Tag: food

Against Ethanol

Gasoline alternatives will boost CO2 levels and aggravate global warming.

Of course. fucking corn mafia

The prices mainly reflect changes in demand—not problems of supply, such as harvest failure. The changes include the gentle upward pressure from people in China and India eating more grain and meat as they grow rich and the sudden, voracious appetites of western biofuels programmes, which convert cereals into fuel. This year the share of the maize (corn) crop going into ethanol in America has risen and the European Union is implementing its own biofuels targets. To make matters worse, more febrile behavior seems to be influencing markets: export quotas by large grain producers, rumours of panic-buying by grain importers, money from hedge funds looking for new markets.

I can’t believe Obama is believing the ethanol nonsense.

“fuel-efficient cars and alternative fuels like E85, a fuel formulated with 85% ethanol, represent the future of the auto industry. It is a future American car companies can attain if we start making some tough choices now.”

The average Iowa farm has the potential to feed 3500 people per km2. But planted with nothing but corn — and with almost all of that corn going to ethanol production and the feeding of animals — the same land can only feed 744 people per km2.

On all the ethanol and similar nonsense.

The biomass industry—selling ground-up tree pellets to European power plants—is an economic boon to the South, but experts worry its growth is terrible for the planet. Will the Biden administration decide it’s climate-friendly?

2008-07-03:

Biofuels have forced global food prices up by 75%

Subsidies kill.
2022-03-06:

But whatever the (slim-to-none) merits of that argument in 2007, its merits are 0 in 2022, when the United States has become the world’s largest producer of both oil and natural gas. And though ethanol may have some small environmental advantages over gasoline, those arguable benefits are nullified by ethanol’s terrible toll on world food output.

It may take some time and government assistance to rotate US farmland back from corn-for-fuel to food crops. But unfortunately, the war in Ukraine may last for a long time. If food-importing nations in Asia and the Middle East could be assured that more American wheat, barley, and sunflower oil would be heading their way in 2023, and that more corn would be available for animal feed rather than burned up as automobile fuel, wiser US farm policy could even help consolidate global support for Ukraine.

Ending the ethanol mandates and subsidies will boost world food supply. More food supply will reduce price pressures. Less pressure on food prices will remove a Russian weapon of intimidation.

Where to Eat 2008

We analyze these curious dining trends, plus many more, in this, our annual compendium of all that’s stylish, fabulous, and new in the fickle galaxy of New York restaurants. In the following pages, you’ll find our recommendations for an entire year’s worth of serious eating, broken down, as usual, into categories reflecting the most notable culinary happenings of the moment. We will tell you where to procure the most lethal absinthe cocktails in town, instruct you on where to find a good duck egg for brunch, and provide a list of the most lavishly expensive haute cuisine establishments in which to blow the remnants of your year-end bonus. Consider it a kind of road map to take with you on your culinary ramblings. Oh, and if you’re looking for the finest Chinese grub in Brooklyn, we’ve got that, too, along with our yearly summation of New York’s best new restaurants, the best up-and-coming chefs, and, last but not least, the best venues, in this age of rampant culinary correctness, for a sinfully delicious, hormone-saturated, nonorganic feast.

Midtown Lunch

So here’s the deal… if you work in an office, then you know how lazy people are when it comes to lunch. And nowhere is that more true than in Midtown Manhattan. 1 block in either direction is about as far as most people will go, and usually it’s just for a crappy, overpriced salad or sandwich. I’m not one of those people. To me, lunch hour is sacred- and I’m not going to waste it in some generic overpriced “deli” (unless it doubles as an all you can eat buffet.) This site will hopefully be a place for you to find the gems in a sea of duds, wherever it is your work.

Food Pairing

Nowadays, our palates have evolved to eat much more adventurously than before, with unexpected ingredient combinations becoming the new norm. As chefs and bartenders, this presents us with exciting new challenges and a whole world of creative opportunities. Our tool helps you to discover new flavor combinations in seconds. All you have to do is select an ingredient. We’ll come up with the matches!

the axioms of gastronomy?