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Free-Range Chickens and their Sunny Side Eggs

In # 10: Communicating food science by NicoleLeave a Comment

The article I found is from the Daily News website and it is about how free-range chicken eggs provide more vitamin D than regular chickens. Their argument is that since the chickens are able to run free they are able to get more sun than chickens coped up in dark cages. In the article it says that vitamin D is the “sunshine vitamin” and the chickens soaked it up more being raised free-ranged than the commercial way. The article did mention a study done by the University of Readings, but the only information that they added about it is the study is the results. They did not add much about what they did or the science behind the study or how the eggs get more vitamin D than normal eggs. This is a great article to show that the reporter did not do a lot of researching about what they were writing about. Besides the study their only other argument is that the chicken eggs have more vitamin because they are in the sun more. Towards the end of the …

NicoleFree-Range Chickens and their Sunny Side Eggs
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Crazy Recipe using Molecular Gastronomy

In # 9: Molecular Gastronomy, Leftovers by NicoleLeave a Comment

This is unit about molecular gastronomy that we are learning in class is very interesting to me. I have seen chefs use this technique in videos or on television but I have never been able to try there interesting treats. While looking on the internet I came across a website that had crazy recipes where molecular gastronomy was used. The recipe I am going to share with you is an Avocado Mousse with Soy Sauce Gelée or Jelly. I thought this recipe was interesting because I have only seen soy sauce as a liquid and never as a gel. For the avocado mousse you need: 1/2 of a ripe avocado that has been pitted, skin removed, and diced, 1/2 cup of silken tofu (soft tofu), lemon juice, milk, heavy cream, salt, honey, and unflavored gelatin. The full recipe can be found in the link below. To make the mousse you add the salt, honey, milk, and heavy cream in a non-metal bowl and heat it up in the microwave until the gelatin dissolves (about 30 seconds). The gelatin will help …

NicoleCrazy Recipe using Molecular Gastronomy
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Whose Going to Take the Blame?

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

There are many cases out there of food borne illness that happen all over the world. The big question that always follows an outbreak is “whose fault is it?” The consumer blame the companies and the companies blame the consumer. So whose fault really is it? From my perspective I believe that both can be at fault. Companies and restaurants can be at fault for having a food borne illness outbreak from their products by not properly processing or sanitizing. Companies and restaurants need to keep their equipment clean and sanitized for no cross contamination. Also they need to make sure that if their product is susceptible to certain microorganisms that a kill step in involved and working properly. This can be done by doing test on the product to see if they pass inspection. Another thing companies and restaurants can do is to inspect the ingredients that are coming into their facilities. Companies mostly should also label their products with guides to help their consumer with knowing the cooking temperatures for raw materials, so they get a better understanding …

NicoleWhose Going to Take the Blame?
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Unilever and their Plan for Sustainability

In # 6: Sustainability, Leftovers by NicoleLeave a Comment

The company that I found to do this post on is Unilever. Some of the brands this company has are Hellmann’s, Dove, Lipton, etc. Their sustainability program program took of in 2010 and they have been making changes and improving it throughout the years. Their three main points are improving health and well-being, reducing environmental impact, and enhancing livelihoods. They have goals for each one of these points that go as far out as 2020 and 2030. Amongst these three main points they have sub points that fit into the categories stated before. Some of these sub points are health and hygiene, improving nutrition, greenhouse gas use, water use, waste and packaging, fairness in the workplace, inclusive business, and etc. From the article I found it says “Our vision is to grow our business, whilst reducing our environmental footprint and increasing our social impact.” Unilever also has a great way to report their data about how they are sustainable and about their company’s progress in general. The two ways they do it are annual reports and accounts and an online …

NicoleUnilever and their Plan for Sustainability
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You Are What You Eat

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

I haven’t always lived in Nebraska. I was born and raised in Georgia and moved to Nebraska in between 7th and 8th grade. I think going from one state to another shows how your environment, family, and friends can really influence your attitude towards certain foods. In Georgia I remember eating at certain restaurants and certain brands of products that are not here. I really loved grits for breakfast when I was growing up. Since moving to Nebraska I have not had grits, because every time I get them, they never taste right. Another southern thing I still do is eating coleslaw on top of my pulled pork sandwiches. Some people think it’s gross or weird, but it’s something that i’ve done and developed a taste for. One way family has shaped my attitude towards food is having a garden when I was growing up. I really love veggies and fruits except tomatoes ( I actually really hate tomatoes). I think that came from helping my dad in the garden all the time picking fresh veggies and fruits and either eating …

NicoleYou Are What You Eat