Fast Food Nation – The Movie

Fast Food Nation book coverI read and posted about the book, Fast Food Nation, over two years ago; (Shit, I’ve been at this blog crap for over TWO years?!) and to my surpirse, it’s being made into a fictional movie:

…a character study set in the fast food industry, is based on material from the book of the same name written by Eric Schlosser. Fast Food Nation, published in 2001 and a New York Times bestseller, was an incendiary nonfiction exploration of the industry.

They probably HAD to make it fictional because the food and meat industry weren’t too cooperative for the documentary approach.

Speed Limits Are Not Recommendations

Almost two years ago I posted about being slow; driving the speed limit, using good, sensible driving habits. Nothing has changed in the two years; everyone still speeds because they can, although my mileage is excellent: average of 36 MPG in the city.

What happens when you drive the speed limit?

“It’s not a speed average, it’s not a speed minimum, it’s not a speed that ‘I can do 6 or 7 more than,’ it’s a limit,” says Captain Don Fraser of the Minnesota State Patrol.
That statement made us wonder, what happens when you do drive the speed limit?

The results are predictable: impatient drivers, tail-gating, death traps from being boxed in by trucks…

“If you ask why people speed, I’d say it’s because they can,” Harder says.
Drivers know law enforcement can only pull over so many speeders.
“Part of the issue is there just isn’t enough law enforcement,” Decker says. “People don’t think they’re going to get caught. And they’re often surprised when they do get caught.”

And no, I don’t speed on my motorcycle either. I DO often accelerate too quickly, though.

Water, Malted barley, Hops, Yeast, And Betaglucanase

girl drinking big ole mug of beerWhat exactly is in your beer?:

Fancy a refreshing pint of betaglucanase? Or maybe a thirst-quenching glass of propylene glycol alginate? These chemicals do not sound remotely appealing. But if you have ever had a pint of cheap lager or ale, it is likely that you have sampled both of them.

I don’t understand why alcoholic beverages are exempt from listing their ingredients, although it would damper my enthusiasm to see caramel listed in my scotch (it’s used for colour, I read).

Germans, however, are purists:

Ever since the German Purity Law or Reinheitsgebot of 1516, beers in Germany can only legally be produced using the core ingredients of water, hops, yeast and malted barley or wheat. Forget chemicals; German brewers are not even allowed to add sugar or lesser grains such as maize or rice.


Are Corks Necessary For Scotch Bottles?

Scotch corkFinally, someone addresses this burning issue. I posed the following question to The Scotch Blog (which EVERYONE should read):

How about an article behind the usefulness (or lack thereof) of corks? Do they serve any practical purpose? Are they only a marketing gimmick? I suspect it’s all about perception, but then you’d think why don’t the bottlers of blends adopt using corks, too? Is there a marketing agreement between single-malts and blend bottlers to permit only single-malts the use of corks? I look forward to reading any insight you can bring about the subject.

And not only did site’s author address the issue, he researched it thoroughly, consulting experts from distilleries like Morrison-Bowmore, Glenmorangie, and others, even consulting one of the largest cork manufacturers in the world, who said:

If you look at the whisky market as a whole, the premium whiskies are all in cork, and the standard blends are all in screw cap. It’s an image thing. I am sure the marketing experts from any large whisky company can give you precise reasons, they probably have market studies to prove this I am sure.

Ian Millar, Distillery Manager and Chief Ambassador for Glenfiddich, says:

Two products sitting on a shelf, one with a screw-top, one with a cork, that might push a consumer to buy one over the other. And that affects their perception of quality. The packaging is all about selling that first bottle. That taste is what sells the second, the third bottle. So you’ve got to get that first impression right. It’s all in the packaging.

There ya go. But go read the two excellent posts about it: Screw (Cap) This [Pt. 1] and Screw (Cap) This [Pt. 2]; don’t take my word for it.