Singer/songwriter Jim James has stepped away from My Morning Jacket for the moment, and will soon hit the road in support of his new solo release, Eternally Even. Gearing up for that tour, James stopped by New York City radio station WFUV for an in-studio solo session. James plays songs and chats with host Alisa Ali during the half hour-long appearance, bringing his new protest music to light in the process.You can now listen to the full WFUV session, which was recorded last week, in the stream below.
Photo:UGA Food Science A technician cooks another batch of peanut chips at the UGA Food Processing Research and Development Laboratory. Photo: UGA Food Science Fresh from the oven, these peanut chips add value to a common Georgia by-product. Georgia produces almost half of the peanuts grown in the UnitedStates. The nuts are primarily used to produce peanut butter androasted nuts. But they’re also crushed to make oil.Manufacturers in the state use a cold pressing process, with lowtemperatures and hydraulic pressure, to crush and extract theoil from the peanut. The by-product from this process is a largevolume of high-protein, low-fat pellets currently used as animalfeed.In hopes of increasing the value of the cold-pressed peanut pellets,Huang developed the peanut chip.The peanut pellets are ground into a powder, then combined witheither soybean or wheat flour to soften the texture of the finishedchips. The mixture is made into a dough, which is cut into squaresand placed on sheets and baked.The process sounds basic, but finding the magic formula that willcapture consumer taste buds is a little harder. “We’ve donea plain, basic kind. We’ve sprinkled sugar on them and made otherversions,” he said.So far, he said, the Cajun-flavored chip has the most potential.Huang said the new chip could easily become part of the snackindustry. The chip doesn’t disrupt the market for current peanutproducts, and there is no need for different machinery to makeit.But it may be a while before peanut chips make their way to yournext party platter. To mass produce such a product, other technologiesmust be involved. And other aspects, such as food safety, shelflife and packaging, have to be considered. A University of Georgia researcher has found a way to combinetwo of the most recognizable figures of the snack world into onetasty treat. And chances are, you can’t eat just one.Yao-wen Huang, a food scientist with the UGA College of Agriculturaland Environmental Sciences, has developed the “peanut chip.” “We’re just adding value to a product that was not beingused like this at the time,” Huang said. The next step will be testing the chip with consumer taste panelsand see if it can become a viable product, Huang said. “We’re not just making chips,” he said. “We’redeveloping healthy chips which incorporate the soybean into peanutchips.”Soybeans have recently been recognized as a health food. However,American consumers aren’t used to the soybean flavor. Using peanutchips as a vehicle to bring the health benefit of soybeans intoAmerican diets will be an innovative approach, Huang said. So far, the peanut chip prototype was tested at the Georgia Capitolduring the Peanut Butter and Jelly Day Fair last year. Responsesfrom lawmakers and interested public were positive, Huang said.”But the final judgment with any product depends on the consumer,”he said. As the name implies, the chip is a baked product made from peanutsinstead of the more commonly used potato or corn, Huang says.”It has the peanut flavor and is like the corn chip form,”Huang said. The chip was developed at the UGA Food ProcessingResearch and Development Laboratory in Athens, Ga.By-product into New Product