pumpkin granola

Raw Food

Raw and seasoned kale, my new favorite super healthy snack discovered while waiting for dinner at The Smith, conveniently sold at Whole Foods.

Science, Technology & Public Health

Previously I blogged about a fake salt article. Are you ready for fake meat? Check out this article Test-Tube Burgers if you are interested in what your dinner menu might look like in the near future. I think the concept is very cool and probably very eco-friendly, but I'm not so sure I like where this is headed.

Did you know the world consumes two hundred and eighty-five million tons of meat each year? Which ends up being ninety pounds per person!

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I am currently addicted to the Annals of Science section of the New Yorker. Addicted. Because of this, expect to see more articles about science, technology, and public health.

Another thought provoker by Atul Gawande, surgeon, professor, author, and staff writer for the New Yorker since 1998, Letting Go is about how far can medicine can go and what should happen when we get close to the end.

Ps. This time you can actually read the whole article.

Fake Salt

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First came fake sugar, and now comes fake salt. Check out this article called Snacks for a Fat Planet from The New Yorker on what we can expect from Pepsi-Co in the very near future. Their new mission: to create potato chips with fake salt, which tastes just as salty as a regular chip. This new salt, called "15 micron salt," produces the same type of taste curves as regular salt, and is expected to be used on Lay's plain chips in the US by the end of 2012. Soon.

Did you know a robot does the taste testing at Pepsi-Co? Despite loving these major advancements in technology, I am clearly not ok with today's ridiculously altered foods. I will honestly not be surprised by the new diseases that pop up twenty years from now because of this. Please eat real sugar and real salt.

P.S. Apparently you can't read the whole article online unless you are a subscriber. Enjoy the abstract though.