Entries Tagged 'food crimes' ↓

By Steven A. Shaw in Slate Magazine

Copyright protection is weak when it comes to recipes. The U.S. Copyright Office states, “Mere listings of ingredients as in recipes, formulas, compounds or prescriptions, are not subject to copyright protection.” Explanatory notes—like the paragraph before the recipe where the author reminisces about dinners on the family farm—are protected, but the recipe itself is not. That’s why Colonel Sanders has had to work so hard to keep his recipes a secret.

via the New York Times

In 1988, the surgeon general, C. Everett Koop, proclaimed ice cream to a be public-health menace right up there with cigarettes. Alluding to his office’s famous 1964 report on the perils of smoking, Dr. Koop announced that the American diet was a problem of “comparable” magnitude, chiefly because of the high-fat foods that were causing coronary heart disease and other deadly ailments.

http://www.kqed.org/epArchive/R707161000

The program looks into what the “organic” label means, why foods with the label cost more, and if “organic” foods really are more healthful.
Host: Michael Krasny
Guests:

Alyson Mitchell, associate professor and food chemist at UC Davis

Dr. Barbara Robinson, deputy administrator of the USDA, Transportation and Marketing Programs

Mark Squire, co-owner of Good Earth Natural Foods in Fairfax

Patricia Allen, director of the Center for Agro-Ecology and Sustainable Food Systems at UC Santa Cruz

Ronnie Cummins, national director of the Organic Consumers Association

found on Super Chef

Amadou later told NPR, “We are all in the same boat, but nobody knows where we are going.” It is an exodus song about the life of immigrants.What happens to illegal workers in the kitchen?

From “The Scotsman” on-line:  

“Adding charcoal to the lamb dish gives it a lovely smoked flavour.”

http://living.scotsman.com/food.cfm?id=132642007

Should we buy Michael Pollan’s nutritional Darwinism? - By Daniel Engber - Slate Magazine

from the New York Times

When it comes to the slippery issues of snacking and portion control, no one thinks he or she is the schmo who digs deep into the snack bowl without thinking, or orders dessert just because a restaurant plays a certain kind of music.“To a person, people will swear they aren’t influenced by the size of a package or how much variety there is on a buffet or the fancy name on a can of beans, but they are,” Dr. Wansink said. “Every time.”

in Salon Life

… now comes news that trouble is brewing in New Jersey. Michael Panter, a Democratic assemblyman in that state’s 12th District, has picked up on Chicago’s lead and announced his plan to introduce a bill banning the sale of foie gras in his state.

A Farm Sanctuary Campaign

Foie gras is an expensive food item served in some upscale restaurants. It is produced by force-feeding geese and ducks large quantities of food, causing the animals’ livers to swell up to twelve times their normal size. A long metal pipe is inserted into the animal’s esophagus several times a day. Often, this process causes the animals’ internal organs to rupture. Several European countries currently prohibit this practice as cruel. Do you agree or disagree that force-feeding geese and ducks to produce foie gras should be banned by law in the United States?

Agree 77%
Disagree 16
Not sure 7

I would be curious to know how many people have tasted foie gras, how many people have been to a foie gras farm, and how many have been to a pig or cow farm. It’s easy to ban the thing you don’t eat, while ignoring cruelty to that which you do.

Parents Against Junk Food

We are a non profit organization devoted to eliminating junk food from our public school system. No sodas. No candy bars. No chips. No processed lunch or foods of minimal nutritional value. Let’s ask our public schools to feed both body and mind properly, to take seriously their role as guardians of our children’s health and welfare.