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Agriculture Must Become Integral to Urban Life, Says Texas A&M Vice Chancellor

Urban residents making up some 80 percent of the U.S. population remain disconnected from agricultural food sources and are increasingly afflicted by nutrition- and diet-related chronic disease, said Dr. Patrick Stover, Texas A&M University System Vice Chancellor and Dean for Agriculture and Life Sciences.

“About half of U.S. adults are acquiring some type of medical condition related to the food they eat, costing the country about $1 trillion each year,” he said.

Stover said agricultural science must shift its focus beyond generating food to generating a “food environment that promotes healthy people.” “We must enhance health-promoting qualities in agricultural commodities and connect growing urban populations to the rural agricultural activity improving their health and quality of life,” he said.

The Vice Chancellor, who joined Texas A&M in March, made the remarks during a two-day tour of initiatives at the Texas A&M AgriLife Research and Extension Center in Dallas. The center’s new headquarters is slated to open late this year.
“Agriculture must become integral to urban culture,” he said. “People today, as we become more urbanized, don’t know where our food comes from or its role in our health. That has to change.”
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Meanwhile, he said, agricultural science must grow its capacity for harnessing big data to improve food quantity, quality and economic value based on the varying nutritional needs of individual persons.

“Robust data does not exist yet for us to affect this,” Stover said. “But these resources will enable us to begin setting recommendations for food production and legislation based on reducing chronic disease.”

During his visit, the Vice Chancellor met with regional leaders of the Texas A&M AgriLife Extension Service to discuss efforts of the agency’s Healthy Texas initiative on preventive health, which includes a range of food and nutrition programming. He also met with AgriLife Extension’s regional 4-H officials to discuss ongoing learning initiatives at local schools.

Stover spent a day touring the field research plots and laboratories of the Dallas center’s turfgrass breeding, plant disease immunity and genome research teams, where he and center personnel discussed emerging technologies in fundamental plant sciences and their applications in better agricultural systems. He also met with turfgrass program stakeholders including the Turfgrass Producers of Texas trade association, the U.S. Golf Association and Tanglewood Golf Resort of Pottsboro.

Sodas Worthy of a Celebration

By Lorrie Baumann

DRY Soda Company creates beautifully flavored, lightly-sweet sodas, made with just a handful of ingredients. Its cornerstone DRY Sparkling line features lightly sweetened craft sodas with culinary-inspired flavors especially designed to pair with food. The line comes from CEO and Founder Sharelle Klaus, who launched DRY Sparkling in 2005 with a Lavender soda that is today the only flavor from the original collection that’s still in production. It’s DRY Sparkling’s best seller. “We just had to change the way Americans were thinking about sodas,” Klaus said. “They could be elevated; they could be elegant. They could be an experience like having a nice glass of champagne.”

Over the years since the brand debuted, its distribution has grown, and DRY Sparkling has become known as an option for celebratory occasions that don’t include alcohol – so much so that DRY Sparkling is now offering, in addition to its full line of flavors in 12-ounce cans and bottles, seasonal flavors in 750mL bottles labeled with art that celebrates the season.
The seasonal flavors for the winter holiday season are Cranberry and Blood Orange. Watermelon and Pineapple are offered for the summer season. “We were looking at more refreshing flavors that would be fun to drink on a hot summer day or bring on a picnic,” Klaus said.
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Like the other flavors in the line, they’re flavorful but low in sugar, with about 60 percent less sugar than other sodas. Flavors include, in addition to the Lavender, Fuji Apple, Vanilla, Cucumber, Rainier Cherry, Watermelon, Blood Orange and Ginger. Watermelon is available in a 12-ounce bottle as well as the 750mL celebration battle. All of the flavors are natural.

DRY Soda Co. has also just introduced DRY Zero Sugar sodas, a new line that’s organic and sweetened with organic stevia leaf extract for a sugarless soda that contains no artificial sweeteners. DRY Zero Sugar is offered in four flavors – two with caffeine and two without. The two flavors that contain caffeine are Cola and Peach Tea, while Island Fruit and Mountain Berry contain no caffeine. “They’re a much bolder flavor, but still less sweet than regular diet soda,” Klaus said.

The entire DRY Soda Co. product range carries the Non-GMO Project’s verified seal, and they all work as cocktail mixers as well as ready-to-drink sodas. DRY Soda Co. encourages that with a cocktail generator on its website: the visitor to the website can choose a spirit and a DRY Sparkling flavor that’s on hand, and the website will offer a couple of different recipes. “Some we create ourselves, but a lot of them came from mixologists from around the country,” Klaus said.

Hippie Snacks Launches New Cauliflower Crisps and Avocado Crisps

Hippie Snacks, a Burnaby, British Columbia-based company specializing in premium plant-based foods, has added two new products to its lineup: Cauliflower Crisps (in Original and Classic Ranch flavors) and Avocado Crisps (in Guacamole and Sea Salt).

The fresh cauliflower and avocado is seasoned with sea salt, seeds, and herbs and baked for the perfect crunch. Both offerings are made with real ingredients you can pronounce, with five grams of protein in each serving.

With the rise of cauliflower as a healthier carbohydrate alternative, the vegetable has become a popular ingredient for pizza crust and rice substitutes. Hippie Snacks is the first brand in North America to launch a snack using real cauliflower as the first ingredient.

“Hippie Snacks’ new crisps take ingredients that people love and put them into a snackable format that everyone can get excited about,” says Ian Walker, President and Founder of Hippie Snacks. “You can actually see the real food ingredients, and taste the roasted cauliflower.”
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Why avocado and cauliflower? Walker is a huge fan of both — so much so that the team at Hippie Snacks has been working for years to create an avocado snack, experimenting with a variety of methods, from freeze-drying to vacuum-frying. With baked Avocado Crisps, the company knew it had succeeded in creating a tasty snack with the perfect amount of crunch.

“There’s a real reward that comes with knowing what we want to do and seeing it come to fruition,” says Walker. “These crisps are a delicious addition to our snack range, and I hope people enjoy them as much as I do!”

The new Crisps will be available online and in-store in the US shortly, with current distribution across Canada. Hippie Snacks’ tagline is “Real food tastes better,” and all of the company’s products include non-GMO, plant-based foods, seasoned with natural ingredients. Other Hippie Snacks products include Coconut Clusters, Seed & Nut Clusters, Sesame Snacks, Grain-Free Granola, and Coconut Chips which can be found at Starbucks, Whole Foods PNW, Sprouts Farmers Market and other retailers across North America.