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1 Absurd Figure About Apples that Captures the Global Food Crisis
Legendary food critic, author, and restaurant owner Ruth Reichl paints a fascinating portrait of our food crisis and explodes food myths that many of us take for granted.
Ruth Reichl is the author of My Kitchen Year: 136 Recipes That Saved My Life which came out in September 2015. She was Editor in Chief of Gourmet Magazine from 1999 to 2009. Before that she was the restaurant critic of both The New York Times (1993-1999) and the Los Angeles Times (1984-1993), where she was also named food editor. As co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she served as restaurant critic for New West and California magazines.
Ms. Reichl began writing about food in 1972, when she published Mmmmm: A Feastiary. Since then, she has authored the critically acclaimed, best-selling memoirs Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, and For You Mom, Finally, which have been translated into 18 languages. In 2014 she published her first novel: Delicious!
Ms. Reichl hosted Eating Out Loud, three specials on Food Network, covering New York (2002), San Francisco (2003), and Miami (2003). She is the executive producer of Gourmet’s Diary of a Foodie, public television’s 30-episode series, which debuted in October 2006 and Executive Producer and host of Gourmet’s Adventures with Ruth, a 10-episode public television (2009). She was also a judge on Top Chef Masters.
Ms. Reichl has been honored with 6 James Beard Awards (one for magazine feature writing and one for multimedia food journalism in 2009; two for restaurant criticism, in 1996 and 1998; one for journalism, in 1994; and Who’s Who of Food and Beverage in America, 1984). In 2007, she was named Adweek’s Editor of the Year. She received the Missouri Honor Medal for Distinguished Service in Journalism, presented by the Missouri School of Journalism, in October 2007. Ms. Reichl received the 2008 Matrix Award for Magazines from New York Women in Communications, Inc., in April 2008. She holds a B.A. and an M.A. in the History of Art from the University of Michigan and lives in Upstate New York with her husband, Michael Singer, a television news producer.
Ruth Reichl: Cooking in America was on its way to becoming a lost art. And one of the things that’s happening is it’s being recaptured, which I think is really healthy. I mean if we don’t learn to cook again, we are, I think, doomed. We’re doomed to giving over our entire food culture to industrial food, which will be a terrible thing. We’re in a very strange place right now in America, I think. You know on the one hand you have a huge movement of people who care about sustainability and want food that is pesticide-free and has not been — not transgenic, has not been interfered with in any way. You know food that has been picked by angels. And on the other hand, you have an industrial food system that is increasingly powerful and is manipulating foods in ways that they’ve never been manipulated before. And I think one of the things that we really have to do is bring these two food systems together, just move them into one place so you don’t have rich people eating gorgeous, pristine vegetables and, you know, animals who have had happy lives. Whereas the people who were picking that food are people who are relegated to eating stuff that is barely food and is cheaper than food.
I just got back from Mexico and I was in the wholesale food market there, which is the largest wholesale food market in the world. It’s enormous. And one of the chefs I was talking to stopped by the apples and he said last year 70 percent of all the apples grown in Mexico went to waste. That and if you think about the magnitude of that problem and you think about everything that went into those apples and went into getting those apples to the market. And then the idea that they ultimately all got thrown out. We’re beginning to see what an enormous problem this is. You know we have had this stick held over our heads, you know. The world population is getting bigger and bigger and we need transgenic food. It’s the only way we’re going to feed the world. And, in fact, we know that the most efficient farms are, in fact, family farms, not monocropping. And that our big problems are distribution waste. We don’t need to be producing more and more food. We need to be figuring out how to distribute it more fairly.
Ruth Reichl, former editor-in-chief of Gourmet Magazine and restaurant critic at both The New York Times and Los Angeles Times, says we have a food crisis. But it's not the crisis that most people are aware of. The specter of overpopulation has convinced many that the only way to feed large, undernourished populations is by growing more food — a lot more food. But that view ignores the fact that, for example, 70 percent of all apples grown in Mexico last year were thrown out, completely wasted. She explores other myths such as the belief that factory farms are more efficient that small, family-run farms. Finally she presents a new approach to solving our global food crisis. Reichl is the author of My Kitchen Year: 136 Recipes That Saved My Life, which came out in September 2015.
Sallie Krawcheck and Bob Kulhan will be talking money, jobs, and how the pandemic will disproportionally affect women's finances.
Health officials in China reported that a man was infected with bubonic plague, the infectious disease that caused the Black Death.
- The case was reported in the city of Bayannur, which has issued a level-three plague prevention warning.
- Modern antibiotics can effectively treat bubonic plague, which spreads mainly by fleas.
- Chinese health officials are also monitoring a newly discovered type of swine flu that has the potential to develop into a pandemic virus.
Bacteria under microscope
needpix.com<p>Today, bubonic plague can be treated effectively with antibiotics.</p><p style="margin-left: 20px;">"Unlike in the 14th century, we now have an understanding of how this disease is transmitted," Dr. Shanthi Kappagoda, an infectious disease physician at Stanford Health Care, told <a href="https://www.healthline.com/health-news/seriously-dont-worry-about-the-plague#Heres-how-the-plague-spreads" target="_blank">Healthline</a>. "We know how to prevent it — avoid handling sick or dead animals in areas where there is transmission. We are also able to treat patients who are infected with effective antibiotics, and can give antibiotics to people who may have been exposed to the bacteria [and] prevent them [from] getting sick."</p>
This plague patient is displaying a swollen, ruptured inguinal lymph node, or buboe.
Centers for Disease Control and Prevention<p>Still, hundreds of people develop bubonic plague every year. In the U.S., a handful of cases occur annually, particularly in New Mexico, Arizona and Colorado, <a href="https://www.cdc.gov/plague/faq/index.html" target="_blank">where habitats allow the bacteria to spread more easily among wild rodent populations</a>. But these cases are very rare, mainly because you need to be in close contact with rodents in order to get infected. And though plague can spread from human to human, this <a href="https://www.healthline.com/health-news/seriously-dont-worry-about-the-plague#Heres-how-the-plague-spreads" target="_blank">only occurs with pneumonic plague</a>, and transmission is also rare.</p>
A new swine flu in China<p>Last week, researchers in China also reported another public health concern: a new virus that has "all the essential hallmarks" of a pandemic virus.<br></p><p>In a paper published in the <a href="https://www.pnas.org/content/early/2020/06/23/1921186117" target="_blank">Proceedings of the National Academy of Sciences</a>, researchers say the virus was discovered in pigs in China, and it descended from the H1N1 virus, commonly called "swine flu." That virus was able to transmit from human to human, and it killed an estimated 151,700 to 575,400 people worldwide from 2009 to 2010, according to the Centers for Disease Control and Prevention.</p>There's no evidence showing that the new virus can spread from person to person. But the researchers did find that 10 percent of swine workers had been infected by the virus, called G4 reassortant EA H1N1. This level of infectivity raises concerns, because it "greatly enhances the opportunity for virus adaptation in humans and raises concerns for the possible generation of pandemic viruses," the researchers wrote.
The word "learning" opens up space for more people, places, and ideas.
- The terms 'education' and 'learning' are often used interchangeably, but there is a cultural connotation to the former that can be limiting. Education naturally links to schooling, which is only one form of learning.
- Gregg Behr, founder and co-chair of Remake Learning, believes that this small word shift opens up the possibilities in terms of how and where learning can happen. It also becomes a more inclusive practice, welcoming in a larger, more diverse group of thinkers.
- Post-COVID, the way we think about what learning looks like will inevitably change, so it's crucial to adjust and begin building the necessary support systems today.
Scientists uncovered the secrets of what drove some of the world's last remaining woolly mammoths to extinction.
Every summer, children on the Alaskan island of St Paul cool down in Lake Hill, a crater lake in an extinct volcano – unaware of the mysteries that lie beneath.
The coronavirus pandemic has brought out the perception of selfishness among many.
- Selfish behavior has been analyzed by philosophers and psychologists for centuries.
- New research shows people may be wired for altruistic behavior and get more benefits from it.
- Times of crisis tend to increase self-centered acts.