Imagine a world where eating and preparing food was a thing of the past. Sounds like the stuff of science fiction, right? Well, that world might be closer than we think. A new product, Soylent, claims to provide the body with all the nutrients it needs. The creator of Soylent sees it as not only a solution to the inefficiency of producing and preparing food, but potentially the world’s hunger problems.
Lee Hutchinson is senior reviews editor at Ars Technica. He lived on Soylent for a full week, and blogged about the experience.
Kids Culinary Arts teaches kids cooking and nutrition during after school programs, vacations and summer camps. The organization works in school districts and towns to get kids cooking and eating healthy foods. Matthew and Nicole Heiter, 11 and nine years old, have become experienced hands in the kitchen. Their mother, Lauren credits Kids Culinary Arts.
If packing a lunch is a bit too daunting, never fear, at least not if you're the parent of a Souhegan High School Student. As part of our series Shifting the Balance, Elaine Grant got the skinny on their new, chef-inspired lunch program. (Check out the menu!)
Why are these hard-to-pronounce ingredients added to everything from a burger served in schools to veggie burgers in the frozen food aisle of the grocery store? We try to answer that on this edition of Tiny Desk Kitchen.
It turns out the answers are as varied as the ingredients. But as we yearn to know what's in our food and how it's made, these kinds of ingredients with unfamiliar names make people suspicious.
You may recall that as President, Ronald Reagan labeled ketchup as a vegetable. On Monday, a joint House-Senate spending bill added tomato paste slathered on pizza to the vegetable group. In fact, pizza is now designated as a “supervegetable”. Julian Pecquet covers health care for The Hill and has been following the bill, and the lobbying effort behind it.
We can't help but wonder what Michelle said when she found out.