Celebrity Chef Superfriends Vs. Hunger
Chefs Make Change, a loose coalition of superstar chefs, is leveraging the power of micro-donations to raise a million dollars for charities, many of them focused on how, what, and whether people eat.
Jason Gots is a New York-based writer, editor, and podcast producer. For Big Think, he writes (and sometimes illustrates) the blog "Overthinking Everything with Jason Gots" and is the creator and host of the "Think Again" podcast. In previous lives, Jason worked at Random House Children's Books, taught reading and writing to middle schoolers and community college students, co-founded a theatre company (Rorschach, in Washington, D.C.), and wrote roughly two dozen picture books for kids learning English in Seoul, South Korea. He is also the proud father of an incredibly talkative and crafty little kid.
Q. How do you raise money for charity in the midst of a recession? A. Go for the gut, and take small donations.
This is the powerful strategy behind Food and Wine Magazine’s initiative Chefs Make Change, a loose coalition of ten superstar chefs, each of whom supports or runs a charitable organization. Not surprisingly, many of these are focused on whether, what, and how people eat. Chef Cat Cora’s group, Chefs for Humanity, for example, sends chefs to organize food-relief for emergencies in the US and abroad. The Mario Battali Foundation takes a holistic approach, aiming to keep children “well read, well fed, and well cared for.” Together, they hope to raise a million dollars, much of it through microdonations via Food and Wine’s Facebook page.
Dana Cowin, Food and Wine’s Editor-in-Chief is, if you will, the Professor X behind this team of celebrity superfriends. Cowin asked each chef for recipes to share in a magazine and web feature she wrote about Chefs Make Change. Chefs, she says, are unique among philanthropists:
Dana Cowin: Every single chef I know feels privileged to be doing the job that they do, which is making food that they love for people who can afford it and appreciate it. But equally, every chef I know feels an obligation to give back in some way. I think chefs are fundamentally generous people. They’re creating a place for people to gather and enjoy life. And when a chef thinks about giving back, they think about giving back what they care most about – good food.
The Psychology of Giving: Why No One Can Raise the Dough Like a Celebrity Chef
Since time immemorial, the centerpiece of any good fundraiser has been good food. Celebrity chefs combine star power with the warm, open feeling we associate with being fed. To watch Mario Battali on Food Network is to feel that you’re hanging out in his kitchen, a casual apprentice to the art of the meatball. It doesn’t take a tremendous leap of imagination to extend this sense of trust to a charity he supports. And with incomes tight, trust is key; people are self-interested at the best of times, and a prolonged recession can induce a siege mentality, inducing us to hoard what little we have toward the uncertain future.
Microdonations – a Little Adds up to a Lot
Chefs Make Change leverages Facebook to enable large numbers of people to support whichever cause appeals to them most via online donations of any size. While Cowin believes that the recession inspires the wealthiest individuals to give more generously out of a sense of gratitude for their own good fortune, microdonations allow for a broader base of grass-roots participation, enabling people with tighter incomes to support causes they believe in. And as the 2004 Obama campaign demonstrated, a sufficient number of small online donations can add up to an economic force to be reckoned with.
Food & Wine’s Dana Cowin on Each Cause Behind Chefs Make Change
One of my favorites is Rick Bayless’ Frontera Foundation. What Rick does is he gives $12,000 grants to Midwestern farmers for capital improvements. It is such a small amount of money, $12,000, and you’re going to change a farmer’s life, you’re going to take them from a small farm to a mid-size farm because you’ve given them enough money to build a hoop house, for example, so that they can extend the growing season from the warm months all the way throughout the year. This is extraordinary, not only for that farmer, but also for the entire community that then benefits from the farmer being able to have a season year-round. So Chicago, which is where Rick Bayless is based, is a short season in theory, but with all of the grants that Rick Bayless has been able to give, they now have many more vegetables available locally grown all year round. That allows the chefs to have a local cuisine that relies almost entirely on local ingredients.
Alice Waters is the godmother of sustainability and she has an extraordinary program called the Edible Schoolyard. She believes that every school should have physical education, PE, and edible education, EE, aimed at teaching kids to make healthy food choices and connecting them with the community and the environment.
There’s Dan Barber, who is an extraordinary advocate of young farmers –– a growing group of young people who want to become farmers, but need mentors. Chefs have a built-in apprentice system, but farmers don’t. So Dan is trying to do that with Stone Barns
We have Emeril Lagasse, who is the most generous individual I have ever come across. He raises money for tons of charities including his own in New Orleans and other places where he has restaurants. If I could have a personal god of philanthropy, he’d be Emeril Lagasse.
Mario Batali with The Mario Batali Foundation. He has a very interesting approach, which is that he wants people well read, well fed, and well cared for. So he is approaching not just hunger, but literacy, hunger, and well being. And Mario takes an enormous amount of pride getting to know the kids who go to the food bank, for example, with which he’s affiliated, and teaching them how to use food bank items to put together nutritious meals. Mario is helping train and teach not only the kids, but their parents, which I admire enormously.
Cat Cora is interested in emergency relief, both here in the US and abroad. It’s very hard to get Americans interested in international relief. There’s Doctors Without Borders for medical needs, but Cat’s group, Chefs for Humanity, sends out chefs to help in emergency situations. Who is preparing the food after a flood, after a hurricane? It’s volunteers, but what do those volunteers know about food safety? That’s a really enormous and significant question. Chefs know a lot about food safety and they can bring so much to the table in these emergency relief situations.
And Bill Telepan, here in New York City, works with a program called Wellness in the Schools, where he helps train kitchen workers in schools to make healthier meals, and he gets the kids involved, too. So they learn at school and then they can bring these skills home, but they’re also better fed during the school day.
Jose Andres, who has World Central Kitchen, brings an international point of view. He’s very interested in alternate fuel sources. In third world countries, you have a lot of people cooking over fire, and how do you get that fire? You have to scavenge for wood. If you’re scavenging for wood, you’re probably a little kid or the woman of the family. For children, that means you’re not able to go to school. It also means that when you cook, you’re creating smoke, which isn’t good for the environment or your lungs. So Jose is very interested in solar technology that will bring solar stoves around the world to help reduce the need for wood-fire cooking.
I think that’s particularly interesting because it attacks so many challenges: deforestation, child labor, child education. And at the end of the day, what he’s really trying to do is get a good meal on the table.
Art Smith with Common Threads, has an after school program that teaches diversity. When you get kids together and you talk about food, you find a common ground, a common thread. The program started in Chicago, where Art is based, but now it’s expanded all over the country. One of the things that’s so inspiring is that these movements that start really small can grow enormous.
Michel Nischan has an organization called Wholesome Wave. Wholesome Wave may be the most complex among the charities in Chefs Make Change. One thing Michel does is to set up public/private partnerships. He looks for businesses to donate funds to help those who are on food stamps, to double the value of their food stamps to spend at farmer’s markets. This is such a win/win/win because it means that the farmer gets to make the money from the low income individual, the low income individual can afford vegetables, which is just not in their, you know, $2 a day food allotment, and it builds community.
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It's just the current cycle that involves opiates, but methamphetamine, cocaine, and others have caused the trajectory of overdoses to head the same direction
- It appears that overdoses are increasing exponentially, no matter the drug itself
- If the study bears out, it means that even reducing opiates will not slow the trajectory.
- The causes of these trends remain obscure, but near the end of the write-up about the study, a hint might be apparent
Through computationally intensive computer simulations, researchers have discovered that "nuclear pasta," found in the crusts of neutron stars, is the strongest material in the universe.
- The strongest material in the universe may be the whimsically named "nuclear pasta."
- You can find this substance in the crust of neutron stars.
- This amazing material is super-dense, and is 10 billion times harder to break than steel.
Superman is known as the "Man of Steel" for his strength and indestructibility. But the discovery of a new material that's 10 billion times harder to break than steel begs the question—is it time for a new superhero known as "Nuclear Pasta"? That's the name of the substance that a team of researchers thinks is the strongest known material in the universe.
Unlike humans, when stars reach a certain age, they do not just wither and die, but they explode, collapsing into a mass of neurons. The resulting space entity, known as a neutron star, is incredibly dense. So much so that previous research showed that the surface of a such a star would feature amazingly strong material. The new research, which involved the largest-ever computer simulations of a neutron star's crust, proposes that "nuclear pasta," the material just under the surface, is actually stronger.
The competition between forces from protons and neutrons inside a neutron star create super-dense shapes that look like long cylinders or flat planes, referred to as "spaghetti" and "lasagna," respectively. That's also where we get the overall name of nuclear pasta.
Caplan & Horowitz/arXiv
Diagrams illustrating the different types of so-called nuclear pasta.
The researchers' computer simulations needed 2 million hours of processor time before completion, which would be, according to a press release from McGill University, "the equivalent of 250 years on a laptop with a single good GPU." Fortunately, the researchers had access to a supercomputer, although it still took a couple of years. The scientists' simulations consisted of stretching and deforming the nuclear pasta to see how it behaved and what it would take to break it.
While they were able to discover just how strong nuclear pasta seems to be, no one is holding their breath that we'll be sending out missions to mine this substance any time soon. Instead, the discovery has other significant applications.
One of the study's co-authors, Matthew Caplan, a postdoctoral research fellow at McGill University, said the neutron stars would be "a hundred trillion times denser than anything on earth." Understanding what's inside them would be valuable for astronomers because now only the outer layer of such starts can be observed.
"A lot of interesting physics is going on here under extreme conditions and so understanding the physical properties of a neutron star is a way for scientists to test their theories and models," Caplan added. "With this result, many problems need to be revisited. How large a mountain can you build on a neutron star before the crust breaks and it collapses? What will it look like? And most importantly, how can astronomers observe it?"
Another possibility worth studying is that, due to its instability, nuclear pasta might generate gravitational waves. It may be possible to observe them at some point here on Earth by utilizing very sensitive equipment.
The team of scientists also included A. S. Schneider from California Institute of Technology and C. J. Horowitz from Indiana University.
Check out the study "The elasticity of nuclear pasta," published in Physical Review Letters.
Scientists think constructing a miles-long wall along an ice shelf in Antarctica could help protect the world's largest glacier from melting.
- Rising ocean levels are a serious threat to coastal regions around the globe.
- Scientists have proposed large-scale geoengineering projects that would prevent ice shelves from melting.
- The most successful solution proposed would be a miles-long, incredibly tall underwater wall at the edge of the ice shelves.
The world's oceans will rise significantly over the next century if the massive ice shelves connected to Antarctica begin to fail as a result of global warming.
To prevent or hold off such a catastrophe, a team of scientists recently proposed a radical plan: build underwater walls that would either support the ice or protect it from warm waters.
In a paper published in The Cryosphere, Michael Wolovick and John Moore from Princeton and the Beijing Normal University, respectively, outlined several "targeted geoengineering" solutions that could help prevent the melting of western Antarctica's Florida-sized Thwaites Glacier, whose melting waters are projected to be the largest source of sea-level rise in the foreseeable future.
An "unthinkable" engineering project
"If [glacial geoengineering] works there then we would expect it to work on less challenging glaciers as well," the authors wrote in the study.
One approach involves using sand or gravel to build artificial mounds on the seafloor that would help support the glacier and hopefully allow it to regrow. In another strategy, an underwater wall would be built to prevent warm waters from eating away at the glacier's base.
The most effective design, according to the team's computer simulations, would be a miles-long and very tall wall, or "artificial sill," that serves as a "continuous barrier" across the length of the glacier, providing it both physical support and protection from warm waters. Although the study authors suggested this option is currently beyond any engineering feat humans have attempted, it was shown to be the most effective solution in preventing the glacier from collapsing.
Source: Wolovick et al.
An example of the proposed geoengineering project. By blocking off the warm water that would otherwise eat away at the glacier's base, further sea level rise might be preventable.
But other, more feasible options could also be effective. For example, building a smaller wall that blocks about 50% of warm water from reaching the glacier would have about a 70% chance of preventing a runaway collapse, while constructing a series of isolated, 1,000-foot-tall columns on the seafloor as supports had about a 30% chance of success.
Still, the authors note that the frigid waters of the Antarctica present unprecedently challenging conditions for such an ambitious geoengineering project. They were also sure to caution that their encouraging results shouldn't be seen as reasons to neglect other measures that would cut global emissions or otherwise combat climate change.
"There are dishonest elements of society that will try to use our research to argue against the necessity of emissions' reductions. Our research does not in any way support that interpretation," they wrote.
"The more carbon we emit, the less likely it becomes that the ice sheets will survive in the long term at anything close to their present volume."
A 2015 report from the National Academies of Sciences, Engineering, and Medicine illustrates the potentially devastating effects of ice-shelf melting in western Antarctica.
"As the oceans and atmosphere warm, melting of ice shelves in key areas around the edges of the Antarctic ice sheet could trigger a runaway collapse process known as Marine Ice Sheet Instability. If this were to occur, the collapse of the West Antarctic Ice Sheet (WAIS) could potentially contribute 2 to 4 meters (6.5 to 13 feet) of global sea level rise within just a few centuries."
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