Our children are our future and right now that future is not seeming too bright. But there is change that can be made, particularly by implementing nutrition education into school curriculums. A possible system could arise in which instruction on proper nutrition is worked into the daily routine of class instruction alongside traditional topics like history, science, and math.
There is no denying the issue that we currently have with childhood obesity. The rate of obese youngsters (2-19 year olds) has steadily rose since 1980, from 7%, to a staggering 17.2% in 2014. Incidence of childhood obesity makes way for a number of health concerns that not only lead to lower life expectancy but decreased scholastic performance. Obese children have a higher risk of cardiovascular disease, stroke, diabetes, and bone and joint problems. Its been said that this is going to be the first generation that does not see older ages than their parents. This is something that is utterly disappointing given the technological advancement of our society. We may see driverless cars flooding the streets in our lifetime while simultaneously falling victim to countless preventable diseases.
If we have any hope of getting on top of this, we must take action to see to it that nutrition be apart of the the school day routine. It doesn’t have to be a huge change, all at once, even if 30 minutes a week was dedicated to teachers teaching a lesson on healthy eating habits, real change could be made. Ideally though, healthy eating would be an integral part of each day for students and teachers. Take France for example, where their conscious approach to food begins in school cafeterias. Students and teachers gather and dine on the same nutritious foods, as teachers instruct the kids about each of the different foods they are enjoying. An effort similar to this could start a chain reaction which would have kids informing their parents of the healthy foods they like and want to have at home.
One must also point out the logical assumption that this will also mean better school lunches must be served. It would be quite ironic if students sat in class learning about fruits and vegetables and then an hour later dined on cheeseburgers, washing them down with soft drinks. There have been some schools and school districts around the country that have succeeded with bettering these programs, but this really calls for widespread reform.
Now a competing argument may be that well there are already health and gym classes in schools, why the need for more, taking time away from core subjects? To which one would say, in my experience health class is often broad and not pushed for actually change in individuals it is just there as a required class. Furthermore, gym class promotes healthy bodies but we overlook the huge impact that eating plays in health. Therefore, gym is not a good enough solution. To that point, perhaps nutrition instruction could be an extension of the gym class period. The kids could run around and enjoy themselves, before settling in to learn about healthy eating.
To continue, the better nourished kids are the greater possibility that they will find academic success. Studies have shown that obesity leads to poorer academic performance in the form of lower test scores, being held back, and being less likely to go to college. Therefore, it is advantageous for schools to teach and promote better nutrition because it could have a ripple effect, resulting in better test scores and higher college acceptance rates for more of their students.
Still others may argue that it is on parents to teach kids good habits like healthy eating. However, many of these parents are obese or overweight themselves and therefore pass on bad eating habits. I believe that we shouldn’t be so harsh to bring an iron fist down on these parents. The best approach would be a kind-hearted effort in schools to make this happen. During the school year, it is teachers that kids see the most of anyway, thus teachers have a profound effect in shaping kids.
In all, a greater emphasis on nutritious eating habits in schools is well overdue. Getting kids hooked on fruits and vegetables at a young age needs to overtake the norm of kids getting hooked on McDonald’s at the same time. Initiating these programs can turn the tide on the obesity problem in our nation, leading to more successful, happy, and healthy adults.
In getting a sense for how the American people obtain their food, I took to the streets, exploring three establishments where one may buy food. These three had to be from each of the following categories: a supermarket, a small-scale grocer, and a farmer’s market. Among my options from each category, I chose the supermarket, Kroger, a smaller grocer, Whole Foods, and the Lansing City Market, a farmer’s market. Each had a distinct environmental vibe created by the products and the values behind those products.
My three-tiered journey began at a Whole Foods market, particularly the location on East Grand River Avenue in East Lansing. As I began, immediately I was met with vibrant stimuli. Black chalkboard signs displayed descriptions of available produce in many different colors. The accompanying fruits and vegetables appeared below in rustic-looking wooden containers. I strolled past the produce towards the meat and fish area, where I noticed a very large variety of fresh fish. Afterwards, I came across cuts of beef in a perpendicular glass case, each marked with an “animal welfare rating”. This communicated a value which prioritized fair treatment of animals before profit and productivity. Furthermore, the chicken came next, most varieties having a marker that advertised them as non-G.M.O.. I encountered this and thought about whether the general public was aware that this is referring to their feed rather than the chickens themselves. As writer Amy Harmon refers to in a New York Times article titled, “How Square Watermelons Get There Shape and Other G.M.O. Misconceptions”, the misconception out there is that the poultry we eat comes from chickens who have been genetically modified, yet this is simply due to selective breeding. As I continued on, what struck me the most was the availability of different food types. The far left corner of the store featured multiple stations where shoppers could purchase ice cream, coffee and pizza. All of these had actual store employees behind the counters, catering to customers. One not only gathered information about the food, but also took note of their fellow shoppers. The majority were young, college-age likely. Many wore business casual clothes, as if they had come from work. One noticed cultural diversity as well, there did not seem to be a single dominant race/ethic group. Altogether, I got the feeling that Whole Foods strives to market to those in search of good, honest food with a welcoming community environment.
The next stop on my journey brought me to the Lansing City Market on City Market Drive in Lansing. At this so-called farmer’s market, there were stands for food, but also many for different goods and services. There was a restaurant named, “Guyton’s”, that offered fine dining. An area where a woman was selling fresh flowers and a souvenir shop with clothes and Lansing paraphernalia for sale. Other booths offered local cheeses and even nutritional coaching services. However, the most dominant element was the large bar area where most of the patrons had gathered. It was a little after 5 o’clock so it made sense that five or six high top tables would be full of men and women in business attire. As I studied these people, I saw an enjoyable environment, as if many of these people were regulars. The market appeared to be a convention of many different area businesses. The prices were not particularly high but the environment favored gourmet over grocery. At any rate, the City Market offered a variety of different goods and services making it a great place to explore for any Lansing area individual with a few extra dollars to spend.
As my excursion came to an end, I headed to the Kroger in Lansing. I looked around, first noticing packaged cakes, cookies and other sweets. Then, I came to the meat and poultry counter where I saw a healthy sampling of cuts. Next came the produce section, where the most intriguing finds came. First, I spotted what looked like orange cauliflower and an unfamiliar plant that was labeled “broccoflower”. Surely, both creations involved human intervention, perhaps breeding. Moreover, I noticed a price increase in organic broccoli versus ordinarily grown broccoli. The organic variety was $2.29 per pound while regular broccoli was $1.99 per pound. I wondered if the store sells more of the organic or the conventionally grown variety of this and other items. Lastly, I recalled that there were WIC labels on only the Kroger brand shredded wheat, crispy rice and corn Chex cereals. This must be a small glimpse into the causal evidence as to why the WIC program leads to better developmental outcomes. Overall, the prices were reasonable, including a large portion of the population. Many items had a sale price displayed. However, directors Lori Silverbush and Kristi Jacobson, would likely disagree with this notion that the supermarket offers abundance to all. As they note in their 2012 documentary, A Place at the Table, some 50 million Americans are food insecure. For those who did have disposable income for food, the supermarket was true to its name. Consumers had a great degree of choice over how expensive, healthy, processed, etc. they wanted their food to be.
As I reflected on the entire endeavor, I saw many divergent elements between the three locations. Whole Foods demonstrated a value for safety and morality first, food later. While the supermarket put more emphasis on accessibility and affordability. The Market, more than either of the other locations, valued creating a one of a kind experience. Also, the Market and the Whole Foods market seemed to market to more of middle to upper class demographic while the supermarket was geared to all, encouraging thrifty shopping. Altogether, in each of the three locations I saw polite interactions between customers and store employees. All in all, a look down the aisle at three different places we buy our food revealed a lot about the cultural, socioeconomic, and moral values behind our eating.
The purpose of this project was to search for and analyze three food podcasts which related to each other. After hunting through pages of options, I decided on podcasts which each looked at the addictive role food can play. These three choices were, “Caffeine: The World’s Most Popular Drug”, from Gastropod, “Sugar and its Dark History” from A Taste of the Past, and “This Is Your Brain on Cheesesteak”, from The Sporkful. Each varied in how they used the medium, ultimatley contributing to the listener's take away of their message.
Starting off, the Gastropod podcast came about thanks to a viewer question about how much caffeine is in different beverages. The main idea appeared to be that caffeine is perfectly harmless when enjoyed in moderation. Today’s notion is that everyone is tired and busy all the time so rather than fix the problem by getting more sleep, down this cup of Joe instead. To this, Mark Bittman might agree that the general population feels they are too busy to truly take care of themselves. He explains in an article titled “Is Junk Food Really Cheaper?”, that people are stressed with all they have to do and don’t want to take time to cook. I would agree with this notion that the American lifestyle is too focused around a quick fix. This is not to say that a casual espresso can’t be enjoyed, it is more targeted at those that need cup after cup each day to function. As explained by a guest, caffeine can be mildly addictive but it is much easier to quit cold turkey than an actual drug. In this way, the content of the episode calms the listener from the initial shock of the title. Early on, the function of caffeine was explained by, Murray Carpenter. He said caffeine blocks a neurotransmitter, adenosine, which is what tells us we’re tired. This and the addictive nature contribute to the thought of caffeine as a drug. But, the several advantages of caffeine stated convinced me the narrators were trying to portray it positively. These included, producing the Age of Reason and increased athletic performance. Altogether, this podcast gave insight into caffeine’s past and the positive impacts it can have when enjoyed responsibly.
The audio began with a blooper of sorts to draw the audience in. The two hosts and their friend Jeff, talked about how Jeff doesn’t like when he’s without his caffeine. Soon after, the sound of brewing coffee can be heard. I thought this was an effective introduction because it gave listeners a relatable scenario, setting the tone. As it went on, the podcast was rather causal, with a blend of narration and interviews. I felt it was necessary to insert points from the guest journalists because it gave support to the hosts’ claims. Finally, the theme music wrapped up the podcast. Overall, I felt there could have been a bit more sounds and music to keep the listener attentive, I had to go back and re-listen to portions at times.
The second episode came from A Taste Of The Past. The main idea involved the history of sugar and how it came to be so prevalent in today’s society. The information came mostly from journalist, Andrew F. Smith with questions from the host, Linda Pelaccio. Andrew explained sugar’s history, giving particular merit to colonial times. Smith also addressed how sugar played a role in alcohol production. When sugar cane plants are stripped of their juices they ferment and are able to be used to produce rum and beer-like beverages. Moving to present times, Smith said that in laboratory studies rats became addicted to sugar to the point where they would choose to starve on rat food in favor of sugar. He elaborated, saying that this addictiveness is a major concern in relation to all the sugar in our processed foods. On this point, I questioned why the food industry would be so careless to health of the consumer in producing these products. A question that seems to encompass much of this class. Smith said that just about all processed foods’ main ingredients are sucrose disguised by another chemical name. Among other things, this reminds me of Prego spaghetti sauce. As Michael Moss says in his 2013 article, “The Extraordinary Science of Addictive Junk Food”, “[a] mere half-cup of Prego Traditional, for instance, has the equivalent of more than two teaspoons of sugar, as much as two-plus Oreo cookies” (5). I feel that both Moss and Smith would agree that sugar does not make sense in spaghetti sauce. But this encompasses all that is bliss point, if putting salt, sugar, and fat in odd places makes it taste better, food companies are going to do it. Moving on, Linda asked Andy about beet sugar and seemed determined to find out how it was different from cane sugar. I was puzzled by this because Andy continued to say to her that it was sucrose, just the same. Her persistence on this point seemed out of place and took away from the podcast towards the end. All in all, this piece highlighted the checkered history of sugar and sugar’s role in public health today.
This podcast began with song from a flute, leading into the host beginning to speak. This came off very elegant and made me feel as though this would be a thoughtful, academic piece. That turned out to be exactly right, as Linda interviewed Andy for the entirety of the podcast. I feel the podcast lacked adequate use of sounds and effects, listeners may have grown bored. Furthermore, there was a short break in the middle in which easy listening music was played. The information seemed to take a typical trip through history in chronological order. However, upon Andrew finishing his thought on present-day sugar consequences, Linda turned the conversation back towards colonial times. This was an unexpected move that improved my intrigue in the podcast. The interview style continued through the rest of the podcast with the same flute tune concluding the content.
The third podcast was characterized by what makes certain foods so irresistible. Narrator, Dan Pashman went around to Philadelphia restaurants sampling three local favorites: scrapple, pork sandwiches, and cheesesteak sandwiches. He then took these foods to the Monell Chemical Senses Center in Philadelphia to get the science behind this famous fare. Once there, Dr. Marcie Pelchat broke it down for Dan, emphasizing our notion towards salt and fat. This provoked some thoughts in me. Why are we drawn to these? is it because we have taste buds with pleasure receptors for these tastes? It was not totally clear. Dr. Marcie explained more about Dan’s food tour, certainly touching on the Philadelphia’s crown jewel. She said a cheesesteak has people coming back because the cheese whiz is processed, so the high salt and fat create a pleasing taste which triggers our brains to want more.
Immediately the listener is drawn into this podcast by the sound of a flight attendant announcing a plane’s arrival into Philadelphia. Afterward, music is played and continued at a low tone as Dan begins to introduce the show. This seemed to enhance what he was saying by adding flavor to his words. The style was causal, the podcast was almost entirely Dan going around to the different eateries and Monell interviewing people. As Dan travelled to the different places, lively music was played when speaking stopped. Finally, the podcast concluded with the same theme music that came after the flight attendant.
The content of each podcast looked at how food (and drink) can be addictive. In each case, the food is eaten and triggers a brain activity which makes the person feel good. All of these cause the brain to tell the person basically, that’s good, have more. This is seen particularly in the A Taste of the Past and The Sporkful episodes, but also for caffeine, it may just take the creeping in of drowsiness to reinforce it. This ties into what we’ve discussed in class about food science which in many cases food scientists are on a mission to create just the right combination of taste and future want.
As far as design goes, the podcasts showed both similarities and differences. Each featured sounds and music at the beginning and end, with portions of music under narration as well. All three podcasts had guests but differed in the style they were presented. The Gastropod episode had two guests that were around for the entire podcast giving their takes. The A Taste of The Past episode was a one on one interview with the guest giving much of the important information. While The Sporkful episode, had a variety of guests which Dan interviewed along the way from each of the three restaurants and the Senses Center. In general, The Sporkful and Gastropod podcasts came off as light and casual. While, the A Taste of the Past episode seemed meant to be scholastic and more structured. I found The Sporkful episode to be the most engaging for its use of sounds and overall style.
As I have told you I am taking a very interesting course right now called Eating Industrial. For the class I am to write an email to someone in my life who I would like to inform about the book, Pandora’s Lunchbox, for a project of ours. This is why I am writing to you. The book explores the greater engineered, less health-conscious American food system of today. I would recommend this to you as someone interested in nutrition and chemistry. Yes, I said chemistry, this is because there is reported to be more than five thousand additives put into processed foods today (105). The public is often frightened by their long names like disodium phosphate. Although you and I both know that these names are simple explanations of their molecular makeups. The same could be applied to the chemical components of vegetables as food scientist, Fergus Clydesdale made reference to (115). Yet, some additives could be harmful to human health given the lax governing of the FDA. It is appalling to find out that the FDA allows food companies to deny the use of a formal petition for registering a new food additive. They may simply internally deem an additive to be what is known as Generally Recognized As Safe and avoid government regulation almost all together. Additionally, we watched a documentary in class called Food Inc., in which it was stated that food safety checks by the government have decreased from more than 50,000 in 1972 to 9,176 in the 2000’s. Doesn’t it seem as though as we advance in food science, the regulation should be stricter versus less strict? A troubling thought indeed. The author’s main point throughout the book was that much of the food we eat today is processed to look and taste like what we think it is. Except that it is not what we think it is and in many cases it is bad for us.
For example, there was entire chapter on the various uses of soybeans. Warner traveled around to different soy protein producers, learning about relatively new science. It came about over time, as soybeans were first used to prepare the soil for other crops, before the later discovery that they were high in protein. Later on, food scientists discovered that soy protein retains moisture much better than regular meats. This led to today’s practice of adding a significant amount of soy protein to a multitude of processed meats. I am sure that you are as shocked as I am to find out that a certain amount of meat we eat is not meat at all. Values greater than 30 percent total those of soy protein in most school lunch meat (152).
I am sure you would agree that it is important that we know the negative effects of processed foods and beverages. You made a step in the right direction, cutting down greatly on your soft drink consumption. This must have been a hard thing to do based on another reading I went over for class. In the article titled, The Extraordinary Science of Addictive Junk Food, the author talked about bliss point. This is reason we can’t stop coming back to drinks like Coke. It has an intermediate sweetness level that does not overwhelm the brain but satisfies the taste buds (6). In this way Coca-Cola can “start ‘em young” so to speak. This also gave reason for various comparisons of processed food and drink to the addictive nature of tobacco, to which industry big wigs cringed. I feel this is an accurate point to make and one that needs to continue if we want real change.
Also, I forgot to mention this to you, I thought of you when I was reading the chapter on vitamins. I know how you take multivitamins and believe strongly in their benefits. However, for vitamins to be most effective for disease prevention and overall health they must be consumed in addition to naturally occurring phytochemicals. What are phytochemicals? These are chemical compounds in plants that account for color and other characteristics.There was a study at Cornell not too long ago that found that only a very small amount of vitamin C’s antioxidant power can be utilized in synthetic vitamins . Phytochemicals in actual fruits and vegetables do the real work (89). I see you eat a fair amount of fruits and vegetables, so I wanted to let you know that you probably do not need to eat your synthetic vitamins. Also, did you know that a majority of synthetic vitamin D starts as Australian sheep’s wool?
While there is much to say about the broken system we live in today, the author provides a light at the end of the tunnel. In spending much time with you growing up and now living with you as a roommate, I notice that when we eat healthier we tend to more alert and in better moods. Warner showed this type of thing to be the case with a family she followed. They changed their diet drastically, trading fast food for home prepared meals. In just 10 days since the switch a lot changed for the Struckmeier’s. The father, Shawn, saw his usual heartburn go away and he lost eighteen pounds. The youngest daughter, Emma, was relieved of her persistent constipation. Cameron the eldest son, began to act calm (while growing up he was thought to have behavioral and cognitive problems). Finally, Darcy, the mother and spearhead of the family movement, noticed a boost in her energy levels (212). I thought this was a very appropriate anecdote to wrap up the book with because it left aside all the medical reports and chemical talk. It simply presented an average American family which saw immediate positive impact from altering their diet for the better. It motivated me to keep up the healthy habits I have formed and I truly hope it will do the same for you! All the best Carlos.
The subject, a twenty-year old male hailing from middle Michigan, Saginaw to be exact, grew up with a number of influences on his dietary intakes. To begin, his parents were an interesting collaboration of backgrounds when it came to food. His mother, Ann, a dietitian these days, came about formulating healthy eating habits even before venturing into this profession. His father, David, on the other hand, indulged upon Mountain Dew and Doritos whenever he could get his hands on them growing up. Now, this is not to say he was overweight or chronically unhealthy, he ate relatively well as a whole. However, the addition of Ann to his life changed his eating habits and the food readily available to him in large part.
In this way, Hoffman was brought up on not a drastically health-conscious diet, but one that was certainly more sprinkled with fruits, vegetables, and whole grains than the average American child. He was fed chicken nuggets, a favorite, in addition to vegetarian substitutes of sausage links and ground beef (not to his knowledge at the time). As well as vegetables like corn, carrots, and potatoes and fruits like blueberries, bananas, strawberries, and raspberries. An average breakfast would consist of a pair of Eggo waffles topped either with butter or peanut butter, often accompanied by a banana. Then it was off to school, where he would entertain a sample of the fruit in season, a granola bar and often a piece of whole wheat pita bread folded in half with peanut butter in the middle. Snacks were usually comprised of cut up pears, apples, or Go-Gurt. A common dinnertime meal consisted of whole wheat pasta with chunky tomato sauce, topped with chicken breast. To drink, his mother would strongly advocate for calcium-fortified orange juice to help promote strong bones, given Grant was not particularly fond of milk. In addition to apple juice, assorted juice boxes, and water. Red meat would make it into the kitchen most often if David was in the mood for steak. Otherwise, the most common use came occasionally if Ann made pork chops. Ann would often prepare multiple bean and vegetable side dishes to which Grant would sometimes eat, especially if they were foods he was fond of. Overall, Grant was known to be somewhat of a picky eater.
Cultural and religious factors influenced Hoffman’s eating habits as well. One family tradition in particular was centered completely around food. Within the Piedmont region of Northwestern Italy, it is commonplace for families to consume a “hot bath” known as Bagna Cauda. This dish is usually served with bread, lettuce, mushrooms and other vegetables. Hoffman’s maternal grandmother is known for preparing this dish and dedicating the night before Thanksgiving each year to inviting throngs of relatives and family friends over to her Saginaw home to partake. This dish is made mixing melted butter with anchovies, garlic, and olive oil. Although this may seem highly unappetizing to some, it was something that he grew up with and therefore was seen as a delight. In much the same way the Chinese enjoy bull penis soup, Hoffman and many other Italians are very attune to the greasy dip and look forward to the regular endeavor (Herz 8). This is one particular aspect of his upbringing that he looks upon dearly for its uniqueness and the overall togetherness that the night invokes. Still today, he looks forward to Bagna Cauda night as the beginning of the holiday season. Furthermore, Grant’s Catholic upbringing shaped Fridays during the Lenten season to be meatless, consisting regularly of fish frys.
Today, Grant dines on a reasonable array of foods in many of the cafeterias at his temporary home, Michigan State University. While away at school, a usual day may consist of a breakfast of eggs, hash browns and cold cereal, with a glass of chocolate milk. Around lunchtime it is back to the cafeteria for pasta with tomato sauce, a breadstick, and a piece of fruit, along with a glass of water. Lastly, for dinner he has chicken, fried or grilled, rice, the featured soup of the day and maybe a side salad with spinach. These days, he drinks mostly water, with an occasionally glass of lemonade or Sprite. If it is a special night out his preferences are Mexican foods like burritos or tacos. He dislikes cold, processed lunch meats and prefers warm versus cold food in general. He also does not enjoy squash, tomatoes, and cucumbers. Some still proclaim him a picky eater from time to time, but in his mind he has grown in this arena. It is these subtle mentions of his choosy nature which caused a small, but noticeable change in his eating. This was not a drastic alteration for Grant but rather a reminder that when he is presented with a new food that it truly will not hurt to try.
Though the corrupt aspects of the American food system do not grip the Hoffman family nearly as much as many other American families, they are not without the stain of processed food. Grant enjoys the occasional Pop-Tart, Oreo, Nutter Butter, or bowl of sugary breakfast cereal. Ann would sometimes send him with a Lunchable, the pizza variety was the only he preferred. For the most part he was not exposed to the “more than 60 varieties of Lunchables” as his peers were (Moss 11). Yet, as he grew up, reaching driving age, he would be out with his friends more often, reaching for fast food when out and about. It is hard to stay away from the convenient, cheap food that makes up the American food system in this age. A system that has moved “food” into factories and mothers out of the kitchen. Despite this, Grant and the Hoffman family make an effort to be honest and wholesome about what they put in their bodies.
Food Autobiography Addition
My thoughts on food did not take an entire 180 from completing, Eating Industrial, but there was certainly change in many aspects. The dangers of highly processed foods were a topic we studied in detail early on, leaving lasting impacts on me. Often last year, I would use the vending machine in my dormitory to combat hunger between meals. However, during this semester, I did this very little, only 1 or 2 times a month even. My attitude now is that I am is better off eating more at meals and waiting out time between meals than falling into bliss point traps, full of empty calories.
Next, I have seen my meat consumption decrease significantly. I still eat meat most days but I find myself without a craving for it at mulitple meals each week. Though this action does some good for greenhouse gas emissions, Jonathan Safran Foer would ask more of me. He'd argue my actions are still very much to blame in the case of contribution to not just the environment but also animal cruelty. However, I do not expect myself to become a full-fledged vegetarian anytime soon, but you never know. Furthermore, this class has changed how I think about meat's role in our diets. I was not aware that every protein that we need can also come from plants, without the plaque-building cholesterol too. Not only have I refrained from meat at times but also I have done away with the A + 2B method. What I mean is rather than meat be the centerpiece of my meal I now try to make it a side dish or a salad topping. I also must say that this class has opened me up to lab grown meat. After hearing how many of the foods we know are so intensely laboratory concocted (highly processed foods), the argument that lab grown meat is weird goes out the window.
Third, my attitude toward the modern supermarket was altered as well. As mentioned before, I come from a health-conscious mother, meaning exploring farmer's markets and other alternatives were things I was exposed to. Yet, I did not incorporate much of that into my own habits once away at college. However, I plan to frequent Whole Foods in the coming year as it will be the first time I will be consistently buying my own groceries. I had rarely considered where my food came from. I knew that tropical fruits like bananas and coconuts had to travel a long way to get to me, yet the grand scale of the American food system was not apparent to me until now.
More than anything, this class has changed my thought of what "good food" really means. It extends far beyond just taste. Good food is food that grown close to home, with the health of our bodies and the earth in mind. It has the fewest ingredients possible and brings together the "whole farm". Good food is food that simply brings people together, cultivating valuable relationships over the dinner table each day.