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Fats Are in Fact Your Friend

In # 10: Communicating food science by LucasLeave a Comment

“Why your diet should include more fat” written by Mallory Creveling is posted on  The article is based around 5 myths on fat in your diet; 1) Fat on my plate equals fat on my body, 2) Saturated fat should get a big fat “I’ll pass”, 3) All fat causes health problems, 4) High-Cholesterol foods raise your LDL cholesterol levels, and 5) Fat will keep me from my fitness goals. Creveling debunks each myth, generally saying that a healthy amount of fat in your diet is good.  She explains how eating fats makes you feel fuller and more satisfied, along with keeping your metabolism high.  This contradicts that when someone wants to diet, they should not eat any fats.  She also talked about how fat from fish, nuts, seeds, and avocados can in fact cut your risk of heart disease.  Creveling also mentioned the ketogenic diet; a diet that gets 75% of your daily calories from fat.  Athletes use this diet to change their metabolism, and eventually burn off stored fat rather than food you’ve eaten. I enjoyed reading …

LucasFats Are in Fact Your Friend
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“Our special today is Charcoal, Ashes, and Egg”

In # 9: Molecular Gastronomy by LucasLeave a Comment

When I think of Molecular Gastronomy, I think of a combination of cooking and science that results in a food experience that the customer has never had.  Chef Andoni Luis Aduriz from Mugaritz, Spain had this intention when he created his Charcoal, Ashes and Egg dish.  Aduriz’s restaurant, Mugaritz, has been on the top ten list of Restaurant Magazine the last ten years.  It closes 4 months a year just so he can spend time making creative dishes. Aduriz’s Charcoal, Ashes, and Egg dish obviously has three main components.  The wow factor of the dish comes from the charcoal, which is cassava.  Cassava, we call it yuca in the U.S., is a woody shrub from South America, and is a staple crop for developing countries because of its ability to grow in areas with little rain and poor soil.  Nigeria is the world’s largest producer of the crop.  The tuberous root is eaten and contains dense carbohydrates. The edible “ashes” are mainly composed of truffle oil and Tapioca Maltodextrin.  Tapioca Maltodextrin is derived by drying tapioca and putting it through …

Lucas“Our special today is Charcoal, Ashes, and Egg”
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Food Safety: Who’s to blame?

In # 8: Food safety: who is responsible?, Leftovers by Lucas1 Comment

When a restaurant is reported for a food poisoning outbreak, the restaurant is blamed for it.  They are responsible for buying and preparing safe food.  When a consumer buys food at a grocery store and gets food poisoning, the distributor or processor is blamed, not the consumer.  Shouldn’t it be that the consumer is just as responsible for cooking their food as the restaurant cooking the food it serves? This is the case that a defense provides when the food involved is meat or poultry.  So where does the producers responsibilities end and the consumers responsibilities begin? After a food poisoning outbreak involving red meat and poultry, there are a set of common causes that scientists investigate; if the food wasn’t cooked properly, if the food wasn’t refrigerated properly, if the food came in contact with someone who is ill, and cross-contamination.  The responsibility of assuring that all these possibilities don’t occur can be held by the processor or the consumer. First of all, I believe that the consumer should be held completely accountable for the proper cooking of the …

LucasFood Safety: Who’s to blame?
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Dole’s fruit isn’t the only thing that’s sweet

In # 6: Sustainability by LucasLeave a Comment

    The Dole Food Company has its roots in Hawaii, founded as Castle and Cooke in 1851.  It is now the world’s largest producer of fruits and vegetables, grown and processed in 90 countries.  Since Dole is such a large company, having a strong sustainability program is required for economic, political, and environmental reasons.  Their 4 main areas of sustainability include water management, reducing their carbon footprint, soil conservation, and responsible packaging. On Dole’s Corporate Responsibility and Sustainability website, they have a report on 7 different farms and packing plants that they operate.  It showed rain water and ground water usage for growing fruit and processing it.  This report was written in 2011 and was surprisingly inconclusive.  Since these 7 operations were in South America, most of the water usage was from rain water, but the processing facilities used mostly ground water.  The first two steps were gathering and understanding data, and the last two were for putting together a plan for further sustainability.  At the end of the 43-page report, they explain how they ran out of time …

LucasDole’s fruit isn’t the only thing that’s sweet
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You are what you eat

In # 1: You are what you eat, Leftovers by LucasLeave a Comment

Food is a key component that defines ones culture and family.  Most of my preferences of food came from my childhood, based on food that my parents enjoyed and cooked for my brother and I.  My eating experiences and preferences were a product of how I was raised by my parents. I was born and raised in Lincoln, and went to the same school as my friends my whole life.  I have not been influenced by my peers, mainly because most of my friends have been raised on the same style of food and diet that I was raised on.  Whenever I went to friends’ houses growing up, I would always notice the same thing in their fridges; the amount of milk they drink.  I would notice it because it was always much less than my families.  On average my family of 4 will go through 5 gallons of milk a week, mainly consumed by my father, brother and I. The greatest influence that my family has had on my food preferences was my Grandmother.  She was the daughter of …

LucasYou are what you eat