Snipped from Althouse:
First, the history of Velveeta cheese
In America, James L. Kraft became perhaps the most recognizable face of processed cheese when he discovered that heated cheese with added emulsifying salts would form into a solid mass when cooled–and would keep much longer than non-processed cheese. Processed cheese was immediately welcomed by American consumers because of its consistent quality and increased stability.
In 1918, Frey figured out how to use similar technology to help recoup some of the factory’s waste. He learned that by adding a by-product of cheesemaking called whey, which is the liquid released from curds during the cheesemaking process, to the leftover Swiss bits, he could create a very cohesive end-product. Frey named the product Velveeta, and in 1923, the Velveeta Cheese Company became its own corporation.
I have no real history with Velveeta. I vaguely recall my parents always having some in the fridge but I honestly don’t recall ever consuming it. I don’t have anything particularly against it, but I don’t have much desire to eat it.
he paleo diet is hot. Those who follow it are attempting, they say, to mimic our ancient ancestors — minus the animal-skin fashions and the total lack of technology, of course. The adherents eschew what they believe comes from modern agriculture (wheat, dairy, legumes, for instance) and rely instead on meals full of meat, nuts, and vegetables — foods they claim are closer to what hunter-gatherers ate.
The trouble with that view, however, is that what they’re eating is probably nothing like the diet of hunter-gatherers, says Michael Pollan, author of a number of best-selling books on food and agriculture, including Cooked: A Natural History of Transformation. “I don’t think we really understand … well the proportions in the ancient diet,” argues Pollan on the latest episode of the Inquiring Minds podcast (stream below). “Most people who tell you with great confidence that this is what our ancestors ate — I think they’re kind of blowing smoke.”
He explains some of the rationale for cooking food and the changes that processing certain foods undergo to release more calories and nutrients. He makes the basic case, which I’ve made here many times, that there is no single “Paleo” diet: People in different areas and in different times ate whatever was available and it’s devilishly difficult to get anything like a precise read on what they were eating and in what quantities.