Friday, March 26, 2010
In Michael Pollan’s In Defense of Food, he says that we can improve our health by just eating “real” foods, such as fruits, vegetables, meats, and whole grains. I wish it were that easy to get a hold of fresh fruits and meat from a butcher every day. I really enjoy hamburgers and that is a food that can be “real” and “fake”. The “fake” burger is usually smaller, not juicy, bland looking, tastes like newspaper and card board, and smells like cat food. The “real” burger is usually juicy, tender, tastes great, smells great, and is more expensive. The “fake” food doesn’t provide any addition vitamins/nutrients, but is usually the same as the “real”. I have “fake” burgers usually at MacDonald’s or a fast-food restaurant. I still have the “real” burger, but that’s usually at home when we grill or a nicer restaurant that actually cooks its burgers. I will return to eating the “real” burger when I go home for the summer, but will still have the “fake” sometimes, because of the convenience of fast-food.
SPECIAL INVESTIGATION: SLAUGHTER POUNDER
Enjoy your barbecue this weekend? Our expose of the meat processing industry could change your mind
By Ryan Parry
DRIPPING with blood and oozing thick layers of defrosting fat, 31 giant chunks of compacted "meat" trundle up the conveyor belt.
An unpleasant stench hangs in the air and I rip open yet another pallet crammed with boxes.
It's my first day on the production line of a meat factory, and I'm feeding a giant stainless-steel mixer with the vital ingredients for an Iceland quarter-pound burger.
But as I load another huge 20kg block of white fat into the machine the wholesome image of a juicy beef burger nestled between a golden sesame-seed bun is quickly shattered.
To continue reading this article, click here.
This article is saying how bad the burgers and meats that are mass produced.
Thursday, March 25, 2010
After watching myself give a demonstration on throwing a bowling ball, I realized I don’t like the sound of my own voice. After I got over that, I looked at it through the eyes of a critic. I thought that some of my strengths were breakdown of the steps, volume, physical demonstration of the topic, and the background of the topic. I thought that some of my weaknesses were energy and enthusiasm, eye contact when giving the background, and the visual aid effectiveness wasn’t that great. I thought that the relevance was good, but not great. Also, my organization was okay and could have been improved. I thought that my eye contact when I introduced the steps and when I went through them was very good. The visual interest I created wasn’t that good, and I wish I would have pointed out my nice bowling shoes. I would use the same topic again, because I felt that its relevance is really good. Lots of people go bowling every year for fun. I thought that if I do this it could spark an interest in them. If I could do this over there are some thing I would change. First, I would have drawn a bowling alley up on the white board to show where I look at, stand, and the path of the ball. Secondly, I would have practiced saying the background part without having to read it directly from the card. Lastly, I would have pointed out my shoes, or I would have had equipment in the background.
Friday, March 5, 2010
In Pat’s real vs fake food blog, he tells us of his love, beef jerky. He would go to local farmers market in Delaware, and buy beef jerky from the local butcher. He described how great the jerky was and told the price of it. He compares that to here in Madison. Pat can’t get the same great tasting jerky here as he did in Delaware. At Carson’s carryout, the jerky has a terrible taste and is processed. Here he links to a page about the food science of junk food. This article goes on to defend food processing. It compares today’s food processing to when our grandmothers made meals in the kitchen. The article goes on the break down what was in our grandmother’s homemade meals and that it’s similar to what food processors do today. Then, the article says that American Indians added some weird things to their meals such as wood ashes. The article goes on to compare raw, fresh vegetables to cooked, frozen or canned vegetables. It is common belief that raw, fresh vegetables are better, but there are numerous studies that there are negligible differences and that processing the vegetables make it easier to attain the nutrients. Back to Pat’s post, he wonders why they can’t make the jerky here like they’re supposed to. I understand where he’s coming from, but the article he posted doesn’t go with his argument. I think he is saying that real food tastes better than processed foods, but that is an opinion. Overall, I agree with him that “real, fresh” foods usually taste a bunch better than processed foods, but the article tells me that processed foods are just as good for me.