Ever since Impossible Foodsstole the show at 2019 with its White-Castle-burger-that-wasn't, Engadget has been following the science of plant-based foods. Nowadays, it's not just patties that can do a convincing impersonation of animal products, and it's not just Impossible Foods. Between Impossible and its biggest competitor, Beyond Meat, we've also seen plant-based chicken nuggets, sausage, pork, "KFC" and even taco meat. But you don't often hear about attempts to mimic a different animal-based product: milk.
And when you do hear of plant-based milks, it's more likely to be dairy alternatives like almond milk, soy milk or oat milk. Even then, it's rare for a dairy-free version to taste like the real thing. That’s exactly the selling point of Silk’s new line of plant-based milk, Nextmilk. It will be available in both full fat and reduced fat versions (MSRP is $4.99 for a 59-ounce carton). It’s going on sale today in grocery stores like Target, Kroger, Publix and HEB, among others.
I tried a sample of Silk’s Nextmilk last week and while it’s tasty, I wasn’t fooled into thinking it tastes like cow's milk. It tastes more like a richer, fattier version of oat milk. It does have a similar creamy mouthfeel to regular milk and the taste is a little closer to dairy than other plant-based milks I’ve tried, but it doesn’t quite replace dairy for me.
The ingredients list reflect what I tasted: It consists primarily of oat milk, plus smaller proportions of coconut milk, coconut oil, soy protein isolate, chicory root extract, cane sugar, sunflower oil, a vitamin and mineral blend, sea salt, locust bean gum, gellan gum, sunflower lecithin, soy lecithin and “natural flavor.”
Still, it’s quite delicious, and it might be close enough to dairy for some people. When eaten with cereal or as an accompaniment to cookies, for example, I thought Nextmilk was a more than acceptable substitute. It also mixes well in coffee and tea. “Silk Nextmilk was specially formulated to meet dairy-lovers’ taste expectations through a remarkably delicious blend of plants that are designed to deliver on key attributes of dairy milk, like taste and texture,'' a Danone (Silk’s parent company) spokesperson told Engadget.
Additionally, Danone says that Nextmilk can be used as a one-to-one alternative to traditional dairy milk in recipes. At the same time, however, the company is also working on another product called So Delicious Wondermilk, which arrives next month and was specifically developed for culinary purposes.
“While Silk Nextmilk is meant for everyday dairy lovers and offers great versatility [...] Wondermilk beverages were developed with culinary-focused consumers in mind and taste great in recipes,” the spokesperson said. When it arrives, Wondermilk will only be available through natural food channels like Whole Foods and Sprouts.
Danone is not the first to attempt a dairy-free alternative that tastes closer to real milk. Impossible Foods, the company behind the Impossible Burger, is also working on this, with a product tentatively called Impossible Milk. However, its availability is still unknown.
Ever since Impossible Foodsstole the show at 2019 with its White-Castle-burger-that-wasn't, Engadget has been following the science of plant-based foods. Nowadays, it's not just patties that can do a convincing impersonation of animal products, and it's not just Impossible Foods. Between Impossible and its biggest competitor, Beyond Meat, we've also seen plant-based chicken nuggets, sausage, pork, "KFC" and even taco meat. But you don't often hear about attempts to mimic a different animal-based product: milk.
And when you do hear of plant-based milks, it's more likely to be dairy alternatives like almond milk, soy milk or oat milk. Even then, it's rare for a dairy-free version to taste like the real thing. That’s exactly the selling point of Silk’s new line of plant-based milk, Nextmilk. It will be available in both full fat and reduced fat versions (MSRP is $4.99 for a 59-ounce carton). It’s going on sale today in grocery stores like Target, Kroger, Publix and HEB, among others.
I tried a sample of Silk’s Nextmilk last week and while it’s tasty, I wasn’t fooled into thinking it tastes like cow's milk. It tastes more like a richer, fattier version of oat milk. It does have a similar creamy mouthfeel to regular milk and the taste is a little closer to dairy than other plant-based milks I’ve tried, but it doesn’t quite replace dairy for me.
The ingredients list reflect what I tasted: It consists primarily of oat milk, plus smaller proportions of coconut milk, coconut oil, soy protein isolate, chicory root extract, cane sugar, sunflower oil, a vitamin and mineral blend, sea salt, locust bean gum, gellan gum, sunflower lecithin, soy lecithin and “natural flavor.”
Still, it’s quite delicious, and it might be close enough to dairy for some people. When eaten with cereal or as an accompaniment to cookies, for example, I thought Nextmilk was a more than acceptable substitute. It also mixes well in coffee and tea. “Silk Nextmilk was specially formulated to meet dairy-lovers’ taste expectations through a remarkably delicious blend of plants that are designed to deliver on key attributes of dairy milk, like taste and texture,'' a Danone (Silk’s parent company) spokesperson told Engadget.
Additionally, Danone says that Nextmilk can be used as a one-to-one alternative to traditional dairy milk in recipes. At the same time, however, the company is also working on another product called So Delicious Wondermilk, which arrives next month and was specifically developed for culinary purposes.
“While Silk Nextmilk is meant for everyday dairy lovers and offers great versatility [...] Wondermilk beverages were developed with culinary-focused consumers in mind and taste great in recipes,” the spokesperson said. When it arrives, Wondermilk will only be available through natural food channels like Whole Foods and Sprouts.
Danone is not the first to attempt a dairy-free alternative that tastes closer to real milk. Impossible Foods, the company behind the Impossible Burger, is also working on this, with a product tentatively called Impossible Milk. However, its availability is still unknown.
It may not contain our recommended daily allowance of Vitamin R but milk — or "cow juice" as it's known on the streets — is among the oldest known animal products repurposed for human consumption. Milk has been a staple of our diets since the 9th century BC but it wasn't until a fortuitous mutation to the human genome that we were able to properly digest that delicious bovine-based beverage. In her latest book, Life as We Made It: How 50,000 Years of Human Innovation Refined — and Redefined — Nature, author Beth Shapiro takes readers on a journey of scientific discovery, explaining how symbiotic relationships between humans and the environment around us have changed — but not always for the better.
The first archaeological evidence that people were dairying dates to around 8,500 years ago — 2,000 years after cattle domestication. In Anatolia (present-day eastern Turkey), which is pretty far from the original center of cattle domestication, archaeologists recovered milk fat residues from ceramic pots, indicating that people were processing milk by heating it up. Similar analyses of milk fat proteins in ceramics record the spread of dairying into Europe, which appears to have happened simultaneously with the spread of domestic cattle.
It’s not surprising that people began dairying soon after cattle domestication. Milk is the primary source of sugar, fat, vitamins, and protein for newborn mammals, and as such is evolved expressly to be nutritious. It would not have taken much imagination for a cattle herder to deduce that a cow’s milk would be just as good for him and his family as it was for her calf. The only challenge would have been digesting it—without the lactase persistence mutation, that is.
Because lactase persistence allows people to take advantage of calories from lactose, it also makes sense that the spread of the lactase persistence mutation and the spread of dairying would be tightly linked. If the mutation arose near the start of dairying or was already present in a population that acquired dairying technology, the mutation would have given those who had it an advantage over those who did not. Those with the mutation would, with access to additional resources from milk, more efficiently convert animal protein into more people, and the mutation would increase in frequency.
Curiously, though, ancient DNA has not found the lactase persistence mutation in the genomes of early dairy farmers, and the mutation is at its lowest European frequency today in the precise part of the world where dairying began. The first dairy farmers were not, it seems, drinking milk. Instead, they were processing milk by cooking or fermenting it, making cheeses and sour yogurts to remove the offending indigestible sugars.
If people can consume dairy products without the lactase persistence mutation, there must be some other explanation as to why the mutation is so prevalent today. And lactase persistence is remarkably prevalent. Nearly a third of us have lactase persistence, and at least five different mutations have evolved—all on the same stretch of intron 13 of the MCM6 gene—that make people lactase persistent. In each case, these mutations have gone to high frequency in the populations in which they evolved, indicating that they provide an enormous evolutionary advantage. Is being able to drink milk (in addition to eating cheese and yogurt) sufficient to explain why these mutations have been so important?
The most straightforward hypothesis is that, yes, the benefit of lactase persistence is tied to lactose, the sugar that represents about 30 percent of the calories in milk. Only those who can digest lactose have access to these calories, which may have been crucial calories during famines, droughts, and disease. Milk may also have provided an important source of clean water, which also may have been limited during periods of hardship.
Another hypothesis is that milk drinking provided access to calcium and vitamin D in addition to lactose, the complement of which aids calcium absorption. This might benefit particular populations with limited access to sunlight, as ultraviolet radiation from sun exposure is necessary to stimulate the body’s production of vitamin D. However, while this might explain the high frequency of lactase persistence in places like northern Europe, it cannot explain why populations in relatively sunny climates, such as parts of Africa and the Middle East, also have high frequencies of lactase persistence.
Neither this hypothesis nor the more straightforward hypothesis linked to lactase can explain why lactase persistence is at such low frequency in parts of Central Asia and Mongolia where herding, pastoralism, and dairying have been practiced for millennia. For now, the jury is still out as to why lactase persistence has reached such high frequencies in so many different parts of the world, and why it remains at low frequencies in some regions where dairying is economically and culturally important.
Ancient DNA has shed some light on when and where the lactase persistence mutation arose and spread in Europe. None of the remains from pre-Neolithic archaeological sites—economies that relied on hunting and gathering—have the lactase persistence mutation. None of the ancient Europeans from early farming populations in southern and central Europe (people believed to be descended from farmers spreading into Europe from Anatolia) had the lactase persistence mutation. Instead, the oldest evidence of the lactase persistence mutation in Europe is from a 4,350-year-old individual from central Europe. Around that same time, the mutation is found in a single individual from what is now Sweden and at two sites in northern Spain. While these data are sparse, the timing is coincident with another major cultural upheaval in Europe: the arrival of Asian pastoralists of the Yamnaya culture. Perhaps the Yamnaya brought with them not only horses, wheels, and a new language, but an improved ability to digest milk.
The mystery of lactase persistence in humans highlights the complicated interaction among genes, environment, and culture. The initial increase in frequency of a lactase persistence mutation, regardless of in whom it first arose, may have happened by chance. When the Yamnaya arrived in Europe, for example, they brought disease—specifically plague—that devastated native European populations. When populations are small, genes can drift quickly to higher frequency regardless of what benefit they might provide. If the lactase persistence mutation was already present when plague appeared and populations crashed, the mutation’s initial increase may have happened surreptitiously. When populations recovered, dairying was already widespread and the benefit to those with the mutation would have been immediate. By domesticating cattle and developing dairying technologies, our ancestors created an environment that changed the course of our own evolution.
We continue to live and evolve in this human-constructed niche. In 2018, our global community produced 830 million metric tons (more than 21 billion US gallons) of milk, 82 percent of which was from cattle. The rest comes from a long list of other species that people domesticated within the last 10,000 years. Sheep and goats, which together make up around 3 percent of global milk production, were first farmed for their milk in Europe around the same time as cattle dairying began. Buffaloes were domesticated in the Indus Valley 4,500 years ago and are today the second largest producer of milk next to cattle, producing around 14 percent of the global supply. Camels, which were domesticated in Central Asia 5,000 years ago, produce around 0.3 percent of the world’s milk supply. People also consume milk from horses, which were first milked by people of the Botai culture 5,500 years ago; yaks, which were domesticated in Tibet 4,500 years ago; donkeys, which were domesticated in Arabia or East Africa 6,000 years ago; and reindeer, which are still in the process of being domesticated. But those are just the most common dairy products. Dairy products from more exotic species—moose, elk, red deer, alpacas, llamas—can be purchased and consumed today, and rumor has it that Top Chef ’s Edward Lee is working out how to make pig milk ricotta, should one want to try such a thing.
It may not contain our recommended daily allowance of Vitamin R but milk — or "cow juice" as it's known on the streets — is among the oldest known animal products repurposed for human consumption. Milk has been a staple of our diets since the 9th century BC but it wasn't until a fortuitous mutation to the human genome that we were able to properly digest that delicious bovine-based beverage. In her latest book, Life as We Made It: How 50,000 Years of Human Innovation Refined — and Redefined — Nature, author Beth Shapiro takes readers on a journey of scientific discovery, explaining how symbiotic relationships between humans and the environment around us have changed — but not always for the better.
The first archaeological evidence that people were dairying dates to around 8,500 years ago — 2,000 years after cattle domestication. In Anatolia (present-day eastern Turkey), which is pretty far from the original center of cattle domestication, archaeologists recovered milk fat residues from ceramic pots, indicating that people were processing milk by heating it up. Similar analyses of milk fat proteins in ceramics record the spread of dairying into Europe, which appears to have happened simultaneously with the spread of domestic cattle.
It’s not surprising that people began dairying soon after cattle domestication. Milk is the primary source of sugar, fat, vitamins, and protein for newborn mammals, and as such is evolved expressly to be nutritious. It would not have taken much imagination for a cattle herder to deduce that a cow’s milk would be just as good for him and his family as it was for her calf. The only challenge would have been digesting it—without the lactase persistence mutation, that is.
Because lactase persistence allows people to take advantage of calories from lactose, it also makes sense that the spread of the lactase persistence mutation and the spread of dairying would be tightly linked. If the mutation arose near the start of dairying or was already present in a population that acquired dairying technology, the mutation would have given those who had it an advantage over those who did not. Those with the mutation would, with access to additional resources from milk, more efficiently convert animal protein into more people, and the mutation would increase in frequency.
Curiously, though, ancient DNA has not found the lactase persistence mutation in the genomes of early dairy farmers, and the mutation is at its lowest European frequency today in the precise part of the world where dairying began. The first dairy farmers were not, it seems, drinking milk. Instead, they were processing milk by cooking or fermenting it, making cheeses and sour yogurts to remove the offending indigestible sugars.
If people can consume dairy products without the lactase persistence mutation, there must be some other explanation as to why the mutation is so prevalent today. And lactase persistence is remarkably prevalent. Nearly a third of us have lactase persistence, and at least five different mutations have evolved—all on the same stretch of intron 13 of the MCM6 gene—that make people lactase persistent. In each case, these mutations have gone to high frequency in the populations in which they evolved, indicating that they provide an enormous evolutionary advantage. Is being able to drink milk (in addition to eating cheese and yogurt) sufficient to explain why these mutations have been so important?
The most straightforward hypothesis is that, yes, the benefit of lactase persistence is tied to lactose, the sugar that represents about 30 percent of the calories in milk. Only those who can digest lactose have access to these calories, which may have been crucial calories during famines, droughts, and disease. Milk may also have provided an important source of clean water, which also may have been limited during periods of hardship.
Another hypothesis is that milk drinking provided access to calcium and vitamin D in addition to lactose, the complement of which aids calcium absorption. This might benefit particular populations with limited access to sunlight, as ultraviolet radiation from sun exposure is necessary to stimulate the body’s production of vitamin D. However, while this might explain the high frequency of lactase persistence in places like northern Europe, it cannot explain why populations in relatively sunny climates, such as parts of Africa and the Middle East, also have high frequencies of lactase persistence.
Neither this hypothesis nor the more straightforward hypothesis linked to lactase can explain why lactase persistence is at such low frequency in parts of Central Asia and Mongolia where herding, pastoralism, and dairying have been practiced for millennia. For now, the jury is still out as to why lactase persistence has reached such high frequencies in so many different parts of the world, and why it remains at low frequencies in some regions where dairying is economically and culturally important.
Ancient DNA has shed some light on when and where the lactase persistence mutation arose and spread in Europe. None of the remains from pre-Neolithic archaeological sites—economies that relied on hunting and gathering—have the lactase persistence mutation. None of the ancient Europeans from early farming populations in southern and central Europe (people believed to be descended from farmers spreading into Europe from Anatolia) had the lactase persistence mutation. Instead, the oldest evidence of the lactase persistence mutation in Europe is from a 4,350-year-old individual from central Europe. Around that same time, the mutation is found in a single individual from what is now Sweden and at two sites in northern Spain. While these data are sparse, the timing is coincident with another major cultural upheaval in Europe: the arrival of Asian pastoralists of the Yamnaya culture. Perhaps the Yamnaya brought with them not only horses, wheels, and a new language, but an improved ability to digest milk.
The mystery of lactase persistence in humans highlights the complicated interaction among genes, environment, and culture. The initial increase in frequency of a lactase persistence mutation, regardless of in whom it first arose, may have happened by chance. When the Yamnaya arrived in Europe, for example, they brought disease—specifically plague—that devastated native European populations. When populations are small, genes can drift quickly to higher frequency regardless of what benefit they might provide. If the lactase persistence mutation was already present when plague appeared and populations crashed, the mutation’s initial increase may have happened surreptitiously. When populations recovered, dairying was already widespread and the benefit to those with the mutation would have been immediate. By domesticating cattle and developing dairying technologies, our ancestors created an environment that changed the course of our own evolution.
We continue to live and evolve in this human-constructed niche. In 2018, our global community produced 830 million metric tons (more than 21 billion US gallons) of milk, 82 percent of which was from cattle. The rest comes from a long list of other species that people domesticated within the last 10,000 years. Sheep and goats, which together make up around 3 percent of global milk production, were first farmed for their milk in Europe around the same time as cattle dairying began. Buffaloes were domesticated in the Indus Valley 4,500 years ago and are today the second largest producer of milk next to cattle, producing around 14 percent of the global supply. Camels, which were domesticated in Central Asia 5,000 years ago, produce around 0.3 percent of the world’s milk supply. People also consume milk from horses, which were first milked by people of the Botai culture 5,500 years ago; yaks, which were domesticated in Tibet 4,500 years ago; donkeys, which were domesticated in Arabia or East Africa 6,000 years ago; and reindeer, which are still in the process of being domesticated. But those are just the most common dairy products. Dairy products from more exotic species—moose, elk, red deer, alpacas, llamas—can be purchased and consumed today, and rumor has it that Top Chef ’s Edward Lee is working out how to make pig milk ricotta, should one want to try such a thing.
“Displaying vegetables and fruits makes me remember to eat them”, said one of the target users in an interview with designer Tati Ferrucio while she was developing The Fresh Fridge.
The Fresh Fridge relooks the very brief of the refrigerator. Most fridges are designed to perform one prime function – keeping your food fresh for long. The Fresh Fridge, however, also considers other aspects like the contents of the fridge and the behaviors of the user, and promotes a lifestyle that gets you to eat healthier, more nutritious food like fruits and vegetables. With a transparent door, the Fresh Fridge feels like the produce section of the supermarket. The fruits are kept on display, reminding you to eat them when you’re hungry, and the transparent window actually discourages you from wanting to keep unhealthy food in the fridge, in case other people see it and judge your eating habits.
The Fresh Fridge is an ecosystem featuring the fridge itself, and a smart display above it. Designed by IDSA Student Merit Award-winner Tati Ferrucio, the Fresh Fridge focuses on the complex system of a healthier lifestyle, rather than just on individual food items. The smart display above the fridge comes with a touch-sensitive surface and a built-in camera. It acts as a sort of hub for all information, allowing you to manage inventory, order fresh food online, watch recipe tutorials, and bond with friends or family members while you prepare food or while eating (you also get the added bonus of being able to show your mum you’re eating healthy!)
Underneath the smart display sits the main fridge, designed to be a slightly more compact companion to your regular fridge (where you’d store all your day-to-day meals, groceries, drinks, leftovers, etc.) The Fresh Fridge comes with compartments designed specifically for different kinds of healthy foods – leafy greens go on top, where it’s cooler, while fruits and veggies occupy the lower spaces. The trays even account for prepared/cooked items like salads, burrito bowls, smoothie bowls, or cut fruits, with slide-in areas for airtight containers.
The top of the Fresh Fridge becomes the perfect area to prep your food. The ingredients remain easily accessible below, while the smart display on top lets you tick off items from your inventory and even prepare meals by watching recipe videos or chatting with your nonna who guides you with their tips. Plug-points built into the top of the Fresh Fridge let you hook up appliances like blenders, induction stoves, or rice-cookers, while a slide-out tray makes mise en place easy, allowing you to chop, dice, peel, mash, season, or garnish your food.
As you take food from the Fresh Fridge, the smart display on the top lets you tick it off, helping the fridge track inventory for a more planned grocery shopping experience. It’s not entirely clear if the Fresh Fridge also reminds you when food’s spoiling, although that would be an extremely handy feature in making sure you don’t waste anything!
The Fresh Fridge approaches the appliance’s design rather uniquely. The clear (slightly textured) glass on the front really helps inform the interiors, which Ferrucio designed keeping organization in mind. Each of the trays (made from recycled plastic) come with horizontal shelves that help you neatly organize and present your food. The trays feature a modular section on the right too, letting you add containers with dividers, airtight storage boxes, microwave-friendly lunchboxes, etc. Lastly, a mild light on the inside helps illuminate the Fresh Fridge like the refrigerated aisle at supermarkets. The light activates the minute the camera on the smart display notices someone approaching the fridge or walking by, and the fact that the healthy food’s put on display for you really helps condition the mind into eating healthier, more nutritious meals!
Striving to become ‘Earth’s Safest Place to Work,’ in 2021, Amazon pumped $300 million into safety projects. Intending to cut annual recordable incidents rates– or work-related injuries that result in loss of consciousness, days away from work, restricted work, or transferring of job in half, the giant corporation says in a press release that the new safety programs “will help prevent injuries, provide wellness services, and offer quality healthcare for employees while at work and at home.” Dubbing it WorkingWell, the new overarching safety effort consists of a comprehensive program that provides employees with physical and mental activities, wellness exercises, and healthier food options at work and home.
Coming out of a record-breaking year, accruing an annual revenue of $386 billion, Amazon shelled out $300 million for safety projects in 2021. In Amazon’s press release, it said that WorkingWell incorporates “scientifically proven health and safety education and exercises,” such as health and safety huddles where groups of employees learn in collaboration about rotating topics that range from gripping and handling machinery to health and wellness. Wellness Zones “provide employees with voluntary stretching and muscle recovery via easily accessible, dedicated spaces within Amazon’s operations buildings”. AmaZen brings employees into interactive kiosks that are dotted throughout Amazon’s factories to guide them through meditation and mindfulness practices. Keeping the press release aside, these tiny rooms or “individual interactive kiosks,” look too small to provide any actual relief. In fact, the company faced quite a backlash over their release, with Amazon actually deleting a video of Amazen they initially shared on Twitter.
EatWell positions employees to develop healthier eating habits by “increasing the availability of healthier [food] options.” Another safety effort, Amazon’s Neighborhood Health Center, manifests as a partnership with Crossover Health, providing employees with access to comprehensive primary care services that “focus on acute, chronic, and preventive primary healthcare needs.” Employees situated behind workstations will also be notified of hourly computer prompts that guide them through “scientifically proven physical and mental activities to help recharge and re-energize.” In 2019, Amazon fulfillment centers reported 14,000 severe injuries, which increased by 33% since 2016. By integrating WorkingWell into their factories and safety measures, Amazon announces a goal of cutting that number in half by 2025.
Since 1936, juicing has been considered one of the most effective and concentrated means for boosting your health. Norman Walker, a trailblazer and the original innovator behind vegetable juicing, designed and produced his own juicer, the Norwalk Hydraulic Press Juicer, which is still manufactured and available for purchase today. Walker was a pioneer when it came to vegetable juicing and made it his life’s work to speak of its health benefits. Bringing their own compact juicer to the mix as an homage to Walker, Hatch Duo has designed The Walker Juicer, a masticating juicer without the bulk.
Offering a slower, more concentrated grind, masticating juicers do not incorporate too much heat or oxygen into their juicing process. In regard to nutritional value, masticating juicers are largely preferred over centrifugal juicers. However, masticating juicers typically take up more space than centrifugal juicers since their slower grind generally requires a longer spout and auger. The Walker Juicer consolidates the parts of a masticating juicer and places them in its main body to create a more compact build without compromising each juice’s nutritional value.
Ditching the traditionally clunky build, The Walker Juicer is designed to be disassembled and assembled easily. Four wooden legs, made from sustainably harvested wood, give rise to The Walker Juicer that can be dislodged and plugged back in using a peg-and-socket method. When not in use, The Walker Juicer can easily be broken down and stored away, but with such an unobtrusive and warm design, it looks good on any kitchen countertop even when not in use. In homage to the great Norman Walker, The Walker Juicer saves space, produces healthful juices, and looks good while doing it.
You might chalk up actor Chris Hemsworth's ripped physique to perfect genetics and unlimited access to the best personal trainers in the world. However, for a price, Thor is now willing to share one of those advantages in a small way with an app call...
Canadians: we hope you weren't basing your diet around Soylent. Rosa Foods chief Rob Rhinehart has posted a letter revealing that Soylent is effectively banned in the country after the Canada Food Inspection Agency determined that it didn't meet stan...
Lutein (LOO-teen) a pigment is found in leafy green vegetables which most adults use in their diet. The pigment is also present in egg yolks, and broccoli, stated Marta Zamroziewicz, a student...
Easily disassembled, The Walker Juicer’s wooden pegs can be dislodged when storing away for future use.
You might chalk up actor Chris Hemsworth's ripped physique to perfect genetics and unlimited access to the best personal trainers in the world. However, for a price, Thor is now willing to share one of those advantages in a small way with an app call...
Canadians: we hope you weren't basing your diet around Soylent. Rosa Foods chief Rob Rhinehart has posted a letter revealing that Soylent is effectively banned in the country after the Canada Food Inspection Agency determined that it didn't meet stan...
