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Author:
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Category : Produce trade
Languages : en
Pages : 808
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Book Description
Author:
Publisher:
ISBN:
Category : Produce trade
Languages : en
Pages : 808
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Author:
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ISBN:
Category : Dairying
Languages : en
Pages : 1710
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Category :
Languages : en
Pages : 310
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Book Description
Author: Federal-State Market News Service
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Category : Farm produce
Languages : en
Pages : 708
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Book Description
Author: Larissa Zimberoff
Publisher: Abrams
ISBN: 1683359917
Category : Technology & Engineering
Languages : en
Pages : 169
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Book Description
“In a feat of razor-sharp journalism, Zimberoff asks all the right questions about Silicon Valley’s hunger for a tech-driven food system. If you, like me, suspect they’re selling the sizzle more than the steak, read Technically Food for the real story.” —Dan Barber, the chef and co-owner of Blue Hill and Blue Hill at Stone Barns Eating a veggie burger used to mean consuming a mushy, flavorless patty that you would never confuse with a beef burger. But now products from companies like Beyond Meat, Impossible Foods, Eat Just, and others that were once fringe players in the food space are dominating the media, menus in restaurants, and the refrigerated sections of our grocery stores. With the help of scientists working in futuristic labs––making milk without cows and eggs without chickens––start-ups are creating wholly new food categories. Real food is being replaced by high-tech. Technically Food: Inside Silicon Valley’s Mission to Change What We Eat by investigative reporter Larissa Zimberoff is the first comprehensive survey of the food companies at the forefront of this booming business. Zimberoff pokes holes in the mania behind today’s changing food landscape to uncover the origins of these mysterious foods and demystify them. These sometimes ultraprocessed and secretly produced foods are cheered by consumers and investors because many are plant-based—often vegan—and help address societal issues like climate change, animal rights, and our planet’s dwindling natural resources. But are these products good for our personal health? Through news-breaking revelations, Technically Food examines the trade-offs of replacing real food with technology-driven approximations. Chapters go into detail about algae, fungi, pea protein, cultured milk and eggs, upcycled foods, plant-based burgers, vertical farms, cultured meat, and marketing methods. In the final chapter Zimberoff talks to industry voices––including Dan Barber, Mark Cuban, Marion Nestle, and Paul Shapiro––to learn where they see food in 20 years. As our food system leaps ahead to a sterilized lab of the future, we think we know more about our food than we ever did. But because so much is happening so rapidly, we actually know less about the food we are eating. Until now.
Author: B. William Silcock
Publisher: Routledge
ISBN: 1135251045
Category : Business & Economics
Languages : en
Pages : 279
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Book Description
Managing Television News provides a practical introduction to the television news producer, one of the most significant and influential roles in a newscast. The book provides critical skill sets to help resolve ethical dilemmas, as well
Author:
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Category : Photography
Languages : en
Pages : 440
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Author:
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Category :
Languages : en
Pages : 602
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Category : Advertising
Languages : en
Pages : 456
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Author: Amber E. Boydstun
Publisher: University of Chicago Press
ISBN: 022606560X
Category : Political Science
Languages : en
Pages : 275
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Book Description
Media attention can play a profound role in whether or not officials act on a policy issue, but how policy issues make the news in the first place has remained a puzzle. Why do some issues go viral and then just as quickly fall off the radar? How is it that the media can sustain public interest for months in a complex story like negotiations over Obamacare while ignoring other important issues in favor of stories on “balloon boy?” With Making the News, Amber Boydstun offers an eye-opening look at the explosive patterns of media attention that determine which issues are brought before the public. At the heart of her argument is the observation that the media have two modes: an “alarm mode” for breaking stories and a “patrol mode” for covering them in greater depth. While institutional incentives often initiate alarm mode around a story, they also propel news outlets into the watchdog-like patrol mode around its policy implications until the next big news item breaks. What results from this pattern of fixation followed by rapid change is skewed coverage of policy issues, with a few receiving the majority of media attention while others receive none at all. Boydstun documents this systemic explosiveness and skew through analysis of media coverage across policy issues, including in-depth looks at the waxing and waning of coverage around two issues: capital punishment and the “war on terror.” Making the News shows how the seemingly unpredictable day-to-day decisions of the newsroom produce distinct patterns of operation with implications—good and bad—for national politics.
