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25.02.2016
Find out what this woman does differently from all the other people in order to obtain long and healthy life.
Eating healthy and doing little exercise may aid a long life, but there are also a few things you must keep in mind.
The oldest woman in Scotland has revealed a surprising theory on the secret to a long and healthy life.
Jessie Gallan celebrated her 109th birthday at a care home in Aberdeen with a slice of cake.“My secret to a long life has been staying away from men. Apart from getting plenty of exercise, she reveals her secret to be eating a nice warm bowl of porridge every morning.
The centenarian also revealed that a strong work ethic has helped her live a long and happy life. She likes her music and likes her exercise class and is a very independent person despite her age. This entry was posted in Health Tips, healthy food, Healthy Lifestyle and tagged health tips, Healthy Lifestyle. Kara Newman’s book The Secret Financial Life of Food is a different sort of book, and while it’s no masterpiece, it paints the first strokes of a broader portrait of food.
If these financial inventions sound uncomfortably technical, it’s because our modern economy can make food weirdly intangible.
The Secret Financial Life of Food focuses on the history of around a dozen such commodities, outlining technological and social shifts along with these financial developments.
Her lack of skepticism ultimately puts the book in an awkward position between popular and academic writing. So it’s best to see The Secret Financial Life of Food as a crucial first step in a much bigger journey. If you want to become a part of the MINDS, please fill out the registration form and tell us a bit about yourself, your background, and your ideas.


The three of us left the cinema in three different, almost dreamlike, states of mind, which made it difficult to speak.
Turner stitches together records of cramped urban kitchens, rural vegetable gardens, and bustling local delicatessens. That is her early morning routine which she practices for so many years without taking a break not even for a single day.
Mark Kurlansky’s Cod (1998) celebrated “the fish that changed the world,” Larry Zuckerman’s The Potato (1999) praised the tuber “that rescued the Western world,” and Dan Koeppel’s Banana (2007) explored the darker side of—you guessed it—“the fruit that changed the world.” These kinds of food books remind us, often thoughtfully and enjoyably, to appreciate the sweeping impacts of what we eat. It portrays commodities in their most abstract form, with a focus on American products: wheat sold as elevator receipts, cheddar cheese sold as cash-settled future contracts, corn sold as short tons of distillers’ dried grain.
In 1861, dealers of wheat and corn chewed on sample grains or mixed them with water to test their quality. One chapter describes eggs, which used to be a seasonal product that went rancid in hot weather.
It’s not enthralling enough for the average reader, but it’s not rigorous enough to stand as academic history. In our world, if you can eat it, you can sell it—and if you sell it, you can financialize it. But they also tend to sketch commodities as if they’re the heroes or villains of comic books.
In the early 1900s, old eggs were inspected and sorted, cracked into buckets, and frozen for discounted sale. There’s one big unanswered question in particular: should we be disturbed that tangible food can be reduced to invisible digital transactions?
Newman quotes experts uncritically, and the high-risk wealth-grabbing world of commodities traders ends up seeming charming and benign.


As food lasts longer and travels farther, we need new kinds of travel guides, to help us understand the bizarre routes that food and finance take.
As Newman’s book explains, traders buy and sell futures, which are contracts representing quantities of food that haven’t been produced yet. Although Newman’s book shows us what we might gain from futures trading—improved supply and a better understanding of prices—she’s not skeptical enough to explore what we might lose.
Maybe it really is these things, but Newman’s approach isn’t analytical enough to prove it.
Newman’s book helps unpack the least intuitive part of food’s journey, in the realm of finance. Ironically, once eggs became a stable commodity, they made for an unprofitable futures market—so eggs soon slipped off the map of tradable products. If I buy corn futures while they’re cheap, I’ll make a profit when frost drives up the price.
Finance and food are always linked, in other words, but the links can be deeply counterintuitive. In other words: if our commodities change the world, what sort of world are we trying to make?



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