Bringing home the bacon: A kindergartner tests the future of food

May 15, 2020 by  
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Bringing home the bacon: A kindergartner tests the future of food Jim Giles Fri, 05/15/2020 – 00:05 Today I bring you exclusive data from the cutting edge of food science. Let me begin by managing expectations. This experiment is so grievously flawed that, to paraphrase Groucho Marx, I would not submit it to any journal likely to accept it. The experiment in question is a taste test of a new product from Berkeley-based startup Prime Roots . Its flaws begin with the sample size, which is n=1. Our sole tester is Jay Giles, aged 6. Here he is, pre-test: Jay is nonetheless an interesting subject, because he frequently exhibits high levels of hostility toward novel foodstuffs. Requests that he eat something not on his (extremely short) list of pre-approved foods are typically met with claims that “today is the worst day ever,” followed by various acts of low-level vandalism. Jay’s list of pre-approved foods includes bacon. It does not include fake bacon made from fungi grown in a vat, the subject of our test. Because I value my sanity and the structural integrity of my home, I have told him that it is real bacon. Which brings us to the question I set out to answer: Will he notice the difference? I had no good explanation for why his breakfast was sitting in a pool of yellow froth, so I opted for misdirection and reminded him that he was getting a side of toast. My experiment may be ridiculous, but this question isn’t. Most experts say that reducing meat consumption is an essential part of cutting greenhouse gas emissions from food systems, which contribute a quarter of the global total . It’s also one of the easier ways that individuals can make a difference. Shifting to a vegetarian meal just one day a week, for instance, saves the equivalent of driving more than 1,000 miles over the course of a year. A lot more meat-eaters will make that change if they can switch to a convincing substitute. Prior to my experiment, my wife offered to wager me any sum of money that our tester would not eat the bacon. I opened the packet and was glad I declined. The new bacon looks, at best, bacon-ish:   Then I sniffed: Hint of dank. I was reminded of a musty basement from a childhood home. It wasn’t an altogether unpleasant smell, but it didn’t exactly shout “breakfast” at me.  Luckily our tester was too busy playing with Lego to notice, so I hastily began frying. Matters improved. The bacon-not-bacon sizzled, the dank odor lessened and I got wafts of real bacon. Our tester wandered over. He looked hesitant. “What are those bubbles?” he asked. I had no good explanation for why his breakfast was sitting in a pool of yellow froth, so I opted for misdirection and reminded him that he was getting a side of toast. Calamity averted, he sat down. I served Jay with a plate of fungi masquerading as bacon. “What’s this?” he said, looking skeptical as he tentatively chewed the edge of one slice. “Bacon,” I lied. He frowned. Sensing disaster, I abandoned methodological integrity and offered him tomato ketchup. Too late. Jay piled up the neatly sliced pieces of bacon and deposited them on my place. To my relief, he then turned his attention not to retribution but to his buttered toast. Was that it for this great emissions-reducing superfood? It seemed so… but wait! What’s this? A second tester! Eight-year-old Sam Giles was excluded from our experimental protocol because he does not like bacon. Until this morning, that is. Now he’s munching away, renewing my hope in humanity’s ability to save itself from climate catastrophe through low-carbon eating. “I don’t like the normal kind but I do like this one,” said Sam. “You’re the only one,” replied Jay. “It tastes like tree trunks.” I’m tempted to speculate on what this means for the future of alternative proteins, but I suspect the answer is not very much. So I’ll just say that I joined Sam and enjoyed my breakfast. Prime Roots bacon doesn’t taste much like bacon, but it’s salty and crispy and generally pretty good. I’ll eat it again. Pull Quote I had no good explanation for why his breakfast was sitting in a pool of yellow froth, so I opted for misdirection and reminded him that he was getting a side of toast. Topics Food Systems Alternative Protein Featured Column Foodstuff Featured in featured block (1 article with image touted on the front page or elsewhere) Off Duration 0 Sponsored Article Off A taste test of a new product from Berkeley-based startup Prime Roots. Close Authorship

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Bringing home the bacon: A kindergartner tests the future of food

Bringing home the bacon: A kindergartner tests the future of food

May 15, 2020 by  
Filed under Business, Eco, Green

Comments Off on Bringing home the bacon: A kindergartner tests the future of food

Bringing home the bacon: A kindergartner tests the future of food Jim Giles Fri, 05/15/2020 – 00:05 Today I bring you exclusive data from the cutting edge of food science. Let me begin by managing expectations. This experiment is so grievously flawed that, to paraphrase Groucho Marx, I would not submit it to any journal likely to accept it. The experiment in question is a taste test of a new product from Berkeley-based startup Prime Roots . Its flaws begin with the sample size, which is n=1. Our sole tester is Jay Giles, aged 6. Here he is, pre-test: Jay is nonetheless an interesting subject, because he frequently exhibits high levels of hostility toward novel foodstuffs. Requests that he eat something not on his (extremely short) list of pre-approved foods are typically met with claims that “today is the worst day ever,” followed by various acts of low-level vandalism. Jay’s list of pre-approved foods includes bacon. It does not include fake bacon made from fungi grown in a vat, the subject of our test. Because I value my sanity and the structural integrity of my home, I have told him that it is real bacon. Which brings us to the question I set out to answer: Will he notice the difference? I had no good explanation for why his breakfast was sitting in a pool of yellow froth, so I opted for misdirection and reminded him that he was getting a side of toast. My experiment may be ridiculous, but this question isn’t. Most experts say that reducing meat consumption is an essential part of cutting greenhouse gas emissions from food systems, which contribute a quarter of the global total . It’s also one of the easier ways that individuals can make a difference. Shifting to a vegetarian meal just one day a week, for instance, saves the equivalent of driving more than 1,000 miles over the course of a year. A lot more meat-eaters will make that change if they can switch to a convincing substitute. Prior to my experiment, my wife offered to wager me any sum of money that our tester would not eat the bacon. I opened the packet and was glad I declined. The new bacon looks, at best, bacon-ish:   Then I sniffed: Hint of dank. I was reminded of a musty basement from a childhood home. It wasn’t an altogether unpleasant smell, but it didn’t exactly shout “breakfast” at me.  Luckily our tester was too busy playing with Lego to notice, so I hastily began frying. Matters improved. The bacon-not-bacon sizzled, the dank odor lessened and I got wafts of real bacon. Our tester wandered over. He looked hesitant. “What are those bubbles?” he asked. I had no good explanation for why his breakfast was sitting in a pool of yellow froth, so I opted for misdirection and reminded him that he was getting a side of toast. Calamity averted, he sat down. I served Jay with a plate of fungi masquerading as bacon. “What’s this?” he said, looking skeptical as he tentatively chewed the edge of one slice. “Bacon,” I lied. He frowned. Sensing disaster, I abandoned methodological integrity and offered him tomato ketchup. Too late. Jay piled up the neatly sliced pieces of bacon and deposited them on my place. To my relief, he then turned his attention not to retribution but to his buttered toast. Was that it for this great emissions-reducing superfood? It seemed so… but wait! What’s this? A second tester! Eight-year-old Sam Giles was excluded from our experimental protocol because he does not like bacon. Until this morning, that is. Now he’s munching away, renewing my hope in humanity’s ability to save itself from climate catastrophe through low-carbon eating. “I don’t like the normal kind but I do like this one,” said Sam. “You’re the only one,” replied Jay. “It tastes like tree trunks.” I’m tempted to speculate on what this means for the future of alternative proteins, but I suspect the answer is not very much. So I’ll just say that I joined Sam and enjoyed my breakfast. Prime Roots bacon doesn’t taste much like bacon, but it’s salty and crispy and generally pretty good. I’ll eat it again. Pull Quote I had no good explanation for why his breakfast was sitting in a pool of yellow froth, so I opted for misdirection and reminded him that he was getting a side of toast. Topics Food Systems Alternative Protein Featured Column Foodstuff Featured in featured block (1 article with image touted on the front page or elsewhere) Off Duration 0 Sponsored Article Off A taste test of a new product from Berkeley-based startup Prime Roots. Close Authorship

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Bringing home the bacon: A kindergartner tests the future of food

Human as keystone species: Shift the mindset from ‘mitigate’ to ‘regenerate’

August 1, 2019 by  
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Pondering the question of what it will to create for businesses to evolve ideologies and institutions in such a way that we become net-positive.

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Human as keystone species: Shift the mindset from ‘mitigate’ to ‘regenerate’

Defining What’s “Recyclable” in the US

September 5, 2018 by  
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Ah, the question we’ve all asked at least once while … The post Defining What’s “Recyclable” in the US appeared first on Earth911.com.

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Defining What’s “Recyclable” in the US

The smart city’s blueprint for EV infrastructure

April 17, 2018 by  
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To EV or not to EV is not the question for a rising number of urban dwellers. This is: If you buy an electric vehicle, where could you charge it?

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The smart city’s blueprint for EV infrastructure

Why Berkshire Hathaway’s utility is aiming for 100 percent renewable energy

April 17, 2018 by  
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Hint: it’s about falling costs and rising customer demand for clean power.

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Why Berkshire Hathaway’s utility is aiming for 100 percent renewable energy

Why measuring impacts can drive business value

August 29, 2016 by  
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In addition to environmental and social benefits, there’s the question of financial performance.

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Why measuring impacts can drive business value

With climate change, the question is no longer “if” but “how sudden”

October 16, 2015 by  
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Climate change researchers have taken a new approach to calculating the effects of shifting global weather patterns by using existing data to estimate what immediate effects we might see from the projected changes. The question is no longer if climate change is happening, but rather how suddenly a cataclysmic event might occur. Read the rest of With climate change, the question is no longer “if” but “how sudden”

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With climate change, the question is no longer “if” but “how sudden”

INFOGRAPHIC: Are our homes becoming more sustainable overall?

July 28, 2015 by  
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Our current climate situation is a complex problem without one simple answer. In order to slow or halt climate change , we are going to need to change many different aspects of modern life. One aspect in particular – the modern home – is going to need some serious adjusting. Buildings account for 40% of global energy use and US buildings alone make up 9% of global carbon emissions. This infographic from Vibrant Doors explores the question of whether our homes are truly becoming more sustainable overall, and how much more work we have to do to make a difference. Read the rest of INFOGRAPHIC: Are our homes becoming more sustainable overall?

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INFOGRAPHIC: Are our homes becoming more sustainable overall?

The fastest accelerating electric vehicle in the world hits 100 km/h in 1.779 seconds

July 28, 2015 by  
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Click here to view the embedded video. A team of students from the University of Stuttgart just designed, built and raced what could be the fastest accelerating electric vehicle in the world. During carefully monitored tests, the student-designed E0711-6 electric car successfully managed to accelerate from 0-100km/h in a mind-blowing 1.779 seconds. The team is anxiously awaiting confirmation of a new record from the Guinness Book of World Records. Read the rest of The fastest accelerating electric vehicle in the world hits 100 km/h in 1.779 seconds

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The fastest accelerating electric vehicle in the world hits 100 km/h in 1.779 seconds

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