A brief digest of food and nutrition-related items that caught our attention recently. Got items you think we should include? Send links and brief descriptions to dberiss@gmail.com or hunterjo@gmail.com.
Where else to start but with the outlook for nutrition and agriculture policy in the new administration? This account from Civil Eats of a recent panel discussion on the 2018 Farm Bill gets to some of the essential questions: what will happen to farm labor? What is going on with SNAP? Any reason for optimism? Probably not. But this could be a good read to start a discussion with students about setting U.S. policy priorities.
For additional perspective on where the Trump administration may be going, listen to this interview that Evan Kleiman conducted with Helena Bottemiller Evich, from Politico. From Sonny Perdue’s background, to crop policies in the Farm Bill, SNAP, to soda taxes, food safety and regulation, immigration, and even the White House garden, there is a lot here. The same author has written about President Trump’s personal relationship to food here. This is a pretty detailed take on Trump, his family, and their history with food and well worth reading.
Hearings on President Trump’s nominee for Secretary of Labor, fast food executive Andrew Puzder, have been scheduled for later this week, but the debate about his qualifications seems to be picking up steam. In this Washington Post editorial, a long-time Hardee’s employee discusses wages and working conditions in Puzder’s company. Meanwhile, Senator Elizabeth Warren persists in her efforts to raise important questions about Trump cabinet nominees. In this case, she has written a very long list of questions about Puzder’s qualifications that you can read about here.
As you may have heard, since the U.S. presidential election, George Orwell’s novel “1984” has returned to the bestseller lists. If you want to stoke the fires of your own paranoia, read this article, in which the very serious New York Times examines the strange deployment of military grade spyware (the kind deployed by agencies like the NSA) into the phones of soda tax activists and scholars in Mexico. Someone is taking food studies scholarship very seriously. At least in Orwell’s novel, everyone knew they were being watched all the time.
How do climate change, coastal restoration policy, indigenous foodways, community organizing, folk wisdom, seafood, food gardens, and tribal recognition all come together in one disturbing story? Read this article by Barry Yeoman, which uses a holistic perspective to examine how native people in south Louisiana are trying to save their communities and foodways as the Gulf of Mexico rises and destroys their land. Yeoman may not be an anthropologist, but this article would really be useful in any number of anthropology classes. Read it.
This piece by Nina Martyris on the NPR food blog examines the role of hunger in the lives of enslaved Americans. She draws on the work of Frederick Douglass, who wrote extensively about how desperate he was for food as a child. Yet Douglass also ended up using food in order to barter for literacy. This is a good piece for teaching about the use of food and hunger tools for controlling people.
From Lucky Peach TV, food science writer Harold McGee narrates this video on the relationship between pollution and the flavor of foods. He starts with the story of how a flavor scientist in LA became a major researcher and activist on smog, then looks at more recent work by folks from the Center for Genomic Gastronomy (yes, that is a thing) and the blog Edible Geography that use the concept “aeroir,” and “smog meringues” to get at the taste of cities. Quite a lot is packed into this little five minute video – show it to your students and you can discuss it for hours.
It turns out that mushroom hunting can be quite dangerous, but not because people end up eating poisonous mushrooms. Rather, it seems that people are themselves the danger, for a variety of rather disturbing reasons. Read this article, from Joshua Hunt on Eater.com for the details. Foolish behavior, murder, mayhem, and more. None of which is the fault of the mushrooms. Have the Cohen brothers made a movie about this yet?
Who invented Nutella and why? This seems like the sort of question that you could easily answer by visiting the web site of the company that makes the stuff (https://www.nutella.com/en/us, if you must). But this article, by Emily Mangini at Serious Eats, argues that the company’s story is missing details. She provides them in the article and refers determined readers to this blog, for an even more in depth examination of the subject.
If you are interested in the history of the restaurant business in the United States, then looking into fast food is unavoidable. From Andrew Puzder (see above) to Ray and Joan Kroc and, of course, to all the activists and workers struggling for decent pay and working conditions (also see above), it is hard to underestimate the importance of the industry to American culture. The success of The Founder, a film about Ray Kroc, provides at least one fascinating perspective. This interview, in which Russ Parsons talks with Lisa Napoli, author of the book “Ray & Joan: The Man Who Made the McDonald’s Fortune and the Woman Who Gave It All Away” (Dutton, 2016) is equally interesting.
FoodAnthropology 