It was Doug Rauch, the former president of Trader Joe's, who came up with this concept. He was frustrated by the amount of nutritious food that went into dumpsters, just because it was nearing its sell-by date. Meanwhile, millions of people don't eat very well. But Rauch had to fight the critics, who said he was just dumping food rejected by rich people on the poor.
Rauch first announced he would open the store in September 2013.
"It's been a long time coming," he says.
Checking out with the cashier, customer Manuel Goncalves admits he surveyed the expiration dates before putting food in his basket.
"I looked around, I saw the date. I saw the food being prepared in the back," he says. "And I felt comfortable to come back and buy as much as I can.
Over the four-year course of the war, the cotton-and-tobacco-growing South was steadily starved into submission by the Union's naval blockade of the Atlantic Coast and the Mississippi River, which cut off vital supplies of grain, pork and, most lethally, salt. Meanwhile, ports in the North remained open to trade with Europe. While parts of the South came close to famine, the North continued to dine well and even exported surplus food. All this was reflected in the food literature of the time.
Ag-gag laws exist largely to protect the practice of industrial scale animal cruelty. A new law in North Carolina has deeper implications and extend beyond agriculture...
“It has a chilling effect,” Shapiro added — not least because its implications extend far beyond that of the factory farm. The AARP, for one, came out against the bill because it “extends to all industries including nursing homes, hospitals, group homes, medical practices, charter and private schools, daycare centers, and so forth.” The Wounded Warrior Project spoke out against it as well: “As an organization dedicated to honoring and empowering injured service members,” CEO Steven Nardizzi wrote in a statement, “we are concerned that this legislation might cause wrongdoing at hospitals and institutions to go unchecked.” The N.C. Council for Women and the Domestic Violence Commission, meanwhile, pointed to cases where undercover recordings were used to uncover and prosecute human sex and labor trafficking.
North Carolina Gov. Pat McCrory, a Republican, recognized as much in his surprising decision last week to veto the bill. “While I support the purpose of this bill, I believe it does not adequately protect or give clear guidance to honest employees who uncover criminal activity,” he said in a statement. “I am concerned that subjecting these employees to potential civil penalties will create an environment that discourages them from reporting illegal activities.”
“It was between people and money, and money won,” said Craig Watts, the North Carolina chicken farmer who earlier this year spoke out against abuses he witnessed while under contract for Perdue (and who saw first-hand the industry’s propensity for retaliation). And it’s going to raise new questions, he told Salon, for anyone who’s considering going forward with something they’ve witnessed. “If you’re sitting there with the very likelihood of a multibillion dollar company bringing the rain down on you through a lawsuit, it certainly is a deterrent,” he said. “You basically have to ask yourself, ‘Is it worth everything I own to do this?’”
Making meat is inefficient, but insect meat uses less energy and water than other types of animal meat. Insect eating is common in some parts of the world, but largely a fail in the West. Perhaps making them acceptable and perhaps even desirable is more a function of recipe than logic.
What if it is not disgust that stops people eating insects? Disgust is linked to contamination and fear of disease. Insects are considered disgusting to eat, the theory says, because insects themselves eat 'dirty' foods. Yet many Westerners are happy to consume lobster, which scavenge from the sea floor, and pigs, which eat slops. Many insects, including some grasshoppers and ants, have the same diet as sheep.
We should think less about combating disgust and more about appealing to taste. Most of the insects eaten in the world are cooked as part of interesting preparations that make them a genuine competitor to other foods, and often a more attractive option. These insects are eaten by choice, not necessity. This obvious fact is missed by most of the current research and policies.
Taste is affected by more than the flavour and smell of food. Also important is colour, the other visual images associated with the food and the name it is presented under. The re-naming of the (rather ugly) Patagonian toothfish as Chilean sea bass, for example, led to a sharp increase in sales. In one of the few studies to have been conducted so far, Belgian consumers were shown to accept insects (mealworms and house crickets) more readily when they were prepared using familiar flavours.
From apartment buildings to giant hotel kitchens, leftover food in Seoul is picked up and taken to sorting facilities, where it is crushed and dried for animal feed or fertilizer, or burned to generate electricity. Trial districts in Seoul have succeeded in reducing household food waste by 30 percent and restaurant food waste by 40 percent. Such programs are now underway in 90 localities nationwide. The goal is not only to drastically curtail food waste, but also to process or incinerate all of South Korea’s remaining leftover food, thus keeping it out of landfills where it would decay and emit methane, a potent greenhouse gas.
Underlying these measures is a frugal society that has been transformed in the past few decades from a hardscrabble nation to a prosperous one. As Seoul residents explain in the video, the kind of waste often found in the United States is alien to many Koreans. That’s why Seoul’s residents have embraced measures that most Americans would find highly intrusive, but that Koreans see as a way of furthering the common good.
Very common the upper midwest - Lutheran and American-Scandinavian influence seem to be important. The dessert salad - I grew up with these.
Cool Whip and canned fruit may seem merely American, the product of an American love of convenience, corn syrup, and a nascent food culture that was heavily swayed by new technologies like canning and "instant" foods, but it's not hard to connect these dessert salads to more traditional Scandinavian fare. "Rømmegrøt, a thick and rich rice pudding-type dish popular with Norwegians and Swedes alike, has many things in common with these creamy salads and is eaten as a celebratory dish, even in the summer," says Weiss. And creaminess isn't the only texture involved here: Jell-O is perhaps beloved in Minnesota more than in any state besides Utah, which crowned Jell-O its state snack.
"The proclivity toward/tolerance for gelatinous things must come from, in some capacity, eating lutefisk, right?" says Weiss. Lutefisk is a traditional Scandinavian dish that grew from a preservation method: whitefish, usually cod, is soaked in a lye solution. The lye causes the fish's flesh to expand and break down its protein, producing a fish with a gelatinous texture. In few other parts of the western world is the texture of gelatin as beloved as in Scandinavia—and, in turn, in Minnesota. "Jell-O salad is not really considered a dessert," said Heaney. Instead it would be found on the table with savory dishes, like creamed corn, green beans, some sort of impressive meat (ham, maybe turkey), potato salad, and "hot dish," which is the Minnesotan twist on the casserole and often includes tater tots.
More than any time in recent memory, olive oil is an increasingly precious commodity. Last year’s harvest was severely damaged by extreme heat, torrential rains and hailstorms, as well as a devastating fruit fly infestation. But even worse, a few regions to the south, in Puglia, olive trees have suffered a catastrophic bacterial infection that has wiped out at least one million trees. It’s been a disastrous year. Some experts predict many olive farms will go out of business; others foresee skyrocketing prices. One thing is clear: We can’t take olive oil for granted.
With all this in mind, I had come to the old country, joined by my husband and two children, on a monthlong questto develop my American taste buds (and a quest to have a monthlong vacation). People go on wine tours of Italy, why not an olive oil tour?
Our itinerary was simple: Start in Tuscany, sampling delicate, precious olive oils from the world’s most famous producing region. Once my palate was (somewhat) educated, we’d head due south toward the Mediterranean, not stopping until we reached Puglia, the rugged, salty heel of Italy’s boot. Less famous, but far more prolific, Puglia is the olive oil capital of the country. I was here to smell, to taste, to learn. If I could do it without sounding like an idiot, all the better.