Arts & Entertainment
Amuse Bouche: The fall of food, part IV
Published
2 years agoon
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AdminBy Scott Mechura EBS Columnist
This column is part of series. Read parts I, II and III.
For two months, my series “The fall of food” has explored when and how it became so difficult to eat in America. To continue this series, I’ll examine one of the turning-point ingredients I believe set in motion a direction in how we eat that may be irreversible: High fructose corn syrup.
As America was coming into its own post World War II, our appetite for better and more interesting foods was growing each year. Television sets were making their way into more and more homes, and we began to create foods that more accurately reflected our lifestyle.
Sucrose, or common granulated sugar, was the standard. However, it was only in granular form, not grown or produced in the United States and saw wild price fluctuations due to a number of geographical and political factors.
Then in 1957, Richard O. Marshall and Earl R. Kooi, two scientists in Peoria, Illinois, created a clear liquid sugar called high fructose corn syrup.
Initially deemed a failure due to an inability to mass produce it, it would be less than 10 years later when this process would be refined (pun intended), to be easily mass produced from what was becoming an abundance of corn and corn byproduct.
Fast forward to today, and HFCS is in virtually every processed food we eat. But we’re talking about fat versus more fat. Shouldn’t it all come out in the wash? Fat is fat … right?
It turns out that not all fat is created equal.
Proponents of HFCS, such as the Corn Refiners Group, who are lobbyists for the corn industry, tell us that studies as to whether HFCS makes us fatter than consuming other sugars, are inconclusive. But in lab rat tests, rats that took in the same calories but had access to HFCP gained more weight—specifically, they gained it in their belly area.
Sound familiar?
In addition, as nations become more developed, the increase in obesity and weight gain directly corelates on a timeline as we consume eight times more sugar per person on an annual basis then we did post World War ll. This is no accident.
The key is to simply avoid it. But if you remember from some of my previous writing, there are two extremely powerful adversaries in the sugar battle: foods that are high in what’s called the bliss point; and the addictive, dopamine-induced reactions our brains undergo when we consume sugar.
And as a reminder, you can find HFCS in virtually every processed food we eat.
I once read a package of organic dried blueberries as I was enjoying them only to find that there was not one ingredient in the bag but two; organic blueberries and HFCS.
Being in a particular mood that day, I called the 800 number on the bag. Interestingly, the facility was in Peoria, Illinois.
After exercising more patience than I probably should have, I made contact with a real live human.
Fully expecting to stump the woman on the other end when I asked why there was high fructose corn syrup as an ingredient listed on my organic dried blueberries, I was let down when she immediately and simply answered with confidence that it was used as a preservative.
It seems there truly is no escape from this clear syrupy nectar.
Scott Mechura has spent a life in the hospitality industry. He is an executive chef, former certified beer judge and currently the executive chef for Lone Mountain Ranch.
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april, 2024
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Saturday, March 23rd 6:00-8:00pm We will combine the heart-opening powers of cacao with the transcendental powers of breathwork and sound. Together, these practices will give us the opportunity for a deep
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Saturday, March 23rd 6:00-8:00pm
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March 23 (Saturday) 6:00 pm - April 23 (Tuesday) 8:00 pm
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Santosha Wellness Center
169 Snowy Mountain Circle
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We all are familiar with using a limited palette, but do you use one? Do you know how to use a
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We all are familiar with using a limited palette, but do you use one? Do you know how to use a limited palette to create different color combinations? Are you tired of carrying around 15-20 different tubes when you paint plein air? Have you ever wanted to create a certain “mood” in a painting but failed? Do you create a lot of mud? Do you struggle to achieve color harmony? All these problems are addressed in John’s workbook in clear and concise language!
Based on the bestselling “Limited Palatte, Unlimited Color” workbook written by John Pototschnik, the workshop is run by Maggie Shane and Annie McCoy, accomplished landscape (acrylic) and plein air (oil) artists,exhibitors at the Big Sky Artists’ Studio & Gallery and members of the Big Sky Artists Collective.
Each student will receive a copy of “Limited Palette, Unlimited Color” to keep and take home to continue your limited palette journey. We will show you how to use the color wheel and mix your own clean mixtures to successfully create a mood for your paintings.
Each day, we will create a different limited palette color chart and paint a version of a simple landscape using John’s directives. You will then be able to go home and paint more schemes using the book for guidance.
Workshop is open to painters (oil or acrylic) of any level although students must have some basic knowledge of the medium he or she uses. Students will be provided the book ($92 value), color wheel, value scale and canvas papers to complete the daily exercises.
Sundays, April 14, 21 and 28, 2024
Noon until 6PM.
$170.
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14 (Sunday) 12:00 pm - 28 (Sunday) 6:00 pm
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Trivia from 7 to 9 p.m. at The Waypoint in Town Center. Participation is free, food and beverages available.
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Trivia from 7 to 9 p.m. at The Waypoint in Town Center. Participation is free, food and beverages available.
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(Wednesday) 7:00 pm - 9:00 pm
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The Waypoint
50 Ousel Falls Rd