We Are What We Eat

 Food is necessary not only for sustainable purposes, but for identity, culture, tradition, and sociological being. Eating is an everyday act that most take for granted. It connects individuals across the globe through agricultural workers, trade, commercial concerns, weather patterns, financial markets, transport networks, local cultural geography, changing social trends, and the impending crises hitting our current food system. It is one of our most natural acts that impacts not only our survival, but the planet’s survival as well. Sitting down for a casual family dinner, one is oblivious to the global ramifications one meal can have. The meat may have come locally or regionally, but everything including spices, fruits, vegetables, olive oil, rice, and juice are sourced from China to Chile to India to Argentina. Our modern food system has evolved from agricultural communities growing, harvesting, and preparing meals together on a social level to simply paying for byproducts pumped with chemicals. This disconnect from our food’s source has paved way for rising prices, on-going climate change, increasing fuel costs, flaws of the global market, worldwide pesticide pollution, pest adaption and resistance, loss of soil fertility and organic carbon, soil erosion, decreasing biodiversity, desertification, starvation, and obesity.

The geography of food is a field of human geography, which focuses on patterns of food production and consumption on the local and global scale. Through this field, researchers look to uncover and understand unequal relationships between developed and developing countries in relation to innovation, production, transportation, retail, and consumption of food. A key aspect of this is interdependence as everyone is connected in the world’s food system whether that is based on its production, transportation, or trade.  InBowling Alone, Robert Putnam describes how Americans have become increasingly disconnected from one another and social structures have disintegrated. This fundamental human nature has a profound affect on the health, safety, and happiness of our society. Our quick, convenient, cheap culture is centered on the idea of food for fuel rather than something of moral and social significance. Food cultures that once treated cooking and eating as central elements in maintaining social structure and tradition are becoming overcome by cultures dominated by cost and convenience of food. Social meals are a thing of the past and cooking is merely an act seen on television and defined by the books garnishing our coffee tables.

In addition, globally the production of food is unequal and unstable. There are two components involved in the sustenance of food that are distributed irregularly: environmental capacity of the area and human capacity. Environmental capacity is defined as the ability to accommodate a particular activity or rate of an activity without unacceptable impact. This is where climate, soil type, and water availability come into place. Human capacity in relation to food production is defined as the size of the population and the amount of agricultural skill within that population. Partnered with financial capital, these two need to be at ideal levels in order for the food system to support the Green Revolution and adequately meet the world’s demand.

The very methods that eliminated starvation and increased the abundance of food across the globe, such as large-scale livestock operations and chemically intensive farming, have degraded the productive capacities of our natural systems to the point that it is unclear how we will feed the nearly ten billion people expected by midcentury or even how long current food production will last. Currently, Canada, USA, and Europe consume the most calories with an average per capita consumption per day of around 3400. Studies focused on consumption patterns in these areas lay the blame on increased caloric intake on soft drink and fast food consumption, and decreased physical activity. Given this information, even if people became smarter at finding more ways to make food, hunger is unavoidable for certain groups because any increase in food served only serves to make populations larger.

For the following few months, I will feature a new blog series to supplement my latest restaurant reviews and cooking endeavors called “Food is…” Each post will detail a different aspect that our food system should be versus what it currently is. I will use academic research along with popular books including The End of Food, McDonaldization, Food Inc., The American Way of Eating, The Omnivore’s Dilemma, and Food Rules. Coming off my experience from London, I want to compare America’s current food system versus the European food system, how both are unique in their own ways, and how we can build upon each.

Food defines us. We literally are what we eat in regards to values, ethics, character, integrity, and so on. The food market is a product of billions of food decisions.  Each individual needs to realize their important role in the food system, so that we may all work together to correct its flaws.

So what are you then…A dirty McDonald’s big mac with a large fry, a refined dish of gnocchi and grilled asparagus from the best italian restaurant in the city, or a home cooked meal of meal of spaghetti squash and tossed spinach salad? Each decision impacts our environment, culture, and society, so choose wisely.

   

Thanksgiving Day: Make the pledge to cook

Because It’s The Best Time to Learn

If you ask me what I received for Christmas five years ago or even last year, I couldn’t tell you. If you asked me what I ate or what I cooked, I could describe every detail down to the last crumb of cobbler consumed. I don’t make wish lists for my birthday or upcoming holidays; I make recipe lists. I make lists of possible dinner menus to meet every kind of palette, lists of the best holiday treats for my annual cookie exchange, and lists of every pie I wish to consume on Turkey Day. I look forward to the holidays because it means coming together with family and friends, cooking for the people I love, and of course stuffing my face with all my favorite treats. There is no better way to bond with the important people in my life than over a glutinous plate of slow-roasted turkey, stuffing, mashed potatoes, cornbread, cranberry sauce….and I could keep going, but I think you get the point. Holiday season is a time to relax and enjoy the little things around you, but it is not all fun and games to me. Specifically, Thanksgiving Day is the day I make all my culinary expertise shine. Bringing out the best of the best recipes, managing time down to the last second, and fighting through the aching pains of standing all day, Thanksgiving is my Super Bowl.

Aunt Tammy and Grandma finally resting after the big feast

Strapping on my pink floral apron (an heirloom passed down through the generations from my great-grandmother), I take the kitchen by storm starting at 8 am on the dot. Now, I am not naïve when it comes to this great American holiday. I make as many preparations as possible in the days leading up to game day. This ranges from simply peeling and cutting the vegetables before the big day to completely assembling the casseroles, so they just need a quick bake and you’re good to go. However, this year is different than the rest. Christened captain of the turkey, I am now the leader of kitchen operations. A momentous moment in my life, which I feel could only be justified by an appropriate crowning ceremony followed by neighborhood parade; I am officially one of the Bodden/Willig women.

“NOOOOO. STOP. YOU’RE CRAZY.”

Obviously, I realize this sounds a bit dramatic to most, but that’s only because those individuals have yet to realize the true magic of cooking. I grew up baking with grandma on the holidays, making my family dinner every Sunday, and watching hours of Food Network daily. I live through my passion to cook, bake, and eat everything delicious. Even though cooking may not get your blood pumping like it does for me, it’s a basic skill everyone should know. I believe everyone should learn to cook because it’s good for you, anyone can do it, and it’s the best way to spend time with family and friends. In honor of this upcoming holiday that was based on a great feast, bringing together people of different nations, cultures, and backgrounds and that ultimately paving way for our country, I call people of all culinary backgrounds to lend a hand in the kitchen and have fun with it. Why? Because you can.

Cooking puts you in charge of what you eat. When cooking for yourself or others you see the exact ingredients that make up the food you consume. If you buy ingredients, instead of bringing home frozen or processed food, you will pay more attention to what is in season, which means you will eat food that’s fresher, better for the environment and good for the regional economy. USA Today reported in July that most people are consuming less than half their daily-recommended amount of fruits and vegetables. On average anyone who consumes a 2,000-calorie diet is supposed to eat 2 ½ cups of vegetables and 2 cups of fruit a day. I know personally that cooking forces me to pay attention to food groups, keeping a balance diet, and making sure I providing the right nutrition for my body. Additionally, cooking and grocery shopping is one of the best therapies for stress and anxiety. Nothing does my mind better than strolling the aisles of central market, picking out fun new items for a recipe I’ve been wanting to try, maybe stopping to admire the ice cream section for a little, and then hitting the kitchen like there’s no tomorrow. This process helps me slow down and clear my thoughts. It may sound crazy, but you cannot judge until you’ve actually done it. In fact, New York Daily News reported that cooking is a great destresser because it serves as a creative outlet. Debbie Mandel, author of “Addicted to Stress,” states, “While stress can numb your senses, cooking activates them. The sensory experience with aroma, taste, touch, visual delight, and sizzling noises allows for instant gratification.” Another way cooking may relieve stress is knowing that meals made at home rather than a fast-food chain restaurant will not only make your body happy, but your wallet as well. WebMD reported that while 75% of us eat most dinners at home, less than 60% of us actually prepare them in our kitchens. According to New York Times columnist Mark Bittman in his book “Cooking Solves Everything,” almost a third of the calories we eat come from restaurants, almost double the percentage of 30 years ago and seven percent of Americans say they never cook. In fact, Americans spend less time cooking than any other country. America is one of the most competitive countries in the world, so this should be motivation alone.

“Girl, you got this. Look at this cake I just baked. You can do it too!”

Most people have a fear of cooking or choose simply not to do it because they think you need a culinary background in order to successful put together a meal. Well fear not because this is where recipes come into play. These step-by-step processes, tell you how much of each ingredient you need, when you need them, and most even have pictures. The next issue is people think cooking takes too long and as Mark Bittman puts it, “We don’t cook for pleasure the way we watch a movie for pleasure. We cook the way we walk: to get somewhere. To get food on the table.” First you may follow recipes and yes the fire alarm might go off and yes you might completely burn your entire dinner, but the more you do it the better you get at it. Eventually you’ll throw away the books, start shopping, open the refrigerator and cook like grandma or anyone with experience. The best example of this is Julia Child. For those of you who do not know her, Julia was an American chef, author, and television personality responsible for bringing French cuisine to the American public in the 1960’s. Julia didn’t discover cooking until age 32 and yet she was still able to achieve awards and milestones most chefs with extensive backgrounds cannot. A great motto to remember from her is, “No one is born a great cook, one learns by doing.” Furthermore, the National Restaurant Association survey reported that a third of Americans think that take-out makes them “more productive.” Well cooking in batches or larger quantities allows you to not only make one cooking effort last three maybe even four nights, but also enables you to freeze meals for later in the month. More than half of America doesn’t cook because they think they can’t duplicate the “taste sensations” of restaurants at home. Well these “taste sensations” are excessive butter, MSG’s, salt and fat. Keeping meals simple at home not only cuts down time, but allows you to get the real taste of the food you are eating without added flavors.

Even if the food turns out bad, cooking is still fun when you do it together.

There’s a quote that hangs in my kitchen at home that says, “The kitchen is where memories are made.” The kitchen for me is where birthdays are celebrated, holiday meals are prepared and eaten, countless Christmas cookies are assembled for distribution, my family gathers to share the day’s events, and basically all my best memories growing up were made. This time of the year between Thanksgiving and Christmas is my favorite because it means amazing food and coming home to quality time with family and friends. Whether society made it this way or families have always enjoyed a good meal together, holidays events are centered around food between the process of making it to the last piece of pie eaten. This year I vividly remember standing in the kitchen the entire day before Thanksgiving working alongside my mom and grandma, making sure every last crumb was perfect for dinner the next day. Even though my feet are aching by the end, it’s a tradition I am proud to take part in because it allows me to grow closer to the people I love and give back to the people I love. Things may not always go as planned though. One year I tripped carrying the pumpkin pie to the oven and spilt the entire contents across the kitchen floor and another year our black lab decided to help herself the sweet potato casserole. Good or bad, I look back now and smile. These are stories I will never forget. In addition, being a part of the kitchen growing up I learned skills I will use my entire life and pass on to my kids one day. Teaching children how to cook creates a warming atmosphere that opens the lines of communication between parents as well as friends. Cooking quickly leads to laughing and talking as you work to create something together. When you do it with the people that mean the most to you, cooking becomes a fun and gratifying thing.

    In the constant chaos of papers, finals, soccer practice, and other dramas of life I find my solace in the kitchen. Cooking to me is a symbol of empowerment, family time, a healthy lifestyle, good times with friends, and so much more. It plays a strong role in all of our lives, so why not make the most of it and embrace it. You may not get butterflies in your stomach like I do when I think about cooking, but everyone can find something they love about it. Like Julia Child said, “Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”

Food is: Meat Conscious

Meat Conscious

I love meat. It’s an unwavering love that runs deep through the heart of my stomach. Whether it’s beef, chicken, pork, or lamb, I want it all. I love a big, fat burger with all the toppings that drips juice (of holy water as I like to call it) down your hand upon each bite. I love a perfectly cooked medium rare steak with just the right amount of char. I love a tender lamb lollipop that never lets my taste buds down with its intense, unique flavor. I could go on for hours, but I will spare you before you begin to drool on the keyboard as I may or may not have already done.

Now that you know how deep my love of meat runs, you will understand how much it pains me to say WE MUST STOP. Not completely, but to a large extent, we must stop producing and consuming the amount of meat we do. As our current food system already struggles to maintain the world’s constantly growing population, the world’s meat demand is simply unsustainable.

Where We Are

Three million years ago, our ancestors were the Australopithecus, a group that lived in the prehistoric African forest and ate fruits, leaves, larvae, and bugs. The adaption of large teeth, powerful jaws, and oversized guts were necessary for the coarse, fibrous plant matter that was hard to chew and even harder to digest. One million years later came the Homo Erectus as climate change forced our ancestors out of the trees and into a new food strategy. Still somewhat of an omnivore, Erectus now used crude weapons to hunt rodents, reptiles, and even small deer. All creatures develop feeding strategies that target the most calories for the least effort. With fewer plant calories available it was only natural to turn to animal food, which give a far greater caloric return on investment than plants do and are easier to digest. The real significance of this change stemmed not from the quantity of calories meat supplied, but the quality. Meat is the ideal building block for meat, so as our ancestors ate more meat, their bodies grew larger and their brains were more developed; brain size nearly tripled and body size nearly doubled.

Currently nearly 42 kilograms of meat is produced per person worldwide, but meat consumption varies by region and socioeconomic status. In the developing world, people eat about 30 kilograms of meat a year. The United States has just 4.5% of the world’s population, but estimates about 15% of global meat consumption. Americans consume about 33 grams of meat a day, which equates to three quarter-pound hamburgers. In developing countries, meat consumption totals to only 80 grams a day. Many believe certain countries, such as India, do not consume meat for cultural and religious reasons, but this is an ignorant assumption. A majority of countries have lower meat consumption rates due to economic issues and the fact that they simply cannot afford it. As the world GDP rises, this is quickly changing.

Food security is a rising problem even for developed nations. By eating less meat, resources such as agriculture would free up and good farmland would increase to feed billions of hungry people. The consumption of animal protein, such as meat, milk, and eggs, grows consistently each year at an alarming rate. Poorer nations are becoming richer and shifting their diets to include these more expensive products. This may seem like a positive note, but animals are resource intensive. While animals consume directly or indirectly up to 80% of the world’s agricultural land, they only supply 15% of all calories. Globally, livestock produces 37% of the world’s methane and more than 55% of the agriculture sector’s emissions come from the rearing of livestock.

McDonald’s is the largest purchaser of ground beef in the United States and they want their meat to taste the same everywhere. This means that even if you are not eating at a fast food restaurant, you may still be eating meat produced by this system. Similarly, the ground beef commonly found at your local grocery store is a mixture of thousands of different cows. This makes the likelihood of contamination and disease far higher.

Where We Want to Be

People are constantly on the look to spend less money. A simple solution to this is meatless meals, which not only saves dollars, but calories and fat as well. A plant-based diet emphasizes fruits and vegetables, grains, beans, legumes, nuts, vitamins, fiber, and other nutrients. Vegetarians generally eat fewer calories and fat, weigh less, and have a lower risk of heart disease. A National Cancer Institute study of 500,000 people found that those who ate 4 ounces or more of red meat daily were 30 percent more likely to die of any cause during a 10-year period than those who consumed less. This study extends to sausage, lunchmeats, and other processed meats as well. Generally poultry and fish have a lower risk of death.

In saying that, most people are wary on the idea of cutting out meat from their lives because it may require more planning to find sources of protein, it may not be worth it, or they just simply like meat far too much to quit. I fully respect all those concerns because I have experienced them as well.  In regards to the first issue, protein is an easy source to find in foods that are healthier and just as tasty or better than Based on a 2,000-calorie diet, most adults need about 50 to 175 grams of protein a day. The Dietary Guidelines for American recommends choosing a variety of protein foods, which may include eggs, beans and peas, soy products, and unsalted nuts and seeds. The fats in meat, poultry and eggs are considered solid fats, while fats in seafood, nuts and seeds are considered oils. Guidelines suggest replacing proteins that are higher in solid fats with choices that are lower in solid fats and calories.

Cutting meat consumption is as easy as  “Meatless Mondays” in the household. In May 2009, the city council of Ghent, Belgium proclaimed that the citizens should avoid eating meat on Thursdays. Around the same time, Baltimore became the first city to serve only vegetarian meals once a week in public schools.

However, figuring out the full impact of meat consumption on global food security goes beyond simply forgoing that extra pork chop at dinner. Certain computer systems track and calculate how buying decisions multiple across the farming systems, global supply chains, and food markets. Specifically, the IMPACT model, developed in 1998, looked at what may happen in 2020 if rich nations cut half their meat consumption to what it stood at in 1993. Research showed that as meat demand fell, prices declined and meat became more affordable, which consequently led to an increase of 13% in per capita meat consumption for developing countries. This led to a “meat equity” that provided more substantial nutrition for these poorer nations; however, the poor did not necessarily get much more grain, their largest source of calories. Cereal consumption rose by only 1.5%, enough grain for 3.6 million malnourished children, but far from the amount of grain needed to make a sufficient impact of food security.

This issue stems from another reoccurring problem I discussed in my last post, grain-fed livestock. When farmers produce less meat, corn and soy demand drops and grain becomes more affordable. For certain countries such as Africa this is great news, but many countries do not eat corn, but rather rice and wheat. You may wonder why farmers do not switch to growing wheat then, but those same underlying factors come back into play. Climate, soil, and water availability limit a farmer’s ability to easily switch crops.

The foundation of all meat consumption problems stems from the consumer; it always comes back to the people, their habits, their behavior, and their choice. Persuading people to change is a reoccurring struggle for the world and it may take many solutions to make it happen. One stair is to tie taxes to meat’s carbon footprint. This means the tax on beef could total higher than that of chicken or fish, but it is based on the idea of more grain for those further down the food chain. The next stair deals with the removal of subsidies for meat producers. For example, a beef exporter indirectly subsidizes meat consumption by not charging consumers for the farmland or natural resources destroyed by ranching. Lastly, large campaigns directed at consumers that bring together big names on the political and celebrity front should emphasize the health benefits of reducing calories and animal fats. Disease prevention and health care costs are some of the leading concerns of the public, so why not play off these issues to build support on such a vital, overlooked problem.

Cutting meat consumption is a small solution and contribution to the world’s overall food dilemma, but it is one of the many necessary steps required to make positive headway.

Sources

McCarthy, Kerry. “We need to eat less meat – and the G8 should say so.” News Statesman, 14 June 2013. Web. 1 Nov. 2013. <http://www.newstatesman.com/politics/2013/06/we-need-eat-less-meat-and-g8-should-say-so&gt;.

Rayner, Jay. “Should we all eat less meat?” The Guardian. The Observer, 8 June 2013. Web. 31 Oct. 2013. <http://www.theguardian.com/commentisfree/2013/jun/08/should-we-eat-less-meat&gt;.

Stokstad, Erik. “Could less Meat Mean More Food?” Science 327.5967 (2010): 810-811. Web. 31 Oct. 2013. <http://www.sciencemag.org.proxy.libraries.smu.edu/content/327/5967/810.full&gt;.

Food is: Organic

Organic

‘Organic’ is a term tossed around with little understanding or real conception of what it actually means. Does organic automatically mean safe? Are organic foods really worth the high prices? Is there a future in genetically modified foods? These questions and many more are constantly bounced around with little resolution. Currently, there is no definitive evidence that organic is necessarily healthier or safer than conventional food, but research shows that a strong organic diet does reduce exposure to pesticides and increases exposure to antioxidants.

Where We Are

The USDA National Organic Program adopted the definition of “organic production” as “a production system that is managed in accordance with the Act and regulations in this part to respond to site-specific conditions by integrating cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity.” Guidelines state that “production must use materials and practices that enhance the ecological balance of natural systems and that integrate the parts of the farming system into an ecological whole.” This does not ensure that products are completely free of residues, but methods do try to minimize pollution from air, soil, and water. In 2011, organic sales reached $30 billion, or 4.2% of all U.S. food and beverage sales, according to the Organic Trade Association.

Sketpics claim that pesticides found in our food fall well below federal safety guidelines and that bovine growth hormone used to increase a cow’s milk yield is perfectly safe, but federal guidelines do not take into account what long-term exposure can have on the human body. Pesticides, in particular, are made to kill organisms. From that description alone, one can assume the consumption of foods sprayed with such chemicals could and will cause harm to the body. Recent field studies show that organic produce, not only tastes better, but contains much higher levels of phenolic acids, a secondary plant metabolite that can act as potent antioxidants that prevent cellular damage.

Genetic Modification

Several years ago, the Supreme Court ruled that an individual could patent a living organism, which ultimately lead to the gene revolution of the food system. A recombinant cow’s hormone could boost milk output and a manipulated corn plant could kill pests on its own. Nonetheless, there are limitations to this phenomenon. Breeders can see resulting traits, but not underlying genes, which gives them little control over the experimental outcome. However, transgenic technology can overcome limitations by selecting superior parents and crossing only these plants or by supplementing either one organism’s DNA with genetic material from another organism or manipulating an organism’s existing DNA. Many consumer safety groups protest transgenic technology, but the FAO, World Health Organization, and U.S. National Academy of Sciences have found no evidence that transgenic food ever caused adverse human health effects. Transgenic crops are only planted in six countries, the U.S., Argentina, Brazil, Canada, China, and South Africa, and almost none of the developing countries because such countries cannot afford the required inputs.

Genetic engineering is not a solution to food and agricultural problems, but offers hope for herbicide tolerance, insect resistance, and virus tolerance. Pamela Ronald, professor and Director of the Laboratory for Crop Genetics Innovation and Scientific Literacy at the University of California, expresses that the Union of Concerned Scientists’ major concerns lie with GE’s diversion of resources from the pursuit of more promising technologies, not its possible risks. GE technology has produced no commercial crops with multi-gene traits such as improved yield, nitrogen-efficiency, and water-use efficiency, which are essential traits to solving productivity challenges. In fact, conventional breeders are more successful in producing steady increases in drought tolerance and nitrogen-use efficiency.

Where We Should Be

Chensheng Lu, associate professor of environmental exposure biology at the Harvard School of Public Health argues that the simple lack of funding for this kind of research mixed with the obvious higher prices of organic food, paves a golden path of opportunity for skeptics to persuade people to believe cost and effort are not worth it. While studies on either side of the debate deliver mixed messages on the actual healthfulness of an organic diet, both generally agree it typically contains fewer pesticides than conventional produce. A study published in the journal Environmental Health Perspectives in 2006 showed that within five days of substituting mostly organic produce for conventional produce in children’s diets, pesticides disappeared from the children’s urine.

The price of conventional food is cheap because current subsidies go to the overproduction of crops such as corn, rather than research for more sustainable, organic practices. In addition, when bought in-season, organic produce becomes comparable in price to conventional produce because there is less of a need to pump fruits and vegetables full of chemical enhancers. Some suggest organic food is just as susceptible to bacterial contamination as regular food and this is true. A recent string of salmonella deaths sourced from both organic and nonorganic peanuts indicates organic meat and produce are just as susceptible to bacterial infection as other foods. However, that type of contamination happens after harvesting and has nothing to do with how food is grown.

Paying more for organic produce, milk, and meat is a trade-off many find well worth it in order to avoid exposure to chemical pesticides, fertilizers, and milk from cows given bovine growth hormone. However, what do the families with stricter budgets do to enjoy such pleasures? With no definitive evidence in one direction, individuals that are unable to enjoy the organic luxury should focus on eating more fruits and vegetables and less processed food, meaning more fresh food and whole grains. Families can refer to the Environmental Working Group’s list of the “Dirty Dozen,” foods with the highest pesticide concentrations, and the “Clean 15,” foods with the lowest pesticide concentrations. An ideal strategy for those with tighter budgets is to buy organically when it comes to food on the “Dirty Dozen” listing.

On another note, one cannot always trust the “organic” label. Organic does not mean food is sourced locally and in a lot of cases, organic food is imported from countries where regulations are not as tightly enforced as in the U.S. This goes back to the idea of eating local. By staying connected with your food, you know more about the people who produce it, where it came from, and how it was produced. You foster a relationship that promotes safe, sustainable practices. This ultimately leads to a more ethical system that relies less on heavy chemicals and pesticides. Look for organic produce outside the nearest specialty store, such as your local farmers market. You will find lower prices as well as a direct link to the people producing the food you buy. In addition, most people forget you can actually grow most the food you buy. Paul Roberts of The End of Food, asks his readers to question what foods they could actually reproduce if the global market were to shut down. Growing your own food may be a little more time consuming, but it shaves hundreds of dollars off a regular grocery budget and reconnects you to an important part of your daily life.

In regards to genetic engineering, the world should mirror the stance of the Union of Concerned Scientists. Taking the middle ground approach, the organization has no initial objection to GE technologies, but in keeping a critical eye on GE applications, they may accept some applications and reject others. The Union believes GE will play a role in the future of agriculture, particularly in helping crops resist insects and viral pests, but the most powerful approach to a productive, sustainable system is a system based on practices such as crop rotation. GE approaches deserve appropriate consideration as a solution, but only in special situations and when paired alongside conventional breeding and crop rotation. Early examples of biotechnology, such as that of Monsanto, have turned off many potential supporters. The public must educate themselves on issues such as genetic engineering and its potential in food’s future, in order to make the right decisions for our future as a whole.

Sources

“National Organic Program Definition.” Organic Trade Association. N.p., Sept. 2013. Web. 12 Oct. 2013. <http://www.ota.com/definition/nosb.html&gt;.

Roberts, Paul. The End of Food. New York: Houghton Mifflin Company, 2008. Print.

Ronald, Pamela. “The Truth About GMOs.” Boston Review. N.p., 6 Sept. 2013. Web. 12 Oct. 2013. <http://www.bostonreview.net/forum/truth-about-gmos/modest-response&gt;.

“Would We Be Better Eating a Mostly Organic Diet?” Wall Street Journal. N.p., 16 June 2013. Web. 9 Oct. 2013. <online.wsj.com/article/SB10001424127887324063304578525342828282504.html>.

Bring The Market Life to America

One of the things that separate London from the United States and most other countries for that matter is its niche for market life. With numerous markets thriving amongst the different neighborhoods, London makes it easy to find locally sourced produce as well as authentic international street fare. Most are open all week long, but Thursdays-Saturdays are the days you’ll find them at the height of the excitement. London markets have existed across the country for hundreds of years, which is the main reason they are able to thrive so much more than American markets. The city itself is a mecca of diverse cultures and people with more than 300 languages spoken. This translates to the intense knowledge of traditional foods and food practices around the globe seen at the city markets. I like to say I am spoiled because my job at Roast set me right in the heart of Borough market. I may be a little biased, but I believe Borough Market is essentially the best market London has to offer.

“A haven for anyone who cares about the quality and provenance of the food they eat,” one can find an array of customers ranging from chefs, restaurateurs, passionate cooks, tourists relaxing with some street grub, to individuals in search of a quick lunch. The exceptional food isn’t the only thing keeping the market alive with bustling business professionals and wandering tourists; the location plays a large role in Borough’s authenticity and diverture. Situated by the Tower of London under the railroad track leading to Cannon Street Station, the market is a hidden gem to anyone not familiar with the area. Initially walking through Borough’s signature steel, ember green arches, one is led into a maze of stalls of fresh produce and products. Infused olive oils, freshly baked pastries, specially brewed beers, meat cut on the spot, seafood delivered same-day from the boat, it is a place to buy everyday as well as specialty groceries. Following the endless rows of shops, one is then lead to the street faire section. Do not walk into this area if you do not intend on leaving a gut-busting pant size larger because no matter the mood your stomach is in, you will consume either at least 10 samples, either a sandwich or wrap, a buttery croissant, one of Monmouth’s famous coffees, and any of the hundred decadent desserts they have to offer.

Visiting Borough Market, or really any of the markets London has to offer, is like visiting all corners of the world. It is a society of producers and distributors from all over the UK as well as the globe, which bolsters a community of culinary knowledge and understanding. Each stall holds its own unique qualities and authenticity to its owner’s culture. Whether the stallholder is an actual producer, growing, rearing, or baking the food before them, or an importer with an intimate understanding of the products they source, the customer has a direct link to the food they buy and consume. This direct link allows the customer to explore, ask questions, and discover new tastings in a way that is local, personal, sustainable, and beneficial to one’s body.  Markets such as Borough are built on a strong community of individuals who love food and wish to share that love with anyone willing to listen. A big foundation to how the market functions and continues to thrive is its mission to be viable and sustainable; surpluses from the week or even day are reinvested to charitable aims.

 

As I will discuss in my next post, the book End of Food by Paul Roberts explores many notions to the demise of our food system, but the biggest factor seems to be the disconnect people have with the food they consume. This makes people less aware of harmful chemicals behind a crop’s production, destructive environmental byproduct caused by these chemicals, the corruption of the current agribusiness system, ever increasing obesity levels, and so on. A strong market system in place would be a huge step to change this way of life, but it is not an easy step to take. London has an abundance of markets across the city that are so successful because the market culture is engrained in the city’s history. Lived experience is what drives the market life, not the access of knowledge or availability. Americans are stuck in their convenient, fast-food lives because it is how they have grown and what they have always been accustomed to. One cannot change the infrastructure of America, but slowly through our growing food communities and online connections we can encourage and shift these bad food habits. A stronger food connection between the communities and producer to consumer will inhibit a better, sustainable food system for our future.

Along with the Engaged Learning program at SMU and the help of my communication studies advisor Dr. Lynch, I am on a personal mission to see how realistic and possible it is for the average American to stay connected to their everyday diet. Coming off my experience in London, I have hit a point of depression thinking back to all the rich, ethnic food that constantly encompassed my everyday life. There is nothing in comparison to that back in the states. If there is one thing I wish I could expose my peers, family, friends, and community to it would be the market culture. It really is a way of life, not just a hipster hangout with a handful of artisan shops, open once a week selling soaps, banana bread, and painted signs to hang in the kitchen.

Cultural Obsessions: London Tea vs. American Coffee

 Which one would you choose??

   

America has an obsession with coffee. It’s pretty obvious to the entire world between the stereotypical travel-mug toting corporates and the inquisitive iced latte hipsters. Journey across the Atlantic and you have England, a country that enjoys an occasional tall brew with its frequent Starbuck shops and swanky cafes for the purists, but more than anything, England loves its tea. Working in America, one should learn the ropes to a good cup of Joe, but anyone looking to join the workforce in London must master the art tea.

This quintessential English drink didn’t appear in England until the mid 17^th century through Portuguese and Dutch traders. The East India Company did not capitalize on tea’s popularity until the mid-18^th century. Ironically, it was the London coffee houses that introduced tea to England. Thomas Garway, the first coffee house merchant to offer tea, sold both liquid and dry tea to the public as early as 1657. By 1750 tea became the favored drink of Britain’s lower classes.

Afternoon tea originated with Anna Russell, 7^th Duchess of Bedford. In the early 1800’s, she began to have tea in the late afternoon to bridge the gap between lunch and dinner, even though it was typically served later in the night around 8 o’clock. This soon became known as high tea among the working class, but is a stylish social ritual across the English community today. Afternoon tea is a substantial meal with sandwiches, scones, clotted cream, jam, muffins, cookies, tarts, and cake. However, there is Cream Tea or just normal teatime as well, which is a social outing amongst women for tea and a few scones. Brits generally opt for English Breakfast tea during cream tea.

Today each citizen consumes an estimated 1.9 kg or 65 million cups of tea a year in the United Kingdom. Tea is usually black served with milk (never cream) and occasionally one or two teaspoons of sugar. In addition, tea is much more refined and strict than a simple sit-down for coffee. Milk and sugar may only be added after the tea is poured three quarters of the way to the top. Teacups are not mugs, so do not wrap your fingers through the handle or hold it with both hands, but hold the topside of the handle with the thumb, pointer, and middle finger. If you are sitting, hold the teacup, but if standing, hold onto the saucer with the other hand. Lastly, sip the tea slowly while looking into the cup and after each sip return the teacup to the saucer.

This being said, America is known to drink tea, but it is of a completely different kind. Iced tea, which is most often sweet unless otherwise specified, is an iconic symbol of the South. Appearing alongside a barbeque spread or backyard cookout, it can be purchased like soda in a can or bottle. Around 80% of the tea consumed in America is served cold and this is often shown in warmer weather or lower latitudes.

Whereas, coffee in America is an instant caffeine fix, 66% of the British population consumes tea on a daily basis according to the United Kingdom Tea Council. In America, asking someone out for coffee is a go-to catch phrase to gather up friends, but in England one might frequently hear, “I’ll put the kettle on” if a friend stops by to ask for help, advice, or some company.  Some may view it as pride, where others may view it as stubbornness, but these are cultural differences and obsessions that will certainly never fade.

The Coffee Culture

More than just a jolt of energy in the morning or a caffeine kick to pull an all-nighter for finals, coffee is a real obsession in America. People drink coffee because it means something to them. Between the rich flavors and sense of lifestyle, it serves as a way to socialize and boost productivity in this constantly moving society.

Europeans on average drink more coffee than Americans, but its cultural importance and meaning to society lags far behind that of America. With a Starbucks on almost every street corner and chains such as Dunkin’ Donuts now selling their coffee grounds in supermarkets, it is hard for any American to avoid the craze. The common phrase, “Wanna grab a cup of coffee?” is a go-to pickup line embedded in American culture that represents the transformation of coffee from just a morning pick-me-up to social interaction. In addition, society “normalizes” behaviors associated with coffee through “ritualized inebriation” (Sexton). This comes from a study done on patrons at Mardi Gras that says alcohol consumption is very much part of the experience because the community sees everyone doing it, so they believe that specific behavior is expected. By drinking coffee as a means of performing tasks in the workplace, individuals believe they are achieving optimal levels of productivity. It is a crutch to get through the day even if it is not actually doing anything for the body. Much like the placebo effect, there is a sense that carrying coffee means that person is productive even if they are not actually working. Coffee then becomes a status symbol.

With the invention of instant coffee in the year 1900, America officially established itself as the fast-paced society it is today. By 1956 coffeehouses were a symbol of cultural movements, revolutionary thinking, and controversial debates. A place for poets and intellectuals to discuss philosophical and political issues as they sip on their cappuccinos, coffeehouses are to this day a destination for freethinkers to come together as they move our society forward. After learning the secret of roasting beans from their friend Alfred Peet of Peet’s Coffee, two teachers and a writer came together to form the world’s largest and most recognized coffee industry Starbucks in 1971. However, the company only sold fresh roasted beans until Howard Schultz bought the company in 1987 with the vision of an expanded menu included coffee and espresso drinks. From the 1990’s through the 2000’s, a new Starbucks location opened every weekday, conquering every street corner across the globe. Fast-forward to today and coffee is now the second most traded commodity in the US with 400 million cups consumed daily (Peaberry).

A place for first dates, late-night study sessions, personal alone time, or group get-togethers, coffeehouses serve as a haven for every kind of personality. Some go as their guilty pleasure, some to escape the stresses of the world, and others to enjoy the laidback ambience. Whether it’s a local mom and pop café or Starbucks chain, the coffee experience extends well past that iconic mug of liquid gold. It doesn’t matter if you order a tall dark brew, blended caramel frappuccino, frothy cappuccino, or just a simple plate of crumb cake; coffeehouses offer something for everyone. Lined with worn-in couches, stocked bookcases, and plenty of outlets, shops invite students and professionals alike to lie back, open their minds, and make a change in the world.

The coffee sensation has even taken on an art form, with the introduction of latte art. Serving up intricate designs, baristas pour steamed milk into a shot of espresso resulting in patterns of heart, leaves, and other foamy embellishments. Whether it is just for the pleasure of the customer or on an international stage, latte art is judged based on aesthetic beauty, definition, color infusion, degree of difficulty or creativity, and speed.

Moreover, there are different kinds of coffee drinkers. There are the men and women armed with travel mugs, running out the door to important board meetings or class lectures. There are those that prefer to wake up early with their tall cup of Joe as they casually read the morning paper or check emails. Some people lay out a specific time for coffee in their day, whereas others only like to grab a cup at Sunday brunch. Associating themselves with specific coffeehouses and tossing words around like “Free-Trade” or organic, coffee goers look to establish a certain image by associating themselves with various elements of the experience. In the book The You Code, body language experts Judi James and James Moore dissect the personality differences associated with types of coffee drinkers. Black coffee drinkers are typically sharp, neat, no-drama professionals with large piggy banks. Espresso drinkers are exciting, energetic fast-talkers that may be on the moody side at points, but they are always looking for a good time. Similar to the drink itself, cappuccino drinkers are frothy and bubbly. These cute, loving, honest, and hard-working individuals put a lot of effort into personal relationships. On the other hand, mocha drinkers find it hard to commit to anything long-term, but are complete romantics that love to be in love.  Latte lovers like to savor their coffee, pondering life and its complexities. Indecisive at heart, they are laid back, calm, and supportive in a relationship.  Frappuccino drinkers are the trendsetters with an adventurous spirit and eye for a challenge. Making friends easily, they usually need someone to keep them in check, as they are usually the life of the party. Lastly, you have the decaf soymilk drinker that can be picky, fussy, self-righteous, and high maintenance (D’Costa).

The Facts:

• 31% of coffee drinkers make coffee the most important part of a morning, brewing a cup first before any other morning behavior.

• 65% of coffee consumption takes place during breakfast hours.55% of coffee drinkers would rather gain 10 pounds than give up coffee for life.

• 52% of coffee drinkers would rather go without a shower in the morning than give up coffee.

• 49% of coffee drinkers would rather give up their cell phone for a month than go without coffee.

Sources:

America’s Coffee Obsession: Fun Facts That Prove We’re Hooked. (2011, February 11). Retrieved from http://www.huffingtonpost.com/2011/09/29/americas-coffee-obsession_n_987885.html

D’Costa, K. (2011, August 11). The Culture of Coffee Drinkers | Anthropology in Practice, Scientific American Blog Network. Retrieved from http://blogs.scientificamerican.com/anthropology-in-practice/2011/08/11/the-culture-of-coffee-drinkers/

Knikker, R. (2005, March 3). The Coffee Culture in the USA. Retrieved from ezinearticles.com/?The-Coffee-Culture-in-the-USA&id=18258

Sexton, R. (2001). Ritualized Inebriation, Violence, and Social Control in Cajun Mardi Gras Anthropological Quarterly, 74 (1), 28-38 DOI: 10.1353/anq.2001.0010

Peaberry (n.d.). Coffee History 1900’s. Retrieved from http://www.gocoffeego.com/professor-peaberry/history-of-coffee/1900

Deconstructing An American Classic: The Hamburger

Burgers are like puppies. If you don’t like them then you must not have a soul. The possibilities and combinations are endless between the of choices of meat, cheese, toppings, buns, and sides. It is literally impossible for one to not find something they would kill for. You can go healthy, fatty, light, heavy, big, small, fishy, gamey, simple, or complicated. Meats include buffalo, venison, kangaroo, turkey, elk, lamb, salmon, veggie, or the classic hamburger made of ground beef. To be American or really just human at all, you must have some love for burgers. They are not just simply a meal, but actually an experience.

The term hamburger originally derives from Hamburg, Germany. With countless claims to the innovation of the hamburger, national recognition to this great American classic can be traced to the 1904 St. Louis World’s Fair when the New York Tribune namelessly attributed the hamburger as, “the innovation of a food vendor on the pike.” However, the fast-food chain White Castle believes Otto Kuase of  Germany invented the sandwich when in 1891 he created a beef patty cooked in butter, topped with a fried egg. Though the origin of this popular dish remains unclear, it is known that consumption really took off in the early 1900s as roadside stands popped up near factories and big business corners serving ground-up patties with little association to quality, consistency, and hygiene.

It was in 1916 then that  Walter Anderson of White Castle developed the techniques of cooking the burger on a very hot griddle to keep the juices in, flattening the patty with the back of a spatula and replacing sliced bread with a specially designed white bun to soak up the juices. The success of the White Castle hamburger chains in the 1920s and 1930s propelled the hamburger’s popularity across the nation like a tsunami. Due to anti-German sentiment in the U.S. during World War I, White Castle chose to name their burgers Salisbury steaks and later marketed them as sliders.  Later in 1940, the world’s largest chain of hamburger fast food restaurants popped up in San Bernardino, California.  Now established in 119 countries and territories, McDonald’s  has become a symbol of globalization and the spread of the American way of life. The chain actually began as a barbecue restaurant, but reorganized as a hamburger stand in 1948. It’s most popular hamburger the Big Mac is one of the world’s top-selling hamburger with an estimated 550 million sold annually in just the Unites States.

Now a days burger can be found on almost any street corner. A common menu item that restaurants like to put their own quirky spin on, the burger is a symbol of family time, American pride, summer time, and sporting events. You can’t go to a backyard cookout, tailgate, or Fourth of July celebration without hearing the sizzle of patties on the grill or seeing a loaded picnic table of build-your-own sandwich condiments. Compared to other American staples such as the hotdog, apple pie, or fried chicken, the hamburger reigns supreme because nothing says God Bless America more than a big ‘ole juicy burger. Even vegetarians are part of the tradition as they have the option of tofu, black bean, lentils, portobellos, and more.

According to A Hamburger Today, Americans see the perfect burger as less than 1/2 inch thick, 5 ounces, medium rare beef, and grilled. Toppings include American cheese, ketchup, yellow mustard, bacon, lettuce, and tomato on a toasted and buttered potato roll. The ideal pairing would be a beer and side of fries. Though nothing can beat the original patty with cheese, pickles, ketchup, and sesame seed bun, connoisseurs are looking for more exotic tastes and experiences these days. Options including anything from bleu cheese crumbles to wasabi paste to mango salsa would seem almost unnatural to early inventors, but are expected these days if restaurants want to stay alive in the constant battle for the best burger. Patties wrapped in bacon or stuffed with extra cheese are normal and maybe even seen as mediocre to some. Cooks are constantly trying to up the ante to meet customer wants and expectations.

So what’s the perfect burger for me? I like my buns big, soft, fluffy, and toasted. Preferably the sesame seed or whole wheat buns because I enjoy the crunch and change in texture the seeds add to the top. I like the combination of brisket and chuck for the patty. The fat from the brisket holds the meat together well and brings a whole lot of buttery flavor, moisture, and crispiness to the party. It’s not the leanest, but burgers aren’t meant to be diet food or eaten everyday, so go big or go home. Now I will say I recently had a buffalo burger, which are known to have less cholesterol, fat, and calories than even a chicken burger and it was off the chain. It had a nice gamey taste to it and still held a juicy bite throughout. Moving on, the burger should be a medium-rare pink on the inside with a nice outer char. Seasoning is crucial and should be kept as simple as possible with just some salt and pepper, so that you actually get the taste of the meat.

Condiments should only serve as amplifiers not overpower the star of the show: the meat. First up are the pickles, which should always have a crunch to them. Though I love me some bread and butter pickles, sour  are actually the best to offset the sweetness of the ketchup and bun. Next is the cheese. Cheddar cheese is my go to as it adds a kick of flavor regular American doesn’t, but doesn’t make it overkill. It melts nicely over the meat as well. As if I haven’t said it enough, simplicity is the way to go, but let’s be real…it is extremely hard to not go crazy with all the fun and exciting options out there now. Lettuce and tomato are classic and always a must for me. I like to mix it up with caramelized onions, avocado, mushrooms, a fried egg, arugula and maybe even some pesto on occasions. Served with some crispy fries and a large cookies ‘n creme milkshake, I am drooling just thinking about it.

There is no better feeling than wrapping your fingers around this large sandwich often too big for your mouth, doing a couple head dodges as you choose your best plan of  attack for the initial bite, and taking no mercy as you sick your teeth through each distinct layer. The meat juice will run down your hands and toppings will find their way on to the corner of your mouth as well as your clothes, but no one judges. This is what a burger is all about. A meal that really appeals to people of all ages, genders, backgrounds, and cultures, the hamburger or more often cheeseburger is a classic American dish that brings to light childhood memories as well as current family traditions. It’s one of those meals that could solve world peace, it’s that good. You know those “OH YEAH, MMM MMM GOOD, GOTTA HAVE IT, GET IN MY BELLY, HIT THE SPOT, FOODIE COMA HEAVEN” kind of moments? Well, a burger is exactly that.

Social Media’s Influence: Eating For Experience Not Just Food

Today we live in a society run by technology. If you don’t have a laptop or smartphone you might as well live under a rock. Same goes for social media accounts. Facebook, Twitter, Instagram, and Pinterest are some of the most popular outlets that allow individuals to share photos, thoughts, and locations, while communicating back and forth. Not too far behind are LinkedIn, Google+, and Storify, which businesses are taking full advantage of to advance marketing and advertising efforts. What seemed to be a thing for the younger generation is affecting individuals of all ages, genders, interests, and…palettes? Yes, that’s right. The internet, smartphone apps, and social media outlets are changing the way we eat and think about food.

The latest trend in social media is not only talking about what you’re eating, but where, with who, and every detail of the experience.  We share intricate photos of our food to gloat over the swoon-worthy dessert we are about to consume and to find out local dives others are trying. Eating has become more of an event as people are more obsessed with sharing their experience than sometimes actually enjoying it.

Today about 49% of surveyed consumers learn about their food through social networks, with 9% of those using downloaded mobile food apps. Mandatory.com points out that life is ironically way more complicated since the emergence of the internet. The internet is a vital lifeline that connects us to people around the world and answers almost any of our questions. It seems then that getting your friends together to go eat at the perfect restaurant should be nothing less than easy, but it’s the abundance of options, opinions, and outlets to get ahold of people that make such a simple process seem like nuclear physics. After you and your friends finally narrow down the type of food you wish to eat, you must then cross-reference various selections on Zagat, Yelp, and local food blogs. Once at the restaurant you can’t just simply peruse the menu and order. You must check-in on Foursquare, ask the waiter to take a photo of the group to post on Facebook, and weight different suggestions of menu items on Urbanspoon until you use Chefs Feed to order the same burger Anthony Bourdain had. Next, the food arrives, but don’t touch your utensils just yet. You need to Instagram at least 3 different angles of your plate and pick the perfect photo filter before you’re mentally prepared to eat. Though the food may be a little cold at this point and you’re stomach grumbling with anger, make sure not to engulf the meal without properly scrutinizing each bite for your review on Yelp later. Finally, the event cannot come to a close without a selfie of you and your dessert on Twitter with hashtag #NomNomNom. This does seem like the final step to some, but how can you sleep well at night without seeing the responses of your friends on each social media site? Flowtown  breaks down the statistics the best from who is doing it to when and where.

It is hard not to get caught up in it all. Even though people can’t just simply decide whether the food was good or bad and each meal must out-do the hype of the last, social media has propelled the world of food in a lot of aspects. Restaurants, fast food chains, and even farmers markets must stay on top of social media trends to efficiently reach their consumers and reach their sales goals. Consumers can now find an abundance of deals and discounts for food from mobile apps such as Scoutmob and Groupon. They can compare prices at the grocery and eateries using RedLaser or Decide.com.

One of the greatest revolutions in the food industry comes from companies that allow costumers to order local, sustainable products online for delivery right to their doorstep. A popular Dallas business is Greenling, which offers individuals to choose specific items or select the local box option. You only pay for the actual cost of the food as delivery is free and the items even arrive in a 4-hour food saver bin. If anyone finds something wrong with the food, they can call or email Greenling and the company will pay for it.

Virtual farmers market have spread across the nation to give people the opportunity to buy local that don’t have the benefits of weekly markets. It’s an advantage for consumers as well as growers because they do not need to invest in selling at a market. Community-supported agriculture programs work for full-time growers, backyard gardeners, rural areas, and big cities. It is even more diverse in selection and price levels as farmers are more willing to list items for sale that would not be cost-effective to bring to market and risk selling.

From eating out to buying in the rules of the food game have changed because of social media. People can look at it in a bad light, but I think the rise of social media outlets has made the experience more fun, enjoyable, and cost-effective. A frequent offender of foodie sites and apps, I find new deals, dives, and recipe delights daily through Twitter, Instagram, Facebook, and local blogs I subscribe to. One cannot seriously call themselves a foodie unless they are part of this social media craze.