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TechCrunch
12 hours ago
- Business
- TechCrunch
How TRIC Robotics is reducing pesticide use on strawberries using UV light
Strawberries are the most popular berry in the U.S. for both consumers and farmers alike. They're also some of the most pesticide-reliant fruits and consistently top the Environmental Working Group's 'Dirty Dozen' list of the most contaminated produce. TRIC Robotics, a San Luis Obispo, California-based, think it can help strawberry farmers reduce chemical use with the help of UV light and robots. The startup built a fleet of robots that use UV-C light, a form of ultraviolet light that is largely blocked by the earth's atmosphere, to kill bacteria and damage pest populations. The tractor-sized autonomous robots can treat up to 100 acres and also use vacuums designed to suck up bug residue without hurting crops. The company runs its robots at farms overnight as a service, as supposed to selling them directly to farmers, because, while harder to scale, this model seemed like the right one to start getting traction quickly, Adam Stager, the co-founder and CEO of TRIC, told TechCrunch. 'We worked a lot with the farmers to understand the right way to launch the technology and what was the right business model,' Stager said. 'We found out that a lot of the farmers pay for pest disease control as a service, so they have a company come in and do the sprays. And what we've been doing is just replacing that as a service model.' While Stager said the company has been very focused on what farmers want, it wasn't always that way. In fact, TRIC wasn't even focused on agriculture to begin with. Stager launched the company in 2017 after completing his PhD in robotics. The company was initially focused on 3D printed robots for SWAT teams. In 2020, Stager decided to pivot into an area he thought would have more impact and started focusing on agriculture. Techcrunch event Tech and VC heavyweights join the Disrupt 2025 agenda Netflix, ElevenLabs, Wayve, Sequoia Capital — just a few of the heavy hitters joining the Disrupt 2025 agenda. They're here to deliver the insights that fuel startup growth and sharpen your edge. Don't miss the 20th anniversary of TechCrunch Disrupt, and a chance to learn from the top voices in tech — grab your ticket now and save up to $675 before prices rise. Tech and VC heavyweights join the Disrupt 2025 agenda Netflix, ElevenLabs, Wayve, Sequoia Capital — just a few of the heavy hitters joining the Disrupt 2025 agenda. They're here to deliver the insights that fuel startup growth and sharpen your edge. Don't miss the 20th anniversary of TechCrunch Disrupt, and a chance to learn from the top voices in tech — grab your ticket now and save up to $675 before prices rise. San Francisco | REGISTER NOW 'I really just wanted to answer the question, if you were to die tomorrow, would you be happy with what you accomplished in your life?' Stager said. 'I was like, okay, I really need to do something impactful that can help a lot of people to feel value for myself. I kind of stumbled into agriculture on that journey, [and realized] that's a place where we can impact so many people, just about everybody.' Stager reached out to the United States Department of Agriculture (USDA) to see if there was any technology they were working on that he could help commercialize, knowing from his PhD program that a lot of great technology never leaves the lab. He got connected to a USDA program that brings folks like Stager and scientists, who haven't yet commercialized their work, together. This outreach connected him to the UV light technology that became the basis for TRIC's robotics. 'We loaded two robots that we build in my garage on top of the SUV,' Stager said about him and co-founder Vishnu Somasundaram. 'We had two connections that the USDA helped us build with farmers that were willing to give us just a tiny little piece of land in 2021 and that's really the beginning of when this company started. It was a cross-country journey of AirBnB surfing for eight months where we were deploying two robots and getting this amazing data with these farmers.' Now, the company, which also counts Ryan Berard as its third co-founder, works with four large strawberry producers, has deployed nine robots, and has three more robots on the way. TRIC Robotics recently raised a $5.5 million seed round led by Version One Ventures with participation from Garage Capital, Todd and Rahul Capital, and Lucas Venture Group, among other investment firms, and individual angels. The company plans to put the money toward continuing to build out its fleet of autonomous robots and TRIC eventually wants to move into other types of crops as well. 'I think there is going to be a really, really bright future for [agriculture] tech,' Stager said. 'I just think people should know that things are really headed in a great direction, and there's really a lot of exciting things to come.'
India Today
7 days ago
- Health
- India Today
All about apples: Nutrition facts and health-boosting benefits
Apples are one of the most widely consumed fruits in the world, and for good reason. Packed with nutrients, fibre, antioxidants, and flavour, apples can be a powerful addition to your daily diet. Here's a deep dive into what makes them so PROFILE OF APPLESA medium-sized apple contains around 95 calories, 4 grams of dietary fibre, and 14% of the daily recommended intake of vitamin C. Apples also offer small amounts of potassium and B-complex vitamins, and are made up of approximately 86% water, making them naturally hydrating and HEALTH BENEFITS OF APPLESThe mix of antioxidants, polyphenols, and dietary fibre in apples helps support multiple areas of health: Apples may help lower blood cholesterol levels, support healthy blood vessels, and reduce chronic inflammation—factors that are all essential for heart sugar regulation: Apples can help slow sugar absorption due to their fibre content and have been linked to a reduced risk of developing type 2 prevention potential: Apples contain phytochemicals such as quercetin and catechin that have antioxidant properties. Early studies suggest they may help lower the risk of certain cancers, including colon, breast, and lung health: Apples contain both soluble and insoluble fibre. Pectin, a type of soluble fibre found in apples, acts as a prebiotic by feeding beneficial gut APPLES VS. JUICE AND APPLE SAUCEThe health benefits of apples can vary significantly depending on how they are apples offer the most health benefits. They retain their full fibre content and are the most effective at promoting fullness and regulating blood juice is lower in fibre and has a higher glycaemic load. Most commercial juices are also stripped of many nutrients found in the peel and sauce retains some fibre, especially in unsweetened varieties, but still doesn't provide the same nutritional benefits as whole WAYS TO ENJOY APPLESApples are incredibly versatile and can be included in various meals and raw with nut butter for a healthy snackBake into muffins or oatmealToss into salads for natural sweetness and crunchRoast with vegetables or meats for added depth in flavorSEASONALITY AND STORAGE TIPSApples are harvested mainly in late summer through fall, but they are available all year thanks to modern storage keep apples fresh longer, store them in the refrigerator and away from other produce, as apples emit ethylene gas, which can speed up the ripening of nearby fruits and AND CONSIDERATIONSAllergies: Some people may experience allergic reactions to raw apples due to pollen-related allergies. Cooking the apples often removes this Apples are frequently listed on the Environmental Working Group's 'Dirty Dozen' list for pesticide residues. If possible, buy organic or wash apples thoroughly before are more than just a crunchy snack—they are a nutrient-dense food that supports heart health, digestion, blood sugar balance, and more. For the best benefits, enjoy them whole and fresh, and pair them with other healthy habits in your diet- EndsMust Watch
New York Post
10-07-2025
- Health
- New York Post
My nontoxic sunscreen's 'hero ingredient' gets rid of white cast
It was supposed to be the trip of a lifetime. Scott Russell had flown nearly 10,000 miles from New York to the remote Mentawai Islands in Indonesia, chasing perfect surf with a suitcase full of drugstore sunscreen in tow. 'He burned to a crisp on day one,' his wife, Marisa Russell, told The Post. Advertisement A local suncare secret salvaged the adventurous getaway — and inspired Meadow & Bark, a clean beauty brand that has attracted fans around the globe, including Oprah Winfrey. Meadow & Bark's products draw inspiration from natural suncare remedies used around the world. Marisa Russell/Meadow & Bark A mom on a mission Marisa, 53, had been thinking about sunscreen long before her husband's burn. 'Initially, I was just looking for something that would actually stay on my kids,' said the mother of three from Long Beach, Long Island. Advertisement 'We live at the beach and we're a surf family,' she added, 'so my kids would come home with red welts under their eyes no matter how much sunscreen I was applying on them throughout the day.' In her quest for a solution, Marisa began researching the products on the market — and what she found ranged from disappointing to downright dangerous. The sunscreen dilemma Sunscreen is supposed to shield skin from harmful UV rays, preventing burns and premature aging and lowering the risk of skin cancer. But not all are created equal. Advertisement Of the 2,000-plus SPF products sold in the US, nearly 80% failed to meet the Environmental Working Group's (EWG) criteria for safety, health and effectiveness. The Russells were inspired to create a natural suncare line when they struggled to find safe and effective products for their children. Marisa Russell/Meadow & Bark As Marisa searched for a sunscreen that would keep her family safe, she discovered that many chemical formulas contained ingredients that have been linked to potential health concerns, including endocrine disruption, reproductive harms and even cancer. Soon, she found herself trapped in what she calls the 'sunscreen dilemma.' Advertisement 'Not only did it heal the burns from the first day, but he didn't burn for the rest of the trip.' Marisa Russell on her husband's local Mentawai Islands sunburn cure 'If all this sunscreen is so bad for me, should I use it and get that kind of cancer, or do I risk it and not wear any sunscreen and get skin cancer?' Marisa recalls wondering. To her, mineral-based sunscreens seemed like a safer bet — they didn't contain the potentially harmful ingredients found in many chemical products. But they came with a major drawback. 'There were hardly any mineral sunscreens on the market that were not going to leave you with a very bad white cast,' she said. Marisa Russell is the founder and 'chief alchemist' at Meadow & Bark. Marisa Russell/Meadow & Bark Inspiration from the islands A lightbulb went off during her husband's fateful surf trip in 2017. A guide traveling with Scott, 51, in the Mentawai Islands saw his severe sunburn and gave him a locally made paste for his skin. Advertisement 'Not only did it heal the burns from the first day, but he didn't burn for the rest of the trip,' Marisa said. Her husband purchased as much paste as he could before traveling home, where the rest of the Russell family began using it during their long days on the water under the beating sun. When they started to run low, Marisa felt a pang of panic. But instead of turning back to the sunscreens of her past, she took to her kitchen, rolled up her sleeves and got to work. All of Meadow & Bark's products are created in the company's lab in Long Beach, NY. Marisa Russell/Meadow & Bark The long road to clean sunscreen Advertisement It was 2019, and Marisa was attempting to recreate the tropical paste just from the ingredients list. 'I failed over and over again, but I was so driven by the pursuit to do this that I kept going. and I learned through trial and error,' she said, noting that she joined chemistry groups, took online classes and consulted with herbalists. 'It took almost 300 attempts before we sent our first prototype to a lab to test the SPF,' Marisa said. 'I was relentless.' Five years later, Meadow & Bark launched its first FDA-approved sunscreen, Mineral 45, one of the few also certified as safe for coral reefs. Advertisement The launch of Meadow & Bark was a family effort for the Russells. Marisa Russell/Meadow & Bark The broad-spectrum product comes in zinc-based shimmer and sport options that are sweat- and water-resistant and can be applied to the face and the body. 'Out of all of the sunscreen ingredients on the market, zinc is the only one that will protect you really well against UVA aging and UVB burning rays,' Marisa said. The 'hero ingredient' Advertisement To avoid the dreaded white cast, Marisa uses what she calls Meadow & Bark's 'hero ingredient' — thanaka paste, made from the ground bark of trees native to Myanmar. 'It's a beauty secret for the women who live there, since it brightens and lightens the skin and helps with hyperpigmentation and acne, but it's also their sunscreen,' she explained. 'I put it in our formulas to cut the whiteness of the zinc, and it makes for a more pleasurable experience and glide,' Marisa said. 'Plus, it's just so good for the skin.' Thanaka paste can be made from the bark of several trees native to Myanmar. Munday Body Care Studies suggest that thanaka can help reduce inflammation, fight premature aging and prevent the growth of harmful bacteria on the skin. The ingredient has also been shown to protect humans from the sun's harmful rays and even help soothe burns. But it's not all sunshine. Some thanaka products have been linked to elevated blood lead levels, which can be harmful, especially for children. And while often praised as safe for sensitive skin, some people may still experience allergic reactions. Clean ingredients, cleaner conscious For Marisa, what didn't go into Meadow & Bark's sunscreens was just as important as what did. The company skips coconut oil, a common ingredient in other products that can clog pores and cause breakouts. Instead, its formulas feature ingredients like red raspberry seed oil, sea buckthorn, calendula and shea butter. 'These ingredients are really chosen for their nourishment and vitamin-packed qualities,' Marisa said. Meadow & Bark's suncare products are also silicone-free. Mineral 45 should be applied at least 15 minutes before sun exposure and reapplied every two hours, even if on land. Marisa Russell/Meadow & Bark 'Silicones, in our view, are filler-in products,' Marisa said. 'They don't have any nourishing value, and they're bad for the environment.' 'We also do not use petroleum-based ingredients,' she continued. 'They are not actually helping the skin's natural defenses, and they can contain toxic ingredients that are linked to carcinogens.' To maximize protection, Marisa recommends applying Mineral 45 at least 15 minutes before sun exposure — and reapplying every two hours, even if you're on land. 'The sun is serious business, and it deserves you actually taking the time to protect your skin,' Marisa said. Meadow & Bark offers a range of clean skincare products beyond sunscreen. Its best-selling Facial Mist even snagged a spot on Oprah Daily's Best of 2025 Picks, a list of must-have wellness and beauty items for the year ahead. 'Most people don't realize you can get medical-grade results from plant-powered skincare — but that's exactly what we deliver,' Marisa said.
Buzz Feed
28-06-2025
- Health
- Buzz Feed
Experts Reveal Which Grocery Splurges Are Worth It
By now, it feels like the world is an impending dumpster fire. And in a cruel twist of fate, that fire is coming for your pantry. Thanks to rising tariffs and global chaos, some of our favorite foods are suddenly looking like luxury goods — RIP San Marzano tomatoes, chocolate, olive oil, and avocado toast (you were too beautiful for this world). So, what is worth the splurge in this economy? Should we still be buying organic? Can we justify $11 eggs or $9 strawberries? We asked a couple of experts to help us figure out what to cling to and what to leave behind at the checkout line. 🥕 PRODUCE: The organic guilt trip (let's talk about it). Spoiler: Not everything has to be organic, despite what your favorite wellness influencer-slash-matcha-merchant says. You can let go of the guilt. You're not going to die from eating a non-organic banana (and your bank account will thank you). But there are a few fruits and veggies worth the splurge, especially the ones you eat whole or can't peel. 'As a rule of thumb, anything with a thin or edible skin. Think strawberries, apples, and spinach are more vulnerable to pesticides and worth buying organic,' says Olivia Hensal, a Miami-based functional nutritionist. 'I always tell clients to check the Environmental Working Group's Dirty Dozen and Clean Fifteen lists each year.' This year's Dirty Dozen (aka the produce items with the most pesticide residue) includes spinach, strawberries, kale, collard and mustard greens, grapes, peaches, cherries, nectarines, pears, apples, blackberries, blueberries, and potatoes. This year's Clean Fifteen (aka the lowest amount of pesticide residue) includes: pineapples, sweet corn, avocados, papaya, onions, sweet peas, asparagus, cabbage, watermelon, cauliflower, bananas, mangos, carrots, mushrooms, and kiwi. Basically, if it stains your cutting board, buy it organic. 'Vegetables and fruits that you eat whole (or eat the skin of) and don't have a 'protective' outer barrier like avocados or bananas are best to buy organic,' Hensal explains. Verdict: SPLURGE on the Dirty Dozen. SKIP organic for thick-skinned friends like bananas, avocados, and onions. They're doing just fine. 🍳 MEAT & EGGS: Not all protein is created equal. If you're going to eat meat, it's worth thinking about how that meat lived before it made its way to your fridge. (Morbid? Maybe. Helpful? Definitely.) Grass-fed beef and pastured chickens aren't just buzzwords for bougie brunch menus; they're actually more nutrient-dense and arguably more ethical. 'I recommend splurging on meats from grass-fed or grass-finished cows and pastured chickens,' says Hensal. 'It's worth it not just for your health, but for the planet too.' These animals lived the dream: wide open spaces, a natural diet, and way less stress. (Unlike us, whose blood pressure spikes when eggs hit $9.) And yes, their quality of life actually affects the nutritional value. Stress and diet impact them just like us. Sure, they were still raised for slaughter (dark), but at least they had a better time getting there? Maybe? Moving on… Verdict: SPLURGE — but maybe do it less often so your wallet doesn't panic. Budget move: beans are your bestie. They're cheap, packed with protein, and stress-free (as far as we know). Hey, you! Wanna cook 7,500+ recipes in step-by-step mode (with helpful videos) right from your phone? Download the free Tasty app right now. 🫒 OIL: If it comes in a plastic jug, just no. You can absolutely judge an olive oil by its bottle. If it's in clear plastic and on sale for $3.99, it's a no-go, chief. Look for extra virgin olive oil (EVOO) in dark glass bottles. Bonus points if it's single-origin and cold-pressed. 'High-quality cooking oil is a must,' says Hensal. 'The good stuff maintains more antioxidants and healthy fats.' Verdict: SPLURGE — your roasted veggies deserve it. 🧂 SALT: Your fancy pink rock may be doing the most. Before you toss your Himalayan salt in the 'rich people nonsense' pile, consider this: your basic table salt? Basically just sodium and chloride. Your fancy pink stuff? A literal mineral flex. 'Standard table salt doesn't offer much nutritional value. But unrefined salts like Himalayan salt naturally contain calcium, magnesium, potassium, and more,' says Hensal. 'Think of it as a vitamin with seasoning potential.' So yes, you're regressing to a 17th-century European who hoards salt, but honestly? Same. Verdict: SPLURGE (but maybe don't get the $35 ceramic jar just for the aesthetic). 🥑 SEASONAL & LOCAL: Because maybe you don't need avocados in January. Michael Beltran, chef, restaurant owner, and king of chaotic culinary realness, puts it simply: 'I would say it's not worth it from the veggie standpoint, right? Because you can go to a farmers market and get local veggies that are going to be better.' Translation: Don't blow your budget on sad, out-of-season produce that's traveled farther than you have this year. Shopping seasonally and locally doesn't just support small farms; it also means your food actually tastes like something. Sure, it might mean skipping avocados in winter, but you'll live. And when it comes to fish, Beltran doubles down: 'If I had to choose between a wild-caught salmon or [farm-raised] salmon, I'm gonna buy wild-caught salmon…but there's a fish market close to my house, and 99% of the time it's fucking delicious and better fish than I'll get anywhere.' So, yeah. If you live near the water, flex. If you don't…well, we're sorry. Maybe stick to beans and vibes. Verdict: SPLURGE on what's in season and close to home. Your taste buds (and budget) will thank you. For those of us (let's be honest, all of us) who are still on a tight grocery budget, download the Tasty app to browse and save hundreds of budget-friendly recipes — no subscription required.
San Francisco Chronicle
25-06-2025
- Health
- San Francisco Chronicle
New study found microplastics in a place you wouldn't expect — but does it really matter?
If you're trying to avoid microplastics, picking a glass bottle over a plastic one would seem like a sensible step. But a new study from researchers in France uncovered counterintuitive results showing higher concentrations of microplastics in beverages that came from glass bottles compared to other materials — including plastic. The study, titled 'Microplastic contaminations in a set of beverages sold in France,' was conducted by researchers at French food safety agency ANSES and is published in the August edition of the peer-reviewed Journal of Food Composition and Analysis. In it, researchers looked at microplastic concentrations in drinks like water, cola, tea, lemonade, beer and wine in different types of containers, including plastic and glass bottles and metal cans. With the exception of wine, researchers found the most microplastic content in beverages that came out of glass bottles. So what's going on? How could there be more plastic in glass than plastic? The culprit: The cap. Though the bottles were made of glass, the caps were painted metal. Most paint is made of plastic. When scientists compared the color of the plastic particles in the liquid, it was the same color as the paint on the lid. That means bits of paint got scratched off the caps and went into the drinks. The study included close-up photos where you can see small scratches on the insides of the caps. That also explains why they found comparatively fewer particles in wine: They were traditional glass bottles capped with corks, not metal lids. The study was set up to examine the levels of microplastic content across different container materials, which is why the study phrases the highlighted results in that context ('Drinks in glass bottles more contaminated by microplastics'). But the conclusions indicate something more nuanced: There are multiple sources of microplastic contamination in what we eat and drink, and it's impossible to avoid them all, even if you're conscientious. The findings are consistent with what microplastics researchers around the world have found in many other studies, said Tasha Stoiber, a senior scientist with environmental advocacy nonprofit the Environmental Working Group: 'It fits in with what we know, which is that microplastics are in a range of food and beverages.' The study only looked at a handful of brands per category, and only six samples per brand, which all came from the same batch lot. If anything, experts who reviewed the study said, the findings are an indication that bottled beverage manufacturers should be examining their materials and processes and seeing whether simple steps like pre-cleaning the caps with air or liquid could meaningfully reduce microplastic concentrations. The results don't mean that you should never drink a bottled beverage ever again, or that you need to scrutinize cap or bottle material. Microplastics are in just about everything we eat and drink, said Britta Baechler, the Director of Ocean Plastics Research for Ocean Conservancy. She co-authored a study published last year that found microplastics in every type of commonly consumed protein the researchers looked at, including seafood, chicken, steak, pork and plant-based protein. She called this study 'yet another reminder of how deeply embedded plastic is in our lives and our food system.' In the grand scheme of microplastic consumption, fussing over what a bottle or cap of an individual drink is made of won't make a huge difference. Here's what experts say you can do to reduce your exposure: Avoid heating up food in plastic. Heating plastic releases more particles into food, and faster. Nonstick coating is made of plastic, so opting to cook on stainless steel or cast iron is another smart step. Avoid storing food in or eating food off of plastic. Glass, metal and ceramic are all better picks for your plates and storage containers. Eat more whole, unprocessed food and drinks. Researchers found fewer microplastics in water than bottled lemonade, tea or cola. In Baechler's study on proteins, the ones with the fewest microplastics per gram were chicken breasts and pork chops; heavily processed products like breaded shrimp, fish sticks and chicken nuggets contained the highest concentrations. Drink filtered or tap water from your home out of stainless or glass drinkware. Tap water has consistently been found to contain fewer microplastics than other sources, Baechler said. Broadly speaking, despite the findings of this study, microplastics experts still say glass bottles are better than plastic ones. Glass itself does not — cannot — shed microplastics into what you drink. And glass bottles are much more recyclable than plastic. Many plastic bottles, even ones that make it into your recycling bin, wind up not being recycled. 'We're finding microplastics in everything,' said Amelia Meyer, a co-leader of the Plastics Working Group at Stanford University. 'You can only do so much. You have to drink water.'
