What Fast Food and Slow Food Say About American Culture

Imagine two families in America. One family, after a long day of work and school, decides to stop at a drive-thru for a quick dinner of burgers, fries, and soda. They choose fast food because it is convenient, affordable, and fits into their busy schedule. Meanwhile, another family stops at a local farmer’s market to pick up fresh vegetables and then heads home to cook a meal together. They make a homemade vegetable stir-fry, enjoying both the process of cooking and eating together. These different choices—between grabbing fast food and preparing a home-cooked meal—show different priorities in American society. Fast food choices highlight a desire for convenience, speed, and independence, while slow food choices emphasize sustainability, community, and mindfulness. By looking at these two ways of eating, we can see what values shape American culture.

There are more than 200,000 fast food restaurants across the country, including places like McDonald’s, Burger King, and Taco Bell (Wilson). This shows that Americans like food that is easy to get and does not take long to make. People who are busy might choose fast food because it saves time. This tells us that Americans care a lot about convenience—they want things done quickly and easily. Fast food also tends to be cheaper. A meal at a fast-food restaurant can cost just a few dollars, making it an excellent choice for people who want to save money. This shows that in American culture, people often think about saving money when choosing what to eat, even if the food is not the healthiest option.

Even though fast food is popular, it can be bad for health. Eating excessive amounts of fast food is linked to problems like being overweight, heart disease, and diabetes. Forty percent of American adults eat fast food on any given day, even though many know it’s not healthy (Min et al. 590-601). Despite this knowledge, people still choose fast food because it is quick and inexpensive. This shows that sometimes, Americans find it hard to balance what is easy with what is good for their health.

Fast food also has an impact on the environment. The big farms that supply fast food chains often use methods that can hurt the planet, like using chemicals and creating lots of waste. For example, fast food places use packaging, such as paper and plastic, which often ends up in landfills or as litter (Wilson). This reflects a culture that, at times, overlooks environmental care in favor of convenience and saving money. However, there is a growing awareness among Americans about these negative impacts, and people are beginning to look for better food choices that are kinder to the Earth.

The Slow Food movement is different because it focuses on fresh, healthy food that is good for people and the planet. It encourages eating food that is “good, clean, and fair,” which means the food is healthy, grown in a way that does not harm the environment, and is fair to those who grow it (Notaras). Slow food is becoming more popular among Americans who care about the quality of their food and where it comes from. People who choose slow food often buy ingredients from local farmers and spend time cooking meals at home. This choice shows a desire to support local communities and take care of the environment.

Slow food also represents a desire to keep cultural traditions alive. In America, diverse groups use food to celebrate their unique traditions. The Slow Food movement helps protect these traditions by using local ingredients and traditional ways of cooking. For example, in many places in America, Slow Food supports using local, seasonal ingredients, which helps keep regional food traditions alive (Jarito and Vargas). This shows a culture that values diversity and wants to preserve cultural stories through food.

The growth of the Slow Food movement suggests that Americans are starting to care more about thoughtful and sustainable food choices. By supporting local farmers and traditional foods, Slow Food promotes a way of eating that values quality and cares for the Earth (Notaras). As more people learn about how their food choices affect their health and the environment, there may be more interest in Slow Food. However, because fast food is still extremely popular for its convenience and low cost, both Fast Food and Slow Food will always have a place in American culture. People might start choosing Slow Food when they want to focus on health and sustainability but still rely on Fast Food when they are in a hurry or want to save money.

In conclusion, fast food and slow food tell us different things about American culture. Fast food shows a culture that likes things to be quick, cheap, and easy, even if that means not always choosing the healthiest option. Slow food, however, shows a growing interest in being healthy, protecting the planet, and keeping food traditions alive. As Americans think more about what they eat, there might be a move toward more Slow Food. Still, fast food is likely to remain popular for those times when convenience and cost are the biggest concerns. The future may see a balance between the two, where Americans embrace both the quick and easy meals of Fast Food and the quality and tradition of Slow Food, depending on their needs and values

Works Cited

Jarito, Cristina, and Kazandra Vargas. “Slowing down: Preserving culinary heritage through slow food movement.” The LaSallian, 9 Mar. 2024, https://thelasallian.com/2024/03/09/slowing-down-preserving-culinary-heritage-through-slow-food-movement/

Min, Jungwon, et al. “Americans’ Perceptions about Fast Food and How They Associate with Its Consumption and Obesity Risk.” Advances in Nutrition (Bethesda, Md.), vol. 9, no. 5, 2018, pp. 590-601. doi:10.1093/advances/nmy032. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6140449/

Notaras, Mark. “Slow Food Movement Growing Fast.” Our World, United Nations University, 31 Oct. 2014, https://ourworld.unu.edu/en/slow-food-movement-growing-fast

Wilson, Matthew. “The Culinary Movement That Would Stop Fast Food in Its Tracks.” Mashed, 15 Sept. 2023, https://www.mashed.com/1390956/slow-food-movement-versus-fast-food/

What Fast Food and Slow Food Say About American Culture

Introduction:

In America, the way people eat shows what they care about. Fast Food and Slow Food are two diverse ways of thinking about food. Fast Food is popular because it’s quick, cheap, and easy to get. Slow Food is different because it focuses on eating healthy food, protecting the environment, and keeping old food traditions alive. Even though Fast Food matches the busy American lifestyle, Slow Food is better because it helps people stay healthy, takes care of the planet, and keeps traditions alive. By looking at Fast Food and Slow Food, we can see that while both are part of American culture, Slow Food has more benefits.

The Popularity of Fast Food in American Culture

Fast Food is a big part of American life because it is easy to get and does not cost much. There are over 200,000 fast food restaurants in the United States, showing how people like quick and easy food (Wilson). Fast Food fits well with how Americans are often busy and want things done fast. This shows that Americans usually care about convenience more than other things like health and the environment.

Health Problems from Fast Food

But eating Fast Food too much can be bad for our health. Fast Food is usually full of calories, fat, and sugar, which can make people gain weight and have health problems. A study showed that people who eat Fast Food consistently are more likely to become overweight or obese because of the unhealthy ingredients (Min et al. 590-601). This means that even though Fast Food is easy and cheap, it can be bad for our health over time.

How Fast Food Hurts the Environment

Fast Food also hurts the environment. The preparation method of Fast Food often involves large farms that use harmful chemicals and create tons of waste. This can cause pollution and other environmental problems. As more people learn about these issues, they are starting to look for better, more earth-friendly food options (Wilson). This shows that more Americans are beginning to care about how their food choices affect the planet.

The Slow Food Movement: A Healthier Choice

Slow Food is different because it focuses on eating fresh, healthy food that is good for both people and the environment. The Slow Food movement started in Italy in 1989 and is now in more than 160 countries, including the United States. It encourages people to eat food that is “good, clean, and fair” (Notaras). This means the food is healthy for us, safe for the environment, and fair to the people who grow and make it. This way of eating is quite different from Fast Food and helps people think more carefully about what they eat.

Keeping Traditions Alive with Slow Food

Slow Food also helps keep old food traditions alive. In places, including the United States, old recipes and cooking methods are often forgotten because of Fast Food and industrial food production. The Slow Food movement works to protect these traditions by using local ingredients and traditional cooking methods. For example, in the Philippines, Slow Food helps people remember and protect their food traditions by promoting native ingredients and traditional cooking (Jarito and Vargas). In America, this helps diverse cultures keep their unique traditions alive through food.

Supporting Fair and Sustainable Food Production

Slow Food also makes sure that food production is fair and sustainable. It supports small farmers who use good farming practices, like organic farming, and helps protect diverse types of plants and animals. By supporting local farmers and small producers, Slow Food helps create a more sustainable food system that benefits everyone, not just large companies (Notaras). This is important as more people start to care about where their food comes from and how it affects the world.

Conclusion

In conclusion, the way Americans eat shows a lot about what they care about. Fast Food is popular because it is quick and easy, but it can cause health problems and hurt the environment. Slow Food, even though it is not as common, offers a better way to eat that is healthier, better for the planet, and helps keep cultural traditions alive. As more people in America think about their health and the environment, Slow Food could be the better choice for the future. By choosing Slow Food, we can make a positive difference for ourselves and the world around us.

Works Cited

Jarito, Cristina, and Kazandra Vargas. “Slowing down: Preserving culinary heritage through slow food movement.” The LaSallian, 9 Mar. 2024, https://thelasallian.com/2024/03/09/slowing-down-preserving-culinary-heritage-through-slow-food-movement/

Min, Jungwon, et al. “Americans’ Perceptions about Fast Food and How They Associate with Its Consumption and Obesity Risk.” Advances in Nutrition (Bethesda, Md.), vol. 9, no. 5, 2018, pp. 590-601. doi:10.1093/advances/nmy032. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6140449/

Notaras, Mark. “Slow Food Movement Growing Fast.” Our World, United Nations University, 31 Oct. 2014, https://ourworld.unu.edu/en/slow-food-movement-growing-fast

Wilson, Matthew. “The Culinary Movement That Would Stop Fast Food in Its Tracks.” Mashed, 15 Sept. 2023, https://www.mashed.com/1390956/slow-food-movement-versus-fast-food/

The Impact of GMOs on Our Food

Genetically Modified Organisms (GMOs) have changed the way we grow food since the 1990s, when scientists developed the first GMO crop, the Flavor Savr tomato (Sims). However, the story of GMOs began in the 1970s, when scientists first learned how to alter the DNA in living organisms. This led to the creation of the first genetically modified bacterium capable of producing insulin, which was a significant advancement (Berezniak). DNA modification involves taking a gene from one organism and inserting it into the DNA of another. Scientists use special tools, like gene guns or bacteria, to transfer the new gene into the plant’s cells. This process gives the plant new traits, such as resistance to pests or herbicides. By 1994, the Flavor Savr tomato became the first GMO food available to consumers. Soon after, more crops like soybeans, corn, cotton, and canola were developed to withstand herbicides and offer enhanced nutritional value (Sims).

Today, GMOs are widely used in farming, particularly in countries like the United States, Brazil, Argentina, and Canada. These countries account for almost 90% of all GMO crops grown worldwide (National Academies of Sciences). In the United States alone, about 94% of soybeans, 92% of corn, and 96% of cotton grown are GMOs (Qaim; Kouser). Globally, GMO crops are cultivated on 190 million hectares of land, which is almost half of all farmlands used for growing major crops like corn, soybeans, and cotton (National Academies of Sciences). Farmers favor these crops because they help them produce more food—up to 20% more—and require fewer chemicals, making farming easier and more environmentally friendly (Qaim; Kouser).

GMOs not only help increase food production, but they also offer other benefits. For example, GMO crops like glyphosate-tolerant soybeans enable farmers to use farming practices that prevent soil erosion and reduce greenhouse gas emissions (Berezniak). Additionally, GMO crops such as drought-resistant corn and wheat require less water, which is especially beneficial in arid regions (Sims). Another example is Bacillus Thuringiensis (BT) corn, which has been modified to produce a protein that kills certain pests, reducing the need for chemical pesticides and making farming more sustainable (Sims).

However, not everyone believes GMOs are entirely beneficial. Some people worry that GMOs might cause health problems, such as allergies or other issues that could take time to manifest. Even though studies conducted by organizations like the Food and Drug Administration (FDA) and World Health Organization (WHO) have found GMOs to be as safe as conventional foods, concerns persist (Sims). One health concern is that GMOs might introduce new allergens by introducing proteins that were not present in the food before (Sims). Others fear that GMOs could have long-term health effects that are not yet understood (Sims).

There are also environmental concerns related to GMOs. One major worry is that GMOs might crossbreed with wild plants, creating “superweeds” that are difficult to control (Berezniak). Another issue is that large companies that produce GMO seeds often patent them, forcing farmers to buy new seeds each season instead of saving seeds from their crops, which can be costly (Berezniak).

To ensure the safety of people and the environment, the U.S. government has agencies like the FDA, Environmental Protection Agency (EPA), and United States Department of Agriculture (USDA) that carefully evaluate GMOs before they can be sold (Sims). These agencies test GMOs to ensure they do not cause allergies, are not toxic, and do not harm the environment. GMOs can only be sold after passing these rigorous tests (Sims).

Recent advancements in technology, such as CRISPR-Cas9, have allowed scientists to make more precise changes to DNA (Berezniak). CRISPR-Cas9 enables scientists to “alter specific parts of a plant’s DNA without adding foreign genes,” which can make the process safer and more predictable (Berezniak). These new methods could help reduce the risks associated with older GMO techniques and address the concerns people have about GMOs (Berezniak).

Annotated Bibliography

Berezniak, Mark. “How Genetic Engineering Can Improve Food Supplies.” Explore Biotech, 7 Dec. 2019, explorebiotech.com/how-genetic-engineering-can-improve-food-supplies.

            Mark Berezniak is a scientist who studies how we can use technology to improve plants. Explore Biotech is a website that shares information about new scientific discoveries. This article is helpful because it explains how changing the genes of plants can help us grow more food, use fewer chemicals, and protect the environment.

English, Cameron. “The Cost of GMO Bans: Higher Food Prices and Unnecessary Suffering.” American Council on Science and Health, 16 Nov. 2021, acsh.org/news/2021/11/16/cost-gmo-bans-higher-food-prices-and-unnecessary-suffering-15953.

            Cameron English writes about science and health. The American Council on Science and Health is a group that shares facts about science and health. This article is useful because it talks about what happens when countries ban GMOs, like making food more expensive, especially in poorer countries. It also explains how GMOs can make food healthier by adding more vitamins.

National Academies of Sciences, Engineering, and Medicine. Genetically Engineered Crops: Experiences and Prospects. Washington, D.C.: The National Academies Press, 2016, nap.edu/catalog/23395/genetically-engineered-crops-experiences-and-prospects.

            This report was written by a group of experts in science and farming. The National Academies Press is a trusted publisher that shares important research. This report is important because it explains how safe GMOs are and how they affect the environment and the economy.

Qaim, Matin, and Shahzad Kouser. “Genetically Modified Crops and Food Security.” PLOS ONE, 5 June 2013, journals.plos.org/plosone/article?id=10.1371/journal.pone.0064879.

            Matin Qaim and Shahzad Kouser are scientists who study farming and food security. PLOS ONE is a science journal that checks facts before sharing them. This study is helpful because it shows how GMOs help small farmers in poor countries by helping them grow more food and earn more money.

Sims, Tamika. “GMO Crops: Safety, Regulation, and Sustainability Insights.” Food Insight, 11 Dec. 2020, foodinsight.org/gmo-crops-safety-regulation-and-sustainability-insights.

            Tamika Sims is a scientist who knows about food safety. Food Insight is a trusted website that shares science-based information about food. This article is good because it explains how GMOs are tested to make sure they are safe and how they help farmers grow more food while protecting the environment.

World Health Organization. “Q&A: Food, Genetically Modified.” World Health Organization, 1 May 2014, who.int/newsroom/questions-and-answers/item/food-genetically-modified.

            The World Health Organization (WHO) is a respected group that works to keep people healthy around the world. This document is important because it answers frequent questions about GMOs and explains how they are made and tested to make sure they are safe to eat.

Slow Food vs. Fast Food: What it Means for American Culture

Advantages of Slow Food:

• Better Quality: Slow food uses fresh, local, and sometimes organic ingredients. This means food is often healthier and tastes better.
• Less Food Waste: By focusing on eating quality food, Slow Food helps reduce the amount of food we throw away.
• Keeps Traditions Alive: Slow food is linked to cultural traditions. It helps preserve special recipes and cooking methods that might get lost over time.
• Enjoying the Moment: Slow food teaches us to take our time when eating, so we can really enjoy our meals and appreciate the flavors.

Disadvantages of Slow Food:

• Takes Time: Slow food can be time-consuming to prepare. It might be hard for busy people to find the time to cook and eat slow food regularly.
• Expensive: Slow food often uses organic or local ingredients that can be more expensive than regular grocery store items. This means it might be hard for some families to afford.
• Jobs and Money: If everyone started eating slow food, people who work in fast food restaurants might lose their jobs and companies could make less money.

Advantages of Fast Food:

• Quick and Easy: Fast food is made to be ready quickly, so you don’t have to wait long to eat. It’s perfect for people who are in a hurry.
• Easy to Take with You: Many fast-food items are easy to carry and eat, making them great if you need to eat on the go.
• No Cooking Needed: You don’t have to cook or prepare anything when you get fast food, which saves time and effort.
• Easy to Find: Fast food places are almost everywhere, like in cities, neat highways, and in shopping areas. They are usually open for a long time each day, so it’s easy-to-get food whenever you need it.

Disadvantages of Fast Food:

• Can Be Addictive: Fast food is made to taste good, which can make it hard to stop eating even when you’re full. This can lead to overeating.
• Lacks Good Nutrients: Many fast-food meals don’t give your body the vitamins, minerals, and other nutrients it needs to stay healthy. They usually don’t have enough fresh fruits, vegetables, or whole grains.
• Leads to Bad Eating Habits: Fast food is so easy to get, it can cause people to develop bad eating habits, like eating on the run, overeating, or choosing unhealthy foods instead of cooking at home.
• Cost More Over Time: Fast food might seem cheap at first, if you eat it a lot, the cost can add up and might be more expensive than cooking at home.
• Not Very Healthy: Fast food often has a lot of calories, fat, sugar, and salt. Eating too much can lead to health problems like being overweight, heart issues, and diabetes.

What This Tells Us About American Culture:

The difference between slow food and fast food tells us a lot about American culture. Fast food is all about being quick, easy, and getting things done fast. It fits with the busy life many Americans have, where there isn’t always time to cook or sit down for a long meal. The fact that fast food is so popular in America and around the world shows how much American culture influences others. On the other hand, more people are starting to care about slow food because they’re thinking about their health, the environment, and keeping old food traditions alive. Slow food encourages people to think about where their food comes from and to take the time to enjoy it. In the end, choosing between slow food and fast food shows a bigger conversation in American culture about what we value more: speed and convenience, or quality and tradition.

Peer Review for Avas Essay #3

Evaluation of Sources

1. Quality of Sources:

• The sources used in the report are good. They come from trusted places and authors who know about GMOs. Some sources might favor GMOs, but academic journals and balanced media gives a good mix. Having both recent and older sources help cover the whole debate about GMOs. These sources are suitable for college-level research because they are dependable and relevant.

2. In-Text Citations and Works Cited:

• The in-text citations are used where needed.
• The Works Cited entries have several issues with MLA formatting. Titles of books, newspapers, journals, and articles should be italics. Second and subsequent lines of each entry should be indented (hanging indent).

3. Annotations:

• The annotations provide a good mix of content description and source credibility.

4. Short Report Content and Focus:

• Paragraph 1:
• Focus/Main Idea: Introduction to GMOs and their purpose.
• Clarity: The paragraph is clear and focused on defining GMOs and their general purpose.
• Paragraph 2:
• Focus/Main Idea: Historical context of genetic modification.
• Clarity: The paragraph is clear and focused on providing historical context.
• Paragraph 3:
• Focus/Main Idea: Current debate on GMOs, especially plants, and their impact on human health.
• Clarity: The paragraph is clear but could be improved by separating the discussion on health concerns and benefits into two distinct sections for better clarity.

Your report does a good job explaining what GMOs are, their history, and current debates about their safety and benefits. It uses information from reliable sources but could be clearer by making sure each paragraph talks about just one main idea. Overall, your report is researched and informative, but it needs some small changes to make it easier to understand.

The Impact of GMOs on Our Food

Introduction to GMOs

Genetically modified organisms (GMOS) have changed farming a lot since the early 1990s. The first GMO crop was the Flavr Savr tomato, which lasted longer on the shelf. Now we have GMO soybeans, corn, cotton, and canola. These crops can fight off pests, handle herbicides, and have more nutrients. This helps farmers grow more and feed people around the world (Sims, English).

History of GMOs

The story of GMOs started in the early 1970s when scientists learned how to change the DNA of living things. The first GMO was a bacteria that made insulin for people with diabetes. This showed how useful genetic engineering could be in 1994, the Flavr Savr tomato was the first GMO food sold in stores. It didn’t last long on the market, but it showed what was possible. By the late 1990s, Farmers were growing a lot of GMO soybeans, corn, and cotton because they were better at fighting pests and diseases (Sims).

Benefits of GMOs

One big benefit of GMOs is that they help farmers grow more food. For example, Bt corn has a gene that kills certain pests but is safe for people to eat. This means farmers don’t need to use as many chemical pesticides, and they get more corn from their fields (Sims). GMOs can help increase crop yields by at least 20%, which is important as the world’s population keeps growing (Sims).

GMOs are also good for the environment. Crops like glyphosate tolerant soybeans let farmers use fewer harmful chemicals and practice no-till farming, which helps stop soil erosion and reduces greenhouse gas emissions (Berezniak). Some GMOs, like certain corn and wheat, need less water, which helps in dry areas (Sims).

Health and Safety Concerns

Some people worry about the health effects of GMOs, like allergies or other long-term problems. But studies by the U.S. Food and Drug Administration (FDA) and the World Health Organization (WHO) have shown that GMOs are just as safe as regular foods (Sims). The National Academy of Sciences reviewed over 9000 studies and found no health problems linked to eating GMOs (Sims).

Environmental and Ethical Issues

There are some environmental concerns about GMOs, like the chance of them mixing with wild plants and creating “Superweeds” that are hard to get rid of. This has happened with some herbicide -resistant weeds, which means stronger chemicals are needed to control them (Berezniak). Another worry is that GMOs might reduce biodiversity, which can hurt ecosystems.

Ethically, big companies that make GMO seed cand be a problem. These companies patent their seeds, so farmers can’t save and reuse them, which increases cost and makes farmers rely on these companies (Berezniak).

Regulatory Measures and Innovations

To deal with these concerns, there are strict rules. In the U.S., the FDA, Environmental Protection Agency (EPA), and U.S. Department of Agriculture (USDA) make sure GMOs are safe for people and the environment. They test GMOs for allergens, toxins, and environmental Impact (Sims, Berezniak).

New technologies like CRISPR-Cas9 allow scientists to make very precise changes to genes. This can help reduce some of the worries about GMOs because it makes the changes more accurate and doesn’t add foreign DNA (Berezniak).

Bibliography

Berezniak, Mark. “How Genetic Engineering Can Improve Food Supplies.” Explore Biotech, 7 Dec. 2019. This article talks about how changing the genes of plants can help us grow more food. It says that genetically modified (GMO) crops can produce more food, need fewer chemicals to keep pests away, and have more vitamins and nutrients. It also mentions that using GMO crops can help the environment by reducing soil erosion and lowering greenhouse gas emissions.

English, Cameron. “The Cost of GMO Bans: Higher Food Prices and Unnecessary Suffering.” American Council on Science and Health, 16 Nov. 2021. This article explains what happens when countries ban GMOs. It says that banning GMOs makes food more expensive and can make people poorer, especially in countries that don’t have a lot of money. The article also says that GMOs can make food healthier by adding more nutrients and using fewer harmful chemicals.

National Academies of Sciences, Engineering, and Medicine. Genetically Engineered Crops: Experiences and Prospects. Washington, D.C.: The National Academies Press, 2016. This report looks at genetically engineered (GE) crops and finds no proven health risks compared to regular crops.

Qaim, Matin, and Shahzad Kouser. “Genetically Modified Crops and Food Security.” PLOS ONE, 5 June 2013. This study looks at how GMOs affect food security, especially for small farmers in India. It found that growing GMO cotton helped farmers earn more money, eat better, and reduce food insecurity. The study shows that while GMOs alone can’t solve hunger, they can be a helpful part of a larger plan to improve food security.

Sims, Tamika. “GMO Crops: Safety, Regulation, and Sustainability Insights.” Food Insight, 11 Dec. 2020. This article tells us that GMO crops are safe to eat and have been studied a lot by scientists. It explains that GMO crops are checked by many health and safety organizations to make sure they are safe. The article also talks about how GMO crops help farmers grow more food, use fewer pesticides, and make farming better for the environment.

World Health Organization. “Q&A: Food, Genetically Modified.” World Health Organization, 1 May 2014. This document answers common questions about genetically modified (GM) foods and organisms. It explains what they are, why they are made, how their safety is checked, and what concerns people have about them.

Topic Overview

I am going to research how genetically modified organisms (GMOs) affect our food. GMOs have been very important in farming since the early 1990s. They help by making more food, adding extra nutrients, and protecting the environment. But some people worry about health risks, environmental problems, and ethical issues with GMOs.

What I Already Know

I know that GMOs are used in many crops like soybeans, corn, cotton, and canola. These plants are changed to be stronger against pests, survive herbicides, and sometimes have extra nutrients.

Possible Subtopics

1. History and Development of GMOs: This part will talk about how GMOs started, beginning with the Flavr Savr tomato, and the creation of other GMO crops.
2. Benefits of GMOs: This part will explain how GMOs help make more food, need fewer chemicals, and help the environment.
3. Health and Safety Concerns: This part will look at the health risks of GMOs, like allergies and long-term effects, and what major studies have found.
4. Environmental and Ethical Issues: This part will explore problems like superweeds, loss of plant and animal variety, and ethical questions about who controls GMO seeds.
5. Regulatory Measures and Innovations: This part will talk about the rules that make sure GMOs are safe and new technologies like CRISPR that change genes.

Possible Sources

1. American Council on Science and Health: “The Cost of GMO Bans: Higher Food Prices and Unnecessary Suffering.”
   • This source talks about how banning GMOs can make food more expensive and cause problems.
2. Food Insight: “GMO Crops: Safety, Regulation, and Sustainability Insights.”
   • This article gives details on the safety, rules, and environmental benefits of GMOs, supported by studies and regulations.
3. Explore Biotech: “How Genetic Engineering Can Improve Food Supplies.”
   • This source explains how changing genes can help us get more food, help the environment, and make more precise changes to plants.
4. National Academy of Sciences: “Genetically Engineered Crops: Experiences and Prospects.”
   • This report reviews how GMOs affect farming in the United States and around the world.
5. World Health Organization: “Frequently Asked Questions on Genetically Modified Foods.”
   • WHO answers many questions about GMOs, talking about safety, rules, and health effects.

By looking at these sources, I will understand how GMOs affect our food by seeing both the good and bad sides.

Essay 2

TEXT-WRESTLING

by: Jennifer McGuire

“The Sickness in Our Food Supply”

Summary and Response

The COVID-19 pandemic showed many problems in different parts of the world, especially in the way we get our food. It revealed that our food supply system is not as strong as we thought. The pandemic has shown us that the way we produce, distribute, and eat food in the United States has many problems and showed how important it is to make changes to keep people safe and healthy.

Michael Pollan wrote an article called “The Sickness in Our Food Supply.” He talks about the big problems and unfairness in the American food system that the COVID-19 pandemic showed us. He uses an example of an ebb tide (when the water goes out) showing who is “swimming naked,” meaning the pandemic showed the problems in our food system. Our food system is very good at making lots of cheap food, but it is not very strong or able to handle changes.

The U.S. food supply chain has two parts: one part serves grocery stores, and the other part serves places like restaurants and schools. When the pandemic shut down the economy, the part that serves restaurants and schools almost stopped working. This left farmers with too much food they couldn’t sell, which caused food to go to waste even though grocery store shelves were empty. The pandemic forced key plants to close, farmers had to destroy millions of animals because they had nowhere to send them.

Pollan also talks about the meatpacking industry, where many workers got sick with COVID-19. The meatpacking industry focuses on working very quickly, with workers standing close together, which made it hard to keep them safe from the virus. The government even used special laws to keep meat plants open despite the health risks, showing how powerful the industry is and how vulnerable its workers are. Many workers in meat processing plants and grocery stores have had to work without proper protective equipment, making them very vulnerable to the virus. Pollan points out that these essential workers are underpaid and work in unsafe conditions, even though they are crucial for keeping the food supply chain running.

The pandemic has also shown that the typical American diet, which includes a lot of processed food and meat, makes people more likely to get very sick from COVID-19. Pollan connects these health problems to the industrial food system’s reliance on crops like corn and soybeans, which are used to make unhealthy, processed foods.

Pollan thinks we need to change to a more local and strong food system. He believes that local food systems, which did better during the pandemic, are healthier and more sustainable. Local farms and small-scale food producers quickly adapted to the changes caused by the pandemic. Many local farmers started selling directly to consumers through online markets, farm stands, and delivery services. This helped people get fresh food when grocery store shelves were empty and supported local farmers when they couldn’t sell to restaurants and schools.

Pollan believes the pandemic gives us a chance to rethink our food system. He suggests we should have more small, local food producers to make the system more resilient. He also calls for better agricultural policies that focus on health and sustainability instead of just efficiency and production. The pandemic has made it clear that our current food system is not good enough during crises.

Reading Pollan’s article reminds me of the grocery shortages and disruptions we experienced during the early months of the pandemic. The contrast between food wastage on farms and empty supermarket shelves was particularly striking. Pollan’s critique of the industrial food system resonates with observations of how concentrated supply chains fail under stress.

Michael Corkery and David Yaffe-Bellanys article “U.S. Food Supply Chain Is Strained as Virus Spreads” provides real-time evidence supporting Pollan’s arguments. They report on the shutdown of major meatpacking plants, such as Smithfield Foods in Sioux Falls, due to significant COVID-19 outbreaks among workers. This closure underscores the weakness of a highly centralized food supply chain, as the plant produces more than 5 percent of the nation’s pork. This real-world example vividly illustrates Pollan’s point about the dangers of over-reliance on a few centralized production hubs.

I agree with Pollan’s call for better conditions and pay for food workers, who are essential yet often undervalued. The unsafe working conditions he describes in meatpacking plants are alarming and highlight the need for significant industry reform. I also support his advocacy for local food systems, which have proven more resilient during the pandemic.

A few questions I would ask Pollan include: How do you see the transition from a big, industrial food system to a more local one happening? What new rules and rewards would be needed to support this change, and how can these be effectively put into place with the current politics?

Another question is about health: If we don’t change our food system, what long-term health problems could we face, and how can we fix them? Also, how can small farmers be helped and included in this more local food system?

Lastly, what are the environmental benefits of a more local food system, and how can we measure and explain these benefits to everyone?

What I believe Pollan’s main point is, that the COVID-19 pandemic has exposed the weakness and unfairness of the American food system, revealing the need for a more resilient, decentralized approach. He uses evidence from the meatpacking industry, the divided food supply chain, and the impact of diet on health to support his argument. Pollan believes that addressing these issues is essential to ensure the stability and fairness of the American food supply chain in future crises. He calls for strong actions to make our food system better for everyone.

Corkery, Michael, and David Yaffe-Bellany. “U.S. Food Supply Chain Is Strained as Virus Spreads.” The New York Times, 13 April 2020.

Pollan, Michael. “The Sickness in Our Food Supply.” The New York Review, 12 June 2020.

Peer Review of Shauntea—Essay 2

1. Structure and Assignment Guidelines:

• Strengths:

Your essay has a good structure. It has a clear introduction, body, and conclusion. It meets the assignment guidelines by summarizing the article, analyzing rhetorical strategies, and giving a personal response.

• Suggestions:

Make sure each part of your essay is easy to see and understand. You can use headings or clear topic sentences at the start of each section to keep everything clear and organized.

• Summary Completeness and Accuracy:

• Strengths:

Your summary does a great job of covering the main points of the article. It talks about the big problems in the food system that the pandemic showed us.

• Suggestions:

Maybe you can consider making the summary shorter and easier to read. Make sure the ideas flow smoothly from one to the next. Add any Important points that might be missing, like suggested solutions or positive changes mentioned in the article.

• Ethical Handling of Sources:

• Strengths:

Your essay uses information from the article well without copying it exactly. It includes examples and numbers, showing that the sources are used correctly.

• Suggestions:

Add a Works Cited to give credit to all your other sources you used. I did not see any additional sources used in response.

• Paragraph Focus and Coherence:

• Strengths:

Each paragraph talks about a specific topic, like the weakness of the food system, the power of big companies, or the work conditions for food workers.

• Suggestions:

Dubble check to make sure each paragraph starts with a clear sentence that tells the main idea. Some paragraphs need better connections to flow smoothly. For example, the switch from talking about the weak food system to the power of big companies can be smoother.

• Substantive Response:

• Strengths:

Your response shares a strong personal view on the issues in the article. It connects to bigger problems in society and the need for change.

• Suggestions:

Maybe you can add more specific examples or facts to support your points. Talk more about possible solutions or changes to make your response stronger. Make sure your arguments are well supported and clearly linked to the points in the article.

DECENTRALIZING FOR RESILIENCE

Lessons from the Pandemic for Our Food Supply

by: Jennifer McGuire

Introduction

The COVID-19 pandemic has shown us big problems in many systems, especially how food gets to our tables in America. Michael Pollan, in his article “The Sickness in Our Food Supply,” talks about how our food system is weak because it cares more about making money than keeping food supplies strong and workers safe. This essay will look at Pollan’s ideas, using examples from Michael Corkery and David Yaffe-Bellany, and discuss why we need a better way to produce and distribute food.

Summary of “The Sickness in Our Food Supply”

In his article, Michael Pollan explains that the COVID-19 pandemic has shown serious problems in how America’s food system works. He uses a metaphor of the tide going out and revealing people “swimming naked” to show how the crisis exposed the system’s weaknesses. The pandemic hurt big supply chains, leading to wasted food even though many people were hungry.

Pollan says these problems started in the early 1980s when policies allowed big companies to take over. This centralization means that when something goes wrong, it affects a lot of people. For example, chicken farmers had to kill their hens because they couldn’t sell them in stores. He also talks about how meatpacking plants became hotspots for COVID-19 because workers couldn’t keep a safe distance.

Pollan believes we need a more decentralized food system, with more local food networks that can adapt better during crises. He calls for breaking up big food companies, improving conditions for workers, and promoting farming that focuses on healthy food.

Response

Pollan’s points about the food system’s weaknesses make a lot of sense. The reports by Corkery and Yaffe-Bellany on meatpacking plant closures show how fragile the system is. I remember going to the grocery store during the early pandemic and seeing empty shelves while hearing about farmers destroying crops and animals. This made me realize how inefficient our food system is.

I agree with Pollan that food workers deserve better pay and safer working conditions. The unsafe conditions in meatpacking plants need to change. Pollan’s idea of supporting local food systems is also important, as they proved to be more reliable during the pandemic.

Supporting small farmers and promoting sustainable practices are essential. I would ask Pollan how we can move from our current food system to a more decentralized one. What policies and incentives are needed for this change? How can these changes be made in today’s political climate? What are the long-term health risks if we don’t change the food system, and how can we fix them? How can we support small farmers in this new model? Finally, what are the environmental benefits of a decentralized system, and how can we explain these to the public?

Conclusion

Michael Pollan’s article, “The Sickness in Our Food Supply,” argues that the COVID-19 pandemic revealed big problems in America’s food system. The current system’s weaknesses show that we need a more resilient and fair approach. By changing policies to break up big food companies, improving worker conditions, and promoting local food networks, we can create a food system that prioritizes health, fairness, and sustainability. Fixing these issues is crucial to ensuring a stable and fair food supply chain in future crises.

Works Cited

Corkery, Michael, and David Yaffe-Bellany. “U.S. Food Supply Chain Is Strained as Virus Spreads.” The New York Times, 13 Apr. 2020, https://www.nytimes.com/2020/04/13/business/coronavirus-food-supply.html.

Pollan, Michael. “The Sickness in Our Food Supply.” The New York Times, 12 May 2020, https://michaelpollan.com/articles-archive/the-sickness-in-our-food-supply/