Why didn’t more of us see it coming? After all, the signals have been clear enough – signals that the ecological system that supports human society is hitting its limits, groaning under the strain of an economy simply too big for the planet. But we didn’t and, as a result, the time to act preventatively has past.Now we must brace for impact. Now comes The Great Disruption.It is true that the coming years won’t be pleasant, as our society and economy hits the wall and then realigns around what was always an obvious reality: You cannot have infinite growth on a finite planet. Not ‘should not’, or ‘better not’, but cannot. We can, however, get through what’s ahead – if we prepare. Continue reading “The Great Disruption Has Arrived”
Tag: Food
12-Year Old McDonald’s Hamburger
The McDonald’s hamburger on the right is from 2008; the one on the left is from 1996. And they both look fairly edible.
Wellness educator and nutrition consultant Karen Hanrahan has kept a McDonald’s hamburger since 1996 to illustrate its nonexistent ability to decay. Aside from drying out and bit and having “the oddest smell,” it apparently hasn’t changed much in the past 12 years.
This isn’t the first time someone kept an uneaten McDonald’s hamburger for an extended period of time for the sake of science. Or in the case of the Bionic Burger Museum, multiple burgers for over 19 years. There are even instructions on how to start your own collection of old, self-preserving burgers. Thanks to Maria Collier, who heard it on NPR
via 12-Year Old McDonald’s Hamburger, Still Looking Good | A Hamburger Today.
Restaurant Chain Menu Choices To Die From
Most people wouldn’t think to order two orders of deep-fried steak and eggs for breakfast at a casual chain like Bob Evans. But if you order Bob Evans’ Cinnamon Cream Stacked & Stuffed Hotcakes, you’ll be getting 1,380 calories and 34 grams of bad fat—about what you’d get in two country-fried steaks and four eggs. But the hotcakes are worse because seven grams of their bad fat comes from trans fat—more than one should get in three and a half days. Syrup adds another 200 calories for every four-tablespoon serving.
Pancakes, which are usually lightly fried white flour topped with sugary syrup, have never been a healthy breakfast. But Bob stuffs his hotcakes with cinnamon chips made of sugar and fat; adds a layer of cream-cheese-flavored filling; and tops them with sugary “cream” sauce, whipped topping, and powdered sugar. And that makes the item one of CSPI’s top Xtreme Eating dishonorees for 2010.
To put these numbers into context, keep in mind that the average American should consume about 2,000 calories per day, and consume no more than 20 grams of saturated fat.
Xtreme Eating 2010. Continue reading “Restaurant Chain Menu Choices To Die From”
Famine-Causing Stem Rust Threatens World’s Wheat Crop
Stem rust is the polio of agriculture, a plague that was brought under control nearly half a century ago as part of the celebrated Green Revolution. After years of trial and error, scientists managed to breed wheat that contained genes capable of repelling the assaults of Puccinia graminis, the formal name of the fungus.
But now it’s clear: The triumph didn’t last. While languishing in the Ugandan highlands, a small population of P. graminis evolved the means to overcome mankind’s most ingenious genetic defenses. This distinct new race of P. graminis, dubbed Ug99 after its country of origin (Uganda) and year of christening (1999), is storming east, working its way through Africa and the Middle East and threatening India and China. More than a billion lives are at stake. “It’s an absolute game-changer,” says Brian Steffenson, a cereal-disease expert at the University of Minnesota who travels to Njoro regularly to observe the enemy in the wild. “The pathogen takes out pretty much everything we have.”
via Red Menace: Stop the Ug99 Fungus Before Its Spores Bring Starvation | Magazine.
How The French Fry Came To India
INDIA is the third-biggest producer of potatoes in the world. The humble spud finds itself stuffed into flatbread, encrusted in cumin seeds or tucked into pancakes. But the truckloads of large, oblong potatoes that arrive at the McCain Foods plant in the Mehsana district of Gujarat face a more exacting ordeal. Ferried by a conveyor belt and propelled by water, they are sized, steam-peeled, sliced, diced, blanched, dried, fried (for precisely 42 seconds in vegetable oil at 199ºC), chilled, frozen, bagged and then boxed.
The 15kg boxes of fries that emerge at the other end of this pipeline supply the growing chain of McDonald’s restaurants in India. When McDonald’s first entered India in 1996, the food-processing industry was confined largely to ice cream and ketchup. Even importing frozen fries was complicated by the fact that such an exotic item did not appear on India’s schedule of tariffs and quotas. It took McDonald’s roughly six years and $100m to weld a reliable supply chain together.
The Coming VAT Tax Exemptions Quagmire
“Food of the kind used for human consumption,” to a British bureaucrat, is something “the average person, knowing what it is and how it is used, would consider it to be food or drink; and it is fit for human consumption. . . . The term includes . . . products like flour, which, although not eaten by themselves, are generally recognized food ingredients . . . [but] would not usually include . . . dietary supplements, food additives and similar products, which, although edible, are not generally regarded as food.”And so, in the United Kingdom, according to the regulations of Her Majesty’s Inland Revenue Service, crackers made from tapioca starch carry no tax; prawn crackers made from cereals do. Frozen yogurt that needs to be thawed before eating is zero rated, frozen yogurt bears the tax. Get it? If you don’t, too bad—Her Majesty’s tax collectors are not in the habit of offering an explanation for their regulations.
This process of writing regulations for the VAT man when he cometh is more than merely amusing. For one thing, it confers enormous power on faceless bureaucrats.
They can hand a competing product the advantage in the U.K. of a price 17.5% lower (in Sweden it’s 25%) than a close substitute. That invites both lobbying and corruption and sheer, inexplicable arbitrariness. Get your “sweetened dried fruit” deemed to be “held out for sale as snacking and home baking” and your product will bear a tax and have to compete on grocers’ shelves with zero-rated “sweetened dried fruit held out for sale as confectionary/snacking.” Peddle your sandwiches “as a general grocery item” and consumers pay no tax, but offer them as “part of a buffet service” and the VAT man wants his 17.5%.
via Irwin Stelzer: Small Bras and the Value-Added Tax – WSJ.com.
Chef Of The Mac
Coudreaut, or Chef Dan as he’s called within McDonald’s, has navigated pretty well within his straits. Since hired on in 2004, he has led the creation of the Snack Wrap, the latest iterations of McDonald’s chicken-topped salad entree, the Fruit and Walnut Salad, McCafé espresso-based coffees, and, most recently, the 1/3-lb. Angus burger. (He has blown it, too. McDonald’s dropped the too-adventurous Hot ‘n’ Spicy McChicken sandwich in 2007 after just six months on the market and disappointing sales.)
The stream of new products is paying off. While restaurant sales have been sinking industrywide since the recession hit in 2007, McDonald’s quarterly same-store sales have continued to climb. The string, which began in 2003, continues into the third quarter, with a 1.7% increase in the U.S. in August and 2.6% in July. CEO James A. Skinner credited the gains to premium coffees and the Angus burger.
via The Challenges for McDonald’s Top Chef – BusinessWeek. Continue reading “Chef Of The Mac”
Wine Making Secrets Exposed
Do you know what you were really drinking last night? The dirty secret about wine is that it frequently contains wood chips, chemicals, and something called Mega Purple. Since only a tiny amount is needed to fix an entire barrel, Mega Purple is probably being added to over 25 million bottles of wine annually. Thanks to that lovable Wino, Randy Marks
How Food TV Feeds Our Fast-Food Culture
The Food Network can now be seen in nearly 100 million American homes and on most nights commands more viewers than any of the cable news channels. Today the average American spends a mere 27 minutes a day on food preparation (another four minutes cleaning up); that’s less than half the time that we spent cooking and cleaning up when Julia arrived on our television screens. (Currently the most popular meal in America, at both lunch and dinner, is a sandwich; the No. 1 accompanying beverage is a soda.)
When we let corporations do the cooking, they’re bound to go heavy on sugar, fat and salt; these are three tastes we’re hard-wired to like, which happen to be dirt cheap to add and do a good job masking the shortcomings of processed food. And if you make special-occasion foods cheap and easy enough to eat every day, we will eat them every day. The French fry did not become the most popular “vegetable” in America until industry relieved us of the considerable effort needed to prepare French fries ourselves. The time and work involved in cooking, as well as the delay in gratification built into the process, served as an important check on our appetite. Now that check is gone, and we’re struggling to deal with the consequences.
Read the whole article here Out of the Kitchen, Onto the Couch – NYTimes.com.
Culinary Maximalism
This trend is obviously a backlash, a thumbing of collective noses against years of picky eaters, sauce-on-siders, vegans and other dietary malcontents so frequently bemoaned by fine-dining chefs, as well as a celebration of that delightful category of ingredients that will likely send you — both literally and figuratively — to heaven. Moderation and good common dietary sense have no place here. Foie gras jelly donuts, on the other hand…