I’m lecturing to students taking Berkeley’s Edible Eduction course. Details about the course are here. It can be watched livestream: details here. In person, it’s at the Anderson Auditorium at the Haas School of Business. I’ll be speaking on current food politics and also about Slow Cooked.
Food price misery: and organics too
Thanks to Eric Colchimaro for sending links to two stories about the effects of rising food prices. One is about the food riots occurring worldwide , a story continued in the New York Times on April 18: “the worst crisis of its kind in more than 30 years,” or what the Chicago Tribune calls a “crime against humanity.” And now The Economist (April 19-25) says the era of cheap food is over, reviews the political risks this entails – food riots, to begin with – and calls the current food crisis “the silent tsunami.”
Eric’s second link brings it home; it’s a Washington Post story about the awful problems higher food costs are causing for U.S. school lunch programs. They are hitting home in other ways. Restaurant sales are down and the costs of making pizza are rising. Dollar menus at fast food chains are up – they account for 15% of sales at Burger King and give so little return that they are putting some outlets into bankruptcy, according to Advertising Age (March 31). A story in today’s New York Times talks about the sticker shock in the organic aisles. The fallout from rising oil prices, rising grain demands, and use of grains for biofuels gets worse every day. How do we get reverse this? Extricating from Iraq might help as would more enlightened energy and farm policies. Ideas, anyone? In any case, I’m going to keeping an eye on the effects of rising food prices. My guess is they won’t be good. I hope I’m wrong.