It seems like a lot of us, including myself, like to add french fries to their meals.  I know that french fries are considered one of the least healthy foods you can ingest, due to the fact that they are essentially deep fried starch.  I noticed the lack of consistency in the amount of meals people ate.  The less meals someone ate, usually that person had larger meals in general.

Food Journal

FOOD JOURNAL BEGINNING WITH DINNER ON THURSDAY, MAY 9^TH, 2013:

·      On my way back from picking my friend up from the aiport, we just stopped at village inn.  I ate 3 pancakes, 3 scrambled eggs, hash browns, 4 strips of bacon, and a large orange juice.

·      Friday morning: just ate scrambled eggs, some hash browns, a bowl of cocoa krispies, and two glasses of water.

·      At “lunch” I had a glass of Gatorade, and a hamburger with fries. 

·      For dinner I ate a breaded pollock square, French fries, a small salad, and also rotisserie chicken with mac and cheese and mashed potatoes from nagle.

·      At around 1:30 AM on Saturday (late Friday night), I went to jerusalems and ate the beef shawarma plate.

·      Saturday: this morning I had two bowls of Cocoa Krispies again and also had two glasses of Gatorade, scrambled eggs, two chocolate chip pancakes, a very small waffle (eggo size, not Belgian waffle), a half of a grapefruit, and a little bit of vanilla yogurt.

·      Drank a sanpellegrino (lemon) at 12:15 PM

·      At lunchtime I got a turkey burger with lettuce on it, French fries, a bowl of applesauce, and a slice of cheese pizza.

·      Drank another sanpellegrino at 6:30 PM

·      For dinner, I just had some cheese ravioli, French fries, a salad, and two cans of Verve to drink.

·      Breakfast was simple, lots and lots of bacon, a little bit of scrambled eggs, and a medium sized helping of hash browns, with two full cups of Gatorade. 

·      Drank two waterbottles full of Gatorade throughout my three soccer games. 

·      Ate Broccoli, Mac And Cheese, a cup of water.

·      Drank a waterbottle full of water at my Acapella group’s rehearsal from 7-9

·      Snacked on a bag of pirates booty at around 11pm tonight.

Maple Syrup

Earlier today, I woke up craving something filling.  I was starving.  I went to the dining hall and did what many Centennial Halls residents do: I made a Belgian waffle in the waffle maker and drizzled maple syrup all over it.  Now although I know that the syrup we use at halls is probably just flavored corn syrup, it got me thinking back to my days in New England where we only had the best in Vermont, Grade A amber maple syrup.  I wondered how the industry worked.  Yes, I, just like all who grew up in that area, went on one or two field trips to a maple syrup processing “sugar house” in the woods, but I still don’t have a true grasp of how it gets from the tree to my waffle.  So I did some research.

            Prior to the 1950s, the United States was responsible for about 80 percent of worldwide syrup production.  Presently, it only accounts for about 20 percent, with New England producing 75% of all United States-made syrup (Rock).  Due to climate change, the ideal climate for harvesting maple syrup that once occupied the northeast United States has now shifted to Quebec and other parts of Canada (Belluck).  Quebec itself now accounts for about 75% of  worldwide maple syrup production due to this climate change (USDA).  All this is interesting, but I was also interested in finding out exactly how it is made.

            Maple syrup can only be harvested in late winter, early spring temperatures when temperatures are in the low 40’s during the day but go back to the 20’s at night.  Syrup season only lasts about a month spanning from late February to early April.  Harvesting is fairly simple; a spile (an iron spigot that allows flowing) is inserted into a matured tree that feeds into a bucket which hangs on the tree and collects raw sap.  The buckets fill up, drop by drop, until enough has been collected to start filtering and processing. 

            Anywhere from 35 to 50 gallons of sap are needed to yield just one gallon of finished product.  To get from sap to product, the sap undergoes a process inside a “sugar house”, the common name for maple syrup processing shacks.  First, syrup is pre-heated up to a near boiling temperature before being put in a boiling pan where much of the water is boiled off.  As the water evaporates, the sugar remains and becomes grainy in the syrup.  Once the grainy sugar has been filtered out, it is packaged and sent to supermarkets for sale.(BWF)

            One thing I found particularly interesting is that it appears that maple syrup is one of the food products that still doesn’t rely on big processing plants to sustain its industry.  Most “real” maple syrup is produced by small operations across Quebec and New England.  From what I’ve seen in my own visits to maple syrup sugar houses, they are often family run operations where the larger ones hire some employees.  For the most part however, they are small farms where everyone profits from the sales of the syrup rather than a CEO profiting and then assigning salaries.  This was interesting to me because it seems like this way of farming is becoming old fashioned and we get so wrapped up in efficiency that large scale operations and processing plants get put in place for many other nationally distributed products.  This is a great way to keep small businesses functioning and I hope that we don’t see maple syrup production fall into the clutches of the corporate world.

Maple Syrup. United States Department of Agriculture. September 2005. p. 12. Retrieved May 5^th, 2013

"How Real Maple Syrup Is Made." RealMapleSyrup.com - How Is Maple Syrup Made? Balsam Woods Farm, 2012. Web. 04 May 2013. <http://www.realmaplesyrup.com/how.html>.

Rock, Barrett, and Shannon Spencer. "The Maple Sugar Industry." Cara.psu.edu. Consortium for Atlantic Regional Assessment at Penn State University, 2001. Web. 04 May 2013. <http://www.cara.psu.edu/about/publications/Maple_syrup.pdf>.

Belluck, Pam. "Warm Winters Upset Rhythms Of Maple Sugar." The New York Times. The New York Times, 03 Mar. 2007. Web. 05 May 2013. <http://www.nytimes.com/2007/03/03/us/03maple.html>.

Commercial Food

The three articles we read are all about different things, however they all serve to explain the same overarching problem.  We simply care more about cost than we do about anything else with regards to food.  In the article about tomatoes, it is explained chillingly the awful conditions the workers have to deal with so that we can get our tomatoes as cheaply as possible at anytime of the year.  What was very startling to me was learning that they are artificially ripened.  Todays tomatoes, possibly in connection to the artificial ripening, contain only a fraction of the nutrients a tomato sixty years ago would have had. 

         An Animal’s Place talks about not just how animals are brought from the factories to the dinner plates, but the very ethics behind eating these animals in the first place.  One of the main points it makes is that just because animals aren’t humans, that doesn’t mean they shouldn’t be treated with the same respect and kindness that we would treat the everyday human.

         Cook, in his article Fowl Trouble, is much more factual and provides good information about how awful it is for humans working in a chicken plant.  He makes the point that employees can very easily catch infection, get carpel tunnel, amongst other things. 

         All in all, these articles are simply a cry for reform in the way we consume food.  They all seek to show how our obsession with cheap-ness leads to food being produced 

Short Essay 4 Plan

I am researching broccoli and the process it goes through to get from the ground to the plate.  One source I found is from Clemson University's home and gardening page.  It is very useful because it talks about how broccoli is cultivated, where it comes from, and some problems associated with growing it.

http://www.clemson.edu/extension/hgic/plants/vegetables/crops/hgic1301.html

What to Eat?

In general, my eating decisions are pretty straightforward.  I generally just go with whatever I think will taste the best.  I make sure to eat some vegetables or fruit with every meal, but that is usually in addition to whatever I have chosen to be my main course.  If I have had red meat a few times already that week I might opt to go with something leaner, like fish or chicken.  Ultimately, my decisions rest on one thing more than any other.  They depend mainly on what Sodexo offers me.  If the entrees that are offered just do not seem remotely appetizing, I go with grilled chicken or a turkey burger from the grill.  I certainly don't eat enough salads and other roughage but I make up for it with eating lots of cooked vegetables and fruits.

How We Eat: Comparing Men and Women

How We Eat, similarities and differences

Eli Cherry

            “I recently observed a server bringing a middle-aged couple their dinners. Not sure who had ordered what, he looked at the plates, then offered the woman the vegetarian entrée and placed the beef dish in front of her male companion. What sort of gender profiling was going on here?”  It turns out that the waiter in this scenario, as described by Ms. Rachel Johnson Ph.D, was absolutely spot on.  She goes on to explain that one of the many differences in food selection by gender, is that men will often eat more meat and bread, while women often choose things like fruits, vegetables, and diet beverages.  However, this observation was clearly made at a sit-down restaurant with table service and large menus.  How would some of these differences in eating by gender play out in an inherently less healthy setting?  I found out during my trip to Anthony’s Pizza on East Evans Ave. on Friday evening.

            As I sat in Anthony’s, quietly enjoying my own pizza, the droves of people began coming through the doors trying to get their fix of delicious new york style pizza.  Groups of two, three, and four began occupying tables around me, and I started to notice patterns first in the gender makeup of these groups, and then in the differences based on the makeup of the groups.  For instance, groups that included women tended to focus more on talking than eating, and wound up taking much longer to finish their meal than men, even though they often ordered less than most men.  Johnson says that many women take smaller bites and longer to eat than men, and the smaller bites may be to accommodate and allow room for the amount of conversation expected in a group of women.

             I also noticed some examples of women watching what they ate more than men.  For example, I didn’t see one woman eat a pepperoni slice the entire time I was there, many women dabbed grease off of their pizza (interestingly enough, only when they were with other women), and per Johnson’s statements, generally ordered water and diet soda to drink.  I’ve noticed things like this in other situations too.  Even in our dining halls, I rarely see a girl drinking soda, and often groups of girls linger in the dining hall for over an hour while most guys tend to leave as soon as they are done eating.  I also see guys making 1 or two trips to get huge plates of food, while girls often make as many as 5 trips with less food on their plates, so as to appear, either to themselves or to those around them, that they are not consuming as much food. 

            Interestingly enough, Johnson points out that, “Women, generally, have also been shown to eat less when they are with a desirable male partner than when they are with other women.”  While I can’t attest to whether or not the women at Anthony’s considered their dining partners to be desirable, I did notice a strong relationship between how much women eat and who they are eating with.  I nearly always saw women eat only one slice when eating alone with another man, mostly saw them eat only one slice when with multiple men, but when with other women, generally chose to purchase the same amount as all of the other women.  They did not want to be perceived as eating too much by their female companions, thus only ordered as much as everyone else, and assuming men are supposed to eat more than them, generally chose to eat less around men.

            I think that one of the big problems with eating is that we use it as a way to judge people.  Many people make decisions on what to eat not based on what they actually want to eat, but rather what they want others to see them eating.  Men sometimes ate more around women than they did around men, so as to come of as manly and possibly “bigger”, while women generally chose what to eat based on what others around them were eating.  The value of food lies in its essence: it is food!  We need food to live, and we like to enjoy food, so there is no reason to feel pressured to eat what others may believe you should eat.  Eating is something that gives us satisfaction, and that value has slipped in our society and our culture.  Regressing back to the days when eating was for fun would be socially healthy for all of us!

http://www.eatingwell.com/nutrition_health/nutrition_news_information/his_hers_eating

Rachel Johnson, Ph.D, February/March 2006, Eating Well (magazine),

read online on Apr. 16^th, 2013