Food Networks on The Coast of New Hampshire Essay examples

The New England colonies were formed by Protestants who were escaping England. They ‘planned’ their society. When they came over they brought entire families, not just random people. The Chesapeake region colonies were formed by whoever signed up. The reasons that resulted in the differences between the New England and the Chesapeake colonies were political, social, and economic.

Global warming, pollution, and dwindling fossil fuels will always be the conservational problems if nobody starts to buy local grown foods. Katherine Spriggs, author of the essay, “On Buying Local,” explains how having a large variety of foods at all times of the year is not worth the negative effects in the communities and their economies (Spriggs 92). As a community, many environmental challenges are being faced; Buying local will help bring advantages to not only the environment, but also the small towns and the

New England Seafood Company is a leader in the northeastern United States in harvesting and processing seafood. The company’s senior executives believe that there must be a change in the corporate strategy to maintain their competitive advantage, as foreign producers are affecting their current yields. Currently, New England Seafood Company operates in the Atlantic Ocean and Gulf of Mexico dealing exclusively in saltwater fish. Management feels that a move into the freshwater fish sector will provide the company with a new directive and future stability.

What made farming difficult in New England? ¨[...] long winters and thin, rocky soil made large- scale farming difficult.¨ (McGraw Hill, 134) What is subsistence farming? ¨Most farmers practiced subsistence farming- producing enough to meet the needs of their families, with little left over to sell or trade.¨ (McGraw Hill, 134)

On the coast of Maine, the dull roar of boat engines can be heard beginning at 3 a.m as captains and their crews set out in the pursuit of homarus americanus, a species otherwise known as the Maine lobster. Participants of this industry are fiscally motivated to endure unfavorable weather conditions and long hours, so that they may maximize yearly harvests. Due to their combined efforts this profession can be highly lucrative, allowing lobstermen to obtain an average household income of approximately $70,000 (Gulf of Maine Institute, 2009). Although geographically specific, similar data demonstrates that this industry offers employment opportunities that are otherwise unavailable in many Downeast communities,. For instance, in Washington County,

The primary challenge that faces anyone wishing to create a more sustainable food system on Long Island is that of production capacity as it

In order for an urban community food model to be successful, the consumers must have unfettered access and the community must provide unadulterated support. One of the main strengths of Allen’s “community food center” is a focus on both low income families and the surrounding populace. Since the beginning, Allen set his focus on those who had no access to fresh produce. Using food that would have otherwise gone to waste, Allen sells what he calls ‘Market Baskets’ in which “all of the food in [the baskets is] food stamp eligible” (Allen, 116). Allen’s inclusion of lower income families within his model provides him greater opportunity to transform the urban food system. Rather than diverting resources to high income families, as can be seen by the high prices of local and organic foods, Allen’s attention for those who need fresh produce the most both strengthens his model and draws the

I feel that if one knows the how, where, and when of the products they use the more flavorful the resulting dish will be. I purport that flavor is dependent upon times of harvest. I am also a proponent of education, especially in foods for the young. Waters’ project, Edible Schoolyard at Berkeley, California Martin Luther King, Jr., Middle School, teaches young people the basics of growing, harvesting, and preparing food. This project inspires knowledge as well as values that help to build awareness about a sustainable

In the documentary Food Chains the main purpose was to inform viewers about the mistreatment that the farmers are facing by being under paid and the sexually harrasment among the immigrant women. In this one and half hour documentary, a group of farmers, from Florida all engage in week long hunger strike at one of the most popular supermarket in Florida; Publix. The reason why the farmers were protesting, was because they wanted a raise, so that they can provide for their families and try to get out of poverty.

Sustainable fishing: The company works with fisheries to source only sustainable seafood, and all of their sea products are rated by the Monterey Bay Aquarium Seafood Watch.

One of the most exciting and promising food trends currently sweeping the nation is local food. Local food is grown locally, shipped to local markets, and sold to people no more than 25-50 miles from its origin. This trend is making big waves in the food world and it has many people asking: is local food worth all the hype?

At the end of my speech, the audience will be able to understand what the local food movement is and why they should participate in this growing social trend.

Annually, the New American Oxford Dictionary releases a word of the year, which has had a significant presence in culture and society. The 2007 award went to the word locavore which is defined as “one who eats foods grown locally whenever possible” (locavore). The local food movement has impressively grown from its grass roots beginnings, and infiltrated mainstream thought as a revolution in the way society views food. Eating locally is something that is available to all citizens and yet, is still opposed by some. Because of the environmental, economic and health benefits, citizens need to become actively involved in their local community’s food movement.

This shift in food sourcing has coincided with the use of money in everyday life. In order to live, most must purchase their food already prepared at a store. While convenient for customers, this way of life has caused a lapse in information and many do not understand what went in to the food they are purchasing. In addition, farmers began focusing more on monetary profit and less on land, soil and food quality. This shift of focus has led

If chefs chose only to buy locally sourced foods not only would thousands metric tons of Carbon Dioxide (CO2) be eradicated and local economies grow, but would pave way for a revolutionary trend, our planet’s health may depend on this. In todays consuming world, the ethical importance of chefs buying locally sourced foods are threefold, lowers the use of carbon emissions of produce transportation, availability to fresher, more flavourful foods in the market, and supports local economies to thrive. Ethically, to “eat local” seems like common sense for thee betterment of the environment and the community.