National Geographic – Mel's Mosaic

Was flipping through a copy of National Geographic the other day and came across one of their Future of Food/Food by the Numbers pieces (there have been several). This was quite interesting about how insects are essentially multi-purpose; used for both feed and food. They are used to feed cattle and in some places they (grasshoppers in particular) are a delicacy for humans! That’s in Uganda where they cost 40% more than a pound of beef. Will be interesting to see what happens in the US with this in the future.

Check out the video. National Geographic also has several other great pieces on various food topics Unfortunately I didn’t make it to the NatGeo museum before the exhibit closed to see all of this in person, but it received great reviews. If you live in DC, or visited the city, and made it to the museum, would love to hear what you thought about the exhibit.

Photo Source: nationalgeographic.com

You learn something new everyday is all too true. I was reading this short, interesting article earlier today in National Geographic about how (some of) what we eat is somehow tied to us, DNA-wise. As the articles states, ‘…at first glance, look like cousins.’ Glad they said that because for a second I had to think…does this truly mean we are what we eat?

Ok, back on true topic. From that flank steak & burger to a great chicken breast; then further down the line, think of that rice some stir-fried chicken might go on top of. Baker’s yeast — bring on the bread — was on there! And, wine grapes, not just ‘grape’ grapes made the list.

The article mentions how while all species are unique, from inanimate to breathing objects, we have many genes in common at the base. Check out the article. I just though it was great to learn about. The kitchen and food can be much more/provide much more information than we think. Talk about food for thought.

http://ngm.nationalgeographic.com/2013/07/125-explore/shared-genes