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Doubts About the Promised Bounty of Genetically Modified Crops

In # 10: Communicating food science by JanelleLeave a Comment

Danny Hakim wrote “Doubts About the Promised Bounty of Genetically Modified Crops” based on The New York Times ‘extensive examination of the genetic modification debate’. This article explains independent data, academic data, and industry research which compares crop yields and pesticide use of United States and Canadian agricultural practices, majority genetically modified crops, to European Union agricultural practices, where G.M. is mostly not allowed. The two continents differ greatly in their amount of pesticide use and crop yield, ultimately the results from this research reveal different outcomes than what was promised or expected of genetically modified produce. They start with “a recent National Academy of Sciences report found that ‘there was little evidence’ that the introduction of genetically modified crops in the United States had led to yield gains beyond those seen in conventional crops.” The U.S. and Canada started using genetically modified crops about twenty years ago with the hope that these crops would become resistant to herbicides and insecticides, there for crop yield would be more abundant than conventional farming. According to the United States Geological Survey, although “toxins that …

JanelleDoubts About the Promised Bounty of Genetically Modified Crops
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In # 9: Molecular Gastronomy by JanelleLeave a Comment

Liquid parmesan gnocchi and mushroom infusion dish, a molecular gastronomy recipe, by Chef Jordi Cruz of Barcelona. According to the chef, the reason for the creation of this dish was to separate the liquids to be able to taste the distinct flavors of each food. The technique of spherification allows for these liquids to be separated. Spherification captures a “controlled jellified liquid” in a water bath creating a thin membrane-like encased ball, either in caviar or gnocchi size spheres which enable the name. The flavor composition of this plate is parmesan gnocchi (using the spherification process), mushroom consommé (a soup made with concentrated stock) with lemongrass, fresh mushrooms, garnished with walnuts, rosemary, arugula flowers, and thinly sliced fresh truffle. To make cheese into liquid spheres, mineral water, sodium alginate, parmesan cheese, mascarpone cheese, and calcium lactate gluconate are needed. Sodium alginate dissolves in hot or cold water, activated by calcium, the flavorless substance forms a gel, which suspends and shapes the cheese spheres. The mushroom consommé is prepared in a traditional, non-molecular way. To assemble, in a soup bowl place …

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Sustainable Coffee & Environmental Future

In # 6: Sustainability by JanelleLeave a Comment

What is sustainability? From the producer, distributor, to the individual, sustainability is using resources wisely. Producing and consuming within our means is sustainable, this means planning for the future in regard to our impact on the local, regional, and global scale. The all around practice in continuous environmental survival is a consciousness in regard to long-term care of ecosystems now and for the future. Coffee is in jeopardy   of being less-available due to higher carbon emissions in the atmosphere which are warming the planet causing the inability of the highly sought after plant to grow. Kickapoo Coffee Roasters, “situated near the scenic Kickapoo River in the Driftless region of southwest Wisconsin” roasts organic coffee from Colombia, Ethiopia, Guatamala, and Kenya. Their mission is to provide sustainable business practices through direct producer fair trade relationships with growers who implement high standard environmental farming practices which in turn produce quality coffee. Kickapoo Coffee Roasters is a 23 person team and owner-member of Cooperative Coffees’ a coffee cooperative importing business whose mission is to work with small scale coffee producers to provide sustainably produced …

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Whole Foods shopping experience

In # 3: Organic foods - up close and personal by Janelle1 Comment

One of the most noticeable aspects of the Whole Foods grocery shopping experience was the marketing of brand identity. Designs were trendy, nostalgic, new, and colorful. Their images coupled with product ‘positivity’ messages specifically play into consumer culture and personal feelings of relatable experiences. Product companies curate designs through symbols, colors and characters to capture consumers trust through recognizable figures and approachable compositions. Whole Foods offers new and different food choices in organic and non-organic products compared to conventional grocery stores who might carry products like Campbell’s soup or Kraft macaroni and cheese. I found myself noticing the design of the package first, object second. At checkout there was an ‘organic beet performance supplement’ liquid in a 2 oz container next to the ‘turmeric energy supplement’ drink. Some organic food labels tended to incorporate the color green in the typeface or main background color as a now culturally persuasive hue in evoking feelings of ‘freshness’. Sometimes the design was completely dissociated from the thing itself, like a majestic blonde stallion on a soda can. Other times picturesque still-life arrangements of fruits …

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Food Knowledge & Cooking Ability = Pursuit of Healthier Lifestyle

In # 1: You are what you eat by JanelleLeave a Comment

Knowledge of food varieties with the ability to cook enables a delight in cuisine and a healthier lifestyle.  This has been true in my diet pursuit to learn about, prepare, and eat delicious foods that are nutritionally balanced. Our society’s daily eating habits are affected by many conscious and subconscious influences. We consume based on what is available, location, age, income, gender, religion, foods trends, and more. My eating path has been guided by these same factors, they have lead me to want to be conscious of how the things I eat affect my person and the world around me, and how common bond is established around the dinner table. Recent diet trends have shown that younger people do not know how to cook. This may lead them to turn to convenient ready to eat meals which contain multiple ingredients, often seeped in high sugar and high fat, which are not easy for our bodies to digest. My mother taught me how to cook; she introduced variety of recipes to my family’s dinner table where we ate all of our …

JanelleFood Knowledge & Cooking Ability = Pursuit of Healthier Lifestyle