This is the end.

Well everything leads up to this. We have eaten and prepared all semester and it is time to give these final presentations. After formulating creative ways to shorten and elongate presentations and incorporating unique forms of media, it's time to present. The industrial food complex will be covered from numerous different perspectives. Perhaps we will see what makes the farmer sweat or how can we incorporate star fruit into a healthy balanced diet. Regardless, this has been a wild ride through the super market and I think we have all gained insight on how to live in this industrialized nation.

Feeling The Leftovers

Thanksgiving is over but that does not mean that I no longer feel the holiday. This one has a way of sticking around for many days after the big event. I ate so much food while I was home and I could probably not eat for a week. The meal was nothing short of a feast and i was a little more glutinous than I should have been. Our first meal was at 1:15 and was with all of the family and close friends. There were 35 of us and there was easily enough good for each of us to have three dishes apiece. After that meal I told myself that there was no way tht I could eat any more. I was lying to myself. Later that night at around 8:00 we sat down to our family meal. This was just the four of us around my dining room table with a much small selection. Fortunately, there was corn pudding, which is a huge tradition in my family. It is a sweet dish made with different types of corn and no actual pudding. Definitely one of my favorite parts of the holiday. After I slipped into a good coma I came to with the realization that I would be eating leftovers for the next two days. My initial thought was one of panic big as soon as late afternoon lunch hit the next day, I was singing a different tune. I love thanksgiving and the time that it provides with family. However, the food definitely dominates the holiday and the 2-10 days following the event. Sadly, it is over but Christmas is just around the corner and there is a plethora of new foods waiting.

Fat Today Fat Tomorrow Fat Forever

Fat, fat and more fat. This section was interesting for me because I am left unsure as to how I should really feel. When mentioned that we have no receptors for fat and we could just continue to eat it until the cows come home is slightly terrifying. This combined with the less-restrictve measures on fat content in food makes for an interesting mind set. I don't know that much about fats and I can honestly say that I have fallen for those times when the new diet craze mentions not eating a certain kind of fat. I am still unable to explain why those fats were bad or why I needed to eat less of them at that time. This is a topic that I need to educate myself further on so that I can truly understand all of the different facets of fats. What about you? Do you feel like you are as educated about fats as you should be or as you would like to think you are?

The Promised Pictures

My first Creme Brulee!

Pork in a delicious sauce!

Muffaletta from the famous Central Grocery!

This man made bread fresh every day and would see it at the French Market.

Beignets from the famous Cafe du Monde!

Quite the Dilemma

In the forest there are many different smells, sights and sounds to entice ones senses. Where do you go first? Is it okay to touch that? Can I eat this mushroom or not? I feel like the forest is an excellent representation of the lack of food culture in the United States. There are far too many "what ifs" and many people are too afraid to try anything that hasn't been processed and presented to them in a five cent paper bag. Polan makes a point in this section to create a meal that has been hunted and gathered, something that a large portion of our nation will never do. We are simply unable to attach to the roots of our nation and the ways in which the native people once lived. There truly is no food culture within this nation so we are always left wondering about the mushroom but are too scared to even nibble of a tiny bite. Now, there are a select few who swim against the current and fight for the food culture they believe in. I feel that it is possible for people in the United States to develop a food culture but it is a matter of how committed are we willing to be. Based on our nations history, I would say those chances are more slim than we are willing to admit at this time, but later down the road after some form of scandal we will come to terms with the truth that we have tried to hide. I think creating a meal that has been hunted and gathered would be a great activity for all families to try at least once. Perhaps our class could give it a shot?

Good ole' Creole Cajon Cooking

The food of New Orleans was amazing! I was shocked at how many different foods I was able to experience during my short time in the city. I was able to buy fresh bread at a local French Market and eat oysters for the fist time at a four star restaurant. There were too many delicious food for me to list them all here but it was a once in a lifetime experience. I was able to visit Central Grocery, a store that has been featured on the Food Network. Gumbo, Alligator, Jambalaya and Chicken and Waffles were just some of the amazing foods that I sampled. In a city with so much cajun flare, you can imagine that the food was equally as spicy. I will have several pictures posted soon so that you can see all of the foods that I had the pleasure of tasting while in New Orleans.

Salt, Sugar, Fat... Oh my!

Just when I thought that getting away from Pollan would bring a nice change in pace, I was mistaken when I began to flip the pages of Moss’ book. Cheese Wiz is the devil. Coke is the devil’s juice that is served best with a salty snack. Essentially, this is what I got from the book, so I am confused about the purpose of it all. I think we are all very aware of the negative effects of salt, sugar and fat when they are consumed at above average amounts. No matter what is being sold, whether it is food or not, the producer is going to do whatever it takes to make the consumer want their product. Food is not an exception. The chemists that are hired by the food giants know how to find the “pleasure point” and they are very aware that humans will never tire of fat. I think it is safe to say that we were all generally aware of this process. It’s practically old news for us, especially after all that we have talked about in class. Even still, those who aren’t in our class still know that food manufacturers are able to manipulate goods to make us want them more and more. There is nothing natural about an Oreo and we can all accept that fact and still crave them as we walk down the aisles of the supermarket. It is no secret that we have always been hooked to the artificial yumminess of processed goodies that give us that sticky feeling on the inside of our mouths. So, what was the real point? To learn that we consume 22 teaspoons of sugar a day or an over abundance of cheese in a year? Perhaps. But I still struggle to find the true purpose. 

Humans, Birds and Squirrels

In the Earth section of the book, we read about fermentation and Pollan once again mentions the birds and the squirrels. Apparently we are much more like them than we thought. Humans clearly have mastered many different types of fermentation but these animals want in as well. Squirrels bury their acorns which can be seen as a type of fermentation. Birds sour seeds in their crawls which is also along the same lines of fermentation. I have always known that fermentation didn't strictly apply to alcohol, but I never knew just how many different processes their truly are. I think I was also oblivious of just how many foods are made through the process of fermentation. It's seems like not a day goes by in which we don't consume something that has encountered the fermentation process. Clearly I now see that it's not just alcohol. Though that is probably the preferred form for most individuals which is why it is the most common association to fermentation. I enjoy how Pollan shows that humans are not the only species that know how to get what they want from nature. Other animals, specifically the squirrels and birds, seem mighty intelligent when it comes to having things their way.

Presidential Dining

During one of our most recent home football games I had the pleasure of siting I the Presidents box with Dr. Bonner and his guests. There is always a meal provided for those who attend and this time the meal was superior to the ones served when I was there in the past. There was a salad bar with a spinach mix, not lettuce, and toppings that you could select from were excellent. There was grilled chicken, berries, feta cheese, pecans and an amazing raspberry salad dressing. An array of lunch meats and cheeses were offered as well, along with cookies for dessert. The salad obviously stole the show. I later found out that this meal had been hand picked by Flossie. These were some of her favorite foods. It was an excellent meal because it was memorable. The story of why the food was there and the company that surrounded me made this an outstanding experience.

After Air

The discussion that we had in class turned out to be quite interesting. I hate that I missed the trip to the bread company. I feel that if I had been able to attend, I would have been able to bring more solidified facts to the table for discussion. Even still, I enjoyed what we had to say. Unfortunately, it seems that hardly any of us in the class are going to be able to make the changes that Pollan would like for us to make in our lives. Some of us already make our own bread which is great, but when it comes to fully reconnecting with our food in every way possible, none of us will succeed. I don't see that as a terrible thing. It seems unrealistic to say that a group of college students will be able to make some of the changes presented by Pollan. But, I do feel that we are all being influenced by Pollan and his "rules." Who knows what the general mindset of the class will be at the end of the semester.

TSD Ethiopian

This sure was an experience. Before leaving on the trip I was told to avoid the bread and to eat the lamb. All of the people who warned me before I left were 100% correct. However, it was impossible to avoid the bread. Dr. Jones described it at spongy rubber and he could not have been any more accurate. The appetizer was served on bread and you were suppose to use the bread to eat it. The entrée was served on bread and several rolls of the bread were brought to the table as well. In this culture, the bread is used as the utensil. It was a struggle to even try and eat the bread. We have always talked about how the first bite is the best and everything else is down hill from there. Well, I started at the bottom of the hill and started digging. Fortunately, the meat was amazing! If I chose to eat the lamb or beef with my fingers and no bread, it tasted excellent. There was enough meat on the platter that I was able to leave the restaurant somewhat satisfied. That does not mean that I will ever return, but it was an excellent experience and I am glad that we chose to make the trip.

Bread. Air. Biology.

In this section of the book I expected to learn all about the different ways in which air controls how we cook. I was expecting discussions on altitude and humidity. I was unpleasantly surprised as I began to read what seemed to be a Biology lesson. If I am honest, the majority of this section came across as a bit boring. The style was similar to everything else that we have read by Pollan.


Fortunately, as I neared the end of the section my attention was drawn to the comparison that Pollan made between the Hostess plant and the local Bakery. I was appalled by the image of the Hostess plant as additives were being continually added to the mix and 100% whole wheat was not as it seemed. White flour was the first ingredient listed on many of the labels, thus, the product is not as pure as the claim states. When Pollan visits the bakery everything changes, from his language and the way he describes the facilities. I want to travel to the bakery and try the delicious bread that I could practically taste while reading.

I was also surprised by the fact that he only really talked about the effect that air has on the process a handful of times. The section probably should have just been called "Bread" and left at that. I did enjoy that he discussed how our sense of smell plays a role in what we taste and what we are interested in eating. This was closer to what I was expecting to read throughout the entire section.

Nope, it's not Pea Soup...

This past weekend I was served a bowl of cereal for breakfast. I am not picky about most of what I eat so I didn't bother asking too many questions. However, when I poured the milk over my cereal pices of it began to turn green and the milk turned colors as well. This should not happen!!! I'm not sure if it was a result of artificial additives or what but the color change was unsettling. It reminds me of the times when you could purchase blue ketchup. We should not be able to purchase food that changes to unnatural colors. What are your thoughts on the matter? Would you eat this type of cereal?

 

So it is Organic...

After reading through this section there was one thing weighing heavy on my mind; the entire premise of "organic" foods seems to be nothing more than a facade used by industrial food chains to sell products. Now, my viewpoint may be a bit swayed because of my strong interest in public relations, but when reading through this section all I could think of was propaganda. More or less, techniques that are being used to increase sales and to find more consumers to essentially fool into buying a product. Based upon this reading I would say that only a small portion of the general population truly understands what would be considered "organic," even though there are many who would have a skewed view of the term. Consumers have been led to believe that if the label says organic, the product has to be; no questions asked. However, that is not the case. In class we have discussed the importance of knowing where our food came from and that is especially significant when looking at organic foods. What these consumers are missing is the drive that is necessary for truly being aware of the purchase that is being made. Furthermore, a good portion of this section discusses the legitimacy of industrial organic foods. Pollan goes on a person quest to determine whether or not the food being produced by these chains can truly be considered organic. He concludes that it does indeed seem to be a contradiction in terms, which I strongly agree with. I have a hard time accepting food as organic if it was grown in one place, packaged in another, and then shipped hundreds or even thousands of miles to my location. That just seems a bit shady to me. Not to mention all of the chemicals that end up on the foods during these times of transit and the lengths that have to be taken just to try and simulate a natural growth process for the products. However, this is where the problem lies. So many people are trapped in the mind set of "what the package says goes," and they think nothing else of it. Food that is grown less than a mile down the street from where it is sold at a farmers market is more than likely organic, not something that has been shipped across the country in and out of holding units. The general public is depriving itself of the wholesome foods that are truly organic.

"'I believe I developed that niche twenty years ago. It's called 'organic.' And now you sir, are sitting on it.'"

The above is a quote from a small farmer who was being questioned by a corporate organic grower that told him he needed to find a way to distinguish himself in the market. I found his response to be excellent. The local farmer was witty and genius when he slammed the corporate with his remark. He knew that he was the legitimate organic farmer but industry has taken over and it has taken the minds of the general public as well.

The Many Faces of Corn

The first section of The Omnivore's Dilemma, by Michael Pollan revolves around corn and its man facets. To put it simply, Pollan explains that corn is everywhere and used in almost everything. When he first introduces the topic in the book, I felt like he was being a bit dramatic. However, once I read through how it is used on the far, in grocery stores, by the consumer and in fast food I realized just how right he was. From high-fructose corn syrup to corn starch, this crop is truly found in everything. I was initially fascinated by the numerous ways in which corn was being used. Then Pollan began to point out some of the more negative aspects of the crop. Farmers are suffering because of the low prices and consumers are suffering from many health conditions. Like all foods, we are never meant to consume corn in excess. That seems impossible considering all of the products that contain corn. It is also a crop that is not good for the soil. As we have mentioned in class, it rapes the soil of its nutrients and makes it difficult to plant any other crops. There are also hybrids that have been formed and everything simply begins to sound ugly to me. After reading through this section I have developed a negative view of corn and its many faces. It is masked ad placed into several different locations and it is modified to meet specific needs. My question is, why would you mess with a good thing? Do you think that all of the alternative uses for corn are necessary or beneficial?

Red Bridges BBQ

Last nights class was by far one of my favorite learning experiences. The atmosphere was just right. The smell of pork filled the air before we could even enter the restaurant and my mouth instantly began to water. My taste buds were not let down. The pork was great and the vinegar sauce was the icing on the cake. With that in mind, the sweet tea and hushpuppies stole the show for me. They were the perfect complement to the pork. The trip to the back of the restaurant was a real eye opener. Over seven hours of cooking time, through the night, along with the prep time after that seemed excessive to me. Max, the pit master, seemed indifferent about his work and the long hours. Everything seemed second nature to him, whereas we all watch in amazement as he sent "fireworks" out of the chimney and showed us all of the meat. It just goes to show how out of touch we can be with pork, which is crazy considering it is one of the most popular foods in the south. How can we be so removed from what we eat?

Fire Fuels the Soul

This entire first section of the book focuses on fire. As a guy I find this quite appealing. While reading I noticed that fire must be something that appeals to all men due to the fact the many of the chefs that were discussed were men. The section opens by talking about nothing other than good ole pork barbecue. I have grown up in North Carolina and this was right up my alley. Pollan ends the section with a discussion of the importance of cooking over a wood fire to create the perfect flavors. The two commonalities that I found in the section were men and meat bound together by fire. Men are always ragged on for being so-called pyromaniacs but in this case I don't consider that a bad thing at all. Men are also associated with loving meat. Again, not an issue with me. With this combination, I also wondered about the other things that people commonly associate with fire. Destruction is the one thing that continued to swim around in my mind. However, I enjoyed that in the section we were able to see a completely unexpected view point of fire. Fire was seen as pleasing to all, both the earthly and the divine, and as a means of creation. Fire is used to create delicious meat filled meals and along with wood it can create amazing flavor. It is fascinating to see that fire can be used to create, which is the exact opposite of destruction. Fire truly fuels the soul, well at least the souls of several men. The manliness that emanates from cooking meat over a fire is a powerful feeling. Men have always been the front runners when it comes to cooking meat, especially pork barbecue. Men and fire make a killer combination that Pollan clearly defines in this section.

"Food"

The above is honey that was found in a middle aisle. What I loved about this product was that it was made and jarred in Lake Lure, NC. It is local and the only ingredient listed is honey. 

I would say that I am a bit more skeptical about the syrup but it is nothing more than Maple Syrup. There are no other ingredients listed and it avoids the "organic" labeling. 

This was my favorite find. Baby food! All of the foods shown in the image, along with several others, only contain two ingredients. The vegetable or fruit and water. Nothing more. I suppose baby food is a great option for everyone. 

Beans seemed like a good option across the board. However, each listed that they are rich in fiber. This is indeed a true statement but does it cause issues? Even still, they are in the middle of the store and the only ingredient is Lima Beans.

This was an interesting find. Its peanut butter made from only peanuts. It was the most interesting item on that particular shelf. You could see where the peanuts had been crushed, the oil, and whole nuts. Again, the only ingredient was peanuts. 

Do I Have a Best Defense?

Eat as much protein as you can. Don't eat any sweets unless you make them yourself. High fructose syrup is good for you. High fructose corn syrup is bad for you. Low-carb all the way, along with low-fat.

It is almost impossible to keep up with the new way to "be healthy." I particularly like what Pollan has to say in chapter six, "Eat Right, Get Fatter." In this chapter Pollan mentions the low-fat craze that occurred in 1970 that resulted in people gaining weight. Nutritionists are always discovering new options for putting off the pounds but it seems like they are never effective. This could have to do with the fact that everybody is different and their bodies have different reactions to foods. Or, there is the fact that several products find a way to slip through the cracks during these times. Such as the example about Frito-Lay and their chips being better for you because they are fried in polyunsaturated fats. Also, as people we believe that if we are supposed to eat low-fat foods, and low-fat foods are good for us, then we can eat as much of them as we would like. 

There are numerous things that still must be brought into consideration. For the most part, we are a population that is not overly educated in nutrition. We take nutritionists for their word and we change our diets in accordance to what is considered "in." Then there are those who have issues with plant protein and that it should never be consumed over meat protein. Or that all oils are in one way or another harmful for you. While, I personally love fried foods, I don't necessarily believe that there is a healthy fried food. My biggest concern is, what do we do? How do we know what our best option is and how can we execute our decision in a way that will truly allow us to eat better and lose weight? 

I feel that there truly is no best defense. 

Top 5 Food Rules

1. Not being able to find "food" doesn't mean you shouldn't eat.
2. Meat is mandatory at every meal. (Or eggs can sub in at breakfast)
3. If fruit is a candy, get a cavity.
4. Reward yourself with two meals outside of the caf each week.
5. Water is your friend. Drink continually throughout the day.

Being an Outsider

When reading through the many rules listed within the book, there was one that stood out to me . Rule number 13, "Shop the Peripheries of the Supermarket and Stay Out of the Middle," which explains how supermarkets are arranged in a way that makes consumers want to buy unhealthy products. The majority of the food items that are legitimately good for you are located on the outer ring of the store. Unfortunately, almost every supermarket has entrances that open up to a grand hall of unhealthy food waiting right in front of our faces. Furthermore, there are several shelves more of products that do not have any sort of nutritional value. It's hard for the outer ring to compete against the numerous middle aisles. This particular rule also stood out to me because of the way it addresses the behaviors of the general public. As a Public Relations major, I am interested in knowing what the public thinks about this concept. Many people confess to sticking to the middle aisles and hardly even going near edges of the store. With that in mind, of those who do visit the outer ring, a great deal of them only go to the dairy aisle to get milk. Pollack addresses milk later on in the book with rule 41. There he discusses that the calorie content of most liquids contain the same amount of calories that could be received from a solid, but liquids are less filling. So, that goes to show that even the people that skim through the edge of the store still aren't making the best choices. I would like for you to consider what you do when visiting the supermarket. Do you dive right into the processed goodness of the middle aisles, or do you take a victory lap around the store?

Don't be afraid to be an outsider. Give the outer ring a chance and see if you enjoy what you find.