The rise of processed food can trace its origins back to the overstock of World War II food supplies that were repackaged and rearranged to serve American consumers. The introduction of dehydrated gelatin powder and dried sheets in the 19th century also contributed to the development of processed food.
Chemist and chef J. Kenji López-Alt talks about his experiments with extracting the most flavor from meats using ground-up meat and pressure cookers. This led to massive savings for their restaurant, but also created richer and more decadent flavors for their stocks and sauces.
Despite meals not tasting as they should, people were still purchasing crock pots. The convenience of being able to cook meals in one pot and come home to a ready meal was a major factor in their appeal.
With the decrease in production and strategic reserves, the reduction in the supply of core calorie producing commodities, such as rice, wheat, potatoes, and corn, may lead to famine, potentially resulting in the death of hundreds of millions of people.
The soil can hold three times more carbon than what is currently in the atmosphere, making healthy soil a crucial factor in remedying climate change. Loss of organic matter in soil is responsible for 30-40% of greenhouse gases in our atmosphere.
This podcast talks about a couple who decided to only eat food that has been wasted and found thrown away in some way, shape, or form for around six months. It delves into the inefficiencies of our food system and powerfully sheds light on food waste.