Is how you eat as important as what you eat?

Does this sound familiar?

You sprint to your car at 6:30 a.m. (and you’re somehow already running behind schedule?!) so you race to the nearest drive-thru to grab a bagel and a coffee. As you shove your food down in the car, you hastily check breakfast off the seemingly never ending to-do list. But at what cost?

In Western culture, how we eat is often overlooked. A kitchen table is often substituted for the driver’s seat of your car, the bus stop, or the desk chair of your office.

Have you ever thought about how these various places you eat may affect your health and well-being? In many cultures across the globe, mealtime is not viewed as a check off the to-do list, but rather an experience to be savored and shared with others.

This week, make mealtime an authentic dining experience to be savored and shared with others, rather than a time to multitask.

Enjoy a meal with family and friends, rather than with your cell phone or other electronic device. Eat at the table, rather than in a car or on a couch.

When you do these things, you’re more likely to have cooked the meal yourself. The majority of homemade meals are nutritionally superior to processed food options.

Also, when you don’t multitask while enjoying a meal, you’re more likely to consume your meal mindfully. By pacing yourself as you eat, your digestive system is able to keep up with your consumption.

Do you think that how you eat is more, equally, or less important than what you eat?

Until Next Week…Plan Well, Pack Well, Live Well,

Katie

Children’s Menus…Lacking Common Sense?

Chicken tenders, French fries, hamburgers, hotdogs, mac-and-cheese…

This hodgepodge of nutrient-devoid fats, carbs, and processed meats appear on virtually all children’s menus at restaurants, regardless of cuisine.

The concept of children’s menus lacks common sense.

Why is it that elementary school-aged kids are only offered a menu of salt, sugar, and fat, at such a critical point in the development of their eating habits? How is it that only once a young person becomes an adult are they offered a healthier menu when dining out?

There are, of course, exceptions. Some restaurants incorporate fruits, vegetables, and whole grains, as well as lean proteins and nutritious fats into children’s dishes. However, this is the exception, not the norm.

Imagine a restaurant without a separate menu for young children. Instead, children ordered the same food as adults.

We only live what we learn.

Next time you’re out to eat with your child, consider sharing your meal with her or him. This approach will not only enhance your eating habits, it will also cultivate your child’s palate.

Restaurant entrées are supersized. By sharing your meal with your child, you’ll either avoid the urge to overeat or avoid wasting food. You’ll also save money, and who doesn’t love that?!

Your child will also reap the benefits of sharing a meal with you. Not only will she or he foster nutritious eating habits from an early age, they’ll also expand their culinary horizons. Not to mention the fact that a meal shared with you will be much more nutrient-dense than an option from the children’s menu.

Looking for more tips to make your family’s restaurant experience healthful?

Check out why happy meals make me unhappy, and discover how to improve the nutrition of your next restaurant meal.

What’s your take on the concept of children’s menus?

Until Next Week…Plan Well, Pack Well, Live Well,

Katie

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Season with herbs using these 15 suggestions

One of the local farms my family frequents is harvesting its herb crop. The bounty includes sprigs of cilantro, leaves of parsley, and stems of basil.

Do you grow an herb garden? Whether you plant herbs on raised beds in your backyard, planters on your deck, or pots on your kitchen counter, one thing is for sure. There is no dearth of herbs this time of year!

To ensure that you make the most of this growing season, implement these tips for incorporating herbs into diverse recipes:

1. Sprinkle a handful of finely sliced chives on scrambled eggs.

2. Tear basil leaves into spring mix or your other favorite salad greens.

3. As you knead pizza dough, add leaves of oregano into the dough.

4. Chop parsley leaves and sprinkle them onto roasted asparagus spears.

5. Add two tablespoons of thinly sliced cilantro to your favorite guacamole recipe.

6. Prepare basil ice cubes by incorporating equal parts water and a chiffonade of basil to ice cube trays. Also, check out my post on healthful hydration for more suggestions for herb-infused waters and ice cubes.

7. Prepare herbed butter by combining a single clove of garlic, four tablespoons of salted butter, and sprigs of thyme.

8. Stir finely sliced chives into sour cream to create a topping for baked potatoes or zucchini pancakes.

9. Chop up a few teaspoons of thyme and incorporate into your favorite shortbread recipe.

10. Chiffonade basil and add to a fruit salad consisting of watermelon, cantaloupe and pineapple.

11. Stir leaves of oregano into a few ounces of goat cheese and enjoy over salad.

12. Top chicken or fish tacos with cilantro leaves.

13. Add parsley to the breading mixture for baked chicken tenders or fish fillets.

14. Tear leaves of basil into steamed peas.

15. Sprinkle chopped parsley onto roasted potatoes, smashed potatoes, or mashed potatoes (polenta works too!)

What’s your favorite herb? How do you incorporate herbs into your diet?

Until Next Week…Plan Well, Pack Well, Live Well,

Katie

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Consumption patterns: One profound shift to health and freedom

Last week, I wrote about Nannie’s empowered journey to health and freedom. How can each of us reach this same destination?

I’m of the belief that changing our consumption patterns from mostly processed foods to mostly whole foods profoundly affects our diets, and consequently, our collective health.

Whole foods originate from the Earth and its bounty. (Think animals, nuts, seeds, and plants.) Processed foods are manufactured by humans or machines. (Think cereal, hotdog buns, pop-tarts, and seltzer.)

In general, whole foods offer vitamins, minerals, and phytonutrients essential for longevity. On the other hand, the majority of processed foods consist of empty calories, that is, they’re devoid of nutrition.

While whole foods are pure, processed foods contain additives, such as artificial colors, maltodextrin, high fructose corn syrup, and other gunk (yes, I ❤ the technical terms 😉 ) that hinder health and wellness.

For example, a recipe for homemade tomato sauce may consist of the following: garlic cloves, onions, carrots, celery, tomatoes, olive oil, basil, oregano. Voila! It’s a winning recipe because each component is a whole food that originates from the Earth.

In contrast, a jar of tomato sauce purchased from the grocery store may consist of tomato paste, herbs, salt, and pepper, but also guar gum, Red 40, and refined sugar. Yikes! This store-bought tomato sauce is processed because all of its components do not originate from the Earth.

This week, try swapping processed foods for whole foods. However you begin is awesome in every way! Depending on where you’re at in your journey to health and freedom, you may feel ready to make this shift during a single meal one day this week, or at dinner each night for the next seven days. The only thing that matters is that you do indeed begin.

Remember, this shift in consumption patterns doesn’t have to be a monumental change filled with angst and rigidity. Go for a noble effort rather than aiming for suffocating perfection. You totally got this 🙂

Comment below to ask questions, to share your go-to recipes featuring whole foods, and to tell us how this shift in consumption patterns affects your health!

Until Next Week…Plan Well, Pack Well, Live Well,

Katie

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Nannie chooses health and freedom. What about you?

My grandmother, whom I call Nannie, awoke from a sound sleep this past Monday morning due to acute abdominal pain. She rushed to the hospital, and in less than 24 hours, underwent an emergency procedure. When I saw her in recovery, attached to an IV pole and an oxygen tube, my heart broke.

Nannie and I are best friends.

Nannie is the type of person who, while walking down the street, will scout out a stranger feeling blue, engage her or him in conversation, listen to her or his life story, and then proceed to tell that person how he or she should go about fixing what’s broken.

She will call you up, she will call you out, and she will disregard your excuses about why it can’t be done, or why it won’t happen.

People really dig it.

Because as she’s breaking you down and building you back up again, she makes you feel safe. And cherished. And hopeful.

She was born and raised in Dorchestah (Dorchester, MA) amongst 16, (yes, 16) brothers and sisters. She had a childhood straight out of hell: an alcoholic father, an abusive family structure, an impoverished home, and a neglected neighborhood. Food was fleeting, and health was a luxury, not a right.

When Nannie and I discuss how she overcame her upbringing to become the empowered, healthy, and vibrant woman she is today, her answer always comes back to a choice she made long ago. She didn’t want the life that she was born into. So she chose to create a life she would grow into.

Nannie wanted to be healthy, and she wanted to be free. (Isn’t there a piece of all of us, albeit sometimes silenced, that wants the same thing?)

So Nannie made it happen. She did it for her mother, her siblings, her husband, her kids, and most importantly of all, she did it for herself.

Nannie is seventy-seven years old. She’s a yogi. Her form during plank pose is #likeaboss. She eats chia seeds like they’re going out of style. Her manifesto is “all my cells are well.” And she can maintain an informative discussion with you about organic versus conventional produce, the Dirty Dozen, and the Clean Fifteen.

In other words, Nannie dominates on every level.

I’m relieved to report that Nannie is doing quite well following her emergency procedure. In fact, Nannie decided to do Shiva pose at the hospital while attached to an IV pole (once a yogi, always a yogi!).

She is healthy, and she is free. And she has nobody to thank for that but herself.

This summer at Let’s Eat Lunch!, we’re choosing health and freedom. For ourselves, for our loved ones, for our world. Each of us has power within to make this choice. Let’s Eat Lunch! will provide the information and inspiration to sustain it.

Why do you choose health and freedom?

Until Next Week…Plan Well, Pack Well, Live Well,

Katie

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Happy Valentine’s Day!

“You, yourself, as much as anybody in the entire universe, deserve your love and affection.”

-Buddha

One of the ways to show yourself love is to strive toward, achieve and then maintain optimal health. Enjoy this festive Valentine’s Day recipe to aid in your pursuit of wellness on the holiday and the entire year through.

Cranberry Pomegranate Smoothies

Serves Two: One for you and one for the love of your life 

Ingredients:

1 cup of plain Greek yogurt

Half of a peeled banana

1/2 cup of frozen cranberries

1/4 cup of frozen strawberries

1/4 cup of frozen raspberries

1/4 cup of frozen blueberries

1/2 cup of pomegranate juice

1/2 cup of water

2 tbsp. of milled flax seeds

Method:

First add the base (Greek yogurt and half of a banana) along with the liquids (pomegranate juice and water) to the blender.

Then, add the frozen fruit and milled flax seeds. This ordering of smoothie ingredients prevents the frozen fruit from becoming stuck in the blade of the blender.

Blend until smooth. Pour into two glasses.

Slice one strawberry in half. Arrange the halves to form a heart on the rim of the glasses for a garnish. Enjoy!

What are your favorite Valentine’s Day recipes?

Until Next Week…Plan Well, Pack Well, Live Well,

Katie

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A Painless Plan for Kissing the Cafeteria and the Vending Machine ‘Goodbye’ For Good

French author and U.S. National Book Award victor Antoine de Saint-Exupéry once said, “A goal without a plan is just a wish.” Wishes are wonderful because they enable us to observe the distance between where we currently are and where we desire to be in the future. While our wishes signal our aspirations to create change, they don’t include our methods to enact change.

Our plans, however, do include our methods to enact change. Plans empower us to transform our intangible wishes to tangible goals. In celebration of 2017, last week’s post, “In the Name of Health…17 Food Intentions to Set in the New Year,” included 17 strategies (plans included!) to sustain health and wellness. Building off of that post’s theme of empowerment, this week’s post provides a step-by-step guide to instituting a meal plan in your household.

Implementing this guide will make the following wishes come true: I wish that I cooked more. I wish that I spent less on takeout. I wish that I reduced food waste. I wish that I didn’t hit the grocery store every day after class or work. I wish that I cut back on vending machine purchases.

A Painless Plan for Kissing the Cafeteria and the Vending Machine ‘Goodbye’ For Good:

1. Create a monthly shopping list for bulk items. This list only includes staple items for your pantry. These staple items are versatile in that they can be incorporated into diverse cuisines and recipes. In general, stick to baking items, cooking oils, seasonings, and spices when creating this monthly list. Remember that items on this list typically have longer expiration dates than most fruits and vegetables.

2. Overlap is the secret ingredient to meal planning. This next step involves selecting the recipes you’ll create over the next week. Blogs, family cookbooks, friends, social media, and/or television shows can serve as metaphorical reservoirs of recipes just waiting to be drawn upon. Rather than simply perusing recipe books or thumbing through your newsfeed, a keen eye and a sense of purpose are both requirements for this step.

Be on the lookout for recipes that require some of the same carbohydrates, dairy products, fruits, proteins, and vegetables. By selecting recipes that require some of the same ingredients, you’ll minimize food waste and maximize convenience. Here are some ideas to get the wheels in motion for this step:

Can the tomato sauce from Monday night’s spaghetti and meatballs be transformed into tomato soup for supper later in the week?

Can a portion of the roast chicken from Tuesday night’s dinner be set aside and subsequently shredded for chicken tacos a few days down the line?

Can the mashed potatoes from Wednesday night’s meal be repurposed for potato pancakes tomorrow?

3. Create a weekly shopping list for purchasing ingredients specific to the recipes you’ve selected for the next seven days. Gather the recipes that you’ve selected for the next week. Save them to a specific location on your laptop or tablet, or print them out and staple them together into a packet. Then, head to the grocery store or farmer’s market with your weekly list and shop away.

4. Prepare batches large enough to last the entire week. After you’ve finished shopping using your monthly and weekly lists, scan your weekly recipes to determine what  components can be made ahead. Below you’ll find food for thought for this step:

Can you prepare a bulk batch of beans, peas, or lentils for your chili and quesadilla recipes for this week?

Can you cook and portion out buckwheat or quinoa for the base of your salad and the side dish recipe you selected for this week?

Can you wash, peel, and dice squash for your vegetable recipe and soup recipe for this week?

Once you construct a particular meal plan for one week, challenge yourself to create meal plans for three additional weeks. This way, you’ll create a system of meal planning, complete with weekly shopping lists and a monthly shopping list, that spans 30 days.

I hope that this step-by-step guide to meal planning makes all of your culinary wishes come true!

Do you meal plan, or will you meal plan in 2017?

Until Next Week…Plan Well, Pack Well, Live Well,

Katie

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In the Name of Health…17 Food Intentions to Set in the New Year

In commemoration of 2017, below you’ll find 17 tips for fostering improved health in the New Year. Set a single one of these food intentions, incorporate a few of these suggestions into your life, or adopt the entire set.

17 Food Intentions to Set in 2017:

1. Become an informed patient. Conduct your own research about health conditions and medications and discuss your findings with your medical doctor. Dialogue with your doctor about how to incorporate nutrition into your approach to preventing and fighting disease. Ask your doctor about the number needed to treat (“You Need to Know About NNT”) if you’re prescribed medication or recommended for a surgical procedure.

2. Transform your refrigerator into a salad bar. To accomplish this, dedicate a couple of hours every weekend to food preparation. Begin by choosing a base for your salads and prepare a batch of this base to last you the entire week. For example, wash, dry, and slice arugula, bok choy, collard greens, escarole, kale, romaine, or spinach and wrap these salad bases in a kitchen towel. Alternatively, try legumes as your salad base, and cook a bulk batch of beans, peas, or lentils. Or, experiment with unusual salad bases and cook a portion of buckwheat, whole-grain pasta, or quinoa large enough for the week.

Next, prepare several sources of protein. Roast chicken or turkey, etc., and then chop the meat into bite-size pieces to store in the fridge.  After that, prepare your salad add-ins by slicing and dicing a rainbow of fruits and vegetables. Try incorporating nuts and seeds into your salad bar at home for additional nutrient-dense add-ins (“Ingredient Spotlight#1: Chia Seeds.”) Finally, prep homemade salad vinaigrette by adding a combination of oil, vinegar, and herbs to a Mason jar and shaking the jar. There you have it…a salad bar in your fridge to make packing a lunch streamlined and stress-free.

3. Purchase a food product that you’ve never tried before while shopping at the grocery store or the farmer’s market. Consuming nutrient-dense foods may become cumbersome if you’re eating the exact same thing each day. Avoid getting stuck in this rut. Spice things up with these suggestions: “New Leafy Greens for Your Salad & Morning Smoothie!” and “Kohlrabi: The Octopus In Your Garden.”

4. Unite your fellow foodies and take part in a monthly or bimonthly food-themed bookclub. Grant each member of the bookclub an opportunity to select a book of his or her choice related to agriculture, consumption patterns, or food justice, and meet to dialogue about its contents. Check out some of my book recommendations here: “Have You Read It Yet?” and “Cooked!”

5. Replace a processed snack in your grocery cart with homemade vegetable chips. Experiment with beet chips, carrot chips, kale chips, and so on until you find your favorite. Find recipes for vegetable chips within these posts: “Got Eggplant?” and “Musings from a CSA Shareholder: Zucchini Chips.”

6. Mix-and-match sides when you eat out. Just because a certain side corresponds with a certain entrée on the menu doesn’t mean that you have to have it. Ask your waiter or waitress if it’s possible to substitute French fries for roasted vegetables, and so on. Exercise this same culinary creativity at the office’s cafeteria or the school’s dining hall. If the dining facility has stations, mix-and-match by gathering legumes from one station, vegetables from another, lean protein from another, and complex carbohydrates from yet another.

7. Invest in your local food system. Not only will you reduce your carbon footprint, you’ll also foster meaningful connection and fellowship in your neighborhood. Ask your local farmer what it’s really like to be in his or her shoes. Spearhead a committee to create a community garden. Petition your local government for space and funds to host a seasonal farmer’s market in your town or your city. Plan to cultivate a crop in your garden that is specific solely to your climate or your region. Find more tips here:  “4 Hassle-Free Strategies to Become a ‘Locavore.'”

8. Practice civic engagement in the food arena. Whether it’s agricultural practices or soda taxes (“Election 2016: Soda Meets the Political Arena”) leverage your vote on a variety of food issues to shape the future of our food system.

9. Commit to increasing your vegetable intake at breakfast. Smear avocado on toast. Add salad greens to your morning smoothie. Toss mushrooms, onions, and peppers into your frittata, scrambled eggs, or omelette. Or, prepare an upscale version of home fries using this recipe: “Musings from a CSA Shareholder: Roasted Potatoes and Leeks.” 

10. No more soda. If you haven’t already, it’s time to kick that habit to the curb. If you’re wondering why, please click here: “Can You Eat Your Brain Away?” Instead of soda, hydrate with water, and use these “Tips for Drinking More Water” to foster new hydration habits in 2017.

11. Exercise your DIY muscle. Select one food product that you always purchased at the grocery store in 2016, and stop purchasing it in 2017. Instead, resolve to make it at home throughout the coming year. From sourdough bread to Greek yogurt to salad dressing, the possibilities are endless. My vote is cast for “DIY Almond Milk.” If you’re feeling super ambitious, pledge to exercise your DIY muscle on one different food product per month. You can do it!

12. Switch up your protein sources. Chicken, chicken, and then some more chicken gets old really fast (and this is coming from somebody who likes chicken!) Rather than only visiting the butchery, take the time to explore the legume aisle to try beans, peas, and lentils, the dairy refrigerators to shop for cheeses, Greek yogurt, and Kefir, and the bread and bakery area to purchase assorted nuts and nut butters. Also, read “The Oatmeal Chronicles” for recipes to three of my favorite protein-packed, budget-friendly, go-to breakfasts.

13. Identify one area of our food system that you’ve always been curious about. Maybe you know what the acronym stands for, but you’ve always wondered about the exact lab procedures involved in a certain agricultural process (ahem…GMOs.)

Interested in learning more about grass-fed beef and the cattle industry? Check out this five-part series to kick off your research: “Part 1 of 5: An Introduction to Beef Cattle Feedlots,” “Part 2 of 5: Who Put the Grass in Grass Fed?,” “Part 3 of 5: Nutritional and Environmental Costs of Beef Cattle Agriculture,” “Part 4 of 5: What Makes Grass-Fed Beef Sustainable?” and finally “Part 5 of 5: Where to Purchase Grass Fed Beef.”

Whatever area of the food system interests you, read about it. Fact find. Research. And don’t forget to peruse the food documentaries available on Netflix.

14. If you’re financially able, reevaluate your grocery budget for organic produce and conventionally-grown produce. To that end, review the Dirty Dozen and the Clean 15 lists distributed in “Organic vs. Conventional…Is There a RIGHT Answer?” and while writing your grocery lists in 2017, print the letter ‘O’ for organic and the letter ‘C’ for conventional next to the fruits and vegetables that you plan on purchasing. By doing so, you won’t have to worry about remembering from memory which piece of produce belongs on the Dirty Dozen list and which piece of produce belongs on the Clean 15 list.

Plan well, pack well, live well. Since October of 2012, every blog post I’ve written I’ve closed with these words. Here’s how to incorporate this motto of Project Lunchbox: Let’s Eat! into your own life:

15. Plan well. Consuming nutrient-dense foods regularly becomes instantly easy with a bit of forethought. Instead of visiting the vending machine every afternoon, soft-boil or bake eggs (“Baked Eggs!”) for nutritious snacks throughout the work week. You may find that you’ll even save money by planning ahead and avoiding split-second food decisions at the vending machine.

Conquer food waste once and for all and commit to using all of the edible parts of fruits and vegetables. For fool-proof food waste hacks, check out “NEW SERIES! Food Waste Hacks #1: Carrots” and “Food Waste Hacks #2: Broccoli.” Institute a meal rotation as well to combat food waste.

16. Pack well. Focus on your food storage in addition to your consumption patterns. Do your canned beans, soups, or tomatoes contain BPA in their linings? Read “The Burden of BPA” and consider switching to a company that manufactures food containers without BPA. Do you microwave your tea or coffee in a styrofoam cup? That’s a no-no. Do you store your lunch contents in plastic bags or glass Mason jars? Three cheers for glass Mason jars!

17. Live well. Reexamine what health means to you. Remind yourself of how you defined health in the comments section of “What is Health? Part One.” Here’s how I defined health: “What is Health? Part Two.”

Please don’t delude yourself into thinking that your role in the food arena doesn’t make a difference. Each action you take in creating a more sustainable and transparent local, national, and global food system  generates momentum toward this ideal and just may inspire another to take the same action. Remember what I always say…the sole act of eating is like voting and each morsel of food you place in your mouth is an opportunity to exercise your choice of either whole or processed, and organic or conventionally grown groceries.

Busy isn’t a lifestyle, it’s a buzzword. And someday isn’t a day of the week, it’s a form of self-sabotage. If not now…when?

What food intention(s) will you set for yourself in this New Year?

Until Next Week…Plan Well, Pack Well, Live Well,

Katie

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Cool Video

With finals in full swing, this week’s blog is going to be short and sweet.  A really good friend of mine shared this video from BuzzFeed called 8 Facts About Food That Will Totally Creep You Out.  

Here’s the link: http://www.youtube.com/watch?v=jXJSmxi2buc

It’s very eye-opening and touches upon some of the other ingredient profiles (like cellulose) that I’ve blogged about in the past.  I’ll give my antidote to this video next week. 🙂   In the meantime, I’d love to know what you think!

Until Next Time…Plan Well, Pack Well, Live Well,

Katie 🙂

The 3D Food Printer…(And Solution To End World Hunger???)

For the next six months, engineer Anjan Contractor will be embarking upon the adventure of a lifetime: creating a prototype for a universal food synthesizer, a.k.a. “the 3D food printer.”  As a member of the Systems and Materials Research Corporation in Austin Texas, Contractor has been awarded a $125,000 grant from NASA to further develop the printer.  Here’s how this over-the-top device would work:  First, Contractor would devise a series of “cartridges,” each containing different types of proteins, carbohydrates, macro-nutrients, and micro-nutrients.  The moisture would be extracted from each of these substances, and then the “cartridges,” free of all liquids, would be inserted into the actual food “printers.”  After this, the preparation of the food (yes, it would be edible food!) would begin.  Contractor believes that the “3D food printer” would work best for foods that have a few layers or levels of sophistication to them, for example, pizza.  To make the base of the pizza, the dough layer would first be printed (and a heated plate sitting on the bottom of the printer would bake it to a desired temperature.)  Secondly, a layer of tomato would be printed and then added to the dough.  To finish the pizza pie, a protein layer would be placed over the top of the entire thing.

Although NASA initially contacted Contractor in the hopes of him creating something that would preserve food for elongated periods of time for astronauts, Contractor firmly believes that people on Earth, not just in space, could reap the benefits of this device.  In fact, he states that the “3D food printer” could be one of the ways we end world hunger.  “I think, and many economists think, that current food systems can’t supply 12 billion people sufficiently,” Contractor told Quartz (a business news blog) “so we eventually have to change our perception of what we see as food.”  The universal food synthesizer would most definitely change the way we perceive food.  Can you imagine going to the grocery store, purchasing a cartridge of powder, and inserting it into your “3D food printer” for dinner?

I would be very interested in hearing how you feel about the development of this kind of a device.  How do you think people would react if every time they went to the store, their options were limited to certain types of cartridges filled with powders?  Is this a feasible approach to ending hunger, or do you think that the cost of constructing the printer and the cartridges themselves would be more expensive than simply buying regular food?  Whatever your opinion is about this particular device, you do have to admit that the innovation and thought behind it is pretty cool.  It will be exciting to see how NASA and the world reacts to Contractor’s completed prototype.

Unit Next Week…Plan Well, Pack Well, Live Well,

Katie 🙂

Works Cited

Dicker, Ron. “3D Printed Food Could End World Hunger, Says “Universal Food Synthesizer”Anjan Contractor.” Huffington Post. 22 May 2013: Web. Huffington Post.com, Inc. 11 June 2013. <http://www.huffingtonpost.com/2013/05/22/3d-food-hunger_n_3319696.html>

Harris, Jen. “3-D “Printer” Aims to End World Hunger Starting With Pizza.” LA Times. 21 May 2013: Web. Los Angeles Times. 11 June 2013.

Peckham, Matt. “NASA-Funded 3-D Food Printer: Could It End World Hunger?” Time. 24 May 2013: Web. Times Inc. 11 June 2013.