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: Grass-Fed

Grass-Fed Meat

As crazy as it seems, humans are not built to eat grass. We cannot graze off the evergreen terrain of this Earth without our stomachs churning with revulsion and our bodies refusing to function. However, one could say our species likes to live on the wild side, as we do eat a little bit of grass each day. Three-quarters of all human nutrition comes from wheat, rice, and corn, which are all grasses. The exception to these foods is that we are actually consuming their seeds, the dense package of complex carbs that comes from annual grasses. On the other hand, perennial grasses, which are more common, pack a large proportion of their energy in their roots, stems, and leaves; the building block for these is cellulose. Humans cannot convert cellulose to protein, but cows, sheep, and other mammals can because of the resident bacteria in their highly specialized fermentation stomach machine, known as a rumen.

The animals we raise, farm, and consume are meant to feed on grass. Grass-fed beef comes from animals that eat perennial grasses all their lives. Grain-fed beef, what is most commonly sold in supermarkets, comes from cattle that possibly began as grass-fed at some point, but transitioned to corn and other grains, typically in a confined feedlot, for most of the animal’s life. Logically, as one chows down on a Big Mac, they think back to the origin of this high-end meal and envision a picturesque scene of the once blissful cow, roaming Old McDonald’s abundant acres, eating greens like there’s no tomorrow. I am here to say that this is far from reality.

Where We Are

Since the 1950s, it has become routine practice to add low levels of antibiotics to the feed or water of healthy poultry, cattle, and swine to promote faster growth and prevent infections that tend to occur when animals are housed in crowded, unsanitary quarters. In fact, 80 percent of antibiotics in the United States are used in animals rather than humans and 83 percent of those are given to healthy animals, not to treat the sick. The World Health Organization (WHO) recognizes the “overuse and misuse of antibiotics in food animals” as a major source of antibiotic-resistant bacteria that are affecting humans in a major public health crisis. Additionally, bacteria are resistant to multiple antibiotics, leading to incurable or difficult to treat infections.

In addition, Corn is high in starch, low in roughage, a poor source of calcium and magnesium, and unnaturally acidic, so it is evident to why this grain would upset a cow’s stomach that is suited for a diet of cellulosic grasses. Grains are not only harmful to the cow’s stomach, but allow a wide range of parasites and disease, such as E. coli to foster and grow. One of biggest issues the world faces today is not about boosting food supply, but reducing food demand – particularly on meat. Meat is resource-intensive with 16 pounds of grain for every one pound of meat and 50% of global grains fed to livestock.

Wheat prices have doubled in the past year, mainly because corporations use grain to feed their livestock. One of the biggest challenges the world faces is not about boosting food supply, but rather reducing food demand, especially for meat. Rising grain prices may help make meat less attractive in addition to any outbreak of food-borne illness, but Americans have and will always return to meat. Corn is a cheap means to not only feed animals, but make animals fat as well. It has allowed America to drive down the price of meat (over 200 pounds per person per year), which makes our carnivorous diet possible. This cheap resource translates into an expensive end product when one considers the environmental and health costs.

The current food system uses 19 percent of all the fossil fuel consumed in the United States, more than any other sector of the economy. Twenty-three millions tons of chemical herbicides and fertilizers are used in crops. To make the fertilizer to grow the corn that feeds just one feedlot steer during his short life (14 to 16 months) takes about 284 gallons of oil, or 1.2 gallons per bushel. This scenario is only worsened by the fact that the federal government heavily subsidizes corn. Over the past decade $50 billion has gone to the corn industry. Our modern factory farming is the accumulation of huge surpluses plus the USDA’s encouragement to feed this surplus corn to cattle.

The feeding of massive quantities of grain to animals and the market’s dependence on cheap fossil fuels produces greenhouse gases that are linked to the changing climate. Agriculture contributes about 30 percent of global greenhouse-gas emissions after land conversion impact, which is far greater than transportation emissions. Tillage systems used to grow grains release carbon dioxide, nitrous oxide, and methane by triggering the decay and erosion of topsoil.

Where We Should Be

Today, you can find grass-fed beef, lamb, and even bison in standard supermarkets. It is a movement that continues to grow as consumers become more aware and demand increases. Restaurants, such as Hopdoddy’s Burger Bar, are taking notice and transitioning to grass-fed sourced meat. The options are there for consumers, but it is up to the public to make the right choice.

Feeding cattle grain, not only changes the texture of the meat, but taste as well. Paul Roberts (The End of Food) interviewed an Italian farmer who proclaimed people come from across the globe to eat the meat from his cattle because they cannot find that flavor anywhere else. His cattle feeds off the surrounding area’s grass, which is specific to that region, climate, and environment, making the flavor of the meat unique. It is only natural that a steak served in Brazil taste distinct from that of one served in Italy.

Furthermore, the USDA grades beef in a way that reward marbling with intramuscular fat. Corn is deceptive in that it gives cow’s meat this well-marbled look, but it is simply saturated fat that cannot be trimmed off. In contrast, grass-fed meat is lower both in overall fat and artery-clogging saturated fat. With added advantage of providing more and healthier omega-3 fats, the meat is four times higher in vitamin E. Ultimately, grass-fed meat is associated with lower heart disease and cancer risk.

Consumers as well as producers believe the biggest hurdles to modern grazing methods are the cost and efficiency. Still, modern grass farmers almost universally rely on a managed intensive rotational grazing, which outworks an industrial-scale grain production. Polywire fences confine a herd of around 60 cows to a small area (one-quarter acre) for typically 12 hours. The farmer then moves the fence, cycling through a series of paddocks every month or so.  Rotational grazing forces cows to eat all the available forage, including the plants they would typically leave untouched, which ultimately produces more beef or milk per acre than laissez-faire grazing. A grazer can produce more money than a subsidized corn farmer because he can produce about two steers per acre. This same acreage grows 3,000 pounds of grain used to feed a single steer in a feedlot.

Additionally, Grassfed beef translates to a healthier ecosystem. Shallow-rooted annual grasses, such as corn, wheat, and soy, are further depleting the soil of critical minerals such as calcium, magnesium and iodine that are vital to maintaining the proper biological matrix our agricultural system needs. Yet, perennial roots lift nutrients back into the system, making them available to plants and everything else up the food chain. Pure prairie builds up organic matter as perennial pastures can restore the richness of soil in about a decade. Perennial crops not only pull methane and carbon dioxide from the atmosphere and stash them in the soil, but also are often better at sequestering carbon than forests are.  A cow’s diet can extend beyond the field. Farmers can give leftover vegetables to cattle, which is beneficial both economically and environmentally. Likewise, the conversion of cornfields to perennial grasses can significantly reduce the devastation of aquatic life from fertilizer and herbicide-heavy runoff.

Just by switching cattle’s diet from corn to hay in the final days before slaughter, the population of E. coli reduces in its manure by as much as 70 percent, but this is not the solution to the current problem. When cattle are shipped to these ever-popular feedlots to be fattened on grain, they immediately begin to lose the omega-3s stored in their tissue.  Consequently, the meat from feedlot animals typically contains only 15 to 50 percent as much omega-3s as that from grass-fed cattle. In saying this, antibiotics are allowed for certain grass-fed certification programs, USDA Process Verified for one and not the American Grassfed Association. Use Label Lookup when shopping for groceries to distinguish certain claims from others and what claims on meat mean.

Grass-fed meat may involve more effort, money, and/or time, but if we care so much about what we eat, then we should care about what our food eats as well. Every consumer has options though. One can wait for a sale at the grocery store and stock up, which may not save a lot initially, but this savings accumulates throughout the year. Next, find a local or regional farmers’ market with grass-fed vendors. Lastly, look to buy direct from a farm. The Internet is the key to everything. Research the location for your nearest provider or find a company that can source the meat directly from the farmer to you. One such company that I have discussed in prior blog posts is Greenling.

Likewise, ths price increase in grass-fed beef could result in less consumption of meat, which is an entirely separate argument to the downfall of our food system.

Sources

“Meat Production Continues to Rise.” Worldwatch Institute. N.p., n.d. Web. 18 Oct. 2013. <http://www.worldwatch.org/node/5443&gt;.

“NRDC: Top 10 Reasons to Eat Grass-Fed Meat.” Natural Resources Defense Council: The Earth’s Best Defense. Natural Resources Defense Council, 19 Aug. 2011. Web. 18 Oct. 2013. <http://www.nrdc.org/living/eatingwell/top-10-reasons-eat-grass-fed-meat.asp&gt;.

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

Sisson, Mark. “The Differences Between Grass-Fed Beef and Grain-Fed Beef.” Mark’s Daily Apple. N.p., 7 Apr. 2013. Web. 18 Oct. 2013. <http://www.marksdailyapple.com/the-differences-between-grass-fed-beef-and-grain-fed-beef/#axzz2i5Ctjsr3&gt;.

Food is: Culture

Culture

By definition culture stands for the characteristics of a particular group of people, defined by everything from language, religion, cuisine, social habits, music, and arts. Culture is learned, not inherited; it is passed from generation to generation through language acquisition and socialization. Changing and adapting over time, culture responds to social dynamics, environmental conditions, and socioeconomic segregation. Every aspect of food from its cultivation, preparation, and consumption, represents a cultural act. The “choices” made by hunter and gatherers determined by a culture of economics (availability) and medicine (digestibility and nutrition), led to the development of social structures and traditions. The variation of food habits and recipes have allowed food to acquire its own language and grow into a complex culture product shaped by climate, geography, the pursuit of pleasure, and the desire for health. Every meal encompasses a story of social standing, religious background, personal identity, and lifelong memories.

The moment humans began to form settlements and societies, food transformed from a means of nourishment to a symbol of status and identity. In Christianity, bread represents the body of Christ in the sacrament of communion. White bread is typically eaten by upper classes, dark bread by the poor, and whole wheat by those more concerned with health than status. In ancient times, Greek soldiers took a piece of bread from home to ensure their safe, victorious return from war, English midwives placed a loaf at the foot of a mother’s bed to prevent evil spirits stealing the woman and baby, and sailors traditionally brought a bun to sea to prevent shipwreck.

  

Inherently, people began to connect eating as a representation of who they are and who they are not. In the Middle East, one who eats pork is probably Roman Catholic or Orthodox Christian, not Jewish or Muslim. Eating is a daily reaffirmation of affiliations and beliefs. Food holds a special worth to a person, even after the development of a new diet due to acculturation. When someone from one ethnicity moves to an area with different cultural norms, acculturation takes place as adaption to the new majority society begins. Culturally based food habits are often the last practices people change through acculturation. Eating often occurs in the privacy of one’s own home, hidden from observation and scrutiny. However, the lack of available native ingredients, convenience, and cost factors force an individual into immediate acculturation.

 

Furthermore, Food preparation and seasoning fall second in importance to the selection of ingredients. A dish flavored with fermented fish sauce is associated with Southeast Asian, not Chinese, Norwegian, or Brazilian. A typical flavor combination in West Africa is tomatoes, onion, and chili peppers sautéed in palm; whereas, in the Pacific Islands, a flavor profile is coconut milk or cream with a little lime juice and salt. A common food such as yams can easily fall under either cultural profile based on its spice, sauce, or preparation. Nevertheless, regional variations are something to consider as flavor principles serve more like a marker for each culture rather than a doctrine. In China, northern dishes often include seasonings enhanced with soybean paste, garlic, and sesame oil; whereas, the south enjoys the addition of fermented black beans.

On the corporate end of the cultural discussion, companies are not blind to these obvious food preferences. Businesses such as Nestle, identify specific preference for characteristics such as saltiness or crispness varies by gender, age, ethnicity, and nationality. They exploit the fact that older generations prefer strong flavors due to worn down taste buds, Asians prefer salty, crisp snacks, and Americans like new flavors, but still lean toward “nostalgia driven flavors” that remind them of their childhood. It is seen from observational and demographic studies that Muslims enjoy heavily spiced meat dishes; whereas, Beijing likes strong flavor and wheat-based foods with lots of salt.

Where We Are

America’s Association to Food

The United States is known across the world for its fast food, corporate farming, and bad eating habits. The stereotypical American diet consists of meat and potatoes, which is an indicator alone for the country’s high obesity rates and failing food system. With the rapid advancement of technology in the past century, restaurant kitchens shifted away from traditional cooking practices to production-line prototypes, standardization, self-service, and rapid food production. The book Fast Food Nation, describes the direct affect fast food has made in the workforce, landscape, culture, and how food is produced in America. The nation takes popular, cultural dishes and “Americanizes” them to fit a more general audience, yet leads the public to believe it’s the real thing.

America grows increasingly each year as a melting pot of ethnic, religious, and regional groups. U.S. Census and other demographics show that one in every four Americans is of non-European heritage, and one in every ten residents is foreign born. Data from 2007 indicates that more than 50 percent of all immigrants to the U.S. are from Latin America with Asians making up the second largest group at 17 percent. Each ethnic, religious, or regional group has its own culturally based food habits, which have in turn been modified through contact with the American majority culture.

Where We Want to Be

London’s Association to Food

On the other end of the spectrum, London is a leading global city, with the fifth-largest metropolitan area GDP in the world and is one of the most-visited cities in the world. It has a diverse range of peoples and cultures with more than 300 languages spoken. The social and cultural diversity can easily be reflected in over 60 different cuisines provided in over 12,000 restaurants, which is more than half the nation’s total. Food tourism is a vital part of London’s attraction for visitors between the well-known markets like Borough and Walthamstow, independent corner shops, renowned restaurants, and the unparalleled choice of cuisine. London is constantly working to reconnect the consumers of food with the producers of food through programs such as the European Common Agricultural Policy and National Strategy for Sustainable Food and Farming. The United Kingdom does not cater to fast food like Americans are used to. Eating out for Londoners takes on the role of eating healthy where that does not apply to many here. Portions are smaller and more ornate. Plates from across the world such as Lebanese, Vietnamese, and Turkish are offered with genuine spices specific to that country.  Fast ethnic dishes such as dim sum and lamb pita are more easily available and remain true to their origin.

After personally experience the food culture of London, I find it hard to return to my past food lifestyle. I grew up in a home that relished in new cultural experiences, but these experiences were random and often on vacation to new destinations. I never knew one city could bring together so many taste profiles and traditions, yet keep them true to their origin and so easily accessible. London is the perfect food model for America to reference, but specifically London is iconic in regards to celebrating and sharing every food culture present.

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.

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