No Food Is Healthy By Michael Ruhlman Summary

It has become common today to dismiss the idea of personal responsibility, however, Radley Balko,  author of “What You Eat Is Your Business,” has not. The article, published on Monday 23, 2004,on the website Cato Institute, reminds us of the importance and significance of personal responsibility in dealing with obesity.  Additionally, he argues that  government’s  attempt to  restrict American diets and without consumers being  held accountable for their unhealthy lifestyles is useless .

In the article multiple people who photograph their food were interviewed and quotes were utilized throughout the article; as well as words from restaurant owners and psychologists to illustrate her point that food photography is an intimate documentation but also that it is commonplace in today's “foodie” society.

To add more to your and Megan's comments, I think Maxfield's message behind the quote is trying tell us that food is doesn't pick their side as good or bad but food is ethically neutral so trust yourself (TSIS 446). What Maxfield is saying is be mindful when categorized a type of food is good or bad because you might be mislead by a hype, an advertising or someone else intention. For instance, people say that eating too much carbs will make you fat but I eat a lot of carbs all the time and I still remain thin. So I should trust myself about eating carbs and not let other invaded my decision.

I enjoyed this paper and I agree with his view that people should not be so quick to publish their research without verifying all of the facts. He brings up a point that bothers me about a large majority of papers published in major media outlets, the lack of verifiable facts. Many articles these days are quick to publish and say verifiable evidence proves that what they say is true. For instance, they will state that caffeine is bad, but their sample size for their study is too small, to say whether caffeine is bad for you or not. There were studies that said caffeine was bad for you! Then a few months later caffeine is good for you now! I call the caffeine example sloppy science, and it should be avoided. In some cases, the sample size

Michael Pollan, the author of the book, decides to investigate food production in today’s society. His background mainly comes from literature, being a former professor and a journalist. Throughout his journey, he meets a variety of people that help him understand the big picture of the 4 different food categories in our industry today.

First published in 1939 The Book About Tasty and Healthy Food served the purpose of educating the individuals who refused to see the ease of communal cafeterias. It outlined everything from nutrition and cleanliness to garnishes. The book went through dozens of new editions, but the addition released in 1952 was by far the one that claimed its totalitarian rule of eating in the Soviet Union.17 The book celebrated the achievements of the Soviet Union and attempted to direct the individual in the new sea of prosperity, or at least that was the how book put it.18 Every aspect of domestic life related to food was discussed. It featured colored photos of table settings and explained proper behavior.19 The book more or less created a picture of a socialist Utopia. It was more narrative than reality because in reality no one could actually obtain the food items necessary to prepare the majority of dishes in the book.

For as long as Patterson could remember, his mother, Linda Faye Stephenson and “Uncle Larry” Wallace, have baked and cooked in professional and home settings. He would watch them bake and cook and at times would bake with them. Following in his family’s direction, Patterson attended Northwest Louisiana Technical College (NWLTC) where he sharpened his culinary skills that he learned from his family and from working in various restaurants. Patterson was hungry for knowledge while at NWLTC. Every chance he got, he would take the old books the school wanted to discard and take them

In our everyday life, we drink, we think, we study, and we eat, do not know since when, eating become the most important thing in my life. Open any app on my phone, all I see is food, the best sushi in downtown Toronto, the best Korean restaurant in greater Vancouver area, or best street food in Taipei; every time I open an app, I started to think when and where can I try them. After joining this class, Food Matters, I started to think that “where do these foods come from,” “what are they made of,” and “how do they connect to my life.” Thanks for Professor Stahlbrand, that gave us a chance to explore the local markets in Toronto and find out some answers for the questions.

I used the prolonged forty minutes to focus in on the restaurants decor that I was surrounded in. When I walked into the restaurant I expected more adorable decorations that would make me feel as if I was at my grandmothers house. This restaurant had a small assortment of photographs and a few paintings that were endearing, but it has so much more potential. One piece of art that stood out to me was a beautiful painting of Thomson Hall at the University of New Hampshire, which shows how local this restaurant truly is. Besides these piece’s of art, this small restaurant is lacking a homely feeling, for which they advertise they have. Besides the empty decor I found myself staring at the floor. The floor was carpeted and had me focused on the profuse amount of mysterious stains that covered it. As I was beginning to get very impatient with the service, the food finally arrived. My doubts about this plain restaurant quickly ended as I took my first bite into my breakfast sandwich. My sandwich consisted of two eggs, sausage, and american cheese on a croissant. The combination of these four types of food dissolved into my mouth and left me wanting more. The warm, buttery croissant mixed with the eggs, sausage, and cheese creating a sweet and salty taste. The sausage was course and had just the right amount of pork flavor.

Taking a look at the reliability of this article, there are many points that would infer this article to be quite reliable. There is information included in this article from many different types of sources such as websites,

I found the article to be very straightforward in its approach. The subject matter was presented clearly within the opening sentences. Each point was elaborated thoroughly, and it was written in a way both professionals, and average readers could comprehend the language. The terms were relatively relatable, no advanced medical terminology was mentioned, and evidence was given for each argument presented in their research. Statistics and table charts played a significant role in demonstrating credibility of the findings.

Instead, they peddle mainly fast food restaurant items, sugary beverages and cereal (Barclay).” In other words, these companies intentionally are trying to promote fast food instead of nutritional food that is good for you. Why is that? Most likely this is because fast food is addicting and produces a lot of revenue to companies.

I found the article to be very straightforward in its approach. The subject matter was presented clearly within the opening sentences. Each point was elaborated thoroughly, and it was written in a way both professionals, and average readers could comprehend the language. The terms were relatively relatable, no advanced medical terminology was mentioned, and evidence was given for each argument presented in their research. Statistics and table charts played a significant role in demonstrating credibility of the findings.

I believe that the author has good ideas but the article needs work. More statistics and credibility would be helpful to a reader.

The article written by Mr Leith has many compelling factors, the first being its aimed audience. Being written for a foods magazine, it is directed at food lovers, chefs and gourmands. Furthermore, the way it is written (the irony, humour and puns) reflects an entertaining tint that suggests it is not meant to be taken