When you think of different cultures or various places around the world, a wide range of varied foods comes to mind. For this blog posting I decided ask people around the University of Washington and the Seattle area what foods came to mind when they thought of certain places that I mentioned. Some of the most common and interesting results are below:
China: noodles, mushu, dogs, rice, pork, beef, soy sauce, bok choy, shitake mushrooms, MSG, fortune cookies, dumplings, pot-stickers
England: tea, roast beef, scones, crumpets, muffins, biscuits, jam, jelly, marmalade, turnovers, pudding, eggs, mini sandwhiches, toast, things that rot your teeth
Italy: pizza, lasagna, ravioli, gelato, past, wine, coffee, CARBS!
Japan: sushi, rice, seaweed, yakisoba, teriyaki, sake, green tea (ochya), bento, mochi, tofu, ramen, things you eat with chop sticks, soup
Mexico: chicken, burritos, beans, corn, flour, tortilla, enchilada, salsa, cheese, chile peppers, spicy things, carne asada, churros, nachos, guacamole
New York: pizza, hot dogs, greasy, steak, bagels (n' shmear), lox, corned beef, pastrami, pickles, street vendors, corner delis, cheesecake,
"The South": BBQ, fried chicken, anything fried, rolls, butter biscuits, collard greens, crawfish. sweet potatoes, gumbo, cajun, corn on the cob, anything fatty, big portions, spicy, tobasco, hot sauce, peach cobbler
While these answers aren't necessarily accurate and may seem stereotypical, they show both that 1) place is an important and telling factor in what people eat (or at least what people who aren't from that region believe they eat) and 2) this is acknowledged, even if only subconsciously. I hope the results were interesting to you.
--Zak Rosencrantz
Monday, December 8, 2008
You Eat Where You Are...What If You Are Homeless?
In his story "On Dumpster Diving", Lars Eighner chronicles what it is like to feed yourself when you are living on the streets. Eighner's main form of sustaining himself is by rummaging through dumpsters to find other people's leftovers or throwaways that are edible. While one might assume that Eighner would struggle to find enough food and avoid hunger, his story tells otherwise.
Eighner was able to acquire enough food to avoid hunger, and even found that while he was homeless and practicing dumpster diving, he was susceptible to gaining weight. How is this possible? Isn't he just struggling to get by? Well, Eighner had located a pizza shop that discarded the day's unused pizzas into its waste at the end of the day. He frequented grocery stores that had to rid themselves of day-old baked goods and fruit that was no longer fresh. He was near a college campus where the students were extremely wasteful when it came to food. Eighner was not hungry at all!
Not being hungry does not mean that he was properly nourished. He was consuming lots of simple carbohydrates that were satisfying his hunger, but not supplying his body with the nutrients its needed. As Dr. Pena pointed out in his December 4th lecture, there is quite a difference between not being hungry and being nourished. He gave the example of the "Big Mac Diet", which is similar to the diet that Eighner was consuming. But Eighner's needs did not require a healthy diet, he just wanted to have a diet. He just wanted food in his belly. You eat where you are, and when that is the street, you eat anything. Beggars can't be choosers. Where you are shapes your food needs and wants. In Eighner's case, he was living on the streets, and his needs and wants consisted of satisfying his hunger. If he were living in a mansion with a personal chef and he was obese, or if he was training for a marathon in the desert, his needs and wants would be quite different.
Eighner, Lars. "On Dumpster Diving." 75 Thematic Readings: An Anthology. McGraw-Hill: New
York, NY: 2003. 509-521.
--Zak Rosencrantz
Eighner was able to acquire enough food to avoid hunger, and even found that while he was homeless and practicing dumpster diving, he was susceptible to gaining weight. How is this possible? Isn't he just struggling to get by? Well, Eighner had located a pizza shop that discarded the day's unused pizzas into its waste at the end of the day. He frequented grocery stores that had to rid themselves of day-old baked goods and fruit that was no longer fresh. He was near a college campus where the students were extremely wasteful when it came to food. Eighner was not hungry at all!
Not being hungry does not mean that he was properly nourished. He was consuming lots of simple carbohydrates that were satisfying his hunger, but not supplying his body with the nutrients its needed. As Dr. Pena pointed out in his December 4th lecture, there is quite a difference between not being hungry and being nourished. He gave the example of the "Big Mac Diet", which is similar to the diet that Eighner was consuming. But Eighner's needs did not require a healthy diet, he just wanted to have a diet. He just wanted food in his belly. You eat where you are, and when that is the street, you eat anything. Beggars can't be choosers. Where you are shapes your food needs and wants. In Eighner's case, he was living on the streets, and his needs and wants consisted of satisfying his hunger. If he were living in a mansion with a personal chef and he was obese, or if he was training for a marathon in the desert, his needs and wants would be quite different.
Eighner, Lars. "On Dumpster Diving." 75 Thematic Readings: An Anthology. McGraw-Hill: New
York, NY: 2003. 509-521.
--Zak Rosencrantz
Sunday, December 7, 2008
corn addict
USDA photo by Keith WellerOur professor loves to show us different variaties of corns he grows, and I was amazed by the diversity of corn here. My grandma is a fan of corn. She insists on eating corns everyday because corn is a nutritious and has medical values. According to Chinese traditional medicine, corn is good for liver and gall, and can postpone senescence.
But corn is actually an American crop which has beening growing on this continent for thousands of years. In mid-16 century, corns began to be grown in China. The present data shows that the top corn producing countries are USA (over 40% of world's production), China, Brazil, Mexico...
Corn's popularity depends on its diverse uses, from food to industry. Actually only 5% of maize production are used as food, and most of them are practiced from their industrial values.
http://www.ontariocorn.org/classroom/products.html
This website shows zillions of uses of corn.
http://www.ontariocorn.org/classroom/products.html
This website shows zillions of uses of corn.
In Global Warming class, we learned that corn is also an important biofuel source. Even though it has a lower efficiency than sugurcane, it is still considered to be cheap and green that is used in many countries.
After getting to know more about corn, I feel like planting some colorul corn myself now.
Xiyue Sally Zhang
Confronting the Global Food Crisis: Advocacy for Farm Worker Rights
Logo from the eventThis weekend, I attended the Community Alliance for Global Justice's Confronting the Food Crisis: Cultivating Just Alternatives to the Corporate Food System teach-in (it was nice to run into you there, Dave!). The workshop that stuck with me most was called Farmworker Victories and Organizing in WA State. It featured an immigrant clam-digger and organizer who lives and works in Shelton, a farmer from eastern Washington who runs a non-profit that prioritizes justice for immigrant workers, and my friend Stephanie, who I was surprised to see representing the Student Farmworker Alliance, a group I didn't know she, or anyone else at the University of Washington, was involved with.
First, we heard from each of the activists. Julio, the clam-digger, told us in Spanish about the hard work he does digging for clams at night (when the tide is low) in winter, and how little he gets paid for it. Clayton, the farmer, told us about his organization's successes at empowering workers, and how unjust the system can be for people without documents. Stephanie described the campaigns and victories of the Student Farmworker Alliance over the last eight years.
Then, we split up into groups to discuss and come up with questions about the topics in the discussion. My group addressed organizing around farmworker justice. We came up with a couple questions we could provide preliminary answers two, and one that keeps re-asking itself in my head. To How can a consumer engage in the struggle for farmworker justice? and What ways are more effective at reaching the corporations that make the situation unjust? we answered solidarity and using our privelage as citizens to defend immigrants' rights, and also be careful of identifying changing consumption patterns as the only option, because the injustice in the system is not the consumers' fault and listen to human stories - look horizontally for power.
I also found myself asking What is the end goal of labor organizing in the industrial food system? The system is based on injustice - food can only be as cheap as it is if the people who tend and harvest it are paid very little. Workers can win demands for one penny more per pound of tomatoes, like the Coalition of Immokalee Workers which the the Student Farmworker Alliance supported with its campaigns, but they can't really ever find justice within the existing system, without completely transforming it. But it doesn't make sense to abandon the workers the system abuses while we focus all our enegry on alternatives to the system, either. What should our goal here be?
After the workshop I talked to Stephanie about her work with the Student Farmworker Alliance, and found out that although she knows a lot about what's been going on with the group and has participated a little bit through the Student Labor Action Project on campus, our school is pretty tuned-out of farmworker issues. We decided to try to engage the environmental group I lead, the Sierra Student Coalition at UW, in these issues. I left the workshop with more questions than ever, but feeling ready to make change anyway.
Ariana Rose Taylor-Stanley
You Eat Where You Are...but Are You Eating Enough?
You Eat Where You Are...but Are You Eating Enough?
Four researchers at Oxford University’s Department of Psychiatry recently conducted a study that compared twenty-six mothers of children with non-organic failure to thrive with another group of twenty-six individually matched mothers of healthy children. The eating habits and patterns of the mother’s, and the foods that they fed and allowed their children, were closely studied, as were the mothers’ views of their child’s weight and shape. The researchers found that the mother’s of the children with non-organic failure to thrive had elevated levels of dietary restraint than the comparison group, and also that despite their child’s low weight, these mother’s were restricting their child’s intake of “sweets” and foods that they considered to be “fattening” or “unhealthy”.
These findings suggest that maternal eating habits and attitudes have a contributing role in the origins of non-organic failure to thrive. They also raise concerns about how unhealthy or disordered eating patterns can be passed on from one generation to the next. Young children are extremely impressionable and when the first thing they learn and are surrounded by is a mother with unhealthy eating habits and attitudes, these habits and attitudes are what is hardwired into their brains as normal and healthy. Where you are affects what foods you eat, but also how you eat them, and how much of them you eat. Children in environments with mothers who have unhealthy eating patterns are more apt to have unhealthy eating patterns as well.
<http://adc.bmj.com/cgi/content/abstract/70/3/234>
Zak Rosencrantz
Four researchers at Oxford University’s Department of Psychiatry recently conducted a study that compared twenty-six mothers of children with non-organic failure to thrive with another group of twenty-six individually matched mothers of healthy children. The eating habits and patterns of the mother’s, and the foods that they fed and allowed their children, were closely studied, as were the mothers’ views of their child’s weight and shape. The researchers found that the mother’s of the children with non-organic failure to thrive had elevated levels of dietary restraint than the comparison group, and also that despite their child’s low weight, these mother’s were restricting their child’s intake of “sweets” and foods that they considered to be “fattening” or “unhealthy”.
These findings suggest that maternal eating habits and attitudes have a contributing role in the origins of non-organic failure to thrive. They also raise concerns about how unhealthy or disordered eating patterns can be passed on from one generation to the next. Young children are extremely impressionable and when the first thing they learn and are surrounded by is a mother with unhealthy eating habits and attitudes, these habits and attitudes are what is hardwired into their brains as normal and healthy. Where you are affects what foods you eat, but also how you eat them, and how much of them you eat. Children in environments with mothers who have unhealthy eating patterns are more apt to have unhealthy eating patterns as well.
<http://adc.bmj.com/cgi/content/abstract/70/3/234>
Zak Rosencrantz
Thursday, December 4, 2008
Seattle's Local Food Action Initiative
In April of this year, Seattle's Local Food Action Initiative was passed. The initiative promotes and strengthens local farmers markets; expands resources for food banks, as well as providing an outlet for food that would have otherwise gone to the dumps to be regenerated as compost via a relationship with Seattle Public Utilities; strengthens the connections between those that produce food and those that consume it; makes nutritious, fresh foods accessible; reduces environmental impacts; secures food in times of disasters and much more.The initiative stressed regional cooperation, community and connections by getting many institutions (Seattle Public Utilities, food banks, Seattle Tilth, Port of Seattle, etc.), and the public involved in the sustainability conversation. These terms were being used a lot, for instance strengthening the direct transaction of produce by the farmer to the consumer would thereby build connections between the community and the farmers and promote a tighter-knit community, and through the community, consumer supported agriculture (CSA) would increase the local economy, and so on and so on. Its a great initiative because it makes Seattle more self-sufficient, it increases social equity by increasing access to local foods and encourages food to be grown within the Seattle area.
To learn more on this initiative you can download the podcast with Richard Conlin, President of Seattle's City Council and Diane Horn on demand. Or visit KEXPdotORG and check out KEXP's other episodes on their Mind Over Matters Sustainability Segment in the podcast achieves.
Vera Tran
noodles and legacy
Noodle food has been an important part of Chinese diet, especially in the Northern part of China. Even though I'm from Wuhan, a southern city, my grandpa is from Hebei Province (Northern part). He used to make noodles himself, and that was my favorite part when I was a child. Fresh noodles were made from flour, and he used a small machine to cut the flour cake into long noodles. He always says he cannot live without having noodles, and I almost inherited this habit from him.
Typically, noodles from North are made of wheat flour while noodles in South are made of rice. It's obvious because the South grow much more rice. To think of the history of noodles, even though both China and Italy declare that noodles were their invention, the oldest noodle was discovered in Qinghai, China. It has a history of 4000 years. In the past, noodles were considered to be a clean food that would reduced gastointestinal diseases. This is one of the reasons for noodles' popularity. Depending on different ingredient and seasoning, there are thousands kinds of noodles in all parts of China. The amazing diversity has contributed to the splendid Chinese food family.
Among thousands kinds of noodles, I'd like to mention a very popular kind call Re Gan Mian (Hot Dry Noodles). This is a typical breakfast fare of Wuhan, my home town, in central China. I know a friend who can eat Hot Dry Noodles for three meals a day! It is made of hand-pulled wheat noodles, with seasoning (soy sauce, sesame paste, veggie, etc.) poured over it.
I really like that fact that every community in China has their own distinguished food. Trying local cuisine has always been an important part of travelling in China, and people are fancied by this. Even though we're facing the inevitable globalization today, we still see the local cuisine flourishing all over China. Maybe it's because eating is so important, especially for a country that has thousands of years of history. Lots of local food are under the protection of people so that they will not disappear.
Xiyue Sally Zhang
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