Glancing at the two McDonald's Happy Meals pictured here, you may feel they look pretty much identical.
Astonishingly, however, this is the same meal, photographed 12 months apart.
Where any other food might be a mouldy, decomposing mess after a year, the McDonald's meal shows few signs of going off apart from the beef patty shrivelling and the stale burger bun cracking.
So here you go: one plastic-wrapped, waste-producing sandwich that isn't any healthier and doesn't taste any better than the one from your own kitchen. That'll be $10,000, please.Continue reading...
Here is an interesting article featured on NPR about healthier food choices. Encouraging healthier eating is proving to be a complex issue; NPR takes a look at the economic side of the issue:
Bucks for broccoli or cash for carrots? Financial incentives aimed at encouraging healthier choices are catching on from New Zealand to the Philippines. Workplaces in the United States have been offering incentives for weight loss. In a London-based study, dieters got paid when they dropped pounds. Now researchers are interested in understanding how food price manipulations may influence what ends up in mothers' grocery carts. Does increasing the cost of sugary items mean fewer people buy them? Would more people buy veggies if they were more affordable?
To create successful incentives, says Yale behavioral economist Dean Karlan, a policy needs to specifically target the people whose behavior its trying to change. "So in the case of broccoli you'd want to find out who's not eating broccoli and then pay them to eat it," he says. You don't want to necessarily make broccoli cheaper for those who are already buying plenty of it, you want to target those who don't buy enough fruits or vegetables. It could be very tricky to structure such an incentive.
Click here to read the rest of the article
Antibacterial drugs were revolutionary when they were introduced in the United States in 1936, virtually eliminating diseases like tuberculosis here and making surgery and childbirth far safer. But now we’re seeing increasing numbers of superbugs that survive antibiotics. One of the best-known — MRSA, a kind of staph infection — kills about 18,000 Americans annually. That’s more than die of AIDS.
That last one doesn't sound so risky — and isn't, for most people. But it can be dangerous, even fatal, for the growing ranks of traditional-age undergraduates with food allergies. According to the Centers for Disease Control and Prevention, the number of Americans under the age of 18 with food allergies rose to 3 million, which is 4% of the age group, in 2007, up from 2.3 million, or 3.3% of the under-18 population, in 1997. As those kids grow up, some lose their allergies, but many others don't.
In greater numbers than ever before, they're arriving on college campuses with concerns that dining halls don't know how to handle.
The allergic student of even a few years ago might have had to take chances, pester cooks about ingredients or just skip eating anything made in a public kitchen altogether. But as allergies seem to have become more common — and as allergy sufferers and advocates have become more aggressive in lobbying for accommodations – dining services officials are beginning to act. Many college and university dining halls have adopted signs that point out common allergens, while others offer frozen meals and special items like gluten-free bread so students with allergies can have the social experience of eating with their friends.
Thursday, 11 February 2010
It’s a Friday afternoon in November, and the members of the University of Wisconsin varsity women’s crew team have come together to practice their skills.
However, they are not practicing with boats and oars, nor are they anywhere near open water.
Today, they have met in the School of Human Ecology building to work on techniques that involve measuring cups, mixing bowls, and stoves.
The team is about to participate in a two-hour healthy cooking program, a pilot initiative that is sponsored by the athletic department, and it is specifically designed for student-athletes.
The goal of the program is to equip student athletes with a basic knowledge of how to plan and prepare healthy meals that respect their limited time, living space, and financial resources.
In the more than four decades that I have been reading and writing about the findings of nutritional science, I have come across nothing more intelligent, sensible and simple to follow than the 64 principles outlined in a slender, easy-to-digest new book called “Food Rules: An Eater’s Manual,” by Michael Pollan.
Mr. Pollan is not a biochemist or a nutritionist but rather a professor of science journalism at the University of California-Berkeley. You may recognize his name as the author of two highly praised books on food and nutrition, “In Defense of Food: An Eater’s Manifesto” and “The Omnivore’s Dilemma.” (All three books are from Penguin.)
If you don’t have the time and inclination to read the first two, you can do yourself and your family no better service than to invest $11 and one hour to whip through the 139 pages of “Food Rules” and adapt its guidance to your shopping and eating habits.
Chances are you’ve heard any number of the rules before. I, for one, have been writing and speaking about them for decades. And chances are you’ve yet to put most of them into practice. But I suspect that this little book, which is based on research but not annotated, can do more than the most authoritative text to get you motivated to make some important, lasting, health-promoting and planet-saving changes in what and how you eat.
Check out the website for more details..."The Ironworks Café has a partnership with East High School's alternative educational program Vocationally Integrated Pathways (V.I.P.). Students from V.I.P. and other area students, under the guidance of restaurant professionals, are responsible for the entire operations of the business. Ironworks Cafe offers a menu featuring local and seasonal ingredients, fairly traded coffee (Just Coffee Coop), teas (Rishi), and other commodities (cocoa, sugar, oils). The menu changes daily, but will retain a familiar format. From-scratch soups, salads, sandwiches and special breakfast offerings will always include sweet and savory, as well as vegetarian options."
Here is an excerpt taken from Madison's free weekly newspaper The Isthmus about the changing face of journalism. Read the whole article to learn about the emerging and important role of blogs.
Traditional journalism is in trouble, and everyone agrees it needs to reinvent itself to survive. The worst-case scenario is that within 15 years only a handful of the largest U.S. newspapers will survive.
"As recently as three or four years ago, I was fairly convinced that most newspapers would make it," says Lew Friedland, professor at the UW-Madison School of Journalism and Mass Communication. "Now I'm not sure. I actually don't think that most daily newspapers in the metro [non-national] range will make it."
Communities like Madison may be left with a couple of free weekly tabloids, published to collect what remains of more lucrative "display" advertising (and, in Isthmus' case, of course, to uphold the mantle of quality journalism). The number of stories will fall dramatically because the staffs are too small. And the Associated Press, which operates as a co-op, will be robbed of content as members drop like flies.
The press release states that Underground Catering, LLC, will receive "$25,000 to develop artisan meats that will help fill Wisconsin’s need for more pork products." Yes, that's what it actually stated, and I'm not going to argue. My first thought was, ‘ooh, I wonder what kind of bacon-y wonderment will result from that little windfall.’
"We are going to start a meat processing business," explains Jonny Hunter, one of four full-time members of the collective, along with his brother Ben, Kris Noren, and Jon Atwell. Jonny says that the group will continue operating out of its existing near-east side kitchen. But that is only the half of it.
By Tom PhilpottHer husband got dealt a difficult set of cards in taking over the post-Bush II presidency—and has arguably played them quite badly. He now finds himself in a tight political corner: caught between an emboldened Right, an angry Left, and a shrivelled middle.