Remarkable infographic by pcrm.org.
Remarkable infographic by pcrm.org.
This promotional video for in-vitro meat was brought to you by the
bureau for in-vitro meat promotion students of the Beckmans College of Design.
As our scientific knowledge of nutritious food increases, will healthy foods be progressively designed to look like medicines? This blueberry blister packaging created by Chinese designer Daizi Zheng certainly points in that direction.
Although utterly over-designed and unsustainably over-packaged, this might well be a product patients suffering from the healthy eating disease Orthorexia Nervosa would crave for.
As we are moving towards 9 billion people living on our planet, it seems impossible to continue producing & consuming meat like we do today. Will we soon all be eating rice and beans? Perhaps. Yet professor Mark Post thinks otherwise.
At the Next Nature Power Show, Mark Post presented his plan to create the first lab-grown hamburger. He argues lab-grown meat could become the environmentally friendly alternative for breeding cows and pigs for meat consumption. It is relatively simple to take stem cells from an animal and grow them to produce new muscle tissue. Simply add sugar, proteins and fat and get it into shape with a bit of exercise to created edible meat. The only problem then is to find a new role for our livestock.
Cities have seen guerilla gardens, rooftop honey production, and fire escape chicken coops. Now, urban farmers may be adding aquaculture to the mix. Headed by ex-banker Christopher Toole, the Society for Aquaponic Values and Education in the Bronx, New York, raises tilapia in tanks and trashcans. Closed recirculating systems use the waste from the fish to fertilize herbs like mint and basil. Toole and his girlfriend and partner, Anya Pozdeeva, envision a future where neighborhood fish like “Bronx Best Blue Tilapia” become a thriving local industry.
Efforts from Toole and other New York tilapia pioneers like NYU professor Martin P. Schreibman may represent the future of fish. As cities grow, and wild fish stocks dwindle to near-depletion by 2050, the urban production of hardy, freshwater species like the tilapia could be a sustainable way for city-dwellers to have their fish and eat it too. Urban aquaculture faces some steep hurdles before becoming a profitable venture. Similar small-scale city fish farms have flopped over costs and lack of demand. However, there is one bright spot: In China, which has practiced fish farming since 2,000 BC, indoor recirculating aquaculture is doing a booming business.
Photo via Blue Ridge Aquaculture.
Some reactions from people shopping when they see how fresh their meat is.
You’re spending too much of your time in the sewers of the internet, planning to pigeon-rank your toilet visits or you’re simply feeling lucky? This peculiar shanzhai’d toilet paper might be for you. Made out of 100% virgin pulp, so no trees have died to whipe your behind.
City rats, it seems, prefer the same foods that humans do: Greasy, fatty, sweet, and salty. Although rats are usually seen as the billy goats of city life, ready to chow down on anything remotely edible, they show a marked distain for healthy vegetables. According to author Robert Sullivan, “A rat might starve in an alley full of raw carrots”. Like a human that missed the low-carb fad, Rattus norvegicus instead loads up on white bread, fried chicken, and mac and cheese.
Rats don’t only exhibit a human-like tendency to indulge in junk food. Although they naturally opt for sweet over spicy, their cultural background plays in a role in what they eat. In Manhattan’s East Harlem, home to one of the city’s biggest Latino populations, rats have reportedly developed a preference for the same spicy food that other rodents would reject.
Rats mirror our urban lives, eating what we don’t, absorbing our culture, and taking up residence in even the more undesirable real estate. Maybe they make us uneasy because they’re too good at acting human.
Humans are the only species on earth that cooks its food. Not only do we cook our food, but we usually find the flavor of cooked foods preferable to the raw version. Compare the smell of raw and pan-fried bacon. Which version makes you drool?
It’s no coincidence that your dog may be drooling alongside you. Several animals that have never eaten cooked food show a marked preference for a nice roast or stir-fry. Chimpanzees, bonobos, gorillas and orangutans all prefer cooked carrots, sweet potatoes, and even meat.
This natural predisposition has important implications for human evolution. Harvard anthropologist Richard Wrangham argues that cooking is not some simple, pleasant cultural development. Instead, it is the central driving force that transformed us from primitive hominids into Homo erectus and on through to Homo sapiens.
In a cheerful attempt to investigate and subvert the image consumption power structures of the contemporary supermarket, designer Marco Ugolini and photographer Pedro Motta went out on a colorful selective shopping trip.
Thanksgiving is fake-for-real. While it’s true that there was a minor harvest feast in 1621, held by English immigrants and Wampanoag Indians, the event was never celebrated regularly, and largely dropped off the national radar for the next 200 years. It took the Civil War for Abraham Lincoln to formalize the holiday, a political move he hoped would promote national unity.
Even if the holiday is invented, at least the food is real, right? When Americans sit down to groaning tables on Thursday, it’s tempting to think we’re participating in a culinary tradition not that far removed from the time of the Pilgrims. Thanksgiving food is, after all, as authentic and naturally American as apples (Kazakhstan), potatoes (Peru), and green bean casserole (Campbell Soup Company). Maybe we can find some culinary authenticity hiding between the gravy boat and the cranberry sauce. Hope you’re hungry…
Greenridge Farm offers this pork molded in the shape of a piglet. But if you are more the traditional type of person, Greenrdige Farms also offer Turkey-breasts in the shape of an actual turkey. Perfect for a traditional Thanksgiving!
Will this pseudo-pig actually taste better in the shape of a piglet? Or does the shape reminds us too much of Babe, and becomes cruel to roast? At least it is a good marketing trick to distract you from what the piglet is actually made of.
Ecological insecticide allows you to extinguish-nature in a nature-friendly way. It nicely illustrates the “I love nature, but not in my backyard” attitude, so popular nowadays. Peculiar paradoxical product of the week.
No shellfish, no peanuts, no soy, no milk, no eggs. An increasing number of people suffer from various food allergies, which force them to constantly scan food packages for allergen information that is often unclear, lacking or even false. But now there is the Allergen Beagle, a personal food scanner that empowers people with an ‘extra sense’, allowing them to inspect their food for potentially allergy-evoking substances.
Whereas today, people with a food allergy are dependent on expensive and inaccessible lab tests, they might one day simply ask their beagle to test their food and avoid or locate the cause of an allergic response. The Allergen Beagle was designed by Sebastian Goudsmit who graduated cum laude at the Eindhoven University of Technology with this project developed in the Next Nature lab.
Kellogg, the proud copyright holders of Toucan Sam, recently asked a the Mayan Archeology Initiative to reconsider their logo. Despite the fact that the two birds have entirely different colors, shapes, and expressions, Kellogg’s lawyers insist that they have a special claim to family Ramphastidae.
It’s particularly strange that the corporation would go after a Guatemalan non-profit when dozens of other companies have used toucans in their branding. Neither does Kellogg have time on their side: they registered Toucan Sam in 1963, while Guinness began using its iconic toucan in 1935. While the Kellogg lawsuit is frivolous, it does raise some questions about the commodification of natural images. When do animals become so wrapped up in a corporate identity that they loose their own?
Unsatisfied with the variety of vegetables in your local Supermarket? Why not try the Art Gallery? Morphotheque #15 (2011) is a form collection that consists of 27 elements, 1:1 copies of peppers. They’re made out of plaster and finished with acrylic paint. Peculiar image of the week by Erwin Driessen & Maria Verstappen.
Every time we eat a piece of food, we take a bite out of the world. All these small bites tell a dozen stories. A carton of eggs presents the story of contented hens, a bottle of olive oil the tale of Italian grandmothers. Yet these pastoral scenes barely hide the realities of a food system that leaves one billion people starving and another billion overweight. Moving beyond food-based fictions, how should we react to the truth?
By Maartje Somers
It happened in a trendy restaurant. A breadbasket and a small bowl of olives had just been brought to the table. Our hands reached out to take some, when the waitress stopped us. “Wait,” she interrupted, “I have to explain the bread.” Explain the bread? Yes, that one variety of bread had been baked with hard durum wheat from a village just south of Tuscany, the other one came from a bakery slightly north of Amsterdam. The olives were kalamata olives, imported from Thessaloniki, and olivas violadas (olives ‘raped’ by an almond) from Basque Country in Spain. It took the waitress about five minutes to finish her lecture. Then, finally we could dig in.
All our food comes with a story to tell, and usually it is the story we want to hear. In the supermarket the story is about the price of the food, in a restaurant it is about the taste and the origin.
These days all our food comes with a story to tell. Usually it is the story we want to hear. In the supermarket the story is about the price of food, in a restaurant or delicatessen it is about taste and origin. Very often stories about food focus on authenticity. That is the way food would like to be – authentic and natural – like in the old days when people harvested their own crops. And this is exactly what we want to believe. The jam in my fridge has ‘a natural taste’ and the milk is ‘pure and honest.’ Eat colour, it says on the posters in the street, displaying juicy red peppers. And these shiny vegetables almost jump from the page in the cookbooks by Jamie Oliver and Nigella Lawson, bestsellers the world over. But at the same time we are buying more and more ready-made meals.