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    What are Food Miles, and Should We Care? (a new article I wrote for AgriTrue)

What are Food Miles, and Should We Care? (a new article I wrote for AgriTrue)

The following is an excerpt from my new article at AgriTrue.com

Think of a little raspberry. It is growing on a healthy plant in Chile, enjoying the heat and bright Summer sun in South America. It grows and grows, and while it is still orange and hard and unripe, it is picked and packed and sent on a trip. First, that little raspberry is trucked to the airport, likely in Santiago, Chile. Then it is loaded onto a climate controlled airplane and flown to New York (or Miami or Los Angeles or Dallas). The raspberry is then put back into another refrigerated truck and driven to your local grocery store, and somewhere along the way, this raspberry will change from orange to deep red and from firm to soft. It will be placed on the shelf in the produce department, ready for you to eat a red raspberry in the dead of Winter…. remember, summertime in South America is wintertime in North America. This little adventure took only 3-4 days, but that little raspberry travelled well over 5,000 miles!

Those 5,000+ miles are considered Food Miles. This is a term used to describe how far food travels in its life, from where it was produced to where it is sold to the consumer. Food Miles have been used to assess the environmental impact of modern agriculture and the globalization of our food.

We are mostly told about Food Miles to make us feel guilty. And that guilt (some will call it education) is used to inspire change. After all, everyone knows that intercontinental travel of food causes tons and tons of greenhouse gas emissions, and so everyone who eats raspberries in the Winter is directly responsible for everything that is wrong with the planet. Right?spesifikasi android

(click here to read more…)

 

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Be a Food Snob! (a new article I wrote for AgriTrue)

The following is an excerpt from my new article at AgriTrue.com

You probably know one. A Food Snob. This is a person who typifies the word “snob”. This person will go on and on about the wine they drank with “cherry aroma and a strong, yet balanced, oak finish, with hints of chocolate and prunes.” While they may know what they are speaking about, in reality, their goal is to tell you they spent $200 for the bottle of wine. They want to make you feel less informed and cheap. They want to feel better about themselves. They are sad people.

If you want a humerous and witty read that further defines Food Snobs, take a look at this excerpt from The Food Snob’s Dictionary.

But to me, there is second type of Food Snob… call it a second-tier Food Snob, or a nice Food Snob. I am one of these Food Snobs. Some may call us “Foodies”, but this term conjures an image that is a bit too casual and pedestrian, so I still think Food Snob is a better term for people like me. I like food… okay, I love food. A lot. I love most food, but I really love good food. I talk about food. I read about food. I cook a lot. I experiment and practice in the kitchen a lot as well. I also love to teach others about food, not to make myself sound informed, but because I want everyone to appreciate good food as much as I do. To me, eating good food is one of the simplest, yet most important, pleasures in life, and I feel everyone should have the opportunity to enjoy a great meal.

(click here to read more…)

 

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