#Transgenics next wave of genetically modified crops could ease concerns over Frankenfoods Transgenic canola When the first genetically modified (GM) organisms were being developed for the farm,
and bright-orange bananas fortified with nutrients to improve the diets of people in the poorest countries.
And that, in turn, could conceivably reduce the public disquiet over GM foods. Or maybe not.
and dogma and speculation begin in the debate over genetically modified (GM) foods and crops.
and soil nutrients and can quickly take over fields. Since the late 1990s, US farmers had adopted widely GM cotton engineered to tolerate the herbicide glyphosate,
by 2011, it had spread to 76.##oeit got to the point where some farmers were losing half their cotton fields to the weed,
and even those with only a passing knowledge of Chinese cuisine are aware of the central role that pork plays.
and we Americans love our bacon. So it perhaps isn t too surprising that the country with a dead pig crisis is also the same one that consumes half of the world s pork.
However, in China you also have#.#2.#a highly fragmented agricultural sector. As in other developing countries, a lot of Chinese people work in agriculture#oughly 37 percent of the population, in fact, in comparison to 0. 7 percent in the United states and 1. 4 percent in the United kingdom
or sell the carcass to a#oedealer#who would#oefix#the meat and slip it into the food supply.
and that worked fine until#3.#China cracked down on illegal pig meat. Responding to political pressure to avoid food supply scandals,
local authorities in Jiaxing recently cracked down on these#oedead pig merchants, #tossing three of them in jail for life for selling dead and/or diseased pigs to market.
more reliable pork for Chinese consumers#nd will perverse incentives to dump dead livestock in the river.
And at least four different departments are responsible for the quality of pork.##While attempts at consolidating relevant government organizations are apparently underway,
#Are meal delivery services the future of groceries? Would you ever use a meal delivery service?
Are meal delivery services the future of groceries? The sheer volume of venture-backed meal delivery services that have cropped up over the last year can only mean one of two things:
This includes Blue Apron, Fresh Dish, Greenling, Plated, Hellofresh and Chefday. I (Erin) decided to try out Blue Apron for myself in New york. Meanwhile,
Michael experimented with Fresh Dish in LA. We re the ideal customers for these services:
interested in cooking, too busy to plan and shop for meals, and willing to pay for convenience.
Here s our take on each. Logistics Erin: Even though the week s worth of food inside was packed sufficiently cold with the promise it d be okay for eight hours,
I felt wary of a box of meat rotting on my doorstep. So I was glad that
I happened to be working from home when the box was delivered to me. Erin: The first thing I noticed was the insane amount of packaging required to make this work.
like a giant bunch of dill or a bottle of rice wine vinegar. That s how the company keeps costs down#by buying in bulk and splitting it up
#but it also means a single teaspoon of rice wine vinegar gets its own plastic bottle.
Fresh Dish is a bit more flexible than Blue Apron. Each meal can be ordered to serve two people or four,
and users get the option to choose as many or as few as they want from among four or five different meals each week.
Before ordering, consumers can view the ingredients, cooking instructions, and nutritional information. There is no subscription requirement,
and delivery is free when you order a minimum of two meals. Michael: I was shocked similarly
and impressed with the packaging required to make the delivery of raw meat and sauces feasible.
Fresh Dish ingredients are delivered in individual vacuum sealed pouches or ziplock bags, with each meal contained inside of its own cardboard box.
These meal boxes are packed then inside of an insulated foil cooler, which is filled with enormous reusable ice packs,
when the food was delivered. While I don t know whether I arrived an hour or several hours after it was left on my doorstep,
I got three meals, each serving two people but the package was large and it strained the limited capacity of my fridge and freezer.
This raises to one of the drawbacks of the Fresh Dish model: The company deliveries only once per week.
So if you want 14 meals or four, you they ll all arrive at once on Tuesday.
The Food Erin: The second thing I noticed with Blue Apron as I cooked meal one (Acadian Redfish with remoulade,
frisee salad and red potatoes), was that there is absolutely no room for snacking. Or mistakes.
it would have put a noticeable dent in the meal. And if I accidentally mixed two ingredients that weren supposed t to be mixed?
Forget that part of the meal#there are no backup ingredients to start over with. Michael: The same concerns about limited portions of each ingredient applied to Fresh Dish.
On some occasions it seemed that the full contents of the package was closer to 1. 5 servings than enough to serve two adults.
Fresh Dish s focus is on healthy, quality ingredients, and I was satisfied with what came out of the box.
The cuts of meats looked fresh as did the vegetables. The condiments, on the other hand, left a little bit to be desired.
It s nice to have portion-perfect salt and pepper, but to prepare a nice home-cooked meal with takeout restaurant style paper packets is a bit off-putting.
It s a small thing, but it detracts from the overall experience. Fortunately, it would be simple to change.
Erin: That s really bizarre#Blue Apron assumes you have salt, pepper and olive oil in your house.
The Recipes Erin: I found the recipes to be slightly ambitious. I appreciated that, but I definitely did not cook a single one in 35 minutes,
Fresh Dish advertises the meals take#oeas little as 30 minutes.##I d say that s generous,
the cooking times were right around 30 minutes. Erin: My kitchen abilities probably lie somewhere between that of Smitten Kitchen
and Drunk Kitchen, given that a Midwestern upbringing teaches one very little, culinarily, beyond the art of the casserole.
That s precisely why I tried Blue Apron#to have some adventurous experiments with new styles of cooking.
Fresh Dish s recipes are divided into#oeeasy#and#oemoderate#difficulty, but I found both to be approachable even to the least confident chef.
The inspiration behind Fresh Dish s meals come from a combination of the company staff chefs and a#oefeatured chef of the week.#
#My first meal was Sausage pizza with Peppers and Insalata Mista. Second and third on the menu were Pork Chops with Mushroom Gravy and Orzo, then Kung Pao Chicken with Steamed Rice and Broccoli.
Erin: For someone whose meat-cooking experience consists of frozen chicken breasts on a George Foreman Grill, Blue Apron s photo-driven instructions,
while beautiful, left me wanting. Pan-fry a panko-crusted pork chop#oeuntil it s done#?
#What does#oedone#look like?!What should I do when its pink on the inside and burning on the outside?
Unfortunately, Fresh Dish suffers from the same vagaries as Blue Apron using, imprecise words like#oecook until done,
and none of the meals required any fancy culinary skills. Every Fresh Dish ingredient comes numbered and labeled,
and each meal package includes simple instructions for preparation. There are no pictures but the directions are reasonably straightforward.
Despite my shortcomings as a cook, my guests were impressed with the results. Each meal, when plated, seemed elaborate,
which is a success, considering it was always a just fancy version of the#oesalad, carb, protein#formula.
No souffles, no baking, no Julia Child stuff. The ingredients were super fresh and, with items like wheat berries, miso paste and beef bones,
more interesting than what your average home chef buys in the store. Erin: At between 650 and 750 calories each, the meals weren t off-the-charts healthy,
but they beat takeout. They also didn t feel like very much food, but I think that s
because I m not accustomed to such precise portion control. Since we (the collective we) have to buy food in larger portions at the grocery store,
it s pretty standard to cook enough for seconds and leftovers. There are zero leftovers with Blue Apron,
I want to believe a cooking enthusiast enjoys the journey of picking out and purchasing the best ingredients at their favorite market in the same way vintage clothing lovers relish visits to their favorite secret thrift stores.
Acquiring the goods is part of the process, and Blue Apron kills that aspect of it.
But for someone who d otherwise be ordering takeout or Foreman-grilling another frozen chicken breast,
it was worth the $10 a plate. Erin: I would not do it every week#cooking three meals in a week feels overwhelming,
even though they only took between 40 minutes and an hour to prepare. But I get that the economics of shipping a giant cold-packed box with just $20 worth of food do not add up.
Blue Apron s minimum order is three meals per week. I would probably do it one week a month.
Michael: I would order each of my three Fresh Dish meals again. It s not because they are things that
I couldn t, or wouldn t have made on my own. Unlike Blue Apron, the meals are not overly exotic.
Rather, it s because having the ingredients, prepped, portioned, and delivered to my door for $8 to $12 per portion is just so damn convenient,
and purchase makes up for most of Fresh Dish s shortcomings. It s also nice not having leftovers,
whether that means of the meal itself, or of each of the ingredients that are bought typically in bulk.
I made a habit of using Fresh Dish, I d throw away much less food at the end of each week,
month, or year. Michael: That said, there are plenty of nights that I want to eat out, order in,
Fresh Dish has a role in my future meal preparation, but will not make up the entirety.
The ability to reorder a meal you liked. I want a second shot at pan-searing delicate redfish without mutilating it.
And I have no desire to go on a grocery store adventure to try to find Acadian redfish.
Along the same lines, it would be great to offer a requests box for future meals,
or popular meals to bring back. This, combined with order data, could eventually lead to the creation of a#oefavorite meals#section,
for items that would always be available, in addition to the new meals of the week. Erin:
Also, the ability to get just one meal a week. Yes, I know this is not economically feasible.
But I d be a more frequent customer. Michael: Fresh Dish offers this, but there are limited choices each week.
Michael: I d like the option to order larger portion sizes. While eight ounces of chicken or beef may technically be a single serving,
many people are accustomed to eating 1. 5 to two times as much as that. If you re making a meal for two people,
two#oeportions#may be too little, and four#oeportions#too much. If there was a plus-sized option, or the ability to add a single additional serving,
Conclusion Meal delivery services aren t the future of groceries, but they re fun to use occasionally.
Michael is a better cook than Erin. Photo credit: The Kitchn Via Pando Daily Share Thissubscribedel. icio. usfacebookredditstumbleupontechnorati
and prevents the spread of disease, and no researcher would advocate abandoning it entirely. But we may want to rethink our relationship with germs,
#oei also think about the foods my family eats. We eat a lot of yogurt for the beneficial bacterial cultures it provides.#
don t wash their hands before every meal or wear the same socks twice. Eating food that s been in the fridge a
while or that has fallen on the floor is okay, too, he says. That may not be for you.
Soda Head Via Washington post Share Thissubscribedel. icio. usfacebookredditstumbleupontechnorati â
#Japanese scientists create 581 clones from the same mouse Scientists clone 581 mice from one mouse.
chickens, and sheep were produced. What made Dolly a sensation, however, was the method by which she was cloned.
and placing it in the nucleus of an egg that has had its own genetic material removed.
scientist have used SCNT to clone other mammals including cat, dog, deer, horse, mule, ox, rabbit and rat.
Study Kids drinking low-fat milk tended to be heavier. Parenting toddlers is not an easy job. Consider the 2-year-old to-do list:
That s right, kids drinking low-fat milk tended to be heavier.##oewe were surprised quite#by the findings,
But they found the relationship between skim-milk drinkers and higher body weights held up across all racial/ethnic and socioeconomic groups.
The study included about 10,700 children in the United states. Parents were interviewed about their child s beverage consumption on two occasions:
if the other food options are high in calories.##In other words, if whole-fat milk saves a kid from eating an extra cookie
he or she may end up eating fewer calories overall. As the authors acknowledge, one of the shortcomings of the new study is that the researchers did not know how many calories the children were consuming overall or
what types of foods they were eating. So is it time to think anew about switching toddlers to low-fat milk?#
#says Dr. Stephen Daniels, a pediatrician at the University of Colorado and member of the AAP s Committee on Nutrition.#
Some of the earliest studies evaluating diets low in saturated fat and cholesterol did find a link to less obesity among girls.
Many studies have shown that sugar-sweetened beverages play a much bigger role. Photo credit: Women s Forum Via NPR Share Thissubscribedel. icio. usfacebookredditstumbleupontechnorati V
For example, the famous marshmallow studies of Walter Mischel and colleagues showed that being able to resist temptation is predictive of future success. Four-year-old kids were given a marshmallow
if they do not eat that marshmallow and wait for the experimenter to come back, they will get two marshmallows instead of one.
Follow-up studies showed that the kids who were able to wait for the bigger future reward became more successful young adults.
but we also want that last slice of pizza. We want a comfortable retirement, but we also want to drive that dazzling car,
The marshmallow studies focus on dispositional factors#eing able to delay gratification is an innate ability.
For example, researchers have shown that simply rearranging the placement of food and beverages in a cafeteria can improve sales of healthy items.
Other research focused on motivational factors. People often need to curb their current desire to consume
Right now, scientists are using this technology largely on cells in laboratory dishes, not on whole organisms.
(which they got from frozen bucardo skin) into the eggs of an existing goat. The cloned bucardo was born,
among others. 2.)Cloning with cells from cryopreserved tissue of a recently extinct animal can generate viable eggs.
If the eggs are implanted in a closely related surrogate mother, some pregnancies produce living offspring of the extinct species. 3.)Allele replacement for precision crossbreeding of a living species with an extinct species is a new genome-editing technique developed by Harvard
Could a young woman introduce the DNA of her own grandmother to her own eggs and essentially give birth to a baby ancestor?
A good example of this was given by Allan Savory, an ecosystem scientist working in Africa when he recommended the slaughter of 40,000 elephants to help prevent desertification,
3. Patrick Blanc s Vertical Gardens Absence of an abundant garden space did not deter Patrick Blanc s spirit to find a room for his love for plants.
He has many projects to his credit, like boutiques in Paris and New york, restaurants in LA,
5. URBIO Indoor Vertical Garden URBIO comprises of wall mounted plates and plant pots that will sprinkle magic on otherwise dead walls.
#Four-fifths of all antibiotics are consumed by the meat industry Livestock consumption of antibiotics reached a record nearly 29.9 billion pounds in 2011.
The Food and Drug Administration, last year, proposed a set of voluntary#oeguidelines#designed to nudge the meat industry to curb its antibiotics habit.
Meanwhile, the meat industry has been merrily gorging away on antibiotics#nd churning out meat rife with antibiotic-resistant pathogens#f the latest data from the FDA itself is any indication.
while the American Meat Institute reported a 0. 2 percent increase in total meat and poultry production in 2011 compared to the previous year,
That suggests that meat production might be getting more antibiotic-intensive. Not surprisingly, when you cram animals together by the thousands and dose them daily with antibiotics,
which buys samples of meat products and subjects them to testing for bacterial pathogens. Again
While the FDA dithers with voluntary approaches to regulation, the meat industry is feasting on antibiotics
and harvested within its newly enclosed pastures redefined the American diet. In Las Cruces, New mexico, Venue met with Dean M. Anderson, a USDA scientist
If you see a drinking water location, you will see that the area around that watering point looks as brown and devoid of vegetation as the top of this table,
whereas, out at the far distance from the drinking water, there may be plants that have seen never a set of teeth, a jaw,
These include putting a fence in, developing drinking water in a new location, putting supplemental feed in different locations,
changing the times you put out feed, putting in artificial shade, so that animals would move to that location#there are a host of things that we have tried.
which would provide high-quality nutrition. But, if you have the animals clear over three pastures away,
then you ve got to monitor the rainfall-related growth, and you ve got to get labor to help round those animals up
and decline without being utilized for feed. I m not saying that seed production is not important,
And you can move the polygon that the animals are in over in that far corner of the pasture.
Heart rate profile (beats per minute) of an 8-year-old free-ranging crossbred beef cow before, during,
the cow was observed standing near drinking water during this time. Anderson/#Virtual Fencing: Past, Present, and Future#)The key is,
or you go put the animal back into a four-strand barbed wire fenced pasture. Not every animal on the face of the earth today would be controllable with virtual fencing.
It s almost like a moving feed bunk, if you will. I m sure that, in time#I would almost bet money on this#that
especially if the drinking water was kept near the#oemoving feed bunk.##The other thing is that the consumer-level GPS RECEIVERS
and learn food literacy, as well as to preserve knowledge that our grandparents might have had but that never got passed down,
and to provide fresh organic produce for local food pantries.##Website: http://www. nopl. org/library-farm Santa Suits#atrons start reserving them in September at the Bolivar County Library System in Mississippi.#
Partygoers come in costume to drink butterbeer, hear Harry and the Potters perform live, pose for photos, play wizard chess,
and ride in the motorcycle sidecar with Hagrid. Attendance now nears 3, 000 people.##Library Nurse Program Mangamania!!#
and publishing center (Sacramento Public library, Sacramento, CA) Wine tasting fundraiser Wine & Words (Huntington Beach Public library, Huntington Beach, CA) Food trucks and international food
and the children enjoy fish-related crafts, stories, decorations and birthday cake.#(#Pikes Peak Library District, Pikes Peak, CO) Braille Writer, Assessment Testing Kits for School Psychologists#Colorado#oethe participatory library##A program creating opportunities
This ranges from learning how to make pie crusts, tie a scarf, make a geodesic dome, draw,
and lemonade served at a mock-up of the famous Star wars Cantina.#(#Joliet, IL)# entioned in a recent Wall street journal article Indiana Librarypalooza#Usually takes place during National Library Week.
A big indoor#oefair at the library, with giant games, bowling in the stacks, musical entertainment, storytellers, crafts, an ice cream bar, a Tech Petting Zoo, and more.
#oecoffee, Donuts & a Movie#:###oeat 9: 30a. m. we offer this program to those who are interested.
We provide the coffee & donuts and show a movie. The movies range from older classics to comedy to adventure to newer releases.
donated over 1, 000 hats to local food pantry, hospice center, spouse abuse shelter, and shipped hats to soldiers overseas.#
Vintage dancers Trapping and hunting Mah-jongg#oewhisk Me Away#cooking series Creepy Foods for Halloween World Religion Discussion Series Holocaust Discussion Series Adult Pottery Class
Mad about Mushrooms Soapmaking Introduction to Cake Decorating#oehow to Cook Wild Game#series with Fish & Wildlife agency#Spencer County Public library Carroll County Public library:
Legopalooza Jedi Training Princess Tea parties Book Discussions Crochet, Knitting, Punch Needle, Cross stitch, Scrapbooking, Spinning (Yarn) classes Diet and Diabetes Classes Yoga
transplanting, saving your own seed Local History potluck series (once a month) local historians, Chautauqua speakers, etc.
Wheel-throwing classes (pottery) Hypertufa plant container making Soy candle making Adult miniaturist s clinic#sing Dremels,
Seed lending library Reading camp for struggling first grade readers ipad and e-Reader/Kindle classes Civil war re-enactment bivouac on back lawn, Dessert contest, scarecrow
Jackson George Regional Library System) Car seat Rental-partnership with Citizens Against Needless Death in Youth CANDY.
Life-size Candyland#The library turns into Candyland board,#oeincluding all the different lands and yummy candy stops.#
From musicans and singers to poets and comedians, over ten performers select pieces each night Cupcake Decorating Program#Teen program on cupcake making
Annual Wine Tasting Salsa Slam#Celebration of sauce and dance. Local businesses and restaurants participated in a salsa tasting competition.
Chefs used fresh local tomatoes, as well as other ingredients of the season. Chinese New Year#Partnership with high school and Chinese Language school, activities include Chinese paper-folding, painting,
Participants make an object out of food that represents a book. The objects are judged then and eaten.
said,#oei think that I cannot preserve my health and spirits, unless I spend four hours a day at least
#Ending the global food crisis we just need to make use of what we have We could double our food supply just by making farming, shipping,
and cooking more efficiently. By 2075 the global population is set to hit 9. 5 billion.
It is assumed widely the world will eventually run out of food. According to one UN study, we will need to increase agricultural production 70%by the middle of the century,
if we re to cater to all the expected bellies. But, before you imagine the problem is a simple lack of nourishment,
you might want to read a comprehensive new report about food waste. It suggests that instead of a production issue, as such, the real#oefood crisis#revolves around poor distribution and storage,
and careless consumption. The report, from the Institution of Mechanical engineers, a U k. membership group, says we currently waste between 30%to 50%of all food generatedor up to 2. 2 billion tons annually.
In other words, we could make up much of the projected shortfall just by being more efficient.##oethe potential to provide 60100%more food by simply eliminating losses,
while simultaneously freeing up land, energy and water resources for other uses, is an opportunity that should not be ignored,
The food waste problem varies according to the development level of the country. In fully industrialized countries, waste tends to occur further up the chain:
In the developed world, the problemif it can be called thatis that food is too cheap.
or at least degrade large quantities of food material, and substantial amounts of foodstuffs simply spill from badly maintained vehicles
or are bruised as vehicles negotiate poorly maintained roads.##Southeast asia loses an estimated 37%to 80%of its rice crop,
the issue doesn t begin and end with food. Unnecessary production also means wasting vast quantities of water and energy, increased emissions of greenhouse gases,
More fundamentally, perhaps, we need to decide what kind of food crisis we face. As the report makes clear, it s not so much a food issue,
as one related to logistics and consumption. Via Fast Company Share Thissubscribedel. icio. usfacebookredditstumbleupontechnorati e
#Robobees will pollinate crops instead of real bees As soon as 10 years from now these Robobees could artificially pollinate a field of crops.
Honeybees pollinate nearly one-third of the food we eat but they have been dying at unprecedented rates because of a mysterious phenomenon known as colony collapse disorder (CCD).
and other speciesrequires immediate attention to ensure the sustainability of our food production systems, avoid additional economic impact on the agricultural sector,
They wouldn t have to collect nectar like real bees. They would just be transmitting pollen.
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