The internet of food nutrition labels

“So anyone who is producing food that ends up in our grocery stores, we’re working with them to get the data from their labels and the packaging information to come right into the database for us,” Pamela Stark Reed, deputy administrator for Nutrition, Food Safety and Quality, said on Information Management month.

The database has actually existed for over a century, Reed said. But before starting the initiative, it only had about 8,000 entries. Since opening it up to manufacturer submission, ARS has received 80,000 new items, a 1000 percent increase.
And on future plans:

The goal for the database is to eventually expand to 1,000,000 items. Reed said ARS anticipates getting store brand and international food items into the database soon. Some items from chain restaurants may follow.

Because of this, the agency is looking into cloud services to increase its storage capacity.

Just imagine, globally, how many data sets like that there are. Throw in the workflow to injest and cleanup the data, and change it, plus APIs to access it, and you have an almost endless amount of projects for software eating.

http://federalnewsradio.com/information-management-month/2016/11/usda-turns-nutritional-data-open-data/

Gulf oysters

“The whole time I was watching that stupid spill cam with dispersant being injected into the spill, I thought oysters, oysters, oysters,” New Orleans chef Frank Brigsten told local news outlet the Times-Picayune last year.

There’s plenty of people who turn up their nose at gulf oysters. But, growing up on those big, ugly, juicy things, they’re the ones I love best over fancy named, effete tiny ones from other places. Recently, it has been harder to find them. Too bad.

See original story.