Did you know bananas are in threes? For centuries in England, the "plowman's lunch" was associated with farm laborers who ate a midday meal of bread, cheese, pickled onions, and a drink consisting of beer. Today, this is a popular lunch served in British pubs.
PLU codesWhat Grocery Stores Don’t Tell You about the Stickers on Produce
You know those stickers that can be found on most fruits and veggies in grocery stores worldwide? If you’ve ever bought produce from a grocery chain, you’ll recognize the ones we’re talking about. I’m sure for some of us who used to or currently work in a grocery store, those stickers are burned into our minds (I am one of those people). They usually have a a bar code on them for scanning and a PLU code, which helps your friendly neighborhood cashier identify what type of produce you’re buying. Continue reading PLU codes
In the United Kingdom alone, Cancer claims more than 150,000 lives each year. Statistics also show that about one in three people in the United Kingdom is likely to get cancer.
The food industry has processed lots of foods to hit that “bliss point” — that perfect amount of sweetness that would send eaters over the moon. In doing so, it’s added sweetness in plenty of unexpected places – like bread and pasta sauce, says investigative reporter Michael Moss.
It is no secret that the rise in obesity in America has something to do with food. But how much? And what role does the food industry as a whole play?
As part of Here & Now’s series this week on obesity, America on the Scale, host Jeremy Hobson spoke with investigative reporter Michael Moss of The New York Times.
Salt Sugar Fat by Michael Moss
For Moss’s book, Salt Sugar Fat, he went inside the industry and spoke with food inventors and CEOs about how the industry has shaped what people eat and capitalized on how American eating habits have changed — for the worse and, maybe now, for the better. Highlights from their conversation follow, edited for brevity and clarity.
