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  1. Last 7 days
    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.
  2. 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.

  3. 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.

  • Sep 2022
    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.

      #yogurt

    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.

      https://en.wikipedia.org/wiki/Coryat%27s_Crudities

  • 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
  • Nov 2021
  • Oct 2021
    1. A simplified freezing point depression (FPD) equation was derived for calculating water activity (aw) of food systems. The aw values as calculated by FPD data agreed with literature data for a variety of foods to within ± 0.01 aw units. The FPD equation was found particularly useful for calculating aw values of frozen foods at temperatures between 273.1.5–233.15 °K (0 to −40°C).

      ± 0.01 aw? That's crazy accurate. Temperature is extremely easy to measure at home, which makes this a perfect technique for home food preservation. In particular, it can be used with sugar-free, salt-free, and other obscure recipes for which water activity is hard to estimate.

      Additionally, this accuracy could be run in reverse. Knowing the water activity of ice-cream can tell you the freezing point. Moreover, a mini fridge could keep select food items chilled below 0°C for better preservation. In particular, I plan to dissolve erythritol into unsweetened plant milks and lower my fridge temp accordingly.

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

      Concentrating power to one individual is dangerous. Large portions of the food security of African nations should not be so vulnerable to corporatism.

    1. Sallie McFague

      The World as God’s Body

      I was watching a video in a Trimtab Space Camp on regenerative agriculture featuring Vandana Shiva. She said, “It all begins with food, because food is the currency of life.”

      I connected this thought to Sallie McFague, who writes in The World as God’s Body about embodiment and incarnation.

      Jesus’ eating stories and practices suggest that physical needs are basic and must be met — food is not a metaphor here but should be taken literally. All creatures deserve what is basic to bodily health. But food also serves as a metaphor of fulfillment at the deepest level of our longings and desires. The Church picked up and developed the second metaphorical emphasis, making eating imagery the ground of its vision of spiritual fulfillment, especially in the eucharist. But just as the tradition focused on the second birth (redemption), often neglecting the first (creation), so also it spiritualized hunger as the longing of the soul for God, conveniently forgetting the source of the metaphor in basic bodily needs. But the aspects of Jesus’ ministry on which we have focused — the parables, healings, and eating stories — do not forget this dimension; in fact, Jesus’ activities and message, according to this interpretation, are embarrassingly bodily. The parables focus on oppression that people feel due to their concrete, cultural setting, as servants rather than masters, poor rather than rich, Gentile rather than Jew; the healing stories are concerned with the bodily pain that some endure; the eating stories have to do with physical hunger and the humiliation of exclusion. None of these is primarily spiritual, though each assumes the psychosomatic unity of human nature and can serve as a symbol of eschatological fulfillment — the overcoming of all hierarchies, the health and harmony of the cosmos and all its creatures, the satiety of the deepest groaning and longings of creation.

      (The Meaning of Life in the World Religions, page 296)

  • Sep 2021
    1. The phenomenon of work for its own sake is familiar enough to all of us, when the timing is controlled by the worker himself, when "work" is not defined as referring alone to activity imposed from without. Intellectual work may take the form of trying to understand what Robert Browning was trying to say (if anything), to discover what it is in Dali's paintings that can interest others, or to predict the out- [p. 247] come of a paperback mystery. We systematically underestimate the human need of intellectual activity, in one form or another, when we overlook the intellectual component in art and in games. Similarly with riddles, puzzles, and the puzzle-like games of strategy such as bridge, chess, and go; the frequency with which man has devised such problems for his own solution is a most significant fact concerning human motivation. It is, however, not necessarily a fact that supports my earlier view, outlined above. It is hard to get these broader aspects of human behavior under laboratory study, and when we do we may expect to have our ideas about them significantly modified. For my views on the problem, this is what has happened with the experiment of Bexton, Heron, and Scott (5). Their work is a long step toward dealing with the realities of motivation in the well-fed, physically comfortable, adult human being, and its results raise a serious difficulty for my own theory. Their subjects were paid handsomely to do nothing, see nothing, hear or touch very little, for 24 hours a day. Primary needs were met, on the whole, very well. The subjects suffered no pain, and were fed on request. It is true that they could not copulate, but at the risk of impugning the virility of Canadian college students I point out that most of them would not have been copulating anyway and were quite used to such long stretches of three or four days without primary sexual satisfaction. The secondary reward, on the other hand, was high: $20 a day plus room and board is more than $7000 a year, far more than a student could earn by other means. The subjects then should be highly motivated to continue the experiment, cheerful and happy to be allowed to contribute to scientific knowledge so painlessly and profitably. In fact, the subject was well motivated for perhaps four to eight hours, and then became increasingly unhappy. He developed a need for stimulation of almost any kind. In the first preliminary exploration, for example, he was allowed to listen to recorded material on request. Some subjects were given a talk for 6-year-old children on the dangers of alcohol. This might be requested, by a grown-up male college student, 15 to 20 times in a 30-hour period. Others were offered, and asked for repeatedly, a recording of an old stock-market report. The subjects looked forward to being tested, but paradoxically tended to find the tests fatiguing when they did arrive. It is hardly necessary to say that the whole situation was rather hard to take, and one subject, in spite of not being in a special state of primary drive arousal in the experiment but in real need of money outside it, gave up the secondary reward of $20 a day to take up a job at hard labor paying $7 or $8 a day.

      Seems that the author is saying that as long as we are choosing to work, we will pick that over other things.

      An experiment that was done by Bexton, Heron, and Scott where they paid college students (around 20$) to do nothing, showed that at first those students were content for a period of time, but that the longer they did nothing the less happy they became. Then they would start asking for some sort of stimulation (music, talking to others etc.). These students found this very fatiguing, and some actually left the experiment giving up the 20$ a day! I think this shows that we as humans need interaction of some sort, we need some sort of stimulation to keep our brains active and happy, give it something to focus on.

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

      Nice example of correlation-is-not-causation on foods.

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

      That is why everybody is entitled to have its own views on eating.

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

      Children seem more capable than adults to sense what's good for them.

  • Aug 2021
  • Jul 2021
    1. Sergio: Did you ever work in the US?Rodolfo: Yeah, I worked all the time, I never stopped. One of the first jobs I had…My uncle worked at a restaurant called, Baker's Square in Chicago. It was on the corner of Tui and Pratt. I really, really, really wanted—I think I was in fifth or sixth grade—a phone. I wanted a phone, it’s called the Psychic Slide. Phones used to flip, but this one slides. I wasn't gonna ask my mom for it, so I asked my uncle. "Hey man, I know you work at Baker's Square and I know around the holiday season it gets really busy. Can I help you? Can I go?" He's like, "Well, yeah, if you want." I used to wake up like 3:00 in the morning, and I used to go and help him out. After that, I really liked making money and I really liked dressing nice, I liked having my nice haircut or whatever. My very, very first job was in Wilmette, Illinois. I was a caddie. Yeah, and then—Sergio: On the golf course?Rodolfo: On the golf course, yeah. Wilmette Golf Course actually. I remember I was always the first one there. They used to choose us, when everybody got there, "Okay, you come with me, you come with me." I used to always go there and there was a gentleman by the name of... Man, I forgot his name. Like the President, Gerald Ford, that was his name Gerald Ford! The only reason I remembered was because of the President. He used to always get there around the same time I got there. He finally asked me, "Do you want to be my personal caddie? I don't want you working anymore with all these other kids, because nobody wants to work. Do you want to be my personal caddie?" I'm like, "Yeah, absolutely." It was going really, really well and everything.Rodolfo: I got to high school, I had a number of jobs. I worked at Subway, I worked at Chili's, I worked at... What was it? Outback Steak House, but then I finally just got to the Cheesecake Factory, and that's where I stayed the remainder of my time. The remainder of my time I stayed there, and I started from the busboy and I finally ended up being a bartender. One of the head bartenders, one of the head servers, they used to pay-out people and everything. Obviously, I didn't have my social or anything, but I was a little bit older than what I really was. When I first got there, when I first, first started working I think I was like 14. Obviously you can't work that young, I think actually, I was 18, at 14.Rodolfo: I didn't see it as anything bad. I knew that if I got caught with my fake ID and my fake social security card I'd get in trouble, but that's why we're there, that's why we worked. I didn't get a fake ID to go party or go get into clubs or bars or anything. The main purpose of it was for me to be able to get a job, and so my mom wouldn't have to work all those hours that she used to work. She used to work at a Burger King, overnight. I used to barely see her, and I didn't want that anymore. I told her, "You don't have to work that much if I start working. We can help each other out, we can, we're a team.” It was only my mother and I until I turned 14, when she met my stepdad. All throughout that, it was just my mother and I.

      Time in the US, Jobs/employment/work, Documents, Careers, Food services, Athletics

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

      Reflections, The United States, Favorite parts, missing

  • Jun 2021
    1. A vegetable garden can do more than save you money -- it can save the world. In this talk, Roger Doiron shows how gardens can re-localize our food and feed our growing population.
    2. Ron Finley plants vegetable gardens in South Central LA -- in abandoned lots, traffic medians, along the curbs. Why? For fun, for defiance, for beauty and to offer some alternative to fast food in a community where "the drive-thrus are killing more people than the drive-bys."
    1. Great description of a Welsh cake:

      "Made like a scone, cooked like a pancake, eaten like a cookie"

      Welsh Cakes:

      • 8oz flour
      • 4oz salted butter
      • 4oz sugar
      • 4oz currants
      • 2 pinches of allspice (or nutmeg)
      • 1 large egg
      • splash of milk until the dough holds together
  • May 2021
    1. Eat locally and organically grown food as much as possible

      This depends on the existence of flourishing local food networks that make such organic food available and affordable. Such networks also need protection from predatory food producers and suppliers that can undercut local food systems in all sorts of way (eg. giant supermarket chains pushing down the prices they pay for local produce through their superior buying power).

  • Apr 2021
    1. The ocean contains unique biodiversity, provides valuable food resources and is a major sink for anthropogenic carbon. Marine protected areas (MPAs) are an effective tool for restoring ocean biodiversity and ecosystem services1,2, but at present only 2.7% of the ocean is highly protected3. This low level of ocean protection is due largely to conflicts with fisheries and other extractive uses.
    1. Despite important agricultural advancements to feed the world in the last 60 years, a Cornell-led study shows that global farming productivity is 21% lower than it could have been without climate change. This is the equivalent of losing about seven years of farm productivity increases since the 1960s.
  • Mar 2021
    1. Bread clips were invented in 1952 by a guy named Floyd Paxton. His company, Kwik Lok, is still around today and is the biggest player in the market. The “oral groove” of their clips (that’s the technical term for the area that grips the bag) is available in a wide variety of shapes, each one suited to a particular type of bag or product,
    1. ♿🏳️‍🌈💙Jack Monroe (they/she). ‘I’m Getting Individual Permission from Everyone Sending Me Pics of Their Food Boxes in My DMs to Repost Them Here but without Identifying Information Because I Try to Be Responsible with This Large Platform and There Are ~children~ Involved Here. Disclaimer Done, Now Get Angry.’ Tweet. @BootstrapCook (blog), 12 January 2021. https://twitter.com/BootstrapCook/status/1348917929132367872.

    2. ♿🏳️‍🌈💙Jack Monroe (they/she). ‘I’m Getting Individual Permission from Everyone Sending Me Pics of Their Food Boxes in My DMs to Repost Them Here but without Identifying Information Because I Try to Be Responsible with This Large Platform and There Are ~children~ Involved Here. Disclaimer Done, Now Get Angry.’ Tweet. @BootstrapCook (blog), 12 January 2021. https://twitter.com/BootstrapCook/status/1348917929132367872.

    1. The study, published in Nature Food, presents EDGAR-FOOD – the first database to break down emissions from each stage of the food chain for every year from 1990 to 2015. The database also unpacks emissions by sector, greenhouse gas and country. 
    1. <small><cite class='h-cite via'> <span class='p-author h-card'>Aaron Parecki</span> in #indieweb 2021-03-01 (<time class='dt-published'>03/01/2021 15:30:09</time>)</cite></small>