Food News!
From Alfino
Back to Philosophy of Food
FOOD NEWS!
Spring 2019
- CNN coverage of ecoli. - let's use our critical food skills to listen to this coverage.
- Slaugheterhouse follow-up: Cameras in UK slaughterhouses manadtory -- view from a meat organization - 2008 mention of USDA proposal for CCTV Israel requires CCTV
- Ecoli beef recall
- [Pick a food challenge this summer. One of mine
- Pretty great curry episode on gastropod. Firm in the area of food cultures.
- Coeur Greens (recycled)
- Predicted effects of a southern border shutdown on fresh food. Food security / Food sovreignty
- Current episode on diet and Alzheimer's prevention brief report.
- Another example of values in the food supply chain. Ecology/commerce interface.
- Italian olive oil crisis
- Quick growth GMO salmon
- Green New Deal and food policy. "They want to take away your hamburger."
- heard on the radio: study showing that handwritten menus make customers think the food is healthier, but only in restaurants marketing healthiness.
- Food related service opportunity with O'Malley Hall. This could be an optional assignment.
- Italian Food and well-being site, visit alfino.org and view the video at the bottom of the page.
Fall 2018
- Romaine lettuce unsafe throughout US . Meanwhile, you can enjoy many varieties of lettuce in Italy at a fraction of the cost of unhealthy lettuce back home.
- How many Italians get their Olive Oil.
- Some pictures from Florence/Italian food culture.
- Tolstoy Farms near Spokane This article connects with Community Supported Agriculture and is relevant to the Slow Food / Slow culture discussion.
Spring 2018
- NPR: DNA Analysis of Ancient Excrement Reveals the Diets of Centuries Past [3]
- Silicon Valley Wants to Cash In on Fasting. [4]
- Something about Simon Fairlie, a food ecologist we will read at the end of the month. [7]
- Watch this short video when you prep the vitamins chapter. [8]
- 'Fork for guys? [9]
- 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
- Video that explains why food in America is so expensive [10]
- Some new food economy related to restuarants:
- 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
- People are signing petitions to add pet food to the use of food stamps. [11]
- More news about another French chef. Thanks, Bailey.
- Chemicals in Mac and cheese. [12]
- More on eggs [15]
Spring 2017
- Shepard's Grain video: [16]
- The Farmer's Daughter Food Truck in Spokane: [17]
- Trump admin changes rules on school lunch nutrition. [20]
- Economist: Do higher minimum wages make bad restaurants close? [21]
- Research on artificially sweetened drinks. [22]
- More on the microbiome: pregnant mice on penicillan and probiotics [23]
- Why so much Vitamin D? [24]
- Trends in Italian farming: [25]
- recent book reference: Ed Yong, I contain multitudes. [26]
- The Western Diet in Mexico - [29]
- Slow Food [30]
- Eat Wild [31]
- One of the products of the Slow Food Movement, started in Italy by a group led by Carlo Petrini. [[32]]
- Jerome Groopman review of two new books: [33]
- Reducitarians [34]
- Human trafficing in the US Food Industry [[35]]
- Crowd Cow -- [[36]]
- Example of Philosophy of Food academic conference project. AFHVS-ASFS Conference proposal 2017
- Foley research page for Philosophy of Food [37]
- Civility and Food -- quote from Bybee's "How Civility Works"
- "Just Eat It" trailer [38]. 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).[39]
- The Impossible (Heme) Burger: [40]
- 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 [43], which explains why the USDA standardized RDAs on a 2,000 calorie diet, even though many Americans require more.
- "The Illusion of Taste" -- a Nyer article on industrial food psychology. [51]
- Academy of Nutrition and Dietetics Annual report on Vegetarian Diets. [56]
- Interesting page about Grimod. [57]
- 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. [58]
- "New Dietary Guidelines Crack down on Sugar but red meat gets a pass," NPR Jan 7, 2016 [68]
- George Monboit's review of Simon Fairlie's Meat: A Benign Extravagance [69]
- recent food justice article: [70]
- Fave Food blogs: Gastropod
- David Kalplan's U of North Texas Philosophy of Food bibliography: [74]
- Marler Clark -- [75] - the lawyer made famous by the 1990's Jack in the Box scandal makes a career of food liability.
- Functional Medicine Site: [76]
