Food for Thought: Microdermabrasion for Ethical Humanist Society Audience

by Alex Kilpatrick

healthy burger

Evanston food journalist Josh Schonwald, author of “The Taste of Tomorrow: Dispatches from the Future of Food,” recently discussed food of the future during an engaging discussion at the Ethical Humanist Society in Skokie.

With all this talk of food, Skokie audience members might be considering their overall health. The food you consume can affect not only your body health as a whole but also the health of your skin. With that in mind, if you’re living in Skokie, microdermabrasion could be the skin rejuvenating treatment for you.

Schonwald’s book “The Taste of Tomorrow” explores the people, trends and technology behind the foods of today and tomorrow, but Schonwald said he believes that he will best be remembered for one thing.

The author is one of the few people on the planet, and the only American, to have ever taken a bite out of a hamburger constructed from stem cells in a lab. Created by scientists in the Netherlands, the burger cost about 330,000 dollars.

Schonwald felt relieved more than anything else after taking the 70,000 dollar bite.

“I was very pleased because I was so scared,” Schonwald said at the talk. “I’m not accustomed to high-profile eating. I was worried that it was going to have a nasty flavor and I was going to retch and then I was going to become a viral hit… It tasted somewhere between decent and OK and not bad.”

The journalist said he wanted to try the lab-grown burger, because he believes there should be alternatives to the way we eat meat, noting that about 70 percent of the earth’s arable land is currently used for meat production.

“It takes up a good chunk of the resources of our land,” Schonwald said.

Schonwald has written on many issues during his career as a journalist, but his passion belongs in the food industry. While working for a Florida newspaper and covering environmental stories, Schonwald learned about the fish cobia.

“Not only does this food represent something that I think will be part of the menus of the future,” Schonwald said, “but it also symbolizes a method of raising food that will be critical for the future.”

He quoted scientist Daniel Benetti as saying that “cobia will be everywhere [in five years]. Costco. Sam’s Club. Safeway. Frozen food entrees. It’s not 99 percent. It’s more like 99.999 percent.”

However, it’s been much longer than five years since Benetti’s quote and Schonwald notes that the cobia has become “the aquaculture equivalent of the iPhone.” While Benetti and other scientists underestimated how long it takes to successfully raise a new species of fish, the enthusiasm remains because the cobia is considered “the perfect species of aquaculture.”

The docile fish grows six times as fast as salmon and thrives in captivity. Schonwald believes that since it’s nearly the end of the line for cod fish, cobia could be a mainstay food in the future.

In addition to the cobia revolution, Schonwald also predicts a salad revolution, with the addition of kelp and other seaweed greens.

Americans are also among the last in the world to integrate insects into their regular cuisine, but that could change as well. About 1,400 types of insects are eaten in 80 percent of the world’s countries.

To audience members disgusted at the thought of eating insects, Schonwald reminded them of the lobster, now a delicacy but once reviled to such a degree that even prisoners were protected from eating it.

If you live in Skokie and are considering microdermabrasion to rejuvenate your skin, please feel free to schedule a consultation or contact one of our representatives today!

Learn more about Microdmermabrasion in Skokie!

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