Holiday fun

Now that finals are out of the way, I'm thoroughly enjoying being home with my family and getting ready for the holidays. I've been eating out a lot with friends and family: my first night home, I went out to my favorite sushi restaurant with my girlfriends, and last night, I had dinner at a small Italian restaurant that has been a meeting place with my extended family for as long as I can remember. I haven't been doing as much cooking as I'd like, but I'm going grocery shopping today so hopefully that will change.

I've also been enjoying holiday favorites, and really appreciating the culture and tradition associated with the holiday season (with the exception of meat). My dad had a holiday office party at his house with tons of holiday food, like a huge ham (which I didn't take part in) and that jello-pretzel dessert (I can't think of what it's actually called!). At the Householder's, where I consider myself a part of the family, Laurie has been preparing all of her usual holiday favorites like pecan tassies and thumbprints, and we're going to have a pie-baking day later this week.

I'm still waiting to get my laptop fixed, which will make posting much easier, and I will be able to continue by daily log. Things are just too busy and hectic around the holidays!

Food Logs

Recently I've had some delicious meals, both out at restaurants and at home. Unfortunately, the state of my laptop has prevented by daily blog entries, and I'm at the mercy of borrowing my friends' computers at their convenience. Nevertheless, I can recall some great meals over the last few days.

This weekend, I enjoyed a lot of the Meadville cuisine that I had missed for the last few months. I went on some fabulous dates with Nick - we spent several hours at the Artist Cup, sipping coffee and eating soup and sandwiches, and we also went out to Julian's with some of our friends. We went to the Steelers game on Sunday and shared some french fries, and tonight we finally went to Aoyama in Erie for sushi that we had been ultimately craving for ages. I've been having a blast sharing meals with my friends, and I've been careful to avoid any meats that are not free-range and organic (basically, I haven't been eating meat unless I prepare it myself).

I've also been preparing lots of local and organic meals. I've been loving my plain, local, organic yogurt with my frozen berries and organic granola. It makes a perfect breakfast or snack. I've also been enjoying my flatbread with my pb&j, or pb&honey, they are both sooo delicious, and both of these meals are quick and easy to make. Finally, nothing is more cozy or delicious than my fairtrade organic hot cocoa made with my raw milk - it's been the perfect drink for these terribly cold winter days.

Last night, I made chicken soup for Nick and me. I stewed 2 organic free-range chicken legs from a local farm, and added potatoes, onion, carrots, celery, spelt, and corn. It came out thick and delicious, and my only non-local non-organic ingredients were the carrots and celery (and some sea salt). I also bought sourdough bread from the store (which was not organic or local) and baked it with organic butter until it was crispy and delicious. For dessert, I made a blueberry-blackberry pie with flatbread crust and drizzled it with local honey. We drank grape juice in fancy glasses to substitute for alcohol. Our dinner was fun to prepare and just as delicious as any meal at a restaurant. More importantly, however, it was made from primarily local and organic ingredients, and we have enough leftovers to last us until we go home to Pittsburgh for Christmas break!

Internet troubles and busy finals

Since my laptop is no longer able to connect to the internet, it's been difficult to keep up with my blog entries - especially during busy finals. I can't remember everything I ate for the last 3 days, but I've had some wonderful meals with my friends. Wednesday night I had eggplant parmesan at Stacini's - it was so delicious and I can't wait to go back there. This dinner was a celebration of the semester's successes at the Fresh from the Vines Bakery. Thursday night, my housemates cooked dinner together in honor of Amelia's birthday. These are the evenings and meals I missed most during my project, and it was so much fun to celebrate together. We had delicious garlic bread with herb dipping oil, and penne pasta with garlic, veggies, and cheese.

Yesterday, Nick and I went to the artist cup for lunch, where I got swiss tomato mushroom soup and roasted pepper grilled cheese with olive tapenade, and a cinnamon latte. It's so nice to go out on dates again! We also went to dinner at Julian's with some of our friends.

It's very convenient to be able to eat out again since I've been spending so much time the last few days studying and writing papers. It's also nice to share meals with people I care about. I plan on doing lots of cooking when things slow down though, and I'm hoping to make a trip to the co-op today or tomorrow to get some more supplies. I'm especially excited to make some local and organic holiday meals.

More discoveries

I've continued to discover new things as I've introduced more "conventional" foods into my diet. First, I realized when working out that my sweat is incredibly salty - like it absolutely blows my mind how salty it is. I'm thinking that I must have been very sodium depleted to the point where my sweat was virtually just water, and now it is getting back to normal. I've also felt a little "bloated" - not necessarily in my stomach, just kind of all over. I feel this also has to do with sodium. Sodium is important to holding water in the body. I think that especially toward the end of November, water was going straight through me, and I had to drink loads of water to stay hydrated. I think that it's now starting to be held in my body again (as it should), but it feels noticeably different to me.

It's been so interesting to discover these things as my body continues to adapt to a broader diet. Though I'm still committed to local and organic foods, I can see now that I would not have been able to continue my project for much longer without including sodium into my criteria.

Food Log 12/8/10

Breakfast: coffee with raw milk, Asiago bagel with eggs from a nearby Amish farm and local/organic pepperjack cheese, salt and pepper.

Dinner: Stacini's celebration with the Fresh from the Vines bakery crew -

Food Log 12/7/10

Lunch: chili with melted cheese, cornbread with honey, hot cocoa
Dinner: Applebee's date - chips and salsa, oriental shrimp wrap, french fries
Snacks: crackers, veggies

My laptop hasn't been working lately - it won't connect to wireless internet, and even connecting to the internet with cable has been difficult. It's made posting a hassel but I'm hoping to get it fixed over break!

Food Log 12/6/10

Breakfast: cornbread with honey, tea
Lunch and Dinner: chili with canned tomatoes, ground beef from Ripley, NY, garlic, habanero pepper, beans, green pepper, and melted montery jack cheese from Wholly Cow pastures; cornbread with honey

I'm pleased because this meal was entirely local and organic - with the exception of salt in the cheese - and it was incredibly delicious!

Snacks: fairtrade organic hot cocoa with raw milk, Fresh from the Vines bakery tidbits (its fun to munch while I work now that I can try things!), chocolate

Food Log 12/5/10

Breakfast: cornbread (still using my local and organic cornmeal from Frankferd Farms, and raw milk as the only ingredients), blueberry rhubarb jam from Fresh from the Vines, and honey; fairtrade organic hot cocoa made with raw milk

Lunch: Nick's housemate Chris works at Cracker Barrel, and we finally went so he could be our server. I had cinnamon french toast and bisquits with apple butter!
Dinner: Domino's veggie pizza

I'm also making chili tonight that I can have for lunch and dinner tomorrow with my leftover cornbread. I'm using my canned tomatoes, frozen peppers and beans, habanero pepper, garlic, and local/free range ground beef. I'm planning on melting some of my pepperjack cheese from Wholly Cow pastures when I eat it tomorrow! I'm happy that this meal will be entirely local and organic, with the exception of salt that I may sprinkle on top (only if it needs it of course).

Food Log 12/4/10

Breakfast: coffee with cream, 2 poached eggs on flatbread with melted pepperjack cheese from Wholly Cow pastures, topped with sea salt, cracked pepper, and drizzled with hot sauce

Snacks: yogurt-berry-granola parfait, a piece of chocolate
Dinner: SAE formal - bread, butter, spaghetti, cheese, twice baked potato, assortment of holiday cookies, and white wine

Interesting Experiences

Since I've broadened my diet in the last few days, I've had some remarkable experiences as I "re-taste" things again. I've found that my taste buds are in some ways much more sensitive, allowing me to experience eating differently than I did before my project began.

When Nick and I went to eat at Valenza's, he encouraged me to eat the slice of lemon in my water glass. I've never liked lemons and didn't want to eat it, but it had been so long since I've had citrus I decided to try it. I took a little lick and loved it, and ended up sucking all the juice I could from the lemon peel, and then took his and ate it too! I think it's crazy I enjoyed it so much, and it made me think that my "sour" taste buds had been lying dormant for a long time, and it was amazing to wake them up so vigorously.

My dinner with Nick was also the first time I tried butter other than my own. Valenzas makes delicious bread and provides small butter packets in the bread basket. On my first slice, I couldn't believe the way the butter tasted (not to mention the bread, it wasn't flat and it wasn't cornbread...I was thrilled!). The salt added such a different flavor. On my next piece, I grabbed a new butter packet from the basket without really looking at it. After taking a bite, it tasted really noticeably different than the last slice, and I knew it wasn't real butter. After examining the package, I learned it was mostly vegetable oil with some other artificial ingredients. It tasted so "wrong" to me I wouldn't eat it. I think this is interesting because prior to my project, I didn't notice differences in flavors of butter, and now I am much more sensitive to tastes.

I've also really enjoyed the textures of different foods, especially bread and pasta. I've also been conscious of how different foods feel in my stomach, and the kind of energy they provide. I've realized that my project has made me hyper-aware of the entire experience of food and eating - from obtaining ingredients, to cooking and preparation, to tasting and eating, and its consequent result on our bodies. My relationship to food has changed dramatically, and although I don't think I'll always have this heightened sensitivity with respect to taste, I've become so interested and passionate about all the elements of food that I only want to continue pursuing these experiences in further depth.

Food Log 12/3/10

Brunch: coffee with raw cream; local organic plain yogurt mixed with my frozen blackberries, raspberries, and blueberries, topped with Yogi mountain blueberry flax granola crisps - a delicious parfait!

Dinner: went to the restaurant Toast in Pittsburgh with my mom and Stan. had white wine, bread with butter, an appetizer of shrimp and grits, an entree of butternut squash ravioli, and an ice cream concoction for dessert. I love this restaurant because they include organic ingredients in many of their dishes and produce seasonal menus with products from local farmers. It was fantastic and I can't wait to go back!

Fun and Freedom

The last 2 days have had important implications for my project. On the one hand, I am passionate about maintaining the lifestyle I've developed over the last few months; and on the other hand, it's  been so much fun to enjoy new freedom.

I haven't kept a food log for the last 2 days, because it would be crazy and chaotic - I've tried so many different things! My first bite of non-local food was an asiago cheese bagel with egg and cheese from Pittsburgh Bagel, and a cup of coffee with cream on the side. Throughout the last two days, I snacked on Laurie's pie from Thanksgiving, salt and vinegar chips from housemate, cheese and crackers...the list goes on. I've enjoyed going out to eat and sharing meals with friends. For dinner, Nick took me to Valenzas for some delicious pasta.

I've decided that I needed some time to get the irresistability of "freedom" out of my system in order to maintain my commitment to local and organic foods. I did a little grocery shopping at the Market House, and got some things I'd been eyeing up all semester- local organic cheese (the salt in it kept me from eating it during my project), local organic plain yogurt, blueberry rhubarb jam from the Vines, all natural nothing but peanuts peanut butter, and fair trade organic coffee and hot cocoa. I've been enjoying these products more than anything. For a delicious lunch, I made pb&j on leftover bread from Valenzas, and for an incredible dinner I made pizza with my flatbread, canned tomatoes, garlic, herbs, new cheese, AND salt and pepper! It was literally to die for.

So as much as I've enjoyed trying bites of everything in sight, I intend to resume my food log today. I'm going out for dinner with my Mom tonight to a restaurant called Toast in Pittsburgh that provides local foods and seasonal menus, so I'm hoping to have an interesting post as a result. Now that I've let myself go a little crazy, I'm ready to get back on track, just not as strictly as before.

Bittersweet

Tonight is the last night of my "official" project. In September, as I sweated and cried over my canned goods and cooking experiments, I thought this day would never come. Now I'm feeling a little indifferent about the coming of December. When I first began, this project was incredibly difficult - I had to adapt to a completely different lifestyle, but I was still highly inspired at the beginning. I hit a plateau in October, as I had adjusted to my new diet, and was reasonably enthused about my project. As time progressed, this lifestyle has become engrained - it's completely natural to me now. I'm excited to go out to eat again and to have more variety (and less time spent cooking and preparing food), but I'm still a little sad - these 3 months have absolutely flown by! I need to keep in mind that tomorrow only has to be as much of a change as I want it to be, and I intend to continue most of the elements of my project.

Tomorrow morning I'm going to Pittsburgh Bagel with my housemates, and I plan on getting an asiago cheese bagel and a coffee (and I'm very excited!). I plan on continuing my blog indefinitely, as I continue to experience food's connection to so many factors of life.

Energy Use and Local Foods

Eating local foods has undeniable benefits: connecting humans to their surroundings, fostering relationships with farmers and food producers, supporting community economies; however, discrepancies exist regarding its environmental sustainability, and energy consumption in particular. The following articles provide an interesting view of local eating:

http://dotearth.blogs.nytimes.com/2007/12/11/energy-an-ingredient-in-local-food-and-global-food/?scp=1&sq=energy%20costs%20local%20foods&st=cse

http://www.nytimes.com/2010/08/20/opinion/20budiansky.html?_r=1&scp=2&sq=energy%20costs%20local%20foods&st=cse

http://freakonomics.blogs.nytimes.com/2008/06/09/do-we-really-need-a-few-billion-locavores/?scp=3&sq=energy%20costs%20local%20foods&st=cse

These are short and are definitely worth reading, but if you don't have time I'll briefly summarize. First, local foods are presented as environmentally inefficient as it may perhaps require more energy for people to produce food locally and "process" it in households (cooking, refrigeration, freezing, etc) than purchasing products of industrial agriculture. The extra time, effort, and energy of a local diet are also called into question - is it really worth it? Likewise, most climates can't support the production of a wide variety of foods (for example, the energy used in transporting a tomato from California to New York City may be less than the energy used in growing a tomato out-of-season in a New York greenhouse). Therefore, it may be more efficient to grow food where it's most suited, and transport it for large-scale distribution.

I've been struggling with these issues, especially since local foods have become so important to me over the last few months. The points that the authors illuminate are difficult to dispute. Though I have already come to terms with the fact that globally, all humans cannot be sustained as "locavores," I think there is a lot more to consider than energy consumption with respect to environmental impacts of local eating. The authors pay brief homage to the inherent benefits of local diets, but do not extrapolate to consider the results of the transformations people experience consequently. In my own circumstance, the extra effort that my diet required was not only worthwhile, it was life-changing. I have become much more aware of my personal consumption, which has had a rippling effect on other aspects of my life. For example, the awareness I've gained from eating locally has caused me to be more cognizant of my wastes, and I've been making greater efforts to reduce the "footprint" of my personal consumption. In addition, the manner in which food is produced has serious environmental implications. A product's locality doesn't ensure it's sustainability. It does, however, provide consumers with an opportunity to explore the origins of their food sources to allow for more informed decisions.

The issues these articles raise have been difficult for me to "wrestle" with, and I'm still continuing to sort out my thoughts. As someone who has had a positive and successful experience with a local diet, I'm convinced of its benefits. Perhaps the most proper solution would be more efficient energy systems to support locavores....I guess only time will tell!

Food Log 11/30/10 - my last "official" day

Breakfast: tea and honey
Lunch: leftover butternut squash with maple syrup
Dinner: salad with lettuce, leftover steelhead trout with garlic and rosemary; maple candy

Food Log 11/29/10

Breakfast: peaches, honey
Lunch: leftover chicken soup
Dinner: butternut squash with maple syrup; steelhead trout with butter, garlic, and rosemary; maple candy

Food Log 11/28/10

Breakfast: blueberry flatbread pocket with honey
Lunch: turkey sandwich on flatbread with lettuce, tomato, and onion

Dinner: turkey leftovers, peaches, flatbread with honey

Food Log 11/27/10

Brunch: eggs with turkey, chard, and onion; pumpkin pie with honey

Dinner: Thanksgiving round 3! Turkey and mashed potatoes with gravy, pumpkin pie with honey

Celebrating the harvest season

My project is the epitome of what Thanksgiving encompasses, and I was able to truly celebrate the autumn bounty, preparing a feast of local foods. With the help of my mom and aunt, I roasted a 13.8 lb turkey and prepared delicious mashed potatoes, corn, and pumpkin pie. I didn't feel like I was missing out at all - my dinner couldn't have been more delicious!

In the afternoon I visited Nick's and Kali's families while my turkey was in the oven. Some of my Thanksgiving favorites - Sharyn's (Nick's mom) sweet potato casserole and Laurie's (Kali's mom) pecan pie have been dear to my heart, but they were both sweet enough to freeze their leftovers so I can enjoy them next week! Otherwise, it felt like the holiday as usual, spending quality time with the people I love. My aunt and cousins came to my house for the afternoon and brought me a spectacular gift: a bottle of wine, made by a friend of theirs from Cook's Forest, using organic grapes and no additives/sulfites/preservatives. I was absolutely thrilled!!!

I ran my Turkey Trot Thanksgiving morning; the weather could not have been worse - freezing cold and rainy. When I got home and showered, I was ready to celebrate. My mom and I started drinking my hard cider at noon, and later in the evening I had a glass of wine that my family brought me. It was sweet, but very strong - 18% alcohol. It made me tired and groggy, and I had a headache before the end of the evening. I haven't been drinking alcohol much at all for the last few months, and I didn't have much of a tolerance to begin with. I think I also am sodium depleted, and alcohol is very dehydrating. I need to keep in mind the importance of drinking water especially after exercise if I would like to enjoy alcohol.

Thanksgiving as a whole was a perfect day. I had a wonderful time with so many people I care about, and was impressed with the results of my Thanksgiving cooking. I'm excited to make more things for the family next year! My feast was so delicious, I accidentally cleaned my plate before thinking to take a picture of my meal. Even when I took my turkey out of the oven (it would have been a perfect picture), I started picking at the breast meat and skin, putting an ugly hole in the top of the bird before I realized I'd ruined the opportunity! Luckily I remembered to take pictures of my "round 2" today, and I still have more leftovers to enjoy tomorrow. I wish I could make them last until next year!

Food Log 11/26/10

Brunch: turkey, pumpkin pie with honey

Dinner: Thanksgiving round 2! Turkey and mashed potatoes with gravy, corn, pumpkin pie with honey

Food Log 11/25/10 - Happy Thanksgiving!

Breakfast: 2 hardboiled eggs, cornbread with honey
Lunch: pumpkin pie with honey, turkey "picking"
Dinner: Turkey roasted with butter, rosemary, and thyme; mashed potatoes with garlic and rosemary; corn (that I've had frozen since September); gravy with turkey "drippings," giblets, and wheat flour; pumpkin pie with honey; hard cider and wine!

What a perfect Thanksgiving.

Home for the holiday

I've been desperately awaiting Thanksgiving break for a while now. I was feeling burnt out from endless piles of homework and general school busyness, and counted down the days until I was done with class on Tuesday. Then I remembered how much of a pain travelling is. Not only did I have a giant bag of laundry and school books to pack, but I also needed to plan my meals for the next 5 days, including the Thanksgiving holiday. My mom was more than helpful; we talked many times planning in advance, and she obtained as much food as she could for me down here, including my 14 lb Thanksgiving turkey. I'm very thankful for her help....but packing my car was still a total pain. My thoughtful boyfriend brought me a huge cooler and filled it with ice, which was perfect for my frozen foods like corn, blueberries, and meat, as well as my food from the fridge like milk, butter, buttermilk, and veggies. What I hadn't considered was how heavy this would all be - it's a good thing I go to body sculpt classes! (just kidding). It was really difficult to maneuver though. And then I had a laundry basket of goards, pumpkins, potatoes, beets, onions, honey, tea, and other foods that don't need to stay cold. Finally, I have about 1.5 gallons of hard cider that will be essential for proper holiday festivities. Once I'd gathered and packed all of these foods, I was feeling ready for the holiday, and more than ready to drive to Pittsburgh.

I love cooking at home. Having a dishwasher is a definite perk, and there's more space to work with in my home kitchen than there is in my kitchen on Prospect St. Everything was going great until tonight. I came home from Kali's house to discover our oven wasn't working (the day before Thanksgiving!). The stove top is working fine, but the oven won't turn on - no gas is coming out, so we can't light the pilot manually. I took my dinner over to Nick's to bake, but I'm still worried about tomorrow. A technician is coming early tomorrow morning (he is most definitely a saint) and I'm really hopeful he can fix it. I was planning on making my pumpkin pie and mashed potatoes tonight, but the oven really thwarted my plans. I'm running a 5-mile Turkey Trot tomorrow morning in Pittsburgh, so I won't be home to cook until 11 at the earliest, and keeping up with Thanksgiving traditions, I plan on spending time at Nick's and Kali's for the holiday. Between all of these activities I need to find time to roast my turkey, prepare mashed potatoes and corn, bake my pumpkin pie, and experiment with gravy. Tomorrow will be a busy, hectic, but hopefully fun and memorable day.

Food Log 11/24/10

Brunch: cornbread with honey, scrambled eggs with buffalo, onion, and chard

Dinner: "stromboli" with buffalo, tomatoes, onion, chard, garlic, and jalapeno pepper cooked in flatbread; maple candy

Food Log 11/23/10

Brunch: scrambled eggs with chard, blueberry flatbread pocket with honey

Dinner: leftover chicken soup, buttermilk cornbread with honey, maple candy

Food Log 11/22/10

Breakfast: peaches
Lunch: leftover raspberry-blueberry cornmeal pancakes with maple syrup
Dinner: leftover chicken soup, flatread pocket with raspberries and blueberries

Food Log 11/21/10

Breakfast: chestnuts, chai tea with milk
Lunch: flatbread peach pocket with honey
Dinner: chicken soup - stewed chicken from Pollard Farm, carrots, onion, chard, corn, spelt; maple candy

Food Log 11/20/10

Brunch: cornmeal pancakes with blueberries, raspberries, and maple syrup
Dinner: salad with spicy greens, parsnips, carrots, steak from Volant Organic Farm in New Wilmington, PA; roasted chestnuts, maple candy

Journeys in Local Food

The local food or “locavore” movement has gained widespread momentum in recent years (Martin, 2007). As the benefits of local eating have become more well-known, popularity in adopting regionally-based diets has increased proportionately (Martin, 2007). Many notable examples of successful local foods experiments exist. For example, I was highly influenced by Barbara Kingsolver in the development of my own project, as her best-selling book Animal, Vegetable, Miracle was evocative and demonstrated successful ways to adopt a local diet. The Kingsolver family utilized their family farm in Virginia as their primary source of sustenance, but also made connections to local farmers in their communities, not only aiding their local economy, but also forging relationships to people sharing the same goals and values that their family upholds.

Perhaps Barbara Kingsolver has affected others similarly, as the incorporation of local foods in America has revealed individuals utilizing impressive and creative solutions. For instance, Trevor Paque, a resident of San Francisco, has created a business to satisfy “lazy locavores” (Severson, 2008). In return for payment, Paque will build an organic garden in the backyard of his customer, weeding it weekly and even harvesting the bounty, neatly placing a box of vegetables on the back porch before his departure (Severson, 2008). As opportunities like this continue to develop, it would be sensible for one to believe that local diets will become more commonplace, and consequently less interesting to follow.

The nature of local eating, however, is an inherently individual experience. Though I have been deeply influenced by others’ passions for and commitment to local eating, my experience is intrinsically different from any other. First, local diets are largely affected by place. As a result, local eating varies greatly by region, offering a wide range of experiences, memories, insight, and wisdom that can be shared by local foods enthusiasts. Similarly, the time of year greatly affects local diets, and provides opportunities for deeper analysis as “locavores” respond to and cope with the earth’s wide variety of climates, regions, and seasons.

Local eating experiments are also extremely personal experiences that distinguish each from all others. For example, the Kingsolvers are a family of four, each with different “favorites” and interests. Their year of local eating is undertaken as a unit, however, and bonds the family as they share the joys, sorrows, and frustrations that local diets produce. My project is highly unique as well. I have committed to three months of strictly local and organic eating alone, which has caused me to reevaluate the culture and social bonds that are ubiquitous regarding food. Likewise, many local eaters tend to allow for exceptions for items like salt and sugar, which further distinguishes my project as I suffer through the frustrations and associated health implications of dietary absences.

Overall, every individual will have a different experience with local cuisine, not only as the result of regional circumstances, but also the qualities and strengths of different personalities. Every person has a unique set of values that they find important above all others, as well as individual strengths and weaknesses that will determine the manners in which they adapt to journeys in local food. The varying nature of experiences with local food distinguishes my project from all others, while simultaneously encouraging the interest and interconnection between people with the same goals. By sharing insight and venting frustrations, “locavores” can bond socially, offer insight and consolation, and continue to invent creative solutions to the difficulties of local foods journeys.

Works Cited

Kingsolver, B. (2007). Animal, Vegetable, Miracle. New York, New York: Harper Collins.

Martin, A. (Dec. 9, 2007). “If It’s Fresh and Local, Is It Always Greener?” The New York

            Times. Pg. 311.

Severson, K. (July 22, 2008). “A Locally Grown Diet with Fuss but No Muss.” The New

            York Times. Pg. A1.

Local foods and environmental efficiency

As the trend for global environmental sustainability develops, food choices and consumption are recognized as one of the primary sources of the earth’s everyday polluting activities that occur as a result of humans (Carlsson-Kanyama, 2003). In order to combat climate change, contributions from the food sector must be stabilized, as greenhouse gas emissions from agriculture as well as food processing and transportation are substantial (Carlsson-Kanyama, 2003). Complexities arise, however, as the global human population has come to increasingly depend on distant food sources as primary forms of nourishment; “in the last 40 years, the value of international trade in food has tripled, and the tonnage of food shipped between nations has grown fourfold, while population has only doubled” (Halweil, 2002, Pg. 6).

In order to understand the ecological harm of human food consumption, life cycle analyses (LCA) have been conducted in order to assess the complete environmental impacts by accounting for each stage of its development process (Jungbluth, 2000). Life cycle analyses offer important implications regarding consumer food choices and decision-making processes, as well as for the environmental sustainability of the consumption of local food (Jungbluth, 2000). Finally, LCA’s are valuable for incorporating environmental components in the development of sustainable food systems (Andersson, 2000).

The environmental efficiency of local food consumption is currently a topic of debate. Proponents of local diets maintain that local foods are more ecologically sustainable because they greatly minimize the energy inputs from transportation and processing, while economic and social benefits are also important consequences to community settings (Halweil, 2002). On the other hand, economists purport that global food markets maximize efficiency by providing consumers the opportunity to purchase products from lowest-cost producers, utilizing supply-and-demand as primary regulators of global food economics (Halweil, 2002). Further, the climates of different regions are not capable of supporting a wide variety of agricultural production, limiting the scope of local product availability; likewise, some areas suffer too many environmental stressors like pollution that inhibit the land from supporting local communities (Bellows, 1999).

The nature of local food consumption is consequently complex in nature concerning the environmental impacts of its widespread adoption. Taking into account the variety of implications regarding local food, I am pleased with my decision to incorporate a radius of 100 miles into my project’s criteria. I have certainly minimized my ecological “footprint” as my foods have travelled minimally from nearby sources, eliminating substantial energy inputs from transportation. Likewise, I purchase the majority of my foods in their purest or “rawest” forms, further reducing the processing and packaging that contributes to climate change.

The landscape of northwestern Pennsylvania is bountiful and can support a wide variety of agricultural products, especially during the harvest season. It is not capable of sustaining the growth of all foods, however, and it may be more environmentally efficient for some foods to be shipped from far away as opposed to being grown here where they are not suited (like kiwis). Yet perhaps the most environmentally efficient diet is one that goes without crops that are not supported by local regions. The strict criteria of my project have caused me to become a more determined and confident person, as I have demonstrated a large amount of self-control through my dedication to a local diet. Though it is unreasonable to believe that every region on earth can support a healthy and well-rounded diet for its human inhabitants, people should nevertheless explore the extents of their local cuisine, and reap the benefits of a more satisfying and environmentally sustainable diet.

Works Cited

Andersson, K. (2000). “LCA of Food Products and Production Systems.” MIIM LCA Ph.D.

            Club. Pgs. 239-48.

Bellows, A.C. (1999). “Urban Food, Health, and the Environment: the Case of Upper Silesia,

Poland.” For Hunger-Proof Cities: Sustainable Urban Food Systems. Ed. Mustafa Koc, Rod MacRae, Luc J.A. Mougeot, and Jennifer Welsh. International Development Research Centre, Ottawa.

Carlsson-Kanyama, A., Ekstrom, M.P., and Shanahan, H. (March 2003). “Food and Life Cycle

Energy Inputs: Consequences of Diet and Ways to Increase Efficiency.” Ecological Economics vol. 44 issues 2-3. Pgs. 293-307.

Halweil, B., and Prugh, T. (2002). Home Grown: The Case for Local Food in a Global Market.

            State of the World Library. The Worldwatch Institute.

Jungbluth, N., Tietje, O., and Scholz, R.W. “Food Purchases: Impacts from the Consumers’

Point of View Investigated with a Modular LCA.” LCA Case Studies. Natural and Social Science Interface (UNS), Dept. of Environmental Sciences, ETH Zurich – Swiss Federal Institute of Technology. Pgs. 134-42.

Family

Today I was thoughtfully reminded of how blessed I am to have such an amazing family. My mom had mentioned to me that her boyfriend, Stan, who I consider my step-father, would be fishing near Erie, unwinding from a long trial. He is a lawyer in Pittsburgh, but is equally passionate about fly-fishing. He has travelled all over fishing with friends, and I am always amazed at his pictures - he catches fish that are breathtakingly beautiful and enormous. As I prepared my lunch this afternoon, I got a call from Stan saying he caught me a trout and was delivering it to me. I was very excited but had no idea what I had in store. He didn't just catch me a trout, he brought me a gigantic steelhead trout in a cooler, frozen and stiff from rigor mortis. When he was able to flatten it, I took a picture that simply doesn't do this majestic creature justice.

I had never seen a fish filleted before, and it was interesting to watch Stan slaughter it in my kitchen. I've always appreciated and admired Stan, but today I truly came to marvel at his wide range of capabilities - from an outstanding lawyer in a business suit, to a sophisticated wine connoisseur and entertaining party host, to a sweaty gardener and squash player, and now capable fish "slaughterer." In addition, it caused me to feel more connected to this area, as fish are a prominent source of western Pennsylvania nourishment that I hadn't yet experienced from my project. There was a certain primal and fascinating quality to think that this morning, Stan's trout was happily swimming nearby, and hours later made for an incredible dinner. He cut the fish into 2 gigantic fillets, and I have plenty frozen to make delicious dinners in the future.

I baked the fish fillets with butter, garlic and rosemary. I put it in the oven on broil for about 3 minutes, and then turned the oven to 325 degrees, lowered the fish onto the bottom rack, and let it cook for about 15-20 more minutes. It came out perfectly - the meat peeled right off the scales, and the bones were easy to remove as well. The meat of the trout was particularly interesting; as you can see from the pictures it was very pink which isn't typical of trout. It's usually much whiter because farmed trout is fed pellets, as opposed to its natural diet, and causes the meat to be lighter. My trout meat looked more like salmon, which is indicative of its happy (or atleast I'd like to think so) life in its natural habitat. Stan doesn't ever keep his fish. He loves the "sport" of fishing but strictly upholds a "catch-and-release" theory. I know killing this glorious fish wasn't easy for him, but I am very appreciative not only for the delicious meal(s) it will provide, but for the opportunity to have such a unique dining experience.

Not only was receiving the fish special for me, but preparing it was equally satisfying. It had been a long time since I cooked for someone but myself (and something other than the grilled cheese or egg sandwich I was famous for before my project made me turn into a chef). In honor of my fish feast, I wanted to make a yummy dinner for my boyfriend. Though we've cooked together in the last three months as I've remained steadfast to my project, he never wanted to have more than a bite of my creations - he felt bad eating any of my food supply that I cherished. Tonight I insisted that he share a meal with me. I only have 11 "official" days left of my project, and I have more food than I know what to do with! We had a great time cooking together - his primary jobs were time keeper and picture taker, which he did remarkably well (until accidentally deleting all the pictures he took). It was a ton of fun and very satisfying for me when he thoroughly enjoyed his meal. It's one thing to like your own food, but it's all the more meaningful when its enjoyed by someone you care about. We have dinner plans tomorrow night too, I'm excited!

When I thought my day couldn't possibly get any better as I savored a hunk of maple candy, I got a phone call from my dad. My dad is an avid hunter, and spends many of his weekend mornings hunting geese, ducks, turkey, pheasants, etc., with my brother and the other men in our family. Today he had great news - he got me a grouse! Grouse certainly aren't easy to shoot, and I'm thrilled my dad was able to get one for me. I'm planning on making it for my dad and me while I'm home for Thanksgiving break, and I feel it will be a connective experience that I'm looking forward to enjoying.

Reflecting on the day, I'm struck by how much my family cares about me, and how lucky I am to have such wonderful people in my life. My family and friends have been extremely supportive of me throughout this entire process. In the beginning everyone was worried (as much as I was) that this project wouldn't be a success for one reason or another. I truly think it's because of the love, support, ideas, and wisdom of my family that have made the last three months so life-changing for me. Even though my project is near its official conclusion, I know these values will stay with me indefinitely; they have become too meaningful for me to ever forget.

Food Log 11/19/10

Brunch: green tea, eggs with onion and chard, peach pocket with peaches, flatbread, and honey
Dinner: delicious steelhead trout baked with butter, garlic, rosemary, and lemon thyme; mashed potatoes with garlic, rosemary, and milk; salad with lettuce, green pepper, and carrots; maple candy dessert

I had a wonderful dinner with my boyfriend tonight, and we had lots of fun cooking together. He did me a favor and documented the entire preparation of our meal with pictures on his phone, but mistakenly deleted the pictures after sending them - and they didn't send properly! So unfortunately this incredible meal is photoless, but believe me it was delicious and special.

Food Log 11/18/10

Breakfast: chestnuts and a hard boiled egg
Lunch: leftover chili and a "peach pocket" with peaches cooked in flatbread with honey
Dinner: leftover chili, maple candy

Food Log 11/17/10

Brunch: eggs with chard and green onion, pumpkin pie with honey, chai tea with milk

Dinner: salad with lettuce, carrots, and hard boiled egg; chili with tomatoes, ground bison, beans, onions, green peppers, garlic, and habanero pepper; pumpkin pie with honey

Food Log 11/16/10

Breakfast: chai tea with milk and honey
Lunch: 2 hard boiled eggs, cornbread/peach/blueberry cobbler with honey
Dinner: salad with lettuce, Grabski's burger, parsnips, carrots, yellow pepper; sweet potato, pumpkin pie with honey

Food Log 11/15/10

Breakfast: peach, blueberry, cornbread cobbler
Lunch: leftover chicken soup, cobbler
Dinner: leftover chuck roast and vegetables, maple candy

Nobody does it like Mom

Today I enjoyed a visit from my mom as she was my guest for Kappa's annual Special Persons Brunch. It was so great to see her and we had a fabulous afternoon. Not only were we thrilled to enjoy a Law and Order SVU marathon (our favorite show), but she also helped me prepare a delicious meal that I can enjoy for the next few days.

This morning I brought my own meal to the Special Persons Brunch. Scrambled eggs were quick and easy, but I wanted to try something new, and I had dreamed up a recipe for a peach and blueberry cobbler. I put 2 pints of peaches into my casserole dish and added frozen blueberries. On top of the fruit I put cornmeal mixed with milk and honey. It took a surprisingly long time to bake, probably because the peaches were so juicy, but it turned out delicious (and made us only a little bit late for the brunch).

Later in the afternoon, my mom and I cooked a chuck roast. My mom is an expert when it comes to cooking meat, and she has been extremely helpful in finding me local meats that fit my criteria. Not only did she bring me a chuck roast this morning, but she also brought me chicken parts and two small beef filets, most of which she found from a farmer named Ron Gargasz who operates Volant's Organic Farm in New Wilmington, PA. We decided to make the chuck roast today so I could have meals already prepared for my busy Monday and Tuesday. My mom was wise in preparing the meat. After defrosting it, we put it in a roasting pan with some tomato juice and cooked it at 300 degrees. Since my meats tend to be a little tougher because the animals were truly free range, she thought it was best to allow the meat to roast for a long time at a low heat. We left it in for an hour and then added carrots, potatoes, onions, and garlic, and we enjoyed the succulent smells from the kitchen as we watched tv in the family room.. After about two hours, we added tomatoes and extra tomato juice, and put a lid on the roasting pan. She unfortunately had to leave before the meat was completely finished, but it was incredibly delicious when it was all finished. It was perfectly cooked through, while still being juicy and tender, and the vegetables made a perfect compliment. I only wish we could have enjoyed this wonderful meal together, and we most certainly will when I come home from school. The meal was also very colorful:

Reflecting on my weekend of cooking and eating delicious foods, I can't believe I only have two and a half weeks left ("officially") for my project. The time has flown by, and the more time that's gone by, the more local and organic have become a habit and lifestyle and less of a pressure or burden. As I finished my dinner tonight I thought about my habits...and proceeded to lick my plate. It's something I do a lot, but a habit that I had never paused to consider. I certainly never licked my plates before my project began - it most definitely would not have been viewed as proper in my household that stressed table manners. But I also wondered, had I ever wanted to lick my plate? Did I ever enjoy food as much as I do now? And I don't think I ever did. I've gained remarkable self confidence in my abilities in the last 2 months, and I have pride and respect for the meals I make. I also see food as a gift of experience that humans have been blessed with that I had overlooked until this point. I challenge anyone reading this to truly consider your next meal - to eat each bite slowly, chew deliberately, feel the texture, utilize your senses, and actually think about your food's origins. Perhaps we would all benefit from a deeper look at our sustenance, the nourishment that gives us life, to be healthier, wiser people.

Food Log 11/14/10

Brunch: eggs with chard, green onion, and green pepper; "cobbler" with peaches, blueberries, honey, cornmeal, and milk
Dinner: chuck roast from Ron Gargasz's farm with tomatoes, potatoes, carrots, onions, and garlic; cobbler
Snacks: maple candy

Experiments - Success!

Today I tried some new recipes and had overwhelming success in the kitchen. My housemate Abby texted me one morning and told me she had a dream about me cooking the night before, and she had in idea for a new recipe - a version of stromboli that I could adapt to include my ingredients. She had seen me make peach and apple "pockets" and dreamed that I did the same with more savory ingredients. I was thrilled by her idea and tried it out tonight. I started by cooking a burger, and adding garlic, jalapeno pepper, and onion to the pan. While these cooked I prepared my flatbread, and then added my tomatoes and chard to the mix. Once they had all simmered together, I wrapped them in my flatbread and baked it at 400 degrees until the edges were golden brown. It was so delicious the picture simply doesn't do it justice. I think it tastes even better than pizza (which I have desperately missed!)

I also experimented with another one of my favorites - maple candy! I've been able to get it at the Market House recently, but decided I should atleast try again to make it myself  (since last time I had a boiling syrup eruption in my kitchen, I was hesitant to repeat it). This time I used a much deeper pot, and also used my recently purchased candy thermometer so I could actually know when the syrup reached 240 degrees fahrenheit. It was actually quite easy this time around; I simply waited while the syrup heated, took it off the heat when it reached 240 degrees, waited about 2-3 minutes for it to cool then stirred it for about 4 minutes until it became thick, lighter in color, and more opaque. I unfortunately stirred it just a little too long, however, and it didn't pour all that nicely from my pot. It tastes incredibly sweet and delicious nevertheless - I think it even tastes better than my candy from the Market House (don't things always taste better when you make them yourself?). And I'm going to look around for some candy molds to make my candy look more professional. I'm very excited about both of my new concoctions and will definitely be making them again soon!

Food Log 11/13/10

Breakfast: chai tea with milk, cornbread with honey
Lunch: eggs with green onion and chard, cornbread with honey

Dinner: flatbread "pocket" with Grabski's burger, canned tomato, onion, jalapeno pepper, and chard - so delicious!!
Snacks: homemade maple candy!

Food Log 11/12/10

Brunch: eggs with chard, onion, and green pepper; flatbread "peach pocket" with honey, chai tea with milk
Dinner: salad with Grabski's burger, spring mix lettuce, green pepper, and carrots; sweet potato, roasted chestnuts, and cornbread with honey

Food Log 11/11/10

Breakfast: flatbread with honey
Lunch: leftover chicken soup (from the freezer), pumpkin pie with honey

Dinner: Grabski's burger on flatbread with lettuce and eggplant "salad," pumpkin pie
Snacks: maple candy

Food Log 11/10/10

Brunch: chai tea with milk, scrambled eggs with chard and green pepper, flatbread with honey

Dinner: butternut squash bisque (squash, carrots, onion, chicken broth, milk), pumpkin pie with honey

Snacks: maple candy

Food Log 11/9/10

Breakfast: tea with milk, honey
Lunch: leftover shepherds pie, pumpkin pie with honey
Dinner: Grabski's burger on flatbread with lettuce and eggplant "salad," maple candy

Food Log 11/8/10

Breakfast: chestnuts, tea with milk, honey
Lunch: leftover cornmeal blueberry pancakes with maple syrup
Dinner: leftover shepherds pie, pumpkin pie with honey, maple candy

Food Log 11/7/10

Breakfast: chestnuts, hard boiled eggs
Lunch: pumpkin pie with honey
Dinner: shepherds pie, maple candy

Busy Saturday morning of cooking

This morning we had initiation for Kappa, so I was up very early, and it turned out to be great since I could devote so many extra hours to cooking. First, I roasted chestnuts, and I'm convinced that chestnuts are the earth's most natural luxury - they are incredibly delicious, and so easy to prepare! I simply scored the skins and stuck them in the oven at 425 degrees for about a half hour/40 minutes. The skins peeled right off, and the chestnuts were sooooooooo good. They don't even need anything added to them. My next task was making a shepherds pie, which was another easy and delicious dish. I boiled my potatoes while cooking my ground beef and vegetables, and then layered them in a casserole dish. I drained my potatoes and mashed them with milk. I left my potato skins on because I tend to enjoy them, which others may or may not prefer. I baked my casserole for about a half hour as well, and it will make some quick and yummy meals for the upcoming days. Finally, I opened my first peach jar today, and was relieved to hear a big "pop" upon opening it (since I was previously convinced I was going to die of botulism from eating my canned foods). I made a "peach pocket" with peaches, honey, and flatbread that's in the oven right now, and I can't wait to try it soon! It feels good to have gotten so much cooking accomplished today, and I will be reaping the benefits for the next few days, and can focus on other things like my pile of homework!

Food Log 11/6/10

Brunch: chai tea with milk, omelette with eggs, chard, onion, and jalapeno pepper, flatbread with honey

Dinner: shepherds pie - ground beef, carrots, green peppers, onion, mashed potatoes; "peach pocket" - peaches with honey cooked in flatbread

Snacks: maple candy, roasted chestnuts

November check-in

The beginning of November marks the two-thirds completion of my project. I have about a month of strictly local eating left, and I haven't even begun to tap into my stock of preserved fruits and veggies. It's so funny to me now how much I stressed over this time of the year back in August - as I canned peaches and tomatoes in all of my free time, some days I was certain I was going to starve. What I hadn't realized then was the truly bountiful nature of the fall harvest season, and that when some things go out of season, they are replaced by others that are equally healthy and delicious. Autumn is full of delicious flavors, and I have gained valuable connotations regarding this time of year that I foresee lasting a lifetime. I have a whole new appreciation for what autumn truly encompasses, and I am looking forward to experiencing my surroundings in greater depth as new seasons approach.

With respect to my personal health, I'm still doing very well. I was concerned after conducting my research regarding salt consumption that I have been damaging my body from a lack of sodium, but I've decided that I will continue to live salt-lessly until I begin to feel adverse effects. In the meantime, I'm feeling physically as healthy as ever, and my weight has been stable since I checked it last month. I have tons of energy to devote to my exercise regimen, to my school work, and to my friends and family. Likwise, I've been enjoying myself much more than I did at my project's start. I'm experimenting more in the kitchen, and planning my meals much more efficiently. I'm also enjoying my hard cider from time to time, and feeling more "involved" with my peers. Here's a picture from Halloween, where I was a very scary witch, happily sipping cider from a pumpkin straw.

Not only has this project affected my physical health through a considerably healthier diet, but I have also experienced significant mental, emotional, and spiritual changes. First, I was always a good student, and have always been relatively organized, but my project has caused me to become incredibly efficient, productive, and nuch more organized. Planning my foods and meals has had a "rippling" effect onto other areas of my life; for example, right now I know every assignment for every one of my classes that I have due until the end of the semester, and I've even planned out when I'm going to be completing them all. This is unprecedented for me, but has made me all the more pleased with my productivity and has contributed to greater mental health as I have significantly reduced my stress level as a result. I'm also experiencing my surroundings in a more passionate manner, and the depth of my thoughts regarding my personal consumption and impact on the environment have affected me spiritually and emotionally. I'm trying to stay conscious of these changes so that I can incorporate my personal evolution into my final analysis.

Overall, the first two thirds of my project have in my opinion been an overwhelming success. I feel happy, healthy, and great about what I'm doing. Local organic eating has allowed me to create a new lifestyle to which I feel comfortable and well-adapted. I'm eager to see what the next few weeks will hold.

Food Log 11/5/10

Lunch: blueberry cornmeal pancakes with maple syrup
Dinner: leftover butternut squash bisque (a fall favorite that I will definitely be making again soon), flatbread with honey

Food Log 11/4/10

Breakfast: flatbread with honey, chai tea with milk
Lunch: Grabski's burger on flatbread with lettuce and eggplant "salad"
Dinner: Butternut squash bisque - butternut squash, onion, carrots, chicken broth (yum!), pumpkin pie with honey

Food Log 11/3/10

Breakfast: chai tea with milk, pumpkin pie with honey
Lunch: Sandwich with flatbread, lettuce, and eggplant "salad" - eggplant, green tomatoes, habanero pepper, garlic, and dried herbs

Dinner: leftover chicken soup, flatbread with honey

Food Log 11/2/10

Breakfast: grapes
Lunch: leftover quiche, cornbread with honey
Dinner: omelette with eggs, green pepper, onion, and chard; flatbread; pumpkin pie hot from the oven with honey

Food Log 11/1/10

Breakfast: cornbread with honey
Lunch: leftover quiche
Dinner: salad with Grabski's beef burger, lettuce, carrots, cherry tomatoes, and green pepper
Snack: cornbread with honey

Food Log 10/31/10

Breakfast: pumpkin pie with honey
Lunch: leftover cornmeal blueberry pancakes with maple syrup
Dinner: delicious quiche! - wheat flatbread crust (buttered pan), tomatoes, onion, garlic, chard, herbs, eggs, and milk; side of sauteed potatoes
Snack: cornbread with honey

Meat Controversy

There is much present-day debate concerning the environmental implications of meat-eating. Many vegetarian or vegan activists argue that consuming meat is detrimental to the earth, is cruel treatment to animals, and is unnecessary for human nutrition. Some would go as far as to say that humans are healthier without meat in their diets. On the other hand, there are perhaps alternative meat sources that utilize more environmentally sustainable practices and treat animals humanely. I intend to analyze the environmental implications of meat eating, the animal welfare issues involved in meat production, and the human health and nutrition components of meat consumption.

Conventional meat production takes a heavy toll on the health and welfare of animals. Meat production is a complicated process and is not thoughtfully considered when purchased in neat, clean packages at the supermarket. The reality of meat-eating is much messier, involving the unsustainable production of feed, the deplorable living conditions of livestock, the widespread use of antibiotics to fight animal infection, and finally the slaughtering of these creatures (Foer, 2009; Weber, 2009). Problems first arise as animals are crammed into tight spaces, to put it mildly – approximately 33,000 chickens in a 45 by 490 ft. shed is difficult to comprehend (Foer, 2009). The animals are fed grains they cannot biologically process in as high of quantities as they can possibly consume, and are prohibited from moving (due to their tight confinement) to produce the “tastiest” possible meats (Foer, 2009). These conditions cause great harm to animal health, resulting in a host of deformities, diseases, and stresses that are dealt with the use of drugs: an astounding 84% of all antimicrobials including antibiotics used annually in the United States are consumed by animals in meat production (Foer, 2009; Weber, 2009). Consequently, when eating conventional meats, one must keep in mind that antibiotics (having treated a variety of diseases), as well as a wide range of additives, flavorings, and “fillers” are simultaneously ingested, and make up what is widely considered “meat” (Foer, 2009).

While the animal welfare issues of conventional meat production are obvious, the environmental implications are more obscure. The resulting harm to the earth is overwhelming; in fact, nearly one-third of the land surface of the planet is dedicated to livestock (Foer, 2009). On a global scale, conventional meats, including beef, poultry, pork, dairy, and farmed seafood are the number one cause of global warming resulting from the food system (Weber, 2009). Further, to combat unhealthy living conditions, more than two million pounds are sprayed per year on animals and even more in their cages (Weber, 2009). Further, livestock ingest roughly half of all the grains grown in the United States, consequently consuming greater than fourteen billion pounds of chemical fertilizers and more than 174 million pounds of pesticides (Weber, 2009). These insecticides, fertilizers, and pesticides all require enormous amounts of energy to produce and are major causes of global warming themselves, while they also destroy surrounding environments through their heavy usage (Weber, 2009). The environmental implications of meat production are complicated and overwhelming – I have not even begun to scratch the surface of issues surrounding animal welfare and environmental harm associated with the consumption of conventional meats.

The nutritional elements of meat are also a topic of debate. The United States government recommends citizens to consume fat-free or low-fat milk and milk products, as well as lean meats, poultry, and fish (Centers, 2009). Meat offers a variety of nutrients that are important to healthy bodily functioning, including protein, iron, zinc, and B-vitamins (Meat, 2010). Many meats are sources of “complete proteins,” meaning that they contain all the essential amino acids needed by the human body, while other protein sources like beans and nuts are considered “incomplete” (Meat, 2010). As a result, meat is a nutritionally sound energy source as it provides proteins needed by the body to build, repair, and maintain body tissues and synthesize hormones and enzymes (Meat, 2010). On the other hand, excessive meat consumption leads to higher body mass and cholesterol, especially when derived from conventional sources that are higher in fat and calories (Key, 1999). Likewise, the essential proteins and nutrients provided by meat can be found in plant sources; although it would be more difficult, one can achieve optimal nutrition without meat in the diet, as long as nutrients are carefully considered and appropriate foods are chosen to meet dietary needs (Key, 1999). In this sense, meat is a healthy nutrient-rich food in appropriate portions, but is not a crucial element of a well-rounded diet if careful planning is undertaken.

Taking into account the animal welfare, environment, and nutrition issues surrounding the meat “controversy,” I have been struggling as to whether or not I want to continue eating meat. On the one hand, it tastes delicious, and is nutritionally beneficial, while on the other, it is not absolutely necessary, and has a host of implications associated with its consumption. My research has caused me to discover that meat-eating goes beyond human nourishment; there are environmental, cultural, and spiritual associations that I am just beginning to uncover. I have decided that for the duration of my project I will continue to eat meat from local organic sources. I am in favor of these practices because the animals are given appropriate diets and treated ethically, impacting the environment minimally, and these farmers provide meat that is lower in fat and calories and optimal for human health. I also enjoy supporting local businesses and meeting farmers. I have found that I can literally taste the difference in these meats, as they tend to be a little tougher and more “rugged,” which is a quality I have come to love. As I continue to study this controversy, I will explore my feelings toward meat-eating, and evolve accordingly.

Works Cited

Centers for Disease Control and Prevention. (2009). “Nutrition for Everyone.” Retrieved from

http://www.cdc.gov/nutrition/everyone/basics/index.html.

Foer, J. (2009). Eating Animals. New York: Bay Back Books.

Key, T., Davey, G.K., and Appleby, P.N. (1999). “Health Benefits of a Vegetarian Diet.”

            Proceedings of the Nutrition Society, v. 58. Pgs. 271-75.

Meat Poultry Nutrition. (2010). “Protein and Health: Your Body Depends on It.” Meat Poultry

Nutrition. October 31, 2010. Retrieved from <http://www.meatpoultrynutrition.org/ht/d/sp/i/26062/pid/26062>.

Weber, K., ed. (2009). Food, Inc.: How Industrial Food is Making Us Sicker, Fatter, and Poorer

            – and What You Can Do About It. New York: Public Affairs.