Bill Gates is just plain wrong when he says the only way to grow food is with synthetic fertilizers. by TIMOTHY A. WISE As world leaders wrap up the UN Climate Summit in Glasgow, new scientific research shows that there is still a great deal of magical thinking about the contribution of fertilizer to global warming. Philanthropist Bill Gates fed the retreat from science in his book How to Avoid a Climate Disaster earlier this year. “To me fertilizer is magical,” he confesses, nitrogen fertilizer in particular. Under a photo of a beaming Gates in a Yara fertilizer distribution warehouse in Tanzania, he … Continue reading Beware the ‘Climate-Stupid Agriculture’ of Bill Gates and His Allies
Dr. Tim Coles, New Dawn Waking Times Scientists, politicians, media, and health professionals note that Western countries face obesity and fatness epidemics. Large numbers of poor, malnourished children are obese because the cheap, processed, low-nutrient food bought by their parents – bread, cereals, snacks, etc. – contains high concentrations of sugars. In addition to the systemic factors explored below, there are darker, more secretive reasons for our addiction to what the late philosopher-comedian George Carlin called “slow death by fast food.” But it is not just fast food. To save money on raw materials, sell innovation to other companies, and hook … Continue reading OBESITY MACHINE: HOW THE PROCESSED FOOD INDUSTRY PROFITS FROM EATING DISORDERS
Dustin Broadbery, The Cogent Waking Times As we approach a winter of discontent and global food systems go from bad to worse, there’s trouble in paradise. At the root of these problems, government responses to COVID-19 have contributed to a six-fold increase in famine-like conditions as global supply chains collapse, and field trials for gene-edited crops and farm animals begin in the UK. Against this perfect storm, the UN’s World Food Systems Summit convened last month, with Member States joining the private sector, civil society groups and researchers, to bring about “tangible, positive changes” to the world’s food systems, and as the story goes, “drive recovery from COVID-19.” But even … Continue reading BILL GATES AND THE UNCERTAIN FUTURE OF FOOD SECURITY
by KATIE MACBRIDE RESEARCHERS STUDYING calorie restriction and intermittent fasting agree that how we eat — or don’t eat — can affect our longevity. Among those same researchers, however, is debate over which practice is actually responsible for the well-documented health benefits. Studies, mostly in animals, have linked molecular, metabolic, and antiaging benefits to both calorie restriction and intermittent fasting. But it’s difficult to parse exactly why scientists are observing this, mainly because of the inherent nature of this work. For example, calorie restriction studies in rodents typically have the animals eat once per day, rapidly consuming their food. This unintentionally results in fasting — which is more defined … Continue reading CAN FASTING BE GOOD FOR YOU? TWO STUDIES REVEAL HOW IT CHANGES THE BODY
Vitamins or whole foods; high-fat or low-fat; sugar or sweetener. Will we ever get a clear idea about what we should eat?Whole Foods Market, Union Square, New York. Amos Zeeberg is a freelance journalist who covers technology and science. His writing has appeared in magazines including The New Yorker and The Atlantic. He was a founding editor of Nautilus, an online magazine on science and culture, and a managing editor at Discover. Edited by Pam Weintraub Several years ago, Arla, one of the largest dairy companies in the world, set out to create a product to take advantage of an inviting opportunity. Consumers were … Continue reading The food wars
Insect farming bakes, boils and shreds animals by the trillion. It’s immoral, risky and won’t resolve the climate crisis Jeff Sebo is clinical associate professor of environmental studies, affiliated professor of bioethics, medical ethics, and philosophy, and director of the animal studies MA programme at New York University. He is also on the executive committee at the NYU Center for Environmental and Animal Protection and the advisory board for the Animals in Context series at NYU Press. He is co-author of Chimpanzee Rights (2018) and Food, Animals, and the Environment (2018). Jason Schukraft is a senior research manager at the think-tank Rethink Priorities in … Continue reading Don’t farm bugs
Science can explain why it’s so hard to lose weight and keep it off — and the results don’t support dieting. Try these strategies instead. By Jeanne Erdmann Sign up for our email newsletter for the latest science newsSign up for the NewsletterSIGN UP Packing on pounds seems way too easy these days. Working from home has replaced those water-cooler chats — and we eat more when we’re lonely or bored. Plus, those round trips from the computer to the pantry and back probably don’t help much either. “A lot of us pick and snack way more than we realize we … Continue reading Forget Dieting. Here’s What Really Works to Lose Weight
Are Champagne problems real? Are champagne glasses based on boobs? Let’s find out the truth. by Mike Rampton The world is full of lies, and it’s hard to get through life without taking a few on board. Luckily, we’re here to sort the fact from the fiction, and find the plankton of truth in the ocean of bullshit. This week: Champagne! Why do race car drivers throw it everywhere? What’s the connection with 300-year-old French titties? Let’s pop open the magnum of truth with these Champagne myths, facts and trivia. LIE #1: FORMULA 1 DRIVERS SPRAY CHAMPAGNE EVERYWHERE WHEN THEY WIN … Continue reading FIVE LIES YOU’VE BEEN TOLD ABOUT CHAMPAGNE
by Eddie Kim These three resilient, relentlessly optimistic restaurateurs certainly think so. But they also believe it will take bold, urgent action from the government to make it happen. When my parents bought a restaurant five years ago, the intention was never to turn it into something truly great. Auntie Pasto’s is a decent red-sauce Italian joint that I ate at once a month while growing up in suburban Hawaii, and I was surprised to hear that they had bought it in semi-retirement after selling off a sushi franchise they had built over the previous 15 years. They wouldn’t have to be so hands-on this … Continue reading CAN WE SAVE RESTAURANTS IN 2021?
by Eddie Kim ReThink Food is partnering with local eateries to produce more than 50,000 meals a week in the pandemic. But as they fight for a more sustainable future, bigger challenges lie ahead I learned a lot of lessons in my short years as a cook in my parents’ sushi restaurant in Hawaii, but few edicts rang as loudly as don’t waste food. Naturally, my standards needed honing; I couldn’t help but get scolded while doing seemingly rational things. Trimming and trashing the ugly tops off green onions? That was a waste, given that they could be used in the broth for our soup. Tossing … Continue reading COULD RESTAURANTS BE THE SOLUTION TO OUR FOOD WASTE PROBLEM?