Food News!

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FOOD NEWS!

Spring 2018

• Watch this short video when you prep the vitamins chapter. [1]

• 'Fork for guys? [2]

• Ongoing news over food in trade wars.

• New organ? "the interstitium" ? In any case, a level of complexity for nutrition already.

• Very cute animation. Petite Chef

• Local haute cuisine

• NYRB review article: Raised by wolves

• Video that explains why food in America is so expensive [3]
• Some new food economy related to restuarants:

• Fusion of Online meal delivery and restaurant
• Meal Pal
• Meal Pass

• Some events from Real Food Challenge group on campus:

• Wednesday April 4thfrom 6:30-8:30 pm in Wolff Auditorium we will be having a screening of a film called Heart of Sky, Heart of Earth (Frauke Sandig and Eric Black, 2011). This documentary film follows the stories of six young native Maya in Guatemala and the Chiapas region in Mexico. Through an examination of their daily and ceremonial life, the film explores the determination and resistance of these communities as they confront the new realities presented by the presence of Monsanto in their native land. The film is approximately 90 minute in length and will be introduced by Dr. Stephanis (Modern Languages), who will provide some of the cultural and historical context. After the film, we will have a short discussion on some of the issues raised in the movie, like GMO’s and sustainability. We would love it if you would encourage your students to attend the film screening, and consider providing credit for the event. Light snacks will be provided, so if nothing else that will hopefully help encourage students to come.

• Second, between April 3rd and April 5th our club will be putting on a campaign called Vote Real. Vote Real is an initiative that we at Real Food Gonzaga are launching to provide GU students, faculty and staff with the opportunity to move the Real Food Challenge forward in a way that meets their interests and desires. When you Vote Real, you choose between 3 different food products that you would like to see shifted from current conventional standards to a 'real' product (fair, humane, ecologically-sound, and/or local). This voting period we will be voting between Carrots, Romaine, and Onions. The product that receives the most votes will be shifted on Sodexo's purchasing roster as seasonally available…students will help create the change that they wish to see…and we will be that much closer to meeting our Real Food Challenge goal (20% Real by 2020) and creating a fair, healthy, and environmentally-sustainable food system. Students are welcome to start voting on the 3rd at www.tinyurl.com/guvotereal . We would really appreciate it if you would encourage your students to vote!

• Spring Break

• McDonald's to cut calories in Happy Meal

• Flippy will replace fast food workers!

• New Food Economy in Spokane -- The Grain Shed

• Sandwich Alignment Chart

• Meat and snowstorms?

• Oregon Mega-Dairy

• Bill Gates supports GMO's

• Arkansas Plant Board and Monsanto

• Hacking food studies in order to go viral

• Food truck owner hopes to take fight against Chicago to Illinois Supreme Court

• Screening of "Just Eat It" tonight at 7pm. Meet Spokane foodies

• Food Deserts might not be the cause for the nutrition gap?

More on inequality in food

• Fast Food and your immune system

• Research on immunological effects of Western Diet

• Bad news about New Bedford’s Codfather

• Spaghetti, the way Mother Nature intended.

• New Plan for Food for the Poor

• One page from USDA about the plan

• Protein Puzzles

• Protein and Muscle Mass, especially for old people

• Aspara-guess what?

• A study in the Journal of Nutrition links instant noodle consumption with heart risks... Sorry kids

• Chicken Collusion?

• Terry Crews explains how intermittent fasting keeps him in shape

• Click bait on the next fad diet using Microbiota claims

• People are signing petitions to add pet food to the use of food stamps. [4]

• Potential health hazard in coffee

• More news about another French chef. Thanks, Bailey.

• Famous French Chef, Paul Bocuse dies at 91

• Latest on agricultural privacy laws.

• Fiber is good for you

• Your $5 footlong

• Food and Nutrition Industry in Asia

• Gender Inequality and the Plow

• Chemicals in Mac and cheese. [5]

• Phthalates are everywhere, and the health risks are worrying. How bad are they really? [6]
• CDC Factsheet on Phthalates. [7]

• More on eggs [8]

Spring 2017

• Shepard's Grain video: [9]

• The Farmer's Daughter Food Truck in Spokane: [10]

• Calories count rules changing. [11] [12]

• Trump admin changes rules on school lunch nutrition. [13]

• Economist: Do higher minimum wages make bad restaurants close? [14]

• Research on artificially sweetened drinks. [15]

• More on the microbiome: pregnant mice on penicillan and probiotics [16]

• Why so much Vitamin D? [17]

• Trends in Italian farming: [18]

• recent book reference: Ed Yong, I contain multitudes. [19]

• Two movie recommendations: The Gut [20] and Digital Food [21]

• The Western Diet in Mexico - [22]

• Slow Food [23]

• Eat Wild [24]

• One of the products of the Slow Food Movement, started in Italy by a group led by Carlo Petrini. [[25]]

• Jerome Groopman review of two new books: [26]

• Reducitarians [27]

• Human trafficing in the US Food Industry [[28]]

• Crowd Cow -- [[29]]

• Example of Philosophy of Food academic conference project. AFHVS-ASFS Conference proposal 2017

• Foley research page for Philosophy of Food [30]

• Civility and Food -- quote from Bybee's "How Civility Works"

• "Just Eat It" trailer [31]. Also, look into "gleaning" as a social practice. Society of St. Andrews.

• So, if extrusion damages nutrition, what about pasta? Why doesn't it have a high glycemic index like breakfast cereals?

• "In pasta products, gluten forms a viscoelastic network that surrounds the starch granules, which restricts swelling and leaching during boiling. Pasta extrusion is known to result in products where the starch is slowly digested and absorbed (59,60). Available data on spaghetti also suggest that this product group is a comparatively rich source of resistant starch (61). The slow-release features of starch in pasta probably relates to the continuous glutenous phase. This not only restricts swelling, but possibly also results in a more gradual release of the starch substrate for enzymatic digestion. Pasta is now generally acknowledged as a low glycemic index food suitable in the diabetic diet. However, it should be noted that canning of pasta importantly increases the enzymic availability of starch, and hence the glycemic response (62).[32]

• The Impossible (Heme) Burger: [33]

• Fiber in breakfast cereals [34]
• Read about "Food extrusion" in wikipedia [35]

• The Calorie: In addition the Gastropod episode on the The Calorie, which points out reasons to be a bit skeptical about how we use it, there is this article from The Atlantic [36], which explains why the USDA standardized RDAs on a 2,000 calorie diet, even though many Americans require more.

• The Carl's Jr. Biscuit Controversy deepens. [37], [38] So what is buttermilk anyway? [39], vegetable shortening [40], the Hardee's recipe [41]

• Coeur Greens. Local entrepreneur using a container approach to farming [42]. The Facebook page is a bit more informative. Related youtube on vertical farming [43]

• "The Illusion of Taste" -- a Nyer article on industrial food psychology. [44]

• Roundup cancer lawsuit and regulatory story: [45] [46]

• Good Food News sites: Science Daily Food Section [47]

• Eating and Inflammation [48]

• Academy of Nutrition and Dietetics Annual report on Vegetarian Diets. [49]

• Interesting page about Grimod. [50]

• Explore Feminist Food thought. Carol Adams, The Sexual Politics of Meat: A Feminist-vegetarian critical theory is considered important in the field. This course bibliography is pretty interesting. [51]

• decline of nutrition in current vegetables and fruits: [52]
• recent Microbiome articles: [53], [54], [55]
• spending on food by country: [56]

• Fair Oaks Dairy Farm: [57], [58], [59], [60]

• "New Dietary Guidelines Crack down on Sugar but red meat gets a pass," NPR Jan 7, 2016 [61]

• George Monboit's review of Simon Fairlie's Meat: A Benign Extravagance [62]

• recent food justice article: [63]

• Fave Food blogs: Gastropod

• Local and Regional Food info:

• Linc [64]
• Local Farms: [65]
• Jennifer Van Cott's Pantry Fuel [66]

• David Kalplan's U of North Texas Philosophy of Food bibliography: [67]

• Marler Clark -- [68] - the lawyer made famous by the 1990's Jack in the Box scandal makes a career of food liability.

• Functional Medicine Site: [69]