Jeff said he tried it, but he didn’t say whether it was any good. He noted that there was another caviar alternative, this one from snails. In my October newsletter titled, “ Niching Down ,” I heard from Jeff A. We have to change fast food, street food, grab-and-go food, the things people can afford and are available to them.” Yes, yes, and yes. This is not how we're going to change how the world eats, or change the food system. who wrote: “I don't know about the chefs but I wrote a rant about this obsession with food at the ultra high end of the spectrum (cell cultured lobster? 3D filet mignon?). When I covered Upside Foods announcement that Dominique Crenn would serve the startups cultured chicken in her three-Michelin star restaurant, I heard from Kezia J. I think this story highlights how dependent the US food supply is on cheap labor from Mexico, but it also has a great do-good twist. He invited anyone who saw the video to come pick up to 100 pounds of the crop. Shay Myers, the CEO, uploaded a video to TikTok relaying his labor issues including border hangups, H-2A visa problems, and wage competition. chimed in to share a story about Owyhee Produce, a farm that didn’t have the workers to pick 350,000 pounds of asparagus. In my newsletter on July 26th about the Too Good To Waste app, Jessica K. His response: ‘Probably.’” (I love when people do my job for me.) He wrote in: “I actually asked Dr Greger this week if it's a problem to eat too much protein, even if it's plant protein. A lot of you clicked to read it including Paul S. David Katz about the problem of eating too much protein. In my newsletter about the uptick in plant-based company acquisitions, I also highlighted a newsletter from Dr. wrote in to point out: “AND…interesting that they started that webspace to coincide with their announcement about being approved for K-12.” I covered the USDA’s approval of Impossible Foods in my May newsletter, and I’m glad she connected the dots! In June, I wrote about Impossible Foods super sneaky, marketing-heavy website aimed at “helping” kids talk to their parents about climate change. Strawberries from Oishii Farm in New Jersey. I also haven’t tried these $50 strawberries, although I got real close when I was in New York a few weeks ago. wanted to know if I got to try one of the $10 bananas I wrote about, and the answer was (sadly) no. I'll be thinking about that plastic all day, thank you very much.” who wrote in: “Such a great newsletter today! I've started looking forward to this every Friday. ” There was also a tidbit about how much plastic we wind up eating in our daily lives. I heard from a lot of you after my April 30th newsletter titled, “ Let’s all cancel beef. At Bi-Rite, a gourmet shop in San Francisco, they charge fifty cents for their paper bags, and they double bag everything without letting you know! (Yes, I was mad, and I would have gladly scooped it into my t-shirt if I knew beforehand.) Profit from disposable cup sales can go to carbon offsets.” I couldn’t agree more. Charge that for a disposable cup and habits will alter overnight. wrote: “In Britain we got people to bring in bags for groceries by charging for a bag, call it 50 cents. (Variety helps feed and sustain different microbes in your gut.)Īfter The To-Go Mug Conundrum on April 23rd, Bill R. Eat a wide variety of whole foods-30 different types in a week is your ultimate goal-but even getting close is a win. A lot of you wanted to know exactly what to eat to get the very best fiber. There was The F-Word on April 9th and But Fiber is So Boring on August 13th. “Do eggs need fixing?” on March 26th, earned this reply from Paul S.: “It's hard to think of an industry in greater need of reform.” Yep. My favorite comment came from Jerry F., who wrote: “I was hoping for a breakthrough so I could skip Costco.” Newsletter #2 was about 3-D printed steak. Here are twelve highlights since that first edition on February 19th. Thank you to everyone for reading, writing and sharing. The best part about writing my newsletter is getting your feedback. I don’t drink when I write, but when I’m on a plane with bad wi-fi, I do.
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