4.6 • 732 Ratings
🗓️ 19 February 2021
⏱️ 17 minutes
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0:00.0 | Ready to launch your business? Get started with the commerce platform made for entrepreneurs. |
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0:28.7 | welcome to the khatkee ride home for fr, February 19th, 2021. I'm Jackson Bird. |
0:42.7 | A history of how the U.S. government started deciding what color our food is allowed to be. |
0:50.5 | Could lab-grown wood disrupt the lumber industry? |
0:55.1 | And The Muppet Show has been released from the Disney vaults. |
1:00.0 | Here are some of the cool things from the news today. |
1:06.2 | So on Tuesday, I talked about Del Monte's genetically modified pink pineapples, which, |
1:12.2 | well, not exactly an innovation, does feel a bit like a whole new frontier of gimmick |
1:17.3 | marketing for genetically modified produce. |
1:20.5 | Now, when Del Monte reached the final stage of figuring out how to grow their pink |
1:24.8 | pineapples, they had to go through a lengthy approval process with the U.S. |
1:28.7 | Food and Drug Administration to ensure that they'd done everything above board and their pineapples |
1:33.7 | would be equally safe and nutritious for consumers as normal pineapples. And some of the red tape |
1:39.7 | that they had to go through has its origins in evolving regulations for modified foods that dates back to |
1:47.0 | the mid-19th century and was kicked off largely by margarine, or as it was called when it was |
1:53.9 | created in France, oleo margarine, well, oleo margarine, but I imagine that is the French pronunciation. |
2:00.9 | So margarine was created to be a cheaper alternative to butter, both cheaper to produce |
2:06.1 | and more shelf-stable. It wouldn't spoil as quickly as traditional butter. |
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