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Wednesday, November 19, 2008

In transferring everything over to the new blog, it appears there may have been a few problems with the subscription feed. I wanted to send out this notice to make sure I don't lose any subscribers. The correct RSS feed is: http://feeds.feedburner.com/thereluctanteater


Thanks!

Wired Magazine Says Science is the Answer, but is it?

Monday, November 17, 2008

Last month, Wired Magazine published an article entitled The Future of Food: How Science Will Solve the Next Global Crisis. The article (a series of stat based graphics) did little in the way of convincing the reader that science will actually solve the growing food crisis, other than the vague implication that it must, if we are to keep up with increasing demand.


Here are a few of the statistics that stuck a chord with The Reluctant Eater:
  • Of the corn grown in this country:
    • 41.1 billion pounds is turned into sweeteners (2/3 of which is HFCS)
    • 333.2 billion pounds becomes animal feed
    • 5.8 billion pounds are eaten by people as corn (we only eat around 2.8% of the corn we produce...2/3 of that is as cereals)

  • Quoted from the article: "Spend $2.87 on a Big Mac (the national average) and $0.54 goes to energy. In return you are responsible for producing 4.83 pounds of greenhouse gasses." (the biggest drain is storage, which accounts for roughly 1/3 of the gasses, and 1/4 of the cost)
  • It takes 8235 gallons of water to keep a milking cow and it's equipment clean and hydrated for a year
  • It takes 6 tons of grain and hay to turn a steer into beef
Interestingly, the data itself seemed to offer non-science solutions to several of the problems. If we aren't producing enough food (which is not necessarily the case, we're just allocating much of it towards animals), clearly more food will need to be grown in Africa and South America, both of whom only produce food on roughly 15% of their available farmland. By contrast, the US & Europe use around 50%, while India and China use over 70%. 

In terms of decreasing the environmental impact, it seems like we should be heading away from science, or rather, use traditional "science" to create more sustainable, local sources of food. Everywhere but India and Russia, food imports more than doubled for every major worldwide food producing regions, and in some cases were 5 or 6 times higher than just 30 years ago. What has changed so much in the last 30 years that we cannot feed ourselves more locally?

My prediction? Food prices will continue to rise worldwide, forcing people to change their consumption habits, which will be reflected primarily in decreased consumption of meat, and more emphasis on local food production.

Friday Food Interview - JVonD

Friday, November 14, 2008

Today, The Reluctant Eater speaks with JVonD (yes, that is the preferred way to address him). A vegan for the last 7 years, he hosts and produces local TV shows and vidcasts in Boulder. In addition to striking a healthy life balance between the online and offline worlds, his primary role is as a Trance/Ambient recording artist. Or in his own words, a "Caring Compassionate Environmental Proactive Beer Drinking Weirdo Vegan Bar Fly Recording Artist"!


TRE: What is your current relationship with food?

JVonD: I like it!  I used to eat everything but now I only eat plant based foods meaning that I don't eat parts or any type of expulsion involved animal matter.


TRE: Why did you make the switch?

JVonD: Mainly from adopting my cat Fatso who passed away and having such a close relationship with her that reached well beyond communication boundaries.  Having to care for her during the second half of her life was tough and it made me think about how great animals are and how selfish and just plain evil humans are to the Earth especially toward animals in general.  So I started a compassionate lifestyle for my planet Earth.


TRE: Did you just go cold-turkey one day, or was it a gradual process?

JVonD: Well, I became a vegetarian cold turkey, then one day, about 3 months later while thinking about the dairy industry, I was like "What the F am I thinking".  I should have quit that right away but I was to stupid to realize that one is just as bad as the other and in certain situations even worse. I feel really bad every time I think of my total disregard for those animals.  To have compassion for one and not the other is a big personal issue with me.

Like recently when a person burned her dog Bobo and was arrested for animal cruelty, I kept thinking about all these people who felt so bad for that dog but probably go to McDonald's after they donate money and contribute to even worse cruelty themselves.


TRE: Do you miss the things you used to eat? How much of an adjustment was it for you?

JVonD: I miss a lot of foods I used to eat.  I was a hard adjustment.  Much harder than anything else like quitting smoking cigarettes.  My family fed me everything and being from Buffalo NY with its "consume everything" lifestyles and things like Buffalo Wings its been tough.  I understand how easy it is for people to fail at a vegetarian lifestyle.  My reasoning is strong though.


TRE: How has your body responded? Do you feel different? Are there nutrition supplement considerations?

JVonD: Well its been about 7 years now and is seems like my body has responded just fine.  My doctor has always says my blood work is great.  I can eat as much as I want and not get fat.  I don't take supplements for any health or energy concerns.  I very rarely throw some Spiru-tein Banana supplement powder into my smoothy but I don't take it on a daily basis.  I just like the taste of it mostly.

When it comes to feeling different, I don't notice anything different.  For example, I can rock climb just as hard as when I was training and stuffing my face with a high protein meat diet.


TRE: You've attended a few Vegan meetups recently, how did you find that group and what has it been like?

JVonD: They are very nice people and are pretty interesting to talk to.  There are usually a few non-vegans there who are interested in the lifestyle.  Each meetup is mainly a big potluck but every once and a while there will be a special event.  I feel kind of weird sometimes when I'm there because I don't necessarily enjoy talking about my veganism.

I mainly just wanted to meet people with like mind.  Unfortunately for me there's not a lot of single ladies. Haha. I'm new to the group but so far no one has made a vegan tofu dish that even came close to yours Ryan.  =)  Thanks again.. 


TRE: You heard it here first ladies - JVonD is available! It's funny, most of the people I have interviewed don't often get involved in food related conversations, even though it's a subject everyone can relate to! But I understand where you are coming from, I don't usually have those conversations either. Maybe there is a way we can make it happen without being preachy?

You seem to be pretty involved in the local scene, what other stuff do you do (besides eat!)?

JVonD: Yes, as much as I disagree with most people I still enjoy good company.  I host & produce a couple local TV shows and also volunteer on a few others to help get the communities word out there.  The one I'm most know for is the Boulder Vidcast which I consider "Boulder's Community Vidcast".  I cover live events, people, and business and always encourage call ins on the live streaming shows or voicemail comments so that anybody can participate and get heard.

But I mainly consider myself a Trance/Ambient recording artist and enjoy performing around town with my one of a kind workstation called the BEATOMATIC III Turbo.  I don't know what it is but I really enjoy being a "bar fly".  Talking to friendly folks over beers is probably my favorite thing to do.  I stay busy trying to get my "JVonD Productions" business off the ground which is a combination of a couple startups I've been messing with.  Streaming & hosting media relay servers, video production, audio productions stuff.  Hoping to redesign my sites soon to offer more participation from the community.

Mainly though I really enjoy being a "real" person.  All though I have a strong internet presence, I strongly encourage others to "stop hiding behind your internet avatars" and get involved.  For example, go tell your city council what you think instead of ranting on a blog about it kinda thing.


TRE: Interesting...it's easy to assume that "bar-fly" and "people who care about what they eat" are two mutually exclusive categories! Do you see veganism growing at the same pace as the organic movement, or are they separate?

JVonD: No, I don't see it the same at all.  That's a great question.  Thanks for bring that up Ryan.  It really bugs me sometimes.  Mainly the organic movement is about "self". People doing things for their own personal reword.  Organics will bring them better health.  Vegans are usually trying to better others, willing to give up health for overall bettering their environment.  But in return vegans better their own consciousness.  I guess it's a karma thing.

The worst is when you meet an individual who considers themselves a vegetarian just to realize that they are only concerned with their own well being and not actually trying to help the planet in general.  Although a good vegan diet can be amazingly beneficial, its really hard to do it right.  I've been a vegan since about 2001 and I will be the first to admit my diet is horrible but the human body seems to have the ability to conform to extremes.  I ate processed veg. foods for over 6 years and now my diet is non-processed and no-MSG and I'm still alive in this "cruelty free" lifestyle.

But seriously, "I'M WILLING TO DIE" before I participate in my old habits growing up in this new "somewhat evil" uninformed civilization.  It's unfortunate that people are blind to the practices of the world around them.


TRE: Interesting. I'd never thought of organic vs vegan being a matter of being interested in self vs others. Do be careful about generalizing to everyone though...before I started eating locally & organic, I had cut out probably 80% of the meat in my diet mostly for "be good to the planet" reasons.

I'd heard that people often GAIN a lot of weight when they become vegans, and you mentioned that your diet is horrible. How specifically is it horrible? And is that the way it has to be for vegans?

JVonD: Thanks for cutting 80% of your meat intake.  That's really cool!  I'm sure many of our fellow earthlings thank you too.

Gaining weight from a Vegan diet?  I haven't heard about that.  My personal vegan diet being horrible meaning eating lots of processed food and stuff containing MSG.  I'm getting better though.  Considering the majority of people I know are concerned with some sort of balance in their intake whether it being vitamins, minerals, proteins, etc..  often taking pills and now almost every talk radio station has some sort of fish oil supplement commercial.  I don't really keep track of things.  I just eat what my body tells me to eat.

There are so many vegans that can cook amazing nutritional foods.  I have trouble coming up with good recipes and often would rather save my time for other things than to have to prepare a big meal.  My new food processor is helping me get a bigger variety foods by making purees all at once.

Sorry if I come off as a jerk sometimes.  I don't mean to piss anybody off. If you don't mind, why do you have a 20% meat intake?


TRE: Hm, good question. I haven't stopped eating meat because 1) There are plenty of places you can buy meat raised responsibly (with no cruelty and little environmental impact). The ethics of eating another animal doesn't bother me...everything we eat is a living thing. 2) My wife isn't interested in being a vegetarian. We used to eat separately, but we ate crap. Cutting back on all that processed food (which has huge negative health and environmental impacts) seems to me like a better compromise. Reason #2 is weak, but basically it explains why we occasionally have meat in the house. Regardless of that, I would probably still eat some meat if that was what was served at a party or friends house.

I realize that we could do the same without any meat, and maybe that will happen someday, but idea that everything has to be so black and white is too big of a roadblock. If we "allow" people to start changing their consumption habits little by little in the right direction, it will have a greater net impact than criticizing them for not "going all the way" (not to imply you are criticizing).

In the end, the short answer is that, while I am against the systematic animal cruelty of the industrial food machine, I am not against eating animals that have been raised responsibly. Again, maybe that will change someday, but right now my convictions are not strong enough to make me eat zero meat.

I'm curious, what's your reaction to my explanation?

JVonD: I really appreciate your reply Ryan.  It's really hard for me to discuss my vegan lifestyle with people, and some other vegans I met at the meetup agree, because it always ends in some sort of negative argument that darkens the vibe.  It doesn't bother to much to hear about people eating meat, but mentally I envision horrible abuse and suffering.  Especially when someone drinks milk, I gag.  I used to not be that bad.  As long as it makes you happy, then success!

About "no cruelty or environmental effects", I'm curious to how that's possible but I'm just satisfied that somehow you make it happen and I'm happy to leave it at that.  Again, I really try to discourage arguments.  I really think your low animal intake is such a positive thing I just hope more people out there can find at least a day out of there week to find a way around it and eat plant based foods.  For me its all mental, it really makes feel good about myself.

Unfortunately I have a problem when someone has to eat meat/dairy around me as if they couldn't live without it for a meal.  I just want to say "Hey! I've done it for over 7 years straight, do you mind?" but I obviously wouldn't say it...


TRE: Thanks for sharing so openly, I really appreciate it. It's definitely made me think even more about the food choices I'm making. Do you have any last bits of advice or wisdom for our readers?

JVonD: Well thanks a lot Ryan.  It was really nice chatting with you.  Before the interview when we talked, I realized that you are someone who openly listens, making our conversations positively constructive and I really appreciate that.  I just hope that people will listen, giving their veg. friends a chance because they really care and are compassionate for all, looking out for the planet in general.

My advice is to do what you can to get your hands on Ryan's amazing tofu dish.  Its the bomb!

Life After the Farmers Market

Thursday, November 13, 2008

My local farmers market came to a close last week, and Monday was my first day buying everything from the supermarket since June. I went in with an open mind, but that was shot down by the first item on my list. The Green Pepper:

(photo courtesy of e g g)

I was impressed that my local true Whole Foods (there are others that were previously smaller supermarkets acquired by Whole Foods, such as Wild Oats) labeled all of the produce as either organic or conventional, along with where it was grown.

Sadly, the green pepper I needed for my recipe came from Georgia. Sigh. And, was NOT organic. Next time, I'll come prepared with backup recipes.

And although I've always enjoyed supermarket peppers, a whole summer of eating locally grown ones seems to have spoiled me. It looked just like the peppers I have been enjoying, but honestly, it tasted like...nothing.

I realize that if I work hard enough, I can find some local options here throughout the winter. That crummy green pepper might be all the inspiration I need...

Ridiculous Food Product: Pancakes & Sausage on a Stick

Wednesday, November 12, 2008

It's time for a new feature: Ridiculous Food Product of the Week! Today, courtesy of the tip from Blake, I am proud to present:

Jimmy Dean: Pancakes & Sausage on a Stick: Blueberry (Artificially Flavored)

(Yes, that is the official title on its product page). Is it fair for me to mock this food without having tried it firsthand? Yes. I think even the food snobs out there can agree that it is likely this product tastes really good, as long as you don't look at the list of ingredients beforehand:

PANCAKE BATTER INGREDIENTS:

  • ENRICHED BLEACHED FLOUR: 
    • WHEAT FLOUR
    • NIACIN
    • IRON
    • THIAMINE MONONITRATE
    • RIBOFLAVIN
    • FOLIC ACID
  • WATER
  • SUGAR
  • ENRICHED WHEAT FLOUR:
    • WHEAT FLOUR
    • NIACIN
    • IRON
    • THIAMINE MONONITRATE
    • RIBOFLAVIN
    • FOLIC ACID

  • ARTIFICIAL FLAVORED BLUEBERRY BITS:
    • INVERT SUGAR
    • SUGAR
    • WATER
    • WHEAT FLOUR:
      • BLEACHED
      • NIACIN
      • IRON
      • THIAMINE MONONITRATE
      • RIBOFLAVIN
      • FOLIC ACID
    • ALGIN
    • POTASSIUM SORBATE: AS A PRESERVATIVE
    • ARTIFICIAL FLAVOR
    • FD&C RED DYE NO.
    • FD&C BLUE DYE NO.1

  • CONTAINS 2% OR LESS OF THE FOLLOWING:
  • PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OIL
  • NATURAL & ARTIFICIAL FLAVOR
  • SALT
  • DEXTROSE
  • LEAVENING:
    • SODIUM ACID PYROPHOSPHATE
    • SODIUM BICARBONATE

  • DRIED EGG YOLK
  • SOY LECITHIN
  • SOYBEAN OIL
  • NONFAT DRY MILK
  • COOKED IN VEGETABLE OIL: CONTAINS ONE OR MORE OF THE FOLLOWING
    • CORN OIL
    • COTTONSEED OIL
    • PARTIALLY HYDROGENATED SOYBEAN OIL
     

SAUSAGE LINK INGREDIENTS:

  • PORK
  • WATER
  • SUGAR
  • CONTAINS 2% OR LESS OF THE FOLLOWING
  • SODIUM LACTATE
  • SALT
  • DEXTROSE
  • SODIUM PHOSPHATES
  • SPICES
  • NATURAL AND ARTIFICIAL MAPLE FLAVOR WITH:
    • MALTODEXTRIN
    • MODIFIED FOOD STARCH
    • CARAMEL COLOR
    • DEXTROSE
    • MAPLE SYRUP

  • MONOSODIUM GLUTAMATE
  • SODIUM DIACETATE
  • FLAVORINGS
That all looks well and good to me, I have just a few questions:
  1. What is Invert Sugar?
  2. Why did you mention that Potassium Sorbate is used specifically as a preservative? Are there other ways of using it? And if so, wouldn't it just show up in the ingredient list all the same?
  3. You're not sure what combination of oils you cooked the pancake batter in? Is that because it happens to be whichever was cheapest on the day you deep fried my pancake & sausage on a stick?
  4. Why aren't blueberries an ingredient?
  5. Regarding the sausage, what are "spices"? What about "flavorings"?
  6. Why is maple syrup the 5th (and final) ingredient in the maple flavor?
  7. Now that you mention it, why is the maple flavor built into the sausage and not the pancake?
  8. Is your spell check broken? Mine detects 5 unknown words in your list of ingredients.
Like I said, these things are pretty much guaranteed to taste wonderful. Otherwise, why would they have 3 other products in that same line? But, you don't need to take my word for it, they have a testimonial right there on the page:
Dear Jimmy Dean

At diners, I always eat a bite of sausage with a bite of pancake, but this is even better – I mean, it’s on a stick! Thanks for making something so fun to eat.

--James, Salem, MA
(Yes, the testimonial is real, I did not make it up. And no, it doesn't appear to have been used as a joke.)

So my fellow readers, eat up - you won't even need a napkin - it's on a stick! I don't mean to be too harsh on Jimmy Dean, after all they donate money to Second Harvest (though not food for some strange reason). Note the fat kid in the picture. At least they are realistic about the impact of their products!

If you enjoyed this post, please let me know about it! Add a comment below and/or rate the post (by clicking on the star ratings). I love feedback and want to make sure I'm writing posts that my readers enjoy!

Quick Links

A few items have come to my attention recently that I'd like to mention.


The Garden

Check out the trailer for "The Garden" which is screening in Los Angeles, Friday November 14th. If you didn't think people took their community gardens seriously, think again:



Intense.

Eating as a political act

Meredith Niles, who I interviewed recently, mentioned that eating is a political act. She recently passed along this article which discusses and interviews Michael Pollan (who agrees that eating is a political act). Thanks Meredith!

Prop. 2 Passes! Yay! Right?

Proposition 2 (The Prevention of Farm Animal Cruelty) passed in California, which means that going forward calves, pigs, and chickens must be caged in a way that (at the minimum) allows them to stand, sit, fully extend their limbs, and freely turn around. If that sounds restrictive, well it is, but apparently it's a step up for most.

My stance? This is better than nothing, however I always favor educating a change in consumer sentiment over forced government regulation. This will result in slightly better conditions for the animals, but the industrial farms will remain largely unchanged.

First Bite Boulder: Your Chance for Cheap Eats

Tuesday, November 11, 2008

Just wanted to remind everyone in the local Boulder area that First Bite Boulder runs from November 15th-22nd. Had your eye on a fancy restaurant in town but don't like spending a ton of money? You get a three course meal at any of the 35 participating restaurants for only $26. Not bad eh?


Since I'm usually at home cooking for two, I don't get out to restaurants much. However, I've been to two of the participants: The Kitchen & Brasserie Ten Ten, both of which I recommend highly. The Kitchen in particular works hard to be eco-conscious, and has one week per night when the food all comes from within a 100 mile radius (or so I'm told, not sure if this continues through the winter?). 

Anyone have any other recommendations?

Enjoying Food More, Despite Restricting What You Eat

Monday, November 10, 2008

Back in the beginning of August, I decided I would no longer shop the middle of the supermarket. Instead, I buy almost all of my food at the local farmers market, along with a few extra things at Whole Foods, buying locally and organically whenever possible.


On the surface, it might seem like restricting food purchases would be some sort of deprivation - the self imposed compromises taking center stage, while enjoyment takes a back seat. In fact: I enjoy food more now than ever before.

It's crazy, right? How could primarily fruits and vegetables be more enjoyable than chips and ice cream? 

5 reasons why real food is better than just "any food"

  1. Fruits & Vegetables that travel thousands of miles to the grocery store are absolutely inferior. You need to eat fruits and vegetables anyway, so why not buy only the tastiest? It should be no surprise why kids don't want to eat supermarket vegetables.
  2. Too much processed food addicts you to sugar. I wrote about this recently.
  3. Making food from scratch is more rewarding.
  4. You develop a healthier relationship with and respect for food. This is important, especially when your actions influence children.
  5. Processed food relies heavily on additives and preservatives. Don't let the taste of everything you eat be dominated by sugars and salts, it will hurt your enjoyment of real food.
When I began this journey, I thought that I would be making sacrifices solely in the name of long term health and reducing my impact on the environment. As it turns out, my food is tastier, healthier, and more enjoyable than ever before.

The drawback? Now that I have become accustomed to real food, I'm stuck with it forever! My old life of adding water to a package and turning on the microwave just won't cut it.

Friday Food Interview: Jen Marshall

Friday, November 7, 2008

Jen Marshall's natural products background began by slinging organic food for The Sunflower Restaurant and nutritional counseling for dogs and cats at Colorado Canines. In 2005 she created a media awareness program for CORE, Colorado’s sustainable business trade association. Managing the promotional campaigns for the 2006 and 2007 Sustainable Opportunities Summit, Jen honed her skills of juggling numerous tasks at once. She was a member of the Naturally Boulder Taskforce helping to organize networking events. Jen’s career at The Fresh Ideas Group began in 2006, and she has since landed many influential stories for her clients.  During her free time you can find Jen hiking with her dog, practicing yoga, seeing live music and attempting to speak Spanish.


TRE: Hi Jen, thanks for chatting with us. What is your current relationship with food?

JM: Ha!  That is complicated question.  I was raised in a food-loving Italian family - lots of pasta, bread and meat.  I always loved food because of the long, drawn-out dinners.  Still, my favorite thing to do with my friends is cook dinner together or go out to eat.  However, I discovered in my late-20's that I had an intolerance to gluten and dairy.  My eating habits changed drastically and now I still eat for pleasure, but with an added does of healing.


TRE: Many people with food intolerances don't even realize it, how did you first discover that you needed to change what you were eating?

JM: I just felt bad - all the time!  I was working at the Sunflower Restaurant in Boulder at the time.  Back then they really catered to special diets and allergies.  I learned a lot from the owner and executive chef at the time (they are under new ownership now) and my co-workers on the "dangers" of food and the benefits of eating right for your body.  I began to seek more and more information and finally landed in a place and time when I was ready to make changes and sacrifices.


TRE: Going gluten-free is an intimidating prospect, tell us - how hard is it? Be honest!

JM: It's hard!  However, 6 years ago it was harder. Back then, I completely stopped eating bread, bagels, pasta, burritos, etc.  I found myself eating rice and beans for breakfast!  Which is actually better for you then cold cereal anyway.  Eating on the go is really hard - traveling is worse.  I have to plan ahead and pack my meals.  I always had a bag of nuts or jerky in the purse.  I do have to say that the product innovation in the last couple of years has significantly improved.  I can find gluten free breads, cookies and pasta that is actually really good!  It is still a challenge to find them dairy free too.  Pamela's cookies are amazing!  Udi's gluten-free bread is good to, but not dairy free. I also just came across goodEbar, which are protein dense snack bars, but more like a dense piece of banana bread.  Delicious!


TRE: It's funny you should mention goodEbar, I ran into the founders Chuck & Tori at least 4 times during Naturally Boulder Days (read my coverage of the PitchSlam, goodEbar was the fifth pitch). Gluten-free certainly seemed like a consistent theme, with many new products on the horizon. So, obviously the sacrifices have been worth it?

JM: Yeah, I also really enjoyed meeting Tori!  The sacrifices were definitely worth it.  I feel much better and am just happier. 


TRE: So you mentioned working at a restaurant, is your current job food related as well?

JM: Yes.  My personal path of healing and nutrition coupled with professional marketing training led me to The Fresh Ideas Group or FIG, a strategic communications agency specializing in the organic and natural products industry.  Personally I work with food companies – R. W. Knudsen and Santa Cruz Organic, Whole Foods Market as well as other “green” companies such as Eco-Products, which is a manufacturer of compostable food service items – cups, plates, bowls made from plants not oil.  Additionally, I work with Naturally Boulder, a trade association which supports and fosters growth of natural products companies in the Boulder area.  FIG is the perfect combination of my interests. 


TRE:  How large is the education gap right now between people who care about healthy, whole foods, and those who don't? As a marketer, I'm sure this is one of your primary challenges?

JM: We do deal with that a lot, however the gap is narrowing.  Unfortunately it is because of actual tragedies and scares - children getting sick from cold medicine, E-coli found in meat, toxins in plastic, etc.  But as evidenced by more and more companies creating healthier products and large brand names "catching on", consumers are paying more attention. If Clorox can create a line of botanical cleaners, shoppers start to wonder if there is something to that.  When Wal-Mart began to stock their shelves with organic products, making them more available and more affordable, shoppers learn more about the benefits.  The natural products industry continues to grow by double digits each year and is now at $62 billion in sales.


TRE: I recently read that shoppers at natural & organic supermarkets are not especially price sensitive. However, it's a different story at Wal-Mart. Will organic prices will come down as the market matures and demand increases? It seems that price is the biggest sticking point for the majority of Americans.

JM: Where is my crystal ball?  Economics 101 would tell you that would make sense.  With bigger players like Wal-Mart it is starting to happen. However, probably not fast enough for most Americans.  I'll admit that I'm a rarity (outside of Boulder).  I will pay more for quality and healthy food for me and the health of our soil and people.


TRE: I often wonder when I would have discovered healthy food if I hadn't read In Defense of Food. If you didn't have problems with gluten, do you think you would have still discovered healthy food?

JM: Yes, I was headed that direction. First, by my love of eating. Second, my moving to Boulder.


TRE: You've lived here longer than I have, how much social pressure is there to eat healthy in Boulder?

JM: I don't think any.  It's a choice.  You can easily go to King Soopers and Safeway and shop as you like and many people do.  I think that the education of healthier food is prevalent in town by the number of Whole Foods, organic restaurants, juice bars, etc.  If you want it, it is there.  If you want to ignore it, that may be harder.


TRE: If you had to suggest one thing we could do (individually or collectively) to help the movement towards a better relationship with food, what would it be?

JM: Pay attention and read ingredient labels.  Seriously, try to read what goes into that processed food.  The less shoppers can understand on the food label, they will start to question it.  I got into the habit because of the food sensitivities, but every time I point out a label to someone, they stop and say, "...but I don't even know what all this stuff is.  I thought these were crackers." 

Exactly!


TRE: Thanks so much for chatting Jen. Any last words of advice and/or not-so-subtle self-promotion?

JM: Nah, I think I've said plenty.


I met Jen through her association with Naturally Boulder Days. Read my other posts about Naturally Boulder Days.

Quinoa: Going Local During the Winter?

Thursday, November 6, 2008

My farmers market has ended, sadly. For weeks, I have been looking ahead, wondering how I will get local food throughout the winter. If I normally bike to the grocery store, does driving 15 minutes to a local farm negate the environmental benefits of buying locally?

Today, I was told that quinoa (a native peruvian "grain", supposedly one of the healthiest) is actually grown by White Mountain Farm right here in Colorado! I had eaten it back in May, in preparation for my trip to Peru this summer, and loved it! Of course, in Peru, it seemed to end up in just about every other meal. My previous two purchases of quinoa back here in the states: a box from Whole Foods, and the bulk bin from Whole Foods. It's EXTREMELY likely that both of these came from either Peru, Bolivia, or Ecuador, the primary worldwide suppliers.

(photo courtesy of FranUlloa)

Then it struck me. During the summer, roughly 80% of the food I ate came from the farmers market. I would only go to the store for a few additional items, mostly grains, spices, flours, and dairy (or psuedo dairy, like soymilk). Why not use the winter as a time to focus on finding local sources for those types of items? White Mountain Farm here I come!

Sadly, my bubble burst a little this evening, when I was reminded that supporting quinoa in Peru and Bolivia decreases their need to rely on the export of coca leaves, which are made into cocaine. Why must every decision be so complicated? I just want to do what is best for the planet!

Help me decide. Which would you do: buy local quinoa, or support responsible, non-drug crops in Peru?

Will Obama Care About Our Food?

Wednesday, November 5, 2008

The short answer: yes!


In a recent Time Magazine article, Obama referenced Michael Pollan's recent New York Times opus: Farmer in Chief. Rather than rehash other articles, I direct you to a recent post from /ground entitled "Pollan and Obama: The Next Secretary of Agriculture? which will give you all the details: links to Pollan and the article, a summary of its main ideas, and Obama's quote regarding the article.

Whether you like Obama or not, everyone should be excited that the next president is at least aware of the need to start changing our relationship with food!

Sticky Fingers Cooking Wins Naturally Boulder Days Pitch Slam

Tuesday, November 4, 2008

Congratulations to the winner of Naturally Boulder Days: Sticky Fingers Cooking!



If you read my PitchSlam Recap, you might be wondering how Sticky Fingers Cooking was able to win with judges comments such as "can't quite envision the product" and "Loved the story, what is the product?" To put it plainly, Stick Fingers stood out.

Aside from The Wholesome Gourmet (and possibly Shaken, the documentary about Parkinson's), every other pitch was for a product. How could the judges pick one local, organic, free trade, gluten-free, dairy-free, sugar-free product over another in just 60 seconds? They couldn't, so they went with the pitch that clearly had the largest scope - one that focused on education.

Sticky Fingers Cooking currently focuses on cooking classes for 2-5 year olds. They also sell cooking kits for young children, and hope to appear in supermarkets with a semi-prepared meal easily finished at home. The judges comments questioning the actual product reflect that the pitch's focus on cooking education came across as philosophy more than product. Hastily mentioning their idea for a supermarket isle product only led to further confusion.

However, the scope of the business and its educational ideals overcame any faltering during the pitch itself.  Recent articles featuring Sticky Fingers in The Daily Camera, Denver Westward and BusinessWeek raised awareness before the PitchSlam even began. Well timed PR ladies!

If you read posts at The Reluctant Eater, you know that although I may mention products from time to time, I do not believe they are the answer to improving our relationship with food. To create the greatest good, we need to educate those who eat blindly, unaware their food choices have severe long-term consequences.

Congratulations to Sticky Fingers Cooking, they took home almost $200,000 worth of prizes! 
Organic Food Brokers:
  • One full year of national brand management - $180,000 value!
  • Detailed review of product, production costs, margins and retail price point
  • Detailed review of sales, marketing plans and associated budgets
  • Recruiting, hiring, training and management of the regional broker network
  • Sales presentations to all 11 Whole Foods Market regions and key national distributors for category review
Boulder Innovation Center:
  • Two free months of consulting - $1,500 value!
  • Top industry leaders will provide pertinent advice and guidance for your business success
Small Business Development Center (SBDC):
  • Two free passes to all five Naturally Boulder/SBDC classes in 2009 - $450 value!
  • These classes are perfectly aligned with any new business trying to break into the community and learn from the "2009 Trade Secrets" classes

Where are my readers located?

In case you were curious, roughly 90% of my traffic comes from the United States. Which states read The Reluctant Eater most?

  • Colorado - 35%
  • Massachusetts - 10%
  • California - 10%
  • New York - 7%
Somehow a few states have avoided me entirely. If you know anyone in Nevada, Oklahoma, North Dakota, Nebraska or Alabama who would enjoy reading, please pass along this site. On an important day like today, I want to give everyone the chance for representation!

Everyone is concerned with eating healthy, especially in January

Monday, November 3, 2008

Time for another stats post! Last week I overheard that people tend to get sicker around the holidays because they eat less healthily. Seems like something that we can prove with statistics, right? Here we go.


Below is a graph of people googling "eating healthy", courtesy of google trends:


As you can see, each year starts out with a bang. Working towards a healthier lifestyle is a New Years Resolution for many. Then it drops off rather quickly. Most interesting (yet not surprising) are the huge downward spikes at Thanksgiving and Christmas. No one thinks about healthy eating, it's time to eat traditional food with your family, stuff yourself and watch football.

A shoutout to Nate Abbott, who suggested looking for a correlation in the term "upset stomach", pictured below:

(click here to explore the stats)

Notice the large upswing late in the year. It correlates nicely with Thanksgiving, Christmas, and New Years. Again, not uber surprising, but it's a start.

I had to switch over to google insights to find a graph that might give us a window into people getting sick (the volume of searches doesn't need to be as large on Insights). Behold, googles for "i am sick": 

(click here to explore the stats)

Christmas & New Years are the "sickest" time of year. Well obviously, because people just get sicker in the winter...bad weather and more germs. Right? Well...let's narrow it down to a state like Texas, which doesn't have cold & snowy weather.

(click here to explore the stats)

So, although the difference is not as pronounced, you can see that in the 2005, 2006, and 2007, the highest months are January, December, and November respectively. Something to think about...

Anyone want to give some theories as to why "eating healthy" drops so low in the summer? Please post your theories in the comments below.

 
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