01 PM | 17 Jul

“Real Cheese From A Lab, No Cow Necessary” [#geekgirl]

[From this article at TechCrunch] “Vegans who miss the creamy taste of real cheese, rejoice! A group of biohackers from Counter Culture Labs in Oakland, Calif., and BioCurious in Sunnyvale, Calif., are using baker’s yeast to produce the world’s first cheese that did not originate from milk in the udder of a cow.

Most vegan cheese is soy or nut-based and doesn’t taste much like cheese at all. If you’ve been vegan for awhile you may not remember the creamy, salty, delicious taste of a good sharp cheddar or the pungent stink of Limburger or Brie. That’s all about to change for you, thanks to science.”

07 PM | 24 Jan

“Expired” Food is Good for You [#geekgirl]

[Via salon.com] “Last September, a major report from the Natural Resources Defense Council and Harvard Law School squashed the long-standing myth surrounding “sell by,” “best by” and “use by” dates on food. It revealed how those dates, which are mostly unregulated and surprisingly arbitrary, tell the consumer next to nothing about how long a product will stay fresh. Yet 90 percent of Americans are under the mistaken impression that they do – and that they are inviolable – causing us to needlessly throw away food.

The problem, however, begins even before such food reaches people’s refrigerators: It’s against most supermarkets’ policies (including that of Trader Joe’s) to sell food once it’s aged past these mystical dates. Dana Gunders, who co-authored the NRDC report with Emily Leib, sees Rauch’s project as the logical next step in freeing us from the tyranny of date labels. “Just the fact that he’s doing it, I think is a huge proof point to indicate that what we’re calling ‘expired food’ is in fact still good to eat,” she told Salon.”