Science of Taste: Savor Your Soil (organic vs conventional)

www.18reasons.org

Visit date: January 27

The night starts out with a blind taste test of a variety of veggies (carrot, celery, lettuce, kale, orange, and wine thrown in for fun) grown conventionally and organically by small farms (rather than commercial organic). We gather around the big wooden table to discuss – organically grown veggies are, for the most part, deeper in color and the flavors more enhanced. Presented side by side like this, it's easy to say "buy and eat organic".

Through ninth grade biology, revisited tonight, we learn about the layers of the earth: top soil (rich in humus/minerals), sub soil (rich in minerals), rocks/fragments (little life), bedrock (no life). Organic farmers strive for the purist form of top soil which contains all the nutrients to create yummy veggies. (It is estimated that 1 inch of topsoil takes 100-500 years to grow!) Unaltered top soil is dark, almost black. The better the top soil, the more effective the nitrogen cycle for plant growth. Better top soil also means more effective photosynthesis to produce sugars which are then exchanged with other organisms in the soil. From an environmental perspective, good soil prevents run-off and erosion during rainy season. The soil retains nutrients so the water moves through the soil rather than taking dirt with it, creating muddy water.

When the "cides" (pesticides, herbicides, fungicides) are introduced in traditional farming, top soil is harmed. It starts with fertilizers to speed growth, sucking more than the necessary amount of nutrients out of the soil. Pests, which are attracted to abnormal things, invade the veggies because of their abnormal size. Now pesticides enter the equation to rid the pests. Weeds, an indicator or what's in the soil, start to grow to repair the damage caused by the overgrown veggies. Rather than respecting the weeds and what it has to tell farmers, farmers buy herbicide. And of course fungus starts to grow, introducing the need for fungicide. The cycle continues. And it can be said rather than making money off their land, they spend more money on these "cides", needing to farm more to make up for lost revenue, and again, the cycle continues.

So the story here, organic is the better way to go – more nutrients, better for the environment, less "cides". But why don't more Americans eat organic? Because in some twisted fate, the government has subsidized farming so much that crops sell for less than what it takes to produce them. This causes farmers to grow more, which inflates the market and drives prices down even further. So at the supermarket, conventionally grown veggies are cheaper than organic. Most Americans have a small sense of the benefits of organic, but unless they sit in a room like us and sample veggies side by side, their budgets just can't afford these high prices. Or, maybe they can, but the conventionally grown veggies taste just fine. (I'm guilty of this.)

On the other hand, we have "food deserts", areas where residents don't have access to fresh, affordable food. Subsistence is mainly off of fast foods and convenience foods, many of which are chemically created using some form of corn to provide calorie-dense foods. So here's to President Obama's Healthy Food Financing Intiative to reduce food deserts.

Check out the Food Environment Atlas for some more stats.

Healthy, Hunger Free Kids Act 2010

Legislation summary
USDA proposal

It really is about time we change our school lunch system and educate both kids and parents. It's good to educate parents but often times, they are too busy to actually put things into practice. Instead, they opt for the easier route of giving kids money to stand in school lunch lines. But here's a thought: don't think of it as leftovers, but make a little extra during dinner and pack it in kids' lunches for the next day! This also gives kids variety and more flavor instead of the typical boring sandwich made in the morning thrown in with a bag of chips and a drink. And hopefully, with more flavorful meals, kids are less inclined to fill their stomachs with sugar and "stuff". And of course, less sugar and "stuff" means more alert kids (who aren't on sugar highs and then crash) to better absorb the information they learn after lunch. Control what kids eat and the "stuff" that goes into it! And if kids are worried about finding a microwave, ask a teacher in the teacher's lounge. More often than not, teacher's have their own microwaves in their classrooms.

My mom used to do this and sometimes I really liked being different but other times, I admit, I was jealous seeing all the "cool things" other kids were eating. However, to this day, I still cook a little extra during dinner which reduces the temptation to go out and get something quick. Fortunately though, living in San Francisco does provide some better options since we're on the forefront of organic, sustainability, etc.

A few tricks for making lunches the night before:
1. Leave foods (meats, veggies & pasta, not grains) a little al dente to account for microwave cooking time the next day.
2. Keep the prepared lunches in the fridge overnight. In the morning, take it out of the fridge and don't put it back in once at school/work. During lunch, the fact that the food is already at room temperature reduces the time in the microwave (for those worried about microwave radiation, etc). Yes, still using a microwave but a much better alternative to the unable-to-pronounce ingredients.

And if parents are still too busy, check out Revolution Foods. They've been around for 5 years now, and I've worked with them for over 3 as their banker. The founders are really dedicated to providing healthy meals and educational opportunities. I've had samples and the food really does taste better and healthier.

Our mission is to dramatically improve the food and food service experience in schools in order to reduce obesity and improve health, education and well being for students in communities across the United States. Revolution Foods transforms school food service by providing healthy meals, nutrition education, and operational support for schools. We provide schools with a comprehensive and robust meal solution that nurtures the bodies and minds of students. Using natural and organic products from healthy food suppliers such as Whole Foods, our meals are home-style, kid friendly, and made with care.

But this is also where educating kids and making an actual change in school lunches come into play. While kids look to parents for direction, kids are easily influenced at school. I know I was. I wanted the "stuff" in the vending machines and the chimichangas and the squeeze cheese nachos. In my case, I didn't want junk food because my parents didn't eat well, I wanted junk food because I didn't get to eat these things at home. So understanding nutritional value is one way to steer kids towards a better and more healthy diet. Changing the available foods altogether is another. With lunch money in hand, kids can make better informed choices than always getting frozen pepperoni pizza and fries thinking they've met their daily requirements of bread, dairy, meat and vegetables. (Honestly though, they don't even think about that.) And with more information, kids are likely to share what they learn and work with their parents to practice at home, wanting to participate in making dinners and lunches. The result is a new way of thinking and a long term cycle for the better.

Lastly, I have to say, Sarah Palin is an idiot. Check out this article: Junking Junk Food.

Still, however shaky its factual foundations, Palin’s highly mediatized cookie showdown was a big rhetorical win. With her unerring feel for the message that travels straight to the American gut, she had come up with new and vivid imagery to make the case that the Obama “nanny state” is, essentially, snatching cookies — i.e., the pursuit of happiness — from the mouths of babes. Suddenly, Pennsylvania’s suggestion that schools encourage alternatives to high-sugar sweets became an assault on the American way of life. On freedom and simple pleasures. On wholesome childhood delights and, of course, the integrity of the family.

How can she even say that the new legislation takes away freedom and simple pleasures?! Why don't we allow kids to drive until they are 16 with restrictions and 18 without restrictions? Why aren't people allowed to drink until the age of 21? Why are parents legally responsible for their kids until the age of 18? It is because kids cannot and are not experienced enough to make their own decisions. It is through education and practice that we all come to learn to make the right decisions. There are so many other ways to "pursue happiness". Otherwise, kids will make decisions based on the moment and what they want, most of which is influenced by big for-profit companies with endless advertisement budgets selling cheap, convenient foods loaded with "stuff". There's no discipline at all. And the result? an overweight, obese society.

I like what Chef José Andrés has to say: Food for Thought

But we need to start seeing food as the solution. Food used the right way can end hunger. Food used the right way can help fight obesity and malnutrition. Food and the right farming practices will create employment in the developing world where it is needed most. Food when prepared the right way can help improve the environment. Food can be the answer.