Journalist Michael Moss says people have been conditioned to consume processed foods like a drug addiction
Pulitzer-prize winning journalist and food science author Michael Moss joined Tucker Carlson for the second installment of “Tucker Carlson Today” on Fox Nation to discuss the dangers of processed foods, particularly their adictive nature.
“I’m starting to call a lot of these products fast groceries, like fast foods from restaurants,” said Moss. “And one of the defining characteristics is that they’re so highly engineered and processed, you really can’t tell what original food stuff from the farm went into them.”
“Much of the grocery store now is populated by these products. It’s not just cookies, sodas and ice cream treats,
As Eleven Madison Park moves to reopen their dining room, the restaurant is expanding its reach in an unexpected way.
Starting on Monday, April 12, the Eleven Madison Truck will be deployed around the city.
It won’t be serving to-go containers of its famed honey lavender roast duck, or anything else that might have featured on the $335 tasting menu. Instead, the truck, from chef-owner Daniel Humm’s partnership with the nonprofit Rethink, will feed underserved food communities, starting
Frontline workers feel increased danger as states drop mask mandates
Essential employees have faced combative customers since the pandemic began, with some threatening to physically assault workers who enforce mask mandates (or even worse, doing so). Now that states including Mississippi and Texas are removing mask mandates altogether, well before the majority of people have been vaccinated and while frightening new variants of the coronavirus continue circulating, these workers are once again scrambling to defuse confrontations. The New York Times delves into the issue.
Why combining farms and solar panels could transform how we produce both food and energy
“We had been brainstorming different ways to make the restaurant part of the community and get staff engaged beyond making meals and pushing them out of the door,” says Matt Jozwiak, co-founder and chiefs executive officer of Rethink. “And then Daniel called me and was, like, ‘Let’s do a food truck.’
The handsome, royal blue, customized truck, emblazoned with the names Eleven Madison Truck and Rethink will serve around 400 meals a day for free. Operations will be paid for in large part by the restaurant’s diners; each Michelin three-star meal that’s sold guarantees five meals for Rethink. (EMP’s to-go