When I lived in Moscow in 1985, in the first year of the Gorbachev era, it was hard to get a decent meal. I waited on line with my friends for hours just to eat a mediocre pizza with a sour tomato at its center. It was not the same everywhere in the Soviet bloc.… Continue reading The Restaurant Theory of Reform
Avoid “dead water,” the website advises, or else risk cardiovascular disease. According to Nanotechnology Limited, dead water is distilled or purified water that lacks minerals the body needs. The Chinese company claims that its product “nano water,” currently available in Hong Kong supermarkets, is not only pure but has enhanced properties that fight inflammation, cancer… Continue reading The Evolution of Frankenfoods
I’ve just ordered the Mixed Message salad at McDonald’s. That’s the Caesar salad of mostly iceberg lettuce, a couple grape tomatoes, a sprinkle of shredded parmesan, croutons, and a generous slab of fried chicken strips. The salad part is not bad for me, particularly since I opt for the low fat vinaigrette, courtesy of Paul… Continue reading The Soul of the New Fast Food
Imagine having to go to a doctor for a prescription to buy the ingredients for dinner. It’s not such a farfetched scenario. From testosterone and tetracycline to zeranol and genetically engineered bovine growth hormone, enough chemicals circulate in our animal products to stock a medicine cabinet. Because our meat and dairy are still over the… Continue reading Chemical Farm
President Bush’s “axis of evil,” in targeting only Iraq, Iran and North Korea, was apparently an understatement. Saddam Hussein, the ayatollahs and “Dear Leader” Kim Jong Il were just the tip of the iceberg. The backers of new legislation before Congress have a much bolder vision: to “achieve universal democracy” by 2025 by removing —… Continue reading All Democracy, All the Time
Asia Pacific Resource Center, Stanford, February 2005