Category Archives: Food

Almond security

Several years ago when I was working for a supply chain security company, I remember discussing physical controls versus logical controls with some industry experts. Whereas encryption can provide a fairly inexpensive, although non-trivial, way to prevent tampering of software, it can be very expensive although trivial to prevent tampering of goods. Some of my colleagues, who worked on logistics for the US military operations in Iraq and Somalia, pointed out that it is common for crates filled with many hundreds of thousands of dollars of goods to sit in a dark yard protected by a chainlink fence and a sleepy unarmed (or lightly-armed) guard, if anything at all. At the end of the day everyone tended to agree that the risk we needed to address was less about thing in actual transit and more about storage and holding areas:

Recent news has put the almond industry into the spotlight:

Crime officials estimate the total losses from the almond thieves at $1.5million in the past 18 months to two years throughout the Valley. No arrests have been made.

The nut thieves hit Fresno County the night of Oct. 1, stealing a semi-truck carrying a container of almonds from the Devine Intermodal yard, according to the Almond Board of California.

The truck was attached to a 40-foot container filled with 44,000 pounds of blanched, sliced and diced almonds packed by Campos Brothers in Caruthers.

Talk about nuts. Just for perspective, almonds are California’s top agricultural export. According to the article another theft this summer was 88,000 pounds of almonds worth $260,000. This is not the work of the average street-corner roaster looking for a few extras, obviously, as shifting close to 100,000 pounds means the existing supply chains may be willing and able to accept stolen goods.

Fall is a good time to sell stolen almonds, [spokesman for the Stanislaus County Sheriff’s Department] Singh said — demand and prices are high and supply is still low before the crop is fully harvested and processed.

Most of the buyers are believed to be overseas in countries such as India, China, Russia and Portugal, Singh said. Paperwork that generally accompanies domestic almond shipments makes the nuts too easy to trace. Investigators believe the buyers either know, or choose to ignore, evidence the nuts are stolen.

In some cases people might be paying twice for the almonds if they end up covering the cost of losses with higher almond prices while actually purchasing stolen goods.

On the other hand, just for a chilling tangent, the almonds could also be going to a different purpose outside the normal distribution network. In other words, instead of beneficial oil (yes, biodiesel), syrup, and culinary uses the almonds could also be diverted to nefarious purposes like cyanide or controversial medicines:

A compound called amygdalin differentiates the bitter almond from the sweet almond. In the presence of water (hydrolysis), amygdalin yields glucose and the chemicals benzaldehyde and hydrocyanic acid (HCN). HCN, the salts of which are known as cyanide, is poisonous. To be used in food or as a flavoring agent, the HCN must be removed from the bitter almond oil. Once it is removed, the oil is called volatile almond oil and is considered to be almost pure benzaldehyde. Volatile almond oil can still be toxic in large amounts.

“Laetrile,” an alternative cancer drug marketed in Mexico and other countries outside of the U.S., is derived from amygdalin. Multiple cases of cyanide poisoning, including deaths, have been associated with laetrile therapy.

A growth in an underground market for poisons and medicines would clearly alter the risk calculation for almond supply chain security. While some basic upgrades to perimeter security for stored almond containers will surely help in most cases, there may be another darker side to the story from these stolen almonds. And if the market for stolen almonds has matured enough, better controls around stored containers may just shift the thefts to hijacking them en-route.

Clear evidence of global worming

Could not resist the title. This post is really just a quick note about the impressive sustainability model of a fancy South African hotel, according to Reuters:

Cape Town’s oldest and most famous hotel — a pink temple to pampering where visiting celebrities are welcomed by doormen in traditional colonial-era pith helmets — has its own worm farm to help slash waste and, ultimately, tackle climate change.

“This may seem simplistic but it was simply the right thing to do. We’re taking responsibility and actually producing something of value out of the waste,” Sharon Baharavi, of the five-star Mount Nelson, told Reuters.

[…]

The hotel is processing about 20 percent of its organic waste through the worm farm but hopes to extend that to 100 percent within the next nine months, as the earthworms reproduce and the farm expands.

Under the right conditions, two worms can become a million in just one year.

The project may also help South Africa work toward a goal of stopping waste going to landfill sites by 2022 by encouraging people to find other ways to deal with refuse.

“Without a doubt, organic waste on landfill sites is what’s producing a huge bulk of our methane gas that’s contributing significantly to climate change,” [environmental activist Mary] Murphy said.

As externalities become more interesting to people, or come within the sights of regulators, I wonder what else they will try to tackle (pun not intended):

Some worms can digest pollution. Scientists are figuring out if the worms could be used as toxic-soil detectors, the way canaries were used as poisonous-air detectors in mines.

Forêt Organic Saison

I was eyeing a Brasserie Dupont ale the other day at the market. Next to their reknowned Saison Dupont was something called the Forêt Organic Saison (750ml and 7.5% abv), which appeared to be the same concept but with 100% certified organic malt and hops.

Wow! That is all I can say to describe this fine beverage. I shared it with some friends after a long day racing A-Cats and everyone was pleasantly surprised by the spicy yet light taste of the amber colored ale. We drank it at room temperature because it just tasted so good. Saisons usually seem to like a little chill (55°F?) but I figured why mess with a good thing. A crowd soon formed around the bottle and people were begging me for instructions on where to find another.

I gave away my source and the next time I was in the store I bought the last two remaining bottles for myself. This is a superb ale, a real find, and I suspect it will age nicely for the next three or four years and become the perfect thing for a special summer occasion.

The Forêt Organic Saison by Brasserie Dupont, Tourpes, Hainault, Belgium was also reviewed on the Beer Advocate site, where most people seem to worship the Trappist Westvleteren 12 (yellow cap) available only at the entrance of the Abbey of Saint Sixtus of Westvleteren:

During World Wars I and II, the Westvleteren brewery continued to operate, albeit at a lower capacity. The brewery was the only Trappist one to retain the copper vessels throughout the wars – the other breweries had the copper salvaged by the Germans for their war efforts. In WWI this was primarily due to the abbey not being occupied by the Germans, but instead was caring for wounded allied troops.

[…]

Buyers of the beer receive a receipt with Niet verder verkopen (“Do not resell”) printed on it. The abbey is very much against resale of their beer, and it is their wish that the beer is only commercially available at the two official sale points. To this end, any Westvleteren beer which is sold anywhere else in the world is grey market beer, as no wholesalers or pubs are supplied with the beer, and the abbey is actively working to eliminate the illicit sales.

I wonder how much of the excitement by the beer tasters has to do with its exclusivity? Probably most of it, as the unusual Forêt bottle was half the fun/excitement at the gathering.

The risk of eating at KFC

As Mayor Bloomberg debates banning trans fats (hydrogen mixed with vegetable oil) in NYC restaurants, Canada is apparently considering banning them nation-wide. They would not be the first country to do so, as Denmark banned them in 2003. Some of the data now being collected is hard to believe:

The CTV and Globe and Mail study found that KFC’s deep-fried chicken pieces (known as Popcorn Chicken) and fries meals had the highest levels of trans fats at a whopping 18.6 grams — a level that if eaten daily may boost your risk of heart disease by nearly 100 per cent.

There is nothing good for the consumer that comes from this substance (unless you believe long shelf-life alone is a virtue). Have you ever wished the crackers you bought eight years ago for $0.50 were still around?

I find it hard to understand how anyone can defend this additive when an article published this year by reasearchers at the Harvard School of Public Health suggests banning trans fats from food in the US alone could prevent tens of thousands of heart attacks and cardiac deaths each year!

Don’t get me wrong, I’m a big fan of fried chicken. I just find it a shame that KFC makes it so dangerous and unnecessarily so. A ban on this substance makes about as much sense as having laws against secretly poisoning the water supply. I believe that people who say individuals should be allowed to make bad choices and kill themselves with KFC do not understand the cost and nature of the risks.

One final thought. David Lawrence, the journalist credited with bringing the trans fat danger to public prominence in 1996, has posted a list of things that parents should demand from schools in order to reduce health risks to children:

* Low fat milk offered in clear plastic bottles – especially chocolate milk, kids will drink more of it.
* DO not allow no-fat food to be served. Studies show that no-fat foods actually cause weight gain because it changes the way the body is processing fats and how they NOT burn fats in the body.
* Milk and dairy products should be organic that do not contain anti-biotics and pesticides like regular milk does.
* Cows feed non-organic grains have increased pesticides in milk. Cows that are injected with anti-biotics pass this into their milk. Studies show that by ingesting these by-products of anti-biotics in products is lowering the resistant to bacteria in the human body.
*All dairy products SHOULD not contain carregenan. Carreegenan is used in many products as a thickening agent. Studies have shown it increases inflammation throughout body and increases arithritis and breathing disorders like asthma.
* All meats should be from organic sources. Chicken should be organic, free from anti-biotic injections and range fed. Eggs should be as well.
* More fresh water fish – NO FARM RAISED FISH – these fish are showing unusual strains of bacteria in the meat.
* More fruits and vegetables on the menus – preferably organic to reduce pesticide ingestion * All fruits and vegetables should be throughly washed. If not organic, outside peelings like apples and other fruits should not be eaten with these peelings because of possible high pesticide contamination.
*Check to see where fruits are coming from, what country? Fruits coming from Mexico and South America where they allow the use of many pesticides BANNED in the U.S. In these countries, farmers also use human waste and sewage water for fertilizers. Do you want your children eating this?
* No junk foods – demand that all junk foods be taken out of food machines.
* No soft drinks – demand that all soft drinks be replaced with drinking water or 100% fruit juices.
*Juices should not be sweetened with high fructose syrup, a leading cause of your children developing diabetes.
* Whole grains in bread products
* NO FOODS CONTAINING HYDROGENATED OILS or MONODIGLYCERIDES
* NO FOODS CONTAINING MSG – ( MONOSODIUM GLUTAMATE )
* NO FOODS CONTAINING ASPARTAME
* Healthy oils to be used, olive oil, grapeseed oil, coconut oil, safflower oil.

I like that he is focusing on children, since they have few choices in their food and little influence themselves over the lunch programs. In other words, their risk is higher because of their vulnerability and the lack of options to avoid the threat. The “you should be smart enough to eat elsewhere” argument falls flat when you are talking about kids with a programmed lunch system.