Another scary article, Which Cut Is Older? (It's a Trick Question), in today's Times about our food supply: this time Marion Burros reveals the carbon monoxide treatment given to some steaks to give the appearance of rosy-red freshness. Another reason for us to learn as much as possible about where our food comes from, and how it is treated.
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Comments (6)
why is it ok and accepted to fool around with food like this?
ooo, we *just* watched "The Future of Food" on netflix
(since we missed it at Film Forum)
excellent survey of the looming genetic modification of food and what that means in lots of sectors of society -- beautifully photographed, and draws alot of information together
chilling
another great reason to buy from farmers and to curate a relationship with your local butcher (as opposed to buying from a huge super-mart)
Another reason to go veggie.
You think the vegetable world is immune from weird shenanigans? Just about every single one of them has been genetically re-engineered to do specific things like looking plump and ripe and rosy for as long as possibly possible. A lot of it makes sense, and then sometimes it just goes a little bit overboard.
I spent a summer at the LSU Rice Experiment Station, counting rice weavel larvae taken from the roots of rice plants, because they were probably developing a version of rice plant that naturally repelled them. Or maybe they were developing some bug sprays.
Dear Sir/Madam,
My name is Junaki Choudhury and I am a year 11 pupil at the Chafford Hundred Campus. I am currently working towards a certificate in Digital applications in which I have the task of creating an e-learning package on smoking, drugs, healthy eating and other such issues which affect teenagers today. I recently came across your website and I felt that it would contribute highly to my project. Please may I have permission to use this information in my project? Please not that this e-learning package will not be used for commercial reasons. The following is the address for my project brief: http://www1.edexcel.org.uk/dida-d202/html/SPB202Homepage.htm Please may you reply as soon as possible as my deadline is closing in and a speedy reply would be most appreciated.
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