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Watch this Ravioli Disappear

In # 9: Molecular Gastronomy by Chloe1 Comment

Molecular gastronomy’s methodical approach to cooking often comes of as inaccessible and remote to the common consumer. The scientific method applied to food, in the eyes of a food scientist, seems incredibly exhilarating. Molecular gastronomy, at its base, is the breakdown of food to its simplest parts, only to reconstruct it in new and interesting ways. The average consumer, after getting over the complex jargon, the hard to come by ingredients, and the laboratory devices, can view molecular gastronomy as the apex of art and science expressed through food. That being said, some molecular gastronomic creations are just plain weird. Here is the one I found the more crazy. Recipe: Disappearing Transparent Raviolis Ingredients: Oblates (edible film) Your choice of filling (must have low-water content) Sealer device How to make it: Fold the oblates in half, seal one side of the ravioli, this makes an open-ended pouch. Fill said pouch with your desired filling using a squeeze bottle. Seat the open end of the pouch to fully close your ravioli. The science behind it: Soy lecithin is a main component …

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More USD for the USDA

In # 8: Food safety: who is responsible? by Chloe0 Comments

Dear Editor, In my opinion the budget for the USDA should be expanded. One of the major concerns that the modern American has, is the safety of their food. This safe food movement, has lead to changes in the food industry such as GMO free, clean labeling, and the creation of a whole new sector of the market comprised of organic foods. The increasingly immunocompromised populace is fearful and distrustful of the food industry and has turned in response pseudoscience to clear their troubled minds. The only way to ensure that the American populace stays safe is by expanding the USDA. Historically, adulteration and misbranding of products was common, it was one of the common risks in everyday life. However, no laws were enacted to protect consumers until 1862 when Lincoln formed the USDA. Even after it’s formation very little in the market changed until 1883 when Harvey Wiley became the chief chemist within the USDA and started campaigning for the Pure Food and Drug Act, which would not be enacted until 1906 with the publication of Upton Sinclair’s The …

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Sustainability: A Three Part Problem?

In # 5: Sustainability, Leftovers by Chloe1 Comment

From an environmental standpoint sustainability is the capacity to endure; the renewal of the environment and it’s resources. As our world population continues to grow, sustainability becomes as increasing concern. Our Earth can only support so many human beings, and already our population is struggling to feed ourselves. Food scientist play a major role in sustainability projects, we can not only create genetically modified organisms, but can also shape the food industry into becoming less damaging to our environment. Major food companies such as, Hershey, ConAgra, General Mills, and many more are starting to realize that they make a huge impact on our world’s consumption, and have started to create sustainability programs. I specifically decided to focus on one of the major beverage producers to see how their green program measured up, PepsiCo. PepsiCo’s sustainability program centers around three main goals: products, planet, and people. PepsiCo is traditionally known for it’s products: Pepsi, Gatorade, Mtn Dew, Lipton, etc. However, recently they have implemented new product goals, “We will continue to refine our food and beverage choices to meet changing consumer …

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Orange You Glad I Didn’t Say Organic?

In # 3: Organic foods - up close and personal by Chloe1 Comment

Until recently, my experience with organic foods was limited to whatever my uncle Dwayne would pull out of his garden. My uncle, while one of the kindest people I know, is also one of the most traditional farmers. On his acreage one could find a bounty at any time during the year: squash, pumpkins, apples, raspberries, grapes, cucumbers, corn, tomatoes, green beans, potatoes, onions, etc. I love visiting my extended family, and I love eating the medley of food the prepare for our family get together’s, but I could never really understand the toil of gardening. Especially growing crops without chemical fertilizers, pesticides, or artificial agents. I always thought crops yielded without these agrochemicals would be wormy, or too hard to find underneath all the weeds. Dwayne never seemed worried about bugs, or crop yield, and his nonchalance made it easy to forget my concerns. Thinking of the simple meals my extended family made to highlight their harvest’s bounty every year, made me think that all I would find within an organic store would be produce. In fact, the produce section …

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Treating Yourself Gone Awry

In # 1: You are what you eat by Chloe1 Comment

When I was growing up, both my parents worked full time jobs. However, my father’s job required him to travel for about a week of every month. For my mom, this week apart was particularly strenuous. Caring for a pre-teen, a sassy grade schooler, and a preschooler, was taxing enough after her long work days. Let alone having to cook for us as well, especially since we were all so picky. More often than not during that week away my dad would be treated by his company to a variety of delicious ethnic cuisine, and our mother would treat us to whatever pre-made meal was quickest. Whenever my father was home my parents would cook together and often we would all cram into our tiny kitchen, working on homework, complaining about our teachers or co-workers, and of course eating copiously. As time went on my father started having to take longer trips, to destinations further away from home. My mother, trying to cope with now three teenagers, all extremely busy with social lives and school activities, as well as one …