Reading Anthony Bourdain’s Kitchen Confidential: Adventures in the Culinary Underbelly, I found myself more and more fascinated by the culinary industry. I also found myself wanting to sit down with Bourdain, chat, and become best friends—with his conversational writing style, it is not hard to imagine that he would be a great dinner date.
It isn’t great literature, rather, it’s an ideal Metro read. (Which, to be honest, is really all I have time for these days!) It’s an enjoyable easy read; very funny, interesting, and I am going to go as far to say it is eye opening and educational. However, I say it is a great Metro read because while it is all of these things, you don’t get too attached or immersed by it; you can read a few pages and stop, or if you have an especially long wait—maybe even a few chapters. It’s entertaining enough to hold my attention on a crowded train, but not so much that I feel the need to walk down the street reading it. (It kinda bothers me when people do that...watch where your going!)
This book will not make you want to become a chef. It actually specifically states that you have to be a bit crazy to consider it. However, it might make you want to become friends—well, maybe acquaintances—with a chef; possibly Bourdain himself, if you appreciate someone who is a bit (probably, rightfully so) full of themselves, a little more than a but crazy, and most likely a very good time.
Bourdain is honest about his career path, and while it is someone non-traditional and off the beaten path, it is almost to be expected in the line of work. Once introduced to his fellow industry workers, it is soon clear that it is almost necessary to fall into the kitchen unexpectedly. It is almost like reading those ‘true life’ stories about being a rock star or an athlete—it’s glamour on the outside and kind of a bitch on the real side. It seems to be one of those things that you have to be 100% in it to stay in it, which a lot of people don’t necessarily have or aren’t willing to put out.
If nothing else, Kitchen Confidential offers a new perspective on the culinary industry, and certainly brings a new light to going out to eat. I also find myself filled with a greater respect when someone tells me they are a chef. The light that is shown upon the career in the movies or otherwise—whether positive, negative, or indifferent—does not do it justice. Bourdain, on the other hand, shares his experience in a brutally honest manner, shedding away the exterior and making a bold step to get to the gritty reality.
16 September 2010
09 September 2010
Baked.
Baking is incredible. Every time I bake something new, I find it more intriguing. Combining ingredients that seem to make no sense together, but with a little bit of mixing, a hot temperature, and wait for a bit…voilà! You have something completely deliciously different!
Maybe it comes from my hidden love for science…hmm, well maybe not, unless it is very deeply hidden… I do find an aspect of baking that reminds me of high school chemistry class, measuring out each ingredient, mixing, and observing. It is not quite the bangs and whistles that Bill Nye offered (I think I am dating myself here…) But, it there is something to say about seeing the transformation of a product you are creating and learning to make those perfections with each attempt at it.
Or maybe it is about getting back to being a kid…this is the one that seems more likely! Isn’t there apart of us all that wants to go back and play in the dirt, create those cauldrons of grubs and leaves in the ground, and make mud pies? Baking, in some ways, offers an acceptable way to get your hand dirty again. (Seriously, half the reason I bake anything is to make a bit of a mess—and lick the bowl!) I was once told, after asking someone if they wanted to help me put the cookies I was making on the pan, “no, I don’t really like to get my hands dirty.” I couldn’t really believe it! How does one not like to get their hands dirty, it’s my favorite part! And not mention this is sugar, flour, eggs, and chocolate that we’re talking about, which can hardly qualifies as “dirty”—especially if you enjoy licking it off. (Wow, that’s what she said…)
I think in overall, baking has an element of mystery and excitement that I don’t always get when I am cooking. Cooking, on a stovetop or whatever manner you prefer, you have the opportunity to see the product along the way, taste as you go, and make alterations as needed. With baking, you do your thing, put it in the oven, and hope you it will work out.
And sometimes it doesn’t. I am constantly burning batches of cookies, forgetting about the bread in the oven or realizing a key ingredient was forgotten (like flour…oops, that was a bad one) after it is too late. And that’s all part of the fun, or maybe not necessarily the fun—but it certainly makes those times when something comes out looking, smelling and tasting perfectly baked.
And with that, I better run and check on that bread in the oven…
Maybe it comes from my hidden love for science…hmm, well maybe not, unless it is very deeply hidden… I do find an aspect of baking that reminds me of high school chemistry class, measuring out each ingredient, mixing, and observing. It is not quite the bangs and whistles that Bill Nye offered (I think I am dating myself here…) But, it there is something to say about seeing the transformation of a product you are creating and learning to make those perfections with each attempt at it.
Or maybe it is about getting back to being a kid…this is the one that seems more likely! Isn’t there apart of us all that wants to go back and play in the dirt, create those cauldrons of grubs and leaves in the ground, and make mud pies? Baking, in some ways, offers an acceptable way to get your hand dirty again. (Seriously, half the reason I bake anything is to make a bit of a mess—and lick the bowl!) I was once told, after asking someone if they wanted to help me put the cookies I was making on the pan, “no, I don’t really like to get my hands dirty.” I couldn’t really believe it! How does one not like to get their hands dirty, it’s my favorite part! And not mention this is sugar, flour, eggs, and chocolate that we’re talking about, which can hardly qualifies as “dirty”—especially if you enjoy licking it off. (Wow, that’s what she said…)
I think in overall, baking has an element of mystery and excitement that I don’t always get when I am cooking. Cooking, on a stovetop or whatever manner you prefer, you have the opportunity to see the product along the way, taste as you go, and make alterations as needed. With baking, you do your thing, put it in the oven, and hope you it will work out.
And sometimes it doesn’t. I am constantly burning batches of cookies, forgetting about the bread in the oven or realizing a key ingredient was forgotten (like flour…oops, that was a bad one) after it is too late. And that’s all part of the fun, or maybe not necessarily the fun—but it certainly makes those times when something comes out looking, smelling and tasting perfectly baked.
And with that, I better run and check on that bread in the oven…
03 September 2010
Picky, picky, picky...
“If you are going to be a picky eater, you have to be able to pick,” my friend announced to me after I commented on the onions left on her plate from the huevos rancheros I had made for brunch. She has a point; picky eaters that refuse to eat a dish because of one ingredient often drive me a little bit crazy. Some people make a huge deal about their selective diet, while others tend to flow a bit better, eating around the less-than-appetizing bites. Picky eaters, selective eaters, for one reason or another, it creates a less than ideal situation at a dinner party. These days there seems so much more to think about when accommodating for the varieties of eaters out there. Remember the days when the vegetarian option was unique? (Side note to the selective eating: Allergies, well, you can’t really blame them.)
I used to be more a picky eater: when I was really young, I didn’t eat sauce. (What little kid do you know that actually eats sauce, though?) Then I moved onto not liking anything tomato-based, and that turned into just not liking actual tomatoes—but tomato products were okay. Eventually, one day I got tired of picking out the tomatoes and requesting modified dishes at restaurants. So, I said to myself, I would like tomatoes, and, hey, I tried them, started eating them and I love them now. And I did the same thing with yogurt. You know what? I hardly go a day now without eating both yogurt and tomatoes at some point.
When people tell me they don’t like something now, I often wonder—is it something that they really don’t like, or is it something they are just in the habit of not liking, or is something they just never tried? Tastes change all the time, in fact, there was an article in the City Paper last week about growing up and changing tastes, apparently you shouldn’t disregard something because “you never liked it” but you should try it again, try it prepared differently or a different atmosphere—you may be surprised!
At the family dinner table, my parents went with the principle of you have to try everything on your plate before refusing to eat it, calling it a “No-thank-you-bite.”A friend of mine took this philosophy to the next step, telling me one of his “rules to live by” is: “Try everything twice.” (While our conversation concerned food, I think you can apply it to many situations!) He maintained the first time you might not be ready for it, maybe something is not done well, so give it some time to sit with you and then try it again. He says if you still hate it, then don’t force it.
Maybe picky eating isn’t always something you can change, or even want to change, for that matter. There are so many aspects to food that fall into consideration beyond taste—texture, smell, appearance, and then you can get into the values and ethics. Perhaps though, there is a time and a place for picky eating—when buying and preparing your own food, pick away! But sometimes (especially when accepting a prepared dish from someone else) try to leave behind some of the pre-conceived ideas about what you already think you don’t like. I know a few people who should stand to try something for that second time—and when that fails: learn to pick!
I used to be more a picky eater: when I was really young, I didn’t eat sauce. (What little kid do you know that actually eats sauce, though?) Then I moved onto not liking anything tomato-based, and that turned into just not liking actual tomatoes—but tomato products were okay. Eventually, one day I got tired of picking out the tomatoes and requesting modified dishes at restaurants. So, I said to myself, I would like tomatoes, and, hey, I tried them, started eating them and I love them now. And I did the same thing with yogurt. You know what? I hardly go a day now without eating both yogurt and tomatoes at some point.
When people tell me they don’t like something now, I often wonder—is it something that they really don’t like, or is it something they are just in the habit of not liking, or is something they just never tried? Tastes change all the time, in fact, there was an article in the City Paper last week about growing up and changing tastes, apparently you shouldn’t disregard something because “you never liked it” but you should try it again, try it prepared differently or a different atmosphere—you may be surprised!
At the family dinner table, my parents went with the principle of you have to try everything on your plate before refusing to eat it, calling it a “No-thank-you-bite.”A friend of mine took this philosophy to the next step, telling me one of his “rules to live by” is: “Try everything twice.” (While our conversation concerned food, I think you can apply it to many situations!) He maintained the first time you might not be ready for it, maybe something is not done well, so give it some time to sit with you and then try it again. He says if you still hate it, then don’t force it.
Maybe picky eating isn’t always something you can change, or even want to change, for that matter. There are so many aspects to food that fall into consideration beyond taste—texture, smell, appearance, and then you can get into the values and ethics. Perhaps though, there is a time and a place for picky eating—when buying and preparing your own food, pick away! But sometimes (especially when accepting a prepared dish from someone else) try to leave behind some of the pre-conceived ideas about what you already think you don’t like. I know a few people who should stand to try something for that second time—and when that fails: learn to pick!
27 August 2010
Current Events: The Chicken or the Egg?
By now, you have probably heard about the egg-recall across the country. It’s not anything new—recalling mass produced grocery products. In fact after the e-coli/spinach fiasco a few years back, is anyone really that surprised to hear the words are now replaced with salmonella and eggs? We hear about the dangers of salmonella in un-cooked meat, so it makes sense for eggs, a product from the same animal to have the same concern.
And why has this happened this time? Some of the blame goes straight to the U.S. Government, arguing USDA and FDA should maintain better control over food regulation. In fact, the idea that the FDA has complete control is not necessarily the case. The processes are often monitored only at certain stages, and not throughout, therefore some conditions and critical consequences can easily be over-looked. So, the solution, of course, is to tighten regulations and increase the presence of the supervision.
Another reason is the corporate control, the mere fact that so many of these brands are controlled by the same company. Think back to the days of Trust-Bustin’ Teddy Roosevelt, we can easily think that we have over-come the monopolization of the large corporations. However, in some ways we are back where we started, with lessons learned—now corporations know to better conceal their seemingly never-ending reaches. Different brand names create an illusion of variety and competition, but often they are all supplied by the same mega-farms. Therefore when an outbreak occurs, it is harder to locate the potentially bad items and the recall becomes a much bigger problem.
So now what? Well, this is where the green, sustainable, local, farmers’ market movements of today can come into play. By shortening the chain, creating more transparency, understanding the food and making education decisions, we can take back some the control in our hands as consumers. When an event like this recall occurs, we are reminded of the lack of understanding and the complete separation we have from our food and the producers. Taking that back—when we are able to—is an important step to take to consider both our consumer rights and health.
Further Information: See the recalled egg companies on The Washington Post: Egg Recall. Learn more about the science behind the outbreak, check out CNN’s article: What? Chicken butt. Why there's Salmonella in your eggs.
Sources:
Eckholm, Erik. “Egg Industry Faces New Scrutiny After Outbreak.” The New York Times. 23 August 2010.
http://www.nytimes.com/2010/08/24/us/24eggs.html?_r=1&ref=us
Layton, Lyndsey. “As egg producers consolidate, problems of just one company can be far-reaching.” The Washington Post. 24 August 2010. http://www.washingtonpost.com/wp-dyn/content/article/2010/08/23/AR2010082305118.html?hpid=topnews&sid=ST2010082305302
Waldrop, Chris. “Expert: Egg recall shows FDA needs more power.” Interview: Director of the Food Policy Institute, Consumer Federation of America. The Associated Press. 23 August 2010. http://www.washingtonpost.com/wp-dyn/content/video/2010/08/23/VI2010082304261.html?sid=ST2010082305302
And why has this happened this time? Some of the blame goes straight to the U.S. Government, arguing USDA and FDA should maintain better control over food regulation. In fact, the idea that the FDA has complete control is not necessarily the case. The processes are often monitored only at certain stages, and not throughout, therefore some conditions and critical consequences can easily be over-looked. So, the solution, of course, is to tighten regulations and increase the presence of the supervision.
Another reason is the corporate control, the mere fact that so many of these brands are controlled by the same company. Think back to the days of Trust-Bustin’ Teddy Roosevelt, we can easily think that we have over-come the monopolization of the large corporations. However, in some ways we are back where we started, with lessons learned—now corporations know to better conceal their seemingly never-ending reaches. Different brand names create an illusion of variety and competition, but often they are all supplied by the same mega-farms. Therefore when an outbreak occurs, it is harder to locate the potentially bad items and the recall becomes a much bigger problem.
So now what? Well, this is where the green, sustainable, local, farmers’ market movements of today can come into play. By shortening the chain, creating more transparency, understanding the food and making education decisions, we can take back some the control in our hands as consumers. When an event like this recall occurs, we are reminded of the lack of understanding and the complete separation we have from our food and the producers. Taking that back—when we are able to—is an important step to take to consider both our consumer rights and health.
Further Information: See the recalled egg companies on The Washington Post: Egg Recall. Learn more about the science behind the outbreak, check out CNN’s article: What? Chicken butt. Why there's Salmonella in your eggs.
Sources:
Eckholm, Erik. “Egg Industry Faces New Scrutiny After Outbreak.” The New York Times. 23 August 2010.
http://www.nytimes.com/2010/08/24/us/24eggs.html?_r=1&ref=us
Layton, Lyndsey. “As egg producers consolidate, problems of just one company can be far-reaching.” The Washington Post. 24 August 2010. http://www.washingtonpost.com/wp-dyn/content/article/2010/08/23/AR2010082305118.html?hpid=topnews&sid=ST2010082305302
Waldrop, Chris. “Expert: Egg recall shows FDA needs more power.” Interview: Director of the Food Policy Institute, Consumer Federation of America. The Associated Press. 23 August 2010. http://www.washingtonpost.com/wp-dyn/content/video/2010/08/23/VI2010082304261.html?sid=ST2010082305302
26 August 2010
Concert Review: Matisyahu
As I walked through the doors of the 9:30 Club in Washington D.C. on August 25 to see the Matisyahu show, I could tell this was not the average rock concert. The crowd was a mix of the hard-core and hipster regulars, Jewish guys wearing their Yarmulkes, and families. Yes, folks, this is the kind of concert you can bring Mom and Dad to—not only that, parents can bring their kids too. And sure enough, at one point, I find myself next to a kid, whose age I can only guess is about 10, as he rocks out singing along to the hit “One Day”.
Going to a Matisyahu concert is a little bit like, I would imagine, going to a really kick-ass synagogue. Hailing from New York, the Hasidic Jewish man turned reggae-hip-hop musician brings a new energy to both his music and his religion. All of Matisyahu’s songs are based around his religion as he takes influence from the culture, his upbringing, ancient Bible verses, and current events. His message is one of pride, struggle, and peace, relating to not only those who practice Judaism, but to the masses, providing a popular venue, mixing modern rock, reggae, hip-hop, in a jam-band style performance.
Matisyahu brings an unsuspecting presence to the stage, walking on wearing an all-white outfit that can only be described as something a house-painter would wear, a traditional scarf, and tops this off with a white Yankees hat and Converse chucks. He moves with an energy that seems to come from within and brings the crowd on a journey through his music—and the crowd is eager to go wherever he feels.
The show is a bit more, well, Jewish than I suspected—which seems redundant to say as Matisyahu’s niche is a Jewish musician. The show kicks off with an emotional sentiment, Matisyahu singing in a spiritual, almost chant-like manner, leading into an energetic beat. There was much more of his slower, improvisational singing and chanting than he has on his albums, though he intermittently interjected these bouts with some fast-paced rapping and beat boxing. To the ecstasy of the crowd, he also rocked the hits from his 2006 Youth album, including my personal favorite “Time Of Your Song”. Towards the end of the show, he brought out his popular songs from his newest Light album.
Matisyahu talents range from what a friend of mine calls “his Jewish singing voice” to “traditional Jamaican Bob Marley style reggae.” He also rocks the hip-hop beats, rapping with speed that can rival anyone, and at times he whips out a sick beat box. Matisyahu has an uncanny ability to change the mood between and within his songs from a slow and contemplative to a lively and up-beat jam. At times the change is swift and other times he creates quite a build-up, creating a layers of progression and resulting in a full-on dance party. He moves with lightness across the stage, sometimes swaying on his toes and sometimes breaking out in a full-on jig around the stage.
Though a bit out of place, and a little lost at times—especially during the times when biblical versus were chanted—the night was a success and one thing his for sure, Matisyahu is an extremely talented guy. I strongly recommend checking him out if you either have not heard of him or appreciated his jam-packed songs—visit his website where you can stream his music and learn more.
Get a taste of Matisyahu’s Dance Moves on stage!
Going to a Matisyahu concert is a little bit like, I would imagine, going to a really kick-ass synagogue. Hailing from New York, the Hasidic Jewish man turned reggae-hip-hop musician brings a new energy to both his music and his religion. All of Matisyahu’s songs are based around his religion as he takes influence from the culture, his upbringing, ancient Bible verses, and current events. His message is one of pride, struggle, and peace, relating to not only those who practice Judaism, but to the masses, providing a popular venue, mixing modern rock, reggae, hip-hop, in a jam-band style performance.
Matisyahu brings an unsuspecting presence to the stage, walking on wearing an all-white outfit that can only be described as something a house-painter would wear, a traditional scarf, and tops this off with a white Yankees hat and Converse chucks. He moves with an energy that seems to come from within and brings the crowd on a journey through his music—and the crowd is eager to go wherever he feels.
The show is a bit more, well, Jewish than I suspected—which seems redundant to say as Matisyahu’s niche is a Jewish musician. The show kicks off with an emotional sentiment, Matisyahu singing in a spiritual, almost chant-like manner, leading into an energetic beat. There was much more of his slower, improvisational singing and chanting than he has on his albums, though he intermittently interjected these bouts with some fast-paced rapping and beat boxing. To the ecstasy of the crowd, he also rocked the hits from his 2006 Youth album, including my personal favorite “Time Of Your Song”. Towards the end of the show, he brought out his popular songs from his newest Light album.
Matisyahu talents range from what a friend of mine calls “his Jewish singing voice” to “traditional Jamaican Bob Marley style reggae.” He also rocks the hip-hop beats, rapping with speed that can rival anyone, and at times he whips out a sick beat box. Matisyahu has an uncanny ability to change the mood between and within his songs from a slow and contemplative to a lively and up-beat jam. At times the change is swift and other times he creates quite a build-up, creating a layers of progression and resulting in a full-on dance party. He moves with lightness across the stage, sometimes swaying on his toes and sometimes breaking out in a full-on jig around the stage.
Though a bit out of place, and a little lost at times—especially during the times when biblical versus were chanted—the night was a success and one thing his for sure, Matisyahu is an extremely talented guy. I strongly recommend checking him out if you either have not heard of him or appreciated his jam-packed songs—visit his website where you can stream his music and learn more.
Get a taste of Matisyahu’s Dance Moves on stage!
20 August 2010
The Convenience Factor
One of the hesitations towards moving to “green,” as they say, or living in a more sustainable manner, is the loss of convenience. Often making the move to the sustainable choice means a little more thought and effort on the individual’s part. This may mean walking a few extra blocks, spending a longer commute on public transit, walking out the recycling or actually considering the ingredients at the grocery store.
I think about this loss of convenience pretty much every time I take out the recycling. My apartment actually has single-stream recycling—which means I don’t even need to separate it! And therefore makes it by far one of the easiest things to do in terms of the small steps to more sustainable life-style. I’m not going to lie though, there is an extra step take in the process. Taking out the trash, for example, only requires I walk down the hall to throw it out, but with the recycling I have to take the elevator down to the basement to drop it off. Okay, I know down the elevator is not that much further than down the hall—not complaining here at all… it really is just an extra step in the process. However, it still always dawns on me—the fact that it really does take a little bit more time and I wonder if I were not so worried about it, would I even bother? And for that matter, how many others even bother?
On Saturday, I woke up and decided I wanted to have a small dinner party. After walking to the store and buying ingredients, I spent about three hours cooking. Now, this was exactly what I wanted to do with my gray Saturday afternoon but I realize that cooking from scratch takes a great deal more time than say, ordering out, throwing some frozen treats in the oven, or whatever easier way you choose to go about it. Granted, I was in the mood for cooking, and hence the dinner party—didn’t want to make all that food for just me ☺. I can tell you that the meal I made, although the bread ended a little burned was received very well by my friends and at least they were a little impressed that I had spent extra the time to cook for them!
My point is, it is great to take the extra step: to recycle, to cook from scratch, to live consciously and sustainably… all the things that I do strive to do. However, I get it—it’s not always the easy way out and for those that can make the change, need to let go of that “convenient factor” in the day-to-day activities. What about those people who want the dinner with out the prep-time? What about those who don’t have any prep-time to spare? Of course, not everyone has the option, and those that do can make a choice and losing the convenience of all the modern technology we have today is a hard one to take.
So, if you are able and ready to do so—taking the extra step away from convenience can be rewarding. And who knows, maybe on that trip to the basement recycle bins; something great will happen (something like my recycling not ending in a landfill!)
I think about this loss of convenience pretty much every time I take out the recycling. My apartment actually has single-stream recycling—which means I don’t even need to separate it! And therefore makes it by far one of the easiest things to do in terms of the small steps to more sustainable life-style. I’m not going to lie though, there is an extra step take in the process. Taking out the trash, for example, only requires I walk down the hall to throw it out, but with the recycling I have to take the elevator down to the basement to drop it off. Okay, I know down the elevator is not that much further than down the hall—not complaining here at all… it really is just an extra step in the process. However, it still always dawns on me—the fact that it really does take a little bit more time and I wonder if I were not so worried about it, would I even bother? And for that matter, how many others even bother?
On Saturday, I woke up and decided I wanted to have a small dinner party. After walking to the store and buying ingredients, I spent about three hours cooking. Now, this was exactly what I wanted to do with my gray Saturday afternoon but I realize that cooking from scratch takes a great deal more time than say, ordering out, throwing some frozen treats in the oven, or whatever easier way you choose to go about it. Granted, I was in the mood for cooking, and hence the dinner party—didn’t want to make all that food for just me ☺. I can tell you that the meal I made, although the bread ended a little burned was received very well by my friends and at least they were a little impressed that I had spent extra the time to cook for them!
My point is, it is great to take the extra step: to recycle, to cook from scratch, to live consciously and sustainably… all the things that I do strive to do. However, I get it—it’s not always the easy way out and for those that can make the change, need to let go of that “convenient factor” in the day-to-day activities. What about those people who want the dinner with out the prep-time? What about those who don’t have any prep-time to spare? Of course, not everyone has the option, and those that do can make a choice and losing the convenience of all the modern technology we have today is a hard one to take.
So, if you are able and ready to do so—taking the extra step away from convenience can be rewarding. And who knows, maybe on that trip to the basement recycle bins; something great will happen (something like my recycling not ending in a landfill!)
12 August 2010
Current Events: School Food, Healthy Kids, and What is Being Done Now!
It’s not quite breaking news, nor a done deal, but changes are certainly happening on the U.S. political front concerning school lunches. Last week, on August 5, the Senate unanimously passed a bill to combat the problems of childhood malnutrition and obesity in this country. The Healthy, Hunger-Free Kids Act proposes an increase funding to schools by $4.5 billion that will not only go towards increasing the number of students with access to school food, but it will also better the nutritious quality of the food.
The Bill increases access to healthy food by implementing new standards in eligibility for free lunch programs as well as better food in both after school and summer sessions. The U.S. Department of Agriculture will enforce regulations for nutrition and health standards concerning the food offered.
One of the controversies with this bill is –Surprise! - Corporate involvement in school food programs. Offering the high sugar sodas and snacks to students is a large addition to the schools revenue. However, schools have found that eliminating the availability of the unhealthy snack food and drink leads to an increase in school lunch buyers. This leads to healthier eating habits and has shown an increase in revenue.
As one of the biggest barriers to providing fresh ingredients and made-from-scratch food is the demand for a more funding to cover the costs; with an increase in the budget, there is an opportunity here to gain greater access to less processed and more local food. Accompanying a bill such as this also should come with recognizing the need for programs that can increase health awareness, which could include education programs, school gardens, and exercise routines. Pairing this Bill with other action movements, such as Michelle Obama’s campaign is a huge step in the direction towards combating this national epidemic of not only obesity but also the increase in early on-set diseases such as diabetes in children.
The fight is not over yet; now the Bill will go to the House for vote. President Obama must sign the legislation before September 30, when the bill will expire. It is not expected to go to vote in the House until after the August recess, possibly not until September.
So keep an eye out for the vote and for the kids!
Sources:
Black, Jane. “Ky. Schools' Healthy Example Could Shape a National Policy.” The Washington Post. 29 June 2009. http://www.washingtonpost.com/wpdyn/content/article/2009/06/28/AR2009062802929.html?sid=ST2009062803185
Legislative Bulletin. “The Lincoln Substitute Amendment to S. 3307, Healthy, Hunger-Free Kids Act.” Democratic Policy Committee. 5 Aug 2010. http://dpc.senate.gov/dpcdoc.cfm?doc_name=lb-111-2-134
Lowrey, Annie. “Senate Unanimously Passes Sweeping Child Nutrition Bill.” The Washington Independent. 5 Aug 2010. http://washingtonindependent.com/93897/senate-unanimously-passes-sweeping-child-nutrition-bill
The Bill increases access to healthy food by implementing new standards in eligibility for free lunch programs as well as better food in both after school and summer sessions. The U.S. Department of Agriculture will enforce regulations for nutrition and health standards concerning the food offered.
One of the controversies with this bill is –Surprise! - Corporate involvement in school food programs. Offering the high sugar sodas and snacks to students is a large addition to the schools revenue. However, schools have found that eliminating the availability of the unhealthy snack food and drink leads to an increase in school lunch buyers. This leads to healthier eating habits and has shown an increase in revenue.
As one of the biggest barriers to providing fresh ingredients and made-from-scratch food is the demand for a more funding to cover the costs; with an increase in the budget, there is an opportunity here to gain greater access to less processed and more local food. Accompanying a bill such as this also should come with recognizing the need for programs that can increase health awareness, which could include education programs, school gardens, and exercise routines. Pairing this Bill with other action movements, such as Michelle Obama’s campaign is a huge step in the direction towards combating this national epidemic of not only obesity but also the increase in early on-set diseases such as diabetes in children.
The fight is not over yet; now the Bill will go to the House for vote. President Obama must sign the legislation before September 30, when the bill will expire. It is not expected to go to vote in the House until after the August recess, possibly not until September.
So keep an eye out for the vote and for the kids!
Sources:
Black, Jane. “Ky. Schools' Healthy Example Could Shape a National Policy.” The Washington Post. 29 June 2009. http://www.washingtonpost.com/wpdyn/content/article/2009/06/28/AR2009062802929.html?sid=ST2009062803185
Legislative Bulletin. “The Lincoln Substitute Amendment to S. 3307, Healthy, Hunger-Free Kids Act.” Democratic Policy Committee. 5 Aug 2010. http://dpc.senate.gov/dpcdoc.cfm?doc_name=lb-111-2-134
Lowrey, Annie. “Senate Unanimously Passes Sweeping Child Nutrition Bill.” The Washington Independent. 5 Aug 2010. http://washingtonindependent.com/93897/senate-unanimously-passes-sweeping-child-nutrition-bill
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