How much would you pay for KFC?
Now how about if you were living in Gaza?
Fares Akram's piece in the NY Times breaks down one trafficker's modus operandi in obtaining one of America's iconic fast foods:
The French fries arrive soggy, the chicken having long since lost its crunch. A 12-piece bucket goes for about $27 here — more than twice the $11.50 it costs just across the border in Egypt.
And for fast-food delivery, it is anything but fast: it took more than four hours for the KFC meals to arrive here on a recent afternoon from the franchise where they were cooked in El Arish, Egypt, a journey that involved two taxis, an international border, a smuggling tunnel and a young entrepreneur coordinating it all from a small shop here called Yamama — Arabic for pigeon.
I guess no matter what corner of the globe, Colonel Sanders' recipe remains "finger-lickin good."
Every morning after one hour commute in Beijing, I come to Zhong Guancun, a place the Chinese call China’s Silicon Valley. Some Internet companies and countless computer products stores are located here. The streets in morning rush hour are packed with cars, buses and people going to work.
This mini-doc above put together by GAIN (Global Alliance for Food Nutrition), before the Arab Spring, highlights the importance of the bread dynamic in Egypt.
Time Magazine's Krista Mahr recently profiled the connection between protest and lack of bread in Egyptian society this past January. In her report she mentions that Egypitans are the largest importer of wheat in the world as well as it's largest consumers. With the rampant poverty experienced by these people and the lack of food resources available to most, its no wonder that this country became fertile ground for regime change and social rebellion.
While the PEN Freedom to Write panel was motivating, the ladies headlining the Food, Metaphor, & Memory panel were stimulating for another reason. There’s nothing like a food discussion to rouse various senses, both physical and emotional.
When I look back at the World Science Festival and its "Food 2.0" presentation Friday night at Baruch College, I don’t necessarily view it as an experience that provided the audience with any more fireworks than the usual. Yet, if anything, it did reinforce for me how much we take for granted, especially in the developed world, when it comes to our access and availability of food.
These feelings didn’t resonate with me harder than when I heard the sentiments expressed by panelist Dr. Monty Jones, a Sierra Leone native, and agricultural geneticist who has devoted his livelihood to solving hunger in Africa. Jones, who has accumulated numerous accolades and awards for his creation of NERICA, a higher yielding and higher protein based rice, exudes a certain humbleness and a passion for solution, but he also speaks with a certain air of awe when it comes to disclosing the culture shock of walking around a place such as New York city where food can be acquired from seemingly limitless outlets.
Listening to Jones’ words, I could hear in his voice the desperation that he had witnessed in his time in Sierra Leone and in the developing world. Moreover though, I could sense that these public forums were his opportunities to sing less of his own praises and more about the work that needed to be done in order to bridge the gap between the haves and have-nots.
It was the type of perspective that I know made an impact, because at the conclusion of the event, a woman whom I had happened to strike up a conversation with earlier in the night, found herself divulging to me just how guilty she felt for even having the nerve to crave dinner following such a poignant display.
I can’t sit and say I didn’t feel a little of my own shame as well after heading to my go-to Chinese spot shortly thereafter and “scarfing” down some beef and broc, knowing that countless millions suffer from far fewer luxuries. However, slightly contrary to what my fellow attendee might have felt, I moreso came away with the sense that this was a good wakeup call, and that the more we are reminded of how lucky we are, maybe we’ll think twice about not finishing that plate or ordering in excess the next time we’re eating out.
We all know one time or another we've thought about how much calories a triple vente something with whip cream on it would cost us at the waistline, but ever imagine what this would all equate to in chewables instead of drinkables? These pictures posted here show us these sugar equivalents...and its not a pretty picture. Take for instance a simple test drive of S-Bucks' venti sized Peppermint White Chocolate Mocha with Whipped Cream (shown above). Gulping down a cup of this is like comatosing yourself to a whopping sugar equivalent of downing 8½ scoops of Edy’s coffee ice cream. Matter of fact choosing any one of these drinks and you might as well swallow a quarter ---- cause you played yourself.
Check out World of Mysteries for the rest of the photos.
Rockstar Energy Drink (1 can, 16 fl oz)
0 g fat
62 g sugars
Sugar Equivalent: 6 Krispy Kreme Original Glazed Doughnuts
SoBe Green Tea (1 bottle, 20 fl oz)
0 g fat
61 g sugars
Sugar Equivalent: 4 slices Sara Lee Cherry Pie