Skincare Company Launches First-Ever Drinkable Sunscreen

 

image via It's Always Sunny in Philadelphia

image via It’s Always Sunny in Philadelphia

Just in time for summer, Colorado-based Osmosis Skin Care is promoting its drinkable sunscreen.
Take a few swigs of its UV Neutralizer Harmonized Water and in an hour your skin will radiate sun-blocking waves that neutralize 97% of the sun’s UV rays, or so goes the company’s claim.
Is it too good to be true?

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Well I’m no doctor, but…
The ingredients are listed as distilled water and the company’s proprietary blend of ‘multiple vibrational frequencies.’ According to Osmosis Skin Care, they’ve identified the precise vibrational frequencies—basically radio waves—that neutralize ultraviolet radiation. They infuse hundreds of thousands of vibrations into distilled water, and then they bottle it up. When you drink the solution, the vibrations are shared with the body’s own fluids at a cellular level and then the vibrations are emitted through your skin where they repel sunlight. Got that?

Each 2 milliliter dose lasts for 4 hours before you have to chug some more, and a 100-ml bottle of UV Neutralizer Harmonized Water retails for $30. Since it’s marketed as a cosmetic, the FDA hasn’t reviewed the product, although some of the other products in the Osmosis line have received approval in Kenya.

Harmonized waters might be hard to swallow, but you can eat your way to sun protection.
There’s no shortage of legitimate, peer-reviewed clinical studies documenting the skin-protecting qualities of a carotenoid-rich diet. Carotenoids are members of a family of nutrients that contribute sun blocking pigments to plants and animals. When carotenoids are in the foods we eat, the pigments are deposited in our skin where they prevent sunburn and the kind of oxidative stress that leads to skin cancer. It’s a measurable level that a dietician can assess with a laser scan of your skin.

Carotenoids are why frogs are green and flamingos are pink. They put the yellow in egg yolks and turn a cooked lobster red. Dark chocolate and green tea are good sources of dietary carotenoids, as are most deeply colored fruits and vegetables like squash, sweet potatoes, carrots, apricots, and dark green leafy greens, and the colorful flesh of salmon and trout.

A thorough explanation of dietary carotenoids along with the carotenoid content of dozens of foods can be found at the online at the Micronutrient Information Center at the Linus Pauling Institute of Oregon State University.

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Your Next Nosh: The Best New Treats from the Sweets & Snacks Expo

image via The National Confectioners Association

image via The National Confectioners Association

 

There were plenty of smiles when the annual Sweets & Snacks Expo wrapped up earlier this week.
It’s not just that they’d spent a few days in a real life, sugar-sprinkled Candyland; even better was the industry report. Candy is more than dandy. Sales grew to an all-time record $33.6 billion in 2013, and the forecast for this year, with Halloween, the year’s biggest candy holiday, falling on a weekend night, is even sweeter.
For all the talk of healthy eating, it’s our enduring love of candy that rules the day.

The industry likes to talk about the four S’s: snacking, sharing, simplicity, and sustainability, and they were clearly driving this year’s trends.
Many of the old familiar candy bars are shrinking down to poppable, shareable bite sized bits. Scaled-down Milky Ways, Kit Kats, Twizzlers, and Airheads all come as bags of Bites; there are Starburst, Reese’s, and York Peppermint Patty Minis, Sour Punch Punchies, and tiny marshmallow Peeps, hoping to find a life after Easter. Inexplicably, Hershey’s went in the other direction introducing a full-sized Krackel bar, better known as a perennial member of the assorted miniatures bag. Sustainability shows up in a slew of all-natural, fair trade, GMO-free, and organic labels. Some heritage brands are reformulating to rid themselves of gelatin and other animal byproducts to earn the vegan label. There are new chocolate-covered fruits and grains from Dove and Hershey-owned Brookside Chocolates, as well as limited edition and seasonal offerings that purport to tap into the farm-to-table movement.

With thousands of new treats to choose from, experts say it’s likely that just a handful of new products will ever make it to the big time as national brands with $100 million or so in sales. A panel of judges from the National Confectioners Association, which sponsors the annual Expo, weighed in with their six top picks for the show’s most promising and innovative products, and the event’s attendees voted for the people’s choice award winner. 

 

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doodle_egg_package                Jelly-Belly-Draft-Beer-Jelly-Beans-133429-im2

 

 

 

 

 

 

 

 

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top row l-r:  Chocolate Traveler’s Tabasco Dark Spicy Chocolate Wedges, Ripple Brand Collective Dark Chocolate Bark Thins with Toasted Coconut and Almonds
second row l-r: Chocolate Doodle Egg, Jelly Belly Draft Beer Flavored Jelly Beans
third row l-r: Project 7 Coconut Lime Sugar Free Gum, York Peppermint Patty minis- the people’s choice top vote-getter
bottom row: Farts Candy- judged Best in Show  (with apologies. I don’t pick ‘em)

 

 

 

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Is Junk Food the New Tobacco?

via US Department of Health & Human Services

image via US Department of Health & Human Services

 

Junk food is the new tobacco: that’s the takeaway from The World Health Organization’s Assembly that’s taking place right now in Geneva. The U.N.’s Olivier De Schutter opened the summit with this statement:

Unhealthy diets are now a greater threat to global health than tobacco. Just as the world came together to regulate the risks of tobacco, a bold framework convention on adequate diets must now be agreed.

If only. Regulating junk food will make the tobacco battle look like a walk in the park.

Here’s how they’re the same:
We all know that both are bad. It’s a universally-accepted truth that tobacco and junk food are implicated among the leading causes of premature death and chronic disease.
Both are incredibly addictive. Last year the American Medical Association officially classified food addiction as a disease. Eating junk food triggers physiological changes and neural responses; in the food -addicted (estimated to be one of us in twenty) the brain’s response is virtually indistinguishable from that of smokers, alcoholics, and drug addicts when they’re given their drug of choice.

Here’s why junk food is more perilous:
Tobacco is sabotage, and every smoker knows it, but food is supposed to be good for us.
Tobacco is a binary choice—to smoke or not to smoke. Eating is not a discretionary activity; food is sustenance. While cigarettes can be avoided, food addicts are forced to confront their demons three times a day. How long do you think abstinence would last if former smokers were offered a pack of cigarettes at every meal?

You can argue that junk food is a choice, but is it really?
There’s no scientific or nutritional standard to separate the junky stuff from the healthy foods. Junk food has no official classification or designation in the food industry, the medical community, or governmental agencies. 
Some say that if you have to ask it’s probably junk. Or they’ll point to the classic pornography definition that relies on prevailing standards: you know it when you see it. Until there’s an acid test or even basic agreement on a simple definition, we can’t be sure of our choices, and more importantly, there’s no way to regulate it.

It’s not as simple as avoiding the unholy trinity of salt, sugar and fat.
You can’t just draw a line in the sand. Pixie Stix and Doritos are easy, but most foods–even those with a surfeit of the reviled ingredients–have some redeeming nutritional value. Rarely are calories truly empty. There are also plenty of foods–think of nuts, olives, and dark chocolate–that could qualify as junk food for their salt, sugar, or fat levels but are decidedly healthy. Truly dangerous ingredients and additives like artificial trans fats, nitrites, and food dyes should be banned, but mostly we just need to know what’s in our food; we don’t want to be told what we can eat.

The World Health Organization gets it right when it argues for the highest level of global agreement and collective action in dealing with junk food.
It’s also right that there are lessons to be learned from the world-wide effort to reduce smoking like warning labels, stringent advertising guidelines, and limited access to child-oriented media. Like tobacco, taxes should be hiked on unhealthy food products with the revenue funding healthcare and health education, and agricultural subsidies should be distributed to align with our nutritional goals: cheap broccoli and pricey high-fructose corn syrup.
Where the WHO gets it wrong is comparing junk food to cigarettes. Junk food is so much worse.

 

Posted in diet, food policy, Health, snack foods | Leave a comment

You’ll Be Gone Long Before These Foods

This is not about Twinkies.
Or Christmas fruitcake, circa 2004. Or leftovers that wear out their welcome.

Forget what you think you know about spoilage, shelf-life, and expiration dates.
This is a list of foods that never go bad. You don’t toss them when you clean out the pantry, remodel your kitchen, or move to another city.
You’ll be long gone, but that box of brown sugar will live on.

The sweeteners

 

White, brown, or powdered, sugar never goes bad. Bacteria can’t feed on sugar, so it will never spoil. Corn syrup is also a keeper, but we’re not fans of the stuff. Honey, with its own antibacterial properties, has been famous for its longevity ever since centuries-old honey pots were unearthed from ancient Egyptian tombs, and found to be perfectly edible. Maple syrup has a surprisingly limited shelf life of just a year or so, but who knew you could freeze maple syrup indefinitely?!

 

The carbs

Unless you’re wild about gravy, that tin of cornstarch could be the last one you’ll ever buy, since it never goes bad. All of the white rice varieties, like jasmine, arborio, and basmati, will keep forever; the higher oil content of brown rice makes those varieties prone to spoilage. Wild rice is another food that will outlast you, even though it’s not a rice at all, but is an edible grass.

 

The condiments

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Salt—kosher, iodized, from the sea, or chiseled from mines—it never goes bad. Its resistance to bacterial growth makes it handy as a preservative for other foods. Like salt, vinegar is also used to extend the shelf life of other foods, and is, in a pure state without added flavorings, eternally self-preserving. Vanilla (the extract, not the beans) doesn’t just last forever; it actually improves with age. The cheaper, artificial extract is no bargain when you consider the cost to replace it every few years when its flavor fades. Spring for the good stuff and your grandchildren will still be baking with it.

Heat, light, moisture, air, and pests; these are the enemies. Keep them away from your pantry, and you can keep these foods forever.

When in doubt, check with the keep it or toss it query bar at Still Tasty.

 

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Would Jesus Tip More than 20%?

tipsforjesus

 

Tips for Jesus struck again, this time in Philadelphia.
After drinks ($150) and dinner ($250) a diner left a $2,000 tip for the bartender and $5,000 to the server. Those latest tips bring Jesus’ total extravagance to nearly $150,000.

An anonymous diner or group of diners has been tipping for Jesus since last fall, leaving absurdly generous tips at restaurants and bars in more than a dozen cities in the United States and Mexico. Each receipt has been stamped with the Instagram handle @tipsforjesus, where photos of the tips and the ecstatic recipients are posted.

The tech-savvy Samaritan is rumored to be former PayPal VP Jack Selby and a few friends from his inner circle. While maintaining their anonymity, the group has released public statements and given a few interviews explaining their mission. Despite the insignia and the extensive coverage by religious press organizations, they prefer to keep some distance between Tips for Jesus and traditional Christian philanthropy, calling theirs ‘agnostic’ giving.

The Tips for Jesus crew is hoping  to inspire an army of munificent copycat tippers. They try to create an internet sensation with each new episode, harnessing the power of social media through the 75,000 followers of their Instagram account. And it’s exactly the kind of off-kilter, feel-good story that the internet likes to run with.

The problem is, as an act of charity, this kind of giving falls flat.
With the gap between rich and poor ever widening, plunking down the occasional out-sized tip isn’t especially effective or even moral. It smacks of hubris and privilege, more like the drunken lark of an entitled frat boy than genuine altruism. And while n
o one would argue that restaurant servers aren’t worthy of largesse, the Tips for Jesus recipients aren’t exactly hash slingers working the midnight shift at Denny’s. Whatever their true identities, the Tippers definitely dine like tech millionaires of a recent vintage, and the Instagram photos show receipts for high-end sushi bars, craft cocktail lounges, and  blow-outs at clubby steakhouses—the kinds of places where a server makes a solidly middle class living and is more likely to use a tip windfall to buy a big screen TV than to pay an overdue electric bill. 

Not that I think they should stop.
Tips for Jesus is probably not destined for long-term sustainability, but it’s bringing attention to charitable giving and packaging it for a new generation of givers. Some of them just might take their philanthropic impulses and find their way to more conventional forms of charity. In the meantime, it’s fulfilling the fantasy of everyone who’s ever waited on tables.

 

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The Curious Popularity of Tomato Juice on Airplanes

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Tomato juice rules the skies.
The terrestrial market is all about orange, apple, and cranberry, but when that beverage cart rolls through the airplane aisle, tomato juice reigns supreme. About a quarter of the passengers on most flights will choose it, and a quarter of them say they never, ever drink it on land.

Over the years there’ve been many attempts to explain this curious phenomenon.
It’s been theorized that airline passengers choose tomato juice for its nutritional profile; it’s more filling than most soft drinks and it’s loaded with vitamin C, giving it a prophylactic effect against the germ-laden recycled air of an airplane cabin. Others hypothesize that the sense of dislocation and limbo of air travel can embolden us to deviate from routine behaviors, or just make us more susceptible to the domino effect when the guy in 12D orders a glass.
Finally, science has given us the answer.

It’s a matter of physics.
Lufthansa Airlines commissioned a study by 
The Fraunhofer Institute for Building Physics that revealed the ways in which the sense of taste loses its bearings in an airline cabin. Airplanes deliberately maintain low humidity levels to prevent corrosion in the fuselage, so even before a plane takes off, the the nostrils dry out, impairing the sense of smell. As the plane begins to ascend, the changing air pressure numbs the taste buds, and by the time a cruising altitude is reached, more than a third of them are missing in action. Fruit flavors will taste about the same but salt, sugar, herbs, and acids are all muted.

To most people’s taste, tomato juice improves at higher altitudes.
While still grounded, test subjects in the Lufthansa study overwhelmingly reported undesirable attributes when they tasted tomato juice. ‘Musty’, ‘earthy’, and ‘sour smelling’ were common descriptors. But when altitudes above 10,000 feet were simulated, those same respondents described the same juice as ‘sweet’, ‘refreshing’, and ‘pleasantly fruity in its aroma.’ Ginger ale is another tart beverage that appeals to cotton-mouthed fliers, while cola and lemon-lime soft drinks lose the acid tang that makes them so popular at sea level. Tea suffers most because the low air pressure reduces the boiling point of water and flavors aren’t properly extracted.

See the high altitude effect for yourself. Order a tomato juice the next time you’re strapped in at 30,000 feet and the beverage cart rolls your way. At least until free soft drinks go the way of checked bags, blankets, and lunch trays.

Posted in food knowledge, Travel | Leave a comment

States Vote to Ban Gays from Restaurants

restaurantsign

Mississippi is the latest state to pass its version of ‘turn away the gays’ legislation.
Mississippi’s Religious Freedom Restoration Act (RFRA), which goes into effect this July, allows restaurants to ban customers whose lives don’t align with the owners’ religious values. While the broadly written law doesn’t specifically mention gays and lesbians, it’s widely understood, in this heavily conservative Christian state, that it’s a license to discriminate against gays in the name of religion.

Where civil rights fit in
The Civil Rights Act protects us from discrimination on the basis of race, religion, or national origin, and there are other laws that prohibit discrimination based on age, gender, or disability. The Employment Nondiscrimination Act prohibits discrimination of sexual orientation in the workplace, but otherwise there are no federal laws that protect the civil rights of gays and lesbians. 

Civil rights of restaurant owners
Restaurants are privately-owned businesses, which guarantees certain rights to their owners. They have to comply with federal laws banning recognized forms of discrimination because they provide what the law calls a ‘public accommodation,’ but it gives them a lot of latitude as long as they don’t step on the rights of a protected class. That means that a restaurant can refuse to serve anyone who wears a pro-Israel t-shirt as long as they don’t ban Jews, or they can have a policy that bans sagging pants if they otherwise serve young black men. Unlike blacks and Jews, gays and lesbians don’t constitute a protected class. It doesn’t matter what they wear; they can just be sent packing. 

Most states don’t have laws protecting gays and lesbians against discrimination by restaurants and other public accommodations, but Mississippi’s RFRA goes a step further by explicitly codifying the bigotry. It protects restaurants and their owners from lawsuits if they refuse service to gays, and it permits hate speech against individuals and their lifestyle. It even adds a provision that’s like a children’s version of the Act, forbidding schools to discipline students for expressing anti-gay views either verbally or through written assignments.

LGBT activists wonder: Is this the making of a new Jim Crow-style era?
Along with Mississippi, Republican lawmakers in Idaho, Oregon, South Dakota, Tennessee, Arizona, Hawaii, Ohio, Oklahoma, and Kansas have recently introduced their own so-called ‘religious freedom’ bills giving citizens the right to segregate their businesses against LGBT Americans. All of these RFRA bills popped up in just the last four months, suggesting a concerted, national effort by the religious right to push back against the movement toward expanded rights for same-sex couples. A total of 31 states have already taken a stand against what they call a ‘substantial burden’ placed on their citizens’ religious practices.

 

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Where There’s Smoke There’s…. Ice Cream?

ln2icecream

 

Liquid nitrogen ice cream has moved out of the modernist chef’s kitchen and into mall kiosks and neighborhood scoop shops.
You’ll find it in a bunch of new-fangled old-fashioned ice cream parlors with names like Chill’N, Sub Zero, and Nitrogenie. The fad is moving into high gear this summer with hundreds of new franchisees, so if you haven’t seen it yet, sit tight for a few months and you will.

Liquid nitrogen ice cream is where a high school chemistry lab crosses paths with performance art and dessert.
Mixers are tricked out with gas tanks that instantly freeze the ice cream base. Steamy clouds billow about the mixing bowl as the -320°F gas hits the liquid ingredients. Oohs and aahs ensue, and in a few seconds when the vapors subside the ice cream is ready.

It’s not just schtick. 
Traditional ice cream makers use a two-step freezing processing: there’s a quick super-cooling blast freeze and then the semi-solid product is sent to a commercial freezer to harden. It’s this second step, when the water content freezes into ice crystals, that puts the ice in ice cream. The quick freeze of liquid nitrogen inhibits the formation of ice crystals. It makes the smoothest, creamiest ice cream you’ve ever tasted.

Liquid nitrogen ice cream is free of emulsifiers and stabilizers.
Additives like guar gum, xanthan gum, and carrageenan are familiar to you if you’ve ever read the side of a commercially produced ice cream carton. These are added to improve ice cream’s structure and keep the growth rate of ice crystals to an acceptable level. And the oily extracts like monoglycerides, diglycerides, and polysorbate 80 are there to add smoothness. 

Liquid nitrogen ice cream is made on the spot and meant to be eaten on the spot.
You see exactly what goes into it and usually it’s nothing more than milk, cream, and flavorings, with each serving made to order.

Kids, don’t try this at home.
Liquid nitrogen is colorless, odorless, tasteless, and with proper handling it’s perfectly safe to eat. The ice cream makers like to remind us that it’s a natural element that makes up 75% of the air we breathe. But it’s also used for cattle branding and to freeze off warts. Stick your finger in it and it will freeze and crack off; eat some that’s not fully vaporized and your stomach can explode. Liquid nitrogen ice cream is one of those foods that’s best left to the professionals.

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Seed Rebels Adopt the Language of the Internet

OSSILOGO-featured

A group of scientists and food activists is changing the rules that govern seeds.
They’re using the open source software development model to create seeds that can be planted for food.

Software is called open source when the source code is right there for anyone to install, learn from, or customize. It’s built and maintained by volunteer programmers and you don’t have to pay a royalty or fee to the license holder. You use open source software everyday if your internet browser is set to Mozilla Firefox or your mobile devices run on the Android operating system.

Seeds were always open source; we just didn’t know it.
For thousands of years farmers and backyard gardeners have experimented with seeds, breeding and adapting them to suit their tastes and needs. At the end of each season they’d share their experience and experiments with the community through seed swaps and exchanges.

Modern agriculture has turned this ancient model on its head. Through genetic engineering, companies like Monsanto and DuPont are able to insert a single new gene into the cell of a plant and claim ownership of all future seeds from the line. Seeds these days are intellectual property. They’re patented like inventions and a grower needs permission from the patent holder to plant them. And the GMO seed industry is playing hardball with its patents. The companies employ a small army of ‘seed police’ operating in rural America, threatening small farmers, shop owners, and community co-ops with patent infringement lawsuits. They’ve gone after farmers for violating patents by saving seeds from a harvest for replanting the next season, and have even sued inadvertent growers when the wind was proven to carry seeds from one farmer’s field to another. They’ve successfully argued patent enforcement all the way up to the U.S. Supreme Court.

The Open Source Seed Initiative‘s rallying cry is Free the Seeds. 
The group aims to restore the practice of open sharing among growers by keeping certain seeds in the public domain. The free seed movement asserts that genetic engineers are falsely claiming dominion over something that embodies millennia of natural evolution and centuries of innovation contributed by farmers and natural seed breeders. And more critically, seed patents are a threat to the food security of future generations. In this time of climate change we need to preserve biodiversity in agriculture and encourage farmers to adapt and evolve along with the changing agro-ecosystem. Patents limit diversity and concentrate ownership in just a few hands. A single crop failure could be a disaster of unprecedented scale.

The Open Source Seed Initiative has just released the first set of open source seeds—36 varieties of 14 different herb, grain, and vegetable crops. Each packet is printed with the OSSI Pledge that the seeds and their derivatives will be used in a free and unrestricted manner. You can order a home gardener’s seed set of 14 organic vegetable varieties for $25. Proceeds go to the OSSI fund for Open Source Breeding.

 

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Young Men Are Digging the Dirt

image via Giddy Limits

image via Giddy Limits

 

← This is the average American gardener.
She’s over 45 years old and there is a 79% chance that she’s college educated. She spends an average of five hours a week and $70 a year on her hobby, mostly at garden centers. She almost certainly grows tomatoes.

 

This is the new American gardener. 

image via Williamsburg News

image via Williamsburg News

 

 

 

 

He’s between 18 and 34. He’s not puttering in his own backyard but in the yard of his rental or maybe a community garden. In fact he’s not puttering at all because he’s busy taking on the industrialized food system.

These new gardeners and have little in common with the ladies in floppy sun hats. They plant more intensively in much smaller spaces (96 square feet versus the typical old-school garden of 600 square feet) and spend lavishly (an average of $440), plunking down more in hardware stores than other gardeners. They pass on herbicides, pesticides, and ornamental plantings and have created a boom market for hot peppers and beer hops.

Gardening rates have exploded in the past five years with participation up from 36 million households in 2008 to 42 million in 2013.
Five million of those new gardeners came from the 18-34 year old age group, with young men (6 million) quickly gaining on young women (7 million), and most of those are first-time gardeners. Fully 35% of all households in America are now growing food at home or in a community garden. Garden purchases are a top priority for discretionary spending, ranking third after Christmas and weight loss-related purchases; they’re in second place if you throw in the $7 billion spent on garden gnomes and other decorative accessories.

Read more about recent trends in the National Gardening Association’s Garden to Table report on the last five years of food gardening America.
The Art of Manliness enumerates 7 Reasons to Become a Gentleman Gardener.
Read some true life tales of gardening lads who blog:
Posted in diversions, home, trends | Leave a comment

This Man Has Eaten at 6,300 Different Chinese Restaurants Across America

image via LA Times

image via LA Times–and yes, he prefers a fork

 

Meet David Chan. 
He’s a 65-year-old lawyer and accountant, a native of Los Angeles, and a third-generation American who doesn’t speak Chinese. He’s probably eaten at more American Chinese restaurants than anyone else on the planet. 

He didn’t plan for it to happen.
Mr. Chan sees himself as more of a cultural historian than a foodie. As an undergraduate at UCLA in the 1960′s, a single class in ethnic studies inspired him to explore his heritage, and he embarked on his own gastronomic roots tour after graduation. Sometime in the 1980′s he realized he’d been to every single Chinese restaurant in Los Angeles and that achievement urged him on to further challenges. His dining became more deliberate, reaching 300 restaurant meals a year and taking him to Chinese restaurants in all 50 states.

An avid collector (before Chinese restaurants there were record albums and stamps) and, as befits a CPA, a highly organized and methodical man, Mr. Chan catalogs menus and documents each experience on detailed spreadsheets, including childhood meals that he retraced from a time when Chinese food could only be found in metropolitan Chinatowns. The subsequent spreadsheet entries track more than just a series of meals; they reveal much about the migration patterns and evolution of a half-century of Chinese-American life.

It’s a collection of memories and experiences that are unmatched anywhere.
Fortunately for us, Mr. Chan is generous in sharing his passion and insights. He blogs as Chandavkl and contributes to Menuism as the resident Chinese Restaurant Expert. His Twitter account gives a look at his prodigious dining habits and the stream is frequently trolled by restaurant critics and travel writers searching for recommendations. He also shares general guidelines for choosing excellent and authentic restaurants:

  • The best Chinese restaurants are almost always influenced by Hong Kong-style cooking.
  • You don’t need a Chinatown to find authentic cuisine—look to the suburbs.
  • Vietnamese-Chinese restaurants or Thai-Chinese restaurants are fine, but avoid Japanese-Chinese which Chan says ‘mix like oil and water.’
  • Never eat at a restaurant that’s been open for more than two decades; by then they’ve lost their edge and are lagging behind newcomers

David Chan calls Koi Palace the best Chinese restaurant in America and he’s not alone in that estimation.
True to his guidelines, Koi Palace is a Hong Kong-style restaurant and it’s located in a suburban strip mall outside of San Francisco. You won’t find sushi or other pan-Asian dishes on the menu. But what of its opening in 1996? In 2012 Chan added 5 years to what was then his 15-year rule in order to keep the 16-year old Koi Palace on top of his best restaurant listings.

The next Koi Palace could be out there waiting to be discovered by David Chan.
What happens in 2016 is anyone’s guess, but there are still another 40,000 or so Chinese restaurants across America that he has yet to visit. 

 

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Even a Genius Can’t Figure Out What’s Next in Food

Blackboard with mathematics sketches - vector illustration

 

If you track enough consumer behavior you should be able to spot the trends.
Spot the trends and you can own the future. That’s why Big Data is a big deal.
But what if you collect all the data, crunch all the numbers, and still come up empty?
That’s what happened to Food Genius.

Food Genius provides Big Data to Big Food.
They’ve attracted millions in start-up capital and have built a gold-plated client list that includes Kraft, Applebee’s, Arby’s, and Safeway supermarkets. The company currently tracks 50 million menu items from over 87,000 unique menus at more than 350,000 restaurant locations. The Food Geniuses work their quantitative magic to provide ‘industry analysis and actionable insights.’ In other words, they’ll spot the trends before they pop.

But what if there are no new trends to spot?
Food Genius has been aggregating menu data and working their algorithms since 2012 and they’ve seen nothing but big flat lines across their graphs. Gluten-free and farm-to-table already have a few years under their belts. Cupcakes and craft beer are just a part of the landscape. The next big thing? The Geniuses can only shrug.

Kale? Cronuts? Artisanal toast? 
They’re barely moving the needle. Food Genius blows up our widely accepted notions of trends. They don’t start on one of the coasts and then migrate to the middle of the country. That rarely happens. Our sense of trends is mostly an illusion, fueled by foodie conceit and an over-heated food press. The data they amassed says that different foods get popular at different times in different places. Fluctuations are small and localized, and overall eating patterns are basically static with only minor shifts over very long periods of time.

This was not what Food Genius expected to find.
The company was hired to keep its clients ahead of the curve. The Genius reports were expected to be predictive, allowing food and beverage purveyors the time to get innovative products and menus in place before nascent trends took hold. 

Food Genius has essentially shifted gears.
There’s still plenty of gold in all the data they mined, and it’s proven valuable in the sales and marketing functions rather than product development. Instead of the big picture of national fads and trends, the company offers detailed insights on a market-by-market, menu-by-menu basis. It’s just more granular than they expected, more gold dust than the hoped-for nuggets. More like food intelligence than food genius.

 

 

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The Bumpy Road to Nutrition Labeling for Alcohol

Beer_Nutrition_Facts_Pint1_POP
image via Wear Your Beer

 

Think about it– everything has a label.
Every box, bag, can, and bottle; if it’s meant to be be consumed it’s required to have a a rundown of ingredients and calories, fats and carbs. Everything but alcohol. For years labels weren’t even allowed.

For an explanation, you have to go all the way back to Prohibition.

The Food and Drug Administration was already in place regulating what we eat and drink, but Congress, recognizing the tax potential, assigned oversight of the newly legal alcoholic beverages to the Treasury Department under the auspices of the Alcohol and Tobacco Tax and Trade Bureau (TTB) and passed the Federal Alcohol Administration Act of 1935, which is still in force.

The TTB holds beer, wine, and liquor manufacturers to very different labeling standards than other food and beverage makers.
TTB standards have never included the nutrition facts you see everywhere else. Beer makers were actually forbidden from putting alcohol content information on their labels, finally suing for the right to do so in 1987. There are some arcane legal distinctions that put labels on the food content of things like low-alcohol wine, light and gluten-free beer, and hard cider, but you’d have a tough time hunting down the carbohydrates in Chardonnay or the sugar content of Jim Beam.

Between the obesity epidemic and rampant food intolerances, consumers shouldn’t be kept in the dark.
Fortunately we’re finally moving toward greater transparency, helped along by the Affordable Care Act, which requires most multi-outlet restaurants and food and beverage retailers to post calorie information for all menu items, including alcoholic beverages. Last May, the TTB lifted its mind-boggling ban on nutrition labels and adopted an interim policy of voluntary disclosures in advertising and on packaging for beer, wine, and spirits. Mandatory labeling can’t be far behind.

For now we have to satisfy ourselves with the rather sketchy information provided by the government’s National Nutrition Database for Standard Reference. It’s a humorously arbitrary, semi-useful assortment of nutrition facts offering vague profiles of wine (simply ‘red’ or ‘white’), generic averages of beer (‘regular’ or ‘light’), but gives a detailed analysis of three different recipes for a whiskey sour and includes one mysterious entry for ‘tequila sunrise, canned.’

 

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Me, Myself, and I: Table for One

INB-table-plate-FPO

 

We’re being ridiculous and we know it, but we still feel stigmatized by solo dining. Take a confident, capable, rational adult, plunk him down at a table for one, and residual memories of a middle school cafeteria come back to haunt him. It’s the mark of the loner, the weirder, the social outcast.
              Everyone’s staring I look like a pathetic friendless loser I’m going to die a lonely virgin.

It’s a displaced dishonor that just won’t die.
Newspapers and magazines regularly run features on the how-to’s of this unnatural state. It’s treated as the extreme sport of food and drink, calling for nerve, verve, practice, and pep talks. It doesn’t help that there are restaurateurs who still grumble Here comes lost revenue for the 2-top, and there there are servers that will treat you as if you have a communicable disease.
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The internet pokes fun while fueling the insecure with the parade of odd characters on the Tumblr table-for-1I feel sad when I see an old person eating alone is Facebook’s heavy-hearted exercise in dining desolation that has attracted 749,000 likes. And Ikea’s April Fools offering of the Löne Singleton Dining Table, a mirrored table for one, hewed close enough to the stereotype to leave many wondering if it was really a put-on.


alonetablesOne woman who believed other diners saw her as ‘a sad, lonely spinster’ founded the dining companion search service Invite for a BiteThe website SoloDining.com is ‘dedicated to supplying you with the information and tools you need to take charge of this important life-style skill’ and advises you to purchase their $7.95 e-booklet. And as further proof that middle school scars will never fade, there are forever alone tables. The partitioned cafeteria seating from Japan has been popping up on American college campuses, especially in the socially awkward milieu of engineering schools.

We all know the joys of the communal dining experience, but eating alone comes with its own distinct pleasures.
You can engage in satisfying eavesdropping and people-watching or immerse yourself completely in the sensory satisfaction of the meal. You can set your own pace, you don’t have to gauge your menu selections to others, and nobody will stick a fork in your dessert.

Eenmaal is a recurrent pop-up restaurant in Amsterdam that aims to take the shame out of dining alone. The dining room is filled exclusively with tables for one and the wine list is stocked with half bottles. There are no couples, no families, no chattering groups of friends to prey on a solo diner’s insecurities. 

The great food writer M.F.K. Fisher, in her iconic Gourmet Magazine essay An Alphabet for Gourmets, captured the bitter and the sweet of solitary dining with A is for Dining Alone…

I still wished, in what was almost a theoretical way, that I was not cut off from the world’s trenchermen by what I had written for and about them. But, and there was no cavil here, I felt firmly as I do this very minute, that snug misanthropic solitude is better than hit-or-miss congeniality. If One could not be with me,“feasting in silent sympathy,” then I was my best companion….

 

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Just Because You Can Make It In a K-Cup It Doesn’t Mean You Should

Are you really stumped by soup?

PJ-BU294_OATMEA_DV_20140415113507Campbell-Soup-K-CupFor everyone who’s ever struggled with the complexities of Cup-a-Soup or instant ramen, Keurig®, the inventor/maker of the K-Cup® coffee pod has teamed up with Campbell’s® to bring us Fresh-Brewed Soup™ in pod form. Never has broth and noodles been so easy or had so many superscripts. You can also say goodbye to the onerous task of mixing water into a packet of instant oatmeal with the just-announced Keurig-General Mills partnership that will manufacture an oatmeal K-cup. Pans and stoves? Who are we, the Waltons?

Is is time to consider the possibility that food can be too convenient?
Have you looked around the supermarket lately? The garlic has been peeled, the pineapples have their cores removed, and the onions are already chopped. There are pre-cooked slices of bacon, pre-boiled eggs, and shrink-wrapped potatoes— washed and poked and ready to bake. When you tire of spreading cream cheese on your bagels just pick up some Bagel-fuls, and frozen Uncrustables come to the rescue when you forget the recipe for PB&J.

We’ve all bought our share of pre-washed salad greens and pre-trimmed baby carrots, but some of these packaged, processed shortcut foods boggle the mind. Taste and quality are compromised, they’ve lost nutrients and gained preservatives, and the price has risen exponentially. They take a minimally-packaged, shelf-stable food and transform it into a product that is encased in pouches, packets, and pods. They commit egregious culinary and environmental offenses in the name of ease and convenience.

The siren song of lazy food
One in five adults will drink a pod-brewed beverage today, and it’s not just coffee. Keurig makes K-Cups for tea and cocoa, and cold drinks like Snapple iced teas, lemonade, apple cider, and vitamin waters. And now oatmeal and soup. Where they’ll go next is anyone’s guess.

 

Keurig K-cup™ 5-Star Meals via Think Geek

Keurig K-Cup™ 5-Star Meals via Think Geek

 

 

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Thousands Go Hungry as Instagram Crashes

via The Meta Picture

via The Meta Picture

 

It was around 1:30 pm on Saturday when Instagram, the mobile photo-sharing platform, experienced a worldwide outage.
Selfies went un-shared, cats did the cutest things that you’ll never get to see, and cruelest of all, no food photos could be posted just as weekend brunch time was peaking.

The thwarted Instagrammers found a supportive community on the still-working Twitter where they soon sent #instagramnotworking to the top of the trending topics. Much of the turmoil was centered around a philosophical conundrum not unlike the classic inquiry into perception and reality posed by the question: If a tree falls in a forest and no one is around to hear it, does it make a sound?

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There were expressions of anger

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and of frustration

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Some tweeted out tales of resilience and ingenuity

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and others completely folded under the pressure

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Socrates once said that the unexamined life is not worth living. In the wake of the Instagram Crash of 2014, we have to ask: what about the unexamined meal?

 
 
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The Ethical Easter Basket Tastes Sweeter

fairtradeeastereverybunny_webfairtradeeasterchocolate

 

 

 

 

 

 

 

 

 

 

 

 

This is the year of the ethical Easter basket, but it doesn’t have to make you a killjoy.

Food activists of all stripes are bringing their agendas to the spring holiday reminding us of all the pesticides and food dyes and GMOs and child labor that create cheap chocolate bunnies and tongue-staining jelly eggs.

Roll your eyes if you must at the litany of fair trade, cruelty-free, shade-grown, bird-friendly, carbon neutral causes, but the designations and certifications aren’t mere marketing ploys to ease a guilty conscience. They have real, enforceable teeth that guarantee the soundness of manufacturing and growing practices. The hard truth is that a conventional Easter basket is a treat for you but it can be an environmental and humanitarian nightmare for someone else.

Fortunately, there are plenty of ethical alternatives for all your jelly beans, pastel marshmallows, and foil-wrapped chocolate eggs:

tims-real-easter-basket-grass-home

 

Tim’s Real Easter Basket Grass
lose the chemical-laden shredded plastic and go organic from the ground up


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YumEarth Jelly Beans
they’re organic with no gluten, dairy, nuts, soy, artificial colors, or dyes

 

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Not Peeps, Veeps
they’re vegan; who knew there’s a pork byproduct lurking in the conventional marshmallow bunnies?


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Annie’s Bunny Fruit Snacks
don’t forget about Annie’s many organic bunny products, available year-round

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Sjaak’s Chocolate Easter Eggs
fairly traded, organic, vegan, and best of all they come in really big tubs

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Lake Champlain chocolate bunnies
always widely available and this year they’ve gone fair trade and organic

 

 

 

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I’m Stuffed. What’s for Dessert?

Rabelais's Gargantua

Rabelais’s Gargantua

 

Full or satisfied: How do you know when the meal is over?
There are foods that fill you up with their sheer physical bulk and some that satisfy with taste and texture. Then there are the physiological consequences of different foods—they trigger receptors in the digestive tract or send signals to the brain that carry their own messages about appetite. Foods like oatmeal and legumes will fill you up without much textural gratification, while candy and chips provide satisfaction with little filling power. A high satiety food will give you both.

The satiety index tells you about food’s bang for the buck.
The satiety index takes into account the combination of physical, psychological, and physiological factors that contribute to a sense of fullness, and then it factors in the calories. It rolls all of that into a single number that is a simple tool for evaluating and comparing foods. A high satiety food will satisfy hunger better and for a longer time than the same number of calories of a low satiety food. The SI is full of surprises:

  • While all energy-dense foods pack a big calorie wallop in a little package, calorie-for-calorie, beef and chicken are better protein sources than eggs.
  • It makes no difference if a man (but not women or children) drinks full-sugar soda, sugar-free soda, or bottled water. Lower satiety beverages have him seeking out other treats, and at the end of the day the total calories consumed will be the same.
  • Steamed white potatoes rule the satiety index. Their stuffy blandness gives four times the bulk and three times the filling power of the average food.
  • Jelly beans can curb the appetite. Their nutritional profile should score low on the SI, but a handful of jelly beans leaves dieters feeling so queasy that they’ll eat less afterward.
  • Apples and oranges—actually you can compare them, and oranges have a slight SI edge. Both are more satisfying than grapes and bananas.

Here is the satiety index of common foods, adapted from the European Journal of Clinical Nutrition:

satietyindex

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We Hear the Crisp and Taste the Crunch

 

image via the Loud Food Club

image via the Loud Food Club

 

Sometimes we eat with our ears.
So say the food scientists. They contend that crispy and crunchy are two different sensations. One we sense with our mouths and the other with our ears.

Naturally, they looked to the ultimate crispy and crunchy food: the potato chip.
It’s just potato, hot fat, and salt, but together they make sensory magic. When we eat potato chips we hear the crunch, but we’re really sensing it in our mouths. When it comes to their crispness, even though it’s bound up with the crunch, we’re assessing it with our ears.

Pringles. The favorite chip of the scientific community.
Researchers love the unnatural uniformity of Pringles with their low level variances. It’s what made them an ideal test material for a team of Oxford University scientists who designed a chip mastication study to confirm the link between sound sensation and taste perception. Chip-eating test subjects were outfitted with microphones and headphones to capture and deliver the sounds. When the sound level was amplified, the potato chips were perceived as both crisper and fresher. Fresh or stale, crunchy or soggy, the subjects happily chomped away, as long as the auditory cues continued to suggest freshness.

In the first study the test subjects enjoyed stale chips that sounded fresh; in a second study they rejected fresh chips when they didn’t hear the crispness. This time the Oxford chip-eaters ate Pringles while wearing sound-blocking headphones. Without an auditory cue they quickly lost interest in the Pringles no matter how fresh and crunchy they tasted.

Crunching the numbers.
Potato chips are a $6 billion business in the U.S. That big chip business means that serious research dollars flow to the community of food scientists in the quest for the perfect crunch. Engineers employ signal analyzers to measure the sound frequencies of airborne crunches (the chew you can hear from across the room) and artificial mouths(?!) to gauge the mechanics of something they call oral residence—the combination of teeth time and tongue compressions. They regulate chewing with metronomes to perform frequency-time studies of mastication, and study chip eating among different ethnic groups to determine if there is a genetic or cultural component to the range of crispy/crunchy sensory perceptions.

It’s all about that first chip out of the bag.
Pristinely crisp with a crunch that is unsullied by time or ambient humidity, it’s clearly both a gustatory and an auditory pleasure. With all the chip analysis and quantification of sensory inputs, we can only hope that the snack industry can crack the code, and someday every potato chip will be as satisfying as the first one out of the bag.

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Requiem for a Foodie

nailDo you know what that is?
It’s the final nail in the foodie coffin.
The word has run its course. There’s no doubt about it.

Here’s the unequivocal, undeniable proof    finger right    foodies billboard

You’re looking at a billboard erected on a Michigan roadside. McDonald’s has launched a campaign for its new Bacon Clubhouse sandwich with the tagline foodies welcome.

That’s right, foodies, come on in to Mickey D’s.
The poster child for the salt, fat, and high-fructose corn syrup of factory farmed, heavily processed foods now speaks your language with its artisan-bunned thick-cut applewood smoked bacon burger.

Foodie was once the juvenile but still proud name for a gustatory explorer, someone with genuine passion and even a hint of a rebellious spirit.
The early foodies broke with the old-guard; they separated fine food and wine from its context of formality and its singular attachment to French cuisine. A Chinatown noodle joint could achieve the same stature as haute cuisine on the Upper East Side. A single peach could be as sublimely pleasurable as a Grand Marnier soufflé. The true foodie could properly enjoy both.

Today’s foodie is a different breed.
Years of over-hyped foodism took care of that, treating food as an emblem of status and lifestyle and turning the food-loving foodies into conspicuous consumers of consumption. The McDonald’s promotion can’t be blamed for tarnishing the image of foodies. That damage was already done. The foodie moniker, for a while now, has stood for nothing more than an overweening interest in food accompanied by self-involved, romanticized pretentions. By co-opting the name, the fast food giant is just helping it along to its deservedly early grave.

tombstone (1)

 

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