Taxis To Take Flight in 2024

Taxis To Take Flight in 2024

October 23, 2018
Lisa M. Spencer

Transcend Air’s flying taxi will make the 1960’s Jetsons’ aircraft a reality by 2024.

Passengers of the six-seater vertical takeoff and landing vehicle can skip the airport, skip the lines, and travel for about the same price as a conventional commercial flight.  With a design that is quieter than a helicopter and can fly three times as fast, the taxi’s 400mph flight from Los Angeles to San Francisco would take only 55 minutes.

Video Spotlight: Manhattan – Boston, $283, 36 mins, No Airports = No Congestion

This post is based on the Travel and Leisure article, Flying Taxi Company Wants to Get You From New York City to Boston in 36 Minutes, by Talia Aviakan, October 2, 2018; the Mass Live post, Flying taxi to travel from Boston to New York in 36 minutes, by Michelle Williams, September 26, 2018; and the YouTube video, Manhattan – Boston, $283, 36 mins, No Airports = No Congestion, by Peter Schmidt, September 19, 2018. Image source: Fanatic Studio/Alamy.

Discussion Questions:

1. How is this new type of air transport more sustainable than traditional aircraft like planes or helicopters?

Guidance: The flying taxi uses propellers Continue reading →

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Fake Meat: Even a Chef Can be Fooled

Fake Meat: Even a Chef Can be Fooled

October 21, 2018
Corinne M. Karuppan, Ph.D.

Making tasty fake meat is both an art and a science, and a new production method is key to mimicking protein in a precise fashion.

From aligning the plant fibers in look-alike muscles to creating satisfying texture and taste, plant-based food production has reached a new level. No longer limited to vegetarians, the market has expanded to include even the most discerning foodies.

Video Spotlights:

This post is based on the Bloomberg article, The secret to making fake meat you want to eat, by M. Ellwood, September 13, 2018; the CNBC article and video, The fight against ‘fake meat’ has officially begun, by J. Urbi, February 23, 2018; and the YouTube video, Jaap Korteweg I am a Vegetarian Butcher TEDxEde 2014 Legendado V2, by talhovegetariano, December 1, 2014. Image source: Tomacco/Getty Images.

 

Discussion Questions:

1. What are the environmental forces that led to the creation of this product?

Guidance: Forces include societal trends (animal rights movement, growing appeal of vegetarianism), technology (new equipment), weak competition in high-quality fake meat market, and expanding consumer markets with potential for new Continue reading →

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Artificial Ingredients Removed from McDonald’s Hamburgers

Artificial Ingredients Removed from McDonald’s Hamburgers

October 14, 2018
Ross L. Fink, Ph.D.

McDonald’s continues to make changes to its product in response to customer-driven initiatives.

Recent changes include:

  • using fresh rather than frozen beef and cooking to order for Quarter Pounders.
  • removing artificial ingredients from Big Macs, Chicken McNuggets, and Egg McMuffins.

Now, almost two-thirds of McDonald’s burgers and sandwiches in the United States will contain no artificial flavors, no artificial preservatives, and no added color.  To accomplish this goal, artificial preservatives were removed from American cheese, Big Mac’s Special Sauce, and many hamburger buns.

Other initiatives include sustainably sourced McCafe coffee by 2020, and cage-free eggs by 2025.  McDonald’s is also looking at beef from producers that follow sustainability programs.

Video Spotlight: McDonald’s removes more fake ingredients from menu

This post is based on the Food Bev article, McDonald’s to remove artificial ingredients from its burgers, by Martin While, September 28, 2018; the McDonald’s press release, McDonald’s USA Reveals Changes to its Classic Burgers, September 26, 2018; and the YouTube video, McDonald’s removes more fake ingredients from menu, by Bloomberg Markets and Finance, September 27, 2018. Image source: © McGraw-Hill Education/Mark Dierker.

Discussion Questions:

1. What is driving this change?

Guidance: McDonald’s is obviously feeling Continue reading →

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