Bookmarked Food As Power: an Alternative View by Jeremy Cherfas (ARROW@TU Dublin)
Abstract:

Lost, sometimes, in the more metaphorical interpretations of food and power is the basic crudity of food as stored energy. Muscles turn the chemical energy stored in food into mechanical energy, which enables work to be done. Power is the rate of doing work. Food, literally, is a store of power. In the wake of World War Two, Europe faced a shortage of coal and oil, the two most important sources of chemical energy that threatened to gum up the transport of goods from place to place. There was, however, no shortage of unemployed men. Geoffrey Pyke, the quintessential British boffin, pointed out that people are actually much more efficient than steam engines at converting chemical energy to mechanical energy. Pyke’s proposal, that trains could be moved by cyclo-tractors, locomotives powered by the muscular effort of twenty to thirty men, themselves powered by sugar, went nowhere. The paper looks at the background to Pyke’s proposal, its reception at the time and the future of food-powered machinery.

Listened to Food safety and industry concentration: How the back seat of a car is like a bag of leafy greens by Jeremy Cherfas from Eat This Podcast

microscopic image of e-coli

In the previous episode, I talked to Phil Howard of Michigan State University about concentration in the food industry. Afterwards, I realised I had been so taken up with what he was telling me that I forgot to ask him one crucial question.

Is there any effect of concentration on public health or food safety?

It seems intuitively obvious that if you have long food chains, dependent on only a few producers, there is the potential for very widespread outbreaks. That is exactly what we are seeing in the current outbreaks of dangerous E. coli on romaine lettuce and Salmonella in eggs. But it is also possible that big industrial food producers both have the capital to invest in food safety and face stiffer penalties when things go wrong.

Are small producers and short food chains better? Marc Bellemare, at the University of Minnesota, has uncovered a strong correlation between some food-borne illnesses and the number of farmers’ markets relative to the population.

Phil thinks one answer is greater decentralization. There’s no good reason why all the winter lettuce and spinach in America should come from a tiny area around Yuma, Arizona. Marc says consumer education would help; we need to handle the food we buy with more attention to keeping it safe. Both solutions will take quite large changes in behaviour, by government and by ordinary people.

Right now, it probably isn’t possible to say with any certainty whether one system is inherently safer than the other. But even asking the question raises some interesting additional questions. If you have answers, or even suggestions, let me know.

Notes

  1. Phil Howard’s work on food-borne illness is on his website.
  2. Marc Bellemare’s work on farmers’ markets and food-borne illness has gone through a few iterations. He’ll email you a copy of the final paper if you ask.
  3. An episode early last year looked at aspects of food safety in developing countries. Spoiler: shorter food chains are safer there.
  4. Banner photo, norovirus. Cover photo, E. coli. Both public domain to the best of my knoweldge.

I can’t help but think about analogizing the mass production and distribution of food to that of social media (again). Replace food producers with social media and you’ve got large mega-producers like Facebook and Twitter at one end and smaller scale indie producers at the other. Surely outbreaks of issues with democracy, bulllying, racism, doxxing, etc. will happen all around, but when they happen on the larger platforms, then far more people are affected.

From an economic standpoint it would be nice to have more significant studies to see what the overall pieces of large and small producers are (as well as for the distribution piece too). What is the ultimate equilibrium point for overall cost versus public health? What would it look like theoretically?

👓 The Billionaire’s Typewriter | Butterick’s Practical Typography

Read The billionaire’s typewriter by Matthew But­t­er­ick (Butterick’s Practical Typography)
A friend pointed me to a story on Medium called “Death to Type­writ­ers,” by Medium de­signer Marcin Wichary. The story is about the in­flu­ence of the type­writer on dig­i­tal type­set­ting. It ref­er­ences my “ex­cel­lent list” of type­writer habits.

Highlights, Quotes, Annotations, & Marginalia

Min­i­mal­ism doesn’t fore­close ei­ther ex­pres­sive breadth or con­cep­tual depth. On the con­trary, the min­i­mal­ist pro­gram—as it ini­tially emerged in fine art of the 20th cen­tury—has been about di­vert­ing the viewer’s at­ten­tion from overt signs of au­thor­ship to the deeper pu­rity of the ingredients.  

This also sounds like a great way to cook!

Like all non­sense, it’s in­tended to be easy to swal­low.  

You’re giv­ing up far more than de­sign choice. Mr. Williams de­scribes Medium’s key ben­e­fit as res­cu­ing writ­ers from the “ter­ri­ble dis­trac­tion” of for­mat­ting chores. But con­sider the cost. Though he’s bait­ing the hook with de­sign, he’s also ask­ing you, the writer, to let him con­trol how you of­fer your work to read­ers. Mean­ing, to get the full ben­e­fit of Medium’s de­sign, you have to let your story live on Medium, send all your read­ers to Medium, have your work per­ma­nently en­tan­gled with other sto­ries on Medium, and so on—a sig­nif­i­cant concession.  

You’re definitely not owning your own data.

Boiled down, Medium is sim­ply mar­ket­ing in the ser­vice of more mar­ket­ing. It is not a “place for ideas.” It is a place for ad­ver­tis­ers. It is, there­fore, ut­terly superfluous.  

Checkin Duff’s Cakemix

Checked into Duff’s Cakemix

Interesting that Duff Goldman has a “Color Me Mine” type of shop over here off the main drag in Old Town.

👓 Everything old is new again by Jeremy Cherfas

Read Everything old is new again by Jeremy CherfasJeremy Cherfas (jeremycherfas.net)
Botany One reviews Food: Delicious Science, a newish TV series from James Wong and Michael Mosley, originally produced on BBC2 as The Secrets of Your Food. Among the "entertaining stories" that Ian Street singles out for special praise: Watching James Wong and Michael Mosley participate in a chili eating contest to illustrate just how far humans have gone to explore what is edible and explain the biochemistry of capsaicin.

🎧 Antibiotics and agriculture | Eat This Podcast

Listened to Antibiotics and agriculture by Jeremy Cherfas from Eat This Podcast
Tackling the problem of antibiotic resistance at (one) source In the past year or so there has been a slew of high-level meetings pointing to antibiotic resistance as a growing threat to human well-being. But then, resistance was always an inevitable, Darwinian consequence of antibiotic use. Well before penicillin was widely available, Ernst Chain, who went on to win a Nobel Prize for his work on penicillin, noted that some bacteria were capable of neutralising the antibiotic. What is new about the recent pronouncements and decisions is that the use of antibiotics in agriculture is being recognised, somewhat belatedly, as a major source of resistance. Antibiotic manufacturers and the animal health industry have, since the start, done everything they can to deny that. Indeed, the history of efforts to regulate the use of antibiotics in agriculture reveals a pretty sordid approach to public health. But while it can be hard to prove the connection between agriculture and a specific case of antibiotic resistance, a look at hundreds of recent academic studies showed that almost three quarters of them did demonstrate a conclusive link. Antibiotic resistance – whether it originates with agriculture or inappropriate medical use – takes us back almost 100 years, when infectious diseases we now consider trivial could, and did, kill. It reduces the effectiveness of other procedures too, such as surgery and chemotherapy, by making it more likely that a subsequent infection will wreck the patient’s prospects. So it imposes huge costs on society as a whole. Maybe society as a whole needs to tackle the problem. The Oxford Martin School, which supports a portfolio of highly interdisciplinary research groups at Oxford University, has a Programme on Collective Responsibility for Infectious Disease. They recently published a paper proposing a tax on animal products produced with antibiotics. Could that possibly work?

Here’s another great example of a negative externality. Too often capitalism brushes over these and creates a larger longer term cost by not taking these into account. It’s almost assuredly the case that taxing the use of these types of antibiotics across the broadest base of users (eaters) (thereby minimizing the overall marginal cost), would help to minimize the use of these or at least we’d have the funding for improving the base issue in the future. In some sense, the additional cost of eating organic meat is similar to this type of “tax”, but the money is allocated in a different way.

Not covered here are some of the economic problems of developing future antibiotics when our current ones have ceased to function as the result of increased resistance over time. This additional problem is an even bigger worry for the longer term. In some sense, it’s all akin to the cost of smoking and second hand smoke–the present day marginal cost to the smoker of cigarettes and taxes is idiotically low in comparison to the massive future cost of their overall health as well as that of the society surrounding them. Better to put that cost upfront for those who really prefer to smoke so that the actual externalities are taken into account from the start.

This excellent story reminds me of a great series of stories that PBS NewsHour did on the general topic earlier this year.

If you love this podcast as much as I do, do consider supporting it on Patreon.

Checkin Nothing Bundt Cakes – Pasadena

Checked into Nothing Bundt Cakes - Pasadena

What a great little shop and concept!

My first time in and they not only had some excellent samples, but comped my first bundt. I’m impressed at how on-message and lovely the entire concept of the store really was. I’m already guessing I know how I’m going to add 20 pounds before the holidays are over.

🎧 Long live the Carolina African Runner | Eat This Podcast

Listened to Long live the Carolina African Runner from Eat This Podcast
Is the Carolina Runner No.4 peanut "the first peanut cultivated in North America" and does it matter anyway?

Happy Thanksgiving to Me Can’t wait to start experimenting.

all-clad-large
Happy Thanksgiving to Me Can’t wait to start experimenting.

Instagram filter used: None

Fall apple picking 🍏🍎

Fall apple picking 🍏🍎

Instagram filter used: Clarendon

Photo taken at: Los Rios Rancho, Oak Glen, CA

A pastry cutter doubles nicely as a walnut chopper

A pastry cutter doubles nicely as a walnut chopper

Instagram filter used: Normal

The Wrangler

The Wrangler
The Wrangler
The Wrangler: Don Q Silver Rum, Fresh Peach, Lime, Honey Syrup, Mathilde Peach Liquer, Ginger Syrup

Instagram filter used: Valencia

Photo taken at: Crossings

Bush’s Baked Beans: The Vegetable Kids Love!??!

Beans and peas are the mature forms of legumes. Is it really any surprise that Americans' diets are so wildly off base and obesity and diabetes are on the rise?

This afternoon on the Food Network, I saw this surprising and shocking commercial:

I was so surprised that I actually had to rewind and rewatch it to make sure I’d actually heard it correctly.

Given the casting and the bright cinematography reminiscent of a Saturday Night Live skit (particularly with the talented and heavily underrated Evan Arnold), I was hoping to have a nice little laugh, but I was stunned by the tag line at the end. And no, I’m not talking about the advertising agency’s designated tagline “Booyah!”, which cleverly buries the lede; I’m talking about the tagline they designed to be remembered and the one which threw me: “Bush’s Baked Beans: The Vegetable Kids Love.”

While technically correct in so many of the wrong ways based on the USDA’s definition of vegetables, this commercial and its definition of vegetable belies the spirit in which the vast majority of American viewers are going to view and understand it. (And I’ll freely admit that at any given time, I’ve got up to two quarts of cooked beans in my refrigerator and a massive 25 pound bag of dried beans in the larder.)

I’ll at least give them credit that the dish served in the commercial did feature chicken as the protein, which by the USDA guidelines then pushes the beans into the “vegetable” column rather than the protein column in this meal. And I’ll further credit them that the serving sizes are almost reasonable for children of this age, though I suspect that from a commercial production standpoint, the small servings were more a function of trying to better feature the beans on the plate. However, if this is a balanced dinner, I’m guessing that the children aren’t getting their USDA RDA for “true” vegetables and fruit and are drastically overdosing on protein.

Fortunately, this commercial isn’t as egregious as Cheetos suggesting that they’re part of the vegetable food group because they’re made out of corn byproduct (incidentally, they have a pitiful Overall Nutritional Quality Index of 4!), but it does leave us on the terribly slippery slope that probably isn’t helping the overall American diet.

Beans and peas are the mature forms of legumes. They include kidney beans, pinto beans, black beans, lima beans, black-eyed peas, garbanzo beans (chickpeas), split peas and lentils. They are available in dry, canned, and frozen forms. These foods are excellent sources of plant protein, and also provide other nutrients such as iron and zinc. They are similar to meats, poultry, and fish in their contribution of these nutrients. Therefore, they are considered part of the Protein Foods Group. Many people consider beans and peas as vegetarian alternatives for meat. However, they are also considered part of the Vegetable Group because they are excellent sources of dietary fiber and nutrients such as folate and potassium. These nutrients, which are often low in the diet of many Americans, are also found in other vegetables.

 

Because of their high nutrient content, consuming beans and peas is recommended for everyone, including people who also eat meat, poultry, and fish regularly. The USDA Food Patterns classify beans and peas as a subgroup of the Vegetable Group. The USDA Food Patterns also indicate that beans and peas may be counted as part of the Protein Foods Group. Individuals can count beans and peas as either a vegetable or a protein food.

–Source Beans and peas are unique foods | USDA ChooseMyPlate.gov

For more information on beans, I’ll recommend the following more reliable resources: