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“We put a plug of (vital wheat) gluten in Coke and it foamed for a while, then became a glob that sat there for weeks. It didn’t disintegrate into slime and mush. It just stayed there. The stuff is simply indestructible.
—Stephen Jones (molecular cytogeneticist and director of Bread Lab) on the baking additive called vital wheat gluten
Rest the rest from The New Yorker
This is supposed to be the movie the food industry doesn’t want us to see…
For details: fedupmovie.com
From the folks at the US-based Center for Investigative Reporting: “The Hidden Cost of Hamburgers”
“If the future of food is designed by robots, that’s fine by me.” –Mark Wilson via FastCoDesign
Most pizza joints make a “pizza pie,” but the Canadian pizza chain BP (Boston Pizza) is creating a “pizza cake,” a multi-tiered cheese monster as part of its series “pizza game changers.”
—Via Pizza Game Changers
“I’m not a vegetarian. I would describe myself as a cautious carnivore. The cautious dates from a trip to Texas in the mid-seventies, for a book that introduced me to the pitiable state of industrial feedlot cattle, crammed into pens to be fattened on quasi-chemical feed laced with antibiotics and hormones, to say nothing of the frantic baying of ranch yearlings driven through chutes to be branded and cut by cowhands, their testicles fed to the foreman’s dogs.” —Jane Kramer
—Via The New Yorker
“It has a familiar mouth-feel to real meat. The flavor is different though. It misses fat.” —Josh Schonwald, a Chicago-based food author who was one of two volunteers who got to taste the five-ounce stem cell burger grown in a petri-dish.
Venezuelan designer Enrique Luis Sardi’s “Cookie Coffee Cup”