Recent Comments:
Back to School: StoryMill is $20 off today {The Unofficial Apple Weblog (TUAW)}
Aug 18th 2008 3:25PM FYI-It looks like the software is a "download only" version, but the company will add a $9.95 backup CD to the overall charge, and you don't have the option to NOT pay the extra $9.95.
Still, it looks like a good deal, overall, for the software.
Sony brewing up 1:1 motion tracking sword game for PS2 and EyeToy {Engadget}
Aug 14th 2008 2:22PM I really can't wait to see all the "damage pics" that come from this sword game. Wiimote controllers through TVs? The Sony pics will be THAT much better...
Where have all the fudge sandwich cookies gone? {Slashfood}
Aug 12th 2008 5:57PM The all-chocolate sandwich cookies were found to cause obesity and juvenile diabetes in children, eczema, and global warming, so they were pulled off the market by the Center For Science In The Public Interest.
I kid... I'm glad to see that bloggers on this site have an interest in pre-made food that may contain preservatives, and may not be good for you. Indulgent foods are still allowed on this site, so I still read slashfood.com. Keep up the good work, guys and gals.
Some good tips on storing bread {Slashfood}
Aug 11th 2008 6:50PM I appreciate the fact that you call out the additives as "shelf-extending additives". They were added for a reason, as the preservatives cost money and businesses don't just add random ingredients to products for no reason. A food scientist at one point was posed with the question of extending shelf-life, and preservatives were the answer.
The best breads I ever got were from France at the local bakeries, but the literally staled within 24 hours of buying the food. When I asked the locals what I could do to keep the bread from staling, they looked at me funny and just told me to go buy another loaf...
Beware kids' menus! {Slashfood}
Aug 7th 2008 8:20PM Since when does one go to a fast food restaurant and expect that the kids meal to be more healthy than the adults' menu? Seriously, folks!
Whose responsibility is it to make sure that kids are eating correctly? Society's or the parents? I'm guessing if the parent's don't care what THEY are eating, they probably don't care what THEIR kids are eating either.
I don't see how this is science in the public interest if this only focuses on the child, unless the next logical step is to say that the child is abused by being fed this food and is abused for being overweight. Then the government can step in and take the child out of the abusive relationship.
Apple working on streaming your iTunes library to your iPhone? {Engadget}
Aug 7th 2008 8:09PM I always thought that one cool point of .Mac (now MobileMe) was the "Back To My Mac" feature of OS X.
Now that OS X is running on the iPhone, I can't see that it would take too many steps for Apple to get this idea up and running.
Alton Brown finds the science in cooking and the magic in science {Slashfood}
Aug 7th 2008 3:09PM Ultimately, he is a food scientist who concentrates on the art of making food instead of the science of making food.
I'm a food scientist too, but I started off as a microbiologist with all sorts of organic chemistry, physics, biochemistry, and other pure science backgrounds and I ended up being a food scientist because it took all those pure sciences and applied them in a useful way to me.
Anyone who finds food fascinating and who doesn't just want to cook it or bake it should consider food science as a way to express your desire to make good food and share it with the world.
Is Whole Foods' nickname Whole Paycheck appropriate? {Slashfood}
Aug 5th 2008 4:11PM Whole Foods caters to the upscale organic purchaser that can afford to purchase specialty foods that Whole Foods carries. You definitely won't find any Whole Foods located in economically depressed areas of the Nation. Organic food categories continue to grow, and more people want a bit of the profits for that category, but as more people enter the organic food market, more competition means lower prices.
Food scientists on the decline worldwide {Slashfood}
Aug 4th 2008 7:19PM @Liz
Actually, the fact that you are introspective enough to know what you would want to focus on as a scientist would mean that you would actively seek out companies that would allow you to express your passion for food and the taste and the appearance of that food that is being created. Food Scientists don't just look at the small picture, we react to the big picture and try our best to meet what the market demands.
Chefs are food scientists that concentrate their passion for food for reat-to-eat foods; food scientists take that passion and extend it to foods that will last long enough for someone 1000 miles away to enjoy it at a later date.
Fast-food ban in LA and NY {Slashfood}
Aug 4th 2008 3:34PM The part that makes me laugh is the fact that this post says the new fast food restaurant ban will be in the area of LA that has 32% overweigh rates in the population.
Isn't America, as a whole, 66% overweight? If they're only 32%, they're doing pretty damned good...
