Preparing a Meal Response

In response to Justin's post, I definitely agree when he states that we have shifted to a point where food is only seen as nutrition and not as a social event. Although we are two completely different ethnicities, we share similar backgrounds when it relates to the thoughts of food. As an African-American, sitting down and eating at the family table was the highlight of the day, as well as a time to bring the entire family together. We weren't concerned necessarily about the nutritional value of family dinner, whereas society is starting to lean more towards enhancing the healthiness of our food. I'll admit that traditional African-American food, which includes soul food, may be high in cholesterol, fat, and sugars; however, the preparation of the meal and the conversation at the family table is what really matters.

Also, I found Justin's point about finding authentic Italian ingredients very interesting. As we become a more and more fast-paced, people believe that they don't have time to search for fresh ingredients at the local supermarket. Instead, people will look for something quick, in which most cases results in the purchase of fast food or something processed in a can. In addition, home cooked meals simply taste better and usually end up even healthier. Chef Boyardee, as Justin stated, may be a simple and quick version of an Italian dish, but it takes the fun out of preparation. Fresh ingredients such as homemade pasta, fresh mozzarella cheese, fresh tomatoes, and fresh italian sausage will always taste better than something out of a can. Processed meat overloaded with preservatives and artificial tomato sauce with additives like corn syrups and glucose does not promote a healthy diet either. Preservatives and chemicals are simply added to the canned food to make it have a longer shelf-life. I would rather have my food freshly prepared than canned food that has been lingering for months. This article describes the dangers of eating processed foods and how certain chemicals can give rise to certain health problems.

Post #2: Prepare a Meal & Summary of Pollan Chap.7

Welcome back to my Life Science Blog ladies and gentlemen. Today, I will describe how to prepare one of my personal and family favorites- southern style fried chicken. Passed down from generation to generation, the recipe for the "Feaster Fried Chicken" was taught to me when I started to cook at the age of 10. Frying chicken is quite simple and I will reveal the process in several steps. First, you must gather the ingredients such as flour, pepper, salt, cayenne pepper, paprika, garlic powder, vegetable oil, and a package of chicken (preferably chicken legs). Second, you must rinse the chicken in cold then hot water to eliminate the possibility of salmonella and other germs. Next, dry the chicken with paper towels. Meanwhile, fill a cast iron skillet about 1/3 full with vegetable oil and preheat the oil to 375 degrees. While the oil is heating, find a container to mix all of the dry ingredients (flour, pepper, salt, etc.) together. Next, you take each piece of chicken and place it into the flour mixture, making sure each piece is completely coated. When the oil has reached the optimal temperature, gently place several pieces of the coated chicken into the hot oil. If you drop the chicken in and create a splash, you will burn yourself. Next, cover the pan and let the chicken fry for about 8 minutes. When the chicken has browned, carefully flip it over and let it fry for another 10 minutes. After, the chicken has been cooked, place all of it in some paper towels to remove some of the grease. In order to complete the meal, you can cook some vegetables and some mashed potatoes. Then pour a nice tall glass of lemonade to wash it all down. After you have finished, properly dispose of the grease by pouring it into your grease can. Then take paper towels to wipe the excess grease off of the pan before washing it out with soap and water. Also, after washing all of the dishes, make sure that you wipe off the counter and stove. Leaving grease on the stove is unsanitary and simply unclean. Even though you believe that you kept the flour mixture in the container, you most likely spilled some. You don't have to mop, but I would definitely wipe the floor down with sometime of cleaner. Overall, the preparation and clean up takes a while, but the taste and full stomach is completely worth the work.

After reading pages 54 and 55 of Pollan's In Defense of Food, I agree that Americans have a problem taking pleasure in eating. Americans have definitely preferred to eat and run rather than actually sit down and savor their food. The innovations such as low-fat processed food have prevented Americans to care about what they are actually putting in their bodies. Processed, cheap foods have flooded our diets simply because American society is fast paced, meaning we don't have time to take the time to eat slowly. The meal that I prepared completely defies the fast-paced characteristics. I took the time to prepare my food, rather than go buy a meal from KFC. Eating processed food does not define the idea of "nutritionism." In this article, the author supports Pollan's argument that we need to slow down and appreciate the food the we eat instead of trying to alleviate our hunger with unhealthy, processed foods. If we cook with healthy, fresh ingredients, our diets will naturally lead to a healthier lifestyle.

Response to Pollan's 'In Defense of Food'

This weekend, I had a chance to sit down and read the first half of Michael Pollan’s book entitled In Defense of Food: An Eater’s Manifesto. In the first chapter, Pollan discusses his first main point and talks about how supermarkets have been switching to substitutes for real food, such as margarine, powdered eggs and others. Also, he claims that the new substitutes, which contain bunches of artificial ingredients and chemicals, advertise low-fat and low cholesterol. In the second chapter, Pollan stresses his second idea of “Nutritionism”, which states that foods are grouped into subcategories such as carbohydrates, fats, proteins and vitamins. This enforces the belief that processed foods with specific nutrients are healthier than normal whole foods themselves. The third chapter discusses the history of “Nutritionism” and how the government promoted substitutes nearly 60 years ago. He begins with the specific example of how butter was replaced on the supermarket shelves with margarine. Believing that butter, which contains a fair amount of saturated fat and cholesterol, caused too many health problems, margarine became the “healthier choice” and filled the shelves of supermarkets throughout the country. The Food and Drug Association created the idea that food with saturated fat was terribly unhealthy and would lead to heart disease. Currently, the idea of low fat diets has swept the media and marketing firms for food companies. An article on the FoxNews website discussed how we are being pushed by the FDA to consume only low trans-fat foods. For example, Lays Potato Chips has made a conscientious effort to eliminate trans-fats in their chips. Lastly, Pollan discusses another point in chapter four. He claims that we have been manipulated to purchase foods that have labels such as “low-carb” or “whole-grain” instead of buying normal fruits and vegetables. Overall, I definitely agree that Pollan’s first four chapters in his book In Defense of Food: An Eater’s Manifesto has given me a new outlook on nutrients and healthy foods.

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This site describes cheap and efficient ways to eat cheap and nutritious foods, promoting a healthy lifestyle.

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This site describes the latest innovations in technology and new scientific researches.

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