Our approach to food production and food service is not value neutral. Through the creation of food, from raw ingredients to finished products, and through the giving or serving of food, we express a myriad of mores, social and cultural norms, anxieties, and personal neurosis. Though these webs of interrelated processes may be socially and personally challenging, their examination fosters community awareness and the opportunity to live, produce and consume with greater care and understanding, both socially and personally.

28 June 2010

Franken-fish

I just saw a headline that captured my eye and make my heart skip a beat: FDA to approve GM Salmon.  After reading the article, I moved to the comments page. Why? Because what the article has to say is pretty cut and dry (and without much in the way of genuine content). We have figured out a method by which we can make salmon grow larger and do so faster.  The FDA may approve this salmon for general consumption.  What I want to know is what we are saying about this.


One comment in particular caught my eye as it contained all of the platitudes and some of the errors that I find occurring repeatedly within this debate: (1) We cannot feed the whole planet fish on traditional methods of fishing; (2) The planet needs and wants more fish; (3) Telling the planet (I am assuming here we mean people on earth) they can't eat as much salmon is not a "politically feasible position"; (4) People are going to start farming these fish whether they are approved by the FDA or not; And (5) GMOs are not different than all of the other methods by which human beings have altered the ecosystem since we "left Africa".  


I was drawn to this comment because it was articulate, followed a pattern of argumentation one could recognize as logical (at least on its face)and expressed the most deceptive and dangerous thought patterns: 'We cannot control what others will do, including but not limited to need and greed.  Moreover, others (all others) will act out of wanton self-interest (in the short term) not matter what other information may cross their paths.  This self-interest will compel these 'others' to engage in what is, admittedly, perhaps a bad idea.  Get on board or go home.  Plus we can comfort ourselves with the idea that this activity is no different than walking, talking, breathing, and seeking out methods of basic survival.'  


Let me take the last point first:  Human beings are a part of the micro and macro ecosystems on this planet, just like any other organism.  Unlike some organisms, we can examine how our actions affect the systems in which we live.  And because we can, we should (a la Kant).  Period.


Returning then to the first point, why is it necessary, or even desirable, to feed the whole planet fish?  We do not come from homogenous environments, and as such our dietary needs are not uniform.  Further, it does not automatically follow that just because a diet contains fish, that all fish are created equal or are desired by the body for the same reasons.  While I may grant that, as populations grow and develop, we need to find new ways to feed these populations, I am not convinced, prima facie, that farming one, or several kindsm of fish, in one part of the world, is the answer.  


Moving on to (3), telling people to do anything, whether the command is to walk between two lines, or to eat or not eat certain foods, is rarely a "politically feasible position."  What does generally work is to present cognizant individuals with all available information and to ask them to make an informed and educated decision.  While this approach may feels scary (as 'we' cannot control the outcome) facts without fear-mongering often lead to individuals making intelligent choices.  (And here is where the NYTimes (who originally ran this article) could step up their game.  There is NO information of content in the entire article, though the editors of NYTimes do consider this front page news!)  


Yes, I said it: People are capable of coming to intelligent conclusions when presented with facts.  I have seen it with my own eyes and heard it with my own ears.  It is simply not the case that individuals will farm or support the farming of GM salmon when presented with all of the facts.  And if individuals will not by it, larger corporations will not produce it.  But again, the key is to have access to unbiased information whereby individuals can make informed decisions and have the data to support their claims (especially as they are bombarded by less expensive product and massive advertising campaigns).


I realize that I have not yet begun to address the facts of the case at hand, but I must run (literally).  Please write in with what you know and let's get the education game going!  

22 June 2010

Dancing Pigs and Flying Cockroaches

Last night we had amazing ribs at The BBQ Shop in Memphis, TN.  I do not pretend to be a bbq connoisseur but I know good ribs when I eat them and these were great!  Tender, moist, and perfectly seasoned, served with baked beans (seasoned with brown sugar, paprika and chili powder), coleslaw (not at all mayonnaise-ish and with dill pickles) and Texas Toast (husband liked but I wanted to leave room for RIBS).  We got them half dry, half wet.  I usually like dry (because you can really taste the rub and I usually find bbq sauce too sweet) but in this case the bbq sauce was so perfect, I wanted to put it on everything.  It started out sweet and then...kick...and then a smooth finish but not cloyingly sweet.  Perfect.  Topped off with Fat Tire from the tap, I was in heaven.

Today was a dismal waffle from Waffle House (second only to my husband's BLT -- yuck!) and then a Wendy's and QuikTrip combo meal in our Motel 6 room.  Not really loving Oaklahoma.

Do you have any BBQ loves?  SHARE!!!

17 June 2010

The Year of the Penguin

First food blog of the cross country adventure: Penguin Drive-In in Charlotte, NC.  Fan-freaking-tastic! Shock Top, Yuengling, Fat Tire and Oat Stout on tap.  Fried Pickles to end the conversation on Fried Pickles.  Sweet and salty Onion Rings.  Fried Shrimp just as it should be.  Block Burger, Southern Style (cheese, pickles, chili and onion).  Hushpuppies....Hushpuppies.  Need I say more.  I will post photos in a bit but if you want to check it out before, Guy Fieri went there in episode DV0103 "Blue Plate Specials".  (Though we found it on our own, thank you very much!)

06 June 2010

Ok...Let's Try for Kids...

It has been a while.  I have been out in the world, eating, drinking, and trying to finish up a job, a course and initiate a move.  I have finished up the job.  I am almost done with the course.  And all boxes have been shipped for the impending cross-country move.  I feel almost no anxiety about the move, but my heart does ache for the people who remain on this coast.  This is not the first time I wish the middle of the country was a bit smaller.

I sat down to write about a recent visit Edwin and I took to Ommegang Brewery.  It was a fascinating education and a really fun tasting.  I am now inspired to learn about brewing and beer and food pairing on whole new level.

But if I were to be honest, and as my beautiful friend Amelia has just reminded me, honesty, at root, is another way of saying 'trusting my intuition, my sacred voice' what is on my mind right now is not Belgian style ales, their production process or the delish food pairings that might accompany them.  What is on my mind is my business plan and upcoming presentation.  Taking the latter first, I am annoyed by the presentation because it seems to be a futile exercise, and when it comes to speaking to large groups, I do not need the practice that badly.  The futility lies in the fact that I may not be able to receive my diploma because we are moving (Long Story: I was told I could, now I am being told I cannot. Moral: I don't really care either way).

Moving on to the former, my mind is occupied by the plan because it is becoming real.  And this means, above and beyond all else, a commitment of time.  It means saying 'I choose to locate myself and remain in this place for many years' -- certainly at minimum five years.  It means letting go of my deepest safety net - the 'I could just leave' (even though I rarely do).  Yep, totally scared.

Little plug:  If you want to see this totally terrifying process unfold, you can follow the development of my bar (Two Sisters Bar and Books) on Twitter.