Over winter break, I caught an episode of “Eats Street” on t.v. that introduced me to an exquisite Mexican restaurant here in Austin. Beginning as a food truck, this restaurant has earned quite a reputation of serving authentic Mexican cuisine that is not easy to find. Not only is it genuine, superior Mexican food, but it is beautifully prepared and served; the experience of eating there captivates all the senses, not just taste buds. The restaurant itself is elegantly and modernly designed making “El Naranjo” the perfect upscale Mexican restaurant that is not too high class.

As an appetizer we ordered the “Queso Fundido” which is Melted Oaxacan Cheese and mushrooms. As soon as I took a bite, I knew it was real Oaxacan cheese. It took me back to when I first tried Oaxacan cheese on a road trip with my grandparents and ate nearly the whole thing. Oaxacan cheese is like string cheese in the fact that it can be pulled apart BUT it is no way even comparable to string cheese, as it would mercilessly put it to shame.

Queso Fundido

Since I just had surgery last week, I couldn’t order anything to spicy or difficult to chew so I ordered “Bacalao de Veracruz” (I can’t remember the exact name to be honest). I am not a big fan of fish, but this was definitely worth trying. It tasted just like any fish entree I may order at Veracruz, it felt as though they had brought it here from Mexico itself! The fish came with a side of rice and let me tell you, it was the best rice I think I have ever eaten. I didn’t think too much of it when I first saw it since it looked like plain white rice, but when I took a real bite, oh my goodness. The rice was the epitome of “fluffy & soft”. And although it was simple, it still maintained delectable flavors.

Bacalao Veracruzano

My dad ordered some mole, which is a extremely traditional dish in Mexico that is not easy to find here in the U.S. and only a select few gifted chefs can really pull it off. I am pleased to announce that according to dad (the expert on Mole), “El Naranjo” is more than competent in creating this famous dish. My mother ordered chilles rellenos and omg, what a dish! I had the fortunate opportunity to try a bite and hands down, was my favorite. It was bursting with flavor and was accompanied by an extraordinary sauce.

Mole

Chile Rellenos

Finally, for dessert we had a Xoconoztle tart with some homemade ice cream. For those that have never heard of this before, Xoconoztle is a fruit from the cactus. This was one of the most unique desserts I have tried and without a doubt, blows all other fruit tarts out of the water. I would have a million more if I couldn’t get fat! The tart crust was amazing and the creme was delectable. This combination with the fruit made this dessert beyond enticing. It was simply divine. Not mention the ice cream was quite the treat too.

Xoconoztle tart

Without a doubt I would come here again and again. And the fact that they are constantly updating their menus and have different menus for lunch and dinner makes it that much more exciting. So be on the lookout and head over to Rainey Street, because “El Naranjo” is definitely worth it!

How to get there!

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, attention has been brought to these ghastly conditions through worker’s strikes and marches initiated by the largest farm-worker community in Florida. Despite the danger and difficulty of their situation, these workers formed the Coalition of Immokalee Workers (CIW): fighting for Rights, Respect, and Fair food.

Source: http://www.ciw-online.org/index.html

The organization isn’t asking for much: respect and fair wages. They have written a Fair food code of conduct demanding rights that we simply take for granted such as regular hours and water and food breaks. Back in 1998, the group achieved the goal of increasing their wages; however, despite this increase, they still remain way below the poverty level and are now fighting for an increase of merely 1 cent per 32-lb bucket of tomatoes they pick.

The CIW has also been actively fighting for the enforcement of more stringent laws against those who violate workers’ rights, such as investigating and uncovering slavery rings and federally prosecute these violent employers. Most recently a grand jury indicted six people in Immokalee in 2008 for “slavery, plain and simple.” They were accused of “keeping, beating, and stealing from Immokalee laborers” if any of them tried to leave their employment. In addition they were holding their workers in debt and actually chaining some of them inside trucks as punishment. This is the seventh farm labor operation which to be prosecuted in a 15 year fight involving over 1,000 workers and more than a dozen employers.

Most recently the organization has battled the corporate food industry in their Campaign for Fair Food. In 2001 they held the first farm-worker boycott against Taco bell, and finally in 2005 they gave in to their terms of improving wages and working conditions. Since then they have reached McDonald’s  Burger King, Trader Joe’s, Whole Foods, and most recently Chipotle in 2012. Just earlier this month, the CIW held a fifteen-day 200 mile march for Rights, Respect and Fair food ending outside the Publix corporate headquarters, a corporate food industry holder, gaining another corporation in support of the Fair Food campaign.

These little victories have been small steps in the continuing fight for fair treatment of farmers. Although progress is being made in the tomato industry, there are still many more ingredients in your Taco Bell taco. By bringing attention to the injustices farmers face in the tomato industry, it is my hope that people will begin to look for and seek to correct similar cases in other food industries. I urge you to think about where your food is coming from and consider that corporations like Taco Bell will always make decisions in the interest of their pocketbooks and not in your best interest and especially not in the interest of those lower down in the production chain. You, the consumer have the power to change exploitative practices in the food industry imposed by large corporations by being selective about where you choose to spend your money.

Greer is a History major at the University of Texas at Austin.

In today’s Westernized world, profit is the bottom line; more and more land is turned into commercial hubs for economic growth, causing more people to move into cities. However, one question being asked by the movers of tomorrow is, “How will these urban people get healthy, fresh, local food if there isn’t a farm within an hour’s drive?” And the truth is, they don’t. Processed foods made convenient (aka the stuff that kills us) are the staple of most urban-dwellers’ diets, and one cannot necessarily blame them. What other options are there? Well, I would like to introduce, or rather re-introduce, an agricultural technique that is as old as civilization itself… Rooftop agriculture!Rooftop agriculture has been around for thousands of years. Ancient civilizations from all over the world used this concept to help support their society. Ancient Mesopotamians would plant trees and shrubs on terraces; archeological ruins in former Roman-Byzantine Caesarea show a rooftop garden next to a theatre; Medieval Egyptians built 14-story buildings topped with gardens, and used ox to transport water to the top for irrigation.

While we may not find a need for oxen-powered water transport, we can agree that there is a need for change in how we eat and consume. The potential benefits rooftop gardens have in terms of public health are greater than we’ve seen in a long time. Imagine eating well-grown, all natural, organic foods everyday, at a reasonable price (cheaper than current cafeteria prices at UT, which are outrageous) by cutting out the many “middle men” responsible for these high prices. The food will go from the garden, to the restaurants and people who will consume them! Trent University, in Canada, has a working rooftop garden, which supplies its students with food. I don’t see why UT can’t do this… we have roofs.

There are three other huge benefits to rooftop agriculture that I think are worth mentioning. One benefit: plants absorb heat and convert it to other forms, as opposed to concrete which only absorbs heat and makes us miserable. According to newscientist.com, the temperature of cities could be lowered 6-20 degrees Fahrenheit. Less energy will be used to cool buildings, which would result in saved money. I wonder, how much money could Houston save in the summer by simply putting gardens on roofs? A problem in many cities is water run-off, which deteriorates structures, builds into stagnant puddles, and floods certain areas. Run-off, meet your match. Another benefit of rooftop gardens is the reduction of run-off by absorbing the water for their own nourishment. The third benefit is simply that it looks great and could be used recreationally. I don’t think that we get our daily dose of nature, and always seeing vegetation, especially in an urban area, could only brighten the day of all its inhabitants.

To conclude, rooftop gardens are a great way to grow and provide healthy food options to many people who don’t have that opportunity because of where they live. Rooftop gardens also provide energy savings, reduce structural deterioration, and look awesome, which makes me, and surely everyone else, feel happier living in a city. Westernized world, if this doesn’t have profit written all over it, then I don’t know what does.

If you’re interested in further reading, check out these sources:

• Catherine Brahic: ”‘Green Roofs’ Could Cool Warming Cities.” New Scientist.
• “Inside Urban Green.”
• http://www.trentu.ca/eab/documents/Rooftop_Gardens-Zipple.pdf
• http://www.insideurbangreen.org/rooftop-garden-project—montreal/

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 which succeeded last year: now we can be much more assured that longhorn apparel is NOT being produced in abhorrent sweatshop conditions. Collective action like this really does work. I invite all brave souls to follow UT’s legacy of “what starts here changes the world.” Getting involved in organizing and collective action is a crucial cornerstone of democracy – without it, many voices with valid opinions would not be heard.

On Friday Oxfam is hosting a rally for International Women’s’ Day (March 8) from 1:30 – 4:00pm at the Downtown Austin Convention Center. For the past 18 months, Oxfam has engaged in their “Behind the Brands” campaign, doing research on the world’s 10 largest food and beverage companies and rating them on how they treat women, farmers, workers, land rights, water, climate change, and transparency. All of the companies scored below par and although they have a lot of money and power, so do consumers! If we speak up, they have to listen! We will be asking Mondelez, Mars, and Nestle, 3 of the world’s largest food and beverage conglomerates, that women be compensated fully for their work and treated fairly and equally in the work place. This is not a radical, anti-establishment protest; in fact, it’s not even a boycott of the companies’ products. It is a politically correct, professional way to put pressure on them by showing that their consumers are aware and disapprove of the injustice and inequality that they overlook in search of a slightly larger profit margin. And it really does work if enough people come out. We will be chanting, holding posters, and handing out informational flyers. Managers will get nervous and change their policies due to public shaming, especially since this will be going on simultaneously in 15 cities around the nation.

It really does empower students to know how we can make a difference in the food system. Join us to experience this for yourself, all while working for the good causes of fair wages for women and an end to their abusive treatment in the workplace.

To find out more about Oxfam UT, go to: https://www.facebook.com/pages/Oxfam-at-the-University-of-Texas/277579795590844

To find out more about the “Behind the Brands” campaign, go to: http://www.oxfam.org/en/grow/campaigns/behind-brands

Ben Wollam is a student at UT and is president of the University of Texas chapter of Oxfam.

In the Educated Eater last week, we talked about a plant-based diet and how it may be the optimal way to health. Regardless of if people were vegetarians/ vegans or not, there seemed to be a consensus that a plant-based diet is the healthiest way of life. I’d like to challenge this. What if I said I make it a point to try to eat meat or some animal based protein source at every meal because I think it is the HEALTHIEST thing to do?

Our bodies run on 3 main macro-nutrients:  fats, carbohydrates and protein.  Don’t get me wrong, fruits and vegetables are great, but animals are among the cleanest ways to get healthy fats and lots of protein. Now I agree, when animals aren’t raised humanely they are NOT the healthiest choice, the gruesomeness is horrific, and it’s not the most environmentally conscious process; however, I would not be too quick to categorize meat as less healthy.

So what is unhealthy about the typical American diet? It’s not the fact that meat is such a large part of our diets. Like many people pointed out, many other cultures’ diets are hugely meat based, but the difference is the amount of grains which enter our diet. Grains are fed to cows to fatten them up, and well, grains fatten people up too. Americans eat a lot grain-fed red meat (not the best choice of meat) and we mix this with even more excessive amounts of carbohydrates which we also include in our regular diets. Our bodies are designed to run on fats for energy, not on carbohydrates. Carbohydrates signal the body to store them, but we never need to store as many carbohydrates as the typical American diet provides. The excess is stored as straight up unhealthy fat. So the unhealthy part isn’t necessarily only the meat.

And a completely plant-based diet isn’t as healthy as you’d think. Firstly, it is VERY high in carbohydrates and omega- 6 inflammatory acids, but low in omega-3 anti-inflammatory acids. Grains (even whole grains) and carbohydrates contain anti-nutrients that often lead to leaky gut; beans (often seen as the “protein source”) are high in carbohydrates and high in anti-nutrients and toxins; nuts and seeds (protein and fat source) are a great source of healthy omega-6 fatty acids but must be eaten in moderation and should not be relied upon as sole sources for fats and protein. But all of these foods are missing adequate amounts of omega-3 fatty acids, and hands down the best way to get enough of these is through wild caught fish and even red meat. WHAT? Yes. Did you know that grass-fed beef is similar nutritionally to wild caught fish? The amount of omega 3 fatty acids, which are essential to our diets is spectacular is grass-fed beef.

Another example of how solely plant-based diets can be unhealthy is soy—a relatively recent fad within the ‘health’ community. Soy is a legume and is one of the most common sources of protein in a plant-based diet. Soy is also one of the worst culprits that contain elevated amounts of toxins. Additionally, it is a complete misconception that soy is a clean source of protein. In America, soy IS both genetically modified and highly processed—hmmm kinda like the meat products the vegetarians hate on—and there is no way around it.

So while I believe having many vegetables in our diets is wonderful, I must say I completely disagree that an entirely or even mostly plant-based diet is what we “should” be aiming for. When chosen carefully, animals are the most well-rounded and healthiest source of the two most important macro-nutrients: fats and proteins. Be a smart consumer, but don’t avoid the animal sources completely! In other words, go get yourself a grass-fed steak and know you are treating your body well!

Anjelica is a freshman geography major here at UT Austin. 

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. 

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, I feel the need to draw from Slow Food mentality. Most food reform based groups focus on the now— fighting for policy change, developing better, more natural growth processes, and working to educate the population. While Slow Food encompasses those ideals, this Italian based organization emphasizes the very Italian them of tradition, and tradition, I believe, is the missing link in this food fight.  While it’s incredibly important to work on the now, I believe it’s equally important to recognize the past. One of the biggest reasons it’s so difficult to get people interested in the burgeoning food movement is because there is no personal relevance. Food has shifted toward nutrition and convenience alone, rather than an interwoven, integral part of culture and identity.

Therefore, I think it is more imperative than ever to remember the legacy we hail from. What did our grandparents eat? Our great grandparents? How did they prepare food, what were their recipes and traditions? By actively taking part in our past, we can shift the future of our food system. The process of relearning and integrating the tradition of food into our personal lives will help to reconnect food and people on a very personal level. Furthermore, it gives us the chance to take small, personal actions in favor a better food system, and to have a real influence in our lives and the lives of those around us. This is the step that I believe we need to take to mobilize the masses in favor of food reform. When they are personally invested, when they themselves have participated in the cultural act of food from start to finish, then they will fight to preserve it. In 50, 100, or maybe 1,000 years, as people view the food legacy left by our generation, it will be one of reform. It will be a system that encompasses the simple act and tradition of food. Nothing more, and nothing less.

Hannah Babich is a student at UT and the President of Slow Food Movement on campus. If you’re interested in the campus chapter of the Slow Food Movement and want to get involved or just want to learn more, e-mail her at hbabich@utexas.edu!