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Winning the Future with Salmon

That line that got the most laughs during Obama's State of the Union actually raises an important issue about our broken food regulatory system.


Immediately after President Obama finished his State of the Union address last night, NPR asked listeners to summarize his speech in three words. In the word cloud they generated from the 4,000 responses received (below), the word "salmon" looms rather large—larger than "jobs," much larger than "innovation," and much, much larger than "Sputnik."

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What the New Look Food Labels Lack: Graphical Integrity Nutrition Keys: Grocery Manufacturers Roll Out New Front-of-the-Package Labels

Food manufacturers make the push for new labels, but chances are they won't be around for very long.

That's what the new labels the Grocery Manufacturers Association and the Food Marketing Institute want to slap on the front of store-brand boxes of cereal, crackers, and ice cream. You'll start seeing the new labels in the next couple of months, but maybe not for long. The New York Times reports:

The industry move was widely seen as an attempt to influence the [Food and Drug Administration's] continuing effort to establish voluntary guidelines for front-of-package labeling. Once those guidelines are issued, perhaps this year, the industry could come under pressure to change its packaging again.

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Food for Thinkers: An Online Festival of Food and Writing

Six days, 48 writers—from space archaeologists to music bloggers, plus everything in between—and one topic: what makes food so interesting?


As promised, all this week GOOD's new Food hub will be hosting a blog festival—a multi-site online conversation looking at food writing from as broad and unusual a variety of perspectives as possible. Over the next six days, more than 40 of my favorite writers—from science bloggers and human rights reporters to design critics and food columnists—will be sharing their perspectives on what makes food so interesting.

We're calling it "Food For Thinkers," and although most of the participants will be posting on their own sites, you can keep up with the entire conversation here at GOOD Food HQ, where I'll be hosting links, adding my own responses, and asking for your comments. We'll also be using the Twitter hashtag #foodforthinkers on @GOODFoodHQ, if you prefer to follow along that way.

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media space writing blogging festival geoff manaugh bldgblog design observer jessica helfand food politics dan maginn peter smith marion nestle rachel laudan alexandra lange archaeology scott geiger nick sowers morgan clendaniel alissa walker andrew price allison arieff jonah campbell james reeves robin sloan dan pashman pictory laura brunow miner alex trevi pruned the sporkful tim maly quiet babylon kristen taylor drew tewksbury friends of the pleistocene smudge studio dechen pemba high peaks pure earth snarkmarket nicholas jackson the atlantic tech steve silberman neurotribes helena bottemiler danielle gould food+tech connect bryan finoki subtopia maggie schmitt gaza yen ha michi yanagashita front studio tom nealon cruditas hilobrow colleen morgan middle savagery katherine sutcliffe boring history girl jeremy cherfas jonathan bloom wasted food alice gorman space age archaeology evan kleiman kcrw daniel fernandez pascual deconcrete center for genomic gastronomy rebecca federman cooked books annie wang frites and fries agricultural biodiversity weblog james casey swallow lisa bramen food & think simple cooking aki kamozawa ideas in food john thorne david a. garcia food for thinkers zackery denfeld food and drink
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