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2 episodes with pure food
2 episodes with pure food
2 episodes with pure food
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2 episodes with pure food
2 episodes with pure food
7 episodes with pure food
INGREDIENTS OF THE DAY: None Throughout both modern and ancient human history harmful ingredients, intentionally or unintentionally, have wound up in commercial foods. On the intentional side, that practice is called swindling or introducing improvements to make products better. Either way, the object is to make more money. On the unintentional side, the addition of poisons to foods is accidental. In this episode, a few examples of the former are examined taken from the early 20th century. Show Notes: To Contact Show: foodlabelsrevealed@gmail.com Facebook Page: https://www.facebook.com/prophetofprocessedfood/?ref=bookmarks The podcast can be subscribed to at the iTunes store, or Google Play, or using most of the podcast apps available for smart phones or tablets. Just search under Food Labels Revealed. Website: www.foodlabelsrevealed.com FLR Book: Fast Food Ingredients Revealed: What Are You Eating? by Mel Weinstein https://tinyurl.com/59x3vk2c References: Scientific American: How a Chemist and His ‘Poison Squad' Inspired the First Food Safety Regulations https://tinyurl.com/27va3ke3 McGill University, Canada: A Carcinogen in Bread https://www.mcgill.ca/oss/article/carcinogen-bread Consumer Reports: 5 Dangerous Ingredients That Are in Our Food but Shouldn't Be https://tinyurl.com/222r9w37 National Institutes of Health: The Demise of Artificial Trans Fat: A History of a Public Health Achievement https://pmc.ncbi.nlm.nih.gov/articles/PMC8452362/ Wikipedia: Pure Food and Drug Act https://en.wikipedia.org/wiki/Pure_Food_and_Drug_Act Music: Intro music is a clip from the "Peter Gunn Theme” by Henri Mancini. Outro music is “Tears of a Clown” by AudioBinger.
Welcome, friends, to another episode of Thrive Beyond Size! I just got back from a vacation, an eight-day cruise with my husband Rob, and it was wonderful. I didn't use my phone once, I put it in my bag, I didn't take it out, and it was an amazing real break. After the cruise, I attended a medical conference in Orlando, Florida, on lifestyle medicine. One of the pillars of lifestyle medicine is eating a plant-based or plant-forward diet. There's a lot of evidence to support that such a diet is great for health but what I'm looking at is how choices like these can lead to a feeling of superiority about food choices. Sometimes our new clean eating obsession can get quite obsessive and can even lead to an overlooked eating disorder called orthorexia. And that's what I want to talk about today. Orthorexia literally means “correct appetite” and it describes an unhealthy obsession with eating foods that are considered clean or pure. Unlike other eating disorders, orthorexia is not about the amount of food eaten but is more about the quality and purity of the food. What I want to look at is this new movement about clean eating and how it can disguise what is essentially diet talk in a new format. I want to examine how an obsession with clean eating can lead to orthorexia, discuss signs for identifying orthorexia, and talk about how such an obsession can lead to feelings of superiority about food and a tendency to evangelize. I'll also talk about how to step back from such an obsessive mindset and why it's important to enjoy our food and not obsess over it to the point of restriction or health impacts. So join me as I share some insight on this overlooked eating disorder and talk about how to manage it.__About Dr. Michelle Tubman:Dr. Michelle Tubman is certified by the American Board of Obesity Medicine, which means she understands exactly what's happening in your body when you diet. Although she does not provide any medical advice in her coaching programs, this knowledge gives her an edge over most coaches.She also holds Level 1 and Level 2 Precision Nutrition coaching certifications which make her skilled at coaching nutrition, dietary change, and habit change in general. Realizing that emotional eating and bingeing are complicated for most of us, she also did training in mind-body and intuitive eating. Peace around food is possible.__Learn more about Dr. Michelle Tubman and Wayza Health:Website: www.wayzahealth.comFollow me on Facebook and InstagramEmail Michelle: michelle@wayzahealth.com
In this episode of Money Made Simple, Jennie is joined by the impressive Sam Bridgewater, co-founder and director of the Pure Food Co., a company revolutionising nutrition for seniors around the globe. Simplicity has invested in Pure Food Co. via our Private Capital business, and today, Sam shares his own story and the inspiring journey behind the company's mission to nourish the world's seniors with nutrient-rich, enjoyable food. This week's episode covers: How personal family experiences led Sam to leave banking and start Pure Food Co. to address the nutritional challenges faced by seniors.Discussion on how Pure Food Co. aims to improve seniors' quality of life through better nutrition, and the broad impact of their products in aged care and healthcare facilities. Insights into the development of Pure Food Co.'s specialized nutritional foods, which combine great taste with high nutritional value. Sam talks about overcoming industry challenges to create a scalable business model that delivers effective nutritional solutions. Exploration of Pure Food Co.'s plans for growth, particularly their expansion into international markets like Australia and France.Resources we mention in this episode:- Simplicity's website: https://simplicity.kiwiBy the end of this episode, you'll learn all about how Pure Food Co. is not just changing the way we think about food for seniors but also setting new standards in healthcare nutrition. Tune in to discover how innovation in food technology is making a tangible difference in the lives of elderly populations around the world. And of course, is paving the way for a better future for us all!NEW: Check out our YouTube channel (Simplicity KiwiSaver) for the full video version of this episode!---Please help us share the good word (and make Kiwis richer and smarter with money) - the more we grow, the more good we can do %) Don't forget to follow, subscribe and rate the podcast if you found it useful!Find us: InstagramFacebookLinkedInDisclaimer: This podcast contains personal opinions and is intended to provide educational information only. It doesn't relate to your particular financial situation or goals and is not financial advice or recommendations. Simplicity New Zealand Limited is the issuer of the Simplicity KiwiSaver scheme and investment funds. For product disclosure statements please visit Simplicity's website simplicity. kiwi.
If you go to a grocery store in the United States and pick up a box of cereal, you expect to find a white box on the back of the package with information in Helvetica Black about the food's macronutrients (things like fat and protein) and micronutrients (vitamins and minerals). The Nutrition Facts label is so ubiquitous that you may not even notice it. But how did it get there and why does it look the way it does? The history of that label is our story this week. Joining me to discuss the history of food labeling in the United States is Dr. Xaq Frohlich, Associate Professor of History of Technology in the Department of History at Auburn University, and author of From Label to Table: Regulating Food in America in the Information Age. Our theme song is Frogs Legs Rag, composed by James Scott and performed by Kevin MacLeod, licensed under Creative Commons. The mid-episode music is “Oh, you candy kid,” composed by John L. Golden, with lyrics by Bob Adams, and performed by Ada Jones in 1909; the audio is in the public domain and available via the Library of Congress's National Jukebox. The episode image is “FDA Label Man,” an ad produced by the FDA for the nutritional label; the image is in the public domain as a United States government work and is available via the FDA Flickr. Additional Sources: “Milestones in U.S. Food and Drug Law,” U.S. Food & Drug Administration. “Pure Food and Drug Act of 1906: Topics in Chronicling America,” Lobrary of Congress Research Guides. “The Pure Food and Drug Act,” History, Art & Archives, United States House of Representatives. “The American Chamber of Horrors [video],” U.S. Food & Drug Administration YouTube Channel, June 29, 2018. “The Accidental Poison That Founded the Modern FDA,” by Julian G. West, The Atlantic, January 16, 2018. “F. D. A. Proposes Sweeping Change in Food Labeling,” by Richard D. Lyons, The New York Times, January 18, 1973. “H.R.3562 - Nutrition Labeling and Education Act of 1990,” Congress.gov. “How to Understand and Use the Nutrition Facts Label,” U.S. Food & Drug Administration. “The FDA wants to change what counts as ‘healthy' food. Big food makers say that's unfair.” by Irina Ivanova, CBS Moneywatch, February 27, 2023. “FDA to test new package labels that could change how consumers make food choices,” by Madeline Holcombe, CNN Health, June 21, 2023. “The FDA is attempting to ban partially hydrogenated oils for good. But what in the world are they?” by Joy Saha, Salon.com, August 16, 2023. “Burkey Belser, designer of ubiquitous nutrition facts label, dies at 76,” by Michael S. Rosenwald, Washington Post, September 25, 2023. Learn more about your ad choices. Visit megaphone.fm/adchoices
Episode 267: My Memories and Comparisons of the TV animated shows Speed Racer and Prince Planet and Hillman's Pure Food Stores in Chicago. --- Send in a voice message: https://podcasters.spotify.com/pod/show/pete-kastanes/message
Episode 267: My Memories and Comparisons of the TV animated shows Speed Racer and Prince Planet and Hillman's Pure Food Stores in Chicago. --- Send in a voice message: https://podcasters.spotify.com/pod/show/pete-kastanes/message
Today's episode is sponsored by BetterHelp. Just before Netflix premiered its sensational docuseries “Bad Vegan,” Sarma Melngailis spoke exclusively with ALBC about all the shit she endured with culty conman Mr. So-called Fox. Go back and check out that episode for the grisly details and now foreboding hope that Netflix would shed light – not shade – on the confounding circumstances that led to the demise of Sarma's brand One Lucky Duck and her beloved restaurant Pure Food and Wine. If you didn't already know it, Pure Food and Wine was hip, sexy, nutritious, and delicious. It was raw vegan food with style in Gramercy Park. Manhattan where, on any given night, you could run into Janet Jackson, Bill Clinton, Stevie Wonder, or Alec Baldwin. It was the shit. Until it wasn't. Netflix was ready. Through all the pomp and circumstance, we at ALBC can't help but look into the dark side of cult survivor narratives turned entertainment. Now that the trauma-coaster of “Bad Vegan” has slowed, we thought it important to let Sarma set the record straight. Check it out. NOTES:Sarma Melngailis is brilliant. She grew up in Newton, MA, graduated with two economics degrees including one from the Wharton School. She rocked the financial world at Bear Stearns and Bain Capital. And she dabbled in high-yield investment funds before realizing finance in late-stage capitalism fuckin sucks so she left to get a degree in feeding people from the French Culinary Institute. Thus began her life in the world of food. Upon discovering raw vegan food, she decided – with a partner – to open Pure Food and Wine; chronicled her transition from eating whatever/everything to eating only raw vegan food in Raw Food Real World; and then wrote Living Raw Food. Now, she lives in Harlem with her rescue dog, Leon. We love ‘em both dearly. You can find Sarma on Twitter, Instagram, and her own official website. Also… Let it be known far and wide, loud and clear that… The views and opinions expressed on A Little Bit Culty do not necessarily reflect the official policy or position of the podcast. Any content provided by our guests, bloggers, sponsors or authors are of their opinion and are not intended to malign any religion, group, club, organization, business individual, anyone or anything. Nobody's mad at you, just don't be a culty fuckwad. Other Links: Check out our lovely sponsors Join ‘A Little Bit Culty' on Patreon Get poppin' fresh ALBC Swag Support the pod and smash this link Cult awareness and recovery resources CREDITS: Executive Producers: Sarah Edmondson & Anthony Ames Production Partner: Citizens of Sound Producer: Will Retherford Co-Creator: Jess Tardy Senior Writer: Holly Zadra Theme Song: “Cultivated” by Jon Bryant co-written with Nygel Asselin
Episode 117 features Four Roses. Bottled in 750ml at 40% ABV, or 80 proof and it retails for about $25.Enjoy this episode with a pour of Four Roses however you like.Four Roses official website: https://www.fourrosesbourbon.com/ Brief Historical Timeline:1860s - Paul Jones Sr. and Paul Jones Jr. get into the whiskey business in Atlanta, Georgia 1883 - Paul Jones Jr. moves to Louisville, Kentucky and builds his whiskey business there.1888 - The brand of Four Roses is founded with a legend of a southern belle and a corsage of four red roses.1894 - Paul Jones Jr. makes his nephews Lawrence Lavelle Jones and Saunders Paul equal partners in the Paul Jones Company.1895 - Paul Jones Jr. dies.Circa 1910 - Lawrence buys his brother Saunders out of the business1922 - Lawrence buys the Frankfort Distilling Company during Prohibition and securing a rare license to sell whiskey for "Medicinal Purposes Only."1941 - Lawrence dies, leaving the company to heirs would almost immediately sell it.1943 - Seagrams headed by Samuel Bronfman purchases Four Roses and Frankfort Distilling Company for $42 million.1950s - Seagrams converts Four Roses to a blended whiskey for the US market, reserving straight bourbon versions for export markets.1990s - Master Distiller Jim Rutledge convinces Seagrams to bring the straight bourbon back to the USA, in Kentucky only.2001 - Seagrams goes bankrupt and the beverage alcohol brands are sold off. Kirin Brewery Company, Ltd., Four Roses' Japanese distributor buys the brand.2002 - Four Roses Straight Bourbon Whiskey is bak on US shelves.2015 - Brent Elliott is named Master Distiller and a $55 million expansion of the distillery begins.2019 - Distillery expansion is complete, doubling capacity to 130,000 barrels a year.Key Cocktails:Drink Four Roses as you like, it mixes well in any cocktail calling for bourbon.References:Book: Four Roses - The Return of a Whiskey Legend by Al Young, copyright 2013Wikipedia Article on Four RosesWikipedia Article on the Language of FlowersWikipedia Article on the Pure Food and Drug ActWikipedia Article on V-J Day in Times SquareFour Roses History ArticleFour Roses History Article on SippingHistory.comDifford's Guide Listing for Four RosesContact Information:Official show website is: www.liquorandliqueurconnoisseur.comJoin my mailing list: http://eepurl.com/hfyhHfFacebook: https://www.facebook.com/liquorandliqueurconnoisseurInstagram:
“I'm an artist on the plate. I'm an advocate on the plate. I get to paint the plate with all these beautiful colors of the food I choose to cook.” —Nina Curtis Advocating for the plate is a multi-faceted concept at the intersection of aesthetics, quality, and social responsibility. It is an essential part of promoting our health and shaping the well-being of our earthly home and everything in it. But this movement is not as complicated as it may seem. In fact, the epitome of good health often lies in the simplicity of the food we choose to serve on our plates. By taking advantage of the natural wealth that whole foods have to offer, we can reconnect with our food's roots and break away from the chains of food politics that denied us our basic right to healthy food. This week, Justine interviews Nina Curtis, the Director and Executive Chef of Plant'ish, a food company that offers nutritious plant-forward meals that are quick and easy to prepare. Join the conversation as Justine and Nina help us rekindle a love for homemade, nourishing meals and embrace the plant-forward approach while celebrating traditional food practices. Meet Nina: Nina Curtis is recognized as a thought leader and trailblazer in the plant-based culinary movement. Chef Curtis presents lectures and demonstrations on health, nutrition, and whole plant-based foods around the country. She has developed wellness training programs, has set up and led kitchen operations, and has worked closely in conjunction with culinary master gardeners to develop seasonal and gorgeous seed-to-table recipes that are essential to having an exceptional plant strong culinary experience. Chef Curtis has appeared on national TV and she is a guest speaker at several national culinary conferences. As the former Director and Executive Chef for Adventist Health, Roseville Campus Vitaliz Café, and Culinary Arts, Chef Curtis was at the helm of this dynamic culinary division. From inception, launch, and execution, Chef Curtis recruited, trained, and led both the front and back of the house team, providing delicious and nutritious plant-based meals for associates and guests at the Adventist Health Corporate offices. She also led whole plant-based food educational programs and presented demonstrations to encourage associates and guests to incorporate more whole foods in their diets outside of work, receiving rave reviews. During her time as Executive Chef at The Ranch at Live Oak, Malibu, the acclaimed seven-day fitness and wellness bootcamp, and the Chief Nutrition Officer for the Ranch Daily a meal subscription service in Southern California, Chef Curtis kept her finger on the pulse of the wellness and plant-based lifestyle trends and incorporated the best of best practices and cuisines for guests to have a full wellness experience. Chef Curtis has been an avid proponent of a plant-based lifestyle for over twenty years. Her food and beverage background includes working with the Marriott Group, Hilton Hotels, Baxters, Manhattan Beach, the El Caballo, Oakland, Pure Food and Wine in New York, and the Springs Restaurant and Wine Bar, Los Angeles. An MBA graduate of Pepperdine University, Curtis was also trained at Living Light Culinary Institute, Trinity School of Natural Health, the Natural Gourmet Culinary Institute and she holds a Plant-Based Nutrition certificate from the T. Colin Campbell Center for Nutritional Studies, Cornell. Website Twitter Instagram LinkedIn Connect with Plant'Ish Foods Website Instagram Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube
Award-winning creative consultant, brand strategist, and writer Kim Bussing joins me for an incredible conversation. I first hired Kim as an intern when she was 19 years old and now she's partners with I partner with Fortune 100 companies, innovative startups, celebrities, and international lifestyle brands. Her writing has appeared in publications like Vice, The Hollywood Reporter, Lit Hub, Reader's Digest, and many others. This is a beautiful episode I think everyone will enjoy!For more information on Kim go to https://www.kim-bussing.com/
What could Israelites eat? Do these rules still apply to us?
Part 2 of a 2-Part Episode! In today's episode, we welcome Sarma Melngailis, the subject of Netflix's heart-racing docuseries, “Bad Vegan: Fame. Fraud. Fugitives”. Sarma was an NYC restaurateur who fell for conman Anthony Strangis, causing her to lose her money, her business, and nearly everything. Today she reveals the shocking true story of how she went from having it all while running NYC's Pure Food and Wine, to getting to the point where she couldn't pay her employees and became a fugitive. She shares never-before-dicussed details of how Anthony Strangis, aka “Mr. Fox,” coerced her into fleeing and adopting new identities; ultimately leading to their arrest, and prison time. Tune in to discover the astonishing tale of love, lies, loss, and deceit that will have you on the edge of your seat. Follow Sarma on Instagram: https://www.instagram.com/sarmamelngailis --- --- --- This episode is sponsored by BetterHelp. Let therapy be your map, with BetterHelp. Visit BetterHelp.com/UNDERSTOOD today to get 10% off your first month. --- --- --- Miss Understood with Rachel Uchitel Follow Rachel on Instagram! @RachelUchitelNYC Executive Producer: Kelli Brink Please like, share, subscribe, and give us a 5-star review! Do you have show ideas, media requests or sponsorship opportunities? Email the show at: infomissunderstoodpodcast@gmail.com Watch every episode on YouTube! @missunderstoodpodcast Listen on Apple Podcasts!
Part 1 of a 2-Part Episode! In today's episode, we welcome Sarma Melngailis, the subject of Netflix's heart-racing docuseries, “Bad Vegan: Fame. Fraud. Fugitives”. Sarma was an NYC restaurateur who fell for conman Anthony Strangis, causing her to lose her money, her business, and nearly everything. Today she reveals the shocking true story of how she went from having it all while running NYC's Pure Food and Wine, to getting to the point where she couldn't pay her employees and became a fugitive. She shares never-before-dicussed details of how Anthony Strangis, aka “Mr. Fox,” coerced her into fleeing and adopting new identities; ultimately leading to their arrest, and prison time. Tune in to discover the astonishing tale of love, lies, loss, and deceit that will have you on the edge of your seat. Follow Sarma on Instagram: https://www.instagram.com/sarmamelngailis --- --- --- This episode is sponsored by BetterHelp. Let therapy be your map, with BetterHelp. Visit BetterHelp.com/UNDERSTOOD today to get 10% off your first month. --- --- --- Miss Understood with Rachel Uchitel Follow Rachel on Instagram! @RachelUchitelNYC Executive Producer: Kelli Brink Please like, share, subscribe, and give us a 5-star review! Do you have show ideas, media requests or sponsorship opportunities? Email the show at: infomissunderstoodpodcast@gmail.com Watch every episode on YouTube! @missunderstoodpodcast Listen on Apple Podcasts!
2023-03-26 [BG 3.13] How to Eat Pure Food _ HG Sundar Gopal Prabhu @ISKM Singapore
This is the epic story of Dr. Harvey Washington Wiley, an American chemist who pulled back the curtain on the unregulated, U.S. food industry of the late 1800s. With the assistance of his "Poison Squad" - a group of test subjects who willingly volunteered to eat food preserved with toxic substances such as formaldehyde and borax - and the indirect help of Upton Sinclair's sensational The Jungle, Harvey was finally able to influence the passing of the Meat Inspection Act and the Pure Food and Drug Act of 1906. Try not to listen on an empty stomach, because you may not have an appetite by the end. See omnystudio.com/listener for privacy information.
How do you market to customers that have the intention and the technology to actively avoid almost all of your advertising? According to author Mark Schaefer, there have been three Marketing Rebellions. The first was a reaction to the turn-of-the-century snake oil salesmen and resulted in the Pure Food & Drug Act of 1906. [...]
The title says it all. If you are listening on a platform with a rating system, please drop us a review and a few free stars, help the You Know the Drill Podcast grow! Our topics and plans have been thrown into a frenzy. Join in on the conversation! ----------------------------------------------------------------------------------------------------------- Have a question or topic for us to cover on You Know The Drill? Send us an email at YKTDpodcast@gmail.com Want to chime in the conversation? Let us know! We will be talking about all kinds of topics, so let us know if you want us to talk about your particular topic! Your hosts today are Brandon Stuhr (Founder and COO of Modern Neon Media) and Sam Zell-Breier (Founder of No Comics Comics).. ---------------------------------------- Join the Modern Neon Electric Boogaloo Discord! https://discord.gg/qzjJaX ----------------------------------- Want to know what we are up to? Follow Modern Neon Media on socials! Facebook: https://bit.ly/2SkwBmk Twitter: https://bit.ly/2KZZZdz Instagram: https://bit.ly/2W85EmQ Soundcloud: https://bit.ly/3bRUQ2T --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Intro: Music by FASSounds from Pixabay Outro: Music by ComaStudio from Pixabay --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Check out Sam's streams in full and live over at: Twitch.tv/nerdbacon/ --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Make sure you check out Jeff of The Jepheroth's brand new podcast "The One-Winged Gamescast" on your preferred podcast platform! Anchor: https://anchor.fm/onewingedgamescast/episodes/Welcome-to-The-One-Winged-Gamescast-efkbab Spotify: https://open.spotify.com/show/1wK0pHcoxCUKz96hyqdR49 Also show Jeff some love over on his Twitch! Twitch.tv/Jepheroth --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Also, check out our curated playlists on Spotify! Electric Backdrop (Electronic): https://spoti.fi/3cWzgu6 Illumination Station (Rock/Pop): https://spoti.fi/2So9Ttj --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Thanks for Listening! Episode segments Edit audio --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/you-know-the-drill/message
I've been looking forward to talking about food for a while. Dr. Helen Zoe Veit joins me to answer all my questions about decadent recipes, food security, poverty, picky children, and the connections between Gilded Age foodstuff and our diet today. Dr. Veit is professor at Michigan State University and the director of the "What America Ate" project.Essential Reading:Helen Zoe Veit, Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century (2013).Recommended Reading:Benjamin R. Cohen, Pure Adulteration: Cheating on Nature in the Age of Manufactured Food (2020)April Merleaux, Sugar and Civilization: American Empire and the Cultural Politics of Sweetness (2015)Jonathan Rees, The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (2021)Megan Elias, Stir It Up: Home Economics in American Culture (2008)Andrew Haley, Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920 (2011)Laura Shaprio, Perfection Salad: Women and Cooking at the Turn of the Century (1986) Rebecca Sharpless, Cooking in Other Women's Kitchens: Domestic Workers in the South,1865-1960 (2010)Special food issue of The Journal of the Gilded Age and Progressive Era, ed. Megan Elias, Volume 18, Issue 4 (October 2019) Hosted on Acast. See acast.com/privacy for more information.
Deborah Blum, Director of the Knight Science Journalism program at MIT and the Publisher of Undark magazine, is a Pulitzer-Prize winning science journalist, columnist and author of six books, most recently, The Poison Squad, a 2018 New York Times Notable Book. That book, as with all her recent books, focuses on influential moments in the history of science. She has worked as a science columnist for The New York Times, a blogger for Wired, and has written for other publications ranging from The Wall Street Journal to Mother Jones, The Guardian to Lapham's Quarterly. Her work has been anthologized in Best American Science Writing, Best American Nature Writing, and Best Science On-Line. Before joining MIT in the summer of 2015, she was the Helen Firstbrook Franklin Professor of Journalism at the University of Wisconsin–Madison, a position she held for 18 years. Previously, she worked at five different newspapers, including as a staff science writer for The Sacramento Bee, where she won the Pulitzer in 1992 for her reporting on ethical issues in primate research. She received her A.B.J. from the University of Georgia in 1976 and her M.A. from the University of Wisconsin–Madison's School of Journalism in Mass Communication in 1982. Deborah is a past president of the National Association of Science Writers and a former board member of the World Federation of Science Journalists. She serves on the advisory boards of the Council for the Advancement of Science Writing, Chemical and Engineering News, Spectrum, The Scientist and the MIT Museum. She is a fellow of the American Association for the Advancement of Science and a lifetime associate of the National Academy of Sciences, both in recognition of her work in public understanding of science. Larry Keener, C.F.S., P.A., P.C.Q.I., is President and CEO of International Product Safety Consultants Inc. (IPSC), based in Seattle, Washington. IPSC is a global leader in providing food safety and food technology solutions to the food processing industry for a broad client base of Fortune 500 food companies, academic research institutes, and government agencies. IPSC is engaged in the conformity, risk assessment, and food safety verification business. Larry is an internationally regarded microbiologist and process authority in the food industry. His areas of expertise range from applied food microbiology to the development and application of novel preservation technologies including: high pressure processing (HPP), microwave, pulsed electric field (PEF), high-powered ultrasound, atmospheric plasma, and low-energy electron beam technology. He is a past president of IFT's Nonthermal Processing Division. Larry is a 2013 Fellow of the Institute of Food Technologists (IFT), a board-certified food scientist (International Food Science Certification Commission), and a 2018 recipient of an International Union of Food Science and Technology's (IUFoST) lifetime achievement award for his work in microbiology and food safety. He is a two-term past president of Tuskegee University's Food and Nutrition Sciences Advisory Board. Larry is also a 2022 inductee into the George Washington Carver Society. He has received numerous other awards and honors, and he has published more than 100 papers on subjects related to food production and food safety science. Larry is a frequently invited speaker to food industry, business and scientific conferences, workshops, and seminars. He is also a member of the Editorial Advisory Board of Food Safety Magazine. In this episode of Food Safety Matters, we speak with Deborah [04:18] about: The shocking discoveries Deborah made about food safety in the 19th century while writing her book, The Poison Squad, which chronicles the passage of the 1906 Pure Food and Drug Act How the unregulated food industry's prioritization of profits over public health led to food being one of the top ten causes of death during the latter half of the 19th century, which is also sometimes referred to as the period of the “Great American Stomachache” The different kinds of risk associated with food in urban versus rural environments The issues of adulteration and the lack of labeling requirements in the 19th century The questionable ethics of the Hygienic Table Trials that were conducted by U.S. Department of Agriculture (USDA) Chief Chemist Dr. Harvey Wiley, in an effort to convince industry, regulators, and the public that the compounds being added to foods were harmful to human health The impacts that Dr. Wiley's experiments had on public perceptions of food safety and the progression of U.S. food regulation, and the role that media played in disseminating Dr. Wiley's findings How behind-the-scenes relationships between food industry regulators, politicians, and the scientific community may weaken the law, both in present day and the 19th century Deborah's biggest revelation from researching and writing The Poison Squad—a grim case of formaldehyde in milk. We also speak with Larry [59:42] about The Poison Squad from industry's point of view, including conversations about: Possible reasons why the food industry neglected to ensure the safety of substances it was adding to food products in the 19th century, including a lack of technical capability and regulation Changes in regulations and public sentiment around food safety over the last century, and how the general approach to food safety has been guided by discordant views among different stakeholder groups How the antagonism that occurred at the highest levels of the federal government during the events chronicled in The Poison Squad set in motion a series of events that gave passage to future food safety legislation The successes that scientifically minded food safety advocates in the U.S. have made since the enactment of the 1906 Pure Food and Drug Act, and improvements that need to be made regarding international harmonization Results that can arise from the friction between industry's need to turn a profit versus the drive to do right by consumers, as well as the economic value of ensuring food safety versus cutting corners. Food Safety Education Month Resources CDC FDA USDA The Partnership for Food Safety Education Food Safety Magazine We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
A frank discussion on the subject of the Netflix docu-series Bad Vegan. One-on-one coercive control is what this story was about! Sarma co-founded Pure Food and Wine restaurant in NYC and founded the raw vegan brand, One Lucky Duck. The series failed utterly by not explaining how predators operate, or how hypnosis can be used to elicit obedience and induce amnesia. In this case, large sums were drained from Sarma's business, and both she and her predator were jailed at Rikers Island, prosecuted as if both had criminal intent. This episode is for anyone wishing to understand how an educated, intelligent woman's business and life were obliterated via years-long grooming and mind control. All the evidence was there but prosecutors IMPO did not wish to investigate what really happened. Learn more about Steven Hassan and Freedom of Mind Resource Center. Visit freedomofmind.com Learn more about your ad choices. Visit megaphone.fm/adchoices
If you've been wondering if you should start a plant medicine church of your own, this episode should give you a little taste of what that might entail as we talk with two attorneys, Greg Lake and Gary Smith, both experts and authors on the topic of Entheogens and Legislation. We discuss resolved cases, pending cases and how to hopefully avoid any cases on this episode of Psilocybin Says. Greg Lake is a trial and appellate attorney, entheogenic church consultant, author of the "Psychedelics in Mental Health Series," and Co-Founder of http://www.entheoconnect.com/ (www.entheoconnect.com). His most recent book, “The Law of Entheogenic Churches (Volume II): The Definition of Religion under the First Amendment.” is a deep dive into the definition of religion under the First Amendment in light of the sacramental consumption of entheogens, the nature of the primary religious/mystical experience effectuated through the sacramental consumption of entheogens, and the ever-developing historical record evidencing world-wide use of these sacraments in ancient times. It's available on a free or a donation only basis. Gary Smith is a veteran cannabis attorney and general counsel to the nation's oldest non-Native American peyote church, The Peyote Way Church of God, his book, Psychedelica Lex is a usable text on the laws governing psychedelics and entheogens. Its chapters cover international drug laws and treaties, the Controlled Substances Act, the Pure Food and Drug Act, the Food Drug and Cosmetics Act, the Federal Analogue Act, Preemption Doctrine, IRS Code 280E, First Amendment, Bankruptcy, Clinical Trials, Lobbying and Public Initiatives, and much more, all given in context to history, archaeology, anthropology, biology, and religion and spirituality.
Kathleen opens the show drinking a Black Raven Pilsner from Black Raven Brewing in Redmond, WA that was left for her backstage in Seattle by some Washington Termites. She talks about her weekend in Portland OR and Seattle WA, excited to have hung out with her cousin Tom and had some time to drink beer at Kell's Irish Pub and eat her favorite clam chowder at Athenian in Pike Place Market. Kathleen then shares the details of her day at the Masters with her friend Ron White, applauding the egg salad recipe and Tiger's return to Augusta. “GOOD BAD FOOD”: In her quest for new and delicious not-so-nutritious junk food AND in continuing her search for the best Ranch, Kathleen samples Masters branded barbeque potato chips, which she loves because they taste like Lays. She finishes her tasting with Cotton Candy Twinkies, which she will send directly to her mom since they taste like sweet fluorescent “pink.”QUEEN'S COURT: Kathleen is thrilled to report that she will be going to Red Rocks to see Queen Stevie Nicks, and she's also seeing Tanya Tucker's concert at The Ryman in Nashville, which will celebrate the 50th year of the release of “Delta Dawn.” Kathleen is also excited to announce that Queen Dolly's Duncan Hines baking line has been released for purchase.DEFENDING TAMMY FAYE BAKKER: Kathleen tells the Termites about watching “The Eyes of Tammy Faye” which is about the 1970's rise of Tammy Faye and her husband Jim Bakker to create the world's largest religious broadcasting network and theme park. Kathleen defends Tammy Faye when discussing the scandals that Jim eventually served prison time for, stating that she truly believes that Tammy Faye wasn't aware of the details involved in the corruption.UPDATES: Kathleen gives updates on Mattress Mack's NCAA Basketball Final Four bet, and the firing of the Applebee's franchisee. BAD VEGAN: Kathleen reads an article outlining the story behind the Netflix docuseries “Bad Vegan,” which details the activities of Sarma Melngailis, the former owner of the NYC vegan restaurant Pure Food and Wine, and her relationship with fraudster Anthony Strangis that lead to the defrauding numerous investors and the restaurant's staff over the course of a few years.“HOLY SHIT THEY FOUND IT”: Kathleen is amazed to read about an extremely rare wooden Roman figure that was found in a Buckinghamshire ditch, and the discovery of a lost sun temple in Egypt that could be 4,500 years old. THE “CHILDREN” PROTEST RETURN TO THE OFFICE: Kathleen laughs out loud reading an article outlining the fight that Zoomer-aged Apple employees are having with CEO Tim Cook, refusing to return to the office after the pandemic, and are threatening to quit the company rather than comply with Cook's RTO plans. WELL-TRAVELLED FLAMINGOS: Kathleen reads an article about a pink Tanzanian flamingo that escaped from a zoo in Kansas in 2005 and was spotted again in Texas earlier this month. “Flamingo No.492 has been seen in various locations over the past 17 years.PARALYZED MAN WANTS A BEER: Kathleen laughs that she's found her spirit animal when reading an articleabout a totally-paralyzed man who was able to speak again thanks to a brain implant, a controversial study claims. The study claims that the man's first words were to ask for a beer and tell his son that he loved him. LAPSYS$ HACKING GROUP ARRESTED: Kathleen reads a release announcing that seven teens have been arrested for Lapsus$ hacks of global tech companies. SPACE HOTEL TO OPEN: Kathleen is excited to read that the World's first space hotel will open in 2027 with activities that you can't do on Earth. WHAT TO WATCH THIS WEEK: Kathleen recommends watching “The Eyes of Tammy Faye” on Hulu, and “Trust No One: The Hunt For The Crypto King” on Netflix. SEE KATHLEEN LIVE: See Kathleen live on her “Do You Have Any Ranch?” Tour. Tickets available at kathleenmadigan.com/tour See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Are you still trying to make sense of the Netflix docuseries Bad Vegan? You are not alone! So many of you asked Laura to deconstruct and analyse the case. In this episode, Laura goes behind the scenes of the four-part docuseries with Joey Rapice. Joey was the beverage director at Pure Food and Wine for 10 years and helped set up the restaurant. Joey provides an independent lens to view Anthony Strangis and Sarma Melngailis through. It's time to separate the fact from the fiction. You won't want to miss this. #TrueCrime #Podcast #CrimeAnalyst #BadVegan #SarmaMelngailis #AnthonyStrangis #ShaneFox #CoerciveControl Joey's Hot Sauce https://www.joeyshotsauce.com/ Clip https://youtu.be/4nTf7iViYUI Sources https://www.indiewire.com/2022/03/bad-vegan-netflix-sarma-melngailis-will-richards-1234708588/ https://nypost.com/2016/05/22/the-crazy-crash-of-nycs-hottest-vegan/ https://www.vanityfair.com/style/2016/11/how-sarma-melngailis-became-a-runaway-fugitive https://www.eonline.com/news/1323233/bad-vegan-director-knows-sarma-melngailis-will-be-your-next-true-crime-obsession Follow Me: Tik Tok @crimeanalystpod Twitter @thecrimeanalyst IG @crimeanalyst Leave a Review If you want to support my work and Crime Analyst, please take two minutes to leave a 5-star review https://www.crime-analyst.com/reviews/new/
There are many who are easily amused with story books. The mind is filled with a cheap kind of food for meditation, so that it becomes powerless to search and comprehend the very things which concern eternal interests.
Today we follow the start of the bureaucratic mess that created the incompetent virologist who nearly destroyed America. It starts in the Wild West and The Jungle. It creates the Pure Food and Drug Act of 1906 and the FDA.Also, we briefly cover three news items. The CDC lies about myocarditis, the Sacramento shooting, and the new CDC scare about Radon.
A vegan business icon, an immortal (?) dog named Leon, cult-like abuse, mass amounts of unpaid wages and debts, and the hero of our story… a domino's pizza with a side of wings. This is the story of Pure Food & Wine and its founder, Sarma Melngailis.This is an independently produced podcast and your support means a lot to us. Please rate, review, and follow wherever you listen.If you would like to contribute to our show, you can do so on our Patreon page.Follow on Instagram and Twitter @unsavorypodcastFollow Sarah & Becca on Instagram @sarahdoesnutrition and @thenutritionjunkyThis podcast was produced by Geoff Devine at Earworm Radio.Follow Geoff @ewradio on Instagram or visit earwormradio.com.Thanks for listening! Get bonus content on Patreon See acast.com/privacy for privacy and opt-out information.
This week the gals talk about the "Vegan Bernie Maddoff", Sarma Melngailis. Jeepers Creepers!Bad Vegan is topping the charts on Netflix right now and it made us question "why haven't we covered any con artists?!". Sarma Melngailis was once known as "The Vegan Queen" but fell into disgrace when she was caught ordering Dominoes while holed up in a Tennessee hotel. But it wasn't Sarma who made the order, it was conman Anthony Strangis. Sarma's taken most of the flack for the downfall of her immensely popular raw, vegan NYC restaurant Pure Food and Wine, but Strangis is the one who we should be pointing the finger at. Join us as we dive into the wild story of how this gambling-addict conman ruined (at least temporarily) the life of this famous chef.-For more info about today's story, check out our sources at tsfuthepodcast.com/blog.-To play the new and improved version of "Fucked Up Bingo" with us (for a chance to win a FREE month of Patreon) head over to tsfuthepodcast.com/bingo!-Or if you'd just like to support your gals and the show, you can head over to patreon.com/TSFU and join for as little as $5 a month! That's less than a latte! -Come hang out in our Discord! Here's your special invite: discord.gg/UYbR58B8nP!-Check out our sweet merch at tsfuthepodcast.com/merch!-Follow us @tsfuthepodcast on Instagram, Twitter and Facebook!-Audio engineering by Michael Betts, Lorenzo Alexander and Matt Miller.
Today we're talking about "Bad Vegan: Fame. Fraud. Fugitives." which is the latest documentary series on Netflix, directed by Chris Smith. Bad Vegan is about a wild four-part documentary series that explores how Sarma Melngailis, the celebrity restaurateur behind the glittering New York hotspot Pure Food and Wine, went from being the queen of vegan cuisine to being known as the “Vegan Fugitive.” Shortly after meeting a man named Shane Fox on Twitter in 2011, Melngailis begins draining her restaurant's funds and funneling the money to Fox, after he cons her into believing he could make her dreams a reality... but only if she continues to obey his every request without question. Bad Vegan: Fame. Fraud. Fugitives. takes viewers on a journey more bizarre than fiction.Today we're turning over this episode to our friends at Swindled, a true-crime podcast about white-collar criminals, con artists, and corporate evil. In this episode, we'll dive even deeper into the story of Sarma Melngailis, Shane Fox, and the scandal that took down a burgeoning vegan empire.
(Get Surfshark VPN at https://surfshark.deals/MOXIE - Enter promo code MOXIE for 83% off and 3 extra months free!) T-shirt for Ukraine, all proceeds and matching donation to Ukraine Red Cross at yourbrainonfacts.com/merch Who you gonna believe -- me or your lying eyes? Today we look at court cases where people try to avoid taxes by arguing that things aren't the things that they clearly are. 00:50 Tomato 08:18 Jaffa Cakes 17:48 Hydrox vs Oreo 37:40 X-Men Links to all the research resources are on the website. Hang out with your fellow Brainiacs. Reach out and touch Moxie on Facebook, Twitter, or Instagram. Become a patron of the podcast arts! Patreon or Ko-Fi. Or buy the book and a shirt. Music: Kevin MacLeod, Want to start a podcast or need a better podcast host? Get up to TWO months hosting for free from Libsyn with coupon code "moxie." We like labels, as humans we like labeling things. Taxonomy is the branch of science concerned with classification and there used to be several inconsistent and sometimes conflicting systems of classification in use. Then came Carl Linneaus and his influential “Systema Naturae” in 1735, laying down the system we use to this day. Linnaeus was the first taxonomist to list humans as a primate, though he did classify whales as fish. Years later, a New York court agreed with him. My name's… D&D Stats Explained With Tomatoes Strength is being able to crush a tomato. Dexterity is being able to dodge a tomato. Constitution is being able to eat a bad tomato. Intelligence is knowing a tomato is a fruit. Wisdom is knowing not to put a tomato in a fruit salad. Charisma is being able to sell a tomato based fruit salad. TOMATOES So that's more clear, but it raises a rather mad –and for some, maddening– question: Is the tomato a fruit or a vegetable? Well, yes, it's both, but actually no. Botanically, it's a fruit. But legally, it's not. A fruit is technically the seed-bearing structure of a plant whereas a vegetable can be virtually any part of the plant we eat. Things must have been slow in March of 1893, because this definition was set by the Supreme Court. The issue at hand was tariffs, specifically a 10% tariff on the import of vegetables into the United States. Just veggies. Imported fruits were not. This was of particular interest to John Nix of Manhattan. He ran a produce wholesale business along with his four sons and found himself the proud owner of an enormous tax bill on a shipment of Caribbean tomatoes. John Nix & Co. were one of the largest sellers of produce in New York City at the time, and one of the first companies to bring the Empire state produce from such far-flung places as Florida and Bermuda. Nix disputed the tax on the grounds that tomatoes were scientifically-supportably fruit. Full of seeds, ain't they? That's the part that seems to turn grown adults into fussy toddlers when their burger has a tomato despite their very clear instructions. Worse than the anti-pickle crowd. Anyway, Nix filed a suit against Edward L. Hedden, Collector of the Port of New York, to get back the tax money he'd been forced to pay under protest. The crux of Nix's case was the opening of an uninspired speech - counsel read the definitions of the words "fruit," "vegetables," and tomato from Webster's Dictionary, Worcester's Dictionary, and the Imperial Dictionary. Judgment for the plaintiff, case closed! But wait, there's more. Not to be outdone, defendant's counsel then read into evidence the Webster's definitions of the words pea, eggplant, cucumber, squash, and pepper. Oh, it's on now! Countering this, the plaintiff then read in the definitions of potato, turnip, parsnip, cauliflower, cabbage, carrot and bean. That's when, I assume, all hell broke loose in the courtroom and perhaps a giant musical number broke out. Just trying to jazz it up a bit. Nix's side called two witnesses, not botanists or linguists, but men with a lot of years in the fruit & veg business, to say whether these words had "any special meaning in trade or commerce, different from those read." The supreme court decided to look more practically and less pedantically at the situation and ruled that it's how a tomato is used that makes it a vegetable, not the official scientific definition. If people cook and eat them like vegetables, then vegetables they must be, and so they were subject to the tariff. “Botanically speaking, tomatoes are the fruit of a vine, just as are cucumbers, squashes, beans, and peas,” wrote Justice Horace Gray in his 1893 opinion. “But in the common language of the people, whether sellers or consumers of provisions, all these are vegetables.” What was really important about Nix's case was the timing. We're talking late Victorian, after the age of sail had been obviated by the steam power of the industrial revolution. You might have heard about it, it was in all the papers. Ships could now cross the Atlantic in 1-2 weeks, rather than the 6-12 weeks it took in a century prior. Foods from the tropics could now reach New England in a week or less, making their import a viable option. This was when bananas went from being expensive oddity to must-have trend to staple of every grocery store, though that was the Gros Michelle banana, the one our fake banana flavor is based on, not the Cavendish banana we eat today, but that's a topic for another show. To service the evolving tastes of urban population, a new class of national wholesalers, such as the Nixes, were born. The tomato's identity crisis was far from settled, though. In 1937, the League of Nations, precursor to the UN, sought to classify various goods for the purpose of tariffs and they too labeled tomatoes a veggie, putting them under the heading of “vegetables / edible plants / roots and tubers.” Not to be left out, the U.S. Department of Agriculture agreed, citing 1890s Nix v. Hedden case. But there are always exceptions, hold-outs, outliers, and just plain contrarians. Tennessee and Ohio made the tomato their state fruit. If you think that's silly, you might want to swallow your coffee before I tell you the state vegetable of Oklahoma is the watermelon. I did not care to look into their reasoning. The European Union went a step further with a directive in December 2001 classifying tomatoes as fruit — along with rhubarb, carrots, sweet potatoes, cucumbers, pumpkins and melons. It's bad enough all prepackaged fruit bowls have some form of melon in them (which causes me instantaneous reverse peristalsis), but it you gave me a fruit salad and it had cucumbers in it, I have a parking lot and I'll fight you in it. But I think I'll give the last word to George Ball of the Burpee's seed and plant company: “Are [tomatoes] fruits? Of course,” he said. “Are they vegetables? You bet.” Though Burpee's does put “vegetable” on the seed packet, so maybe it's not settled after all. JAFFA CAKES Maybe things that grow are too ephemeral for man's taxonomy. Things are a lot of simpler when we're talking about man-made goods, things that don't grow on trees, and it is only a tragedy that you can't plant an entire orchard of Jaffa cake trees. For those whose life has not yet contained this job, a Jaffa cake it a little round of dense yellow cake –sponge, as they say in the home counties– with a disc of orange jelly on top enrobed in chocolate. It. Is. So. Good. You can sometimes find them in big grocery stores like Kroger and Publix if they have a large enough “International” aisle stock Branston pickle along with pad thai sauce and Tajin. This issue here it again taxes, but this time VAT. For those that don't speak British, VAT or Value-Added Tax is “A type of consumption tax that is placed on a product whenever value is added at a stage of production and at final sale.” Basically sales tax cranked to 11. VAT is a tax that is paid by everyone involved with the manufacture of a given object or foodstuff, as well as the consumer. As I go to air, the VAT rate in the UK is 20%. If you're a UK-based widget-maker, you pay VAT on the price of the raw materials. When you sell the widgets wholesale to a store, the retailer pays VAT on that sale. Then, when someone comes into the shop to buy one of your cutting-edge widgets, they pay VAT too. As with most areas of life, there are exceptions – a number of things are subjected to a reduced 5% rate and some things are exempt altogether. The exceptions are for the really necessary things, like mobility aids, menstrual hygiene products, stamps, end of life care, and most food, including cake. That's some grade A foreshadowing right there. But some foods are just so wonderful, they absolutely must be taxed and taxed fully. Such luxury items include alcohol, mineral water, confectioneries and, with the specificity that all governments seem to love, chocolate-covered biscuits. Regular biscuits are apparently basic essentials. No, American listeners, not like buttermilk biscuits, because even I'd have to think twice about covering one of those in chocolate. Whereupon I would do it. I could make that work. You're talking to the chick that made a startling good roasted garlic and parmesan ice cream. No, British biscuits are cookies. And British listeners, don't at me on soc meds with the definition of biscuit, because you know you're not consistent with it. The only word that's more confusing is pudding. Is that a dessert course, a sausage made of 80% blood, a flambeed Christmas dessert, or a suet dough stuffed with beef and veggies and steamed for eight hours? While I'm on British language, Cockney rhyming slang has got to be the worst thing… The McVities company had a notion otherwise. They appealed, prompting a Customs and Exchange VAT tribunal. Jaffa cakes, they said, shouldn't be taxed at the “most food” 20% rate, but at the 5% rate of chocolate-covered biscuits. It takes a lot of brass to make that claim when you yourself named the product Jaffa *cakes. [tiktok] origin story] According to the website for Her Majesty's Revenue and Customs, the court first had to establish a legal definition of what made a cake a cake and what makes a biscuit a biscuit, before determining which column Jaffa Cakes belonged in. Jaffa Cakes were assessed using the following criteria: The product name, ingredients, texture, structure of the product, the size, how the product is sold, and how the product is marketed. Towards this end, the main arguments on behalf of the office of Customs and Excise were that Jaffa Cakes are the approximate size and shape of biscuits, are stocked on the shelves with the biscuits, and, owing in no small part to McVities' own marketing, people eat them in the sort of contexts biscuit are eaten. McVities countered by stating that Jaffa Cakes are baked in the manner of cake and of the same base ingredients. Their master stroke was staleness – cakes go hard as they stale and biscuits go soft. When Jaffa cakes go stale, and it's hard to imagine them sitting there long enough, they go hard. McVities actually let a bunch of them out to go stale and brouhght them into court as evidence. And in a legal tactic I'd like to see more often, McVities baked a big ol' 12-inch version of a Jaffa Cake, to show that if you blew it up to the size of a normal cake, it would just be a cake. If I were on the other side of it, I might make a big deal over the name, but the judge presiding over the case, Mr D.C Potter, ruled that to be of “no serious relevance” because a product's name often has little to do with its actual function. In the end, the court decided the Jaffa Cake was, in fact, a cake, and the Irish Revenue Commissioners agreed, though their ruling was based on the Jaffa Cakes' moisture content being greater than 12%. So no VAT on Jaffa cakes, which means we can buy more of them, hooray! HYDROX VS OREO In 1882, the entrepreneur Jacob Loose bought a biscuit and candy company that would eventually be known as Sunshine Biscuits, the company that would eventually give us Cheez-its, which my ex-husband went through at least a box of a week, dipping in port wine cheese spread. About as close as he ever got to a balanced diet. In 1908, launched the cream-filled chocolate sandwich biscuit known as Hydrox. The name, he thought, would be reminiscent of sparkling sunlight and evoked an impression of cleanliness (probably because it sounds like a disinfectant). This was after all only a few years after the Pure Food and Drug Act, before which your canned veggies might be full of borax and your milk be a watered down concoction of chalk dust and cow brains, and you wouldn't know. Some tellings have it that Hydrox is a portmanteau of hydrogen and oxygen, the elements that make up water, the gold standard of purity. Meanings aside, the fact that there actually was a Hydrox Chemical Company in business at the time, one that sold hydrogen peroxide and was caught up in a trademark lawsuit at the time over the use of the word “hydrox,” should have given them a hint to maybe go back to committee. Hydrox chemicals lawsuit, btw, pointed out that the word “hydrox” was already in use for such disparate things as coolers, soda, and ice cream, so maybe Jacob Loose figured the word is out there, might as well use it. For four years, Hydrox cookies with their lovely embossed flower design made cash registers ring for Sunshine Biscuits. Then, 90 years almost to the day of this episode dropping, the National Biscuit Company came along –you probably know them by their shortened name, Nabisco– with the launch of three different cookies, the Mother Goose biscuit, the Veronese biscuit, both now lost to history, and the Oreo. The cookies were very similar, with Oreos even being embossed by the same time of production machine, but Hydrox have a sweeter filling and less-sweet cookie. Like VHS vs beta, which you can learn more about in the book and audiobook, the newcomer soon came to dominate the landscape, and there's no clear reason why. Any chocolate sandwich biscuit is offhandedly called an Oreo, no matter how cheap a replica it may be. It's literally the best-selling cookie in the world now, with $3.28 billion in sales in the U.S. alone. They sell 92 million cookies per day throughout 100-plus countries under the parent brand Mondelez International. That ubiquity has led a lot of people to erroneously assume that Oreo is the original and Hydrox is the Mr. Pibb to their Dr. Pepper. Hydrox did manage to hold onto a cadre of die-hards, especially in areas with significant Jewish populations, because Hydrox were always kosher. Oreo cream used to be made with lard from pigs and Nabisco would later have to invest a lot of resources into replacing the lard with shortening in the 90's. Sunshine Biscuits was purchased by Keebler in 1996, who replaced Hydrox with a reformulated product called "Droxies," which 100% sounds like drug slang for a veterinary tranquilizer. Keebler was acquired by Kellogg's in 2001, and Kellogg's yanked Droxies from the shelves before adding a similar chocolate sandwich cookie to the Famous Amos brand, then discontinued them. In August 2008, on the cookie's 100th anniversary, Kellogg's resumed distribution of Hydrox under the Sunshine label, a limited distribution, one and done. Hydrox-heads besieged Kellogg's with phone calls and an online petition, asking that Hydrox be brought back for good, but all for naught. Less than a year later Kellogg's had removed Hydrox from their website. “This is a dark time in cookie history,” one Hydrox partisan, Gary Nadeau, wrote, according to the Wall Street Journal. “And for those of you who say, ‘Get over it, it's only a cookie,‘ you have not lived until you have tasted a Hydrox.” As of the time of writing, I've never had one myself, but I'll see if I can't lay my hands on some before going to air. Getting my hands on some may be a touch trickier than it should be. They exist; that's not the issue. In 2015, entrepreneur Ellia Kassoff, a lover of Hydrox who knew the trick to getting a trademark someone else had allowed to lapse, was able to pick up Hydrox for his own company, Leaf Brands—itself a dormant brand that Kassoff had revived. Hip to the time, Leaf Brands made Hydrox available on Amazon, so anyone anywhere could get them whenever they wanted (plus two days for delivery). These new Hydrox weren't going to bow gracefully to the dominant Oreo. Their website points out that they use real cane sugar instead of high-fructose corn syrup, and no hydrogenated oils, artificial flavors, and GMOs, and warn consumers, "don't eat a knock-off!" Hydrox are also made in the USA while Mondelez International was laying off U.S. workers. Sales of Hydrox grew by 2,406 percent from 2016 to 2017, amassing more than $492,000 in sales — clearly, still light-years away from Oreo's overwhelming dominance in the market, but impressive progress nonetheless. If you ask Leaf Brands, they'd be doing a lot better if not for Mondelez – not out-competing them, deliberately sabotaging them. This is the hard-to-find bit I alluded to. In August 2018, Leaf Brands filed a lawsuit against Mondelez International, seeking $800 million in damages because of "lost sales and reputation.” The charges claimed that Mondelez was using its massive industry muscle "to place their own products in favorable locations in stores and move competitors in less desirable positions on store shelves." On their Facebook page, you can see pictures of grocery stores where Hydrox cookies are hidden behind other displays, scooted to the back of shelves, and even turned sideways so the short end is facing out. If you've never worked grocery retail, your instinct may be to blame the store staff, but a lot of brands are actually stocked by the manufacturer. Ever pass a guy in a Pepsi polo shirt with hand-truck loaded with soda? That, but with cookies. And it's not just their own products. Mondelez is what's called a “category captain,” meaning they get to determine much of the layout for the whole cookie aisle. Leaf alleges that Mondelez employees and agents are deliberately making Hydrox harder to find while making Oreos pert near impossible to miss. This is far from the first lawsuit over Oreos. A class action lawsuit was filed claiming the cookies misled buyers by stating that the product contains real cocoa. The judge dismissed the case. And they were sued for Fudge Covered Mint Oreos not containing any actual fudge. The plaintiffs claim that these cookies don't contain any milkfat from dairy, a key component of fudge, but rather cheaper palm and palm kernel oil. As so often happens, there are eleventy-hundred articles from the week the case was filed and nothing on the outcome. That's what happened with the main point of this article. I was dead sure I remembered Hydrox and Oreo going to court over the basic infringement question, and Hydrox losing, but I couldn't turn up anything on that because of the sabotage lawsuit sucking up all the search results. X-MEN It's not all foodie fact fun today. I'm going to risk a copyright strike to play 15 seconds of a song that will make everyone near me in age go “aw yeah!” [sfx Xmen theme] For the young or those who had social lives in high school, that's the theme song to the 90's Xmen cartoon, and it slaps, as they kids used to say. For the truly uninitiated, and c'mon even my mom knows who the Xmen are, the story centers on a group of superheroes who get their powers from genetic mutations…and government experiments, time travel, by dint of being aliens – it's a comic book, what do you want. Ever since their introduction to the Marvel Universe in 1963, the X-Men have always had to deal with questions about their humanity. While their enemies will stop at nothing to cast them as monsters, the team continues to fight for a world where they are treated just like humans. That's in-universe. In the broader reality, it's actually in the X-Men's best interest not to be considered humans. Well, Marvel comics financial bottom line, anyway, and they went to court over it. In 1993, international trade lawyers Sherry Singer and Indie Singh found an interesting provision in a book of federal tariff classifications – “dolls” are taxed at 12% on import while “toys” are only taxed 6.8%. The devil is in the details, or in this case, the definition. A “toy” can be any shape, representing any thing, but a "doll" can only be a representation of a human being, like Barbie or GI Joe. [tik tok Joe's thumbnail] Singer and Singh knew this distinction could be a sizable financial benefit for their client, Marvel Entertainment, who had an ownership stake in ToyBiz at the time. For years, Marvel had been importing action figures that were taxed as dolls, despite their wide panoply of brightly colored characters often being anything but human. Taking a direct approach, the two lawyers gathered up a literal bag full of action figures and went to the U.S. Customs and Border Protection headquarters in Washington, D.C. to try and convince them that Marvel wasn't importing humanlike “dolls,” but instead very non-human “toys.” The Customs staff's reaction to the bag of toys is not recorded, but their official response was that the “non-human characteristics” of the X-Men and other action figures “fall far short of transforming [these figures] into something other than the human beings which they represent.” Singer and Singh were locked onto this tactic and pursued it for a decade. A judge considered various figures from Marvel's whole line to decide whether or not individual characters were human or not. Rippling pecs, long claws, blue skin, red eyes, all were scrutinized, as lawyers on both sides expostulated on the philosophical ramifications of what it means to be human. How can these action figures be human if they have "tentacles, claws, wings, or robotic limbs?" I'd loved to have been there to hear people with expensive educations in tailored suits, stand before a learned jurist in a wood-paneled courtroom and say things like, "The figure of 'Kingpin' resembles a man in a suit carrying a staff. Nothing in the storyline indicates that Kingpin possesses superhuman powers. Yet, Kingpin is known to have exceedingly great strength (however 'naturally' achieved) and the figure itself has a large and stout body with a disproportionately small head and disproportionately large hands. Even though 'dolls' can be caricatures of human beings, the court is of the opinion that the freakishness of the figure's appearance coupled with the fabled 'Spider-Man' storyline to which it belongs does not warrant a finding that the figure represents a human being." In 2003, Judge Judith Barzilay ruled that Marvel characters aren't quite human enough to taxed as dolls. “They are more than (or different than) humans. These fabulous characters use their extraordinary and unnatural physical and psychic powers on the side of either good or evil. The figures' shapes and features, as well as their costumes and accessories, are designed to communicate such powers." Yay, a victory for the giant multimillion dollar corporation! But a slap in the face for diehard X-Men fans. Chuck Austen, one of the writers for Uncanny X-Men at the time, said his whole goal in the story was to show the team's humanity. The nerds grew restless and Marvel had to issue a statement that read, "Don't fret, Marvel fans, our heroes are living, breathing human beings—but humans who have extraordinary abilities ... A decision that the X-Men figures indeed do have 'nonhuman' characteristics further proves our characters have special, out-of-this world powers." And that's… To protect the public from contaminated oil, New York State law required that all fish oil be gauged, inspected and branded, with a penalty of $25 per barrel on those who failed to comply. Samuel Judd purchased three barrels of whale oil that had not been inspected, and James Maurice, a fish oil inspector, sought to collect the penalty from him. Judd pleaded that the barrels contained whale oil, not fish oil, and so were not subject to the fish oil legislation. At trial, one side said the term "fish oil" was commonly understood to include whale oil, and the other side plead the obvious science that whales are mammals. The jury deliberated for 15 minutes and returned a verdict in favor of the fish oil inspector. Mr. Judd, dissatisfied with the verdict, moved for a new trial. By then, the Legislature was in session and the Recorder, knowing that a new fish oil bill was pending, delayed his decision on the motion. The new enactment limited the inspection to fish liver oil, and the Recorder took the view that this implicitly confirmed that the earlier legislation covered whale oil. Accordingly, he refused to grant Judd's motion for a new trial. James Maurice resigned his position as fish oil inspector because he considered that the position under the new law had too little value or importance. Sources: https://www.constantpodcast.com/episodes/are-whales-fish https://www.npr.org/sections/money/2013/12/26/256586055/when-the-supreme-court-decided-tomatoes-were-vegetables https://www.washingtonpost.com/news/wonk/wp/2017/10/18/the-obscure-supreme-court-case-that-decided-tomatoes-are-vegetables/ https://www.insider.com/interesting-facts-about-oreo-2018-7#oreo-first-appeared-on-the-market-in-1912-1 https://www.mashed.com/223360/the-strange-history-of-the-oreo-and-hydrox-cookie-rivalry/ https://www.mashed.com/702384/why-this-snack-food-giant-is-being-sued-over-an-oreo-flavor/?utm_campaign=clip http://www.todayifoundout.com/index.php/2015/10/time-company-baked-giant-cake-win-court-case/ https://www.edinburghnews.scotsman.com/read-this/is-a-jaffa-cake-a-cake-or-a-biscuit-heres-the-definitive-answer-as-decided-by-a-court-1379222 https://www.mentalfloss.com/article/92007/why-us-federal-court-ruled-marvels-x-men-arent-humans https://www.polygon.com/comics/2019/9/12/20862474/x-men-series-toys-human-legal-issue-marvel-comics https://observer.com/2007/12/thar-she-blows-19thcentury-court-case-harpoons-a-whale-of-a-story/ https://en.wikipedia.org/wiki/Nix_v._Hedden https://www.youtube.com/watch?v=FtpJFEBcKoE
Kate discusses The Bachelor. Reporter Allen Salkin from Bad Vegan: Fame, Fraud, and Fugitives, a four-part Netfix docuseries following one of New York's strangest scandals, involving millions of dollars, immortal dogs and a story of love turned criminal. Dubbed the “Queen of Vegan Cuisine,” Sarma Melngailis gained celebrity status after starting Pure Food and Wine and One Lucky Duck, both vegan raw food restaurants in New York City. The series uncovers how Sarma went from being hailed as the queen of vegan cuisine to a fugitive when she fell for a man who promised to make her dreams come true. Allen wrote the 2016 Vanity Fair that broke the inside story and is featured in the documentary. Alex Reid from Byron Baes, a Netflix reality series about a group of influencers and artists in Byron Bay, Australia. Make sure you're taking advantage of the opportunity to earn something back for all those Pampers you're going through. Download the Pampers Club app and start turning diapers into rewards. Earn $5 PampersCash with your first three product scans. Download Pampers Club app today and get access to exclusive Pampers coupons and more!” Reality Life with Kate CaseyPatreon: http://www.patreon.com/katecaseyCameo: https://cameo.com/katecaseyTwitter: https://twitter.com/katecaseyInstagram: http://www.instagram.com/katecaseycaTik Tok: http://www.tiktok.com/itskatecaseyClubhouse: @katecasey Facebook Group: https://www.facebook.com/groups/113157919338245Amazon.com: www.amazon.com/shop/katecaseySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
This podcast is part one on the life and Presidency of Theodore "Teddy" Roosevelt. Teddy led a very active life. He was a Reformer, Rough Rider, Trust Buster, Hunter, Outdoorsman, and more. He was a progressive reformer and his presidency saw the passage of the Pure Food and Drug Act, which established the Food and Drug Administration to regulate food safety, and the Hepburn Act, which increased the regulatory power of the Interstate Commerce Commission. We don't want to spoil the contents of the podcast and there will be a part two as there was so much to cover....there is always more to learn!
In this episode JLC talks about the things she is releasing from last year. Sharing how this year will be Freer & more Balanced than ever, how to live without the judgement of others, How to NOT be a people pleaser as an Empath & to remain in YOUR soul mission. Steps to take, Questions to ask yourself, to set your Focus & Intentions on Your goals & new lifestyle habits. Every year we should be Growing & Challenging ourselves. We walk through the steps she has taken & will be taking to have Success, Love, & Peace; Mind, Soul, Body, & Spirit. Let's Own 2022! *Pure Food n Juice def not a real sponsor yet. hmu tho! Like, Share, Subscribe, Email! Lets stir up a community of Goodness! mentions: @kesleytweed --- Send in a voice message: https://anchor.fm/juiceandgoodness/message Support this podcast: https://anchor.fm/juiceandgoodness/support
In this episode, Courtenay and Zane blend together two of this podcast's favorite topics: health and politics. With a deep-dive into the world of ‘Big Food', this conversation highlights the importance of prioritizing metabolic health to combat viruses and chronic illness. By reassessing consumption of processed foods and focusing on nutrient-dense, local sources, you can reduce overall inflammation and set yourself up for longevity. Foods really can serve as medicine! Zane Griggs has been a fitness trainer since 1998. He is well-known for his appearance on ABC's Extreme Weight Loss seasons 1 and 4, where he helped two participants reach their goal of losing half their body weight over the course of a year. He went on to write his first book, Low Carb Lifestyle & Weight Loss Made Simple, in 2019 to further share his extensive expertise with the world and now is the host of his own podcast Hunger Hunt Feast. Zane attributes his passion for weight loss and longevity to his wife and children, who motivate him to practice what he preaches and maintain optimal levels of health and fitness at any age... and he's here to share how you can, too! Episode Resources: Weston A. Price Foundation Home - The Weston A. Price Foundation Big Fat Surprise by Nina Teicholz Related articles: https://miscellanynews.org/2018/12/05/opinions/sugar-industry-responsible-for-deceiving-u-s-on-fat/ The Flexer Report of 1910 https://archive.org/details/carnegieflexnerreport The “Flexner Report” and the World Health Organization - Weblyf https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3543812/ Pure Food & Drug act of 1906: https://history.house.gov/Historical-Highlights/1901-1950/Pure-Food-and-Drug-Act/ ————————————————— Follow & Connect with Courtenay: https://www.courtenayturner.com Twitter: Courtenay Turner (@CourtenayTurner) :https://twitter.com/CourtenayTurner?s=20 Instagram: https://instagram.com/kineticcourtz?utm_medium=copy_link Read some of her articles: https://www.truthmatters.biz & follow TruthMatters on socials: https://instagram.com/truthmatters.biz?utm_medium=copy_link https://twitter.com/truthmatters_tm?s=21 https://m.facebook.com/Truth-Matters-Always-109260064571710/?tsid=0.9090120437539597&source=result ————————————————— Video Edited By Griffo Productions www.griffoproductions.com ————————————————— ©2021 All Rights Reserved Learn more about your ad choices. Visit megaphone.fm/adchoices
In this episode, Courtenay and Zane blend together two of this podcast's favorite topics: health and politics. With a deep dive into the world of ‘Big Food', this conversation highlights the importance of prioritizing metabolic health to combat viruses and chronic illness. By reassessing consumption of processed foods and focusing on nutrient-dense, local sources, you can reduce overall inflammation and set yourself up for longevity. Foods really can serve as medicine! Zane Griggs has been a fitness trainer since 1998. He is well-known for his appearance on ABC's Extreme Weight Loss seasons 1 and 4, where he helped two participants reach their goal of losing half their body weight over the course of a year. He went on to write his first book, Low Carb Lifestyle & Weight Loss Made Simple, in 2019 to further share his extensive expertise with the world and now is the host of his own podcast Hunger Hunt Feast. Zane attributes his passion for weight loss and longevity to his wife and children, who motivate him to practice what he preaches and maintain optimal levels of health and fitness at any age... and he's here to share how you can, too! Episode Resources: Weston A. Price Foundation Home - The Weston A. Price Foundation Big Fat Surprise by Nina Teicholz Related articles: https://miscellanynews.org/2018/12/05/opinions/sugar-industry-responsible-for-deceiving-u-s-on-fat/ The Flexer Report of 1910 https://archive.org/details/carnegieflexnerreport The “Flexner Report” and the World Health Organization - Weblyf https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3543812/ Pure Food & Drug act of 1906: https://history.house.gov/Historical-Highlights/1901-1950/Pure-Food-and-Drug-Act/ “Just in the single year 2017, Olympic, World, and U.S. Champion Tori Bowie's 100 meters lifetime best of 10.78 was beaten 15,000 times by men and boys. (Yes, that's the right number of zeros.)” Comparing Athletic Performances: The Best Elite Women to Boys and Men | Duke University School of Law Connect with Zane: Website: https://zanegriggs.com Amazon Books: Zane Griggs Instagram: @zanegriggsfitness Podcast: Hunger Hunt Feast ————————————————— Follow & Connect with Courtenay: https://www.courtenayturner.com Twitter: Courtenay Turner (@CourtenayTurner) :https://twitter.com/CourtenayTurner?s=20 Instagram: https://instagram.com/kineticcourtz?utm_medium=copy_link Read some of her articles: https://www.truthmatters.biz & follow TruthMatters on socials: https://instagram.com/truthmatters.biz?utm_medium=copy_link https://twitter.com/truthmatters_tm?s=21 https://m.facebook.com/Truth-Matters-Always-109260064571710/?tsid=0.9090120437539597&source=result ————————————————— Video Edited By Griffo Productions www.griffoproductions.com ————————————————— ©2021 All Rights Reserved Learn more about your ad choices. Visit megaphone.fm/adchoices
The Real Truth About Health Free 17 Day Live Online Conference Podcast
What Was The Pure Food And Drug Act? - Gerald Posner Gerald Posner • https://www.posner.com/ • Book - Pharma: Greed, Lies, and the Poisoning of America The author of thirteen acclaimed books, including New York Times nonfiction bestsellers Case Closed, Why America Slept and God's Bankers. Posner was a finalist for the Pulitzer in History. “A merciless pit bull of an investigator” concluded the Chicago Tribune. The New York Times said his latest book (2020), PHARMA, was “a withering and encyclopedic indictment of a drug industry that often seems to prioritize profits over patients…[it] reads like a pharmaceutical version of cops and robbers.” From Law to Writing Posner was one of the youngest attorneys (23) ever hired by Cravath, Swaine & Moore. A Political Science major, he was a Phi Beta Kappa and Summa Cum Laude graduate of the University of California at Berkeley, where he was also a national debating champion. At Hastings Law School, he was an Honors Graduate and was the Law Review's Associate Executive Editor. He was a litigation associate at the Wall Street law firm of Cravath, Swaine & Moore before leaving in 1981 to co-found Posner & Ferrara, a New York public interest law firm. Several years of a pro bono legal representation on behalf of surviving twins of Nazi experiments at the Auschwitz death camp led him to coauthor his first book in 1986, MENGELE: The Complete Story, a bestselling and critically acclaimed biography of the infamous Nazi “Angel of Death,” Dr. Josef Mengele. Read a profile on Gerald on how the Mengele book led to him to leave the law. Publishers Weekly explains how he changed from being a Wall Street lawyer to a bestselling nonfiction author. In the past, he was a regular panelist on HistoryCENTER, the History Channel's Sunday current events program. He has been a freelance writer for many news magazines, and a regular contributor to NBC, the History Channel, CNN, FOX News, CBS, and MSNBC. He is represented by BrightSight Group for lectures about investigative journalism and his books. His wife, author, Trisha Posner, works with him on all projects. #GeraldPosner #TheRealTruthAboutHealth #MedicalScreening #Pharmaceutical #Drugs CLICK HERE - To Checkout Our MEMBERSHIP CLUB: http://www.realtruthtalks.com • Social Media Channels Facebook: https://www.facebook.com/TRTAHConference Instagram : https://www.instagram.com/therealtruthabouthealth/ Twitter: https://twitter.com/RTAHealth Linkedin: https://www.linkedin.com/company/the-real-truth-about-health-conference/ Youtube: https://www.youtube.com/c/TheRealTruthAboutHealth • Check out our Podcasts Visit us on Apple Podcast and Itunes search: The Real Truth About Health Free 17 Day Live Online Conference Podcast Amazon: https://music.amazon.com/podcasts/23a037be-99dd-4099-b9e0-1cad50774b5a/real-truth-about-health-live-online-conference-podcast Spotify: https://open.spotify.com/show/0RZbS2BafJIEzHYyThm83J Google:https://www.google.com/podcasts?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS8yM0ZqRWNTMg%3D%3D Stitcher: https://www.stitcher.com/podcast/real-truth-about-health-live-online-conference-podcast Audacy: https://go.audacy.com/partner-podcast-listen-real-truth-about-health-live-online-conference-podcast iHeartRadio: https://www.iheart.com/podcast/269-real-truth-about-health-li-85932821/ Deezer: https://www.deezer.com/us/show/2867272 • Other Video Channels Youtube: https://www.youtube.com/c/TheRealTruthAboutHealth Vimeo: https://vimeo.com/channels/1733189 Rumble: https://rumble.com/c/c-1111513 Facebook: https://www.facebook.com/TRTAHConference/videos/?ref=page_internal DailyMotion: https://www.dailymotion.com/TheRealTruthAboutHealth BitChute: https://www.bitchute.com/channel/JQryXTPDOMih/
Are you looking for clarity and detoxification in your life? Is it time for your inner light to shine A LOT brighter?? In today's #Chooseday episode of Power of Fashion "One Decision can Change your Life", host Tara Patten interviews plant-based chef and Founder of Inner Glow Getter, Kristin Fraser, who uses her culinary and nutritional background to support people who struggle to stay on track with their health and get the nourishment they crave. She trained at New York's finest plant-based culinary school, The Natural Gourmet Institute, focusing on food and healing. Then she worked at the renowned Pure Food and Wine. Next she launched her own plant-based menu in Dubai with Essentially Juice Co. and is a certified Living Foods Instructor from the Tree of Life. Kristin has worked with people all over the globe to help them get their “glow back” through cooking classes, retreats, and step-by-step virtual coaching programs. After you finish listening to today's episode make sure to follow Kristin Fraser on the Gram @kristinfraser11 OR www.instagram.com/kristinfraser11 For more information on being a GLOW GETTER visit her website at www.innerglowgetter.com For questions or media inquiries please email tara@tarapattenstylist.com or visit www.tarapattenstylist.com Reminder: One Decision Can Change Your Life ~ Choose Wisely!
Before the passage of the 1906 Pure Food and Drug Act, food safety in commerce was a roll of the dice, and change was slow to come even after that. By 1912, though, a St. Louis woman named Miriam Coste Senseney had had enough of having to deal with stores that carried inferior products, and she took matters into her own hands. Just press play to hear the whole story. ——— Click on search links to explore episodes with related content: Katie Moon, Food, Health and Wellness, Business, Politics and Government, Legal Matters, Women's History, ——— Podcast Transcript: I'm Katie Moon, Exhibits Manager at the Missouri Historical Society, and Here's History on 88.1 KDHX. ——— Do you have a 5-second rule in your house? That when you drop food on the floor, you can pick it up and eat it if it's within 5 seconds? What about expiration dates? Will you drink milk after it's marked expiration date? Now imagine walking into a restaurant, having no idea what standards the owners have for preparing or storing the food you're buying. No expiration dates, no rules for safe-handling, no requirements for labeling or storage. ——— Before the passage of the 1906 Pure Food and Drug Act, this was what every customer had to deal with. But the federal law wasn't a magical solution, and change was slow, with inconsistent and haphazard enforcement. ——— By 1912, one St. Louis woman had had enough of having to deal with stores who carried inferior products, and took matters into her own hands. As an active member of the National Consumer's League, Miriam Coste Senseney took it upon herself to begin visiting food establishments throughout the city—grocery stores, restaurants, butcher shops, even candy stores. ——— But Miriam didn't just visit—she judged. And her approval mattered. ——- She aligned herself with the state's official Food Inspector, who, like most state workers, had too many responsibilities and not enough staff. ——— As an unpaid volunteer, Miriam was able to fill that gap, and took her work incredibly seriously. Not only did she begin conducting her own inspections of St. Louis establishments, she also made sure that she was accompanied by a newspaper reporter. She rated each facility from 0 to 100 percent compliant, and only those with high numbers received membership in the League's “White List” of approved businesses and had the honor of posting a sign in their window. ——— Miriam's approval carried such influence that many business owners began cleaning and updating their shops as soon as they heard that she would be stopping by, knowing that a bad inspection could ruin their business but a good one could almost guarantee future success. ——— By 1915, Miriam had gathered a group of 48 dedicated women, all volunteers, who had been sworn in by city officials to serve as temporary city health inspectors. And just think, none of them would be able to vote for another 5 years. ——— Here's History is a joint production of KDHX and the Missouri Historical Society. I'm Katie Moon and this is 88.1 KDHX St. Louis.
Subscribe to Quotomania on Simplecast or search for Quotomania on your favorite podcast app!Upton Sinclair was a famous novelist and social crusader from California, who pioneered the kind of journalism known as "muckraking." His best-known novel was "The Jungle" which was an expose of the appalling and unsanitary conditions in the meat-packing industry. "The Jungle" was influential in obtaining passage of the Pure Food and Drug Act.Sinclair's interests ranged over a wide variety of topics, in his many books and articles. He would receive a Pulitzer Prize for a later novel about Hitler's rise to power. His contemporary, the writer Edmund Wilson, would say of him: "Practically alone among the American writers of his generation, [Sinclair] put to the American public the fundamental questions raised by capitalism in such a way that they could not escape them."From https://www.ssa.gov/history/sinclair.html. For more information about Upton Sinclair:“Upton Sinclair, Whose Muckraking Changed the Meat Industry”: https://www.nytimes.com/interactive/projects/cp/obituaries/archives/upton-sinclair-meat-industry“Upton Sinclair's Losses and Triumphs”: https://www.newyorker.com/magazine/2006/08/28/uppie-reduxThe quotation's first time in print: https://twitter.com/_ianboyden/status/1448396720090480643?s=11
Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department of Agriculture agreed to consume food mixed with significant amounts of various additives, including borax, saltpeter, copper sulfate, sulfuric acid, and formaldehyde. One hundred years later, Wiley's influence lives on in many of our current popular ideas about food: that the wrong food can kill you; that the right food can extend your life; that additives are unnatural; and that unnatural food is unhealthy food. Eating—the process of taking something external in the world and putting it inside of you—has always been an intimate act, but it was Harvey Wiley who first turned it into a matter of life or death. In The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (Johns Hopkins UP, 2021), Jonathan Rees examines Wiley's many—and varied—conflicts and clashes over food safety, including the adulteration of honey and the addition of caffeine to Coca-Cola, formaldehyde to milk, and alum to baking powder. Although Wiley is often depicted as an unwavering champion of the consumer's interest, Rees argues that his critics rightfully questioned some of his motivations, as well as the conclusions that he drew from his most important scientific work. And although Wiley's fame and popularity gave him enormous influence, Rees reveals that his impact on what Americans eat depends more upon fear than it does upon the quality of his research. Exploring in detail the battles Wiley picked over the way various foods and drinks were made and marketed, The Chemistry of Fear touches upon every stage of his career as a pure food advocate. From his initial work in Washington researching food adulteration, through the long interval at the end of his life when he worked for Good Housekeeping, Wiley often wrote about the people who prevented him from making the pure food law as effective as he thought it should have been. This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century. Galina Limorenko is a doctoral candidate in Neuroscience with a focus on biochemistry and molecular biology of neurodegenerative diseases at EPFL in Switzerland. To discuss and propose the book for an interview you can reach her at galina.limorenko@epfl.ch. Learn more about your ad choices. Visit megaphone.fm/adchoices
Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department of Agriculture agreed to consume food mixed with significant amounts of various additives, including borax, saltpeter, copper sulfate, sulfuric acid, and formaldehyde. One hundred years later, Wiley's influence lives on in many of our current popular ideas about food: that the wrong food can kill you; that the right food can extend your life; that additives are unnatural; and that unnatural food is unhealthy food. Eating—the process of taking something external in the world and putting it inside of you—has always been an intimate act, but it was Harvey Wiley who first turned it into a matter of life or death. In The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (Johns Hopkins UP, 2021), Jonathan Rees examines Wiley's many—and varied—conflicts and clashes over food safety, including the adulteration of honey and the addition of caffeine to Coca-Cola, formaldehyde to milk, and alum to baking powder. Although Wiley is often depicted as an unwavering champion of the consumer's interest, Rees argues that his critics rightfully questioned some of his motivations, as well as the conclusions that he drew from his most important scientific work. And although Wiley's fame and popularity gave him enormous influence, Rees reveals that his impact on what Americans eat depends more upon fear than it does upon the quality of his research. Exploring in detail the battles Wiley picked over the way various foods and drinks were made and marketed, The Chemistry of Fear touches upon every stage of his career as a pure food advocate. From his initial work in Washington researching food adulteration, through the long interval at the end of his life when he worked for Good Housekeeping, Wiley often wrote about the people who prevented him from making the pure food law as effective as he thought it should have been. This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century. Galina Limorenko is a doctoral candidate in Neuroscience with a focus on biochemistry and molecular biology of neurodegenerative diseases at EPFL in Switzerland. To discuss and propose the book for an interview you can reach her at galina.limorenko@epfl.ch. Learn more about your ad choices. Visit megaphone.fm/adchoices
Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department of Agriculture agreed to consume food mixed with significant amounts of various additives, including borax, saltpeter, copper sulfate, sulfuric acid, and formaldehyde. One hundred years later, Wiley's influence lives on in many of our current popular ideas about food: that the wrong food can kill you; that the right food can extend your life; that additives are unnatural; and that unnatural food is unhealthy food. Eating—the process of taking something external in the world and putting it inside of you—has always been an intimate act, but it was Harvey Wiley who first turned it into a matter of life or death. In The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (Johns Hopkins UP, 2021), Jonathan Rees examines Wiley's many—and varied—conflicts and clashes over food safety, including the adulteration of honey and the addition of caffeine to Coca-Cola, formaldehyde to milk, and alum to baking powder. Although Wiley is often depicted as an unwavering champion of the consumer's interest, Rees argues that his critics rightfully questioned some of his motivations, as well as the conclusions that he drew from his most important scientific work. And although Wiley's fame and popularity gave him enormous influence, Rees reveals that his impact on what Americans eat depends more upon fear than it does upon the quality of his research. Exploring in detail the battles Wiley picked over the way various foods and drinks were made and marketed, The Chemistry of Fear touches upon every stage of his career as a pure food advocate. From his initial work in Washington researching food adulteration, through the long interval at the end of his life when he worked for Good Housekeeping, Wiley often wrote about the people who prevented him from making the pure food law as effective as he thought it should have been. This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century. Galina Limorenko is a doctoral candidate in Neuroscience with a focus on biochemistry and molecular biology of neurodegenerative diseases at EPFL in Switzerland. To discuss and propose the book for an interview you can reach her at galina.limorenko@epfl.ch. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/science
Historical Non-distilling producers had the ability to add compounds to the whiskey or grain distillate to make it taste something like whiskey. Caramel, coloration, tobacco juice and a whole host of other ideas were explored to make sure that supply could meet demand of the time.The problem became that more legitimate and storied brands became reluctant to refer to their products as bourbon because of this effort to speed up the sales cycle. This brought around things like the “Bottled in Bond” act and the “Pure Food and Drug Act of 1906”. Traditional distillers and producers were pushing back against this “short cut” mindset that was running rampant in their market segment.This helped to define not only the product segment within the spirits industry for American Whiskey, but it also helped to build a standard flavor profile of American Whiskey. Given the requirements for the distillation methods, aging requirements and other facets of American distilling we can identify what the taste of the United States is.This seems pretty great, but in a process that is part wizardry and part artistic expression some times the creative person wants to expand beyond that.Topics/Brands Discussed:Finished BourbonThomas Moore/1792/BartonBelle Meade Honey CaskTraverse City Whiskey Company Cherry WhiskyMB Roland Dark Fired Corn Bourbon"Grave Robbers With a Degree" - Andri from Pagefire Licensed under CC BY-SA 3.0https://soundcloud.com/nerdymetalhead202/grave-robbers-with-a-dregree?in=nerdymetalhead202/sets/nerdys-creative-common-free-to“Pushing The Pianist Down the Stairs” - Andri from Pagefire Licensed under CC BY-SA 3.0https://soundcloud.com/nerdymetalhead202/pushing-the-pianist-down-the-stairs-free-download?in=nerdymetalhead202/sets/nerdys-creative-common-free-to“So Glad I Found You”Music By The Passion HiFiwww.thepassionhifi.com“Oh Lord”Music By The Passion HiFiwww.thepassionhifi.com
Practical pursuit tip #2:Pure Food. Listen in as we chat with my friend Alene, a nutrition coach and chef, about her practice of eating pure foods. Let's remember we are all in pursuit it's not about perfection. To reach or hear more from Alene after the episode, check her website and resources https://lesspharmmoretable.com“I created this haven as a source of chronic inspiration; as away to teach those with Multiple Sclerosis (and other autoimmune diseases) how to use food as a form of medicine — or as I like to say, go from pharm to table — and to experience freedom and empowerment.So, if you're ready to learn how to become MSIndependent,and heal out loud … this is for you” -AleneHi!
Check out my website at crisisofcrime.com. If you're enjoying the podcast, please consider donating at patreon.com/crisisofcrime Today's episode is about the War on Drugs. I start off with the history of illegal substances in the US, and then explore two different perspectives on how the War on Drugs started. One perspective is from Michelle Alexander, the author of The New Jim Crow, and the other is John Pfaff, author of Locked In. Additionally, I take a deep dive into the racist dog-whistle politics behind the War on Drugs. I finish speaking about what would happen if we decriminalized or legalized illegal drugs. Sources for today's episode: WLM. (2020). Mrs. Winslow's Soothing Syrup. The Wood Library Museum of Anesthesiology. Retrieved from: https://www.woodlibrarymuseum.org/museum/item/529/mrs.-winslow's-soothing-syrupHistorical Highlights. (2020). The Pure Food and Drug Act. History, Art, and Archives: The United States House of Representatives. Retrieved from: https://history.house.gov/Historical-Highlights/1901-1950/Pure-Food-and-Drug-Act/ DEA. (2020). Illegal Drugs in America. Drug Enforcement Administration Museum. Retrieved from: https://www.deamuseum.org/idatour/index.html Harrison Narcotics Act of 1914, S. 785, 63rd Congress, (1914). ReaganFoundation. (2011, Aug 3). President Reagan's Address to the Nation on the Campaign Against Drug Abuse [video]. Youtube. Retrieved from: https://www.youtube.com/watch?v=Gj8gAQ_cQ7QRichard Nixon Foundation. (2016, April 29). President Nixon Declares Drug Abuse “Public Enemy Number One” [video]. Youtube. Retrieved from: https://www.youtube.com/watch?v=y8TGLLQlD9M Pfaff, J. (2017). Locked In: The true causes of mass incarceration and how to achieve real reform. New York, NY: Basic Books. Alexander, M. (2012). The New Jim Crow: Mass incarceration in the age of colorblindness. New York, NY: New Press. RDL. (2020). The Rockefeller Drug Laws. The Blanch Law Firm. Retrieved from: https://www.theblanchlawfirm.com/practice-areas/other-matters-we-handle/the-rockefeller-drug-laws/
The Poison Squad: One Chemist's Single-Minded Crusade for Food Safety (0:35)Guest: Deborah Blum, Author of "The Poison Squad", Director of the Knight Science Journalism Program, MIT, In the 1880s if you walked into a grocery store and bought milk, bread and butter, it was “buyer beware.” The milk was likely diluted, quite possibly with dirty water, and then thickened with chalk. The bread might have sawdust in it and the butter might be preserved with borax, which is a poison, of course. It wasn't until 1906 that the US finally got the Pure Food and Drug Act, which led to the creation of the Food and Drug Administration, or FDA, and the expectation that our food should be safe to eat. The battle to get to there was both grisly and exhausting. (Originally aired 12/5/2018) The Neuroscientist Who Lost Her Mind (24:01)Guest: Barbara Lipska, PhD, Director of the Human Brain Collection Core, National Institute of Mental Health, Author of "The Neuroscientist Who Lost Her Mind"Neuroscientist Barbara Lipska spent her career studying mental illness, and then she lived it. Tumors in her brain brought on all the confusion, irrationality and anger common in people with schizophrenia, which is the exact disease Lipska specializes in studying. Luckily, cutting-edge treatment saved Lipska's life and restored her mind. She now considers her brain cancer a “priceless gift,” because suffering through mental illness taught her more about how the brain works than dissecting one in a lab ever could. (Originally aired 5/2/2018) Diversity in the Workplace May Be Easier to Solve Than You Think (50:43)Guest: Olga Stoddard, PhD, Assistant Professor of Economics, Brigham Young UniversityIBM chief Ginni Rometty just announced that she's stepping down, which leaves one less female CEO of a Fortune 500. There will not be just 34. Even fewer are people of color – male or female. Corporate America talks a lot about increasing diversity within its ranks, but still struggles to deliver. A team of economists has come up with a cheap, simple solution that doubled the number of racial minority applicants in hiring experiment. (Originally aired 9/4/2019) Fighting Human Trafficking After Natural Disasters (1:06:09)Guest: Roshan Khatri, Chief Medical Director, Headwaters Relief Organization.The last decade brought some of the costliest natural disasters on record for many countries, including the US, Japan, Puerto Rico, Haiti and Brazil. Costs range from property damage to business disruptions. But there's also a hidden human cost: disaster areas are a prime target for human traffickers to lure desperate people into prostitution and slavery. The Headwaters Relief Organization is a non-profit focused on natural disasters, and they're fighting human trafficking. (Originally aired 9/17/2019) Why Criminals in the U.S. Are Sentenced to Prison for Longer Than Life (1:21:51)Guest: Darryl Brown, Professor of Law at University of Virginia Law SchoolConvicted Ponzi schemer Bernard Madoff is asking to be released from prison so he can die at home. He's serving a 150-year sentence, but his attorneys question the value of such an impossible-long punishment for an old, sick man. Back in the fall we called up University of Virginia law professor Darryl Brown for some explanation about the seemingly arbitrary nature of sentencing in America's justice system. Two cases had captured our attention at the time – the Neo Nazi who killed a protester at the Charlottesville rally got life plus 419 years in prison. And actress Felicity Huffman had just been sentenced to two weeks in prison for paying someone to correct her daughter's SAT college entrance exam. There was outrage online about how much harsher the sentence would likely have been if Huffman weren't white and famous. (Originally aired 9/16/2019)
From Chapter 8, "Theodore Roosevelt: The First Progressive, Part II".This audiobook is made available through the generosity of Mr. Tyler Folger. Narrated by Graham Wright.
Kurt Dammiere of Sugar Mountain joins us in the studio to discuss his newest projects which include a new restaurant and cookbook. It's summer time in Seattle and outdoor dining is in full swing, and as the city erupts with new residents, there's a lot to cover that will inspire both newbies, as well as those who have been around a while. We've got the skinny on the latest happenings around town and where all the delicious food events are. The show closes with tips you can use in the kitchen, or when you're out and about.
What small thing could you do to transform the way you think about creating an impact. Srirupa Dasgupta, owner of Upohar Ethic Cuisines Restaurant, shares what sparked her into action.
Phoebe Canakis of Pure Food for Thought interviews Jamie K. of Save the Kales! They talk about the Bethlehem VegFest 2014, Jaime's TV show, what being vegan means to her. We also get the scoop on her vegan kitchen must-haves.
Phoebe Canakis - Host of Pure Food for Thought - interviews Vy Banh about her journey to becoming a first class restaurant and how her family played the most important part.
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