Lloyd Hall: A Better Preserve Food

Kudler Foods specializes in providing unique and high quality ingredients for the gourmet chef. In an effort to increase profits, the company is interested in adding catering to its service offerings. The success of the catering service offering is dependent on the creation of an appropriate and effective marketing campaign. The market campaign chosen must step up to the plate and make this happen. Things could go as planned but it's highly based on

Food waste is an issue that is present at Cornell College. By going into Bon Appetit, the issue becomes clear. Students are given more food than they can eat. To go boxes are not available for students who dine in, and most students do not bring reusable containers with them. Most do not think about how much food they waste. By going over to where we put out plates when we are finished, it is easy to see many students leave a good portion of their meals on the plate. Whether they did not like what they were eating or they were in a hurry and had to leave, big amounts of food are wasted during each meal of the day. Steps can be taken to decrease the overall amount of food that is wasted on campus. Ideas such as smaller plates, vermiculture, competitions, and others can be utilized in the efforts to decrease food waste on campus.

In the chapter of “Will’s Compost” from The Good Food Revolution by Will Allen discusses about a bad side and a good side of urban agriculture. Urban agriculture is booming in United States and there are a lot of non-profit organizations involve to create a strong urban agriculture progress. Allen also mentions that most of people living in urban areas are highly integrated with food insecurity and also most of the farmers had sold their land to the developers. From my reading, I started to have a thought about the benefits of urban agriculture. Does urban agriculture offers any other benefits other than what Allen has mentioned and through out its progress, is there any challenges faced by the farmers?

Michael Pollan, the author of “In Defense of Food”, is a journalist, who is engrossed in nutritional science as well as its history. By writing this book, Pollan tries to undermine the food industries and health-claiming campaigns and inform us how they misled us about the way we should eat. The low-fat campaign is an example of this, and as said on page 43 of the book, “the low-fat campaign has been based on little scientific evidence and may have caused unintended health consequences.” In the book, Pollan speaks from the perspective of a journalist who wants to share his ideas and discoveries about nutrition. He sounds a little bemused and apprehensive at the same time. When talking about plant foods on page 64, he tries to understand what

Theresa's hospital in Waukegan, Illinois. And got buried in Elm Lawn cemetery in Elmhurst, Illinois. Which was really sad for his family because he died eight days after his birthday.After his death he did get recognized. For being the first black chemist elected to the National Academy. And got chosen for the National Inventors Hall Of Fame. He was also known for being an African American pioneer chemist synthesis of medicinal drugs. Lastly in 1999 his synthesis of physostigmine got recognized by the American Chemical Society as one out of the top twenty five achievements in the history of American chemistry.

International celebrity Kim Kardashian West has confessed about flying to Paris to go on a food binge just before adjusting the diet for the second baby who might be born on Christmas this year.

Theodore W. Richards, born in Pennsylvania on January 31, 1868, was known for his work in physical chemistry. He was educated by his mother, a poet, and his father, a painter. In 1888 he earned his Ph.D. from Harvard University. The year after his graduation he spent studying abroad in Germany. Upon his return to Harvard he became a chemistry assistant, then an assistant professor, and finally a professor in 1901. In 1903, he became Chairman of the Department of Chemistry at Harvard and 9 years later he was made Erving Professor of Chemistry and Director of the Wolcott Gibbs Memorial Laboratory.

The article Food Ark by Charles Siebert was an informative read that enticed a viewer, but possibly left them with too many questions. Many ideas and questions were left unfinished or unanswered making the reader dig deeper into other sources. Food Ark was based around the idea of the biodiversity in modern agriculture, or the lack thereof. They introduced the topic by providing the viewer with a few statistics that supported “food variety extinction”(Siebert).

Food Lifeline is an organization that supplies food to different food banks across Western Washington. A significant amount of progress is being made in the battle against hunger in Western Washington. A warehouse located in South Seattle owned by Food Lifeline an accomplice of Feeding America. It allows volunteers to send out 100 million pounds of food a year to service centers and community food banks, feeding more than 800,000 hungry people in Washington

Mn: Food’s Memory Connections Kim Thy's Mn explores how personal and collective memories influence food's significance to individuals. Mn moved to Canada to live with her husband and became the chef at his Montreal restaurant where she created dishes that "tasted" (Thy, 35) like home back in Vietnam. Thy incorporates the relationship between memories and food as a thematic element and displays how memories influence the realistic element of how food is more than just Mn’s career. Reminiscing on past experiences such as cooking with her mother and the significance of various spices illustrates the familiarity and cultural implications food has on memory.

Maple Leaf Foods initially announced restructuring of its meat products as well as the agribusiness operations in 2006 in order to reduce its exposure to foreign currency fluctuations as well as to increase its profitability in the meat industry. This policy adopted by Maple Leaf Foods led to the sale of Rothsay, a biodiesel business, followed by the sale of Olivieri Foods, a fresh sauce and pasta business, and ultimately concluding its restructuring with the sale of its bakery division, Canada bread in order to pay off its debt and complete the long due restructuring of its meat business. Sale of these subsidiaries in 2013 and 2014 led to excessive focus on its protein business. As a result, the present as well as the future earnings of Maple

I search the pantry shelves for flour as my mother, Diana, flips through the notebook full of family recipes. It is a three-day weekend and we are spending the day off together. She finds the recipe for ginger cookies, or as we call them, Nannie cookies, named for my great-grandmother, a truly gifted cook. As we get the ingredients from the pantry, she begins to tell me stories about my great-grandmother Freda, who emigrated from Canada at (?) years old in 192(?) and worked as housekeeper to afford clothes and books for high school. My mother remembers that as an adult, Freda dragged herself around with crutches for a decade before she could get hip replacements in 197(?). Most in her position would have been bedridden. In later life, Freda

Bloom, J. (2010). American wasteland: How America throws away nearly half of its food (and what we can do about it). Cambridge: Da Capo Press.

“Poor, darling fellow – he died of food. He was killed by the dinner table” (Vreeland). It was December 7th, 1941 and Japanese fleets and airplanes had attacked and bombed the American military and nautical base in Pearl Harbor, Hawaii. On this day, America entered World War II, and began its own four-year fight against the Axis of Powers, as well as a war for food, United State troops were sent off to battle with their fellow man, as well as battling their hunger. The focus of food during World War II food does not diminish the acts done by both sides of the war, but, it does bring a new aspect of World War II that is completely overlooked, and aspect is that: food preservation, packaging and propaganda methods in World War II negatively

Throughout the United States millions of people starve every day; at the other end of the spectrum millions of people waste thousands of tons of food a day. This is a dilemma that young adults are trying to correct. The problem that lies in front of them, involves the waste from colleges. College students continue to combat each other. Some colleges in the United States use the food they waste to create energy or compost for local crops. While others do nothing to help the environment and don’t are about sustainability. “‘If anyone is going to reverse the trend of food waste, it's millennials,’ says Dana Gunders at the nonprofit Natural Resources Defense Council. ‘They care, they're just starting to form their food habits and they're opened