She might have similar questions on this. But it is not just about morality or at exhibit commitment to democracy of taiwan. You give that away from you give that Aircraft Carrier unthinkable Aircraft Carrier away and not open the wolf is it wolf is at stake to a chinese navy, which is now more or less bottled up. [inaudible conversations] [inaudible conversations] are we ready . Well, i want to thank you for coming today. This is a big thrill to be able to be working in the boston Public Market at the kitchen with the folks on the trustees of the reservation. I am doing this all went tree and 11 for cspan books here this is a great thrill and the first time we have ever done a cspan domain and so we are quite thrilled on all levels. Let me introduce myself. I am louisa kasdon, ceo of lets talk about food. Every friday in the space to run a program that would call brown bag lunches. You will see in the back people who are eating some of those lunches. Our goal every week is to shine a bright light on different aspects of food in our world. I am particularly thrilled today that the world we are shining light on is a world of combat ready kitchen, food that has been impacted it is a revealing book that really talks about and studied in great detail and humor is great detail all the aspects of how our means, how military civilization from the aztec on not had managed to feed their soldiers. So it is a great pleasure to introduce anastacia who comes to this topic is a much acclaimed food writer. She has written for gourmet, the boston globe. She does npr reporting, and npr blog. This is really a Remarkable Book she has created. Its going to be fascinating to listen to hurt link to us how the military has impacted the food we eat. Thank you, turn 11. That may give you her entire name. Anastacia marx de salcedo. The story behind her name is just as interesting as the name of love. Thank you. Thank you, louisa. Good afternoon and thanks to the boston Public Market and this talk about food for having me here today. Before i get going with my remarks, i am wondering if anyone in the audience wants to estimate for me what of these items appear might have a military influence. [inaudible] yes, yes it is. I will say 67 . Good. Anybody else . How about you. [inaudible] 100 of these foods have a military influence or origin. Im not going to go over them all because there are so many. You are sick and welcome to come up afterwards and ask me about them. My journey into this topic started with a sandwich. Im a mother and i packed a lot of lunches. When i do that i usually loathe for what i consider to be the healthy items. The sandwich, grapes, carrot sticks in the not so healthy items such as the juice pouch, energy buyer and gold fleshed crackers. One day when i was doing that, maybe i was a little bit caffeine deprived in the little bit grumpier than usual, but i started taking the sandwich isnt any healthier or fresher than the other ingredients and packages and in fact every component, the bread, cheese, the processed meat and even the mayonnaise had come from packages and before that they had been in the supermarket and before that in the manufacturing facility. So i started to do research after i sent the kids up to school on each of the ingredients. In particular why they all seem so strange that longlived. What i found was that the origin of two of them, supermarket bread in the package telling me there was this reference the said skewer u. S. Military base, the natick soldier systems center. I said to myself, what is the army doing in our food . The center is actually about 15 minutes west of here in massachusetts. It is one of the department of defense federal laboratories around the country. Their facilities on a 70acre campus is wedded next to this Beautiful Lake and there they develop everything to support the individual soldier. So that is textiles, footwear, tents, combat armor, environmental medicine and of course combat rations. The combat feeding directorate is this really cute teal and blue striped building surrounded by this resting field equipment like a battlefield kitchen and they containerized channel chapel which is inside a container. And there they have about 300 employees, most of whom are civilians. Many food scientists and technologists. And their primary job is to develop and develop combat actions which by federal mandate has to be able to last for three years at 83 degrees fahrenheit. They take the process from soup to nuts that there is what is called a formulation which is basically an industrial recipe you and a lot more scientific ingredients in your food at home. They do chemical analysis in the packaging for it in the testing of the rations in field conditions dropping it from squashing it and leaving it in hyatt chambers for a certain amount of time. And then they also perfect in change and swap in the menu items every year so things get rotated regularly. There are two main ration lines. One is the mra. Most of her do, the meal ready to eat. That entered the field in 1981 in the big innovation was the entree was in a pouch instead of a km. You will find Something Like bbq pork. You might find penne pasta. For how the law veils or a burger or a pouch with the brand and that, a process cheese spread might have jalapenos, and maybe some snack items, and dessert and a beverage. The other individual soldier combat line is the first strike ration. The first strike ration entered the field in 2007 and it actually came about because during the most recent wars in iraq and afghanistan, Commanding Officers notice soldiers were doing but they called field stripping the am i read, taking and when they went into the field. The army decided to go with the flow im not and develop the whole grazing mine. Inside youll find things that go three or shelfstable sandwiches. Youll find sooner if not already stable pizza wraps and snack items, jerky, candy, energy by in a beverage. I dont get is anything good about us, but combat rations actually go back to the beginning of recorded history. So lets do a whirlwind to her of some of the major cultures in history here. The first recorded were was 3500 to 2200 tc and it was in the very same global hot spot thats been keeping myself busy for the past couple of decades. The details about water are etched into a piece of it. Their 18 city state than theyve said they were at each others throats for thousands of years which gave rise to the sickle sword and the socket ax and im not going to talk about that because they are very gory, as most of the worlds first combat rations. Those are barley cakes,. They actually did 40 of their crops and onions. Our next stop is ancient egypt, 2200 to 1000 b. C. This was really stable in large part because it was geographically isolated. There was a mediterranean beach to the north, sahara to the west, a big river running through it and to the east and other desert. So they didnt have many visitors, and that eventually they were invaded by a nomadic people and spread them to transform themselves into military power. And they were expansionist and eventually acquired 400,000 square miles of territory to supply this territory with food they actually invented a profession which is called the quartermaster who sends things around with a naval ships and auxin and they also made a major contribution to rations with the addition of a preserved protein and that was dried fish. It was so important that egyptian soldiers received an allotment of dried fish every three months as part of their wages and the rest of the rations were like those of the samaria. Bread, and green onions. Now we are going to move on to rome by the hundred nine b. C. To 400 9a d. This is where the ration story takes a tasty twist. In fact, they were responsible for the spreading wide and far of preserve port products. The reason for that stems from two things. First, only landed citizens could join the army which meant that soldiers were farmers in a head by then discovered that paid. Paid for a really easy to raise because you can feed them for a chimp table scraps. They dropped letters up to two times a year of eight to 10 piglets and they reach maturity and just next month so they are basically protein factories. The other factor was the romans controlled the world salt trade and actually paid their fighters and fault and they use all that mineral to preserve the airport. The upshot was not in the prosciutto, ham, bacon and sausage which formed the backbone of the roman combat rations. In addition, they had a twice baked ancestor to the cracker. Hard cheese such as parmesan and fermented fish sauce. Think of the mongols 12,006 1,261,294 a. D. As the predecessor to todays special ops. They practically lived in the saddle. They were incredibly tough. They wrote for days just swapping in from a string of horses that ran behind them and they in the cold and freezing ground without any padding. The rations were his only hardcore. They consisted of powdered milk combo which was actually invented and by putting it in with water and letting the horse make this kind of frosty beverage and the other mainstay was jerky, which they cured under the saddle with the weight of the writer and the salt from the sweat of the horse. Yes, i know it sounds very tasty. Finally, they had a very original emergency rations, which they were put up in the rain on their horses back and drink hot blood when they ran out of food. They had the largest contiguous land empire ever and killed between 15 and 30 Million People which is the number of sound astronomical. Before i go further, is there anyone here who belongs to a sorority or fraternity . I have very unfairly described the vikings as a frat brothers at the major warrior cultures and they dominated europe from the late 80s to the early 11th centurys based on nothing of brain power. They were farmers all of them they set out from the north which were built first bead and maneuverability to raid villages in the British Isles and on the french coast and they are quick and bloody incursions were enhanced by this error occurs or wild men high on reindeer pace. Anyway, however voice stress different antics, they die of his very dispiriting. Barley, writer and dried cod. We are going to close with our neighbors, the aztecs who dominated the basins from 142721519 and one of the most bizarre and blood theres the warrior cultures on the planet. It is worth noting that this is a temperate region with very few natural water sources and blow it on rainfall. So that left prone to crop failures and its also worth noting that the best american base and had no Large Mammals that can be domesticated as livestock as did other creators of civil is issued. At any rate, during that time. After some repeated crop failures, three aztec city state led by marcus in the join together and conquer the adjoining territories to either coast the atlantic and the pacific and despise about as what is now guatemala. But they didnt demand any traditional spoils of war. They just wanted to. So they had edible tributes and they marched off the enemy soldiers who had been captured, brought them to their capital, ritually sacrifice than any then. They included the warriors. Im not going to save me more about that except i will note that the aztec warriors everyday diet is extremely monotonous, included dried toasted turkey has and ground she and and pumpkin seeds. So now we are going to cause for a moment and digest all this information and try to understand what are some characteristics and rations. Does anybody want to venture . Go ahead. Theyre portable. That is definitely one. They are light and portable. Anybody else . They removed the weight and drives a characteristic often of what kind of a food . Preserved. So we have a preserved food so that it can last a long time. It is light so that its portable. It is rugged because a soldiers life in the field is pretty rugged. And finally it is nourishing and at least in antiquity that often meant the observed protein. Those are pretty much the same characteristics of rations today. So now im going to fast forward a little bit and we are going thank you. We are going to go to the late 18th century and take geek in the rucksack of the american and french revolutionary soldiers and see what they have. They have a hard pack, bacon, flour, beans. Does that sound at all familiar . Pretty much the same thing the romans had almost 2000 years earlier. Why was that . Well, food preservation had stalled. People were still using before standbys of dried come assaulting, pickling and smoking. All of that was about to change and it was marked the very first moment that the military got involved in food science. And thats been involved ever since. So in 1895, the french Agricultural Department probably responding to hunger and starvation experienced by soldiers in the dispenser in the french revolutionary wars issued a challenge to any would be food technologists to see if they could come up with a fifth major way to preserve food and they would be given an award of 12,000 francs. That challenge was met by a gag name necklace affair. Nicholas was a bad boy celebrity chef. He cooked for royalty and with his riches he retired to open a candy shop. Before he turned 30, that provided the perfect setting to do food science experiments. And so, he spent probably a decade working for preserve food using his equipment in the evening and he kept bringing it to the french government and asking them if theyve not their approval and he kept getting either ignored or sent at and told things like the broth is too weak and so forth. Eventually in 1809, they accepted what he had offered. What it was was food that had been put in that glass container and the glass container had been put inside boiling water in a larger container and slowly cooked for a period of time and the woodstock of the glass container. Now he didnt know it would take 60 years later to figure out what was actually happening. What he was doing was killing off of microorganisms and what was still hot. In 1809 the french Agricultural Department awarded him in return for relinquishing his claim which he did. That discovery was scanning and it really revolutionized the world. It is still one of the most important techniques. And he died at poplar and anonymous. I feel like there should be a moral here. The only one i could get was dont be a government contractor. I dont think that is the one i want to promote. The second major foray into the times by the military came almost 150 years later when the u. S. Entered world war ii. Suddenly the army had to ramp up from feeding 400 soldiers to 11. 6 and took the time in a little more scalable term for a, it would eat if you had a dinner party for 12 and said they received word that 385 people were going to attend. To say that the quartermaster corps supplies for the army was prepared to do this would have been an understatement. He made to 41 when the war started they had just two modern rations. They see ration and i say modern because they are ready to eat and portable. The see ration which is due in a can and that the ration which was a deliberately inedible chocolate bar. That is why was inedible. They didnt want the guys because who can resist chocolate. They have basically no food research. They have a small lab with three employees who developed these two rations and not outside our checks. These russians did not fare well when they were shipped all around the world. They spoiled. They molded. This is developed flavors, separated out in different ingredients. They got discolored. The packaging fell apart and the kids rested. In response to that, the army created the biggest food and Packaging Science Program that has ever been created. That Little Laboratory in chicago that it started with three people by the end of the war had 300 employees. It had different a focus areas from food chemistrys to nutrition, vitamins and evaluation and they had over 500 outside projects with industry and universities. Pakistan has pretty much stayed in place, intact. Okay, at this point you are probably saying this is wonderful information about combat rations, but what does it have to do with Consumer Food . The answer to that sounds a little bit like a Conspiracy Theory and it is preparedness. After the work to avoid having to go through the painful process of gearing up to meet the demand of a global conflict, the government decided that if they just maintained in a state of perpetual readiness the military and industrial sectors that supported it. So if we apply that policy to subsistence, to food, it means that the army actually have, and i kid you not, it actually has a mandate to get the food scientist in combat rations to Consumer Food items so if world war iii comes along at a moments notice, dod is going to ask crafter adm to convert their production line two rations. That whole process was actually codified in the night she made it as an Economic Development measure and it is something called Technology Transfer. Now going to be very superquick on this because this is the policies of. But the way the Technology Transfer works is remember the way the government is getting the science and technology develops into the private sector as journals, conferences, letting Companies Use patents for a nominal fee and this is a very important category, joint research projects. One is called the cooperative research and develop an agreement in the combat feeding direct to it list of collaborators literally breathed like the top 20 largest food and Packaging Companies in the united states. Adm, campbell soup, dr. Pepper, snapple, pepsico, et cetera. Now going back to my sandwich story at the beginning of the talk, here is my daughter on her way to school. And here is her lunchbox. So lets unpack it for all the military influences. Raise your hand if you like cheetahs . Who doesnt like cheetahs . All of these cheesy snack critical ingredient comes from the military. During world war ii because the government would ship in such a huge volume of food overseas, looking for ways to reduce the weight and the volume. So it decided as many things as possible. Water is the major component and food to 70 of animal tissue. 90 plant tissue. So it ran through the drying chambers, every thing for milk and eggs and then it tried cheese. They have a problem because they just collapsed into a powder, but not to be deterred, and they sent it overseas and they use it as an ingredient and main dishes, side dishes and sauces. After the war, a little chief dehydration where chatter comes from and it no longer had a customer. So it looked to the grocery manufacturers of america and provided them with this new and exciting tea hydrated cheese ingredient and low and behold, shortly thereafter he became appearing in the Consumer Market turning with the jieddo. Jieddo. Didnt like it very much. And then the army has to study unit of bankers who prepared fresh bread and garrison camps. They garrison camps are the big, stable camps. In the 1950s it began to work on this project in earnest, and has a number of technical difficulties but once of course, it as a contractor of which was a Kansas State University to add bacterial enzymes to the bread. Albright has enzymes. One of the important ones breaks down starches into sugar all bread has enzymes. It is consumed by the yeast and the yeast excretes Carbon Dioxide and makes the bread rise in nice and fluffy. Traditional bread that comes from two sources. It comes from the east and from the week. The yeast is a fun guy. The week is a plan. They both have, they prefer relatively cool temperature range which means that enzymes are inactivated by baking. Some bacteria can tolerate high temperatures. That means they can also tolerate high temperatures. They took the enzymes from bacteria, added into the bread and that meant they were not inactivated by breaking a continued to break down the starch for days and weeks afterwards. It took several decades to work at all the different technical issues but that technology is used routinely now in supermarket loads to keep the bread soft and fresh. Cling wrap, the study come from the government. Back in world war ii there were tremendous shortages of natural materials. One of the things the government did was to sponsor a huge classified Research Program into developing synthetic substitutes for everything. This was centered at the Polytechnic Institute of brooklyn and headed up by a nice guy named herman mark who was an austrian polymer scientist. He was asked to find replacement for everything from shower curtains and raincoats, shoelace tips, vehicles. Im not sure why bugles were on the list. Handles for all sorts of tools, and for Food Packaging. At that time Food Packaging used cellophane. Cellophane is based on cellulose and is a plantbased polymer, not a very resistant to water which is why the russians had fallen apart as we talked about earlier. So the innovation here was that mark went to the Dow Chemical Company and they had this polymer called saran which was very water resistant but they had not been able to do much with it except they used it to spray engines and so forth when they were shipped on deck overseas as kind of this oily green stuff. And it has classified polymer lab they can abort the kinks out of turn that into a film. It had a lot of difficulties with sunlight and with time. It would fall apart and become brittle and discolored. They did that and that was so excited by that, that four days after hitler committed suicide, on april 30, 1945, it had rushed to the Patent Office to apply for patent. That appeared again in the Consumer Market abuse later, first in restaurants and a national kitchens, and then in our kitchens where its pretty much been ever since. All k. , im kind of curious here. How many of you come into dont have an energy bar on your person, have one at home or in your office . Well, what do you think that this might have satisfied for in the military . Now that you know a little bit about it. Are right, its an emergency ration. The great granddaddy of energy bars, that the ration we talked about that was produced during world war ii at hershey i continue to be produced until the end of the 20th century. But then the army took the concept and start doing other things with the very first thing it did was that it tried to create a whole system of food bars, just food bars to keep soldiers in the field. So the idea once they would have like a bacon and eggs bar, a cereal bar. For lunch they might have a pea soup bar or a macro in cheese bar. Apart i like best about this was that they came up with a laminate condiment bar. This never got fielded but when nasa was looking for a way to get astronauts, they say, with a system why do we use that . With a little tweak, an important week to turn the bars to cube so they wouldnt in a potential lifethreatening problems because in space with zero gravity crumbs tend to be a problem. Thats what wind up on the first manned spaceflight. It was a small problem. Freezedried food subtracts moisture from your mouth when youre eating it so you end up with a major case of dry mouth and the astronauts were very unhappy with it. In fact, have lost weight and that other gastrointestinal symptoms and complain heartily. However, they continued to send freezedried food into space. They began working on another option. That option was inspired by a visit to the supermarket where they found the gains a burger which is a shelfstable dog food patty. The dog food patty was able to be moist and chewy at Room Temperature because of something called water activity, which was a theory that had been built in the late 1930s it was a different understanding of what made things spoil our harbor bacteria. And he was instead of straight up water content is the amount oof water available that is not bound up in the food, and so this meant if you could get a water activity down a little bit so that it was inhospitable to bacteria and fungi that you still have a moist food. They had some mit scientist working the kinks out of this. One of the move to the university of minnesota. In 1971 the very first chewy modern energy bar went up into space and was eaten on the apollo 15 mission. It was apricot flavored. That project then turned around and worked with all the major readytoeat Cereal Companies to develop their own granola bars. Pillsbury, quaker oats, general mills, and that was the first wave of the energy bar tickets concert a couple others an outpatient it occupies like a quarterfinal in the supermarket your quarter mile and a supermarket. This is straight up packaging. I dont even have to talk about that because it was replacement for the team can develop by the army in the 1960s. It was a complicated project and it meant, really it have to transform they can of the packaging industry. Once it was completed its work and what he comes in. Once it was completed it took off in asia where there is less refrigeration. Its been a little slow in the u. S. Market but juice makers have hit upon this, great packaging for our kids lunches. Will. Our final item is the mcrib your uncle and to knock this down. The mcrib comes out of a 1960s military program to reduce the cost of their meat fell by 60 . The reason they imagine they might be able to this is during that period, the Meat Industry of america made a switch from selling meat on the carcass to meet in boxes. And boxes they can be sorted by cat. That itself was a military innovation which i will not talk about. If you want to check it out in the book. To win the army got involved in that, he decided it was going to make a change. The change you made was not, however, to justify stake for the soldiers. It was to buy the cheapest cuts available and try to make them look like steaks. The center began a project trying to simulate the taste and appearance of water called whole muscle cuts and they call these things fabricated needs and are now known as restructured needs. That went o onto the 1960s and about several different innovations from new lighting equipment to the invention of meat glue by oscar mayer, to understand about also fibers work, and finally figuring out of the right chemicals to add to keep the juicy. In the mid 1970s they were giving men and women in the field fabricated or restructured deal, steak, pork chop, lamb chops and beef steaks. You can imagine the also would like a technology that makes sort of something out of nothing, the fast Food Industry. Both agenda through journals and conferences as i talked about before and through some contractors who had worked on a project, that technology quickly found its way into the fast Food Industry. In 1981 macdonell debuted its mcrib. An interesting note on this is the original mcrib was not wellliked or contact customers were so suspicious of it that they refused to eat it and mcdonalds had to give it away to get people to try it at the beginning. However, this whole idea of the restructured meat really caught on in the Food Industry for the obvious reasons, and so its made huge inroads at the grocery store. Many of the items you can purchase in the refrigerator case in the freezer are restructured. That will be anytime you buy something and it is at a patty or cutlet or not get what looks like its been a little too neat and formed and also in the deli aisle, those are restructured meat product. In fact, this whole development of this cheap way to prepare protein has presided over an increase in the amount of meat americans be from the 1950s of 60 pounds while the price has dropped. The list goes on and on. Some of the items are over here on the table, and if you want you can come up and ask me about some of the things here that i didnt talk about in the presentation. There are many more recent things, something called High Pressure processing and happy to talk about this with you. In the book i bring the reader on a supermarket tour, and then i tried to estimate what the supermarket would look like if i removed all the items with a military influence or origin. I estimate this story would be half empty. Well, so what, right . Thats fair enough but i think there are sober reasons why we might not want to eat like special ops. The first is that as we talked about these are foods that the army has developed a very special and extreme situations. They have these certain set of values which are in parish ability, durability, portability and broad palette ability at their core. Those are not necessarily the values we want to be at the core of our food. To achieve that, the foods often rely on a lot of chemical additives, and the use of all sorts of ingredients which are their slow to act as shelflife systems. Things like emulsifiers, thickeners in stabilizers. What all these ingredients have rasped status generally recognized as safe, many of them are synthesized in the lab and few if any have been tested when consumed in small quantities and for long periods of time. And four effects beyond cancer and genetic communications, indications. Finally, there is emerging research that shows some of them have been linked to poor Health Effects. For example, a multipliers have been linked to diabetes and obesity. Emulsifiers your at the end of tonight i tried to imagine another food system. What would the supermarket look like if health were front and center in developing combat rations . I dont know. But i am optimistic that we can make sure the army considers those values Going Forward that we will end up with Better Options in the supermarket. Thank you. [applause] i am never eating again, thats for sure. I want to thank anastacia because that was fascinating. As you listened your mind starts to real, doesnt it . With all the implications for package groups that we now take for granted. We take for granted that there are things like packaged cookies and packaged bread and packaged cereal bars and drinks and powdered sugar. I had a couple question and then well open it up to the rest of you. Also i will say this at least twice. We do have the books for sale. The book is wonderful. I have been reading it progressively over the last week or so, and have to say for a pretty dense and serious topic, its fun. I mean, she is a fine writer. One question i have is that theres a lot of science in this book. Where did you learn all your science . Im so glad you asked that question because it is the an opportunity to that is i learned that writing the book and i just, i dont have a science background and i realized that for me to really understand what was happening i would have to master the science. And i just dashed okay, another factor which is book ended up being signed by a provocative science label. I had kind of like, tell them i thought of myself as a food writer. It was a wonderful experience and i realized anybody can wade right in and master the most technical papers, little help with google in terms. I use wikipedia a lot of you understand the basics. I just acquired it on the fly. It also made me realize how little science we americans really understand what a huge deficit that is and how, especially in really understanding our role and relationship to modern life, we need to beef up our science. One of my favorite parts of the book was reading a chapter that was about cato during the expansion of the roman empire and how cato basically figured out how to make him. And it took centuries later for people to figure out what actually at work, but he has this whole process which anastacia has in the book, which is you take all the hindquarters of the pig, cover each one with salt, but one on top of the other. After two weeks or so if you rotate them and you keep up. It was kind of fascinating to been in the book she describes exactly whats going on. Why does that were . Like is that it works . And further tidbit for me was to learn that the roman empire essentially controlled the salt industry which also didnt know. I thought that was just elected its like the. The part about the gas tax eating cannibals, new to me. I have a question, one of the issues when the u. S. Was launching into the great military upswing that was world war ii, essentially taking and 11 million soldiers everybody was too skinny, that they were under nourished, that the fighting force was under nourished. Now we have the opposite problem and its called a too fat to fight problem. I think too fat to fight and the armed forces sort of consciousness about the food and health and nutrition other soldiers now, not just the calories but the whole purpose that goes along with eating healthy food, how do you think that will change the International Food transfer from army to the civilian world and back . First of all i think the military has some responsibility. One of the reviews said the military is making you fat. I dont necessarily go that far but i think there is a contribution by the development of these foods as we talked about include a lot of nonfood ingredients and are not very healthy. In the armies of defense, combat rations are intended to be eaten for a short period in very special circumstances. So then when we have Consumer Foods that are based on them, those not so healthy characteristics end up being absorbed in the general population. The army, i dont know how the army is handling the obesity issue. I know it is doing something stupid eliminate trans fat and certainly has more concerned about salt, sugar and the russian, i dont know if there to any specific initiatives around that. Rations. Lets open it up if there are questions from the audience. In the back. [inaudible] how native was chosen . She talks about the native food lab. That is, so glad you asked that question because being in massachusetts, thats incredibly important. That is because pretty much mit. Mit was a huge collaborator during world war ii and all sorts of sites including food science. Something really interesting is that actually mit was the founder of one of the first to food science programs in the united states, and it was one of the leaders in food science up until the 1980s and to dismantle the program entirely. Kind of under the slightly weird circumstance but perhaps because the funding was diminished, but they had a very, very big role in food science up until that time. Another question back here. How did they get from the glass canning to the 10 canning that we so often think of . Thats a small detail. Im glad you brought it up. Glass might have some issues, especially the going to be a soldier on the march. What happened was immediately following the discovery someone across the channel, a guy named peter invented the tank and applied that whole process to the content or if a nod note ise original cancan factories could only produce six to 10 cans per day. These were handcrafted and they were only purchased by the british and french navies and for enormous quantities of food. Another question. I have a question. Lasting packaging that has taken over the world, cannot pin that on the military can i dont have at the armies doorstep. I kind of dumb but at the army doorstep. They would want to first envision replacing, for example, cellophane with synthetic polymer, and then the invention of the pouch which is a terrible idea. Your cooking food and storing it in plastic for a long time. Plastic is something i didnt talk about in the presentation that in the book, it melts and softens at 200, 300 degrees fahrenheit. When you compare that to traditional materials like ceramic and metal, thats like 3000 degrees. Every time you heat plastic, little pieces of it are getting into the foods and those are both what are called up last assizes little pieces are the polymer just go out. So food stored in plastic i think is a pretty bad idea and i really am hopeful more work is done in the development of biopolymers. Cover when you might rethink him to cover them with plastic. What happens of . Well, thats not something i do because again im a little bit more skeptical i think than the average consumer, but i think its come as much as you can to avoid cooking and heating plastic. That would include the microwave. The plastic, if the plastic eats, then its going to be more mobile heats. I had a brown and bag turkey that was cooked in a reynolds back. Was that Technology Developed by the military, this sort of classic that you can cook in the at 375 . Im not familiar with that. Im glad you brought this up because this allows me to save a little ground i cover. Its embarrassing because it feels like im sort of like hey, guys, this is just the tip of the iceberg. Literally i can see some of the topics what did my research. The book took three years to write and research and there were so many other things that i could see it but couldnt follow up because it would take me 20 years, or i could and in that moment to the little sort of find a smoking gun i needed to connect to the military. But what do the things i do know about and didnt even touch on in the book is the army has been very involved in the development of equipment and restaurant equipment. In fact, coming down the line is something they figured out a way to modularize cooking equipment. Thats going to make you a big opportunity for Fast Food Companies to spread out into smaller regions where did i to build bigger restaurants. You can have a containerized kitchen and theres a mcdonalds out in the andes on some sort of market. Theres a huge amount of stuff that comes out of the army, and i dont know all of that. I just a little bit of it. How much connection is there between military mass feeding, School Lunches and prisons . Are the using the same methodology, or is it because of the extreme environment that the military underwent that i was developed come for School Lunches and prison programs to jump on the bandwagon . That are two connections i can think of right off. The first of course is that what youre talking about would be akin to that gerson p. Which is these big, stable camps that have actual kitchens. Some of that equipment might be used in some of the techniques. Again because theres so many areas that i dont cover fold in the book, and one of them is transportation and storage of items as well as food safety. So all those things are going to come into play in School Kitchens and cafeterias are. A couple of wrap up questions. Theres one in the back. I just wonder if theres come in your mind, some positive offsets that come from some of this technology . For instance, do you love the smaller Carbon Footprint of something shipped in a compartment as opposed to something that is in class which is heavier . Do this offsets make the math come out of favor of some of the technology being used . One of the things people have commented to me, i dont think i went into it in the book but they said ultimately this is a very fair book. I dont come out trashing the military. I think the military is doing a good job. I do trash the fda but thats a different story. I do think theres benefits and i use these. Im not kidding when, my kids love energy bars. I tried to leave those out but the Army Continues and processed foods i used. One of the things thats done is its made me more optimistic about the future of processed foods. Theres some, and i would just [inaudible] these two things have been developed with something called High Pressure processing which is spearheaded by the military in the late 1990s, early 2000 but a big consortium, a list of the top 20 food and Packaging Companies. What it does is it sterilizes and cooks food using really, really intense pressure. In the book i compare it to what it does is any microorganism in the food dye and cooks it very quickly but maintains a texture, fresh taste and the vitamin and mineral content. So far they havent found any negative Health Effects so this may be something that we can use and feel a little less guilty about when we serve it to our kids. [inaudible] im so glad this guacamole, i purchased it on october 15, and [inaudible] i was concerned what i was consuming because you cannot finish the top and the next it is still green. They should try to get more information to consumers because the reason this whackamole estate screen is because it was High Pressure process. That processing inactivated the enzymes that turned guacamole brown usually. This is probably, even as a preservative its similar, like ctiic acid or Something Like that. Its this new processing we reserve that meeting table for this discussion. So thats my spiel. [applause] books are for sale. Please buy the book. The book is fun to read. Thank you so much, anastacia. Thank you to cspan. Thank you to everybody. We have comment cards. We would love to have the bill is our real quick. Its like the four questions. [inaudible conversations] heres a look at some authors recently featured on booktvs afterwards come our weekly Author Interview program. I think this is probably the biggest sustained increase in Violent Crime in the countrys history. I know that it fits that description at least going back to the late 19th century. I didnt delve into the earlier period so much so im not as confident when i say its probably the worst in american history. But it probably is. Afterwards airs every saturday and sunday. You can watch all previous tranfour programs on the website, booktv. Org. Spink u. S. Supreme Court Justice Antonin Scalia was found dead yesterday at a west texas ranch. Reports say he was a guest at a resort in the big bend region. Justice scalia arrived at the ranch friday at attended a private party with about 40 people when he did not appear for breakfast a person associate with the ranch went to his room and found his body. The u. S. Marshals service, the county sheriff and the fbi are involved in the investigation. A federal official asked not to be named told one newspaper there was no evidence of foul play and it appeared he died of natural causes. The longestserving justice on the Current Court was nominated in 1986 i president ronald reagan. Justice scalia was 79. What most annoys me wax i think any judge from any appellate judge will probably tell you its councils the vision of questions, trying to avoid getting a straight and simple answer instead of saying yes or no dont go into a long explanation. You have a chapter in your book making the case about brevity. Yes. Brevity is never heard judges complained that an argument was too short. As passionate as an oral argument in the court ever change your mind about a case of . Thats a common question. Most people seem to be under the impression that they are argument is just a dog and pony show. What im telling you is what almost all appellate judges will tell you. It doesnt change your mind that often. But it quickly makes up your mind. Because many of the cases are very close and you go in on a nice edge, persuasive council can really make a difference. So its well worth doing right. Who should read this book . Anybody arguing in front of me. Because it will not only help them, it will help me. His argument will be shorter. People answer i question. Ill be able to understand the case a lot better. What have you learned about book tours and what you think about the dog and pony show sometimes comes with it . Im going to be here maybe an hour and half or so. At the end of they are not worth much at the end of the day anyway. Have you been touring quite a bit . Ive done a book signing when i am somewhere for some other reason giving a lecture at university, speaking to an organization from Something Like that, i wouldve the book tour. A book signing. I think its only a couple times i really scheduled a book signing. Theres nothing personal in this book like Justice Thomas book. I have a pretty dull biography. It wouldnt be worth reading. Justice Antonin Scalia with his coauthor. He is a more prominent author than i am by a good deal. Hes the editor of the blacks law dictionary. Is a number of books on how to write briefs, how to make oral argument, how to use the words of the law properly. Hes a very prominent fellow. If you. You should be interviewing them. Assist Antonin Scalia is also another. Thank you, sir. Thank you. [inaudible conversations] good afternoon, everyone and welcome to the Palestine Center. My name is zeina azzam and im the executive director here. Welcome also to online audience. Before we start our program i just want to bring to your attention the exhibition weve got that will be after starting next week. You probably saw some of the items that its going reaching across the world, and we will have the opening reception for the exhibition on friday, a week from today. Our curator is putting it all together and you can take a look outside on your way out. Today were delighted to welcome back to the Palestine Center steven salaita. I think most of you know that in 2014 his offer of a tenured professorship in the American Indian studies program at the university of illinois at urbanachampaign was revoked by the universities board of trustees. The purported reason was his public tweets criticizing the israeli governments assault on gaza that summer. Is firing generators a huge public outcry with thousands petitioned for his reinstateme reinstatement, and more than 5000 scholars pledging to boycott the university of illinois. His case raises important questions about academic freedom, about free speech on campus, about the strength of proisrael influence in many sectors of american society, and about the movement for justice in palestine. In his book, uncivil rites palestine and the limits of academic freedom, which is the title of our talks today, dr. Salaita combined personal reflections and political critique to provide an analysis of his controversial firing. He examines the most important issues that affect both Higher Education and social activism. Let me tell you about him and his background. He is the author of six books including modern era of american fiction, a readers guide, and israels dead soul. His articles tackle and number of subjects including humor and resistance, race and american society, islamophobia, antiracism, colonialism, identity, indigenous studies, and a lot more. He holds a ph. D in native american studies and industry and modernity from the university of oklahoma
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