Pre Earth

In Pollan's final section of Cooked, Earth, he discusses the world of which we cannot see with our eyes alone.  And he is right, we cannot keep ultra-sanitizing everything or else we may destroy the environment in which we originally and currently thrive in.  The human body is quite amazing as I found out last semester in Immunology.  After studying a wide array of the body's defense system, I was amazed at how humans even get sick in the first place.  I also learned that having natural microbial flora in the body enhances the immune system in terms of recognition of harmful species, therefore when Pollan states on page 300 that the "twentieth-century war on bacteria - with its profligate use of antibiotics...has undermined out heath by wrecking the ecology of our gut," I have to fully agree.  Bacteria is important and is involved in numerous processes in the human body (it's also delicious in foods such as cheese) therefore we shouldn't be fighting a war against microbes. 

I really enjoyed this reading and the history of alcohol paired with the biochemistry of bacteria and fermentation was very scientifically refreshing and made reading much more interesting.  I am curious to see what the class discussion will bring. 

Air Discussion

The discussion on Part 3 of Pollan's Cooked, Air, was an interesting read and an even more interesting discussion.  I do not think that we will be as intimate with our food quite like Pollan was, but I do see where he is coming from.  Cooking for loved ones is an intimate process, because you are (hopefully) nourishing them with good food that will sustain the health of their bodies and sometimes it is a daunting task.  But much like science, cooking is all about experimenting with what tastes good and what works vs. what fails.  Cooking more in our society would bring people together in community and worship with each other.  For example, my friend Katherine and I get together randomly when we have a free night and we cook together.  We get to talk about our lives and discuss random things, this past week's discussion was on books and crafts.  So I think that is what reconnecting with your food is all about:  not just reconnecting with the food itself, but coming together over a meal and reconnecting with the people who are closest to you or even making new friends over a meal. 

Cooking Air

I actually enjoyed this section of Pollan's book Cooked, which is kind of surprising.  I especially agree with his quote on page 208, "I'd much prefer to eat a slice of fresh bread than a piece of cake."  I could probably only eat bread for the rest of my life and be completely content.  Bread is my favorite food. 

Also, I found it interesting that bakers call pockets of air in bread alveoli, as anatomists call the pockets that hold air in the lungs alveoli as well. 

I will have more to comment on after class tonight. 

Post TSD night

This restaurant took me off guard (1) because I have been in the area so many times and never knew it existed and (2) because I really enjoyed the food.  At first, I was oddly worried once the restaurant owner locked the door behind us, but then soon realized that there were only two workers on staff that night.  This worry quickly turned into humor and fascination as I noticed the number of people who came to the restaurant window thoroughly confused at the locked front door before closing.  I started relaxing a bit because why would that many people be wanting to come in if the food was that bad?

I found the food very tasty, albeit somewhat unusual, and I appreciated the patient workers as they took the time to explain the contents of our food. 

The avocado salad was delicious and something that I am actually familiar with because I have made the same dish on occasion (however, I'll admit, without the "bread").  I didn't realize this kind of dish was Ethiopian and was pleasantly surprised...even if my wallet took a hit.  The main meal came and I didn't really wait for the owner to explain what we were eating, but again I was pleasantly surprised.  The various piles of food mush were very tasty and some were even recognizable.  After I ate, I found out what I had eaten and realized that some I had identified on my own.  The coffee had a uniquely earthy flavor that was very flavorful and at the same time very strong. 

All in all, I found this trip a fun and enjoyable experience and I would definitely go to that restaurant again. 

McD's KFC's BKing's

I haven't eaten a "chicken" nugget in quite some time, the last time I can remember was when I was 16 during a swim meet pit-stop.  This is an article about the contents of said chicken. 

http://www.npr.org/blogs/thesalt/2013/10/11/232106472/what-s-in-that-chicken-nugget-you-really-don-t-want-to-know

Pre-TSD Night

GARLIC, I looked up the restaurant we are going to and they use garlic in almost every dish which I am looking forward to very much.  I have had North African cuisine before, so it will be interesting to compare the differences.  Below is the link to the restaurant. 

http://meskeremincharlotte.com/entrees.html

Grass

After class on Monday, night I did think somewhat about ethics and ethical dilemmas we might have by "choosing" who gets food...but we already do this by putting a price on food.  Generally speaking, healthier foods tend to be more expensive, therefore those with steady jobs typically have better diets than those who struggle from month to month with expenses.  Also where we were born puts a predetermined diet in our lives, by eating what is available to us in the area we live in.  So for Americans, this could be anything from organic to fast food whereas in Mexico the diet is very limited to what they can import.  Some people can afford good food and some cannot, that is the way it is and yes we can donate food to those less fortunate, but we (United States) cannot feed everyone forever. 

I found several things interesting in the reading, but this quote on page 139 struck me as interesting, "I learned, for example, that some organic milk comes from factory farms, where thousands of Holsteins that ever encounter a blade of grass spend their days confined to a fenced 'dry lot,' eating grain and tethered to milking machines three times a day."

I tried to research what the United States classifies as organic, but none of the web pages were running because of the cut in government funding, so Wikipedia had to suffice.  The National Organic Program administers the Organic Seal to products that meet specified requirements.  The Organic Foods Production Act of 1990 "requires the Secretary of Agriculture to establish a National List of Allowed and Prohibited Substances which identifies synthetic substances that may be used, and the nonsynthetic substances that cannot be used, in organic production and handling operations."

So, there is a specific list that manufacturers have to follow if they want their product to be deemed organic,  therefore farmers can use factories and pesticides in their products as long as the product is up to code.  Pollan's point is now undermined...yes, companies can use a picture of a green pasture on their milk carton, that doesn't mean that the cows themselves ate green grass everyday.  However, a product is not allowed to boast grass fed bovines unless they are actually grass fed.  So, the consumer sees what he or she wants to see when they go into the grocery store and buys products as for quality, we should all start reading the labels.  Maufacturers cannot put something on the label unless it is true, in regards to USDA and FDA regulations.