My Anthropology of Food class recently composed a very gripping presentation for the Discovery Seminar symposium in University of Washington’s Kane Hall. There is so much ignorance about the food we eat each day. Some commonly unknown information is where the food comes from, how it is processed, and it’s nutritional information. Our class touched on the specific topics of food available in the Lander dorms from “The 1101,” food one can find in convenient stores around campus and the newly developed UW garden. It was meant to show students an overview of the choices they are faced with in terms of food, and alternatives to what they commonly eat. This one half hour presentation was packed with interesting, eye-opening information that many students and faculty were previously unaware of. The response was incredibly positive and left many people wanting to know and learn more. For this reason I think it would be a great idea to create a whole week dedicated to food awareness on the UW campus.
This awareness week is precisely what a group of students organized at the University of Alberta. The director of ECOS (Environmental Coordinating Office of Students) commented that “Food Week is our way of combining issues of food and the environment, so we’re trying to present options on a variety of concerns and bring more awareness to them.” Another student involved said, “We’re going to talk about trying to help people make the connections between the food they eat, where it comes from and the people who produce it, and then the international policies that dictate that relationship.” I believe for the sake of the environment and nutrition it is very important that students do make the connection that the student at University of Alberta speaks of. Some other topics that could be mentioned throughout this awareness week through means of booths, tastings, movie clips, flyer and hands on activities are:
-fast food
-slow food
-raw foods
-organic
-local farming/shopping
-industry
-processing
-dumpster diving
-factory farms
-sustainability
-politics of food
-p-patches
-GMO (genetically modified foods)
-community gardening
-national food
All it takes for a week like this to happen is a group of dedicated, passionate individuals with a point, or in this case various points, to prove. It is very possible that something like this could occur in the future, especially in such a supportive area with such driven, intelligent individuals (UW students of course).
Thursday, September 13, 2007
Monday, September 10, 2007
Polyculuture vs. Monoculture
Feedlot Cows
The stepford Wives
shrimpEverything works better when there is symbiosis, which is defined on dictionary.com as, “the living together of two dissimilar organisms, as in mutualism, commensalism, amensalism, or parasitism.” Michael Pollan describes, in “The Omnivores Dilemma,” how every organism, plant or animal, plays a roll in creating sustainable agriculture/a stable environment. Polyface Farming is a biodynamic approach to farming that has been proven very effective. Variety is key in attaining a livable and morally satisfying environment. When a large number of cattle are placed in the same place at the same time, such as a feed lot or slaughter house variation is eliminated and they are treated as objects in place of the living individual organisms that they are. In a presentation about the Development of Shrimp Aquaculture in South China, Yu Huang explained a similar phenomenon in regards to shrimp. Shrimp begin to be treated as things that can be thrown around and experimented upon when there are a great number together in one place. Shrimp farming, similar to agricultural and animal farming has been shown to be more effective or at least healthier when polyculture is practiced. Monoculture shrimp farming is commonly followed by outbreaks of disease and death.
The idea of symbiotic environments and farming communities including crops and animals, reminds me a lot of variation among people. The famous phrase, “It takes all kinds” repeatedly entered into my mind throughout our class discussion on polyculture vs. monoculture. If we didn’t have such a wide range of looks and personalities among us humans, the world would be a much duller place with less energy and hindered progress. Both the movies, “Stepford Wives” and “Pleasentville” focus on this issue of uniform people that seem to be programmed to look the same, complete the same actions and act the same way. These societies prove very unsuccessful and problematic. People who live this way are completely stripped of their identity and practically all genetic variation is eventually lost. I am convinced that monoculture and farming with minimal rotation, would also prove very ineffective for the same reasons.
Polyculture
Crop Rotation
Crop Rotation
Friday, September 7, 2007
Lindsay's Dilemmas
For dinner tonight my friends and I walked to a familiar and delicious restaurant on the Ave called “The Pita Pit.” Something strange happened to me there; the dreaded, omnivore’s dilemma. The question, “should I eat meat or not” circled around in my mind as I explored my pita options.
The cahier asked me, “What would you like?”
I answered, “Hmm…well, uh, um I’ll go with the vegetarian hummus pita with added avocado.”
Besides hummus and avocado, my whole wheat pita contained feta cheese, lettuce, sprouts, cucumbers, tomatoes, olives, and Greek yogurt. It was absolutely delicious. I was so content after I finished it. My stomach was full of healthy, nutrient rich vegetables and my taste buds were still tingling. I did not miss the presence of meat one bit.
I was asked however by four of my six friends I was with if I was a vegetarian.
I replied, “Oh no, I eat meat, just not tonight.”
This is true; however my thoughts on vegetarianism at this moment are drastically changing. A month ago I wouldn’t have even considered becoming a vegetarian of any sort, however presently I am at a state where I do not believe I will ever eat red meat again.
In “The Omnivore’s Dilemma,” Pollan talks about eating animals “with the consciousness, ceremony, and respect they deserve.” It’s a powerful idea; however I believe Ben Franklin makes an even stronger point when he says “a reasonable creature is one who can come up with reasons for whatever he wants to do.” He indirectly states that animals aren’t “reasonable creatures,” and because of this it is morally okay to indulge in eating them. On top of this it is in our nature as human beings to consume meat. For all of human existence we, as a people, have been eating meat. Our bodies are set up to chew and digest meat. So why would I become a vegetarian?
If I were to become a vegetarian, or simply not eat red meat, it would be for purely selfish reasons. What turns me away from red meat can be summed up by the online flash animation, “The Meatrix,” which can be accessed at http://www.themeatrix.com/inside/index.html.
The cahier asked me, “What would you like?”
I answered, “Hmm…well, uh, um I’ll go with the vegetarian hummus pita with added avocado.”
Besides hummus and avocado, my whole wheat pita contained feta cheese, lettuce, sprouts, cucumbers, tomatoes, olives, and Greek yogurt. It was absolutely delicious. I was so content after I finished it. My stomach was full of healthy, nutrient rich vegetables and my taste buds were still tingling. I did not miss the presence of meat one bit.
I was asked however by four of my six friends I was with if I was a vegetarian.
I replied, “Oh no, I eat meat, just not tonight.”
This is true; however my thoughts on vegetarianism at this moment are drastically changing. A month ago I wouldn’t have even considered becoming a vegetarian of any sort, however presently I am at a state where I do not believe I will ever eat red meat again.
In “The Omnivore’s Dilemma,” Pollan talks about eating animals “with the consciousness, ceremony, and respect they deserve.” It’s a powerful idea; however I believe Ben Franklin makes an even stronger point when he says “a reasonable creature is one who can come up with reasons for whatever he wants to do.” He indirectly states that animals aren’t “reasonable creatures,” and because of this it is morally okay to indulge in eating them. On top of this it is in our nature as human beings to consume meat. For all of human existence we, as a people, have been eating meat. Our bodies are set up to chew and digest meat. So why would I become a vegetarian?
If I were to become a vegetarian, or simply not eat red meat, it would be for purely selfish reasons. What turns me away from red meat can be summed up by the online flash animation, “The Meatrix,” which can be accessed at http://www.themeatrix.com/inside/index.html.
The Meatrix sums up why eating animal products that come from Factory Farms are so often toxic and unhealthy for our bodies. The fact that for example “beef cattle in America are standing ankle-deep in their own waste eating a diet that makes them sick,” is what grosses me out and causes my aversion to red meat. The feces cattle ingest and the antibiotics and hormones they are fed transfer right into our bodies as we consume that famous McDonald’s double cheeseburger.
Anyway, back to the Meatrix. I learned more information that I ever thought possible from the creative, flash animation website. Several important, issues that most Americans are currently ignorant towards are explained here. I selected a group of issues that gave me nasty chills or enlightened me about information I was previously unaware of.
Antibiotics
Because of the crowded and unsanitary conditions on factory farms, animals are often fed low doses of antibiotics. Antibiotics are also used to make the animals grow faster. This is contributing to the growing problem of antibiotic-resistant bacteria in humans.
Agriculture has an enormous impact on the environment, but whether the impact is good or bad depends on the type of agriculture used. Sustainable agriculture puts back what it takes from the environment, while factory farming pollutes our air, water and soil.
Irradiation is used to increase the shelf life of the food so it can travel longer distances and keep for as long as possible. This processing method has not been properly tested for safety and it depletes the vitamin content of food.
Organic food regulated by the USDA, and organic farmers must follow specific guidelines in order to label their foods “organic.” For example, animals cannot be given antibiotics or hormones, chemical pesticides cannot be used, and meat cannot be irradiated.
Pesticides are sprayed on crops that are fed to farm animals. Residues are stored in the animals' fat and tissue, and enter our bodies when we eat the meat. Pesticides have been linked to many medical problems.
Overall, the reason I am writing this blog is to express my feelings about factory farms and the meat packing industry, and give an explanation to my new diet, excluding red meat.
I am presented with another conflict. Should I eat organic meat? Or meat processed on family farms? Would that meat be safe for my body? Should I only eat meat I buy myself so I can guarantee it fits my standards? Yet another dilemma.
Overall, the reason I am writing this blog is to express my feelings about factory farms and the meat packing industry, and give an explanation to my new diet, excluding red meat.
I am presented with another conflict. Should I eat organic meat? Or meat processed on family farms? Would that meat be safe for my body? Should I only eat meat I buy myself so I can guarantee it fits my standards? Yet another dilemma.
Wednesday, September 5, 2007
Followed
My relationship to food is in a process of transformation. Instead of just grabbing a bite to satisfy my hunger, I now tend to study the food’s nutritional benefit and background. I also constantly think of the facts, trivia and lessons I have been learning in my Anthropology of Food class. Sometimes, I feel like the class is haunting me. Everywhere I go, class material follows. This can lead to guilt and or regret, but overall the class will help guide me to a healthier and more environmental friendly diet.
Take for example Monday afternoon on my way home from Bumbershoot. I was intensely craving a McDonald’s soft serve vanilla ice-cream, as was my boyfriend Evan. So, we made a stop. That sugary, sweet, soft ice-cream was just as delicious as I imagined. The next day in class we watched Supersize Me, a documentary that will make anyone feel guilty about indulging in the cheap, “food” that McDonald’s sells. Oh well…down the hatch.
Yesterday my class caught up to me once again when I popped a bag of microwavable popcorn and thoroughly enjoyed it while watching “Motorcycle Diaries”, only to hear the next day about a news article claiming that a chemical in microwaveable popcorn, Diacetyl, supposedly caused lung cancer. Was I eating anything safe for my body?
Just today, after a long talk about the benefits of local eating and the consequences of not eating locally I found myself eating a Chilean apple I bought at Trader Joes the day before. My intentions to eat a healthy snack before a workout turned into yet another guilt trip. All I could focus on with each bite of crunchy apple was the amount of petroleum that went into getting it to my hands and the unknown pesticides I was ingesting. From that moment on I would make an extra effort to eat only Washington apples.
My class followed me for the last time today as I was working out in the gym, but this time it followed me in a more positive way. I was on the pre-core machine, flipping channels on my personal TV and I stumbled across “Quick Fix Meals” with Robin Miller. I watch the Food Network often at home as well, but this particular show had special meaning. It was a bit sad to watch because the recipes were really great, but almost impossible to make in a dorm kitchenette. It was fun and interesting as well because the main course of her menu was pistachio-crusted Tilapia, a fish I have recently learned a lot about. My professor of Anthropology recently increased my knowledge regarding Tilapia, telling me that Tilapia is a vegetarian fish, causing it to have minimal impact on the environment. The side dish that Miller cooked up was Swiss chard with proccuitto, pine nuts and gorgonzola. Swiss Chard is a hearty green very similar to Collard Greens which we recently cooked and studied in class. It has the same basic nutrients and properties and can be complimented by similar ingredients. The following is Robin Miller’s recipe:
Pistachio-Crusted Tilapia with Chard, Flash-Fried Prosciutto, Gorgonzola and Pine Nuts
1 cup shelled pistachios
Take for example Monday afternoon on my way home from Bumbershoot. I was intensely craving a McDonald’s soft serve vanilla ice-cream, as was my boyfriend Evan. So, we made a stop. That sugary, sweet, soft ice-cream was just as delicious as I imagined. The next day in class we watched Supersize Me, a documentary that will make anyone feel guilty about indulging in the cheap, “food” that McDonald’s sells. Oh well…down the hatch.
Yesterday my class caught up to me once again when I popped a bag of microwavable popcorn and thoroughly enjoyed it while watching “Motorcycle Diaries”, only to hear the next day about a news article claiming that a chemical in microwaveable popcorn, Diacetyl, supposedly caused lung cancer. Was I eating anything safe for my body?
Just today, after a long talk about the benefits of local eating and the consequences of not eating locally I found myself eating a Chilean apple I bought at Trader Joes the day before. My intentions to eat a healthy snack before a workout turned into yet another guilt trip. All I could focus on with each bite of crunchy apple was the amount of petroleum that went into getting it to my hands and the unknown pesticides I was ingesting. From that moment on I would make an extra effort to eat only Washington apples.
My class followed me for the last time today as I was working out in the gym, but this time it followed me in a more positive way. I was on the pre-core machine, flipping channels on my personal TV and I stumbled across “Quick Fix Meals” with Robin Miller. I watch the Food Network often at home as well, but this particular show had special meaning. It was a bit sad to watch because the recipes were really great, but almost impossible to make in a dorm kitchenette. It was fun and interesting as well because the main course of her menu was pistachio-crusted Tilapia, a fish I have recently learned a lot about. My professor of Anthropology recently increased my knowledge regarding Tilapia, telling me that Tilapia is a vegetarian fish, causing it to have minimal impact on the environment. The side dish that Miller cooked up was Swiss chard with proccuitto, pine nuts and gorgonzola. Swiss Chard is a hearty green very similar to Collard Greens which we recently cooked and studied in class. It has the same basic nutrients and properties and can be complimented by similar ingredients. The following is Robin Miller’s recipe:
Pistachio-Crusted Tilapia with Chard, Flash-Fried Prosciutto, Gorgonzola and Pine Nuts
1 cup shelled pistachios
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon garlic powder
4 tilapia fillets
Salt and freshly ground black pepper
3 tablespoons honey mustard
1 1/2 tablespoons olive oil,
divided 4 ounces prosciutto,
diced 4 tablespoons pine nuts
6 cups fresh chard leaves
1/4 cup crumbled Gorgonzola or blue cheese
In a food processor, combine pistachios, oregano, thyme, and garlic powder. Process until finely chopped and transfer to a shallow dish. Season both sides of tilapia fillets with salt and pepper. Brush honey mustard over both sides of tilapia and then transfer to pistachio mixture. Press mixture into both sides of fish.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add tilapia and cook 2 to 3 minutes per side, until fork-tender.
Heat remaining oil in a small skillet over high heat. Add prosciutto and cook 2 minutes, until golden brown. Add pine nuts and cook 1 minute, until nuts are golden brown. Add chard leaves, cover and steam 2 minutes, until leaves soften. Arrange chard mixture on a serving platter and top with Gorgonzola and serve with tilapia.
In a food processor, combine pistachios, oregano, thyme, and garlic powder. Process until finely chopped and transfer to a shallow dish. Season both sides of tilapia fillets with salt and pepper. Brush honey mustard over both sides of tilapia and then transfer to pistachio mixture. Press mixture into both sides of fish.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add tilapia and cook 2 to 3 minutes per side, until fork-tender.
Heat remaining oil in a small skillet over high heat. Add prosciutto and cook 2 minutes, until golden brown. Add pine nuts and cook 1 minute, until nuts are golden brown. Add chard leaves, cover and steam 2 minutes, until leaves soften. Arrange chard mixture on a serving platter and top with Gorgonzola and serve with tilapia.
Tuesday, September 4, 2007
Bumbershoot and Roasted Corn
There they were. Four Japanese boys sitting side-by-side eating giant polish dogs and waiting for the Sean Paul Concert to begin. This was just one of the many interesting/amusing food scenes I saw at Bumbershoot 2007.
Bumbershoot is a huge music festival in Seattle. Along with a variety of musical performers, there are art exhibits, literary works, comedians, and food venders from all over the world. This would be an exciting break from dorm life, especially in terms of food.
One of the most interesting foods I had was in the morning of the fist day. It was an African appetizer called Bajiya, a patty of ground split peas combined with garbanzo beans and a variety of Horn of Africa style herbs and seasoned with African style seasoning. Deep fried in vegetable oil. It was a two inch green patty that came with a yummy yogurt dill dip. The Bajiya was a good way to start off a weekend full of ethnic foods.
After seeing Forgotten Soul, Crowded House and The Shins, and checking out the Indie market, our tummies were rumbling once again. We needed a break however from the festival scene, so we went to a nearby café connected to the EMP (Experienced Music Project) museum called the Revolution Café. There two other friends and I shared amazing warm spinach artichoke dip on garlic toast. Then I split a chicken burger with avocado, cheese, bacon, tomato and lettuce. The burger was excellent, but the fries that came with it were even better! Our Linner (Lunch/Dinner) was rather pricy for us poor college students, but I would say it was well worth it. We were ready for another round of musical performers.
Next in line were the Avett Brothers, The Aggrolites, Gym Class Heroes and Finally the Incredible guitarists, Rodrigo and Gabriela. Right before Rodrigo and Gabriela, I started to get a chill so I got a hot coffee from Starbucks; A one pump, extra hot, soy, pumpkin spice latte. It hit the spot. One the way out we asked the strawberry shortcake venders for directions to the correct bus stop and after giving us directions they kindly gave us strawberry shortcake and a big, fudgy brownie. An $8 value completely free! This was a terrific top to a great day.
The next couple days were similar to the first, music, wandering and interesting foods. The musical highlights for Sunday and Monday were The Wattson Twins, Kings of Leon, Fergie, Sean Paul, John Ledgend, Adrien Xavier, and Ohmega Watts. The culinary highlights were Hawaiian wok fried soba noodles (which contained lots of yummy vegetables), and a Lebanese Sandwich (which really wasn’t all that good, but interesting nonetheless).
There was one food item at Bumbershoot in particular that caught my eye; roasted corn. All I could think about whenever I passed the corn venders was, The Omnivore’s Dilemma, by Michael Pollan. I realized then that because of this book, I would never think of corn the same way again. They were selling full ears of roasted corn which I now realize is quite a rarity. In the Omnivore’s Dilemma, I learned that an American eats less than a bushel per year of fresh corn, but indirectly consumes over a ton. These delicious, fresh ears of corn would be added to that bushel. The soda one could buy to go along with it would be added to the ton. It was good to see completely unprocessed corn being consumed. “To eat corn directly is to consume all the energy in that corn, but when you feed that corn to a steer or a chicken, 90% of the energy is lost.” In fact, every step in the chain reduces the amount of food energy by a factor of 10. Corn offers the cheapest calories and that is why it is processed and put to so many different uses. People often forget what a great, nutritious food it is completely unprocessed and eaten at its natural state.
So basically I am trying to say, my Anthropology of food class is now following me wherever I go; from when I wake up in the morning and choose between organic and non-organic milk with my cereal to when I pass by a roasted corn booth at Bumbershoot, I will now think of eating and my food choices in a much deeper way. As Janet Hoskins puts it, “eating is one form of creative activity in which subjects are allowed to make choices about what will come to constitute their very being, both corporeally and symbolically.” Eating is more than a day to day biological need. It is a vibrantly cultural activity that effects relationships and changes the way one lives life.
Bumbershoot is a huge music festival in Seattle. Along with a variety of musical performers, there are art exhibits, literary works, comedians, and food venders from all over the world. This would be an exciting break from dorm life, especially in terms of food.
One of the most interesting foods I had was in the morning of the fist day. It was an African appetizer called Bajiya, a patty of ground split peas combined with garbanzo beans and a variety of Horn of Africa style herbs and seasoned with African style seasoning. Deep fried in vegetable oil. It was a two inch green patty that came with a yummy yogurt dill dip. The Bajiya was a good way to start off a weekend full of ethnic foods.After seeing Forgotten Soul, Crowded House and The Shins, and checking out the Indie market, our tummies were rumbling once again. We needed a break however from the festival scene, so we went to a nearby café connected to the EMP (Experienced Music Project) museum called the Revolution Café. There two other friends and I shared amazing warm spinach artichoke dip on garlic toast. Then I split a chicken burger with avocado, cheese, bacon, tomato and lettuce. The burger was excellent, but the fries that came with it were even better! Our Linner (Lunch/Dinner) was rather pricy for us poor college students, but I would say it was well worth it. We were ready for another round of musical performers.
Next in line were the Avett Brothers, The Aggrolites, Gym Class Heroes and Finally the Incredible guitarists, Rodrigo and Gabriela. Right before Rodrigo and Gabriela, I started to get a chill so I got a hot coffee from Starbucks; A one pump, extra hot, soy, pumpkin spice latte. It hit the spot. One the way out we asked the strawberry shortcake venders for directions to the correct bus stop and after giving us directions they kindly gave us strawberry shortcake and a big, fudgy brownie. An $8 value completely free! This was a terrific top to a great day.
The next couple days were similar to the first, music, wandering and interesting foods. The musical highlights for Sunday and Monday were The Wattson Twins, Kings of Leon, Fergie, Sean Paul, John Ledgend, Adrien Xavier, and Ohmega Watts. The culinary highlights were Hawaiian wok fried soba noodles (which contained lots of yummy vegetables), and a Lebanese Sandwich (which really wasn’t all that good, but interesting nonetheless).
There was one food item at Bumbershoot in particular that caught my eye; roasted corn. All I could think about whenever I passed the corn venders was, The Omnivore’s Dilemma, by Michael Pollan. I realized then that because of this book, I would never think of corn the same way again. They were selling full ears of roasted corn which I now realize is quite a rarity. In the Omnivore’s Dilemma, I learned that an American eats less than a bushel per year of fresh corn, but indirectly consumes over a ton. These delicious, fresh ears of corn would be added to that bushel. The soda one could buy to go along with it would be added to the ton. It was good to see completely unprocessed corn being consumed. “To eat corn directly is to consume all the energy in that corn, but when you feed that corn to a steer or a chicken, 90% of the energy is lost.” In fact, every step in the chain reduces the amount of food energy by a factor of 10. Corn offers the cheapest calories and that is why it is processed and put to so many different uses. People often forget what a great, nutritious food it is completely unprocessed and eaten at its natural state.
So basically I am trying to say, my Anthropology of food class is now following me wherever I go; from when I wake up in the morning and choose between organic and non-organic milk with my cereal to when I pass by a roasted corn booth at Bumbershoot, I will now think of eating and my food choices in a much deeper way. As Janet Hoskins puts it, “eating is one form of creative activity in which subjects are allowed to make choices about what will come to constitute their very being, both corporeally and symbolically.” Eating is more than a day to day biological need. It is a vibrantly cultural activity that effects relationships and changes the way one lives life.
Friday, August 31, 2007
Tilapia and....Some Collard Greens?
Since I have started studying food and it’s origins on a deeper level I have really realized that each plate, and each dish, has a story.
One of our commonly eaten dinners at home is Tilapia. I never thought much of the tilapia. I just thought of it as a yummy white fish that was relatively simple and quick to cook. After reading “New York Local” by Adam Gopnik, I realize the true health benefits of tilapia. He explains,
“Tilapia is one of the easiest fish to raise, It’s an ancient, ancient fish-It’s the fish eaten at the Last Supper. It’s a warm-water fish, and it’s not carnivorous, so you don’t get the problems of input that you do with, say, salmon.”
This small bit of information has enticed me to do further research about the foods I eat everyday. I decided to start off by looking into the side dishes of our typical Tilapia dinner, which commonly includes ratatouille and sautéed red potatoes.
Lowenthal Ratatouille
-Heat a frying pan
-When the pan is hot, add enough olive oil to thinly coat the bottom
-Sauté a thinly chopped sweet Maui onion
-Add chopped eggplant, zucchini, sun dried tomatoes, summer squash, and mushrooms.
-Place the lid on the pan and let cook for about ten minutes
-Salt and Pepper to taste and sprinkle with Parmesan cheese
Sautéed Red Potatoes
-heat a frying pan
-When the pan is hot, add enough olive oil to thinly coat the bottom
-chop potatoes into triangular sections
-Put potatoes in the pan and let cook until golden, stirring occasionally
-Salt and pepper to taste (or add additional flavorings if you’re feeling creative!)
Tilapia with Green Onions
1 lb Tilapia sliced
1/2 cup flour
1/4 tsp salt
1/4 tsp paprika
3 green onions finely sliced
2 Tbsp olive oil
1 Tbsp butter
Sprinkle salt and paprika over tilapia. Coat each slice in flour. Heat olive oil with butter on medium heat. Add green onions. Saute 5 minutes. Add tilapia slices. Saute until light brown on each side (about 1 to 2 minutes on each side depending on the thickness of the slice).
Now for the analyzing:
From my position, as a student here at the University of Washington, I unfortunately cannot analyze where the components in our meal come from, however I can analyze their health benefits and general origin. I did some research and found multiple web-sites explaining the health benefits and origins of the components that make up our meal.
Extra Virgin Olive Oil-
http://www.healingdaily.com/detoxification-diet/olive-oil.htm
http://www.globalgourmet.com/food/egg/egg0397/oohistory.html
Maui Onions- http://homecooking.about.com/od/foodhealthinformation/a/swonionhealth.htm
http://www.maui-info.com/onions.html
Eggplant-
http://www.seedtosupper.com/eggplant.html
http://whfoods.org/genpage.php?tname=foodspice&dbid=22
Zucchini-
http://www.thefresh1.com/zucchini.asp
http://www.urbanext.uiuc.edu/firstgarden/planning/dictionary/veggies/zucchini.html
Summer Squash- http://plantanswers.tamu.edu/publications/vegetabletravelers/squash.html
http://www.pccnaturalmarkets.com/health/Food_Guide/Summer_Squash.htm
Mushrooms-
http://www.vegetarian-nutrition.info/updates/mighty-mushrooms.php
Parmesan Cheese-
http://www.gianteagle.com/healthnotes/Food_Guide/Parmesan.htm
Red Potatoes-
http://whfoods.org/genpage.php?tname=foodspice&dbid=48
Additional Information on Tilapia-
http://www.ag.ndsu.edu/pubs/alt-ag/tilapia.htm
The side dishes that come with our delicious tilapia are wonderful and nutritious; however after my latest anthropology of food class, I am tempted to cook-up some good southern collard greens as a substitute or additional side dish. Collard greens, I’ve learned are delicious when prepared stir fried for about five minutes with a little garlic and salt. They are packed with calcium, fiber, vitamin B, C and beta-carotene. Delicious and Nutritious!
One of our commonly eaten dinners at home is Tilapia. I never thought much of the tilapia. I just thought of it as a yummy white fish that was relatively simple and quick to cook. After reading “New York Local” by Adam Gopnik, I realize the true health benefits of tilapia. He explains,
“Tilapia is one of the easiest fish to raise, It’s an ancient, ancient fish-It’s the fish eaten at the Last Supper. It’s a warm-water fish, and it’s not carnivorous, so you don’t get the problems of input that you do with, say, salmon.”
This small bit of information has enticed me to do further research about the foods I eat everyday. I decided to start off by looking into the side dishes of our typical Tilapia dinner, which commonly includes ratatouille and sautéed red potatoes.
Lowenthal Ratatouille
-Heat a frying pan
-When the pan is hot, add enough olive oil to thinly coat the bottom
-Sauté a thinly chopped sweet Maui onion
-Add chopped eggplant, zucchini, sun dried tomatoes, summer squash, and mushrooms.
-Place the lid on the pan and let cook for about ten minutes
-Salt and Pepper to taste and sprinkle with Parmesan cheese
Sautéed Red Potatoes
-heat a frying pan
-When the pan is hot, add enough olive oil to thinly coat the bottom
-chop potatoes into triangular sections
-Put potatoes in the pan and let cook until golden, stirring occasionally
-Salt and pepper to taste (or add additional flavorings if you’re feeling creative!)
Tilapia with Green Onions
1 lb Tilapia sliced
1/2 cup flour
1/4 tsp salt
1/4 tsp paprika
3 green onions finely sliced
2 Tbsp olive oil
1 Tbsp butter
Sprinkle salt and paprika over tilapia. Coat each slice in flour. Heat olive oil with butter on medium heat. Add green onions. Saute 5 minutes. Add tilapia slices. Saute until light brown on each side (about 1 to 2 minutes on each side depending on the thickness of the slice).
Now for the analyzing:
From my position, as a student here at the University of Washington, I unfortunately cannot analyze where the components in our meal come from, however I can analyze their health benefits and general origin. I did some research and found multiple web-sites explaining the health benefits and origins of the components that make up our meal.
Extra Virgin Olive Oil-
http://www.healingdaily.com/detoxification-diet/olive-oil.htm
http://www.globalgourmet.com/food/egg/egg0397/oohistory.html
Maui Onions- http://homecooking.about.com/od/foodhealthinformation/a/swonionhealth.htm
http://www.maui-info.com/onions.html
Eggplant-
http://www.seedtosupper.com/eggplant.html
http://whfoods.org/genpage.php?tname=foodspice&dbid=22
Zucchini-
http://www.thefresh1.com/zucchini.asp
http://www.urbanext.uiuc.edu/firstgarden/planning/dictionary/veggies/zucchini.html
Summer Squash- http://plantanswers.tamu.edu/publications/vegetabletravelers/squash.html
http://www.pccnaturalmarkets.com/health/Food_Guide/Summer_Squash.htm
Mushrooms-
http://www.vegetarian-nutrition.info/updates/mighty-mushrooms.php
Parmesan Cheese-
http://www.gianteagle.com/healthnotes/Food_Guide/Parmesan.htm
Red Potatoes-
http://whfoods.org/genpage.php?tname=foodspice&dbid=48
Additional Information on Tilapia-
http://www.ag.ndsu.edu/pubs/alt-ag/tilapia.htm
The side dishes that come with our delicious tilapia are wonderful and nutritious; however after my latest anthropology of food class, I am tempted to cook-up some good southern collard greens as a substitute or additional side dish. Collard greens, I’ve learned are delicious when prepared stir fried for about five minutes with a little garlic and salt. They are packed with calcium, fiber, vitamin B, C and beta-carotene. Delicious and Nutritious!
Wednesday, August 29, 2007
National Cuisine/ Beer and Tuna Pasta
The topic of National Cuisine is a fascinating, controversial issue. What is national a cuisine? A national cuisine is a certain food or dish that is associated with a nation or country. For example the national cuisine of Japan is/has become white rice. A national cuisine could be created through various means such as tourism, ancient history, or government.When I went to Japan I tried an array of “typical” Japanese foods from the city of Toyokawa, and I did notice that white rice is eaten with almost every meal in some shape or form. I was an exchange student staying with a host family and I thought it would be nice and fun for them if I cooked them a “typical” dish I ate at home. I went through the foods I considered typical American cuisine ( Hamburgers, Hot dogs, baked potatoes, mac and cheese etc. ), but then I realized that I don’t normally eat any of these foods at home. The foods I eat at home (the foods my mom cooks) are actually not American based, rather Italian based. My mom is from Northern Italy so practically all of her recipes come from her Italian heritage. Since I couldn’t place my finger on any one “American food/meal,” I decided focus on a smaller scale and cook a typical Lowenthal house dish.
I made Beer and Tuna pasta, one of my favorites. I brought some of the non-perishable ingredients from home, however I had to make an additional trip to a Japanese market to purchase the rest. This was an interesting experience in it’s own trying to find familiar ingredients. Even the onions looked, smelled and tasted slightly different. I made due though and returned to my host families house loaded with ingredients and ready to cook.
The whole operation went very smoothly. I served each member of the family a big bowl of saucy pasta with French bread (or as close to French bread as I could find in the Japanese market). All four of them finished every bite! They loved it. They were so open to trying new foods and had so much fun with this completely unfamiliar food. My host mother liked it so much she asked me for the recipe, which I was honored to give.
Beer and Tuna Pasta
1 large brown onion finely chopped
1 Tbsp butter
2-3 Tbsp olive oil
1 Tbsp sugar
1 can of sliced mushrooms
1 red pepper thinly sliced
2 6 oz cans of tuna (drained)
3 8 oz cans of tomato sauce
3/4 can of beer
1 package of pasta (any kind)
Salt and Pepper
Put butter and olive oil in a sauce pan. Add onions and sauté on medium heat until onions are translucent. Add sugar, mushrooms and pepper. Sauté for about 10 to 15 minutes on low heat. Add tuna and sauté for 5 more minutes on medium heat. Add tomato sauce and sauté for 10 more minutes on low heat. Turn up the heat to high and add beer. Stir for about 15 seconds on high heat and then turn down heat to low and sauté another 10 to 15 minutes. Stir every now and then.
In the mean time, cook the pasta as directed on the package. Drain pasta and add the above mixture. Serve with shaved parmesan cheese on the top.
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