Welcome to the blog for Colgate University's interdisciplinary course on food. This is the place to keep up with what students in the course are experiencing in their work at Common Thread Community Farm and through their everyday encounters with food.

Wednesday, October 29, 2014

Artisan Bread and the Boudin Bakery

The Boudin Bakery is a famous bakery that started in San Francisco in 1849. It is an artisan bread company that utilizes traditional baking methods and puts a significant amount of effort into the process of making their bread. The company’s philosophy is featured on their website and states,    

"Our food philosophy began in 1849 in San Francisco with a simple recipe for great bread, and we’ve stayed true to that heritage ever since. Our bread and our food celebrate the real flavors and real history of San Francisco and the Bay Area. We continue our commitment of working with local vendors whenever possible to serve fresh, seasonal food at fair, affordable prices. Whether you join us for breakfast, lunch or dinner, we share with you our pride in our bread and our food.  At Boudin it starts with great bread, but that’s just the beginning".

Boudin has become a tourist attraction that combines San Francisco history and modern community involvement. It has been around for 165 years and is recognized as the oldest continuously running company in the city. Their main location, which is located at Fisherman's Wharf in San Francisco, offers museum and bakery tours. One of the calling cards for Boudin is their bread animals, in which bakers create animals like alligators and crabs out of the dough. The bakery often makes elaborate displays in their front window depending on holidays and other events. 

Although they have grown since first starting in San Francisco and now ship to many locations outside of California, they have remained true to their values and are dedicated to bringing their customers, "fresh, quality food at fair, affordable prices". They spend around 48 hours on the bread making process and try to get many of their ingredients from the surrounding area. Although Boudin's bread is not extremely healthy because it has a lot of calories and carbohydrates, it is much more natural than many store brands because it uses many high quality and traditional ingredients (flour, water, salt, and yeast). With the use of high quality ingredients also comes higher prices. Although their prices are not extremely high, they are much greater than Price Chopper's $1.29 white sandwich bread. Due to the time and effort that goes into Boudin's bread as well as its price, it is more often viewed as a treat rather than a daily staple. 

Monday, October 27, 2014

Kale, Commodification, & Drugs

My roommate, Elyse, knows that I really like kale.  So a few weeks ago, she left a copy of the New Yorker on my bed opened to this article, entitled "The Kale Diaries": http://www.newyorker.com/magazine/2014/09/01/kale-diaries




We have talked in class about the transition from subsistence farming to the commodification of food.  Food products are commodities, and I imagine we tend to think of them as items for purchase more than sustenance.  I guessed that the United States was getting away from growing their own sources of food, but I looked it up online and in 2008 31% of households participated in food gardening (http://www.gardenresearch.com/files/2009-Impact-of-Gardening-in-America-White-Paper.pdf).  Even still, I feel like food gardening is considered a hobby, and food is still seen as something to purchase on the market.  It is almost impossible to be completely self-sufficient.

The article is quite silly, but it speaks to some of the themes that have come up in class.  The article basically pokes fun at kale's increasing popularity and demand on the market, as a commodity, and tells brief stories of what would happen if the demand was not met by the supply.  In other words, the "diary" speaks of the future in a kale shortage.  The shortage drives kale underground, and the use of kale is likened to a drug traded on the drug market.  The humorous tone is light and sarcastic, and refers to "Ma" and "Pa"'s reaction to the kale shortage.  The article is obviously a joke, but sheds light on how food transitions over time, place, and social conditions.  Although it is unlikely that kale would be sold by illegal kale-dealers in a kale shortage, the social context of kale is very important to look at.  I know of people in Brooklyn who have unpasteurized milk delivered to them weekly from farms outside of the city, though this is not really permitted by law.  People love food and do strange things because of this love.  The price, look, taste, and even legality, of foods are both based on and perpetuate a certain social context.

There is a nostalgia associated with food encounters, as well.  Twenty years after the shortage in the "Kale Diaries", the author writes, "But I'll never get used to the sight of someone vaping kale...I prefer the old ways...I find myself most nights staring into an empty salad bowl, reminiscing about the days when we'd delicately slice the rib out of eight or non rubbery leaves...Simpler, happier times."  Although this is in the "shouts and murmurs" section of The New Yorker, it is only funny because people can relate to these feelings and sensations brought on by food and how ridiculous they are.

I hope there is no serious shortage of this leafy green in my lifetime.

Sunday, October 26, 2014

Celeriac: The Unknown Vegetable

Last week, we harvested celeriac for the very first time at Common Thread! Honestly, none of us really knew what celeriac was besides the hunch that it was part of the celery family. We learned that celeriac is basically a type of celery that is cultivated specifically for its edible roots. In harvesting this vegetable, we had to pull it out of the ground, then chop off the ends and the tops of the celeriac in order to rid of the roots at the end and the leafy greens at the top (which is too bitter to be eaten). However, apparently, this vegetable isn't a very popular ingredient in many recipes. I decided to find a few easy recipes in which this ingredient is included to share with the class! 

Creamy Celeriac Soup

 

http://www.myrecipes.com/recipe/creamy-celeriac-soup 
 

Ingredients:
2 tablespoons butter 
4 ounces French bread baguette, cut into (1-inch) cubes 
1 tablespoon olive oil 
3 cups sliced leek
2 tablespoons all-purpose flour 
5 cups (1-inch) cubed peeled celeriac (celery root)
4 cups fat-free, less-sodium chicken broth 
1/2 cup half-and-half 
1/2 teaspoon black pepper 
1/4 teaspoon salt
Fresh parsley (optional)




Preparation: 
1. Preheat oven to 350°.
2. Melt butter; toss with bread on a baking sheet. Bake at 350° for 20 minutes or until golden.
3. Heat oil in a Dutch oven over medium heat. Add leek; cook 10 minutes, stirring often. Stir in flour; cook 2 minutes, stirring well. Add celeriac and broth; bring to a simmer. Cook for 30 minutes. Let stand 10 minutes.
4. Place half of mixture in blender. Remove center piece of blender lid, and secure blender lid on blender. Place a clean towel over opening in lid. Process until smooth. Strain pureed mixture through a sieve over a bowl; discard solids. Repeat procedure with remaining celeriac mixture.
5. Return soup to pan over medium heat; stir in half-and-half, pepper, and salt. Cook for 5 minutes. Serve with croutons. Garnish with parsley, if desired.


Roast Root Vegetables

Roast root vegetables 

http://www.bbc.co.uk/food/recipes/roastrootvegetables_8820


Ingredients:
½ swede peeled
2 large carrots, peeled
2 parsnips, peeled
1 raw beetroot, peeled
½ celeriac, peeled
2 tbsp olive oil
Few sprigs fresh thyme 
Sea salt flakes

Preparation:
1. Heat the oven to 220C/425F/Gas 7.
2. Cut the vegetables into chunks approximately the same size.
3. Toss all the vegetables with the olive oil and put into a large roasting tin. Top with the thyme sprigs.
4. Bake in the oven until tender, about 40-50 minutes. Sprinkle with sea salt and serve at once.

Butternut Squash and Eating Locally

As any busy college student, I am rarely finding the time to cook meals for myself.  However, in the meals that I have cooked, I used vegetables from the Colgate Community Garden and Common Thread.  I find getting these items more convenient than heading to Price Chopper, plus they're cheaper and fresher.  I also just really enjoy knowing the ground where the food I consume comes from.  I have a very weird dichotomy in my diet: eating out and not knowing the source or ingredients in what I'm eating (and not really caring), or eating in and knowing that all but maybe one or two ingredients is from within a couple minutes of my house (and caring a lot).  Today, I used butternut squash from Common Thread to make two dishes, which I find incredibly tasty now but will probably be sick of after I eat it for dinner every night for the rest of the week...(oh, college).

Butternut Squash Soup
Butternut squash (Common Thread)
Onion (Colgate Community Garden)
Celery (Common Thread)
Carrots (Common Thread)
Garlic (Common Thread)
Vegetable Stock (Not local. But could be homemade with local ingredients...)
Herbs (nutmeg, ginger, oregano, salt, pepper) (Not local)
Olive oil (Not local)

In a large pot, sauté the onions and garlic in olive oil for a few minutes until translucent.  Add the carrots and celery, cook until tender.  Then add a box of vegetable stock, the herbs, and butternut squash (peeled and cubed, the hardest part).  Cook for about 30 minutes on medium heat.  Puree.

In the picture, I sprinkled parmesan and nutmeg on top.  Lame photo, but warm soup on a rainy fall day is the best.




Baked Pesto Pasta with Kale and Butternut Squash
Pasta (I used whole grain pasta) (Not local)
Butternut squash (Common Thread)
Kale (Common Thread)
Onion (Common Thread)
Scallions (Common Thread)
Garlic (Common Thread)
Cheddar cheese (NY state)
Parmesan cheese (Not local)
Pesto (Not local)
Olive Oil (Not local)
Salt/Pepper (Not local)

Bake butternut squash (peeled and cubed) with olive oil, salt and pepper in preheated oven at 400 degrees.  Boil water in a pot, add kale for a minute and then remove.  Cook pasta in boiling water.  Dice kale, onion, scallions, garlic and mix together in bowl with drained pasta, pesto, parmesan, and squash.  Put mix into baking dish and cover with cheddar cheese.  Bake for 15 minutes at 400 degrees.

(This photo makes it look kind of gross. Food photography is hard.  See Martha Stewart's failed attempts here: http://www.buzzfeed.com/rachelzarrell/someone-needs-to-tell-martha-stewart-her-food-tweets-are-dis )



Cooking these items was very inexpensive and tasted so fresh!  Eating locally and seasonally is so rewarding, both in the taste and in the knowledge that I'm supporting two farms I care about.  I trust the people whose time and labor went into growing the majority of the meal.  A lovely fall Sunday.

Tuesday, October 21, 2014

Sauce Speech: Italian (Panepinto) Food Culture

Recently in class, we’ve been talking about how culture, class, identity, and ethnicity all tie into together with food. Two classes ago we talked about the Chinese food culture and last class we discussed the Italian and Indian food cultures. As an Italian, I can attest to the importance of food for community-cultural and self-identification reasons. I speak to this in my Cultural Autobiography speech I had to give in my public speaking course:


"As I walk down aisle six of the supermarket, I speed right past the pre-made pasta sauces. Buying Ragu or Bertolli or Classico or any other store-made sauce is a sin in the Panepinto family. We know better than to even look at those jars because, let’s face it, Ragu could never replace Grandma Rose’s recipe. Grandma Rose’s recipe is sacred. It’s sailed across the oceans, been passed down seven generations, and has served as Sunday dinner for hundred of friends and family. It’s always been made from scratch, (hand gesture) “made straight from the soul,” as Grandma Rose would say in her thick Italian accent. “Every part of you is every part of sauce” (in Italian accent). Grandma Rose believed that every ingredient, every little thing about the sauce embodied who we were as Italians, who we were as Panepintos.

So with Grandma Rose’s recipe in hand, I walk up and down the aisles looking for ingredients. First stop, tomatoes. Just as they are the base of the sauce, tomatoes are the base of any Panepinto. They are grown from the ground and have strong roots. (Point finger).“Remember where you come from,” my Nana would say whenever I strayed too far from home. If I missed family dinner, I heard about it. If I didn’t call my cousins on their birthday, I heard about it. And if I ever talked about moving away from home, I heard about it. Home is where family is and family is the most important thing in life. They will love you and have your back no matter what—no matter how many windows, late night curfews, or fingers in family football you broke, family will love you through it all.

(Pause)

After I bag the tomatoes, I head over to the spices. The sauce needs a little bit of kick, so I grab the mint. Mint is a stronger spice—somewhat zesty and zingy just like a Panepinto. We are a quick-tempered kind, not afraid to speak our minds and put up a fight. I can’t tell you the amount of cash-register arguments, sporting-event squabbles, and fierce-family feuds we’ve gotten into. Not because we’re cheap son-of-a-guns, but because we stand up for each other and what we believe is right. It’s where I get my guts and grit. If a girl intentionally slide-tackles one of my teammates, I’m the first one to put up a fight. And if one of my teammates ever puts up a fight, I’m the first one by her side. I’ll battle ‘til the end and when the fight is over, I’ll add a little basil.

Basil is a sweet spice, another side to a Panepinto. We are kind, loving, and good-hearted people. We will help the old lady with her bags at the grocery store, cook stromboli for the new neighbors next door, and buy a friend beer after a bad day. It’s nothing fancy, but we’re taught that it’s the simple things in life. It’s what you do and how you make others feel that truly matters. Make them feel good and you’ve done a good deed. Do a good few deeds in your days and that’s a pretty good life.

(Pause)

The last ingredient I pick up is an onion because just like onions, Panepintos have many layers. Thick skin is a must. Without it, you wouldn’t survive a single family party. We are each others cruelest critics and most ruthless ridiculers. You’ll get made fun of for the outfits you wear or the boyfriends you bring around or the way you swing a bat. It’s all in good fun, so eventually you have to learn to toughen up, laugh it off, and let it go.

When I get home, I empty the bag of ingredients and heat up the stove. But before I do anything else, I turn on the radio…loud. That’s the Panepinto way. Everything loud and rambunctious: the way we talk, laugh, move our hands. We’ve been told to chill out and quiet down, but that doesn’t stop us from speaking up. With a family so loud, you quickly find your own voice and become your own person. Sooner rather than later, you figure out that it’s pretty cool to beat to your own drum and make a little noise—or a lot of noise—while you’re at it.

(Pause)

Once I pull out the pan and put all the ingredients in it, I let it simmer. I must mix and add water to it every so often because just like a Panepinto we can sometimes become too intense. We can boil, and become fiery and fierce, but that’s only because we are passionate about the things we do and the people we love. We put our hearts into our work and play, into our joy and every minute of every day.

(Pause)


When the clock ticks six, the dinner bell rings. People grab plates of penne and shower it with Grandma Rose’s homemade sauce. We sit down at the table, and before we eat, we say grace. We thank God for the food we are about to eat and for all our blessings. Everyone says one thing they are grateful for. Mom says our health, dad says our friends, Nana says our house, and I say…I always say that I am blessed to be a Panepinto."

Wednesday, October 15, 2014

Potatoes



For the past couple weeks at Common Thread, we have been busy harvesting potatoes..... lots and lots of potatoes.  Our group today harvested over 1,000 pounds of potatoes in the three hours we were there!



Since i've been spending a lot of time with these potatoes, I felt like a potato-themed blog post was needed.

To harvest potatoes, the tractor first digs up dirt (as you can see above) so the potatoes become visible.  After they are dug up, we go in and collect all potatoes we can visibly see.  After those are collected, we must sift through the dirt on either side to find the potatoes still hidden from the surface.  


Potato Fun Facts:

- Potatoes are the fourth largest world food crop, following rice, wheat, and corn.
(its the United State's #1 leading vegetable crop with a total production of 41 billion pounds)
- There are over 100 different types of potatoes grown in the US
- There are more than 1 million acres of potatoes planted every year
- Idaho is the #1 producing state for potatoes

(for more fun facts, check out this website : http://www.potatogoodness.com)


And since Thanksgiving is right around the corner... I thought this recipie for mashed potatoes may come in handy!

Thanksgiving mashed potatoes:
- 2lbs of Russet Potatoes
-1 tsp salt
-3/4 C milk
-6 tbl. unsalted butter
- ground pepper

--> Peel the potatoes and rinse under cold water. Cut each into quarters and place in a 3- to 4-quart sauce pan. Cover with cold water, partially cover the pot, and bring the water to a boil. Uncover, add the 1 teaspoon of slat, and reduce the heat so that the water boils gently. Cook until the potatoes are tender when pierced with a fork, about 10 to 12 minutes. 
--> Meanwhile, in a small saucepan, heat the milk and butter together until the butter has melted and the mixture is hot but not boiling.
--> Drain the potatoes and return them to the warm pan over low heat for 1 minute to evaporate any excess water. Use a potato masher, ricer, or food mill to mash the potatoes. Stir in the milk and butter mixture into the potatoes, a little at a time, until the potatoes are as soft and moist as you like. Add salt and pepper to taste.
(courtesy of http://www.potatogoodness.com/recipes/classic-thanksgiving-mashed-potatoes/) 

Enjoy!!! 

Tuesday, October 14, 2014

Eating Local Brown Bag

On Wednesday, October 8th, Oxfam hosted a brown bag lunch focusing on eating locally and sustainably as well as the importance of purchasing from local farmers. With a local food movement active in Madison county, four guest speakers were invited to speak at the brown bag. These speakers include Brett Christensen and Glenna Thomas from the Colgate Community Garden, Wendy Burkhart-Spiegel from Common Thread Farm and a representative from the Madison County Agricultural Economic Development Program. 

During this discussion, the first topic touched upon was why we should buy local and what are the benefits of purchasing local food. Buying local associates with supporting local farmers and community-supported agriculture. Community Supported Agriculture, as we have learned in class are locally-based models of agriculture and food distribution where individuals pledge to support a local farm. Farmers and consumers share risks and benefits of the food production. CSA members pay for a farm share for the anticipated harvest to support the farm and CSA members receive whatever is being harvested that growing season. Many community members of Madison County purchase farm shares from Common Thread as well as other local farms in the county. In addition to purchasing farm shares, supporting local farmers at farmer's markets also plays a role. 

Other reasons for purchasing local food include health reasons and knowing where your food comes from. Purchasing from local farmers allow the consumer to understand how their food is produced and what chemicals (or lack thereof) are being used. Nowadays, we are able to purchase a variety of food at the supermarket, however the origins of these products are unknown to us. Purchasing local not only allows us to have knowledge of where our food comes from but it also gives us the opportunity to connect with local farmers and community members. 

Another topic touched upon in this discussion was the access to and knowledge of local food. Who has access to local food? What prevents people from having access to local food? Members of the community who are in poverty lack access to local food due to the expense, however it is predominantly knowledge of the benefits of local food that needs to be promoted to low-income residents. Many residents rely on the easy access to big department stores and the low expense of its product, however purchasing a farm share is actually a better value than purchasing vegetables from big grocery stores. Spreading the knowledge of the benefits of purchasing local is important for individuals to know where your food comes from for health reasons and to build a connection with community members and local farmers.

Sunday, October 12, 2014

Second Graders Try Fancy Meal

As someone whose favorite food was mushrooms at the age of six, I found this New York Times video to be absolutely adorable. The video documents six second grader's reaction to a fancy meal  at one of  New York City's most famous restaurants, Daniel. The meal that the children were served is a $220 seven course tasting dinner.

The famous chef, Daniel, oversees the meal and project. His goal was to expose the children to new flavors and experience new tastes. The children's etiquette and comments are hysterical.

Enjoy!

http://www.nytimes.com/2014/10/12/magazine/fine-dining-for-second-graders.html?partner=rss&emc=rss&smid=fb-nytimes&bicmst=1409232722000&bicmet=1419773522000&smtyp=aut&bicmp=AD&bicmlukp=WT.mc_id&_r=2


Garlic and Vampires

On Thursday, my group peeled garlic so that the cloves could be planted and create new garlic plants. The garlic cloves we were working with were the hardneck variety, which are more durable and better for cold climates like Hamilton, NY. Needless to say, we all smelled a little bit garlic-y for the rest of the day.

With Halloween right around the corner, I wanted to learn a little more about garlic and why it is seen as vampire repellant in folklore. According to Vampires.com, many ancient societies considered it to have either healing or protective powers. Garlic contains the antibacterial, allicin, which has some potential health benefits such as decreased blood pressure. Apparently vampires have a bacteria in their blood that is killed by allicin, which offers one explanation as to why vampires must avoid garlic (http://www.gods-and-monsters.com/vampires-and-garlic.html). Unfortunately, Sandvik and Baerheim (1994) discovered that garlic may actually attract vampires after testing leeches. Since their leeches were significantly more attracted to hands with garlic on them, this study recommends that garlic not be used in trying to ward of vampires. Whether or not garlic actually repels vampires is unknown, but we do know that eating garlic can help fight diseases and contribute to overall health.

Sources:

http://www.vampires.com/why-do-vampires-hate-garlic/

http://www.gods-and-monsters.com/vampires-and-garlic.html

Sandvik, H. and A. Baerheim. 1994. Does garlic protect against vampires? An experimental study. Tidsskr Nor Laegeforen 114: 3583-3586.

Mottainai!


As Professor Henke told us in class before, rice is an important staple of many Asian people, including the Chinese and the Japanese. Although rice remains the most important staple in Japan, rice consumption has been in decline since 1963. The Japanese are eating an increasing amount of wheat-based products, such as breads and noodles, partly reflecting the westernization of their diet.


Annual per capita rice consumption, 1960-1999

                                    Source:MAFF, 2001
                                    http://www.fao.org/docrep/005/y4475e/y4475e08.htm

I grew up in Nagano Prefecture with my parents and grandmother. Both of my parents were working full time, so that it was my grandmother who look after me since when I was just a baby. She always told me, "Don't waste rice, even one grain of rice!  If you waste it, you will go blind!" I don't know if any scientific connection between wasting rice and one's vision, but I do know that producing rice involves extremely hard work, especially when farmers did not have any agricultural machines and chemical pesticides and fertilizers. My grandmother's generation remembered well that they didn't have enough food during and right after World War II.  Rice was hard to make and was hard to obtain.

There is a Japanese expression, Mottainai. My grandmother used it all the time. If I left food on my plate, she would tell me, "Mottainai! Finish up all of it!" Even today Japanese children are brought up, constantly being told "Mottainai" from their parents, grandparents and their school teachers.

It's hard for me to explain what "Mottainai" means; according to Wikipedia:

"Mottainai" is a Japanese term conveying a sense of regret concerning waste.  The expression "Mottainai!" can be uttered alone as an exclamation when something useful, such as food or time, is wasted, meaning roughly "what a waste!" or "Don't waste." In addition to its primary sense of "wasteful," the word is also used to mean "impious; irreverent" or "more than one deserves." ...Mottainai is an old Buddhist work, which has ties "with the Shinto idea that objects have souls."  Mottainai has been referred to as a tradition, a cultural practice, and an idea which is still active in the Japanese "cultural DNA", which has become an international concept. (http://en.wikipedia.org/wiki/Mottainai).



Little kids play at paddy field in my home town, Matsukawa village, Nagano, Japan.

A quasi-public agency, the Advertising Council of Japan, used to run an education television advertisement for children, called "Mottainai Obake (ghost)," around 1982. I found the ad on YouTube. There are no English subtitles; so let me explain the outline of the story here.

One day, a monk invites several children for dinner at his temple. At the table, the children leave lots of food on plates, saying laughingly, "I don't like (Daikon) radishes," "I don't like beans," "I don't like fish," and "I hate carrots!" As night falls and the children at sleep, ghosts with vegetable faces and in kimono appear and haunt them, saying "Mottainee-, Mottainee- (= Mottainai)." The children are all scared to death. Next morning the children ask to the monk about the ghosts and he explains to them, "That is Mottainai Obake (ghost)."  After that incident, the children correct their eating behavior, leave no food waste, and live happily ever after. The ad ends with a caption saying "Value (cherish) Food."

Enjoy the "Mottainai Obake" video!



Saturday, October 11, 2014

Powerful New Documentary-Must Watch!


https://www.youtube.com/watch?v=aCUbvOwwfWM

            I was recently shown the trailer of a documentary that came out in January. It was called Fed Up. I encourage everyone to check out the trailer, and watch it because it could not be any more relevant to our class. It's primary focus is our nation's growing obesity problem, but also addresses important topics from class: such as the nation's sugar problem, government and industry's roles in our food system, and many themes from Marion Nestle's work.
            I have only seen the two minute trailer, but even that contained plenty of content related to the big themes of the class. One being, sugar! Sugar is one of our nation's largest problems, and many people do not even realize it. When reading Mintz we discussed how sugar is everywhere. The many snapshots in the trailer reflected this, as well as their impressive statistic; that of the 600,000 food products in America, 80% contain sugar. The clips also showed the amount of shelf space dedicated to sugary products as Marion Nestle discussed, especially in prime real-estate spots such as near the cash register, and at end of the aisles, where customers are more likely to make spontaneous buys.
            Another very important topic that the trailer addressed was the power of the sugar industry. "The sugar industry is extraordinarily powerful. They're in business to make money." We see a parallel to our last reading from Nestle on the meat industry. The meat industry and the sugar industry are comparable. Both have their lobbyist in DC representing their interests. They are just as concerned with labeling and marketing as the meat industry. Nestle provided excellent examples of the lobbyists power. Years ago when the USDA was going to release a food pyramid, cattlemen and their lobbyists raised an uproar when they saw that the pyramid had place meat low in the hierarchy (but that meant high on the pyramid), and was encouraging smaller quantities/amounts of meats in the American diet. We could then see how the industry had the power to continuously manipulate the wording of USDA's health advice to meet their interests, but to the point that it really was no longer health advice. It went from "reduce consumption of meat" (Nestle, 148) to "choose lean meats" to "limit use of animal fats" to "Meats & Beans: Go lean on protein" (Nestle, 149). Nestle also provided examples of lobbyists from the sugar industry contacting about her misuse of the word glucose.
            Food industries have too much power, and there are still many problems with our food system, which is why documentaries like this are so important because they educate the American public and challenge industries' power.