Sustainability in the Food Industry

One of the presentations at the Institute of Food Technologists (IFT) Conference was about sustainability in the food industry. I care a lot about sustainability (specifically waste management and reduction), and it has occurred to me that there are careers in this area in food. I think that one of my college application essays said something about that, actually, back when I felt more optimisitc and full of potential.

Ah, here we go:

The chance to learn and research about crop production in relation to both the local biological impacts and domestic and foreign economical aspects would provide me with deep and broad insight. I would have the opportunity to change an agricultural or business practice, although I already frequently boycott or contact companies such as [company name redacted] to recommend that they use less processing in products. As a potential biotechnologist with a detailed understanding of the economy, I aim to promote fresh, varied food that is healthy, beneficial for the environment, and economically viable for efficient production and storage.

Well, that bombastic essay resulted in my rejection to the LSM program, which in retrospect, is a relief. In any case, at the Expo, I went around a bunch of booths asking about their sustainability initiatives, or what people in that area do (i.e. I need a job). Sure, product development is engaging and interesting too, but I would feel more useful to the world by researching or developing more sustainable packaging or food production methods. So let's swivel back to the sustainability presentation.

I got there a bit early and sat in the second row because the first row was occupied by a woman and her daughter. I watched them as they chatted. Soon, it occurred to me that the woman was the one who was giving the speech, and later, it hit me that she was actually extremely important. By this time, I had lost my chance to introduce myself to her, and after her presentation, she and her coworkers left. On the bright side, I had a neat conversation with her 11 or 12 year-old daughter.

So, rule number 1: If the person doesn't look busy, introduce yourself. You could be speaking with the Senior VP of Starbucks. And indeed I could've been.

Dr. Mary Wagner gave an interesting but broad presentation about coffee-growing sustainability efforts by Starbucks. I would've liked to have a chat with her afterwards because I had a lot of questions.

She started off by distinguishing between the Arabica and Robusta beans. Starbucks uses only Arabica beans. My notes say something about the coffee cherries being handpicked, and the only part of the cherry that is kept is the coffee bean. I wanted to ask whether there are efforts to develop applications of coffee pulp and skin (because in the dairy industry, they used to discard whey until they realized that protein powders were an enormous market). This would be the kind of research I'd like to do and would find fulfilling (perhaps). 

The coffee is grown on hilly land +/- 20 degrees from the equator. Coffee is susceptible to this fungus that causes "coffee rust", a disease that has something to do with lack of water. Of course, water (over)usage is a huge problem in the world. There are actually two kinds of processing, dry and wet, and a goal is to make dry-processed coffee taste like the wet-processed version and therefore minimize water usage.

I wonder, do they compost the coffee cherry skins and pulp? Do they use fertilizers? What happens when the nutrients in the soil are gone? Move to a higher patch of land? Doesn't this immensely increase transportation costs?

Apparently, a factor with which Starbucks is currently toying is the growth of coffee plants at higher altitudes. They're trying to figure out how this would affect taste, water usage, growth conditions, etc.

After this flurry of overview, there was time for three questions, so I asked whether the hills from which Starbucks obtains their coffee uses any sort of crop rotation. Apparently not. I also wanted to ask whether the topsoil is affected by coffee planting, and whether there is erosion occurring because of the lack of deep-rooted trees. I mean, I had plenty of questions...enough for a coffee chat. Looks like I'm finally learning about the importance of networking and grown-up/professional, extroverted things like that.

The second presentation was by Dr. Ruben Morawicki, and the idea that stuck with me was this: "A practice can't be "more" or "less" sustainable. It's either sustainable or not." Yet, I think he also meant that there are more "sustainable" processes than others (e.g. superflous water consumption does occur).

There was this spider graph (like this) which is used to compare products based on their energy usages/other metrics. I had never heard of spider graphs before, and I am instantly fond of, and will use, this method for decision making (yes, even for trivial things such as what to have for luncheon).

The third presentation, by Dr. Jason Hill, discussed biofuels. The take-away message was that people oversimplify everything. When someone asks what's "better" for the environment, we need to define "better". Better for the company (more profits, but also less innovation and a shadier public image)?  Better for the consumer (more convenient, but ridiculously expensive, OR, less convenient but cheaper)? Better for the earth (but more difficult to make this practice work on a large scale, therefore contributing no net "betterment")? 

It makes me wonder, and then feel rather helpless.

Citation: Wagner, M, Morawicki, R, Hill, J. Research Needs for a Sustainable Food System. Institute of Food Technologists Conference and Expo 2013. S503 McCormick Place. July 15 2013.

Kraft R&D

Kraft.
We used to buy Kraft peanut butter in Australia. The red label was crunchy, while the blue label was smooth. I used to get the peanut chunks stuck in my teeth a lot.
Kraft also reminds me of Vegemite. What a staple!
Kraft singles somehow factor in too, though once we moved to HK, we ended up buying some other brand's processed cheese. So, those were my childhood Kraft memories.

I do not associate childhood with Lunchables, Crystal Light, Kool-Aid, Kraft Mac & Cheese, Jell-O, or cream cheese. So, it's interesting visiting the Kraft Beverages R&D and seeing other people possibly relish in nostalgia, while I'm sitting there thinking about Vegemite.

We first had an introduction to Kraft, and I learned that Kraft actually split into Kraft and Mondelez after Kraft bought Cadbury. I'm pretty surprised after seeing so many familiar brands belonging to Mondelez's. Perhaps I would want to work for them (hah, free samples?).
We had a tour of the pilot plant and I saw sacks of citric acid and flavourings. This made me very happy. We toured and viewed the coffee roaster, and tasted 4 different coffees (made with the Arabica bean and/or the Robusta bean). Yes, I could tell the subtle differences among the coffees, but I'm really not sure which I prefer. I like them all.

The Kraft facility apparently had a renovation to make it more modern and friendly for collaborations. From a picture, it sort of looked like a possible office space at Google. However, I noted vending machines and it appears that there are no microkitchens. I think it's kind of bizarre that food companies don't offer free food, while many tech companies have on-site chefs, free meals, and microkitchens with EVERYTHING.

 Kraft did have a giant kitchen though, and we had a group "make your own drink" activity. My group and I made the green ("Summer Twist") and toxic orange drinks. The green was peach, mango, and grapefruit(?) flavouring with citric acid, while the orange was vanilla, gingerbread and grapefruit. The activity was fun, but it seemed kind of juvenile.

I think the red drink was cherry vanilla and I don't remember what the other ones were.
We had discussions about working in the food science industry at lunch. I wanted to know whether the scientists came up with the new flavours/ideas. Unfortunately, it turns out that marketers are the ones who dictate what foods or drinks get made. Darn, I knew I should've transferred to Wharton.

At the end, we received goodie bags! It turns out that I have bought nearly no Kraft beverages in the past. We got Gevalia coffee, Kool-Aid (in both plastic bottle and powder form), Capri-Sun for adults (i.e. bigger serving size), Crystal Light, and Mio.

The Darkroom Cafe

Guys...I have a job that involves kitchens!! Somehow, this semester, I'm going to take 6 credits and ALSO make delicious drinks/food at the Darkroom Cafe, located in the basement of the Class of 1925, a residential building that is part of Gregory College House. I am proud to say that I was the first customer last year, when the cafe opened, and I bought a muffin with carrot and other plants in it. However, after that one muffin, I never went back because I had a meal plan. This year, since I don't have a meal plan, I get to finally sample food trucks, restaurants, bread (LOTS OF BREAD), and leftover coffee from here! Whoo! So... if anyone wants free coffee :P

 I have introduced recycling to the Darkroom Cafe, and I'm going to do something about the coffee grounds if the Penn Garden replies.

 The pastries are from Le Bus Bakery, somewhere in Center City. It's a shame that we can't actually bake the pastries, but I guess that would require a lot more planning, effort, and an actual oven. However, we do serve grilled cheese sandwiches!

 Here is BUNN, our energy-hoarding-coffee maker.

This is my first receipt. An RA bought a cup of coffee from me!


So, WHY would you want to come here instead of any other coffee place?
1. Our hours are:

SUNDAY closed mornings; 10:00pm-1:00am

MONDAY 8:00am-10:15am; 10:00pm-1:00am

TUESDAY 8:00am-10:15am; 11:00pm-1:00am

WEDNESDAY 8:00am-10:15am; 11:00pm-1:00am

THURSDAY 8:00am-10:15am; 10:00pm-1:00am

FRIDAY 8:00am-10:15am; 10:00pm-11:00pm

SATURDAY closed

In other words, we stay up late for you guys! We get up early for you guys! We care!

2. We're nice people, who can give you advice on anything! There are four cafe managers, and we will try to remember your name.

3. We make fresh coffee. We grind our espresso beans. WATCH US grind the espresso beans! Applaud when we use actual shot glasses for the espresso! Gasp as we poof up the milk for your latte (and promptly overpoof it and spill it everywhere...)!

4. $1 for a cup of delicious coffee at the Darkroom Cafe is cheaper than whatever Starbucks sells it for ($1.69 last time I checked, during my college interviews hahaha)

5. The profits maybe (possibly very indirectly or directly... I have no idea) go to Gregory College House, which then use it to buy DVDs and games, fund house events, and purchase food for the house. Therefore, you're reaping the benefits of it somehow. Actually, this last statement may be completely false, so please don't quote me.

6. Bring your own mug... and you can get coffee for $0.75 instead of $1.00.

Stuff the Darkroom Cafe sells:
Chocolate croissants
Plain croissants
Bagels
Coffee
Tea
Cappuccinos
Lattes
Muffins
Danishes
Grilled cheese paninis
Hot chocolate
Milk (whole, skim, soy)
Gregory College House mugs!!


So, I'm blatantly advertising because I work here on Wednesday and Friday mornings and Sunday and Monday nights. :) Come visit me!

Ben & Jerry's

(You can see Ben & Jerry's in the distance)

Because I signed up for Ben & Jerry's mailing list, I am guaranteed one scoop of ice cream and cake cone per year. For merely signing up, I got a scoop of ice cream! Today, I went to obtain my scoop after buying groceries at the Fresh Grocer. It turns out that signing up for the Fresh Grocer's card is pretty useful; I got 8 oz of cheese for "free" (a.k.a. for spending $9.89 on fruits and vegetables, which I kinda need anyway). I see how this will be useful in the future; since carrots are pretty much the same price throughout all of Philadelphia, I could totally buy 10 lbs of carrots (yes... I can eat a lot of carrots) and get a pack of cheese for free... which is nice.

Anyway, I tried the Bonaroo Buzz, after MUCH deliberation (I sampled the Late Night Snack flavour, but found the lack of potato taste in the potato chips disappointing, and I didn't find it salty at all), since I really couldn't decide. I figured, hey, malt is delicious. Let's try malt!

The girl behind the counter was super nice! The ice cream melted ridiculously fast...signifying the presence of lots of cream, I'm guessing? The flavour tasted sort of just like coffee ice cream, although there was a hint of sweet, burned sugar caramel. There wasn't much maltiness, though, and I didn't detect any caramel swirls. There were small bits of chocolate, and one lump of toffee, which upset me because I wanted huge chunks of toffee! However, the toffee was phenomenal; it was crunchy and gooey at the same time. It was nice to get some free ice cream, especially as it was over 90 F today.

Harrison's Masquerade with Maggiano's

Last night, Harrison had a semiformal event with a dinner catered by Maggiano's, an Italian restaurant about 26 streets away. The main part of the semiformal wasn't the food, of course (it was the dancing! And laughing!...even though there were only about 40 of us there...), but I've decided to blog about it anyway. The sad part is that 2/3 of the time, the lights were off, so I had to use flash and it bleached my photo. In any case, the food wasn't that photogenic, and because there was a whole group of us, we evidently got to Harrison kind of late. So, half the food was gone (no linguine left!!).

The food that I did eat included angel hair pasta with very unevenly distributed tomato sauce (with real large chunks of tomato! and nothing much else...), two oily asparagus spears, some broccoli, and some salad. The salad was basically lettuce with feta cheese and onion, and midway through, I noticed something crunchy. Upon dissecting my salad, I noticed a few rectangles of some dark pink crispy stuff, which I am assuming is bacon. :(

You think that's sad (for a vegetarian)? Well, I tell you, that bacon wasn't even good! It was dry and didn't taste like bacon! It was tasteless!

The dessert was tiramisu, which was different from the tiramisu I usually consume (not that I consume tiramisu much...I've only had it about 4 times in my life, perhaps?). This tiramisu was literally 90% mascarpone, 0.005% cocoa powder, 3% coffee, and 7% ladyfinger biscuits. The mascarpone was super overwhelming. It's good, but I prefer a more 1:1 ratio of ladyfinger biscuits : mascarpone. The top half of the tiramisu was literally fatty, sweet, mascarpone. The cliche pictures of tiramisu have cocoa powder dusted on top. This one didn't, so no one could recognise it as tiramisu. Either way, the dessert was better than the meal itself.

There was frozen pomegranate juice, which was really nice.

In all honesty, I wouldn't've cared if the food was barbecue flesh; for $5, I got to party with my friends, scream, dance to The Lonely Island and Ce Lo Green (you guys know the songs...I just don't want to write them out because it's not really PG), and have fun for 3 hours.

CAFFEINE Coffee Cookies!!!

My brother, JM, and a few other high school people are currently competing in an... M3(?) competition that started this morning at 6am and ends at 9pm. Basically, they are presented with a problem, and have to make some sort of model and proposal for fixing the problem. This year's problem has something to do with a drought in a lake in Colorado, I think. Anyway, I just went to visit them and they had a lot of untouched food just sitting there because they're so busy. It looks pretty hectic. My brother told me last night to make them coffee-infused finger foods because they would need the caffeine. So, I made coffee cookies.

I found a recipe online but I changed it a lot because for some reason, I feel confident in my cooking/altering everything. So, here is my version of ridiculously humongous soft, moist coffee flavoured cookies.

Ingredients for 26 ridiculously large [size-of-your-palm], flat, and moist cookies:

1. 1/2 cup oil

2. 1 cup white sugar

3. 2 eggs

4. vanilla

5. coffee [I'll explain this in the Method]

6. 2 cups self-raising flour

7. 1/2 tsp baking soda

Method:

1. At the crack of dawn, get half a cup of boiling water and spoon in 3-4 heaping tbsp of ground coffee. Add a few tbsp of instant coffee just for the caffeine kick. Add more tbsp of instant coffee to your liking! Actually, I'm not even sure I saturated the water that much; I'm sure I could've added MUCH more instant coffee. The end result was a cookie that tasted like coffee, but was not tremendously bitter. This, I would say, is the amount of coffee needed to make "normal" tasting coffee cookies.

2. Mix all wet ingredients in a giant bowl. Add in the coffee mixture with the granules, although if you don't like the spotty appearance, you can filter out the granules. The batter should be dark brown.

3. Add in dry ingredients. I used self-raising flour, which already had some baking powder and salt in it, for simplicity. [a.k.a I didn't have non-self-raising bleached flour]

4. The mixture should be quite gooey, a bit stickier than cake batter, and look like the very first image above.

5. Spoon onto cookie sheets and bake at 380 degrees F in a unpreheated oven on the bottom rack for 9 minutes.

6. Let them sit in oven for 10 minutes at least, or longer if you want. Alternatively, let them bake for another 1-2 minutes.

7. Let them cool on cooling racks, and they should harden a bit but still be moist, flat, and a bit cakey.

Note: They puff up to 2 times their original size.

National Apple Day?

Apparently, the 4th of November was National Apple Harvest Day...

I don't believe it is. I just think that commons had a surplus of apples. Either way, everyone literally clamoured to grab chunks of baked apple goods... It was sickening [and I was part of it]. I overheard one of the workers remarking that the consumers were piling their plates with these apple-y goods so fast that they had to keep bringing new pies and cakes out. Again, consumerism demonstrates our inherently greedy personality. I didn't try the apple crumble cake or the pie. I also just mooched off TJ for some apple muffin and doughnut [she didn't finish them, anyway]. In the end, all I actually got for myself was a mini cake, some fritter and a coffeecake.

The coffeecake was extremely moist.

Crumble that I didn't eat.

Amazing AMAZING moist apple cake... with very few chunks of actual apple. The icing was amazingly gooey. I was not aware that this sort of viscous-ness existed. However, on the apple scale I'd give it a mere 20%...

The muffin was just a standard muffin, with an apple-ness of maybe 7%. I only have this picture because the reflection on the table is really pretty. I've never realised how reflective the table is...

Apple cake. Appleness? 40%. The chunks of apple are actually visible and the top was nicely crusted with cinnamony-appleness.

Contrast that to the fritter..

Tasteless doughnut...apple cider doughnut, perhaps, but an apple rating of zero %.

The fritter has an apple rating of 1%. It was fried dough. Coated with sugar icing. There were a few cubes of apple, but this reminds me of the time when I was 6 [or 10?], and my parents' friend bought my brother and I a cake with whipped cream sandwiched inside. After unsandwiching the layers, however, all I found was a thin outline of whipped cream on the perimeter of the bottom cake layer. Hm.

Artisserie Chocolate Café

I'm not really sure what "artisserie" means. It's not a French word. It sounds French, yes, but unless it's a misspelling of "pâtisserie" [which would make sense, by the way], it's not a word.

Either way, it's exactly how gourmet cafes/chocolate stores portray themselves. I wondered why anyone would buy a truffle for $1.25 but then I remembered that the Godiva chocolate was around $1 for one, as well. ...I guess I'm just one of the odd people who'd prefer to eat cocoa powder plain.

My HSOC professor has been having coffees with us students, 5 at a time, to get to know us better. This is amazing because it breaks the stereotype of professors just lecturing and not caring about people's names etc. He even grades 1/3 of the exams... which is pretty cool too. Actually, he reminds me of my high school APUS1 teacher, because he not only adds a sense of humour to everything we learn ["by "cosmopolitan", I don't mean "how to please your man", for example, is one of his jokes concerning globalisation of medicine...]

There was some spicy hot chocolate, and I nearly got that but I tend to like cold drinks more [yes, even in the winter] since hot drinks burn my tongue...well, I guess it also depends on my mood. So, I got the Extreme Chocolate [I think that was it?] flavoured frappe, without whipped cream. It was actually extremely SMOOTH. I don't understand how something with chunks of ice can feel smooth, but this probably had a litre of cream in it or something, since it was seriously like drinking mousse. I almost said that it wasn't chocolatey, but then I'd be lying. I just think that the creaminess masked the bitter chocolate flavour that I had expected.

Although I apparently had a shot of espresso in it, I didn't really taste much coffee. In truth, it was a nice drink except that the flavours weren't so prevalent. I blame it on the bucket of sugar in the drink. That probably masked all the flavour...

Or, I was just too focused on listening to my professor and the other 4 [well, mostly one since she, by far, talked the most] talking.

Home...

BACK home! I got back on Friday night at 9:40pm ish, even though I should've been back at 7:15pm [traffic is terrible. I had traffic out of Philly, INTO NY, then OUT OF NY. What a wonderful experience. At least I had food :)]

I noticed that nothing much has been consumed at home... my brother likened it to the Pullman strike, in which nothing could get done in Chicago while the RR workers were on strike... in other words, if I'm not home, no food gets eaten. Even the freakin' pistachios are untouched!

Anyway, it's nice to be home and eat food at any time I want.

One thing that people in college keep talking about is the archetypal "home-cooked meal". I haven't had one yet, actually, and I don't really care for one. I don't get why everyone seems so in love with "home-cooked meals" when most families in the U.S. prefer to eat out anyway.

Strange culture.

Anyway, I did get to eat meals with my brother and sister so that was really nice since we could do the whole "eating and meeting" thing.

While I was at college, my dad had a business trip in Basel, Switzerland, and he brought back a lot of chocolate. It was also really expensive chocolate. I don't really think it tastes that much different from a dark chocolate bar, but perhaps there is something in the ingredients that makes it special. I don't know. I mean, the presentation evidently is better than a normal chunk of chocolate, but I personally just like dark chocolate bars.

This was the espresso chocolate, which was some dark chocolate espresso ganache covered in dark chocolate. It was okay but not worth however much it cost. I like cocoa powder more...

OH so we had two coconuts! My brother and I shared one, and we're gonna consume the other one at some point in the future...

After drinking the liquid portion endosperm, I sought to crack open the coconut in order to share the remaining endosperm with my brother. I accomplished this by throwing the coconut onto concrete since both the hammer and the knife refused to crack open the coconut.

Below is the splat created by the coconut when I threw it. Unfortunately, we could not retrieve all the pieces of the coconut. Coconut shells remarkably resemble autumn leaves.

We somehow cracked it open from there...

My brother likes frozen blueberries [as do I] so we have a stash of them.

Bubble Milk!

Known as bubble tea, pearl milk tea, or chewy-tapioca-balls-with-tea, this drink is ubiquitous in any Chinatown in the U.S. However, they usually cost from $2.50 to $5 [or more], and one rarely obtains enough tapioca in the tea to fulfill one's sticky tapioca craving.

Well, at least, for me, I always end up consuming all the tapioca balls before half the tea is done. Usually, there is also a ton of ice which acts as a filler. Although I love the fact that there are so many exotic flavours [taro, coconut, various flowers, etc.] at bubble tea specialty stores, it's also pretty awesome making my own, sans too much sugar to give me a headache.

At Kamman, we bought some tapioca balls [labelled as "starch balls"] for $1.69. My mum stuck them on the stove today for an hour or so, with a ton of water, and now we have plenty of tapioca balls for me to put into milk, decaf coffee, tea, grape juice... etc.

I just made some bubble milk, and half the volume of my mug was filled with tapioca. I'm happy.

Coffee Ice [or...Granita?]

I'm technically not supposed to have much caffeinated stuff anymore due to the fact that it apparently interferes with methimazole efficacy, but this was made with decaf coffee [so, it has 2% of the caffeine it otherwise would have] which means that it probably has the same caffeine power [if not less] as some chocolate. I started off with coffee, fat free milk, some honey, and some saccharin. I froze it for an hour, and it looked like the image above.

An hour later, a layer of ice had formed on the inside sides of the plastic container, but the centre was still liquidy [or, slushy, after I mixed it]. The whole point of making this is to chop up the ice crystals every hour or so. I actually should've used a shallow container, since it was more difficult to reach the bottom parts which were frozen.

In total, six hours later, this is what I ended up with. Granules of frozen coffee and milk! The volume had [evidently, due to not only the lattice structure of ice, but also to the air between each crystal] increased to... about 157% its original liquidy volume.

I'm not sure whether this is "Italian Ice", "ice" or "granita". When I was younger, my brother and I used to make watermelon granita, which I recall included 150g of caster sugar dissolved in water, a lot of watermelon juice, and lemon juice. It was made in the same way as this, and did NOT taste like artificial watermelon flavour. It used to be such a big deal! Today, I felt like making this since it's too humid to drink hot coffee [even though it was pouring with rain all afternoon] and I felt like this would be yummy. Before freezing, the slurry tasted like normal sweet coffee with way too much milk [I tend to like coffee without milk]. After freezing, I feel as though it tastes even more watery than originally... which means that next time, I have to brew super-strong coffee. This is saying something, since I generally make really strong coffee. However, it isn't super sweet, which is great. I'm just worried that it's going to freeze into one huge mass by tomorrow morning, since I probably didn't add enough sweeteners to keep the ice not-that-frozen, since adding sweeteners means that the freezing point of the solution increases, which means that, in theory, the granita would freeze at a higher temperature [because the sweetener molecules prevent the water molecules from bonding to each other as efficiently].

Here We Go Round The Mulberry Bush...

This morning, I got back from my blood test and decided to have some mulberry yoghurt. My friend JM has a mulberry tree in her yard, and she's been feeding us with A LOT of mulberries, which has been awesome since I have never had mulberries before. They're these tiny [as in, Centrum sized] berries that look like mini blackberries, but taste completely different. For one thing, they're not very sweet, and the texture is smooth, save the grittiness because of the puny seeds. My mum added some sugar to the mulberries to stop them from getting mouldy [after all, these are pretty wild mulberries. They aren't cultivated].

This was definitely a change from the typical strawberry or blueberry yoghurt. I'm not even that fond of strawberry yoghurt.

Anyway, now I'm consuming dried jujube berries [red dates, hong zao], because my mum says that they have a "high iron content" [well, not entirely true], which would help replenish my lost blood today. There's also a lot of vitamin C, of which I wouldn't mind having 400% the daily value, since I want to be extra protected against colds or illness, especially as I have Graves' Disease. I remember during the last few weeks of October, during college applications [2 E.A. and 1 E.D.], I basically consumed over 800% of my daily vitamin C every single day in the form of citrus, Centrum, granola bars/cereals, and Zipfizz [I don't know why my mum bought so much Zipfizz, way back]. That, coupled with a ton of caffeine, made my hands shake uncontrollably, and I felt exhausted and irritable. Luckily, I don't have to go through that again... until college...

My doctor told me to cut caffeine down, though, since I have Graves' Disease.