Summary of “Whole Foods employees reveal why stores are facing a crisis of food shortages”

Whole Foods employees say stores are suffering from food shortages because of a newly implemented inventory-management system called order-to-shelf, or OTS. Whole Foods says the system reduces unnecessary inventory, lowers costs, and frees up employees to focus on customer service.
Whole Foods is facing a crush of food shortages in stores that’s leading to empty shelves, furious customers, and frustrated employees.
Whole Foods employees say the problems began before the acquisition.
They blame the shortages on a buying system called order-to-shelf that Whole Foods implemented across its stores early last year.
Business Insider spoke with seven Whole Foods employees, from cashiers to department managers, who asked to remain anonymous for fear of retribution.
Whole Foods gets stores to comply with OTS by instructing managers to regularly walk through store aisles and storage rooms with checklists to make sure every item is in its right place and there is no excess stock.
“We’re moving basically from a federated system of purchasing to a unified system of purchasing, and we expect to see a lot of cost savings there,” Glenda Flanagan, a Whole Foods executive vice president, said on an earnings call in May. The company has also said OTS frees up employees to focus on customer service.
One employee at a Texas Whole Foods store said that when Amazon representatives at a recent question-and-answer session were asked about stocking issues, they indicated they weren’t aware of the problems and said they would have to be addressed with Whole Foods’ leadership.

The orginal article.

Summary of “A Breakout Branding Master Class from Glossier, Sweetgreen, Away, And”

Emily Weiss: Beauty has traditionally been brands telling customers that they have some kind of inadequacy or that they should ascribe to a specific idea of perfection.
So started with my problem, but I also wanted to build a brand that was culturally relevant.
NJ: It’s our responsibility as a brand to try to lead [customers] in a direction that we think they want to go.
FC: There’s a certain growth imperative that comes with being a cult brand.
Once your brand outpaces your business, folks walk into fundraising meetings assuming that your revenues are a certain level without even thinking.
EW: Any brand that exists on Instagram is inherently global.
FC: How do you view partnerships, and do you worry that they distort the core brand?
So we look at different verticals, look for the best brands in those industries, and then partner with them to reach people that we wouldn’t have otherwise.

The orginal article.

Summary of “In Praise of Flour Tortillas, an Unsung Jewel of the U.S.-Mexico Borderlands”

Few foods are more contentious among Mexicans than the flour tortilla.
The authors of the excellent cookbook “Decolonize Your Diet” offer recipes for tortillas made with the flour of amaranth and mesquite but reject the bleached-wheat version used in most flour tortillas as “a product of colonization.” They’re even losing ground in the American mainstream.
In 1993, the Tortilla Industry Association estimated that flour tortillas captured sixty per cent of the U.S. market, while corn got forty per cent.
If you live or travel in the borderlands you quickly learn that great flour tortillas do exist, and can be revelatory.
Like good corn tortillas in Mexico, Southwestern flour tortillas vary from state to state.
The trend for young, middle-class Mexican-Americans in Southern California today is to seek artisan flour tortillas de agua, prepped in the airy, translucent style of the Mexican state of Sonora, with only flour, water, and salt.
These are the native tortillas of Steven Alvarez, a professor of English at St. John’s University in Queens, who’s teaching a senior seminar this semester titled “Taco Literacy: Writing Transnational Mexican Foodways.” Alvarez, who hails from the Arizona mining town of Safford, remembers his mom making fresh flour tortillas every weekend.
Every time Alvarez visits home, he returns to New York with at least seven dozen-count packs of flour tortillas from Mi Casa Tortilla Factory, which serves Safford and the towns in the surrounding Gila Valley.

The orginal article.

Summary of “13 Experts Explain Why Diets Don’t Work And What To Do Instead”

Of course, at BuzzFeed Health we understand that everyone has different feelings about and goals for their health and bodies; your decision to lose weight or stop trying to lose weight is yours alone.
“My approach to working with clients is weight-neutral, meaning I’m concerned with their thoughts and behaviors, not the number on the scale. To people who are curious about my approach, I explain that weight does not dictate health, and there is no way of predicting what someone’s healthiest weight is. Even if we could, 95-97% of purposeful weight loss attempts fail. Instead, I help my clients build sustainable habits that aren’t built on restriction, and let their body settle at whatever size it’s supposed to be.”
“After practicing as a very traditional, weight-focused dietitian for a few years, it was clear to me that weight loss approaches just do not work. I would see clients who would make all the changes, and either lose weight and gain it back, or the scale wouldn’t budge at all. Many would struggle to make any changes at all. If an approach isn’t achievable for a large percentage of people, why do we blame them and not the approach?”.
“I’ve found in my work that diet culture is a really sneaky shape-shifter, and at this point in history it often cloaks itself as ‘wellness’ when it’s really about control and the hope of weight loss or physical ‘perfection.’ As an anti-diet professional I help root out diet culture in all its sneaky forms and help people get to a place where they’re truly honoring their bodies’ cues and desires – NOT following external rules, whether those rules come from a formal diet plan, an Instagram ‘wellness’ influencer, or a ‘lifestyle change that’s not a diet.'”.
Marci Evans, RDN, Food & Body Image Healer, Cambridge, MA. “Weight loss is highly predictive of weight gain, and a typical cycle of dieting shows initial short-term weight loss, followed by weight regain, followed by emotional distress of guilt and shame, followed by another diet. This isn’t news to anyone, but traditional models of dieting ignore this evidence and continue to focus on weight loss anyway. I just refuse to put clients through that harmful cycle any longer now that we know there are better options out there.”
Sumner Brooks, RDN, based in Portland, Oregon, and works with clients virtually across the US. “After several years working in the dominant weight paradigm, I became disillusioned and started to feel like I was causing more harm than good. We were all aware that dieting didn’t work, and we really thought we were helping people make healthy lifestyle changes. So I started to feel unethical, and wondered why we were focusing on weight. There was plenty of data to show that lifestyle changes can improve health regardless of weight change, and I thought we could trust people’s bodies to sort out the weight.”
“We want people to know they are not broken and that failed attempts at weight loss are not your fault. The diet and cosmetic fitness industry has a 95% failure rate, and thrives when customers blame themselves instead of their flawed approaches. This industry’s survival depends on you coming back for more, again and again and again.”
Glenys Oyston, RD, Dare to Not Diet, Los Angeles, CA. “After years of focusing on weight loss, I’ve realized that it is much more helpful to take a weight-neutral approach in my nutrition counseling. I try to help clients focus on which habits they have adopted that are healthy, and which habits are getting in the way of their health goals. By taking the focus away from weight, my clients find that they can finally make peace with food and have a better understanding and appreciation for their bodies.”

The orginal article.

Summary of “Unfiltered Fervor: The Rush to Get Off the Water Grid”

Pure water can be obtained by using a reverse osmosis filter, the gold standard of home water treatment, but for Mr. Singh, the goal is not pristine water, per se.
“Tap water? You’re drinking toilet water with birth control drugs in them,” he said.
“Without water treatment, there’s acute and then chronic risks,” Dr. Hensrud said, including E. coli bacteria, viruses, parasites and carcinogenic compounds that can be present in untreated water.
Dr. Hensrud said he has noticed more interest in alternative water sources; a patient recently asked questions about a raw water he had been drinking.
The rules for selling bottled water are imposed by states and the Food and Drug Administration, which does not specify how water be treated but sets acceptable amounts of chemicals and bacteria at a low level.
Conspiracy theorists like Alex Jones, founder of the right-wing website Infowars, have long argued that fluoride was added to water to make people more docile.
Raw water is such a nascent business that there’s debate over what exactly to call the liquid.
Daniel Vitalis hosts a podcast, “ReWild Yourself,” that promotes hunting for food and gathering water; he started the site called FindASpring.com to help people locate springs.

The orginal article.

Summary of “J. Kenji López-Alt Tackles the Restaurant World”

This past spring the cook and food writer J. Kenji López-Alt took the stage at Italy’s Teatro Scientifico del Bibiena, in the small city of Mantua, with sacrilege on the brain.
López-Alt, known to his devotees simply as Kenji, is a soft-spoken 38-year-old partial to sandals and backyard woodworking, but his laid-back affect obscures a taste for provocation.
“Italians are the most emotional people in the world when it comes to their food,” López-Alt says.
Among his most popular posts is a 2010 investigation into why the most delicious French fries are fried twice, during which López-Alt uses high-precision Starrett dial calipers to verify that the crust formed on a twice-fried fry, “At 39/1000ths-of-an-inch, is over twice as thick as the 17/1000ths-of-an-inch crust formed on a fry that is only fried once.” In 2015, López-Alt put out The Food Lab: Better Home Cooking Through Science, a hefty kitchen manual that sold nearly 500,000 copies and won the James Beard Award for General Cooking.
What fascinates López-Alt about starting a restaurant is the technical challenge: designing a menu and breaking it down into a sequence of moves that hired cooks can execute, to the letter, on his behalf.
Wursthall’s guiding principle, López-Alt explains, “Is a few things done well.” But in building out the menu beyond sausages, he wants to inject each dish with what he learned at Cook’s Illustrated to call an “Aha moment – a hook that elevates it.” To that end, there will be a sight gag of a chicken-schnitzel sandwich where the bun is roughly one-third the size of the chicken patty, creating an eye-popping, Saturn-like silhouette.
One morning in late fall, with Wursthall’s opening looming, López-Alt parks his Prius outside the restaurant – or outside the construction site in the process of becoming the restaurant, anyway.
In his next book, slated for 2019, J. Kenji López-Alt is bringing his scientific rigor to everyday meals.

The orginal article.

Summary of “In Asia’s Fattest Country, Nutritionists Take Money From Food Giants”

Some nutritionists say Malaysia’s dietary guidelines, which Dr. Tee helped craft, are not as tough on sugar as they might otherwise be.
Corporate funding of nutrition science in Malaysia has weakened the case against sugar and processed foods, said Rohana Abdul Jalil, a Harvard-trained diet expert based in the rural state of Kelantan, where obesity is as high as in the biggest cities.
“There’s never been an explicit, aggressive campaign against sugar,” she said.
She works in Kota Bharu, the state’s capital, where vendors set up food stalls outside schools, dosing out cups of soda from big plastic bottles and hawking chocolates and puffed corn and rice snacks flavored with squid, shrimp and cheese.
Dr. Rohana runs an obesity awareness class and was surprised to learn that many who attended it were not aware of the dangers of excess sugar consumption.
“I knew that sugar caused diabetes but I didn’t realize it caused obesity,” said Wan Maznah binti Hamzah, an employee in the public works department, adding she has now cut down sharply on cakes, ice cream and other sweets.
Elyza Ismail, who lives in a house beside rice paddies and has a business selling plus-sized clothes, said before she attended the class, she did not know that Milo, the Nestlé breakfast drink, contained so much sugar.
Dr. Rohana, who doesn’t take research money from companies, is promoting a back to basics approach: whole grain rice and other natural foods that are native to Malaysia.

The orginal article.

Summary of “One Man’s Stand Against Junk Food as Diabetes Climbs Across India”

After seeing the obese girl in the doctor’s waiting room, Mr. Verma couldn’t shake his concern about junk food.
First the couple approached state officials about banning junk food in New Delhi schools – to no avail.
In 2011, the presiding judge asked the national government “To take concrete and effective steps to ensure that the sale and supply of junk food in and around schools is banned.”
The food industry hired some of the country’s most politically-connected lawyers to fight the case, including Mukul Rohatgi, the former additional solicitor general; Abhishek Manu Singhvi, who has been a member of Parliament and spokesman for the Congress Party, which has ruled India for most of its post-independence history; and Kapil Sibal, the three-time president of the Supreme Court Bar Association who had served as a senior minister in the Congress-led government.
In early 2015, the food authority in the health ministry finally recommended regulations to the court, including some limitations on the sale of junk food around schools.
Last year, at a meeting in New Delhi, that committee proposed taxing junk food, prohibiting advertising of it during children’s television shows and requiring consumer labeling of processed food.
Mr. Agarwal, chief executive of the food authority, insisted his agency is finally ready to start adopting new rules early next year for labeling healthy food with a green light and those high in fat, sugar and salt with a red light.
He said taxing junk food and banning it around schools were long term goals.

The orginal article.

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Are you ready for this? Here are some of our best tips, tricks, and advice on eating healthy.
Brush Up on What Healthy Eating Really Is. There are a lot of different ways to eat healthy.
Pretty much all healthy diets have you eating a lot of vegetables, usually also some fruits and whole grains, not too much sugar, plenty of good fats, and a reasonable amount of protein.
Switching to a plant-based diet won’t mean you’re automatically super healthy.
Not every healthy eating hack is actually going to be healthy for you.
Eating healthy can be hard, especially if you’re trying new foods or if you have co-workers who constantly bring boxes of doughnuts to the break room.
If you’re trying to eat healthy in college, there are a lot of forces working against you: a tight.
There are many great ways to eat healthy, and if you can figure out something that works for you, you can eat well all through 2018..

The orginal article.

Summary of “The Silicon Valley paradox: one in four people are at risk of hunger”

Over the years she has struggled to afford groceries – at one point feeding her family of three with food stamps that amounted to $75 a week, about half what the government describes as a “Thrifty” food budget.
One in four people in Silicon Valley are at risk of hunger, researchers at the Second Harvest food bank have found.
Using hundreds of community interviews and data modeling, a new study suggests that 26.8% of the population – almost 720,000 people – qualify as “Food insecure” based on risk factors such as missing meals, relying on food banks or food stamps, borrowing money for food, or neglecting bills and rent in order to buy groceries.
“We call it the Silicon Valley paradox,” says Steve Brennan, the food bank’s marketing director.
The scale of the problem becomes apparent on a visit to Second Harvest, the only food bank serving Silicon Valley and one of the largest in the country.
In any given month it provides meals for 257,000 people – 66m pounds of food last year.
“But this study is putting light on the non-traditional homeless: people living in their car or a garage, working people who have to choose between rent and food, people without access to a kitchen.”
Even people who have full-time jobs can find themselves with no way to put food on the table.

The orginal article.