Food Politics

by Marion Nestle
Aug 23 2013

Annals of food and culture: The potato museum, Munich

Thanks to reader Doire for alerting me to Munich’s Kartoffelmuseum.

The tiny museum is based on the private, obsessive collection of Otto Eckart, the CEO of the Pfanni company.  I was not familiar with this company so I looked up its Wikipedia entry.  Here is what Google translator says it says:

The Pfanni GmbH & Co. OHG is a German food company based in Stavenhagen , the kitchen in the production of finished potato products is specialized. She is since 1993 a subsidiary of Unilever Germany gr.

Worth the trip are the gorgeous old drawings and etchings of potato planters and harvesters, and the astonishing collection of old books on potato history and cooking.  

And then this:

IMG-20130823-00054

Of this case, the catalog says:

A special jewel of the museum is the “collection of rare objects.” Here the visitor finds curiosities, precious things, unusual and strange exhibits.  It is a combination of art and rubbish.

The prize: a photo of Marilyn Monroe dressed in an Idaho Potato sack.  I also loved the potato Christmas tree ornaments hanging at the top of the case.

Art or rubbish?  You decide.

I thought it was definitely worth the visit.

Aug 22 2013

Soda advertising: Bavaria

In the Munich subway, Marienplatz station, Coca-Cola ads feature bottles with common German (?) names on the labels, in this case Kevin, Tobias, and Sandra.

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At the entrance to the tour of the salt mine in Berchtesgaden (definitely worth the visit), Coke (foreground) and Pepsi (far background) sponsor separate outdoor cafes.

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Aug 21 2013

More Bavarian food politics

The central farmers’ market in Munich, the Viktualienmarkt, has some organic (“bio”) producers.  This one displays a sign that it has been organic for 20 years (20 Jahre Bio).

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Aug 20 2013

Food Politics: Munich style

I am in Munich this week to give a talk at a meeting of environmental historians and will be posting tourist photos.  Here’s today’s from the main tourist area in front of city hall:

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My (rather loose) translation:

Eat vegetarian today.  For the sake of health, the animals, and the environment.

I guess the Germans do pig crates too.

The exhibit is sponsored by the Albert Schweitzer Stiftung für Mitwelt (Tr. Foundation for Mankind), a vegan animal-welfare group.

Aug 19 2013

Books about food industry work: first-hand

Seth Holmes.  Fresh Fruit, Broken Bodies: Migrant Farmworkers in the United States. .  University of California Press, 2013.

This book came highly recommended and for good reason.  It is a riveting account by a PhD (anthropology)/MD, now on the faculty of the School of Public Health in Berkeley, who did his dissertation fieldwork as a participant/observer/migrant berry picker.  This meant starting out in Oaxaca, traveling to the U.S. border, crossing it illegally, getting caught, going to jail, getting out, working in the fields with fellow migrants who made it through, and enduring almost everything they had to endure.  The almost?  As an American citizen and white, he was treated better—a difference he makes stark and clear.  For anyone with a conscience, this book is not an easy read; we don’t treat Mexican immigrant workers with much respect and Holmes writes eloquently about how that disrespect feels to people who are making enormous sacrifices to create better lives for their children. What must be done?  “Broad coalitions of people must actively engage in…concrete legal, political, civil, and economic actions…[so these people] no longer have to migrate across a deadly border in order to provide us with fresh fruit in exchange for their broken bodies.”

Fresh Fruit, Broken Bodies is just out but it reminded me of another participant/observer study that first appeared in 2005.

Steve Striffler.  Chicken: The Dangerous Transformation of America’s Favorite Food, Yale University Press, 2007.

I know about this book because I blurbed it:

An extraordinarily powerful indictment of the U.S. chicken industry.  This book will do for chicken what Fast Food Nation did for beef.

Striffler is an anthropologist now at the University of New Orleans who did his dissertation research working on poultry processing lines.  He lived with the other workers, went with them to their home towns, and experienced what they experienced.   Not easy.  He has much to say about the effect of this kind of work on the people who do it, the communities in which they live, and the impact of industrial animal farming on people, rural America, and the animals themselves.

This is anthropology at its best by courageous people.

Aug 16 2013

What’s that cartoon?

Oops.  Amazon left off the last question in Kerry Trueman’s interview.

KT: And what a bonus to get to the end of the book and find that wonderful cartoon of yourself by Clay Bennett! How did that come about?

I know.  I love it.   Minutes before the book was being sent to press, my editor realized that there were a couple of blank pages at the end.  And I didn’t have a bio in the book.  Why not commission a cartoon?  Clay Bennett is the only one of the cartoonists I’ve met—I went to a talk he gave in New York at the launch of another Cartoonist Group book—and I very much enjoy his work, as who does not?   He’s the editorial cartoonist for the Chattanooga Times Free Press and won a Pulitzer Prize at some point.  He produced the cartoon over that weekend.  I think it’s the perfect way to end the book.

Clay Bennett editorial cartoon

 

 

Aug 15 2013

Eat, Drink, Vote: An Illustrated Guide to Food Politics: Q and A

Amazon.com has just posted an interview that I did with Kerry Trueman about my forthcoming (September 3!) book, Eat, Drink, Vote: An Illustrated Guide to Food Politics.

Kerry Trueman, an environmental advocate, interviews public health nutritionist, Marion Nestle, author of Eat Drink Vote

Jude Stewart

Kerry Trueman: Has politics always had such a huge impact on the way we eat?

Marion Nestle: Of course it has. As long as we have had inequities between rich and poor, politics has made some people fat while others starved. Think, for example, of the sugar trade and slavery, the Boston tea party, or the role of stolen bread in Les Misérables. Bread riots and food fights are about politics. But those events seem simple compared to what we deal with now, when no food issue seems too small to generate arguments about who wins or loses. Congressional insistence that the tomato paste on pizza counts as a vegetable serving is only the most recent case in point.

KT: How do you reconcile the fact that what’s good for us as individuals–namely, eating less junk food–is bad for business?

MN: I don’t think these facts are easily reconciled. They can only be observed and commented and acted upon. The job of the food industry is to produce products that will not only sell well, but will sell increasingly well over time, in order to produce growing returns to investors. Reconciliation requires companies either to sell less (impossible from a business standpoint) or make up the difference with sales of healthier products. Unfortunately, the so-called healthier products–and whether they really are is debatable–rarely sell as well. In practice, companies touch all bases at once: they put most marketing efforts into their core products, they proliferate new better-for-you products, and they seek new customers for their products among the vast populations of the developing world–where, no surprise, the prevalence of obesity is increasing, along with its related diseases.

KT: Why did you want to do a book of food politics cartoons?

MN: If truth be told, I’ve been wanting to do one for years. Cartoons are such a great way to engage audiences. Politics can be dreary. Cartoons make it fun. I’ve collected cartoons for years on everything about food and nutrition. I would have loved to do a book on nutrition in cartoons but getting permission to reprint them was too difficult and expensive. For the cartoons in my last book, Why Calories Count, I contacted the copyright holder, Sara Thaves, who represents the work of about 50 cartoonists. During our negotiations about how much they would cost, Sara asked if I might be interested in doing a book using Cartoonist Group cartoons. Would I ever! Sara ended up sending me more than 1,100 cartoons–all on food politics. I put them in categories and started writing. The only hard part was winnowing the drawings to a publishable number. But what a gorgeous book this turned out to be! The cartoons are in full color.

KT: In Eat Drink Vote, you note that, it ought to be possible to enjoy the pleasures of food and eat healthfully at the same time. Why does that ideal meal elude so many of us?

MN: Because our food choices are so strongly influenced by the food environment. Given a large plate of food, for example, practically everyone will eat more from it than from a smaller portion. And then there’s the cooking problem. For decades, Americans have been told that cooking is too much trouble and takes too much time. As a result, many people would rather order in and wait for it to arrive and get heated up again than to start from scratch. And healthy foods cost more than highly processed junk foods, and not only on the basis of calories. The government supports the production of corn and soybeans, for example, but not that of broccoli or carrots. I should also mention that food companies get to deduct the cost of marketing, even marketing to children, from their taxes as legitimate business expenses.

KT: On the subject of food and pleasure, you enjoy the occasional slice of pizza or scoop of ice cream, just as Michelle Obama loves her french fries. Do you subscribe to the all things in moderation philosophy, or are there some things you simply won’t eat, ever?

MN: The only food I can think of that I won’t ever eat is brains, and that’s rarely a problem. And yes, I do subscribe to everything in moderation although it’s hard to admit it without irony. The phrase has been so misused by food companies and some of my fellow nutritionists to defend sales of junk foods and drinks. There is no question that some foods are healthier to eat than others and we all would be better off eating more of the healthier ones and fewer of the less healthful foods. But fewer does not and should not mean none. And what’s wrong with pizza, pray tell? In my view, life is too short not to leave plenty of room for freshly baked pizza, toffee candy, real vanilla ice cream, and a crusty, yeasty white bread–all in moderation, of course.  

Aug 14 2013

General Mills wants the FDA to define “whole grain”

Ah the ironies of food marketing.  General Mills is asking the FDA to come up with a decent (translation: favorable to General Mills) definition of “whole grain.”

You might think that the meaning of “whole grain” is perfectly clear.  Wheat grains contain three parts, the bran, the germ, and the endosperm (the starch-and-protein part).

As I explained in a column for the San Francisco Chronicle, the FDA has not issued a rule defining whole grains.  Its has nonbinding guidance.  This says anything labeled “100 percent whole grain” must contain all three components of the original wheat seed, in proportion.

But what about products that are not 100% whole grain, which means most food products.  Here’s why General Mills cares about this issue:

Into this regulatory gap has charged the industry-sponsored Whole Grain Council, a trade association for marketers of whole grain foods.  The council issues two certifying stamps: 100 percent and Basic. One hundred percent fits the FDA guidance.

But the far more prevalent Basic stamp allows refined grains and not-necessarily-in-proportion additions of bran or germ.

General Mills wants the FDA to finalize its 2006 guidance).  This recommended:

  • At least 8 grams of whole grain per 30 gram serving for basic whole grain statements
  • At least 16 grams of whole grain per 30 gram serving for statements such as “100% whole grain”
  • All three components must be present in natural proportions

According to the account in Food Chemical News,  General Mills wants to head off the proposal from Center for Science in the Public Interest (CSPI); this would require posting the percentage of whole grains.

CSPI points out that many “whole grain” claims are misleading.  Without having to reveal the percentage of whole grain, companies can claim whole grains with only 8 grams of whole grains in a 30-gram serving.   This is 27% whole grain, meaning 73% not whole grain.

Yes, the FDA needs to act on this one, and the sooner the better.

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