I know is going to lay the eggs that make the worms that eat up my cabbages.
We followed the food supply living in caves brush piles hollow trees or under the dried skins of animals.
and domesticate food animals had need we or reason to build a house and then a hamlet and then a city;
or snow with no hot-dog stand in sight nor any of the other modern conveniences we take for granted will revive that old and terrible memory in any novice nature lover.
Once following the crops I had an old bakery truck with a mattress on the floor.
The children little angels wait patiently for their dinners after which they go immediately to serene beddy-bye dreams.
You are trapped in a small smelly miserable box with a pride of horrible children and a husband-eating wife.
Your lovely wife trying to heat three cans of corned beef hash has spilled the alcohol and the truck is on fire.
You are trapped in a small smelly miserable box with a pride of horrible children and a husband-eating wife.
The lovely sylvan turnouts with barbecue pits and picnic tables maintained by the states for rest
#Does A Wine's'Terroir'Really Matter? Study Says Yesthe word is pronounced roughly like tear-rawr
It means the conditions in which wine grapes grow hich vineyards they grow in what kind of sunlight they get
Wine enthusiasts say that terroir makes a big difference in the final taste of a wine
Now however a new study examining the chemistry of wines from France's Burgundy region has found there are differences in otherwise similar wines grown in different terroirs.
This isn't the first study to examine the effect of terroir on wine chemistry.
Other researchers have been able to distinguish in what country a wine is grown. This new study wanted to go further however.
The study's authors a team of chemists from France and Germany wanted to try to distinguish between wines made from the same variety of grapes grown in vineyards less than two kilometers away from one another.
The team collected grapes and wine from the two vineyards over three years: 2010 2011 and 2012.
The chemists analyzed their samples separating the chemicals in the wines and measuring the masses of the molecules they gathered.
and wines were alike to each other even if they were made in different vineyards and so on with the 2011 wines and the 2012 wines.
But other differences really were associated with the different vineyards regardless of vintage. Which wine chemicals are affected by terroir?
That's a question for another study the wine-analyzing team members write in a paper they published about their work in the journal PLOS ONE.
Their techniques gave them guesses about which chemicals matter but they'll need to do more analyses to name the chemicals for sure.
Why identify a wine's terroir with chemistry? The team doesn't answer that but we've seen a few useful alcohol analyses here and there including an analysis of some beer found in an early-1800s shipwreck.
However it seems experts identified the wines found in the same shipwreck not by their chemistry but by the appearance of their bottles and corks
#What Does It Take to Make Meat From Stem Cells? Made with some breadcrumbs egg and 20000 lab-grown cow muscle cells the world's first lab-grown burger made its debut last year.
It was a proof of concept evidence that you can make meat in lab. The technology is too difficult and expensive to show up grocery stores any time soon.
In the future however proponents hope so-called cultured meat will get cheaper. If it does making beef from stem cells could be an environmentally friendly alternative to you know killing animals for food.
Raising cattle takes up a lot of arable land and water and creates greenhouse gas emissions. Engineers working on in vitro meat hope their creations will be less harmful on the environment.
But will they ever get there One new paper published yesterday in the journal Trends in Biotechnology aimed to find out.
It outlined a new method for growing ground beef in a lab different from both the technique used in last year's burger
and the 3-D printing that other researchers have proposed. It also crunches some numbers on how much this animal-free beef would cost.
Growing meat in lab is resource-intense and expensive it turns out. One of the biggest costs?
Feeding the little beasties. Like the techniques that made last year's burger bioengineer Johannes Tramper's proposed method starts with a small number of stem cells taken from an animal.
After that however they go into a big cylindrical bioreactor like the ones used in the pharmaceutical industry today.
In contrast the burger was grown from small pieces in dishes in lab and made just a few burgers.
So Tramper's idea brings meat-growing to a bigger scale. So far so good.
One bioreactor could make 25600 kilograms (56400 pounds) of meat a year Tramper a professor at Wageningen University in The netherlands calculates.
His numbers take into account how big cells are how fast cells reproduce and how many batches a bioreactor processes in a year.
Assuming a person eats 10 kilos of meat a year nough for 968 burgers ne bioreactor could feed 2560 people.
In fact although one of the benefits of lab-grown meat is that it's not supposed to harm any animals for now growth medium requires animal products to make.
That's still not competitive with cow-grown ground beef. Plus it doesn't take into account other costs of running a bioreactor such as hiring three or four well-trained people.
Competition with normal meat is still a challenge says Cor van der Weele a Wageningen University bioethicist who worked with Tramper on the new paper.
In the future perhaps conventional meat will rise in price van der Weele says. That will help close the gap between in vitro and in vivo.
Both van der Weele and Tramper think it's important to study cultured meat to try to bring down its price
Cultured meat is one such alternative but so are textured vegetable protein or even whole insects Tramper wrote to Popular Science in an email.
and given public talks about the drawbacks of cultured meat. It's not clear yet that cultured meat is r will be ore environmentally friendly than meat cut from cows.
Dr. Ricky doesn't think it will be. We're talking about feeding cells running the bioreactor sterilizing the area the facilities we need to do all that he says.
Without numbers like those Tramper calculated for the price of lab meat Popular Science can't say
While many scientists have calculated the environmental footprint of beef no one has done that for stem cell burgers.
Reader Jay pointed out there is at least one analysis of the environmental footprint of cultured meat.
and we'll write about farmed vs. cultured meat footprints soon p
#John Steinbeck's 1966 Plea To Create A NASA For The Oceansthree years before the first humans landed on the moon Nobel-prize winning author John Steinbeck published a passionate plea in Popular Science for equal
But besides the sweetness and delicacy of the thinking planning and building the very fact that we do it proves that human beings have not changed e are still incurable incorrigible romantics.
food for the hungry...incalculable wealth...the excitement and danger of exploration...It is a pitiful few thousand years that have passed
and kills them only when it needs food but we have wiped out some species entirely. We have not improved nor changed a single species of seagoing fish.
More important in the near future the plankton the basic reservoir of the world's food live in the sea.
We have not even learned to make this boundless bank of protein food available for our bellies.
And finally we find ourselves faced with the most ghastly enemy of all urselves too many of us in a world with a limited food supply.
And hungry men will destroy anything even themselves to get food. We peck like sandpipers along the edges for the small treasures the restless waves wash up.
and took most of my protein food from it and lived very well indeed. I have studied the endless variety of ocean animal life undreds of thousands more species than are to be found on land.
There is something for everyone in the sea ncredible beauty for the artist the excitement and danger of exploration for the brave and restless an open door for the ingenuity and inventiveness of the clever a new world for the bored food for the hungry and incalculable material
That hydrogen gas can leaven dough just as yeast-generated carbon dioxide does. The result is something known as salt-rising bread.
A century ago a scientist went so far as to bake bread leavened with Clostridium perfringens drawn from an infected wound in
And so I present to you an all-you-can-eat story not about the limits of stomach capacity but about the far shores of edibility.**
***The origins of salt-rising bread are unclear but seem to lie in the nineteenth-century American frontier where it was likely difficult to obtain fresh yeast or keep a bread starter cool and regularly fed.
The salt-rising process produces a leavened loaf from grains and water in about eighteen hours.
The name is misleading because salt doesn't play a major role. Perhaps salt-rising was just a way of saying yeastless-rising.
scalding-hot liquid to start with then a feverish but perfringens friendly 100 to 115 degrees Fahrenheit for the starter sponge and dough.
or water pour it over some cornmeal and/or wheat flour and a little salt and let the hot mix sit in a warm place overnight until it gets bubbly and smelly from bacterial growth.
Cornmeal and milk accelerate the process and help flavor the bread but they're not essential.
You mix the starter with additional flour water and baking soda into a batter-like sponge and keep it warm for a few more hours until it too swells with bubbles.
Then you add enough flour to make a dough shape it put it in a pan
and keep it warm for another few hours until it has doubled in volume at which point you bake it.
The result is grained a tight dense yet tender loaf with an unusual aroma that's usually described as cheesy.
The social historian J. C. Furnas who learned to love salt-rising bread as a child in the early twentieth century wrote that the flavor was defined once well by my sister as like distant dirty feet
as if a delicately reared unsweetened plain cake had had an affair with a Pont l'Eveque cheese.
In my experience salt-rising breads made with milk smell like a combination of swiss and parmesan--sharp rather than stinky.
Milk-free salt-rising breads tend to be pungent in their own less cheesy way though one of them my all-time favorite so far came out with a wonderful washed-rind aroma.
This curious flavor variability in salt-rising breads comes at least in part from variability in the microbes in the flour and cornmeal that we select to do the fermenting.
The standard recipe for salt-rising bread instructs us to do something we're warned against in the name of food safety:
leave thoroughly cooked foods to sit in a warm place for hours. Cooking kills bacteria that are already active
but spores survive and are stimulated to grow --and grow fast--when the food temperature drops from piping hot to warm.
That's exactly how Clostridium perfringens ends up being a common cause of food poisoning. And yet in salt-rising bread we make a point of encouraging it.
The realization that the salt-rising bacterium was a form of pathogen came in 1923 when a USDA microbiologist named Stuart A. Koser analyzed commercial salt-rising starters.
He found that they were teeming with Clostridium perfringens then called the Welch bacillus a microbe already known to be very common in soil water supplies and foods and especially numerous in the human intestine and in sewage.
It hadn't yet been connected with food poisoning but it was implicated in gangrenous flesh wounds. So Koser checked to see
whether bakery loaves of salt-rising bread contained any of the bacillus. Indeed they did but in the form of spores rather than live cells.
He tested these bread strains on guinea pigs and found that they didn't cause gangrene.
Koser then wondered if a known disease strain could grow well enough in dough to leaven it
and so pose a hidden hazard to the consumer. So he obtained a bacillus culture from the army that had originally been taken from a soldier's infected wound.
It was called the Silverman strain probably after the soldier or his doctor. And Koser made bread with these wound bacteria.
The salt rising bread prepared with the Silverman strain compared favorably in size and texture with that prepared from the commercial starter he reported.
Regrettably but understandably he didn't report on the flavor. Less understandably he didn't test the wound-risen bread for toxicity.
But his creepy experiment made clear that there were different strains of the bacillus with different toxicities
and that though the strain in the commercial breads was relatively innocuous it was possible that other breads might contain a dangerous strain.
Their surveys have also found that most samples from the general environment don't produce the toxin that causes food poisoning.
The safety of salt-rising bread was revisited in 2008 by a physician at West virginia University and a microbiologist at the University of Pittsburgh.
whether salt-rising bread should be viewed as the Appalachian equivalent of fugu the poison-laden pufferfish of Japanese gourmands.
They analyzed a number of bread starters and found that all of them contained strains of Clostridium perfringens type A the group associated with food poisoning rather than wound infection.
But none of these strains actually produced toxins. Given that finding together with the fact that both toxins
and the lack of any known cases of the bread causing illness Juckett and Mcclane concluded that it seems reasonable to continue the consumption of this delicious old-fashioned bread.
Where familiar fermentations convert food carbohydrates primarily to alcohol or to lactic or acetic acid Clostridium perfringens produces a cocktail of organic acids that includes acetic and lactic
but also butyric--the characteristic sharp smell of aged cheese--as well as propionic--typical of Emmental-style swiss.
I've found that even dairy-free breads can sometimes be good and cheesy. It should be possible to select clostridium cultures and starter ingredients to produce distinctive flavors reliably.
The most useful practical survey for the salt-rising experimentalist is a 2002 article by Reinald S. Nielsen in issue 70 of Petits Propos Culinaires the quirky small-format journal
Nielsen had started making salt-rising bread in the 1950s and over the years collected and tested old recipes
and sent samples to a microbiology lab for analysis. He discovered that cornmeal is a far richer source of Clostridium perfringens than wheat flour
or organic including packaged breakfast oatmeal and shredded wheat but even bark from oak and black locust trees.
Don't lick the spoon or nibble the raw dough. Just in case. Remember which family of microbes you're playing with.
Salt-rising bread is started most conveniently in the evening to bake late the following afternoon. Ãakes 2 8ãx 4ãloavesto make the starter:
1 t baking soda 1 C water warmed to 120ãf the starter 2 C all-purpose flouradd the soda
and water to the starter then stir in enough flour to make a thick batter.
Cover and keep warm again for 3 to 4 hours until the batter is spongy with bubbles.
To make the bread: 1 t salt the sponge 3 to 4 C all-purpose flour1.
Stir salt into sponge then knead in enough flour to make a resilient dough. Divide the dough between 2 greased loaf pans
and allow to rise in a warm place until the volume has increased significantly 2 to 6 hours. 2. Preheat oven to 425ãf.
Ãbout Harold Mcgee Harold Mcgee writes about the science of food and cooking. He's the author of On Food & Cooking:
The Science & Lore of the Kitchen and Keys to Good Cooking and posts at curiouscook. com. About Lucky Peach Lucky Peach is a quarterly journal of food and writing.
Each issue focuses on a single theme and explores that theme through essays art photography and recipes.
The lettuce should also taste less bitter as it contains lower levels of nitrates. Perhaps strangely Fujitsu didn't hire plant experts to grow the lettuce.
It would make the most sense to plant fast-cycle salad crops first says Jean Hunter a professor at Cornell who studies food-processing and waste-management systems for long-term living away
and wheat and after that they might plant protein and oil-rich crops such as soybeans and peanuts.
Consequently the settlers would end up on a vegan diet more or less. They could try to cultivate insects guinea pigs
and process their own food to the point where everybody becomes a subsistence farmer and they re toiling all day just to get enough to eat ind of like our ancestors in America.
Even if the colonists could figure out a way to grow food for themselves without spending every last minute doing it
(which can spread very rapidly in a hydroponic culture) they would still need backup food from home.
So early arrivals would have to bring a large supply of shelf-stable or prepackaged foods.
That s where the development of advanced food technology comes in. Space scientists would need to figure out how to make foods that can last for four or five years inside sealed pouches.
Right now such products rate for less than half that time at most but new technologies uch as microwave sterilization and high-pressure processing ould extend shelf-life considerably.
What sorts of foods then should colonists take with them? At the NASA-funded Hawaii Space Exploration Analog and Simulation which ended last August Hunter
which to prepare their own meals to determine their preference. She found that participants were bored much less by their food
when they had a hand in making it and that turns out to be important: You can have something that s very tasty
In these situations that s actually not as useful as a food that s just okay but that you will enjoy at its initial level for a long time.
Worse he says the disease's rapid spread endangers banana crops beyond Mozambique s borders.
whose singular focus resembles the fast food industry more than traditional farming. The Big Mike cultivar soon began succumbing to a variant of Fusarium now known as Race 1. By 1960 the breed was functionally extinct.
The food is mostly a commercial crop here rather than a staple. But it is placed well
On multiple plots in the Mozambique farms plants were sharing water drainage facilities a practice that might allow contaminated water to spread from one plot to another.
Likewise infection from common irrigation sources was one of the primary ways the Gros Michel version of Panama Disease spread in the mid-20th century.
Another likely vector for the spread of the disease was local people walking across the farmland on their way home says Viljoen.
and would take many many years to spread even if it does move out of Asia. Following the news from Mozambique Chiquita took a more realistic stance.
Or if consumer and regulatory resistance breaks down a transgenic banana perhaps crossed with Fusarium-resistant peppers.
Such research could reveal the best least methane-ey diet for cows. Or maybe the cow of the future could take probiotic supplements to boost her gut population of non-methane-producing microbes?
Third the team grew up the bacteria in large fermenters very similar to how you'd make beer Peralta-Yahya said.
The Food and Drug Administration is still determining its regulatory stance. It s sponsoring more research
or a mixture of both contains about 1 percent nicotine and flavoring such as menthol fruit or classic tobacco.
Doctoral student Peter Gous is worried about the price and quality of beer. The aspiring plant bioengineer worked with a team of scientists to test how not getting enough water altered the quality of barley grains.
If that affects the quality of different grains including the barley that goes into beer that means people will have to pay more for the same quality of beer Gous told the Brisbane Times.
If you ask any brewer starch and starch quality will affect your brew and the taste of the beer he said.
If it pushes normal starch in the grain to the point that it becomes resistant starch the cost of producing your XXXX is going to increase he said.
so that it has drought-resisting qualities originally discovered in sorghum resists changing its starches in response to not getting enough water.
and remember the location of hard-to-reach foods (for example Moroccan goats are known to climb trees to reach sprigs)
so that folks in the U s. and Mexico can use Colorado water for drinking farming and everything else.
Or as science puts it we caused a harmful top-down trophic cascade by removing an apex predator the wolf from the food web.
Elks and beavers competed for the same food: willow. The elks won beaver numbers dropped
Turns out he's not a bad cook either. At South By Southwest IBM has set up a food truck staffed with chefs from the Institute of Culinary Education who are whipping up (strange uncanny surprisingly tasty) daily recipes dreamed up by the machine.
Here's the background. For about two years IBM has been working on a way to harness Watson's data-driven computing into more creative fields--the kinds of things where unlike a game show there's no one right answer.
and a molecular textbook) and estimating which ingredients might combine for a dish pleasing to a human palate Watson has been creating unlikely culinary works.
and organized by type of food regional origin and tastiness the company designed an app that can make logical decisions on
what might make for a good dish. A person piloting the app starts with an ingredient;
I chose bacon during a demo from IBM Watson Group researcher Patrick Wagstrom. Because I am in Austin
Watson spit out a list of potential dishes it could make with those restrictions--it seems to be some kind of Michelin-star-worthy soup auteur--and
I went with a quiche. Following a second of number-crunching it showed me a list of ingredients it was planning on using.
Wagstrom admits it's bugged out a few times in this section forgetting dough etc. A few tweaks later I had a recipe for a respectable-sounding quiche made with comte cheese.
Well recipe might be a stretch. There's an option where Watson can compute some vague thoughts on how one might cook a quiche (cook the butter add the cheese)
but nothing you'd feel comfortable taking as gospel. Instead Watson turns cooking into a game of artificially-intelligent Chopped giving you the ingredients and letting you mix combine and remix to taste.
Watson doesn't have a mouth Wagstrom says. If you have talented some chefs though that could lead to a spark of constraint-induced creativity.
At the food truck in Austin ICE chef Michael Laiskonis a pastry chef by training had Watson select a Vietnamese-themed kebab dish that included apple as determined by an online poll from IBM.
Apple isn't exactly your typical kebab ingredient --and neither are strawberries which were included also in the recipe
--but the result was subtly sweet and surprisingly pleasant next to a bit of ground pork.
One time he tells me Watson requested a dish created by cottage cheese and pork belly. And the result wasn't bad.
Every once in a while it might recommend lemon juice and cream. Tweaks are being made. You can read the recipe
and instructions for the apple kebabs below or check it out at IBM's site. ground pork:
and held in ice watergranny Smith apple: 1 tablespoon brunoise additional for garnishginger: 3 1/s teaspoon dividedlime zest:
1/2 teaspoon finely choppedvietnamese curry powder: 1 teaspoon dividedvanilla bean: one split and scraped pod discarded dividedlard:
2 teaspoons more as neededlime juice: 1 tablespoon+1 teaspoon dividedlemon juice: 2 teaspoonschicken breast:
8 ouncespineapple: 1/2 trimmed sliced and juicedshiitake mushrooms: 2 ounces thinly slicedcarrot: 1/4 cup sliced into fine juliennecucumber:
cut into fine dice1) First make the pork meatballs. Thoroughly mix ground pork scallion 1 Tbsp apple tsp grated ginger 1 pinch lime zest 1 pinch lemon zest tsp mint tsp Vietnamese curry powder pinch white pepper vanilla bean split
and scraped until combined. Season with salt and add lard as needed. Portion and roll the mass into 24 meatballs weighing approximately 10g each. 2) Arrange the meatballs in a single layer into lightly greased roasting pans
and place in a 160ã/320ã convection oven for approximately 20 minutes or until thoroughly cooked.
Reserve. 3) To prepare the curry chicken whisk together the water oil 1 tsp lime juice 1 tsp lemon juice
and tsp curry powder Marinate the chicken in the curry mixture for about 30 minutes. Transfer the chicken and remaining marinade into a shallow saucepan over low heat stirring until chicken is cooked thoroughly about 10 minutes.
Allow the chicken to cool in the marinade. Remove the chicken and cool. 4) To prepare pineapple broth combine the pineapple juice 1 vanilla bean split
and scraped 2 tsp grated ginger 1 tsp lemon juice 1 tsp lime juice and 1 pinch each lemon and lime zest.
Gently heat to 60ã/140ã. Cover and allow to infuse one hour. Strain and season with salt and white pepper;
reserve warm. 5) Next make the flash pickled shiitake mushrooms. Sautã Â the mushrooms in a shallow pan with vegetable oil and season to taste.
Add the carrot ginger lemon juice and lime juice. Slowly reduce until liquid has absorbed. Remove from heat.
Allow to cool and remove sliced ginger. Adjust seasoning and acidity as desired. 6) To assemble into each dish place two of the warmed pork meatballs
and portioned chicken. Top with a small amount of the diced apple cucumber and strawberry followed by the pickled shiitake and carrot mixture.
Pour a small amount of the pineapple broth into the dish and finish with the scallion mint chive and 1 pinch lime zest.
Season with Maldon salt and an additional grind of white peppe
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