Weedkiller found in granola and crackers, internal FDA emails show 

US government scientists have detected a weedkiller linked to cancer in an array of commonly consumed foods, emails obtained through a freedom of information request show.

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AT&T Chief Attacks Lawsuit to Block Time Warner Merger 

By Cecilia KangApril 19, 2018

WASHINGTON — AT&T’s chief executive, Randall Stephenson, on Thursday attacked the Justice Department’s lawsuit to block its merger with Time Warner, saying that a combined company would be no different from the Silicon Valley giants that make and distribute video content.

As the last witness for the defense in the Justice Department’s legal battle against AT&T’s $85.4 billion deal to buy Time Warner, Mr. Stephenson portrayed the 140-year-old phone giant as being in an existential crisis and in need of the deal with Time Warner to compete against tech companies.

He called the blockbuster merger a “vision deal” that would allow AT&T to better match up against Facebook, Amazon, Apple, Netflix and Google, which he referred to as “F.A.A.N.G.”

“The F.A.A.N.G. are all focused on premium video,” Mr. Stephenson said, comparing the proposed merger to the businesses of tech giants. “All of them are vertically integrated.”

The Justice Department sued to block the union of AT&T and Time Warner last November, saying it would hurt consumers who would likely see their monthly cable bills increase. The trial is being closely watched as a barometer of how the Trump Administration may treat mega-mergers, and for the implications of the case on antitrust policy and the entertainment landscape.

The trial is expected to wrap up in coming days after rebuttal arguments by the Justice Department and closing statements by both sides. Judge Richard J. Leon of the United States District Court for the District of Columbia, who is presiding over the case, is expected to make a decision on the suit as early as the end of May…

FINSH READING: https://www.nytimes.com/2018/04/19/technology/att-ceo-time-warner-merger.html?partner=IFTTT






 

Gordon Ramsay turns vegan for one slice of vegan pizza?!?

TAFC Comment: I don’t see where tweeting that someone is going to try a slice of vegan pizza – from one of his own shops – registers as a proclamation that he is giving up cooking and eating animals. It sounds more like a publicity stunt to focus world attention on his new London eatery called Gordon Ramsey’s Street Pizza. He wants vegan people to know they can get a slice of vegan pizza at his new restaurant.

I think he turned vegan for one slice of pizza.

What about all of his animal based restaurants? All animal-free now?

Trick me once, trick me twice…

PETA got in on the news – stunt or not – by treating it as real, and even responding to it with a video of a woman telling her own ‘becoming a vegan’ story.

Time will tell.

https://chefdavies-tight.com


CELEBRITY chef and long-time vegan critic Gordon Ramsay has now revealed he’s embracing the popular food trend. In a tweet posted yesterday, Ramsay shared a photo of a pizza from his new London eatery, Gordon Ramsay’s Street Pizza. It was accompanied by the caption “Going to give this #vegan thing a try … Yes guys you heard that right.”

The 51-year-old’s latest revelation has shocked many fans, as the three-Michelin-star chef and star of Hell’s Kitchen and Kitchen Nightmares has earned a reputation for being staunchly anti-vegan and vegetarian in the past. In 2005, Ramsay sparked outrage after giving a pizza which secretly contained meat to a vegetarian during an episode of the second series of Ramsay’s Kitchen Nightmares — an episode which aired during National Vegetarian Week. In 2007, he criticised former Girl’s Aloud singer Cheryl Ann Tweedy for her vegetarianism during an episode of The F Word, and later that year the father-of-four said in an interview he would “electrocute” his kids if they ever adopted a plant-based diet. In 2016, he tweeted that he was allergic to vegans which caused a fresh controversy, and in February this year Ramsay offended vegans around the world after his tweet stating “I’m a member of PETA! People eating tasty animals …” went viral…

Source: Gordon Ramsay turns vegan: Chefs says ‘he’s going to give this thing a try’






 

 

Häagen-Dazs Releases 4 New Vegan Ice Cream Bars and Pints

HÄAGEN-DAZS RELEASES 4 NEW VEGAN ICE CREAM BARS AND PINTS

Editorial Assistant, LIVEKINDLY | New York City | Contactable via: kat@livekindly.co

Posted by Kat Smith | Apr 4, 2018

Popular ice cream brand Häagen-Dazs has just expanded its line of vegan ice cream products to include four new desserts: chocolate-covered vegan ice cream bars and dairy-free pints that feature cookie crumbles.

The new pint options are Crunchy Peanut Butter and Coconut Cookies and Crème, both of which are part of the Trio Crispy Layers collection. Both flavors feature the company’s non-dairy ice cream base layered with crispy cookie crumble pieces. And for the first time ever, Häagen-Dazs will offer vegan versions of its signature chocolate-covered ice cream bars in Peanut Butter Chocolate Fudge and Coconut Caramel Dark Chocolate.

“We start every non-dairy dessert from core ingredients like rich peanut butter, velvet coconut cream, or real pieces of chocolate to create a creamier, more authentic experience,” the company stated.

Last summer, Häagen-Dazs released its first four vegan ice cream flavors: Peanut Butter Chocolate Fudge, Coconut Caramel, Chocolate Salted Fudge Truffle, and Mocha Chocolate Cookie. To start, the flavors were available only at Target, but earlier this year, the brand expanded distribution to include grocery stores across the nation…

FINISH READING: Häagen-Dazs Releases 4 New Vegan Ice Cream Bars and Pints






 

A vaccine for edible plants? 

A vaccine for edible plants? A new plant protection method on the horizon

Date: April 5, 2018

Source: University of Helsinki

Summary: Novel technologies are being sought to replace the traditional pesticides used to protect plants, particularly edible plants such as cereals. A new project is shedding light on the efficacy of environmentally friendly RNA-based vaccines that protect plants from diseases and pests.

Novel technologies are being sought to replace the traditional pesticides used to protect plants, particularly edible plants such as cereals. A new collaborative project between the University of Helsinki and the French National Centre for Scientific Research (CNRS) is shedding light on the efficacy of environmentally friendly RNA-based vaccines that protect plants from diseases and pests.

Plant diseases and pests cause considerable crop losses and threaten global food security. The diseases and pests have traditionally been fought with chemical pesticides, which spread throughout our environment and may be hazardous to human health, beneficial organisms and the environment.

“A new approach to plant protection involves vaccinating plants against pathogens with double-stranded RNA molecules that can be sprayed directly on the leaves,” explains Dr Minna Poranen of the Molecular and Integrative Biosciences Research Programme at the University of Helsinki’s Faculty of Biological and Environmental Sciences.The vaccine triggers a mechanism known as RNA interference, which is an innate defence mechanism of plants, animals and other eukaryotic organisms against pathogens. The vaccine can be targeted to the chosen pathogen by using RNA molecules which share sequence identity with the pest’s genes and prevents their expression…

Finish Reading: A vaccine for edible plants? A new plant protection method on the horizon — ScienceDaily






 

Where’s the beef? For Impossible Foods it’s in boosting burger sales and raising hundreds of millions

Where’s the beef?

For Impossible Foods it’s in boosting burger sales and raising hundreds of millions

Jonathan Shieber,TechCrunch Tue, Apr 3 5:38 PM EDT

Any company that’s looking to replace the more than 5 billion pounds of ground beef making its way onto tables in the U.S. every year with a meatless substitute is going to need a lot of cash.

It’s a big vision with lots of implications for the world — from climate change and human health to challenging the massive, multi-billion dollar industries that depend on meat — and luckily for Impossible Foods (one of the many companies looking to supplant the meat business globally), the company has managed to attract big-name investors with incredibly deep pockets to fund its meatless mission.

In the seven years since the company raised its first $7 million investment from Khosla Ventures, Impossible Foods has managed to amass another $389 million in financing — most recently in the form of a convertible note from the Singaporean global investment powerhouse Temasek (which is backed by the Singaporean government) and the Chinese investment fund Sailing Capital (a state-owned investment fund backed by the Communist Party-owned Chinese financial services firm, Shanghai International Group).

“Part of the reason why we did this as a convertible note is that we knew we would increase our valuation with the launch of our business,” says David Lee, Impossible Foods chief operating officer. “We closed $114 million in the last 18 months.” The company raised its last equity round of $108 million in September 2015.

Lee declined to comment on the company’s path to profitability, valuation or revenues.

Impossible began selling its meat substitute back in 2016 with a series of launches at some of America’s fanciest restaurants in conjunction with the country’s most celebrated young chefs.David Chang (of Momofuku fame in New York) and Traci Des Jardins of Jardiniére and Chris Cosentino of Cockscomb signed on in San Francisco, as well as Tal Ronnen of Crossroads in Los Angeles.”When we launched a year ago, we were producing out of a pilot facility,” says Impossible co-founder Pat Brown. [Now] we have a full-fledged production facility producing 2.5 million pounds per month at the end of the year.”

The new facility, which opened in Oakland last year, has its work cut out for it. Impossible has plans to expand to Asia this year and is now selling its meat in more than 1,000 restaurants around the U.S.Some would argue that the meat substitute has found its legs in the fast-casual restaurant chains that now dot the country, serving up mass-marketed, higher price point gourmet burgers. Restaurants including FatBurger, Umami Burger, Hopdoddy, The Counter, Gott’s and B Spot — the Midwest burger restaurant owned by Chef Michael Symon — all hawk Impossible’s meat substitute in an increasing array of combinations.

“When we started looking at what Pat and the team at Impossible was doing we saw a perfect fit with the values and mission that Impossible has to drive a stronger mindset around what it is to be conscientious about what is going on,” says Umami Burger chief executive Daniel del Olmo.Since launching their first burger collaboration last year, Umami Burger has sold more than 200,000 Impossible Burgers. “Once people tried the burger they couldn’t believe that it was not meat,” says del Olmo. “They immediately understood that it was a product that they could crave. We are seeing 38 percent increase in traffic leading to 18 percent sales growth [since selling the burger].

“At $13 a pop, the Impossible Umami Burger is impossible for most American families to afford, but pursuing the higher end of the market was always the initial goal for Impossible’s founder, Patrick Brown.

A former Stanford University professor and a serial entrepreneur in the organic food space (try his non-dairy yogurts and cheeses!), Brown is taking the same path that Elon Musk used to bring electric vehicles to the market. If higher-end customers with discerning palates can buy into meatless burgers that taste like burgers, then the spending can subsidize growth (along with a few hundred million from investors) to create economics that will become more favorable as the company scales up to sell its goods at a lower price point.

Brown recognizes that 2.5 million pounds of meat substitute is no match for a 5 billion-pound ground-beef juggernaut, but it is, undeniably, a start. And as long as the company can boost sales for the companies selling its patties, the future looks pretty bright. “To get to scale you have to sell to a higher price-point,” says Brown.That approach was the opposite tack from Beyond Meat, perhaps the only other well-funded competitor for the meatless crown. Beyond Meat is selling through grocery stores like Whole Foods, in addition to partnerships of its…

FINISH READING: Where’s the beef? For Impossible Foods it’s in boosting burger sales and raising hundreds of millions







 

This ‘beer’ will get you high, not drunk

This ‘beer’ will get you high, not drunk

Kerry Justich,Yahoo Lifestyle Thu, Mar 29 1:33 PM EDT

The brewer behind Blue Moon beer is creating a beverage with THC.

The man who became a disruptor in the beer industry back in 1995 has come up with a new concept of the beverage — by integrating the psychedelic component of cannabis. Alongside his wife Jodi, Keith Villa is now establishing himself as one of the first to create a marijuana-infused beverage that actually contains THC, the cannabis chemical that produces a buzz. And if it sounds enticing yet nerve-racking for those who haven’t experienced a marijuana high before, there will be three levels of the brew to try out.

The man behind Blue Moon beer is now creating a beverage that will give you a high. After developing and overseeing the Blue Moon Belgian White brand under Coors Brewing for 23 years, and working with MillerCoors for more than three decades, Villa was ready for something new. Similar to his idea of bringing a Belgian beer to the States, his new venture is all about pushing the boundaries in terms of what beverages people might not yet know they want.

For a country where marijuana is still federally illegal, a drink that gets you high certainly falls under that category.

Ceria Beverages and its THC-infused “beer” is coming soon. “It really is a step back in time to just after Prohibition,” he told Forbes. “Back in 1933 you had a stigma with alcohol. After so many years of being illegal it took years to get over that. But once that goes away for cannabis, it will be a huge part of our economy.”…

FINISH READING: This ‘beer’ will get you high, not drunk






 

The Beyond Burger Hits Bareburger Menus NATIONWIDE

 

Attention all Bareburger lovers: as of today The Beyond Burger will be offered on-menu at all 38 of their locations NATIONWIDE, enabling more consumers to EatWhat You Love™!Replacing the elk and wild boar options on the menu, The Beyond Burger joins the Bareburger menu nationwide, offering consumers even more diverse protein options.

We’re thrilled that Bareburger joins a growing list of national burger-centric restaurants, including BurgerFi and TGI Fridays, carrying The Beyond Burger…

FINISH READING: The Beyond Burger Hits Bareburger Menus NATIONWIDE | Blog | Beyond Meat






 

Coca-Cola sales plunge as drink maker sheds bottling biz

ATLANTA (AP) — Coca-Cola swung to a fourth-quarter loss after being hit with a $3.6 billion tax charged tied to a sweeping overhaul of the nation’s tax laws.

Revenues also plunged as the world’s largest drink maker sells off its bottling operations. Industry analysts have anticipated both as the company reshapes operations, and shares headed higher in early trading Friday.

“We achieved or exceeded our full year guidance while driving significant change as we continued to transform into a total beverage company,” said CEO James Quincey. “While there is still much work to do, I am encouraged by our momentum as we head into 2018.”

The Atlanta company reported a loss of $2.75 billion, or 65 cents per share. Earnings, adjusted for one-time gains and costs like the tax hit, came to 39 cents per share, which was a penny better than analysts had expected, according to a survey by Zacks Investment Research…

FINISH READING: Coca-Cola sales plunge as drink maker sheds bottling biz






 

Newly-vegan London pub says their food sales have tripled since going plant-based

‘No matter how smart you are with ordering, there is always waste where meat and dairy products are involved. This aspect isn’t really seen by the customer but most people in the trade would acknowledge that it is a big issue.

Veganuary has been absolutely massive this year.

We’ve seen the opening of London’s first vegan Chinese.

Goodfella’s just released the UK’s first ever mainstream vegan frozen pizza. And nearly every chain seems to be bringing out their own range of plant-based sandwiches and wraps.

This month has also seen two London pubs turn 100% vegan.

Veganism isn’t a minority interest anymore.

And if you want further proof that that’s the case, just look at the Blacksmith and Toffeemaker – a pub in Islington which switched to a fully plant-based menu this year.

They’ve just reported that sales are up three-fold.

The pub turned vegan for a variety of reasons, says general manager, Sam Pryor.

‘From a sustainability point of view, it’s tragic to see the huge amount of resources that go into feeding livestock for meat only for us to have to throw unsold meat out once it’s past its use-by date,’ he explains.

FINISH READING: Newly-vegan London pub says their food sales have tripled since going plant-based | Metro News






 

Amazon said to launch delivery service to compete with UPS and FedEx 

 

Amazon is gearing up to compete directly with UPS and FedEx, according to a new Wall Street Journal report. The so-called “Shipping with Amazon” program will be an end-to-end shipping solution, with pickups from businesses and shipments made to consumers, per the report.

The timeframe for rollout is soon, too: Amazon is said to be readying the service for its first launch in LA in the “coming weeks,” starting, not surprisingly, with companies that sell stuff via its website.

After its initial launch in LA, Amazon will look to expand it out to other cities, possibly as soon as later this year, the WSJ says.

Of course it makes sense that Amazon would extend its service to third-party merchants working on its ecommerce platform, but the report goes further, saying Amazon would eventually like to offer shipping services to basically any other business too – with the goal of undercutting both UPS and FedEx on rates…

FINISH READING: Amazon said to launch delivery service to compete with UPS and FedEx | TechCrunch






 

U.S. food distributors allege Tyson Foods, rivals fixed chicken prices

U.S. food distributors allege Tyson Foods, rivals fixed chicken prices

Tom Polansek

CHICAGO (Reuters) – Top U.S. food distributors Sysco Corp and US Foods Holding Corp have joined retailer Winn-Dixie Stores [BILODW.UL] and other poultry buyers suing the country’s biggest chicken processors for allegedly conspiring to inflate prices.

REUTERS/Carlo Allegri

The distributors sued companies including Tyson Foods Inc, Pilgrim’s Pride Corp, Sanderson Farms Inc and Perdue Farms in separate complaints filed in federal court in Illinois on Tuesday.

The U.S. chicken sector, which is dominated by these large meat processors, has come under increased scrutiny in recent years as customers and farmers have alleged antitrust violations relating to pricing, production and compensation.“This is a case about how a group of America’s chicken producers reached illegal agreements and restrained trade,” the lawsuits from Sysco and US Foods said.

Tyson, the biggest U.S. chicken company, and Pilgrim’s Pride denied the allegations on Wednesday. Sanderson Farms said it will defend itself against the claims. Privately held Perdue declined to comment.U.S. poultry buyers previously claimed in a 2016 lawsuit that Tyson and its competitors had colluded since 2008 to reduce output and manipulate prices. Winn-Dixie, which operates grocery stores throughout the southeastern United States, sued the chicken companies earlier this month.“We expect the industry to fight the allegations and come out successful,” Mizuho analyst Jeremy Scott said.

Sysco and US Foods allege processors curbed the supply of chickens by colluding to limit breeder birds that produce flocks that are ultimately slaughtered for meat consumption.

Data provider Agri Stats participated in the conspiracy, according to the lawsuits, by distributing information about chicken production that gave processors insights into rivals’ supplies. Agri Stats, which the complaints say is a subsidiary of Eli Lilly & Co, did not immediately respond to a request for comment…

FINISH READING: U.S. food distributors allege Tyson Foods, rivals fixed chicken prices






 

Don Lemon is ‘going after’ Trump supporters – watch out

#6 HAPPY WHITE HORSE

John McCain harasses President Trump for exposing the press, its associates, writers and broadcasters for disseminating false news. It doesn’t matter that President Trump colors his own words to his advantage.

News agencies put out false news daily. Later, when I find it to be deliberately false, I lose trust in and respect for those who created the lie and those who then ran with the lie. I’ll watch a news conference, then look at the news on the conference minutes later and find the headlines misleading to the point of purposeful manipulation. I go on to read the story and find the same thing. If I had not seen nor heard with my own eyes and ears, I would have accepted lies as the truth. That’s on me for being gullible. But should it be on me?

John McCain covers for those organizations that print false news, purposely slanting…

View original post 992 more words

Under pressure: Novel technology to model pressure-induced cellular injuries in the brain

 

Under pressure: Novel technology to model pressure-induced cellular injuries in the brain

December 2, 2017
Housed inside a commercial cell culture incubator (A) are separate Plexiglas pressure chambers (B). Pressure is generated via compressed breathing air with 5% CO2that is controlled by a dual stage regulator (C) connected to manifold (D) …more

Hundreds of thousands of patients from newborns to the elderly are forced to grapple with the devastation of brain injury each year, and unlike many diseases where certain demographics are protected, brain injury can happen to anyone, anytime and anywhere. Elevated intracranial pressure (ICP), which is a byproduct of the rigid skull in which the brain resides, is the primary cause of initial injury. High ICP in turn causes cellular injuries in the brain and additional neurological deficits beyond those associated with the initial insult. Although substantial research has been done on brain injuries, most of it focuses on patient outcomes after the primary insult and does not explore the secondary cellular injuries caused by persistent elevation of ICP or the mechanisms that underlie them. As a result, little is known about those mechanisms.

“The novelty of this model is that there are very few examples in the literature where people have been able to put cells under pressure to see the effects,” says Michael E. Smith, Ph.D., assistant professor of neurosurgery in the MUSC College of Medicine and first author on the article.

“In patients with brain injury, the initial insult has already occurred and the clinician can only do so much to address that damage. Addressing the secondary ICP-induced effects could help minimize the neurological deficits sustained by the patient. We are interested in modeling ICP-induced secondary cellular injury to facilitate the development of such therapies.”…

Read On: Under pressure: Novel technology to model pressure-induced cellular injuries in the brain






 

A World Without Coffee?

A tenacious fungus is threatening the global coffee supply. Can genetics save our morning cup?

A World Without Coffee?

I write about biology and nanotechnology. Opinions expressed by Forbes Contributors are their own.

If you’re drinking a good cup of coffee as you read this, take a moment to savor it. Hug the cup, if you’re so inclined. After all, coffee may not always be so easy to come by.

Coffee rust is a significant problem in almost every coffee growing region in the world, and in recent years, countries in Central and South America have been hit particularly hard. One of these is Colombia, which cultivates around one million hectares of coffee plants to produce more than 65,000 tons of coffee each year. Consequently, Colombia is one of the biggest coffee producers in the world.

Colombia’s primary coffee crop is the highly valued Coffea arabica. Indeed, Arabica beans are the most popular and widely consumed type of coffee in the world. The combined global production of Arabica accounts for around 70% of the world’s coffee.

Unfortunately, it’s not just coffee drinkers who like it. A particular species of Coffee Leaf Rust (CLR) also has an affinity for C. arabica, and with devastating effect.

Coffee producer Adrian Hernandez looks at a plant infested with the coffee-eating fungus roya, at his farm Altamira, in Barva Heredia, Heredia, 17 km north of San Jose, on August 25, 2015. Hernandez does not remember a year as dry as this one and says that only a rigorous management plan has allowed him to stay afloat. Coffee growers in Central America are having to adapt to global warming, including high temperatures and drought, as well as fighting the fungus known as roya, in order to keep in the business. The fungus, hemileia vastatrix, which began to spread in 2012 due to a lack of preventive measures and the effects of climate change, discolors and dries up coffee leaves, an effect that also gives roya the name of ‘leaf rust.’ AFP PHOTO / EZEQUIEL BECERRA (Photo credit should read EZEQUIEL BECERRA/AFP/Getty Images)

 What are rust fungi?

They are notorious plant pathogens that disrupt the growth and reproduction of healthy plants. The airborne spores make infection hard to control. Once rust has entered a region, it’s incredibly hard to get rid of.

Read On: A World Without Coffee?






 

Impossible Burger Rolls Out In Universities And Cafeterias

Plant-based burger takeover in 3,2,1! Food technology company Impossible Foods, the makers of the Impossible Burger just recently announced their vegan burger is moving into university, company caf…

Plant-based burger takeover in 3,2,1! Food technology company Impossible Foods, the makers of the Impossible Burger just recently announced their vegan burger is moving into university, company cafeterias, and cultural venues!

The rollout is being coordinated with Bon Appétit Management Company, which run more than 1,000 cafes for universities, corporations, and museums in 33 states, according to FoodDive. Impossible Foods is also working with Restaurant Associates, which operate 160 foodservice locations, such as museums and performing arts centers. The tasty burger is expected to be in retail outlets in the near future, at prices competitive with beef. We can’t wait!

According to Bloomberg, food service represents about half of U.S. ground beef consumption. So for the Impossible Burger, a plant-based “beef” patty that cooks, smells, tastes, and even “bleeds” like real meat to be introduced into the food service arena is a huge step. “For us to have the impact, we have to appeal to meat consumers — and that’s been the target from day one,” Nick Halla, chief strategy officer of Impossible Foods, told Food Dive.

What’s more, the Impossible Burger, like other plant-based meats, is also environmentally superior to conventional burgers. According to the company, their burger uses 99 percent less land, 85 percent less water, and emits 89 percent less greenhouse gas than traditional beef production. Considering the animal agriculture industry is responsible for more greenhouse gas emissions than the entire transportation sector, these are not just impressive statistics, they are characteristics of a product that may just save the planet!

READ ON: The Plant-Based Impossible Burger Is Rolling Out in More Universities and Company Cafeterias! | One Green Planet






 

Jane West’s New Marijuana Product Line Might Be A Game Changer For Women

If we had to pinpoint one characteristic that stands out in Jane West,it would be her attention to detail. After all, being an events organizer, details are central to standing out among the crowd.

Jane transitioned from a successful career in traditional events organization to the marijuana industry four years ago and has since rarely looked back with regret, even though she was fired from a $90,000-a-year job and been charged with six crimes just for participating in the cannabis space.

Over this period, Jane launched a company of consumption-friendly cannabis events organization; founded Women Grow, one of the largest and most influential organizations in the marijuana industry; collaborated in the design of a glass, weed products line with GRAV, generating millions in revenue; and created her own line of branded products, which now sell under the Jane West brand.

“Everything I’ve accomplished, I’ve accomplished over a short four years time span. I think that really speaks to the opportunity that the cannabis industry offers,” West told Benzinga during a recent conversation.

If we had to pinpoint one characteristic that stands out in Jane West, it would be her attention to detail. After all, being an events organizer, details are central to standing out among the crowd.

Jane transitioned from a successful career in traditional events organization to the marijuana industry four years ago and has since rarely looked back with regret, even though she was fired from a $90,000-a-year job and been charged with six crimes just for participating in the cannabis space.

Over this period, Jane launched a company of consumption-friendly cannabis events organization; founded Women Grow, one of the largest and most influential organizations in the marijuana industry; collaborated in the design of a glass, weed products line with GRAV, generating millions in revenue; and created her own line of branded products, which now sell under the Jane West brand.

“Everything I’ve accomplished, I’ve accomplished over a short four years time span. I think that really speaks to the opportunity that the cannabis industry offers,” West told Benzinga during a recent conversation…

Finish reading: Jane West’s New Marijuana Product Line Might Be A Game Changer For Women






 

Meatless Mondays And Vegan Lunch Option Set To Make New York Students Healthier

Mayor Bill de Blasio, Schools Chancellor Carmen Fariña, and Brooklyn Borough President Eric Adams announced the news at PS 1 in Sunset Park, stating that starting next spring, 15 Brooklyn schools w…

Looks like New York keeps getting more and more compassionate by the day! Recently, we shared the exciting news that New York state has officially banned the use of elephants for live entertainment, signed by Governor Cuomo and now 15 schools in Brooklyn are going to participate in public health initiative, Meatless Mondays!

Mayor Bill de Blasio, Schools Chancellor Carmen Fariña, and Brooklyn Borough President Eric Adams announced the news at PS 1 in Sunset Park, stating that starting next spring, 15 Brooklyn schools will serve, healthy, all-vegetarian breakfasts and lunch menus every Monday!

The schools will offer a variety of options, such as spinach wraps, vegetarian chili, roasted chickpea tagine, black bean quesadillas, crispy tofu, zucchini parmigiana and margarita pizza. Nice!

Mayor Bill de Blasio and First Lady Chirlane McCray will also participate in the Meatless Mondays in their Gracie Mansion residence. “Cutting back a little on meat will help make our City healthier and our planet stronger for generations to come,” said Mayor Bill de Blasio about the initiative.

The news comes on the heels of The Coalition for Healthy School Food (CHSF), announcing they have worked with the city’s department of education to introduce a vegan lunch optionto 1,200 New York City public schools.

Read on: Major Win! 15 Brooklyn Schools Are Going Meatless on Mondays – and So Is Mayor de Blasio | One Green Planet






 

Twitter (TWTR) Increases Character Limit for Tweets to 280

Twitter (TWTR) Increases Character Limit for Tweets to 280

Zacks Equity Research November 10, 2017

Recently, Twitter Inc. (TWTRFree Report) rolled out a 280-character limit for tweets, doubling it from the traditional 140 limit, in an attempt to make tweeting easier for people and to enable them to express more in a tweet.

The company has been testing the feature in a small group of users since September.

The character expansion has been made across all languages except Chinese, Korean and Japanese. Per Twitter, these three Asian languages convey more information in a single character compared to others and that is why they have not been considered for the increase.

Notably, shares of Twitter have gained 22.1% year-to-date, underperforming the industry’s gain of 28.5%.

Twitter (TWTR) rolls out a 280-character limit for tweets in order to enable users better express themselves…

Finish reading: Twitter (TWTR) Increases Character Limit for Tweets to 280






 

Cannibalism—the Ultimate Taboo—Is Surprisingly Common

It’s a toad-eat-toad, spider-eat-spider, and yes, human-eat-human world.

Of all the screen villains, none is so disturbing as Hannibal Lecter, in The Silence of the Lambs. It’s not just that he kills people. He also eats them, thus contravening one of our deepest and most ancient taboos: that to consume human flesh is the ultimate betrayal of our humanity. But as zoologist and author Bill Schutt shows in his new book, Cannibalism: A Perfectly Natural History, not all cultures have shared this taboo. In ancient China, for instance, human body parts would appear on Imperial menus. [Find out what happened to one of the Uruguayan rugby players who ate his teammates after their plane crashed.]

When National Geographic caught up with Schutt by phone at his home on Long Island, the author explained how, in the animal kingdom, cannibalism is extremely common; why mad cow disease and a degenerative brain condition found in the highlands of New Guinea were both caused by cannibalism; and how climate change could trigger mass cannibalism.

You write, “Cannibalism makes perfect evolutionary sense.” Explain that idea, with some examples, please…

Finish Reading: Cannibalism—the Ultimate Taboo—Is Surprisingly Common






 

Autism And Casein From Cows






 

Ocean Hugger Foods™

I haven’t tried this yet, but certainly will when it’s available.

Ahimi is the world’s first plant-based alternative to raw tuna. Vegan, Vegetarian, Ocean Hugger Foods, Tomato Sushi, raw tuna, sustainable, ahimi, sushi

“It’s a dead ringer for Ahi Tuna sashimi. It cuts into glistening slivers that are firm and juicy, and it’s got a savory bite. This flesh-like food is not fish. It’s made of tomato.”

— NPR

GOING BEYOND:

Ocean Hugger Foods™ offers healthy, delicious and sustainable plant-based alternatives to your favorite seafood dishes. Created by one of America’s top chefs, Certified Master Chef James Corwell.

Finish reading: Ocean Hugger Foods™






 

There’s a New Pea Protein Milk in Town!

Almond milk may be an almost billion dollar industry, but almonds aren’t the only player in the dairy-free milk game. Pea protein milk has taken off, offering eight times the protein of almond milk50 percent more calcium than dairy milk, and a third of the saturated fat.

Ripple Foods has a line of pea protein milk, available in Target and now there is another new pea milk in the game!

Bolthouse Farms, the largest producer of baby carrots in North America has developed Bolthouse Farms® Plant Protein Milk. Their beverage contains 10 grams of pea protein per 8-ounce serving, compared to almond milk’s one gram of protein.

The pea milk comes in four flavors: Unsweetened, Original, Vanilla, and Chocolate. We’ll take one of each, please!

Finish reading: There’s a New Pea Protein Milk in Town! | One Green Planet


My Comment: And, they’re vegan. I haven’t tried these yet, but I plan to. They’re now available in three locations within my reach.






 

Hampton Creek Explores Use of Mung Bean Protein

 

In early August, the company received a “no questions” letter from the FDA about its mung bean protein isolate as being generally recognized as safe (GRAS).

Hampton Creek Explores Use of Mung Bean Protein

By Lauren R. Hartman, Product Development Editor

Aug 14, 2017

Hampton Creek, San Francisco, is expanding into product lines beyond condiments. Mung bean protein can be used in various formulations, from egg substitutes to pasta and ice cream, says the company. In early August, Hampton Creek received a “no questions” letter from the FDA, responding to its determination that its proprietary mung bean protein isolate is generally recognized as safe (GRAS).

The no questions letter is likely to be published on the FDA’s website in mid-September, says Hampton Creek, which has been using the plant-based protein in its Just Scramble scrambled egg substitute. The product contains 20 percent more protein than a chicken egg and has zero cholesterol, the company says.

“Jack [the nickname given to mung bean protein isolate] is incredibly versatile and can be used to make a range of other products, like ‘ice cream’ and ‘butter;’ some we may produce, others we’ll license to other food manufacturers so they can make their products better for consumers and better for the planet,” said Andrew Noyes, senior director of communications at Hampton Creek.

Potential partners are sampling the product in different formats, as have visitors to the company’s headquarters and breakfast trial participants at the University of San Francisco, the company says. Other possible applications for Jack include “cheese,” yogurt products, pasta, noodles and biscuits.

The mung bean protein isolate is produced using a series of mechanical processes whereby first the raw beans are de-hulled and then milled to produce flour. Mung beans have historically been grown and eaten in Thailand, India, China and other parts of Southeast Asia, and are relatively new to the U.S. diet. Only cultivated in the U.S. since the 1800s, mung beans are high in potassium, folate and magnesium, and are easy to digest because of their fiber content, according to nutritionists…

Finish reading: Hampton Creek Explores Use of Mung Bean Protein


ALSO:

Mung bean protein isolate developed by Hampton Creek gets GRAS status






 

What Animal Protein Does in Your Colon 

 

Written By on April 11th, 2017

There’s a take-off of the industry slogan, “Beef: It’s What’s For Dinner” – “Beef: It’s What’s Rotting in Your Colon.” I saw this on a shirt once with some friends and I was such the party pooper—no pun intended—explaining to everyone that meat is fully digested in the small intestine, and never makes it down into the colon. It’s no fun hanging out with biology geeks.

But I was wrong!

It’s been estimated that with a typical Western diet, up to 12 grams of protein can escape digestion, and when it reaches the colon, it can be turned into toxic substances like ammonia. This degradation of undigested protein in the colon is called putrefaction, so a little meat can actually end up putrefying in our colon. The problem is that some of the by-products of this putrefaction process can be toxic.

It’s generally accepted that carbohydrate fermentation—the fiber and resistant starches that reach our colon—results in beneficial effects because of the generation of short-chain fatty acids like butyrate, whereas protein fermentation is considered detrimental. Protein fermentation mainly occurs in the lower end of colon and results in the production of potentially toxic metabolites. That may be why colorectal cancer and ulcerative colitis tends to happen lower down—because that’s where the protein is putrefying.

Probably the simplest strategy to reduce the potential harm of protein fermentation is to reduce dietary protein intake. But the accumulation of these toxic byproducts of protein metabolism may be attenuated by the fermentation of undigested plant matter. In my video, Bowel Wars: Hydrogen Sulfide vs. Butyrate, you can see a study out of Australia showed that if you give people foods containing resistant starch you can block the accumulation of potentially harmful byproducts of protein metabolism. Resistant starch is resistant to small intestine digestion and so it makes it down to our colon where it can feed our good bacteria. Resistant starch is found in cooked beans, split peas, chickpeas, lentils, raw oatmeal, and cooled cooked pasta (like macaroni salad). Apparently, the more starch that ends up in the colon, the less ammonia that is produced…

Finish reading: What Animal Protein Does in Your Colon | NutritionFacts.org