Get flash to fully experience Pearltrees
Korean designer Jihyum Ryou reimagines food storage without a fridge. In his project ‘Save Food From The Fridge’ Ryou uses traditional word-of-mouth knowledge and everyday objects to preserve food in an eco-friendly way, without the use of a fridge to keep the food fresh. “Observing the food and therefore changing the notion of food preservation, we could find the answer to current situations such as the overuse of energy and food wastage.” Ryou wrote on his website. “My design is a tool to implement that knowledge in a tangible way and slowly it changes the bigger picture of society. I believe that once people are given a tool that triggers their minds and requires a mental effort to use it, new traditions and new rituals can be introduced into our culture.”
Lab-grown burgers will be served up in October Link to video: Lab-grown burger to be served up in October Lurking in a petri dish in a laboratory in the Netherlands is an unlikely contender for the future of food . The yellow-pink sliver the size of a corn plaster is the state-of-the-art in lab-grown meat , and a milestone on the path to the world's first burger made from stem cells .
While sunlight contains all colors, the dominant type of chlorophyll in plants only needs purple light to function. This simple fact has big implications for the future of farming. Crops planted in soil, of course, depend on the sun, while commercial greenhouses use white light to grow their crops. All that extra red, green and yellow energy is wasted on the plants. PlantLab has taken advantage of chlorophyll’s little quirk. By using red and blue LEDs to create purple light, they have dramatically cut the energy needed to grow plants indoors.
The First Amendment to the Constitution, which tops our Bill of Rights, guarantees — theoretically, at least — things we all care about. So much is here: freedom of religion, of the press, of speech, the right to assemble and more. Yet it’s stealthily and incredibly being invoked to safeguard the nearly unimpeded “right” of a handful of powerful corporations to market junk food to children. It’s been reported that kids see an average of 5,500 food ads on television every year (sounds low, when you think about it), nearly all peddling junk. (They may also see Apple commercials, but not of the fruit kind.) Worse are the online “advergames” that distract kids with entertainment while immersing them in a product-driven environment.
Photo by Laura Billings. Andrew Zimmern, host of the Travel Channel’s Bizarre Foods , eats some pretty strange dishes. Now, he wants you to do the same in the name of saving the world: You can change the world one plate at a time. If we can take better advantage of the global pantry and eat from a wider variety of choices we would do more to combat food poverty, our damaged food production system, obesity and other systemic health and wellness issues than any one single act I can imagine.
Since the dawn of space travel, scientists have approached the problem of human survival in such a hostile environment from two opposing angles: adapting the environment to humans, or vice-versa. The former approach has provided most of the solutions so far: spacesuits and spaceships shield humans from extreme temperatures and radiation, and one day, greenhouses may allow earth's crops to grow on Mars . But, out on the fringes, big thinkers such as Manfred Clynes, who coined the word cyborg more than 50 years ago , and Craig Ventner, famous for sequencing the human genome, have wondered whether it might not be more effective to just re-design humans —using drugs, technology, and, most recently, genetic engineering—so that we can survive in space. Ventner is experimenting with engineering synthetic bacteria that could repair damaged DNA or help astronauts absorb nutrients more effectively, and then introducing them into the human microbial biome .
Stop exercising, eat as much as you want ... and still lose weight? It sounds impossible, but UC Irvine and Italian researchers have found that by blocking a natural, marijuana-like chemical regulating energy metabolism, this can happen, at least in the lab. To create this hypermetabolic state, UCI pharmacology professor Daniele Piomelli and colleagues engineered neurons in the forebrains of mice to limit production of an endocannabinoid compound called 2-AG.
Here’s a solution to our ever-growing plastic problem: package food and beverage items in edible packaging that’s actually good enough to eat. Dr. David Edwards, a professor at Harvard, is working on it. After creating Breathable Foods and an energy capsule , Edwards moved on to WikiCells, an edible packaging technology.
Treating sugar as an addiction, Bart Hoebel demonstrates withdrawal, binging and brain chemistry changes in rats. PRINCETON (US) —Scientists now have proof why those sugar cravings are so hard to ignore. New evidence suggests sugar can be addictive, wielding its power over the brain in a manner similar to drugs like nicotine and cocaine. “We have the first set of comprehensive studies showing the strong suggestion of sugar addiction in rats and a mechanism that might underlie it,” says Princeton professor Bart Hoebel, who led the study. Hoebel believes the findings eventually could have implications for treating people with eating disorders.
Milan 2010: designer Hafsteinn Juliusson of Iceland and Italy presented flavoured paper snacks in Milan last week. Called Slim Chips, the snacks are made of edible paper with organic colours and flavours in peppermint, blueberry and sweet potato. See all our stories about Milan 2010 in our special category .