Rise and Rise of Monsanto


Cigarettes can kill and so could our food!

Cigarettes can kill and so could our food!

Having been busy for the last few months training new people that may one day become chefs, hopefully! I thought l would change tac with a post on this company, so relevant in the news for many reasons!

The company Monsanto was founded in St. Louis, Missouri, in 1901, by John Francis Queeny, a 30‑year veteran of the pharmaceutical industry. He funded the start-up with his own money and capital from a soft drink distributor and gave the company his wife’s maiden name. His father-in-law was Emmanuel Mendes de Monsanto, a wealthy financier of a sugar company active in Vieques, Puerto Rico, and based in St. Thomas in the Danish West Indies. The company’s first product was the artificial sweetener saccharin, which was sold to the Coca-Cola Company.

Monsanto expanded to Europe in 1919 by entering a partnership with Graesser’s Chemical Works at Cefn Mawr, near Ruabon Wales, to produce vanillinaspirin and its raw ingredient salicylic acid, and later rubber processing chemicals. This site was later sold and closed in 2010. In the 1920s Monsanto expanded into basic industrial chemicals like sulfuric acid and PCBs, and Queeny’s sonEdgar Monsanto Queeny took over the company in 1928.

In 1926 the company founded and incorporated a town called Monsanto in Illinois (now known as Sauget). It was formed to provide a liberal regulatory environment and low taxes for the Monsanto chemical plants at a time when local jurisdictions had most of the responsibility for environmental rules. It was renamed in honour of Leo Sauget, its first village president.

In 1936 Monsanto acquired Thomas & Hochwalt Laboratories in Dayton, Ohio in order to acquire the expertise of Charles Allen Thomas and Dr. Carroll A. (“Ted”) Hochwalt and made it into Monsanto’s Central Research Department.[18]:340-341 Thomas spent the rest of his career at Monsanto until his retirement in 1970, during which time he served as President (1951–60) and Chairman of the Board (1960–65). In 1943, Thomas was called to a meeting in Washington DC with Brig. Gen. Leslie Groves, commander of the Manhattan Project, and with James Conant, president of Harvard University and chairman of the National Defense Research Committee (NDRC).[20] They urged Thomas to become co-director of the Manhattan Project at Los Alamos with Robert Oppenheimer, but Thomas was reluctant to leave Dayton and Monsanto. Thomas joined the NDRC, and Monsanto’s Central Research Department began to conduct research for the Manhattan Project under contract from the US government To that end, Monsanto operated the Dayton Project, and later Mound Laboratories, and assisted in the development of the first nuclear weapons

In 1946, it developed “All” laundry detergent and began to market it; they sold the product line to Lever Brothers in 1957.[22] In 1947, one of its factories was destroyed in the Texas City Disaster.[23]Monsanto acquired American Viscose from England’s Courtauld family in 1949. In 1954 Monsanto partnered with German chemical giant Bayer to form Mobay and market polyurethanes in the United States.

Monsanto began manufacturing DDT in 1944, along with some 15 other companies. This insecticide was much welcomed in the fight against malaria-transmitting mosquitoes. Due to DDT’s toxicity, its use in the United States was banned in 1972. In 1977 Monsanto stopped producing PCBs; the United States Congress banned domestic PCB production two years later. In the 1960s and 1970s, Monsanto was also one of the most important producers of Agent Orange for United States Armed Forces operations in Vietnam.

In the mid‑1960s, William Standish Knowles and his team invented a way to selectively synthesize enantiomers via asymmetric hydrogenation. This was an important advancement because it was the first method for the catalytic production of pure chiral compounds. Using this method, Knowles’ team designed the “first industrial process to chirally synthesize an important compound” —L‑dopa, which is currently the main drug used to treat Parkinson’s disease. In 2001 Knowles and Ryōji Noyori won the Nobel Prize in Chemistry. In the mid-1960s chemists at Monsanto developed the Monsanto process for making acetic acid, which until 2000 was the method most widely used to make this important industrial chemical. In 1965 Monsanto chemists inventedAstroTurf, which the company then commercialized.

Monsanto scientists became the first to genetically modify a plant cell in 1982. Five years later, Monsanto conducted the first field tests of genetically engineered crops.

In 1985, Monsanto acquired G. D. Searle & Company, a life sciences company focusing on pharmaceuticals, agriculture, and animal health. In 1993, Monsanto’s Searle division filed a patent application for Celebrex, which in 1998 became the first selective COX‑2 inhibitor to be approved by the U.S. Food and Drug Administration (FDA). Celebrex became a blockbuster drug and was often mentioned as a key reason for Pfizer‘s acquisition of Monsanto’s pharmaceutical business in 2002.

My conclusions: 

These are of course extracts from places like Wikipedia and others, but they lead me to one really important conclusion, looking at the type of company that drifts into pharmaceuticals and back into food using the old adage ,that to feed this burgeoning population we need to use scientific technology, really does not wash with a 30 year plus chef! I have had to cater for 300 or 3000 the numbers are just the same it is just portioning food, well as a country eating far too much, that is not good for us and with green belt land in the UK at least, still widely available ,l suggest going back to an agricultural based farming system! I have no problems with subsidising farmers, that will use organic methods widely, neither do l have a problem with growing certain foods, rather than convince us via so many celebrity chefs, about the benefits of fruits and veg from abroad! Of course supermarkets have climbed on the gravy train of popular foods, importing them rather than use local produce, also increasing the carbon footprint!

The real problem l have is, if we let so-called corporations like this huge growing conglomerate to take over mass production of food from seed, to table, one day very soon we will be picking up pieces of an increasing number of people with diseases never heard of, and no hope of a cure, as we do not know the cause!

I was told many a year ago “We are what we eat” and l have found that you can with time wean people off medication, potions and powders as long as they get a simple healthy diet of good nutritious food!

So say #No2GMO and support people who want food from the dirt under their fingers, and sweat of their brow! As we come from the ground and one day we will return to the ground, and we do not want to find that our bodies will not feed the worms, but poison them as well!

Thanks for taking time to read l will add a poll to this asking for people to vote for, against and not sure about GMO and this company called simple MONSANTO!

Regards, Chef CJ   

Healthy Food – Means A Healthy Mind – So our Schools Need Advising Of That Fact


Seal of the United States Department of Agricu...

Seal of the United States Department of Agriculture (Photo credit: Wikipedia)

Back-to-School Nutrition Resource Guide

  • Kids’ Safe and Healthful Foods Project

Recently, the U.S. Department of Agriculture issued new “Smart Snacks in School”nutrition standards to help ensure that students are provided with school snack foods and beverages that contain less sodium, sugar, and fat.

Once the standards go into effect, healthful options will replace high-calorie snacks sold in vending machines, school stores, a la carte lines, and snack bars.

Many schools have begun to implement new food policies and provide a fresh take on nutritious meals.

Read “School Food Success Stories” to find out how state legislators, parents, and teachers worked together to put fruit and vegetable dishes at the head of the class.

Read 7 Smart Snack Questions View the Infographic:
Snack Facts
Read the Success Stories
View the Infographic:
Five Facts
View the interactive:
Calculating the Costs
Read Leaders’ Quotes on Smart Snacks

http://www.healthyschoolfoodsnow.org/

http://www.pewhealth.org/news-room/video-library/Cincinnati-Serves-up-Healthy-School-Meals-at-the-Salad-Bar-85899502308?

 

Cookery Hints and Tips From The Cradocks


English: portrait of Fanny Cradock

English: portrait of Fanny Cradock (Photo credit: Wikipedia)

An elegant woman is seen squeezing a bright yellow substance through an icing tube creating carnations and putting them on the plate. Carnations are just another way to serve butter – colour it with some harmless food dye and squeeze it through the icing tube on a little cube of bread shaping a flower. Excellent!

Famous husband and wife cooking team, Fanny and John Cradock, are showing some of the ways to serve savouries. Presentation of the food is as important as the food itself.

Next come swans made of hard-boiled eggs. Two thin slices are cut off vertically at each side of the egg. Then, a pipe cleaner is shaped into S and placed on top of the egg creating swan’s long neck and head. Two cut pieces are ‘glued’ back to the sides with mashed potato (or cream). Mrs Cradock places the swan with the other swans – on the plate covered with chopped parsley.

John Cradock scoops small cheese balls to place them on a plate as flower petals. With a bit of butter in the middle and couple of real mint leaves they look very nice – almost too nice to eat.

And finally, Mrs Fanny Cradock shows the audience how to ‘sculpture’ an orange into a basket and some other decorative things. Story ends with C/U of a plate with different decorative things made of oranges.

Note: the Cambridge Biographical Encylopedia states the correct spelling of Fanny and John’s surname as ‘Cradock’. For search purposes the alternative spelling is ‘Craddock’.

Chefs Editorial:

So l hope you enjoy taking a look at the video courtesy of  British Pathe News and some of the old ways of doing things in those days, like Van Dyke with orange baskets ,something l had to learn when l trained as a chef!  Also just love those swans with use of pipe-cleaners! Brings back memories of how we use to cook!

Enjoy, more soon, when time!

http://www.britishpathe.com/video/cookery-hints-aka-cooking-tips/query/wildcard

Please remember the use of any of these materials are copyrighted by British Pathe News for preview only click on the link: British Pathe News and it will take you to the video, it is not that long so well worth seeing!

Special report: ‘In vitro’ beef – it’s the meat of the future


This is the way our world is going in providing a way to put #profitb4 people!  These people are not bothered about the consequences of their actions or the damage to our health and well-being! As long business can make money, the new word for business is to change everything we value, our food our homes and our lives!

 

Diagram of stem cell division and differentiat...

Diagram of stem cell division and differentiation. A – stem cell; B – progenitor cell; C – differentiated cell; 1 – symmetric stem cell division; 2 – asymmetric stem cell division; 3 – progenitor division; 4 – terminal differentiation (Photo credit: Wikipedia)

 

The scientist behind the “in vitro” burger believes synthetic meat could help to save the world from the growing consumer demand for beef, lamb, pork and chicken. The future appetite for beef alone, for instance, could easily lead to the conversion of much of the world’s remaining forests to barren, manicured pastures by the end of this century.

 

The precious patty will be made of some 3,000 strips of artificial beef, each the size of a rice grain, grown from bovine stem cells cultured in the laboratory. Scientists believe the public demonstration will be “proof of principle“, possibly leading to artificial meat being sold in supermarkets within five to 10 years.

 

Stem cells taken from just one animal could, in theory, be used to make a million times more meat than could be butchered from a single beef carcass. The reduction in the need for land, water and feed, as well as the decrease in greenhouse gases and other environmental pollutants, would change the environmental footprint of meat-eating.

 

Artificial meat could make a carnivorous diet more acceptable to the green movement as well as to vegetarians opposed to livestock farming on animal-welfare grounds. Animal-rights organisations have already given their qualified approval to the idea, and some vegetarians have said they would be happy to eat it given its semi-detached status from the real thing.

 

This means greater profits for the farmers sorry business, as farming is more a business than a vocation!

 

Courtesy of The Independent and The Confirmation Files for their contribution to this post!    

 

 

TheConfirmationFiles

A week tomorrow, at an exclusive west London venue, the most expensive beefburger in history will be nervously cooked and served before an invited audience. Costing somewhere in the region of £250,000, the 5oz burger will be composed of synthetic meat, grown in a laboratory from the stem cells of a slaughtered cow.

The scientist behind the “in vitro” burger believes synthetic meat could help to save the world from the growing consumer demand for beef, lamb, pork and chicken. The future appetite for beef alone, for instance, could easily lead to the conversion of much of the world’s remaining forests to barren, manicured pastures by the end of this century.

The precious patty will be made of some 3,000 strips of artificial beef, each the size of a rice grain, grown from bovine stem cells cultured in the laboratory. Scientists believe the public demonstration will be “proof of principle”…

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Exercising but not losing weight? Here’s why…


A report by the University of Washington‘s Institute for Health Metrics and Evaluation reported The Daily Mail, found that although Americans say they are more active, it has not impacted the obesity epidemic much. The findings from the US-based study can be applied to Britain as like the US, more than one third of adults are obese.

http://www.huffingtonpost.co.uk/2013/07/23/calories-fat-denial-weightloss_n_3638740.html

Institute for Health Metrics and Evaluation

Institute for Health Metrics and Evaluation (Photo credit: Wikipedia)

Thirsty? Talk to the Water Sommelier


When l thought the world could not get any crazier along comes someone, who provides different types of water ,provided by a sommelier!

This is what a chef drinks by the gallon:

National Forest Spring Water captures the flavours and goodness of the truly green environment it comes from.

Drink in the English countryside!

Our water is inspired by and sourced in The National Forest – a natural attraction in the making that provides access to acres of countryside and the opportunity for countless rural leisure activities.

National Forest Spring Water is fed from gravel beds 220ft beneath the surface on the edge of the historic Derbyshire town of Melbourne. It is bottled at source using state-of-the art facilities.

It comes still or sparkling – naturally pure – and is also available with a Forest Fruit flavour to add a sparkling fruity twist.

Enjoy its natural advantage!

 

Giuseppe Novena, sommelier presso l'Hotel Herm...

Giuseppe Novena, sommelier presso l’Hotel Hermitage (Photo credit: VinoFamily)

NewsFeed

Not in the mood for wine tonight, but still want to feel real classy? Then boy, do we have a trend for you! Introducing the refreshing new concept of the water sommelier. As the Daily Meal notes, water menus — and even water bars — have been springing up all over the place. Because face it: just ordering plain old tap water is so passé. And so, this apparent demand for gourmet water has in turn sparked a demand for water specialists.

(MORE: Startup Cafe Sells Tap Water For a Cool $2.50 (Plus Tax))

The Los Angeles Timesrecently profiled one such H20 virtuoso: Martin Riese, who on Monday launched a water menu at Ray’s and Stark, the restaurant at the Los Angeles County Museum of Art. Riese serves as the restaurant’s general manager — and now, he’s also the chief water sommelier. His menu will feature 20…

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Care In The Community – Needs More Care


Yesterday had meeting with regional manageress of the Care Services providers, areas covered were simply, food and diet, together with basic care! As the eyes and ears our healthcare consultant had witnessed on the spot care of people, and was able to report his findings! Strange thing was, she was not aware of what her staff were doing!

Stage one: To all care managers be aware of what is taking place in the community, with your staff!

Food poisoning kills at least 20 children in India, sparks protests


The ever present threat of food poisoning, in our schools is becoming more prevalent daily! Even my training of my chef’s and what they need to basically know to feed people, is now more involved than ever before! #healthandsafety @AceFoodNews

OMG – Inspirational TED Talk by Jamie Oliver – Please Pass it On!!


Another great talk on cooking as only the “Naked Chef” can do!

By Nancy Smorch, Foodie Bitch

I couldn’t have said it better myself. I love Jamie’s passion about healing America – and the world for that matter – through food.

The only thing I would add is that we need to take matters into our own hands. We can’t wait for companies to make changes or for government to make the right decisions – hopefully they will. But in the meantime, the change must start with us. Learn to cook, learn about nutritious, good-quality foods, teach others, share, demand! Be a Foodie Bitch!

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