Acquired Tastes

In the days leading up to this blog post, it truly took some time for me to think of a topic. I guess you could say I had writer's-block. So in order to combat this impediment, I sat down at my computer and simply said aloud to myself “food” and thought about what comes to mind when I just think of that lone word. Naturally, I thought about how much I love food. Then I thought about the different types of food I like and came to the conclusion that I am not a picky eater and that I like many types of food. However, in the process of evaluating my food interests, I realized I often stick to what I know. For instance, if I go to a restaurant frequently, I’m more inclined to order what I ordered in the past as opposed to ordering something completely new. I generally do this because I know what I ordered was appetizing enough to order it again. I guess this means I like to stay in my comfort zone when it comes to ordering food. This doesn’t necessarily mean I don’t like to try new things. However, I like the security that comes with knowing how something will taste prior to eating it. Additionally, although I don’t consider myself a picky eater, I know there are certain foods or types of food I avoid. I don’t enjoy things such as pudding, jello, cream fillings, marshmallows, blueberries, cottage cheese, and things of that sort—things with what I would describe as having an “odd texture”. There are also certain meats I won’t eat simply because I have never tried them. For example, I won’t eat lamb, veal, deer meat, bear meat, goat, and or bison (I have been offered all of these forms of meat). I also have never tried beef jerky and have refused eating it in the past simply because I have never had it before.

After all of this thought about foods I enjoy and foods I avoid, I began to think why is it that I enjoy the taste of certain foods and dislike the taste of other foods? What is it that causes these “preferences”? Also, what causes people to have certain cravings for a specific food? I know at the beginning of the semester, we mentioned the idea of taste receptors impacting our food desires, and that there were five (potentially six) different tastes. The five main tastes include sweet, bitter, sour, unami, and salty, and the sixth taste that was recently proposed was a “carb taste”. With that being said, these inquiries brought me to do some research on the subject. There were a few theories proposed in a particular article that I believe are worth noting. There appear to be various phenomenons that explain different reactions toward food, which are presented in the article, Why You Like What you Like by Tom Vanderbilt. (The link is included at the bottom of this post).

Vanderbilt says, “more repeated exposure of the individual to a stimulus is a sufficient condition for the enhancement of his attitude toward it”. Therefore, he claimed that often, the more one tries something, the more he or she tends to like it. Another idea presented was, “we don’t always know what we like, but we’re pretty sure we don’t like what we don’t know”. I surely can relate to this in terms of the beef jerky and different meats I have never tried. Vanderbilt also says, “[one’s] choice is the memory of all [his or her] previous experiences”. This relates to me ordering the same meal every time I go to a specific restaurant. Vanderbilt explains how it is not tastes that we eat, but rather “flavors”. Thus, people generally have similar reactions to tastes. For instance, for an individual, the bitter taste of black coffee will taste bitter, even after drinking black coffee at different points in time. Moreover, Vanderbilt writes that people like and dislike flavors due to “flavor nutrient conditioning”, which involves learning about the particular food through physiological factors and signals. According to Vanderbilt, why we like certain flavors involves many factors such as linking emotions and moods we feel to specific foods, expectation and categorization, and the use of other sensory faculties such as sight and smell. All in all, although this article might not answer all of the questions about why we dislike and why we like certain foods, simply because there are various components involved, it certainly offers a few speculations.  

Link: http://www.smithsonianmag.com/science-nature/why-you-like-what-you-like-73470150/?no-ist

The Flatev

I was on Facebook today when I came across a video showing off a new piece of technology called the Flatev.  The Flatev is essentially a Keurig for tortillas.  I found the timing for this video perfect, especially after our hypothetical discussion of growing our own meat in a meat cooker, and the mention of a Keurig for food.  I found it funny, and slightly concerning, that this is already beginning done.  

eater.com

The Flatev brands itself as an "artisan tortilla maker."  The Flatev looks very similar to a typical Keurig and like a Keurig, it uses pods to turn out fully made tortillas in under 90 seconds.  According to an article in Eater Magazine, the pods have in them "commercially-made dough."  What is actually in the dough that makes it possible to create tortillas is unclear.

The introduction of this sort of technology into the market raises some questions about the future of food.  While many people are praising the technological achievement of such a product, I find it more concerning than anything else.  I do not disagree that it would be cool to be able to put a pod into a machine and get ready-made food in return.  What worries me though is what is being put into the pods that make it possible for a machine to create food in a minute and a half.     

Already America is consuming so much processed food with ingredients we cannot even pronounce.  This dietary change is having clear impacts on the health of the population.  Heart disease, diabetes and other health problems are on the rise, all of which can be tied back to diet.  Therefore if even more highly processed foods, such as instant tortillas, become a diet stable, the effects on health would be even more profound. 

On its own, the Flatev is just a cool product and likely will not affect the health of the population.  However its technological achievement could indicate the future direction of the food system.  If machines like the Flatev, where you get instant food from dough with questionable ingredients, become the norm, then it will be something to worry about.  Many food movements are pushing for the emphasis on real food rather than the processed foods that make-up a large portion of the average American’s diet.  The idea of creating instant food from the contents of a pod, although cool, is a direct step in the opposite direction of real food.  If we want to combat the health problems facing many Americans, we should hope that the Flatev is not the future of food.    

I personally would rather spend the extra time to prepare food from ingredients I can see instead of trusting whatever is in a pod, even if it only takes 90 seconds.       

GMOs You Didn't Know!

I know that we've talked a little bit about GMOs in class so far, but I found this list online that may SHOCK and/or ASTONISH you. Here's a few foods that are genetically modified that you may not have ever realized:

-Salmon...wow first FDA approved-for-human-consumption animal! This concept is a little weird and icky to me, but I can't say that I'm surprised. I hear that farm-raised fish is sort of gross to begin with, though--lots of disease, they eat cheap/crappy food, etc., so maybe we should be more worried about that?
-Milk! Not super surprising to me, although it's also a pretty gross idea. They inject cows with hormones to produce more milk. The weird part is that we drink it...and we're not baby cows!!
-Soda...because of the corn! Most corn is genetically modified and high fructose corn syrup is probably pretty high on the ingredients list for most sodas.
-Soup/corn starch-containing products. Again, corn!
-Squash! Imagine that, after all that squash we picked...complete vegetable betrayal!!! Most squash in the U.S. isn't GM (yet), so don't worry too much (yet), but there are certainly varieties that are.
-Soy. There's lots of GM soy in the U.S. and it pops up everywhere! (I know I love soy...soy milk, edamame, even fake meat...mmmm protein) It's usually the main "vegetable" in vegetable oil, so look out! Oil isn't good for you anyways, though!
-Chips. Cotton, used to produce cottonseed oil, is a common ingredient in chips. I was not aware that there was cotton in chips, so that's weird, but they're also not good for you anyways so steer clear!
-Papaya! (sort of random) most U.S. produced papaya comes from Hawaii, and is GM to be immune to a virus that would have otherwise destroyed HI papaya crops. I think I feel the most okay about this one?

Overall, don't eat the processed things and you might be able to avoid most fake foods! (It's like that book, eat food not "food-like edible substances" or whatever it was!)

Study Abroad aka a food tour through Europe

Studying abroad, the expectation is that you are going to be immersed in a new culture, and have the unique experience of being part of it while you are there.

Pizza in Italy

In all advice I got everyone told me the places I should see in each city and the things to do.  In Copenhagen it was go to Nyhavn or rent a bike and bike around the city.  The advice I did not get was try a Danish pastry or a Danish brunch, however this probably should have been the first thing anyone said.  While the sights and activities were incredible, nothing made me feel more immersed in the culture than enjoying their foods.  In each place I went it was the local cuisine that made me feel connected to the city where I was.  For example, standing on the Charles Bridge in Prague, among the hundred other people taking pictures, I felt like a tourist.  However, sitting in a pub eating goulash and drinking a Pilsner felt like an entirely authentic experience.  When it comes to food, I got the sense that I was experiencing something that locals experienced.  While they might not frequent the touristy spots or take the city tours as we did, eating their food was a way I could feel like one of them.

Cake and Coffee in Sweden 

Every place I visited had such a unique culture and with that comes unique dishes and food traditions.  When planning for a weekend trip, some of the most fun research I did was looking up the best authentic and “hole in the wall” restaurants.  Finding these places was challenging.  I knew that I did not want to go the places recommended in tourist books or on the travel websites.  If the place was going to be full of American tourists, it was probably safe to assume that it is not a place favored by locals as well.  I ended up asking around and getting recommendations.  If I knew someone who spent a lot of time in one city, I would ask them for the hidden gems.  I ended up finding most of the restaurants we ate at this way.  There were definitely some trips where we were told the touristy spots were too much of an experience to miss, so we went.  For example in Vienna we could not avoid Hotel Satcher for a piece of Satcher chocolate cake, likewise in Paris we had to try Café Angelina for their amazing and arguably life-changing hot chocolate. 

Chicken Tagine in Morocco  

It is nearly impossible for me to choose a favorite meal or food when looking back.  Everywhere was so different and that is what made it all so exciting.  Copenhagen’s food culture will always hold a soft spot in my heart because it was the place I lived.  Denmark’s traditional foods, like smoked fish and Smørrebrød were not my favorite, but Copenhagen had a distinct food culture.  Brunch was one meal that the Danes did very well.  Traditionally for brunch you would order a plate, which would include and assortment of smaller components such as bread and jam, cheese, fruits, eggs, etc.  For me, who loves breakfast but can never decide if I am craving savory or sweet, this was the ideal solution. 

Brunch in Copenhagen 

Danes also had exceptional bakeries.  When you think pastries, you might first think of France, however the Danish pastries I had were some of my favorite.  My personal favorite, kanelsnegle, is a popular Danish pastry.  It took every ounce of my will power to not stop in the bakery every morning and get one before class.

Kanelsnegle in Denmark 

All in all I do not think my experience in Europe would be complete without the food.  It is such an important part to all cultures that not indulging just did not seem right.  Furthermore some of my best memories involve long drawn out European meals, talking with friends, and taking in the city life.  

Olives and Tapenades in Provence 

Colgate Alum Tom Dempsey

I first got connected with Tom Dempsey a few weeks ago via email by another Colgate alum. Tom played football for Colgate many years ago and is now an active alum on the Board of Trustees. After Colgate, he worked for the snack food company, Utz, for several years and eventually became the President. Because of his extensive experience running such a large and successful food company, I was eager to speak with him and get his advice on some of the decisions I am making now.

During our first phone conversation, he was very interested to learn more about the product as well as the strategic business plan. He told me about the network of Colgate football alumni who have started their own food businesses. One notable company is Sunniva Caffe, which makes a 'super coffee.' (https://www.sunnivacaffe.com) Another company started by a Colgate football alum is called Squeaky Pops, which makes natural popsicles for kids (http://www.squeakypops.com). It was interesting to hear about other food entrepreneurs who also graduated from Colgate. I also learned that Chuck, the trainer for the football team, has a homemade ice cream business on the side that he sells at markets.

After the phone call, Tom invited me to his house in Hamilton to meet up in person since he and his wife would be in town for the football game. I went to their home behind the golf course on Friday with samples and we continued our conversation about how to choose the right contract manufacturer. Tom gave me lots of valuable input and also shared his experiences working at Utz. He said that although Utz has their own production facility for chips, they use a co-packer for the other snack food items that they sell such as cookies and pork rinds. He helped me outline several specific and targeted questions that I would need to ask the co-packer. The questions addressed everything from volume capabilities to ingredient sourcing to shipping access.

Overall, I found it extremely helpful to speak with an expert in the industry and learn more to better prepare myself when talking with co-packers.

Stone Barns Center for Food and Agriculture

This past weekend, myself and seven other Colgate students visited the Stone Barns Center for Food and Agriculture. The center is basically an agricultural research nonprofit facility that focuses on a food movement that emphasizes land-based permaculture, sustainable agriculture, and sourcing local. To break it down even further, Stone Barns uses the land a foundation for farming. They look at soil fertility and composition, regional climate, terrain, and flora and fauna ecological diversity, to determine sort of vegetables to grow on the land, how often they should be grown, and what sort of farming practices will give back to the land, both in soil nutrients and in the physical landscape.

This may seem pretty straight forward, but because of the path that agricultural has taken across the American landscape over the past two hundred years, these methods are actually pretty revolutionary and innovative. And the forethought that goes into a single growing/farming season is incredible. In the field they are planning seven years down the road, and in the greenhouse they plan for 10 years in the future! This type of mindset contributes to the overall productivity and efficiency of the farm.

 

Despite, some pretty rainy and cold weather, we were able to tour the farm, hear a little bit about their food education programs, participate in workshop classes, and observe their partnership with Blue Hill, the restaurant and hospitality program that operates on site.

On the farm tour we learned that they use three main organic practices for their vegetable farming, which increase longevity of the land, soil, and produce the best, pest resistant vegetables: crop rotation, cover crop, and sequential grazing. They grow seven families of vegetable, which is why they plan for seven years in advance. Because every family has a different effect on soil nutrient, rotating what family of crops is planted allows certain locations of soil to not be depleted in certain nutrients. Rotating families of crops also starves out any pests that might be plant family specific. Bugs will lay their eggs where they eat. So if you plant the same crop in the same location, then the bugs will hatch and not have any challenge in trying to find their food! If you are constantly changing the location of a plant family, ideally you are making it so the pests can't keep up. However, plants aren't growing in ground year round. During periods of time when land isn't being occupies with plants, cover crops will be planted. They all have different specific purposes, however, their main purpose to protect the land against erosion. Basically, they are planted in place of vegetables so there isn't bare ground exposed to rain and wind. Some cover crop plants actually return certain nutrient to the soil. Cover crops also have different life cycles, so depending on when you are going to plant in that area next, 1 month/3 months/6 months, there are different cover crops that will have an ideal growth period to match it. This is where planning seven years in advance is really helpful.

They also had cows, sheep, and chickens on the farm, rotated on different pastures. The sequence begins with sheep, who graze off the top of grass. The chickens come through next eating deeper, as well as scratching their feet in the ground, which helps to spread the manure evenly. They have 500-600 chickens, currently. They used to have more, but learned that the land couldn't support that many chickens. In the same grazing space, having too many chickens resulted in very lumpy and uneven terrain, which makes vegetable growing more difficult and nutrients don't spread out as evenly. After the chickens, the land is used for vegetable growing. However, to keep up with organic practices, a certain amount of time must pass before vegetables can be grown for health reasons. This can take anywhere from half and year to a full year depending on the crop.

 

We also learned how to test soil fertility and pH and about the heritage sheep varieties they were breeding, which are better for meat and for mating. They also showed us the polenta corn variety they have been growing recently called Oto Fellis (spelling uncertain). This variety is apparently something that came from this part of the country and was grown by Native Americans. Over time, mainstream corn varities out-competed it and so it dissapeared from the landscape. An ear of corn was mailed to Stone Barns by an Italian chef who, claimed it was the most flavorful variety out there and the best for making polenta. Somehow the variety had made its way to Italy and they have been growing ever since.

We ate lunch at the Blue Hill Cafe. And at the end of the day we circled back to the Cafe to try their fresh out of the oven chocolate chip cookies. Someone said it was easily the best cookie they had ever consumed.  

http://www.stonebarnscenter.org

Cookie Monster

I know I have written a lot about the holidays, but get ready. This is yet another entry about the holidays. Although Christmas is over two months away, maybe I’m starting to get into the holiday spirit due to the Halloween, Thanksgiving, and Christmas decorations I see in adjacent sections every time I take a trip to Big Lots. Each year, in the days leading up to Christmas, my mom’s side of the family gathers to exchange gifts. My mom has three sisters so it is quite a large gathering with everyone. Just to give a little background, my mom’s oldest sister has two sons—both over the age of 29. One of her sons even has a daughter who is now nine. Then my mom’s slightly younger sister, yet still a middle child, has three children—two sons and a daughter. Finally, my mom’s youngest sister  has three children—one son and two daughters. Then there’s me and my older brother. Therefore, with all of the cousins and family members, there is always a lot of presents to buy, even if it be a nice pair of socks. My mom and aunts always claim that they’ll begin gift shopping right after Thanksgiving, especially since Black Friday is the day after. However, only one of the sisters seems to uphold this commitment each year.

Two years ago, since there were so many gifts to buy and in order to save money, the four sisters decided to buy gifts for their own children, but also do a cookie exchange instead of a gift exchange. Naturally, I am enlisted to assist my mom in this baking process. It’s a very fun activity and nice to spend some quality time with my mom, especially after being away at school for a bit. Unfortunately, I am terrible at both cooking and baking. I used to make snickerdoodle cookies, and even though they tasted good, I’m pretty sure they were raw every time I made them. Additionally, although I believe my mom to be a wonderful cook, she surely is not very good at baking cookies. I really don’t know where we go wrong each year, but the end result is usually a few dozen burnt sugar cookies that are not in the shapes of snowflakes as we anticipated, but rather thin and flat ovals. Moreover, some of our family members are gluten-free and or vegan so this adds another challenging aspect to our task. Each year I ask my mom, “Why are we trying to make vegan and gluten free cookies if we can barely make regular cookies?” Nonetheless, each year, we still try time and time again. After a few failed attempts, we end up with edible cookies that we are able to bring. Of course my brother and father, who both contribute little to the overall process, are the taste-testers, which eventually leads to us having a shortage of the number of cookies we need.

No need to panic. One of my best friends from home used to be in Girl Scouts and is very good at making a variety of cookies. Her mom and her will usually bake a ton of extra cookies to give to friends around the holidays—including chocolate chip, oatmeal raisin, snickerdoodle, sugar, butter, white chocolate macadamia, shortbread, and jam-filled cookies. With the approval of my friend and her mom of course, we usually bring a few of their cookies for the cookie exchange if it is our last resort. Therefore, so many cookies are baked and eaten, just in time to leave some out for Santa ;)

I hope this inspires you to bake some cookies or eat some cookies. Included below are two links (that I do not own):

*one for different cookie recipes (this should be my study guide for the next two months)

* and a link for snickerdoodle cookies (which I hope you keep in the oven longer than I do)

General Cookies: http://allrecipes.com/recipes/362/desserts/cookies/

Snickerdoodle: http://allrecipes.com/recipe/10687/mrs-siggs-snickerdoodles/?internalSource=hub%20recipe&referringId=362&referringContentType=recipe%20hub&clickId=cardslot%2019