Fast Food Nation By Eric Schlosser

In his book "Fast Food Nation", Eric Schlosser shows how the fast food industry has infiltrated every corner of American Society. He tells of the disturbing reality that is American life today; almost every aspect of American life has been franchised or chained. Beginning in California and spreading throughout the entire country, Schlosser gives the history of the fast food industry and the evils and changes that developed with it.

Anthony Bourdain is a critically acclaimed chef, writer, and television star. He has appeared in shows such as “Anthony Bourdain: No Reservations”, “Anthony Bourdain: Parts Unknown”, and “Top Chef,” and published works such as “Don’t Eat Before Reading This”, “Medium Raw”, and “The Nasty Bits.” Trained at Vassar College the Culinary Institute of America, Bourdain is known for his love of food. In 2000, he wrote a book called Kitchen Confidential: Adventures in the Culinary Underbelly, and his first chapter is entitled “Food is Good”. In the chapter, Bourdain discusses his trip to France with his family, and how the trip transformed from hating the exotic food to loving it. Through his structure, descriptive language, and childhood stories,

The beef industry is an important asset to United States agriculture as a whole. Over a million agricultural entities benefited from the sales of cattle and calves in the year 2000. Gross totals from sales of cattle and calves in 2000 totaled $40.76 billion accounting of 21% of all agricultural receipts making the beef sector the largest single agricultural enterprise. Direct and indirect employment in or related to the production and processing of beef supports over 1.4 million full-time-equivalent jobs in the US as well. Cattle are produced in all 50 states and their economic impact contributes to nearly every county in the nation and they are a significant economic driver (Lawerance and Otto, 2000).

The All-American meal takes more out of Americans to make then at first glance. Eric Schlosser’s book Fast Food Nation delves deep into the intricate workings of the fast food industry to expose mistreatment and cruelty towards workers in the business, just as Upton Sinclair had done in the early 1900’s regarding the meat packing industry. Schlosser is able to bring light to the darkness behind the All-American meal through extensive research and personal confrontations of which he has high regards for.

Industrialization has revolutionized America’s economy. Mass production allows products in demand to be easily available for purchase. But at what point does this system cross the line? It is one thing to mass produce electronics and clothing, for example, but applying mass production to the meat industry is entirely different. In order to generate the most profit, livestock are killed systematically at a massive scale on an assembly line. These animals are treated as nothing more than objects that can be processed, packaged, and sold to a consumer. For this business to take place with both time and cost efficiency, the welfare of the livestock is placed as one of the last priorities. Factory farming has gotten out of hand, and America is

The National Cattlemen’s Beef Association is a trade association and policy group that represents all segments of the cattle industry: producers, feeders, and breeders. The association has over 28,000 individual members and represents over 230,000 people in the industry. The current president of NCBA, Scott George, is a cow/calf producer from Wyoming with a long history in the dairy industry and policy groups as a member of the Farm Bureau. In addition to its role in U.S. policy, the NCBA conducts research, marketing, and promotional work for cattle ranchers. The NCBA’s vision is “an industry united around a common goal of being the world’s most trusted and preferred source of beef and beef products.” The economic interests of the cattle

‘’Food Is Good’’ written by a chef, author, and food critic, Anthony Bourdain reflects on his childhood experiences and his passion for food. According to Bourdain, food has more meaning beyond being a substance. Food is filled with stories and power that can change a life. In the article, Bourdain reflected on his family vacation to Europe, which piqued his curiosity for food and started his passion.

As long as the weave of grass was stitched to the land, the prairie would flourish in dry years and wet. The grass could look brown and dead, but beneath the surface, the roots held the soil in place; it was alive and dormant. The short grass, buffalo and blue grama, had evolved as the perfect fit for the sandy loam of the arid zone. It could hold moisture a foot or more below ground level even during summer droughts, when hot winds robbed the surface of all water-bearing life. In turn, the grass nurtured pin-tailed grouse, prairie chickens, cranes, jackrabbits, snakes, and other creatures that got their water from foraging on the native turf.Through the driest years, the web of life held. When a farmer tore out the sod and then walked away, leaving the land naked, however, that barren patch posed a threat to neighbors. It could not revert to grass, because the roots were gone. It was empty, dead, and transient.

They say if you don’t like heights but enjoy the thrill, don’t look down. This is the same mentality that director Robert Kenner tries to prevent in his film Food Inc., where he sheds light on the corporations that control the way our food is being grown, processed and sold to the American people. With the help of Eric Schlosser, author of Fast Food Nation, and Michael Pollan, author of The Omnivore 's Dilemma, Robert takes a shot at all corners of the food industry from meat packaging, to corn reprocessing, even Monsanto’s seed copyrights. While Kenner’s goals for change certainly lead to a better America, they tend to lean on the side of unrealistic.

Related to this, is the invention of the first production line: a slaughter house. The slaughter house meant that meat could be cut, processed and packaged cheaply and efficiently and so lent itself to making the rancher more profit.

Factory farms having locked doors only reinforces what some of us already suspect. That they are engaging in activities appalling to the public. Their secrecy is seemingly sustaining their business. Consumers’ ignorance of the meat production business only encourages inhumane animal husbandry. Foer says, “the power brokers of factory farming know that their business model depends on consumers not being able to see (or hear about) what they do.” (pg. 87) This is why we need to educate ourselves on this matter extensively and start actively demanding where our meat is coming from. Advocating for animal welfare is one way we can begin the process of changing or ultimately ending factory farming.

America, a country run by consumerism and big business. Companies selling cheap food and cheap goods are scattered across the nation in every state and town. This is Eric Schlosser’s main topic in his novel Fast Food Nation. From telling the start of the first fast food restaurants in America, to explaining how the food is made, Schlosser 's covers the whole history of the world wide food phenomenon.

The methods being used to grow animals today is not natural and is only polluting the planet and damaging human’s health. Most animals in the united states are fed corn. Naturally cows eat grass and with their manure they can fertilize the earth to help grow plants that can be consumed by animal or humans, but the method is not being used by the big corporations because its faster and easier to feed animals corn that is extremely cheap in

As consumer awareness about the production process grows, there is increasing pressure on many companies to alter or completely change the way their goods are produced. Few industries are affected by this as much as the food industry, particularly the meat industry. A substantial increase in consumer knowledge about the industry, combined with continually increasing health concerns regarding the use of antibiotics and growth hormones, has led to large scale changes in the way producers are treating their livestock. The ability of an organization identify a growing market and alter the production process to suit that customer segment is key to the growth of smaller companies and the survival of larger ones. The article “How We Eat: Shoppers Push Meat Industry To Wean Itself Off Drugs” by (Kesmodel, Bunge, McKay, 1) focuses on the opportunities and issues farmers face when moving towards reducing or completely removing drug use.

The cattle ranchers of the “counties” of southern California had prospered during the cattle boom of the early 1850s/ They were able to “reap windfall profit... pay taxes and lawyer’s bills… and generally live according to custom” (Pitt 1966). However, cattle ranching soon declined, which contributed to the expansion of agriculture.