How Fake Food in Japan Is Made

Have you ever wondered why American restaurants don’t have those adorable Japanese food displays of meals that look ridiculously realistic? As it turns out, it may be for a multitude of cultural and economical reasons. In this recently released video by Great Big Story , we get an intimate tour into the factory that makes over half of the food craft displays found in Japan. I always assumed that these had to be made by machine, but apparently fake food products made by machines aren’t likely to pass as the real deal, so these factories hire highly proficient Japanese artists with years of training (one man in this video has worked at this factory for 36 years!). Another thing I never realized was the high value of these pieces, which becomes much more clear after a look into the painstaking process of making them—individual pieces sometimes take up to 3 hours or more and can cost as much as $1000 a pop. In the spirit of Friday, I’ve decided to attach a few more detailed looks into the faux food manufacturing process. Like this plastic magically being formed into lettuce:  Also, an artfully detailed tour of one of the factories that’s actually from Wim Wenders’ 1985 documentary  Tokyo-Ga :

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How Fake Food in Japan Is Made

This Is How Much the Average American Diet Has Changed Over the Last 40 Years

Americans, unsurprisingly, are not hitting the major dietary milestones of the recommended diet —and they haven’t been for quite some time. But the ways in which they’re doing that has changed quite a bit in the last few decades. Read more…

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This Is How Much the Average American Diet Has Changed Over the Last 40 Years

Here’s How Long Those Small Condiment Packets Last Before They Expire

You open up your cupboard, or take a peak in your camping cooking supplies, and you find a bunch of old ketchup packets. Are they still good to eat? How long do they last? Let’s find out. Read more…

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Here’s How Long Those Small Condiment Packets Last Before They Expire

There’s Finally a Consensus (Sort of) on What We Should Eat

We’ve noted before that there are only three things everybody agrees about when it comes to nutrition . Thanks to a meeting of nutrition researchers, we can add a few more things to that list. Read more…

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There’s Finally a Consensus (Sort of) on What We Should Eat

In-N-Out Burger sues food delivery service DoorDash

In-N-Out Burger has sued on-demand food delivery service DoorDash due to food handling and safety concerns, according to TMZ . A part of the filing obtained by TechCrunch explains that the food chain isn’t happy that DoorDash is using its trademarks, when it has no control over how its food is handled and how much time passes between the purchase and the delivery. Further, the delivery service’s website is using In-N-Out’s logo without permission, even if the restaurant previously asked for it to be pulled down more than once. Source: TechCrunch , TMZ

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In-N-Out Burger sues food delivery service DoorDash

‘Ta.co’ Bell now offers online ordering

Got a hankering for Taco Bell but just can’t bring yourself to wait the 3.5 minutes it takes to slop your order together? Well, you’re in luck. The fast food franchise chain recently debuted a new, faster way to order your Chalupas: no, not your mobile phone , the internet! The online menu is available at Ta.co (or just Tacobell.com/food if you’re unhip). Simply click on the food and drinks you want, customize each item with everything from black beans and guacamole on your Nacho Cheese Doritos Locos Tacos Supreme to Lava sauce and a three cheese blend on yourDouble Decker Taco Supreme (or other equally-silly named edible). Once you’ve finalized your order, the system will direct you to the nearest participating Taco Bell for pick up. Unfortunately, no, Taco Bell won’t also deliver it — unless you live in one of a few select cities . Via: HuffPo Source: ta.co

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‘Ta.co’ Bell now offers online ordering

It takes $1500, 6 months, and a lot of farming to truly make a sandwich at home from scratch

How do you make a sandwich at home? Grab some bread, slap together some mustard and mayo, throw in some turkey, add some cheese, lettuce, tomato and onions, and then eat it right? That’s what normal people do but that’s a total shortcut. How do you truly make a sandwich at home and from scratch? It involves farming vegetables, milking cows, killing a chicken and so much more. Read more…

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It takes $1500, 6 months, and a lot of farming to truly make a sandwich at home from scratch

McDonald’s Will Serve Breakfast All Day, Thanks to Kitchen Upgrades

It’s been just over two years since Gizmodo wondered publicly why McDonald’s didn’t serve breakfast all day . And that was already years after hungry citizens everywhere wondered why they could eat Egg McMuffins for dinner. Now, McDonald’s has heard our call: All day breakfast will be available across America on October 6 . Read more…

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McDonald’s Will Serve Breakfast All Day, Thanks to Kitchen Upgrades

A Surprising Carbon Fiber Alternative: Nanofibers Made from Carrots

Carbon fiber is awesome stuff, being both lightweight and strong. It’s also a difficult-to-produce, non-renewable material. But for over a decade two material scientists from Scotland, David Hepworth and Eric Whale, have been working on a natural alternative made from, believe it or not, carrots. To be clear, Hepworth and Whale’s discovery will not replace what we think of as carbon fiber—which is actually carbon fibers that have been bonded with polymers—altogether. The new material, known as Curran, still requires the polymers to form it into a cohesive material. But the nanofibers that Curran is made from are not only lighter and stronger than the carbon stuff, but are extracted from the much more renewable source of carrot pulp and other root vegetables. Hepworth and Whale’s company, CelluComp , has already commercialized Carrot Stix , a line of fishing rods, made with Curran. They’ve been selling them since 2007 and have reportedly moved over half a million units.  Currently the company is focusing on integrating Curran into paints and coatings, as it can add durability and structural properties to those materials while replacing those nasty off-gassing VOCs.  As for applications in 3D product designs beyond fishing rods, CelluComp hired an organization called EMPA (Swiss Federal Laboratories for Materials Science and Technology) to find ideal uses for Curran. According to Smithsonian Magazine , EMPA’s research indicates “that the smartest, most ecologically responsible use for the nanofibers…was for protective sporting goods, in particular motorcycle helmets which have to be both strong and light.” In their analysis, EMPA found that protective sporting goods, which need stiff, strong, light fibers and low economic overhead, were some of the best use cases for Curran. [EMPA researcher Roland] Hischier and his team are also looking at the viability of using it in surfboards and insulation for mobile homes. The challenge now is taking the material from the lab to production, and making sure that it’s still ecologically smart on a grander scale. With any luck, the studies will pan out and the material will…take root. Because the most exciting thing about Curran isn’t necessarily what it can do, but where it comes from. As CelluComp states, Curran is manufactured from waste streams produced by the food processing industry. Common raw materials are carrots or sugar beet and, because only materials otherwise discarded by the food industry are used, it does not compete with food crops for scarce land. CelluComp is working with major players in the food processing industry to optimise use of vegetable waste. Here’s a look at what the company does: CelluComp brand story from Christian Kemp-Griffin on Vimeo.

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A Surprising Carbon Fiber Alternative: Nanofibers Made from Carrots

Health Watchdog To Bring Legal Action Against Soylent Over Lead, Cadmium Levels

An anonymous reader writes: We’ve previously discussed Soylent, the self-proclaimed “meal replacement.” The product has not been without controversy, and now it’s likely to see some more: As You Sow, a non-profit foundation dedicated to corporate responsibility, plans to bring legal action against Soylent for failing to provide sufficient warning about the amount of lead and cadmium in it. They allege that a serving of Soylent contains 12 to 25 times the concentration of lead at which point consumers in the state of California must be warned. The concentration of cadmium, they say, is four times the current maximum. Soylent has acknowledged the results of heavy metal tests but says the levels present in Soylent are not toxic. As You Sow maintains that Soylent’s marketing focus on replacing food suggests chronic exposure, which is more of an issue than an occasional indulgence. Read more of this story at Slashdot.

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Health Watchdog To Bring Legal Action Against Soylent Over Lead, Cadmium Levels