or taste of a meal we re thinking of preparing? it s all within the realm of possibility in the next 5 years, according to IBM s list of technologies it thinks are on the cusp of adoption.
the smell or taste of food. The general premise is that these sensory and cognitive technologies will convert computers from glorified calculators into true thinking machines.
teething, or something more serious. 4. Digitized taste buds IBM s brainiacs think that machines will increasingly be able to taste things#like chocolate
or seafood ingredients that reinforce the flavor of different meats, or in some cases, can act as a substitute for a meat entirely.#
#This understanding of the chemical elements of food could help people get healthier by subbing in something that tastes like milk chocolate
but is better for them. 5. A nose that knows Breath analysis can do drunk more than keep drivers off the road.
(or 20,000 heads per year) grown under 40 watt fluorescent lighting housed in a chrome housing that can be stored conveniently in any restaurant.
with the target market ostensibly being restaurants that want locally manufactured, sun-free vegetables on site.
At the company s annual meeting this spring, the chief executive, Timothy D. Cook, noted that just a few years ago mobile app#wasn t even in people s vocabulary.
it does not note that as much as half of that money goes to developers outside the United states. The pie,
I d rather get 70 percent of a large pie than all of a small pie, #he said.
are already finding their way into Singapore s grocery stores. Ng s technology is called A-Go-Gro,
and fresh produce can grow right next to grocery stores, potentially reducing transportation costs, carbon dioxide emissions and risk of spoilage.
It s still up for debate whether vertical farms are more efficient at producing food than traditional greenhouses,
The total food produced depends on the amount of light reaching plants. Although vertical farms can hold more plants,
#Giacomelli tells The Salt. You can t amplify the sun.#For American cities, like New york and Chicago,
Gotham Greens is producing pesticide-free lettuce and basil for restaurants and retailers from rooftop greenhouses in Brooklyn,
Sometimes, with imported food, you don t know what happens at farms there.##Via NPR Share Thissubscribedel. icio. usfacebookredditstumbleupontechnorati e
and that the U s. Food and Drug Administration, which is charged with regulating product content, is considering a similar policy in this country.
In the next 40 years there s going to be a 70 percent increase in demand for food worldwide,
Over the last few years, sustainable farming startups have managed to get loans from companies like Whole Foods,
Food grown closer to where consumers buy lowers transportation costs. That can help offset the higher cost of growing food organically.
Seedstock s conference was a chance for farmers entrepreneurs and distributors who have found success,
and a coffee and tea importer in New york. He sees profits in selling the idea of environmentally friendly farming to the estimated 50 million Americans ages 25 to 60 focused on lifestyle,
They d talk for hours, an activity that invariably involved a bottle or two of locally produced wine.
made himself lunch and then took a long nap. In the evenings, he often walked to the local tavern, where he played dominoes past midnight.
The years passed. His health continued to improve. He added a couple of rooms to his parents home so his children could visit.
He built up the vineyard until it produced 400 gallons of wine a year. Today
the bishop of Ikaria, described its residents as proud people who slept on the ground.
On an outdoor patio at his weekend house, he set a table with Kalamata olives, hummus, heavy Ikarian bread and wine.
#He took a sip of his wine. have noticed you that no one wears a watch here?
and buy food and wine. If there is money left over, they give it to the poor. It s not a#me place.
The strong winds that buffet the island#mentioned in the Iliad ##and the lack of natural harbors kept it outside the main shipping lanes for most of its history.
#made from dried herbs endemic to the island, which is enjoyed as an end-of-the-day cocktail.
He mentioned wild marjoram, sage (flaskomilia), a type of mint tea (fliskouni), rosemary and a drink made from boiling dandelion leaves
and adding a little lemon. People here think they re drinking a comforting beverage, but they all double as medicine,
#Leriadis said. Honey too, is treated as a panacea. They have types of honey here you won t see anyplace else in the world,
and she wore a housedress with her hair in a bun. Inside, there was a table,
or business but was already setting out teacups and a plate of cookies. Meanwhile Thanasis scooted back and forth across the house with nervous energy,
have a late lunch, take a nap. At sunset, they either visited neighbors or neighbors visited them.
Their diet was also typical: a breakfast of goat s milk, wine, sage tea or coffee, honey and bread.
Lunch was almost always beans (lentils, garbanzos), potatoes, greens (fennel, dandelion or a spinachlike green called horta) and whatever seasonal vegetables their garden produced;
dinner was bread and goat s milk. At Christmas and Easter, they would slaughter the family pig
and enjoy small portions of larded pork for the next several months. During a tour of their property, Thanasis and Eirini introduced their pigs to me by name.
Just after sunset, after we returned to their home to have some tea, another old couple walked in,
carrying a glass amphora of homemade wine. The four nonagenarians cheek-kissed one another heartily and settled in around the table.
They gossiped, drank wine and occasionally erupted into laughter. Dr. Ioanna Chinou a professor at the University of Athens School of Pharmacy, is one of Europe s top experts on the bioactive properties of herbs and natural products.
When I consulted her about Ikarians longevity, she told me that many of the teas they consume are traditional Greek remedies.
Wild mint fights gingivitis and gastrointestinal disorders; rosemary is used as a remedy for gout; artemisia is thought to improve blood circulation.
She invited me to give her samples and later tested seven of the most commonly used herbs on Ikaria.
As rich sources of polyphenols, they showed strong antioxidant properties, she reported. Most of these herbs also contained mild diuretics.
Doctors often use diuretics to treat hypertension#perhaps by drinking tea nightly, Ikarians have lowered gently their blood pressure throughout their lives.
Meanwhile, my colleagues Gianni Pes and Michel Poulain set out to track down the island s 164 residents who were over 90 as of 1999, starting in the municipality of Raches.
They found that 75 nonagenarians were still alive. Then along with additional researchers, they fanned out across the island
Pes and Poulain were joined in the field by Dr. Antonia Trichopoulou of the University of Athens, an expert on the Mediterranean diet.
She noted that the Ikarians diet, like that of others around the Mediterranean, was rich in olive oil and vegetables,
low in dairy (except goat s milk) and meat products, and also included moderate amounts of alcohol.
It emphasized homegrown potatoes, beans (garbanzo, black-eyed peas and lentils), wild greens and locally produced goat milk and honey.
low intake of saturated fats from meat and dairy was associated with lower risk of heart disease;
and was easily digestible for older people. Some wild greens had 10 times as many antioxidants as red wine.
Wine#in moderation#had been shown to be consumed good for you if as part of a Mediterranean diet, because it prompts the body to absorb more flavonoids, a type of antioxidant.
And coffee, once said to stunt growth, was associated now with lower rates of diabetes, heart disease and, for some, Parkinson s.
Local sourdough bread might actually reduce a meal s glycemic load. You could even argue that potatoes contributed heart-healthy potassium
Vitamin b6 and fiber to the Ikarian diet. Another health factor at work might be unprocessed the nature of the food they consume:
as Trichopoulou observed, because islanders eat greens from their gardens and fields, they consume fewer pesticides and more nutrients.
She estimated that the Ikarian diet, compared with the standard American diet, might yield up to four additional years of life expectancy.
Of course, it may not be only what they re eating; it may also be what they re not eating.
Are they doing something positive, or is it the absence of something negative?##Gary Taubes asked
when I described to him the Ikarians longevity and their diet. Taubes is a founder of the nonprofit Nutrition Science Initiative
and the author of Why We Get Fat #(and has written several articles for this magazine).
One explanation why they live so long is they eat a plant-based diet. Or it could be the absence of sugar and white flour.
From what I know of the Greek diet, they eat very little refined sugar, and their breads have been made traditionally with stone-ground wheat.#
#Following the report by Pes and Poulain, Dr. Christina Chrysohoou, a cardiologist at the University of Athens School of medicine, teamed up with half a dozen scientists to organize the Ikaria Study,
which includes a survey of the diet of 673 Ikarians. She found that her subjects consumed about six times as many beans a day as Americans,
ate fish twice a week and meat five times a month, drank on average two to three cups of coffee a day
and took in about a quarter as much refined sugar#the elderly did not like soda. She also discovered they were consuming high levels of olive oil along with two to four glasses of wine a day.
Chrysohoou also suspected that Ikarians sleep and sex habits might have something to do with their long life.
She cited a 2008 paper by the University of Athens Medical school and the Harvard School of Public health that studied more than 23,000 Greek adults.
The researchers followed subjects for an average of six years, measuring their diets, physical activity and how much they napped.
They found that occasional napping was associated with a 12 percent reduction in the risk of coronary heart disease,
Local women gathered in the dining room at midmorning to gossip over tea. Late at night, after the dinner rush, tables were pushed aside
and the dining room became a dance floor, with people locking arms and kick-dancing to Greek music.
Parikos cooked the way her ancestors had for centuries, giving us a chance to consume the diet we were studying.
For breakfast, she served local yogurt and honey from the 90-year-old beekeeper next door.
For dinner she walked out into the fields and returned with handfuls of weedlike greens,
combined them with pumpkin and baked them into savory pies. My favorite was made a dish with black-eyed peas, tomatoes,
fennel tops and garlic and finished with olive oil that we dubbed Ikarian stew. Despite her consummately Ikarian air, Parikos was born actually in Detroit to an American father and an Ikarian mother.
She had attended high school, worked as a real estate agent and married in the United states. After she and her husband had their first child,
she felt a genetic craving#for Ikaria. I was not unhappy in America##she said.
we went out to dinner on the weekends, I drove a Chevrolet. But I was always in a hurry.#
She stopped shopping for most groceries, instead planting a huge garden that provided most of their fruits and vegetables.
if she thought her simple diet was going to make her family live longer. Yes,#she said.
but we will have food on the table and still have fun with family and friends.
the waves of the nearby Aegean could be heard barely over the din of breakfast. Do you know there s no word in Greek for privacy?#
You asked me about food, and yes, we do eat better here than in America.
Even if it s your lunch break from work you relax and enjoy your meal. You enjoy the company of whoever you are with.
Food here is enjoyed always in combination with conversation.##In the United states, when it comes to improving health,
people tend to focus on exercise and what we put into our mouths#organic foods, omega-3 s, micronutrients.
diet only partly explained higher life expectancy. Exercise#at least the way we think of it, as willful, dutiful, physical activity#played a small role at best.
#Behold, I have given you every herb yielding seed...and every tree, in which is the fruit of a tree yielding seed;
to you it shall be for food.##But again, the key insight might be more about social structure than about the diet itself.
While for most people, diets eventually fail, the Adventists eat the way they do for decades.
How? Adventists hang out with other Adventists. When you go to an Adventist picnic, there s no steak grilling on the barbecue;
it s a vegetarian potluck. No one is drinking alcohol or smoking. As Nicholas Christakis, a physician and social scientist at Harvard, found
when examining data from a long-term study of the residents of Framingham, Mass.,health habits can be as contagious as a cold virus. By his calculation,
a Framingham individual s chances of becoming obese shot up by 57 percent if a friend became obese.
Among the Adventists we looked at, it was mostly positive social contagions that were in circulation.
and they ll usually talk about the clean air and the wine. Or, as one 101-year-old woman put it to me with a shrug,
drink wine, breathe the same air, fish from the same sea as their neighbors on Ikaria.
most accessible foods are also the most healthful #and that your ancestors have spent centuries developing ways to make them taste good.
At day s end, you ll share a cup of the seasonal herbal tea with your neighbor because that s what he s serving.
Several glasses of wine may follow the tea, but you ll drink them in the company of good friends.
Your neighbors will cajole you out of your house for the village festival to eat your portion of goat meat.
if we eat the right food or do the right workout, we ll be healthier,
or buy cough medicine without being routed through a gantlet of candy bars, salty snacks and sugar-sweetened beverages.
The processed-food industry spends more than $4 billion a year tempting us to eat. How do you combat that?
At the same time, access to food has exploded. Despite the island s relative isolation, its tortuous roads and the fierce independence of its inhabitants, the American food culture, among other forces, is beginning to take root in Ikaria.
Village markets are now selling potato chips and soda, which in my experience is replacing tea as the drink of choice among younger Ikarians.
As the island s ancient traditions give way before globalization the gap between Ikarian life spans and those of the rest of the world seems to be gradually disappearing,
as the next generations of old people become less likely to live quite so long. The big aha for me, having studied populations of the long-lived for nearly a decade,
or beneficial insects with Dragon Juice Dragon Juice naturally helps eliminate many common plant problems.
Dragon Juice is a natural plant spray conditioner. It is the most effective foliar spray available for your plants!
It provides trace nutrients to your plants as well as giving them what they need (foliarly) to be healthy.
Dragon Juice is an all in one#product meaning it helps your plants to take up more nutrients in it s existing system or medium.
Dragon Juice is one of the featured exhibitors at the Davinci Inventor Showcase, which takes place on Oct 13, 2012 at the Denver Merchandise Mart.
This is your chance to find out how Dragon Juice work and see a wild variety of other amazing products and innovations!
to help produce safe consumable food and medicine. What problem does it solve? It provides the user with a nontoxic product to help eliminate bugs
inature/Dragon Juice Products are made from consumable products, meaning that they are safe to use even just before harvest.
Dragon Juice is about the magic and powers that Dragons project. Our hope is that our customers understand that natural products from nature combined without chemicals have a far superior, long term effect on plants, our planet and its people.
and sell Dragon Juice, and have built a mini-following#of 600 Likes#on Facebook, which often leads the customer directly to our web site,
Selling Dragon Juice in VOLUME nation/worldwide would define our ideal success#.We want to have this blow up so huge that Dragon Juice becomes a household name
#Our Patent for Dragon Juice is going along nicely, we have obtained already our Federal Trademark for Dragon Juice,
and We have developed the Product that does something no other garden product does. We have sold Dragon Juice (at least one bottle) in almost every state in the country.
Our marketing strategies to date have included the implementation of ourselves into certain industries such as the up and coming aquaponic, self sustainability,
We feel that Dragon Juice was invented at the right time#as the interest in organic and natural ingredients for the garden has been steadily increasing lately.
#Students and teachers push back on healthier school lunches New government nutrition standards went into effect this year in a bid to combat childhood obesity.
School lunches for the first time this year are required to be healthier but they are getting some push back from students
/I need to get some food today/My friends are at the corner store/Getting junk so they don t waste away.#
Other students from Massachusetts to South dakota have spoken out about the new meals on websites and blogs,
and some are brown-bagging it as a boycott to the healthier school meals. We had chicken nuggets one day.
We had pork cutlets the other day and that was compared really small to last year.#
New government nutrition standards, which went into effect this year in a bid to combat childhood obesity,
And for the first time, there are limits on the calories that can be served at meals based on students ages.
and proteins that can be served over the course of a week. The standards raise the nutrition bar for the first time in more than 15 years.
Schools must meet the standards to get federal meal reimbursements. There are several key differences between the previous standards
the old standards for lunch required that a daily minimum of 825 calories be offered to seventh through 12th graders;
and a maximum of 850 calories that can offered at lunch for high school students. The meat guidelines are more complex.
The old standards set a 1. 5-to 2-ounce daily minimum of a meat or meat alternate such as cheese, peanut butter or tofu.
Now there is a daily minimum and weekly maximums. So for instance, high school students must be served at least two ounces of a meat
or meat alternate daily as a minimum, but that can t exceed 12 ounces on a weekly basis. Younger kids are offered less.
There are similar requirements for grains. The biggest part of the problem with the new school lunch is reduced the amount of protein from meat in the meal from previous years,
says Brenda Kirkham, art and publications teacher at Wallace County High school. She came up with the idea of the We Are Hungry video (set to the tune of fun. s We Are Young)
because she felt like she was starving#after lunch. We wanted to give kids a voice
says students have been complaining all year that they re not being offered enough food. Most of our kids are active in physical education and sports,
That two ounces of meat daily wasn t enough. By 1: 30 to 2 o clock they complain about how hungry they are.
and I need a large healthy meal to help me get through the day.##Still, nutrition experts say that there s not a lot of beef behind complaints from the students
and teachers about the updated standards. Before the new standards were implemented, some schools may have been serving a lot of protein to keep their customers happy,
president-elect of the School Nutrition Association and director of Nutrition Services for Hickman Mills School District, in Kansas city, Mo.
Besides meat and meat alternatives, students get protein in milk and legumes, she says. It s an outdated idea that kids aren t getting enough protein#most kids are eating twice the recommended amount#
says Margo Wootan, director of nutrition policy for the Center for Science in the Public interest,
a consumer group that fought for healthier school meals. Eating 850 calories at lunch is enough for most high schoolers,
she says. Not all students are linebackers, and we shouldn t feed them like they are.#
#A large national study showed that under the old standards, high school students were offered an average of 857 calories a day,
800 calories a day (from all meals and snacks) for someone who is sedentary to 2, 400 calories for an active teen.
Student athletes who may need more food throughout the day can purchase additional a la carte items to supplement their school lunch
Really active athletes may need more than the lunch, but that s not our normal customer in the school lunch line.
Not everybody needs all those calories. Lunch is meant not to be 100%of their calories for the day.#
#She says her district lets students take as many fruits and vegetables at lunch as they want from self-serve bars.
That s probably the healthiest way to add more calories if they re not getting full at lunch.#
#O connor says the teachers and students have no problem with the extra produce. We love the extra fruits and vegetables.
#The quality of school meals has been debated hotly for years because one-third of U s. kids are overweight or obese.
A 2010 law, the Healthy Hunger-Free Kids Act directed the U s. Department of agriculture to update nutrition standards for all food served in schools.
the Yuengling family has operated its family brewery since 1829. While many major U s. brewers have consolidated into international corporations,
Yuengling has become America s largest privately owned brewery, said Wendy Yuengling Baker, a sixth-generation family member.
Which I think is just astounding, #she said, because we re one percent of the beer market.#
#Baker said her family s business hit its roughest patches during Prohibition, when they sold near-beer#and operated a dairy to stay afloat.
However, the company saw significant growth in the last 20 years after expanding outside Pennsylvania.
Yuengling-brand beer is now available in 14 East Coast states. Baker and her sister, Jennifer Yuengling, 41, a plant manager, will take over the company one day from their father, Dick Yuengling Jr.
#Pre-1776 start Think a 183-year-old brewery is impressive? In Charles City, Va.,one still-active family business had marked 160 years by the start of the Revolutionary War.
#Top 20 most important inventions in the history of food and drink Science experts rank the refrigerator as Invention#1. The UK s national academy of science,
The Royal Society asked a question: What are the most meaningful innovations in humanity s culinary history?
What mattered more to the development of civilization s cultivation of food: the oven? The fridge?
That list was voted then on by the Fellows and by a group of experts in the food and drink industry,
These are#per the eminent body of the Royal Society#the top 20 innovations in food and drink,
from the dawn of time to the present day. 1. Refrigeration The use of ice to lower the temperature of and thus preserve food dates back to prehistoric times.
refrigeration has allowed humans to preserve food and, with it, nutrition. It has allowed also for a key innovation in human civilization:
cold beer. 2. Pasteurization/sterilization Useful for the prevention of bacterial contamination in food, particularly milk. 3. Canning Developed in the early 19th century,
canning is a method of preserving food by processing and sealing it in an airtight container.
at times, to cook buns. 5. Irrigation Irrigation is the artificial application of water to land or soil.
with flails. 7. Baking This is a food cooking method that employs prolonged, dry heat to cook food.
Baking acts by convection, rather than by thermal radiation, and is undertaken typically in ovens, in hot ashes,
in order to produce food products that are genetically stable. It is also the reason that a bull named Badger-Bluff Fanny Freddie has sired thousands of the dairy cattle in the United states. 9 Grinding/milling Grinding is the process of grinding grain or other materials in a mill.
It produces, among other things, flour, which is the main ingredient of bread#a staple food for many cultures.
The milling of grain has been a practice since 6000 BC, enacted by millstones and similar implements#and replicated pretty much the same way until the late 19th century brought the advent of the steam mill. 10.
Fermentation Beer. More formally, the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria,
or a combination thereof, under anaerobic conditions##which leads to such products as alcohol, wine vinegar, yogurt, bread, and cheese.
Mostly, though: beer. 12. The fishing net Fishing nets have been used since the stone age, with the oldest known version made from willow
and dating back to 8300 BC. The nets are still in wide use today, and currently include casting,
The pot The food container was an invention of revolutionary simplicity#one that allowed for such revolutionarily simple acts as boiling water.
Which led to innovations like tea and pasta and cook-in-a-bag omelets. Additionally
Eating utensils Excluding, ostensibly, the spork. 17. The cork The cork allowed for the production of wine and beer.
Cork s elasticity and near-impermeability make it ideal as a material for bottle stoppers. 18.
wine and beer. While barrels store other things, too#water, oil#they made this list, ostensibly, because of the booze.
this is a kitchen appliance that heats food by a dielectric heating process in which radiation is used to heat the polarized molecules in food.
The microwave is notable mostly as a gateway technology, leading to the culinary innovation of the late 20th century:
Frying The cooking of food in oil or another fat originated in ancient Egypt around 2500 BC.
deep-fried beer. Photo credit: dipity Via The Atlantic Share Thissubscribedel. icio. usfacebookredditstumbleupontechnorati e
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