"The Omnivore's Delusion: Against Agri-Intellectuals," written by Missouri farmer, Blake Hurst, argues against many of the points made by modern "agri-intellectuals," like the points made in "Getting Real About the High Price of Cheap Food."
Monday, December 7, 2009
Response to "Omnivore's Delusion"
"The Omnivore's Delusion: Against Agri-Intellectuals," written by Missouri farmer, Blake Hurst, argues against many of the points made by modern "agri-intellectuals," like the points made in "Getting Real About the High Price of Cheap Food."
Sunday, December 6, 2009
Organic vs. Non-Organic Apple Pies
4. Bake 40-45 minutes until apples are tender and crust is golden brown. Let cool on cooling rack at least 2 hours before serving.
While I was peeling the apples I noted a few interesting differences between the raw apples. The non-organic apples were much smaller than the organic ones, which was surprising to me. I would have thought that the non-organic ones would have been bigger, due to genetic engineering or some other unnatural manipulation. The non-organic apples were much shinier (most likely as a result of wax on the skin) and also had a much more even color, while the organic apples had spots of different shades of green.
When I had my friends and family taste test the raw apples there was a distinct difference between the taste and texture of the two:
Another difference I noted when I was cooking was that the organic sugar consisted of much bigger granules and was brown rather than white, because it is less processed. The picture to the right is the filling of the organic ingredients and the photo below is the non-organic ingredients.
After baking the pies there were some notable differences as well. The non-organic pie crust was much bubblier and had a much more uneven color.
The taste of the two pies was very different as well.
Most people liked the non-organic pie better, but regardless of preferences of taste, everyone agreed on the differences between the two:
The general verdict was that the non-organic pie was sweeter and more buttery, the flavors blended together better, the apples were softer.
The organic pie had a more distinctive cinnamon flavor and the apples had a more distinct texture, a "more apple-y taste."
It was interesting to note the contrast between the raw apples and the baked apples: everyone said that the raw non-organic apples were crispier but the organic baked apples were more crisp. Also, the raw organic apples were sweeter, and less tart, and so we predicted that they would be less flavorful once baked in the pie. In reality, however, they maintained their flavor better than the non-organic apples.
Some of the difference in flavor between the pies may be due to a flaw in my scientific method: in order to save time (and money) I used refrigerated, pre-made pie crusts, instead of making my own. The texture of the pie crusts, however, were different, and contributed to the difference in the taste of the pie. If I had made the pie crusts also, using organic flour and sugar and salt, and the corresponding non-organic ingredients I don't think that there would have been much a difference in taste. (I considered baking a cake or some other baking project for my comparison experiment, but decided that what I made needed to be something that involved fresh fruits or vegetables, because I didn't think there would be much of a difference otherwise).
The sugar, too, affected the taste. My theory is that the organic sugar, being less processed, with bigger granules, did not permeate the mixture as well, leaving the organic pie to be less sweet. For this same reason the flavors in the non-organic pie were judged to "blend together better."
For my experiment, I think these flaws in control are ok, because I was not testing just the difference in the apples, but instead the differences between an entirely organic or non-organic pie. It would be an interesting follow-up, however, to use organic apples with a non-organic crust and non-organic sugar, and organic apples with a non-organic crust and organic sugar, or non-organic apples with variations on the other two variables and see if the differences in taste were still as drastic.
Saturday, December 5, 2009
Defining Organic
The USDA Natural Agriculture Library provides this definition:
"Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation."
Additionally, it mentions organic production systems, which include using cover crops, manure and crop rotation to fertilize the soil, practicing rotational grazing, refraining from using synthetic pesticides and fertilizers, or hormones and antibiotics for animals. Organic farms also should emphasize biodiversity and focus on using renewable resources.
I, unfortunately, am not involved in the production of my own food, however, and so I don't deal with the methods of organic production on a regular basis. (Though, I am being more and more inspired everyday to become more involved with food production, whether by tending a garden, of which there are several around campus, or having my own garden at home, or going to work on farm for a period). I do deal with buying food on a regular basis, though, from a grocery store, or, when available, a farmers market. So, I am also curious to know how to appropriately judge foods labeled "organic." With foods that consist of a variety of ingredients, however, must every ingredient be organically produced or just some? Within a spectrum of this sort, what are the requirements for a food to be considered organic?
In my research I learned that farms with a gross income of less than $5,000 do not need to be certified by the USDA to claim to be organic. (I imagine the USDA would be run crazy trying to certify so many small-scale operations. Also, if a farm is operating on that small of a level, they are probably intimately connected with their customers, and so the customers can judge for themselves the truthfulness of the farms' claims to being organic).
Products that are labeled 100% organic must be just that: every ingredient must be organic, except for salt and water. Merely labeling a food "organic," however, indicates that 95% of that food is organic. The 5% of the ingredients that are not organic must be on a list of approved "nonagricultural substances," and both 100% and 95% organic products cannot be produced using prohibited methods. Products that fall under this category can use the USDA seal in their advertising and on the front of their packaging.
Another option in organic food products is products made with some organic ingredients. The phrase "made with organic ingredients" can be used if at least 70% of the ingredients are organic, and can be advertised on the front of the packaging. The USDA seal, however, cannot be used. (It is also interesting to note that other labels, like "hormone-free," "free-range" or "sustainably harvested" do not have additional restrictions for their use)
So, in this example, the cereal box to the left would be (as labeled) 100% organic, the second box from the left would be 95% organic, the third would be at least 70% organic and the last would not have USDA organic certification.
(http://webharvest.gov/peth04/20041031121516/www.ams.usda.gov/nop/Consumers/brochure.html)
The penalty for purposefully mislabeling or selling a product as organic that does not meet the National Organic Program's requirements is a fine of up to $11,000.
In talking about smaller-scale farmers that make a living off their private farms I would imagine that most of them would want to use organic methods of production. Their life is based around their farm and they develop such a relationship with the land and with the animals that using chemicals to harm them seems counterintuitive to me. Then again, financially, farming is a difficult method of sustaining yourself, so it makes sense that people turn to whatever measures they can to make ends meet. I would think, however, that no matter how you tried, local farmers cannot compete with the huge mass-producing farms. So, growing organically would be the best way to find a niche in the local community market, because it slightly distances the local products from the mass-produced ones. (Though the mass-production of organic products is increasing as well). This, though, brings up a whole other issue, of local vs. organic (though they are not necessarily at odds, so perhaps this is not the best way of phrasing the issue).
"Agricorps" Follow-Up
Upon typing "agricorps" into Google, however, the first link that came up was a wikipedia link. I clicked on it, and learned that an agricorps organization does exist.....in StarWars!
The beginning of the article was as follows:
"The Agricultural Corps (or AgriCorps) was one of the several branches of the Jedi Service Corps staffed by young Jedi learners, ages 6-16. Among the Padawans, assignment to the AgriCorps was considered a demarcation of inability. The function of the Corps was to aid in tending to and harvesting crops for the Republic."
(Interesting to note, that even in the scifi Star Wars universe, being assigned to work as a farmer was considered a "demarcation of inability")
This made me chuckle.
Friday, December 4, 2009
"Agricorps"
As I mentioned, at my Thanksgiving dinner this year we had eight Americorps volunteers who are working at the Shaw Nature Reserve doing prairie restoration. In a sense, however, the tasks that they are currently performing don't differ much from what they might be doing if they were working on farm: weeding, planting, evaluating the soil, etc. Hamilton brings up the point that people might object to having an organization (her proposed "Agricorps") that sends volunteers to help private farms, that are working to make a profit for themselves, rather than providing some service to the community. Hamilton then goes on to discuss that perhaps we should consider farmers public servants. And I definitely agree.

As this chart from the National Agriculture Statistics Services shows, the number of farms and farm workers is steadily and continuously decreasing. A small number of bigger and bigger factory farms are the sources of production for the majority of their particular product. The centralization of this production however, is damaging to the environment. One area is not meant to sustain hundreds of animals or only one type of crop.
Decentralizing farm production by increasing the number of farms spread throughout the country is really important. It is difficult, however, for small farms to sustain themselves in competition with the mass-producing factory farms that have production down to a science. A service that provided volunteers as extra hands on these small farms could make a huge difference in helping them get on their feet. It would also give the volunteers a sense of the hard work and knowledge base that is required to be a successful farmer, and increase the social value of farming as a career, further encouraging more people to become farmers and decentralize farm production.
WWOOF is a world-wide organization that does this sort of thing. I am actually going to participate in the WWOOF Costa Rica program this January, and am really excited to go and spend time on an organic farm in Costa Rica. My motive for participating in the WWOOF organization, in addition to curiosity about organic farming, is because it allows for cheap traveling. The volunteers are required to pay for their own transportation, but are given room and board (for free or for a small sum) in return for a few hours of work a day, and the rest of their time is theirs to spend as they wish. In this way, volunteers can experience a new place cheaply.
There is a WWOOF United States program, but I don't think that some states, like Missouri, for example are going to attract many travelers looking to see exotic sights and travel inexpensively. (I feel justified in using Missouri as an example since it is my home state). So, an "Agricorps" organization would have to have some other "pull-factor" to entice people to participate.
Another idea would be to have schools take their children to nearby farms on a daily (or weekly) basis to work and in that way implement a respect for the land and for farming in them, and perhaps inspire some of them to become farmers. (Sort of like the Waldorf School's Forest Kindergartners: www.nytimes.com/2009/11/30/nyregion/30forest.html).
Thursday, December 3, 2009
Section Investigation
This week in my environmental science section, we set off to the grocery stores to investigate what kinds of foods had corn (in some form) as an ingredient. The idea came from the movie "King Corn" (which I haven't actually seen). My classmates said that in the movie a group goes to the supermarket and had a lot of difficulty finding foods that don't contain corn, so we decided to try it ourselves.
We started out at East Side Market and split into pairs, each taking a different aisle. I ended up in the organic section, investigating organic chips and frozen foods and cereals. Interestingly, the most prominent ingredient in this section was soy, rather than corn.
Everyone else, though, found that corn was an extremely prevalent ingredient, in all sorts of foods, from frozen meals to cereals and crackers, to taco mix, even to rice! What was most interesting, however, was the fact that corn was even an ingredient in cleaning products! We found shampoos and conditioners containing corn, and also products like Febreze.
After visiting East Side Market, we decided to check out Whole Foods. The results were pretty similar, though we did find that more products in Whole Foods had detailed ingredient lists.
Now that I have a better sense of how prevalent corn is in my life, I want to King Corn to learn more about this staple.
Friday, November 27, 2009
Thanksgiving
With Thanksgiving approaching, I thought it might be interesting to look up the caloric value of my favorite Thanksgiving foods (though hopefully the results would not be too deterring for when the day and feast actually arrived).
The two websites that I found that listed Thanksgiving staples and their respective caloric values agreed, for the most part; the ones with two numbers and a dash are the ones that differed the most. These differences, I assume, must stem from variation in the preparation, for example, the amount of sugar added to the cranberry sauce or candied sweet potatoes, or the amount of butter added to the mashed potatoes.
Food: Calories:
3 c salad with diet dressing: 100
4 oz. dark meat turkey: 323
4. oz. white meat turkey: 180
½ c cranberry sauce: 190/110
½ c mashed potatoes: 150/95
½ c gravy: 150/100
½ c sautéed green beans: 50
½ c candied sweet potatoes: 150/210
1 dinner roll: 110/87
1 pat of butter: 45
1 piece of apple pie: 410
1 piece pumpkin pie: 180/316
½ c whipped cream: 75
½ c ice cream: 145
data from:
http://caloriecount.about.com/calories-thanksgiving-food-b362227
http://walking.about.com/library/cal/blthanksgivingcalories.htm
I have to admit that I am sort of unsure how much a half a cup of gravy actually is. In visualizing a ½ c measuring cup that seems like it might be a large serving, while a half a cup of mashed potatoes (one of my favorites) seems much more manageable. But, in spite of this, it is undeniable that Thanksgiving is about gorging yourself on delicious, fall foods while enjoying the company of your family and friends.
My environmental science class, however, has caused me to think about how excessive this is in comparison with the starvation throughout the world. While I am eating seconds of my aunt’s blackberry-peach pie and Jello casserole, most people around the world are surviving on simple cereal grains and starches.
Again, though I am not sure exactly how to compare these numeric values, I looked up the calories in some of these grains and starches. (Perhaps in the future I’ll investigate further this comparison, taking into account serving sizes etc.)
Food: Calories:
1 c raw cassava: 330
1 raw potato: 130-240 (depending on the size)
1 cooked potato: 138-161
1 c rice: 166-700 (depending on type and whether
cooked or not)
1 c wheat flour: 166-500
(data obtained using http://calorielab.com/index.html)
These graphs didn't translate quite as well as I'd hoped, but below is the address where I found them, so click on that to see them in greater detail. To sum up, however, the average amount of calories consumed in the following areas of the world, according to the Foreign Agricultural Service (under the US Department of Agriculture) are as follows:
European Union: 3, 394
North Africa: 3, 187
Sub-Saharan Africa: 2, 176
Developing Asia: 2, 648
Latin America & Caribbean: 2, 791
The most drastic difference in the charts is in the distribution of the source of caloric intake among the food group in different areas. In the United States and European Union grains (or "cereals") consist of only 1/4 of the daily diet, whereas for all the other areas the diet is between 37% and 62%.
http://www.fas.usda.gov/info/agexporter/2000/Apr/diets.htm
In light of this, on Thanksgiving, where my personal intake of fats and oils and sweets rockets (as it does for most of the American population) my favorite holiday does seem excessive and unnecessary. Perhaps we would be better off sending this food (or the money spent on it) to another country as aid. This depressing thought about starving populations and excessive American consumption, however, cannot spoil my Thanksgiving. I don't mean to discount this issue, but Thanksgiving is about more than just eating a lot.
To me, Thanksgiving is very much about nature. I always spend it with my own family, extended family and family friends at the Shaw Nature Reserve. After our meal we head out for a hike through the prairie and the wetlands to the gravel bar where we have rock-skipping contests on the river. Thanksgiving, for me, would not be complete without this hike; when I think of Thanksgiving I feel the grinding stones under my tennis shoes, the whisper of dry leaves and the smell of campfires and cinnamon. And, the purpose of the holiday is to reflect on the blessings in life. One of the blessings I can count is the availability of this food on this day to me and my family. This year my aunt was kind enough to extend invitations to eight Americorps volunteers who are working at the Nature Reserve to join us for Thanksgiving dinner, which they otherwise might not have had. Though these volunteers aren't starving, this was a generous gesture on her part. I used to think that Thanksgiving was my favorite holiday because it wasn't about giving and receiving like so many other holidays are. But, I realize that it is about giving and receiving. It is about sharing love and affection and time. And, that cannot be boxed and sent overseas in an aid package.