Thanksgiving Drifts Summary

Regardless the person, everyone still orders from restaurants, or they microwave a frozen dinner meal once in awhile. In contemporary society, it 's much more efficient to order take out rather than to cook and prepare your own food due to the lack of time. Sadly people even forget the taste of fresh, home cooked meals. Nowadays people don’t know what it’s like to sit down and enjoy a nice hearty home cooked meal, instead they’re always on the run grabbing a quick bite here and there. Unfortunately with such busy lives people don’t have the opportunity to watch cooking shows, go to cooking class, or even cook for their children. People just want to come home and relax they don’t want to have to worry about cooking and all the preparation that comes with it, they would much rather order take out and avoid all the hassle of cooking. In Berry Wendell’s Essay “The Pleasures of Eating”, we are given insight on how very little common people know about where their food comes from and what it goes through. “When a Crop Becomes King” by Michael Pollan reveals how corn, a single crop could be involved in such a wide array of industry and be used in almost everything. David Barboza’s article “If You Pitch It, They Will Eat”, focuses on how in modern society advertising is everywhere and it is taking a big role in everyday life. Through the work of Berry, Pollan, and Barboza we are shown that ignorance is a defining human trait.

According to the article "This Apple Could Have Been Saved" by Kristin Lewis and the Informational text there are many ways to reduce food and explain how food is wasted. In the U.S so much unneeded food waste that can easily be avoided. One way food waste could be reduced is composting. One way to food gets wasted is by throwing away left overs. This is one of the most common ways that unneeded food waste is collected. Instead of people saving or even composting there left over food they often choose to be lazy and throw it away. People should instead save these left overs for later. According to the informational text leftovers like veggies can be made to make soup, casseroles and other tasty recipes. Also, in the article it says "Cow skins

Thinking about the importance and significance of food respective to our health, ethnic culture and society can cause cavernous, profound, and even questionable thoughts such as: “Is food taken for granted?”, “Is specialty foods just a fad or a change in lifestyle?”, and even “Is food becoming the enemy.” Mark Bittman, an established food journalist, wrote an article called “Why take food seriously?” In this article, Bittman enlightens the reader with a brief history lesson of America’s appreciation of food over the past decades. This history lesson leads to where the social standing of food is today and how it is affecting not only the people of America, but also the rest of the world.

He probes them to learn the what, where, and how of dinner – knowing what is going into the body, knowing where that food came from, and knowing how that food was made. By first knowing what is being consumed, people can make better informed decisions about their purchases. Nutrition, or lack thereof, is a key component in the battle against obesity. Food giants are hoping to hide the often unnecessary filler present in their products by use of dodgy claims and socially engineered advertisements. In general, most consumers probably couldn’t say where their food came from. This usually boils down to the fact that shoppers typically don’t think about it. Breaking this reliance on mass-grown foods is the second part of Pollan’s proposition. The third and equally important element is how the food is produced. More specifically, Pollan is concerned whether or not the food has been produced in a sustainable manner. Preserving the biodiversity of food, maintaining fertile land for future generations, and ensuring consumers receive food that does not compromise health are all factors of sustainability. Without informed consumers, what, where, and how will continue to be unanswered questions. Whether it is for nutritional or ethical choices, a particular food’s history is something that needs to once again become common

Nowadays, many people start living a healthy lifestyle. People realize an importance of caring about what is in their food and benefits of home cooked meals over processed food. Home Cooking is not just healthier, but also it has tons of benefits. Simple examples are saving money, controlling body weight and avoiding food poisoning. “Homemade is the New Organic” written by Rachel Jones for the Atlantic (2015), discussed the new food trend-cooking at home. In her article, she explained how cooking is becoming popular recently. An earlier time, a family which has low-income had no choice but to use homemade food. Today, however, meaning of homemade food changes. People start to appreciate the goodness of cooking at home and intentionally choose the homemade. Moreover, she mentioned that social media has a huge effect on this change. Since we have all the necessary tools and food in our kitchen, only a bit of time needs to be devoted. Basically, she tried to inform a general public that home cooking has an essential value in our life. In my opinion, Rachel successfully achieves her intention with the help of following rhetorical strategies: logos, ethos and counterpoint.

Nowadays, many people start living a healthy lifestyle. People realize an importance of caring about what is in their food and benefits of home cooked meals over processed food. Home Cooking is not just healthier, but also it has tons of benefits. Simple examples are saving money, controlling body weight and avoiding food poisoning. “Homemade is the New Organic” written by Rachel Jones for the Atlantic (2015), discussed the new food trend-cooking at home. In her article, she explained how cooking is becoming popular recently. An earlier time, a family which has low-income had no choice but to use homemade food. Today, however, meaning of homemade food changes. People start to appreciate the goodness of cooking at home and intentionally choose the homemade. Moreover, she mentioned that social media has a huge effect on this change. Since we have all the necessary tools and food in our kitchen, only a bit of time needs to be devoted. Basically, she tried to inform a general public that home cooking has an essential value in our life. In my opinion, Rachel successfully achieves her intention with the help of following rhetorical strategies: logos, ethos and counterpoint.

Thanksgiving is functional within society because like most traditions or rituals it generates momentum for the unity of members in society. However, Thanksgiving is also a dysfunction in the American Society because it promotes excessive eating and therefore usually contributes to unwanted weight gain for individuals. During this holiday individuals are expected to take time from their schedule to spend time with family and feast on Thanksgiving stables such as turkey, ham, stuffing, mashed potatoes and rolls and we identify this as a manifest function. The latent function of Thanksgiving is holiday shopping through traditional Black Friday Sales and preparation for the holiday, Christmas by putting up one’s Christmas tree and

Kraft Dinner is probably the easiest meal to prepare at home, which makes it a prime choice for dinners when you don’t want to go out to eat, but also don’t have a lot of food at home. It is a staple for postsecondary students living on their own for the first time, busy families, and even working professionals (Chapman 2012:n.p.). Its versatility and accessibility has helped Kraft Dinner to become a representation of Canadian convenience

In the third section the author shows us that money is not the issue when it comes to making home cooked meals it’s the time and amount of effort people want to put into their meals. In the next section Bittman tells the readers about the effects of hyper processed foods on the brain. He states that it is like an addiction and can be just as bad as a smoker addicted to tobacco products. In the fifth section the author discusses changes that are needed to be made in how we show are kids the importance of cooking at home. He points out that this generation is eating unhealthy and should be taught how to cook meals in the home more. Parents are giving their children fast food or junk food for the convenience of time. In the concluding section the author discusses the effects of political and cultural impacts on are children and society. The author is wanting to change how we view what we eat and the environment that we are given. He's states that it is best to

Should food background be important to us? The article The Pleasures of Eating by Wendell Berry states that for us to eat responsibly, we need to be free, and for us to be free we must know about our food. He says that you should not let anybody control your food and its sources or at least know where your food comes from and know what you are eating. I agree with Wendell Berry because I feel that we cannot be manipulated by the big food companies and just look at food as just food. Many food consumers buy their food without knowing about it.

Michael Pollan in 2006, published a work that has to some degree changed the way that people eat, or at the very least attempted to change the way that we think about the food we eat. (Shea 54) Pollan demonstrates through fundamentally modern rhetoric the relationship that people, and more specifically American’s have with food and how very distant we are from it. ("History, Old Favorites in" B08) To some degree Pollan, others like him and internationally challenging food shortages and even worse food born illnesses and scares are changing the way that food is understood with regard to an international and national food traceability and accountability movement. (Popper 365) Pollan challenges the “industrial food chain” looking at

For an American household of four, the average price of discarded produce is near $1,600 annually and globally, the United Nations Food and Agriculture Organization estimates that one-third of all food grown is misplaced or wasted, an amount valued at nearly $3 trillion (Chandler). The main cause is that food, such as corn, wheat, milk, and soybeans is wasted more in the U.S. anywhere else in the world (Chandler). According to Chandler, “The great American squandering of produce appears to be a cultural dynamic as well, enabled in large part by a national obsession with the aesthetic quality of food. Fruits and vegetables, in addition to generally being healthful, have the tendency to bruise, brown, wilt, oxidize, ding, or discolor and that is apparently something American shoppers will not abide,”

Have you ever thought that you are committing a crime when wasting food? The unfortunate truth is, the amount of food you wasted could have saved someone's life, yet it ended up being thrown in the trash. As a matter of fact, food waste is a serious issue that wastes $31 billion in Canada each year. We can help reduce this high amount by changing our aesthetic desires, shopping intelligently and understanding food date labels. Every single one of us is guilty, but we can make up for our wrong doings. In fact, it’s much easier to help than you may think.

Now of course, not every meal the kitchen makes is the same, and there really is no pattern to when a meal is prepared and served, but Paninis are one of their most famed and known meals to the students and faculty. On the particular day that this study focuses on, the menu consisted of Turkey and Provolone Paninis, Corn Chowder, and an Arugula salad. This information was then used to calculate and find the carbon footprint for this specific day in the kitchen. This essay will therefore be presented through a breakdown of basic information on carbon footprint and greenhouse gasses, the data and statistics from Léman’s kitchen, and a strategy to make the kitchen more eco-friendly. This will allow opportunity to examine how much energy a portion of the school uses and how its, potency effects the environment.

When we scrape off our dishes after a large meal, to full to finish the remaining scraps on our plate, we rarely pause and think about the significance of our action. Doing so, it seems routine to us if we have left over food scraps that are unfit to be eaten, shouldn’t they be thrown in the garbage? The problem is bigger than we think or anticipate. Making purchases at a restaurant many don’t stop to think when placing their orders the serving size of that particular meal. Portion sizes have steadily increased over the past