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Aug 23

Essay 4 Final Draft

by carley914

The Dual Faces of American Food Culture: Fast Food’s Convenience vs. Slow Food’s Soul 

Every family gathering, big holiday, or backyard barbeque in my Portuguese American family centered around shared meals and lots of leftovers. I was taught early on that food is a source of nourishment not just for our bodies but for our society. Slow Food follows the way I was brought up. Like my grandparents’ tables, which were usually covered with food prepared with love and given with open arms. I can still hear my grandmother say, “Eat, eat.” or at the end of the party, “Bring home, take for your friends.” Boy, did my friends love it when I had a family party. My car would be full of food to bring back. It was a far cry from the quick, impersonal drive-thru transactions. Food was a celebration of connection, generosity, and savoring the moment. This contrast between fast food’s convenience and slow food’s traditional values reflects the broader cultural and health impacts of our food choices. 

Fast Food: An Emblem of American Efficiency 

When I looked at the rise of the fast-food industry in America, I discovered that it was strongly related to the country’s post-World War II history. As the country became more urbanized and highway systems expanded, traditional mealtimes and home cooking were replaced by the needs of a fast-paced, mobile lifestyle. Quickness and simplicity were becoming the norm. The surge in dual-income households has fueled the need for quick, economical meals. With Mom and Dad both now working, cooking was left to whatever choice was available that was quick and efficient. Mcdonald’s and other fast-food restaurants, which were formed in 1940, were well-positioned to gain from this transformation because they provided standardized, quickly accessible cuisine that fit into the changing American way of life (Nordhaus and Smith). 

Aggressive marketing campaigns, such as McDonald’s Happy Meal and Ronald McDonald, often target children and families with promises of fun and affordability. These campaigns have played a pivotal role in solidifying fast food’s place in the American cultural landscape. The ubiquitous golden arches have become iconic symbols woven into the fabric of American life. Fast food’s presence is ubiquitous, from highway billboards to television commercials, shaping perceptions of what constitutes a “normal” American meal. 

The cultural significance of fast food has become strongly linked and deeply rooted in American ideals. The fast-food concept represents to outside countries “America’s culture” of speed, efficiency, and manufacturing. This approach has been proven by drive-thru restaurants, where meals are supplied with assembly-line accuracy. Similarly, the promise of uniformity across regions, independent of state or country, creates a sense of security and predictability in an increasingly mobile and globalized world. This standardization, although giving ease, contributes to the homogenization of culinary culture by eliminating regional and cultural distinctions. 

The Price of Convenience 

While fast food offers convenience with a multitude of delicious options, it comes with a rather hefty price tag. Specifically at the cost of public health. The high-calorie, low-nutrient profile, often full of processed ingredients and excessive amounts of sugar and sodium, has contributed largely to a public health crisis. Research has consistently linked frequent fast-food consumption to a higher risk of obesity, heart disease, type 2 diabetes, and other chronic diseases, particularly in children and adolescents (Kato). 

According to the Centers for Disease Control and Prevention (CDC), more than one-third of American adults are obese, with diet-related diseases now ranking among the leading causes of death in the United States (“Adult Obesity Facts”). These statistics paint a bleak picture of a nation grappling with the consequences of a food system that prioritizes profit and convenience over health and well-being. The financial burden of healthcare costs associated with these diet-related diseases is staggering, straining individuals, families, and the healthcare system. 

Beyond the physical toll, fast food culture has had an impact on the social fabric of American culture. The loss of family dinners and shared meals in favor of short, individualized fast-food consumption has been related to adverse outcomes for children, such as poor academic performance and an increased likelihood of behavioral disorders. The fast-food “way of life” emphasizes speed and individual preference, while undercutting the social and emotional benefits of shared meals. This contradicts a study published by Oxford University that says, “Eating with others makes people happier and more content with their life” (“Social Eating Connects Communities”). 

Slow Food: A Counter-Cultural Movement Rooted in Tradition 

In response to the fast-food phenomenon and its associated ills, the Slow Food movement emerged as a counter-cultural force. Founded in Italy in 1986, it champions a return to traditional foodways, promoting local food systems, sustainable agriculture, and the preservation of culinary heritage (“Our History”). 

The Slow food philosophy goes far deeper than foods; it promotes a comprehensive approach to eating that emphasizes “good, clean, and fair” methods. This includes advocating for biodiversity, animal welfare, fair work standards, and environmental stewardship. It is a philosophy that connects strongly to the core values instilled in me by my family. I was taught early on that food was more than nourishment for the body; it was also about respect for the land, the animals, and the people who raised it. My grandfather’s lessons in the garden, where we learned to cultivate our own food, echo the Slow Food ethos, emphasizing the importance of knowing where our food comes from and the interconnectedness of our food choices with the health of our communities and the planet. 

Slow Food activities, such as farmers’ markets, food festivals, and educational seminars, are critical in increasing community engagement and promoting local culinary traditions. They provide a space for connection and shared experiences, contrasting the standardization and detachment associated with fast food culture. 

Challenges, Opportunities, and a Path Forward 

The Slow Food movement faces obvious roadblocks in a world that values convenience and affordability. Organic and locally sourced produce can be expensive, limiting availability for many Americans. In contrast, supporters argue that making health a top priority and funding sustainable food systems outweigh the initial costs for both long-term environmental health and the well-being of people. The rising expenses of healthcare linked with diet-related disorders only further strengthens the case for investing in preventive interventions such as healthy, sustainable dietary choices (Nordhaus and Smith). 

The COVID-19 pandemic further underscored the vulnerabilities of globalized food chains, leading many to reconsider their food choices and support local producers (Banas). This renewed interest in local food systems presents an opportunity for the Slow Food movement to gain traction and expand its reach. Community Supported Agriculture (CSA) programs, urban farming initiatives, and food cooperatives offer potential solutions to the affordability and accessibility challenges. 

Education and advocacy also play a pivotal role in fostering food literacy and empowering individuals to make informed choices. By understanding the true cost of cheap, processed food, both in terms of personal health and environmental impact, consumers can become advocates for policies that promote a more equitable and sustainable food system. 

Conclusion 

The fast food and Slow Food movements represent two contrasting narratives within American culture. Fast food embodies the nation’s pursuit of efficiency and convenience, reflecting a culture that values speed and productivity. The Slow Food movement, on the other hand, offers an alternative narrative, emphasizing community, sustainability, and mindful consumption. It harkens back to a time when food was more than just fuel, but a source of connection, celebration, and cultural identity – values that were instilled in me from a young age through the traditions of my family. 

Technology, which is more often thought of as part of the fast-food ideals, can be used to promote slow food ideals. Using online platforms and apps can help the average person connect with local farmers and learn about food sources and sustainable practices. Or even help them when growing their own gardens by diagnosing plant illness and how to correct it without chemicals. We already have seen the benefits of sharing recipes and culinary traditions, as evident in most cooking shows. These tools can assist in expanding access to knowledge and resources and making the Slow Food movement more inclusive and accessible. 

While challenges remain, the growing awareness of the negative impacts of fast food and the increasing desire for healthier, more sustainable options signal a potential shift towards a slower, more mindful food culture. Food is not merely fuel but a cultural touchstone that shapes our lives and communities. As Americans continue to struggle with a complicated relationship with food, culture, and identity, the slow food movement provides a hopeful glimpse of a future where we take a step back and see how food delivers health not only to our bodies but also to our communities and our world as a whole. It is a vision that is consistent with centuries-old principles, signaling that even in today’s fast-paced world, the simple act of sharing a meal prepared with love and intention can promote connection, nourish our souls, and even contribute to the building of a more sustainable and compassionate society. 

  Works Cited:  

“Adult Obesity Facts.” Centers for Disease Control and Prevention, Centers for Disease Control and Prevention, www.cdc.gov/obesity/php/data-research/adult-obesity-facts.html. Accessed 17 Aug. 2024.  

Banas, Anne. “Alice Waters: Food Revolutionary.” BBC News, BBC, 17 Nov. 2023, www.bbc.com/travel/article/20230214-alice-waters-food-revolutionary.  

Kato, Brooke. “Junk Food Hikes Risk of 32 Diseases and Health Conditions – Including Death: Scientists.” New York Post, New York Post, 29 Feb. 2024, www.nypost.com/2024/02/29/lifestyle/junk-food-hikes-risk-of-32-diseases-and-health-conditions-including-death-scientists/. 

Nordhaus, Ted, and Alex Smith. “The Problem with Alice Waters and the ‘Slow Food’ Movement.” Jacobin, 12 Mar. 2021, jacobin.com/2021/12/organic-local-industrial-agriculture-farm-to-table/.  

“Our History.” Slow Food, 11 Dec. 2023, www.slowfood.com/our-history/.  

“Social Eating Connects Communities.” University of Oxford, 16 Mar. 2017, www.ox.ac.uk/news/2017-03-16-social-eating-connects-communities. 

Essay 4

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Aug 20

Essay 4 Rough Draft

by carley914

The Dual Faces of American Food Culture: Fast Food’s Convenience vs. Slow Food’s Soul  
 
Our choices about food in the fast-paced world of today show a shift in our culture and values in more ways than just feeding our hunger. This is clearly demonstrated by the growing conflict between fast food and slow food, which, for me, draws to mind the questions of: Is it just convenience? Are we hurting our own health? Where have our social values gone? Have we assimilated to the point we have lost our family history? Every family gathering, big holiday, or backyard barbeque in my Portuguese American family centered around shared meals and lots of leftovers. I was taught early on that food is a source of nourishment not just for our bodies but for our society. Slow Food follows the way I was brought up. Like my grandparents’ tables, which were usually covered with food prepared with love and given with open arms. I can still hear my grandmother say, “Eat, eat.” or at the end of the party, “Bring home, take for your friends.” Boy did my friends love when I had a family party. My car would be full of food to bring back. It was a far cry from the quick, impersonal drive-thru transactions. Food was a celebration of connection, generosity, and savoring the moment. This essay looks at how fast-food culture in America reflects the nation’s focus on efficiency and convenience, while also considering the health and social impacts. While also exploring the Slow Food movement and how it ties into the values and practices I grew up with.  
 
Fast Food: An Emblem of American Efficiency  
 
When I looked at the rise of the fast-food industry in America, I discovered that it was strongly related to the country’s post-World War II history. As the country became more urbanized and highway systems expanded, traditional mealtimes and home cooking were replaced by the needs of a fast-paced, mobile lifestyle. Quickness and simplicity were becoming the norm. The surge in dual-income households has fueled the need for quick, economical meals. With Mom and Dad both now working, cooking was left to whatever choice was available that was quick and efficient. McDonalds and other fast-food restaurants, which were formed in 1940, were well-positioned to gain from this transformation because they provided standardized, quickly accessible cuisine that fit into the changing American way of life. (Nordhaus and Smith).  
 
Aggressive marketing campaigns, such as McDonald’s Happy Meal and Ronald McDonald, often target children and families with promises of fun and affordability. These campaigns have played a pivotal role in solidifying fast food’s place in the American cultural landscape. The ubiquitous golden arches have become iconic symbols, woven into the fabric of American life. Fast food’s presence is ubiquitous, from highway billboards to television commercials, shaping perceptions of what constitutes a “normal” American meal.  
 
The cultural significance of fast food has become strongly linked and deeply rooted in American ideals. The fast-food concept represents to outside countries “America’s culture” of speed, efficiency, and manufacturing. This approach has been proven by drive-thru restaurants, where meals are supplied with assembly-line accuracy. Similarly, the promise of uniformity across regions, independent of state or country, creates a sense of security and predictability in an increasingly mobile and globalized world. This standardization, although giving ease, contributes to the homogenization of culinary culture by eliminating regional and cultural distinctions.  
 
The Price of Convenience: 
 
While fast food offers convenience with a multitude of delicious options, it comes with a rather hefty price tag. Specifically at the cost of public health. The high-calorie, low-nutrient profile, often full of processed ingredients and excessive amounts of sugar and sodium, has contributed largely to a public health crisis. Research has consistently linked frequent fast-food consumption to a higher risk ​of obesity, heart​ ​disease, type 2 diabetes, and other chronic diseases​, particularly in children and adolescents. (Kato) 
 
According to the Centers for Disease Control and Prevention ​(CDC, “Adult Obesity Facts​”), more than one-third of American adults are obese, with diet-related diseases now ​ranking among the leading causes of death in the United​ ​States​. These statistics paint a bleak picture of a nation grappling with the ​consequences of a​ food ​system that prioritizes​ profit and convenience over health and well-being. The financial burden of healthcare costs associated with these diet-related diseases is staggering, straining individuals, families, and the healthcare system.  
 
Beyond the physical toll, fast food culture has had an impact on the social fabric of American culture. The loss of family dinners and shared meals in favor of short, individualized fast-food consumption has been related to adverse outcomes for children, such as poor academic performance and an increased likelihood of behavioral disorders. The fast-food “way of life” emphasizes speed and individual preference, while undercutting the social and emotional benefits of shared meals. This contradicts a study published by Oxford University that says, “Eating with others makes people happier and more content with their life.” (Social eating connects communities) 

Slow Food: A Counter-Cultural Movement Rooted in Tradition 

In response to the fast-food phenomenon and its associated ills, the Slow Food movement emerged as a counter-cultural force. Founded in Italy in 1986, it champions a return to traditional foodways, promoting local food systems, sustainable agriculture, and the preservation of culinary heritage. 

The Slow food philosophy goes far deeper than foods; it promotes a comprehensive approach to eating that emphasizes “good, clean, and fair” methods. This includes advocating for biodiversity, animal welfare, fair work standards, and environmental stewardship. It is a philosophy that connects strongly to the core values instilled in me by my family. I was taught early on that food was more than nourishment for the body; it was also about respect for the land, the animals, and the people who raised it. My grandfather’s lessons in the garden, where we learned to cultivate our own food, echo the Slow Food ethos, emphasizing ​the importance of knowing where our food comes​ ​from and the​ interconnectedness ​of our food choices​ with the health of our communities ​and the planet​.  
 
Slow Food activities, such as farmers’ markets, food festivals, and educational seminars, are critical in increasing community engagement and promoting local culinary traditions. They provide a space for connection and shared experiences, contrasting the standardization and detachment associated with fast food culture.  
 
Challenges, Opportunities, and a Path Forward. 

The Slow Food movement faces obvious roadblocks in a world that values convenience and affordability. Organic and locally sourced produce can be expensive, limiting availability for many Americans. In contrast, supporters argue that making health a top priority and funding sustainable food systems outweigh the initial costs for both long-term environmental health and the well-being of people. The rising expenses of healthcare linked with diet-related disorders only further strengthen the case for investing in preventive interventions such as healthy, sustainable dietary choices (Nordhaus and Smith). 

The COVID-19 pandemic further underscored the vulnerabilities of globalized food chains, leading many to reconsider their food choices and support local producers (Banas). This renewed interest in local food systems presents an opportunity for the Slow Food movement to gain traction and expand its reach. Community Supported Agriculture (CSA) programs, urban farming initiatives, and food cooperatives offer potential solutions to the affordability and accessibility challenges. 

Education and advocacy also ​play a​ pivotal role in fostering food ​literacy and​ ​empowering individuals to make informed​ choices. By understanding the true cost of cheap, processed food, both in terms of personal health and environmental impact, consumers can become advocates for policies that promote a more equitable and sustainable food system. 

Technology, which is more often thought of as part of the fast food ideals, can be used to promote slow food ideals. Using online platforms and apps can help the average person connect with local farmers and learn about food sources and sustainable practices. Or even help them when growing their own gardens by diagnosing plant illness and how to correct it without chemicals. We already have seen the benefits of sharing recipes and culinary traditions as evident in most cooking shows. These tools can assist in expanding access to not only knowledge and resources but also making the Slow Food movement more inclusive and accessible. 

Conclusion 

The fast food and Slow Food movements represent two contrasting narratives within American culture. Fast food embodies the nation’s pursuit of efficiency and convenience, reflecting a culture that values speed and productivity. The Slow Food movement, on the other hand, offers an alternative narrative, emphasizing community, sustainability, and mindful consumption. It harkens back to a time when food was more than just fuel, but a source of connection, celebration, and cultural identity – values that were instilled in me from a young age through the traditions of my family. 

While challenges remain, the growing awareness of the negative impacts of fast food and the increasing desire for healthier, more sustainable options signal a potential shift towards a slower, more mindful food culture. Food is not merely fuel but a cultural touchstone that shapes our lives and communities. As Americans continue to struggle with a complicated relationship with food, culture, and identity, the slow food movement provides a hopeful glimpse of a future where we take a step back and see how food delivers health not only to our bodies but also to our communities and our world as a whole. It is a vision that is consistent with centuries-old principles signaling that even in today’s fast-paced world, the simple act of sharing a meal prepared with love and intention can promote connection, nourish our souls, and even contribute to the building of a more sustainable and compassionate society. 

​​Works Cited:​ 

​​“Adult Obesity Facts.” Centers for Disease Control and Prevention​, Centers for ​Disease Control and Prevention, Adult Obesity Facts | Obesity | CDC Accessed 17 Aug. 2024.  

​​Banas, Anne. “Alice Waters: Food Revolutionary.” BBC News, BBC, 17 Nov. 2023,​ ​www.bbc.com/travel/article/20230214-alice-waters-food-revolutionary​.  

​​Kato, Brooke. “Junk Food Hikes Risk of 32 Diseases and Health Conditions – Including​ ​Death: Scientists.” New York Post, New York Post, 29 Feb. 2024​, www.​nypost.com/2024/02/29/lifestyle/junk-food-hikes-risk-of-32-diseases-and-health-​​conditions-including-death-scientists​/. 

​​Nordhaus, Ted, and Alex Smith. “The Problem with Alice Waters and the ‘Slow Food’​ ​Movement.” Jacobin​, 12 Mar. 2021, www.​jacobin.com/2021/12/organic-local-industrial-​​agriculture-farm-to-table​/. 

“​Social Eating Connects Communities.” University of Oxford, 16 Mar. 2017,​ ​www.ox.ac.uk/news/2017-03-16-social-eating-connects-communities​. 

Essay 4 Rough Draft

2 Comments »
Aug 8

Peer Review Essay 3: “The Dangers of Red Dye 40 and Artificial Food Dyes” by Hannah G. 

by carley914

Hi Hannah!

The essay “The Dangers of Red Dye 40 and Artificial Food Dyes” is well-researched and thoughtfully written. It uses highly relevant and authoritative sources, such as the New York Times and Healthline, which provide a solid foundation for the arguments presented. A source dated from 2012 is used. Maybe there is something newer that could bolster your report; just a thought. The annotations are detailed and informative, but maybe add a line about credibility. It would add depth to the essay and demonstrate thorough research. However, there are areas for improvement. While the in-text citations are generally well-placed, some could be more frequent to avoid ambiguity. For instance, in paragraph 1, the Jewett citation should be introduced earlier to clarify the source of the information. Also, one (WC) is incorrect as it uses 2 authors’ last initials, basically making it look like one person.
Additionally, the Works Cited entries need minor adjustments to align with MLA guidelines. Specifically “Zumpano, RD, LD, Julia.” Those would be perfect for the annotation, though.

On the positive side, the short report effectively incorporates specific information from the sources, with each paragraph having a clear focus.
The main ideas are generally clear, and the essay is well-organized. With a few minor adjustments, the essay will be even stronger and more cohesive. It is also important to note that some of the links provided in the essay are broken and need to be updated. I do want to make note the one link for Congresswoman Luna was for a press release from the Congresswoman’s office, not to the law itself or summary of the law. I wasn’t sure if that was intended. Overall, this essay is well-researched and thoughtfully written. With a few minor adjustments, it will be even stronger.

Great job!
-Carley

Essay 3 Review of Eassay's

1 Comment »
Aug 4

The Hidden Costs of Colorful Foods: Artificial Dyes in Our Food (Essay 3 Rough Draft)

by carley914


Have you ever wondered why the colors of your favorite childhood treat were so bright? Artificial dyes and colorings, which are now widely used in the food business, are frequently the key. These chemicals improve a product’s aesthetic appeal, which influences consumer decisions and increases sales (Grumezescu and Holban, 2018). The attraction to these vivid colors potentially conceals an alarming concern: the possible health risks connected to chronic consumption. This paper explores the world of artificial dyes, looking at how they are used in food production, the health hazards they provide, the regulatory environments in which they operate, and how they affect consumer behavior.


Artificial dyes have been a common sight in our kitchens for many years, used to color everything from drinks and candy to processed foods and baked products. What is their main objective? to enhance food’s appearance in order to persuade us to purchase it. Consider this: a bright red treat may be more alluring than a boring, grey one. Consumer preferences are significantly influenced by this (Grumezescu and Holban, 2018). Concerns have been expressed recently over the possible health hazards of artificial dyes, especially for young children. Certain dyes, such as Red dye #40, often found in bright red candies (Skittles) and beverages (Gatorade) often marketed towards children, have been linked by some studies to behavioral problems such as hyperactivity and trouble focusing (Kanarek, 2011). Symptoms commonly found within ADHD. Likewise, research now suggests dyes, such as Yellow No. 5, which is frequently found in condiments (mustard and ketchup) along with beverages (Sunny D and Mountain Dew), may have carcinogenic consequences. Carcinogens that can be linked are Benzidine, 4-aminobiphenyl, and 4-aminozaobenzene and can be linked to cancer (Malabadi et al., 2022). As noted in a study by Miller et al. (2022), there is a noticeable link between children’s increased hyperactivity and high consumption of artificially colored meals. Although further research is required to definitively demonstrate cause-and-effect linkages, caution and further investigations are needed, given the potential hazards.


The United States (US) and the European Union (EU) have very different artificial coloring regulations. For example EU has taken a more strict stance, mandating warning labels on goods that contain artificial colors and putting in place stricter testing protocols for dyes that are allowed. For example, the EU’s proactive approach to consumer safety is demonstrated by its prohibition on some azo dyes, which are known to release chemicals that can cause cancer (Van Der Merwe, 2024). In contrast, warning labels are not required for goods using artificial dyes in the US, where rules are looser. Consumers and the food sector face a complex environment as a result of these differences in regulatory regimes. Thus causing companies who sell internationally, to change their ingredients and packaging depending on which shelves they are stocking.

The artificial dye laws have differing effects on consumers in the US and the EU. According to Van Der Merwe (2024), warning labels on foods containing artificial dyes may have an impact on consumer decisions within the EU. The evidence that is available would suggest that clear labeling can help customers make a more educated choice about the products they buy. On the other hand, the US’s lack of these warnings can make consumers less aware of potential health hazards. As noted with the links to artificial dye, further research is still needed to definitively demonstrate this association with consumer purchases and labeling. The disparity in regulatory approaches can lead to unequal access to information and potentially influence consumer preferences. The food industry targets consumers, especially kids, with brightly colored, artificially dyed items using a variety of marketing strategies. As the adage goes, if the eyes say yes, so will the tummy. Nevertheless, there’s an increasing trend toward product reform and self-regulation to lessen the usage of artificial dyes. Two possible ways to address the health risks connected to these are: having both consumer and Government calling for more natural substitutes. As well as adding or enforcing more stringent laws (Dey and Nagababu, 2022).

Although artificial dyes improve the appearance of food goods, they may be harmful to health, especially for young children and other susceptible groups. While different countries have varying regulatory environments, specifically the EU, taking a more conservative stance than the US, it is possible to strike a balance between the two. Stricter laws, more consumer education, and a move toward natural substitutes are necessary to safeguard public health. Future developments in the food sector can be greatly influenced by customers through making educated decisions and pushing for safer food practices.



Annotated Bibliography


Dey, Subhashish, and Bommu Hema Nagababu. “Applications of Food Color and Bio-Preservatives in the Food and Its Effect on the Human Health.” Food Chemistry Advances,
Elsevier, 9 Feb. 2022, www.sciencedirect.com/science/article/pii/S2772753X2200003X.
This article explores the applications and health effects of food colorants, providing a balanced
view of artificial dyes (discusses role and health impacts).


Grumezescu, Alexandru Mihai. “Natural and Artificial Flavoring Agents and Food Dyes.”
Google Books, Elsevier Science, 15 Sept. 2017,
www.google.com/books/edition/Natural_and_Artificial_Flavoring_Agents/bHixDgAAQB
AJ?hl=en&gbpv=1&pg=PP1&printsec=frontcover.
This book examines the use of natural vs. artificial dyes, highlighting the benefits of natural
agents (discusses the role of artificial dyes and potential alternatives).

Kanarek, Robin B. “Artificial Food Dyes and Attention Deficit Hyperactivity Disorder.” OUP
Academic, Oxford University Press, 1 July 2011,
academic.oup.com/nutritionreviews/article/69/7/385/1937432.
This article reviews the link between artificial dyes and ADHD, providing evidence of potential
behavioral impacts on children (crucial for health concerns section).


Malabadi, Ravindra B., et al. “(PDF) Plant Natural Pigment Colorants-Health Benefits: Toxicity
of Synthetic or Artificial Food Colorants.” International Journal of Innovation Scientific
Research and Review, 20 Oct. 2022,
www.researchgate.net/publication/364752356_Plant_Natural_Pigment_colorantsHealth_Benefits_Toxicity_of_Synthetic_or_Artificial_Food_Colorants.
This article discusses the health benefits of natural colorants and the toxicity of artificial dyes
(useful for health concerns and potential solutions sections).


Merwe, Robin van der. “Food Dye Regulation in the US and EU.” MyMed,
www.mymed.com/health-wellness/interesting-health-info/artificial-food-colourants-anddyes-harmless-hues-or-tainted-with-toxins/food-dye-regulation-in-the-us-and-eu. Accessed 28 July 2024.
This article explains the differences in food dye regulations between the EU and the US
(discusses the impact of regulations on consumer choices)


Miller, Mark D., et al. “Potential impacts of synthetic food dyes on activity and attention in
children: A review of the human and animal evidence.” Environmental Health, vol. 21, no.
1, 29 Apr. 2022, https://doi.org/10.1186/s12940-022-00849-9.
This review article examines research linking synthetic dyes to behavioral issues in children
(supports health concerns section).

Essay 3 Rough Draft

4 Comments »
Jul 3

Final Draft Essay 1

by carley914

Cooking with mom is more than just preparing a meal; it’s an act of love and tradition, a ritual that weaves together flavors and memories. Today, we’re making kale soup, a dish that’s as nourishing for the soul as it is for the body.

The kitchen is warm, filled with the comforting hum of the refrigerator and the soft clinking of utensils. Mom stands at the counter, her hands expertly tearing the kale into bite-sized pieces, each movement a silent testament to the years she’s spent feeding our family. Her dark brown hair, streaked with highlights of blond, catches the light as she moves, and her perfectly curled bangs frame her face, ensuring her warm brown eyes are always visible. I watch her for a moment, taking in the scene. The kale is a vibrant green, like the color of spring just after a rain.

“Wash these for me, will you?” she asks, handing me the leaves. As I rinse them under cold water, I think about how this simple vegetable will transform into something magical in her hands. It’s more than just a meal, though. Kale soup has become a symbol of Mom’s uncanny ability to sense when I’m not feeling my best. Whether it’s a head cold or just a down day, she seems to have a sixth sense about it.

There have been countless times when I’ve walked into the house after a rough day, feeling the weight of the world on my shoulders. Before I can even utter a word, the warm aroma of kale soup hits me, a familiar and comforting scent that instantly lifts my spirits. I find Mom in the kitchen, stirring the pot with a gentle smile. The unspoken question in her eyes – “How was your day?” – melts away any defenses I might have built up. But her words would say something simpler, something that spoke volumes: “I made soup. Do you want some?” With every spoonful, all my worries would subside. Any aches I felt physical or otherwise would subside as if by magic.

The pot is already on the stove, a gentle bubble breaking the surface of the broth. Mom adds the kale, and the sizzle as it hits the hot liquid is like applause. She smiles at me, a silent invitation to join in the dance of cooking. I chop the potatoes, the knife finding a rhythm on the cutting board. Mom moves on to the chourico, slicing it into thick coins. The aroma is intoxicating, a spicy promise of the meal to come.

We work side by side, a series of small tasks that come together perfectly. There’s a comfort in this routine, a language of love spoken through the sharing of tasks and the blending of ingredients. Nestled beside the pot sits a large glass jar, its label long worn away. Inside lies a jumble of uncolored pasta shapes – the ever-evolving “noodle jar.” This jar holds the remnants of countless pasta purchases, a testament to Mom’s resourceful shopping habits. Elbows one week, tiny polka-dotted pasta the next, sometimes even rogue spirals, or alphabet letters would manage to sneak their way in. My favorite, though, were always the little stars. Adding a handful of these plain white noodles to the pot was like adding a sprinkle of cheer, a tiny constellation waiting to be discovered in each spoonful.

Nestled in her kitchen are many, many little rooster statues, an inside joke that started when my parents bought their first home. Not having much, Mom wanted some decorations for the first time she had people over, so she found these roosters at the dollar store. After the party, everyone thought she loved them and kept gifting her more over the years. Now, they stand as quirky sentinels, each one a reminder of those early days and the love of family and friends.

As the soup simmers, we sit at the kitchen table, sipping tea and sharing stories. The steam from the pot fogs up the window, turning the world outside into a watercolor painting. It’s in these moments, surrounded by the warmth of the kitchen and the company of my mom, that I’m reminded of the power of cooking to bring people together.

We weren’t well off, but we knew how to get by. Counting every penny, scouring every sale. We may not have had enough to go on vacations, but we never had to worry where our next meal came from. Thanks to my mom and her mother and grandmother before her. It was a tradition passed down through generations, this art of resourcefulness. They knew how to stretch a dollar, how to turn leftovers into new dishes, how to use every last scrap. Nothing was wasted. It wasn’t just about saving money, it was about making the most of what we had, about creating something delicious and comforting even on a shoestring budget.

This tradition stretches back to the Azores, the windswept islands where my grandmother grew up. By the time she was a teenager, with a spirit as wild as the ocean breeze, she already knew how to make and mend clothing, care for babies; she was one of 18. She could cook, clean, milk the cows, scale and prepare fish, or pluck and prepare a bird. Oh, in case you’re wondering; yes, she even baked. In fact that’s how she met my grandfather.

One crisp morning, while the tang of salt clung to the air, she found herself in need of a cup of flour. Flour for bread, a simple necessity, yet her family’s pantry was bare. With a deep breath and a fluttering heart, she approached the neighboring farmhouse. While the story of my grandparents’ meeting may not be exactly what I imagined, the spirit of resourcefulness and the love that binds our family together is undeniable. That spirit lives on in my mom’s kitchen. The random noodles in the jar, the way she used leftover bits of vegetables in omelets, the careful way she saves day-old bread rolls to slice and make toast for the morning – all these are echoes of my grandmother’s story, a testament to the women who came before us.

When the soup is ready, we ladle it into bowls, the kale now tender, the potatoes soft, and the chourico lending a rich depth to the broth. Nestled amongst the vibrant vegetables are the stars and noodles, a playful reminder of Mom’s resourcefulness and the joy she finds in unexpected places. Mom always adds a generous helping of red kidney beans to the pot. They’re my favorite, and with a sly wink, she sometimes mashes a few against the side of the pot, thickening the broth ever so slightly.

We sit down to eat, and with each spoonful, I can taste the history, the love, and the care that went into making it. Cooking kale soup with mom isn’t just about the food; it’s about the bond we share and the traditions we keep alive with every meal. If I am eating kale soup, I feel like I am home. The warmth of the food seeps into my soul, a reminder of the strong women who came before me, the ones who faced challenges head-on and built a legacy of love and resourcefulness, all passed down through a simple bowl of soup.

Essay 1

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Aug 11

Essay 4 “Prewriting”

by carley914

The slow food versus fast food debate speaks much about American culture, emphasizing both the pros and the cons. Slow food is much healthier compared to fast food because it is much less processed and fresher. It will lead to sustainability through more local and organic farming. It will preserve cultural heritage by major ways of cooking passed down; it builds community from activities such as farmers’ markets. While slow food is time-consuming, expensive, and not always available, fast food is convenient and inexpensive—fitting well in a fast-moving American lifestyle. Moreover, it gives consistent taste and quality, which many find very comforting. Nonetheless, fast food is rich in calories, fat, sugar, and sodium, thereby leading to serious health complications, while it also belongs to the category of environmental pollutants produced in enormous amounts. Furthermore, global fast food chains can easily dominate local traditions of cuisine. This contrast between slow and fast food mirrors the economic disparities between those who can afford slow food and the majority who have to turn to fast food. More at the root, it mirrors a budding consciousness about health and the sustainable use of resources through which people are slowly starting to change their consumption habits. Thus, the choice of slow and fast food in America is also connected with choices about societal priorities and economic structures, but also emergent attitudes toward health and sustainability.

The slow food movement, being spearheaded by people like Alice Waters, encourages us to connect more with our food. It’s about knowing where your food comes from and having respect for the work that went into growing that food. Which can make a huge difference in developing healthier eating habits and a much more sustainable way of living.

On the other hand, fast food mirrors the fast movement of our lives. In that sense, convenience usually trumps quality. Fast-food joints are on almost every corner, offering quick meals hurriedly to squeeze into our busy schedules. But there is a price to pay for that convenience. Reliance on processed ingredients and emphasis on speed rather than nutrition carry long-term serious negative health effects.

The cultural impact, too, is enormous. Worldwide, American fast food chains have proliferated, leading to diets that have become more homogeneous at the expense of traditional and regional cuisines. It’s what takes away from not just what we eat but also our cultural diversity and our culinary traditions.

Ultimately, the debate of slow food versus fast food boils down to larger trends and values within society. It is an idea of convenience vs. quality and short-term satisfaction vs. long-term health. With regard towards increasing awareness of the impact of food choices among people, there can be a middle ground. But can we find it? Learning how to harness the benefits of slow food with the practicality associated with fast food.

Essay 4

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Aug 11

The Hidden Costs of Colorful Foods: Artificial Dyes in Our Food (Essay 3, Final Draft)

by carley914

Artificial dyes have been a common sight in our kitchens for many years, used to color everything from drinks and candy to processed foods and baked products. The history of artificial dyes in food dates back to the late 19th century when synthetic colors started replacing natural ones due to their lower cost and greater stability. Their main objective is to enhance the food’s appearance to persuade us to purchase it. Consider this: a bright red treat may be more alluring than a boring, grey one. Consumer preferences are significantly influenced by this aesthetic appeal (Grumezescu and Holban). 

However, concerns have been raised, historically and in recent times, over the possible health hazards of artificial dyes, especially for young children. Certain dyes, such as Red Dye #40, often found in bright red candies (Skittles) and beverages (Gatorade) often marketed towards children, have been linked by some studies to behavioral problems such as hyperactivity and trouble focusing (Kanarek). Symptoms commonly found within ADHD. Likewise, research now suggests dyes, such as Yellow No. 5, which is frequently found in condiments (mustard and ketchup) along with beverages (Sunny D and Mountain Dew), may have carcinogenic consequences. Carcinogens that can be linked are Benzidine, 4-aminobiphenyl, and 4-aminozaobenzene and can be linked to cancer (Malabadi et al.). As noted in a study by Miller et al., there is a noticeable link between children’s increased hyperactivity and high consumption of artificially colored meals. 

The United States (US) and the European Union (EU) have very different artificial coloring regulations. For example, the EU has taken a stricter stance, mandating warning labels on goods that contain artificial colors and putting in place stricter testing protocols for dyes that are allowed. For example, the EU’s proactive approach to consumer safety is demonstrated by its prohibition of some Azo dyes, which are known to release chemicals that can cause cancer (Van Der Merwe). In contrast, warning labels are not required for goods using artificial dyes in the US, where rules are looser. Consumers and the food sector face a complex environment due to these differing regulatory regimes. As a result, companies who sell internationally must change their ingredients and packaging depending on where they are stocking their products. 

The food industry targets consumers, especially kids, with brightly colored, artificially dyed items using a variety of marketing strategies. As the adage goes, “If the eyes say yes, so will the tummy.” Artificial dye laws have differing effects on consumers in the US and the EU. According to Van Der Merwe, warning labels on foods containing artificial dyes may impact consumer decisions within the EU. The available evidence suggests that clear labeling can help customers make more educated choices about the products they buy. On the other hand, the US’s lack of these warnings can make consumers less aware of potential health hazards. As noted with the links to artificial dyes, further research is still needed to definitively demonstrate this association between consumer purchases and labeling. The disparity in regulatory approaches can lead to unequal access to information and potentially influence consumer preferences. Nevertheless, there’s an increasing trend toward product reformulation and self-regulation to lessen the usage of artificial dyes. Two possible ways to address the health risks connected to these are consumer and government calls for more natural substitutes and the addition or enforcement of more stringent laws (Dey and Nagababu). 

Annotated List of Works Cited 

Dey, Subhashish, and Bommu Hema Nagababu. “Applications of Food Color and Bio-Preservatives in the Food and Its Effect on the Human Health.” Food Chemistry Advances, Elsevier, 9 Feb. 2022, www.sciencedirect.com/science/article/pii/S2772753X2200003X. Accessed 29 July 2024.

This article explores the applications and health effects of food colorants, providing a balanced view of artificial dyes. Published in a peer-reviewed journal by researchers affiliated with reputable institutions, this article presents a relatively current and comprehensive overview of the topic. The article’s extensive citations of a wide range of studies demonstrate its depth and reliance on scientific evidence. 

Grumezescu, Alexandru Mihai, and Alina Maria Holban. Natural and Artificial Flavoring Agents and Food Dyes. vol. 7, Academic Press, an Imprint of Elsevier, 2018, Google Books, https://books.google.com/books?id=bHixDgAAQBAJ&lpg=PP1&ots=YxPig0dk37&lr&pg=PA428#v=onepage&q&f=false, Accessed 28 July 2024.  

This book examines the use of natural vs. artificial dyes, highlighting the benefits of natural agents. Authored by experts in the field and published by a well-respected scientific publisher, this book provides a thorough analysis of food dyes. While not the most recent source, it offers valuable insights into the role of artificial dyes and potential alternatives. 

Kanarek, Robin B. “Artificial Food Dyes and Attention Deficit Hyperactivity Disorder.” OUP Academic, Oxford University Press, 1 July 2011, https://academic.oup.com/nutritionreviews/article/69/7/385/1937432. Accessed 29 July 2024.

This article reviews the link between artificial dyes and ADHD, providing evidence of potential behavioral impacts on children (crucial for health concerns section). While somewhat dated, the article is published in a reputable journal and authored by a recognized nutrition and behavior expert. It cites numerous studies to support its claims, adding to its credibility. However, it is important to note that further research is needed to establish a definitive causal relationship. 

Malabadi, Ravindra  B., et al. “(PDF) Plant Natural Pigment Colorants-Health Benefits: Toxicity of Synthetic or Artificial Food Colorants.” ResearchGate, 20 Oct. 2022, www.researchgate.net/publication/364752356_Plant_Natural_Pigment_colorants-Health_Benefits_Toxicity_of_Synthetic_or_Artificial_Food_Colorants. Accessed 29 July 2024.

This article discusses the health benefits of natural colorants and the toxicity of artificial dyes. Published in a peer-reviewed journal, this article presents a recent perspective on the potential health risks associated with artificial dyes. However, it is important to consider its potential bias towards natural colorants and the need for further research to confirm its findings. 

Miller, Mark D., et al. “Potential Impacts of Synthetic Food Dyes on Activity and Attention in Children: A Review of the Human and Animal Evidence – Environmental Health.” BioMed Central, BioMed Central, 29 Apr. 2022, https://ehjournal.biomedcentral.com/articles/10.1186/s12940-022-00849-9. Accessed 27 July 2024 

This review article examines research linking synthetic dyes to behavioral issues in children. Published in a reputable peer-reviewed journal, this article provides a comprehensive overview of the current scientific evidence on the topic. It strengthens the argument about potential health concerns related to artificial dyes, particularly in children. 

Van Der Merwe, Robyn. “Food Dye Regulation in the US and EU.” MyMed, www.mymed.com/health-wellness/interesting-health-info/artificial-food-colourants-and-dyes-harmless-hues-or-tainted-with-toxins/food-dye-regulation-in-the-us-and-eu. Accessed 29 July 2024.  

This article discusses the health benefits of natural colorants and the toxicity of artificial dyes. Published in a peer-reviewed journal, this article presents a recent perspective on the potential health risks associated with artificial dyes. However, it is important to consider its potential bias towards natural colorants and the need for further research to confirm its findings. 

Essay 3

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Jul 28

Essay 3 Proposal: The Impact of Artificial Dyes on Food Production

by carley914

Topic: This essay will explore the impact of artificial dyes on food production, examining their role in the industry, associated health concerns, and regulatory landscape. 

What I Already Know: 

  • Artificial dyes are synthetic colorants added to food and beverages to enhance visual appeal. 
  • They are widely used in the food industry to make products more attractive to consumers. 
  • There are concerns about the potential negative health effects of artificial dyes. 
  • Regulations around artificial dyes differ between the EU and the US. 

Possible Subtopics for Report Sections: 

  1. Role of Artificial Dyes in Food Production: 
  • Historical development and usage of artificial dyes in the food industry. 
  • Common types of artificial dyes and their applications in various food products. 
  1. Health Concerns: 
  • Potential link between artificial dyes and health issues such as hyperactivity disorders (ADHD) in children. 
  • Research on other potential health risks, such as allergies or cancer. 
  1. Regulatory Landscape: 
  • Overview of EU regulations regarding permitted dyes, labeling requirements, and testing procedures. 
  • Comparison of US regulations to the EU, highlighting key differences. 
  • Potential shortcomings of existing US regulations. 
  1. Impact on Consumer Choices: 
  • How consumers in the EU and US might be affected by different regulations. 
  • The role of labeling in informing consumers about artificial dyes. 
  1. Industry’s Role and Potential Solutions: 
  • Marketing tactics used by the food industry to target consumers with artificially dyed products. 
  • Industry initiatives towards self-regulation and reformulation of products. 
  • Potential solutions such as promoting natural alternatives or stricter regulations. 

Potential Sources: 

  1. Dey, Subhashish, et al. “Applications of Food Color and Bio-Preservatives in the Food and Its Effect on the Human Health.” Food Chemistry Advances, Elsevier, 9 Feb. 2022, www.sciencedirect.com/science/article/pii/S2772753X2200003X. 
  • Summary: This article explores the applications of food color and bio-preservatives in the food industry and their effects on human health. It provides a balanced view of the benefits and risks associated with artificial food dyes. 
  • Relevance: This source is relevant for discussing both the role of artificial dyes in food production and their potential health impacts. 
  1. Grumezescu, Alexandru Mihai. “Natural and Artificial Flavoring Agents and Food Dyes.” Google Books, Elsevier Science, Natural and Artificial Flavoring Agents and Food Dyes – Google Books Accessed 28 July 2024. 
  • Summary: This book examines the use of natural vs. artificial food dyes and flavors, highlighting the latest production and purification methods. It explores the benefits of using natural agents over artificial ones in food production, making it a valuable resource for understanding the broader context of food dye usage. 
  • Relevance: This source provides a comprehensive overview of both natural and artificial dyes, making it useful for discussing the role of artificial dyes in food production and potential alternatives. 
  1. Kanarek, Robin B. “Artificial food dyes and attention deficit hyperactivity disorder.” Nutrition Reviews, vol. 69, no. 7, 30 June 2011, pp. 385–391, https://doi.org/10.1111/j.1753-4887.2011.00385.x. 
  • Summary: This article reviews the relationship between artificial food dyes and ADHD, discussing historical and recent research findings. It is a valuable source for understanding the potential behavioral impacts of food dyes on children. 
  • Relevance: This source is crucial for the health concerns section, providing evidence of the potential link between artificial dyes and hyperactivity disorders in children. 
  1. Malabadi, Ravindra B., K. P. Kolkar, and R. K. Chalannavar. “Plant natural pigment colorants-health benefits: Toxicity of synthetic or artificial food colorants.” International Journal of Innovation Scientific Research and Review 4.10 (2022): 3418-3429. IJISRR_1013_3_-libre.pdf (d1wqtxts1xzle7.cloudfront.net)
  • Summary: This article discusses the health benefits of natural pigment colorants and the toxicity of synthetic or artificial food colorants. It provides insights into the potential health risks associated with artificial dyes and the advantages of using natural alternatives. 
  • Relevance: This source is useful for both the health concerns and potential solutions sections, highlighting the toxicity of artificial dyes and the benefits of natural alternatives. 
  1. Miller, Mark D., et al. “Potential impacts of synthetic food dyes on activity and attention in children: A review of the human and animal evidence.” Environmental Health, vol. 21, no. 1, 29 Apr. 2022, https://doi.org/10.1186/s12940-022-00849-9. 
  • Summary: This review article examines the evidence linking synthetic food dyes to behavioral issues in children. It provides a comprehensive analysis of clinical trials and animal studies, making it a substantial source for understanding the scientific basis of these concerns. 
  • Relevance: This source supports the health concerns section by providing a detailed review of the potential impacts of synthetic food dyes on children’s behavior. 
  1. Merwe, Robin Van Der. “Food Dye Regulation in the US and EU.” MyMed, www.mymed.com/health-wellness/interesting-health-info/artificial-food-colourants-and-dyes-harmless-hues-or-tainted-with-toxins/food-dye-regulation-in-the-us-and-eu. Accessed 28 July 2024. 
  • Summary: This article explains the differences in food dye regulations between the EU and the US. In the EU, foods containing artificial dyes must be labeled with a warning, whereas in the US, there are no such restrictions. This difference in regulations can affect consumer choices and awareness in both regions. 
  • Relevance: This source is essential for discussing the impact of different regulations on consumer choices in the EU and US, highlighting how labeling requirements and regulatory approaches influence consumer behavior and awareness. 

Essay 3 Rough Draft

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Jul 27

A Review on “The Sickness in Our Food Supply”

by carley914

Final Draft Essay 2 “text wrestling”

The COVID-19 pandemic laid bare the fragility of the American food system, exposing deep-rooted vulnerabilities and systemic inequities. As millions grappled with food insecurity, the pandemic underscored the urgent need to overhaul a system that had long prioritized profit over people and the planet. Michael Pollan’s article, “The Sickness in Our Food Supply,” offers a critical analysis of these challenges. This essay will examine Pollan’s key arguments while offering additional perspectives on the complexities of the food system and potential avenues for reform.

Pollan begins by dissecting the fragility of the food supply chain, traditionally segmented into retail and institutional sectors. The pandemic’s shutdown of restaurants and schools crippled the institutional chain, exposing its inflexibility and leading to widespread food waste and shortages. The concentration of power in the food industry has exacerbated these issues. For instance, four companies—Tyson, JBS, Cargill, and National Beef—dominate beef processing, creating a brittle supply chain vulnerable to disruptions. As Pollan asserts, “The very system that made possible the bounty of the American supermarket—its vaunted efficiency and ability to ‘pile it high and sell it cheap’—suddenly seems questionable, if not misguided.”

The pandemic highlighted the paradox of essential food workers facing low wages and precarious conditions. From meatpacking plant employees to grocery store clerks, these workers, crucial to the food supply, began demanding better wages, protections, and benefits. In contrast, local food systems demonstrated resilience. Small, diversified farms adapted by finding new markets, while community-supported agriculture (CSA) thrived. Farmers’ markets innovated with social distancing and contactless payment. Pollan advocates for deindustrializing and decentralizing the food system, breaking the meat oligopoly, and ensuring essential worker protections. He argues, “The pandemic is, willy-nilly, making the case for deindustrializing and decentralizing the American food system.”

Building on Pollan’s analysis, while I agree with Pollan’s critique of the concentration of the food industry and the treatment of essential workers; My belief is the solution lies not only in deindustrializing and decentralizing the American food system but also in implementing more robust and flexible supply chain strategies. As noted by Caitlin Welsh, the pandemic has led to an unprecedented increase in hunger in America. In response to these issues, Tom Colicchio and Pierre Ferrari argue that shorter supply chains and local production are critical to a more resilient food system. However, as Sunil Chopra and ManMohan S. Sodhi point out, companies need to design their supply chains with disruptions in mind, ensuring they have backup suppliers and inventory to handle unexpected events.

The meatpacking industry offers a prime example of the challenges and opportunities associated with building a more resilient food supply chain. The extreme concentration of power in this sector, with a few dominant corporations, creates a fragile system vulnerable to disruptions. The COVID-19 pandemic underscored this fragility when plant closures led to shortages and price hikes. To enhance resilience, technology can be harnessed for improved traceability, predictive analytics, and automation. Additionally, government policies promoting competition, investing in rural infrastructure, and prioritizing food safety and worker protections are crucial.

The concentration of power in meatpacking extends beyond supply chain fragility. It contributes to market volatility, as dominant firms can manipulate prices. This lack of competition often translates to lower wages and poorer working conditions for employees. Moreover, it hinders innovation and investment in resilience-enhancing technologies. Technology, while promising, presents challenges like implementation costs and potential job displacement. Government intervention is vital. Strengthening antitrust regulations, improving worker protections, and investing in rural communities can bolster industry resilience. Public-private partnerships can drive innovation and best practices. By addressing concentration, leveraging technology, and implementing supportive policies, the meatpacking industry can serve as a model for a more resilient and sustainable food system.

The COVID-19 pandemic exposed the vulnerabilities inherent in the American food system. While the crisis highlighted the challenges of a highly concentrated and industrialized food supply chain, it also underscored the resilience of local food systems and the potential for innovation. Building a sustainable and equitable food system demands a multifaceted approach.

Decentralizing production, fostering local food systems, and investing in resilient supply chains are crucial. Addressing the concentration of power in sectors like meatpacking, prioritizing worker well-being, and leveraging technology are equally important. Government policies play a pivotal role in supporting these transformations. By promoting competition, investing in rural communities, and enforcing strong food safety regulations, policymakers can create an environment conducive to a more secure and just food system. Ultimately, collaboration among farmers, food processors, retailers, consumers, and policymakers are essential to ensure a food system that nourishes both people and the planet.

Works Cited

  1. Chopra, Sunil, and ManMohan S. Sodhi. “Managing Risk To Avoid Supply-Chain Breakdown.” MIT Sloan Management Review, 2014. managing risk to avoid supplychain breakdown
  2. Colicchio, Tom, and Pierre Ferrari. “We Can End Hunger in America—If We’re Willing to Make Significant Changes to Our Food System.” TIME, 2021. We Can End Hunger in America–If We’re Willing to Make Significant Changes to Our Food System
  3. Pollan, Michael. “The Sickness in Our Food Supply.” The New York Review, 2020. The Sickness in Our Food Supply
  4. Welsh, Caitlin. “Covid-19 and the U.S. Food System.” CSIS, 2020. Covid-19 and the U.S. Food System

Essay 2

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Jul 18

Peer Review of Hannah G

by carley914

Hi Hannah,

Your review provides a clear and succinct explanation of Pollan’s work. You have mentioned the interruption to the food chain as well as employee mistreatment. Your own experience with empty stores during the pandemic not only strengthens but also personalizes Pollan’s case.

Consider mentioning specific, correlated points in your critique of his work. For example, how do chronic diseases become a factor when the food chain is vulnerable? I would also recommend expanding on the term “vulnerability” in the context of the food chain. Exploring how Pollan defines “vulnerability” in this context would add a new layer of analysis.

Overall, it is well done structurally. However, you could have a better flow between sections if you gave a brief statement of your point as it relates to Pollan’s argument, followed by your own experience or using the outside source you included (​Schweizer, 2022​).

When looking at your MLA format, you are missing the in-text citations example after the quote (​Pollan, 2020​) or “As stated by ​Schweizer (2022)​,” if you want to switch it up a little. While you did give the name and, at times, the year of publication, it wasn’t written in MLA format. I do want to note that “References Page” is traditionally used in APA format; I get confused at times and refer to PurdueOwl if I’m not sure; MLA would typically use “Works Cited” instead.

Finally, consider any key takeaways from your research within your summary section. It would have a lasting impact on the reader. I think if you included these suggestions, the analysis of Pollan’s work would be both thorough and perceptive. It can also show a thorough understanding of the topic matter and proper use of MLA format. I hope this helped.

Very respectfully,
Carley

Review of Eassay's

1 Comment »
Jul 14

“Text Wrestling” Essay 2

by carley914

Introduction  

The COVID-19 pandemic laid bare the fragility of the American food system, exposing deep-rooted vulnerabilities and systemic inequities. As millions grappled with food insecurity, the pandemic underscored the urgent need to overhaul a system that had long prioritized profit over people and the planet. Michael Pollan’s article, “The Sickness in Our Food Supply,” offers a critical analysis of these challenges. This essay will examine Pollan’s key arguments while offering additional perspectives on the complexities of the food system and potential avenues for reform.  

Summary  

Pollan begins by dissecting the fragility of the food supply chain, traditionally segmented into retail and institutional sectors (Pollan). The pandemic’s shutdown of restaurants and schools crippled the institutional chain, exposing its inflexibility and leading to widespread food waste and shortages. The concentration of power in the food industry has exacerbated these issues. For instance, four companies—Tyson, JBS, Cargill, and National Beef—dominate beef processing, creating a brittle supply chain vulnerable to disruptions (Pollan). As Pollan asserts, “The very system that made possible the bounty of the American supermarket—its vaunted efficiency and ability to ‘pile it high and sell it cheap’—suddenly seems questionable, if not misguided” (Pollan).  

The pandemic highlighted the paradox of essential food workers facing low wages and precarious conditions. From meatpacking plant employees to grocery store clerks, these workers, crucial to the food supply, began demanding better wages, protections, and benefits. In contrast, local food systems demonstrated resilience. Small, diversified farms adapted by finding new markets, while community-supported agriculture (CSA) thrived. Farmers’ markets innovated with social distancing and contactless payment. Pollan advocates for deindustrializing and decentralizing the food system, breaking the meat oligopoly, and ensuring essential worker protections (Pollan). He argues, “The pandemic is, willy-nilly, making the case for deindustrializing and decentralizing the American food system” (Pollan).  

Response  

The meatpacking industry offers a prime example of the challenges and opportunities associated with building a more resilient food supply chain. The extreme concentration of power in this sector, with a few dominant corporations, creates a fragile system vulnerable to disruptions. The COVID-19 pandemic underscored this fragility when plant closures led to shortages and price hikes. To enhance resilience, technology can be harnessed for improved traceability, predictive analytics, and automation. Additionally, government policies promoting competition, investing in rural infrastructure, and prioritizing food safety and worker protections are crucial.  

The concentration of power in meatpacking extends beyond supply chain fragility. It contributes to market volatility, as dominant firms can manipulate prices. This lack of competition often translates to lower wages and poorer working conditions for employees. Moreover, it hinders innovation and investment in resilience-enhancing technologies. Technology, while promising, presents challenges like implementation costs and potential job displacement. Government intervention is vital. Strengthening antitrust regulations, improving worker protections, and investing in rural communities can bolster industry resilience. Public-private partnerships can drive innovation and best practices. By addressing concentration, leveraging technology, and implementing supportive policies, the meatpacking industry can serve as a model for a more resilient and sustainable food system.  

While I agree with Pollan’s critique of the concentration of the food industry and the treatment of essential workers, the solution lies not only in deindustrializing and decentralizing the American food system but also in implementing more robust and flexible supply chain strategies. As noted by Caitlin Welsh, the pandemic has led to an unprecedented increase in hunger in America (Welsh). In response to these issues, Tom Colicchio and Pierre Ferrari argue that shorter supply chains and local production are critical to a more resilient food system (Colicchio and Ferrari). However, as Sunil Chopra and ManMohan S. Sodhi point out, companies need to design their supply chains with disruptions in mind, ensuring they have backup suppliers and inventory to handle unexpected events (Chopra and Sodhi).  

Conclusion  

The COVID-19 pandemic exposed the vulnerabilities inherent in the American food system. While the crisis highlighted the challenges of a highly concentrated and industrialized food supply chain, it also underscored the resilience of local food systems and the potential for innovation. Building a sustainable and equitable food system demands a multifaceted approach. 

Decentralizing production, fostering local food systems, and investing in resilient supply chains are crucial. Addressing the concentration of power in sectors like meatpacking, prioritizing worker well-being, and leveraging technology are equally important. Government policies play a pivotal role in supporting these transformations. By promoting competition, investing in rural communities, and enforcing strong food safety regulations, policymakers can create an environment conducive to a more secure and just food system. Ultimately, collaboration among farmers, food processors, retailers, consumers, and policymakers is essential to ensure a food system that nourishes both people and the planet.  

Works Cited  

Pollan, Michael. “The Sickness in Our Food Supply.” The New York Review, 2020. https://michaelpollan.com/articles-archive/the-sickness-in-our-food-supply/  

Welsh, Caitlin. “Covid-19 and the U.S. Food System.” CSIS, 2020. https://www.csis.org/analysis/covid-19-and-us-food-system  

Colicchio, Tom, and Pierre Ferrari. “We Can End Hunger in America—If We’re Willing to Make Significant Changes to Our Food System.” TIME, 2021. https://time.com/5933677/covid-food-system/  

Chopra, Sunil, and ManMohan S. Sodhi. “Managing Risk To Avoid Supply-Chain Breakdown.” MIT Sloan Management Review, 2014. https://sloanreview.mit.edu/article/managing-risk-to-avoid-supplychain-breakdown/ 

Rough Draft

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