By necessity, I have a jaundiced eye toward request for content placement on my blog, because too many of them turn out to be scams. But this one seems legit, and worthwhile as well.
S U S T A I N A B L Y
I said in a recent post that there is very little black and white, compared to all the gray of decision-making, and here’s another example.
Brian Wansink and David Just do some interesting research at the Cornell University Food and Brand Lab, and the finding in this report is that cafeterias, in schools and otherwise, ditch their buffet trays, the victim is often salad at the expense of dessert.
Even consumers paying attention to where their food comes from and how it is produced are confused, one conclusion that can be drawn from a study published this month in the International Food and Agribusiness Management Review that says that 1 in 5 consumers thinks “local” means “organic.”
I see other examples of this not seldomly, such as when I see “organic cane sugar” on a processed-food label, as if the goodness of organic cancels out the … whatever of processed sugar.
The person who shared this video with me suggested it was the companion to "Fed Up," the Katie Couric/Laurie David documentary. It is full of good information on the effects of processed-sugar consumption on our bodies and on public health. It even features a slimy industry apologist.
Based at Utah State, the Crossroads Project is a collaboration of the Fry Street Quartet and physicist Robert Davies that marries science and art to answer what amounts to the central paradox of modern life: "where the scientific ability to identify unprecedented risk to the natural systems that support us, intersects a societal inability to respond," as a document describing the project expresses it.
[My brother, Richard, is a great world traveler and an awfully punny writer. But his missives from the road — this time for him and his intrepid wife Beverly, it's 7 weeks away: Five weeks cycling from Finland through to Lithuania, then a week in Israel with our family and some friends who'll be there celebrating, then a week in Iceland — are often quite good, IMO.
Quite some time ago, researcher Brian Wansink invited me to periodically stop by the website operated his Food and Brand Lab at Cornell, and I keep forgetting. The upside of my failure is that there’s plenty to peruse, instead of just the one or two conclusions posted since my last visit.
I foreshadowed this post last week, when I began my ripostes to Dr. Chris Ochner, a good guy and respected researcher on obesity, a particular interest of mine. I just want to emphasize, again, that this isn’t about Ochner; it’s about ideas that are well evident in public debate. Our interview, and the aftermath, have provided opportunities for further discussion.
If you’ve been reading along, you know I’ve now had several posts interacting with Dr. Christopher Ochner, a prominent obesity researcher at Mount Sinai Hospital in New York City. This is another one, responding specifically to his guest post; I just want to say, to keep saying, that Ochner is being generous with his time, and I’m grateful for the interaction.
I love this! Recently I interviewed Dr. Christopher Ochner, a prominent obesity researcher at Mount Sinai Hospital in New York. Typically, I ask brief open-ended questions, and print the replies, and that’s it.