And while that drink has long been something of a hidden gem in Pennsylvania’s coal region, recent years have seen something of a growing trend for boilo in other parts of the state.
n order to enjoy the sensation of sweetness, sugar molecules have to land on our sweet-tasting receptors, most of which sit on the tip of the tongue. But sugar is notoriously bad at actually hitting those receptors, so bad that only 20 percent actually makes it, the rest washing down our gullets and into the digestive system. This is one reason why many foods contain so much sugar. It’s also why a lot of food companies, in spite of their efforts, have found it difficult—even impossible—to reduce the amount of added sugar in their products while also maintaining the tastes people expect.
But a startup headquartered near Tel Aviv, Israel has developed a super-tiny method that may have cracked what has been an impossible code. In doing so, it sits on the cusp of changing the landscape of food manufacturing by making sugar so efficient that food companies can use 40 percent less while keeping tastes the same.
Students at an Alaska high school have received lessons in anatomy, life skills and Alaska cultural traditions through an unusual study source: a moose carcass.
About 30 Chugiak High School students de-boned, separated, ground and packaged the animal during a recent World Discovery Seminar class, The Anchorage Daily News reported Sunday.
Teacher Brian Mason provided an interactive lesson on moose anatomy that produced some squeamish moments. The students processed about 91 kilograms of moose meat. They plan to cook and eat some of the meat at a dinner and donate the rest to charity.
I am no fan of eating out, because I don’t like all the packing that go-food produces, to say nothing of all the waste. 🗑 It’s easy enough to pack a warm lunch, like frozen ravioli or chicken, mix it with some vegetable, pasta sauce and cheese, and have a good lunch in a microwavable container to pop in the microwave when it’s lunch time. 🍱 Not only does it reduce waste, it also saves money. 💰 The reusable container gets washed out, and by purchasing the ravioli, chicken, and vegetables in bulk, the only waste that is produced is a few thin plastic bag that takes virtually no room up in the trash.
company, inside of Nazi Germany during World War II. Developed at the height of the Third Reich, the new soda ensured the brand’s continued popularity. Fanta became a point of nationalistic pride and was consumed by the German public, from the Fraus cooking at home to the highest officials of the Nazi party.
The drink was technically fruit-flavored, but limited wartime resources made that descriptor not wholly accurate. Its ingredients were less than appetizing: leftover apple fibers, mash from cider presses, and whey, a cheese by-product. “[Fanta] was made from the leftovers of the leftovers,” says Mark Pendergrast, who, as the author of For God, Country, and Coca-Cola, revealed this hidden past. “I don’t imagine it tasted very good.”
In 1841, an invasive water mold began to infect the world’s potatoes. Starting from Mexico, the infectious agent of blight traveled up through North America, then crossed the Atlantic. Eventually it reached Ireland, where, as the journalist Charles Mann described it, “four out of ten Irish ate no solid food except potatoes, and … the rest were heavily dependent on them.”
The Great Famine, as it came to be known, could have been avoided in any number of ways, not least by ceasing the export of food from Ireland to Britain. But the British government failed to take effective action. The question of avoiding starvation becomes harder still if some apocalyptic event causes the whole world to starve. How might a government prepare for a worst-case scenario?