Tomatoes and Slavery…. Wait what?

by Greer Gregory

It’s easy to get Taco Bell every day at the Union without realizing the shocking cost of your taco. As middle class, consumer Americans living in an economically booming, resource-wealthy city, we support multi-million dollar corporations without a second thought. We are not brought up to think about where each ingredient in that taco came from or the exploitation that occurs behind the scenes of the fast food industry—all in the name of keeping prices so low. One example of a form of exploitation is in the major tomato fields of Florida, where modern-day slavery still exists.

Most people are unaware of the widespread exploitation that migrant workers in Florida are subjected to in the nation’s chief tomato-producing areas. On the small-scale, farmers are being held against their will and in the most extreme cases even beaten to make them pick tomatoes. Because of their extreme poverty and lack of mobility they have to stay. In addition, due to the diminishing numbers of farm workers, they are being paid dramatically less than their labor is worth.

Similar to textile workers at the turn of the century, tomato farmers are paid by the piece. For every 32-lb bucket of tomatoes they pick, farmers receive 50 cents. At that rate, a worker would have to pick more than 2.25 tons of tomatoes to earn minimum wage in a regular 10-hour workday. This is almost double the amount a worker 30 years ago had to pick to receive minimum wage.

So, why is this happening? Well, on the other end of skyrocketing corporate profits, is the compromised livelihood of the laborers who offer the resources these companies could not succeed without. Within the last 20 years,

Oxfam: “BEHIND THE BRANDS”

by Ben Wollam

Downtown Austin Convention Center, March 8th 2013

Everyone prepare for doomsday, it seems like Malthus was right! We live in an era of undependable crop yields and their even more volatile market prices. With one out of every seven people going to bed starving every night, food security is a huge issue. Oxfam at the University of Texas acknowledges this issue but understands that it is due to a BROKEN FOOD SYSTEM, not a lack of food. There is more than enough food to feed everybody on this planet (sorry, Malthus) but on average 50 percent goes to waste and does not get into the hands of those who most need it. You can help FIX this broken system with us, while learning more about these issues by joining us at our meetings and at our rally this Friday (discussed below).

Oxfam is a humanitarian NGO dedicated to finding sustainable solutions to poverty and hunger. On campus, we use the leverage students have to pressure the university, corporations, and the government to eliminate unjust, extractive policies and adopt more inclusive, egalitarian standards. In the past Oxfam UT succeeded in getting the university to put Fair Trade coffee and chocolate in the dining halls and convinced the company we were receiving gold from for class rings to change their abusive policies toward their workers. We also worked closely with the UT Sweatshop Free Campaign

A Cupful of History

by Samantha Darnell

Cancer fighter, emblem of tyranny, divination tool…anybody guess it? Tea, of course! This omnipresent beverage may be very familiar to you, but how much do you really know about it? I could easily list my top 15 favorite types of tea (I expect most of you readers could as well) but if someone asked me how that tea came to be steeping in my cup, I’d look a fool. With the hope of collective avoidance of foolishness, let’s learn about the magical world of tea.

Origin of Tea Leaves

According to legend, the Chinese Emperor Shan Nong ‘discovered’ tea in 2737 B.C. Into the Emperor’s customary cup of boiled water fell some leaves whilst he was strolling through a garden. The pleasing aroma convinced him to taste this concoction. He was so impressed with the energizing effects of the brew he immediately ordered tea bushes to be planted in his gardens. The trend spread and has been growing in popularity for the last 4500 or so years. That’s quite a legacy.

Let’s have a party, a tea party!

While tea has forever been heralded for its medicinal qualities, this interesting plant has also played some important historical roles throughout its time of cultivation. Tea facilitated trading relations between the East and West and was the impetus, in many respects, for navigation innovation in the U.K. needed to ensure a continuous supply of tea for British elites in the 17th century.

The party really started, however, in Boston (where else?) with the most accepted example of food waste in our history. By taking matters into their own hands and rerouting crates of British tea into the harbor, those patriots temporarily reclassified tea as a symbol of repression and an unfit monarch.

Enter Thomas Sullivan. This New York tea merchant began sampling his products in small, white silk bags. Intrigued customers convinced him to sell the idea and, suddenly, affordable tea became available for all social strata.

Money Grows on Bushes

The tea industry boasts more than $8 billion in annual sales, of which 281 million pounds of tea go to the United States alone. Considered a repression-proof product, tea has continued its impressive growth and doesn’t show any signs of slowing down anytime soon. The rising popularity of specialty teas and an expanding customer base concerned with healthy food and drink products are continuing to make this drink a timeless classic.

Some final pop culture thoughts:

Ron: (reading Harry’s tea leaves) Well, this shape means that there will be suffering, and this one is shaped like a moon and that means happiness. So I guess you’re gonna suffer… but you’re going to be happy about it…..(Harry Potter and the Prisoner of Azkaban)

So, how do you take your tea?

Photo credits: http://taiwanteatour.blogspot.com/2012/02/2011-tost-bagua-tea-garden-10202012.html; http://en.wikipedia.org/wiki/File:BTPlogo.jpg

Samantha is a senior Business Honors, Supply Chain Management, Spanish Literature major. 

Is Our Legacy as Important as our Future?

by Hannah Babich

I recently read an article in The New York Times discussing a new exhibit entitled “Our Global Kitchen: Food, Nature, Culture” at the American Museum of Natural History (http://www.nytimes.com/2012/11/24/arts/design/our-global-kitchen-at-american-museum-of-natural-history.html?pagewanted=1&_r=0&ref=food). The article describes a fantastic display of food cultures around the world, from production to consumption. This grand new exhibit explores a myriad of food issues, including hunger and waste, as well as cooking lessons and growth techniques. Besides a budding desire to experience this exciting show of food, the article struck me in another way. As we are forced to examine the history of food and the ways in which we have altered and adapted our system over time, I can’t help but wonder what our food legacy will be.

While the food movement is no doubt gaining strength and momentum, there is still something missing from the equation. As Michael Pollan discussed in his interview at the Paramount earlier in November, the President has made it clear the he’s not willing to make food system reform a priority until he sees significant, undeniable demand. Additionally, in the November election, the much-anticipated California Proposition 37 that would have required the labeling of GMO products failed to pass. For those of us in the thick of the food movement, it’s hard to believe that anyone could deny the strength of the demand for a more wholesome system. But as these situations show, the demand isn’t as poignant as we’d hope.

So what’s missing? To answer this question,

Thanksgiving Carrot Pudding

by Lillie Leone

Recipe included below!

When Thanksgiving came around this year, I was upset that I couldn’t celebrate it with my close family; one of the hardest parts about being an international student is that you can’t shoot home for weekends or holidays to enjoy delicious home cooking. There’s something profoundly comforting about eating the food you grew up with, at the dinner table you and your siblings always fought at, with the people closest to you. This is especially true on Thanksgiving, a holiday defined by national eating traditions.

However, I learned this year that more important than the general customs are the personal, family traditions; of course everyone makes turkey and stuffing, but what makes Thanksgiving dinner special are the little choices each family makes to tweak and personalize these dishes. My family adds dried figs to our homemade stuffing because my dad and I love the salty-sweet combo, and we go light on the celery because my brother isn’t a fan; we leave the marshmallows off the sweat potatoes because no one really likes them and we add walnuts instead to add a bit of crunch; we fuse smooth pumpkin filling and a layer of pecan brittle on top to get the best of both pies in one.

So when I couldn’t spend Thanksgiving with my parents, brother and sister, I knew that the only thing I could do to make me feel better was to cook an entire feast, using the same recipes my family uses at home. I asked my mom for her carrot pudding recipe (see below!), and I could feel her smile through the phone, “I’m so glad you’re carrying the torch of our little Thanksgiving traditions!” Although they aren’t part of the usual Thanksgiving layout, my mom started making them when I was in elementary school and has made them every year since; I can’t remember celebrating Thanksgiving without them. She started making them when she found out she was gluten intolerant; a substitute for the bread rolls was a must. Turns out, they’re waaaaaay tastier than bread rolls. You take a bite;

Hispanic Women & Food

by Monica Diaz

In Hispanic culture, food is extremely important. Contrary to popular belief, food cannot only be used to make ourselves better; I have learned that, when it comes to Hispanic women, food brings the most comfort when it is used to feed others. From cooking tortillas for the men to eat when they come home, to making sure all visits are entertained with coffee, coke, sweet bread, etc., Hispanic women find comfort in feeding those around them. However, unlike other cultures we have no specifics when it comes to “comfort food”; for Hispanics all food can and will, in time of need, be comfort food.

As women in the Hispanic community, we tend to be nurturing and seek to comfort those around us, trying to make the best of every situation. I have found that many times stressful situations, such as fights, disease, or death usually end up with the women in the kitchen fixing something to eat to offer solace for the mourners or visitors. Recently, I have caught myself falling into such customs and have addressed this issue many times to the members of my family. I believe this tradition of feeding others to make ourselves feel better stems from the need to be in control of at least a small part of the situation. As in the case of deaths, people tend to feel out of control, and as humans, we try to regain some of it through food and cooking. Since we cannot control disease, accidents, or lives, we resort to the only thing we can control: we can make sure at least no one is hungry.

On the other hand, as my grandmother used to say “you can conquer all men through their stomach”. Men, unconsciously or consciously, tend to look for women to marry who can cook. They blame feminism for those women who prefer not to cook or find no fun in the activity. Furthermore, food and cooking become the main ingredients in most fights during marriage. A very dear friend of mine confessed that the one who cooks in her household is her husband. Although I did find this peculiar I did not think much of it; however, when she made the same confession to her mother and mother-in-law during an after-dinner discussion about the tastiness of the macaroni and cheese my friend’s son was eating, they were shocked. Apparently a woman who cannot or will not cook for her husband is an abomination in the eyes of the Hispanic community.

I know what some are thinking: it’s just food, why talk on and on about it—it’s not that important! But the point I am trying to get across is that food is extremely important, especially in the Hispanic community! Not only because we must eat it to survive, but because it is so controversial. Food can cause families to come together or it can even draw them apart if not used properly. Therefore, before rolling our eyes at the thought of yet another boring sermon about food, it is crucial to remember that there is more than meets the eye when talking about it. If you dig deep enough in these “trivial” moments—like this macaroni and cheese—you might find interesting and meaningful stories which say a lot about our particular cultures.

Monica is a senior at Sul Ross State University, majoring in English.

An Evening with Michael Pollan

by Genesis Valdes

Going to the grocery store can be quite a challenge. You have so many products to choose from and they all  have these claims of less fat, no GMOs, organic, etc. The real question is what should I eat? For food journalist, author, and activist, Michael Pollan, the answer is quite clear: eat real food. Yes, of course, that is exactly what we do, or at least that’s what we think. This past Thursday night at the Paramount Theatre, Michael Pollan explained the difference between real food and “edible food-like substances”, better known as processed foods. He said, “If it has more than five ingredients, it is not natural.” He also explained that if it comes with health claims, it is better not to buy it because the company selling it has the money to advertise, process, and mass produce, which means it is more likely that they’re selling “edible food-like substances” and not real food. Instead, it is the quiet packaging, where the producers have less money to advertise, where you will really find more natural products. We do live in a fast pace world, but he said investing more time in the food we consume can help improve the taste and the quality. He also emphasized how important it is to cook at home. When we are able to cook our meals at home, we can start to better understand the diversity of flavors and quality of ingredients. This is not something only moms or chefs should think about, but everyone, including our young ones.

 

 

Although Michael majored English and only took a few science classes in college, he is teaching people new ways to eat healthier food. That fact impressed me so much, because we think of food as just being an everyday thing that we don’t have to worry about, or as something that only nutritionists should take the time to scrutinize. But the truth is that food is part of our culture. It is a way to socialize and find pleasure. It can be easy to forget sometimes that it is not only about the nutrients. He highlighted the fact that there is no one diet that is going to lead to a healthy life. Instead, we just have to go back to eating real food. Michael Pollan is a great story-teller and an amazing advocate of sustainable foods. He has the experience of gardening and raising his own chickens. His effort to inform and educate people about the food industry had a huge impact on me last night and I am anxious to learn more as I start reading In Defense of Food. I encourage everyone to go out and learn where their food comes from and if possible, start your own garden to support better and healthier food.

Genesis is a junior majoring in nutrition.

Apples to Apples

Image courtesy of enchantmentsschool.blogspot.com

The weeks leading up to All Hallows’ Eve, the apple is overlooked in favor of the more popular Halloween fruit, the pumpkin. Even though it is the quintessential autumn food, it is swept under the rug for one night, despite a rich relationship with October 31st. A combination of Samhain and Victorian Halloween traditions establish the apple’s place in Halloween history.

Bobbing for apples dates back to the Roman celebration of Ponoma, the goddess of fertility. Tradition dictated that unmarried people bob for apples and the first person to bite an apple would marry next. Celts also embraced the apple as a fertility symbol due to its seed formation resembling a pentagram. However, we no longer use the game for that purpose and instead use it as a simple party game.

Apples were also a tool for those wanting to use the magic of Halloween night to predict their true love. One custom dictated that a girl must be in front of a mirror with a lighted candle. At dusk, she should brush her hair and eat an apple. While she is doing this, her lover’s face should appear in the mirror. Another legend states that you must cut an apple in half and eat one of the halves before midnight. The second half must be eaten as soon as the clock strikes midnight, or else you will not dream of your intended. if you want to find out your true love and you do not like eating the skin of an apple, there is a fortune-telling method for you. It involves peeling the apple in a single piece and tossing it over your shoulder. The peel is to reveal the first letter of your soul mate’s name (and you get to eat a peeled  apple). The final way has the person cutting an apple in half to count the seeds. An even number is a sign of good luck in marriage, while an odd number is bad news. To add to the number of outcomes, a seed cut in half means a rough relationship. There are many more apple related customs, but they involve sleeping on them or naming seeds.

Even if the results are less than stellar, getting a portion of your daily fruit serving is always a positive thing. Of course, indulging in the classic fall variations of caramel and candied apples is also acceptable. It may not tell you your true love, but no one can resist the lure of the multi-purpose apple, especially when it is covered in something sweet.

Image courtesy of Family Circle

Investing in Our Children, Investing in Our Future

This summer, I had the awesome opportunity to travel to Israel and the Middle East. While there, I was able to observe many cultures and religions. I saw all their differences: family, food, entertainment, values, priorities, etc. However, in the midst of all these differences, I noticed one constant in the Human Spirit: Every people group has an innate love for children. This would make sense, of course, because it is biologically necessary for a species to survive. More so, who doesn’t love a snotty nosed child running around, giggling his little head off at absolutely nothing?  It’s hilarious and I am jealous of their ignorance. The biggest thing they care about is the fun they are having now.

However, we “adults” need to focus on their future for them, and what better way to do so, than to start with giving them the best bodies they can have. Our focus should be on equipping our children, our future, with the healthiest bodies they can possibly have. One can only be as good as their body will allow. The healthier the body, the healthier the person’s thoughts and actions.

America is a big melting pot of all the world’s different people groups, cultures, and religions. So, if we could get it right (or as close to right as possible) in America, then to me that says the world could do it as well (a little ambitious, but hey, it’s my blog). Sadly, we don’t have it anywhere near right. According to the American Heart Association, ”about one in three American kids and teens is either overweight or obese”. Not only does obesity give way to high blood pressure, Type-2 diabetes, high levels of cholesterol, and severely increased chances of obesity related problems at an older age, but it also hurts a person psychologically, causing low self-esteem, poor body image and depression. Yet, the scariest idea for me is that we are doing something way worse than killing our own children: we are putting them through Hell and then killing them. A lot of people would say that is a little extreme, but that is only because we don’t see the repercussions immediately after feeding them.

“Because of the increasing rates of obesity, unhealthy eating habits and physical inactivity, we may see the first generation that will be less healthy and have a shorter life expectancy than their parents.”

- Richard Carmona, former General Surgeon

Now, what can we do to alleviate this epidemic? It’s quite simple really: Think globally, Act locally. None of us (college students) have kids (at least more than likely), but we do have hungry stomachs at least three times a day. Since we have to eat, why not eat the tastiest food out there, which is of course the healthiest, most natural… naturally. Now, I am no expert on this yet, but I would guess that something along the lines of eating healthy for the sake of your own body, supporting locally grown foods and helping raise awareness in the community. When it comes time to have children, you will be healthy, thus your child will begin this world with a firm foundation atop a mighty springboard, and someday, with the right decisions and a little motivation, he too can do something great that will change a child’s world.

Meet the Local Food Leaders

The idea of “being a Food Leader” can be a bit abstract and confusing. It is definitely different from being a Food Entrepreneur, which is a leader who takes the initiative to create something that does not currently exist in their society. Being a Food Leader is more diverse, it is something everyone can be.

How to become one? Well… You don’t have to “startup” your own food project–even though that would be really awesome! Food leaders first focus on their relationship with food, make changes as they feel needed, then share and learn with others their experience. It requires is one understand why we eat the way we do and then have the motivation to make improved food decisions everyday. Every bite, every dollar, every hour has an impact on our food system.

Now don’t get me wrong, we need entrepreneurs and change makers greatly in society. Many of them begin the dialog, ask the initial question (Why doesn’t UT have an academic program to study food?!)… But not everyone can be an entrepreneur. Great teams are full of leaders with unique and individual skill sets.

Being a Food Leader doesn’t mean you have to make all of the decisions, but you will to have to understand how you play an important role in changing the food system. So begin to ask yourself, why do I eat the way I do? Am I ok with that? Why? Why not?

These were some of the questions UT Food Studies Alumni Alejandra and I decided to ask some of the Local Food Leaders at the 2012 Farm and Ranch Freedom Alliance (FARFA) Conference. We wanted to understand what do “Food Leaders” do and more importantly why. So, we created a short video for you, the next generation of food leaders, to help inspire your food studies and projects. Share it with your friends, teachers, mentors, co-workers and everyone who loves food, because we can all become Food Leaders simply by beginning to use food as a lens to understand ourselves and the world around us.

Great thanks to all the Food Leaders that participated in the video and sharing their story.

Jerry Cunningham, Proprietor of Coyote Creek Organic Feed Mill
Alexandra Maria Landeros, Writer and Editor for Farm and Ranch Freedom Alliance
Nick Latham, Founder of My Country Co-op
Brandi Clark, President of Austin EcoNetwork
Marla Camp, Publisher of Edible Austin
Ronda Rutledge, Executive Director of the Sustainable Food Center
Michael Olson, Author of Food Chain Radio and MetroFarm.com
Patty Lovera, Assistant Director of Food & Water Watch
Dustin Fedako, CEO of East Austin Compost Peddlers
Aurora Porter, Marketing & Communications for Vital Farms
Scott Price, Consultant for Slow Money Austin and SRP Consulting
Kathryn Hutchison, Marketing for Greenling.com & VP Austin Food Blogger Alliance
Judith McGeary, Executive Director of the Farm and Ranch Freedom Alliance
Pamela Walker, Author of Growing Good Things to Eat-Texas A&M
Kelsey Coto, President of Food Studies at The University of Texas at Austin
Ellen, Blogger/Educator for The Homegrown Revival
Heather Frambach, Outreach Manager for HOPE Farmers Market
Evan Driscoll, Farm Hand at Green Gate Farms
Jessie Griffiths’, Chef/Owner of Dai Due Supper Club

Special thanks to Edible Austin, Slow Food Austin, Greenling, UT Food Studies and Alejandra Spector for sponsorship and support producing this video.

Video Produced by Daniel “Asiago” Heron