Smart-Label Revolution
Here's an application of smart-labels or RFIDs that I never thought of -- but boy will it make retailers and manufacturers more wary. Imagine if the prolifiation of smart labels really does happen like the industry is hoping. Wouldn't it be great for retailers and manufacturers alike? They'll be able to track inventory better, avoid stock-outs -- lower costs and increase profits. But imagine a little bit more. Imagine you -- you dumb consumer -- imagine you surfing to a website that tracks products made by exploited 10-year-olds in some third-world country -- or a website that tracks companies that polluters -- you get the idea -- now imagine you can pull down the identification of their products and store them in your own little handheld for your next shopping trip -- imagine what fun it would be, when you're no longer just a dumb consumer, but a consumer with a conscience, and the information to act on that conscience -- that day is coming -- and it's going to be so much fun!
The first chef
First came fire ... and then, as the camera shifts to the soon to be late-village idiot, you're left wondering -- just what was going through that mind -- and food is put on the fire, for the first time, and cooking is accidentally discovered by humanity. The first chef is ridiculed by grunts, then the local thug tries a sample of the burnt carcass, and soon, everybody gets queued at the McDonalds drive-thru. What happened? Richard Wrangham of Harvard believes there's more to cooking than evolutionary history would have you believe. Wrangham points out that there is no way homo sapiens could survive on just raw food. Raw food just doesn't give up calories as easily as cooked food -- and raw food makes the digestive system expend more energy to get at those calories. Cooking on the other hand breaks complex molecules down, allowing the digestive system to make easy work of them -- and cooking also softens food, allowing the body to get to the calories with less effort...
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