I had to laugh about this exchange at foodnavigator-usa, titled with the industry-friendly headline, “Whether yogurt is a health food or junk food depends on who is talking.” (No, it’s not just he-said-she-said.)

Jim Hartzfeld, a key figure in the rise of Interface, the Ray Anderson-founded carpet company and sustainability engine, offers these "leading indicators of accelerating progress" (closely paraphrased): It's as much about intuition as it is about calculation, about introspection regarding your own story instead of persuading someone else, about learning than being the expert, collaboration more than debate, humility rather than hubris, and always about challenging the conventional thinking, even if it was your idea originally.

As an author, reporter, blogger, and professional speaker, I've staked a lot on the value of public discourse. And that's why this little turd from Hershey Corp. is so offensive.

“It came down to a matter of the FDA believing that the chocolate syrup is a snack food, and that we believe it is more accurately categorized as a milk modifier, similar to products such as Ovaltine and Nesquik that have been fortified for decades,” Beckman said.

Tweets the deserve a longer moment in the sun:

Surrendering just may save your life  [RT from @wtpicketfence]

Worst marketing practice of the week: Crayons functional kids’ drinks  [RT from @YaleRuddCenter]

Oh dear...!!! 8% of Brits think strawberry ice cream counts towards your "five a day" - Mirror Online  [RT from @NutritionRocks1]

The following is lifted verbatim from Andy Bellatti's interview of Bruce Bradley, which I saw published on Grist's food feed. Bellatti I'm a bit familiar with; I follow him on Twitter. I also now follow Bradley, as a result of the full interview. Bradley worked in Big Food for years, so he knows the industry from inside.

I have long been frustrated by what I hear from my many friends who seek out registered dietitians, because so many of them seem clueless about my experience and the multitudes of others whose experience is similar. 

"Eat everything in moderation, and you'll be fine," is the worst; as advice, it's accurate but tone-deaf. For many people with weight concerns who consult registered dietitians, that's as good as saying, "do that thing you haven't been doing, even though you know you should, even though you've been trying to, sometimes for years." Thanks for the help, Ms. RD.

In one post earlier today, I invoked First Lady Michelle Obama, alluding to her "Let's Move" effort. I ended a second post with, "Anyone want to argue these points?"

I ask that again, regarding a point from Marion Nestle's post:

Paid spokespeople are typically cagey, couching their points of view in the most reasonable terms possible. Then there's Beth Mansfield, mouthpiece for company that operates Carl's Jr. and Hardee's, quoted in the Los Angeles Times:

I've been very interested by the announcement last week and subsequent reactions (including this one by Anna Lappe, at Civil Eats) to Walmart's avowal to boost its sales of fresh produce and to work with suppliers to reduce levels of sodium, trans fats, and refined sugar in its products.

The LA Times reports that "blueberries" in your cereal, or bagel, or muffin might be something quite a bit less: "Nothing more than a concoction of sugar, corn syrup, starch, hydrogenated oil, artificial flavors and — of course — artificial food dye blue No. 2 and red No. 40."

The paper was reporting research by the nonprofit Consumer Wellness Center.