An Eater’s Manifesto Meets Practicality

     The upbeat American society is continuously pushing information about any and every topic imaginable. Nonetheless, there seems to be a veil covering many of the truths particularly when it comes to food. Therefore, here is my eater’s manifesto. I am not suggesting that I am going to completely transform the ways I have eaten for the past nineteen years, but rather I am willing to alter certain aspects of the way I choose food. Personally I find a declaration completely pointless unless there is a real desire backing it up. With all the information I have obtained throughout the past three months focusing on food production and authenticity, it would be impossible to continue to walk through a supermarket without questioning the origin of the products I am buying.
     The first issue with the American diet is that we categorize what we eat. Michael Pollan makes an interesting argument in his article Our National Eating Disorder; he introduces the idea of the “omnivore’s dilemma” suggesting that we simply have too many food choices. For species such as cows or horses, their diet is strict and set. As herbivores they do not have many options other than grass or leaves. The same thing goes for those who are strictly carnivores. There is no wavering from their diet. However, we as omnivores have many more options. Pollan identifies one of the “central questions of life,” especially for omnivores, as “what should we have for dinner?” For the human race, the options are endless. Therefore, we are forced to sectionalize our food- determining what is healthy and what is not, foods that improve performance and those that will inhibit our maximum potential, et cetera. According to Pollan, we strive for order in the overwhelming amount of options.
     Especially with this categorization, there is much to be said about the American food industry today. We are more concerned about the “perfection” of our food and how it looks than the nutritional value of it or how it tastes. Similar to Pollan, the author Barry Estabrook focuses on this paradigm shift that has occurred within the past fifty years. Using the introduction to Tomatoland as an example, Estabrook brings to the readers’ attention to how warped our idea of basic fruit and vegetables has become. We expect to walk into a supermarket to be greeted with a cornucopia of exotic produce choices all year long, which is exactly what we get (Estabrook). Just the other day I found myself in a local grocery store with the option of purchasing exotic fruits from countries like New Zealand and Southeast Asia. However, studies done by the United States Department of Agriculture show that the nutritional value of this produce has dropped significantly (Estabrook).
     Unfortunately this nutrition issue does not just stop with produce. In another of his writings, An Animal’s Place, Pollan highlights the American view of animals. Obviously many Americans utilize animals for food as well, but many do not understand the process behind getting the cow or chicken from the “field” onto the plate. Pollan emphases how so many view animals as “things” and in turn detach any emotional value, therefore justifying any cruelty. Nonetheless, he points out that there is hope. After the publication of Uncle Tom’s Cabin in 1852, light was shed on the slaughter industry and this trend has only increased with time. Especially now days, people are becoming more aware, legislation is being passed and articles such as this one are informing the public.
     Most people know, as a general fact, that red meat is not really beneficial to one’s overall health. It has been linked to many chronic diseases particularly cardiovascular disease and in some cases even cancer. Nonetheless, as a nation we continue to increase our red meat consumption while increasing the mortality rate at the same time. After reading through Dr. Dean Ornish’s article Holy Cow! What’s good for you is good for our Planet, there were some interesting observations that I had never really considered. For example, I had never contemplated the carbon footprint produced by our consumption of red meat. It seems like a rather simple task to pull up to a drive-thru and order a hamburger with fries and maybe even a classic shake. However, a single “quarter-pounder with cheese takes twenty-six ounces of petroleum and leaves a thirteen pound carbon footprint” which is equivalent to burning seven pounds of coal (Ornish). That seems outrageous, yet we partake in this ritual every day.
     The earth was simply not made to provide resources for the amount of livestock we currently have. Another environmental factor to our large consumption of red meat is the amount of greenhouse gases produced from the animal agriculture industry. By covering approximately thirty percent of the earth’s surface, livestock have a huge influence on the quality of the atmosphere. Especially as Americans, we focus more on our satisfaction than the impact that our consumerism has on the natural world. Deforestation of the rainforests is a well-known issue, however it is not only happening to further industrialization, but also to clear land for livestock to graze (Ornish). Some may think of this as an even exchange- nature for nature- but it is not the way that ecosystem was created to function.
     Nonetheless, sometimes there are beneficial effects to the foods we consume without realizing it. For example, there are many aspects to the coconut that, even recently, have shown interesting advances in medical science. Last month the results from an experiment conducted at the University of Kerala in Kerala, India were published. The researchers were testing the effects of tender coconut water on rats with high fructose diets (Bhagya et al. 2012). Coconut water is different than coconut milk as it is the clear liquid produced from unripe coconuts (Benefits of Coconut Water). In the test, the rats were fed a high fructose diet for three days and then treated with the tender coconut water for three weeks. The results showed that the rats treated with the coconut water had reduced levels of triglycerides and lower blood pressures than the rats which were not treated. In the end this suggests that coconut water treatment might be able to prevent or possibly even “reverse high blood pressure induced by [a] high fructose diet (Bhagya et al. 2012).”
     In addition to its ability to hydrate more than most other beverages and the high level of electrolytes, coconut water has also been known to be a substitute for blood plasma in extreme situations. The sterility of the water and the ideal pH levels allow this to be possible (Listverse).
     It’s so easy for us to simply consume our food without considering the impact they have on the natural world. We have industrialized everything to the point that we can no longer see what it was originally designed for. Nevertheless, science continues to try to decipher these secrets and apply them to everyday life now, in this day and age.
     As humans, we are easily influenced by others. This is not necessarily a negative quality however when it comes to dietary issues, Americans seem to be among the easiest to persuade to follow the newest health trend. Throughout the course of history we have altered the ways in which we eat based on the amount of crops produced, government regulations, health magazines, television shows and much more, but the real question is: what is actually healthy?
     So many individuals are willing to follow whatever the newest diet fad is, as long as a ‘health’ guarantee comes along with it. Nonetheless, many times these ‘guarantees’ are empty and lack actual evidence to support their claims. In some cases, these fads encourage people to consume scientifically engineered food instead of food in its raw or organic state. Pollan discusses this subject in his article Unhappy Meal. There is a chasm that has formed between food and “edible foodlike substances (Pollan).” The majority of the food in the supermarkets is processed to stages so far away from the natural form it cannot be considered real food. Pollan suggests that even the foods that claim to be healthy and have additional benefits to support heart health or rich in certain nutrients are “apt to be heavily processed, and the claims are often dubious at best (Pollan).” As a whole, Pollan really focuses on keeping the foods we eat in their natural state and being willing to pay more for a higher quality, and in turn, consuming less.
     I think when it comes down to it Americans like the idea of being healthy yet refuse to put these thoughts into action. I admit, I am guilty of this as well. Choosing the cereal that says it’s going to improve my health makes me feel good, but that does not mean that I indulge in a fresh mango instead of an Oreo. There are certainly flaws to the way Americans think about nutrition and food as a whole, because like Pollan said, most of what we consume here is not really food. Though his ideas are inspiring and I believe for the most part true, for many that type of lifestyle is not practical. In order to alter the way Americans eat, we must first change the way in which Americans live.
With our demanding culture it is almost impossible for the low-wage family to afford real food. Personally, I think the idea of stores like Whole Foods are great until I begin to walk around and observe the absurd prices they expect me to pay simply for wanting the healthier option. Though our nation continues to promote health and healthy choices, it is not always the affordable option. It is as if the USDA’s slogan should read “be healthy, but only if you can afford to do so.” This is where practicality has to meet the manifesto.
      As a college student my resources, both financially and nutritionally, are limited. Who knows, maybe becoming a vegan or fruitarian would make me healthier, but honestly that is not even an option. After I came to school I made sure I tried to eat as many fresh fruits and vegetables as possible. I do not think a day has gone by throughout the past thirty weeks where I have neglected one of these at each meal. This is part of my diet which I plan to continue. My family has always been really good about keeping fresh produce in the kitchen, and I suppose I am blessed enough that we are able to do this. Nonetheless, there still remains a difference between the fruit purchased at the grocery store and that purchased at a farmer’s market. Though I am partial to the latter, it is more likely that the majority of our fruit will come from a store.
     There are some aspects of my diet that I plan to change, for example, I never really ate breakfast until I came to school. Maybe it is because here, the meal is already prepared; however this is one aspect I plan to change. By reading the research done by my classmates, I have realized the importance of this meal and the energy I obtain when I start the morning off with something to eat.
     Food seems like such a simple topic, however there are so many dimensions to it. No matter who you are or where you live, food seems to be the central point of all life. Where do people congregate in a home? The kitchen. What is often present when you are getting to know someone? A meal. This is what I have learned and this is what I propose I will do. The lines are vague as I think they should be because eating should never be a rulebook, but rather a guide that will hopefully spill out benefits into a lifestyle. Authenticity matters when it comes to food and I think this should be a main focus, however exceptions always have to be made.


Works Cited

Bhagya, D., L. Prema, and T. Rajamohan. "Therapeutic Effects of Tender Coconut Water on Oxidative Stress in Fructose Fed Insulin Resistant Hypertensive Rats." Asian Pacific Journal of Tropical Medicine 5.4 (2012): 270-76. Print.
Estabrook, Barry. "On the Tomato Trail." Tomatoland. Andrews McMeel, 2011. x-xvii. Print.
Ornish, Dean. "Holy Cow! What's Good for You Is Good for Our Planet." Archive of Internal Medicine 172.7 (2012): 563-64. Print.
Pollan, Michael. "An Animal's Place." The New York Times Magazine 10 Nov. 2002. Web.
Pollan, Michael. "Our National Eating Disorder." The New York Times Magazine 17 Oct. 2004. Web.
Pollan, Michael. "Unhappy Meals." The New York Times Magazine 28 Jan. 2007. Web.
"What Coconut Water Can Do For You." Benefits of Coconut Water. Web. 16 May 2012. <http://benefits-of-coconut-water.com/>.

Reflection

Throughout the past ten weeks I have learned more about food and the ways in which we eat it than I ever thought I would. I suppose I had never given much thought as to why we, especially as Americans, eat the way we do. I have learned a lot about food production in addition to trends found within my own diet. This course has given me a whole new perspective on the food industry.
It is important to learn such facts because what we eat has more impact than just what is on the table. Today our food choices have an impact almost worldwide through harvesting, production and distribution. I have enjoyed expanding my knowledge on such topics and delving into what we eat and why we eat it.

Define Food

As humans, we are easily influenced by others. This is not necessarily a negative quality however when it comes to dietary issues, Americans seem to be among the easiest to persuade to follow the newest health trend. Throughout the course of history we have altered the ways in which we eat based on the amount of crops produced, government regulations, health magazines, television shows and much more, but the real question is: what is actually healthy?

Michael Pollan discusses this very issue in his article Unhappy Meal. In today’s age, there is a chasm that has formed between food and “edible foodlike substances (Pollan).” The majority of the food in the supermarkets is processed to stages so far away from the natural form it cannot be considered real food. Pollan suggests that even the foods that claim to be healthy and have additional benefits to support heart health or rich in certain nutrients are “apt to be heavily processed, and the claims are often dubious at best (Pollan).” As a whole, Pollan really focuses on keeping the foods we eat in their natural state and being willing to pay more for a higher quality, and in turn, consuming less.

On the other hand, Melanie DuPuis highlights the need for a dietary ‘guide.’ She suggests that “we have lost our faith in both religion and science as guides to eating, [so] we rely on these popular writers to steer us through a welter of confusing and contradictory information (DuPuis 11).” Additionally, both articles touch on dietary customs in other countries which as a whole have a great health quality.

I think when it comes down to it Americans like the idea of being healthy yet refuse to put these thoughts into action. I admit, I am guilty of this as well. Choosing the cereal that says it’s going to improve my health makes me feel good, but that does not mean that I indulge in a fresh mango instead of an Oreo. There are certainly flaws to the way Americans think about nutrition and food as a whole, because like Pollan said, most of what we consume here is not really food. Though his ideas are inspiring and I believe for the most part true, for many that type of lifestyle is not practical. In order to alter the way Americans eat, we must first change the way in which Americans live. With our demanding cultrure it is almost imposible for the low-wage family to afford real food.

Facts of Interesting Food

After reading over the class’ short essays, I found these two facts to be the most interesting:

1.       Even with the variety of cereals that have high sugar levels, it is still one of the healthier options for breakfast

2.       Soda actually increases a person’s appetite which is thought to be a contributing factor to the obesity issue in the United States

Food with Impact

Most people know, as a general fact, that red meat is not really beneficial to one’s overall health. It has been linked to many chronic diseases particularly cardiovascular disease and in some cases even cancer. Nonetheless, as a nation we continue to increase our red meat consumption while increasing the mortality rate at the same time.

After reading through Dr. Dean Ornish’s article Holy Cow! What’s good for you is good for our Planet, there were some interesting observations that I had never really considered. For example, I had not contemplated the carbon footprint produced by our consumption of red meat. It seems like a rather simple task to pull up to a drive-thru and order a hamburger with fries and maybe even a classic shake. However, a single “quarter-pounder with cheese takes twenty-six ounces of petroleum and leaves a thirteen pound carbon footprint” which is equivalent to burning seven pounds of coal (Ornish). That seems outrageous, yet we partake in this ritual every day.

The earth was simply not made to provide resources for the amount of livestock we currently have. Another environmental factor to our large consumption of red meat is the amount of greenhouse gases produced from the animal agriculture industry. By covering approximately thirty percent of the earth’s surface, livestock have a huge influence on the quality of the atmosphere. Especially as Americans, we focus more on our satisfaction than the impact that our consumerism has on the natural world. Deforestation of the rainforests is a well-known issue, however it is not only happening to further industrialization, but also to clear land for livestock to graze (Ornish). Some may think of this as an even exchange- nature for nature- but it is not the way that ecosystem was created to function.

Nonetheless, sometimes there are beneficial effects to the foods we consume without realizing it. There are many aspects to the coconut that, even recently, have shown interesting advances in medical science. Last month the results from an experiment conducted at the University of Kerala in Kerala, India were published. The researchers were testing the effects of tender coconut water on rats with high fructose diets (Bhagya et al. 2012). Coconut water is different than coconut milk as it is the clear liquid produced from unripe coconuts (Benefits of Coconut Water). In the test, the rats were fed a high fructose diet for three days and then treated with the tender coconut water for three weeks. The results showed that the rats treated with the coconut water had reduced levels of triglycerides and lower blood pressures than the rats which were not treated. In the end this suggests that coconut water treatment might be able to prevent or possibly even “reverse high blood pressure induced by [a] high fructose diet (Bhagya et al. 2012).”

In addition to its ability to hydrate more than most other beverages and the high level of electrolytes, coconut water has also been known to be a substitute for blood plasma in extreme situations. The sterility of the water and the ideal pH levels allow this to be possible (Listverse).

It’s so easy for us to simply consume our food without considering the impact they have on the natural world. We have industrialized everything to the point that we can no longer see what it was originally designed for. Nevertheless, science continues to try to decipher these secrets and apply them to everyday life now, in this day and age.

Benefits of Coconut Water
Coconut Water Experiment: Kerala, India

Listverse

Meal Account

FRIDAY:
10:07- blueberry bagel with cream cheese, honeydew melon, cinnamon bread, chocolate milk
12:25- banana
  2:53- chocolate covered strawberry
  4:13- pear
  4:43- chicken flatbread with mango, steamed carrots, blueberry bagel

SATURDAY
  8:36- two pancakes with peanut butter and syrup, orange juice
  2:30- half an apple-cinnamon muffin
  3:15- Sonic cranberry raspberry limeade
  5:15- chicken bowl from Chipotle

SUNDAY
  7:12- apple cinnamon muffin
11:30- caesar salad, croissant, cup of tortilla soup
  4:50- cherry tea
  7:31- grilled chicken in a ciabotta, watermelon

The World's Cup of Tea

When I was still in high school, every morning began the same. I got up and ready for school, then on the way out the door I usually grabbed a granola bar but never left without my cup of tea. I suppose it became a part of who I was. Everyone knew that if they saw me before eight o’clock, I would have my cup of tea in my hand. Things have changed now that I’m in college because I’m often rushing off to my first class of the morning finishing homework or eating a bagel as I walk. I rarely have time to make tea in the morning, so it has shifted to the afternoon especially while I work on homework. I find it fascinating how such a simple beverage can have such a strong impact on cultures socially and economically.

The social aspect of tea has been around for centuries. Obviously the Chinese have strong ties to it since the plants are indigenous to the region; however tea began to play a strong role in the Arab culture as well. To this day it is hard to walk into a shop and not have the owner offer to make his customers tea. Before any business is conducted, men usually converse about other aspects of life over a cup of tea, and consider the business part secondary. Corky White discusses the role tea played in the refinement of women in England in the mid-seventeenth century.  Though men were more drawn to coffee in 1640 England, tea became the center of the dames during their weekly meetings (White).

Today tea is the second most popular drink in the world, yet the topic of tea production is a bit ambiguous (Graber). The reason for this is due to the fact that tea itself can be defined in a variety of ways. Some consider tea to be produced strictly from the tea plant, while others include any type of plant matter that is able to infuse water and yield an aromatic beverage (“Tea”). For our purposes we will focus on the plant itself which is indigenous to China, northern India and Tibet (“Where Tea is Grown”).

For tea cultivation to be successful, three components must be considered: the environment in which the plant will be found, the acidity of the soil and finally the amount of labor available. The ideal environment will expose the plants to roughly forty-five to fifty inches of rainfall annually in addition to any cool seasons being within the tea plants’ tolerance levels. The soil must be acidic in order to produce strong plants, usually around a pH level of 5.6 or less. Finally, workers must be available. Though mechanical harvesting has been tested, the subjectivity of a worker is required to obtain the best product; therefore, the workers become a necessary constituent of production (Harler).

Currently India leads the world in tea production. This is a country where the tea plant is also a native species. Though mass production did not start in India until about the nineteenth century, they have led the world for about 150 years (“Where Tea is Grown”). India specifically, is known for its tea quality. Some of the most revered tea, known as Darjeeling, is a fruity tea grown in a mountainous region around the town of Darjeeling, India (“Darjeeling Tea”).

After the plants are harvested and processed, other ingredients are often added to intensify or simply alter the flavor patterns. In a study conducted by a group of high school students in New York City based on the DNA analysis of 130 different tea varieties, they found that about four percent of the “pure” teas were actually mixed with additional plant matter that was unlisted. The teas that were tested came from thirty-three different companies from seventeen nations (Graber). There are some concerns about the unlisted additives found in teas today, however, the tea industry has widened significantly and is no longer restricted to just the tea plant.

I have always known that the tea industry stretches across centuries and around the globe, however I enjoyed taking the time to learn more. Because of the strong social significance in many cultures, I enjoy bringing back different types of tea from the places I travel to. In this way, I am still able to experience that place even while I am thousands of miles away. As I said before, tea is simple, yet this one beverage is able to tie together so many aspects of life.

Food Perfection

There is so much to be said about the American food industry today. We are more concerned about the “perfection” of our food and how it looks than the nutritional value of it or how it tastes. Throughout many of his writings, the author Michael Pollan focuses on this paradigm shift that has occurred within the past fifty years. Using the introduction to Tomatoland as an example, Pollan brings to the readers’ attention how warped our idea of basic fruit and vegetables has become. We expect to walk into a supermarket to be greeted with a cornucopia of exotic produce choices all year long, which is exactly what we get. However, studies done by the US Department of Agriculture show that the nutritional value of this produce has dropped significantly.

Pollan in another of his writings, An Animal’s Place, highlights the American view of animals. Obviously many Americans utilize animals for food as well, but many do not understand the process behind getting the cow or chicken from the “field” onto the plate. Pollan emphases how so many view animals as “things” and in turn detaching any emotional value and therefore justifying any cruelty. Nonetheless, he points out that there is hope. After the publication of Uncle Tom’s Cabin in 1852, light was finally shed on the slaughter industry and this trend has only increased with time. Especially now days, people are becoming more aware, legislation is being passed and article such as this one is informing the public.

Finally in comparison to Pollan’s two articles, Christopher Cook’s infographic is also based on this idea of “perfection.” Cook points out all the aspects that go into making our chickens look their best; allowing nutrition and authenticity to take a seat on the backburner.  He talks not only about how we put the chickens at risk and treat them unjustly, but also how 40,000 workers a year are impacted. To get “natural” food on the table, there are a lot of steps taken and many of those steps impact so many other aspects to the communities around us, often in a negative way.

I found these articles to be interesting because I saw them as a modern take on Uncle Tom’s Cabin which is so well known for its exposure of the slaughter industry. I think I also find it interesting because all through grade school I learned about the corruptness of this industry coming from Kansas City, which was known for its stockyards in the early twentieth century.

"Omnivore's Dilemma"

Michael Pollan makes an interesting argument in his article Our National Eating Disorder. Pollan introduces the idea of the “omnivore’s dilemma” suggesting that we simply have too many food choices. For species such as cows or horses, their diet is strict and set. As herbivores they do not have many options other than grass or leaves. Same thing goes for those who are strictly carnivores. There is no wavering from their diet. However, we as omnivores have many more options. Pollan identifies one of the “central questions of life,” especially for omnivores, as “what should we have for dinner?” For the human race, the options are endless. Therefore, we must sectionalize our food- determining what is healthy and what is not, foods that improve performance and those that will inhibit our maximum potential, etc. According to Pollan, we strive for order in the overwhelming amount of options.

With this dilemma that we face has heavily influenced the American culture. With all the choices we have come to create fads. One example that Pollan uses is “carbophobia.” Though carbs themselves are not inherently unhealthy for you, someone along the way determined that they would cause the doomful end of humans, therefore people stopped consuming them. Instead of simply cutting back the amount of carbs they were consuming, bread was completely removed from the dining table. In a way, this is how we as omnivores solve this dilemma. This is seen over and over again as new diet plans come out and the latest trends are spread throughout the media.

I found this article really interesting because I had never thought about this position behind why we eat what we do. Obviously I always knew that I had a choice, and have asked the famous question “what’s for dinner” more times than I can count. I also found it interesting how companies immediately tag-on to these fads to please the customer and yield maximum benefits.

More than a Meal

I love to travel and experience new things. This might come from the fact that I have moved all over the country and never really stayed in one place for too long. Some may think that there is some psychological issue with that, but it makes me who I am. Because of this, food for me has really strong cultural ties and I have seen this notion proven true for others as well. Food easily becomes a human identifier defining everything we are. The flavors are irrelevant, satisfaction is secondary and the appearance is simply an accessory; it is the experience which is the true paradigm and most significant aspect of eating because it adds sentimental value to the meal causing it to last beyond that moment.

The makeup of our family meals, in a way, reflects where we have been and where we would like to go. The majority of my childhood was spent in Albuquerque, a city rich with culture and vibrant flavors. One of my favorite dishes that my mom makes is enchiladas. It is a pretty basic meal consisting of corn tortillas, beans, enchilada sauce, cheese, meat, and often green chile; however her enchiladas are a bit different than most. Since the majority of the food in New Mexico has a Hispanic influence and is prepared so regularly, the methods in which such dishes are constructed vary. Sure, I have had traditional enchiladas, but the way that I have always known the homemade variety would be similar to Italian lasagna. Instead of rolling the tortilla around the filling, they are layered and baked. This is simply one example from a pin we have left on the map.

The holidays are obviously a time dominated by tradition. As I am sure you have already guessed, there is certainly a twist to this as well. Thanksgiving is classic and cannot be touched. Our table always has the full American spread with smoked turkey, mashed potatoes, cranberry sauce, some sort of “healthy” green food, rolls, and usually enough pie to please every critic. But then Christmas comes and it’s as if the maps are unrolled, the globe scrutinized and the Google searches are endless. Every year for Christmas my family chooses a different country or culture to inspire our holiday meal. Some years it is chosen based on a place we miss, but others it is a place we wish we could venture to. We have done Spanish Mediterranean, Cajun, northern Italian, German, and few others. To us, one of the best ways to get to know a culture is to get a taste of its food- literally.

As I said earlier, travel is a big part of my life. Within the first few weeks of being born I was already on an airplane. As a kid I basically started my own collection of those little plastic wings the flight attendants give out. Nevertheless, there is definitely more to travel cuisine than peanuts and a complimentary beverage. I always make it a goal of mine, wherever I go, to try the food that the region is known for; their absolute best, signature masterpiece that cannot be duplicated elsewhere. For example, while in Alaska: moose, Seattle: halibut, Jordan: baklava, New Orleans: jambalaya and beignets, Israel: shawarma, Chicago: deep-dish, Calgary: poutine and the list goes on! So much can be learned just by embracing the basics of a people.

Sometimes it is not the culture that creates the food, but rather the food that determines the culture. A strong example of this can be seen throughout America in coffee shops. The relaxed, casual atmosphere of coffee shops is what makes them so inviting. Not only do the chairs or beverages contribute to this overall feeling, but the mild music playing in the background, often referred to as “coffee shop” music, adds to the ambiance. Nonetheless, coffee shops have become their own culture. Every time I go home I always find myself in the same local coffee shop I’ve always gone to called BlackDog. Throughout high school BlackDog was my study spot, on weekends it was where I met friends and continues to be a great place to unwind. Walking through the door is the same each time: the colorful chalk menu is behind the counter, there is a glass case to the right of the register supplied with pastries, the art of local photographers or painters lines the walls in a modern display, the owner is usually conversing at the end of the bar with a costumer, the majority of the customers are patrons or employees from BlackDog even on their days off, laptops are open and headphones plugged in, some people are reading or drawing, etc. There is particular type of individual that can be expected to occupy one of these tables- someone who is artsy and unique; able to establish themselves without input from others put certainly not oblivious to the major social trends.

Mathew Klickstein wrote an article for the Colorado Daily focusing on the culture these coffee shops. He discusses the importance that coffee has played over the years, but also how it is changing with the addition of technology to our society. Klickstein explains that some shop owners will intentionally install poor Wi-Fi and fewer outlets to ensure focus on community social interaction rather than bringing the office to a new location. He also discusses the importance of keeping the local coffee shop culture alive while the franchising market, for companies such as Starbucks, continues to expand (Klickstein).

There is also something to be said about the people you share a meal with. Eating is communal and a moment becomes wonderful when you can take the time to eat with someone new and really get to know them- to hear a bit of their life’s story. One meal in particular stands out when I think of the people I have dined with throughout my life. Roughly five years ago I was in downtown Kansas City, MO volunteering at the rescue mission. After all the men were served we got to go sit down and eat with them. Some I was with, heard heart wrenching stories of how a successful father had lost it all- his job, his house, his wife and his kids- which put him out on the streets; but a friend and I talked with this other gentleman and the topic I recall vividly: food. We talked about what we liked and what we did not. I remember we all laughed when he told us he was allergic to kiwi. Who is allergic to kiwi?! Yet, to this day I can tell you that his leg would swell up if he ate such a fruit.

No matter who you are, or what background you come from, food becomes your identity whether you like it or not. Taste is one of the five senses that allows us to travel through time to a place or memory that is instilled within us. Though I never would have expected it, this is exactly what happened to me while in the Middle East last summer. Just the taste of cinnamon, cardamom, cucumbers and tomatoes, and the combination of lemon with a hint of mint allows me to travel once again overseas into the rich, hospitable Arab culture. This is similar to Geoff Nicholson’s writing, Eating White, in that Nicholson intentionally eats specific foods that he knows will awake cherished memories. Though he searches for the authenticity of white, English Cheshire cheese, he is unable to match his mother’s cooking (Nicholson 21). In the same way, since returning to the states it has been impossible to replicate the vibrate flavors that I experienced while abroad. Every once in a while I will make a sandwich containing only hummus, cucumbers and tomatoes to take me back to the countries that impacted my life more than I could have imagined; but no ingredients could contain the richness that the true, local produce did.

Roy Ahn also accounts his connection to traditional Korean food in his essay Home Run: My Journey Back to Korean Food. Ahn explains that through his teenage years, he attempted to disown his Korean heritage in an effort to connect better with his American friends. By renouncing the ethnic cuisine of his native country, Ahn eventually realized that he was also losing a part of his character. After returning to a Korean restaurant,  Ahn was ashamed that he lost the ability to order the traditional dishes like he once could and also could no longer regain that ability after his parents’ deaths thirteen years prior (Ahn 12-14). All in all I think it is fair to say that food connects both memories and experiences together in a unique way. There is nothing quite like it and it is unable to be accomplished with the same intensity by any other sense. No matter what, the food we grew up with, or experience throughout our walks of life, determines who we are and the flavors become irreplaceable.

Sometimes we do not choose to abandon our heritage, but rather it simply gets dropped along the way. America is known as the great melting pot; a place where cultures intermingle and overlap. I, like so many other Americans, am a descendent of immigrants. The most prominent culture in my blood comes from my Swedish ancestors who came to America around the 1880s. My great-great-grandmother was known for her Swedish cooking as she had brought over the traditions from the homeland. However, even by the next generation my great-grandmother had intermarried with another culture fusing two forms of cuisine together but diluting the Swedish flavors at the same time. Nonetheless, my mom still remembers the amazing Swedish dishes that she would sometimes eat at her grandmother’s house. For me, I did not disown my culture nor did I wish to extinguish its intensity; it was simply not a part of my life growing up because my family had expanded not only in size or generations but also in the configuration of our ancestry. I still hold importance to my Swedish roots however unlike Ahn’s Korean culture, it will never be a dominant part of my life.

It is the beautiful relationships that make a meal and a meal that allows one to connect . . . to everything. I am truly blessed to have had these amazing experiences and all those that are to come. There are plenty of days that I will take a meal for granted, everyone seems to. But the days that I allow myself to slow down and become fully alive with the world around me, those are the days I remember. No matter where I am, food remains in the center of it all, and I expect that it will always do so. Culture, to me, is food. And food can bring a culture to life especially when shared with those around you. As life takes us different places, pieces of the puzzle are picked up and taken along on our journeys. Each story is unique and full of different flavors; we never know what will be added next.

Table for One?

The average American, these days, is always on the move. Meetings, appointments, classes and errands dictate how we spend our days. Our society, which is so focused on speed and efficiency, has morphed the social interaction quality that is standard in every human being into what seems like individual, sterile cubicles.  Jamie Horwitz discusses this phenomenon in her article Eating at the Edge.

Horwitz argues that after Swanson’s 1954 invention of the TV dinner, the food culture began to take a drastic turn. Though not intentional, the traditional communal gatherings three times a day became less and less important as convenience became the modern trend and a top priority (44). Similarly while evaluating astronauts, it was noticed how the American astronauts were more inclined to wanting to eat alone while those individuals from other nations valued the community of others while eating their meals (44-45). It seems as if we are now more focused on simply supply our bodies with fuel instead of taking additional time out of the day to converse with others around us.

Personally I can relate to another one of Horwitz illustrations. As a college student, I’m often rushing between classes, finishing homework, or participating in events off campus. Sometimes it’s difficult to find time to eat, in addition to finding someone to eat with. Because everyone has different schedules, during the middle of the day most students grab a quick bite by themselves. Horwitz has noticed this herself in her own classroom and opens the article telling of the multitasking eater "wolfing a messy sandwich" contrasting it with convenient options offered such as Campbell’s Soup at Hand (42).

Though we must appreciate the convenience given to us in the American culture, we must not lose the ability to cherish a meal with others. There’s nothing I value more than a meal at home with my family even though, especially at school, I eat on the go. It’s impossible to replace a communal meal which is only natural and seen since the beginning of time.

A Mellow Caffeinated Atmosphere

Personally, I love coffee shops. Though the quality of the coffee certainly impacts where I go, it is the environment that determines it. When given the food ethnography assignment, naturally I decided to merge my enjoyment of mellow-caffeinated atmospheres with the writing and research aspect of my student life.

On a Sunday afternoon around 2:15 I found myself sitting in a medium sized leather chair at Caribou Coffee. Caribou has always been one of my favorite places. They have an assortment of teas, coffee, specialty drinks, pastries and sandwiches. Developed in the northern state of Minnesota, it has the welcoming, local feel while still being a franchised coffee house. The rustic interior makes you feel like you’re in a lodge and the mountain backdrop out the west windows make this concept all the more real. There is an eclectic collection of lighting and seating alike in addition to the various table sizes. I often prefer to sit in the leather chairs in front of the fireplace, especially if I come just to do some reading, however they were both occupied upon my arrival.

The relaxed, casual atmosphere of coffee shops is what makes them so inviting. Not only do the chairs or beverages contribute to this overall feeling, but the soothing music playing in the background, often referred to as “coffee shop” music, adds to the ambiance. Just looking at the style of the patrons gave this stress-free mood. Because it was a rather gloomy day, everyone seemed to be wearing sweatshirts or long-sleeves, myself included. The damp weather had summoned a sweater, at least on my part, that morning and also deemed warm drinks the trend of the afternoon.

The majority of the individuals there sit alone; focusing on editing papers, studying scripture, journaling, pleasure reading, or even educating themselves on the unique features of the DSLR cameras. I also noted that everyone seems to be space conscious. What I mean by that is while many spread out their study materials across the various tables and placed their backpacks and purses on separate chairs, once space gets limited they are always willing to accommodate others. In addition, the chair in which I sat faced another one, prompting a conversation setting; however a gentleman came and sat next to me while sipping his warm beverage, never saying a word with exception to asking permission to join me.

With exception to the mild music, pages turning and the occasional beep from the espresso machines, there really were no other sounds. Some people require complete silence to study, but I find the slight distraction of coffee shops to be optimum for me. More people began to filter in, entering as pairs. After finding a table, they often pulled out books to begin their studies, whether it is required for school or simply for pleasure.

About thirty minutes into my observations, the first line started to form. As more people were arriving, the baristas started bustling around behind the counter. The noise level also started to rise with the increased amount of ordering. In some cases, the customer would ask for recommendations from the baristas about what tea they should order to suit their taste best. Within five minutes, space became extremely limited and many took their coffee to go. Since it was midafternoon by this point, more people began to order pastries and some even brought in pizza from the shop next-door to accompany their coffee and studies.

The social aspect of coffee became increasingly important as the day progressed as well. All generations were represented in the shop. Some came in with friends, some with family. The younger the individual was, the more likely they were to order something other than coffee. For example, a father came in with his young daughter probably about five or six. After she got her strawberry milk, she was instantly drawn to the large leather chair next to me. Her father came over; they talked for a while, and then ventured back to their day’s duties. In the same way, a teenage daughter came in with her mom- she ordered a “cooler” which is a blended drink and her mother a simple warm coffee. This is another aspect to coffee that delights me- it transcends all ages.

Toward the end of my study, as I was taking my final notes, I noticed only a few coffee cup sleeves and napkins littering the floor. Additionally, I realized that while many people had joined the coffee shop community since I arrived, nobody had left. It’s not uncommon when I go to Caribou to see the same people the entire two hours I’m there.

Mathew Klickstein wrote an article focusing on the culture of coffee shops. He discusses the importance coffee has played over the years, but also how it’s changing with the addition of technology to our society. It’s very common to enter any coffee shop, Caribou included, and see a sea of laptops open. This is what I saw as I crossed through the threshold. Some see this as a benign aspect to the culture; however some are rather disturbed by this factor. Klickstein writes that some shop owners will intentionally install poor Wi-Fi and fewer outlets to ensure the focus is on community social interaction rather than bringing the office to a new location. To find out more on this interesting perspective, feel free to visit Klickstein’s article at Coffee Culture.

Coffee House Culture

Will Technology Change Coffee Shop Culture Forever?

Chinese Prison

So much can be said through a meal. In some cases it determines status and in others it requires ingenuity. It is not necessarily the food eaten, but the people it is eaten with or the situation associated with the meal. Mary Ann O’Donnell and Sandra Cate both discuss the importance of food in two drastically different environments: Shenzhen, South China and the San Francisco County jail.

O’Donnell accounts her experiences with the locals in Shenzhen. She first introduces the reader to the differences between north and south China. In the south seafood is more prevalent. To catch fish, one must be quick and sneaky; this is a way of survival. Contrastingly, in the north, livestock is the main source of meat which does not require as much agility. Just with this difference in diet, two separate types of individuals had been formed. Because food was sparse in China, rice was rationed and the rural communities were often forced to work for their provisions because they were not thought to be contributing to the economy as much as their urban counterparts. As time moved on and the two communities started to join obviously there was some tension. Simple items, such as cornbread, that new generation views as a generic form of sustenance are full of sentimental value and almost treasured by the older generation due to what they’ve lived through. In China, a meal is not just eaten. It determines the social standing of an individual and where they’ve come from which is passed on to their children.

Cate drastically contrasts O’Donnell by talking about “spreads” in the San Francisco jail. With meals served at unusual times, inmates often get hungry later in the evening and make use of various packaged foods to create unique recipes. Usually starting with a base of Ramen Noodles, other ingredients are saved from meals or from “commissary” which get mixed together and then “spread” over chips. Inmates use this as a way to socialize, be productive with time, and to gain variety in their bland diet. Spreads are also way to determine status within the prison because inmates must have the means to purchase the ingredients; however, some inmates who create the spreads are willing to share with others because they would prefer to make it a community gathering than eat alone.

Everywhere in society- trapped, free or imprisoned- food holds an important role. Though it often distinguishes class or origin, it somehow has the power to bring people together, no matter how different they may be.

Advertisement Analysis

Companies are intentional in their advertising. They take the time to not only get to know their audience, but also to draw on what society wants to make their product more appealing. As seen in the short essay focusing on Absolut Vodka (Lettuce Eat: A Food Blog), companies are able to sell in the same product in various ways depending on the audience they are trying to reach. I also believe that there is something to be said about the simplicity of the ad. As Americans we are always in a rush to be immediately satisfied, and the more basic an ad is, the more likely the consumer is to take notice.
In addition to catering to the individual, while looking at different variety of fruit smoothies from both V8 and McDonald's (The Vegetarian's Dilemma) the author took note that both companies are "rather vague by not going into detail with their ingredients or the process in making them." I also saw this in the advertisements that I looked at because in order to find out additional information pertaining to the processes in which the products were made, or what certain details of the ads meant, I was forced to go to the company's website and research it for myself. While advertising is obviously an affective and could probably be seen as a requirement for most companies, there are certain aspects that remain misleading yet intentional.

Tomayto Tomahto

Everyday we are surrounded by advertisements, specifically pertaining to the food industry. Their goal is to continue to entice the consumer by displaying the most appealing aspects of their product; whether that is aimed at the health-conscious or the pleasure-seeking individual, either way we get drawn in. The three examples shown originate from the same company; however three very different strategies are used to sell the products. The importance of authenticity, homemade ingredients, freshness, guiltlessness and grace are components shown throughout these examples. Though many aspects of each product overlap, there are certain aspects that are highlighted which in turn directs the advertisement itself to a particular audience.

Beginning with the Heinz tomato pasta sauce, the design is simple yet detailed. With the use of fresh tomatoes and kitchen utensils, the advertisement pulls on the “homemade” emotions. Many people have become concerned with the freshness of their food in addition to the idea of products that are less processed. The overall shape of the tomato hovering over the jar of sauce automatically gives the feeling of freshness, a sauce right off the vine. Looking closer the viewer can see spatulas, pots, cutting boards and other ingredients such as onions and garlic which are all necessary components to a quality (homemade) pasta sauce. The idea is to connect the consumer to the kitchen, giving them quality with convenience.

The goal behind Heinz’s “Seriously Good” sauces is to embrace the homemade flavor with their guarantee of the freshest ingredients. In further advertising, they state that only fresh cream is used along with no acidifiers.  An additional ingredient in their line of tomato pasta sauces is lycopene which is a strong antioxidant promoting not only the “seriously tasty” flavor, but also health benefits.

The next advertisement is also from the Heinz Company, yet this one is focused on ketchup. This advertisement is also aesthetically pleasing with the white background, bold print and simplistic design. The tomato with a single bite taken out of it alludes to the story of Adam and Eve in the Garden of Eden at the beginning of creation.  It assures the consumer that this product is sinless, that there is no guilt involved.  In the bottom corner, this ketchup is referred to as “fit” which at first makes the viewer believe that this is healthier and better for a slim figure. Nonetheless, after looking at their website, this “fit” ketchup simply refers to the design of the bottle which fits better in the refrigerator door. These additional details cause the original advertisement to be slightly misleading.

Based on the strategies used in the ketchup advertisement, it is clear that the targeted audience is someone who is concerned about their body, wants to indulge a little, but do so without any consequences. In contrast to the tomato sauce advertisement, this one for ketchup is not necessarily focused on the freshness of ingredients or any homemade aspect to the product. Instead it is purely based on image and guiltlessness.

The third and final example is another form of ketchup advertising; however this one is more elegant and obviously aimed toward a female demographic. The saying goes “diamonds are a girl’s best friend” but in this case Heinz is arguing this should be replaced with ketchup. There is a beauty and class that can be added to any basic item to make it exceptional. Heinz definitely took a risk with this one, mixing two elements that don’t exactly complement one another; however it did make their advertisement direct. Though the overall makeup is smooth and sophisticated, their intent is bold and straightforward.

Every advertisement has a specific audience in which certain strategies are put into place to ensure the maximum amount of attention and ultimately consumption of the product. Especially here in America, many advertisements are tailored to the health-conscious individual and those who wish to maintain a certain body image. There is also an authenticity that has become increasingly important to the average American consumer. Though many still wish to obtain everything with a high level of convenience, there is still a certain amount of quality, if not elegance, that is expected. Even the most basic products, such as Heinz tomatoes, are advertised to the full range of classes. It soon becomes more about brand loyalty than what the advertisement itself says. These Heinz advertisements are allowed to be basic and clean because the name is what sells the product, yet this is not always the case. The wording, layout and audience direction are all important aspects to an advertisement but there are instances in which the product simply sells itself.

An Educated Eater

The study performed by Freedman and Jurafsky analyzed the correlation between social class, language and advertising. It is a well-known fact the manner in which individuals of the lower class speak, though using the same language, is drastically different from that of the higher classes. Using potato chips as a constant, an experiment was conducted that yielded results which paralleled their original hypothesis. On average the “higher quality” chips contained a higher word count, greater reading ability, more information pertaining to health and a need for authenticity that was not exhibited on the packaging of “lower grade” chips.

America is a nation of consumers. Whether we realize it or not, we are constantly being enticed with the newest and latest product that is guaranteed to make us that much better. I think potato chips are only one example of companies catering to specific classes. This can also be seen a great deal in the fast food industry. Though many would think that these corporations don’t serve the upper class, they do indeed and it can be seen throughout their advertising. The working class or low income individual already has a greater probability of going to one of these establishments because it’s affordable and convenient; however in recent years advertising has taken a turn to be more inclusive and almost selective toward the higher class person. As a general rule of thumb- fast food is not healthy. Lately many companies are presenting their use of natural ingredients and steps toward healthier options which appeals to the higher educated individual. Examples of this can be seen in McDonald’s commercials that show fresh tomatoes being sliced or testimonies from family farmers producing natural, American produce for the franchise or at places such as Burger King where they focus on more “sophisticated” ingredients such as sea salt on their fries. These are simply two examples of a trend that is rushing through the country and impacting everyone, from the working to upper classes.

A Roaming Plate

I love to travel and experience new things. This might come from the fact that I’ve moved all over the country and never really stayed in one place for too long. Some may think that there’s some psychological issue with that, but it makes me who I am. Because of this, food for me has really strong cultural ties.

The makeup of our family meals, in a way, reflects where we’ve been and where we’d like to go. The majority of my childhood was spent in Albuquerque, a city rich with culture and vibrant flavors. One of my favorite dishes that my mom makes is enchiladas. It’s a pretty basic meal consisting of corn tortillas, beans, enchilada sauce, cheese, meat, and often green chile; however her enchiladas are a bit different than most. Since the majority of the food in New Mexico has a Hispanic influence and is prepared so regularly, the methods in which such dishes are constructed vary. Sure, I’ve had traditional enchiladas, but the way that I’ve always known the homemade variety would be similar to Italian lasagna. Instead of rolling the tortilla around the filling, they are layered and baked. This is simply one example from a pin we’ve left on the map.

The holidays are obviously a time dominated by tradition. As I’m sure you’ve already guessed, there’s certainly a twist to this as well. Thanksgiving is classic and can’t be touched. Our table always has the full American spread with smoked turkey, mashed potatoes, cranberry sauce, some sort of “healthy” green food, rolls, and usually enough pie to please every critic. But then Christmas comes and it’s as if the maps are unrolled, the globe scrutinized and the Google searches are endless. Every year for Christmas my family chooses a different country or culture to inspire our holiday meal. Some years it’s chosen based on a place we miss, but others it’s a place we wish we could venture to. We’ve done Spanish Mediterranean, Cajun, northern Italian, German, and few others. To us, one of the best ways to get to know a culture is to get a taste of its food- literally.

As I said earlier, travel is a big part of my life. Within the first few weeks of being born I was already on a airplane. As a kid I basically started my own collection of those little plastic wings the flight attendants give out. Nevertheless, there’s definitely more to travel cuisine than peanuts and a complimentary beverage. I always make it a goal of mine, wherever I go, to try the food that the region is known for; their absolute best, signature masterpiece that cannot be duplicated elsewhere. For example, while in Alaska: moose, Seattle: halibut, Jordan: baklava, New Orleans: jambalaya and beignets, Israel: shawarma, Chicago: deep-dish, Calgary: poutine and the list goes on! So much can be learned just by embracing the basics of a people.

It’s not just about learning the culture or customs though; there’s more to it than that. There’s something to be said about the people you eat the meal with. Eating is communal and a moment becomes wonderful when you can take the time to eat with someone new and really get to know them- to hear a bit of their life’s story. One meal in particular stands out when I think of the people I’ve dined with throughout my life. Roughly five years ago I was in downtown Kansas City, MO volunteering at the rescue mission. After all the men were served we got to go sit down and eat with them. Some I was with, heard heart wrenching stories of how a successful father had lost it all- his job, his house, his wife and his kids- which put him out on the streets; but a friend and I talked with this other gentleman and the topic I recall vividly- food. We talked about what we liked and what we didn’t. I remember we all laughed when he told us he was allergic to kiwi. Who’s allergic to kiwi?! Yet, to this day I can tell you that his leg would swell up if he ate such a fruit.

It’s the beautiful relationships that make a meal, and a meal that allows one to connect . . . everything. I’m truly blessed to have had these amazing experiences and all those that are to come. There are plenty of days that I’ll take a meal for granted, everyone seems to. But the days that I allow myself to slow down and become fully alive with the world around me, those are the days I remember. No matter where I am, food remains in the center of it all, and I expect that it will always do so. Culture, to me, is food. And food can bring a culture to life especially when shared with those around you.

Food Identity

No matter who you are, or what background you come from, food becomes your identity whether you like it or not. Taste is one of the five senses that allows us to travel time; to a place or memory that is instilled within us. Though I never would have expected it, this is exactly what happened to me while in the Middle East last summer. Just the taste of cinnamon, cardamom, cucumbers and tomatoes, and the combination of lemon with a hint of mint allows me to travel once again overseas into the rich, hospitable Arab culture. This is similar to Geoff Nicholson’s writing, Eating White, in that Nicholson intentionally eats specific foods that he knows will awake cherished memories. Though he searches for the authenticity of white, English Cheshire cheese, he is unable to match his mother’s cooking. In the same way, since returning to the states it has been impossible to replicate the vibrate flavors that I experienced while abroad. Every once in a while I will make a sandwich containing only hummus, cucumbers and tomatoes to take me back to the countries that impacted my life more than I could’ve imagined; but no ingredients could contain the richness that the true, local produce did.

I also found the allusion to purity throughout Nicholson’s work intriguing. I agree that his mother’s experience of WWII probably had a great impact on how she viewed these provisions. Not only would they illustrate wealth, they would also serve as a metaphor to simplicity. If she could, every aspect of the meal down to the salt was white. In addition I believe her Catholic viewed contributed to the desire of pure food, especially after a death, as a way to cleanse and purify herself.

Another article, titled Home Run: My Journey Back to Korean Food written by Roy Ahn, focuses on the importance of food as a person’s heritage. Though Ahn tried for many years to escape is Korean ancestry, there was no way out. During his teenage years it seemed easy to dismiss the native cuisine and exchange it for Americanized food; however after his parents’ deaths it was this very aspect of his identity he began to cling to. Somehow, the tastes and smells of such cuisine made him feel close to those whom he lost.

All in all I think it is fair to say that food connects both memories and experiences together in a unique way. There is nothing quite like it and it is unable to be accomplished with the same intensity by any other sense. No matter what, the food we grew up with, or experience throughout our walks of life, determine who we are and the flavors become irreplaceable.

Lunch Disaster

Though many would prefer an extravagant culinary masterpiece on their birthday, I kept it basic. It was one of those days that nothing was more enticing than a classic PB&J sandwich. There is a proper way to construct this childhood favorite, requiring two parts jelly to one part peanut butter, to ensure that one's mouth does not get overwhelmed nor allow the peanut butter to take center stage. Unfortunately this sandwich was not my finest work.
I went down to the dining hall to overcome this craving. After pondering the six bread options before me, I decided on potato bread, which could be classified as a sophisticated version of white bread. Next I introduced this bread its new companion, creamy peanut butter. Everything up to this point seemed flawless, nothing could go wrong. This next part I should've seen as a sign. Someone had obviously spread their grape jelly on the same side as their  peanut butter, and then continued to exhibit their incompetence by contaminating the rest of the jelly. I was a bit irritated at the time however, they had utilized the same ingredients that I desired on my sandwich so I decided it wasn't a big deal.
Nonetheless, though all of these specifications were followed, as I went to pick up my sandwich and eat, it all quickly fell to pieces. Somehow, the bread was not strong enough to support the jelly that was housed between the two pieces of bread and one piece began to separate from the other. I suppose it could be seen as a blessing that I was eating by myself because I was between classes so nobody else was there to witness this catastrophe. The whole situation was a bit disheartening and resulted in a glob of jelly left of the plate showing my defeat.