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?