Free range chicken at today’s Wigan-Blackburn relegation battle. Of course, the goalkeeper had to catch it, then the striker steals the glory.
Just follow these steps, etc.
Kobe Beef is NOT the biggest scam in Food
This article has been generating discussion and *shock* in social media channels. Maybe the title is just a joke, written to bring eyeballs to the post. Let’s hope so, because the “mislabeling” of Kobe beef is one of the tiniest symptoms of our broken food system.
- 800 to 1500 people die EVERY day in the United States alone from food related diseases - US Dept of Health and Human Services
- 75% of emerging infectious diseases are tied to food production -World Health Organization
- 3 out of 4 people want more information about their food - IBM Study
Shadow of an Eater | Eating Shadows | Eater’s Shadow | Shadow Eating
The food we eat does indeed come from somewhere. We come from somewhere. Us humans, we’re going somewhere too. Somewhere where there’s still something good to eat. Unless the shadows get us first.
Open Food Panel at SXSW
“There is an explosion in the number of services created to help people make better choices about how we produce, consume, and interact with food. Challenges related to the accuracy and completeness of data hamper the rate of innovation. A panel of leading food, data and technology doers shares their initial framework for an open standard for reporting, recording and sharing food information. Hear how recipe sites, restaurant menu wranglers, open government developers, urban agronomists, provenance geeks and food policy activists are collaborating on an interoperable standard. Panelists will share their unique perspectives and invite new collaborators to expand, refine, and put into practice an open standard. The open food data standard describes all aspects of food, in a way that allows technologists to support and enhance the success of the local food economy. Come find out how you can take part in the generation of an open data standard for food that reflects the values we place in food.”
