American Food?

In the aftermath of the Fourth of July and the World Cup… I find myself asking: Why don’t Americans have a good cuisine??

I find it interesting that as Americans, much of our food is based on international cuisine. When I go out to eat, the conversation usually goes something like: “So what kind of food do you feel like?” “Mm, Italian? Mexican? Maybe Thai? …Etc” I hardly get a response from someone saying, “Oh, I really want American food.” (All right, Disclaimer here: I’m not talking Fast Food here…) And of course we have “American food”—Hello, Bar and Grill! But it is more unusual for it to come up as a nice dinner option.

I don’t mean to sound like I am Anti-American here. I’ll be honest, I am the first to complain when the food in America is not authentic to the country of origin and I just want the “real” stuff. On the other hand, I find it to be exactly what our nation’s about –the American melting pot. The country takes in countless of people and cultures, then melds them all together to create something that is not the original, but something unique and special.

International food in the States exemplifies our melted culture. The food here that we get, while it may not be that authentic dish you had in that tiny village. (but let’s be honest, you’re not going to find that anywhere except that little village) it holds the roots and the essence of that food but it has become something different—which is not to say it is bad by any means.

Walking along my street in Washington DC, I pass by countless Mexican-Salvadorian restaurants. My first thought was “oh come on… those cuisines are nothing alike, and really, isn’t it just typical American to assume that just because the two countries are both Latin American it means they are the same?” And you know, mixing those two cuisines, it is “typical American” but not necessarily with the negative connotation. Rather, it is what America is about, we take in cultures and melt them together, creating something that is unique and furthermore, it is unlikely to occur anywhere else in the world.

So, maybe we don’t necessarily have our own cuisine. Instead, we have everyone else’s cuisine and we have made it our own. And I suppose from there, we can all form our own opinions as to whether we think this to be positive or negative.


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And apparently this is a very controversial and touchy subject for some: Check out TNG readers' responses.

Food Stereotypes

I often wonder what kind of judgments are made every time I order at a restaurant or ring my items up at the grocery store. I am sure that it is not even considered by some, as I am probably the 100th customer of the evening and who really cares if I get the pasta or salad?

But, let’s be honest here, I know there are times you are standing in line at the supermarket, watching that person load up groceries in front of you and deciding what they are going to make for dinner that night. Or even more likely, out on a date and asking that inevitable small-talk question, “so, what looks good?” holding your breath that the other person is not going to say, “Mm, how 'bout that tofu?” (Oh, wait... I have totally said that before…I wonder if that’s why we aren’t still dating?)

Let me not be the first to tell you, not everyone who is vegan is a member or PETA, and not every person who loves the steak house BBQ wears boots and a trucker hat. Just because I tell you that I like organically grown, local food does not mean that I don’t enjoy a juicy medium-rare burger every once in while. And you may love a Coca-Cola and a Mickey-D’s Big-Mac, but that doesn’t make you a tasteless money lovin’ *gasp* capitalist … well, maybe in that case … (I’m just kidding!)

Why do we judge people based on the food they eat? I mean, of course, it is inevitable that we will. Judgment is all around. We LOVE to judge others. I’m not saying it’s necessarily a bad thing, in fact I am an advocate that judgments don’t necessarily have to be negative; sometimes you judge someone in a positive light. And food is one of those things that is easy as we all have our own tastes in food of what we like and don’t like. Therefore, we feel we can consider ourselves well versed enough on the subject to have an opinion on someone else’s tastes.

News flash here, you probably are in no position to hold those judgments about others. Unless Anthony Bourdain or that guy from Top Chef, is reading this right now, I would say the average eater is still discovering new flavors and therefore should try and pass on the forming a solid opinion next time you talk to someone and says they only eat vegan—or, for that matter, only eat professionally cut filet mignon with freshly ground pepper.

I suppose that we can’t help making those quick passing judgments every once in while, especially when it comes down to something that we think we know so well, such as food. But, at the end of the day — don’t knock it ‘til you try it.

"The Greatest Thing Since Sliced Bread"

Really, what is so great about sliced bread anyways?

Every time I hear this common phrase, I think to myself--wait a minute, isn't sliced bread representative of everything that is wrong with out society at the moment? Okay, maybe not wrong, but at least controversial?

The industrialization, the corporate reliance, and the culture of convenience… this is exactly the thing that we are questioning. It’s is all well and good, and makes our lives that much “easier;” on the other hand, it’s not sustainable—meaning that it can’t last, at least not the way we have it now, and in the system we have now.

Sliced bread: made from wheat that most likely came from genetically modified seed, then cultivated using methods of mono-cropping and excessively sprayed with chemicals. The next step is processing with large machines using large volumes of foreign oil, and sent to a large factory to be processed and stripped from the majority of essential nutrients. When all is said and done, the loaf of bread full of preservatives is sliced to uniform sandwich sized pieces and slipped into plastic bags to be shipped across the country.

Now, what is not to love about that? We as consumers can peel off a slice of bread from the loaf at our convenience and we don’t even need to think about any of those steps it took to bring that bread to our plate. We can remove our selves completely from the chain, our part is simply a once a week trip to the store and few dollars.

What happened to making bread—letting the dough rise, experiencing the moment when you just start to smell the bread baking, and pulling that golden loaf from the oven and waiting for it to cool before you (gasp) slice the bread yourself.

With all things considered, it may be possible there are greater things than sliced bread—I’m just sayin’.

Local Food: An age-old alternative to the new world problems?

The weekly farmer's market attendees are quick to tell you the biggest advantage is the low carbon footprint of local food. This is often calculated as food miles and is cut back due to a decrease of transportation. Even when some pesticides are used in the cultivation, the overall environmental impact decreases. Moreover, with the farmer in front of you at the market as you decide what to buy, the customers are able to ask directly about the farming techniques and agricultural inputs used to better make an educated purchase.

As it is the case with Organic food, the other big issue that must be mentioned, is that local food has become a luxury item due to the fact the cheap supermarket food is often subsidized. Not to mention, the people who have the time take that leisurely stroll with their leashed-dog to the local farmer’s market are probably not tight on cash.

Despite the financial concerns, which have a potential to change with a new policy, the biggest drawback to each of us becoming local foodies is the very thing we are trying to protect—the natural environment. The natural seasons and eco-systems tend to be problematic for the New England farmer who, for example, wants to grow tomatoes in the middle of December. The only option in this case would be to grow those desired fruits and veggies in an artificially warm greenhouse as the snow howls outside, which in the end creates just as much environmental destruction from the energy used to heat it, as does the 18-wheeler bringing those tomatoes up from Florida. So, if we want to eat our veggies on a low-carbon diet in the winter, it looks like it’s back to the old days of preserving food by canning or drying—and, hey, now we can freeze it too! However, who really wants to do that when they know there is a decent looking head-of-lettuce at the nearest supermarket?

For me, the best thing about eating locally goes back to “voting with your dollar” and showing the support for the local farmer over the multi-million dollar trans-national corporation. It brings the attention to local businesses, and more than that, attention to where the food is actually from—that burger was once a cow, it did not come from cellophane wrapping. I think many of us sometimes prefer the illusion and separation the modern supermarket offers, rather than face the facts. The idea that our food came from a farm complete with dirt and animal shit can be less than appetizing when we can simply imagine the fluorescent aisles lined with colored boxes and shiny jars. If we begin to face the facts, then we can begin to understand the system and all factors involved. We can further begin to make our own decisions concerning how we want to eat and the impact of our food.

An evening rant.

I don’t necessarily want to knock on Chipotle here—Here’s my disclaimer: I think they do have good principles; sustainably sourced food is always a plus for a chain restaurant.

However, the new ads that are all over the metro just piss me off. My least favorite says the following: “We wanted to have farmers in our ads, but big burritos sell better than lessons on sustainable farming.”

Wait a minute! Why can’t lessons on sustainable farming sell? Is our society than shallow that we will only pay attention to a mouth-watering burrito over the future of our planet?

Okay, yes, its marketing tactics, and I suppose they work on some level. I get it, they are a sustainable company and burritos are yummy… but it bothers me still, the message is all-wrong.

Yes, this rant is a little, well there’s not much to it, except the fact that the ad annoys me so much on my way to work everyday. And, hey, what do I have this blog for anyways?

Certified Organic: The importance behind label

I find that individuals, who start to buy “sustainable food” items, often fixate on buying solely organically certified products. While this is a good step, to begin thinking about our food—organic is not synonymous with sustainable. It is a common misconception we have as consumers prone to marketing tactics and green washing of products.

As vulnerable customers, we need to remain wary of the product’s legitimacy. Labels can say “natural” or even “organic” without actually obtaining the certification—therefore the product is not necessarily complying with the regulations as it claims. Even with an “official seal” of organic, there is reason for question. Different organizations offer third-party certifications and while all claim to offer the best package of compliance rules and regulations, the specifics are not listed on the package. (And let’s be honest, who really is checking the company or label’s background when doing the week’s shopping?)

For example, the United States Department of Agriculture has it’s own set of guidelines, with the National Organics Program, but as we all know—any government program (Okay, any program really—but government in particular!) is accompanied by a great deal of compromise. This is not necessarily a negative component of our system; in fact, it is often one of the greatest aspects of it. However, in situations such as with food and agricultural policy, really do need strict guidelines and sacrificing standards and assurances may be in the best interest of the policy makers but not of the general public.


I am not claiming that organic certified products are bad here—it certainly is a step in the right direction and good when it claims are fulfilled. If nothing else—green washing or not—the mainstreaming of organic food instills awareness in the public. It is merely important to remain conscious of the information we are fed and to be cautious concerning the matter of what our food claims to be and what it, in fact, contains.

The Cost of Food Part II

Can sustainable food be ethical if it is socioeconomically un-just? A peek at the American food system and why we need a change.

I feel the need to the write a follow-up to my previous post, The Cost of Food. In reference to a comment stating that sustainable food is a result of privilege and access—and I agree. Yes, I am privileged in that respect—I have access and the choice, there is no denying that. And yes, I do choose to prioritize both my time and money to ensure my food is more sustainable, for the reasons I have explained.

I should, however, clarify that when I talk about the need to eat sustainably and make the sacrifices to do so, I am talking about people that are able to do that. Let me be clear that an overwhelming number of people, who are able to do so, choose not to. I am not denying the fact that there are people who do not have the means to guarantee their next meal, let alone debate between organic versus local vegetables.

Herein lies the problem with the American food system. Quick lesson: government subsidies are provided to large corporations that manufacture unhealthy food at a cheaper cost, creating the situation we have today where it is cheaper to buy a bag of chips and a soda than apples and milk. For people who struggle to make ends meet, the concern is not centered on if the food is ethical, but rather if the price is affordable. The affordable food is not ethical nor is it healthy—hence the health crisis. But the system does not have to be this way; it is not something that we should take as it is. The richest nation in the world should not be food insecure; Food security is not only defined as access to food, but as access to nutritious food.

Is this too communistic for you? I am not advocating for handouts here, rather I think market-based solutions can be found that do not compromise the livelihood of the consumer not the future of the planet. I am not naïve to think that we can change the system overnight or single-handedly. Nevertheless, I am still idealistic enough to believe that with effort, with a movement and with collective steps, a difference can be made. And part of that is making the effort to do what you can in your own life.

So, to reiterate, often eating sustainably at this time in our society is a privilege. However, if you are privileged enough to be able to do that—than it’s a good place to start and then the next step is to insure that sustainable food is not a privilege, but a right.