Grothaus says the app currently covers about 5,000 food items, including everything from exotic fruits, to meats like ostrich and elk. And more will be added later. "In the future, we are going to rapidly expand the database to hundreds of thousands of items, tie it in with other popular third-party food apps, and also allow users to build up their own personal food database," he says.
What's special about the just-released Modbar? You can't see it. But the baristas can see you. Its hefty heat-and-pressure-generating components are hidden under the counter so customers can better interact with the experts pulling their shots. Gorilla is dedicating theirs to single-origin selections like bright, citrus-inflected beans from Gishamwana island in Rwanda.
“What we will see in the future, I believe, is not just the ability to put two tanks on a planter and vary the rate of pop-up fertilizer and nitrogen,” says AGCO’s Hamilton. “We’ll see phosphorus, potassium, and nitrogen tanks, and we’ll see micronutrients in the future.”
Since founding The Sugar Lab in 2012, the husband-and-wife team have used crystallized sugar to print everything from intricate lattices that dissolve in cocktails to delicate replicas of an extinct orchid, scanned from the Smithsonian archives. They've also collaborated with Duff Goldman of Baltimore's Charm City Cakes to create a custom wedding-cake stand made of interlocking hexagons, a design that would be impossible to make by hand. The couple created their tech prototype by modifying an existing printer by 3D Systems (which recently purchased The Sugar Lab). The machine works by wetting dry sugar to create a frosting-like texture; repeated thousands of times, the process slowly builds a three-dimensional structure. "There's already a cultural expectation that dessert should be sculptural," says Liz, "so sugar is a great place to start introducing 3-D printing into people's lives."
"The Vitamix 5200 high-performance blender is squat, black, and rubberized, loud as a leaf blower and powerful enough to pulverize a steer. Its 2-horsepower engine approaches the strength of a lawn mower. At 11 pounds, it’s as heavy as a cannonball. The weight and a sheath of thick thermoset plastic damp vibrations and keep the blender from flying off the counter. A Vitamix blender is a symphony of precision engineering, with motor, container, and blades working in powerful harmony. The container is curved at the bottom to create a vortex that pulls food through the blades, which are surprisingly dull. That’s because a Vitamix doesn’t chop or slice, as we imagine blenders do. Instead, the angled blades, which travel at speeds up to 240 miles per hour, simply obliterate whatever is inside. The process creates enough friction to boil soup. “They are essentially bashing the materials to death,” says Greg Moores, the company’s vice president for engineering, “breaking down the cell walls to emulsify them at a molecular level. Theoretically, this is healthier for you because it emulsifies plant matter more than your teeth can by chewing it.” The 5200, which retails for $449, is actually one of the cheaper models."
As cocktails in top bars become increasingly sophisticated, more work is required to perfect them, and much of that preparation now happens behind the scenes. Rather than infusing fruit into vodka in a big jar sitting on top of the counter, bartenders spend time in a kitchen or laboratory using vacuum machines, tabletop stills, industrial filters, and other equipment. Ice is no longer fast-melting chunks spat out of a machine; it is frozen into specific shapes using specialized gear or hand-carved from crystal-clear blocks by professional ice carvers. A tasty daiquiri may include ingredients that were frozen with liquid nitrogen, distilled, and clarified, all to spare you from getting mint fragments stuck in your straw.
The decline in honeybee populations could be catastrophic..
“The sensors measure 2.5 millimetres by 2.5mm and act like a vehicle's "e-TAG", recording when the bees pass particular checkpoints. Researchers (in Tasmania, Australia) can use the signals from the sensors to find out how the bees move through the landscape and understand changes in their behaviour. They are also looking at the impacts of pesticides on the honey bees and the drivers of a condition decimating bee populations globally. “