Japanese food and food additives company
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3 episodes with Ajinomoto
2 episodes with Ajinomoto
2 episodes with Ajinomoto
2 episodes with Ajinomoto
2 episodes with Ajinomoto
2 episodes with Ajinomoto
2 episodes with Ajinomoto
3 episodes with Ajinomoto
En el episodio de hoy te contamos la historia de un condimento que ha sido injustamente satanizado pero que encontramos en todos lados; admeás, te contamos la historia de un joven que fue tachado de estupido por querer tener la visiónan de un imperio helado.
Il veut révolutionner le fromage... sans une seule goutte de lait.Pas avec du soja. Pas avec du marketing. Mais avec de la science. De la vraie. Celle qui transforme un procédé ancestral en arme de souveraineté alimentaire.Romain Chayot, microbiologiste, agronome, entrepreneur — et peut-être un peu magicien — s'attaque avec Standing Ovation à un monument : la caséine, cette protéine reine du lait qui donne au fromage son goût, sa texture, sa magie.
Erin was nominated for a Webby Award! We kick things off with the viral morning routine of Ashton Hall, the "Saratoga Spring Water Guy," waking up at 3:52 a.m. to dunk his face in ice water, is it marketing genius or just absurd? Then, we uncover Ajinomoto's sneaky rebrand of aspartame to "Aminosweet," a move to dodge its bad rep linked to health risks like Parkinson's and cancer, buyer beware! Plus, we spill the tea on Remi Bader, the body-positive influencer who shocked her loyal fans with drastic weight loss, only to reveal surgery details on Khloe Kardashian's podcast after months of silence, leaving her audience feeling betrayed. We also dive into the buzz around Becca Bloom, the "relatable billionaire" blowing up on TikTok with her lavish but humble lifestyle. We discuss an old video we dug up where the news is claiming trail runners can't keep up with marathon runners. We also rant about overused words like "potable" (just say drinkable!), laugh at Adam Hadwin's golf tantrum breaking a sprinkler, and cheer for Tommie Runz solo Speed Project raising funds for addiction recovery. From a heartwarming car parade for a kid's birthday to Dollar Tree's price hike to $1.75, this episode's got it all, perfect for your next run, walk, or tune out session. Vote for Erin's Webby win here! https://vote.webbyawards.com/PublicVoting#/2025/social/general-social/weird?fbclid=PAZXh0bgNhZW0CMTEAAadvCzjSd8D--4j02rbRFmm6dUSl5lTlLbfDz_CRUGtrofPT3Pa3-HP-fNguWA_aem_TG7GZ-7lKY_QV5mLcWLAYgSupport Tommie here fundraisers.hakuapp.com/tommie-runzListen now and leave a 5-star review!
In the final episode of To Be Delicious, Anna considers the future of MSG in the UK. Drinks culture has an inherent playfulness and creativity that makes it the perfect experimentation lab for seeking out where MSG might go next. She meets two key figures in London (and the world!)'s bar scene to understand how they're using it as an ingredient, and how umami as a flavour presents itself in drinks. Ryan Chetiyawardana, whose goes by the moniker Mr Lyan, has bars that have reshaped cocktail culture in the UK and around the world, shares how his approach to bartending and recipe development within drinks makes space for savoury and umami flavours. And Cyan Wong, bartender and Schweppes brand ambassador, mixes a unique savoury cocktail for Anna and Lucy. Watch Ryan's new TV show, Mr Lyan's Taste Trips, where he travels the world exploring flavour through drinks on YouTube https://youtube.com/@mrlyanstastetrips?si=fyLXUMDnv8H2_8eS In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration Additional music by Blue Dot Sessions. The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto. Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here.
On umami in diaspora, from chicken salt to bay leaves. Dr Johnny Drain explains how garum is the root of many of our umami based sauces. Author and cook Kate Young prepares a classic Australian English mince on toast, with essential MSG. Chef Dara Klein reflects on how she's learned to find home everywhere, via the kitchen. Noby Leong considers adaptation and evolution in his family cooking. Plus chefs SongSoo Kim and Tim Anderson on some of the gastronomic and linguistic nuances of umami. In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration Additional music by Blue Dot Sessions. The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto. Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here.
Chinese takeaways are a national institution in the UK, and have also - for many years now - been the frontline where public understanding of MSG comes to a head. Angela Hui, whose book Takeaway has shone a light on life growing up behind the counter, and her mum, Jin Tian, spend a day with Lucy and Anna; showing them around their home town in South Wales, then Jin Tian's garden and home kitchen, while considering and dispelling the prevalent stereotypes around British Chinese takeaway food. Takeaway: Stories from a Childhood Behind the Counter is out now in paperback, available from all good book shops. In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration Additional music by Blue Dot Sessions. The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto. Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here.
AKA infinite ways with a packet of instant noodles. Georgina Quach, a journalist and archivist, makes her personalised ramen for Anna and Lucy, and considers the importance of comfort in the food she makes, as well as how her Vietnamese heritage informs the savoury flavours she uses in her cooking. Chef and Chinese food creator Chin Taylor reflects on assumptions of how takeaway food is made and how they affect people's perceptions of the work that goes into it – and how MSG fits into this. Chef and author Tim Anderson talks about dashi, and fermentation expert and food scientist Dr Johnny Drain goes deeper on the science behind why umami is so important in a water-based cuisine like Japan's. And SongSoo Kim, head of sourcing and development at the restaurant group Super 8, talks about the complexity of umami. In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration Additional music by Blue Dot Sessions. The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto. Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here.
MiMi Aye, a Burmese chef and cookbook author, has used MSG in her cooking for as long as she can remember. While preparing a meal for Anna and Lucy, she reflects on her processes in the kitchen, and how a misinformed narrative around the ingredient has impacted her personally. Also featuring insight into umami from Dr Kumiko Ninomiya of the Umami Information Center, and reflections on MSG 20 years on from his original Observer Food Monthly article about it from investigative journalist Alex Renton. In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration Additional music by Blue Dot Sessions. The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto. Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out in February. Pre order now.
The brand new Lecker mini series launches Friday 31st January. In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto.
第 67 期，聊聊世界上第一个味精品牌：味之素。味之素是成立于 20 世纪初的百年企业，推出了全球首款味精产品。随后扩张到复合调味品、速冻食品、咖啡、健康产品等领域，最终成长为一家全球性的食品制造企业。它的产品线很丰富，在日本超市里常见的有调味料、各种微波加热冷冻食品都能看到它的身影。2023 年《日经新闻》在比较 32 类非金融行业公司本年度净利润和 2018 年度净利的时候，食品行业的榜首就是味之素，而它在过去一年股价上涨了 20.4%。除了食品制造，味之素的 ABF 材料在芯片制造领域也是一家独大，市场占有率超过 99%。它的产品渗透在日常的角落里，好像太低调又太基础，我们常常觉得它很没存在感。很难想象一家从基础的调味品起家的企业，竟然才是真正实力雄厚的跨界巨头。节目中提到的：umami 写法「うま味」失败的冷冻饺子控诉：味之素的3000只平底锅网站：https://www.ffa.ajinomoto.com/enjoy/frypan/·有奖互动最近 Top of Japan 收到了很适合冬天的美丽新书《钱汤图解》：整本书画了 20 多家钱汤，每家都各有特色。书的最后都有标注各家钱汤的地址、营业时间、联系方式等等实用信息，可以说是种草拔草一本通！为了和大家分享快乐，我们会在本期节目留言的朋友中随机选出 5 位幸运儿，送出这本暖呼呼的《钱汤图解》，11 月 25 日公布中奖结果，大家记得留言哦~这本书已在 Top of Japan 的官方渠道上架，感兴趣的朋友可以微信搜索小程序：蓝莓100 购买，或者添加蓝莓酱微信：lanmeitester 加入听友群，蓝莓酱会在群里分享购买信息、并定期也会有听友专属福利和主播精选好物推荐。·本期时间轴[ 0:45 ] Top of Japan 收到的暖呼呼新书推介[ 13:00 ] 味之素竟然有咖啡，还在做银发食品？！[ 16:06 ] 味精的发明：藏在昆布汤里的鲜味秘密[ 23:29 ] 1920 年代，中国国货味精的崛起[ 28:07 ] 味精真的有害健康吗？[ 30:25 ] 拓展海外合作与基础产品迭代[ 36:50 ] 全球芯片制造公司离不开的味精厂[ 41:17 ] 重视细节的默默耕耘[ 44:23 ] 冷冻饺子大战平底锅·本期主播· 制作团队内容策划：摘米音频制作：十元视觉设计：摘米BGM：宁静舒缓吉他独奏 - Acoustic Folk· 联系我们蓝莓酱微信号：lanmeitester 微信公众号：蓝莓评测也欢迎喜欢我们节目的朋友添加蓝莓酱微信：lanmeitester，加入 Top of Japan 听友群，合理催更，实时享受更多听友限定福利！蓝莓评测已经上线 3 档播客节目，分别是《DEEP BLUE 深蓝》《Top of Japan》《GYM TEST》你可以在Apple 播客、小宇宙、喜马拉雅、网易云音乐、Spotify 中搜索“蓝莓评测”订阅收听，每期播客节目也会在蓝莓评测微信公众号中推送。
Furigana and English scripts are on my website: https://www.nihongoforyou.com/episodes/164the-controversy-aroundnbspajinomoto[Japanese script]日本料理には欠かせない、ある味覚。何だと思いますか？うま味です。うま味は、甘味、酸味、塩味、苦味と並ぶ、第5の味です。味を説明するのが難しいですが、だしのような深い味として説明できると思います。今日はこのうま味と、うま味をめぐるある論争について、お話します。うま味は、1908年に日本の科学者によって発見されました。昆布のグルタミン酸が、おいしいだしの秘訣だということがわかったんです。 日本料理では、料理にうまみを加えるために、昆布やその他の食材から取った出汁をよく使います。うま味はどんな食材に使っても風味を高め、料理に深みを与えます。ただ、このうま味を手作りするのは、時間と手間がかかるんです。そこで、食品メーカーはこのうま味をより手軽に家庭で味わえるようにと、ある調味料を生み出しました。それがうま味調味料、MSGです。うま味の話をするとき、避けて通れないのがMSGです。アルファベットが並んでいてなんだか怪しそうだと思う人もいますよね。これは、グルタミン酸ナトリウムの略です。このMSGが多くの議論を呼んでいます。その引き金になったのは、1968年にイギリスの医学雑誌「The New England Journal of Medicine」に掲載された「チャイニーズ・レストラン・シンドローム（中華料理店症候群）」というレポート。中華料理を食べたあとに頭痛や発汗、しびれなどの症状が起きているという報告でした。そのレポートの中には、中華料理に多く含まれるグルタミン酸ナトリウム、つまりMSGがその原因の1つの可能性があると書かれていたんです。でも結局、その後の実験によって、MSGと症状との関連は証明できないという結論になりました。また、国連食糧農業機関（FAO）と世界保健機関（WHO）は1970年代から何度も審査をして、1987年には「MSGは1日の摂取量を制限する必要がない、安全な添加物である」と発表しました。その怪しげな名前や過去の騒動から使いたがらない人も多いMSGですが、上手に使えば料理の強い味方になってくれます。例えば、癖のある食材を使いたいときや、子供に苦手な食材を食べてもらいたいとき。MSGを効果的に使うと、その食材の癖が抑えられて、食材がもともと持っているよい風味が楽しめます。また、MSGを取り入れることで、料理に塩やその他の調味料をたくさん使わなくても済みます。MSGには、同量の食塩と比べて1/3ほどの塩分しか含まれていないので、「味が薄い」と感じることなく減塩ができるんです。忙しい現代人の強い味方のMSG。使いすぎには注意して、上手に活用していきたいですね。=======================================
Send us a textRecorded live at the IMAPS Symposium 2024 in Boston MA, where 3D InCites member companies presented their latest technologies and showcased their products. This episode features conversations with nine of our member companies. Brendan Wells, Amkor Technologies, Inc., explains the difference between laminate and strip-based substrates for advanced packaging and when to use each. He also discusses how chiplet integration is impacting the assembly processes. Evan Griffith and Sze Pe Lim, Indium Corporation, talk about how changing advanced packaging requirements for AI chip sets are changing the game for materials development. John Lannon, general manager of Micross AIT talks about progress with the company's 300mm capacity expansion and what it means to win the William T. Ashman and John A. Wagnon Technical Achievement Award. LPKF's Richard Noack talks about the difference between glass interposers and glass core technology, and what's driving development of these materials. Sally Ann Henry, ACM Research, talks about the company's decision to invest in equipment platforms to support panel level packaging. Casey Krawiec, StratEdge Corporation, talks about what it means to receive the IMAPS Society Award for Corporate Sponsorship, and why he thinks it's important to support these activities. Habib Hichri, Ajinomoto Fine Techno, talks about his work with IMAPS Academy, and Ajinomoto's new developments beyond ABF dielectric film to address advanced packaging substrate material needs. Adeia's Guilian Gao talks about what OSATS need to do to support die to wafer hybrid bonding processes. Scott Sikorski, IBM, explains how the Northeast Corridor from New York up into Canada is becoming one of the U.S.'s hot spots in advanced packaging. Peter Cronin, MRSI Micronic, introduces the company's latest die bonders system, and talks about a new application center in LivermoIMAPS InternationalIMAPS is the largest society dedicated to microelectronics and electronics packaging advancement.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the showBecome a sustaining member! Like what you hear? Follow us on LinkedIn and TwitterInterested in reaching a qualified audience of microelectronics industry decision-makers? Invest in host-read advertisements, and promote your company in upcoming episodes. Contact Françoise von Trapp to learn more. Interested in becoming a sponsor of the 3D InCites Podcast? Check out our 2024 Media Kit. Learn more about the 3D InCites Community and how you can become more involved.
In this episode, we're digging into successful strategies for corporate innovation with Audre Kapacinskas, Principal of Corporate Development at S2G, and Ryan Smith, Chief Growth Officer and Executive Vice President at Ajinomoto Health and Nutrition, a multinational food and biotechnology company focused on seasonings. Audre shares five takeaways from over 600 conversations with corporates about driving effective innovation in the face of significant challenges to making the kind of rapid, large-scale progress needed to meet global sustainability commitments. Audre then speaks with Ryan about how Ajinomoto encourages innovation and utilizes the company's distinct advantages as well as novel business models to position itself for growth. We hope that these conversations can support companies in driving growth while achieving their sustainability objectives and spark broader discussions around effective corporate strategies and how we better convene groups and share best practices. Key Topics: The Importance of People, Structure, and Culture: At a time when CEO turnover is spiking, Audre highlights the importance of having the right people in the right positions to shield teams working on long-term growth initiatives from disruptions. Ryan explains that at Ajinomoto, listening to employees and customers is a key part of the company's search for innovation. The Need for Clear, Strategic Direction: Audre speaks about how having clarity and consensus around strategic objectives can help leaders build trust within their organizations and encourage widespread buy-in. Leveraging Distinct Advantages: According to Audre, many companies that innovate successfully do so by taking advantage of their entire organizational structure and expertise. She uses Koch Disruptive Technologies as an example of a company that is proactively sending new products out to its different business units to enable business development opportunities while identifying new technology use cases. Ryan shares that Ajinomoto's ability to vet startups through its internal processes gives it a leg up in conversations with potential customers. Integrating Innovation Initiatives with a Long-Term View: Audre recommends setting up a strategic roadmap and enabling the people within your organization to execute against it. According to Audre, “Once you have a plan and feel good about it, empower it and fund it.”Embracing New Business Models: S2G's Corporate Development team is seeing new business models bolster innovation engines within corporations, and that creative financing and risk management can make companies more willing to experiment. Ryan speaks to Ajinomoto's effort to surprise their customers by exploring many different angles of food production beyond just ingredients. Resources:Adapt or Collapse: 5 Lessons for Scaling Sustainability to Drive Growth This content is for informational purposes only, should not be taken as legal, business, tax or investment advice, or be used to evaluate any investment or security, and is not directed at any investor or potential investor in any investment vehicle sponsored by S2G. Investing involves risk, including the risk of loss. Specific companies mentioned in this podcast are for educational purposes and should not be construed as an endorsement of any kind. Please note that S2G may maintain investments in some of the companies discussed on this podcast. All views of the guests on this podcast are solely their opinions and do not reflect the opinions of S2G. Any past performance discussed is not indicative of future results. For more important information, please see s2gventures.com/disclosures.
Como a Ajinomoto usa o humor para impactar melhor os jovens? E como impulsionar a criatividade dentro da empresa, que tem quase 70 anos de Brasil? O episódio #198 de Mídia e Marketing recebe Eduardo Bonelli, diretor de marketing da Ajinomoto, que fala também sobre a fragmentação da mídia, patrocínio ao Big Brother Brasil e do prazer nas refeições. ‘Precisamos encaixar a utilização do produto em diferentes momentos de consumo. Hoje, Ajinomoto vai do pastel em São Paulo ao tacacá, em Belém do Pará”.See omnystudio.com/listener for privacy information.
In this episode of Control Amplified, written by Ajinomoto's Meg Lashier and Control Station's Ziair DeLeon, editor in chief Len Vermillion shares how Ajinomoto amped up production with technology investments.
The discussion with Todd Beckerdite, a Senior Manager of Maintenance Foundation at Ajinomoto Foods, focused on the integration of AI in maintenance and reliability. Richard Leurig highlighted the evolution of generative AI, emphasizing its seamless integration into workflows. Todd discussed the potential of AI in creating decision trees for maintenance, reducing downtime, and predictive maintenance. He also mentioned the importance of connecting older equipment to modern communication devices for data collection. The conversation also touched on the interplay of AI, IoT, and sustainability, and the need for accurate data gathering for regulatory reporting and energy efficiency. Action Items [ ] Investigate adopting AI technologies to help with maintenance tasks like decision trees for troubleshooting [ ] Continue conversations on how emerging AI capabilities can be integrated into day-to-day work without users knowing they interact with AI [ ] Evaluate ability to connect existing equipment sensors to gather more operational data for predictive maintenance Outline In the News: AI and Facilities Management Eric Cook introduces the episode and the guest, Todd Beckerdite, who is an expert in maintenance and operations. Richard Leurig discusses the evolution of generative AI (Gen AI) and its seamless integration into workflows. Richard inquires if AI will become so commonplace that users won't know they're interacting with it. Eric believes AI will become part of daily life, with future developments still to be seen. Challenges and Accuracy of AI in Maintenance Richard mentions issues with AI tools like ChatGPT and Google Bard, questioning how to ensure accuracy. Eric explains the evolution of AI models towards accuracy and the importance of getting information right in facilities management. Richard imagines AI tools helping with factory floor repairs, referencing Microsoft HoloLens. Eric agrees, noting AI's potential to summarize information from multiple sources and guide technicians. Todd Beckerdite on AI Adoption in Maintenance Richard introduces Todd Beckerdite and asks about AI adoption in maintenance and reliability. Todd Beckerdite mentions limited AI use in his company but expresses interest in AI for decision trees and troubleshooting. Todd discusses the potential for AI to reduce downtime by eliminating guesswork in maintenance. Todd also mentions VR in oil and gas and the military, suggesting AI could interface with VR for maintenance. Predictive Maintenance and IoT Integration Eric asks Todd about the interplay of AI, IoT, and other automation in predictive maintenance. Todd discusses the goal of true predictive maintenance and the current state of predictive technologies like SCADA, oil analysis, and vibration analysis. Todd emphasizes the need for AI to build its own upper and lower limits for alerts based on equipment performance. Todd highlights the importance of connecting older equipment to modern communication devices for data collection. Sustainability and Energy Efficiency in Manufacturing Richard and Todd discuss the integration of sustainability initiatives with predictive maintenance and energy usage. Todd explains Ajinomoto's initiatives to reduce energy footprint and waste, including recycling and optimizing utility bills. Todd inquires about the impact of equipment failures and replacements on sustainability. Todd mentions the company's efforts to recycle materials and reduce wastewater and food solids. Regulatory Reporting and Energy...
Major Japanese food maker Ajinomoto Co. is providing nutrition support to Japanese athletes who are set to compete in the Paris Olympics, which starts this month.
A indústria global de semicondutores enfrenta uma intensa disputa geopolítica e econômica entre Estados Unidos e China, e esses dois países buscam superar o monopólio japonês no fornecimento de um isolante essencial para a fabricação de microchips. Trata-se do ABF (Ajinomoto Build-up Film), componente do qual a empresa japonesa Ajinomoto detém o controle desde a década de 1990. Isso levanta algumas preocupações sobre a dependência tecnológica e econômica, a soberania dos países envolvidos e a necessidade de diversificar as cadeias de suprimentos para reduzir essa dependência destaca. Mas alterar os padrões de fabricação em um mercado altamente especializado é complexo e pode impactar as políticas governamentais e a inovação tecnológica no setor. Neste episódio do podcast da MIT Technology Review Brasil, André Miceli, Carlos Aros e Rafael Coimbra falam sobre as implicações desse cenário e seus desafios. Este podcast é oferecido pelo SAS. --- Send in a voice message: https://podcasters.spotify.com/pod/show/mittechreviewbrasil/message
Consumers in the U.S. generally want to eat better, but they struggle to find foods (including snacks and baked items) that meet their healthy eating goals. During this podcast, Dr. Corwin talks about how producers can strive to provide healthier foods, while still delivering on good taste.
On this week's episode of Biotech Hangout hosts Daphne Zohar, Tim Opler, Josh Schimmer, Chris Garabedian, John Maraganore and Ethan Perlstein discuss the latest industry news including takeaways and sentiment from the recent Jefferies, Stifel, American Heart Association and ACR conferences. They also discuss Ajinomoto acquiring Forge Biologics ($620M), Crispr and Vertex MHRA approval in the UK, Verve data and Novo Nordisk's SELECT trial details. They hosts discuss Astellas' acquisition of Propella ($175M) and the differences between Propella and PureTech's lymphatic-focused technologies, on the back of PureTech's Phase 2 data. Other topics include three merger agreements: Graphite Bio/ Lenz Therapeutics, Q32 Bio/Homology Medicines and Selecta Biosciences/ Cartesian Therapeutics, adcomm for Merck's inhibitor for chronic cough and more. *This episode aired on November 17, 2023
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Conheça as novas evidências científicas dos aminoácidos, apresentada pela Ajinomoto. A Ajinomoto é uma multinacional japonesa fundada em 1909 na cidade de Tóquio, a partir da descoberta e isolamento do aminoácido ácido glutâmico. Consolidada como uma importante produtora de aminoácidos, a Ajinomoto opera nos cinco continentes, com escritórios comerciais e fábricas, entregando qualidade e diferencial aos seus clientes. Presente no território nacional desde 1956, a Ajinomoto do Brasil conta com a divisão AminoScience, responsável por produzir e comercializar matérias-primas para uso humano que compreendem os aminoácidos puros para ingestão oral e seus derivados para uso cosmético. Contribuindo dessa forma com o desenvolvimento de produtos que podem melhorar a qualidade de vida, saúde e bem-estar das pessoas.As matérias-primas da divisão AminoScience reúnem o melhor da ciência, tecnologia e sustentabilidade. É a qualidade Ajinomoto, que você já conhece, pronta para transformar os seus produtos e a vida de quem os utiliza. Saiba mais aqui: https://www.aminoscience.com.br/
Good morning from Pharma and Biotech Daily: the podcast that gives you only what's important to hear in the Pharma and Biotech world. Today, we have a packed episode with news from the marketing and biotech sectors.In the marketing world, Chili's is making a nostalgic move by remixing its famous jingle with Boyz II Men. The campaign plays on the misconception that the group was behind the jingle when it first became popular in the 90s. Meanwhile, Lego is using augmented reality (AR) to host a snowball throwing contest at its flagship stores in New York and London. Shoppers will compete to see which city can throw the most digitized snowballs. Lay's and former "The Bachelor" star Matt James are getting in on a viral cooking hack of turning chips into mashed potatoes. They are running a social media sweepstakes to promote their cookbook kit. Trade Desk, an advertising technology company, has reported strong Q3 earnings as its Unified ID 2.0 (UID2) gains momentum. However, the company's shares dropped due to lower Q4 guidance based on advertiser caution. Lastly, alcohol e-commerce platform Drizly is launching a game show campaign and gift registry to meet evolving consumer habits.Now, moving on to biotech news. Ajinomoto, a Japanese food and biotechnology company, has partnered with Forge Biologics in the gene therapy space. Cargo Therapeutics, a CAR-T biotech company, has priced its IPO at $281 million. However, there are concerns about the viability of using CRISPR as a cure for genetic diseases like sickle cell disease. While a therapy developed by Vertex Pharmaceuticals and CRISPR Therapeutics has shown promise in muting the symptoms of sickle cell disease, there are complexities and challenges that need to be addressed. In an interview, 23andMe CEO Anne Wojcicki discusses how the company is expanding into drug research and development. Finally, there has been a decline in the number of biotech companies going public, with fewer IPOs in recent years. This trend is seen as oncology-focused drugmakers dominate new biotech stock offerings.That wraps up today's episode of Pharma and Biotech Daily. Stay tuned for more important news and updates in the world of Pharma and Biotech. Have a great day!
Voltamos com mais um episódio do Escuta Essa, podcast semanal em que Denis e Danilo trocam histórias de cair o queixo e de explodir os miolos. Todas as quartas-feiras, no seu agregador de podcasts favorito, é a vez de um contar um causo para o outro. Neste episódio Denis nos conta sobre a história do sabor umami e a origem do leite condensado. Não deixe de enviar os episódios do Escuta Essa para aquela pessoa com quem você também gosta de compartilhar histórias e aproveite para mandar seus comentários e perguntas no Spotify, nas redes sociais @escutaessapod, ou no e-mail escutaessa@aded.studio. A gente sempre lê mensagens no final de cada episódio! ... NESTE EPISÓDIO - O umami foi descoberto em 1908 pelo químico japonês Kikunae Ikeda. Sua empresa, a Ajinomoto, foi fundada pouco depois, em 1917. - O Portal Umami tem a função de divulgar informações sobre o "quinto sabor". - Das 200 a 300 mil espécies de plantas comestíveis pelos seres humanos, estima-se que sejam consumidas atualmente apenas 200. - O livro "Eating Animals", de Jonathan Safran Foer, aborda a fundo a perda da diversidade de alimentos possíveis. - Robert Gibbon Johnson ficou famoso como possivelmente a primeira pessoa a ingerir um tomate nos Estados Unidos. - A "Síndrome do restaurante chinês" surgiu em 1968 quando o médico Robert Ho Man Kwok enviou uma carta à revista científica "New England Journal of Medicine". - A neurocientista Suzana Herculano-Houzel escreveu uma coluna defendendo o glutamato. - No Brasil agora é obrigatório indicar na embalagem dos produtos se há alto teor de açúcar, sal e gordura. - Matéria da Juliana Faddul para a piauí conta a história do leite condensado no Brasil. - Débora Fontenelle aparece no episódio "A moça da lata" do podcast "O joio e O trigo". - Você pode ouvir o podcast em francês sobre o Rodríguez enviado pelo ouvinte Ricardo Sedano aqui. ... AD&D STUDIO A AD&D produz podcasts e vídeos que divertem e respeitam sua inteligência! Acompanhe todos os episódios em aded.studio para não perder nenhuma novidade. POUCO PIXEL O podcast Pouco Pixel abriu uma campanha de financiamento coletivo para viabilizar sua próxima temporada! Apoie em poucopixel.com/financiamento
One of India's finest food writers, Vikram Doctor talks about how ajinomoto has always had a bad reputation that it didn't deserve and why we can't get enough of it in our food.
This episode is sponsored by V-Hub from Vodafone Business: https://r.vodafone.ie/v-hub-AdvisoryV-Hub advisers are here to help you achieve your business goals. With specialisms across a range of digital skills, our advisers are ready to assist you with free support and guidance, so your business can thrive in the digital world.Welcome to Episode #173 of Stock Club with Michael O'Mahony, Anne Marie and Emmet Savage. In this episode we address all the buzz around the Japanese Stock Market while dissecting why stocks like Ajinomoto, Calbee, and Nissan trade below book value while actively pursuing growth and investor trust.We analyse the Nikkei stock index's impressive rise, driven by factors such as a weaker yen and endorsements from major investors. Switching gears, we examine Apple's strategic shift towards repair-friendly products and its potential impact on the repair industry.We examine the implications of OpenAI's launch of a business version of a chatbot that competes with Microsoft, a company it shares a 49% ownership with. In the housing market, we explore the risks associated with Zillow's 1% down payment mortgage plan. We shed light on the challenges millennials face in achieving homeownership in today's housing climate.To wrap up, we dissect Games Workshop's Warhammer model, its exceptional gross margin, and the potential fallout from its TV show contract with Amazon Prime.
LFMC & DOTTIE DANSI PRESENT AJINOMOTO SOUNDSYSTEM Chef Ray and Chef King Kai cooked up a delicious audio dish for your ear drums and supreme speakers. Follow Chef Ray: www.instagram.com/studiolodewijk Follow King Kai: www.instagram.com/kaidebies Follow Dottie Dansi: www.instagram.com/dottiedansi Follow LFMC: www.instagram.com/lfmc
Solução produzida pela Ajinomoto do Brasil, conhecia como ACTIVA BFB, faz parte da lista dos ingredientes aprovados em nova regulamentação. Saiba mais em https://www.ajinomotofi.com.br/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/megavarejo/message
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Modern society has removed many of us from an intimate connection to the land, the water, and the elements. Air conditioning in cars and artificial light in our homes allow us to carry on without paying much attention at all to the forces of nature around us.These relationships to ecological surroundings are something entirely different for those who fish artisanally along the coasts of Peru.Constanza Ocampo-Raeder is an anthropologist who writes beautifully and poetically about the people who catch camarones and the various types of fish used to make cebiche. She explores their intimate and visceral relationships to their environments—writing about a world of tasting the wind, talking to rocks, and listening to rainbows.She finds that efforts to protect the traditional and artisanal fishing industries in Peru have provided the cultural and political power to protect the ecosystems that support these species.I find her work particularly interesting in the context of the global seafood industry. The United Nations estimates that almost 90% of fisheries worldwide are either overfished or have already collapsed. To meet rising demand for seafood on a planet with nearly 8 billion people, seafood farming has expanded rapidly and now provides over half of the world's seafood for human consumption. Fish farms pollute rivers, lakes, and coastal habitats, and escaped fish threaten wild populations with disease and other ecological impacts.I think Constanza's work points us toward what a healthy ecological relationship between people and marine life could look like, even as we fight to dismantle the commercial fishing industry and repair our collective relationship to the world's oceans.Constanza is from Mexico originally, and she's married to a Peruvian. She's now a professor of anthropology at Carleton College, in Northfield, Minnesota.This episode of Chrysalis is part of the Chrysalis Kitchen series, which explores questions of the sustainability of our food.You can listen on Substack, Apple Podcasts, and other podcast platforms.Please rate, review, and share to help us spread the word!Constanza Ocampo-Raeder As an environmental anthropologist, Dr. Ocampo-Raeder's work focuses on the political ecology of resource management systems in resource-based societies. Her current research projects explore the contradictions between sustainable development goals and policies that impact the livelihoods of small-scale producers, as expressed in initiatives such as food movements, protected areas and ecotourism. Dr. Ocampo-Raeder's current project focuses on the socio-ecological underpinnings of Mexico's diverse culinary traditions where she is exploring and contesting notions of fusion, mestizaje and gendered roles in the booming gastronomic economy. Her research combines ethnographic and ecological methodological frameworks to evaluate the human ecology of indigenous and rural societies in Latin America (Peru and Mexico). Dr. Ocampo-Raeder holds a bachelors' degree in biology from Grinnell College and doctorate in anthropology from Stanford University. She has published amply in both Spanish and English, often with her undergraduate students, for environmental anthropology, food studies, and human geography journals. Dr. Ocampo-Raeder is currently an Associate Professor at Carleton College where she teaches anthropology, environmental studies and Latin American studies. Cebiche/Ceviche Recipes from Constanza Ocampo-RaederRecommended Readings & MediaTranscriptionIntroJohn FiegeModern society has removed many of us from an intimate connection to the land, the water, and the elements. Air conditioning in cars and artificial light in our homes allow us to carry on without paying much attention at all to the forces of nature around us.These relationships to ecological surroundings are something entirely different for those who fish artisanally along the coasts of Peru.Constanza Ocampo-Raeder is an anthropologist who writes beautifully and poetically about the people who catch camarones and the various types of fish used to make cebiche. She explores their intimate and visceral relationships to their environments—writing about a world of tasting the wind, talking to rocks, and listening to rainbows.She finds that efforts to protect the traditional and artisanal fishing industries in Peru have provided the cultural and political power to protect the ecosystems that support these species.I find her work particularly interesting in the context of the global seafood industry. The United Nations estimates that almost 90% of fisheries worldwide are either overfished or have already collapsed. To meet rising demand for seafood on a planet with nearly 8 billion people, seafood farming has expanded rapidly and now provides over half of the world's seafood for human consumption. Fish farms pollute rivers, lakes, and coastal habitats, and escaped fish threaten wild populations with disease and other ecological impacts.I think Constanza's work points us toward what a healthy ecological relationship between people and marine life could look like, even as we fight to dismantle the large-scale commercial fishing industry and repair our collective relationship to the world's oceans.I'm John Fiege, and this episode of Chrysalis is part of the Chrysalis Kitchen series.Constanza is from Mexico originally, and she's married to a Peruvian. She's now a professor of anthropology at Carleton College, in Northfield, Minnesota.You can find Constanza's wide-ranging cebiche recipes and photographs from her fieldwork in Peru at ChrysalisPodcast.org.Here is Constanza Ocampo-Raeder.---ConversationJohn FiegeWell, can you tell me about the recipe brought and how you prepare it? Just take us take us through it a little bit?Constanza Ocampo-RaederYes, so I actually submitted several recipes because some of my work really delved into understanding the tradition of cooking fish with citruses, which is what we know colloquially as cebiche. And most of my work is carried out in Peru, and Peru is the capital of cebiche of the world, you know, they consider it one of the sort of primary dishes of the nation. So one of the things I wanted to do was, you know, depict different cebiche traditions around the world and sort of put them in conversation with some of the, you know, absolutely musts and must not that Peruvians tend to think about when they consider what the perfect speech entails. And I think, you know, one of the fundamental things that they always note is that their cebiche is really good, because of three fundamental issues. One, that they have access to incredibly fresh fish from a sea that actually has, you know, incredible amounts of, you know, biodiversity, both cold weather and tropical weather because it's right on the, you know, the Humboldt, or you know, Peruvian current, because they have a special kind of lime that they claim has a specific kind of acidity that cooks it to the right point, you know, when you when you actually mix it, and three, that it's simple, you know, and they have, you know, they really emphasize the simplicity of it, of not piling it up with too many condiments, which is actually what makes it different from, you know, other cebiche traditions around the world. So I really went out to try to learn how to make cebiche when I was living in Peru, and I learned it from a lot of different types of people from starting out with cookbooks, but just all the people that I knew, making cebiches at home paying attention to how it was done in restaurants, but then a lot of my fieldwork takes place with traditional fishing communities, artisanal fishermen. And we decided I really decided to pay attention to how they made cebiche because if it's, if you can claim it's the freshest cebiche, they were going to be the ones to make it. And it turns out that the best cebiche among the fishing communities tends to be made by teenage boys, because when they are starting—John FiegeWow.Constanza Ocampo-RaederYeah, it's actually really kind of lovely and there's a lot of pride among these teenage boys about making the best cebiche and they just kind of come up onto the boat with like an old knife, their salt, they're, you know, they have this you know, little sometimes they often put in MSG into it, which is really interesting because it kind of tenderizes the fish. So they have these little secret packets, of you know, of their MSG that they bring in. And, and they just wait to see what's actually captured. And the reason why these young men are doing it is because when you start going into, being folded into the labor of a boat, generally the easiest one for somebody who doesn't have a lot of experience on a ship, is to cook, so they you know, so you can kind of climb up the ranks and get good positions if you're a good, you know, sort of cook, so. So that's how I learned how to make it.John FiegeMSG doesn't usually go with our idea of freshness.Constanza Ocampo-RaederExactly, which is really sort of unique, that they're actually bringing the Ajinomoto, it comes in these cute little packages that you can buy buy strips in the corner store. And they you know, that's their secret ingredient often they're like, you know, so even in these tours—John FiegeThe not-so-secret ingredient.Constanza Ocampo-RaederThe not-so-secret ingredient, because even though they're bringing out the fish from the sea, you know, they think that it's a little bit tough when it's fresh fresh out of the beach, so they kind of put in a little secret tenderizer into it, you know, which makes a difference, I have to say like I've had cebiches in all these different kinds of ways. And, you know, they definitely, it definitely tenderizes it a little bit. So you know, so I learned how to do it with them. And it's generally pretty simple, you know, you have a pretty, you know, in the cities, there's a preference for certain kinds of fish like flounders and Chilean sea bass. But in fishing communities, you know, they'll make cebiche out of just about anything, just like in any coastal community. And it's basically freshly cut fish, you squeeze the lime with a little bit of olive oil, and some sort of hot pepper, either paste or you cut it up into tiny little bits. And you mix it up with maybe a splash of ginger, that's what you know, sort of changes a little bit from region to region, some garlic, if it's one style, which is the tiradito style, or you put onions in it, which is the traditional sort of Peruvian cebiche style, and you mix it all up and you serve it with something sweet like a sweet potato, which makes this like wonderful combination of like the sweet and sour, the acid and the sweetness. And you know, you mix it up and how long you actually let it mascerate is also changes from region to region. Now they do it really fast they do it what they call nisei or Japanese style. So they basically just mix it up right there and you're eating it as soon as you get it served. And I kind of like that, you know, sort of style—John FiegeIt's a lot of drama. A lot of—Constanza Ocampo-RaederYeah, it's a lot of drama. And you can go to these like cebiche bars, and they'll toss it right there for you.John FiegeRight, performance.Constanza Ocampo-RaederYes. And then something crunchy, you know, so it could be, you know, if you're in a place where they have fried plantains, they'll give you strips of fried plantains, or they'll give you, you know, sort of corn nuts, like Q'anchita, which have this sort of styrofoam quality to them, which are really interesting. Or, you know, in some places they might give you, you know, some some sort of like a bean, you know, like, frijoles zarandajas. So it just really depends on the region, but it generally has that sort of acid, the sweet and something crunchy. And that's about it. You know, it's really simple and Peruvians have excellent produce. They have great olive oil, like even cheap olive oil is just fantastic.John FiegeOh, really? Oh, because they've got that huge agricultural region.Constanza Ocampo-RaederYes, exactly. Exactly. So so that's basically you know, and I talked about in the recipe a lot about this idea of using the eye, el ojimetro, the eye-o-meter, if you will, and you know, and it's really it is really interesting, because you have to kind of develop this embodied feel of how to cook it, when is, I can't tell you exactly how many limes you know, just kind of has to look like it can't be swimming in it, but it also can't be too dry, right and you want to have enough of the lime leftover so you can either pour it in a glass and drink it or scoop it up with spoons. You generally want to eat cebiche kind of communally, but everybody has a spoon so you can get the right amount of the juice and so forth. And they also use they tend to use purple onions, which are a little bit sweeter. And so they have, it's very sort of locally articulated with certain varieties that are very much Peruvian, even the limes, they're technically key limes and you can get them here, but you know when you get have access to real lime trees, like the quality of the lime is just spectacular.John FiegeOh yeah, amazing.Constanza Ocampo-RaederYeah, yeah, Peruvians tend to claim that only their limes have a particular kind of acidity, and it comes from this one particular region. And there might be some truth to that. But to be honest, you know, I grew up in Mexico, and we had limes that were exactly the same and just as good, but, but it's that, that simplicity, and just the quickness of it that really, they have hands down the best cebiche out there. And just the variety of it, which is really sort of incredible.John FiegeWell, that idea of, you know, the limes have to be from here in this spot in Peru, like, that reminds me, in your article, you talk about this concept of oceanic terroir. And then you have this word that's really hard to say, searroir?Constanza Ocampo-RaederYes, which now I know, it doesn't quite work, I need to change it to merroir. Because I think there is, you know, the French have already started using it. So I tried to be I tried to coined a term, but it was already coined. So I need to change that. But yes, you know, there is this real, you know, discussion about, you know, one of the—you know, preparing the recipe takes this really interesting sort of communal process in which it's not just about the cook, who's actually preparing it. But to make it right, you also have to include the sort of knowledge of the commensal, the person who's actually eating it. And it's in that interplay of people tasting it and saying, yes, it tastes, it's the right texture, it's the right so-called freshness, it's the right sort of smell, it's the right look, you know, there's a particular patina, there's really beautiful patina, that forms on raw fish that's fresh, you know, it's like a little bit iridescent, but it can't be too much. Otherwise, it's old, you know. So there is this discussion amongst everybody who's preparing it, or giving the fish, the people eating it, about it having to have a particular taste, and that taste is very much connected to the different narratives are associated with what is a healthy ocean, right? What is a healthy seascape? And what is the relationship of all these different people to that particular environment?John FiegeYeah, it's so interesting, because you know, the French talk so poetically about the soil, and the weather and humidity, when they're growing grapes for wine, and it was just, I found it really fascinating to hear some of your, your people you're talking about in your work, talking about the sea air and the winds, and like, what part of the sea that the fish is brought from? I was like, Yeah, of course, you know, like, that's, that's what food is, it's taking, it's, it's taking elements from its environment and, and turning it into something else. And why not? Why can't that be a merroir?Constanza Ocampo-RaederYes, exactly. And, you know, what I think is really interesting, which is going back to this, you know, when you're talking about taste, there is this assumption that because taste is being mediated through a very particular, you know, sort of bodily organ, like the nose and the mouth, right, that it's objective. And I think what's really interesting about tracing the ways in which people, you know, talk about and construct narratives about the environment, and how it, you know, feeds into food, is that those narratives are actually pretty different. Like the objectivity. Once you start asking about people and comparing different narratives. You know, taste is not as objective, as you might actually, as psychiatrists, psychologists, actually, you know, make us out to think. Like all these studies of tastes and perception, you know, it's very much a sort of, pathway of, you know, different brain sort of processes, and you know, how your body picks up or can't pick up certain tastes. But what I have found in my work is that they're very culturally specific, right? They're socially constructed. And that in the case of the fisherman, for example, if you ask him, What is the best fish for ceviche, it is definitely not the fish that you pull out of the sea, right there and eat immediately. Hence, that's why they use the MSG, right? To them, the best fish is the one that you pull out of the sea, you clean and salt on the boat, you know, that's where, you know, you're using the wind of the deep sea, you're using the water from that particular ocean, you clean it up, you salt it, then you take it home, you store it on the top of your refrigerator, not refrigerated, you so you dry it, and then you reconstitute it, you know, about two to three weeks later. And that's the best ceviche and I have to say that that salting process, once you rehydrate and reconstitute it, it's absolutely delicious. So it's not an issue about freshness. It's about where and how it was prepared for future use.John FiegeRight. You know, strangely, this reminds me of some things I've been reading lately about cell phones and our, our, you know, addiction to social media. And there's been some studies by psychologists I believe, showing that people don't enjoy their food as much when their cell phone is sitting on the table.Constanza Ocampo-RaederOh, I can totally understand that. That's so interesting.John FiegeAnd it's like, yes, of course, taste has this massive psychological element. And it's about what is your interactions with the people at the table? You know, taste is not, you know, as you say, it's not this objective, scientifically measurable thing, it's about, it's about how it all happens in the process.Constanza Ocampo-RaederYes, yeah. And it's almost like you're chewing these past stories, right? Like you're chewing it, you're thinking it, your whole body opens up when you are exposed to food. And if you're connected into the sociality of it, and are open to hear about these different stories, I think that that's when taste can become this, like magical, cultural realm, where you're exhibiting different relationships with nature, different relationships with each other.John FiegeYeah, totally. Yeah. And as you mentioned, you know, cebiche is, is really tied up in the Peruvian national identity in this sense of national pride. And it's really this a centerpiece of this gastronomical boom in Peru, that is attracting all this international attention to the food culture there. And it seems like a powerful sustainable food movement has emerged with this boom. But I was wondering if you could talk a bit about what some of the ecological impacts and consequences of this exploding interest in cebiche and other traditional dishes is there?Constanza Ocampo-RaederYes. I think that that is such a great question. Because, you know, the interesting thing about the food movement in Peru is that it constitutes itself a little bit later than most of the sort of contemporary kind of back to land, food movements that we have today. And they explicitly joined a narrative of biodiversity conservation, they were really kind of after the times of terrorism, you know, the country really kind of opened up, woke up to all these discourses that were taking place worldwide as sustainable development, of conservation. And they know and they noticed that Peru was kind of being ignored, because Peru had been closed off for a couple of decades from, you know, really being involved in direct sort of global conversations about things.John FiegeFujimori, and that—Constanza Ocampo-RaederYeah, it was right after Fujimori was the first one to sort of open it up. And even though he was disastrous for the country in other reasons, he really sort of pushed a conservation agenda, reestablished, you know, sort of research taking place in the country. And that started really sort of catapulting not only economic opportunities, specifically through tourism, so suddenly, you know, they're like, Why aren't why are people going to Mexico and not, you know, lining up in droves to go to Peru? We have good food, we have great, you know, sights to go see, cultural multiculturalism and cultural richness. And so they started articulating sustainable development, around very similar sort of ethos has happened in the slow food movement in Italy. And in fact, a lot of the architects of the food movement are rural sociologists who are kind of, you know, followed the same pattern. And they really started focusing on how can we, you know, harness the sort of biological cultural richness of the country and use it as a weapons for sustainable development. So they even talk about like cocina como una arma social. So it's very much articulated as a sustainable development project. Now, the problem is that, you know, this meant that you would have to really explicitly start building networks to connect all the different producers. And this is an incredibly diverse set of producers, right? With thousands of varieties, if you just think about potatoes there's thousands of varieties of potatoes, thousands of varieties of quinoas and any of the quinopods. So how do you start linking up small scale producers who are often, you know, inhabiting very different land tenure arrangements, they might be indigenous, communal? You know, how do you start, you know, managing and organizing that. So that's the first sort of problem that not everybody has access to the market or knowledge about how to market it in a sort of, you know, culinary or gastronomic setting. The other thing is that once things start getting popular, let's say that, you know, there's a couple of varieties of potatoes that suddenly became really popular for representing, you know, Peruvian identity. So Lay's, you know, the Frito Lays came up with like papas sandinas, you know, but the problem is that once you need to mass produce it, you need to move towards monocrop. So, those are some of the environmental impacts that suddenly these foods need to be industrialized, right? They need to be, the scaling up of it has a lot of problems. And there's authors like you know, Garcia who's talking about what the impact of that is in certain animals like cuys, and in llamas and other sort of traditionally, you know, raised in different ways animals, and the same thing is happening with a lot of agricultural products. And definitely, with fish, because fish is actually being harvested by traditional fishing operations, they tend to be smaller scale, and they have an actual legal category within Peru. But you know, the demand is up, right. And they're also competing with industrial fleets, which are often impacting the, you know, the type of species that they're harvesting as well.John FiegeYeah, and I thought that was interesting how you talked about how these artisanal fishing folks have exclusive access to to fishing within five miles of the coastline. And so, you know, that's, that's really intensive protection of, you know, the traditional traditional kind of ways of fishing, and none of it's industrial. But, you know, of course, there are poachers and illegal fishing operations that violate all of this. But it seems that despite all the protections, fish populations are still dwindling. Can you talk about kind of the myriad factors that are going into what what's happening there ecologically?Constanza Ocampo-RaederYeah, absolutely. I mean, it's really hard to pinpoint exactly who's responsible for it. Unfortunately, it's these small scale fishing operations that are easy to target by policy and management, but they're really not, I really do believe that they're not really at fault, just because of the scale of it. Even though if you add up all the different fishing villages, it is substantial. I mean, it is artisanal fishing communities provide about 80% of the fresh fish that's actually consumed in Peru. So it's not trivial. But the problem is that first, you know, that fishing folk population, it's incredibly diverse. So they're using different types of aparejos or fishing gear, they're fishing different sections of that five mile, you know, section. So some of them are doing perhaps, you know, lobsters, some of them doing oysters, some of them are doing smaller fish, some of them are, you know, just focusing on tuna fish, others on, you know, different types of things. So coordinating, you know, different techniques for fishing and different traditions of fishing is sort of tricky. But then, you know, there is the industrial fishing fleets that are now capturing entire schools of, let's say, tuna that used to make it in closer to inland but now, you know, they're just not seeing it. So, you know, I've had a couple of seasons where you see, you know, fishing boats go out, and all they come back with is giant Humboldt squids. And that's a disbalance that's happening at the ecosystem level. And we don't know if it's just a normal—apparently, squid, they have these boom and bust sort of ecological cycles. So we don't know if it's because something has happened because of overfishing, or is it a normal cycle of the biology of the Humboldt, but it's not normal for it to be coming in such you know, bursts, that frequently. And then of course, there's climate change. You know one of the reasons I chose to work with these communities is because half of the year, they fish for tropical species, warm water species, and half of the year, they do cold water species because they live right at the intersection between the tropical water currents that come down from the Ecuador and the cold water currents that are coming in from the Humboldt in the current, which is really cold water. So these are communities that are particularly vulnerable to the unpredictability that happens with climate change events.John FiegeSo yeah, it feels like the oceans, in general, are this massive governance problem we have. And, and it always—Constanza Ocampo-RaederOh, absolutely. It's a tragedy of the commons. Yes.John FiegeYeah, totally. And it always has been, and there has been some progress in terms of some kind of international agreements. But really, it only takes one rogue nation or fleet. And who's gonna enforce it? You know?Constanza Ocampo-RaederYeah, yeah. But here's where I'm, you know, a little bit optimistic, because one of the things that I was really sort of taken aback when I started working in these communities is that, you know, there are so many different social and cultural kind of processes that are helping mitigate who, what are the rules are, you know, these fishing communities, they have very well established rules that are often kind of enforced informally. They're built on like kinship and marriage relationships, and just neighborhood, you know, capital that kind of accumulates. And the other interesting thing is that they don't really act, you know, I think as Western thinkers, when we go even and research a place, you go and research one fishing village, right, and then you might go to the next one, but they are much more, to use sort of contemporary parlance that I use in my classes, they queer these boundaries in really interesting ways. So even though they might belong to Village X, they might have families in the next village, and there's quite a bit of negotiation and discussion between villages—there's a lot of conflict too, but you know, they solve it through festivals and exchanges. And I think that that's why it's really important to sort of look at these issues at the local level. Because often, they've come up with solutions to kind of, you know, understand—they're already dealing with these problems, and they have been for a very long time. So it's very insightful to see what are they socially and culturally doing in order to mitigate some of these problems? And it has and you're absolutely right, it comes back to really collective action and how collective action works. And you know, how common pool resources are actually being managed by populations.John FiegeYeah, and it's hard enough to manage a national political conversation. But then you all of a sudden dealing with other nations with completely different interests and completely different political structures. It's just like, woof.Constanza Ocampo-RaederYeah, and even within the country, you know, like, depending on who's in government, you might have somebody who has this really extractivist sort of position, then you have somebody who doesn't, and then everybody likes to build new institutions. So there's so many overlapping institutional, I mean, it's chaotic. You never know who's, you know, you can see a fish and it's like, okay, who regulates this squid? You know, 13 different institutions?John FiegeHow many different folks regulate it? Yeah. Well, in addition to cebiche, you research and write about camarones, which are similar to crawfish as we know them in the US. They're crustaceans like shrimp, shrimp just live in the oceans. But camarones they go for this long journey from the ocean. And, and they swim-walk upstream through the river until they reach the base of the mountains where I don't know exactly what the cycle is, but it seems like they grow and spawn there, and then they head back to the ocean.Constanza Ocampo-RaederYeah.John FiegeAnd they're legally protected, and can't be caught until they reach a certain size. And the people who catch them are called camaroneros. And you describe these fascinating relationships they have with the ecology there and how they communicate through wind rocks, and in my personal favorite, rainbows, they're talking to rainbows, which is awesome, in order to, as you say, think like crawfish. And can you talk about how the how these camaroneros think like crawfish?Constanza Ocampo-RaederYeah, it's you know, it's really allegorical because this is a very particular landscape. You know, it's an interandean river valley, it's from the southern, it's still in the department of Lima, so it's still near the capital. But it's these, you know, beautiful valleys, where most of the mountains, if you can kind of envision them, they're completely bare, you know, they, they they don't have any vegetation, except for the vegetation that's on the bottom, along these rivers where there's an amazing amount of wealth of agriculture. And that's where most of the agricultural production in Peru is happening, in these inner river valleys. And so these communities kind of are, you know, you live in that green space and on the river itself. And so it's you can't really escape the sort of, you know, you're always listening to the river flow, you're always paying attention to meteorological differences, because the Andes is a really intense place, you know, when it rains, it pours, the sky is just too blue sometimes, you know, it's a very, very sort of crisp, intense place. So these families are, you know, they, in order to understand the behavior of these crayfish, they really pay attention to what's happening around them, they go down and touch the river boulders to see if they're, you know, warm, or if they're cold to kind of predict what the type of movement of the crayfish might actually be. One of the most beautiful things I learned from them is that they're often tracing rainbows. So they're paying attention to where rainbows are appearing across the sort of mountainous landscape. And if there's a certain kind of shape of rainbow that's happening upstream towards the mountains, that's actually indicating that it's probably raining. And the type of rainbow will indicate if it's raining too hard, which means that it can muddy the waters. So you know, they dive in and hand pick the crayfish, so they actually have to get into the water now and get them because the baskets that they used to use are now, they're too efficient. So they're now prohibited. So they go into the water to handpick them. And if the waters are too muddy, you can't see the crayfish. So, so they're kind of using the signs to sort of understand what type of rain or what type of you know, climactic sort of movement is happening upstream, and they use that to really, you know, understand it. And it's and it's the way that they talk about the crayfish, it's very personal, you know, they they use a lot of similarities between how the crayfish you know, behave. They, they use similarities like you know, when it's cold, like nobody wants to come out of your house, so why would you come out of your house, but if it's a nice day, you know, then you go out for a stroll, you know. So then that's the type of weather that they like to dive in. Because the shrimp are kind of strolling around their little cave or their little, you know, hole. So they use a lot of, you know, they they use their own life's pace, to sort of explain how the crayfish are working. And it's and its useful, it's very helpful to how they see it. So but they're very in tune. I mean, they're looking for rainbows. They're looking for earthquakes, there's a lot of these tremors that come down the mountains that are wind based, so they're not actual earthquakes. And they can tell, you know, oh, that like windows just suddenly rattle. And they're like, oh, something's going on upstream. So they're, they're kind of looking and adding up signs in order to decide if they're gonna go upstream to swim and capture the crayfish themselves.John FiegeIt's so interesting. Would you would you mind reading the first two paragraphs of, of your camarones article?Constanza Ocampo-RaederYes, I would be delighted.John FiegeIt's so beautifully written.Constanza Ocampo-RaederOh thank you. The title of the article is “When the Rainbows Bring the Crawfish.” “When the wind is not speaking, the people talk to rocks. They walk down to the river below their houses and place their hands on top of a stone's smooth surface, just like when you touch the belly of a pregnant woman, gently, waiting for something uncertain. They're trying to determine the rock's mood, because here rocks have temperaments. If they are in a fickle mood, they are tepid to the touch and there is no hope of deciphering what they want to say. If they are apathetic, they are cold and that tells people that the entire ecosystem is upset—it will not cooperate with humans that day. A very cold stone can even cancel an expedition planned for that night. A cold stone outdoes rumbling winds. When the river rocks are feeling sensual, however, when they feel hot in the frigid water, then the harvest begins. ‘A rock ‘in heat' means the crawfish or camarones are out,' Emiliano once told me. A hot rock is an excuse for a crawfish to take a moonlit stroll, but this time they do not swim-walk far from their miniature caves beneath the boulder. They softly shuffle about because the stone's heat will only go so far in warming the water. On those nights, these Andean crustaceans circle the boulders that make up their lairs. Also on those nights, when the crayfish come out, he crawfish folk, camaroneros, are waiting to catch them.”John FiegeThat's so awesome. I love that, it's so poetic.Constanza Ocampo-RaederThank you. That means a lot to me because English is my second language. And I took creative writing classes because one of the things I want to do is when I showcase some of these very, very different human natural systems and relationships, often the vocabulary we have is kind of limited by these Western ecological grammar that we tend to use. And I really want to write ethnography as this kind of magical realism. After all, I'm Latin American, so I love the idea of magical realism. And so it took me a really long time to write it. And it kind of goes against the grain for what typical academic articles are.John FiegeYeah, and it's too bad there's not more academic writing like this. Yeah, you know, I love the moonlit stroll.Constanza Ocampo-RaederYeah, that's how they said it, it's crazy. Yeah.John FiegeIt's so cool. So, between this writing about camarones and your writing about cebiche, one of the things that really jumps out at me is this relationship of the person fishing in the environment, to where they're fishing, and, and how that's a key element of a certain idea of sustainability. In the US, we have this very quantitative idea of sustainability, this, this notion that sustainability can be measured and regulated to protect “natural resources,” as many people label animals, plants, minerals, ecosystems. But lost in all this is the human relationship to the rest of the natural world. It feels to me like you're hinting at this notion of sustainability that reconnects human communities to ecosystems. Can you can you talk a bit more about this human relationship to the environment and how it impacts your understanding of this amorphous word of sustainability?Constanza Ocampo-RaederYeah, yeah, I've thought a lot about that because I began as an ecologist. My undergrad degrees were in biology and tropical ecology. And you know, and I started working in different places around the world having contact with, you know, locals who were using those ecosystems directly. And one of the things that I found, you know, pretty, pretty curious early on, and then even to a certain degree frustrating, is that you know, if you're coming in from it from this sort of Western scientific perspective, there is this desire that nothing is valid until you can translate it into some sort of ecological justification in the case of sustainability, when you're talking about the use of, you know, wildlife, or plants, and so forth or forests. And, you know, I kept on thinking like, why do we always insist for something to be proven, either positive or negative, when you're in the ground? You know, these relationships are often entangled, and they're contradictory, and they're not necessarily, you know, harmonious. I think words like, you know, harmonious, which have plagued the sort of human ecology literature for a very long time, and that are still used, directly and indirectly, to talk about indigenous systems of traditional ecological knowledge, you know, are really, I think, often unhelpful. Because what would happen if you if I depict this, and you know, and we have all these wonderful connections with nature, but then the fact of the matter is that in this particular article, I talk about how the crayfish have been, you know, extinguished and have to have been repopulated into this river several times, because it, sometimes it's sustainable. And sometimes it's not, because you can't necessarily control everybody who's interacting with them. So you know, so there's this bar of purity that's often placed upon resource-based populations that they have to do it perfectly, when our post-industrial society, we are far from perfect, you know.John FiegeWe don't do anything perfectly.Constanza Ocampo-RaederWe don't do anything perfectly. But when we're talking about others, we expect them to just be poetic about it, to be religious about it, to be, you know, nationalistic about it, have identities and sense of place. So I've thought about that a lot, and I think we need to open up to really think about human-nature relationships as often, you know, contradictory, unexpected. I think the Anthropocene sort of literature is really helping us look forward instead of backwards, you know, really take stock of what is here now, and then start reimagining the possibility of what sustainability can mean. And it's not going to be what you and I learned in our environmental studies, you know, when we were undergrads, like this is, I mean, at least I graduated from college over 20 years ago, and I am drastically in a very different place than I was when this sort of sustainable language and vocabulary started coming in. So I think we need to be open to messiness.John FiegeYeah, and it, you know, to me it feels like this dilemma, in a sense that, on the one hand, you know, it's easy for people to sit in their air conditioned house under a fluorescent light and stare at their computer and see these perfect ecosystems and these beautiful photographs and, and have this sense of this unsullied, perfect nature out there somewhere. And, and that's also kind of easy to critique as well. But at the same time, if everybody tried to go have these personal relationships with ecosystems, and our, you know, 8 billion people on the planet, like that wouldn't go well, either. So it feels like we're in this, we're in this hard place where we have these really superficial removed relationships with plants and animals and, and places, ecosystems, the land, the water, but at the same time, you know, that's the only thing that protects it in some ways, you know, like, thank goodness, all those millions of people are in New York City, you know, and not spread all over the state. Because then there would be nothing left. You know.Constanza Ocampo-RaederOn the other hand, you know, I think that one of the reasons I chose to focus on the internal food movement of Peru is because it kind of makes you think about these, you know, sort of different scales and the nested sort of nature of social, you know, groupings and relationships, because, in this case, crawfish are being protected. They are, you know, there is a period of, of a veda, where you can't actually eat it for a certain amount of months, so that they can actually reproduce. And that was actually driven by the increased desire of, you know, restaurants to actually, you know, serve this particular dish inside Peru. They're not exporting, you know, camaroneros, and it's very regionalised. And it's connected to a pretty substantial urban area, which is Lima. And so you don't know where the drivers are going to be at. But what they did right in this case is that they went and spoke to the people who were actually, in this case, you know, harvesting the crayfish, and they worked with them to find different alternatives. And there's different guilds, every river valley has crayfish in Peru, so there's a lot of different guilds. Sometimes they fail, sometimes they don't. But in this particular case, it also has a lot to do with the biology of a particular, you know, species. But in this case, they've been able to really manage it in what I think are pretty successful, you know, ways. So we need to play with issues of scale, I think, a little bit more.John FiegeYeah, for sure. But I, you know, related to that I found one thing you mentioned super interesting, that in the offseason, camaroneros are hired to enforce the fishing ban, and they're actually paid by the local hydroelectric plant to do this. And from what I, from your article, it seems like the dams are, are getting a lot of criticism from environmentalists, in part because their operations impede the journey of the camarones up the river. And the power companies want to take a bit of the heat off themselves by making sure that the crawfish populations don't collapse.Constanza Ocampo-RaederYeah, I mean, it's like, you know, I came into this project, thinking that I was going to really write a piece, you know, showcasing the evils of the mining company, but everything again, was so entangled. I mean, they're, they're trying to, you know, resolve a particular image, but they're not only just polluting, you know, disrupting the waterways for the camaroneros but for the entire agricultural sector, which is pretty powerful,John FiegeAnd industrial.Constanza Ocampo-RaederAnd industrial, you know, and yeah, it was a very surprising turn of events. And, you know, and it's also a very fragile sort of relationship, because you change mayors or, you know, something happens and those relationships can change. Conservation, I always tell my students is not an endpoint, it's always a process. You're just kind of buying time, throughout this entire thing. You're never gonna say like, oh yeah, here we are we, succeeded.John FiegeNow, conserved.Constanza Ocampo-RaederNow it has been conserved. Yes, exactly.John FiegeDone, let's move on.Constanza Ocampo-RaederYes. Yeah. Let's move on now. It'll never happen. So we, you know, I'll always have something to go explore. And we'll see what that work looks like. Right.John FiegeRight. Well, I just love how you've twisted around these traditional dynamics between industry and traditional fishing communities and urban environmentalists. And that's, you know, that's, I think, what makes this work you're doing so strong is, is we, in the mainstream media, we fall so easily into these stereotypical simplistic visions of each of these, you know, folks who might be called stakeholders. Which in itself is a problematic term.Constanza Ocampo-RaederYeah, exactly.John FiegeYou know, and it's, it's so complicated. And we, I think that, that complication, for me, it should give us a lot of humility. And to say,Constanza Ocampo-RaederI, you know, that that is a wonderful word to use. I mean, I've been also thinking a lot about the idea of grace, right? Like, when you read about these things, when you read about, you know, let's say, different foods, you know, it's so easy for us in the position that we're in, to say, like, Oh, I just learned about X or Y tradition, I'm gonna go do it, or I'm gonna go travel and doing it. And I think that, that feeds into this consumer thing that everything's up for the experience of others. I don't know how to say this. But you know, I've made the switch to go back to my home country, which is Mexico, to really start exploring what my relationship with food is. And, you know, and I, and I live a really, you know, kind of crazy relationship with food, because in a given week, I'm cooking things from India, from Thailand, from Vietnam, from Mexico, from Peru, and that has incredible ecological consequences, right? Like, not everybody should be able to have access to Peruvian crawfish, you know, like, what does it mean to really move into a much more local, you know, process of eating. And somebody like me, its a really, it's a really hard thing for me to do because I'm Mexican. I'm not going to eat, you know, turnips in the middle of winter, it would just be hell for me, you know. I even have a hard time, you know, doing the CSA even though I love the idea. I love having fresh vegetables. There's a moment in which I look at all those, you know, famine foods, that I consider famine foods, like turnip, beets and all that. And I'm like, yuck, you know, like, I don't, it's not that I don't know how to cook them. I am a perfectly good, you know, cook. It's just that culturally, we're also becoming a much more, you know, multicultural pluriversal sort of globe, and how do you how do you travel? How do you make these other ecosystems and human-nature relationships travel with you? So I have no real answer, but I think your point is really important.John FiegeYeah, and as somebody you know, with Northern European heritage, I'm really, I'm really glad I'm not tied to my own culinary history. You know? And that, that kind of Northern European, you know, focus on on animal husbandry and, you know, limited vegetables. You know, that's been disastrous, ecologically. So at the same time, being able to draw from other culinary traditions has allowed us to at least think about getting a food system into a more ecologically sustainable position.Constanza Ocampo-RaederYeah, because diversity is good, right. But then it also has its bad sides too. So, yeah, so I don't, you know, just culturally speaking, you know, like, why do I insist on buying avocados in Northfield when, you know, 73% of them, because I'm, like, actually keeping track of it, are always a mess? You know, but I cannot live without avocados. So it's like those cultural underpinnings and connections we have, and the ones we build throughout our lifetime, are really important and they're not trivial. Yeah.John FiegeRight, well, I lived in Texas for a long time, most of my adult life, and I always considered all the produce from Mexico to be local, essentially.Constanza Ocampo-RaederYeah. Mhm.John FiegeBut then when I moved to New York, it doesn't work so well anymore. Oh, no longer local. Definitely no longer local. Well, you mentioned wanting to go and explore Mexico and kind of your relationship to food. And one thing I found really interesting that you wrote was how a Peruvian waiter once told you that cebiches in Mexico are disgusting.Constanza Ocampo-RaederOh, god. Yeah. And I mean, and, and I have even heard worse, like, you know, the Peruvian food movement hit a chord in the national sort of psyche, in a way that is really kind of powerful, and spectacular, but if you're foreign, it takes you by surprise, because you come into the country, and they will say things like that without, you know, considering any type of consequence or maybe decorum, you know. But yeah, no, it's, you know, the very famous Mexican cebiche is a Acapulco cebiche, which I, you know, my family happens to be from Guerrero. So I know it very well. And, you know, they use ketchup, and they even sometimes put Fanta onto it because it's an orange based one. And I know it sounds kind of atrocious, but it tastes so good. Oh my god. You know, it just kind of brings this brightness into it. And you know, and they're just horrified by it. Like my husband, you know, when he comes to Mexico, if I tell him it's a shrimp salad, he'll eat it and enjoy it. But if I remind him it's ceviche acapulqueño, he'll be like, Ugh, you know, that's actually, you know. Ecuadorian cebiche, which is relatively similar to Peruvian cebiche, except that they use tomatoes, which is an Andean crop, like they could claim that one if they wanted to, and it's acidic, as well. They're like, Oh, my God, they use tomatoes. And they're, they're very sort of proprietary about what proper cebiche really is. So, so yeah, so it's, it's been interesting to sort of think about, you know, the, that that extreme sort of creation of a national identity around food. I have to say that in Mexico, it's very similar. People, we're very, very proud of our food. But we articulate it differently, like Mexico really is built around this idea of mestizaje. So for us, our food exemplifies that social process very, very vividly, right? Like we're always talking about a mole, for example, it has like the best of the indigenous ingredients and techniques and the best of the Spanish, right, like a proper Mexican, you can't be too European and you can't be too indigenous, you have to be a mix, right? It's a caste system, like the mestizo is a caste system. And so we are articulate it differently. Peruvians don't emphasize the indigenous part of their, you know, ingredients as much as they do in Mexico. But there are some, you know, strange pathologies about like, you know, how Mexicans also articulate themselves as being central to the gastronomic world. But you know, but there's similarities to both places, because there was two pre-Columbian empires there. So you know, there was two colonial, you know, processes, one that took place with the Inca first, and then in Mexico, it was the Aztec and predated by the Maya. Then the Spanish came into this landscape that was incredibly diverse. I mean, these are diverse places ecologically, culturally, socially, historically. And they were just perfect places in order, you know, you had these networks of economic systems already built for the trade of goods, you know, so it's no wonder that the two places where you have these fabulous cuisines are Peru and Mexico. So there's a lot of difference—um, similarities.John FiegeAnd where do you fit into all this? Like, as you think about this new work you're doing? You know, what, what is your what's your relationship to food? How is your identity tied up? Or not tied up in these things?Constanza Ocampo-RaederYou know, I, that, I, you know, I don't know, I find myself at this, you know, I'm close to 50. So I'm really excited to sort of really think about who am I, and I have this particularly beautiful window in which I'm articulating that, which is to my kids, you know, there to, you know, little boys who are eight and ten and they were born in the United States, but they have a really, really proud Peruvian father and an incredibly proud mother. We travel they do fieldwork with me. And so a lot of the questions I'm posing about what does food do for you, why is it important to articulate and talk about food and really pay attention to how we're eating, is really coming from this insight of raising two children, you know, like, who do I want them to be? How are they negotiating their own identity in the United States? Like we have big rabid discussions about, you know, if a flour tortilla is a proper thing in my household. And you know, and I mean, of course, like flour tortillas are Mexican, right, and there's like, a lot of foods we eat with flour tortillas, but I've kind of become radicalized in the sense of like, I'm like, you shall not eat flour tortillas ever, unless they're handmade by somebody, you know. And so my kids are, you know, it's really, like, I really diversify insects, like Mexicans eat a lot of insects. So we, my kids regularly take up chapulines, or worms or stuff to their, to their lunches that I you know, I'm like, bringing stuff from home, to really emphasize that there's more out there than what they're being exposed. I mean, these, we go to a progressive school, and they have a relatively good lunch, you know, but the food, it's just dreadful. So, I am kind of, you know, really trying to showcase also that food is not just a vehicle to nutrition. I think that, you know, a lot of these notions of sustainability get translated into these strange notions of health, and a clean body and a trim body. And I'm not particularly thin, you know, like, I'm a pretty, you know, I'm a big, robust woman. And so this idea that only through cleaning am I supposed to achieve this very particular kind of Europeanized body? I don't, I'm not, you know, 100% with it either. And so veganism is something that I'm really sort of, you know, considering, like, okay, like, if I'm going to eat meat or animal protein, like in what context. So I'm actively this late in my life really thinking about it, but I think it came through my kids. And so right now my new project is next year, I'm spending a whole year in Oaxaca, in Mexico, and I'm going to write an ethnographic cookbook, but it's very much going to be about, you know, discovering, you know, the sort of ecological, the socioecological underpinnings of the foods we eat, and really kind of bringing out these stories, that a mole is not just a mole, but it really articulates a particular legacy, I really want to write against the idea of fusion, because I think fusion gives you this sort of false sense of like, multicultural reconciliation, when it's not necessarily, you know, it comes from a very particular legacy. And really articulate it into the future, like, what does, what does Mexican food food mean today when you know, Mexicans live throughout the continent, and in different places, right, like, what does it mean for my kids? So it's a big question, and I and I'm grappling with it in the unexpected realm. But one of the things I did choose was to go back to my country and start working in my own cultural space, if you will.John FiegeYeah. Well, that's super interesting. Yeah, these are such, they're such complex, but also like, deep philosophical questions.Constanza Ocampo-RaederYes. Yeah.John FiegeAnd so where are you landing with this? I mean, is even the idea of sustainability, is it like a central thing you think about? Or like, how do you even think about that?Constanza Ocampo-RaederOh, God, you know, I don't think about sustainability because every time I try to, you know, kind of operationalize it for a particular project or something, it gets too unwieldy, because I do think sustainability has been, you know, articulated around a particular kind of human-nature relationship, that's much more on the ecological sense of it. And I'm trying to open up the, I believe that you can get to those, you know, systems that, you know, have low, you know, pollution, low outcomes, runoff, erosion, all those good things that I think are merit, you know, meritful. But in order to get there, we still need to get through the sort of human histories that will encourage us to really invest in that system. Because I think it's become, the word sustainable has become too dry in my mind, it's about following the carbon footprint or about doing it. And I can't get on board with that message, because I just can't connect with it at the human level. So we're, I'm really coming down to it as building up these sources of human histories, in order to emphasize that we're connected with food in more ways than we think about. Because like, you know, going back to avocados. Yeah, I shouldn't be buying avocados. I shouldn't be buying limes. I'm pretty aware of what my carbon footprint is. But I'm still going to do it. And the only thing that changes is now I feel guilty about it. But but you know, what can I do?John FiegeProgress!Constanza Ocampo-RaederYes, exactly. Like at least now I feel—but what can I do to have a much more sort of, you know, joyful life in the sense of feeling true to my identity, true to the type of person I am, true to my kids' heritage as well and still, you know, find a new ethos of eating and experiencing the world that is not, you know, problematic. And that's a big task. I don't know. I don't know if I'm being successful at it but I'm trying.John FiegeWell, the frame, the frame of thinking about your children is such a great one too. Because in your kids is, I mean, literally, your history. Like written in their DNA. And the way you spoke as they were growing up, you know, it's literally there, the history, but it's also so much about, what is the world they're going to inhabit one day?Constanza Ocampo-RaederYes.John FiegeAnd, and connecting the past to the future is just such an important thing. We can't live in the past. And we can't just be obsessed in with this, as you say, this kind of sterile, mechanistic idea of sustainability into the future, you know, they have to be connected to one another in some way.Constanza Ocampo-RaederYeah, and you know, and that's where I think delving into these, you know, sort of human histories is important, because if we think about all this, you know, discussion about the Anthropocene, like, what does it mean? Like, is it a Anthropocene of cyanide or the end of the world and all these, you know, kind of interesting, apocalyptic language that's being used to describe the future. But if you look at at least, you know, like, the history of my country, we've already gone through an Anthropocene. I mean, the colonial onslaught was severe enough that it reduced the population to, you know. How is it that we have such an amazing diversity of food today, after the genocide, after the ecocide? You know, after these post industrial processes, I mean, Mexico has been neoliberalizing constantly, since, you know, the 19-, you know, I would say 50s, 60s, but then, you know, went crazy in the 80s. And why is it that it survives? There's like, stories of survivors and resilience, that's where I want to be hopeful, you know, that this is not the first time we've we've faced these things.John FiegeWell, I'm super excited to read about your future work in Mexico.Constanza Ocampo-RaederThank you.John FiegeAnd, and I hope it feels like those first few paragraphs of your Gastronomica article.Constanza Ocampo-RaederYeah, I hope so. It's been already good. We've gone a couple of times. And it's been really, gotten me to think about, you know, these really interesting ideas of you know like, how here, we talk a lot about how we should go back to these decolonized diets, right. It's always, you know, in the US, it's always everything or nothing, like it's binaries, you know. And when I ask—John FiegeThis is the nation of black and white.Constanza Ocampo-RaederBlack and white, yeah, right. And when I asked these, you know, indigenous women that I'm, you know, collaborating with, you know, like, what did you use before the Spanish, like, you didn't have almonds, you know, they're not, you know, how would you decolonize this? And they're like, Why would we want to? They're like, They gave us the almonds, and we made them ours. And why would we deny all the work we put into making these almonds—and they have a word for it, they're criollo. Right, like, so that is interesting. That's not happening with the decolonize food movement here. You know, so we'll see what happens.John FiegeWell, it's like, it's like those, those cute little hats that folks in the Andes are so famous for, that are considered this traditional clothing, that they got from the Europeans.Constanza Ocampo-RaederYes, exactly. Exactly.John Fiege—long, long ago.Constanza Ocampo-RaederAnd so what, are we gonna get rid of them? Yeah.John FiegeIs that decolonizing? Yeah, it's a really, it's complicated. But yeah, I very much appreciate this getting out of the simplistic binaries that American culture can, is just so good at pushing us into.Constanza Ocampo-RaederYeah, and I mean, and the thing is also to remember that it's not like in Mexico, we might have the solution because they take the opposite. It's all mestizaje. It's like, it's all just mixed together. And there are its own pathologies with that, right. But I do think that local stories can help us do that. So yeah.John FiegeWell, awesome. Constanza, thank you so much for joining me today. This has been really wonderful and fun.Constanza Ocampo-RaederThank you, John. I look forward to talking to you more in the future. You have to come to Oaxaca.John FiegeOh, yeah.---OutroJohn Fiege Thank you so much to Constanza Ocampo-Raeder. Go to our website at ChrysalisPodcast.org, where you find her recipes for cebiche, her photographs from her fieldwork in Peru, and our book and media recommendations.This episode was researched and edited by Brodie Mutschler, with additional editing by Sofia Chang. Music is by Daniel Rodriguez Vivas. Mixing is by Juan Garcia. If you enjoyed my conversation with Constanza, please rate and review us on your favorite podcast platform. Contact me anytime at ChrysalisPodcast.org, where you can also support the project, subscribe to our newsletter, and join the conversation. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.chrysalispodcast.org
"I've always been a crime beat reporter and I've met a lot of funny characters," says Srinath Rao, author, 'Meow Meow', which looks at the story of alleged drug dealer Baby Patankar, who dominated the news cycle in March 2015. He talks to Manjula Narayan about the blackly comic true crime story set in Mumbai that features drug dealers, crooked policemen, double crossed lovers and large hauls of Mephedrone that incredibly turn out to be Ajinomoto!
Vikram Doctor, one of India's finest food writers, talks about how Ajinomoto has always had an undeserved bad reputation and why we can't get enough of it in our food.
Vikram Doctor, one of India's finest food writers, talks about how Ajinomoto has always had an undeserved bad reputation and why we can't get enough of it in our food.
Jon explores the strange and storied saga of the worlds most controversial seasoning, Mono Sodium Glutamate, chatting with Chef Chris Koetke, and Dr. Tia Rains of Ajinomoto.
The guys try to justify to themselves Salty is different enough from Salt for its own episode, learn how food companies may be manipulating us with salt, and Denny reveals a painful and salty childhood experience. Sponsors Foodiot is proud to be sponsored by Hey Grill Hey and the Hey Grill Hey app. Episode Resources and References: Sites/Articles"What Are the Five Basic Tastes?" - Ajinomoto.com"What Is Salt?" - HealthLine.com"Why Am I Craving Salt?" - HealthLine.com"How Much Salt Should a Person Eat?" - MedicalNewsToday.com"Why Do You Get Covered in Salt Rather Than Sweat After Long Hot Runs?" - Metro.co.uk"How to Infuse Salt" - ThePioneerWoman.com"Why Do We Crave Salt?" - Sodii.com"Using Salt as a Food Preservative" - VeryWellHealth.com"Exercise and Depression" - WebMD.comBooks"Atomic Habits: An Easy & Proven Way to Build Good Habits & Break Bad Ones" - James Clear Credits Hosts: Todd Bulloch, Lloyd Grimm, Denny Munson Music Credit: Shiny Heads Productions
The guys continue their series learning about the five basic tastes. This week they make an attempt to better understand and explain the mysterious flavor umami. Sponsors Foodiot is proud to be sponsored by Hey Grill Hey and the Hey Grill Hey app. Episode Resources and References: Sites/Articles"What Are the 5 Basic Tastes?" - Ajinomoto.com"What Is Umami?" - Ajinomoto.com Audio/Video"Umami: The 5th Taste Explained" - Food52 Credits Hosts: Todd Bulloch, Lloyd Grimm, Denny Munson Music Credit: Shiny Heads Productions
The guys find out firsthand what it means to have a bitter taste left in their mouthes, and discuss conditions which are fun to say but not to have. Gavin joins for the Appetizer, then mysteriously disappears. Sponsors Foodiot is proud to be sponsored by Hey Grill Hey and the Hey Grill Hey app. Episode Resources and References: Sites/Articles“Quick Guide: What are Bitters?” - ACoupleCooks.com“What are the 5 Basic Tastes?” - Ajinomoto.com“Bitter Taste Perception in Ba Yaka Hunter-Gatherers” - Brirxiv.org“What Are Bitters and How Should I Use Them?” - Epicurious.com“9 Bitter Foods That are Good for You” - HealthLine.com“Difference Between Bitter and Sour” - Pediaa.com Audio/Video“Bitters 101: Everything You Need to Know About Bitters” - House of Angostura“Using Bitter Taste to Understand Disease - Breakthrough Science” - Monell Center Credits Hosts: Todd Bulloch, Lloyd Grimm, Denny Munson Music Credit: Shiny Heads Productions
Fábio Caiel e o E-COMMERCE CONSCIENTE - Orientações estratégicas para o seu negócio com a SOS E-commerce. O Fabio é o Fundador e CEO da SOS E-commerce - Plataforma digital que tem como propósito informar, orientar e ajudar os empreendedores a iniciar ou melhorar seus projetos de e-commerce.Especialista em e-commerce com mais de 13 anos de experiência, já implantou +250 projetos, serviços de marketing digital para +100 clientes, trabalhou com consultoria para mais de 50 empresas, atendendo empresas como Buscapé, Ajinomoto, Editora Abril e NSC TV. Foi apresentador de um quadro sobre e-commerce na emissora Record News, além de Diretor Executivo da APAGE – Associação Brasileira de Profissionais e Agências de E-commerce.Se você estiver ouvindo esse episódio pelo Spotify não esqueça de clicar no botão “seguir”, se você estiver ouvindo pelo Apple Podcasts deixe 5 estrelas e comentário que eu leio todos. Me adiciona também no
On this edition of SPORTS GOOFS presented by Mr. Tortilla: Making sense of the huge conference changes in college sports Joel Haver, Man Carrying Thing, Ajinomoto, Rocky The handsomest head coach/manager is crowned AEW TNT Championship title change WWE Money in The Bank 2022 review Try the Famous 1-Carb Tortilla in Multigrain or Pico de Gallo! Donate to the charity drive, Beat the Varus, which will go directly to the CDC Foundation. Listen to us on Podhero! Support the Goofs on Patreon. Fellow podcasters need any guests? Come join PodMatch. Sports Goofs' Social Media: Facebook | Twitter | Instagram | Discord | TikTok Francisco's Social Media: Twitter | YouTube Andrew's Social Media: Twitter | Twitch Charles' Social Media: Twitter Goof States of America (40.5): California, Virginia, Florida, Washington, New Jersey, Oregon, Ohio, Texas, New York, Illinois, Arizona, Michigan, Indiana, Massachusetts, North Carolina, Georgia, Montana, Delaware, Alabama, Minnesota, Wisconsin, Pennsylvania, South Carolina, Kentucky, Rhode Island, Utah, Kansas, Maryland, Connecticut, New Hampshire, Iowa, Colorado, Louisiana, Mississippi, Tennessee, Missouri, Idaho, New Mexico, Hawaii, District of Columbia, Oklahoma Goof World Order (57): USA, India, Canada, Ireland, Vietnam, Nepal, Singapore, Germany, France, United Kingdom, Italy, Israel, Finland, Pakistan, Brazil, Malaysia, Thailand, Egypt, Croatia, Norway, Puerto Rico, Belize, Oman, Japan, Kyrgyzstan, South Africa, Algeria, Australia, Bangladesh, Switzerland, Iran, Iraq, Sri Lanka, Morocco, Portugal, Nicaragua, Bahrain, Netherlands, New Zealand, Philippines, Bulgaria, Saudi Arabia, United Arab Emirates, China, Seychelles, Sweden, Spain, Serbia, Indonesia, Poland, Qatar, Lebanon, Czech Republic, South Korea, Russia, Taiwan, Tunisia #MLB #NBA #NHL #NFL #NCAA #WWE #AEW --- Send in a voice message: https://anchor.fm/sports-goofs/message Support this podcast: https://anchor.fm/sports-goofs/support
On this edition of SPORTS GOOFS presented by Mr. Tortilla:Making sense of the huge conference changes in college sportsJoel Haver, Man Carrying Thing, Ajinomoto, RockyThe handsomest head coach/manager is crownedAEW TNT Championship title changeWWE Money in The Bank 2022 reviewTry the Famous 1-Carb Tortilla in Multigrain or Pico de Gallo!Donate to the charity drive, Beat the Varus, which will go directly to the CDC Foundation.Listen to us on Podhero!Support the Goofs on Patreon.Fellow podcasters need any guests? Come join PodMatch.Sports Goofs' Social Media: Facebook | Twitter | Instagram | Discord | TikTokFrancisco's Social Media: Twitter | YouTubeAndrew's Social Media: Twitter | TwitchCharles' Social Media: TwitterGoof States of America (40.5): California, Virginia, Florida, Washington, New Jersey, Oregon, Ohio, Texas, New York, Illinois, Arizona, Michigan, Indiana, Massachusetts, North Carolina, Georgia, Montana, Delaware, Alabama, Minnesota, Wisconsin, Pennsylvania, South Carolina, Kentucky, Rhode Island, Utah, Kansas, Maryland, Connecticut, New Hampshire, Iowa, Colorado, Louisiana, Mississippi, Tennessee, Missouri, Idaho, New Mexico, Hawaii, District of Columbia, OklahomaGoof World Order (57): USA, India, Canada, Ireland, Vietnam, Nepal, Singapore, Germany, France, United Kingdom, Italy, Israel, Finland, Pakistan, Brazil, Malaysia, Thailand, Egypt, Croatia, Norway, Puerto Rico, Belize, Oman, Japan, Kyrgyzstan, South Africa, Algeria, Australia, Bangladesh, Switzerland, Iran, Iraq, Sri Lanka, Morocco, Portugal, Nicaragua, Bahrain, Netherlands, New Zealand, Philippines, Bulgaria, Saudi Arabia, United Arab Emirates, China, Seychelles, Sweden, Spain, Serbia, Indonesia, Poland, Qatar, Lebanon, Czech Republic, South Korea, Russia, Taiwan, Tunisia#MLB #NBA #NHL #NFL #NCAA #WWE #AEW See acast.com/privacy for privacy and opt-out information.
Hoy hablamos de proyecciones económicas y los llamados indicadores adelantados, de la norma publicada por fin ayer para el pago de facturas a Mypes a 30 días, y noticias sobre educación, retail, bebidas, autos eléctricos, aerolíneas y más en el resumen del día.
மெல்லக் கொல்லும் விஷம் அஜினமோட்டோ தெரியுமா ? AJINOMOTO- MSG(MONOSODIUM GLUTAMATE) Silent Killer #AJINOMOTO #MSG #அஜினமோட்டோ #Silent Killer --- Send in a voice message: https://anchor.fm/harshavarthan/message Support this podcast: https://anchor.fm/harshavarthan/support
Daniel Soar talks to Thomas Jones about the sixth taste, variously translated as ‘mouthfulness', ‘thickness' and ‘lingeringness', apparently discovered by the Japanese company Ajinomoto, and its origins in the twisty and opaque story of MSG in North America.Read Daniel Soar's piece here: https://lrb.me/kokumipodSubscribe to the LRB from just £1 per issue: https://mylrb.co.uk/podcast20b See acast.com/privacy for privacy and opt-out information.
Dr. Tia Rains, Ph.D., is Vice President of Customer Engagement & Strategic Development at Ajinomoto Health & Nutrition North America, Inc., a division of Japanese food and biotechnology Ajinomoto Corporation, which produces seasonings, cooking oils, frozen foods, beverage, sweeteners, amino acids, and pharmaceuticals. Dr. Rains has over 20 years of experience working on health and wellness initiatives within the food and beverage sector, and enjoys working at the intersection of nutrition research and communications, with the goal of advancing credible research in nutrition and developing truthful messaging on new research results in the context of the body of nutrition evidence. Dr. Rains most recently headed up the Egg Nutrition Center (ENC) as it's Executive Director. Prior to joining ENC, Dr. Rains was the Senior Director of Metabolic Sciences at Biofortis Clinical Research, a global contract research organization specializing in the design and conduct of clinical research for leading food, beverage, and supplement companies around the world. Prior to that, Dr. Rains held several positions within the Research & Development department of Kraft Foods, including roles in nutrition research and product development. Dr. Rains holds a BS in Food Science & Human Nutrition from Arizona State University, and a Ph.D. in Nutritional Sciences from University of Illinois. She has authored more than 40 scientific articles and book chapters and is a frequent public speaker at universities, health professional meetings, and industry events.
Tin Nóng Siêu Vắn - Tin tổng hợp siêu nhanh, siêu ngắn phát lúc 7h00 sáng hàng ngày
+ Hacker nói 'sẽ livestream tấn công Bkav' + Sa thải 2 cán bộ Sở TN&MT Bà Rịa - Vũng Tàu lăng mạ lực lượng chống dịch + Hà Nội: Phê duyệt chỉ giới đường đỏ tuyến đường liên khu vực 6 dài 3,6km tại huyện Hoài Đức + Cháu bé hơn 1 tuổi chết trong xô nước tại nhà giữ trẻ hộ + Đà Nẵng miễn 100% học phí năm học 2021-2022 do ảnh hưởng COVID-19 + Phát hiện nửa tấn mì chính làm giả nhãn hiệu Miwon và Ajinomoto
Đại hội thể thao chưa tàn Olympic Tokyo đã đoạt huy chương vàng “Thế Vận Hội tốn kém nhất”. Các phí tổn dự trù ban đầu chưa đầy 8 tỷ đô la, nay được báo trước “tối thiểu sẽ phải nhân lên gấp đôi”. Thâm hụt ngân sách của ban tổ chức và nước chủ nhà cũng sẽ là một “kỷ lục” trước viễn cảnh phải hoàn trả lại toàn bộ tiền vé cho khán giả và Nhật Bản không dám đón bất kỳ một du khách nước ngoài nào đến dự sự kiện thể thao trọng đại này. Sau 2.872 ngày đợi chờ kể từ khi Nhật Bản chính thức được chọn tổ chức Thế Vận Hội 2020, Olympic Tokyo mới khai mạc. Tám năm trước, công luận Nhật phấn khởi được tổ chức lễ hội thể thao lớn nhất thế giới và xem Thế Vận Hội Tokyo là một sự tái sinh sau thảm họa sóng thần và tai nạn nhà máy điện hạt nhân Fukushima năm 2011. Nhưng chỉ một con siêu vi nhỏ đã dập tắt sự hào hứng đó. Trong hai tuần lễ, Tokyo là nơi mà các phóng viên bị theo dõi chặt chẽ hơn bất kỳ nơi nào trên thế giới. Lo ngại Covid-19 tái phát, Tokyo và vùng phụ cận đặt trong tình trạng khẩn cấp y tế. 80 % người Nhật cho rằng “nên hủy Olympic Tokyo thì hơn”. Sau lễ khai mạc, điểm tín nhiệm của thủ tướng Nhật, Yoshihide Suga rơi mất 9 điểm. Nhưng đó chỉ là bề nổi của tảng băng. Đối với nước chủ nhà Thế Vận Hội 2020 là một cuộc chạy vượt rào. Lần đầu tiên trong thời bình, Thế Vận Hội mùa hè phải hoãn lại đến một năm ; đe dọa ngôi làng Olympic trở thành ổ dịch vẫn rập rình. Tokyo vào thời điểm này lẽ ra là điểm hẹn của những người yêu thể thao trên thế giới, nhưng Covid-19 đã buộc nước chủ nhà thông báo đóng cửa với toàn bộ 600.000 du khách nước ngoài. Thế rồi ngay cả khán giả Nhật Bản cũng bị cấm cửa các sân vận động, cấm lui tới các bể bơi, những phòng thi đấu để cổ vũ “gà nhà”. Ủy ban Thế Vận Tokyo đang kỳ vọng virus corona không gây trở ngại cho 339 cuộc tranh tài, không len lỏi vào một vài trong số 42 địa điểm thi đấu. Ai cũng biết, không thể có lễ hội thể thao này nếu không có khán giả, và nếu vắng các nhà tài trợ. Olympic chưa khai mạc, Ủy Ban Thế Vận Quốc Tế đã biết trước là sẽ phải hoàn lại tiền vé cho khán giản. Khoản thất thu ước tính lên tới 3 tỷ đô la. Nhà báo Anne Verdaguer phụ trách phần tin kinh tế của đài RFI tiếng Pháp giải thích rõ hơn : “ Cần nói rõ ở đây chúng ta chỉ nói đến khoản liên quan đến các các nhà tài trợ và chưa đề cập đến những tác động kinh tế đối với thủ đô Tokyo. Việc khán giả không được vào xem các cuộc thi đấu có nghĩa là ban tổ chức không thu được tiền vé và cũng không mong bán được nhiều đồ lưu niệm chung quanh sự kiện Olympic Tokyo. Trung bình mỗi khán giả vào xem các cuộc thi đấu thường mua sắm thêm từ 50 đến 100 euro đủ mọi mặt hàng như là mũ, áo thun, túi xách với logo Thế Vận Hội Tokyo… Thêm một khó khăn nữa là không có khán giả, các nhà tài trợ không biết được rằng chiến dịch quảng cáo có hiệu quả hay không và hiệu quả tới mức độ nào. Một hãng bỏ ra rất nhiều tiền để quảng cáo có thể hy vọng có thêm được bao nhiêu khách hàng ? Sẽ có bao nhiêu người trung thành với một nhãn hiệu ? Hiện tại, khoảng 60 tập đoàn tài trợ cho sự kiện thể thao trọng đại này và thêm vào đó là khoảng chừng 12 công ty đa quốc gia. Michel Tapiro, sáng lập viên Trường Quản Lý Thể Thao nêu lên một ẩn số khác liên quan đến hình ảnh của các tập đoàn lớn, đó là một sân vận động khổng lồ không có khán giả báo trước một mùa thi đấu nhàm chán. Olympic lại diễn ra vào thời điểm mà Nhật Bản phải đối mặt với một đợt dịch mới, cho nên không mấy ai nghĩ đến chuyện giải trí. Sau cùng thành phố Tokyo cũng đang hồi hộp không biết rằng sau mùa Thế Vận Hội, hóa đơn phải thanh toán sẽ lên tới bao nhiêu tiền. Thành phố bị thua lỗ tới mức nào. Đừng quên rằng Tokyo có trọng lượng kinh tế tương đương với 19 % GDP của cả nước”. Gáo nước lạnh cho các nhà tài trợ 68 doanh nghiệp hàng đầu của Nhật Bản tài trợ đến 3 tỷ đô la sự kiện Olympic Tokyo. Đây cũng là một mức tham gia tài chính cao chưa từng thấy. Vậy mà lãnh đạo các tập đoàn này lần lượt thoái lui khi được mời dự lễ khai mạc trên khán đài danh dự. Lại cũng không thấy xuất hiện trên các sân cỏ, tại các địa điểm thi đấu logo của Toyota hay Panasonic, của hãng bia Asahi hay của tập đoàn thực phẩm Ajinomoto, của ông vua mì ăn liền Nissin … Thật ra tất cả những tên tuổi lớn này của nền công nghiệp Nhật Bản đã chuẩn bị để tham gia Thế Vận Hội Tokyo từ lâu. Họ đã chuẩn bị từ những chiến dịch quảng cáo để phát trên đài truyền hình, những áp phích quảng cáo trong hệ thống xe điện métro, những sự kiện thể thao, văn hóa để quảng cáo sản phẩm trên đường phố, những buổi chiêu đãi ngay trong ngôi làng Olympic, tổ chức xổ số tombola với phần thưởng là vé mời vào xem các cuộc tranh tài … Thế nhưng virus corona khiến những nỗ lực đó đã như dã tràng xe cát. Giờ đây không một công ty lớn nào dám phô trương hình ảnh, hay gắn liền tên tuổi của mình với Olympic Tokyo khi mà đại đa số dân Nhật “chống đối” việc tổ chức sự kiện thể thao này. Seth Kirby, một chuyên gia về các chiến dịch quảng cáo trong thế giới thể thao đại học Waseda nói đến một “hiện tượng chưa từng xảy ra trong lịch sử cận đại”. Hãng xe Toyota chẳng hạn dự trù Thế Vận Hội kỳ này sẽ biến đường phố Tokyo thành một “tủ kính quảng cáo” ngoài mong đợi để quảng bá với đại chúng về công nghệ hiện đại nhất, về những phát minh mới, những kiểu xe mới. Thế nhưng tất cả đã phải hủy vào giờ chót. Toyota không muốn trông thấy logo của mình xuất hiện tại các sân vận động khổng lồ chung quanh là những hàng ghế trống khán giả. Nhưng cũng có những doanh nghiệp biết xoay xở, “tương kế, tựu kế” : do khủng hoảng y tế, hàng quán phải bị đóng cửa, hãng bia Asahi tuy không tiếp cận được với khán giả tại các sân vận động hay ngôi làng Thế Vận, tập đoàn này dồn nỗ lực cho ngân sách quảng cáo trên đài truyền hình. Một tính toán khôn ngoan bởi đây là kênh duy nhất đưa khán giả Nhật và quốc tế đến gần với Olympic Tokyo. Nhà cung cấp mạng NTT thì chọn mở rộng các dịch vụ để phục vụ tốt hơn các phái đoàn đến tranh tài trên xứ Nhật. Về phía các nhà tài trợ quốc tế như hãng nước ngọt của Mỹ Coca-Cola hay tạp đoàn Samsung của Hàn Quốc thì cũng khai thác tối đa hình ảnh của mình qua các chiến dịch quảng cáo trên tivi với toàn thế giới. Dù vậy Thế Vận Hội lần này để lại nhiều vị đắng trên các nhiều lĩnh vực kinh tế khác. Các hãng hàng không quốc gia ANA hay JAL mất hẳn lượng khách nước ngoài đến tham quan xứ Hoa Anh Đào vào dịp này. Khách sạn, nhà hàng, những dịch vụ giải trí, cửa hàng bán hàng lưu niệm buồn tênh. May mắn thay cho ban tổ chức là các nhà tài trợ dù có thất vọng nhưng đã không hủy hợp đồng để được quyền tham gia Olympic Tokyo. Virus và lỗ hổng trong ngân sách của ban tổ chức Năm 2013 chính phủ Nhật thuyết phục Ủy Ban Thế Vận Quốc Tế rằng Olympic Tokyo sẽ là một mùa thể thao “lành mạnh”, không quá tốn kém nhờ đã có sẵn nhiều cơ sở hạ tầng, Nhật Bản sẽ không để tiền bạc nhận chìm những giá trị Olympic. Thế Vận Hội 2020 sẽ là tủ kính của “công nghệ sạch” của những “phát minh mới”. Ngân sách ban đầu được ấn định ở mức 7,8 tỷ đô la. Tám năm sau, Olympic Tokyo đang trở thành Thế Vận Hội tốn kém nhất từ trước tới nay. Hơn cả mức chi tiêu đến chóng mặt của Bắc Kinh năm 2008 hay Luân Đôn năm năm 2012. Trước mắt các phí tổn dự trù lên tới gần 16 tỷ đô la. Một loạt các chi phí ngoài mong đợi để bảo đảm vệ sinh và an toàn cho các phái đoàn trong mùa đại dịch, và việc đã phải hoãn Thế Vận Hội Tokyo mất một năm giải thích phần lớn khoản phụ trội này. Bên cạnh những lo ngại về y tế, công luận Nhật cho rằng, viễn cảnh thua lỗ cũng là một lý do chính đáng để hủy Olympic Tokyo. Nhà báo Anne Vergaguer không quá bi quan như vậy : “Chính một thành viên ủy ban Thế Vận Hội Tokyo cho rằng Nhật Bản đã bỏ lỡ cơ hội để tuyên bố hủy Olympic năm nay. Nhiều tiếng nói khác ngay cả trong hàng ngũ chính phủ cũng tán đồng quan điểm này. Về phía công luận hơn 80 % những người được hỏi chủ trương nên hủy sự kiện thể thao này là hơn. Nhật Bản đã chi ra hơn 15 tỷ euro cho Thế Vận Hội năm nay và đây là số tiền chưa từng thấy trong lịch sử Olympic. Về câu hỏi vắng bóng khán giả có ảnh hưởng gì đến kinh tế Nhật hay không, câu trả lời gần như là không, bởi vì giới tài chính đã dự trù kịch bản này xảy ra. Dù vậy, một vài nhà tài trợ Nhật Bản đã trông thấy cổ phiếu của họ bị mất giá do chính phủ quyết định đóng cửa các địa điểm thi đấu với công chúng. Riêng ngành du lịch, khách sạn, nhà hàng, quán bar… thì bị thiệt hại nhiều vì không có du khách. Tuy nhiên nhìn một cách tổng thể ngay cả trong trường hợp Nhật Bản có thể đón đến 600.000 du khách quốc tế, thì số này cũng chỉ tiêu xài một khoản tiền độ chừng 730 triệu euro trong thời gian tham quan Tokyo mà thôi. Số tiền nói trên tương đương với 0,02 % GDP của Nhật. Nói cách khác, kinh tế Nhật Bản không bị chao đảo vì vắng khách ngoại quốc đến xem Thế Vận Hội Tokyo”. Kinh tế gia Takahide Kiuchi ngân hàng Nomura cũng cho rằng tác động kinh tế của đại hội thể thao Olympic khá giới hạn so với tổng thể GDP của toàn nước Nhật. Ngay cả trong trường hợp Thế Vận Hội kỳ này bị hủy bỏ thì “khoản thất thu cũng không thấm vào đâu so với những tổn thất mà các đợt phong tỏa và tình trạng khẩn cấp y tế để lại”. Tuy nhiên nhà nghiên cứu này cũng "công bằng" với virus corona khi nhắc lại rằng, trong lịch sử Thế Vận Hội, từ năm 1960 tới nay ngân sách chưa bao giờ được “cân bằng” và cũng chưa một ai tôn trọng được ngân sách dự phóng ban đầu. Tuy vậy cũng chưa một mùa Olympic nào ngân sách lại bị nhân lên gấp đôi so với dự kiến ban đầu. Ba năm trước Thế Vận Hội Paris 2024, chắc chắn là Pháp cũng đang lo lắng. Paris dự trù một ngân sách dưới 8 tỷ đô la cho Olympic 2024 và kỳ vọng thu về 11 tỷ nhờ sự kiện thể thao này. Nhưng đó là chưa kể đến những bất ngờ vào giờ chót, vào sự thận trọng của các nhà tài trợ, vào tình hình y tế, xã hội … Cầm chắc nước chủ nhà cũng sẽ bị thua lỗ nhưng liệu rằng Paris có may mắn hơn Tokyo tránh để ngân sách chi tiêu tăng lên gấp đôi hay không ?
25 tháng 7 là ngày gì? Hôm nay là ngày sinh của Nhất Linh người sáng lập nhóm Tự lực văn đoàn SỰ KIỆN 2007 – Pratibha Patil tuyên thệ nhậm chức tổng thống của Ấn Độ, trở thành người phụ nữ đầu tiên giữ chức vụ này. 1984 - Nhà du hành vũ trụ Salyut 7: Svetlana Savitskaya trở thành người phụ nữ đầu tiên thực hiện chuyến đi bộ ngoài không gian . 1957 – Nước Cộng hòa Tunisia được công bố thành lập. 1908 - Ajinomoto một tập đoàn công nghệ sinh học và thực phẩm Nhật Bản chuyên sản xuất gia vị được thành lập. Người sáng lập là Kikunae Ikeda thuộc Đại học Hoàng gia Tokyo. Ông phát hiện ra một thành phần quan trọng trong món súp kombu và đặt tên là Ajinomoto hay còn gọi là bột ngọt. Sinh 1905: Nhất Linh - Nguyễn Tường Tam, nhà văn, nhà chính trị Việt Nam nổi tiếng. Ông là người thành lập Tự Lực văn đoàn và là cây bút chính của nhóm, và từng là Chủ bút tờ tuần báo Phong Hóa, Ngày Nay 1978: Bé gái Louise Brown là người đầu tiên trên thế giới được sinh ra bằng phương pháp thụ tinh trong ống nghiệm tại Anh Quốc 1979 - Ali Carter , vận động viên bi da người Anh. Anh đã hai lần là á quân Giải vô địch thế giới , vào các năm 2008 và 2012 Mất 1843 - Charles Macintosh , nhà hóa học và kỹ sư người Scotland. là một nhà hóa học người Scotland và là người phát minh ra vải không thấm nước .Các áo mưa Mackintosh ngày nay được đặt theo tên ông. 2020 - Peter Green , nghệ sĩ guitar rock blues người Anh, người sáng lập ban nhạc Fleetwood Mac Chương trình "Hôm nay ngày gì" hiện đã có mặt trên Youtube, Facebook và Spotify: - Facebook: https://www.facebook.com/aweekmedia - Youtube: https://www.youtube.com/c/AWeekTV - Spotify: https://open.spotify.com/show/6rC4CgZNV6tJpX2RIcbK0J #aweektv # CharlesMacintosh # PeterGreen # Ajinomoto # PratibhaPatil # SvetlanaSavitskaya #25thang7 Các video đều thuộc quyền sở hữu của Adwell jsc, mọi hành động sử dụng lại nội dung của chúng tôi đều không được phép. --- Send in a voice message: https://anchor.fm/aweek-tv/message
Ajinomoto is not the name of a sea salt as we think it is ... it is the name of a company, that was founded in Japan in 1917. In fact the name of this salt is Monosodium glutamate (MSG). This is called a slow killer in the medical world.
- Quản lý thị trường: tăng cường kiểm soát thị trường, chống đầu cơ, găm hàng tăng giá trong vùng dịch. - Quảng Ninh tiêu hủy số lượng lớn hàng giả, không rõ nguồn gốc. - Đắk Nông: Ngăn chặn kịp thời lô bột ngọt giả nhãn hiệu Ajinomoto lưu thông trên thị trường Chủ đề : Kiểm soát thị trường trong vùng dịch --- Support this podcast: https://anchor.fm/vov1kd/support
Phát hiện lô hàng bột ngọt có dấu hiệu giả mạo nhãn hiệu AJINOMOTO kinh doanh trong cửa hàng tạp hóa. - Phú Yên tạm giữ gần 10.000 chai bia và sữa nước Ensure do nước ngoài sản xuất không có hóa đơn, chứng từ hợp pháp. - Quảng Ninh tiêu hủy hàng hóa vi phạm bị tịch thu trước đó lên tới gần 6 tỷ đồng Chủ đề : Tiêu hủy hàng hóa vi phạm --- Support this podcast: https://anchor.fm/vov1kd/support
É possível equilibrar vida pessoal e profissional? Chiara Tengan, gerente de marketing da Ajinomoto, nos mostra que sim! Para ela, a realização acontece quando essas duas esferas se encontram e evoluem juntas! Chiara é uma grande inspiração de que é possível ser uma líder feminina nos negócios e ainda obter sucesso na vida pessoal, e neste bate-papo conta um pouco sobre como consegue equilibrar esses dois "pratos". Ela coleciona vários anos de experiência em marketing no setor de Foodservice e em 2019 ingressou no Instituto Mulheres do Varejo, organização que desenvolve mulheres nesse segmento através de diversos projetos. Confira e se inspire! --- Send in a voice message: https://anchor.fm/galunion-foodservice/message
冷凍の唐揚げシリーズその２！ こちらも売れ線の冷凍からあげですが、その実力やいかに…
COMIDO Y RESUMIDO - El resumen diario de noticias, con José Carlos Lumbreras
Nos desayunamos las noticias al martes 15 de diciembre de 2020 y te las resumimos en menos de 8 minutos. Disponible en Itunes, Spotify, Facebook, Youtube e Instagram. Las noticias de hoy incluyen: **La propuesta para el crowdfunding en el Perú**La Sunafil detecta nuevos problemas en Ica**MINEM: no habrá grandes proyectos mineros el 2021**Ajinomoto se expande al mercado de bebidas**Motocicletas crecerían 30% el 2021**Osinergmin clausura suministro de gas de Savia en Piura**Turismo: sobre la nueva ley y protestas en Machu Picchu**Liberty Latin America a por sedes de Telefónica**Los motivos de la caída de Google ayer
Salty, sweet, sour, bitter. Scientists once thought these were the only tastes, but in the early 20th century, a Japanese chemist dissected his favorite kombu broth and discovered one more: umami. In recent years, umami has become a foodie buzzword, but for nearly a century, the Western world was in full-blown umami denial—didn’t believe it existed. And we might have stayed that way if it weren’t for our most notorious and potent source of umami: MSG. A 1930s advertisement for Ajinomoto. (Courtesy of the Science History Institute.) Advertising brochure from the late 1940s until the early 1950s for Ac'cent, an MSG product manufactured by the International Minerals & Chemical Corporation. (Courtesy of the Science History Institute.) Kikunae Ikeda, who proposed the idea of umami as a fifth basic taste. (Wikimedia Commons) Guest: Nirupa Chaudhari is a professor of physiology & biophysics at the University of Miami. Kumiko Ninomiya is the director of the Umami Information Center. Footnotes & Further Reading: Special thanks to Sarah Tracy for some background on MSG in the United States. Read a translation of Kikunae Ikeda's original manuscript in Journal of the Chemical Society of Tokyo. "A Short History Of MSG" discusses Ajinomoto's marketing techniques, as well as reception of MSG in the United States and around the globe. If you're dying to see the Mr. Umami video mentioned in this story, watch it here. Hear more chefs gushing over umami at the Austin Food & Wine Festival. Credits: Science Diction is hosted and produced by Johanna Mayer. Elah Feder is our editor and producer. Nathan Tobey contributed story editing, and Kaitlyn Schwalje contributed writing and research. Thanks also to Lauren J. Young and Attabey Rodríguez Benítez for research help. Our composer is Daniel Peterschmidt, and they also did sound design. Chris Wood mastered this episode. We had fact checking from Michelle Harris. Nadja Oertelt is our Chief Content Officer.
Alan Hahn is the cofounder of MycoTechnology which utilizes fungi based food-processing platforms to transform the flavor and value of agricultural products. The company has raised $120 million from investors such as Wavemaker Partners, Seventure Partners, Middleland Capital, GreatPoint Ventures, S2G Ventures, Tao Capital Partners, Emerson Collective, Continental Grain Company, Cibus Fund, Eighteen94 Capital, Closed Loop Capital, Tyson Ventures, Health for Life Capital fund, Bunge, Evolution Capital Partners, Ajinomoto, and Greenleaf Foods to name a few. Prior to this he cofounded Shared Technologies Fairchild, Corvigo, and SolarX.
Alan Hahn is the cofounder of MycoTechnology which utilizes fungi based food-processing platforms to transform the flavor and value of agricultural products. The company has raised $120 million from investors such as Wavemaker Partners, Seventure Partners, Middleland Capital, GreatPoint Ventures, S2G Ventures, Tao Capital Partners, Emerson Collective, Continental Grain Company, Cibus Fund, Eighteen94 Capital, Closed Loop Capital, Tyson Ventures, Health for Life Capital fund, Bunge, Evolution Capital Partners, Ajinomoto, and Greenleaf Foods to name a few. Prior to this he cofounded Shared Technologies Fairchild, Corvigo, and SolarX.
COMIDO Y RESUMIDO - El resumen diario de noticias, con José Carlos Lumbreras
Nos desayunamos las noticias al jueves 16 de julio de 2020 y te las resumimos en menos de 8 minutos. También disponible en Itunes y Spotify e Instagram. Agradecemos que lo puedan compartir entre sus contactos.Las noticias de hoy incluyen: -Las metas económicas del gabinete Cateriano-Perú en el TOP 3 de países latinoamericanos que aumentarán más en desigualdad -Cofide con cuellos de botella en Reactiva 2-La quinua destaca en ruedas de negocio-Ajinomoto crece en el canal moderno y el ecommerce-Se anuncian los Cyber days 2020-Marcas contra abuso animal en granja de alpaca del Grupo Michel-Supermecado mexicano Justo anuncia llegada a Perú-Linkedin se suma a tendencias de audio -Sony duplica planes de producción de la Play Station 5 Si quieres recibir noticias diarias y contenidos de empresas a tu Whatsapp envíanos un mensaje directo al número +51 949376201 con el mensaje PODCAST PTP y recibe nuestros podcasts de manera gratuita.Síguenos en www.ptp.pe
O "novo normal" nem bem chegou, mas já é possível perceber algumas importantes transformações no dia a dia. Uma espécie de prévia do que vem pela frente, com uma realidade muito mais focada na empatia, construída a partir de relações sólidas e transparentes. O Negócios em Pauta dessa semana traz não uma, mas duas entrevistas com grandes empresas do setores financeiro e de alimentos para contar um pouco de como estão se preparando para esse futuro. Priscila Santana, gerente de Comunicação e Responsabilidade Social da Ajinomoto, e Rafael Brazão, head de Gente e Gestão do C6 Bank debatem as ações das companhias frente à pandemia, as mudanças no universo corporativo e apontam quais as principais características do colaborador e do líder do amanhã. E mais! Fiat anuncia primeira mulher à frente de uma de suas fábricas no Brasil; grandes marcas deixam de anunciar no Facebook; Mercado Livre deve instalar complexo logístico de distribuição em Santa Catarina; e Natura investe em plataforma de crédito para sua rede de consultoras.
San Diego business journal names her one of the architects of the local life science sector. As the first woman inducted into the Connect Entrepreneur Hall of fame, Dr. Magda Marquet is an accomplished immigrant from France. In this interview, you will hear -Magda's immigration story -Her path to success -Her insights on why women don’t grow in leadership positions -Her suggestions on how to grow in leadership positions regardless of gender, ethnicity, and … To know more about her Dr. Magda Marquet has built, led, and commercialized multiple life science companies. She is the co-founder of AltheaDx, a commercial-stage, precision medicine company with the world’s leading pharmacogenomics test for anxiety and depression, and ALMA Life Sciences, LLC, an early-stage investment firm creating and growing innovative healthcare companies. Dr. Marquet co-founded Althea Technologies and, as its co-CEO with full P&L responsibility, led the company to become a leader in the field and a highly profitable, commercial company. As a result, she guided Althea to a successful acquisition by Ajinomoto, a global Japanese company and leader in amino acid technology.Prior to starting Althea Technologies, Dr. Marquet held several positions in pharmaceutical development in companies such as Vical and Amylin Pharmaceuticals.She currently serves on the following Boards: Arcturus Therapeutics (ARCT) (Compensation Committee Chair, member of the Audit Committee). She also serves on the Board of Pfenex (PFNX) (Nomination and Governance Committee) and she serves on several private companies boards such as Senté, Micronoma, and HUYA Biosciences International.As a former founder and CEO, Dr. Marquet has broad operational, fundraising expertise including venture, private equity, and venture debt. She also brings expertise in M&A, global commercial development, regulatory strategies, and building a winning culture of innovation and strategic growth.Dr. Marquet holds a Ph.D. in Biochemical Engineering from INSA/University of Toulouse, France. She has received numerous prestigious awards throughout her career including the 2005 Regional Ernst&Young Entrepreneur of the Year award in the Life Sciences category, the Athena Pinnacle award, the Director of the Year award (Corporate Governance) from the Corporate Directors Forum and has been inducted into the CONNECT Entrepreneur Hall of Fame.
Ajinomoto is not a thing added to food - NuvoVivo FM - 5 min tip as you drive to work
mande o seu amor para falavegeta@gmail.com
Corey Kindberg is a senior strategist at R/GA and was the voice behind the viral & admirable AXE tweets during PRIDE. We discuss strategy, the importance and value of good community managers, agency life, Twitter, organizational tips, and who we love to follow for trends & insights. Previous client work of Corey's includes AXE, Ajinomoto, TJ Maxx, eBay, Samsung, Campbells (V8), Martha Stewart Living, & The Cut. Hear the rest of the strategy episodes & more strategy-relevant podcast episodes in this Breaker playlist: https://www.breaker.audio/u/lynaecook/p/321381 References: AXE "is it ok for guys?" ad: https://youtu.be/0WySfa7x5q0 AXE Pride Tweets via Buzzfeed: https://bzfd.it/2BlzhqV Amy Brown on Twitter: @arb Alexis Wilson on Twitter: @blacksassydiva Taylor Loren of Later on Twitter: @taylrn Taylor Lorenz on Twitter: @taylorlorenz PornHub Insights: https://www.pornhub.com/insights/ Follow Corey on social https://twitter.com/coreykindberg https://www.linkedin.com/in/corey-kindberg/ Find & follow #BTSPodcast & join our FB Group to connect w/ other listeners & submit questions! https://www.facebook.com/groups/1720173561544455/ instagram.com/btsthepodcast twitter.com/btsthepodcast facebook.com/btsthepodcast https://www.linkedin.com/company/19055475/ Follow Lynae Cook instagram.com/lynaecook twitter.com/lynaecook linkedin.com/in/lynaecook To support this podcast, use my promo codes for some of my favorite services: Hotel Tonight - LCOOK61; SOOTHE (in-home massages) - LZLRZ; Breather rooms (for meetings, off-sites, recording your own podcast): LYNAE, and get your groceries delivered with Instacart: LCOOK5142 --- Support this podcast: https://anchor.fm/btspodcast/support
Au menu ce vendredi 20 septembre, la Coupe du monde commence aujourd'hui avec le match Japon - Russie à 12 h 45, le XV de France poursuit sa préparation avec aujourd'hui un léger entraînement prévu sur un terrain annexe du stade Ajinomoto et puis Bernard Laporte qui est aussi à Tokyo a assisté hier à l'entraînement du capitaine.Le chant du coq par Arnaud Beurdeley Voir Acast.com/privacy pour les informations sur la vie privée et l'opt-out.
Felipe fala de uma certa modinha da música pop dos anos 2010s.------------------------------------Músicas mencionadas nesse episódio:Teenage Dream - Katy Perryhttps://www.youtube.com/watch?v=98WtmW-lfeESomebody Else - The 1975https://www.youtube.com/watch?v=ssF-hrwAHHcCrown - TXThttps://www.youtube.com/watch?v=W3iSnJ663IIBreakfree - Ariana Grandehttps://www.youtube.com/watch?v=2Ek3WMM7I-0Dreams - Fleetwood Machttps://www.youtube.com/watch?v=mrZRURcb1cM------------------------------------Pra se aprofundar:Harmonia Funcional na Wikipediahttps://pt.wikipedia.org/wiki/Fun%C3%A7%C3%A3o_(m%C3%BAsica)Ótima análise musical de "Teenage Dream" (em inglês)https://slate.com/culture/2014/03/katy-perrys-teenage-dream-explaining-the-hit-using-music-theory.htmlEsse cara discorda e acha que é em Lidiohttps://www.ethanhein.com/wp/2016/musical-simples-teenage-dream/------------------------------------Se tiver dúvida do que é uma música em modo "Lídio", um exemplo:https://www.youtube.com/watch?v=iMKty_OxczE
Why do people love the taste of Umami but avoid monosodium glutamate (MSG), which is the purest form of Umami on Earth? In this episode of Point of Inquiry, Kavin Senapathy speaks with experts on MSG— which was first isolated by Japanese chemist Dr. Kikunae Ikeda— to explore this culinary and scientific disconnect. Tia Rains, PhD, is currently Senior Director of Public Relations at Ajinomoto Health & Nutrition (Ajinomoto was founded in 1907 to manufacture and sell Ikeda’s MSG). She has over 20 years of experience in the fields of food and nutrition. Mary Lee Chin MS, RD, has been involved in dietetics for over 40 years. She consults with food industry and commodity groups; including Monsanto, Ajinomoto, and the National Cattlemen’s Beef Association. In 1968, a letter was published in the New England Journal of Medicine about “numbness at the back of the neck, gradually radiating to both arms and the back, and general weakness and palpitation” after eating food from Chinese restaurants. The letter spurred decades of research into the so-called “Chinese Restaurant Syndrome.” What does the science say about MSG, what roles do marketing and branding play, and what do mice have to do with all of this? Links Mentioned in this Episode The Truth About MSG and Your Health - Written by Kavin Senapathy - https://www.youtube.com/watch?v=ERVRjAYBOp0 Accent Flavor Enhancer - https://www.accentflavor.com/product/flavor-enhancer Does monosodium glutamate really cause headache? : a systematic review of human studies - https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4870486/
Michael Cramer is currently the senior director of food safety and quality assurance with Ajinomoto Windsor, Inc. The company was formed through various acquisitions (Multifoods, Specialty Brands, and Windsor Foods) and ultimately the purchase of Windsor Foods by Ajinomoto. He will celebrate his 25th year with the company in October 2018. Mike is an SQF practitioner, ASQ-certified quality auditor, and a preventive controls-qualified individual. CRC Press published Mike's book “Food Plant Sanitation: Design, Maintenance and Good Manufacturing Practices” (2nd Edition, 2013). Mike is a graduate of West Chester University in West Chester, PA where he earned a B.Sc. Health Science in 1977. He spent 16 years working with Swift & Company (Armour, Swift – Eckrich, ConAgra) in poultry operations, processed meats and poultry, and corporate food safety and quality assurance. Finally, Mike has been an esteemed member of Food Safety Magazine's Editorial Advisory Board since 2001. In this episode of Food Safety Matters, we speak to Mike Cramer about: Why Listeria continues to be a challenge in food plants Qualities that a food facility—and its staff—should have in order to tackle Listeria and environmental monitoring issues The financial burden of setting up an environmental monitoring program, and why it's necessary Implementing a program that is designed to look for Listeria spp., not just Listeria monocytogenes What happens when regulatory inspectors come in to conduct swabbing The pros and cons of testing in an in-house lab vs. a third-party lab Testing methodologies: cultural method, polymerase chain reaction, VIDAS, lateral flow devices, etc. What should happen when positive test results are confirmed The Ishikawa process and how it relates to getting to the root cause of environmental problems The importance of having a cross-functional team in place to attack Listeria harborage from all angles and departments Implementing chemical and mechanical actions to rid a plant of biofilm How the dirtiest areas of a food facility don't automatically equal Listeria contamination Sanitary design and hygienic design Quat, peroxyacetic acid, chlorine dioxide, silver dihydrous chloride, and other options for sanitizing Taking advantage of industry conferences, events, and new technologies to hone in on what a particular food business needs to know to improve food safety operations Related Content and Resources: BOOK: Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices, 2nd Edition 2014 Sanitary Equipment Design Taskforce (checklist and glossary) Risks of Oligodynamic Silver Use in Food Preservation and Processing Operations (June/July 2017) Mike Cramer's Articles Published in Food Safety Magazine: Environmental Listeria Monitoring: Seek and Destroy Pathogens (December 2017/January 2018) Allergen Management: A Personal and Professional Perspective (August/September 2016) A Look at GMPs: How FSMA Will Change Expectations (February/March 2016) Supplier Certification: A Matter of Risk Assessment and Resources (October/November 2015) Upgrade Sanitation Plan to Work Out Bugs (April/May 2014) For more articles from Mike Cramer, access our compiled search FoodSafetyMagazine.com Bob Ferguson's Food Safety Insights Articles: The Uphill Path to FSMA Compliance (October/November 2018) Lessons Learned: Careers in Food Safety (August/September 2018) Listeria: An Important Focus of Environmental Monitoring (June/July 2018) Sanitation Verification for Allergen Control (April/May 2018) Testing and Sanitation for Allergen Control (February/March 2018) Outsourcing: Pathogen Testing under the Microscope (December 2017/January 2018) The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017) A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017) What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) The Drivers of Differences in Food Safety Testing Practices (April/May 2017) A Look at the Microbiology Testing Market (February/March 2017) News Mentioned in This Episode: Ostroff Retiring from FDA; Walmart's Yiannas Moving to Agency Plant at Center of Largest Ever Salmonella Ground Beef Recall Accused of "Inhumane" Animal Treatment in USDA FSIS Records (Notice of Intended Enforcement, Notice of Deferral) Nearly 7 Million Pounds of Raw Ground Beef Recalled After Salmonella Outbreak Presenting Sponsor: Eurofins Training Courses: Register and browse online for a training course near you Webinar: Is Your EMP Program Hitting the Mark? Watch our recorded webinar White Paper: Download Eurofins' Environmental Monitoring Guide Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag, and on Facebook Subscribe to our magazine, and our bi-weekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to you know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com Leave us a voicemail at 747.231.6730
Michael Cramer is currently the senior director of food safety and quality assurance with Ajinomoto Windsor, Inc. The company was formed through various acquisitions (Multifoods, Specialty Brands, and Windsor Foods) and ultimately the purchase of Windsor Foods by Ajinomoto. He will celebrate his 25th year with the company in October 2018. Mike is an SQF practitioner, ASQ-certified quality auditor, and a preventive controls-qualified individual. CRC Press published Mike's book “Food Plant Sanitation: Design, Maintenance and Good Manufacturing Practices” (2nd Edition, 2013). Mike is a graduate of West Chester University in West Chester, PA where he earned a B.Sc. Health Science in 1977. He spent 16 years working with Swift & Company (Armour, Swift – Eckrich, ConAgra) in poultry operations, processed meats and poultry, and corporate food safety and quality assurance. Finally, Mike has been an esteemed member of Food Safety Magazine's Editorial Advisory Board since 2001. In this episode of Food Safety Matters, we speak to Mike about: The characteristics of an effective sanitation program Balancing cost-savings while implementing an effective sanitation program The importance of the sanitation team within a food facility His experience with testing for allergen cross-contamination from the lunch room to the plant floor Plans for the third edition of his popular sanitation book What he thinks is the biggest sanitation challenge in food plants today The real reason for allergen-related food recalls The success of his "Seek and Destroy" and "Monthly Facility Assessment" programs What happens at Ajinomoto Windsor when a positive Listeria monocytogenes sample is detected The seven steps of sanitation explained in detail The role of sanitors, including what they should and shouldn't do as part of their daily jobs The complexities of seemingly simple tasks in sanitation, such as vacuuming and floor sweeping His tips for equipment cleaning, including his preferences when it comes to pressure washing and water temperature His thoughts on all-encompassing equipment checks vs. random spot checks The benefits of collecting microbiological swabs BEFORE applying sanitizer Standard tools that all sanitors need and use How to communicate with your chemical supplier to get the tools and resources you need for an effective sanitation program The use of UV light in sanitation Advice for anyone looking for new technology to improve food plant sanitation What can happen when sanitation is not approached correctly Related Content and Resources: BOOK: Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices, 2nd Edition http://amzn.to/2FyaKzf Mike Cramer's Articles Published in Food Safety Magazine: Environmental Listeria Monitoring: Seek and Destroy Pathogens (December 2017/January 2018) http://bit.ly/2BkZyHc Allergen Management: A Personal and Professional Perspective (August/September 2016) http://bit.ly/AllergenMgmt A Look at GMPs: How FSMA Will Change Expectations (February/March 2016) http://ow.ly/Ye2od Supplier Certification: A Matter of Risk Assessment and Resources (October/November 2015) http://ow.ly/TIUsX Upgrade Sanitation Plan to Work Out Bugs (April/May 2014) http://bit.ly/1OdwCx7 For more articles from Mike Cramer? Access our compiled search FoodSafetyMagazine.com https://www.foodsafetymagazine.com/?Keywords=cramer&display=search&newSearch=true&noCache=1 News Mentioned in This Episode: New Pesticide Testing Data Touts U.S. Food Supply as "One of the Safest in the World" http://bit.ly/2F3OHQH FDA Testing Fresh Herbs, Avocados for Foodborne Pathogens http://bit.ly/2GMTNB8 Ready-to-Eat Processed Meat: Source of South Africa's Deadly Listeria Outbreak http://bit.ly/2H5gdOf Presenting Sponsor Hydrite Chemical http://bit.ly/Hydrite Download this sanitation case study from Hydrite Case Study: Improving Environmental Sanitation Results at a Pet Food Manufacturer http://bit.ly/HydriteCaseStudy Share Your Feedback with Us Please feel free to share any questions, comments or even a suggestion on someone we should interview, let us know! There are two ways for podcast listeners to interact with us. Leave us a voicemail at 747-231-7630. Be sure to leave your contact information so we can get back in touch with you! Email us at podcast@foodsafetymagazine.com.
In the second of a two-part series, experts look at the links between health and nutrition. They examine everything from how nutrition impacts hospital stays, to cancer and aging, to developing food science innovations, and improving diet. In this second podcast, experts from The Sackler Institute of Nutrition Science discuss how proper nutrition is a crucial piece of global health, highlighting the key role of scientific discovery in optimizing health. This podcast includes interviews with experts from Pfizer, Nestl , Abbott Nutrition Health Institute, Ajinomoto, DuPont, DSM, and the Vitality Institute.
In this first of a two-part series, experts from various sectors explore the available options to reduce "hidden hunger" micronutrient deficiencies in a population. In this podcast series, the many partners of The Sackler Institute for Nutrition Science offer perspective on their work to better understand human nutrition, and to find new and better ways of feeding the world. For this episode, experts from DSM, DuPont, Pepsico, Nestl , Pfizer, the Food Fortification Initiative, the Mathile Institute, and Ajinomoto discuss the many ways people are solving the problem of supplying people everywhere with adequate vitamins and minerals.
Day 08 - Le Japon, le pays du jeu
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