which currently gets more than 95%of food calories from the land. Over the next 50 years, more food will have to be produced than over the last 10,000 years combined.
Mud, in other words, is the vital thin brown line between us and starvation. Soil erosion, which is driven by humans through farming
where literally dirt-poor people are entirely dependent on whatever food aid they receive, I have developed a new respect for the brown stuff.
Even if we could produce enough food without soils oe and I have seen some great vegetable gardens growing on floating lily beds in Bangladesh,
vast urban centres are now effectively squatting on some of our best food sources. By developing on so-called brownfield sites of contaminated land and building upward rather than out into fields
A raft of practices oe from deforestation for land clearance to the types of intensive farming that exhausts nutrients or make the soil too salty for crops oe contribute to depleted soils.
there are no roots to hold soil, nutrients and water in place. A dry spell can turn the ground to dust that is easily blown away,
and is also useful for animal feed. Essential minerals, such as nitrates, that crops suck up from the soil take a particularly long time to be replaced naturally.
farmers are burning dung for cooking. One solution to this problem, which I saw on a farm in India
release quantities of carbon dioxide and remove the nutrients in the leftover crop stalks. Instead, they say,
The rotting vegetation recycles nutrients and attracts microorganisms, worms and insects, which help maintain soil fertility
because as the population swells, our ability to feed everyone diminishes. Globally, one billion people are undernourished at present, especially in Sub-saharan africa and Asia.
the swelling global population and affluence is expected to increase demand for food production by 70,
when the global demand for food outpaced supply and famine was routine in places such as India and Pakistan,
the fundamental process that allows plants to use the light they capture to convert carbon dioxide into organic necessities like sugar and starch-or food,
you can also produce more food. In 2006, Long and his colleagues described how climate-change experiments have shown that rising atmospheric levels of carbon dioxide lead to higher rates of photosynthesis in plants.
 Turning the world greentraditionally, farmers have sought out the best places to plant their crops oe nutrient rich flood plains and the sides of volcanoes.
Instead, farmers are forced to use ever more marginal land oe plots that are too wet, too dry, too short on vital nutrients,
or are laced with damaging aluminium or salt. As a result, there is a push to develop crops that
Vitamin shakeincreasing the amount of food we produce is one thing. Producing nutritious food is another
according to Yassir Islam, spokesperson for Harvestplus, a nonprofit organisation looking to improve nutrient content in staple foods.
He says the next green revolution will have to be accompanied by a rethink about how nutritious the food is that we put on the table of millions of people every day.
Too many people in Asia and Africa already suffer from what Harvestplus calls"hidden hunger Â,
These people live in parts of the world where their diets are dominated by staples oe foods such as rice, wheat, cassava,
The best-known example of boosting nutrition in staple crops is golden rice, which has been engineered with genes from daffodils and bacteria to produce beta-carotene,
a nutrient that the body can convert into Vitamin a. Developed in the 1990s, and field tested in the 2000s,
 Some academics and sustainable farming advocates see this type of farming as one more push toward industrialising food production and making more farmers dependent on agribusiness.
 Given the imperative to expand the world's food supply, farmers need as much help as they can get even down to the acre,
"Previously we just raised food for humans and animals. In 2011 more corn went to biofuel than to feed for the first time in the US.
Welcome to the Age of Modern Manalien observers monitoring Earth for signs of intelligent life may well have choked on their intergalactic version of tea a few hundred thousand years ago
000 sq km per year, according to the Food and Agricultural organization of the United nations), rerouting rivers (we manage more than half of the planet's available freshwater)
which is why we have managed to"geoengineer  our planet to produce ever more food, to double human life expectancy in much of the world,
with enough food, water, energy and other important trappings of a liveable existence, then we are going to have to recognise these limitations
and the beginning of 2011 by dropping a giant illuminated Les paul guitar from scaffolding alongside the Hard rock Cafe on Beale Street Eyewitnesses say the guitar is about 10 feet long but, sadly,
will ring in the new year by dropping a 7-foot-long bologna from a tall building.
and a drag queen named Sushi will drop from one end of the town in the other in a pair of high-heeled shoes.
#Todays Most Popular Products That Were invented by Accident Thomas Adams invented chewing gum after a bout of frustration.
Kellogg s Corn flakes came about when two brothers forgot to properly store wheat and then noticed that it came out as flakes when later processed.
Popsicles, too, came about by mistake. An 11-year-old boy named Frank Epperson left a container of fruit-flavored soda with a stick in it outside on his porch
and it froze overnight. He woke up the next morning to an icy cold treat. Procter & gamble, which started as a candle
and went to lunch. Air seeped in, but the resulting cakes of soap were shipped out anyway.
Americans loved the new, floating cleanser. Absentmindedness aside, some of todays most common products became hits because their manufacturers,
foods and other set in stains. This was also the case with Kleenex, which was developed originally for removing cold cream.
Kotex arose when World war i Red cross nurses discerned that a cellulose wadding product meant for wound dressing also worked well as a sanitary pad.
a restaurant cook, sliced up potatoes as thin as possible to serve to a customer displeased with the way his spud was cooked.
when she set to work baking a preservative-free loaf of bread for her allergy-prone son. She had baked never a loaf in her life,
and she described one early attempt as oestone Age bread, but she finally started turning out bread so good her family doctor prescribed it to other patients.
The brand is owned now by Campbell soup. Though these stories may suggest that accidental inventions are quite common, Lynn Dornblaser,
#Hunger Pains Wearing Food a New Fashion Trend Artichoke heart gown Just when you thought that you had eaten enough for the next month we bring you Hunger Pains.
Its fashion and food photography coming together in a vegetarian way. Pics) Photographed by Ted Sabarese, a New yorker,
and the food that they eat. The models are made wearing clothes entirely of real food) that depict a meal each was craving.
Hmmmm, some strange food fetishes here. All clothes on the photos are edible. Is he a vegetarian as well?
How often have thought you of using challah as shoulder pads, or wearing trousers made out of waffles.
The artichoke heart gown took over 6 hours to finish and the model stood the entire time
while they attached each individual leaf to her body. Ted Sabarese likes working with nonprofessional models
and actors who dont quite fit the traditional mode of beauty, but there is certainly nothing wrong with any of these specimens.
Sung Yeonju is a Korean artist who also has created a series of dresses made of various foods, entitled Wearable Foods.
She uses foods such as bread red cabbage, tomatoes and spring onions and bananas, in this case. Each of her pieces consists of one kind of food.
Whereas Ted Sabarese just thought food would be a fun thing to photograph, she has taken a more artsy and philosophical view of her work:
oethis series of work forces viewers to defy the actual meaning, the functionalities, and the aspects of what clothing signifies in our lives.
The essence of clothing and food has been reinterpreted. Each element does not fulfill its own role and yet,
scientists ran an experiment b y giving the C. elegans worm small doses of alcohol to track the affects of withdrawal.
They learned no surprise here hat giving the worms more alcohol eased withdrawal symptoms. They also learned with a much bigger surprise that theres an actual oehangover molecule that can be quantified in the recovering brain http://www. stumbleupon. com/su/2k89pc/www. livescience. com/culture/hangover
/Alcohols-Effects-in-the-Brain&id=1319880 7. Scientists create Mice with Human brain Cells Fred Gage
The Spemann-Mangold Experiments German scientist Hans Spemann and Ph d candidate Hilde Mangold take the proverbial cake for strange brain experiments.
Brain Preference Experiment Using Coke and Pepsi If you adamantly prefer Coke, then youve been brainwashed
and one test in particular proves it. A group of testers were given unlabeled samples of both Pepsi
and Coke and asked to drink; not a single tester could tell the difference between the two.
The same test was repeated, this time revealing the labels, and three out of four chose Coke.
Whats interesting is the Coke label activated parts of the brain (memory, self-image and cultural knowledge) that the Pepsi label didnt. http://www. hnl. bcm. tmc. edu
/cache/coke pepsi independent co uk. htm http://www. networkworld. com/news/2008/082208-one-man-it-shop-side. html 13.
Angry Birds, in which the birds seek revenge on the egg-stealing pigs, is meant to be played easily in the checkout line
Roenick, asked for a birthday cake based on the game. Ms. Richardson spent nearly 80 hours crafting a two-tiered concoction that included hand-shaped replicas of the games cranky fowl. oehis birthday was in October,
but I couldnt finish the cake until November, she said. Her son loved the cake so much that oehe never let us cut it,
Ms. Richardson said. oei finally talked him into letting us get rid of it, but he kept most of the bird figures.
A photo of the cake ricocheted around the Web. oerequests from people who want one have been pouring in on Twitter and via e-mail
she said. Jordan Finley, 30, who works at a legal consulting firm in Los angeles, said he
and his boyfriend were such big fans of the game that they decided to create full-body bird costumes for Halloween. oeit was crazy,
but people who knew the game loved it. Everyone wanted to take pictures. It felt like being chased by the paparazzi or something.
Fans of the game took to the streets on Saturday for Angry Birds Day, celebrating its first anniversary.
Although Rovio has released two dozen other mobile games, none have come close to the success of Angry Birds,
Peter Vesterbacka, Rovios head of business development in North america, said the game was born when a Rovio designer sketched a rough outline of a bright red bird with a furious expression. oewe didnt know what the game concept would be loved,
he said. oethe entire game and storyline was built around the birds. Mr. Vesterbacka said the company took notice of the intricate storylines in Pixar films and the popularity of Mario and Luigi
A loosely-organized collective of people currently seeking to assist the spread of Wikileaks information by harassing the websites of those who refuse to cooperate with them,
that asks the EU to stop approving new genetically modified foods. More than a million people have signed on to support the measure The petition asks the European commission to put a hold on all new GMO approvals,
oeover a million people across Europe have set the EU a democratic test will the EU address the real concern people have about GM CROPS and food,
herbs, vegetables and even a few wandering weeds that slipped in. The plants were chosen for their ability to tolerate foot traffic,
as they are for food and tobacco? -Agencies that routinely inspect farms, restaurants and pharmaceutical factories have no experience regulating pot.
Can they be tapped to inspect marijuana grows? -What happens if someone gets sick from medical marijuana?
Matt Cook, who leads the Department of Revenue committee considering the new regulations, conceded that state regulators face a challenge overseeing the state pot supply. oehow do
If patients say, oe Im good at making soy soup, but forget ingredients, guide them step by step,
Otherwise, oethey may make it into salt soup, and everyone will say, Oh, this is terrible, you stop doing it.
he said, with exercise, oenot drinking too much sugar, and saying, oe Daddy, dont drink so much because its not good for dementia.
But when oemy mother asked him to get ingredients for curry rice he came back with mayonnaise,
she said. And one day, Mr. Cha, 74, a retired subway official, could not find his way home. oei was like,
give her drinks, wash her face. But I even resisted and fought back, he said.
#Pumpkin pie: Delicious and Good for Facials Lets moosh it up all over! If youre too stuffed to eat your Thanksgiving leftovers this weekend,
some Thanksgiving leftovers namely pumpkin pie, mashed potatoes and cranberries can be used as affordable moisturizing bases for at home, do-it-yourself skin care treatments.
Thats right, that leftover pumpkin pie doesnt have to go straight to your hips it can go toward beautification instead of bloating.
and a quarter teaspoon of milk or soy milk to the batter. oeboth of those ingredients hydrate
With so many beauty benefits, Cox considers pumpkin the oehero ingredient of Thanksgiving foods if youre planning on repurposing leftovers for a unique skin care treatment. oeif you isolate one thing
Now, onto the next dish: cranberries. Cox said the juice from canned cranberry sauce or pulp from whole cranberries makes for one invigorating hair mask that,
in her words, will add oesilkiness, softness and luster to your locks. Her tip: Mix a cup of cranberry juice or puree with one beaten egg yolk, two teaspoons of sour cream and one teaspoon of potato flour until it turns into a paste.
Apply the paste on the hair, wait and rinse, and soon enough your shiny tresses will look good enough to eat.
so, in theory, a mashed potato scrub may be able to help reduce that puffiness we all feel the day after Thanksgiving. oemix two cups of mashed potatoes with one cup of sea salt and one cup of aloe vera juice.
The salt helps scrub everything away and, if you want, you can add scented oil for a little fragrance,
Those fruity Jell-o moldsthat your aunt or grandma always bring over for Thanksgiving can actually come in handy the next day as a quick and easy eye mask.
if you cut a couple pieces of Jell-o out of the mold and freeze them for 30 to 60 minutes,
Simply place the chilled Jell-o over the eyes for a minutes and soon enough, Cox said,
Well, dont put your white or dark meat on your face just yet. Although Cox has wracked her brain for years trying to come up with a good skin care use for leftover turkey,
she said turkey meat isnt exactly a traditional spa ingredient. Instead of putting turkey or your eyes or body,
Cox suggested eating a few bites of turkey as you douse yourself in your other leftover treatments. oethis way,
#Winners of the 2010 Turnip Prize for Bad Art oegetting in a Pickle, the winner of the 2010 competition.
The Turnip Prize is organised by the pubs landlord Trevor Prideaux. According to the website, oethe Turnip Prize is a crap art competition.
Pictured above is oegetting in a Pickle, the winner of the 2010 competition. The artist responsible won a turnip with a rusty nail shoved through it.
and encountered a large woodland bird that looked a bit like the Guinea fowl fowl theyd grown fond of eating back in England perhaps out of confusion that the two were the same species,
though I suspect they would prefer to be called anything but dinner. Via Treehugger Share Thissubscribedel. icio. usfacebookredditstumbleupontechnorati d
that feed primarily on seagrasses and are a common prey of sharks. In studies with elk, scientists have found that the presence of wolves alters their behavior almost constantly,
and sacrifice food they might otherwise consume. This allows the seagrass meadows to thrive, along with the range of other plant and marine animal species that depend on them.
#Nutrition Expert Loses 27 Pounds in 10 Weeks on a Twinkie Diet Professor Haub who lost 27lb teaches human nutrition at Kansas State university in the U s a professor who went on a ten-week
diet based on cream cakes, snacks, sugary cereals and biscuits says he lost nearly two stone.
Mark Haub said that on the convenience store diet his bad cholesterol also dropped by 20 per cent and his level of triglycerides, a form of fat, by 39 per cent.
Professor Haub who lost 27lb, going from 14st 5lb to 12st 6lb teaches human nutrition at Kansas State university in the U s. He began his experiment to try to prove to his students that in weight loss
pure calorie counting matters more than the nutritional value of the food. He cut his usual daily calorie intake from about 2, 600 to less than 1, 800 by eating one Twinkie deep-fried cake a mini-sponge cake with cream filling every three hours
instead of meals. To add variety to the cakes, which are sold often deep-fried, he ate Doritos, Kelloggs Pops cereal and Oreo cookies,
and had shot a daily double of espresso. The final third of his daily intake came in the form of a multivitamin pill and a protein shake
along with some kind of vegetable such as a can of green beans. He could not say whether he considered his diet healthy or unhealthy,
but talking about the sweets and snacks that he ate, he said: These foods are consumed by a lot of people.
It may be an issue of portion size and moderation rather than total removal. I just think it is unrealistic to expect people to totally drop these foods for vegetables and fruits.
During the ten-week diet, Mr Haubs body mass index went from 28.8, which is considered overweight, to a normal 24.9.
His body fat fell from 33.4 per cent to 24.9 per cent. Before his Twinkie diet, Mr Hub considered himself a healthy eater with a diet including whole grains, fibre
berries and bananas. I wish I could say the outcomes are unhealthy. I wish I could say its healthy.
Im not confident enough in doing that. That frustrates a lot of people. One side says its irresponsible.
A company committed to honoring the planet and the fearless spirit of every persons own loving nature.
or wrong in society. oemany fear genetically modified crops because they believe that they may lead to unwanted gene spread in nature.
#How To Make Your Own Flavored Vodka Bacon flavored vodka? You bet. The act of flavoring or oeinfusing vodka yourself is not difficult
and is becoming wildly popular. Pick Your Flavor for Infusion There are countless options to choose from
when it comes to vodka flavors. You can use any fruit, vegetable, herb, or even a strip of bacon as your own taste playground.
Maybe youll want watermelon or citrus vodka on those hot, sunny days, or maybe warm yourself up during those chilly nights with honey pepper vodka
or the newly popular tea vodka Prepare the Ingredients for Infusion Choose one to two pieces of fruit or veggies or two to three handfuls of berries,
herbs, etc. Since you will likely be straining out the ingredients at the end of infusion, it doesnt matter
if you cut them in big pieces, slice them thin or muddle them. Beware: If you choose to muddle
or thinly slice your ingredients, the vodka will take on a more distinct color and flavor from them,
which may be overbearing for stronger flavored ingredients. Preparing the Infusion Vessel Its a good idea to find a big jar with a large mouth opening,
to be able to fit all your ingredients (make sure the lid has an airtight seal).
You can find big lemonade jars with spouts at most of your local superstores (these are really useful,
since you can taste your vodka periodically throughout infusion, to get just the right flavor).
and dish soap and make sure it is completely dry before you begin. Infusing the Vodka Now its time to throw all your ingredients into the jar with the vodka.
A fifth of mid to high-end vodka will be your best bet, because the better vodka has been distilled more
and has a more neutral taste to grab the flavor of the ingredients. Feel free to use more or less vodka depending on the occasion.
Shake well, than set your jar in a cool, dark area of your choice. Waiting and Macerating Maceration
(when the alcohol leaches out the properties of the ingredients) is now occurring inside the jar.
If you have a pour spout on your jar, you can check the flavor as much as you want,
Strain your flavored vodka into the bowl, and decide what container you want to store it in (you can funnel it back into the original bottle,
You are now ready to hold your own infused vodka party and let everyone enjoy the benefits of your frugality!
Dozens of popular courses in psychology, statistics, biology and other fields are offered also primarily online.
Students on this scenic campus of stately oaks rarely meet classmates in these courses. Online education is known best for serving older,
a live video feed she switched on at one point showed her in black librarians glasses and a tank top.
her laptop open on the dining room table. As Dr. Joos lectured, a chat box scrolled with students comments and questions.
#U s. Pushes Cheese Sales Despite Warning About Fat Dairy management, which has made cheese its cause is a marketing creation of the United states Department of agriculture the same agency at the center of a federal anti-obesity drive.
Early last year Dominos Pizza was hurting. Domestic sales had fallen, and a survey of big pizza chain customers left the company tied for the worst tasting pies.
Then help arrived from an organization called Dairy management. It teamed up with Dominos to develop a new line of pizzas with 40 percent more cheese,
and proceeded to devise and pay for a $12 million marketing campaign. Consumers devoured the cheesier pizza
and sales soared by double digits. oethis partnership is clearly working, Brandon Solano, the Dominos vice president for brand innovation, said in a statement to The New york times
. But as healthy as this pizza has been for Dominos, one slice contains as much as two-thirds of a days maximum recommended amount of saturated fat,
which has been linked to heart disease and is high in calories. And Dairy management, which has made cheese its cause,
is not a private business consultant. It is a marketing creation of the United states Department of agriculture the same agency at the center of a federal anti-obesity drive that discourages over-consumption of some of the very foods Dairy management is vigorously promoting.
Urged on by government warnings about saturated fat, Americans have been moving toward low-fat milk for decades,
Yet the government, through Dairy management, is engaged in an effort to find ways to get dairy back into Americans diets, primarily through cheese.
Cheese has become the largest source of saturated fat; an ounce of many cheeses contains as much saturated fat as a glass of whole milk.
When Michelle Obama implored restaurateurs in September to help fight obesity, she cited the proliferation of cheeseburgers
and macaroni and cheese. oei want to challenge every restaurant to offer healthy menu options, she told the National Restaurant Associations annual meeting.
But in a series of confidential agreements approved by agriculture secretaries in both the Bush and Obama administrations,
Dairy management has worked with restaurants to expand their menus with cheese-laden products. Consider the Taco bell steak quesadilla, with cheddar
pepper jack, mozzarella and a creamy sauce. oethe item used an average of eight times more cheese than other items on their menu,
the Agriculture department said in a report, extolling Dairy managements work without mentioning that the quesadilla has more than three-quarters of the daily recommended level of saturated fat and sodium.
Dairy management, whose annual budget approaches $140 million, is financed largely by a government-mandated fee on the dairy industry.
But it also receives several million dollars a year from the Agriculture department, which appoints some of its board members,
approves its marketing campaigns and major contracts and periodically reports to Congress on its work. The organizations activities
and records, provide a stark example of inherent conflicts in the Agriculture departments historical roles as both marketer of agriculture products and Americas nutrition police.
Dr. Walter C. Willett, chairman of the nutrition department at the Harvard School of Public health and a former member of the federal governments nutrition advisory committee, said:
oethe U s. D. A. should not be involved in these programs that are promoting foods that we are consuming too much of already.
A small amount of good-flavored cheese can be compatible with a healthy diet, but consumption in the U s. is enormous and way beyond
The department acknowledged that cheese is saturated high in fat but said that lower milk consumption had made cheese an important source of calcium. oewhen eaten in moderation
and with attention to portion size, cheese can fit into a low-fat, healthy diet, the department said.
In its reports to Congress, however, the Agriculture department tallies Dairy managements successes in millions of pounds of cheese served.
In 2007, the department highlighted Pizza huts Cheesy Bites pizza, Wendys oedual Double Melt sandwich concept,
and Burger kings Cheesy Angus Bacon cheeseburger and Tendercrisp chicken sandwich. oeboth featured two slices of American cheese, a slice of pepper jack and a cheesy sauce,
the department said. These efforts, the department reported, helped generate a oecheese sales growth of nearly 30 million pounds.
yet less than a third goes toward making milk that people drink. And the majority of that milk has removed fat to make the low-fat
For years, the federal government bought the industrys excess cheese and butter, an outgrowth of a Depression-era commitment to use price supports
what it needed for food assistance programs. It also began paying farmers to slaughter some dairy cows.
In a July letter to the departments nutrition committee, Dairy management wrote that efforts to make fat-free cheese have foundered largely
and fat-free cheeses has been limited, it said. Agriculture department data show that cheese is a major reason the average American diet contains too much saturated fat.
Research has found that the cardiovascular benefits in cutting saturated fat may depend on what replaces it.
Refined starches and sugar might be just as bad or even worse, while switching to unsaturated fats has been shown to reduce the risk of heart disease.
The departments nutrition committee issued a new standard this summer calling for saturated fat not to exceed 7 percent of total calories, about 15.6 grams in a 2, 000-calorie-a-day diet.
It instructs pizza lovers: oeask for whole wheat crust and half the cheese even as Dairy management has worked with pizza chains like Dominos to increase cheese.
Dairy management runs the largest of 18 Agriculture department programs that market beef, pork, potatoes and other commodities.
Their budgets are paid largely by levies imposed on farmers, but Dairy management, which reported expenditures of $136 million last year, also received $5. 3 million that year from the Agriculture department to promote dairy sales overseas.
By comparison, the departments Center for Nutrition Policy and Promotion, which promotes healthy diets, has a total budget of $6. 5 million.
Although by law the secretary of agriculture approves Dairy managements contracts and advertising campaigns the organization has become a full-blown company with 162 employees skilled in product development and marketing.
was described by board members, employees and food industry officials as an astute executive and effective champion of the sprawling dairy industry. oehes a big thinker,
Disputed Research oegreat news for dieters, Dairy management said in an advertisement in People magazine in 2005. oeclinical studies show that people on a reduced-calorie diet who consume three servings of milk,
cheese or yogurt each day can lose significantly more weight and more body fat than those who just cut calories.
The Revolutionary Diet Discovery That Will Help You Lose weight Faster. Precisely how dairy facilitates weight loss is unclear,
chairwoman of the Department of Nutrition and Food Sciences at the University of Vermont. oei think they felt they had a lot riding on it,
But in late 2006, Dairy management was still citing the weight-loss claim in urging the Agriculture department not to cut the amount of cheese in federal food assistance programs. oethe available data provide strong support for a beneficial effect of increased
dairy foods on body weight and body composition, two organization officials wrote, making no mention of Dr. Harvey-Berinos findings.
the federal nutrition advisory committee this summer again found the underlying science oenot convincing. The campaign lasted until 2007,
its pretty hard to identify a contributor more significant than this meteoric rise in cheese consumption, Dr. Neal D. Barnard,
Dairy management, which allotted $12. 4 million for nutrition research in 2008, has moved on to finance studies on promising opportunities,
including the promotion of chocolate milk as a sports recovery drink and the use of cheese to entice children into eating healthy foods like string beans.
An All-out Campaign On Oct 13, Dominos announced the latest in its Legends line of cheesier pizza,
which Dairy management is promoting with the $12 million marketing effort. Called the Wisconsin, the new pie has six cheeses on top and two more in the crust. oethis is one way that we can support dairy farms across the country:
by selling a pizza featuring an abundance of their products, a Dominos spokesman said in a news release. oewe think thats a good thing.
A laboratory test of the Wisconsin that was commissioned By the times found that one-quarter of a medium thin-crust pie had 12 grams of saturated fat, more than three-quarters of the recommended daily maximum.
It also has 430 calories, double the calories in pizza formulations that the chain bills as its oelighter options.
According to contract records released through the Freedom of Information Act, Dairy managements role in helping to develop Dominos pizzas included generating
and testing new pizza concepts. When Dairy management began working with companies like Dominos it first had to convince them that cheese would make their products more desirable, records and interviews show.
It provided banners and special lighting for the drive up window menus at fast food restaurants, recalled Debra Olson Linday,
who led Dairy managements early efforts in promoting cheese to restaurant chains before leaving in 1997. By 1999, food retailers and manufacturers were coming to Dairy management for help. oelets sell more pizza and more cheese!
said two officials with Pizza hut, which began putting cheese inside its crust after holding development meetings with Dairy management,
according to a memorandum released by the Agriculture department. Derek Correia, a former Pizza hut product innovations chief, said Dairy management also helped find suppliers for the extra cheese. oewe were using four cheeses, if not six,
and with a company like Pizza hut, that is a lot of supply, he said in an interview. And unlike with its advertising campaigns, Dairy management and the Agriculture department could point to specific results with these projects.
The oesummer of Cheese promotion it developed with Pizza hut in 2002 generated the use of 102 million additional pounds of cheese
the department reported to Congress. oemore cheese on pizza equals more cheese sales, Mr. Gallagher,
the Dairy management chief executive, wrote in a guest column in a trade publication last year. oein fact,
if every pizza included one more ounce of cheese, we would sell an additional 250 million pounds of cheese annually.
Working with some of the largest food companies, Dairy management has pushed also to expand the use of cheese in processed foods and home cooking.
The Agriculture department has reported a 5 percent to 16 percent increase in sales of cheese snacks in stores where Dairy management has helped grocers reinvent their dairy aisles.
Now on display is an array of sliced grated and cubed products, along with handy recipes for home cooking that use more cheese.
The strategy is focusing on families whose cheese oehabit outpaces their concern about the health risks, Dairy management documents show.
One study gave them a name: oecheese snacking fanatics. Via New york times Share Thissubscribedel. icio. usfacebookredditstumbleupontechnorati n
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