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“HEALTHY YOU!” INTERDISCIPLINARY UNIT PLAN 1!

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SEU420. Walsh-Coates. Kutztown University. Spring 2014

“HEALTHY YOU” INTERDISCIPLINARY UNIT

BY: HILLARY MILES, CORINNE SALTER DAVID KEE & JAKE HUGHES


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Table of Contents

Introduction…………………………………………………………………………….3 Essential Questions…………………………………………………………………..3 Interdisciplinary Strands……………………………………………………………..4 Objectives………………………………………………………………………………5 Student Activities……………………………………………………………………..6 Standards………………………………………………………………………………10 Lesson Plan Materials……………………………………………………………….14


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Introduction

-Healthy minds build healthy bodies, and healthy bodies build healthy minds.-

When students are educated about what it means to be healthy, students can make informed, responsible decisions about their own health. With the growing epidemic of obesity in America, we decided to create an interdisciplinary unit that focuses on the unity between healthy minds and healthy bodies. Through interactive activities in Math, Science, English, and Social Studies, students will define what it means to be healthy while exploring trends and controversies in contemporary conversations on health. Students will construct their own knowledge on healthiness while becoming educated consumers and citizens through analyzing attitudes towards health over time. Students will view health on a local, national, and global level in order to broaden their conception of “healthiness.” This unit has been designed for high school upperclassmen in order to strengthen student’s relationships with their health so they will have the knowledge, skills, and tools to live a healthy lifestyle throughout their lives post-graduation. Health is an interdisciplinary concept and this unit explores the multifaceted role of health in society through interdisciplinary implementation.

Essential Questions

What role does food play in the world around us?

What does it mean to be healthy?

What control does an individual have on their health?

How have attitudes towards health changed over time?


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Interdisciplinary Strands

Students will be exploring the role that food plays in the world around us in English classes by reading excerpts from literature that focus on food quality and writing persuasive essays on the use of processed food in student lunches. In science, students will investigate the farm to table movement with an inquiry learning activity and see how organic and sustainable agriculture can benefit their health and the environment. Students will draw upon prior knowledge and make real life connections to summarize statistics of the current obesity epidemic in America. Students will explore the meaning of being healthy in social studies with a think-pair-share exercise and in English with a discussion using quote cards. Students will investigate obesity in America by gathering data and analyzing statistics in math class. In a science lab, students will learn about healthy foods when constructing a soda can calorimeter to measure the amount of energy in various snack foods. Students will learn about the ways an individual can control their own health by interpreting data, predicting trends and developing conclusions from medical records in math class. Students will compare real life out of pocket and opportunity costs for conventional, organic and sustainably grown foods in a science based inquiry learning activity, ultimately deciding what their choice would be as a consumer. In social studies, students will discover what working conditions were like in the early 1900s, focusing on how ones health was affected. Students will discuss what the role of health is today and how that role changed during the progressive era in social studies class. In science, students will work in small groups to complete a webquest, learning how biotechnology has changed the food industry. Students will take a position supporting or resisting genetically modified foods through a group presentation. In English, students will work with peers to develop persuasive essays on how junk food has affected the health of our society and whether we need a food revolution in America.


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Objectives

Science Students will be able to: • compare and contrast organic/sustainable food products to conventional food products. • identify the "opportunity costs" involved in purchasing organic/sustainable food products as

opposed to conventional food products. • define and articulate how environmental stewardship, common good, responsibility, and

social action are involved in purchasing organic/sustainable food products. • explain how genetically modified food can affect our health and our environment. • interpret GMO information on the web written with different perspectives. • describe the benefits and risks associated with genetically modified food production. • measure temperature change to calculate the amount of energy in multiple snack food

products. • analyze and interpret data from an experiment comparing the amount of energy in multiple

food products.

Social Studies students will be able to: • Demonstrate their knowledge of the progressive era by answering questions related to the

topic • Analyze a passage and construct an original piece • Complete a role definition chart • Connect vocabulary words accurately in a sentence • Construct original statements using vocabulary words

Math Students will be able to: • Collect relevant data. • Analyze and interpret data. • Summarize the data using tables and graphs. • Make inferences based upon survey or observational data. • Justify conclusions based upon the data. English Students will be able to: • identify techniques of persuasion by completing a quotation discussion guide. • analyze and evaluate opposing arguments by facilitating discussion using quotation cards. • construct and defend a persuasive argument by participating in small group discussion. • organize an argument and cite supporting reasons by completing a persuasive framework

outline. • revise and edit persuasive essays by integrating comments from a peer revision checklist into

their rough drafts. • advise and evaluate peer essays by consulting and critiquing in a peer revision workshop.


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Student Activit ies

Science: Day One: Students will investigate the "Farm to Table" movement by comparing and contrasting organic/sustainable food products to conventional food products. The class will use prior knowledge to define the terms "organic" and "sustainable". Using a structured investigative activity and laptops, small groups of students will use inquiry learning to conduct research and make calculations. Through this activity, they will identify how environmental stewardship, common good, responsibility, and social action are involved in purchasing organic/sustainable food products as opposed to conventional food products. For homework, students will write an individual persuasive essay to convince their community to support local agriculture. Day Two: Students will continue with inquiry learning by completing a GMOFoodsquest activity in which they interpret information on the web written with different perspectives. They will begin by using prior knowledge to answer the question "What are genetically modified foods?" In small groups, students will explore the webquest activity and answer the included questions. The webquest is designed to get students thinking about how science and technology influences our lives and, more specifically, how genetically modified food can affect our health and our environment. They will then use their answers and opinions to create a presentation describing the risks and benefits associated with genetically modified food production. Day Three: Students will measure the amount of energy in different snack food products in a laboratory setting. They will begin by formulating a hypothesis about which snack food contains more energy. In small groups, students will conduct the experiment where a soda can filled with water will act as the surroundings under investigation and a piece of food will be the system in an exothermic reaction. The students will measure the change in temperature of the water in the soda can and use this information to calculate the amount of energy per gram contained in the snack food. The students will then analyze and interpret data from an experiment by individually writing formal lab reports for homework.

Social Studies:

Day One: To begin the first day of this unit, the students will be asked to ponder the question, “what does being healthy mean to you?” To answer this question, students will engage in a think, pair, share exercise and we will discuss what they come up with. Following this activity, I will let


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the students know that prior to 1906; health was not a very important aspect of people’s lives. With that we will enter into our discussions about the whole of the Progressive Era. Students will be given questions that will correspond to aspects that we will discuss. As we progress through the discussion, we will pause as a class and answer the questions to check comprehension. After we answer all the questions and discuss all the material, the teacher will explain that this is just a sample of what is to come. Class will end with a closing video of future lessons. Day Two: Today, the students will have a chance to walk in the shoes (figuratively) of the people that had to work day in and day out in the horrible working conditions of the early 1900’s. To begin, the teacher will explain that a RAFT is a writing exercise meant to give the students a greater insight into how the people that we are studying lived. The teacher will explain that RAFT is an acronym and will explain what each letter stands for. Students will be given roles at random. Since the roles are random, some students may have no idea what to write about. Students with the same roles will work in groups to complete the role definition chart. This will help them flesh out their ideas better. After students know what their roles are and the other parts of the assignment, the teacher will assign the completion of the writing assignment to be done for homework. Day Three: Today in class, the students will take their final steps toward the completion of the unit and of the large assessment. Today will be the connect 2 lesson. To begin, the teacher will present the students with a list of vocabulary words aligned into two columns. The words will be vocabulary words that the students may or may not be acquainted with. The students will be required to choose two words, one from each column, and connect these two words in a way they think the author would use them. After the students have created a few sentences in this fashion, the teacher will introduce the paper from where the vocabulary words were taken and where they are in context. After seeing how the author used the words, the students will now be able to choose a single word and construct a new statement using that word in their own words, making it their own. We will discuss some of the responses as a class and the teacher will collect the responses to check for correct usage. Now that the students have a firm grasp of the vocabulary words, they will be able to complete the final assignment.

Math:

Day One: Students will explore their prior knowledge on obesity, its effects, and familiar statistics. Students will investigate the statistics of obesity in America by reviewing an article entitled “U.S. obesity rate levels off, but still an epidemic”. Reviewing the article for statistics, students will collect data on obesity rates. Students will complete structured activity to assist their comprehension for gathering data from a source. Through this activity, students will learn to


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collect and analyze about statistics. For homework, students will find an article on obesity with statistics, and write a 75 word abstract on the statistics in the article. Day Two: Students will expand upon their understanding and ability to collect and analyze data. Students will review the article entitled “Obesity Rates and Related Trends Overview: F as in Fat”, and explore the statistics it contains. Using the article as their source of information, students will work in groups to complete a structured activity. Through this activity, students will draw upon prior knowledge, real life connections, identify statistical information, and summarize information through graphical methods and identifying key statistics. Students will then consider future statistics by using existing data to predict future trends. Students will be asked to justify their conclusions based upon the data. Day Three: Students will continue to summarize and interpret data based on diet and exercise. Using character information, students will work in groups to complete the worksheet. Students will provide a graphical interpretation of the information. Students will then interpret the data to develop conclusions based upon the data. Through this activity, students will interpret data, predict trends, and justify the conclusions. For a statistics project, students will review provided medical information. Students will then research the topic for a standard comparison, create graphs of the information, interpret the data, calculate the future height and weight, and provide supporting information for their conclusions.

English: Day One: Students will be facilitating discussion by reading for persuasion and argument. Students will be exploring “What is healthy food?” through persuasive readings. Students will read opposing viewpoints about the current debate on the state of eating healthy in the nation. Students will come in to class having read excerpts from Eric Schlosser’s nonfiction book Fast Food Nation: The Dark Side of the All-American Meal and excerpts from David H. Freeman’s article from The Atlantic, “How Junk Food Can End Obesity.” Students will analyze the readings for persuasion, argument, and bias using techniques of persuasion handout. To engage students in critical reading, students will be assigned a quote to construct a quote card with, prompting them to create an essential question and discussion points surrounding their quote. During class, students will take turns facilitating discussion, using their quote and quote card to generate meaningful discussion about the readings and the concept of “healthy food.” Each student will have time to be the lead facilitator of the discussion. The discussion will focus on citing specific evidence to examine persuasion, argument, and bias. After the discussion, the teacher will introduce the unit long persuasive essay assignment. Throughout the unit, students will be engaged in process writing, focusing on collaboration by creating a community of writers. Students will be writing a persuasive essay in response to the critical prompt:


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Do we need a food revolution? Using your readings and discussions, create your own definition of “healthy food” in order to construct a persuasive argument for or against the use of processed foods in student lunches. Considering the need to lower rates of obesity, argue either for or against the inclusion of processed foods (for example: junk foods, fast foods, and processed meat products) in student lunches on middle school, high school, or college campuses.

After introducing students to the prompt, the teacher will give students their extension homework. For homework, students will create a rough draft of their thesis. Day Two: Students will engage in pre-writing and drafting while creating and constructing argument. Students will make the transition from reading persuasive pieces to becoming persuasive writers. First, students will share their rough draft theses in small groups while having an informal debate about opposing points of the prompt. Students will have the opportunity to discuss their opinions and reasoning while engaging in meaningful peer interactions. Students will then work on pre-writing and drafting their persuasive essay by completing a persuasive essay frame in collaborative small group workstations. The persuasive essay frame will help students construct their arguments while incorporating cited readings, research persuasive techniques, and individual writing style. For homework, students will use their persuasive framework to write a rough draft of their persuasive essay. Day Three: Students will become a part of a community of writers throughout a peer revision workshop. Students will work in a peer revision workshop in order to collaborate on their persuasive essay rough drafts. In pairs, students will take turns being consultant and author while reviewing and advising their partner. Students will read their partner’s essay twice, following a guideline for consultation in order to advise on multiple areas of writing. Students will complete a peer-revision checklist and a reflection activity upon completion of the workshop. The peer-revision workshop will aid students in revising their drafts while also reinforcing process writing and specific writing techniques. For homework, students will create their final copy of their persuasive essay assignment.


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Standards !

Science: PA- Pennsylvania DOE Standards Aligned System - Clear Standards (2010) Subject Area: Environment and Ecology Standard Area: 4.4: Agriculture and Society Grade Level: 12 Standard: 4.4.12. E: Examine the status of existing theories. Evaluate experimental information for relevance and adherence to science processes. Judge that conclusions are consistent and logical with experimental conditions. Interpret results of experimental research to predict new information, propose additional investigable questions, or advance a solution. Communicate and defend a scientific argument. Standard: 4.4.12. A: Research and analyze the social, political, economic, and environmental factors that affect agricultural systems. Standard: 4.4.12. D: Describe how policies, regulations, and laws affect the technologies adopted in agriculture.

!Social Studies:

PA- Pennsylvania Common Core Standards (Draft) (2013) Subject: Reading in History and Social Studies Grade: GRADE 11-12 Content Area: 8.5 Reading Informational Text Students read, understand, and respond to informational text – with emphasis on comprehension, making connections among ideas and between texts with focus on textual evidence. Domain: Key Ideas and Details Standard: CC.8.5.11-12.B. Determine the central ideas or information of a primary or secondary source; provide an accurate summary that makes clear the relationships among the key details and ideas. Standard: CC.8.5.11-12.C. Evaluate various explanations for actions or events and determine which explanation best accords with textual evidence, acknowledging where the text leaves matters uncertain. Subject: Writing in History and Social Studies Grade: GRADES 11 - 12 Content Area: 8.6 Writing Students write for different purposes and audiences. Students write clear and focused text to convey a well-defined perspective and appropriate content. Domain: Text Types and Purposes Standard: CC.8.6.11-12.B.* Write informative/explanatory texts, including the narration of historical events, scientific procedures/ experiments, or technical processes. Indicator: • Introduce a topic and organize complex ideas, concepts, and information so that each new element builds on that which precedes it to create a unified whole; include formatting (e.g., headings), graphics (e.g., figures, tables), and multimedia when useful to aiding comprehension. Indicator:


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• Develop the topic thoroughly by selecting the most significant and relevant facts, extended definitions, concrete details, quotations, or other information and examples appropriate to the audience’s knowledge of the topic. Indicator: • Use varied transitions and sentence structures to link the major sections of the text, create cohesion, and clarify the relationships among complex ideas and concepts. Indicator: • Use precise language, domain-specific vocabulary and techniques such as metaphor, simile, and analogy to manage the complexity of the topic; convey a knowledgeable stance in a style that responds to the discipline and context as well as to the expertise of likely readers. Domain: Research to Build and Present Knowledge Standard: CC.8.6.11-12.H. Draw evidence from informational texts to support analysis, reflection, and research. PA- Pennsylvania DOE Standards Aligned System - Clear Standards (2010) Subject Area: History Standard Area: 8.3: United States History Grade Level: 12 Standard: 8.3.12.A: Evaluate the role groups and individuals from the U.S. played in the social, political, cultural, and economic development of the world. Standard: 8.3.12.C: Evaluate how continuity and change in U.S. history are interrelated with the world. Belief systems and religions Commerce and industry Technology Politics and government Physical and human geography Social organizations Standard: 8.3.12.D: Evaluate how conflict and cooperation among groups and organizations in the U.S. have influenced the growth and development of the world. Ethnicity and race Working conditions Immigration Military conflict Economic stability

Math: PA Pennsylvania Common Core Standards (Draft) (2013) Subject: Mathematics Grade: HS High School Domain: (B) Statistics and Probability Cluster: CC.2.4.HS.B.1 Summarize, represent, and interpret data on a single count or measurement variable. Cluster: CC.2.4.HS.B.5 Make inferences and justify conclusions based on sample surveys, experiments, and observational studies.

English:

PA- Pennsylvania Common Core Standards (Draft) (2013) Subject: English Language Arts Grade 6–12 Grade: Grades 11–12 Content Area: 1.2 Reading Informational Text Students read, understand, and respond to informational text—with an emphasis on comprehension, vocabulary acquisition, and making connections among ideas and between texts with focus on textual evidence. Domain: Craft and Structure Point of View


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Standard: CC.1.2.11–12.D Evaluate how an author’s point of view or purpose shapes the content and style of a text. Domain: Craft and Structure Vocabulary Standard: CC.1.2.11–12.F Evaluate how words and phrases shape meaning and tone in texts. Domain: Integration of Knowledge and Ideas Evaluating Arguments Standard: CC.1.2.11–12.H Analyze seminal texts based upon reasoning, premises, purposes, and arguments. Content Area: 1.5 Speaking and Listening Students present appropriately in formal speaking situations, listen critically, and respond intelligently as individuals or in group discussions. Domain: Comprehension and Collaboration Collaborative Discussion Standard: CC.1.5.11–12.A Initiate and participate effectively in a range of collaborative discussions on grade-level topics, texts, and issues, building on others’ ideas and expressing their own clearly and persuasively. Subject: English Language Arts Grade 6–12 Grade: Grades 11–12 Content Area: 1.2 Reading Informational Text Students read, understand, and respond to informational text—with an emphasis on comprehension, vocabulary acquisition, and making connections among ideas and between texts with focus on textual evidence. Domain: Integration of Knowledge and Ideas Diverse Media Standard: CC.1.2.11–12.G Integrate and evaluate multiple sources of information presented in different media or formats (e.g., visually, quantitatively) as well as in words in order to address a question or solve a problem. Content Area: 1.4 Writing Students write for different purposes and audiences. Students write clear and focused text to convey a well defined perspective and appropriate content. Domain: Opinion/Argumentative Standard: CC.1.4.11–12.G Write arguments to support claims in an analysis of substantive topics. Domain: Opinion/Argumentative Content Standard: CC.1.4.11–12.I Distinguish the claim(s) from alternate or opposing claims; develop claim(s) and counterclaims fairly and thoroughly, supplying the most relevant evidence for each while pointing out the strengths and limitations of both in a manner that anticipates the audience’s knowledge level, concerns, values, and possible biases. Domain: Opinion/Argumentative Organization Standard: CC.1.4.11–12.J Create organization that logically sequences claim(s), counterclaims, reasons, and evidence; use words, phrases, and clauses as well as varied syntax to link the major sections of the text to create cohesion and clarify the relationships between claim(s) and reasons, between reasons and evidence, and between claim(s) and counterclaims; provide a concluding statement or section that follows from and supports the argument presented. Domain: Conducting Research Standard: CC.1.4.11–12.V Conduct short as well as more sustained research projects to answer a question (including a self generated question) or solve a problem; narrow or broaden the inquiry when appropriate; synthesize multiple sources on the subject, demonstrating understanding of the subject under investigation. Subject: English Language Arts Grade 6–12 Grade: Grades 11–12 Content Area: 1.4 Writing Students write for different purposes and audiences. Students write clear and focused text to convey a well defined perspective and appropriate content. Domain: Opinion/Argumentative Conventions of Language


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Standard: CC.1.4.11–12.L Demonstrate a grade-appropriate command of the conventions of standard English grammar, usage, capitalization, punctuation, and spelling. Domain: Production and Distribution of Writing Process Standard: CC.1.4.11–12.T Develop and strengthen writing as needed by planning, revising, editing, rewriting, or trying a new approach, focusing on addressing what is most significant for a specific purpose and audience. Domain: Technology and Publication Standard: CC.1.4.11–12.U Use technology, including the Internet, to produce, publish, and update individual or shared writing products in response to ongoing feedback, including new arguments and information. Domain: Range of Writing Standard: CC.1.4.11–12.X Write routinely over extended time frames (time for research, reflection, and revision) and shorter time frames (a single sitting or a day or two) for a range of discipline-specific tasks, purposes, and audiences. PA- Pennsylvania DOE Standards Aligned System - Clear Standards (2010) Subject Area: Reading, Writing, Speaking, and Listening Standard Area: 1.2: Reading, Analyzing, and Interpreting Text Grade Level: 12 Standard: 1.2.12.B: Distinguish among facts and opinions, evidence, and inference across a variety of texts by using complete and accurate information, coherent arguments and points of view. Standard: 1.2.12.C: Examine the author’s explicit and implicit bias and assumptions, beliefs about a subject, use of fact and/or opinion, and/or the author’s argument or defense of a claim as related to essential and non-essential information. Standard Area: 1.6: Speaking and Listening Grade Level: 12 Standard: 1.6.12.A: Listen critically and respond to others in small and large group situations. Respond with grade level appropriate questions, ideas, information or opinions. Subject Area: Reading, Writing, Speaking, and Listening Standard Area: 1.4: Types of Writing Grade Level: 12 Standard: 1.4.12.C: Write persuasive pieces. Use rhetorical strategies (e.g., exposition, narration, description, argumentation, or some combination thereof) to support the main argument or position. Clarify and defend positions with precise and relevant evidence, including facts, expert opinions, quotations, expressions of commonly accepted beliefs, and logical reasoning. Standard Area: 1.8: Research Grade Level: 12 Standard: 1.8.12.A: Formulate a clear research question and design a methodology for gathering and evaluating information on the chosen topic. Standard: 1.8.12.C: Analyze, synthesize, and integrate data, creating a reasoned product that supports and appropriately illustrates inference and conclusions drawn from research. Subject Area: Reading, Writing, Speaking, and Listening Standard Area: 1.5: Quality of Writing Grade Level: 12 Standard: 1.5.12.E: Revise writing to improve style, word choice, sentence variety, and subtlety of meaning after rethinking how questions of purpose, audience, and genre have addressed. Standard: 1.5.12.F: Use grade appropriate conventions of language writing and editing. Spell all words correctly. Use capital letters correctly. Punctuate correctly correct grammar and sentence formation.

“HEALTHY YOU!” INTERDISCIPLINARY UNIT PLAN !

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ENGLISH LESSON PLAN MATERIALS

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Page 2 of 2

Pers

uasiv

e Re

adin

g &

Writi

ng

Read

ing

Pass

age

#1

! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !

! ! ! TITL

E: F

ast F

ood

Natio

n: T

he D

ark

Side

of t

he A

ll-Am

erica

n M

eal

AUTH

OR: E

ric S

chlo

sser

PU

BLIS

HING

DAT

E: 2

001

BACK

GROU

ND:

Inve

stig

ative

jour

nalis

t Eric

Sch

loss

er e

xam

ines

the

loca

l and

gl

obal

influ

ence

s of

the

fast

food

indu

stry

in th

is co

ntro

vers

ial

book

. He

argu

es to

unv

eil th

e da

rk c

orru

ptio

ns a

nd s

hock

ing

healt

h im

plica

tions

of p

roce

ssed

and

fast

food

s. S

chlo

sser

ad

voca

tes

again

st e

atin

g pr

oces

sed/

fast

food

s. HO

W TO

REA

D TH

IS T

EXT:

Yo

u wi

ll be

read

ing

exce

rpts

from

two

chap

ters

: Cha

pter

5: W

hy

the

fries

tast

e go

od, a

nd C

hapt

er 9

: Wha

t’s in

the

Mea

t. Bo

th

chap

ters

look

at a

sta

ple

mea

l item

and

inve

stig

ates

the

politi

cal,

econ

omica

l, en

viron

men

tal,

and

cultu

ral in

fluen

ces

with

in th

e po

pular

fast

food

ham

burg

er a

nd fr

ies.

READ

ING

#1:

FAS

T FO

OD

NAT

ION

1

! 5/ w

hy t

he f

ries

tas

te g

ood

the

mis

take

of

stan

ding

alo

ne

THE

PRO

DUCT

ION

OF fr

ozen

fren

ch fr

ies

has

beco

me

an in

tens

ely

com

petit

ive b

usin

ess.

Id

aho’

s po

tato

out

put s

urpa

ssed

Mai

ne’s

in th

e la

te 1

950s

, owi

ng to

the

rise

of th

e fre

nch

fry in

dust

ry a

nd

the

prod

uctiv

ity g

ains

mad

e by

Idah

o fa

rmer

s. S

ince

198

0, th

e to

nnag

e of

pot

atoe

s gr

own

in Id

aho

has

alm

ost d

oubl

ed, w

hile

the

aver

age

yield

per

acr

e ha

s ris

en b

y ne

arly

30 p

erce

nt. B

ut th

e ex

traor

dina

ry

prof

its b

eing

mad

e fro

m th

e sa

le o

f fre

nch

fries

hav

e ba

rely

trick

led

down

to th

e fa

rmer

s. P

aul P

atte

rson

, an

ext

ensio

n pr

ofes

sor o

f agr

icultu

ral e

cono

mics

at t

he U

nive

rsity

of I

daho

, des

crib

es th

e cu

rrent

mar

ket

for p

otat

oes

as a

n “o

ligop

sony

” —

a m

arke

t in

which

a s

mal

l num

ber o

f buy

ers

exer

t pow

er o

ver a

larg

e nu

mbe

r of s

elle

rs. T

he g

iant

pro

cess

ing

com

pani

es d

o th

eir b

est t

o dr

ive d

own

the

price

s of

fere

d to

pot

ato

farm

ers.

The

incr

ease

d pr

oduc

tivity

of I

daho

farm

ers

has

lowe

red

price

s ev

en fu

rther

, shi

fting

mor

e of

the

prof

its to

the

proc

esso

rs a

nd th

e fa

st fo

od c

hain

s. O

ut o

f eve

ry $

1.50

spe

nt o

n a

larg

e or

der o

f frie

s at

a

fast

food

rest

aura

nt, p

erha

ps 2

cen

ts g

oes

to th

e fa

rmer

who

gre

w th

e po

tato

es.

Idah

o’s

pota

to fa

rmer

s no

w fa

ce e

norm

ous

pres

sure

to g

et b

igge

r — o

r get

out

of t

he b

usin

ess.

Add

ing

mor

e ac

reag

e in

crea

ses

tota

l rev

enue

s an

d al

lows

mor

e ca

pita

l inve

stm

ent;

but t

he ri

sks

get b

igge

r, to

o.

The

late

st p

otat

o ha

rves

ting

equi

pmen

t — b

right

red,

bea

utifu

l mac

hine

s m

anuf

actu

red

in Id

aho

by a

co

mpa

ny c

alle

d Sp

udni

k —

can

set

a fa

rmer

bac

k hu

ndre

ds o

f tho

usan

ds o

f dol

lars

. It c

osts

abo

ut $

1,50

0 an

acr

e to

gro

w po

tato

es in

Bin

gham

Cou

nty.

The

aver

age

pota

to fa

rmer

ther

e, w

ho p

lant

s ab

out f

our

hund

red

acre

s, is

mor

e th

an h

alf a

milli

on d

olla

rs in

the

hole

bef

ore

sellin

g a

singl

e po

tato

. Ov

er th

e pa

st tw

enty

-five

yea

rs, I

daho

has

lost

abo

ut h

alf o

f its

pot

ato

farm

ers.

Dur

ing

the

sam

e pe

riod,

the

amou

nt o

f lan

d de

vote

d to

pot

atoe

s ha

s in

crea

sed.

Fam

ily fa

rms

are

givin

g wa

y to

cor

pora

te fa

rms

that

st

retc

h fo

r tho

usan

ds o

f acr

es. T

hese

imm

ense

cor

pora

te fa

rms

are

divid

ed in

to s

mal

ler h

oldi

ngs

for

adm

inist

rativ

e pu

rpos

es, a

nd fa

rmer

s wh

o’ve

bee

n dr

iven

off t

he la

nd a

re o

ften

hire

d to

man

age

them

. The

pa

ttern

s of

land

own

ersh

ip in

the

Amer

ican

West

mor

e an

d m

ore

rese

mbl

e th

ose

of ru

ral E

ngla

nd. “

We’ve

co

me

full c

ircle

,” s

ays

Paul

Pat

ters

on. “

You

incr

easin

gly

find

two

class

es o

f peo

ple

in ru

ral I

daho

: the

pe

ople

who

run

the

farm

s an

d th

e pe

ople

who

own

them

.”…

Si

nce

the

end

of W

orld

War

II, f

arm

ers

in th

e Un

ited

Stat

es h

ave

been

per

suad

ed to

ado

pt o

ne n

ew

tech

nolo

gy a

fter a

noth

er, h

opin

g to

impr

ove

thei

r yie

lds,

redu

ce th

eir c

osts

, and

out

sell t

heir

neig

hbor

s. B

y em

brac

ing

this

indu

stria

l mod

el o

f agr

icultu

re —

one

that

focu

ses

narro

wly

on th

e le

vel o

f inp

uts

and

outp

uts,

that

enc

oura

ges

spec

ializ

atio

n in

just

one

cro

p, th

at re

lies

heav

ily o

n ch

emica

l fer

tilize

rs,

pest

icide

s, fu

ngici

des,

her

bicid

es, a

dvan

ced

harv

estin

g an

d irr

igat

ion

equi

pmen

t — A

mer

ican

farm

ers

have

be

com

e th

e m

ost p

rodu

ctive

farm

ers

on e

arth

. Eve

ry in

crea

se in

pro

duct

ivity

, how

ever

, has

driv

en m

ore

Amer

ican

farm

ers

off t

he la

nd. A

nd it

has

left

thos

e wh

o re

mai

n be

hold

en to

the

com

pani

es th

at s

uppl

y th

e in

puts

and

the

proc

esso

rs th

at b

uy th

e ou

tput

s. W

illiam

Hef

fern

an, a

pro

fess

or o

f rur

al s

ocio

logy

at t

he

Unive

rsity

of M

issou

ri, s

ays

that

Am

erica

’s a

gricu

ltura

l eco

nom

y no

w re

sem

bles

an

hour

glas

s. A

t the

top

ther

e ar

e ab

out 2

milli

on ra

nche

rs a

nd fa

rmer

s; a

t the

bot

tom

ther

e ar

e 27

5 m

illion

con

sum

ers;

and

at t

he

narro

w po

rtion

in th

e m

iddl

e, th

ere

are

a do

zen

or s

o m

ultin

atio

nal c

orpo

ratio

ns e

arni

ng a

pro

fit fr

om e

very

tra

nsac

tion.

fo

od p

rodu

ct d

esig

n

THE

TAS

TE O

F M

cDon

ald’

s fre

nch

fries

has

long

bee

n pr

aise

d by

cus

tom

ers,

com

petit

ors,

and

eve

n fo

od

criti

cs. J

ames

Bea

rd lo

ved

Mc-

Dona

ld’s

frie

s. T

heir

dist

inct

ive ta

ste

does

not

ste

m fr

om th

e ty

pe o

f pot

atoe

s th

at M

cDon

ald’

s bu

ys, t

he te

chno

logy

that

pro

cess

es th

em, o

r the

re

stau

rant

equ

ipm

ent t

hat f

ries

them

. Oth

er c

hain

s bu

y th

eir f

renc

h fri

es fr

om th

e sa

me

larg

e pr

oces

sing

com

pani

es, u

se R

usse

t Bur

bank

s, a

nd h

ave

simila

r fry

ers

in th

eir r

esta

uran

t kitc

hens

. The

tast

e of

a fa

st

food

fry

is la

rgel

y de

term

ined

by

the

cook

ing

oil.

For d

ecad

es, M

cDon

ald’

s co

oked

its

frenc

h fri

es in

a

mixt

ure

of a

bout

7 p

erce

nt c

otto

nsee

d oi

l and

93

perc

ent b

eef t

allo

w. T

he m

ix ga

ve th

e fri

es th

eir u

niqu

e fla

vor —

and

mor

e sa

tura

ted

beef

fat p

er o

unce

than

a M

cDon

ald’

s ha

mbu

rger

. Am

id a

bar

rage

of c

ritici

sm o

ver t

he a

mou

nt o

f cho

lest

erol

in th

eir f

ries,

McD

onal

d’s

switc

hed

to p

ure

vege

tabl

e oi

l in 1

990.

The

swi

tch

pres

ente

d th

e co

mpa

ny w

ith a

n en

orm

ous

chal

leng

e: h

ow to

mak

e fri

es

that

sub

tly ta

ste

like

beef

with

out c

ookin

g th

em in

tallo

w. A

look

at t

he in

gred

ient

s no

w us

ed in

the

prep

arat

ion

of M

cDon

ald’

s fre

nch

fries

sug

gest

s ho

w th

e pr

oble

m w

as s

olve

d. T

owar

d th

e en

d of

the

list i

s a

seem

ingl

y in

nocu

ous,

yet

odd

ly m

yste

rious

phr

ase:

“na

tura

l fla

vor”

. Tha

t ing

redi

ent h

elps

to e

xpla

in n

ot

only

why

the

fries

tast

e so

goo

d, b

ut a

lso w

hy m

ost f

ast f

ood

— in

deed

, mos

t of t

he fo

od A

mer

icans

eat

to

day

— ta

stes

the

way

it do

es.

Open

you

r ref

riger

ator

, you

r fre

ezer

, you

r kitc

hen

cupb

oard

s, a

nd lo

ok a

t the

labe

ls on

you

r foo

d. Y

ou’ll

find

“nat

ural

flav

or”

or “

artif

icial

flav

or”

in ju

st a

bout

eve

ry lis

t of i

ngre

dien

ts. T

he s

imila

ritie

s be

twee

n th

ese

two

broa

d ca

tego

ries

of fl

avor

are

far m

ore

signi

fican

t tha

n th

eir d

iffer

ence

s. B

oth

are

man

-mad

e ad

ditiv

es

that

give

mos

t pro

cess

ed fo

od m

ost o

f its

tast

e. T

he in

itial

pur

chas

e of

a fo

od it

em m

ay b

e dr

iven

by it

s pa

ckag

ing

or a

ppea

ranc

e, b

ut s

ubse

quen

t pur

chas

es a

re d

eter

min

ed m

ainl

y by

its

tast

e. A

bout

90

perc

ent

of th

e m

oney

that

Am

erica

ns s

pend

on

food

is u

sed

to b

uy p

roce

ssed

food

. But

the

cann

ing,

free

zing,

and

de

hydr

atin

g te

chni

ques

use

d to

pro

cess

food

des

troy

mos

t of i

ts fl

avor

. Sin

ce th

e en

d of

Wor

ld W

ar II

, a

vast

indu

stry

has

aris

en in

the

Unite

d St

ates

to m

ake

proc

esse

d fo

od p

alat

able

. With

out t

his

flavo

r ind

ustry

, to

day’s

fast

food

indu

stry

cou

ld n

ot e

xist.

The

nam

es o

f the

lead

ing

Amer

ican

fast

food

cha

ins

and

the

best

sellin

g m

enu

item

s ha

ve b

ecom

e fa

mou

s wo

rldwi

de, e

mbe

dded

in o

ur p

opul

ar c

ultu

re. F

ew p

eopl

e,

howe

ver,

can

nam

e th

e co

mpa

nies

that

man

ufac

ture

fast

food

’s ta

ste.

Th

e fla

vor i

ndus

try is

hig

hly

secr

etive

. Its

lead

ing

com

pani

es w

ill no

t divu

lge

the

prec

ise fo

rmul

as o

f fla

vor

com

poun

ds o

r the

iden

titie

s of

clie

nts.

The

sec

recy

is d

eem

ed e

ssen

tial f

or p

rote

ctin

g th

e re

puta

tion

of

belo

ved

bran

ds. T

he fa

st fo

od c

hain

s, u

nder

stan

dabl

y, wo

uld

like

the

publ

ic to

bel

ieve

that

the

flavo

rs o

f th

eir f

ood

som

ehow

orig

inat

e in

thei

r res

taur

ant k

itche

ns, n

ot in

dist

ant f

acto

ries

run

by o

ther

firm

s.

The

New

Jers

ey T

urnp

ike ru

ns th

roug

h th

e he

art o

f the

flav

or in

-dus

try, a

n in

dust

rial c

orrid

or d

otte

d wi

th

refin

erie

s an

d ch

emica

l pla

nts.

Inte

rnat

iona

l Fla

vors

& F

ragr

ance

s (IF

F), t

he w

orld

’s la

rges

t fla

vor c

ompa

ny,

has

a m

anuf

actu

ring

facil

ity o

ff Ex

it 8A

in D

ayto

n, N

ew Je

rsey

; Giva

udan

, the

wor

ld’s

sec

ond-

larg

est f

lavo

r co

mpa

ny, h

as a

pla

nt in

Eas

t Han

over

. Haa

rman

n &

Reim

er, t

he la

rges

t Ger

man

flav

or c

ompa

ny, h

as a

pl

ant i

n Te

terb

oro,

as

does

Tak

asag

o, th

e la

rges

t Jap

anes

e fla

vor c

ompa

ny. F

lavo

r Dyn

amics

has

a p

lant

in

Sout

h Pl

ainf

ield

; Fru

taro

m is

in N

orth

Ber

gen;

Ela

n Ch

emica

l is in

New

ark.

Doz

ens

of c

ompa

nies

m

anuf

actu

re fl

avor

s in

the

corri

dor b

etwe

en T

eane

ck a

nd S

outh

Bru

nswi

ck. I

ndee

d, th

e ar

ea p

rodu

ces

abou

t two

-third

s of

the

flavo

r add

itive

s so

ld in

the

Unite

d St

ates

. Th

e IF

F pl

ant i

n Da

yton

is a

hug

e pa

le b

lue

build

ing

with

a m

oder

n of

fice

com

plex

atta

ched

to th

e fro

nt. I

t sit

s in

an

indu

stria

l par

k, n

ot fa

r fro

m a

BAS

F pl

astic

s fa

ctor

y, a

Jolly

Fre

nch

Toas

t fac

tory

, and

a p

lant

that

m

anuf

actu

res

Liz C

laib

orne

cos

met

ics. D

ozen

s of

trac

tor-t

raile

rs w

ere

park

ed a

t the

IFF

load

ing

dock

the

afte

rnoo

n I v

isite

d, a

nd a

thin

clo

ud o

f ste

am fl

oate

d fro

m th

e ch

imne

y. Be

fore

ent

erin

g th

e pl

ant,

I sig

ned

a no

ndisc

losu

re fo

rm, p

rom

ising

not

to re

veal

the

bran

d na

mes

of p

rodu

cts

that

con

tain

IFF

flavo

rs. T

he

plac

e re

min

ded

me

of W

illy W

onka

’s c

hoco

late

fact

ory.

Wond

erfu

l sm

ells

drift

ed th

roug

h th

e ha

llway

s, m

en

READ

ING

#1:

FAS

T FO

OD

NAT

ION

2

! and

wom

en in

nea

t whi

te la

b co

ats

chee

rfully

wen

t abo

ut th

eir w

ork,

and

hun

dred

s of

little

gla

ss b

ottle

s sa

t on

labo

rato

ry ta

bles

and

she

lves.

The

bot

tles

cont

aine

d po

werfu

l but

frag

ile fl

avor

che

mica

ls, s

hiel

ded

from

lig

ht b

y th

e br

own

glas

s an

d th

e ro

und

plas

tic c

aps

shut

tigh

t. Th

e lo

ng c

hem

ical n

ames

on

the

little

whi

te

labe

ls we

re a

s m

ystif

ying

to m

e as

med

ieva

l Lat

in. T

hey

were

the

odd-

soun

ding

nam

es o

f thi

ngs

that

wou

ld

be m

ixed

and

pour

ed a

nd tu

rned

into

new

sub

stan

ces,

like

mag

ic po

tions

. I w

as n

ot in

vited

to s

ee th

e m

anuf

actu

ring

area

s of

the

IFF

plan

t, wh

ere

it wa

s th

ough

t I m

ight

disc

over

tra

de s

ecre

ts. I

nste

ad, I

tour

ed v

ario

us la

bora

torie

s an

d pi

lot k

itche

ns, w

here

the

flavo

rs o

f wel

l-est

ablis

hed

bran

ds a

re te

sted

or a

djus

ted,

and

whe

re w

hole

new

flav

ors

are

crea

ted.

IFF’

s sn

ack

and

savo

ry la

b is

resp

onsib

le fo

r the

flav

or o

f pot

ato

chip

s, c

orn

chip

s, b

read

s, c

rack

ers,

bre

akfa

st c

erea

ls, a

nd p

et fo

od. T

he

conf

ectio

nery

lab

devis

es th

e fla

vor f

or ic

e cr

eam

, coo

kies,

can

dies

, too

thpa

stes

, mou

thwa

shes

, and

an

tacid

s. E

very

wher

e I l

ooke

d, I

saw

fam

ous,

wid

ely

adve

rtise

d pr

oduc

ts s

ittin

g on

labo

rato

ry d

esks

and

ta

bles

. The

bev

erag

e la

b is

full o

f brig

htly

colo

red

liqui

ds in

cle

ar b

ottle

s. It

com

es u

p wi

th th

e fla

vor f

or

popu

lar s

oft d

rinks

, spo

rt dr

inks

, bot

tled

teas

, and

win

e co

oler

s, fo

r all-

natu

ral ju

ice d

rinks

, org

anic

soy

drin

ks, b

eers

, and

mal

t liq

uors

. In

one

pilo

t kitc

hen

I saw

a d

appe

r foo

d te

chno

logi

st, a

mid

dle-

aged

man

wi

th a

n el

egan

t tie

ben

eath

his

lab

coat

, car

eful

ly pr

epar

ing

a ba

tch

of c

ookie

s wi

th w

hite

fros

ting

and

pink

-an

d-wh

ite s

prin

kles.

In a

noth

er p

ilot k

itche

n I s

aw a

pizz

a ov

en, a

gril

l, a

milk

-sha

ke m

achi

ne, a

nd a

fren

ch

fryer

iden

tical

to th

ose

I’d s

een

behi

nd th

e co

unte

r at c

ount

less

fast

food

rest

aura

nts.

In a

dditi

on to

bei

ng th

e wo

rld’s

larg

est f

lavo

r com

pany

, IFF

man

ufac

ture

s th

e sm

ell o

f six

of th

e te

n be

st-

sellin

g fin

e pe

rfum

es in

the

Unite

d St

ates

, inc

ludi

ng E

stee

Lau

der’s

Bea

utifu

l, Cl

iniq

ue’s

Hap

py, L

ancome

’s

Tres

or, a

nd C

alvin

Kle

in’s

Ete

rnity

, It a

lso m

akes

the

smel

l of h

ouse

hold

pro

duct

s su

ch a

s de

odor

ant,

dish

wash

ing

dete

rgen

t, ba

th s

oap,

sha

mpo

o, fu

rnitu

re p

olish

, and

floo

r wax

. All o

f the

se a

rom

as a

re m

ade

thro

ugh

the

sam

e ba

sic p

roce

ss: t

he m

anip

ulat

ion

of v

olat

ile c

hem

icals

to c

reat

e a

parti

cula

r sm

ell.

The

basic

scie

nce

behi

nd th

e sc

ent o

f you

r sha

ving

crea

m is

the

sam

e as

that

gov

erni

ng th

e fla

vor o

f you

r TV

dinn

er.

of y

our s

havin

g cr

eam

is th

e sa

me

as th

at g

over

ning

the

flavo

r of y

our T

V di

nner

….

The

hum

an c

ravin

g fo

r fla

vor h

as b

een

a la

rgel

y un

ackn

owle

dged

and

une

xam

ined

forc

e in

hist

ory.

Roya

l em

pire

s ha

ve b

een

built

, une

xplo

red

land

s ha

ve b

een

trave

rsed

, gre

at re

ligio

ns a

nd p

hilo

soph

ies

have

be

en fo

reve

r cha

nged

by

the

spice

trad

e. In

149

2 Ch

risto

pher

Col

umbu

s se

t sai

l to

find

seas

onin

g. T

oday

th

e in

fluen

ce o

f fla

vor i

n th

e wo

rld m

arke

tpla

ce is

no

less

dec

isive

. The

rise

and

fall o

f cor

pora

te e

mpi

res

— o

f sof

t drin

k co

mpa

nies

, sna

ck fo

od c

ompa

nies

, and

fast

food

cha

ins

— is

freq

uent

ly de

term

ined

by

how

thei

r pro

duct

s ta

ste.

Th

e fla

vor i

ndus

try e

mer

ged

in th

e m

id-n

inet

eent

h ce

ntur

y, as

pro

cess

ed fo

ods

bega

n to

be

man

ufac

ture

d on

a la

rge

scal

e. R

ecog

nizin

g th

e ne

ed fo

r fla

vor a

dditi

ves,

the

early

food

pro

cess

ors

turn

ed to

per

fum

e co

mpa

nies

that

had

yea

rs o

f exp

erie

nce

work

ing

with

ess

entia

l oils

and

vol

atile

aro

mas

. The

gre

at p

erfu

me

hous

es o

f Eng

land

, Fra

nce,

and

the

Neth

erla

nds

prod

uced

man

y of

the

first

flav

or c

ompo

unds

. In

the

early

pa

rt of

the

twen

tieth

cen

tury

, Ger

man

y’s p

ower

ful c

hem

ical in

dust

ry a

ssum

ed th

e te

chno

logi

cal le

ad in

fla

vor p

rodu

ctio

n. L

egen

d ha

s it

that

a G

erm

an s

cient

ist d

iscov

ered

met

hyl a

nthr

anila

te, o

ne o

f the

firs

t ar

tifici

al fl

avor

s, b

y ac

ciden

t whi

le m

ixing

che

mica

ls in

his

labo

rato

ry. S

udde

nly

the

lab

was

filled

with

the

swee

t sm

ell o

f gra

pes.

Met

hyl a

nthr

anila

te la

ter b

ecam

e th

e ch

ief f

lavo

ring

com

poun

d of

gra

pe K

ool-

Aid.

Af

ter W

orld

War

II, m

uch

of th

e pe

rfum

e in

dust

ry s

hifte

d fro

m E

urop

e to

the

Unite

d St

ates

, set

tling

in N

ew

York

City

nea

r the

gar

men

t dist

rict a

nd th

e fa

shio

n ho

uses

. The

flav

or in

dust

ry c

ame

with

it, s

ubse

quen

tly

mov

ing

to N

ew Je

rsey

to g

ain

mor

e pl

ant c

apac

ity. M

an-m

ade

flavo

r add

itive

s we

re u

sed

mai

nly

in b

aked

go

ods,

can

dies

, and

sod

as u

ntil t

he 1

950s

, whe

n sa

les

of p

roce

ssed

food

beg

an to

soa

r. Th

e in

vent

ion

of

gas

chro

mat

ogra

phs

and

mas

s sp

ectro

met

ers

— m

achi

nes

capa

ble

of d

etec

ting

vola

tile

gase

s at

low

leve

ls —

vas

tly in

crea

sed

the

num

ber o

f fla

vors

that

cou

ld b

e sy

nthe

sized

. By

the

mid

-196

0s th

e Am

erica

n fla

vor i

ndus

try w

as c

hurn

ing

out c

ompo

unds

to s

uppl

y th

e ta

ste

of P

op T

arts

, Bac

-Os,

Tab

, Tan

g, F

ilet-O

-Fi

sh s

andw

iches

, and

liter

ally

thou

sand

s of

oth

er n

ew fo

ods.

Th

e Am

erica

n fla

vor i

ndus

try n

ow h

as a

nnua

l rev

enue

s of

abo

ut $

1.4

billio

n. A

ppro

ximat

ely

ten

thou

sand

ne

w pr

oces

sed

food

pro

duct

s ar

e in

trodu

ced

ever

y ye

ar in

the

Unite

d St

ates

. Alm

ost a

ll of t

hem

requ

ire

flavo

r add

itive

s. A

nd a

bout

nin

e ou

t of e

very

ten

of th

ese

new

food

pro

duct

s fa

il. Th

e la

test

flav

or

inno

vatio

ns a

nd c

orpo

rate

real

ignm

ents

are

her

alde

d in

pub

licat

ions

suc

h as

Foo

d Ch

emica

l New

s, F

ood

Engi

neer

ing,

Che

mica

l Mar

ket R

epor

ter,

and

Food

Pro

duct

Des

ign.

The

gro

wth

of IF

F ha

s m

irror

ed th

at o

f th

e fla

vour

indu

stry

as

a wh

ole.

IFF

was

form

ed in

195

8, th

roug

h th

e m

erge

r of t

wo s

mal

l com

pani

es. I

ts

annu

al re

venu

es h

ave

grow

n al

mos

t fift

eenf

old

since

the

early

197

0s, a

nd it

now

has

man

ufac

turin

g fa

ciliti

es in

twen

ty c

ount

ries…

. Th

e Fo

od a

nd D

rug

Adm

inist

ratio

n do

es n

ot re

quire

flav

or c

ompa

nies

to d

isclo

se th

e in

gred

ient

s of

thei

r ad

ditiv

es, s

o lo

ng a

s al

l the

che

mica

ls ar

e co

nsid

ered

by

the

agen

cy to

be

GRAS

(Gen

eral

ly Re

gard

ed A

s Sa

fe).

This

lack

of p

ublic

disc

losu

re e

nabl

es th

e co

mpa

nies

to m

aint

ain

the

secr

ecy

of th

eir f

orm

ulas

. It a

lso

hide

s th

e fa

ct th

at fl

avor

com

poun

ds s

omet

imes

con

tain

mor

e in

gred

ient

s th

an th

e fo

ods

bein

g gi

ven

thei

r ta

ste.

The

ubi

quito

us p

hras

e “a

rtific

ial s

trawb

erry

flav

or”

give

s lit

tle h

int o

f the

che

mica

l wiza

rdry

and

m

anuf

actu

ring

skill

that

can

mak

e a

high

ly pr

oces

sed

food

tast

e lik

e a

stra

wber

ry.

A ty

pica

l arti

ficia

l stra

wber

ry fl

avor

, like

the

kind

foun

d in

a B

urge

r Kin

g st

rawb

erry

milk

sha

ke, c

onta

ins

the

follo

wing

ingr

edie

nts:

am

yl ac

etat

e, a

myl

buty

rate

, am

yl va

lera

te, a

neth

ol, a

nisy

l for

mat

e, b

enzy

l ace

tate

, be

nzyl

isobu

tyra

te, b

utyr

ic ac

id, c

inna

myl

isobu

tyra

te, c

inna

myl

vale

rate

, cog

nac

esse

ntia

l oil,

diac

etyl,

di

prop

yl ke

tone

, eth

yl ac

etat

e, e

thyl

amyl

keto

ne, e

thyl

buty

rate

, eth

yl cin

nam

ate,

eth

yl he

ptan

oate

, eth

yl he

ptyla

te, e

thyl

lact

ate,

eth

yl m

ethy

lphe

nyl-g

lycid

ate,

eth

yl ni

trate

, eth

yl pr

opio

nate

, eth

yl va

lera

te,

helio

tropi

n, h

ydro

xyph

enyl-

2- b

utan

one

(10

perc

ent s

olut

ion

in a

lcoho

l), α

-iono

ne, i

sobu

tyl a

nthr

anila

te,

isobu

tyl b

utyr

ate,

lem

on e

ssen

tial o

il, m

alto

l, 4-

met

hyla

ceto

phen

one,

met

hyl a

nthr

anila

te, m

ethy

l ben

zoat

e,

met

hyl c

inna

mat

e, m

ethy

l hep

tine

carb

onat

e, m

ethy

l nap

hthy

l ket

one,

met

hyl s

alicy

late

, min

t ess

entia

l oil,

nero

li ess

entia

l oil,

nero

lin, n

eryl

isobu

tyra

te, o

rris

butte

r, ph

enet

hyl a

lcoho

l, ro

se, r

um e

ther

, γ-

unde

cala

cton

e, v

anilli

n, a

nd s

olve

nt. v

anilli

n, a

nd s

olve

nt.

Alth

ough

flav

ors

usua

lly a

rise

from

a m

ixtur

e of

man

y di

ffere

nt v

olat

ile c

hem

icals,

a s

ingl

e co

mpo

und

ofte

n su

pplie

s th

e do

min

ant a

rom

a. S

mel

led

alon

e, th

at c

hem

ical p

rovid

es a

n un

mist

akab

le s

ense

of t

he fo

od.

Ethy

l-2-m

ethy

l but

yrat

e, fo

r exa

mpl

e, s

mel

ls ju

st lik

e an

app

le. T

oday

’s h

ighl

y pr

oces

sed

food

s of

fer a

bla

nk

pale

tte: w

hate

ver c

hem

icals

you

add

to th

em w

ill gi

ve th

em s

pecif

ic ta

stes

. Add

ing

met

hyl-2

- per

idylk

eton

e m

akes

som

ethi

ng ta

ste

like

popc

orn.

Add

ing

ethy

l-3-h

ydro

xybu

tano

ate

mak

es it

tast

e lik

e m

arsh

mal

low.

Th

e po

ssib

ilitie

s ar

e no

w al

mos

t lim

itles

s. W

ithou

t affe

ctin

g th

e ap

pear

ance

or n

utrit

iona

l val

ue, p

roce

ssed

fo

ods

coul

d ev

en b

e m

ade

with

aro

ma

chem

icals

such

as

hexa

nal (

the

smel

l of f

resh

ly cu

t gra

ss) o

r 3-

met

hyl b

utan

oic

acid

(the

sm

ell o

f bod

y od

or).

The

1960

s we

re th

e he

yday

of a

rtific

ial f

lavo

rs. T

he s

ynth

etic

vers

ions

of f

lavo

r com

poun

ds w

ere

not s

ubtle

, bu

t the

y di

d no

t nee

d to

be,

give

n th

e na

ture

of m

ost p

roce

ssed

food

. For

the

past

twen

ty y

ears

food

pr

oces

sors

hav

e tri

ed h

ard

to u

se o

nly

“nat

ural

flav

ors”

in th

eir p

rodu

cts.

Acc

ordi

ng to

the

FDA,

thes

e m

ust

be d

erive

d en

tirel

y fro

m n

atur

al s

ourc

es —

from

her

bs, s

pice

s, fr

uits

, veg

etab

les,

bee

f, ch

icken

, yea

st,

bark

, roo

ts, e

tc. C

onsu

mer

s pr

efer

to s

ee n

atur

al fl

avor

s on

a la

bel,

out o

f a b

elie

f tha

t the

y ar

e he

alth

ier.

The

dist

inct

ion

betw

een

artif

icial

and

nat

ural

flav

ors

can

be s

omew

hat a

rbitr

ary

and

absu

rd, b

ased

mor

e on

ho

w th

e fla

vor h

as b

een

mad

e th

an o

n wh

at it

act

ually

con

tain

s. “

A na

tura

l fla

vor,”

say

s Te

rry A

cree

, a

prof

esso

r of f

ood

scie

nce

at C

orne

ll Uni

vers

ity, “

is a

flavo

r tha

t’s b

een

deriv

ed w

ith a

n ou

t-of-

date

te

chno

logy

.” N

atur

al fl

avor

s an

d ar

tifici

al fl

avor

s so

met

imes

con

tain

exa

ctly

the

sam

e ch

emica

ls, p

rodu

ced

READ

ING

#1:

FAS

T FO

OD

NAT

ION

3

! thro

ugh

diffe

rent

met

hods

. Am

yl ac

etat

e, fo

r exa

mpl

e, p

rovid

es th

e do

min

ant n

ote

of b

anan

a fla

vor.

When

yo

u di

still

it fro

m b

anan

as w

ith a

sol

vent

, am

yl ac

etat

e is

a na

tura

l fla

vor.

When

you

pro

duce

it b

y m

ixing

vin

egar

with

am

yl al

coho

l, ad

ding

sul

furic

acid

as

a ca

talys

t, am

yl ac

etat

e is

an a

rtific

ial f

lavo

r. Ei

ther

way

it

smel

ls an

d ta

stes

the

sam

e. T

he p

hras

e “n

atur

al fl

avor

” is

now

liste

d am

ong

the

ingr

edie

nts

of e

very

thin

g fro

m S

tony

field

Far

m O

rgan

ic St

rawb

erry

Yog

urt t

o Ta

co B

ell H

ot T

aco

Sauc

e.

A na

tura

l fla

vor i

s no

t nec

essa

rily

heal

thie

r or p

urer

than

an

artif

icial

one

. Whe

n al

mon

d fla

vor

(ben

zald

ehyd

e) is

der

ived

from

nat

ural

sou

rces

, suc

h as

pea

ch a

nd a

prico

t pits

, it c

onta

ins

trace

s of

hy

drog

en c

yani

de, a

dea

dly

poiso

n. B

enza

ldeh

yde

deriv

ed th

roug

h a

diffe

rent

pro

cess

— b

y m

ixing

oil o

f clo

ve a

nd th

e ba

nana

flav

or, a

myl

acet

ate

— d

oes

not c

onta

in a

ny c

yani

de. N

ever

thel

ess,

it is

lega

lly

cons

ider

ed a

n ar

tifici

al fl

avor

and

sel

ls at

a m

uch

lowe

r pric

e. N

atur

al a

nd a

rtific

ial f

lavo

rs a

re n

ow

man

ufac

ture

d at

the

sam

e ch

emica

l pla

nts,

pla

ces

that

few

peop

le w

ould

ass

ocia

te w

ith M

othe

r Nat

ure.

Ca

lling

any

of th

ese

flavo

rs “

natu

ral”

requ

ires

a fle

xible

atti

tude

towa

rd th

e En

glish

lang

uage

and

a fa

ir am

ount

of i

rony

….

Som

e of

the

mos

t im

porta

nt a

dvan

ces

in fl

avor

man

ufac

turin

g ar

e no

w oc

curri

ng in

the

field

of

biot

echn

olog

y. Co

mpl

ex fl

avor

s ar

e be

ing

mad

e th

roug

h fe

rmen

tatio

n, e

nzym

e re

actio

ns, f

unga

l cul

ture

s,

and

tissu

e cu

lture

s. A

ll of t

he fl

avor

s be

ing

crea

ted

thro

ugh

thes

e m

etho

ds —

inclu

ding

the

ones

bei

ng

synt

hesiz

ed b

y fu

ngus

es —

are

con

sider

ed n

atur

al fl

avor

s by

the

FDA.

The

new

enz

yme-

base

d pr

oces

ses

are

resp

onsib

le fo

r ext

rem

ely

lifelik

e da

iry fl

avor

s. O

ne c

ompa

ny n

ow o

ffers

not

just

but

ter f

lavo

r, bu

t also

fre

sh c

ream

y bu

tter,

chee

sy b

utte

r, m

ilky

butte

r, sa

vory

mel

ted

butte

r, an

d su

per-c

once

ntra

ted

butte

r fla

vor,

in liq

uid

or p

owde

r for

m. T

he d

evel

opm

ent o

f new

ferm

enta

tion

tech

niqu

es, a

s we

ll as

new

tech

niqu

es fo

r hea

ting

mixt

ures

of s

ugar

and

am

ino

acid

s, h

ave

led

to th

e cr

eatio

n of

muc

h m

ore

real

istic

mea

t fla

vors

. The

McD

onal

d’s

Corp

orat

ion

will n

ot re

veal

the

exac

t orig

in o

f the

nat

ural

flav

or a

dded

to it

s fre

nch

fries

. In

resp

onse

to in

quiri

es fr

om V

eget

aria

n Jo

urna

l, ho

weve

r, M

cDon

ald’

s di

d ac

know

ledg

e th

at

its fr

ies

deriv

e so

me

of th

eir c

hara

cter

istic

flavo

r fro

m “

anim

al p

rodu

cts.

” In

a m

eetin

g ro

om a

t IFF

, Bria

n Gr

aing

er le

t me

sam

ple

som

e of

the

com

pany

’s fl

avor

s. It

was

an

unus

ual

tast

e te

st; t

here

was

n’t a

ny fo

od to

tast

e. G

rain

ger i

s a

seni

or fl

avor

ist a

t IFF

, a s

oft-s

poke

n ch

emist

with

gr

ayin

g ha

ir, a

n En

glish

acc

ent,

and

a fo

ndne

ss fo

r und

erst

atem

ent.

He c

ould

eas

ily b

e m

istak

en fo

r a

Briti

sh d

iplo

mat

or t

he o

wner

of a

Wes

t End

bra

sser

ie w

ith tw

o M

ichel

in s

tars

. Like

man

y in

the

flavo

r in

dust

ry, h

e ha

s an

Old

Wor

ld, o

ld-fa

shio

ned

sens

ibilit

y wh

ich s

eem

s ou

t of s

tep

with

our

bra

nd-c

onsc

ious

, eg

ocen

tric

age.

Whe

n I s

ugge

sted

that

IFF

shou

ld p

ut it

s ow

n lo

go o

n th

e pr

oduc

ts th

at c

onta

in it

s fla

vors

—

inst

ead

of a

llowi

ng o

ther

bra

nds

to e

njoy

the

cons

umer

loya

lty a

nd a

ffect

ion

insp

ired

by th

ose

flavo

rs

— G

rain

ger p

olite

ly di

sagr

eed,

ass

urin

g m

e su

ch a

thin

g wo

uld

neve

r be

done

. In

the

abse

nce

of p

ublic

cr

edit

or a

ccla

im, t

he s

mal

l and

sec

retiv

e fra

tern

ity o

f fla

vor c

hem

ists

prai

ses

one

anot

her’s

wor

k. G

rain

ger

can

ofte

n te

ll, by

ana

lyzin

g th

e fla

vor f

orm

ula

of a

pro

duct

, whi

ch o

f his

coun

terp

arts

at a

riva

l firm

dev

ised

it. A

nd h

e en

joys

wal

king

down

sup

erm

arke

t aisl

es, l

ookin

g at

the

man

y pr

oduc

ts th

at c

onta

in h

is fla

vors

, ev

en if

no

one

else

kno

ws it

. Gr

aing

er h

ad b

roug

ht a

doz

en s

mal

l gla

ss b

ottle

s fro

m th

e la

b. A

fter h

e op

ened

eac

h bo

ttle,

I di

pped

a

fragr

ance

test

ing

filter

into

it. T

he fi

lters

wer

e lo

ng w

hite

stri

ps o

f pap

er d

esig

ned

to a

bsor

b ar

oma

chem

icals

with

out p

rodu

cing

off-n

otes

. Bef

ore

plac

ing

the

strip

s of

pap

er

filter

s we

re lo

ng w

hite

stri

ps o

f pap

er d

esig

ned

to a

bsor

b ar

oma

chem

icals

with

out p

rodu

cing

off-n

otes

. Be

fore

pla

cing

the

strip

s of

pap

er b

efor

e m

y no

se, I

clo

sed

my

eyes

. The

n I i

nhal

ed d

eepl

y, an

d on

e fo

od

afte

r ano

ther

was

con

jure

d fro

m th

e gl

ass

bottl

es. I

sm

elle

d fre

sh c

herri

es, b

lack

oliv

es, s

auteed

oni

ons,

an

d sh

rimp.

Gra

inge

r’s m

ost r

emar

kabl

e cr

eatio

n to

ok m

e by

sur

prise

. Afte

r clo

sing

my

eyes

, I s

udde

nly

smel

led

a gr

illed

ham

burg

er. T

he a

rom

a wa

s un

cann

y, al

mos

t mira

culo

us. I

t sm

elle

d lik

e so

meo

ne in

the

room

was

flip

ping

bur

gers

on

a ho

t gril

l. Bu

t whe

n I o

pene

d m

y ey

es, t

here

was

just

a n

arro

w st

rip o

f whi

te

pape

r and

a s

milin

g fla

voris

t. m

illio

ns a

nd m

illio

ns o

f fr

ies

AT T

HE H

EIGH

T OF

the

pota

to h

arve

st, I

visi

ted

the

Lam

b We

ston

pla

nt in

Am

erica

n Fa

lls, I

daho

. It’s

one

of

the

bigg

est f

ry fa

ctor

ies

in th

e wo

rld a

nd m

akes

fren

ch fr

ies

for M

cDon

ald’

s. It

has

a p

rodu

ctio

n ca

pacit

y m

ore

than

thre

e tim

es la

rger

than

that

of t

he S

impl

ot p

lant

in A

berd

een.

It

is a

stat

e-of

-the-

art p

roce

ssin

g fa

cility

whe

re ra

w co

mm

oditi

es a

nd m

an-m

ade

addi

tives

are

com

bine

d to

m

ake

Amer

ica’s

mos

t pop

ular

food

. Bu

d M

ande

ville

, the

pla

nt m

anag

er, l

ed m

e up

a n

arro

w, w

oode

n st

airc

ase

insid

e on

e of

the

plan

t’s s

tora

ge

build

ings

. On

the

top

floor

, the

sta

ircas

e le

d to

a c

atwa

lk, a

nd b

enea

th m

y fe

et I

saw

a m

ound

of p

otat

oes

that

was

twen

ty fe

et d

eep

and

a hu

ndre

d fe

et w

ide

and

alm

ost a

s lo

ng a

s tw

o fo

otba

ll fie

lds.

The

bui

ldin

g wa

s co

ol a

nd d

ark,

kep

t yea

r-rou

nd a

t a s

tead

y 46

deg

rees

. In

the

dim

light

the

pota

toes

look

ed lik

e gr

ains

of

san

d on

a b

each

. Thi

s wa

s on

e of

sev

en s

tora

ge b

uild

ings

on

the

prop

erty

. Ou

tsid

e, tr

acto

r-tra

ilers

arri

ved

from

the

field

s, c

arry

ing

pota

toes

that

had

just

bee

n ha

rves

ted.

The

truc

ks

dum

ped

thei

r loa

ds o

nto

spin

ning

rods

that

bro

ught

the

larg

er p

otat

oes

into

the

build

ing

and

let t

he s

mal

l po

tato

es, d

irt, a

nd ro

cks

fall t

o th

e gr

ound

. The

rods

led

to a

rock

trap

, a ta

nk o

f wat

er in

whi

ch th

e po

tato

es fl

oate

d an

d th

e ro

cks

sank

to th

e bo

ttom

. The

pla

nt u

sed

wate

r sys

tem

s to

floa

t pot

atoe

s ge

ntly

this

way

and

that

way

, gui

ding

diff

eren

t size

s ou

t of d

iffer

ent h

oldi

ng b

ays,

then

flus

hing

them

into

a th

ree-

foot

-dee

p st

ream

that

ran

bene

ath

the

cem

ent f

loor

. The

inte

rior o

f the

pro

cess

ing

plan

t was

gra

y, m

assiv

e,

and

well-

lit, w

ith h

uge

pipe

s ru

nnin

g al

ong

the

walls

, ste

el c

atwa

lks, w

orke

rs in

har

dhat

s, a

nd p

lent

y of

loud

m

achi

nery

. If t

here

wer

en’t

pota

toes

bob

bing

and

floa

ting

past

, you

mig

ht th

ink

the

plac

e wa

s an

oil

refin

ery.

Conv

eyer

bel

ts to

ok th

e we

t, cle

an p

otat

oes

into

a m

achi

ne th

at b

last

ed th

em w

ith s

team

for t

welve

se

cond

s, b

oile

d th

e wa

ter u

nder

thei

r skin

s, a

nd e

xplo

ded

thei

r skin

s of

f. Th

en th

e po

tato

es w

ere

pum

ped

into

a p

rehe

at ta

nk a

nd s

hot t

hrou

gh a

Lam

b Wa

ter G

un K

nife

. The

y em

erge

d as

sho

estri

ng fr

ies.

Fou

r vid

eo c

amer

as s

crut

inize

d th

em fr

om d

iffer

ent a

ngle

s, lo

okin

g fo

r fla

ws. W

hen

a fre

nch

fry w

ith a

ble

mish

wa

s de

tect

ed, a

n op

tical

sor

ting

mac

hine

tim

e-se

quen

ced

a sin

gle

burs

t of c

ompr

esse

d ai

r tha

t kno

cked

th

e ba

d fry

off

the

prod

uctio

n lin

e an

d on

to a

sep

arat

e co

nvey

er b

elt,

which

car

ried

it to

a m

achi

ne w

ith ti

ny

auto

mat

ed k

nive

s th

at p

recis

ely

rem

oved

the

blem

ish. A

nd th

en th

e fry

was

retu

rned

to th

e m

ain

prod

uctio

n lin

e.

Spra

ys o

f hot

wat

er b

lanc

hed

the

fries

, gus

ts o

f hot

air

drie

d th

em, a

nd 2

5,00

0 po

unds

of b

oilin

g oi

l frie

d th

em to

a s

light

cris

p. A

ir co

oled

by

com

pres

sed

amm

onia

gas

qui

ckly

froze

them

, a c

ompu

teriz

ed s

orte

r di

vided

them

into

six-

poun

d ba

tche

s, a

nd a

dev

ice th

at s

pun

like

an o

ut-o

f-con

trol la

zy S

usan

use

d ce

ntrif

ugal

forc

e to

alig

n th

e fre

nch

fries

so

that

they

all p

oint

ed in

the

sam

e di

rect

ion.

The

frie

s we

re

seal

ed in

bro

wn b

ags,

then

the

bags

wer

e lo

aded

by

robo

ts in

to c

ardb

oard

box

es, a

nd th

e bo

xes

were

st

acke

d by

robo

ts o

nto

wood

en p

alle

ts. F

orkli

fts d

riven

by

hum

an b

eing

s to

ok th

e pa

llets

to a

free

zer f

or

stor

age.

Insid

e th

at fr

eeze

r I s

aw 2

0 m

illion

pou

nds

of fr

ench

frie

s, m

ost o

f the

m d

estin

ed fo

r McD

onal

d’s,

th

e bo

xes

of fr

ies

stac

ked

thirt

y fe

et h

igh,

the

stac

ks e

xten

ding

for r

ough

ly fo

rty y

ards

. And

the

freez

er w

as

half

empt

y. Ev

ery

day

abou

t a d

ozen

railr

oad

cars

and

abo

ut tw

o do

zen

tract

or-tr

aile

rs p

ulle

d up

to th

e fre

ezer

, loa

ded

up w

ith fr

ench

frie

s, a

nd d

epar

ted

for M

cDon

ald’

s re

stau

rant

s in

Boi

se, P

ocat

ello

, Pho

enix,

Sa

lt La

ke C

ity, D

enve

r, Co

lora

do S

prin

gs, a

nd p

oint

s in

bet

ween

. Ne

ar th

e fre

ezer

was

a la

bora

tory

whe

re w

omen

in w

hite

coa

ts a

nalyz

ed fr

ench

frie

s da

y an

d ni

ght,

mea

surin

g th

eir s

ugar

con

tent

, the

ir st

arch

con

tent

, the

ir co

lor.

Durin

g th

e fa

ll, La

mb

West

on a

dded

sug

ar

to th

e fri

es; i

n th

e sp

ring

it le

ache

d su

gar o

ut o

f the

m; t

he g

oal w

as to

mai

ntai

n a

unifo

rm ta

ste

and

READ

ING

#1:

FAS

T FO

OD

NAT

ION

4

! appe

aran

ce th

roug

hout

the

year

. Eve

ry h

alf h

our,

a ne

w ba

tch

of fr

ies

was

cook

ed in

frye

rs id

entic

al to

th

ose

used

in fa

st fo

od k

itche

ns. A

mid

dle-

aged

wom

an in

a la

b co

at h

ande

d m

e a

pape

r pla

te fu

ll of

prem

ium

ext

ra lo

ngs,

the

type

of f

renc

h fri

es s

old

at M

cDon

ald’

s, a

nd a

sal

t sha

ker,

and

som

e ke

tchu

p. T

he

fries

on

the

plat

e lo

oked

wild

ly ou

t of p

lace

in th

is la

bora

tory

set

ting,

this

surre

al fo

od fa

ctor

y wi

th it

s co

mpu

ter s

cree

ns, d

igita

l rea

dout

s, s

hiny

ste

el p

latfo

rms,

and

eva

cuat

ion

plan

s in

cas

e of

am

mon

ia g

as

leak

s. T

he fr

ench

frie

s we

re d

elici

ous

— c

risp

and

gold

en b

rown

, mad

e fro

m p

otat

oes

that

had

bee

n in

the

grou

nd th

at m

orni

ng. I

fini

shed

them

and

ask

ed fo

r mor

e.

9/wh

at’s

in t

he m

eat

ON JU

LY 1

1, 1

997,

Lee

Har

ding

ord

ered

sof

t chi

cken

taco

s at

a M

exica

n re

stau

rant

in P

uebl

o, C

olor

ado.

Ha

rdin

g wa

s tw

enty

-two

year

s ol

d, a

man

ager

at S

afew

ay. H

is wi

fe S

tace

y wa

s a

man

ager

at W

endy

’s. T

hey

were

out

to d

inne

r on

a Fr

iday

nig

ht. W

hen

the

chick

en ta

cos

arriv

ed, H

ardi

ng th

ough

t the

re w

as s

omet

hing

wr

ong

with

them

. The

mea

t see

med

to h

ave

gone

bad

. The

taco

s ta

sted

slim

y an

d gr

oss.

An

hour

or s

o af

ter l

eavin

g th

e re

stau

rant

, Har

ding

beg

an to

exp

erie

nce

seve

re a

bdom

inal

cra

mps

. It f

elt l

ike s

omet

hing

wa

s ea

ting

away

at h

is st

omac

h. H

e wa

s fit

and

hea

lthy,

stoo

d six

-foot

-one

, wei

ghed

two

hund

red

poun

ds.

He’d

nev

er fe

lt pa

in th

is in

tens

e. T

he c

ram

ps g

ot w

orse

, and

Har

ding

lay

in b

ed th

roug

h th

e ni

ght,

tight

ly cu

rled

into

a b

all.

He d

evel

oped

bad

dia

rrhea

, the

n bl

oody

dia

rrhea

. He

felt

like

he w

as d

ying,

but

was

af

raid

to g

o to

the

hosp

ital.

If I’m

goi

ng to

die

, he

thou

ght,

I wan

t to

die

at h

ome.

Hi

s st

ool s

ampl

e ha

d te

sted

pos

itive

for E

sche

richi

a co

li 015

7:H7

, a v

irule

nt a

nd p

oten

tially

leth

al

food

born

e pa

thog

en.T

he n

ext m

orni

ng H

ardi

ng c

alle

d Sa

ndra

Gal

lego

s, a

nur

se w

ith th

e Pu

eblo

Hea

lth

Depa

rtmen

t. Sh

e as

ked

him

to tr

y an

d re

mem

ber w

hat f

oods

he’

d ea

ten

durin

g th

e pr

evio

us fi

ve d

ays.

Ha

rdin

g m

entio

ned

the

dinn

er a

t the

Mex

ican

rest

aura

nt a

nd th

e fo

ul ta

ste

of th

e ch

icken

taco

s. H

e wa

s su

re th

at w

as w

here

he

had

gotte

n fo

od p

oiso

ning

. Gal

lego

s di

sagr

eed.

E. c

oli 0

157:

H7 w

as ra

rely

foun

d in

ch

icken

. She

ask

ed if

Har

ding

had

con

sum

ed a

ny g

roun

d be

ef la

tely.

Har

ding

reca

lled

havin

g ea

ten

a ha

mbu

rger

a c

oupl

e of

day

s be

fore

visi

ting

the

Mex

ican

rest

aura

nt. B

ut h

e do

ubte

d th

at th

e ha

mbu

rger

co

uld

have

mad

e hi

m ill

. Bot

h hi

s wi

fe a

nd h

is wi

fe’s

sist

er h

ad e

aten

the

sam

e bu

rger

s, d

urin

g a

back

yard

ba

rbec

ue, a

nd n

eith

er h

ad b

ecom

e sic

k. H

e an

d hi

s wi

fe h

ad a

lso e

aten

bur

gers

from

the

sam

e bo

x th

e we

ek b

efor

e th

e ba

rbec

ue w

ithou

t get

ting

sick.

The

y we

re fr

ozen

ham

burg

ers

he’d

bou

ght a

t Saf

eway

. He

rem

embe

red

beca

use

it wa

s th

e fir

st ti

me

he’d

eve

r bou

ght f

roze

n ha

mbu

rger

s. G

alle

gos

aske

d if

ther

e we

re a

ny le

ft. H

ardi

ng s

aid

ther

e ju

st m

ight

be,

che

cked

the

freez

er, a

nd fo

und

the

pack

age.

It w

as a

red,

wh

ite, a

nd b

lue

box

that

sai

d “H

udso

n Be

ef P

attie

s.”

A Pu

eblo

hea

lth o

fficia

l wen

t to

Hard

ing’

s ho

use,

took

the

rem

aini

ng h

ambu

rger

s, a

nd s

ent o

ne to

a U

SDA

labo

rato

ry fo

r ana

lysis.

Sta

te h

ealth

offi

cials

had

notic

ed a

spi

ke in

the

num

ber o

f peo

ple

suffe

ring

from

E.

coli 0

157:

H7 in

fect

ions

. At t

he ti

me

Colo

rado

was

one

of o

nly

six s

tate

s wi

th th

e ca

pabi

lity

to p

erfo

rm D

NA

test

s on

sam

ples

of E

. col

i 015

7:H7

. The

DNA

test

s sh

owed

that

at l

east

ten

peop

le h

ad b

een

sicke

ned

by

the

sam

e st

rain

of t

he b

ug. I

nves

tigat

ors

were

sea

rchi

ng fo

r a c

omm

on lin

k be

twee

n sc

atte

red

case

s re

porte

d in

Pue

blo,

Brig

hton

, Lov

elan

d, G

rand

Junc

tion,

and

Col

orad

o Sp

rings

. On

July

28, t

he U

SDA

lab

notif

ied

Galle

gos

that

Lee

Har

ding

’s h

ambu

rger

was

con

tam

inat

ed w

ith th

e sa

me

stra

in o

f E. c

oli 0

157:

H7.

Here

was

the

com

mon

link.

Th

e lo

t num

ber o

n Ha

rdin

g’s

pack

age

said

that

the

froze

n pa

tties

had

bee

n m

anuf

actu

red

on Ju

ne 5

at t

he

Huds

on F

oods

pla

nt in

Col

umbu

s, N

ebra

ska.

The

pla

nt s

eem

ed a

n un

likel

y so

urce

for a

n ou

tbre

ak o

f foo

d po

isoni

ng. O

nly

two

year

s ol

d, it

had

bee

n bu

ilt p

rimar

ily to

sup

ply

ham

burg

ers

for t

he B

urge

r Kin

g ch

ain.

It

used

sta

te-o

f–th

e-ar

t equ

ipm

ent a

nd a

ppea

red

to b

e sp

otle

ssly

clean

. But

som

ethi

ng h

ad g

one

wron

g. A

m

oder

n fa

ctor

y de

signe

d fo

r the

mas

s pr

oduc

tion

of fo

od h

ad in

stea

d be

com

e a

vect

or fo

r the

spr

ead

of a

de

adly

dise

ase.

The

pac

kage

of h

ambu

rger

pat

ties

in L

ee H

ardi

ng’s

free

zer a

nd a

stut

e in

vest

igat

ive w

ork

by C

olor

ado

heal

th o

fficia

ls so

on le

d to

the

larg

est r

ecal

l of f

ood

in th

e na

tion’

s hi

stor

y. Ro

ughl

y 35

milli

on

poun

ds o

f gro

und

beef

pro

duce

d at

the

Colu

mbu

s pl

ant w

ere

volu

ntar

ily re

calle

d by

Hud

son

Food

s in

Au

gust

of 1

997.

Alth

ough

pub

lic h

ealth

offi

cials

did

a fin

e jo

b of

trac

ing

the

outb

reak

to it

s so

urce

, the

re

call p

rove

d le

ss s

ucce

ssfu

l. By

the

time

it wa

s an

noun

ced,

abo

ut 2

5 m

illion

pou

nds

of th

e gr

ound

bee

f ha

d al

read

y be

en e

aten

. an

idea

l sys

tem

for

new

pat

hoge

ns

EVE

RY D

AY IN

THE

Uni

ted

Stat

es, r

ough

ly 20

0,00

0 pe

ople

are

sick

ened

by

a fo

odbo

rne

dise

ase,

900

are

ho

spita

lized

, and

four

teen

die

. Acc

ordi

ng to

the

Cent

ers

for D

iseas

e Co

ntro

l and

Pre

vent

ion

(CDC

), m

ore

than

a q

uarte

r of t

he A

mer

ican

popu

latio

n su

ffers

a b

out o

f foo

d po

isoni

ng e

ach

year

. Mos

t of t

hese

cas

es

are

neve

r rep

orte

d to

aut

horit

ies

or p

rope

rly d

iagn

osed

. The

wid

espr

ead

outb

reak

s th

at a

re d

etec

ted

and

iden

tifie

d re

pres

ent a

sm

all f

ract

ion

of th

e nu

mbe

r tha

t act

ually

occ

urs.

And

ther

e is

stro

ng e

viden

ce n

ot

only

that

the

incid

ence

of f

ood-

rela

ted

illnes

s ha

s ris

en in

the

past

few

deca

des,

but

also

that

the

last

ing

heal

th c

onse

quen

ces

of s

uch

illnes

ses

are

far m

ore

serio

us th

an w

as p

revio

usly

belie

ved.

Rec

ent s

tudi

es

have

foun

d th

at m

any

food

born

e pa

thog

ens

can

prec

ipita

te lo

ng-te

rm a

ilmen

ts, s

uch

as h

eart

dise

ase,

in

flam

mat

ory

bowe

l dise

ase,

neu

rolo

gica

l pro

blem

s, a

utoi

mm

une

diso

rder

s, a

nd k

idne

y da

mag

e.

Alth

ough

the

rise

in fo

odbo

rne

illnes

ses

has

been

cau

sed

by m

any

com

plex

fact

ors,

muc

h of

the

incr

ease

ca

n be

attr

ibut

ed to

rece

nt c

hang

es in

how

Am

erica

n fo

od is

pro

duce

d. R

ober

t V. T

auxe

, hea

d of

the

Food

born

e an

d Di

arrh

eal D

iseas

es B

ranc

h at

the

CDC,

bel

ieve

s th

at e

ntire

ly ne

w kin

ds o

f out

brea

ks a

re

now

occu

rring

. A g

ener

atio

n ag

o, th

e ty

pica

l out

brea

k of

food

poi

soni

ng in

volve

d a

chur

ch s

uppe

r, a

fam

ily

picn

ic, a

wed

ding

rece

ptio

n. Im

prop

er fo

od h

andl

ing

or s

tora

ge w

ould

cau

se a

sm

all g

roup

of p

eopl

e in

one

lo

cal a

rea

to g

et s

ick. S

uch

tradi

tiona

l out

brea

ks s

till t

ake

plac

e. B

ut th

e na

tion’

s in

dust

rializ

ed a

nd

cent

raliz

ed s

yste

m o

f foo

d pr

oces

sing

has

crea

ted

a wh

ole

new

sort

of o

utbr

eak,

one

that

can

pot

entia

lly

sicke

n m

illion

s of

peo

ple.

Tod

ay a

clu

ster

of i

llnes

ses

in o

ne s

mal

l tow

n m

ay s

tem

from

bad

pot

ato

sala

d at

a

scho

ol b

arbe

cue

— o

r it m

ay b

e th

e fir

st s

ign

of a

n ou

tbre

ak th

at e

xten

ds s

tate

wide

, nat

ionw

ide,

or e

ven

over

seas

. M

uch

like

the

hum

an im

mun

odef

icien

cy v

irus

(HIV

) res

pons

ible

for c

ausin

g AI

DS, t

he E

. col

i 015

7:H7

ba

cter

ium

is a

new

ly em

erge

d pa

thog

en w

hose

spr

ead

has

been

facil

itate

d by

rece

nt s

ocia

l and

te

chno

logi

cal c

hang

es. E

. col

i 015

7:H7

was

firs

t iso

late

d in

198

2; H

IV w

as d

iscov

ered

the

follo

wing

yea

r. Pe

ople

who

are

infe

cted

with

HIV

can

app

ear h

ealth

y fo

r yea

rs, w

hile

cat

tle in

fect

ed w

ith E

. col

i 015

7:H7

sh

ow fe

w sig

ns o

f illn

ess.

Alth

ough

cas

es o

f AID

S da

te b

ack

at le

ast t

o th

e la

te 1

950s

, the

dise

ase

did

not

reac

h ep

idem

ic pr

opor

tions

in th

e Un

ited

Stat

es u

ntil i

ncre

ased

air

trave

l and

sex

ual p

rom

iscui

ty h

elpe

d tra

nsm

it th

e vir

us fa

r and

wid

e. E

. col

i 015

7:H7

was

mos

t like

ly re

spon

sible

for s

ome

hum

an ill

ness

es th

irty

or fo

rty y

ears

ago

. But

the

rise

of h

uge

feed

lots

, sla

ught

erho

uses

, and

ham

burg

er g

rinde

rs s

eem

s to

hav

e pr

ovid

ed th

e m

eans

for t

his

path

ogen

to b

ecom

e wi

dely

disp

erse

d in

the

natio

n’s

food

sup

ply.

Amer

ican

mea

t pro

duct

ion

has

neve

r bef

ore

been

so

cent

raliz

ed: t

hirte

en la

rge

pack

ingh

ouse

s no

w sla

ught

er m

ost o

f th

e be

ef c

onsu

med

in th

e Un

ited

Stat

es. T

he m

eatp

ackin

g sy

stem

that

aro

se to

sup

ply

the

natio

n’s

fast

fo

od c

hain

s —

an

indu

stry

mol

ded

to s

erve

thei

r nee

ds, t

o pr

ovid

e m

assiv

e am

ount

s of

uni

form

gro

und

beef

so

that

all o

f McD

onal

d’s

ham

burg

ers

woul

d ta

ste

the

sam

e —

has

pro

ved

to b

e an

ext

rem

ely

effic

ient

sy

stem

for s

prea

ding

dise

ase.

READ

ING

#1:

FAS

T FO

OD

NAT

ION

5

! While

med

ical r

esea

rche

rs h

ave

gain

ed im

porta

nt in

sight

s in

to th

e lin

ks b

etwe

en m

oder

n fo

od p

roce

ssin

g an

d th

e sp

read

of d

ange

rous

dise

ases

, the

nat

ion’

s le

adin

g ag

ribus

ines

s fir

ms

have

reso

lute

ly op

pose

d an

y fu

rther

regu

latio

n of

thei

r foo

d sa

fety

pra

ctice

s. F

or y

ears

the

larg

e m

eatp

ackin

g co

mpa

nies

hav

e m

anag

ed to

avo

id th

e so

rt of

liabi

lity

rout

inel

y im

pose

d on

the

man

ufac

ture

rs o

f mos

t con

sum

er p

rodu

cts.

To

day

the

U.S.

gov

ernm

ent c

an d

eman

d th

e na

tionw

ide

reca

ll of d

efec

tive

softb

all b

ats,

sne

aker

s, s

tuffe

d an

imal

s, a

nd fo

am-ru

bber

toy

cows

. But

it c

anno

t ord

er a

mea

tpac

king

com

pany

to re

mov

e co

ntam

inat

ed,

pote

ntia

lly le

thal

gro

und

beef

from

fast

food

kitc

hens

and

sup

erm

arke

t she

lves.

The

unu

sual

pow

er o

f the

la

rge

mea

tpac

king

firm

s ha

s be

en s

usta

ined

by

thei

r clo

se ti

es a

nd s

izabl

e do

natio

ns to

Rep

ublic

an

mem

bers

of C

ongr

ess.

It h

as a

lso b

een

mad

e po

ssib

le b

y a

wide

spre

ad la

ck o

f awa

rene

ss a

bout

how

man

y Am

erica

ns s

uffe

r fro

m fo

od p

oiso

ning

eve

ry y

ear a

nd h

ow th

ese

illnes

ses

actu

ally

spre

ad.

The

newl

y re

cogn

ized

food

born

e pa

thog

ens

tend

to b

e ca

rried

and

she

d by

app

aren

tly h

ealth

y an

imal

s.

Food

tain

ted

by th

ese

orga

nism

s ha

s m

ost l

ikely

com

e in

con

tact

with

an

infe

cted

ani

mal

’s s

tom

ach

cont

ents

or m

anur

e, d

urin

g sla

ught

er o

r sub

sequ

ent p

roce

ssin

g. A

nat

ionw

ide

stud

y pu

blish

ed b

y th

e US

DA

in 1

996

foun

d th

at 7

.5 p

erce

nt o

f the

gro

und

beef

sam

ples

take

n at

pro

cess

ing

plan

ts w

ere

cont

amin

ated

wi

th S

alm

onel

la, 1

1.7

perc

ent w

ere

cont

amin

ated

with

List

eria

mon

ocyt

ogen

es, 3

0 pe

rcen

t wer

e co

ntam

inat

ed w

ith S

taph

yloco

ccus

aur

eus,

and

53.

3 pe

rcen

t wer

e co

ntam

inat

ed w

ith C

lost

ridiu

m

perfr

inge

ns. A

ll of t

hese

pat

hoge

ns c

an m

ake

peop

le s

ick; f

ood

poiso

ning

cau

sed

by L

ister

ia g

ener

ally

requ

ires

hosp

italiz

atio

n an

d pr

oves

fata

l in a

bout

one

out

of e

very

five

cas

es. I

n th

e US

DA s

tudy

78.

6 pe

r-ce

nt o

f the

gro

und

beef

con

tain

ed m

icrob

es th

at a

re s

prea

d pr

imar

ily b

y fe

cal m

ater

ial.

The

med

ical

liter

atur

e on

the

caus

es o

f foo

d po

isoni

ng is

full o

f eup

hem

isms

and

dry

scie

ntific

term

s: c

olifo

rm le

vels,

ae

robi

c pl

ate

coun

ts, s

orbi

tol,

Mac

Conk

ey a

gar,

and

so o

n. B

ehin

d th

em lie

s a

simpl

e ex

plan

atio

n fo

r why

ea

ting

a ha

mbu

rger

can

now

mak

e yo

u se

rious

ly ill:

The

re is

shi

t in

the

mea

t. th

e na

tion

al d

ish

IN T

HE E

ARLY

YEA

RS o

f the

twen

tieth

cen

tury

, ham

burg

ers

had

a ba

d re

puta

tion.

Acc

ordi

ng to

the

hist

oria

n Da

vid G

erar

d Ho

gan,

the

ham

burg

er w

as c

onsid

ered

“a

food

for t

he p

oor,”

tain

ted

and

unsa

fe to

eat

. Re

stau

rant

s ra

rely

serv

ed h

ambu

rger

s; th

ey w

ere

sold

at l

unch

car

ts p

arke

d ne

ar fa

ctor

ies,

at c

ircus

es, c

arni

vals,

and

sta

te fa

irs. G

roun

d be

ef, i

t was

wid

ely

belie

ved,

was

mad

e fro

m

old,

put

rid m

eat h

eavil

y la

ced

with

che

mica

l pre

serv

ative

s. “

The

ham

burg

er h

abit

is ju

st a

bout

as

safe

,” o

ne

food

crit

ic wa

rned

, “as

get

ting

your

mea

t out

of a

gar

bage

can

.” W

hite

Cas

tle, t

he n

atio

n’s

first

ham

burg

er

chai

n, w

orke

d ha

rd in

the

1920

s to

disp

el th

e ha

mbu

rger

’s ta

wdry

imag

e. A

s Ho

gan

note

s in

his

hist

ory

of

the

chai

n, S

ellin

g ’E

m b

y th

e Sa

ck (1

997)

, the

foun

ders

of W

hite

Cas

tle p

lace

d th

eir g

rills

in d

irect

vie

w of

cu

stom

ers,

cla

imed

that

fres

h gr

ound

bee

f was

del

ivere

d tw

ice a

day

, cho

se a

nam

e wi

th c

onno

tatio

ns o

f pu

rity,

and

even

spo

nsor

ed a

n ex

perim

ent a

t the

Uni

vers

ity o

f Min

neso

ta in

whi

ch a

med

ical s

tude

nt liv

ed

for t

hirte

en w

eeks

on

“not

hing

but

Whi

te C

astle

ham

burg

ers

and

wate

r.”

The

succ

ess

of W

hite

Cas

tle in

the

East

and

the

Mid

west

hel

ped

to p

opul

arize

ham

burg

ers

and

to re

mov

e m

uch

of th

eir s

ocia

l stig

ma.

The

cha

in d

id n

ot a

ttrac

t a b

road

rang

e of

peo

ple,

how

ever

. Mos

t of W

hite

Ca

stle

’s c

usto

mer

s we

re u

rban

, wor

king

class

, and

mal

e. D

urin

g th

e 19

50s,

the

rise

of d

rive-

ins

and

fast

fo

od re

stau

rant

s in

sou

ther

n Ca

liforn

ia h

elpe

d tu

rn th

e on

ce lo

wly

ham

burg

er in

to A

mer

ica’s

nat

iona

l dish

. Ra

y Kr

oc’s

dec

ision

to p

rom

ote

McD

onal

d’s

as a

rest

aura

nt c

hain

for f

amilie

s ha

d a

prof

ound

impa

ct o

n th

e na

tion’

s ea

ting

habi

ts. H

ambu

rger

s se

emed

an

idea

l foo

d fo

r sm

all c

hild

ren

— c

onve

nien

t, in

expe

nsive

, ha

nd-h

eld,

and

eas

y to

che

w.

Befo

re W

orld

War

II, p

ork

had

been

the

mos

t pop

ular

mea

t in

the

Unite

d St

ates

. Risi

ng in

com

es, f

allin

g ca

ttle

price

s, th

e gr

owth

of t

he fa

st fo

od in

dust

ry, a

nd th

e m

ass

appe

al o

f the

ham

burg

er la

ter p

ushe

d

Amer

ican

cons

umpt

ion

of b

eef h

ighe

r tha

n th

at o

f por

k. B

y th

e ea

rly 1

990s

, bee

f pro

duct

ion

was

resp

onsib

le fo

r alm

ost h

alf o

f the

em

ploy

men

t in

Amer

ican

agric

ultu

re, a

nd th

e an

nual

reve

nues

gen

erat

ed

by b

eef w

ere

high

er th

an th

ose

of a

ny o

ther

agr

icultu

ral c

omm

odity

in th

e Un

ited

Stat

es. T

he a

vera

ge

Amer

ican

ate

thre

e ha

mbu

rger

s a

week

. Mor

e th

an tw

o-th

irds

of th

ose

ham

burg

ers

were

bou

ght a

t fas

t fo

od re

stau

rant

s. A

nd c

hild

ren

betw

een

the

ages

of s

even

and

thirt

een

ate

mor

e M

ore

than

two-

third

s of

thos

e ha

mbu

rger

s we

re b

ough

t at f

ast f

ood

rest

aura

nts.

And

chi

ldre

n be

twee

n th

e ag

es o

f sev

en a

nd th

irtee

n at

e m

ore

ham

burg

ers

than

any

one

else

. In

the

eigh

t yea

rs s

ince

the

Jack

in th

e Bo

x ou

tbre

ak, a

ppro

ximat

ely

half

a m

illion

Am

erica

ns, t

he m

ajorit

y of

them

chi

ldre

n, h

ave

been

mad

e ill

by

E. c

oli 0

157:

H7. T

hous

ands

hav

e be

en h

ospi

taliz

ed, a

nd h

undr

eds

have

die

d.

a bu

g th

at k

ills

child

ren

Pers

on-to

-per

son

trans

miss

ion

has

been

resp

onsib

le fo

r a s

igni

fican

t pro

porti

on o

f E. c

oli 0

157:

H7

illnes

ses.

Per

son-

to-p

erso

n tra

nsm

issio

n is

mos

t like

ly to

occ

ur a

mon

g fa

mily

mem

bers

, at d

ay c

are

cent

ers,

and

at s

enio

r citi

zen

hom

es. O

n av

erag

e, a

n in

fect

ed p

erso

n re

mai

ns c

onta

giou

s fo

r abo

ut tw

o we

eks,

thou

gh in

som

e ca

ses

E. c

oli 0

157:

H7 h

as b

een

foun

d in

sto

ol s

ampl

es tw

o to

four

mon

ths

afte

r an

initi

al ill

ness

. So

me

herd

s of

Am

erica

n ca

ttle

may

hav

e be

en in

fect

ed w

ith E

. col

i 015

7:H7

dec

ades

ago

. But

the

rece

nt

chan

ges

in h

ow c

attle

are

raise

d, s

laug

hter

ed, a

nd p

roce

ssed

hav

e cr

eate

d an

idea

l mea

ns fo

r the

pa

thog

en to

spr

ead.

The

pro

blem

beg

ins

in to

day’s

vas

t fee

dlot

s. A

sla

ught

ered

, and

pro

cess

ed h

ave

crea

ted

an id

eal m

eans

for t

he p

atho

gen

to s

prea

d. T

he p

robl

em b

egin

s in

toda

y’s v

ast f

eedl

ots.

A g

over

nmen

t hea

lth o

fficia

l, wh

o pr

efer

s no

t to

be n

amed

, com

pare

d th

e sa

nita

ry

cond

ition

s in

a m

oder

n fe

edlo

t to

thos

e in

a c

rowd

ed E

urop

ean

city

durin

g th

e M

iddl

e Ag

es, w

hen

peop

le

dum

ped

thei

r cha

mbe

r pot

s ou

t the

win

dow,

raw

sewa

ge ra

n in

the

stre

ets,

and

epi

dem

ics ra

ged.

The

cat

tle

now

pack

ed in

to fe

edlo

ts g

et lit

tle e

xerc

ise a

nd liv

e am

id p

ools

of m

anur

e. “

You

shou

ldn’

t eat

dirt

y fo

od

and

dirty

wat

er,”

the

offic

ial t

old

me.

“Bu

t we

still

thin

k we

can

give

ani

mal

s di

rty fo

od a

nd d

irty

wate

r.”

Feed

lots

hav

e be

com

e an

ext

rem

ely

effic

ient

mec

hani

sm fo

r “re

circu

latin

g th

e m

anur

e,”

which

is

unfo

rtuna

te, s

ince

E. c

oli 0

157:

H7 c

an re

plica

te in

cat

tle tr

ough

s an

d su

rvive

in m

anur

e fo

r up

to n

inet

y da

ys.

Far f

rom

thei

r nat

ural

hab

itat,

the

cattl

e in

feed

lots

bec

ome

mor

e pr

one

to a

ll sor

ts o

f illn

esse

s. A

nd w

hat

they

are

bei

ng fe

d of

ten

cont

ribut

es to

the

spre

ad o

f dise

ase.

The

rise

in g

rain

pric

es h

as e

ncou

rage

d th

e fe

edin

g of

less

exp

ensiv

e m

ater

ials

to c

attle

, esp

ecia

lly s

ubst

ance

s wi

th a

hig

h pr

otei

n co

nten

t tha

t ac

cele

rate

gro

wth.

Abo

ut 7

5 pe

rcen

t of t

he c

attle

in th

e Un

ited

Stat

es w

ere

rout

inel

y fe

d liv

esto

ck w

aste

s —

the

rend

ered

rem

ains

of d

ead

shee

p an

d de

ad c

attle

— u

ntil A

ugus

t of 1

997.

The

y we

re a

lso fe

d m

illion

s of

dea

d ca

ts a

nd d

ead

dogs

eve

ry y

ear,

purc

hase

d fro

m a

nim

al s

helte

rs. T

he F

DA b

anne

d su

ch

prac

tices

afte

r evid

ence

from

Gre

at B

ritai

n su

gges

ted

that

they

wer

e re

spon

sible

for a

wid

espr

ead

outb

reak

of

bov

ine

spon

gifo

rm e

ncep

halo

path

y (B

SE),

also

kno

wn a

s “m

ad c

ow d

iseas

e.”

Neve

rthel

ess,

cur

rent

FDA

re

gula

tions

allo

w de

ad p

igs

and

dead

hor

ses

to b

e re

nder

ed in

to c

attle

feed

, alo

ng w

ith d

ead

poul

try. T

he

regu

latio

ns n

ot o

nly

allo

w ca

ttle

to b

e fe

d de

ad p

oultr

y, th

ey a

llow

poul

try to

be

fed

dead

cat

tle. A

mer

icans

wh

o sp

ent m

ore

than

six

mon

ths

in th

e Un

ited

King

dom

dur

ing

the

1980

s ar

e no

w fo

rbid

den

to d

onat

e bl

ood,

in o

rder

to p

reve

nt th

e sp

read

of B

SE’s

hum

an v

aria

nt, C

reut

zfel

dt-Ja

kob

dise

ase.

But

cat

tle b

lood

is

still

put i

nto

the

feed

give

n to

Am

erica

n ca

ttle.

Ste

ven

P. B

jerk

lie, a

form

er e

dito

r of t

he tr

ade

jour

nal M

eat

& Po

ultry

, is

appa

lled

by w

hat g

oes

into

cat

tle fe

ed th

ese

days

. “Go

ddam

n it,

thes

e ca

ttle

are

rum

inan

ts,”

Bj

erkli

e sa

ys. “

They

’re d

esig

ned

to e

at g

rass

and

, may

be, g

rain

. I m

ean,

they

hav

e fo

ur s

tom

achs

for a

re

ason

— to

eat

pro

duct

s th

at h

ave

a hi

gh c

ellu

lose

con

tent

. The

y ar

e no

t des

igne

d to

eat

oth

er a

nim

als.

”

READ

ING

#1:

FAS

T FO

OD

NAT

ION

6

! The

wast

e pr

oduc

ts fr

om p

oultr

y pl

ants

, inc

ludi

ng th

e sa

wdus

t and

old

new

spap

ers

used

as

litte

r, ar

e al

so

bein

g fe

d to

cat

tle. A

stu

dy p

ublis

hed

a fe

w ye

ars

ago

in P

reve

ntive

Med

icine

not

es th

at in

Ark

ansa

s al

one,

ab

out 3

milli

on p

ound

s of

chi

cken

man

ure

were

fed

to c

attle

in 1

994.

Acc

ordi

ng to

Dr.

Neal

D. B

erna

rd,

who

head

s th

e Ph

ysici

ans

Com

mitt

ee fo

r Res

pons

ible

Med

icine

, chi

cken

man

ure

may

con

tain

dan

gero

us

bact

eria

suc

h as

Sal

mon

ella

and

Cam

pylo

bact

er, p

aras

ites

such

as

tape

worm

s an

d Gi

ardi

a la

mbl

ia,

antib

iotic

resid

ues,

ars

enic,

and

hea

vy m

etal

s.

all w

e ca

re t

o pa

y “

THIS

IS N

O FA

IRY

STOR

Y an

d no

joke

,” U

pton

Sin

clair

wrot

e in

190

6; “

the

mea

t wou

ld b

e sh

ovel

ed in

to

carts

, and

the

man

who

did

the

shov

elin

g wo

uld

not t

roub

le to

lift o

ut a

rat e

ven

when

he

saw

one

— th

ere

were

thin

gs th

at w

ent i

nto

the

saus

age

in c

ompa

rison

with

whi

ch

a po

isone

d ra

t was

a ti

dbit.

” Si

ncla

ir de

scrib

ed a

long

list o

f pra

ctice

s in

the

mea

tpac

king

indu

stry

that

th

reat

ened

the

heal

th o

f con

sum

ers:

the

rout

ine

slaug

hter

of d

iseas

ed a

nim

als,

the

use

of c

hem

icals

such

as

bor

ax a

nd g

lycer

ine

to d

isgui

se th

e sm

ell o

f spo

iled

beef

, the

del

iber

ate

misl

abel

ing

of c

anne

d m

eat,

the

tend

ency

of w

orke

rs to

urin

ate

and

defe

cate

on

the

kill f

loor

. Afte

r rea

ding

The

Jung

le P

resid

ent T

heod

ore

Roos

evel

t ord

ered

an

inde

pend

ent i

nves

tigat

ion

of S

incla

ir’s

char

ges.

Whe

n it

conf

irmed

the

accu

racy

of t

he

book

, Roo

seve

lt ca

lled

for l

egisl

atio

n re

quiri

ng m

anda

tory

fede

ral in

spec

tion

of a

ll mea

t sol

d th

roug

h in

ters

tate

com

mer

ce, a

ccur

ate

labe

ling

and

datin

g of

can

ned

mea

t pro

duct

s, a

nd a

fee-

base

d re

gula

tory

sy

s-te

m th

at m

ade

mea

tpac

kers

pay

the

cost

of c

lean

ing

up th

eir o

wn in

dust

ry.

The

powe

rful m

agna

tes

of th

e Be

ef T

rust

resp

onde

d by

vilif

ying

Roos

evel

t and

Upt

on S

incla

ir, d

ismiss

ing

thei

r acc

usat

ions

, and

laun

chin

g Th

e m

eatp

ackin

g in

dust

ry’s

resp

onse

to T

he Ju

ngle

est

ablis

hed

a pa

ttern

that

wou

ld b

e re

peat

ed

thro

ugho

ut th

e tw

entie

th c

entu

ry, w

hene

ver h

ealth

con

cern

s we

re ra

ised

abou

t the

nat

ion’

s be

ef. T

he

indu

stry

has

repe

ated

ly de

nied

that

pro

blem

s ex

ist, i

mpu

gned

the

mot

ives

of it

s cr

itics

, fou

ght v

ehem

ently

ag

ains

t fed

eral

ove

rsig

ht, s

ough

t to

avoi

d an

y re

spon

sibilit

y fo

r out

brea

ks o

f foo

d po

isoni

ng, a

nd w

orke

d ha

rd to

shi

ft th

e co

sts

of fo

od s

afet

y ef

forts

ont

o th

e ge

nera

l pub

lic. T

he in

dust

ry’s

stra

tegy

has

bee

n dr

iven

by a

pro

foun

d an

tipat

hy to

any

gov

ernm

ent r

egul

atio

n th

at m

ight

lowe

r pro

fits.

“Th

ere

is no

limit

to

the

expe

nse

that

mig

ht b

e pu

t upo

n us

,” th

e Be

ef T

rust

’s W

ilson

sai

d in

190

6, a

rgui

ng a

gain

st a

fede

ral

insp

ectio

n pl

an th

at w

ould

hav

e co

st m

eatp

acke

rs le

ss th

an a

dim

e pe

r hea

d of

cat

tle. “

[Our

] con

tent

ion

is th

at in

all r

easo

nabl

enes

s an

d fa

irnes

s we

are

pay

ing

all w

e ca

re to

pay

.” Du

ring

the

1980

s, a

s th

e ris

ks o

f wid

espr

ead

cont

amin

atio

n in

crea

sed,

the

mea

tpac

king

indu

stry

blo

cked

th

e us

e of

micr

obia

l tes

ting

in th

e fe

dera

l mea

t ins

pect

ion

prog

ram

. A p

anel

app

oint

ed b

y th

e Na

tiona

l Ac

adem

y of

Scie

nces

war

ned

in 1

985

that

the

natio

n’s

mea

t ins

pect

ion

prog

ram

was

hop

eles

sly o

utda

ted,

st

ill re

lying

on

visua

l and

olfa

ctor

y clu

es to

find

dise

ase

while

dan

gero

us p

atho

gens

slip

ped

past

un

dete

cted

. Thr

ee y

ears

late

r, an

othe

r Nat

iona

l Aca

dem

y of

Scie

nces

pan

el w

arne

d th

at th

e na

tion’

s pu

blic

heal

th in

frast

ruct

ure

was

in s

erio

us d

isarra

y, lim

iting

its

abilit

y to

trac

k or

pre

vent

the

spre

ad o

f new

ly em

ergi

ng p

atho

gens

. With

out a

dditi

onal

fund

ing

for p

ublic

hea

lth m

easu

res,

out

brea

ks a

nd e

pide

mics

of

new

dise

ases

wer

e vir

tual

ly in

evita

ble.

“Wh

o kn

ows

what

cris

is wi

ll be

next

?” s

aid

the

chai

rman

of t

he p

anel

. Ne

verth

eles

s, th

e Re

agan

and

Bus

h ad

min

istra

tions

cut

spe

ndin

g on

pub

lic h

ealth

mea

sure

s an

d st

affe

d th

e U.

S. D

epar

tmen

t of A

gricu

lture

with

offi

cials

far m

ore

inte

rest

ed in

gov

ernm

ent d

ereg

ulat

ion

than

in

food

saf

ety.

The

USDA

bec

ame

larg

ely

indi

stin

guish

able

from

the

indu

strie

s it

was

mea

nt to

pol

ice.

Pres

iden

t Rea

gan’

s fir

st s

ecre

tary

of a

gricu

lture

was

in th

e ho

g bu

sines

s. H

is se

cond

was

the

pres

iden

t of

the

Amer

ican

Mea

t Ins

titut

e (fo

rmer

ly kn

own

as th

e Am

erica

n M

eat P

acke

rs A

ssoc

iatio

n). A

nd h

is ch

oice

to

run

the

USDA

’s F

ood

Mar

ketin

g an

d In

spec

tion

Serv

ice w

as a

vice

pre

siden

t of t

he N

atio

nal C

attle

man

’s

Asso

ciatio

n. P

resid

ent B

ush

late

r app

oint

ed th

e pr

esid

ent o

f the

Nat

iona

l Cat

tlem

an’s

Ass

ocia

tion

to th

e jo

b.

a la

ck o

f re

call

THE

CLIN

TON

ADM

INIS

TRAT

ION’

S EF

FORT

S to

impl

emen

t a to

ugh,

scie

nce-

base

d fo

od in

spec

tion

syst

em

rece

ived

an e

norm

ous

setb

ack

when

the

Repu

blica

n Pa

rty g

aine

d co

ntro

l of C

ongr

ess

in N

ovem

ber o

f 19

94. B

oth

the

mea

tpac

king

indu

stry

and

the

fast

food

indu

stry

hav

e be

en m

ajor

fina

ncia

l sup

porte

rs o

f th

e Re

publ

ican

Party

’s ri

ght w

ing.

Spe

aker

of t

he H

ouse

New

t Gin

grich

’s C

ontra

ct W

ith A

mer

ica, s

tress

ing

gove

rnm

ent d

ereg

ulat

ion

and

oppo

sitio

n to

an

incr

ease

d m

inim

um w

age,

fit p

erfe

ctly

with

the

legi

slativ

e ag

enda

of t

he la

rge

mea

tpac

kers

and

fast

food

cha

ins.

A s

tudy

of c

ampa

ign

cont

ribut

ions

bet

ween

198

7 an

d 19

96, c

ondu

cted

by

the

Cent

er fo

r Pub

lic In

tegr

ity, f

ound

that

Gin

grich

rece

ived

mor

e m

oney

from

the

rest

aura

nt in

dust

ry th

an a

ny o

ther

con

gres

sman

. Am

ong

the

top

twen

ty-fi

ve H

ouse

recip

ient

s of

rest

aura

nt

indu

stry

fund

s, o

nly

four

wer

e De

moc

rats

. The

mea

tpac

king

indu

stry

also

dire

cted

mos

t of i

ts c

ampa

ign

cont

ribut

ions

to c

onse

rvat

ive R

epub

lican

s, p

rovid

ing

stro

ng s

uppo

rt in

the

Sena

te to

Mitc

h M

cCon

nell o

f Ke

ntuc

ky, J

esse

Hel

ms

of N

orth

Car

olin

a, a

nd O

rrin

Hatc

h of

Uta

h. B

etwe

en 1

987

and

1996

, Phi

l Gra

mm

, a

Repu

blica

n fro

m T

exas

, rec

eive

d m

ore

mon

ey fr

om th

e m

eatp

ackin

g in

dust

ry th

an a

ny o

ther

U.S

. sen

ator

. Gr

amm

is a

mem

ber o

f the

Sen

ate

Agric

ultu

re C

omm

ittee

, and

his

wife

, Wen

dy L

ee, s

its o

n th

e bo

ard

of IB

P.

The

mea

tpac

king

indu

stry

’s a

llies

in C

ongr

ess

work

ed h

ard

in th

e 19

90s

to th

wart

mod

erni

zatio

n of

the

natio

n’s

mea

t ins

pect

ion

syst

em. A

gre

at d

eal o

f effo

rt wa

s sp

ent d

enyin

g th

e fe

dera

l gov

ernm

ent a

ny

auth

ority

to re

call c

onta

min

ated

mea

t or i

mpo

se c

ivil f

ines

on

firm

s th

at k

nowi

ngly

ship

con

tam

inat

ed

prod

ucts

. Und

er c

urre

nt la

w, th

e US

DA c

anno

t dem

and

a re

call.

It ca

n on

ly co

nsul

t with

a c

ompa

ny th

at h

as

ship

ped

bad

mea

t and

sug

gest

that

it w

ithdr

aw th

e m

eat f

rom

inte

rsta

te c

omm

erce

. In

extre

me

case

s, th

e US

DA c

an re

mov

e its

insp

ecto

rs fr

om a

sla

ught

erho

use

or p

roce

ssin

g pl

ant,

for a

ll int

ents

and

pur

pose

s sh

uttin

g do

wn th

e fa

cility

. Tha

t ste

p is

rare

ly ta

ken,

how

ever

— a

nd c

an b

e ch

alle

nged

by

a m

eatp

acke

r in

fede

ral c

ourt.

In m

ost c

ases

, the

USD

A co

nduc

ts n

egot

iatio

ns w

ith a

mea

tpac

king

com

pany

ove

r the

tim

ing

and

the

scal

e of

a p

ropo

sed

reca

ll. Th

e co

mpa

ny h

as a

stro

ng e

cono

mic

inte

rest

in w

ithdr

awin

g as

little

m

eat a

s po

ssib

le fr

om th

e m

arke

t (es

pecia

lly if

the

mea

t is

diffi

cult

to tr

ace)

and

in lim

iting

pub

licity

abo

ut

the

reca

ll. An

d ev

ery

day

the

USDA

and

the

com

pany

spe

nd d

iscus

sing

the

subj

ect i

s on

e m

ore

day

in w

hich

Am

erica

ns ri

sk e

atin

g co

ntam

inat

ed m

eat…

ou

r fr

iend

the

ato

m

…In

stea

d of

focu

sing

on th

e pr

imar

y ca

uses

of m

eat c

onta

min

atio

n —

the

feed

bei

ng g

iven

to c

attle

, the

ov

ercr

owdi

ng a

t fee

dlot

s, th

e po

or s

anita

tion

at s

laug

hter

hous

es, e

xces

sive

line

spee

ds, p

oorly

trai

ned

work

ers,

the

lack

of s

tring

ent g

over

nmen

t ove

rsig

ht —

the

mea

tpac

king

indu

stry

and

the

USDA

are

now

ad

voca

ting

an e

xotic

tech

nolo

gica

l sol

utio

n to

the

prob

lem

of f

oodb

orne

pat

hoge

ns. T

hey

want

to ir

radi

ate

the

natio

n’s

mea

t. Irr

adia

tion

is a

form

of b

acte

rial b

irth

cont

rol,

pion

eere

d in

the

1960

s by

the

U.S.

Arm

y an

d by

NAS

A. W

hen

micr

oorg

anism

s ar

e za

pped

with

low

leve

ls of

gam

ma

rays

or x

-rays

, the

y ar

e no

t kil

led,

but

thei

r DNA

is d

isrup

ted,

and

they

can

not r

epro

duce

. Irra

diat

ion

has

been

use

d fo

r yea

rs o

n so

me

impo

rted

spice

s an

d do

mes

tic p

oultr

y. M

ost i

rradi

atin

g fa

ciliti

es h

ave

conc

rete

wal

ls th

at a

re s

ix fe

et th

ick,

empl

oyin

g co

balt

60 o

r ces

ium

137

(a w

aste

pro

duct

from

nuc

lear

wea

pons

pla

nts

and

nucle

ar p

ower

pl

ants

) to

crea

te h

ighl

y ch

arge

d, ra

dioa

ctive

bea

ms.

A n

ew te

chni

que,

dev

elop

ed b

y th

e Ti

tan

Corp

orat

ion,

us

es c

onve

ntio

nal e

lect

ricity

and

an

elec

troni

c ac

cele

rato

r ins

tead

of r

adio

activ

e iso

tope

s. T

itan

devis

ed it

s Su

reBe

am ir

radi

atio

n te

chno

logy

dur

ing

the

1980

s, w

hile

con

duct

ing

rese

arch

for t

he S

tar W

ars

antim

issile

pr

ogra

m.

READ

ING

#1:

FAS

T FO

OD

NAT

ION

7

! The

Amer

ican

Med

ical A

ssoc

iatio

n an

d th

e Wo

rld H

ealth

Org

aniza

tion

have

dec

lare

d th

at ir

radi

ated

food

s ar

e sa

fe to

eat

. Wid

espr

ead

intro

duct

ion

of th

e pr

oces

s ha

s th

us fa

r bee

n im

pede

d, h

owev

er, b

y a

relu

ctan

ce a

mon

g co

nsum

ers

to e

at th

ings

that

hav

e be

en e

xpos

ed to

radi

atio

n. A

ccor

ding

to c

urre

nt U

SDA

regu

latio

ns, i

rradi

ated

mea

t mus

t be

iden

tifie

d wi

th a

spe

cial la

bel a

nd w

ith a

radu

ra (t

he in

tern

atio

nally

re

cogn

ized

sym

bol o

f rad

iatio

n). T

he B

eef I

ndus

try F

ood

Safe

ty C

ounc

il — w

hose

mem

bers

inclu

de th

e m

eatp

ackin

g an

d fa

st fo

od g

iant

s —

has

ask

ed th

e US

DA to

cha

nge

its ru

les

and

mak

e th

e la

belin

g of

irr

adia

ted

mea

t com

plet

ely

volu

ntar

y. Th

e m

eatp

ackin

g in

dust

ry is

also

wor

king

hard

to g

et ri

d of

the

word

“ir

radi

atio

n,”

muc

h pr

efer

ring

the

phra

se “

cold

pas

teur

izatio

n.”

One

slaug

hter

hous

e en

gine

er th

at I

inte

rvie

wed

— w

ho h

as h

elpe

d to

inve

nt s

ome

of th

e m

ost

soph

istica

ted

food

saf

ety

equi

pmen

t now

bei

ng u

sed

— to

ld m

e th

at fr

om a

pur

ely

scie

ntific

poi

nt o

f vie

w,

irrad

iatio

n m

ay b

e sa

fe a

nd e

ffect

ive. B

ut h

e is

conc

erne

d ab

out t

he in

trodu

ctio

n of

hig

hly

com

plex

el

ectro

mag

netic

and

nuc

lear

tech

nolo

gy in

to s

laug

hter

hous

es w

ith a

larg

ely

illite

rate

, non

-Eng

lish-

spea

king

work

forc

e. “

Thes

e ar

e no

t the

type

of p

eopl

e yo

u wa

nt w

orkin

g on

that

leve

l of e

quip

men

t,” h

e sa

ys. H

e al

so w

orrie

s th

at th

e wi

desp

read

use

of i

rradi

atio

n m

ight

enc

oura

ge m

eatp

acke

rs “

to s

peed

up

the

kill f

loor

an

d sp

ray

shit

ever

ywhe

re.”

Ste

ven

Bjer

klie,

the

form

er e

dito

r of M

eat &

Pou

ltry,

oppo

ses

irrad

iatio

n on

sim

ilar g

roun

ds. H

e th

inks

it w

ill re

duce

pre

ssur

e on

the

mea

tpac

king

indu

stry

to m

ake

fund

amen

tal M

eat &

Po

ultry

, opp

oses

irra

diat

ion

on s

imila

r gro

unds

. He

thin

ks it

will

redu

ce p

ress

ure

on th

e m

eatp

ackin

g in

dust

ry to

mak

e fu

ndam

enta

l an

d ne

cess

ary

chan

ges

in th

eir p

rodu

ctio

n m

etho

ds, a

llowi

ng u

nsan

itary

pra

ctice

s to

con

tinue

. “I d

on’t

want

to b

e se

rved

irra

diat

ed fe

ces

alon

g wi

th m

y m

eat,”

Bje

rklie

say

s.

wha

t ki

ds e

at

FOR

YEA

RS S

OME

OF th

e m

ost q

uest

iona

ble

grou

nd b

eef i

n th

e Un

ited

Stat

es w

as p

urch

ased

by

the

USDA

—

and

then

dist

ribut

ed to

sch

ool c

afet

eria

s th

roug

hout

the

coun

try. T

hrou

ghou

t the

198

0s a

nd 1

990s

, th

e US

DA c

hose

mea

t sup

plie

rs fo

r its

Nat

iona

l Sch

ool L

unch

Pro

gram

on

the

basis

of t

he lo

west

pric

e, w

ithou

t im

posin

g ad

ditio

nal f

ood

safe

ty re

quire

men

ts. T

he c

heap

est

grou

nd b

eef w

as n

ot o

nly

the

mos

t like

ly to

be

cont

amin

ated

with

pat

hoge

ns, b

ut a

lso th

e m

ost l

ikely

to

cont

ain

piec

es o

f spi

nal c

ord,

bon

e, a

nd g

ristle

left

behi

nd b

y Au

tom

ated

Mea

t Rec

over

y Sy

stem

s (c

ontra

ptio

ns th

at s

quee

ze th

e la

st s

hred

s of

mea

t off

bone

s). A

198

3 in

vest

igat

ion

by N

BC N

ews

said

that

th

e Ca

ttle

King

Pac

king

Com

pany

— a

t the

tim

e, th

e US

DA’s

larg

est s

uppl

ier o

f gro

und

beef

for s

choo

l lu

nche

s an

d a

supp

lier t

o We

ndy’s

— ro

utin

ely

proc

esse

d ca

ttle

that

wer

e al

read

y de

ad b

efor

e ar

rivin

g at

its

pla

nt, h

id d

iseas

ed c

attle

from

insp

ecto

rs, a

nd m

ixed

rotte

n m

eat t

hat h

ad b

een

retu

rned

by

cust

omer

s in

to p

acka

ges

of h

ambu

rger

mea

t. Ca

ttle

King

’s fa

ciliti

es w

ere

infe

sted

with

rats

and

coc

kroa

ches

. Rud

y “B

utch

” St

anko

, the

own

er o

f the

com

pany

, was

late

r trie

d an

d co

nvict

ed fo

r sel

ling

tain

ted

mea

t to

the

fede

ral g

over

nmen

t. He

had

bee

n co

nvict

ed ju

st tw

o ye

ars

earli

er o

n sim

ilar c

harg

es. T

hat e

arlie

r fel

ony

conv

ictio

n ha

d no

t pre

vent

ed h

im fr

om s

uppl

ying

one-

quar

ter o

f the

gro

und

beef

ser

ved

in th

e US

DA s

choo

l lu

nch

prog

ram

. M

ore

rece

ntly,

an

elev

en-y

ear-o

ld b

oy b

ecam

e se

rious

ly ill

in A

pril o

f 199

8 af

ter e

atin

g a

ham

burg

er a

t his

elem

enta

ry s

choo

l in D

anie

lsville

, Geo

rgia

. Tes

ts o

f the

gro

und

beef

, whi

ch h

ad b

een

proc

esse

d by

the

Baue

r Mea

t Com

pany

, con

firm

ed th

e pr

esen

ce o

f E. c

oli 0

157:

H7. B

auer

Mea

t’s p

roce

ssin

g pl

ant i

n Oc

ala,

Fl

orid

a, w

as s

o filt

hy th

at o

n Au

gust

12,

199

8, th

e US

DA w

ithdr

ew it

s in

spec

tors

, a h

ighl

y un

usua

l mov

e.

Fran

k Ba

uer,

the

com

pany

’s o

wner

, com

mitt

ed s

uicid

e th

e ne

xt d

ay. T

he U

SDA

late

r dec

lare

d Ba

uer’s

mea

t pr

oduc

ts “

unfit

for h

uman

con

sum

ptio

n,”

orde

ring

that

roug

hly

6 m

illion

pou

nds

be d

etai

ned.

Nea

rly a

third

of

the

mea

t had

alre

ady

been

shi

pped

to s

choo

l dist

ricts

in N

orth

Car

olin

a an

d Ge

orgi

a, U

.S. m

ilitar

y ba

ses,

an

d pr

isons

. Aro

und

the

sam

e tim

e, a

doz

en c

hild

ren

in F

inle

y, Wa

shin

gton

, wer

e sic

kene

d by

E. c

oli

0157

:H7.

Ele

ven

of th

em h

ad e

aten

und

erco

oked

bee

f tac

os a

t the

ir sc

hool

caf

eter

ia; t

he tw

elfth

, a tw

o-

year

-old

, was

mos

t like

ly in

fect

ed b

y on

e of

the

othe

r chi

ldre

n. T

he c

ompa

ny th

at h

ad s

uppl

ied

the

USDA

wi

th th

e ta

co m

eat —

Nor

ther

n St

ates

Bee

f, a

subs

idia

ry o

f Con

Agra

— h

ad in

the

prev

ious

eig

htee

n m

onth

s be

en c

ited

for 1

71 “

criti

cal”

food

saf

ety

viola

tions

at i

ts fa

ciliti

es. A

crit

ical v

iola

tion

is on

e lik

ely

to

caus

e se

rious

con

tam

inat

ion

and

to h

arm

con

sum

ers.

Nor

ther

n St

ates

Bee

f was

also

linke

d to

a 1

994

outb

reak

of E

. col

i 015

7:H7

in N

ebra

ska

that

sick

ened

eig

htee

n pe

ople

. Nev

erth

eles

s, th

e US

DA c

ontin

ued

to d

o bu

sines

s wi

th th

e Co

nAgr

a su

bsid

iary

, buy

ing

abou

t 20

milli

on p

ound

s of

its

mea

t for

use

in A

mer

ican

scho

ols.

In

the

sum

mer

and

fall o

f 199

9, a

gro

und

beef

pla

nt in

Dal

las,

Tex

as, o

wned

by

Supr

eme

Beef

Pro

cess

ors

faile

d a

serie

s of

USD

A te

sts

for S

alm

onel

la. T

he te

sts

show

ed th

at a

s m

uch

as 4

7 pe

rcen

t of t

he

com

pany

’s g

roun

d be

ef c

onta

ined

Sal

mon

ella

— a

pro

porti

on fi

ve ti

mes

hig

her t

han

what

USD

A re

gula

tions

al

low.

Eve

ry y

ear i

n th

e Un

ited

Stat

es fo

od ta

inte

d wi

th S

alm

onel

la c

ause

s ab

out 1

.4 m

illion

illne

sses

and

50

0 de

aths

. Mor

eove

r, hi

gh le

vels

of S

alm

onel

la in

gro

und

beef

indi

cate

hig

h le

vels

of fe

cal c

onta

min

atio

n.

Desp

ite th

e al

arm

ing

test

resu

lts, t

he U

SDA

cont

inue

d to

pur

chas

e th

ousa

nds

of to

ns o

f mea

t fro

m

Supr

eme

Beef

for d

istrib

utio

n in

sch

ools.

Inde

ed, S

upre

me

Beef

Pro

cess

ors

was

one

of th

e na

tion’

s lar

gest

su

pplie

rs to

the

scho

ol m

eals

prog

ram

, ann

ually

pro

vidin

g as

muc

h as

45

perc

ent o

f its

gro

und

beef

. On

Nove

mbe

r 30,

1999

, the

USD

A fin

ally

took

act

ion,

sus

pend

ing

purc

hase

s fro

m S

upre

me

Beef

and

rem

ovin

g in

spec

tors

from

the

com

pany

’s p

lant

, effe

ctive

ly sh

uttin

g it

down

. Su

prem

e Be

ef re

spon

ded

the

next

day

by

suin

g th

e US

DA in

fede

ral c

ourt,

cla

imin

g th

at S

alm

onel

la w

as a

na

tura

l org

anism

, not

an

adul

tera

nt. W

ith b

ackin

g fro

m th

e Na

tiona

l Mea

t Ass

ocia

tion,

Sup

rem

e Be

ef

chal

leng

ed th

e le

galit

y of

the

USDA

’s s

cienc

e-ba

sed

test

ing

syst

em a

nd c

onte

nded

that

the

gove

rnm

ent

had

no ri

ght t

o re

mov

e in

spec

tors

from

the

plan

t. A.

Joe

Fish

, a fe

dera

l judg

e in

Tex

as, h

eard

Sup

rem

e Be

ef’s

arg

umen

ts a

nd im

med

iate

ly or

dere

d US

DA in

spec

tors

bac

k in

to th

e pl

ant,

pend

ing

final

reso

lutio

n of

th

e la

wsui

t. Th

e pl

ant s

hutd

own

— th

e fir

st e

ver a

ttem

pted

und

er th

e US

DA’s

new

scie

nce-

base

d sy

stem

—

last

ed le

ss th

an o

ne d

ay. A

few

week

s la

ter,

USDA

insp

ecto

rs d

etec

ted

E. c

oli 0

157:

H7 in

a s

ampl

e of

m

eat f

rom

the

Supr

eme

Beef

pla

nt, a

nd th

e co

mpa

ny v

olun

taril

y re

calle

d 18

0,00

0 po

unds

of g

roun

d be

ef

that

had

bee

n sh

ippe

d to

eig

ht s

tate

s. N

ever

thel

ess,

just

six

week

s af

ter t

hat r

ecal

l, th

e US

DA re

sum

ed it

s pu

rcha

ses

from

Sup

rem

e Be

ef, o

nce

agai

n al

lowi

ng th

e co

mpa

ny to

sup

ply

grou

nd b

eef f

or th

e na

tion’

s sc

hool

s.

On M

ay 2

5, 2

000,

Judg

e Fi

sh is

sued

a d

ecisi

on in

the

Supr

eme

Beef

cas

e, ru

ling

that

the

pres

ence

of h

igh

leve

ls of

Sal

mon

ella

in th

e pl

ant’s

gro

und

beef

was

not

pro

of th

at c

ondi

tions

ther

e we

re “

unsa

nita

ry.”

Fish

en

dors

ed o

ne o

f Sup

rem

e Be

ef’s

cen

tral a

rgum

ents

: a g

roun

d be

ef p

roce

ssor

sho

uld

not b

e he

ld

resp

onsib

le fo

r the

bac

teria

l leve

ls of

mea

t tha

t cou

ld e

asily

hav

e be

en ta

inte

d wi

th S

alm

onel

la a

t a

slaug

hter

hous

e. T

he ru

ling

cast

dou

bt o

n th

e US

DA’s

abi

lity

to w

ithdr

aw in

spec

tors

from

a p

lant

whe

re te

sts

reve

aled

exc

essiv

e le

vels

of fe

cal c

onta

min

atio

n. A

lthou

gh S

upre

me

Beef

por

traye

d its

elf i

n th

e ca

se a

s an

in

noce

nt v

ictim

of f

orce

s be

yond

its

cont

rol,

muc

h of

the

beef

use

d at

the

plan

t had

com

e fro

m it

s ow

n sla

ught

erho

use

in L

adon

ia, T

exas

. Tha

t sla

ught

erho

use

had

repe

ated

ly fa

iled

USDA

test

s fo

r Sal

mon

ella

. No

t lon

g af

ter t

he ru

ling,

Sup

rem

e Be

ef fa

iled

anot

her S

alm

onel

la te

st. T

he U

SDA

mov

ed to

term

inat

e its

co

ntra

ct w

ith th

e co

mpa

ny a

nd a

nnou

nced

toug

h ne

w ru

les

for p

roce

ssor

s ho

ping

to s

uppl

y gr

ound

bee

f to

the

scho

ol lu

nch

prog

ram

. The

rule

s so

ught

to im

pose

the

sam

e so

rt of

food

saf

ety

requ

irem

ents

that

fast

fo

od c

hain

s de

man

d fro

m th

eir s

uppl

iers

. Beg

inni

ng w

ith th

e 20

00–2

001

scho

ol y

ear,

grou

nd b

eef

inte

nded

for d

istrib

utio

n to

sch

ools

woul

d be

test

ed fo

r pat

hoge

ns; m

eat t

hat f

aile

d th

e te

sts

woul

d be

re

ject

ed; a

nd “

down

ers”

— c

attle

too

old

or to

o sic

k to

wal

k in

to a

sla

ught

erho

use

— c

ould

no

long

er b

e pr

oces

sed

into

the

grou

nd b

eef t

hat t

he U

SDA

buys

for c

hild

ren.

The

mea

tpac

king

indu

stry

imm

edia

tely

oppo

sed

the

new

rule

s.

READ

ING

#1:

FAS

T FO

OD

NAT

ION

8

! your

kit

chen

sin

k DU

RING

THE

199

0s, t

he fe

dera

l gov

ernm

ent (

which

is s

uppo

sed

to e

nsur

e fo

od s

afet

y) a

pplie

d st

anda

rds

to th

e m

eat i

t pur

chas

ed fo

r sch

ools

that

wer

e m

uch

less

stri

ngen

t tha

n th

e st

anda

rds

appl

ied

by th

e fa

st

food

indu

stry

(whi

ch is

resp

onsib

le fo

r muc

h of

the

curre

nt th

reat

to fo

od

safe

ty).

Havin

g pl

ayed

a c

entra

l rol

e in

the

crea

tion

of a

mea

tpac

king

syst

em th

at c

an s

prea

d ba

cter

ial

cont

amin

atio

n fa

r and

wid

e, th

e fa

st fo

od c

hain

s ar

e no

w ab

le to

avo

id m

any

of th

e wo

rst c

onse

quen

ces.

M

uch

like

Jack

in th

e Bo

x, th

e le

adin

g ch

ains

hav

e in

rece

nt y

ears

forc

ed th

eir s

uppl

iers

to c

ondu

ct fr

eque

nt

test

s fo

r E. c

oli 0

157:

H7 a

nd o

ther

pat

hoge

ns. M

ore

impo

rtant

ly, th

e en

orm

ous

buyin

g po

wer o

f the

fast

fo

od g

iant

s ha

s gi

ven

them

acc

ess

to s

ome

of th

e cle

anes

t gro

und

beef

. The

mea

tpac

king

indu

stry

is n

ow

willin

g to

per

form

the

sort

of ri

goro

us te

stin

g fo

r fas

t foo

d ch

ains

that

it re

fuse

s to

do

for t

he g

ener

al

publ

ic.

Anyo

ne w

ho b

rings

raw

grou

nd b

eef i

nto

his

or h

er k

itche

n to

day

mus

t reg

ard

it as

a p

oten

tial b

ioha

zard

, on

e th

at m

ay c

arry

an

extre

mel

y da

nger

ous

micr

obe,

infe

ctio

us a

t an

extre

mel

y lo

w do

se. T

he c

urre

nt h

igh

leve

ls of

gro

und

beef

con

tam

inat

ion,

com

bine

d wi

th th

e ev

en h

ighe

r lev

els

of p

oultr

y co

ntam

inat

ion,

hav

e le

d to

som

e bi

zarre

find

ings

. A s

erie

s of

test

s co

nduc

ted

by C

harle

s Ge

rba,

a m

icrob

iolo

gist

at t

he

Unive

rsity

of A

rizon

a, d

iscov

ered

far m

ore

feca

l bac

teria

in th

e av

erag

e Am

erica

n kit

chen

sin

k th

an o

n th

e av

erag

e Am

erica

n to

ilet s

eat.

Acco

rdin

g to

Ger

ba, “

You’

d be

bet

ter o

ff ea

ting

a ca

rrot s

tick

that

fell i

n yo

ur

toile

t tha

n on

e th

at fe

ll in

your

sin

k.”

Alth

ough

the

fast

food

cha

ins

have

bel

ated

ly m

ade

food

saf

ety

a pr

iorit

y, th

eir p

rodu

ctio

n an

d di

strib

utio

n sy

stem

s re

mai

n vu

lner

able

to n

ewly

emer

ging

food

born

e pa

thog

ens.

A v

irus

that

car

ries

the

gene

to

prod

uce

Shig

a to

xins

is no

w in

fect

ing

prev

ious

ly ha

rmle

ss s

train

s of

E. c

oli.

Dr. D

avid

Ach

eson

, an

asso

ciate

pr

ofes

sor o

f med

icine

at T

ufts

Uni

vers

ity M

edica

l Sch

ool,

belie

ves

the

spre

ad o

f tha

t viru

s is

bein

g en

cour

aged

by

the

indi

scrim

inat

e us

e of

ant

ibio

tics

in c

attle

feed

. In

addi

tion

to E

. col

i 015

7:H7

, ap

prox

imat

ely

sixty

to o

ne h

undr

ed o

ther

mut

ant E

. col

i org

anism

s no

w pr

oduc

e Sh

iga

toxin

s. P

erha

ps a

th

ird o

f the

m c

ause

illne

sses

in h

uman

bei

ngs.

Am

ong

the

mos

t dan

gero

us a

re E

. col

i 010

3, 0

111,

026

, 01

21, a

nd 0

145.

The

sta

ndar

d te

sts

bein

g us

ed to

find

E. c

oli 0

157:

H7 d

o no

t det

ect t

he p

rese

nce

of

thes

e ot

her b

ugs.

The

CDC

now

est

imat

es th

at ro

ughl

y 37

,000

Am

erica

ns s

uffe

r foo

d po

isoni

ng e

ach

year

fro

m n

on-0

157

stra

ins

of E

. col

i, ab

out 1

,000

peo

ple

are

hosp

italiz

ed, a

nd a

bout

25

die.

No

mat

ter h

ow w

ell e

xecu

ted

the

HACC

P pl

an, n

o m

atte

r how

hig

hly

auto

mat

ed th

e gr

ills, n

o m

atte

r how

m

any

burs

ts o

f gam

ma

radi

atio

n ar

e fir

ed a

t the

mea

t, th

e sa

fety

of t

he fo

od a

t any

rest

aura

nt u

ltim

atel

y de

pend

s up

on th

e wo

rker

s in

its

kitch

en. D

r. Pa

tricia

Grif

fin, o

ne o

f the

CDC

’s le

adin

g ex

perts

on

E. c

oli

0157

:H7,

bel

ieve

s th

at fo

od s

afet

y cla

sses

sho

uld

be m

anda

tory

for f

ast f

ood

work

ers.

“We

pla

ce o

ur li

ves

in th

eir h

ands

,” s

he s

ays,

“in

the

sam

e wa

y we

ent

rust

our

lives

to th

e tra

inin

g of

airl

ine

pilo

ts.”

Grif

fin

worri

es th

at a

low-

paid

, uns

kille

d wo

rkfo

rce

com

pose

d of

teen

ager

s an

d re

cent

imm

igra

nts

may

not

alw

ays

be fa

milia

r with

pro

per f

ood

hand

ling

proc

edur

es.

Dr. G

riffin

has

goo

d re

ason

to w

orry

. A 1

997

unde

rcov

er in

vest

igat

ion

by K

CBS-

TV in

Los

Ang

eles

vid

eota

ped

loca

l res

taur

ant w

orke

rs s

neez

ing

into

thei

r han

ds w

hile

pre

parin

g fo

od, l

ickin

g sa

lad

dres

sing

off t

heir

finge

rs, p

ickin

g th

eir n

oses

, and

flick

ing

thei

r cig

aret

tes

into

mea

ls ab

out t

o be

ser

ved.

In M

ay o

f 20

00, t

hree

teen

age

empl

oyee

s at

a B

urge

r Kin

g in

Sco

ttsvil

le, N

ew Y

ork,

wer

e ar

rest

ed fo

r put

ting

spit,

ur

ine,

and

cle

anin

g pr

oduc

ts s

uch

as E

asy-

Off O

ven

Clea

ner a

nd C

omet

with

Ble

ach

into

the

food

. The

y ha

d al

lege

dly

tam

pere

d wi

th th

e Bu

rger

Kin

g fo

od fo

r eig

ht m

onth

s, a

nd it

was

ser

ved

to th

ousa

nds

of

cust

omer

s, u

ntil a

fello

w em

ploy

ee in

form

ed th

e m

anag

emen

t.

The

teen

age

fast

food

wor

kers

I m

et in

Col

orad

o Sp

rings

, Col

orad

o, to

ld m

e ot

her h

orro

r sto

ries.

The

saf

ety

of th

e fo

od s

eem

ed to

be

dete

rmin

ed m

ore

by th

e pe

rson

ality

of t

he m

anag

er o

n du

ty th

an b

y th

e wr

itten

po

licie

s of

the

chai

n. M

any

work

ers

woul

d no

t eat

any

thin

g at

thei

r res

taur

ant u

nles

s th

ey’d

mad

e it

them

selve

s. A

Tac

o Be

ll em

ploy

ee s

aid

that

food

dro

pped

on

the

floor

was

ofte

n pi

cked

up

and

serv

ed. A

n Ar

by’s

em

ploy

ee to

ld m

e th

at o

ne k

itche

n wo

rker

nev

er w

ashe

d hi

s ha

nds

at w

ork

afte

r doi

ng e

ngin

e re

pairs

on

his

car.

And

seve

ral e

mpl

oyee

s at

the

sam

e M

cDon

ald’

s re

stau

rant

in C

olor

ado

Sprin

gs

inde

pend

ently

pro

vided

det

ails

abou

t a c

ockr

oach

infe

stat

ion

in th

e m

ilk-s

hake

mac

hine

and

abo

ut a

rmie

s of

mice

that

urin

ated

and

def

ecat

ed o

n ha

mbu

rger

rolls

left

out t

o th

aw in

the

kitch

en e

very

nig

ht.

Pers

uasiv

e Re

adin

g &

Writi

ng

Read

ing

Pass

age

#2

! ! ! !

! !! ! ! !

! ! ! ! TITL

E: H

ow Ju

nk F

ood

Can

End

Obes

ity

AUTH

OR: D

avid

H. F

reem

an

PUBL

ISHI

NG D

ATE:

201

3 BA

CKGR

OUND

: Da

vid F

reem

an w

rites

this

news

pape

r arti

cle in

resp

onse

to

Mich

ael P

ollan

’s bo

oks

supp

ortin

g a

“who

le-fo

od m

ovem

ent”

. Fr

eem

an a

rgue

s ag

ainst

the

curre

nt h

ealth

mov

emen

t, wh

ich

idea

lizes

who

lesom

e an

d un

proc

esse

d fo

ods.

Free

man

see

ks to

an

swer

the

cure

of o

besit

y by

focu

sing

on w

hat h

e be

lieve

s ar

e re

alist

ic he

alth

goals

. Fre

eman

arg

ues

for p

roce

ssed

and

fast

fo

ods.

HOW

TO R

EAD

THIS

TEX

T:

You

will b

e re

adin

g ex

cerp

ts fr

om th

is ne

wspa

per a

rticle

. Th

is ar

ticle

focu

ses

on th

e ec

onom

ical a

nd c

ultu

ral in

fluen

ces

of

obes

ity a

nd p

roce

ssed

/fast

food

s.

READ

ING

# 2

: H

OW

JUN

K FO

OD

CAN

EN

D O

BESI

TY

1 JU

LY/A

UG

UST

201

3 Ho

w J

unk

Food

Can

End

Obe

sity

D

emon

izin

g pr

oces

sed

food

may

be

doom

ing

man

y to

obe

sity

and

dis

ease

. C

ould

em

brac

ing

the

driv

e-th

ru m

ake

us a

ll he

alth

ier?

D

AVID

H. F

REE

DM

AN

JUN

19

2013

, 10:

05 P

M E

T La

te la

st y

ear,

in a

sm

all h

ealth

-food

eat

ery

calle

d Ca

fe S

prou

ts in

Obe

rlin,

Ohi

o, I

had

what

may

wel

l hav

e be

en th

e m

ost w

hole

som

e be

vera

ge o

f my

life. T

he fr

iend

ly se

rver

pat

ient

ly gu

ided

me

to a

n ap

ple-

blue

berry

-kal

e-ca

rrot s

moo

thie

-juice

com

bina

tion,

whi

ch s

he s

pent

the

next

sev

eral

min

utes

pre

parin

g,

mos

tly b

y sh

ephe

rdin

g fa

rm-fr

esh

prod

uce

into

mac

hine

ry. T

he re

sult

was

tast

y, bu

t at 3

00 c

alor

ies

(by

my

roug

h ca

lcula

tion)

in a

16-

ounc

e cu

p, it

was

mor

e th

an m

y di

et c

ould

regu

larly

abs

orb

with

out

cons

eque

nces

, nor

was

I ab

out t

o m

ake

a ha

bit o

f $9

shak

es, h

ealth

y or

not

.

Insp

ired

by th

e ex

perie

nce

none

thel

ess,

I tri

ed a

gain

two

mon

ths

late

r at L

.A.’s

Rea

l Foo

d Da

ily, a

pop

ular

ve

gan

rest

aura

nt n

ear H

ollyw

ood.

I wa

s in

itial

ly wa

ry o

f a lo

w-ca

lorie

juice

mad

e al

mos

t ent

irely

from

gre

en

vege

tabl

es, b

ut th

e se

rver

ass

ured

me

it wa

s a

popu

lar t

reat

. I lik

e to

bra

g th

at I

can

eat a

nyth

ing,

and

I sc

arf d

own

all s

orts

of r

aw v

eget

able

s lik

e ca

ndy,

but I

cou

ld s

tom

ach

only

abou

t a th

ird o

f thi

s od

dly

foam

y, bi

tter c

onco

ctio

n. It

sm

elle

d lik

e la

wn c

lippi

ngs

and

tast

ed lik

e liq

uid

cele

ry. I

t goe

s fo

r $7.

95, a

nd I

waite

d 10

min

utes

for i

t.

I fin

ally

hit t

he s

weet

spo

t jus

t a fe

w we

eks

late

r, in

Chi

cago

, with

a d

elici

ous

blue

berry

-pom

egra

nate

sm

ooth

ie th

at ra

ng in

at a

rela

tivel

y m

odes

t 220

cal

orie

s. It

cos

t $3

and

took

onl

y se

cond

s to

mak

e. B

est

of a

ll, I’l

l be

able

to g

et th

is co

ncoc

tion

just

abo

ut a

nywh

ere.

Tha

nks,

McD

onal

d’s!

If on

ly th

e M

cDon

ald’

s sm

ooth

ie w

eren

’t, u

nlike

the

first

two,

so

fatte

ning

and

unh

ealth

y. Or

at l

east

that

’s

what

the

mos

t-pro

min

ent v

oice

s in

our

food

cul

ture

toda

y wo

uld

have

you

bel

ieve

.

An e

norm

ous

amou

nt o

f med

ia s

pace

has

bee

n de

dica

ted

to p

rom

otin

g th

e no

tion

that

all p

roce

ssed

food

, an

d on

ly pr

oces

sed

food

, is

mak

ing

us s

ickly

and

over

weig

ht. I

n th

is na

rrativ

e, th

e fo

od-in

dust

rial

com

plex

—pa

rticu

larly

the

fast

-food

indu

stry

—ha

s tu

rned

all t

he p

ower

s of

food

-pro

cess

ing

scie

nce

loos

e on

eng

inee

ring

its o

fferin

gs to

add

ict u

s to

fat,

suga

r, an

d sa

lt, c

ausin

g or

at l

east

hea

vily

cont

ribut

ing

to

the

obes

ity c

risis.

The

war

es o

f the

se p

imps

and

pus

hers

, we

are

told

, are

to b

e un

ivers

ally

shun

ned.

…

“Th

e fo

od th

ey’re

coo

king

is m

akin

g pe

ople

sick

,” P

olla

n ha

s sa

id o

f big

food

com

pani

es. “

It is

one

of th

e re

ason

s th

at w

e ha

ve th

e ob

esity

and

dia

bete

s ep

idem

ics th

at w

e do

… If

you

’re g

oing

to le

t ind

ustri

es

decid

e ho

w m

uch

salt,

sug

ar a

nd fa

t is

in y

our f

ood,

they

’re g

oing

to p

ut [i

n] a

s m

uch

as th

ey p

ossib

ly ca

n …

The

y wi

ll pus

h th

ose

butto

ns u

ntil w

e sc

ream

or d

ie.”

The

sol

utio

n, in

his

view,

is to

repl

ace

Big

Food

’s e

ngin

eere

d, e

dibl

e ev

il—th

roug

h pu

blic

educ

atio

n an

d re

gula

tion—

with

fres

h, u

npro

cess

ed, l

ocal

, se

ason

al, r

eal f

ood…

Food

like

subs

tanc

es, t

he d

erisi

ve te

rm P

olla

n us

es to

des

crib

e pr

oces

sed

food

s, is

now

a s

olid

par

t of t

he

elite

ver

nacu

lar.

Thou

sand

s of

rest

aura

nts

and

groc

ery

stor

es, m

ost n

otab

ly th

e Wh

ole

Food

s ch

ain,

hav

e th

rived

by

answ

erin

g th

e ca

ll to

reje

ct in

dust

rializ

ed fo

ods

in fa

vor o

f a re

turn

to n

atur

al, s

impl

e,

noni

ndus

trial

ized—

let’s

cal

l the

m “

whol

esom

e”—

food

s. T

he tw

o ne

west

rest

aura

nts

in m

y sm

allis

h M

assa

chus

etts

town

bot

h pr

omin

ently

tout

who

leso

me

ingr

edie

nts;

one

of t

hem

is c

alle

d th

e Fa

rmho

use,

an

d it’

s us

ually

pac

ked.

…

In v

irtua

lly e

very

real

m o

f hum

an e

xiste

nce,

we

turn

to te

chno

logy

to h

elp

us s

olve

our

pro

blem

s. B

ut e

ven

in S

ilicon

Val

ley,

when

it c

omes

to fo

od a

nd o

besit

y, te

chno

logy

—or

at l

east

food

-pro

cess

ing

tech

nolo

gy—

is wi

dely

treat

ed a

s if

it is

the

prob

lem

. The

sol

utio

n, fr

om th

is vie

wpoi

nt, n

eces

saril

y in

volve

s tu

rnin

g ou

r ba

ck o

n it.

If th

e m

ost-i

nflu

entia

l voi

ces

in o

ur fo

od c

ultu

re to

day

get t

heir

way,

we w

ill ac

hiev

e a

genu

ine

food

re

volu

tion.

Too

bad

it w

ould

be

one

tailo

red

to th

e du

biou

s he

alth

fant

asie

s of

a s

mal

l, el

ite m

inor

ity. A

nd

too

bad

it wo

uld

larg

ely

exclu

de th

e ob

ese

mas

ses,

who

wou

ld c

ontin

ue to

sick

en a

nd d

ie e

arly.

Des

pite

the

best

effo

rts o

f a s

mal

l arm

y of

who

leso

me-

food

her

oes,

ther

e is

no re

ason

able

sce

nario

und

er w

hich

thes

e fo

ods

coul

d be

com

e ch

eap

and

plen

tiful

eno

ugh

to s

erve

as

the

core

die

t for

mos

t of t

he o

bese

po

pula

tion—

even

in th

e un

likel

y ca

se th

at y

our t

ypica

l junk

-food

eat

er w

ould

be

willin

g an

d ab

le to

bre

ak

lifelo

ng h

abits

to e

mbr

ace

kale

and

yel

low

beet

s. A

nd m

any

of th

e di

shes

glo

rifie

d by

the

whol

esom

e-fo

od

mov

emen

t are

, in

any

case

, as

calo

ric a

nd o

beso

geni

c as

any

thin

g se

rved

in a

Bur

ger K

ing.

Thro

ugh

its g

rowi

ng s

way

over

hea

lth-c

onsc

ious

con

sum

ers

and

polic

y m

aker

s, th

e wh

oles

ome-

food

m

ovem

ent i

s im

pedi

ng th

e pr

ogre

ss o

f the

one

seg

men

t of t

he fo

od w

orld

that

is a

ctua

lly p

ositi

oned

to ta

ke

effe

ctive

, nea

r-ter

m s

teps

to re

vers

e th

e ob

esity

tren

d: th

e pr

oces

sed-

food

indu

stry

. Pop

ular

food

pr

oduc

ers,

fast

-food

cha

ins

amon

g th

em, a

re a

lread

y ap

plyin

g va

rious

trick

s an

d te

chno

logi

es to

cre

ate

less

cal

oric

and

mor

e sa

tiatin

g ve

rsio

ns o

f the

ir ju

nky

fare

that

non

ethe

less

reta

in m

uch

of th

e ap

peal

of

the

orig

inal

s, a

nd c

ould

be

indu

ced

to g

o m

uch

furth

er. I

n fa

ct, t

hese

roun

dly

dem

onize

d co

mpa

nies

cou

ld

do fa

r mor

e fo

r the

pub

lic’s

hea

lth in

five

yea

rs th

an th

e wh

oles

ome-

food

mov

emen

t is

likel

y to

acc

ompl

ish

in th

e ne

xt 5

0. B

ut w

ill th

e wh

oles

ome-

food

adv

ocat

es le

t the

m?

I. M

icha

el P

olla

n H

as N

o Cl

othe

s Le

t’s g

o sh

oppi

ng. W

e ca

n st

art a

t Who

le F

oods

Mar

ket,

a cr

itica

l link

in th

e wh

oles

ome-

eatin

g fo

od c

hain

. Th

ere

are

thre

e Wh

ole

Food

s st

ores

with

in 1

5 m

inut

es o

f my

hous

e—we

’re b

ig o

n re

al fo

od in

the

subu

rbs

west

of B

osto

n. H

ere

at th

e la

rges

t of t

he th

ree,

I ca

n ch

oose

from

mor

e th

an 2

1 ty

pes

of to

fu, 6

2 bi

ns o

f or

gani

c gr

ains

and

legu

mes

, and

42

diffe

rent

sal

ad g

reen

s.

Muc

h of

the

food

isn’

t all t

hat d

iffer

ent f

rom

wha

t I c

an g

et in

any

oth

er s

uper

mar

ket,

but s

prin

kled

thro

ugho

ut a

re it

ems

that

scr

eam

“wh

oles

ome.

” On

e th

at c

atch

es m

y ey

e to

day,

sittin

g pr

omin

ently

on

an

impu

lse-b

uy ra

ck n

ear t

he c

heck

out c

ount

er, i

s Ve

gan

Chee

sy S

alad

Boo

ster

, fro

m L

iving

Inte

ntio

ns, w

hose

pa

ckag

e em

phas

izes

the

fact

that

the

food

is e

nhan

ced

with

spi

rulin

a, c

hlor

ella

, and

sea

veg

etab

les.

The

la

bel a

lso p

roud

ly le

ts m

e kn

ow th

at th

e co

nten

ts a

re ra

w—no

pro

cess

ing!

—an

d th

at th

ey d

on’t

cont

ain

any

gene

tical

ly m

odifie

d in

gred

ient

s. W

hat t

he s

tuff

does

con

tain

, tho

ugh,

is m

ore

than

thre

e tim

es th

e fa

t co

nten

t per

oun

ce a

s th

e be

ef p

atty

in a

Big

Mac

(mor

e th

an tw

o-th

irds

of th

e ca

lorie

s co

me

from

fat),

and

fo

ur ti

mes

the

sodi

um.…

Beca

use

they

are

ene

rgy-

inte

nse

food

s, fa

t and

sug

ar a

nd o

ther

pro

blem

car

bs tr

ip th

e pl

easu

re a

nd

rewa

rd m

eter

s pl

aced

in o

ur b

rain

s by

evo

lutio

n ov

er th

e m

illion

s of

yea

rs d

urin

g wh

ich s

tarv

atio

n wa

s an

ev

er-p

rese

nt th

reat

. We’

re b

orn

enjo

ying

the

stim

ulat

ing

sens

atio

ns th

ese

ingr

edie

nts

prov

ide,

and

ex

posu

re s

treng

then

s th

e as

socia

tions

, ens

urin

g th

at w

e co

me

to c

rave

them

and

, all t

oo o

ften,

eat

mor

e of

th

em th

an w

e sh

ould

. Pro

cess

ed fo

od is

not

an

esse

ntia

l par

t of t

his

stor

y: re

cent

exa

min

atio

ns o

f anc

ient

hu

man

rem

ains

in E

gypt

, Per

u, a

nd e

lsewh

ere

have

repe

ated

ly re

veal

ed h

arde

ned

arte

ries,

sug

gest

ing

that

pr

e-in

dust

rial d

iets

, at l

east

of t

he a

fflue

nt, m

ay n

ot h

ave

been

the

epito

me

of h

ealth

y ea

ting

that

the

Polla

nite

s m

ake

them

out

to b

e. P

eopl

e wh

o wa

nt to

lose

wei

ght a

nd k

eep

it of

f are

alm

ost a

lway

s ad

vised

by

thos

e wh

o ru

n su

cces

sful

long

-term

wei

ght-l

oss

prog

ram

s to

tran

sitio

n to

a d

iet h

igh

in le

an p

rote

in,

com

plex

car

bs s

uch

as w

hole

gra

ins

and

legu

mes

, and

the

sort

of fi

ber v

eget

able

s ar

e lo

aded

with

.

READ

ING

# 2

: H

OW

JUN

K FO

OD

CAN

EN

D O

BESI

TY

2 Be

caus

e th

ese

ingr

edie

nts

prov

ide

us w

ith th

e ca

lorie

s we

nee

d wi

thou

t the

big

, fas

t bur

sts

of e

nerg

y, th

ey

can

be s

atia

ting

with

out p

ushi

ng th

e pr

imiti

ve re

ward

but

tons

that

nud

ge u

s to

eat

too

muc

h.

To b

e su

re, m

any

of B

ig F

ood’

s m

ost p

opul

ar p

rodu

cts

are

load

ed w

ith a

ppal

ling

amou

nts

of fa

t and

sug

ar

and

othe

r pro

blem

car

bs (a

s we

ll as

salt)

, and

the

plen

titud

e of

thes

e in

gred

ient

s, e

xace

rbat

ed b

y la

rge

porti

on s

izes,

has

cle

arly

help

ed fo

men

t the

obe

sity

crisi

s. It

’s h

ard

to fi

nd a

nyon

e an

ywhe

re w

ho d

isagr

ees.

Ju

nk fo

od is

bad

for y

ou b

ecau

se it

’s fu

ll of f

at a

nd p

robl

em c

arbs

. But

will

switc

hing

to w

hole

som

e fo

ods

free

us fr

om th

is sc

ourg

e? It

cou

ld in

theo

ry, b

ut in

pra

ctice

, it’s

har

d to

see

how

. Eve

n pu

tting

asid

e fo

r a

mom

ent t

he s

erio

us q

uest

ions

abo

ut w

heth

er w

hole

som

e fo

ods

coul

d be

mad

e ac

cess

ible

to th

e ob

ese

publ

ic, a

nd w

heth

er th

e ob

ese

woul

d be

willi

ng to

eat

them

, we

have

a m

ore

imm

edia

te s

tum

blin

g bl

ock:

m

any

of th

e fo

ods

serv

ed u

p an

d ev

en g

lorif

ied

by th

e wh

oles

ome-

food

mov

emen

t are

them

selve

s ch

ock

full o

f fat

and

pro

blem

car

bs.

Corp

orat

e we

llnes

s pr

ogra

ms,

one

of t

he m

ost p

rom

ising

ave

nues

for g

ettin

g th

e po

pula

tion

to a

dopt

he

alth

y be

havio

rs, a

re fa

lling

prey

to th

is wa

y of

thin

king

as w

ell.

Last

Nov

embe

r, I a

ttend

ed a

stre

ss-

man

agem

ent s

emin

ar fo

r em

ploy

ees

of a

gia

nt c

onsu

lting

com

pany

, and

liste

ned

to a

hig

h-po

were

d pr

ofes

siona

l wel

lnes

s co

ach

tell t

he c

rowd

ed ro

om th

at it

’s o

kay

to e

at a

nyth

ing

as lo

ng a

s its

pla

nt o

r an

imal

orig

ins

aren

’t ob

scur

ed b

y pr

oces

sing.

Thu

s, s

he e

xpla

ined

, pot

ato

chip

s ar

e pe

rfect

ly he

alth

y, be

caus

e th

ey p

lain

ly co

me

from

pot

atoe

s, b

ut C

heet

os w

ill m

ake

you

sick

and

fat,

beca

use

what

pla

nt o

r an

imal

is a

Che

eto?

(For

the

reco

rd, t

ypica

l pot

ato

chip

s an

d Ch

eeto

s ha

ve a

bout

equ

ally

nigh

tmar

ish

amou

nts

of fa

t cal

orie

s pe

r oun

ce; C

heet

os h

ave

fewe

r car

bs, t

houg

h m

ore

salt.

)

The

Polla

nite

s se

em c

onfu

sed

abou

t exa

ctly

what

ben

efits

thei

r way

of e

atin

g pr

ovid

es. A

ll the

railin

g ab

out

the

fat,

suga

r, an

d sa

lt en

gine

ered

into

indu

stria

l junk

food

mig

ht le

ad o

ne to

infe

r tha

t who

leso

me

food

, ha

ving

not b

een

engi

neer

ed, c

onta

ins

subs

tant

ially

less

of t

hem

. But

cle

arly

you

can

take

in o

bsce

ne

quan

titie

s of

fat a

nd p

robl

em c

arbs

whi

le e

atin

g wh

oles

omel

y, an

d to

judg

e by

wha

t’s s

old

at w

hole

som

e st

ores

and

rest

aura

nts,

man

y pe

ople

do.

Inde

ed, t

he m

ore

conv

erts

and

cus

tom

ers

the

whol

esom

e-fo

od

mov

emen

t’s p

urve

yors

see

k, th

e st

rong

er th

eir i

ncen

tive

to e

mph

asize

food

s th

at lig

ht u

p pr

ecise

ly th

e sa

me

plea

sure

cen

ters

as

a 3

Mus

kete

ers

bar.

That

just

mak

es w

hole

som

e fo

od s

teal

thily

obe

soge

nic.

Hold

on,

you

may

be

thin

king.

Lea

ving

fat,

suga

r, an

d sa

lt as

ide,

wha

t abo

ut a

ll the

nas

ty th

ings

that

wh

oles

ome

food

s do

not

, by

defin

ition

, con

tain

and

pro

cess

ed fo

ods

do?

A ce

ntra

l cla

im o

f the

who

leso

me-

food

mov

emen

t is

that

who

leso

me

is he

alth

ier b

ecau

se it

doe

sn’t

have

the

artif

icial

flav

ors,

pre

serv

ative

s,

othe

r add

itive

s, o

r gen

etica

lly m

odifie

d in

gred

ient

s fo

und

in in

dust

rializ

ed fo

od; b

ecau

se it

isn’

t sub

ject

ed to

th

e ph

ysica

l tra

nsfo

rmat

ions

that

pro

cess

ed fo

ods

go th

roug

h; a

nd b

ecau

se it

doe

sn’t

sit a

roun

d fo

r day

s,

week

s, o

r mon

ths,

as

indu

stria

lized

food

som

etim

es d

oes.

(Thi

s is

the

com

plai

nt a

gain

st th

e M

cDon

ald’

s sm

ooth

ie, w

hich

con

tain

s ar

tifici

al fl

avor

s an

d te

xtur

e ad

ditiv

es, a

nd w

hich

is p

re-m

ixed.

)

The

heal

th c

once

rns

raise

d ab

out p

roce

ssin

g its

elf—

rath

er th

an th

e am

ount

of f

at a

nd p

robl

em c

arbs

in

any

give

n di

sh—

are

not,

by a

nd la

rge,

rela

ted

to w

eigh

t gai

n or

obe

sity.

That

’s im

porta

nt to

kee

p in

min

d,

beca

use

obes

ity is

, by

an e

norm

ous

mar

gin,

the

larg

est h

ealth

pro

blem

cre

ated

by

what

we

eat.

But e

ven

putti

ng th

at a

side,

con

cern

s ab

out p

roce

ssed

food

hav

e be

en m

agni

fied

out o

f all p

ropo

rtion

.…

The

fact

is, t

here

is s

impl

y no

cle

ar, c

redi

ble

evid

ence

that

any

asp

ect o

f foo

d pr

oces

sing

or s

tora

ge m

akes

a

food

uni

quel

y un

heal

thy.

The

U.S.

pop

ulat

ion

does

not

suf

fer f

rom

a c

ritica

l lack

of a

ny n

utrie

nt b

ecau

se

we e

at s

o m

uch

proc

esse

d fo

od. (

Sure

, hea

lth e

xper

ts u

rge

Amer

icans

to g

et m

ore

calci

um, p

otas

sium

, m

agne

sium

, fib

er, a

nd v

itam

ins

A, E

, and

C, a

nd e

atin

g m

ore

prod

uce

and

dairy

is a

gre

at w

ay to

get

them

, bu

t the

se in

gred

ient

s ar

e al

so a

vaila

ble

in p

roce

ssed

food

s, n

ot to

men

tion

supp

lem

ents

.) Po

llan’

s

“foo

dlike

sub

stan

ces”

are

regu

late

d by

the

U.S.

Foo

d an

d Dr

ug A

dmin

istra

tion

(with

som

e ex

cept

ions

, wh

ich a

re re

gula

ted

by o

ther

age

ncie

s), a

nd th

eir e

ffect

s on

hea

lth a

re fu

rther

rake

d ov

er b

y co

untle

ss

scie

ntist

s wh

o wo

uld

get a

nice

car

eer b

oost

from

turn

ing

up th

e hi

dden

dan

gers

in s

ome

com

mon

food

-in

dust

ry in

gred

ient

or t

echn

ique

, in

part

beca

use

any

num

ber o

f adv

ocac

y gr

oups

and

jour

nalis

ts a

re re

ady

to p

ounc

e on

the

sligh

test

hin

t of r

isk.…

In m

any

resp

ects

, the

who

leso

me-

food

mov

emen

t vee

rs a

wful

ly clo

se to

relig

ion.

To

repe

at: t

here

is n

o ha

rd e

viden

ce to

bac

k an

y he

alth

-risk

cla

ims

abou

t pro

cess

ed fo

od—

evid

ence

, say

, of t

he c

alib

er o

f se

vera

l stu

dies

by

the

Cent

ers

for D

iseas

e Co

ntro

l and

Pre

vent

ion

that

hav

e tra

ced

food

poi

soni

ng to

raw

milk

, a p

rodu

ct c

ham

pion

ed b

y so

me

circle

s of

the

whol

esom

e-fo

od m

ovem

ent.

“Unt

il I h

ear e

viden

ce to

the

cont

rary

, I th

ink

it’s

reas

onab

le to

inclu

de p

roce

ssed

food

in y

our d

iet,”

say

s Ro

bert

Kush

ner,

a ph

ysici

an

and

nutri

tioni

st a

nd a

pro

fess

or a

t Nor

thwe

ster

n Un

ivers

ity’s

med

ical s

choo

l, wh

ere

he is

the

clini

cal

dire

ctor

of t

he C

ompr

ehen

sive

Cent

er o

n Ob

esity

.

Ther

e m

ay b

e ot

her r

easo

ns to

pre

fer w

hole

som

e fo

od to

the

indu

stria

lized

ver

sion.

Ofte

n st

irred

into

the

vagu

e st

ew o

f ben

efits

attr

ibut

ed to

who

leso

me

food

is th

e “s

usta

inab

ility”

of i

ts p

rodu

ctio

n—th

at is

, its

lo

ng-te

rm im

pact

on

the

plan

et. S

mal

l far

ms

that

don

’t re

ly m

uch

on c

hem

icals

and

heav

y in

dust

rial

equi

pmen

t may

be

bette

r for

the

envir

onm

ent t

han

gian

t ind

ustri

al fa

rms—

alth

ough

that

arg

umen

t qui

ckly

beco

mes

com

plica

ted

by a

var

iety

of f

acto

rs. F

or th

e pu

rpos

es o

f thi

s ar

ticle

, let

’s s

impl

y st

ipul

ate

that

wh

oles

ome

food

s ar

e en

viron

men

tally

sup

erio

r. Bu

t let

’s a

lso a

gree

that

whe

n it

com

es to

prio

ritizi

ng

amon

g fo

od-re

late

d pu

blic-

polic

y go

als,

we

are

likel

y to

sav

e an

d im

prov

e m

any

mor

e liv

es b

y fo

cusin

g on

cu

tting

obe

sity—

thro

ugh

any

avai

labl

e m

eans

—th

an b

y try

ing

to c

onve

rt al

l of i

ndus

trial

agr

icultu

re in

to a

va

st c

onst

ella

tion

of s

mal

l org

anic

farm

s.

The

impa

ct o

f obe

sity

on th

e ch

ance

s of

our

livin

g lo

ng, p

rodu

ctive

, and

enj

oyab

le liv

es h

as b

een

so w

ell

docu

men

ted

at th

is po

int t

hat I

hat

e to

dra

g an

yone

thro

ugh

the

grim

sta

tistic

s ag

ain.

But

let m

e ju

st to

ss

out o

ne re

cent

disp

atch

from

the

world

of o

besit

y-ha

voc

scie

nce:

a s

tudy

pub

lishe

d in

Feb

ruar

y in

the

jour

nal O

besit

y fou

nd th

at o

bese

you

ng a

dults

and

mid

dle-

ager

s in

the

U.S.

are

likel

y to

lose

alm

ost a

de

cade

of l

ife o

n av

erag

e, a

s co

mpa

red

with

thei

r non

-obe

se c

ount

erpa

rts. G

iven

our o

besit

y ra

tes,

that

m

eans

Am

erica

ns w

ho a

re a

live

toda

y ca

n co

llect

ively

expe

ct to

sac

rifice

1 b

illion

yea

rs to

obe

sity.

The

stud

y ad

ds to

a ri

ver o

f evid

ence

sug

gest

ing

that

for t

he fi

rst t

ime

in m

oder

n hi

stor

y—an

d in

spi

te o

f man

y he

alth

-rela

ted

impr

ovem

ents

in o

ur e

nviro

nmen

t, ou

r hea

lth c

are,

and

our

non

diet

ary

habi

ts—

our h

ealth

pr

ospe

cts

are

wors

enin

g, m

ostly

bec

ause

of e

xces

s we

ight

.

By a

ll mea

ns, l

et’s

pro

tect

the

envir

onm

ent.

But l

et’s

not

rule

out

the

poss

ibilit

y of

tech

nolo

gica

lly e

nabl

ed

impr

ovem

ents

to o

ur d

iet—

inde

ed, l

et’s

not

rule

out

any

food

—m

erel

y be

caus

e we

are

ple

ased

by

imag

es

of p

asto

ral f

amily

farm

s. L

et’s

firs

t pick

the

food

s th

at c

an m

ost p

laus

ibly

mak

e us

hea

lthie

r, al

l thi

ngs

cons

ider

ed, a

nd th

en fi

gure

out

how

to m

ake

them

env

ironm

enta

lly fr

iend

ly.

II. L

et T

hem

Eat

Kal

e Wh

ere

the

Polla

nite

s ge

t int

o re

al tr

oubl

e—wh

ere

thei

r phi

loso

phy

beco

mes

so

glib

and

wro

nghe

aded

that

it

is ac

tual

ly im

mor

al—

is in

the

claim

that

thei

r sty

le o

f foo

d sh

oppi

ng a

nd e

atin

g is

the

answ

er to

the

coun

try’s

wei

ght p

robl

em.

I am

, in

shor

t, no

t muc

h lik

e th

e av

erag

e ob

ese

pers

on in

Am

erica

, and

nei

ther

are

the

Polla

nite

s. T

hat

pers

on is

rela

tivel

y po

or, d

oes

not r

ead

The

Times

or c

ookb

ook

man

ifest

os, i

s su

rroun

ded

by p

eopl

e wh

o ea

t jun

k fo

od a

nd a

re th

emse

lves

obes

e, a

nd s

tand

s a

good

cha

nce

of liv

ing

in a

food

des

ert—

an a

rea

wher

e pr

oduc

e te

nds

to b

e ha

rd to

find

, of p

oor q

ualit

y, or

exp

ensiv

e.

READ

ING

# 2

: H

OW

JUN

K FO

OD

CAN

EN

D O

BESI

TY

3 Th

e wh

oles

ome

food

ies

don’

t arg

ue th

at o

besit

y an

d cla

ss a

re u

nrel

ated

, but

they

freq

uent

ly ar

gue

that

the

obes

ity g

ap b

etwe

en th

e cla

sses

has

bee

n cr

eate

d by

the

proc

esse

d-fo

od in

dust

ry, w

hich

, in

the

past

few

deca

des,

has

pre

yed

mos

tly o

n th

e le

ss a

fflue

nt m

asse

s. Y

et L

enar

d Le

sser

, a p

hysic

ian

and

an o

besit

y re

sear

cher

at t

he P

alo

Alto

Med

ical F

ound

atio

n Re

sear

ch In

stitu

te, s

ays

that

can

’t be

so,

bec

ause

the

obes

ity g

ap p

reda

tes

the

fast

-food

indu

stry

and

the

diet

ary

dom

inan

ce o

f pro

cess

ed fo

od. “

The

diffe

renc

e in

obe

sity

rate

s in

low-

and

hig

h-in

com

e gr

oups

was

evid

ent a

s fa

r bac

k as

we

have

dat

a, a

t lea

st b

ack

thro

ugh

the

1960

s,”

he to

ld m

e. O

ne re

ason

, som

e re

sear

cher

s ha

ve a

rgue

d, is

that

afte

r hav

ing

had

to

worry

, ove

r cou

ntle

ss g

ener

atio

ns, a

bout

get

ting

enou

gh fo

od, p

oore

r seg

men

ts o

f soc

iety

had

little

cu

ltura

l bia

s ag

ains

t ove

rindu

lgin

g in

food

, or p

uttin

g on

exc

ess

poun

ds, a

s in

dust

rializ

atio

n ra

ised

inco

mes

an

d m

ade

rich

food

che

aply

avai

labl

e.

The

mos

t obv

ious

pro

blem

with

the

“let t

hem

eat

kal

e” p

hilo

soph

y of

affl

uent

who

leso

me-

food

adv

ocat

es

invo

lves

the

price

and

ava

ilabi

lity

of w

hole

som

e fo

od…

A sle

w of

sta

rt-up

s ar

e try

ing

to fi

nd w

ays

of p

rodu

cing

fresh

, loc

al, u

npro

cess

ed m

eals

quick

ly an

d at

lowe

r co

st. B

ut c

ould

this

food

eve

ntua

lly b

e so

ld a

s ch

eapl

y, co

nven

ient

ly, a

nd u

biqu

itous

ly as

toda

y’s ju

nky

fast

fo

od?

Not e

ven

acco

rdin

g to

Bitt

man

, who

exp

lore

d th

e qu

estio

n in

a re

cent

New

Yor

k Tim

es M

agaz

ine

artic

le. E

ven

if wh

oles

ome

food

cau

ght o

n wi

th th

e pu

blic

at la

rge,

inclu

ding

the

obes

e po

pula

tion,

and

eve

n if

poor

and

wor

king-

class

peo

ple

were

willi

ng to

pay

a p

rem

ium

for i

t, ho

w lo

ng w

ould

it ta

ke to

sca

le u

p fro

m a

han

dful

of s

hops

to th

e te

ns o

f tho

usan

ds re

quire

d to

beg

in m

akin

g a

dent

in th

e ob

esity

cris

is?

How

long

wou

ld it

take

to c

reat

e th

e th

ousa

nds

of lo

cal f

arm

s we

’d n

eed

in o

rder

to p

rovid

e th

ese

shop

s wi

th fr

esh,

unp

roce

ssed

ingr

edie

nts,

eve

n in

citi

es?.

..

Let’s

ass

ume

for a

mom

ent t

hat s

omeh

ow A

mer

ica, f

ood

dese

rts a

nd a

ll, be

com

es a

bsol

utel

y lo

usy

with

hi

ghly

affo

rdab

le o

utle

ts fo

r who

leso

me,

loca

lly s

ourc

ed d

ishes

that

are

hig

h in

veg

etab

les,

frui

ts, l

egum

es,

poul

try, f

ish, a

nd w

hole

gra

ins,

and

low

in fa

t and

pro

blem

car

bs. W

hat p

erce

ntag

e of

the

junk

-food

-eat

ing

obes

e do

we

want

to p

redi

ct w

ill be

read

y to

dro

p th

eir B

ig M

acs,

frie

s, a

nd C

okes

for g

rille

d sa

lmon

on

char

d? W

e ca

n al

l agr

ee th

at m

any

obes

e pe

ople

find

the

form

er fo

ods

extre

mel

y en

joya

ble,

and

see

m

unab

le to

con

trol t

heir

cons

umpt

ion

of th

em. I

s gr

eate

r ava

ilabi

lity

of h

ealth

ier fo

od th

at p

ushe

s no

ne o

f the

sa

me

thril

l but

tons

goi

ng to

sol

ve th

e pr

oble

m?.

..

But e

xper

ts w

ho a

ctua

lly w

ork

with

the

obes

e se

e a

mor

e di

fficu

lt tra

nsiti

on, e

spec

ially

whe

n bu

sy s

ched

ules

ar

e th

rown

into

the

equa

tion.

“Th

ey w

on’t

eat b

rocc

oli in

stea

d of

fren

ch fr

ies,

” sa

ys K

elli D

renn

er, a

n ob

esity

rese

arch

er a

t Ste

phen

F. A

ustin

Sta

te U

nive

rsity

in N

acog

doch

es, T

exas

, whi

ch h

as a

bout

four

fast

-fo

od re

stau

rant

s pe

r blo

ck a

long

mos

t of i

ts m

ain

drag

. “Yo

u try

to m

ake

even

a s

mal

l cha

nge

to s

choo

l lu

nche

s, a

nd p

aren

ts a

nd k

ids

revo

lt.”…

.

III.

The

Food

Rev

olut

ion

We

Nee

d Th

at b

rings

us

to th

e cr

ucia

l que

stio

n: Ju

st h

ow m

uch

heal

thie

r cou

ld fa

st-fo

od jo

ints

and

pro

cess

ed-fo

od

com

pani

es m

ake

thei

r bes

t-sel

ling

prod

ucts

with

out t

urni

ng o

ff cu

stom

ers?

I pu

t tha

t que

stio

n to

a te

am o

f M

cDon

ald’

s ex

ecut

ives,

scie

ntist

s, a

nd c

hefs

who

are

invo

lved

in s

hapi

ng th

e co

mpa

ny’s

futu

re m

enus

, du

ring

a Fe

brua

ry v

isit t

o M

cDon

ald’

s su

rpris

ingl

y bu

colic

cam

pus

west

of C

hica

go. B

y wa

y of

a p

artia

l an

swer

, the

team

ser

ved

me

up a

pre

view

tast

ing

of tw

o m

ajor

new

men

u ite

ms

that

had

bee

n un

der

deve

lopm

ent i

n th

eir t

est k

itche

ns a

nd h

igh-

tech

sen

sory

-test

ing

labs

for t

he p

ast y

ear,

and

which

wer

e ro

lled

out t

o th

e pu

blic

in A

pril.

The

first

was

the

Egg

White

Del

ight

McM

uffin

($2.

65),

a lo

wer-c

alor

ie, l

ess

fatty

ver

sion

of th

e Eg

g M

cMuf

fin, w

ith s

ome

of th

e re

fined

flou

r in

the

orig

inal

recip

e re

plac

ed b

y wh

ole-

grai

n flo

ur. T

he o

ther

was

one

of t

hree

new

Pre

miu

m M

cWra

ps ($

3.99

), cr

amm

ed w

ith g

rille

d ch

icken

and

sp

ring

mix,

and

give

n a

light

coa

ting

of ra

nch

dres

sing

ampe

d up

with

rice

vin

egar

. Bot

h ite

ms

tast

ed p

retty

good

(as

do th

e ve

rsio

ns in

sto

res,

I’ve

sin

ce c

onfir

med

, tho

ugh

som

e ou

tlets

go

too

heav

y on

the

dres

sing)

. And

they

wer

e bo

th lo

wer i

n fa

t, su

gar,

and

calo

ries

than

not

onl

y m

any

McD

onal

d’s

stap

les,

but

al

so m

uch

of th

e fo

od s

erve

d in

who

leso

me

rest

aura

nts

or to

uted

in w

hole

som

e co

okbo

oks.

In fa

ct, M

cDon

ald’

s ha

s qu

ietly

bee

n m

akin

g he

alth

y ch

ange

s fo

r yea

rs, s

hrin

king

porti

on s

izes,

redu

cing

som

e fa

ts, t

rimm

ing

aver

age

salt

cont

ent b

y m

ore

than

10

perc

ent i

n th

e pa

st c

oupl

e of

yea

rs a

lone

, and

ad

ding

frui

ts, v

eget

able

s, lo

w-fa

t dai

ry, a

nd o

atm

eal t

o its

men

u. In

May

, the

cha

in d

ropp

ed it

s An

gus

third

-po

unde

rs a

nd a

nnou

nced

a n

ew lin

e of

qua

rter-p

ound

bur

gers

, to

be s

erve

d on

bun

s co

ntai

ning

who

le

grai

ns. O

utsid

e th

e co

re fa

st-fo

od c

usto

mer

bas

e, A

mer

icans

are

bec

omin

g m

ore

heal

th-c

onsc

ious

. Pub

lic

back

lash

aga

inst

fast

food

cou

ld le

ad to

regu

lato

ry e

fforts

, and

in a

ny c

ase,

the

fast

-food

indu

stry

has

ev

ery

ince

ntive

to m

aint

ain

broa

d ap

peal

. “We

thin

k a

lot a

bout

how

we

can

brin

g nu

tritio

nally

bal

ance

d m

eals

that

inclu

de e

noug

h pr

otei

n, a

long

with

the

tast

es a

nd s

atisf

actio

n th

at h

ave

an a

ppet

ite-ti

ding

ef

fect

,” s

aid

Barb

ara

Boot

h, th

e co

mpa

ny’s

dire

ctor

of s

enso

ry s

cienc

e.

Such

ste

ps a

re e

norm

ously

pro

misi

ng, s

ays

Jam

y Ar

d, a

n ep

idem

iolo

gy a

nd p

reve

ntive

-med

icine

rese

arch

er

at W

ake

Fore

st B

aptis

t Med

ical C

ente

r in

Wins

ton-

Sale

m, N

orth

Car

olin

a, a

nd a

co-

dire

ctor

of t

he W

eigh

t M

anag

emen

t Cen

ter t

here

. “Pr

oces

sed

food

is a

key

par

t of o

ur e

nviro

nmen

t, an

d it

need

s to

be

part

of th

e eq

uatio

n,”

he e

xpla

ins.

“If

you

can

redu

ce fa

t and

cal

orie

s by

onl

y a

smal

l am

ount

in a

Big

Mac

, it s

till w

on’t

be a

hea

lth fo

od, b

ut it

wou

ldn’

t be

as b

ad, a

nd th

at c

ould

hav

e a

huge

impa

ct o

n us

.” A

rd, w

ho h

as b

een

work

ing

for m

ore

than

a d

ecad

e wi

th th

e ob

ese

poor

, has

little

pat

ienc

e wi

th th

e wh

oles

ome-

food

m

ovem

ent’s

cal

l to

elim

inat

e fa

st fo

od in

favo

r of f

arm

-fres

h go

ods.

“It’

s re

ally

naive

,” h

e sa

ys. “

Fast

food

be

cam

e po

pula

r bec

ause

it’s

tast

y an

d co

nven

ient

and

che

ap. I

t mak

es a

lot m

ore

sens

e to

look

for s

mal

l, be

nefic

ial c

hang

es in

that

food

than

it d

oes

to h

old

out f

or b

ig c

hang

es in

wha

t peo

ple

eat t

hat h

ave

no

real

istic

chan

ce o

f hap

peni

ng.”

Acco

rdin

g to

a re

cent

stu

dy, A

mer

icans

get

11

perc

ent o

f the

ir ca

lorie

s, o

n av

erag

e, fr

om fa

st fo

od—

a nu

mbe

r tha

t’s a

lmos

t cer

tain

ly m

uch

high

er a

mon

g th

e le

ss a

fflue

nt o

verw

eigh

t. As

a re

sult,

the

fast

-food

in

dust

ry m

ay b

e un

ique

ly po

sitio

ned

to im

prov

e ou

r die

ts. R

esea

rch

sugg

ests

that

cal

orie

cou

nts

in a

mea

l ca

n be

trim

med

by

as m

uch

as 3

0 pe

rcen

t with

out e

ater

s no

ticin

g—by

, for

exa

mpl

e, re

ducin

g po

rtion

size

s an

d sw

appi

ng in

ingr

edie

nts

that

con

tain

mor

e fib

er a

nd w

ater

. Ove

r tim

e, th

at c

ould

be

muc

h m

ore

than

en

ough

to lit

eral

ly tip

the

scal

es fo

r man

y ob

ese

peop

le. “

The

diffe

renc

e be

twee

n lo

sing

weig

ht a

nd n

ot

losin

g we

ight

,” s

ays

Robe

rt Ku

shne

r, th

e ob

esity

scie

ntist

and

clin

ical d

irect

or a

t Nor

thwe

ster

n, “

is a

few

hund

red

calo

ries

a da

y.”

Which

raise

s a

ques

tion:

If M

cDon

ald’

s is

takin

g th

ese

sorts

of s

teps

, alb

eit i

n a

slow

and

limite

d wa

y, wh

y isn

’t it

mor

e lo

udly

sayin

g so

to d

efle

ct c

ritici

sm?

While

the

com

pany

has

hea

vily

plug

ged

the

debu

t of i

ts

new

egg-

white

san

dwich

and

chi

cken

wra

ps, t

he a

ds h

ave

left

out e

ven

a m

entio

n of

hea

lth, t

he re

duce

d ca

lorie

s an

d fa

t, or

the

inclu

sion

of w

hole

gra

ins.

McD

onal

d’s

has

prac

tical

ly ke

pt s

ecre

t the

fact

that

it h

as

also

beg

un s

ubst

itutin

g wh

ole-

grai

n flo

ur fo

r som

e of

the

less

hea

lthy

refin

ed fl

our i

n its

bes

t-sel

ling

Egg

McM

uffin

.…

If th

e fo

od in

dust

ry is

to q

uiet

ly se

ll hea

lthie

r pro

duct

s to

its

mai

nstre

am, m

ostly

non

-hea

lth-c

onsc

ious

cu

stom

ers,

it m

ust f

ind

ways

to d

elive

r the

eat

ing

expe

rienc

e th

at fa

t and

pro

blem

car

bs p

rovid

e in

food

s th

at h

ave

fewe

r of t

hose

ingr

edie

nts.

The

re is

no

way

to d

o th

at w

ith fa

rm-fr

esh

prod

uce

and

whol

esom

e m

eat,

othe

r tha

n re

ducin

g po

rtion

size

. But

pro

cess

ing

tech

nolo

gy g

ives

the

food

indu

stry

a p

oten

t too

l for

tri

mm

ing

unwa

nted

ingr

edie

nts

while

pre

serv

ing

the

sens

atio

ns th

ey d

elive

r.

I visi

ted

Fona

Inte

rnat

iona

l, a

flavo

r-eng

inee

ring

com

pany

also

out

side

Chica

go, a

nd le

arne

d th

at th

ere

are

READ

ING

# 2

: H

OW

JUN

K FO

OD

CAN

EN

D O

BESI

TY

4 a

batte

ry o

f tric

ks fo

r foo

ling

and

appe

asin

g ta

ste

buds

, whi

ch a

re p

rone

to n

otice

a la

ck o

f fat

or s

ugar

, or

the

pres

ence

of a

ny o

f the

var

ious

bitt

er, m

etal

lic, o

r oth

erwi

se u

nple

asan

t fla

vors

that

veg

etab

les,

fibe

r, co

mpl

ex c

arbs

, and

fat o

r sug

ar s

ubst

itute

s ca

n im

part

to a

food

inte

nded

to a

ppea

l to

junk

-food

eat

ers.

So

me

5,00

0 FD

A-ap

prov

ed c

hem

ical c

ompo

unds

—wh

ich re

pres

ent t

he b

ase

com

pone

nts

of a

ll kno

wn

flavo

rs—

line

the

shel

ves

that

run

alon

gsid

e Fo

na’s

hug

e la

bs. A

rmed

with

thes

e in

gred

ient

s an

d an

arra

y of

sta

te-o

f-the

-art

chem

ical-a

nalys

is an

d te

stin

g to

ols,

Fon

a’s

scie

ntist

s an

d en

gine

ers

can

prec

isely

cont

rol

flavo

r per

cept

ion.

“Wh

en y

ou re

duce

the

suga

r, fa

t, an

d sa

lt in

food

s, y

ou c

hang

e th

e pe

rson

ality

of t

he

prod

uct,”

sai

d Ro

bert

Sobe

l, a

chem

ist, w

ho h

eads

up

rese

arch

at t

he c

ompa

ny. “

We c

an re

stor

e it.

”…

Rese

arch

ers

are

also

tink

erin

g wi

th fo

od in

gred

ient

s to

boo

st s

atie

ty. C

argi

ll has

dev

elop

ed a

sta

rch

deriv

ed

from

tapi

oca

that

give

s di

shes

a re

fined

-car

b ta

ste

and

mou

thfe

el, b

ut a

cts

mor

e lik

e fib

er in

the

body

—a

feat

ure

that

cou

ld k

eep

the

appe

tite

from

spi

king

late

r. “P

eopl

e us

ually

thin

k th

at p

roce

ssin

g le

ads

to fo

ods

that

dig

est t

oo q

uick

ly, b

ut w

e’ve

bee

n ab

le to

use

pro

cess

ing

to s

low

the

dige

stio

n ra

te,”

say

s Br

uce

McG

ooga

n, w

ho h

eads

R&D

for C

argi

ll’s N

orth

Am

erica

n fo

od-in

gred

ient

bus

ines

s. T

he c

ompa

ny h

as a

lso

deve

lope

d wa

ys to

redu

ce fa

t in

beef

pat

ties,

and

to m

ake

bake

d go

ods

usin

g ha

lf th

e us

ual s

ugar

and

oil,

all w

ithou

t hea

vily

com

prom

ising

tast

e an

d te

xtur

e.

Othe

r com

pani

es a

nd re

sear

ch la

bs a

re tr

ying

to tu

rn o

ut h

ealth

ier,

mor

e ap

peal

ing

food

s by

enl

istin

g ul

tra-

high

pre

ssur

e, n

anot

echn

olog

y, va

cuum

s, a

nd e

dibl

e co

atin

gs. A

t the

Uni

vers

ity o

f Mas

sach

uset

ts a

t Am

hers

t’s C

ente

r for

Foo

ds fo

r Hea

lth a

nd W

elln

ess,

Fer

gus

Clyd

esda

le, t

he d

irect

or o

f the

sch

ool’s

Foo

d Sc

ienc

e Po

licy

Allia

nce—

as w

ell a

s a

spry

70-

som

ethi

ng w

ho’s

hap

py to

tick

off

all t

he p

roce

ssed

food

in

his

diet

—sh

owed

me

labs

whe

re re

sear

cher

s ar

e lo

okin

g in

to p

ossib

ilitie

s th

at w

ould

not

onl

y at

tack

ob

esity

but

also

impr

ove

heal

th in

oth

er s

igni

fican

t way

s, fo

r exa

mpl

e by

isol

atin

g in

gred

ient

s th

at m

ight

lo

wer t

he ri

sk o

f can

cer a

nd c

once

ntra

ting

them

in fo

ods.

“Wh

en y

ou u

nder

stan

d fo

ods

at th

e m

olec

ular

le

vel,”

he

says

, “th

ere’

s a

lot y

ou c

an d

o wi

th fo

od a

nd h

ealth

that

we’

re n

ot d

oing

now

.”

IV.

The

Impl

acab

le E

nem

ies

of H

ealt

hier

Pro

cess

ed F

ood

What

’s n

ot to

like

abou

t the

se d

evel

opm

ents

? Pl

enty

, if y

ou’ve

bou

ght i

nto

the

notio

n th

at p

roce

ssin

g its

elf

is th

e so

urce

of t

he u

nhea

lthfu

lnes

s of

our

food

s. T

he w

hole

som

e-fo

od m

ovem

ent i

s no

t onl

y ta

lking

up

diet

ary

stra

tegi

es th

at a

re u

nlike

ly to

hel

p m

ost o

bese

Am

erica

ns; i

t is,

in v

ario

us w

ays,

get

ting

in th

e wa

y of

stra

tegi

es th

at c

ould

wor

k be

tter.

The

Polla

nite

s di

dn’t

inve

nt re

sista

nce

to h

ealth

ier p

opul

ar fo

ods,

as

the

fate

s of

the

McL

ean

Delu

xe a

nd

Oles

tra d

emon

stra

te, b

ut th

ey’ve

gre

atly

inte

nsifie

d it.

Fas

t foo

d an

d ju

nk fo

od h

ave

thei

r cor

e cu

stom

er

base

, and

the

whol

esom

e-fo

od g

urus

hav

e th

eirs

. In

betw

een

sit m

any

milli

ons

of A

mer

icans

—th

e m

ore

the

idea

that

pro

cess

ed fo

od s

houl

d be

shu

nned

no

mat

ter w

hat t

akes

hol

d in

this

grou

p, th

e le

ss in

cent

ive

fast

-food

join

ts w

ill ha

ve to

con

tinue

edg

ing

away

from

the

fat-

and

prob

lem

-car

b-la

den

fare

bel

oved

by

thei

r mos

t loy

al c

usto

mer

s to

try

to b

road

en th

eir a

ppea

l.

Polla

n ha

s po

pula

rized

con

tem

pt fo

r “nu

tritio

nism

,” th

e id

ea b

ehin

d pa

ckin

g he

alth

ier i

ngre

dien

ts in

to

proc

esse

d fo

ods.

In h

is vie

w, th

e qu

est t

o ad

d he

alth

ier i

ngre

dien

ts to

food

isn’

t a p

oten

tial s

olut

ion,

it’s

pa

rt of

the

prob

lem

. Foo

d is

heal

thy

not w

hen

it co

ntai

ns h

ealth

y in

gred

ient

s, h

e ar

gues

, but

whe

n it

can

be

trace

d sim

ply

and

dire

ctly

to (p

refe

rabl

y lo

cal)

farm

s

In th

is wa

y, wh

oles

ome-

food

adv

ocat

es h

ave

man

aged

to p

re-d

amn

the

very

ste

ps w

e ne

ed th

e fo

od

indu

stry

to ta

ke, p

lacin

g th

e in

dust

ry in

a n

o-wi

n sit

uatio

n: If

it m

aint

ains

the

stat

us q

uo, t

hen

we n

eed

to

stay

awa

y be

caus

e its

food

is lo

aded

with

fat a

nd s

ugar

. But

if it

trie

s to

mod

erat

e th

ese

ingr

edie

nts,

then

it

is de

ceivi

ng u

s wi

th n

utrit

ioni

sm. P

olla

n ex

plici

tly c

ouns

els

avoi

ding

food

s co

ntai

ning

mor

e th

an fi

ve

ingr

edie

nts,

or a

ny h

ard-

to-p

rono

unce

or u

nfam

iliar i

ngre

dien

ts. T

his

rule

elim

inat

es a

lmos

t any

thin

g th

e in

dust

ry c

ould

do

to p

rodu

ce h

ealth

ier f

oods

that

reta

in m

ass

appe

al—m

ost o

f us

woul

dn’t

get p

ast

xant

han

gum

—an

d th

at’s

per

fect

ly in

kee

ping

with

his

inte

ntio

n.

By p

lacin

g wh

oles

ome

eatin

g di

rect

ly at

odd

s wi

th h

ealth

ier p

roce

ssed

food

s, th

e Po

llani

tes

thre

aten

to

dera

il the

refo

rmat

ion

of fa

st fo

od ju

st a

s it’

s st

artin

g to

gai

n tra

ctio

n. A

t McD

onal

d’s,

“Ch

ef D

an”—

that

is,

Dan

Coud

reau

t, th

e ex

ecut

ive c

hef a

nd d

irect

or o

f cul

inar

y in

nova

tion—

told

me

of th

e di

lem

ma

the

mov

emen

t has

cau

sed

him

as

he h

as tr

ied

to m

ake

the

men

u he

alth

ier.

“Som

e wa

nt u

s to

hav

e he

alth

ier

food

, but

oth

ers

want

us

to h

ave

min

imal

ly pr

oces

sed

ingr

edie

nts,

whi

ch c

an m

ean

mor

e fa

t,” h

e ex

plai

ned.

“It

’s b

ecom

ing

a ba

lanc

ing

act f

or u

s.”

That

the

chef

with

arg

uabl

y th

e m

ost i

nflu

ence

in th

e wo

rld o

ver t

he

diet

of t

he o

bese

wou

ld e

ven

cons

ider

add

ing

fat t

o hi

s m

enu

to p

laca

te w

hole

som

e fo

odie

s is

a pr

etty

go

od s

ign

that

som

ethi

ng h

as g

one

terri

bly

wron

g wi

th o

ur a

ppro

ach

to th

e ob

esity

cris

is…

Bittm

an is

har

dly

alon

e in

his

refle

xive

dism

issal

s. N

o so

oner

had

McD

onal

d’s

and

Burg

er K

ing

rolle

d ou

t th

eir e

gg-w

hite

san

dwich

and

turk

ey b

urge

r, re

spec

tivel

y, th

an a

spa

te o

f arti

cles

popp

ed u

p ho

otin

g th

at

the

new

dish

es w

eren

’t he

alth

ier b

ecau

se th

ey tr

imm

ed a

mer

e 50

and

100

cal

orie

s fro

m th

eir s

tand

ard

coun

terp

arts

, the

Egg

McM

uffin

and

the

Whop

per.

Appa

rent

ly th

ese

write

rs d

idn’

t und

erst

and,

or c

hose

to

igno

re, t

he fa

ct th

at a

redu

ctio

n of

50

or 1

00 c

alor

ies

in a

sin

gle

dish

pla

ces

an e

ater

exa

ctly

on tr

ack

to

elim

inat

e a

few

hund

red

calo

ries

a da

y fro

m h

is or

her

die

t—th

e cr

itica

l thr

esho

ld n

eede

d fo

r lon

g-te

rm

weig

ht lo

ss. A

ny b

igge

r red

uctio

n wo

uld

risk

leav

ing

som

eone

too

hung

ry to

stic

k to

a d

iet p

rogr

am. I

t’s ju

st

the

sort

of s

mal

l ste

p in

the

right

dire

ctio

n we

sho

uld

be a

imin

g fo

r, be

caus

e th

e ob

ese

are

muc

h m

ore

likel

y to

take

it th

an th

ey a

re to

mak

e a

big

leap

to w

hole

som

e or

ver

y-lo

w-ca

lorie

food

s.

Man

y wh

oles

ome

food

ies

insis

t tha

t the

food

indu

stry

won

’t m

ake

serio

us p

rogr

ess

towa

rd h

ealth

ier f

are

unle

ss fo

rced

to b

y re

gula

tion.

I, fo

r one

, bel

ieve

regu

latio

n ai

med

at s

peed

ing

the

repl

acem

ent o

f ob

esog

enic

food

s wi

th a

ppea

ling

heal

thie

r foo

ds w

ould

be

a gr

eat i

dea.

But

wha

t a lo

t of f

oodi

es re

ally

want

is to

ban

the

food

indu

stry

from

sel

ling

junk

food

alto

geth

er. A

nd th

at is

just

a fa

ntas

y. Th

e go

vern

men

t nev

er m

anag

ed to

kee

p th

e to

bacc

o co

mpa

nies

from

sel

ling

cigar

ette

s, a

nd b

anni

ng b

ooze

(th

e th

ird-m

ost-d

eadl

y co

nsum

able

kille

r afte

r cig

aret

tes

and

food

) did

n’t t

urn

out s

o we

ll. Th

e tw

o m

ost

heal

th-e

nlig

hten

ed, r

egul

atio

n-fri

endl

y m

ajor

citi

es in

Am

erica

, New

Yor

k an

d Sa

n Fr

ancis

co, t

ried

to h

alt

sale

s of

two

of th

e m

ost h

orrif

ic fa

st-fo

od a

ssau

lts o

n he

alth

—gi

ant s

ervin

gs o

f sug

ared

bev

erag

es a

nd

kids’

fast

-food

mea

ls ac

com

pani

ed b

y to

ys, r

espe

ctive

ly—an

d ne

ither

had

muc

h lu

ck. M

ichel

le O

bam

a is

exco

riate

d by

con

serv

ative

s fo

r ask

ing

scho

ols

to th

row

mor

e fru

its a

nd v

eget

able

s in

to th

e lu

nche

s th

ey

serv

e. R

ealis

tical

ly, th

e m

ost w

e ca

n ho

pe fo

r is

a ta

x on

som

e ob

esog

enic

food

s. T

he re

sear

ch o

f Lisa

Po

well,

the

Unive

rsity

of I

llinoi

s pr

ofes

sor,

sugg

ests

that

a 2

0 pe

rcen

t tax

on

suga

ry b

ever

ages

wou

ld

redu

ce c

onsu

mpt

ion

by a

bout

25

perc

ent.

(As

for f

atty

food

s, n

o se

rious

tax

prop

osal

has

yet

bee

n m

ade

in th

e U.

S., a

nd if

one

com

es a

long

, the

who

leso

me

food

ies

mig

ht w

ell jo

in th

e fo

od in

dust

ry a

nd m

ost

cons

umer

s in

opp

osin

g it.

Den

mar

k di

d m

anag

e to

ena

ct a

fatty

-food

tax,

but i

t was

dee

med

a fa

ilure

whe

n co

nsum

ers

went

nex

t doo

r int

o Ge

rman

y an

d Sw

eden

to s

tock

up

on th

eir b

elov

ed tr

eats

.)

Cont

inui

ng to

cal

l out

Big

Foo

d on

its

unhe

alth

y of

ferin

gs, a

nd lo

udly,

is o

ne o

f the

bes

t lev

ers

we h

ave

for

push

ing

it to

ward

hea

lthie

r pro

duct

s—bu

t let

’s c

all it

out

inte

lligen

tly, n

ot re

flexiv

ely.

Exec

utive

s of

gia

nt

food

com

pani

es m

ay b

e m

any

thin

gs, b

ut th

ey a

re n

ot s

tupi

d. A

bsen

t act

ion,

they

risk

a g

rowi

ng p

ublic

-re

latio

ns d

isast

er, t

he lo

ss o

f the

ir m

ore

afflu

ent a

nd in

crea

singl

y he

alth

-con

scio

us c

usto

mer

s, a

nd th

e th

reat

of r

egul

atio

n, w

hich

will

be c

ostly

to fi

ght,

even

if th

e ne

w ru

les

don’

t stic

k. T

hose

fear

s ar

e su

rely

what

’s d

rivin

g m

uch

of th

e pu

sh to

ward

mod

erat

ely

heal

thie

r far

e wi

thin

the

indu

stry

toda

y. Bu

t if t

he

Polla

nite

s co

nvin

ce p

olicy

mak

ers

and

the

heal

th-c

onsc

ious

pub

lic th

at th

ese

food

s ar

e da

nger

ous

by v

irtue

of

not

bei

ng fa

rm-fr

esh,

that

will

push

Big

Foo

d in

a d

iffer

ent d

irect

ion

(in p

art b

y lim

iting

the

prof

it

READ

ING

# 2

: H

OW

JUN

K FO

OD

CAN

EN

D O

BESI

TY

5 po

tent

ial it

see

s in

lowe

r-fat

, low

er-p

robl

em-c

arb

food

s), a

nd c

ause

it to

spe

nd it

s re

sour

ces

in o

ther

way

s.

Sign

ifican

t reg

ulat

ion

of ju

nk fo

od m

ay n

ot g

o fa

r, bu

t we

have

oth

er to

ols

at o

ur d

ispos

al to

pro

d Bi

g Fo

od

to in

tens

ify a

nd s

peed

up

its e

fforts

to c

ut fa

t and

pro

blem

car

bs in

its

offe

rings

, par

ticul

arly

if we

’re s

mar

t ab

out i

t. Le

nard

Les

ser p

oint

s ou

t tha

t gov

ernm

ent a

nd a

dvoc

acy

grou

ps c

ould

sta

rt sin

glin

g ou

t par

ticul

ar

rest

aura

nts

and

food

pro

duct

s fo

r pra

ise o

r sha

min

g—a

mor

e of

ficia

l ver

sion

of “

eat t

his,

not

that

”—ra

ther

than

stic

king

to a

ste

ady

drum

beat

of “

proc

esse

d fo

od m

ust g

o aw

ay.”

Aca

dem

ia c

ould

do

a m

uch

bette

r job

of p

rodu

cing

and

high

light

ing

solid

rese

arch

into

less

obe

soge

nic,

high

-mas

s-ap

peal

food

s, a

nd

coul

d cu

rtail i

ts e

viden

ce-li

ght a

nti-f

ood-

proc

essin

g bi

as, s

o th

at th

e ne

xt g

ener

atio

n of

soc

ial a

nd p

olicy

en

trepr

eneu

rs m

ight

wor

k to

nar

row

the

gap

betw

een

the

poor

obe

se a

nd th

e we

ll-re

sour

ced

heal

thy

inst

ead

of in

adve

rtent

ly wi

deni

ng it

. We

can

keep

pus

hing

our

hea

lth-c

are

syst

em to

pro

vide

mor

e in

cent

ives

and

supp

ort t

o th

e ob

ese

for l

osin

g we

ight

by

mak

ing

smal

l, pa

inle

ss, b

ut h

elpf

ul c

hang

es in

th

eir b

ehav

ior,

such

as

switc

hing

from

Who

pper

s to

turk

ey b

urge

rs, f

rom

Egg

McM

uffin

s to

Egg

Whi

te

Delig

hts,

or f

rom

blu

eber

ry c

risp

to fr

uit-a

nd-y

ogur

t par

faits

.

And

we c

an a

sk th

e wh

oles

ome-

food

adv

ocat

es, a

nd th

ose

who

give

them

voi

ce, t

o m

ake

it cle

arer

that

the

advic

e th

ey s

ling

is re

leva

nt m

ostly

to th

e pr

ivile

ged

heal

thy—

and

to s

tart

getti

ng b

ehin

d re

alist

ic so

lutio

ns

to th

e ob

esity

cris

is.

Copy

right

© 2

014

by T

he A

tlant

ic M

onth

ly Gr

oup.

All R

ight

s Re

serv

ed.

Created by: Hillary Miles

Techniques of Persuasion Persuasive writers use a variety of specific writing techniques in order to convince their audience to support their opinion on a particular issue.

Keep these techniques in mind while reading persuasive texts—analyze how the author is trying to “convince” you. As a writer, you can use these techniques to better convince your own audience.

Be aware—persuasive techniques can be used to strengthen arguments, but also to negatively obscure the truth! Do not lie to your readers! You will be an unreliable author!

Technique Explanat ion

Thought-provok ing quest ion Author provides the reader with a “Big picture” essential question to activate the readers participation

Humor : I rony & W i t Author uses jokes, play on words, or pictures

Snob Appea l Author uses “high class” wordings and examples

Repet i t ion Author uses repetition in order to highlight an important idea

Negat ive Compar isons Author uses competitors name or image in negative comparisons in order to put down or “expose” their opponent.

Exaggerat ion Author exaggerates concepts in order to highlight their importance or impact

Persona l pronouns Author uses “we”, “you”, “us”, or “our” in order to show a shared responsibility or create a relationship between author and reader.

S ta t is t i cs , F igures , and Char ts Authors uses numbers, figures, or statistical/scientific jargon

Common Man Author appeals to the common man/reader to make author seem more relatable, authentic, or realistic.

Sex Appea l Authors uses sexy wording, imagining or subtle suggestions

Someth ing for noth ing Author promises items or guarantees at no expense to the user/reader

Bandwagon Author suggests that “everyone” is doing it so the reader should too

Ce lebr i ty endorsement Author has a celebrity claim/testimonial for a product to appeal

Fear tac t ics/ insecur i t ies Author uses threats, fears, and draws on the readers own insecurities to scare them into compliance

Loaded Language Author specifically chooses strong emotionally charged descriptions of idea/concepts

Genera l i t ies Author makes broad unsupported generalizations/statements using words like all/every/always/never

Anecdota l s tor ies/v ignet te Author uses specific stories to demonstrate a larger point (i.e., the story of one man applies to all)

Appea l to emot ions Author specifically plays upon the readers emotions, attempts to cause an emotional response within the reader

Ca l l to ac t ion Author urges the reader to take action on an issue, sets up a “now or never” feeling

Quota t ions—GOOD! Author uses extensive sources to support/justify their claims

Quota t ions—BAD! Author uses quotations our of context, misinterprets the actual quote, or doesn’t cite their sources in order to deceive or more strongly support their point

S tar t l ing fac ts Author uses obscure or surprising facts to capture the audience

Counter argument/ rebut ta l Author presents an opposing viewpoint to their argument, and refutes it through a rebuttal

Hypothet ica l Author immerses their reader in a hypothetical situation in order to back their point

! Quotes Cards Reading Assignment: Facilitating Discussion

Created by: Hillary Miles

Quote Cards: Facilitating Discussion

Directions: As you read Reading Passage #1 FAST FOOD NATION and Reading Passage #2 HOW JUNK FOOD CAN END OBESITY, search for your assigned quote. Once you have come across your quote, write down the quote information (text it is from, author, chapter & page #) on the front side of your index card. On the back of your index card, create an ESSENTIAL QUESTION from your quote. This essential question should not be a literal-level question, but a thought provoking open-ended question. After creating your ESSENTIAL QUESTION, list multiple DISCUSSION POINTS about relevant & critical information from your quote. Your DISCUSSION POINTS should connect your quote to the larger context of the two readings. Finally, use your TECHNIQUES OF PERSUASION handout to analyze the passage for persuasive techniques used by the author in your quote. In class discussion, you will be presenting your quote, using your essential question, discussion points, and persuasive technique to facilitate provoking discussion with your peers. Index Card example: Front of Index card: !!!!!!!!!!!!!!!Back of Index card:

Quote: !“A middle-aged woman in a lab coat handed me a paper plate full of premium extra longs, the type of french fries sold at McDonald’s, and a salt shaker, and some ketchup. The fries on the plate looked wildly out of place in this laboratory setting, this surreal food factory with its computer screens, digital readouts, shiny steel platforms, and evacuation plans in case of ammonia gas leaks. The french fries were delicious — crisp and golden brown, made from potatoes that had been in the ground that morning. I finished them and asked for more.”!!Quote Information: Text: Fast Food Nation Author: Eric Schlosser Chapter/Page #: Chapter 5, page 4

Facilitator Name: Hillary Essential Question: How has industrialization and technology Changed the way in which food is processed? Are these Changes for the better, or for the worse? Discussion Points: -use of juxtaposition & metaphor [simple fries vs. surreal lab] -can processing be overlooked because of great taste? Persuasive Techniques Used: Irony, Anecdotal story Understatement [casual, possible ammonia leaks]

Quot

es fo

r Ind

ex C

ards

(T

each

er g

ives

each

stu

dent

one

quo

te to

cut

out

and

glu

e on

to in

dex

card

)

! “Ope

n yo

ur re

frige

rato

r, yo

ur fr

eeze

r, yo

ur k

itche

n cu

pboa

rds,

and

lo

ok a

t the

labe

ls on

you

r foo

d. Y

ou’ll

find

“nat

ural

flav

or”

or

“arti

ficia

l fla

vor”

in ju

st a

bout

eve

ry lis

t of i

ngre

dien

ts. T

he

simila

ritie

s be

twee

n th

ese

two

broa

d ca

tego

ries

of fl

avor

are

far

mor

e sig

nific

ant t

han

thei

r diff

eren

ces.

Bot

h ar

e m

an-m

ade

addi

tives

that

give

mos

t pro

cess

ed fo

od m

ost o

f its

tast

e… T

he

flavo

r ind

ustry

is h

ighl

y se

cret

ive. I

ts le

adin

g co

mpa

nies

will

not

divu

lge

the

prec

ise fo

rmul

as o

f fla

vor c

ompo

unds

or t

he id

entit

ies

of c

lient

s. T

he s

ecre

cy is

dee

med

ess

entia

l for

pro

tect

ing

the

repu

tatio

n of

bel

oved

bra

nds.

The

fast

food

cha

ins,

un

ders

tand

ably,

wou

ld lik

e th

e pu

blic

to b

elie

ve th

at th

e fla

vors

of

thei

r foo

d so

meh

ow o

rigin

ate

in th

eir r

esta

uran

t kitc

hens

, not

in

dist

ant f

acto

ries

run

by o

ther

firm

s.”

“T

he p

lace

rem

inde

d m

e of

Willy

Won

ka’s

cho

cola

te fa

ctor

y. Wo

nder

ful s

mel

ls dr

ifted

thro

ugh

the

hallw

ays,

men

and

wom

en in

ne

at w

hite

lab

coat

s ch

eerfu

lly w

ent a

bout

thei

r wor

k, a

nd h

undr

eds

of lit

tle g

lass

bot

tles

sat o

n la

bora

tory

tabl

es a

nd s

helve

s. T

he

bottl

es c

onta

ined

pow

erfu

l but

frag

ile fl

avor

che

mica

ls, s

hiel

ded

from

light

by

the

brow

n gl

ass

and

the

roun

d pl

astic

cap

s sh

ut ti

ght.

The

long

che

mica

l nam

es o

n th

e lit

tle w

hite

labe

ls we

re a

s m

ystif

ying

to m

e as

med

ieva

l Lat

in. T

hey

were

the

odd-

soun

ding

na

mes

of t

hing

s th

at w

ould

be

mixe

d an

d po

ured

and

turn

ed in

to

new

subs

tanc

es, l

ike m

agic

potio

ns”

“In a

dditi

on to

bei

ng th

e wo

rld’s

larg

est f

lavo

r com

pany

, IFF

m

anuf

actu

res

the

smel

l of s

ix of

the

ten

best

-sel

ling

fine

perfu

mes

in

the

Unite

d St

ates

, inc

ludi

ng E

stee

Lau

der’s

Bea

utifu

l, Cl

iniq

ue’s

Ha

ppy,

Lanc

ome’

s Tr

esor

, and

Cal

vin K

lein

’s E

tern

ity, I

t also

mak

es

the

smel

l of h

ouse

hold

pro

duct

s su

ch a

s de

odor

ant,

dish

wash

ing

dete

rgen

t, ba

th s

oap,

sha

mpo

o, fu

rnitu

re p

olish

, and

floo

r wax

. All

of th

ese

arom

as a

re m

ade

thro

ugh

the

sam

e ba

sic p

roce

ss: t

he

man

ipul

atio

n of

vol

atile

che

mica

ls to

cre

ate

a pa

rticu

lar s

mel

l. Th

e ba

sic s

cienc

e be

hind

the

scen

t of y

our s

havin

g cr

eam

is th

e sa

me

as th

at g

over

ning

the

flavo

r of y

our T

V di

nner

”

“Th

e m

eatp

ackin

g sy

stem

that

aro

se to

sup

ply

the

natio

n’s

fast

fo

od c

hain

s —

an

indu

stry

mol

ded

to s

erve

thei

r nee

ds, t

o pr

ovid

e m

assiv

e am

ount

s of

uni

form

gro

und

beef

so

that

all o

f McD

onal

d’s

ham

burg

ers

woul

d ta

ste

the

sam

e —

has

pro

ved

to b

e an

ex

trem

ely

effic

ient

sys

tem

for s

prea

ding

dise

ase”

“Th

roug

hout

the

1980

s an

d 19

90s,

the

USDA

cho

se m

eat

supp

liers

for i

ts N

atio

nal S

choo

l Lun

ch P

rogr

am o

n th

e ba

sis o

f the

lo

west

pric

e, w

ithou

t im

posin

g ad

ditio

nal f

ood

safe

ty re

quire

men

ts.

The

chea

pest

gro

und

beef

was

not

onl

y th

e m

ost l

ikely

to b

e co

ntam

inat

ed w

ith p

atho

gens

, but

also

the

mos

t like

ly to

con

tain

pi

eces

of s

pina

l cor

d, b

one,

and

gris

tle le

ft be

hind

by

Auto

mat

ed

Mea

t Rec

over

y Sy

stem

s (c

ontra

ptio

ns th

at s

quee

ze th

e la

st s

hred

s of

mea

t off

bone

s)”

“If

the

mos

t-inf

luen

tial v

oice

s in

our

food

cul

ture

toda

y ge

t the

ir wa

y, we

will

achi

eve

a ge

nuin

e fo

od re

volu

tion.

Too

bad

it w

ould

be

one

tailo

red

to th

e du

biou

s he

alth

fant

asie

s of

a s

mal

l, el

ite

min

ority

. And

too

bad

it wo

uld

larg

ely

exclu

de th

e ob

ese

mas

ses,

wh

o wo

uld

cont

inue

to s

icken

and

die

ear

ly. D

espi

te th

e be

st e

fforts

of

a s

mal

l arm

y of

who

leso

me-

food

her

oes,

ther

e is

no re

ason

able

sc

enar

io u

nder

whi

ch th

ese

food

s co

uld

beco

me

chea

p an

d pl

entif

ul

enou

gh to

ser

ve a

s th

e co

re d

iet f

or m

ost o

f the

obe

se

popu

latio

n—ev

en in

the

unlik

ely

case

that

you

r typ

ical ju

nk-fo

od

eate

r wou

ld b

e wi

lling

and

able

to b

reak

lifel

ong

habi

ts to

em

brac

e ka

le a

nd y

ello

w be

ets.

And

man

y of

the

dish

es g

lorif

ied

by th

e wh

oles

ome-

food

mov

emen

t are

, in

any

case

, as

calo

ric a

nd

obes

ogen

ic as

any

thin

g se

rved

in a

Bur

ger K

ing”

“P

roce

ssed

food

is n

ot a

n es

sent

ial p

art o

f thi

s st

ory:

rece

nt

exam

inat

ions

of a

ncie

nt h

uman

rem

ains

in E

gypt

, Per

u, a

nd

else

wher

e ha

ve re

peat

edly

reve

aled

har

dene

d ar

terie

s, s

ugge

stin

g th

at p

re-in

dust

rial d

iets

, at l

east

of t

he a

fflue

nt, m

ay n

ot h

ave

been

th

e ep

itom

e of

hea

lthy

eatin

g th

at th

e Po

llani

tes

mak

e th

em o

ut to

be

”

“For

the

purp

oses

of t

his

artic

le, l

et’s

sim

ply

stip

ulat

e th

at

whol

esom

e fo

ods

are

envir

onm

enta

lly s

uper

ior.

But l

et’s

also

agr

ee

that

whe

n it

com

es to

prio

ritizi

ng a

mon

g fo

od-re

late

d pu

blic-

polic

y go

als,

we

are

likel

y to

sav

e an

d im

prov

e m

any

mor

e liv

es b

y fo

cusin

g on

cut

ting

obes

ity—

thro

ugh

any

avai

labl

e m

eans

—th

an

by tr

ying

to c

onve

rt al

l of i

ndus

trial

agr

icultu

re in

to a

vas

t co

nste

llatio

n of

sm

all o

rgan

ic fa

rms”

“I am

, in

shor

t, no

t muc

h lik

e th

e av

erag

e ob

ese

pers

on in

Am

erica

, an

d ne

ither

are

the

Polla

nite

s. T

hat p

erso

n is

rela

tivel

y po

or, d

oes

not r

ead

The

Times

or c

ookb

ook

man

ifest

os, i

s su

rroun

ded

by

peop

le w

ho e

at ju

nk fo

od a

nd a

re th

emse

lves

obes

e, a

nd s

tand

s a

good

cha

nce

of liv

ing

in a

food

des

ert—

an a

rea

wher

e pr

oduc

e te

nds

to b

e ha

rd to

find

, of p

oor q

ualit

y, or

exp

ensiv

e… T

he

whol

esom

e fo

odie

s do

n’t a

rgue

that

obe

sity

and

class

are

un

rela

ted,

but

they

freq

uent

ly ar

gue

that

the

obes

ity g

ap b

etwe

en

the

class

es h

as b

een

crea

ted

by th

e pr

oces

sed-

food

indu

stry

, wh

ich, i

n th

e pa

st fe

w de

cade

s, h

as p

reye

d m

ostly

on

the

less

af

fluen

t mas

ses”

“No

soon

er h

ad M

cDon

ald’

s an

d Bu

rger

Kin

g ro

lled

out t

heir

egg-

white

san

dwich

and

turk

ey b

urge

r, re

spec

tivel

y, th

an a

spa

te o

f ar

ticle

s po

pped

up

hoot

ing

that

the

new

dish

es w

eren

’t he

alth

ier

beca

use

they

trim

med

a m

ere

50 a

nd 1

00 c

alor

ies

from

thei

r st

anda

rd c

ount

erpa

rts, t

he E

gg M

cMuf

fin a

nd th

e Wh

oppe

r. Ap

pare

ntly

thes

e wr

iters

did

n’t u

nder

stan

d, o

r cho

se to

igno

re, t

he

fact

that

a re

duct

ion

of 5

0 or

100

cal

orie

s in

a s

ingl

e di

sh p

lace

s an

eat

er e

xact

ly on

trac

k to

elim

inat

e a

few

hund

red

calo

ries

a da

y fro

m h

is or

her

die

t—th

e cr

itica

l thr

esho

ld n

eede

d fo

r lon

g-te

rm

weig

ht lo

ss. A

ny b

igge

r red

uctio

n wo

uld

risk

leav

ing

som

eone

too

hung

ry to

stic

k to

a d

iet p

rogr

am. I

t’s ju

st th

e so

rt of

sm

all s

tep

in

the

right

dire

ctio

n we

sho

uld

be a

imin

g fo

r, be

caus

e th

e ob

ese

are

muc

h m

ore

likel

y to

take

it th

an th

ey a

re to

mak

e a

big

leap

to

whol

esom

e or

ver

y-lo

w-ca

lorie

food

s”

Discussion Guide Created by: Hillary Miles

Name:________________________________ Date: ____________________

Discussion Guide

Directions: As we discuss quotes from FAST FOOD NATION and HOW JUNK FOOD CAN END OBESITY in class,, take notes paying specific attention to persuasion, argument, and techniques used by the author to convince. As we discuss, start thinking about which point of view you support.

Quotat ion Discuss ion Notes FAST FOOD NATION: 1. Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You’ll find “natural flavor” or “artificial flavor” in just about every list of ingredients. The similarities between these two broad categories of flavor are far more significant than their differences. Both are man-made additives that give most processed food most of its taste… The flavor industry is highly secretive. Its leading companies will not divulge the precise formulas of flavor compounds or the identities of clients. The secrecy is deemed essential for protecting the reputation of beloved brands. The fast food chains, understandably, would like the public to believe that the flavors of their food somehow originate in their restaurant kitchens, not in distant factories run by other firms.” (1). 2. “The place reminded me of Willy Wonka’s chocolate factory. Wonderful smells drifted through the hallways, men and women in neat white lab coats cheerfully went about their work, and hundreds of little glass bottles sat on laboratory tables and shelves. The bottles contained powerful but fragile flavor chemicals, shielded from light by the brown glass and the round plastic caps shut tight. The long chemical names on the little white labels were as mystifying to me as medieval Latin. They were the odd-sounding names of things that would be mixed and poured and turned into new substances, like magic potions” (1-2). 3. In addition to being the world’s largest flavor company, IFF manufactures the smell of six of the ten best-selling fine perfumes in the United States, including Este e Lauder’s Beautiful, Clinique’s Happy, Lanco me’s Tre sor, and Calvin Klein’s Eternity, It also makes the smell of household products such as deodorant, dishwashing detergent, bath soap, shampoo, furniture polish, and floor wax. All of these aromas are made through the same basic process: the manipulation of volatile chemicals to create a particular smell. The basic science behind the scent of your shaving cream is the same as that governing the flavor of your TV dinner” (2). 4. “The meatpacking system that arose to supply the nation’s fast food chains — an industry molded to serve their needs, to provide massive amounts of uniform ground beef so that all of McDonald’s hamburgers would taste the same — has proved to be an extremely efficient system for spreading disease” (4). 5. “Throughout the 1980s and 1990s, the USDA chose meat suppliers for its National School Lunch Program on the basis of the lowest price, without imposing additional food safety requirements. The cheapest ground beef was not only the most likely to be contaminated with pathogens, but also the most likely to contain pieces of spinal cord, bone, and gristle left behind by Automated Meat Recovery Systems (contraptions that squeeze the last shreds of meat off bones)” (7).

FAST FOOD NATION:

Discussion Guide Created by: Hillary Miles

HOW JUNK FOOD CAN END OBESITY: 1. “If the most-influential voices in our food culture today get their way, we will achieve a genuine food revolution. Too bad it would be one tailored to the dubious health fantasies of a small, elite minority. And too bad it would largely exclude the obese masses, who would continue to sicken and die early. Despite the best efforts of a small army of wholesome-food heroes, there is no reasonable scenario under which these foods could become cheap and plentiful enough to serve as the core diet for most of the obese population—even in the unlikely case that your typical junk-food eater would be willing and able to break lifelong habits to embrace kale and yellow beets. And many of the dishes glorified by the wholesome-food movement are, in any case, as caloric and obesogenic as anything served in a Burger King” (1). 2. “Processed food is not an essential part of this story: recent examinations of ancient human remains in Egypt, Peru, and elsewhere have repeatedly revealed hardened arteries, suggesting that pre-industrial diets, at least of the affluent, may not have been the epitome of healthy eating that the Pollanites make them out to be” (1). 3.” For the purposes of this article, let’s simply stipulate that wholesome foods are environmentally superior. But let’s also agree that when it comes to prioritizing among food-related public-policy goals, we are likely to save and improve many more lives by focusing on cutting obesity—through any available means—than by trying to convert all of industrial agriculture into a vast constellation of small organic farms” (2).

4. I am, in short, not much like the average obese person in America, and neither are the Pollanites. That person is relatively poor, does not read The Times or cookbook manifestos, is surrounded by people who eat junk food and are themselves obese, and stands a good chance of living in a food desert—an area where produce tends to be hard to find, of poor quality, or expensive… The wholesome foodies don’t argue that obesity and class are unrelated, but they frequently argue that the obesity gap between the classes has been created by the processed-food industry, which, in the past few decades, has preyed mostly on the less affluent masses” (2-3).

5. “No sooner had McDonald’s and Burger King rolled out their egg-white sandwich and turkey burger, respectively, than a spate of articles popped up hooting that the new dishes weren’t healthier because they trimmed a mere 50 and 100 calories from their standard counterparts, the Egg McMuffin and the Whopper. Apparently these writers didn’t understand, or chose to ignore, the fact that a reduction of 50 or 100 calories in a single dish places an eater exactly on track to eliminate a few hundred calories a day from his or her diet—the critical threshold needed for long-term weight loss. Any bigger reduction would risk leaving someone too hungry to stick to a diet program. It’s just the sort of small step in the right direction we should be aiming for, because the obese are much more likely to take it than they are to make a big leap to wholesome or very-low-calorie foods” (4).

HOW JUNK FOOD CAN END OBESITY:

Summative Assignment Sheet

Created'by:'Hillary'Miles'

Persuasive Essay Assignment Directions

Background: By reading different point of view articles, facilitating and participating in Socratic discussion,

and analyzing techniques of persuasion, you have the tools to form your own educated opinion about

“Defining Healthy” through writing a persuasive argument essay. This 5-paragraph essay is a summative

assessment of your achievement as a persuasive reader and writer.

Essay Prompt:

Do we need a food revolution? Using your readings and discussions, create your own

definition of “healthy food” in order to construct a persuasive argument for or against

the use of processed foods in student lunches. Considering the need to lower rates of

obesity, argue either for or against the inclusion of processed foods (for example: junk foods,

fast foods, and processed meat products) in student lunches on middle school, high school, or

college campuses.

Directions:

• Read the essay prompt and choose a side. You may only choose one side: either FOR or AGAINST.

• Use your thesis rough draft and persuasive essay framework outline to write your essay.

• Your essay must be a well-constructed 5-paragraph essay. It should include: 1) a captivating

introduction 2) a solid thesis 3) at least 3 strong supporting arguments 4) 1 strong counter argument

with rebuttal 4) well-integrated evidence from your readings 5) a powerful convincing conclusion.

• Use MLA format to cite evidence from your readings. You should have at least one quote per

supporting argument and at least one quote for your counter argument.

• You must use at least 4 different techniques of persuasion (from the handout) in your essay.

• Use your peer revision workshop checklist to revise and edit your essay.

• Write in clear, concise, and formal language. Be persuasive and confident.

• Your essay must be typed and double spaced in 12pt times new roman font

• You final draft should be free of mechanical errors and ready to be published.

Persuasiv

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ssay R

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Exem

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tisfa

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Pos

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-18

18-1

5 15

-10

10-0

Th

esis

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ong

mai

n ar

gum

ent

and

dire

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Thes

is is

str

ong

and

cle

ar. T

hesi

s is

su

bst

antia

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pp

orta

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, pre

cise

, ar

gua

ble

, and

rel

evan

t. T

hesi

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th

orou

ghl

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pp

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hrou

gho

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he

pap

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is is

cle

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ostly

su

bst

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pp

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cise

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gua

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rel

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t. T

hesi

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he p

aper

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clea

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rese

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bst

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pp

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aper

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esis

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The

sis

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thr

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p

aper

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Org

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St

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mew

hat

log

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trod

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upp

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arg

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ount

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and

co

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are

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and

re

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aper

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Top

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ent

is s

omew

hat

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trod

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upp

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arg

umen

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ount

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and

co

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are

pre

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but

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Essa

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izat

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ay

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cle

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ast

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ast

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arg

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re

rele

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At

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sup

por

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arg

umen

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re

pre

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leas

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tech

niq

ues

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writ

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are

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ount

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arg

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d r

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re

per

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gum

ent

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upp

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t le

ast

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pp

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arg

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re p

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t le

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say

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ent

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Sour

ce

Man

agem

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of s

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to s

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ort

arg

umen

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Sour

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are

inte

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into

the

pap

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in a

log

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stifi

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man

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ified

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ela

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on

in u

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man

ner.

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ces

are

inte

gra

ted

into

the

p

aper

in a

log

ical

, effe

ctiv

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nd

just

ified

man

ner.

Sou

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are

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rong

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ant

to t

he e

ssay

. So

urce

s ar

e el

abor

ated

on.

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ces

are

som

ewha

t in

teg

rate

d

into

the

pap

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ffect

ivel

y. S

ourc

es

are

som

ewha

t re

leva

nt t

o th

e es

say.

Sou

rces

are

par

tially

el

abor

ated

on.

Sour

ces

are

not

inte

gra

ted

into

th

e p

aper

effe

ctiv

ely,

or

no

sour

ces

are

pre

sent

. Sou

rces

are

irr

elev

ant

to t

he p

aper

or

not

just

ified

or

elab

orat

ed o

n.

Mec

hani

cs o

f W

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orre

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itatio

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mm

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rmal

la

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Essa

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ram

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, sp

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pun

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cita

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and

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er

mec

hani

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ssay

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ith s

tron

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lear

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mal

la

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form

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3 g

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ay is

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fo

rmal

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uag

e. P

aper

is

form

atte

d c

orre

ctly

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s 3-

5 g

ram

mat

ical

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unct

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r ot

her

mec

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rror

s. P

aper

is

writ

ten

with

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ear

lang

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aper

is s

omew

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form

atte

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orre

ctly

.

Essa

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any

erro

rs. P

aper

is

not

writ

ten

with

cle

ar, c

onci

se,

form

al la

ngua

ge.

Pap

er is

fo

rmat

ted

inco

rrec

tly.

Day 1 Homework

! ! Created'by:'Hillary'Miles'

Homework Extension: Constructing an Argument

Directions: In preparation for creating a persuasive essay, complete the below assignments. Be prepared to outline your persuasive essay in class on Day #2

1. Choose which side of the Persuasive Writing prompt you want to argue for. 2. Re-read Reading Passage #1 and Reading Passage #2. Highlight, underline, and note

quotations that you can use to support your argument in your persuasive writing essay. Bring your highlighted and noted readings back to class.

3. Write a rough draft of your thesis for your persuasive essay paper. Your thesis rough draft should be typed. You may consult the below thesis tips when constructing your rough argument.

Thesis Tips An effective thesis statement fulfills the follow ing criteria.

Your thesis should be:

Substantial - Your thesis should be a claim for which it is easy to answer every reader's question: "So what?"

Supportable - A thesis must be a claim that you can prove with the

evidence at hand (e.g., evidence from your texts or from your research). Your claim should not be outlandish, nor should it be mere personal

opinion or preference (e.g., "Frederick Douglass is my favorite historical figure.")

Precise - An effective thesis statement has been narrowed down from a

very broad subject. Your claim should not be too broad. Arguable - A thesis statement should not be a statement of fact or an

assertion with which every reader is likely to immediately agree. (Otherwise, why try to convince your readers with an argument?)

Relevant – Your thesis should answer the question or assignment

posed. Stay on topic.

Example: High school graduates should be required to take a year off to pursue community service projects before entering college in order to increase their maturity and global awareness.

(These Tips are adapted from the PURDUE OWL, an online resource you should be using as a writer!)

! ! Created'by:'Hillary'Miles'

Persuasive Essay Frame

Directions: Use your texts, notes, and research to fill out the Persuasive Essay Framework. You do not have to use complete sentences (except for your thesis sentence and topic sentences). This framework will be used to construct your Persuasive Essay.

Introduction

Hook (get readers attention):

Background information:

Thesis/Strong Main Argument:

First argument

Topic Sentence of Issue:

Point 1 for your argument #1:

Evidence from text/research:



Connection back to thesis:

Second Argument



! ! Created'by:'Hillary'Miles'Evidence from text/research:




Third Argument







Opposing Viewpoint (Counter Argument)

Topic Sentence of opposing point to your argument:

Your rebuttal to the opposing viewpoint:

Evidence form text/research:


! ! Created'by:'Hillary'Miles'Conclusion

Restate thesis in different way: So What?/Real world connection: Solution: Final Impact statement: !!!Additional Notes:

Crea

ted

by: H

illary

Mile

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1! ! ! ! ! ! ! ! ! ! ! ! Department:*English*Class:*English*Composition*&*Techniques*of*Writing*

Unit:*Citing*Sources,*Creating*Argument*&*Persuasive*Writing*Teacher:*Ms.*Miles*

Grade*Level:*11F12*elective*

English Composition & Techniques of Writing Citing Sources, Creating Argument, & Persuasive Writing Unit Test

Test Directions: Complete all 4 parts of this test (multiple choice, fill in the blank, short answer, and essay). Circle or write you answers on this test booklet. When you are complete, hand in all test papers (including scrap paper) to the teacher.

Student Name:______________________________________________

Class Period:_______________________________________________

Date:______________________________________________________

Student Grade: Teacher Comments:



Grade*Level:*11F12*elective*PART 1: MULTIPLE-CHOICE: Directions: Read the question thoroughly. Choose the best answer provided.

CITING SOURCES: 1. Using the given information below, select the correct in-text citation: Citation Style: MLA

Resource Type: Book Author: Eric Schlosser Title: Fast Food Nation

Publication Year: 2001 Page Number: 29

A. Commonly, substances used to make perfume are also used in artificial flavoring. (Schlosser, 29) B. Commonly, substances used to make perfume are also used in artificial flavoring (Schlosser 29). C. Commonly, substances used to make perfume are also used in artificial flavoring (Schlosser 2001). D. Commonly, substances used to make perfume are also used in artificial flavoring (Fast Food Nation, 29).

2. Using the given information below, select the correct in-text citation: Citation Style: APA



A. Commonly, substances used to make perfume are also used in artificial flavoring (Schlosser, 2001). B. Commonly, substances used to make perfume are also used in artificial flavoring (Schlosser 29). C. Commonly, substances used to make perfume are also used in artificial flavoring. (Schlosser 2001) D. Commonly, substances used to make perfume are also used in artificial flavoring (Fast Food Nation, 2001).

3. Using the given information below, select the correct citation:

Citation Style: APA Resource Type: Book

Author: Eric Schlosser Title: Fast Food Nation

Publication Year: 2001 Publisher: Houghton Mifflin Publisher location: New York, NY

A. Schlosser, Eric. Fast Food Nation. New York: Houghton Mifflin, 2001. Print. B. Schlosser, E. (2001). Fast Food Nation. New York, NY: Houghton Mifflin C. Eric Schlosser. Fast Food Nation. 2001. NY. Houghton Mifflin D. Eric Schlosser. “Fast Food Nation.” 2001. Houghton Mifflin. New York, NY


Citation Style: MLA Resource Type: Book



A. Eric Schlosser. “Fast Food Nation.” 2001. Houghton Mifflin. New York, NY

B. Eric Schlosser. Fast Food Nation. 2001. NY. Houghton Mifflin C. Schlosser, Eric. Fast Food Nation. New York: Houghton Mifflin, 2001. Print. D. Schlosser, E. (2001). Fast Food Nation. New York, NY: Houghton Mifflin



Grade*Level:*11F12*elective*5. In MLA style format, how should your Works Cited list be arranged?

A. Alphabetically, by author’s first name B. Chronologically, by how you use them in the paper C. Chronologically, by publication year D. Alphabetically, by author’s last name.

TECHNIQUES OF PERSUASIVE WRITING:

6. Identify what technique of persuasion is used in the passage below:

“According to a recent study, Americans get 11 percent of their calories, on average, from fast food”

A. Call to action B. Appeal to emotions C. Sex appeal D. Statistics, figures, or charts


“For the purposes of this article, let’s simply stipulate that wholesome foods are environmentally superior. But let’s also agree that when it comes to prioritizing among food-related public-policy goals, we are likely to save and improve many more lives by focusing on cutting obesity—through any available means—than by trying to convert all of industrial agriculture into a vast constellation of small organic farm”

A. Sex appeal B. Fear tactics/insecurities C. Personal pronouns D. Repetition


“Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You’ll find “natural flavor” or “artificial flavor” in just about every list of ingredients. The similarities between these two broad categories of flavor are far more significant than their differences. Both are man-made additives that give most processed food most of its taste.”

A. Hypothetical for the reader B. Celebrity endorsement C. Snob appeal D. Bandwagon


“In addition to being the world’s largest flavor company, IFF manufactures the smell of six of the ten best-selling fine perfumes in the United States, including Estee Lauder’s Beautiful, Clinique’s Happy, Lanco me’s Tre sor, and Calvin Klein’s Eternity, It also makes the smell of household products such as deodorant, dishwashing detergent, bath soap, shampoo, furniture polish, and floor wax. All of these aromas are made through the same basic process: the manipulation of volatile chemicals to create a particular smell. The basic science behind the scent of your shaving cream is the same as that governing the flavor of your TV dinner”

A. Snob appeal B. Negative comparison C. Something for nothing D. Counter argument-rebuttal



Grade*Level:*11F12*elective*ANALYZING TEXT FOR ARGUMENT:

10. Identify Eric Schlosser’s main argument from Fast Food Nation. Choose the best answer.

A. Eric Schlosser exposes the corruption and health implications of processed and fast foods. He argues against eating processed and fast foods, using the uncleanliness of meat, the artificiality of ingredients, and the industrial corruption of fast food industries to support his argument.

B. Eric Schlosser exposes the corruption and health implications of whole foods. He argues against eating whole foods, using the high rate of obesity, the high price of whole foods, and the safety and innovation of artificial flavoring to support his argument.

C. Eric Schlosser argues against the inclusion of fast food in school lunches. He supports his argument by citing the corrupt profit increase of fast food companies, the health issues with fast food meats, and the high rates of childhood obesity.

D. Eric Schlosser argues for the inclusion of fast food in school lunches. He supports his argument by citing the convenience of fast food, the low cost of supplying fast food for school districts, and the health benefits of fast food options.

11. Identify David H. Freeman’s main argument from “How Junk Food Can End Obesity.” Choose

the best answer. A. David H. Freeman exposes the corruption and health implications of processed foods. He argues against

eating processed foods, using the uncleanliness of meat, the artificiality of ingredients, and the industrial corruption of processed food industries to support his argument.

B. David H. Freeman argues against the whole-food movement. He argues that processed foods and healthy fast food options can help end the problem of obesity in America through realistic, and obtainable means. He supports his argument by citing the economical and cultural benefits of processed foods in curing obesity.

C. David H. Freeman argues against the processed foods movement. He argues that eating whole-foods and avoiding processed foods can help end the problem of obesity in America. He supports his argument by citing the medical and environmental benefits of whole-foods on obesity rates and the planet.

D. David H. Freeman argues against the inclusion of fast food in school lunches. He supports his argument by citing the corrupt profit increase of fast food companies, the health issues with fast food meats, and the high rates of childhood obesity.

PART 2: FILL IN THE BLANK Directions: Read the sentence or description carefully. Write in the answer. There is only one possible answer for each blank.

CITATION STYLE: 12. In MLA style format, the page that contains a list of your sources is called: ____________________________ 13. In APA style format, the page that contains a list of your sources is called: _____________________________

TECHNIQUES OF PERSUASION:

14. When an author presents an opposing viewpoint to their argument (counter argument), the author

refutes the counter argument through a:_______________________

15. The main argument of the persuasive writing piece, which should be substantial, supportable,

precise, arguable, and relevant, is called the:____________________

16. When a persuasive writer specifically chooses to use strong, emotionally charged descriptions of

ideas and concepts, he is using: ______________________________



Grade*Level:*11F12*elective*VOCABULARY FROM THE UNIT:

17. A statement that describes the opinions or goals of a certain person or group: ___________________ 18. Unsure, uncertain, or likely to be wrong: ____________________ 19. The showing of strong, often angry feelings and emotions: ______________________ 20. To criticize a person’s character or opinion by suggesting that they are not honest and not trustworthy:___________ 21. Strange or unusual in way that is surprising or difficult to understand: _________________________ 22. Literary technique in which two or more ideas or concepts are placed side by side in order to highlight comparisons

and contrasts: ___________________

23. Based on random choice or personal whim, rather than any reason or system: ______________________ 24. Reduce in quality or extent, or impose a restriction on: _____________________ 25. Promoting or causing excessive weight gain: ___________________________ PART 3: SHORT ANSWERS Directions: Answer the follow questions or prompts in complete sentences.

CONSTRUCTING & EVALUATING ARGUMENT:

26. Using the provided information below, construct a well-written thesis, adhering to the 5 thesis guidelines from class.

You should make up your own supporting arguments. Topic: Students should not be allowed to carry smartphones in school Argument: Argue AGAINST the topic (Students SHOULD be allowed)



Grade*Level:*11F12*elective*27. Using the provided information below, construct a well-written thesis, adhering to the 5 thesis guidelines from class.

You should make up your own supporting arguments. Topic: Students should be allowed to leave the school campus for lunch. Argument: Argue FOR the topics (Students SHOULD be allowed) 28. According to David H. Freeman’s persuasive article, “How Junk Food Can End Obesity,” what are the pros and

cons of using whole-foods to lower obesity rates? List at least 2 pros and 4 cons in bullet format. 29. Compare and contrast Eric Schlosser’s use of persuasion in Fast Food Nation with David H. Freeman’s use of

persuasion in “How Junk Food Can End Obesity.” In a 3-5 sentence complete paragraph, do not just compare and contrast the content of their texts, but how they convince their reader to support their argument (persuasive techniques).



Grade*Level:*11F12*elective*30. Based upon your readings from Eric Schlosser and David H. Freeman, how do you believe Americans can lower

rates of obesity? In a complete 3-5 sentence paragraph, propose a possible solution to the obesity epidemic in America. Be sure to include a strong thesis argument in your paragraph.

APPLYING PERSUASIVE EVALUATION: Directions: Use the image below to answer the following 2 short answer questions.

Image text: REAL FOOD DOESN’T HAVE A LABEL 31. Evaluate the above picture. What message is the picture trying to convey? How does it convince its reader? Answer

in a 3-5 sentence paragraph 32. Evaluate the above picture. Using arguments and concepts from Eric Schlosser and David H. Freeman, write a short

paragraph (3-5 sentences) either agreeing or disagreeing with the pictured quote.



Grade*Level:*11F12*elective*PART 4: ESSAY Essay Directions:

Write a persuasive 4-paragraph essay in response to the following prompt. Your essay should have a strong thesis sentence, clearly outlining your argument and sub arguments. You should have at least 2 supporting arguments for your main argument. You must have a short introduction, counter argument and rebuttal, and conclusion within your essay. Be sure to use techniques of persuasion. It is recommended that you pull ideas and concepts from “How Junk Food Can End Obesity” and Fast Food Nation, but you may also cite other sources you have read. You will be evaluated based on the persuasive quality of your essay.

Essay Prompt:

Should vending machines be banned in schools? Argue either FOR or AGAINST the banning of vending machines in schools.

ESSAY: Please write below on paper provided.



Grade*Level:*11F12*elective*ADDITIONAL SPACE FOR YOUR ESSAY:



Grade*Level:*11F12*elective*-------------------ANSWER KEY----------------

English Composition & Techniques of Writing Citing Sources, Creating Argument, & Persuasive Writing Unit Test

Test Directions: Complete all 4 parts of this test (multiple choice, fill in the blank, short answer, and essay). Circle or write you answers on this test booklet. When you are complete, hand in all test papers (including scrap paper) to the teacher.

Student Name:______________________________________________

Class Period:_______________________________________________

Date:______________________________________________________

Student Grade: ANSWER KEY Teacher Comments:



Grade*Level:*11F12*elective*PART 1: MULTIPLE-CHOICE: Directions: Read the question thoroughly. Choose the best answer provided.

CITING SOURCES: 1. Using the given information below, select the correct in-text citation: Citation Style: MLA



A. Commonly, substances used to make perfume are also used in artificial flavoring. (Schlosser, 29) B. Commonly, substances used to make perfume are also used in artificial flavoring (Schlosser 29). C. Commonly, substances used to make perfume are also used in artificial flavoring (Schlosser 2001). D. Commonly, substances used to make perfume are also used in artificial flavoring (Fast Food Nation, 29).

2. Using the given information below, select the correct in-text citation: Citation Style: APA



A. Commonly, substances used to make perfume are also used in artificial flavoring (Schlosser, 2001). B. Commonly, substances used to make perfume are also used in artificial flavoring (Schlosser 29). C. Commonly, substances used to make perfume are also used in artificial flavoring. (Schlosser 2001) D. Commonly, substances used to make perfume are also used in artificial flavoring (Fast Food Nation, 2001).


Citation Style: APA Resource Type: Book



A. Schlosser, Eric. Fast Food Nation. New York: Houghton Mifflin, 2001. Print. B. Schlosser, E. (2001). Fast Food Nation. New York, NY: Houghton Mifflin C. Eric Schlosser. Fast Food Nation. 2001. NY. Houghton Mifflin D. Eric Schlosser. “Fast Food Nation.” 2001. Houghton Mifflin. New York, NY


Citation Style: MLA Resource Type: Book



A. Eric Schlosser. “Fast Food Nation.” 2001. Houghton Mifflin. New York, NY

B. Eric Schlosser. Fast Food Nation. 2001. NY. Houghton Mifflin C. Schlosser, Eric. Fast Food Nation. New York: Houghton Mifflin, 2001. Print. D. Schlosser, E. (2001). Fast Food Nation. New York, NY: Houghton Mifflin



Grade*Level:*11F12*elective*5. In MLA style format, how should your Works Cited list be arranged?

A. Alphabetically, by author’s first name B. Chronologically, by how you use them in the paper C. Chronologically, by publication year D. Alphabetically, by author’s last name.

TECHNIQUES OF PERSUASIVE WRITING:


“According to a recent study, Americans get 11 percent of their calories, on average, from fast food”

A. Call to action B. Appeal to emotions C. Sex appeal D. Statistics, figures, or charts


“For the purposes of this article, let’s simply stipulate that wholesome foods are environmentally superior. But let’s also agree that when it comes to prioritizing among food-related public-policy goals, we are likely to save and improve many more lives by focusing on cutting obesity—through any available means—than by trying to convert all of industrial agriculture into a vast constellation of small organic farm”

A. Sex appeal B. Fear tactics/insecurities C. Personal pronouns D. Repetition

8. Identify what technique of persuasion is used in the passage below: “Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You’ll find “natural flavor” or “artificial flavor” in just about every list of ingredients. The similarities between these two broad categories of flavor are far more significant than their differences. Both are man-made additives that give most processed food most of its taste.”

A. Hypothetical for the reader B. Celebrity endorsement C. Snob appeal D. Bandwagon


“In addition to being the world’s largest flavor company, IFF manufactures the smell of six of the ten best-selling fine perfumes in the United States, including Estee Lauder’s Beautiful, Clinique’s Happy, Lanco me’s Tre sor, and Calvin Klein’s Eternity, It also makes the smell of household products such as deodorant, dishwashing detergent, bath soap, shampoo, furniture polish, and floor wax. All of these aromas are made through the same basic process: the manipulation of volatile chemicals to create a particular smell. The basic science behind the scent of your shaving cream is the same as that governing the flavor of your TV dinner”

A. Snob appeal B. Negative comparison C. Something for nothing D. Counter argument-rebuttal



Grade*Level:*11F12*elective*ANALYZING TEXT FOR ARGUMENT:

10. Identify Eric Schlosser’s main argument from Fast Food Nation. Choose the best answer.

A. Eric Schlosser exposes the corruption and health implications of processed and fast foods. He argues against eating processed and fast foods, using the uncleanliness of meat, the artificiality of ingredients, and the industrial corruption of fast food industries to support his argument.

B. Eric Schlosser exposes the corruption and health implications of whole foods. He argues against eating whole foods, using the high rate of obesity, the high price of whole foods, and the safety and innovation of artificial flavoring to support his argument.

C. Eric Schlosser argues against the inclusion of fast food in school lunches. He supports his argument by citing the corrupt profit increase of fast food companies, the health issues with fast food meats, and the high rates of childhood obesity.

D. Eric Schlosser argues for the inclusion of fast food in school lunches. He supports his argument by citing the convenience of fast food, the low cost of supplying fast food for school districts, and the health benefits of fast food options.

11. Identify David H. Freeman’s main argument from “How Junk Food Can End Obesity.” Choose

the best answer. A. David H. Freeman exposes the corruption and health implications of processed foods. He argues against

eating processed foods, using the uncleanliness of meat, the artificiality of ingredients, and the industrial corruption of processed food industries to support his argument.

B. David H. Freeman argues against the whole-food movement. He argues that processed foods and healthy fast food options can help end the problem of obesity in America through realistic, and obtainable means. He supports his argument by citing the economical and cultural benefits of processed foods in curing obesity.

C. David H. Freeman argues against the processed foods movement. He argues that eating whole-foods and avoiding processed foods can help end the problem of obesity in America. He supports his argument by citing the medical and environmental benefits of whole-foods on obesity rates and the planet.

D. David H. Freeman argues against the inclusion of fast food in school lunches. He supports his argument by citing the corrupt profit increase of fast food companies, the health issues with fast food meats, and the high rates of childhood obesity.

PART 2: FILL IN THE BLANK Directions: Read the sentence or description carefully. Write in the answer. There is only one possible answer for each blank.

CITATION STYLE: 12. In MLA style format, the page that contains a list of your sources is called: Works Cited Page 13. In APA style format, the page that contains a list of your sources is called: References, or references page

TECHNIQUES OF PERSUASION:

14. When an author presents an opposing viewpoint to their argument (counter argument), the author

refutes the counter argument through a: rebuttal

15. The main argument of the persuasive writing piece, which should be substantial, supportable,

precise, arguable, and relevant, is called the: thesis

16. When a persuasive writer specifically chooses to use strong, emotionally charged descriptions of

ideas and concepts, he is using: loaded language



Grade*Level:*11F12*elective*VOCABULARY FROM THE UNIT:

17. A statement that describes the opinions or goals of a certain person or group: Manifesto 18. Unsure, uncertain, or likely to be wrong: dubious 19. The showing of strong, often angry feelings and emotions: vehement 20. To criticize a person’s character or opinion by suggesting that they are not honest and not trustworthy: impugn 21. Strange or unusual in way that is surprising or difficult to understand: uncanny 22. Literary technique in which two or more ideas or concepts are placed side by side in order to highlight comparisons

and contrasts: juxtaposition 23. Based on random choice or personal whim, rather than any reason or system: arbitrary 24. Reduce in quality or extent, or impose a restriction on: curtail 25. Promoting or causing excessive weight gain: obsogenic PART 3: SHORT ANSWERS Directions: Answer the follow questions or prompts in complete sentences.

CONSTRUCTING & EVALUATING ARGUMENT:

26. Using the provided information below, construct a well-written thesis, adhering to the 5 thesis guidelines from class.

You should make up your own supporting arguments. Topic: Students should not be allowed to carry smartphones in school Argument: Argue AGAINST the topic (Students SHOULD be allowed)

Thesis will vary in structure, but the thesis should be: substantial, supportable, precise, arguable, and relevant.

Example thesis: The use of smartphones in school can allow students to integrate their education with technology. Students should be allowed to use smartphones during school because cellphone use allows students to communicate with teachers, to collaborate with peers, and to engage with educational apps



Grade*Level:*11F12*elective*27. Using the provided information below, construct a well-written thesis, adhering to the 5 thesis guidelines from class.

You should make up your own supporting arguments. Topic: Students should be allowed to leave the school campus for lunch. Argument: Argue FOR the topics (Students SHOULD be allowed)

Thesis will vary in structure, but the thesis should be: substantial, supportable, precise, arguable, and relevant.

Example thesis: Students should be allowed to leave school for lunch because it allows students to take a healthy break from the school, enables students time to go home to see family or get supplies, and promotes student independence and responsibility.

28. According to David H. Freeman’s persuasive article, “How Junk Food Can End Obesity,” what are the pros and

cons of using whole-foods to lower obesity rates? List at least 2 pros and 4 cons in bullet format. Possible discussion points for answers:

Pros: -promotes weight loss when eaten exclusively -good for the environment -less chemicals, fats, and salts

Cons: -very inexpensive, marketed toward the wealthy - higher calories, example of the 500 cal green juice and 150 cal McDelight -inaccessible in diverse and low SES neighborhoods, “food deserts” -people who are already obese are unlikely to switch exclusively to whole foods -bandwagon fad, not all foods labeled “wholesome” are “whole”

29. Compare and contrast Eric Schlosser’s use of persuasion in Fast Food Nation with David H. Freeman’s use of

persuasion in “How Junk Food Can End Obesity.” In a 3-5 sentence complete paragraph, do not just compare and contrast the content of their texts, but how they convince their reader to support their argument (persuasive techniques).

Possible discussion points for answers:

-Schlosser mainly uses startling facts, loaded language, fear tactics/insecurities, snob appeal, and andotal stories and vingettes in order to “scare” and “educate” the reader into the controversy, uncleanliness, and “truth” behind processed foods and meats - Similar to Schlosser, Freeman also uses many acedotal stories and vingettes, in contrast to Schlosser, Freeman commonly uses an appeal to the common man, thought provoking questions, personal pronouns, and call to action in order to present a “realistic” proposal for solving the issues of obesity, arguing for processed and fast foods. Freeman also deconstructs the “snob appeal” that schlosser and other whole food movement writers use



Grade*Level:*11F12*elective*30. Based upon your readings from Eric Schlosser and David H. Freeman, how do you believe Americans can lower

rates of obesity? In a complete 3-5 sentence paragraph, propose a possible solution to the obesity epidemic in America. Be sure to include a strong thesis argument in your paragraph.

Responses will greatly vary. Students should include a strong thesis that is substantial, supportable, precise, arguable, and relevant. Student’s responses should be creative, yet realistic.

APPLYING PERSUASIVE EVALUATION: Directions: Use the image below to answer the following 2 short answer questions.

Image text: REAL FOOD DOESN’T HAVE A LABEL 31. Evaluate the above picture. What message is the picture trying to convey? How does it convince its reader? Answer

in a 3-5 sentence paragraph Possible Discussion point answers:

-suggesting that only foods without labels are “real” -suggests only fruits and vegetables can be considered real foods -suggests that farmers markets, whole foods markets, or local markets which commonly don’t use marketing or labels are more “real” than big grocery story products -attack the business and corporation of big food companies -uses a variety of food colors to make the message appealing and “cool”

32. Evaluate the above picture. Using arguments and concepts from Eric Schlosser and David H. Freeman, write a short

paragraph (3-5 sentences) either agreeing or disagreeing with the pictured quote.

Response varies depending on which side the student takes. Schlosser would agree with this picture because it suggests eating “natural” foods and not fast foods or big corporation foods which have labels, Freeman would disagree with this picture, because it claims that processed foods, foods with labels, and even “healthy” foods with labels aren’t “real” foods. Students should cite specific examples from either of the articles



Grade*Level:*11F12*elective*PART 4: ESSAY Essay Directions:

Write a persuasive 4-paragraph essay in response to the following prompt. Your essay should have a strong thesis sentence, clearly outlining your argument and sub arguments. You should have at least 2 supporting arguments for your main argument. You must have a short introduction, counter argument and rebuttal, and conclusion within your essay. Be sure to use techniques of persuasion. It is recommended that you pull ideas and concepts from “How Junk Food Can End Obesity” and Fast Food Nation, but you may also cite other sources you have read. You will be evaluated based on the persuasive quality of your essay.

Essay Prompt:

Should vending machines be banned in schools? Argue either FOR or AGAINST the banning of vending machines in schools.

ESSAY: Please write below on paper provided.

Student responses will vary depending on which side they choose, and which supporting arguments they choose. Student should have a strong thesis that is substantial, supportable, precise, arguable, and relevant. Students should include techniques of persuasion (from the techniques of persuasion handout) Students should pull supporting ideas from the articles they have read Students supporting arguments should be persuasive and realistic:

EX: SHOULD BE BANNED because: unhealthy/promotes obesity/cost money/class differences of who can buy/education distraction/litter in school. And many more… EX: SHOULD NOT BE BANNED because: can allow students to stay fueled throughout the day, can help busy students who don’t have time or a family to pack them snacks or lunch, allows students to get snacks or food to eat after school and before after school activities, can help the school raise money, and many more…..

Students essay should be structured similar to this format:

Paragraph 1:Introduction: HOOK

Background Strong Thesis Paragraph 2: Topic sentence Supporting arguments Techniques of persuasion within this paragraph Paragraph 3: Topic sentence Counter argument Rebuttal Techniques of persuasion within this paragraph Paragraph 4: Conclusion Restatement of thesis argument with supporting arguments Call or action or technique of persuasion SO WHAT? Or relation to future Strong concluding sentence



Grade*Level:*11F12*elective*ADDITIONAL SPACE FOR YOUR ESSAY:

healthy you” interdisciplinary unithillaryannmiles.weebly.com/uploads/2/9/1/...writing... ·...

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