If you are eating a sandwich and having a drink you could be told you are polluting the world with you food contained in plastic.
You now have been politically influence and business will also cater to you to not be such a polluter of the environment.
and an increase in extreme events has put the state's ability to grow food at risk.
of which showed a trash can with a face asking people to please feed me food waste only!
The other poster showed just a green trashcan that said please put food waste in only!
Participants who saw the trashcan with a face said they were more likely to participate in the food waste recycling program than those who saw the regular trashcan.
whether people would put their money where a tree's mouth was placed the researchers a donation box in a coffee shop with a campaign poster for a tree-planting campaign.
and drinking that to get minerals...just saying@mosaic i understand your wishes but as I read teh REALSTATE options availbe most properties are considered unknown.
The workers at the space station use the water for drinking and growing plants. This water is part of them.
The workers of the moon eventually come back home to earth and spread across the earth these new bacteria.
#How NASA Is Developing Fresh Space Saladearly in the history of the U s. space program space ice cream caught the imagination of American youngsters.
Now NASA and other researchers are developing a different kind of space food space-grown vegetables
provide astronauts with a tastier and more nutritious diet; and even offer some psychological comfort.
The excerpts from American astronaut Don Pettit's writings about a zucchini plant he brought to space not for food but just for fun.
Modern Farmer Just needs a space rabbit and a space Elmer Fudd lol. I read The High Frontier:
Human Colonies in Space by Gerald O'neill (Very Good Book) and it had talked about using Rabbits in space as the prime candidate for meat.
We've set the bar incredibly low he says. For the errors worrisome enough to require human hands back on the wheel Google's crew of young testers have been trained in extreme driving techniques including emergency braking high-speed lane changes
and then ticked off the goodies the Android operating system search voice social maps navigation even Chauffeur.
It's a catch-22 a classic chicken-and-egg problem: Which will come first the $100-million lidar order from a car company?
when exiting the store with a boat-load of groceries in the pouring rain. Automated Carsthis is a good project
#Google street view Can Help Scientists Monitor Invasive Speciesgoogle Street view could help monitor the spread of invasive species without resorting to labor
I guess. 1: 42 there's a guy on stage named Donald mustard hahahaha1: 43 colonel mustard is talking about lens flares1:
44 when will they talk about whether the thing will shatter if you drop it1: 47 Jenna Wortham who writes about technology for a website called the New york times told me she wants the gold iphone.
Finally thiis is Popular Science for Christ's sake not for your drunken bashing on products.
Here is copied my response from the Facebook feed: Mr. Nosowitz is perhaps my most despised writer to date.
Well then lovers of single malt Scotch whisky you re in luck. Glenfiddich and Popsci would like to invite you to our live Facebook Q&a event on Thursday December 12th where we will be discussing the perfect single malt Scotch whisky
and anything and everything that goes into the science of making it. The Glenfiddich range of single malt Scotch whiskeys has received more awards since 2000 than any other single malt Scotch whiskey in two of the world s most prestigious competitions the International Wine & Spirit
Competition and the International Spirits Challenge. A Glenfiddich expert will be hosting this session to answer
and educate our Popsci readers on the Science Behind Whisky. Therefore we are pretty sure that the secrets of a great tasting single malt Scotch whisky are going to be unearthed.
So please join us for this exciting look into the history and science behind something that tastes so good you need answers as to why!
A preview of questions that could beã¢Â# Ã
#Find A Blue Chicken Egg? Congrats, Your Chicken Has A Virushere in the U s. our eggs mostly come in two colors:
white and brown. But there are two breeds one in Chile and one in China that are known to lay blue eggs.
Yeah weird right? And a new study has figured out why that happens. The Araucana chicken from Chile and the Dongxiang and Lushi chickens from China (none of which are particularly common in North america) are known to lay pale-blue eggs.
This is rare for a chicken; while bird eggs can come in all sorts of colors and patterns chicken eggs are almost always white or brown.
So what's the deal? A new study found that a single gene called callee oocyan is responsible for the odd coloration of these blue chicken eggs.
But how did it get there? Turns out that these chickens have a high incidence of a particular retrovirus called EAV-HP. Retroviruses are a type of virus that integrates its own genetic data into the host in an unusual order.
Instead of transcribing DNA into RNA and then into protein retroviruses operate backwards retroviruses have RNA
which they use to make DNA and then integrate that DNA into the DNA of their hosts.
HIV is probably the best-known retrovirus. This EAV-HP retrovirus is responsible for inserting that weird gene the one that turns the chicken eggs blue.
Specifically it changes the chemistry of the eggshell so that it can take in biliverdin a bile pigment from the chicken's uterus.
Weird! And not necessarily harmful; blue eggs are eaten widely and the Araucana in particular is a very popular exotic chicken breed.
But now you know why their eggs are blue! via Virology Blog I'm not sure
I go for this. There are many araucanas or more properly americanas in backyard flocks. If this is a virus acquired trait why hasn't it been passed to other chicken breeds?
A chicken is a chicken after all...The virus itself may not be there anymore -but the changed genes simply have been passed down from bird to bird-essentially creating a new breed.
Most peopel wouldnt believe how much humans have been mutated and changed by viral dna over 100-s of thousands of years.
Fenton Blue chickens originally from England Lay blue eggs. Humans have mutated never. All bones found have EXACTLY the same as we have...
Therefore their blue egg gene originated in South america not England d
#Pollinating Bees Are The Pesticide Deliverymen Of The Futurehere's another reason to pay attention to dwindling bee populations:
and they can in turn save our food. CBC News w
#Here's your latest global warming update: It's still happening. Intense heat is now four times more likely to strike in the U s. than it was in preindustrial times according to a new study from Stanford university researchers.
Also a bar magnet quickly loses its power yet the Earth's magnetic field has been around for billions of years
Together they began building his distillery by hand and on Christmas day of 1887 the first drop flowed from the copper stills.
Continuing in their pioneering spirit Glenfiddich presents Age of Discovery. This malt aged exclusively in first-fill bourbon casks for a minimum of 19 years showcases the exceptional skills of Glenfiddich's expert team of coopers who tend to the barrels and of Glenfiddich's sixth Malt Master
Brian Kinsman. To learn more about the fascinating world of single malts visitglenfiddich. COMSKILLFULLY CRAFTED.
Glenfiddich Single Malt Scotch whisky. 40%alc/vol. 2013 Imported by William Grant & Sons New york NY.
New American oak barrels are used by distilleries in the U s. to age bourbon and rye.
Once these distilleries have aged their whiskey the casks are shipped to Scotland. The first time we fill the barrels they are known as first fill barrels.
American oak imparts the whisky with compounds such as esters lactones and phenols. One such compound known colloquially as whisky lactone produces a strong coconut flavor in the finished dram.
Vanillin another compound extracted from the oak unsurprisingly contributes an aroma of vanilla. But because freshly charred oak has high levels of these aromatic compounds casks made from it can overpower the more delicate flavors of a Speyside malt.
Instead Glenfiddich uses barrels that have contributed already much of the wood's flavoring compounds to American bourbon.
The result is balanced a elegantly dram with notes of warm crunchy toffee marmalade on toast
and a whiff of a fine old orange liqueur balanced by dry almost smoky notes of oak tannin n
#FYI: How Do You Dispose of Chemical Weapons? In the midst of a particularly brutal civil war international attention focused on the Syrian government's use of chemical weapons against civilians.
As far as sarin mustard or VX goes they all have challenges says Mauroni. Sarin can evaporate when handled.
Mustard and VX can spill into the soil which then means the soil has to be dug up and cleaned.
chlorine phosgene and mustard. The German army ended the war as the heaviest user of gas.
Thanks to storms this spread far enough to affect the flock of sheep and killed over 6000.
Experts worry it may reach the European bread basket as well as China and India. Liang's program a collaboration between the United nations'Food and agriculture organization and the International atomic energy agency supported the Kenyan researcher who developed the new wheats.
what about that family that died after eating that new Winderbread whole wheat bread? Bubba: Winderbread? I had that for lunch.
You don't mean...Joe: Yup. You'd better get to a doctor. Bubba: Oh my God!
'Beauty Is in the Eye of the Beer Holder':'People Who Think They Are drunk Also Think They Are Attractive Laurent BÃ Â gue Brad J. Bushman Oulmann Zerhouni Baptiste Subra Medhi Ourabah British Journal of Psychology epub May 15 2012.
Ha Beer Holder. For: discovering that when dung beetles get lost they can navigate their way home by looking at the Milky way.
Reference: Dung beetles Use the Milky way for Orientation Marie Dacke Emily Baird Marcus Byrne Clarke H. Scholtz Eric J. Warrant Current Biology epub January 24 2013.
The authors at Lund University Sweden the University of Witwatersrand South africa and the University of Pretoria Ed note:
the medical techniques described in their report Surgical Management of an Epidemic of Penile Amputations in Siam techniques which they recommend except in cases where the amputated penis had been eaten partially by a duck.
People can harbor their own resistant bacteria get infected with resistant bacteria from another person or encounter resistant bacteria from unhygienic processes in food production.
and chickens low doses of antibiotics to make them grow faster. This is unnecessarily and should stop the CDC says.
Maybe its time to stop injecting livestock with antibiotics and eating them. Maybe its time for in vitro meat t
#Gray matter: The Fire Birdoil and water don't mix: it's an old saying but it's never more true than
but it doesn't catch fire in a deep fryer because it never approaches the approximately 800°F required.
Even if you drop a match in the fryer the heat is conducted away from the flame
The recommended oil temperature for a deep fryer is 350°well above the boiling point of water.
When you drop food in you immediately see bubbles; that is the water in the food boiling off.
Put too much moisture in by lowering in a frozen turkey and the vaporization of the water throws oil droplets into the air. a few of the droplets hit the burner under the pot
So even if it's tempting to buy one of the many cheap turkey deep-fryers this time of year you can add death by incineration to the other main reason not to:
grilled chicken can also sometimes catch fire. WARNING! This demonstration will burn your house down--seriously.
If you want to fry a turkey read the fryer's instructions and do not try to re-create this effect at home under any circumstances.
I first heat the peanut oil to 375 degrees so it will sear the juices in.
This only adds a couple minutes to the cook time and is much safer as there is no ignition source
âÂ#Âoethe most incomprehensible thing about the universe is that it is comprehensibleã¢Â#Â-Albert Einsince this is a science blog There is no such thing as'sear the juices in'.
and letting out all the'juices'.'To obtain realy juicy meat you need to boil it.
Slow! But we all learn to like the crisp outside of meat. That's why we incinerate our animals.
And as a bonus the contrast makes us beleive the inside is juicy. that sounds like total bull ive had boiled chicken
and its the most disgusting thing you can do to fowl short of rubbing it on your toilet.
The meat becomes flavorlessm and the skin like snot. Now i dont know ive never tried
but the best way to cook it is in the oven for 20 mins a pound at 325 degrees Celsius@Lookitmeagain you are right searing meat isn't searing in the juices as the food network would like you to believe (enter conspiracy of making us eat more carcinogens) J/kthe
best way to cook meat is to bring it up to temperature slowly...low and slow.@
Reading the october 24th blog about the quail-hollow-farm-dinner one would really think there could be a bad-food-conspiracy.@
or fried food tastes best but the issue was 'What keeps the juices in'.'Bad food (nowadays) meant usually Hienergy food
and this kept us alive during an Iceage or other food deprived periods <i>-and therefore imprinting the urge to eat grease in our genes
-<i>.Here's a thought. How about follow the directions and deep fry your turkey safely?@
@Aldrons Last Hope do you run a crematorium? If you really cook your bird at that temp
We use only peanut oil in our inside deep fryer as well much safer. Has anyone here ever had a good deep fried turkey other than Tomgray?
The advantage in deep fried is that it cooks the turkey so fast that it doesn't have as much time to lose the juices.
If turkey fryers had broader stands and had thermostats that would probably prevent many of the conflagrations on Thanksgiving.
which is NOT food safe. I am a chemistry physics and math teacher at a private school and
Many of you are surprisingly quite ignorant of food science. Fried meat tastes much better due to Maiilard reactions.
Get Harold Mcgee's book On Food And Cooking ISBN 0684800012 and read up on various topics about myoglobin denaturation and meat doneness frying turkey etc..
Bon apetit! Hey I have one of those videos! www. youtube. com/watch? v=473qnzss0pmbe with you family and friends nice.
Cook a turkey nicely too and well. Wonderful! Cooking to be dramaticly hurt yourself and others is just dumb!
Apparently only one other person has noticed that 325c (617f) is beyond normal cooking temp for the average kitchen oven.
but this year my mother brined hers (soaked it in salt -and-sugar water) then smoked it for 8 hours stuffed with apples and onions and herbs.
Lord that was a juicy turkey! don't boil it cover food with cold water or beer and let it come to a slow boil. then take out
and grill or bake or dry it then fry it! REMEMBER TO DRY IT AND FRY IT!!
we deep fry our turkey well 4 of them every thanksgiving. we inject 2 quarts of cajun spices into each one. skin forms a shell
and locks all the moisture inside. there will be about 50 people showing up...i guess they like it. btw we also turn off the flame
Checkout Camp Chef's cast iron Ultimate Turkey Roaster which produces a much better overall turkey cooking result without the danger of frying yourself your children your pets or anything else other than the turkey.
You do not waste oil or the leg and wing meat (no need to stop and relight the burner.
You can use the same injectable marinades and rubs and the same burner to cook the bird in the same amount of per-pound time.
but the roaster eliminates so much of the danger and cleanup that I can actually enjoy beers with the guests.
OK lets get scientific about this When you place a turkey into vat full of heated oil.
Take a drink of whiskey (scotch) Step 3: Put turkey in the oven Step 4:
Take another 2 drinks of whiskey Step 5: Set the degree at 375 ovens Step 6:
Take 3 more whiskeys of drink Step 7: Turn oven the on Step 8: Take 4 whisks of drinky Step 9:
Whiskey another bottle of get Step 11: Stick a turkey in the thermometer Step 12:
Glass yourself a pour of whiskey Step 13: Bake the whiskey for 4 hours Step 14:
Take the oven out of the turkey Step 15: Floor the turkey up off of the pick Step 16:
and nobody not necessary to the cooking process should be anywhere nearby. The thought of a tipover spilling hot oil on somebody gives me a chill.
I also never had a fondue for that reason. Who thought it was acceptable to conduct this experiment under a tree limb
#Can Artificial Meat Save The World? On an ordinary spring morning in Columbia Missouri Ethan Brown stands in the middle of an ordinary kitchen tearing apart a chicken fajita strip.
âÂ# Around him a handful of stout Midwestern food-factory workers lean in and nod approvingly.
âÂ# The meat Brown is pulling apart looks normal enough: beige flesh that separates into long strands.
It would not be out of place in a chicken salad or Caesar wrap. Bob Prusha a colleague of Brown s stands over a stove sautã Â ing a batch for us to eat.
But the meat Brown is fiddling with and Prusha is frying is far from ordinary.
It s actually not meat at all. Brown is the CEO of Beyond Meat a four-year-old company that manufactures a meat substitute made mainly from soy and pea proteins and amaranth.
Mock meat is not a new idea. Grocery stores are based full of plant substitutes the Boca and Gardenburgers of the world not to mention Asian staples like tofu and seitan.
What sets Beyond Meat apart is how startlingly meat-like its product is. The âÂ#Âoechickenã¢Â# strips have the distinct fibrous structure of poultry
and they deliver a similar nutritional profile. Each serving has about the same amount of protein as an equivalent portion of chicken but with zero cholesterol or saturated and trans fats.
To Brown there is little difference between his product and the real thing. Factory-farmed chickens aren treated t really as animals he says;
they re machines that transform vegetable inputs into chicken breasts. Beyond Meat simply uses a more efficient production system.
Where one pound of cooked boneless chicken requires 7. 5 pounds of dry feed and 30 liters of water the same amount of Beyond Meat requires only 1. 1 pound of ingredients and two liters of water.
The ability to efficiently create meat or something sufficiently meat-like will become progressively more important in coming years
because humanity may be reaching a point when there s not enough animal protein to go around. The United nations expects the global population to grow from the current 7. 2 billion to 9. 6 billion by 2050.
Also as countries such as China and India continue to develop their populations are adopting more Western diets.
Worldwide the amount of meat eaten per person nearly doubled from 1961 to 2007 and the UN projects it will double again by 2050.
In other words the planet needs to rethink how it gets its meat. Brown is addressing the issue by supplying a near-perfect meat analogue
but he is not alone in reinventing animal products. Just across town Modern Meadow uses 3-D printers and tissue engineering to grow meat in a lab. The company already has a refrigerator full of lab-grown beef and pork;
in fact the company s cofounder Gabor Forgacs fried and ate a piece of engineered pork onstage at a 2011 TED talk.
Another scientist Mark Post at Maastricht University in The netherlands is also using tissue engineering to produce meat in a lab. In August he served an entire lab-grown burger to two diners on a London stage
as a curious but skeptical crowd looked on. Staring at the bucketful of precooked strips it s hard to imagine a future in which meat is by necessity not meat.
Or in which meat is grown in a manufacturing facility instead of a field or feedlot. But that future is fast approaching
and here in the heart of Big Ag country both Beyond Meat and Modern Meadow are confronting it head on.
Each year Americans eat more than 200 pounds of meat per person and mid-Missouri is as good a place as any to see what it takes to satisfy that appetite.
Columbia sits dead center in the state so approaching on I-70 from either direction means driving about two hours past huge tracts of farmland soy corn
and wheat fields and herds of grazing cattle. Giant truck stops glow on the horizon and mile-long trains tug boxcars loaded with grain to places as far away as Mexico and California.
It s rich country that for nearly 150 years has fed the nation and the world.
Yet most of the crops grown around Columbia will never land on diningroom tables but rather in giant feedlot troughs.
That s not unusual. About 80 percent of the world s farmland is used to support the meat
and poultry industries and much of that goes to growing animal feed. An efficient use of resources this is not.
For example a single pound of cooked beef a family meal s worth of hamburgers requires 298 square feet of land 27 pounds of feed and 211 gallons of water.
Supplying meat not only devours resources but also creates waste. That same pound of hamburger requires more than 4000 Btus of fossil-fuel energy to get to the dinner table;
something has to power the tractors feedlots slaughterhouses and trucks. That process along with the methane the cows belch throughout their lives contributes as much as 51 percent of all greenhouse gas produced in the world.
To understand how humans developed such a reliance on meat it s useful to start at the beginning.
Several million years ago hominids had large guts and smaller brains. That began to reverse around two million years ago:
Brains got bigger as guts got smaller. The primary reason for the change according to a seminal 1995 study by evolutionary anthropologist Leslie Aiello then of the University college London is that our ancestors started eating meat a compact high-energy source of calories.
With meat hominids did need not to maintain a large energy-intense digestive system. Instead they could divert energy elsewhere namely to power big energy-hungry brains.
And with those brains they changed the world. As time progressed meat became culturally important too.
Hunting fostered cooperation; cooking and eating the kill brought communities together over shared rituals as it still does in backyard barbecues.
Neal Barnard a nutrition author and physician at George washington University argues that today the cultural appeal of meat trumps any physiological benefits.
âÂ#Âoewe have known for a long time that people who don t eat meat are thinner and healthier and live longer than people who doã¢Â# he says.
Nutritionally meat is a good source of protein iron and Vitamin b12 but Barnard says those nutrients are easily available from other sources that aren t also heavy in saturated fats.
âÂ#Âoefor the millennia of our sojourn On earth we have been getting more than enough protein from entirely plant-based sources.
The cow gets its protein that way and simply rearranges it into muscle. People say âÂ# Gee
if I don t eat muscle where will I get protein? You get it from the same place the cow got it.
âÂ# To Barnard the simple conclusion is that everyone should stick to eating plants
and he s right that it would be a far more efficient use of all that cropland.
And yet to most people meat tastes good. Studies suggest that eating meat activates the brain s pleasure center in much the same way chocolate does.
Even many vegetarians say bacon smells great when it s cooking. For whatever reason most people simply love to eat meat myself included.
And that makes recreating it whether from vegetables or cells in a lab exceedingly difficult.
In the mid-1980s a food scientist named Fu-hung Hsieh moved to Columbia Missouri to start a food engineering program at the University of Missouri.
Hsieh was coming to academia from a successful career in the processed-foods industry at Quaker oats
and he convinced the university to buy him a commercial-grade extrusion machine nearly unheard of in an academic setting.
An extruder is one of the processed-food industry s most important and versatile pieces of equipment the invention responsible for Froot Loops and Cheetos and premade cookie dough.
The mixture emerges at the far end as a continuous ribbon of food which is sliced into the desired portions.
On one level an extruder is a simple piece of technology something like a giant sausage maker
âÂ#Âoesome people say extrusion cooking is an art formã¢Â# says Harold Huff a meat-loving Missouri native who works with Hsieh as a senior research specialist.
Around 1989 Hsieh and Huff took an interest in using the extruder to make the first realistic meat analogue.
âÂ#Âoewe wanted it to tear apart like chicken it was all just about initial appearance.
Brown a vegan environmentalist had been working for a fuel-cell company and had become frustrated by his colleagues ignorance of meat s role in climate change.
âÂ#Âoewe would go to conferences and sit there wringing our hands over all these energy issues
and then we d go to dinner and people would order huge steaksã¢Â# he says.
âÂ#  To the ridicule of old friends who joked that he was moving to the country to start a tofu factory he started poring over journal articles and casting around for meat analogues to market
Brown licensed the veggie chicken and began fine-tuning it with the scientists for mass consumption.
âÂ#Âoeif we used too much soy it was too firm and if we reduced it too much it became soft like tofuã¢Â# Brown remembers.
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