April 19, 2012
Superfood is an unscientific marketing term used in various contexts. For example, it is sometimes used to describe food with high nutrient or phytochemical content that may confer health benefits, with few properties considered to be negative, such as being high in saturated fats or artificial ingredients, food additives, or contaminants. An often-cited example of a superfruit is blueberries which contain moderate-rich concentrations of anthocyanins, vitamin C, manganese, dietary fiber, pterostilbene (an undefined phytochemical under preliminary research), and low calorie content.
Other examples of superfoods include broccoli, spinach, pumpkin, and tomatoes which are rich in various nutrients. All these fruits and vegetables contain a variety of nutrients and phytochemicals in varying amounts as do common plant foods like bananas, pineapples and potatoes which have only rarely been called superfoods. Fish may be considered a superfood due to their omega-3 fatty acids which may promote cognitive development.
read more »
Posted in Food, Health, Money |
Leave a Comment »
April 18, 2012
Veganarchism is the political philosophy of veganism (more specifically animal liberation and earth liberation) and anarchism, creating a combined praxis that is designed to be a means for social revolution. This encompasses viewing the state as unnecessary and harmful to animals, both human and non-human, whilst practicing a vegan lifestyle. It is either perceived as a combined theory, or that both philosophies are essentially the same. It is further described as an anti-speciesist perspective on green anarchism, or an anarchist perspective on animal liberation. The philosophy was first popularized by Brian A. Dominick in ‘Animal Liberation and Social Revolution’ and later promoted by anarcho-punk band Virus using symbolism, ‘Roots of Compassion,’ a zine named ‘veganarchy,’ and political prisoner Jonny Albewhite.
Dominick describes veganarchists as either opposed to reformist measures for animals (considering them the task of liberals or progressives), such as granting non-humans suffrage, or include but do not limit their goals to changes within the law. He criticizes the need for the state to stand between humans and non-humans, detailing increased crime and violence due to alcohol prohibition and the war on drugs, believing a government orchestrated ‘War on Meat’ would only cause more problems rather than curb animal abuse and the reinforced desires for animal products; preferring instead a non-coercive approach to eliminating animal consumption.
Posted in Food, Politics |
Leave a Comment »
April 18, 2012
An underground restaurant, sometimes known as a supper club or ‘closed door restaurant,’ is an eating establishment operated out of someone’s home, generally (though not invariably) bypassing local zoning and health-code regulations. They are, in effect, commercial dinner parties. They are usually advertised by word of mouth or guerilla advertising, often on Facebook, and may require references to make a reservation. An underground restaurant is also known as a ‘guestaurant,’ which is a hybrid between being a guest in a dinner party and a restaurant.
Underground restaurants are popular in Latin America, where they’re known as either a ‘paladar’ or a ‘restaurante de puertas cerradas’ (‘closed door restaurant’). Depending on local licensing laws, they may or may not be illegal; either way, they’ve been built into the culture for decades, and often have higher standards than many licensed establishments. The attraction of the underground restaurant for the customer is to sample new food, often at low cost outside the traditional restaurant experience, which can be expensive and disappointing—underground restaurants have been described as ‘anti-restaurants.’
Posted in Food, Games, World |
Leave a Comment »
April 18, 2012
Slow Food is an international movement founded by Carlo Petrini in 1986. Promoted as an alternative to fast food, it strives to preserve traditional and regional cuisine and encourages farming of plants, seeds and livestock characteristic of the local ecosystem. It was the first established part of the broader Slow movement, and has since expanded globally. Its goals of sustainable foods and promotion of local small businesses are paralleled by a political agenda directed against globalization of agricultural products.
Slow Food began in Italy with the founding of its forerunner organization, Arcigola, in 1986 to resist the opening of a McDonald’s near the Spanish Steps in Rome. In 1989, the founding Manifesto of the international Slow Food movement was signed in Paris by delegates from 15 countries. This was done not so much a protest against the restaurant chain as a protest against big international business interests. The movement has expanded to include chapters in over 150 countries.
read more »
Posted in Food, Money |
Leave a Comment »
April 18, 2012
A locavore [loh-kuh-vawr] is a person interested in eating food that is locally produced, not moved long distances to market. The locavore movement in the United States and elsewhere was spawned as interest in sustainability and eco-consciousness became more prevalent. ‘Locavore’ was the word of the year for 2007 in the Oxford American Dictionary. The word is the creation of Jessica Prentice of the San Francisco Bay Area at the time of World Environment Day, 2005. Locavore food may be grown in home gardens or by local commercial groups interested in keeping the environment as clean as possible and selling food close to where it is grown. One often cited, but not universal, definition of ‘local’ food is food grown within 100 miles of its point of purchase or consumption.
Farmers’ markets play a role in efforts to eat what is local. Preserving food for those seasons when it is not available fresh from a local source is one approach some locavores include in their strategies. Living in a mild climate can make eating locally grown products very different from living where the winter is severe or where no rain falls during certain parts of the year. Those in the movement generally seek to keep use of fossil fuels to a minimum, thereby releasing less carbon dioxide into the air and preventing greater global warming. Keeping energy use down and using food grown in heated greenhouses locally would be in conflict with each other, so there are decisions to be made by those seeking to follow this lifestyle.
Posted in Food, Politics, World |
Leave a Comment »
April 18, 2012
Food miles is a term which refers to the distance food is transported from the time of its production until it reaches the consumer. Food miles are one factor used when assessing the environmental impact of food, including the impact on global warming. The concept originated in the early 1990s in the UK. It was conceived by Professor Tim Lang, at the Sustainable Agriculture Food and Environment (SAFE) Alliance and first appeared in print in a report ‘The Food Miles Report: The dangers of long-distance food transport,’ by Angela Paxton.
Some scholars believe that an increase in the miles food travels is due to the globalization of trade; the focus of food supply bases into fewer, larger districts; drastic changes in delivery patterns; the increase in processed and packaged foods; and making fewer trips to the supermarket. At the same time, most of the greenhouse gas emissions created by food have their origin in the production phases, which create 83% of overall emissions of CO2.
read more »
Posted in Food, Politics, Technology |
Leave a Comment »
April 18, 2012
Rooftop farming is the practice of cultivating food on the rooftop of buildings. Rooftop farming is usually done using green roof, hydroponics, aeroponics, or air-dynaponics systems or container gardens. Besides using the already present space at the roof itself, additional platforms could possibly be created between high-rise buildings called ‘aero-bridges.’ Besides the decorative benefit, roof plantings may provide food, temperature control, hydrological benefits, and habitats for wildlife.
‘In an accessible rooftop garden, space becomes available for localized small-scale urban agriculture, a source of local food production.’ At Trent University in Ontario, there is currently a working rooftop garden which provides food to the student café and local citizens.
read more »
Posted in Food, Money, Technology |
Leave a Comment »
April 18, 2012
Vertical farming is a concept that argues that it is economically and environmentally viable to cultivate plant or animal life within skyscrapers, or on vertically inclined surfaces.
The idea of a vertical farm has existed at least since the early 1950s and built precedents are well documented by John Hix in his canonical text ‘The Glass House.’
read more »
Posted in Food, Money, Technology |
1 Comment »
April 18, 2012
A food desert is any area in the industrialized world where healthy, affordable food is difficult to obtain. Food deserts are prevalent in rural as well as urban areas and are most prevalent in low-socioeconomic minority communities. They are associated with a variety of diet-related health problems. Food deserts are also linked with supermarket shortage.
The food desert concept was first introduced in the United Kingdom in the early 1990s to examine disparities in food pricing and to describe geographical areas with limited access to retail grocery stores. A food desert is a food environment unsupportive of health; it is defined by barriers which restrict access to healthful foods. Barriers may include lack of access to food retailers, availability of nutritious foods, or affordability of foods. Research has defined food deserts quantitatively or by neighborhood characteristics such as economic and social barriers.
read more »
Posted in Food, Health, Money |
1 Comment »
April 13, 2012
Miso [mee-soh] is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin, the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called ‘misoshiru,’ a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan.
Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. There is a very wide variety of miso available. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. The traditional Chinese analogue of miso is known as dòujiàng.
read more »
Posted in Food, Health, World |
1 Comment »
April 13, 2012
Mole [moh-ley] (from the Aztec word for ‘sauce’) is the generic name for a number of sauces used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers to a specific sauce which is known in Spanish by the more specific name ‘mole poblano.’ In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar to one another, including black, red, yellow, colorado, green, almendrado, and pipián. The sauce is most popular in the central and southern regions of the country, but eaten nationwide, particularly during celebrations.
In Mexico, to say ‘to go to a mole’ (‘ir a un mole’) means to go to a wedding. Three states in Mexico claim to be the origin of mole, Puebla, Oaxaca, and Tlaxcala. The states with the best known moles are Puebla and Oaxaca, but other regions in Mexico also make various types of mole sauces. Moles come in various flavors and ingredients, with chili peppers as the common factor. A classic mole poblano is a dark red or brown sauce served over meat. Mole has a strong flavor, especially the dark ones, and is considered to be an acquired taste for most. This has spawned another saying, ‘en su mero mole,’ which means something like ‘one’s cup of tea.’
read more »
Posted in Food, Money, World |
1 Comment »
April 10, 2012
Bioaccumulation refers to the accumulation of substances, such as pesticides, or other organic chemicals in an organism. Bioaccumulation occurs when an organism absorbs a toxic substance at a rate greater than that at which the substance is lost. Thus, the longer the biological half-life of the substance the greater the risk of chronic poisoning, even if environmental levels of the toxin are not very high.
Bioconcentration is a related but more specific term, referring to uptake and accumulation of a substance from water alone. By contrast, bioaccumulation refers to uptake from all sources combined (e.g. water, food, air, etc.).
read more »
Posted in Food, Health, Politics |
Leave a Comment »
The Daily Omnivore 