Kermit sings the malnutrition blues

When you start really looking out for something, you quickly get to wondering how you could possibly have missed it all before. Case in point: maps of the USA which hint at “a complex association where interactions between a variety of factors could produce reinforcing effects.” That’s in the words of an Annals of Botany Google+ pointer to a recent post of ours here which included maps of obesity and food insecurity and mused vaguely about the coolness of mashups.

After that, of course I started seeing such maps everywhere. Of renewable resources, including biomass. Of landuse. Of poverty. Of, errr, the names of soft drinks.

Some regions jump up at you during the even briefest of looks at the maps of poverty, obesity and food insecurity. Like the Mississippi Valley, for instance. So it is at least somewhat reassuring that other people have noticed that too, and are doing something about it. Even doing multiple things about it, in fact. USDA probably didn’t need fancy maps to identify this particular nexus of deprivation, but maybe there are others that are not so obvious, and which an in-depth perusal of these maps will bring to light. Along with, hopefully, some possible solutions. Even if they are only farmers markets.

But to end on a lighter note, this region is not just known for poverty and malnutrition. The blues came from there, of course, but also, ahem, Kermit the Frog. In fact, there’s a connection between our green friend and agriculture. I am reliably informed that Jim Henson’s father was superintendent of the USDA-ARS research station in Stoneville, MS and worked closely with researchers there. Perhaps Kermit should be asked to spread the nutrition and exercise message around his old hopping grounds? I can’t think of a more suitable role model.

Nibbles: Mike Jackson blog, Philippines genebank fire, Ancient garden, USA maps, Horse domestication, Gnats, Livestock training, Chocolate, Epigenetics, Indian nutritional security, Kew fund, GM bananas, Reconciling databases

How they make cheese

This Sunday, an estimated 58 percent of Americans will order pizza for Super Bowl parties around the country. To celebrate Game Day classics like pizza, cheese dips and nachos, we went to Wisconsin — the American dairyland that produces 35 percent of the country’s cheese — to find out the chemistry behind cheesemaking.

The “we” in this case is the American Chemical Society, and having been to the University of Wisconsin and sampled the delights of the Babcock Hall experimental ice-cream shop, I was anxious to see the ACS video. Alas, it is as dull as factory cheese. And in light of that “58% will order pizza” statistic, I wish instead the ACS — or the University of Wisconsin-Madison — had investigated the whole business of analog, imitation substitute cheese which, and I’m guessing here, probably feature prominently, and possibly exclusively, on 98.2% of the pizzas those 58% of Americans are going to order.

Nibbles: Chillies, Catfish, Blight, Beef, Svalbard, Biofortification, Agriculture and health book, Ahipa, GBIF, Pacific grape and nuts, Cassava and marriage, Amazon, Lost genebanks, Vietnamese food, Yoghurt