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Tagged with “eating” (12)

  1. Episode 1: Imagining The Impossible

    How do we imagine the impossible? On today’s episode, we talk to physicists and writers (and writer-physicists) about this question. Along the way, we’ll touch on a range of topics, from how to detect gravitational waves to how the hippies saved physics, from the history of science to the metaphors of science, from the birth of the universe to the creation of poetry about the birth of the universe.

    Featuring David Kaiser (physicist, MIT), Rae Armantrout (Pulitzer Prize-winning poet), Freeman Dyson (physicist and writer), and Brian Keating (astrophysicist, UC San Diego).

    Links:

    David Kaiser’s How the Hippies Saved Physics

    Rae Armantrout’s Partly: New and Selected Poems, 2001-2015

    Freeman Dyson’s Birds and Frogs: Selected Papers, 1990-2014

    Summary and visualizations of the LIGO detection of gravitational waves

    The Arthur C. Clarke Center for Human Imagination on Facebook and Twitter

    Music:

    “Silmarillion,” “Lunar,” “Interludes,” and “Clockticks,” by Tapeworm Collective

    “Hallon,” by Christian Bjoerklund

    “A Strange Adventure,” by The Tleilaxu Music Machine

    “nostalgia of an ex-gangsta-rapper,” by deef

    “Industrial Swamp Singularity,” by Zreen Toys

    “Serpico Goes to Shanghai (1970s version tension),” by Keshco

    “Slow Lights,” by Lee Rosevere

    “Night Lights,” by Ketsa

    Email us at info@imagination.ucsd.edu

    http://imagination.ucsd.edu/_wp/podcast/episode-1-imagining-the-impossible/

    —Huffduffed by adactio

  2. On Point: In Conversation with Mark Bittman

    Food writer, food thinker Mark Bittman is one of the big voices relentlessly pushing, cajoling, inviting, instructing to change the way America eats. For our health, for the big world.

    He’s done it himself. Vegan ‘til six is his new mantra. Basically, eat plants all day, enjoy what you like in the evening. Your heart and health will thank you, he says. And so will an environment not asked to carry the groaning load of the way we eat now.

    He’s funny. He’s smart. He’s a good cook. He’s thinking about your plate and the planet.

    —Huffduffed by adactio

  3. Mark Bittman on Taxing Bad Food to Subsidize the Good

    New York Times columnist Mark Bittman talks about taxing unhealthy foods. His article in the Times’ Sunday Review on July 24, “Bad Food? Tax It, and Subsidize Vegetables,” looks at why it’s so difficult to market healthy foods successfully.

    http://www.nytimes.com/2011/07/24/opinion/sunday/24bittman.html?_r=1

    —Huffduffed by adactio

  4. The Things We Eat…

    Today we’re going to take a collective look at all the conflicting warnings and exhortations we hear about what we should and shouldn’t eat. It seems everyone has some pet theory that you shouldn’t drink milk, or you have to eat organic, or you shouldn’t eat "processed" foods, or you must only eat raw. There are always explanations for why this is: We didn’t "evolve" to eat this or that; it isn’t "natural" to eat something; our digestive systems weren’t meant to handle a certain thing. I know what you’re thinking: How is it possible to cover all those possible claims in a single Skeptoid episode? We’re going to do it by stepping back from all of the specific claims and specific foods, way back. We’re going to look at food as a whole, and study what it’s made of, what those bits are, see what we need and what we don’t. And then, with this as a foundation, we’ll have the tools to effectively examine any given eating philosophy.

    http://skeptoid.com/mobile/4216

    —Huffduffed by adactio

  5. Control Your Image: Women Musicians Seize On Social Media : The Record : NPR

    More women than men use social media, according to several studies. And more women musicians seem to be finding it a good way to connect with fans and sell records without having to resort to some of the old marketing cliches.

    http://www.npr.org/blogs/therecord/2010/08/19/129300878/women-musicians-use-social-media-to-craft-their-image

    —Huffduffed by adactio

  6. Anthony Bourdain’s Sharp Knives

    Ten years ago, professional chef and sharp-edged raconteur Anthony Bourdain took out his literary boning knife and went to work on the hidden world of the professional kitchen.

    His bestselling “Kitchen Confidential” told wild stories – way out of school – of sex, drugs and scary hygiene in the realm of the tony restaurant and haute cuisine.

    Then Bourdain went big. Book after book, and a big TV show – “Anthony Bourdain: No Reservations” — that took his wicked wit and eye all over the world.

    Now he’s looking back. Still tough.

    http://www.onpointradio.org/2010/06/chef-anthony-bourdains-sharp-knives

    —Huffduffed by adactio

  7. Michael Pollan, “Deep Agriculture”

    The benefit of a reformed food system, besides better food, better environment and less climate shock, is better health and the savings of trillions of dollars. Four out of five chronic diseases are diet-related. Three quarters of medical spending goes to preventable chronic disease. Pollan says we cannot have a healthy population, without a healthy diet. The news is that we are learning that we cannot have a healthy diet without a healthy agriculture. And right now, farming is sick…

    http://blog.longnow.org/2009/05/06/michael-pollan-deep-agriculture/

    —Huffduffed by adactio

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