My boyfriend and I broke up about 2 weeks ago. The day after, my ex best friend came over and he tried hitting on me all night. Then as I was laying in bed, he kissed me and wouldn't stop. Then after all of it he begged me not to tell my ex because he knew he'd kill him. Well, he told my ex and flipped the story on me and now he hates me. Knowing that my first love hates me kills me because he didn't give me the chance before blocking me on everything.
“Before blocking me on everything” ahhh welcome to the modern age. Ok so if he’s blocked you then you need to physically go and see him to apologise and explain what happened like in the ye olden days aye. Hopefully he’ll listen and understand
I have pure hatred for summer. I do not like ONE thing about this horrific season. I honestly don’t see how people can say the weather is nice. I am drenched in sweat. I get dehydrated and heat exhausted. I actually squeezed sweat off my shirt yesterday. I can’t find a way to be comfortable during this season besides hide out in the air conditioning all day. Like this summer I have discovered that every inch of your body can produce sweat. Including your ears, elbows, belly buton, etc. Like I think my fingernails are sweating? Someone please give me relief from this god forsaken season before I go insane.
She woke this morning and was immediately lethargic, her eyes glassy, drifting in and out of consciousness.
We have been in the ER approximately 4 hours now, with multiple blood draws and on her second IV fluid bag. She is dehydrated without a known cause. They think she may have a metabolic disorder and are transferring us an hour away to a children’s hospital.
Prayers welcome, as well as donations to cover costs. We are a small family of three with a medical support dog and could use any help financially (which is why we are selling bows in the first place).
Apologies again to everyone looking forward to more stock, but everything will be on hold until we figure out what is wrong and are home safely.
Thank you to everyone who has shared and purchased; more sharing is welcome and any donations are welcome as well. I will be setting up a PayPal for such shortly.
Possibly not the smartest thing I’ve done this week. There was work I needed to do in the morning and I have a meeting tonight and tomorrow, so the middle of the day was the only time I could do my long run.
I brought two water bottles, expecting to refill them at a certain spot on the trail … And then couldn’t find the water. So it’s one in the afternoon at the end of July and I’m three miles away from my car, where I have a bottle of ice melting into water and a Gatorade waiting, but no magic spell for delivering them to me. I jogged a bit, but mostly walked the rest of the way back to try to keep from getting too sick and crampy with dehydration. I made it back to the car and have been aggressively rehydrating. I’m home now.
In many ways, human history is inextricably linked to the history of food science. Food science is a major part of how some early human societies were able to thrive. It plays a significant role in our capacity to remedy worldwide hunger and starvation. It’s part of the reason why we might someday be able to send a manned mission to Mars. Food science can take us places [we once could only imagine.]
1. The Incas discover dehydrated foods and their population booms
13th to 16th century
Image credit: John Bulmer, Getty Images. Macha locals making freeze-dried potatoes or chuño above Sucre in Bolivia, 1983.
With an empire nearly as vast as the Romans’, the Incas had a lot of mouths to feed. Not only did the Incas discover terraced farming and become masters in crop rotation, but their innovations in food preservation allowed them to build stockpiles that fueled the empire.
To prevent the growth of bacteria – which requires moisture – the Incas utilized an early form of freeze drying. In the process, potatoes were laid out at high elevations for overnight freezing. Then, in the daytime, they were walked on and mashed. After several cycles of freezing and mashing, the process eventually yielded a light flour called chuño. This and other agricultural innovations allowed the Incas to masterfully stockpile food and feed a population of 10 million, years before refrigeration.
2. The science of refrigeration changes the future of the American diet
The Inca may have mastered freeze drying, but for [centuries] societies struggled with ways to preserve foods without dehydrating, salting or otherwise changing their form.
Snow and ice were traditionally used to preserve food, but these methods didn’t scale well for the rapidly growing, early 19th century society. Enter Thomas Moore, who patented the first ice box. Within a century, General Electric would be selling it commercially (see above photo). Thus the modern refrigerator, and subsequently the American diet, were transformed.
3. Canning preserves the molecular composition of foods and helps fuel the global food trade
Early 19th century
Image credit: Wikimedia. A cannery in 1910, a century after the practice was first patented.
In the early 20th century, both governments and merchants needed a better way to preserve food while shipping. French chef Nicolas Appert, after years of experimenting, [invented] just that. He would stuff meat and vegetables into a canning jar (most famously, an entire sheep), seal it up airtight with a cork and the aid of a vice, and then boil it until deemed to be done. About the same time, Peter Duran in Britain received the first patent for preserving food using tin cans from King George III, and modern bottling and canning began, helping prevent bacteria from ruining good food.
4. Pasteurization gives added longevity to wine and dairy
In the 19th century, people were looking for a way for their alcohol not to go sour. Pasteurization was the answer.
Louis Pasteur is credited as the inventor. Essentially, he realized that a heating and cooling process could be used to kill off bacteria and prevent fermentable liquid from spoiling. It applied to beer. It applied to dairy. It’s one of the biggest advancements in food science.
5. Scientists discover how to preserve the nutrients in frozen food
Frozen food was originally frozen slowly, leading to large ice crystals that would cause cell membranes to burst and a loss of nutrients. A better method was needed.
It came from a routine observation of the Intuits. Clarence Birdseye, a fur trader, noticed frozen fish retained its taste and texture after being thawed. He sought to replicate the process and developed a popular technique to replicate it that involved evaporating ammonia to chill two hollow metal plates to sub-zero temperatures, and then putting a food package under pressure between them. Today, it’s done mostly in industrial super freezers that, like other flash freezing methods, preserve the cell membranes and presence of vitamin C and other nutrients in food.
At the time, it allowed people to eat vegetables in the winter and transport produce without it being damaged.
6. Innovations in biotechnology enable researchers to change the characteristics of plants
Image credit: Wikimedia. A breed of genetically modified corn.
There are over 795 million people on Earth who don’t have enough food to live an active lifestyle, according to the UN. Unfortunately, drought and blight around the world only exacerbated this problem.
Genetically modifying seeds can create different varieties of the crop with different characteristics. For instance, much of Europe is susceptible to the European corn borer, so it uses a genetically modified version of corn.
7. Innovations in packaging take food storage to the next level
Image credit: Nick Ray McCann. A reusable peanut butter jar that can be flipped inside out, scraped clean and reused.
Disposable, non-recyclable food packaging creates significant waste, but nothing compared to the problems brought on by excess food waste. Changes in packaging could significantly change that by preserving the chemical makeup of food for longer periods.
Image credit: NASA. Astronauts on the International Space Station get a food delivery.
NASA’s current food system isn’t capable of supporting astronauts going to Mars, so it needs to find a new way to feed them.
Additive manufacturing, or 3-D printing, is one possible solution. In 2013, NASA awarded a research grant to Systems Materials Research Consultancy to test whether its 3-D printers can make food. Three-dimensional printers typically make use of certain kinds of plastics to, layer by layer, produce objects from a blueprint. Theoretically, with re-engineered inputs, they could make food.
9. A new kind of protein is developed with the potential to revolutionize an industry
Image credit: Cultured Beef. The world’s first (mostly) animal-free, lab-made hamburger.
It’s a weird idea with big implications.
Producing meat requires a huge amount of resources, but many love to eat it and rely on it as a source of protein. Enter Professor Mark Post, a researcher at Maastricht University in the Netherlands.
In 2013, Post and colleagues introduced to the world the first lab-grown burger. It took years of development and a $330,000 donation from Google cofounder Sergey Brin, but they finally grew an eatable lab-grown hamburger patty using stem-cells from cow muscle. And this March, they announced they’ve managed to bring the cost down from hundreds of thousands of dollars per patty to $12. Post predicts that in another 20-30 years, lab-grown meat will be commercially viable.
The history of human growth and exploration is closely linked to the history of food science. Most of these innovations play critical roles in providing food security, advancing health, and improving our lives.
Some say that it is difficult to predict what will come next, but we have an idea. Check back soon to learn more about Soylent’s vision for the future.
We woke up this morning to Decaf running frantically around the bin, and no sign of Dulce. I noticed some bedding was wet, lifted the bottle… and Dulce was in the bottom of the bottle holder. I’m not positive how she did it, but she was wet, scared, dehydrated and covered in her urine. I pulled her out, and held her for a good forty minutes, keeping her warm and drying her off.
Luckily, she was in fairly good spirits (albeit it scared) and with a towel and my own body heat I got her warmed up, and my partner brought her a piece of cucumber sprinkled with bene-bac which she nibbled on. All the while Decaf ran around, so worried about her sister and upset. Dulce calmed down, and groomed for a while. She’s back with her sister, but I’m monitoring the two for any signs of illness. I am still worried, but she is in good spirits now and doing normal hamster things. I’m expecting to lift her out later and her look fluffy and normal like last night. However I’d still greatly appreciate good thoughts.
One of my favorite things to munch on now is raw kale chips. I like to find alternative ways to eat kale (like juicing it) because if it’s not seasoned well I don’t care for it. This recipe is quick & easy and surprisingly delicious.
RAW KALE CHIPS-
6 cups bite sized pieces of kale (I cut out the main stem down the middle now because I find it’s easier to chew if these are removed.)
3 tbsp agave
2 tbsp EVOO
½ tsp sea salt
1 tsp powdered chipotle
Just toss all ingredients in a large salad bowl until everything is well coated. Then pop in your dehydrator for 3-4 hours. They come out crisp, light, and make a great snack!
**IF NO DEHYDRATOR, you can bake these at 300 degrees for 15 mins. It’s NOT raw, but still really really good for you!!