food processing

Stanford Health Care hosts Christopher Gardner and Robert Lustig on whether all calories are equal, with a focus on processed food and sugar. The talk questions the idea that calories in versus calories out fully explains weight and health.

A Last Week Tonight segment on food safety in the US. It looks at the FDA, the USDA and industry groups such as the Association for Dressings and Sauces, and how little enforcement there is.

John Oliver's Last Week Tonight segment on food waste covers how producers, sellers and consumers throw away huge amounts of food, including sell-by dates and donation myths.

A short film about the Dervaes family, who grow over 6,000 pounds of food a year on a tenth of an acre near downtown Los Angeles. They grow more than 400 plant species, keep chickens and ducks, and get most of their food from the plot.

Psychologist Melanie Joy's TEDxMunchen talk introduces carnism, the invisible belief system that conditions people to eat some animals but not others, and how it shapes reactions to food choices.

The first lecture of Stanford's Natural Language Processing with Deep Learning course, taught by Chris Manning and Richard Socher. It introduces NLP and word vectors, including SVD, skip-gram, CBOW, negative sampling and word2vec.

Joseph Everett compares the food environment of the US, with roughly 30% obesity, to Japan's, around 3.5%. He argues that what is available and normal to eat explains much of the gap.

A Kurzgesagt explainer asking whether organic food is really healthier or better for the environment. It defines what organic means and looks at pesticide use, nutrition and environmental impact, with sources.

Jamie Oliver shows school kids how chicken nuggets are made by blending skin and mechanically reclaimed meat, as part of his school lunch campaign. The kids react with disgust.

A Radio Free Asia report from its China food safety series on how "gutter oil" is recovered from sewers and waste and sold on to cheap restaurants and street vendors.

Samuel Falvo II live-codes a text preprocessor and blog engine in Forth over about an hour. It shows Forth's dictionary being snapshotted and restored in place of mutation, and how a small Forth system gets real work done.

The Thought Emporium synthesizes chicken noodle soup from pure chemicals, following an original patent for artificial chicken flavor. The video explores how many chemicals it takes to make a convincing soup.

A circa-1964 film showing AMF's AMFare system, which ordered, cooked and packaged hamburgers, fries, shakes and more automatically for a pilot fast-food operation.

A four-minute Not Just Bikes comparison of grocery shopping in Amsterdam versus car-centric North America, arguing that frequent small fresh-food trips beat bulk shopping. It ties this to land use and reduced food waste.

Kirsten Dirksen tours new Earthships, homes built from tires, bottles and cans that generate their own energy, collect water and grow food. The video covers the newer, cheaper Encounter model and its passive systems.

Permaculture instructor Andrew Millison travels with the UN World Food Programme to Niger to see land recovery within the Great Green Wall, where rainwater harvesting is boosting food security and restoring the ecosystem.

A Kurzgesagt video on the conditions in which most farm animals are raised. It argues that cruelty is for cheaper rather than better meat, and that a small price increase per meal could avoid most of the suffering.

A long Huberman Lab podcast episode with Dr. Robert Lustig on the calories-in, calories-out model and how sugar, fructose, fiber and processed foods affect insulin, liver and metabolic health.

Veritasium examines whether food has become less nutritious, weighing soil depletion, selective breeding and rising atmospheric CO2. It evidences nutrient decline even in weeds over a century and ties it to faster plant growth.

A UCTV panel with endocrinologist Robert Lustig, dentist Cristen Kearns and health policy expert Laura Schmidt on how the US food system and sugar industry influence diet and health, including industry efforts to shape the science.

A short 'How It's Made' television segment showing the industrial process of turning canola seed into cooking oil. It walks through pressing, solvent extraction and refining steps.

Dr. Michael Greger presents his book How Not to Die at Google NYC, arguing that diet and lifestyle changes can prevent or reverse many of the top causes of death. He walks through evidence on whole-food plant-based eating.

Soil microbiologist Elaine Ingham speaks at the Oxford Real Farming Conference on how soil organisms cycle nutrients, unlock minerals from rock and air, and why pesticides and fertilizers harm soil life. Slides are linked in the description.

Adam Ragusea examines whether olive oil is unsafe for high-heat cooking and whether it tastes bad when heated. He cites studies showing it is among the most stable cooking oils and that smoke-point worries are overblown.

Vegan advocate Erin Janus explains the dairy industry in about five minutes, covering how milk is produced and the treatment of cows and calves. It is an advocacy piece and includes graphic material.

A What I've Learned video arguing that industrial seed and vegetable oils have displaced saturated fats and harmed health. It covers the history of vegetable oils, the American Heart Association's role, and rising consumption.

A short conference talk from !!Con 2017 in which Kevin Chen explains the HDR imaging algorithm from a foundational paper, framing it as a system of linear equations, and implements it in a Microsoft Excel spreadsheet. No prior image processing knowledge is needed.

Dr. Bruce Bugbee walks through the calculations for crop yield potential when light is the limiting factor, from photosynthetic quantum yield through respiration efficiency and harvest index, using the Energy Cascade Model.

Andrew Adams, a Halide developer, presents the Halide language for image processing and tensor computation. The talk explains the separation of algorithm from schedule with illustrated examples of parallelism, locality and redundancy tradeoffs.

Technology Connections explains why the superheterodyne radio has its name and how mixing frequencies lets it tune stations well. It walks through the underlying wave phenomena and algebra and why the design solved a hard tuning problem.

David Sachs of InvenSense explains how gyroscopes, accelerometers and compasses work on their own and together, demonstrated on a modified Android handset. He covers sensor fusion algorithms and why rotation math such as Euler angles matters.

A short documentary about Eric Maundu's Arduino-controlled aquaponics setup in West Oakland, where contaminated soil rules out ordinary farming. Fish and circulating water grow plants without soil.

A Kurzgesagt animated explainer on the climate and environmental cost of meat. It covers how beef drives deforestation and emissions, and how this compares with plant-based foods.

Neuroscientist Anil Seth argues in this TED talk that perception is a controlled hallucination: the brain constantly predicts the world and our shared agreement is what we call reality. He also touches on the construction of the self.

Max Miller of Tasting History makes garum, the fermented fish sauce of ancient Rome, using a same-day recipe. He covers the history of the condiment along the way.

Jim Keller's talk at the 2020 Scaled Machine Learning conference on Moore's Law in the age of AI chips. He compares scalar, vector and GPU-style parallel approaches to computation.

Acerola explores building a shader that turns games into ASCII art, walking through techniques such as brightness mapping and edge detection to see whether it looks good.

Casey Neistat's short New York Times op-doc investigating how accurate restaurant and packaged-food calorie labels really are. He gets items from chains like Chipotle, Starbucks and Subway measured by nutrition researchers and compares them to the printed numbers.

A short clip of a ramen restaurant in Nagoya where robot arms cook the noodles. Human waiters serve the food.

Dr. John McDougall argues at TEDxFremont that starch-based diets are what humans were born to eat, drawing on 40 years of nutrition and disease work.