshness and seasonality. The book also limns, with tasty gossip, the ever-evolving Chez Panisse family, including the cook-artisans uniquely responsible for dish creation; follows the attempts, mostly failed, to put the restaurant on sound financial footing; shows how dishes and menus get made; and of course pursues Waters as she broadens her commitment to "virtuous agriculture" by establishing ventures like The Edible Schoolyard and The Yale Sustainable Food Project."
A new study in mice sheds light on the insulin resistance that can come from diets loaded with high-fructose corn syrup, a sweetener found in most sodas and many other processed foods.
The report in the March issue of Cell Metabolism, a Cell Press publication, also suggests a way to prevent those ill effects.
The researchers showed that mice on a high-fructose diet were protected from insulin resistance when a gene known as transcriptional coactivator PPARg coactivator-1b (PGC-1b) was "knocked down" in the animals' liver and fat tissue. PGC-1b coactivates a number of transcription factors that control the activity of other genes, including one responsible for building fat in the liver."There has been a remarkable increase in consumption of high-fructose corn syrup," said Gerald Shulman of Yale University School of Medicine. "Fructose is...
"Water is probably one of the most precious resources and vital for everyone’s everyday life. In spite of this obvious fact, people use large amounts of water: drinking, cooking and washing, but even more for producing things such as food, paper, cotton clothes, etc. One of the most important research papers in this field is Chapagain, A.K. and Hoekstra, A.Y. (2004), »Water footprints of nations«, Value of Water Research Report Series No. 16, UNESCO-IHE, Delft, the Netherlands. Designer Timm Kekeritz created a poster, visualizing parts of their research data, to make the issue of virtual water and the water footprint perceptible. The water footprint of a person, company or nation is defined as the total volume of freshwater that is used to produce the commodities, goods and services consumed by the person, company or nation. The idea of the water footprint is quite similar to the ecological footprint, but focussing on the use of water."
Thursday, October 22
More broadly, we see the USDA on the federal level is also taking notice of this issue.
Projects are trying to address food deserts on various levels, one of them being vegetable gardening with raised beds in abandoned lots in Washington Park. Public participatory engagement, reduction of food miles, and nutrition all issues that come up in this video segment:
For more interviews on this topic, go here.
Though community gardens are a wonderful way to address this issue in part, many point out it may never be enough in terms of general access to more nutritious low cost food, or to certain kinds of jobs. To this, many argue allowing "big box" stores like Wal-Wart into the Chicago market, and especially the South Side, would address economic issues as well as that of its food deserts. Indeed, Wal-Mart & it supporters are very well-organized in their campaign. But issues of workers' rights and living wages are the other side of the story. This NPR piece gives a short synopisis; and this one is the follow-up.
What is the right balance between urban living, social justice, nurtition, and the issues of food systems in the context of chain distributors like Wal-Mart?
Related: work on photodocumenting the lives of rural black farmers in the US
Sunday, October 18
I've been an alternative milk drinker since I was six or seven years old. Too many times I have had the unfortunate experience of getting my latte and taking a slurp, only to discover that the barista had used whatever kind of cow-milk is on trend these days instead of soy. It just tastes too weird to me now. I would have to describe it as kind of...uh, fatty/watery and metallic tasting?? I've definitely adjusted to alternative milks, so much so, I don't think I could eat a bowl of cereal with cow-milk if you paid me to.
Seattle is an alternative/vegan/allergy food aware area, so I've kind of grown up with alternative milk choices. In addition to cow-milk, many coffee shops there have soy, almond, and rice or hemp milk. (Hint*Best latte ever is equal parts soy and rice or almond).
A lot of people have asked me if I'm worried about not getting enough calcium in my diet because I don't eat dairy. It makes me laugh because I wonder if they are aware that milk isn't the only place to get calcium. There are many many foods (spinach for one) that have as much calcium as milk.
Anyways, I stumbled on an article on the Los Angeles Times website about Milk-cow, soy, hemp, and others. It breaks down some of the nutritional info of various kinds of milk. They spoke with Alexandra Kazaks, professor of nutrition at Bastyr University ( a really amazing natural health center and school).
Friday, October 16
I was at the store yesterday and came across a interesting food item in the frozen section...giant water bugs.
Yep! The Golden Pacific Market was selling these lovelies for $3.28 for a pak of four. The Filipino checkout lady said to smother them in chili paste, the stock boy (Thai) said instead to grill them, crush them, and mix them in scrambled eggs)
I don't know where these bugs came from (could be North American) as there was no sort of label on them. Still, I think I'm going to try the scrambled egg option....
Thursday, October 15
Wednesday, October 14
We talked earlier in the semester about the mutualism between ants and acacia trees. Turns out there is a bit of a thief in that mix, and a very unlikely one at that!
Yes, hard to believe, but they seem to have discovered a vegetarian jumping spider. The consummate predator, these things run past defending ants to get at the treats the tree produces for their guards.
As we know, food habits & diets evolve as opportunities do, and this is a wonderful case of just that. ay
Tuesday, October 13
Artist J. Morgan Puett seems to be curating her refrigerator these days, as seen in this series of photos.
Makes some sense, given the inside of a refrigerator is - like the museum or gallery - the perfect white cube with ambient light made for display...
The new Still Life?
Saturday, October 10
I often have an extremely judgemental knee-jerk reaction to art world, the portfolios of other industrial design students, the professional design world and its concept cars, and basically the entire world of fashion, where runway models wear outfits that have no basis is the marketplace or often reality.
But maybe I have turned over a new leaf (over-reaching for a ecology pun?) and sublimated my instinct: I have discovered that I can be open-minded when the meta-deity of evolution is invoked, as did English fashion designer Alexander McQueen in conceiving his new collection that cites Darwin’s “The Origin of Species” as chief inspiration.
If it's simply a process of evolution, I will now remind myself, the more outlandish the better. Why not embrace the freak idea? Designers say "throw it all at the wall and see what sticks" is somewhat Darwinian interpretation of a way to think about things.
The market is indeed a part of our cultural evolution, and I can say that I am a little saddened that these bizarre shoes/claws have a slim chance to be seen walking down the street. I might not find them attractive in a "need-to-reproduce-immediately!" way, but I think things like them might offer our culture a way to cope with urban density--some people could have their own proprietary visual aesthetic, much like bird mating calls. -Will Capellaro
More of the collection here
Thursday, October 8
Sometimes we fail to see the bigger picture and do not consider our carbon footprint. Imagine if this way of packaging actually existed... it would definitely bring attention to they way we pick and purchase our food.
Wednesday, October 7
This one is my favorite. Yes to variety.
-- georgi p.
Tuesday, October 6
I opened my iGoogle page today, which has various web sites feeding into it daily.
One such feed I have is WikiHow, where two How To's appear. And what were they today?
It makes a point to say:
"Also note that if you eat crawfish or clams (i.e. worms in shells), this isn't really much different."
Unfortunately, the accompanying video is less-than-amazing, perhaps they need Martha Stewart on this beat.
Here is the link to the WikiHow page.
And of course, a link to the Small Stock/Land shrimp project of David Gracer.
Monday, October 5
she points out grandly vague problems with the relationship between food and post industrial urban centers. especially horrible is suburbia, which she sets forth as the archetype for western living/eating and criticizes with hyperbolized blanket statements.
i found this lecture profoundly irritating because she criticizes a current state of affairs that everyone in the ted lecture room understands full well, but does nothing to address what could be done. instead, she tries to rouse our excitement with a rebranding of the word utopia.
She ends her lecture by juxtaposing a city with an industrial grain field that is then replaced by trees. i have no idea what she means with this image, as her words are rather vague. is she urging us to return to the forrest? to swing though the canopy in search of fruit?
Steel presents nothing resemblant of a concrete suggestion as to how we might improve the current situation. rather she seems to be arguing for a return to the past urban/food dynamics, or some exteamly vague neo-utopic idealism.
- Ben K
A old classic is now a good new read: The New Oxford Book of Food Plants is the work of a botanist and nutritionist. As they write in the introduction:
"The purpose of this book is to provide accurate and attractive illustrations, and textual descriptions, of the plants that serve the human race for food."
Along the way anecdotes and fascinating facts supposedly abound. I am going to get a copy myself.
Here is the review of the book, with some multimedia built in bonus.
E. Coli Path Shows Flaws in Beef Inspection
This article was on the NYTimes cover yesterday- about Stephanie Smith, a 22-year-old dance instructor who had a severe reaction to E.coli, a bacteria found in the hamburger that her mother had grilled for her. It traces the issues surrounding ground beef production, the problem with bacteria testing, where it comes from... and how it ends up in the supermarket.
"The listed ingredients revealed little of how the meat was made. There was just one meat product listed: “Beef.”"
There's also a link to the anatomy of the hamburger that she had eaten, which was produced by Cargill, a multinational food production company based in Minnesota.
Though it probably doesn't have much to do with what we're covering in class this week, it is an interesting (albeit long) read.
Every biker, yakuza, and anyone Gen X or younger has one, so why shouldn't food?
Yes, coming (maybe) to a store near yo may be laser-tattooed produce! The USDA is trying out some new technology to get us beyond the annoying sticky food labels we all have to contend with.
This solution would seem to not hold back in showing the industrial scale and standardization of food production, which is probably a good thing for consumers. My only worry is soon fruit and veg will start getting tricked out beyond recognition, a la Kanye at the VMAs.
Friday, October 2
very cultish laugh and entertaining. came across a random person and went into a conversation about a group of nut cases (maybe that's a bit much) who claim that they can live without eating food! what a laugh. i must've missed something but i think it isnt possible, and even if it was, food is something to be enjoyed, no? these people call themselves breatharians (another laugh)
heres a link to a wikipedia article about these crazies.
and a creepy site here
Thursday, October 1
Last week we were talking about depicting the complexities of time in the ecological interactions of the African sycamore fig tree - its cast of characters changing with the ripening of the fruit.
I just wanted to point out tat Will did just this quite elegantly in his eco-web: from fig tree, the flowering figs, pollinated figs, and fallen fruit! (traced as the green node)
Quite brilliant really, and well constructed too. Click on the graphic to see it more in detail......
Oct.1,2009. National Geographic says, "Scientists today announced the discovery of the oldest fossil skeleton of a human ancestor. The find reveals that our forebears underwent a previously unknown stage of evolution more than a million years before Lucy, the iconic early human ancestor specimen that walked the Earth 3.2 million years ago."
The debate over why this amazingly ancient ancestor decided to go biped is an interesting one. And its mainly about sex, money and drugs!!( well not drugs, or money really...) Its the oldest profession in prehistoric times.