Way back in the early days of February, I made a pledge: to give up industrially processed food for a month. The idea behind my pledge, and my colleague Cord's earlier renunciation of soap, was to see whether these individual lifestyle tweaks can create positive change—in our own well-being, in our communities, and in the world around us.
Last week, as I hope some of you may have noticed, we hosted a six-day Food for Thinkers blogfest. With the launch of GOOD's new food hub, I wanted to stake out an expanded territory for food writing, and at the same time, start building a community of influences and inspiration.
This Taste of Tech post, written by Matthew Battles, is the third in a series exploring the science and technology of food in partnership with Gearfuse, where you can also read about the agricultural practices of amoebae and the way cannibalistic female black widow spiders leave uneaten food in their webs to soothe the fears of potential mates. Don't miss last week's meditation on the Electronic Jelly Tester, the Bostwick Consistometer, and how the instruments we use to measure our food end up redefining it.
