Food Pulse : Educating About Food
Food education covers the knowledge and skills needed to make informed choices about what we eat.
Food Pulse
Food Pulse positions itself as more than just another meal planning app – it's a comprehensive kitchen intelligence platform that transforms how households manage food from purchase to consumption.
Portland, OR
Food Dehydration
Fruit and vegetable dehydration is the oldest and most effective methods of food preservation. Dehydration inhibits microbial growth and slows down enzymatic activity, extending shelf life while maintaining much of the original flavor, nutrients, and color.
Green Peas
Green peas are small, round legumes known for their sweet flavor and vibrant green color. Harvested young from the *Pisum sativum* plant, they're rich in plant-based protein, fiber, vitamins A, C, K, and B-complex, and minerals like iron and manganese.
Urban Fruit Gardens
Planting fruit trees in sidewalks, medians, and parks can indeed help address food insecurity, improve urban biodiversity, and create stronger community bonds. Schools can involve students to plant and nurture trees in school yards and harvest and enjoy.
SMART HOME FOOD MANAGEMENT SYSTEM (Food Pulse)
Document all food items at home/store with location, images, expiry, alerts. Track what exists, where, when bought, and when it should be used. Prompt timely use, donation, or sale of items to reduce waste Reduce overspending, duplication, and clutter
Rethinking Food Waste: A Food Pulse Perspective
At Food Pulse, we echo the EPA's more mindful term, "wasted food," which emphasizes that food still holds value and should not be treated as garbage. Our goal is to reconnect people to the entire food journey—from soil to plate—and help reduce waste at each step.
Microplastics in Seafood
Microplastics are not just an environmental problem; they pose potential health risks. These minuscule particles can carry harmful chemicals, and prolonged exposure may contribute to inflammation and cardiovascular issues, especially in older adults.
Moringa Leaves
Moringa leaves, from the Moringa oleifera tree, are nutrient-dense, dark green foliage prized in traditional medicine and global cuisines. Known as the “miracle tree” leaves, they have a slightly bitter, spinach-like flavor and can be eaten fresh, dried, or powdered.
Green Mangoes
Green mangoes are unripe mangoes known for their firm texture and tangy, tart flavor. Popular in Asian, Caribbean, and Latin cuisines, they’re used in salads, pickles, chutneys, and savory dishes. Unlike ripe mangoes, green ones are low in sugar and high in vitamin C, fiber, and antioxidants.
Quail Eggs
Quail eggs are small, speckled eggs laid by quail birds, prized for their delicate flavor, rich yolk, and nutritional value. Despite their tiny size, they are packed with protein, vitamins A, B12, iron, and antioxidants.
Chicken Eggs
Chicken eggs will undoubtedly remain a global food staple, the industry must adapt to unprecedented challenges posed by increasing disease pressures and the impacts of a changing climate.
Watermelon
Watermelon is a refreshing, juicy fruit known for its bright red or pink flesh, black seeds, and green rind. Native to Africa, it’s now enjoyed worldwide, especially in summer. Composed of over 90% water, it’s hydrating, low in calories, and rich in vitamins A and C, antioxidants, and lycopene
Cantaloupe
Cantaloupes or muskmelons, are sweet, juicy fruits with a netted rind and orange flesh. They belong to the Cucumis melo species and are rich in vitamins A and C, antioxidants, and hydration. Their refreshing flavor and aroma make them ideal for fruit salads, smoothies, or eating fresh.
