Milena Pagán '11 speaks with Boston.com reporter Linda Laban about re-opening her bagel shop, Rebelle Bagels, in Kendall Square. Pagán, who earned a degree in chemical engineering before diving into the culinary world, explains that she felt it was a natural transition from engineering to food. “It’s not a traditional path, but they do have a lot in common,” Pagán explains. “Making bagels feels a lot like engineering.”
New York Times reporter Stephen Wallis spotlights Prof. Carlo Ratti’s proposal for the world’s first “farmscraper” in Shenzhen, China, a 51-story building that would be wrapped in a vertical hydroponic farm and could produce enough food annually to feed 40,000 people. “At this critical moment, what we architects do matters more than ever,” Ratti emphasizes. “Every kilowatt-hour of solar power, every unit of zero-carbon housing and every calorie of sustainably sourced vegetables will be multiplied across history.”
Smithsonian Magazine reporter Sarah Kuta spotlights MIT researchers and their work in developing an ingestible vibrating pill that simulates the feeling of being full. The device “could someday offer an obesity treatment that doesn’t rely on standard medications or surgery,” writes Kuta.
MIT researchers have created a vibrating capsule that can send signals to the brain to simulate the sensation of being full, reports Brian Heater for TechCrunch. “The capsule, which is roughly the size of a standard multi-vitamin, contains a vibrating motor, powered by a silver oxide battery,” explains Heater. “After reaching the stomach, gastric acid dissolves the outside layer and completes the circuit, kickstarting the vibration.”
Researchers at MIT have developed a vibrating pill that “significantly reduces food consumption by mimicking the feeling of fullness,” reports Arianna Johnson for Forbes. Researchers believe, “the pill can be used as a cheaper, noninvasive option to treat obesity and other weight-related illnesses,” writes Johnson.
Writing for STAT, Prof. Joseph Doyle addresses new research that suggests food “as medicine can improve health and lower health care costs.” “Researchers, clinicians and policymakers all share a common goal to fight food insecurity and improve population health,” writes Doyle. “Randomized clinical trials are key tools for discerning what works best, for whom and why, information that we should all be hungry for.”
MIT researchers have created “a vibrating pill that stimulates nerve endings in the stomach to tell the brain it’s time to stop eating,” reports Mitch Leslie for Science. “A gel plug in the pill keeps the motor from switching on,” explains Leslie. “But the gel dissolves rapidly when it contacts stomach fluid, allowing the motor to start turning. When that happens, the pill shakes for about 38 minutes, roughly the amount of time it would stay in the stomach. The researchers hypothesized that these vibrations would stimulate the stretch-sensing nerve endings and signal satiety.”
Newsweek reporter Pandora Dewan spotlights MIT researchers and their work developing an ingestible vibrating pill that can mimic the sensation of fullness. "The development of new non-invasive methods for treating obesity is of importance in confronting the multifaceted challenges posed by this global health crisis," says Shriya Srinivasan PhD ’20. "Traditional interventions, such as invasive surgeries, can be associated with significant risks, costs and lifestyle modifications, limiting their applicability and effectiveness.”
Researchers at MIT have developed a vibrating pill that can be swallowed before eating to create a feeling of fullness, reports Nicola Davis for The Guardian. “This approach offers an alternative and potentially synergistic approach to other therapies available today,” says Prof. Giovanni Traverso.
Researchers at MIT have developed “a battery-operated capsule-like device that’s supposed to make you feel full by stretching out your stomach using vibration,” reports Miriam Fauzia for Inverse. “Considering that diet and exercise are hard to maintain, especially for long-term weight loss, and medical interventions like gastric bypass surgery and the newest wave of injectables cost more than a pretty penny, [Shriya] Srinivasan PhD ’20 and her colleagues want their vibrating pill to be an accessible alternative,” writes Fauzia.
Alumnus Dave Dussault founded Snapchill, a hot coffee company that uses technology to brew, “the best of both hot coffee and cold brew,” reports Grant Welker for NBC Boston. “The technology entails brewing the coffee hot, then dropping the temperature in a matter of seconds from more than 200 degrees to just above freezing,” explains Welker. “It's done using what Dussault said is essentially the same technology used in a refrigerator.”
George Hadjigeorgiou MSc '98 co-founded Zoe, a personalized nutrition program that “aims to improve gut and metabolic health,” reports Julia Kollewe for The Guardian. “Zoe has identified almost 5,000 never-before-seen gut bacteria,” writes Kollewe. “Of those, 100 were strongly associated with health across all 35,000 participants – 50 good and 50 bad. This feeds into the app and members’ personalized scores will be updated over time”
Milena Pagán '11 speaks with Boston Globe reporter Kara Baskin about bringing her Providence-based bagel shop, Reblle, to Kendall Square. “We started the process to move a store to Cambridge about two years ago” says Pagán. “This has really been a long time in the making, to find the right space and to work out a deal. But we’re in a really cool building. We have tenants upstairs. There’s a park across the street that reminds me in a lot of ways of the neighborhood where Rebelle is right now. And being close to MIT is such a dream. That place has really good juju for me, so I’m really excited about it.
Milena Pagán '11 bringing her Providence-based bagel shop, Rebelle, to Kendall Square this winter, reports Kara Baskin for The Boston Globe. “Pagán was a 2023 Best Chef: Northeast James Beard semifinalist for her Puerto Rican café, Little Sister, also based in Providence,” writes Baskin.
In a new MIT study, researchers found that people were less likely to order a menu item when it was specifically labeled as "vegan" compared to when it was not, reports Meryl Davids Landau for National Geographic. “The research is not trying to tell anyone they need to strictly transition into these diets in order to make an impact,” says graduate student Alex Berke. “This is about people eating more sustainably, more often, and what can we do to guide people towards those practices.”