mac n cheese

SF-based visual designer Renee Walker took first with this nutrition label design

Imagine a world where figuring out just what exactly is in that box of sinfully delicious edible concoctions is more like training a dog than bare-knuckle fighting a bear, in subzero temperatures, while balancing on a ball.

Okay, so maybe it’s not  that bad, but to help consumers more easily figure out just how fat they’ll get if they eat another handful, the US Food and Drug Administration is in the process of revising the nutrition label. The UC Berkeley Graduate School of Journalism’s News21 program, in partnership with the Art Center College of Design’s Designmatters and GOOD magazine, launched a competition, Rethink the Food Label, that concluded on July 25 to help generate ideas for them.

The results are creative, colorful, eater-friendly re-inventions of the current black-and-white boxes, proving that when smart design meets food, good things happen.

Designing a Better Food Label [NYTimes Well]


Why, yes, of course I'd like a side of charcoal with my burger.

So you missed your opportunity to sign up for Michael Pollan‘s new colloquium-style two-unit class this fall, Edible Education 101: The Rise and Future of the Food Movement. It filled up in minutes. Maybe your stupid smartphone stopped working, or you accidentally spilled some nonfat vegan, gluten-free almond milk, carefully hand-squeezed by grass-fed, humanely raised orphans, across your keyboard.

We understand. We’ve been binge-eating Cheeseboard pizzas and Ici ice cream by the coneful since that fateful day to forget the void that was to be filled with inspiring talks about “organic agriculture, school lunch reform, food safety, animal welfare, read more »


Remember over the summer when you freshmen (theoretically) read Michael Pollan’s “The Omnivore’s Dilemma?” All that stuff about how the meat industry is pretty messed up, and how corn is taking over the world one kernel at a time? Do the words “meatless Mondays” ring a bell? read more »

Every girl you know with a septum piercing and a thing for Jews hightailed her androgynous-footwear to the Multicultural Center Friday night with a single hope: to get extremely loud and incredibly close with bestselling author Jonathan Safran Foer. And his glasses. After a reading from his new non-fiction book, “Eating Animals,” Foer engaged in an hour-long dialogue with Berkeley meat eaters and others alike.

While some think the book is nothing more than a glorified PETA pamphlet with cutesy cover art, we did learn some neat stuff: read more »

Jonathan Safran Foer, author of one of the Clog’s favorite books, “Extremely Loud and Incredibly Close,” will be at the Multicultural Community Center (in the MLK Student Union Center) on Friday, Nov. 6.

He’s coming to promote his first nonfiction work, Eating Animals, a book about why people shouldn’t eat animals. It really seems to be a theme in Berkeley this year. Seriously, when’s Ingrid Newkirk gonna come and speak? read more »

At the risk of sounding like closet Aggies, we’ll confess: we dig the American pastoral.

After spending our summer crawling from one Berkeley farmer’s market to another, trash-talking maize and soy Michael Pollan style and scoring free samples of local produce, we understand the ups (and downs) of going organic.

But in the frenzy of the ideological thrust towards that Agriculture Renaissance California’s been waiting for, some argue that Berkeley foodies have gone too far with urban farming. read more »

O NO THEY DIDN'TAfter a meaty donor threatened to withdraw his support for an on-campus meat-processing plant (yeah, weird right?), Cal Poly at San Luis Obispo cancelled a lecture by Berkeley’s own foodie extraordinaire Michael Pollan. Looks like the donor–the chairman of the Harris Ranch Beef Company–didn’t want young, fertile minds to be Pollan-ated with anti-agribusiness ideas.

Apparently, Cal Poly officials chewed it over for a bit and decided they didn’t want to look like complete ninnies without a shred of integrity, so they opted to “reformat the lecture into a panel discussion” which would (shockingly) include a meat-science expert. Genius, right? read more »