Daily Archives: January 26, 2011

Milk Marketing Board among potential advertisers in Toronto high schools

From today’s Toronto Star editorial titled “Keep Ads Out of High Schools”:

“Toronto’s public school board is considering a plan to put television screens in the hallways of 74 high schools. For the average teenager, spending more and more hours every day in front of a TV, computer, smartphone, iPod, or videogame screen, this won’t seem like much of a change. But it is.

It begins to commercialize our public schools which are, for the most part, one of the few remaining commercial-free zones.

A report by school board staff, prepared for a trustee meeting Wednesday, touts the “student engagement opportunities” of big screens in schools – including showing school messages or the time remaining until the next class. Setting aside the fact that existing PA systems and a clock achieve the same ends, the company behind the screens—Onestop Media Group Inc. – is not an educational organization. Continue reading

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Scary new frontiers in “food design”

Nicola Twilley, writing for MSN, from a story titled: Hold the Sugar: An Interview with Food Scientist Beverly Tepper on Genetics, Taste, and Bitter-Blockers”

“”Food design” can mean very different things, depending on whom you ask. Over the past couple of weeks, we’ve heard from a design critic, a corporate giant, a Jell-O entrpreneur, and a pair of design provocateurs about the possibilities and pitfalls of redesigning our food—and between them the conversation has ranged from the impossibility of inventing new pasta shapes to the need to rethink agricultural subsidies, and from DIY digestive system hacks to flavor-changing chewing gum.

The food scientist Beverly Tepper is director of the Sensory Evaluation Laboratory at Rutgers University. Her research combines nutritional science and psychology with the genetics of taste perception in order to better understand the links between flavor, diet, and health. We talked about some of the innovations she thinks will reshape our food in the coming years, where food scientists have gone wrong in the past, and what she thinks of molecular gastronomy. Continue reading

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