:: about ::
occupation:full-time mom + wife
interests:mod, modern, futuristic + space-age design, technology, music, books, blogs + adventures
resides:sixties vintage prefab in silicon valley between yahoo + google since summer 2005, but we lived in a tiny apartment in oakland,ca before that
:: links ::
christy's modern links
:: archives ::
09.2004 01.2006 02.2006 03.2006 04.2006 05.2006 06.2006 07.2006 08.2006 09.2006 10.2006 11.2006 12.2006 01.2007 02.2007 03.2007 04.2007 05.2007 06.2007 07.2007 08.2007 09.2007 10.2007 11.2007 12.2007 01.2008 02.2008 03.2008 04.2008 05.2008 06.2008 07.2008 08.2008 09.2008 10.2008 11.2008 12.2008 01.2009 02.2009 03.2009 04.2009 05.2009 06.2009 07.2009 08.2009 09.2009 10.2009 11.2009 12.2009 01.2010 03.2010 06.2010 07.2010 10.2010 11.2010 01.2011 02.2011 03.2011 04.2011 05.2011 06.2011 07.2011 09.2011 10.2011 11.2011 01.2012 02.2012 04.2012 05.2012 06.2012 07.2012 08.2012 09.2012 10.2012 11.2012 12.2012 01.2013 02.2013 03.2013 04.2013 05.2013 07.2013 08.2013 09.2013 10.2013 11.2013 02.2014 03.2014
check out my archives for more mod stuff!
:: subscribe :: feed email
:: mod*pals ::
:: happy mother's day :: optimist
:: happy father's day ::
our food pals at LYFE Kitchen are in the new issue of WIRED Magazine!
here's an edited excerpt of my favorite parts + quotes:
Mike Roberts, cofounder + chief executive of Lyfe Kitchen, was president + chief operating officer of McDonald's. Now he's healing our future with food.
"We're in the middle of the first stage of the food revolution," Mike says. "I'm dreaming of a place where science, medicine, producers, farmers, and restaurateurs meet to say we are on a journey together."
WIRED: "Lyfe Kitchen, a soon-to-be-chain of restaurants might just shift the calculus of American cuisine. At Lyfe Kitchen (the name is an acronym for Love Your Food Everyday), all the cookies shall be dairy-free, all the beef from grass-fed, humanely raised cows. At Lyfe Kitchen there shall be no butter, no cream, no white sugar, no white flour, no high-fructose corn syrup, no GMOs, no trans fats, no additives... Lyfe's ambition is to open hundreds of restaurants around the country, in the span of just five years.
Yes, for the moment the only Lyfe Kitchen is in Palo Alto. It opened less than a year ago as a sort of prototype. But imagine tens of millions of local, sustainable gourmet meals, served with the efficiency and economy that one expects from a national fast-food chain. Such a feat of feeding has never before been attempted, and if Lyfe Kitchen succeeds, the results will reverberate far beyond our stomachs.
Lyfe's aim is not just to build a radically sustainable, healthy brand of fast food. The hope is to transform the way the world produces organic ingredients, doing for responsibly grown meat and veggies what McDonald's did for factory-farmed beef. These days, the utopian vision of responsible agriculture is premised on a return to small and slow. If Roberts is right: The nirvana of eco-gastronomy may at long last be attained, but only thanks to the efficiencies of supply-chain management.
As McDonald's metastasized across America during the 1960s, US farmers weren't prepared to supply it and its competitors at the staggering scale that they reached during the 1970s. The rise of fast food transformed the entire world agricultural system, in many ways for the worse. If a sustainable-food chain could achieve even a fraction of McDonald's growth today, then the whole system might shift again, this time for the better...
finish this wonderful story on WIRED
by ~mod*mom~ at 24.7.12 Â©