Annotated Bibliography
Berry, Wendell. (1990). The Pleasures of Eating. In What are people for?. Retrieved from http://www.ecoliteracy.org/essays/pleasures-eating
Berry’s piece asks readers to take pleasure in eating by being a participant, by connecting with the agricultural world that feeds them. He says the food industry is turning citizens into passive consumers who take and pay what they’re told. According to Berry, people should be active participants in the agricultural process; they should realize where the food comes from, understand what is done (or not done) to it, and be grateful and appreciate it. To engage readers and help them move toward this renewed connection with the land, Berry suggests that his readers grow some sort of food on their own, make their own meals, learn about the food they buy, buy local and direct from farmers when possible, and, in general, learn everything they can about the food industry and the history of the food they eat.
D’Adamo, ND. Peter J., “The Eat Right for Your Blood Type Diet.” WebMD. Better information. Better health. 1-2. Web. 13 Apr. 2011. <http://www.webmd.com/diet/eat-right-for-your-type>.
(Summary by group member, Megan Frantz)
The author of “Eat Right for Your Type” believes that your eating habits should be based on your blood type. Author, Peter J. D’Adamo, also suggests that our blood types are an indicator to the types of illnesses that will affect us. He also feels that people can benefit from certain exercise programs based on the individuals blood type.
People with A blood type do best as vegetarians and should be encouraged to participate in forms of gentile exercise. Type B individuals should consume low-fat dairy, meats and produce and exercises moderately. People with AB blood types need to eat seafood, produce and dairy since they have a sensitive digestive tract. They should also participate in calming type exercises. If you are blood type O you should consume lean meats, poultry and fish. You should also follow an energetic and aggressive exercise plan.
Mr. D’Adamo based his findings on the fact that each blood type digests foods differently. If the foods we eat are not compatible with our own blood type then we may experience side effects such as bloating. He feels that eating the proper foods for your individual blood type may act like medicine for your digestive system.
(Dorothy Boody, personal communication, April 9, 2011).
I conducted an interview on Saturday, April 9, with Dorothy Boody, one of the co-owners of Health Now, a health food store in Vineland. She spoke about her experience as a vegetarian and her family's experiences with eating healthier food. Blood type diets feature heavily in her food philosophy, and as a result, she believes blood type A's are more likely to successfully live a vegetarian lifestyle. Many of her comments on ethics, today's food industry, and keeping fruits and vegetables in the diet speak to meat-eaters and vegetarians alike. Some segments may require an explanatory text slide before, but in general, most sound bites should stand alone as independent comments and/or stories.
(Melissa Pickell, personal communication, April 12, 2011).
One group member, Sarah Pickell, conducted an interview on Tuesday, April 12, with Melissa Pickell, R.D., a practicing dietitian at her home in Flemington, New Jersey, via Skype. Ms. Pickell explained the basic definition of vegetarianism and expounded on its different styles. She also explained the drawbacks of vegetarianism, how such a diet requires that practitioners take special care to ingest enough vitamins and protein, particularly Vitamin B12. Ms. Pickell commented on the food options available to vegetarians in restaurants and at home, how the seeming monotony of a vegetarian diet can be full of much creativity and variety. Ms. Pickell also, as a lifelong vegetarian, encouraged viewers to try it because, in her opinion, a fruits, vegetables, and whole grains diet is the healthiest in the world.
Pollan, Michael. (2006). Omnivore's dilemma: A natural history of four meals. New York, NY: The Penguin Press.
Pollan asserts that Americans go through dietary fads, often inspired by the government and media. The US has an unstable food culture. There are too many choices, and Americans struggle with these choices because, without a stable food culture, their ideas of healthy and unhealthy, good and bad, are constantly in flux, aggravated by the efforts of the food industry. Through examples of how food comes to the dinner table by three different methods, Pollan illustrates the drawbacks of today's systems. The food industry advances let us grow and feed more, but it often contradicts nature's way, which often leads to complications. People are ignorant of many of the food industry's practices and how the food they eat comes to them. If they knew, the author thinks they would recognize eating as a political, ecological, and agricultural act and ask for change. For instance, large, industrialized farms generally have field after field of one cash crop, nowhere near the biodiversity of old farming practices. With year after year of corn, or even legumes, the risks of plant bugs, disease, and poor soil fertility increase. Similarly, federal subsidies have a lot to do with the rise of corn, as well as the use of old WWII chemicals in agriculture. Agriculture today is extremely dependent on fossil fuels and chemicals, though this does not always produce the safest, healthiest results.
Schlosser, Eric. (2005). Introduction. In Fast food nation (Introduction). Retrieved from http://www.sabatinomangini.com/uploads/4/5/9/6/4596832/fast_food_nation.pdf
The introduction to Schlosser's Fast Food Nation presents readers with an overview of the book's goals and topics, giving readers a small taste of the large role fast food plays in today's world. The way fast food is made and the businesses surrounding it run says tons about the values behind this industry, an industry that has become so ingrained in Americans' lives as to be perfectly normal and mundane, its faults and implications virtually invisible. The introduction addresses, not only the fast food industry, but the changes in American culture that have precipitated its rise to power. Today, more money is spent on restaurant food (much of it fast food) than on food to prepare at home. The fast food industry is also a major employer in the United States, though the increase of fast food restaurants has seen a decrease in private, independent businesses. Everything has a chain or franchise these days. The industry prospers by industrializes everything, keeping it uniform in every location. This also means serving the same food, little of which is local or fresh. Fast food is all over the place, so it seems unavoidable, but what about its impact on family businesses and farms? What about the technology and practices behind the food served? Is this a good thing for our society? Does anyone bother to ask?
Walter, Sheryl. “Organic Foods Provide More than Just Health Benefits.” Natural News Network, 2003.http://www.naturalnews.com/026266_organic_foods_food.html. 7 April 2011.
(Summary by group member, Stephanie DiBella)
Organic foods are not just better for our bodies but also better for our environment. Dr. Thomas has noticed a trend that supports the decline in the nutritional quality of fruits and vegetables produced via modern farming practices in recent decades. The study lists the macronutrient chromium as being found at levels 78% higher in organic foods. The study also showed that Calcium is found at a level 63% higher in organic foods and Magnesium is found at a level 138% higher in organic foods. Organic corn had 52% more vitamin C than the commercially available counterpart which was grown utilizing modern farming practices. "I don't think there is any question that as more research is done, it is going to become increasingly apparent that organic food is healthier."
Berry’s piece asks readers to take pleasure in eating by being a participant, by connecting with the agricultural world that feeds them. He says the food industry is turning citizens into passive consumers who take and pay what they’re told. According to Berry, people should be active participants in the agricultural process; they should realize where the food comes from, understand what is done (or not done) to it, and be grateful and appreciate it. To engage readers and help them move toward this renewed connection with the land, Berry suggests that his readers grow some sort of food on their own, make their own meals, learn about the food they buy, buy local and direct from farmers when possible, and, in general, learn everything they can about the food industry and the history of the food they eat.
D’Adamo, ND. Peter J., “The Eat Right for Your Blood Type Diet.” WebMD. Better information. Better health. 1-2. Web. 13 Apr. 2011. <http://www.webmd.com/diet/eat-right-for-your-type>.
(Summary by group member, Megan Frantz)
The author of “Eat Right for Your Type” believes that your eating habits should be based on your blood type. Author, Peter J. D’Adamo, also suggests that our blood types are an indicator to the types of illnesses that will affect us. He also feels that people can benefit from certain exercise programs based on the individuals blood type.
People with A blood type do best as vegetarians and should be encouraged to participate in forms of gentile exercise. Type B individuals should consume low-fat dairy, meats and produce and exercises moderately. People with AB blood types need to eat seafood, produce and dairy since they have a sensitive digestive tract. They should also participate in calming type exercises. If you are blood type O you should consume lean meats, poultry and fish. You should also follow an energetic and aggressive exercise plan.
Mr. D’Adamo based his findings on the fact that each blood type digests foods differently. If the foods we eat are not compatible with our own blood type then we may experience side effects such as bloating. He feels that eating the proper foods for your individual blood type may act like medicine for your digestive system.
(Dorothy Boody, personal communication, April 9, 2011).
I conducted an interview on Saturday, April 9, with Dorothy Boody, one of the co-owners of Health Now, a health food store in Vineland. She spoke about her experience as a vegetarian and her family's experiences with eating healthier food. Blood type diets feature heavily in her food philosophy, and as a result, she believes blood type A's are more likely to successfully live a vegetarian lifestyle. Many of her comments on ethics, today's food industry, and keeping fruits and vegetables in the diet speak to meat-eaters and vegetarians alike. Some segments may require an explanatory text slide before, but in general, most sound bites should stand alone as independent comments and/or stories.
(Melissa Pickell, personal communication, April 12, 2011).
One group member, Sarah Pickell, conducted an interview on Tuesday, April 12, with Melissa Pickell, R.D., a practicing dietitian at her home in Flemington, New Jersey, via Skype. Ms. Pickell explained the basic definition of vegetarianism and expounded on its different styles. She also explained the drawbacks of vegetarianism, how such a diet requires that practitioners take special care to ingest enough vitamins and protein, particularly Vitamin B12. Ms. Pickell commented on the food options available to vegetarians in restaurants and at home, how the seeming monotony of a vegetarian diet can be full of much creativity and variety. Ms. Pickell also, as a lifelong vegetarian, encouraged viewers to try it because, in her opinion, a fruits, vegetables, and whole grains diet is the healthiest in the world.
Pollan, Michael. (2006). Omnivore's dilemma: A natural history of four meals. New York, NY: The Penguin Press.
Pollan asserts that Americans go through dietary fads, often inspired by the government and media. The US has an unstable food culture. There are too many choices, and Americans struggle with these choices because, without a stable food culture, their ideas of healthy and unhealthy, good and bad, are constantly in flux, aggravated by the efforts of the food industry. Through examples of how food comes to the dinner table by three different methods, Pollan illustrates the drawbacks of today's systems. The food industry advances let us grow and feed more, but it often contradicts nature's way, which often leads to complications. People are ignorant of many of the food industry's practices and how the food they eat comes to them. If they knew, the author thinks they would recognize eating as a political, ecological, and agricultural act and ask for change. For instance, large, industrialized farms generally have field after field of one cash crop, nowhere near the biodiversity of old farming practices. With year after year of corn, or even legumes, the risks of plant bugs, disease, and poor soil fertility increase. Similarly, federal subsidies have a lot to do with the rise of corn, as well as the use of old WWII chemicals in agriculture. Agriculture today is extremely dependent on fossil fuels and chemicals, though this does not always produce the safest, healthiest results.
Schlosser, Eric. (2005). Introduction. In Fast food nation (Introduction). Retrieved from http://www.sabatinomangini.com/uploads/4/5/9/6/4596832/fast_food_nation.pdf
The introduction to Schlosser's Fast Food Nation presents readers with an overview of the book's goals and topics, giving readers a small taste of the large role fast food plays in today's world. The way fast food is made and the businesses surrounding it run says tons about the values behind this industry, an industry that has become so ingrained in Americans' lives as to be perfectly normal and mundane, its faults and implications virtually invisible. The introduction addresses, not only the fast food industry, but the changes in American culture that have precipitated its rise to power. Today, more money is spent on restaurant food (much of it fast food) than on food to prepare at home. The fast food industry is also a major employer in the United States, though the increase of fast food restaurants has seen a decrease in private, independent businesses. Everything has a chain or franchise these days. The industry prospers by industrializes everything, keeping it uniform in every location. This also means serving the same food, little of which is local or fresh. Fast food is all over the place, so it seems unavoidable, but what about its impact on family businesses and farms? What about the technology and practices behind the food served? Is this a good thing for our society? Does anyone bother to ask?
Walter, Sheryl. “Organic Foods Provide More than Just Health Benefits.” Natural News Network, 2003.http://www.naturalnews.com/026266_organic_foods_food.html. 7 April 2011.
(Summary by group member, Stephanie DiBella)
Organic foods are not just better for our bodies but also better for our environment. Dr. Thomas has noticed a trend that supports the decline in the nutritional quality of fruits and vegetables produced via modern farming practices in recent decades. The study lists the macronutrient chromium as being found at levels 78% higher in organic foods. The study also showed that Calcium is found at a level 63% higher in organic foods and Magnesium is found at a level 138% higher in organic foods. Organic corn had 52% more vitamin C than the commercially available counterpart which was grown utilizing modern farming practices. "I don't think there is any question that as more research is done, it is going to become increasingly apparent that organic food is healthier."