The psychology of Soylent and the prison of first-world food choices
People are born with neither the ability to cook nor compile; both are taught, and chastising even an adult for not knowing how to cook a healthy meal makes about as much sense as chastising an adult for not knowing how to code or how to compile an application from source. Each of those two different ridicules demonstrates an identical lack of empathy and an accompanying equally stunning sense of privilege that you should probably check immediately.
posted by the man of twists and turns
on May 29, 2014 -
Mother Jones reports
on the annual California Dietetic Association conference, where highlights included a panel titled "Sweeteners in Schools" sponsored by the Corn Refiner's Association, and a lunch catered by McDonald's.
posted by a fair but frozen maid
on May 18, 2014 -
"....many a tragic episode in family life is superinduced by the baleful influence of a tortured stomach. Mighty is the hand that holds the ballot-box, but mightier is the hand that wields to advantage the pepper-box, the salt-spoon, and the sugar-shaker." read the entirely of Maud C. Cooke's, Breakfast, Dinner and Supper; or, What To Eat and How To Prepare It (1897)
online and enter a world of home remedies, large scale recipes, sound advice, leftover wizardry, squirrel stews, scientific digestion, and horrible things done to vegetables.
posted by The Whelk
on Jan 17, 2014 -
From the mid 40s to the mid 50s Coronet Instructional Films
were always ready to provide social guidance for teenagers on subjects as diverse as dating
, preparing for being drafted
, and shyness
, as well as to children on following the law
, the value of quietness in school
, and appreciating our parents
. They also provided education on topics such as the connection between attitudes and health
, what kind of people live in America
, how to keep a job
, supervising women workers
, the nature of capitalism
, and the plantation System in Southern life
. Inside is an annotated collection of all 86 of the complete Coronet films in the Prelinger Archives
as well as a few more. Its not like you had work to do or anything right? [more inside]
posted by Blasdelb
on Nov 1, 2012 -
I explained that, for a variety of reasons — including feeding my boys the most nutritious food available, supporting local farmers, and reducing the carbon miles our food inflicted on the environment — I tried to buy our food locally and organically. She looked at me as if I’d just told her I believed in Santa Claus and, with a poorly disguised smirk, said, "Honey, those days are over."
In 2009, Michelle Gienow came close to having to feed her family sustainable, organic, local, and ethically produced (SOLE
) food on a food stamp budget. She documented her budget calculations
in the pages of the City Paper, Baltimore's alternative weekly. This year Ms. Gienow's financial situation really did call for financial assistance — and she found that her calculations were too optimistic
posted by Nomyte
on Oct 20, 2012 -
Are Healthy Foods Really More Expensive?
(6.78 MB PDF) It turns out that it depends on how you measure the price. In a recent study by the USDA
, some 4,439 foods were compared using the following metrics: the price of food energy ($/calorie), the price of edible weight ($/100 edible grams), the price of an average portion ($/average portion), and the cost of meeting the federal dietary recommendations for each food group. The study found that for all metrics except the price of food energy ($/calorie) healthy foods cost less than less healthy foods (defined as foods that are high in saturated fat, added sugar, and/or sodium, or that contribute little to meeting dietary recommendations).
posted by Jasper Friendly Bear
on Oct 20, 2012 -
Like too many studies, the Stanford study dangerously isolates a finding from its larger context. It significantly plays down the disparity in pesticides...and neglects to mention that 10,000 to 20,000 United States agricultural workers get a pesticide-poisoning diagnosis each year. And while the study concedes that “the risk for isolating bacteria resistant to three or more antibiotics was 33 percent higher among conventional chicken and pork than organic alternatives,” it apparently didn’t seek to explore how consuming antibiotic-resistant bacteria might be considered “non-nutritious.”....
That the authors of the study chose to focus on a trivial aspect of the organic versus conventional comparison is regrettable. That they published a study that would so obviously be construed as a blanket knock against organic agriculture is willfully misleading and dangerous. That so many leading news agencies fall for this stuff is scary.
Mark Bittman - That Flawed Stanford Study
posted by beisny
on Oct 3, 2012 -
Why Wal-Mart Is Making Our Health Its Problem
- "So what's behind the [healthier-eating] initiative
? In a word: scale. In a recent article in HBR
, Chris Meyer and I argued that we'll see companies taking more and more ownership of externalities they could ignore because of changing sensibilities and better sensors (meaning detection and reporting of impacts by third parties). But we also identified a third driver: the scale of modern business. Whereas in the past, a single grocer could not have much impact on society, in today's highly consolidated market, Wal-Mart touches a significant percentage of the nation's food intake. Once you reach a scale where your decisions have ramifications for millions, it is hard to pretend that the impacts, even as distant ripples, are not your problem."
posted by kliuless
on Jan 24, 2011 -
Eating local, organic foods may not be the best option
. The vast majority of greenhouse gas emissions
stem from food production, not transportation, and production inputs for organic food are typically higher. Third world countries that have a food system that is organic and local by default are suffering from lack of infrastructure and investment in basic production technologies that could improve nutrition for millions of people. [more inside]
posted by stinker
on Apr 28, 2010 -
, a native Ethiopian grain, has been cultivated there for at least 4,000 years. Its seeds
are smaller than pinheads, and can be easily scattered. Many Ethiopians eat it two to three times a day in injera bread
or, of course, alcohol
(pages 3-4). The grain is gluten-free and is full of essential amino acids, calcium, and other vitamins and minerals. It has a short growing season
and tolerance for marginal soils and drought or flood conditions, but its low comparative yield
optimal sunlight conditions, and labor intensive
harvest may limit the spread of the grain.
posted by Pants!
on Jan 6, 2008 -
USDA releases new food pyramid(s).
Instead of one cogent nutritional guideline for all Americans, the USDA has released
a dozen because "one size doesn't fit all." Dietitians have advocated revision
for a while now but change has been slow. According to author Marion Nestle
, the nutritional guidelines have become highly politized
by industry lobbyists: "My first day on the job, I was given the rules: No matter what the research indicated, the report could not recommend 'eat less meat' as a way to reduce intake of saturated fat." Newspeak for sweets appears to be discretionary calories
; are we doing any better?
posted by fatllama
on Apr 19, 2005 -
Interesting info for even the ardent salad
(via bifurcated rivets)
posted by johnny7
on Feb 23, 2004 -
One of the holy grails of the infosaturated overworking computer professionals like myself is a single food capable of giving all the nutrients you'd need for a meal, and be as easy as possible to prepare and eat. Some friends used to call this dream creation "food paste" or "foodstuff capsules" or most simply "fuel." I never thought my Jetsonian
dream would ever come true, but now there's the Dilberito
, with 100% of 23 vitamins
and Jamba Juice's
Smoothies. Why do I mention Jamba? Because I saw this poster
in the SFO airport last night, and they even go so far as to answer the question "can I get too much Jamba?
posted by mathowie
on Mar 6, 2000 -