Monday, November 23, 2009

Chocolate: The Vegan Exception of Choice

A VEGAN restaurant that serves a NON-vegan chocolate cake. Who would have thought that such a place exists. Yet that is what Manzanita Restaurant in Emeryville offers, allowing vegan-me and cacao-me to unite. I could literally eat everything on the chalkboard menu and then some. And in this case, the "then some" was a piece of chocolate cake to go.



With a Saturday and Sunday lunch buffet, this organic macrobiotic vegan restaurant provides an all you can eat spread that is tasty, good for you, and good for the environment. It is such a relief for vegan-me to be able go to a restaurant and eat anything I want off the menu. No need to prepare beforehand, think about what's in a dish, ask questions about its preparation with the server, or compromise my vegan values. Instead, I can simply select, eat, and enjoy, allowing the beauty and flavors of the foods to nourish my body and spirit.

Did I mention it was an all you can eat buffet? I've begun to make it a Saturday destination, arriving at 11:30 when they open, leaving by 3:00 when they close, eating, studying, reading, and enjoying the food selections all the while. The turnip-carrot-miso soup, burdock-mushroom-carrot saute, leek-beet sauce, and apple corn cake during this last trip were absolutely excellent. I lost count but I think I filled 6, may be 5 plates, 4 soup bowls, and enjoyed 3 servings of dessert. (I did run 8.39 miles before starting my grub fest!)

When preparing to pay my $15.50 at the front counter, I noticed that there was a serving platter with 2 pieces of chocolate cake. There was a sign on top clearly stating that these $3.95 cake slices were NOT VEGAN.

A VEGAN restaurant that serves a NON-vegan chocolate cake = I had found a common ally in my vegan exception. I was no longer alone!
Without hesitation, I asked for a slice to go.

When trying to place the first piece in the to-go box, the server accidentally dropped a chunk of the cake on the counter. I gasped in horror. She apologized, put the rest of the cake in the box, and then proceeded to place the second slice in a box for me to take. Though full from my luncheon feast, I was anxious to give this piece of cake a try. (There is always room for a sampling of chocolate cake!) And having no shame when it comes to chocolate, I asked if I could try the chunk that had fallen on the counter. It was about an inch in length, off the tip of the fallen cake, and simply called to me. The server said go ahead and try it, so I did.

It was not a bad bite, but I knew I would need time to analyze it, review it, and savor it more thoroughly at home. I was just so delighted that I could be in a vegan restaurant, enjoy a vegan lunch, have a NON-vegan chocolate cake, and eat it too! It was a divine moment. I was no longer alone in choosing chocolate as a vegan exception.

Based on appearance, it is clear that Manzanita's Chocolate Cake is homemade for it lacks that refined quality, that finished look, which one often finds in a restaurant cake made by a professionally trained pastry chef. The cake itself was crumbly and the frosting was uneven and a bit runny. But when it comes to chocolate cake, it's not about the look but the taste. I've sampled my share of cakes that were lovely to behold but lousy on the palate. This cake may have looked home baked, but from my counter-top taste test, I knew it was pretty good, even though it was not a slice of dark chocolate cake
, my preference.

While the center of this semisweet cake was soft and moist, the edges however were a bit dry and hard, reflecting uneven cooking. The smooth light brown colored frosting did help soften the edges, and
with its kahluha and cognac infusions, it also highlighted the subtle chocolate flavor of the cake. The alcohol in the frosting along with the sprinkling of cocoa on top added a nice depth of character to a fairly ordinary chocolate cake.

Overall assessment: 3 cacao beans (out of 5) for the cake.
5 out of 5 for the restaurant as it is the perfect place for vegan-me and cacao-me to unite. And besides, they have an excellent weekend buffet. Though the cake was average, the frosting did bump up its overall taste quality creating a nice non-vegan cake at this vegan restaurant. Though I would love Manzanita to eventually serve a vegan chocolate cake, until they do, I am glad that they like me have made chocolate their vegan exception.

(review date: 2009_11-21)

Thursday, October 22, 2009

A Chocolate World: Love Served at Philz

Who would have thought there could be bad drinking chocolate? But after a few weeks of very disappointing experiences, I have discovered what I enjoy in a cup, and have come to appreciate the subtleties that make a fine brew. And it's not just about the chocolate!

With a friend in town last weekend, we went on the San Francisco Gourmet Chocolate Tour where we sampled chocolate in the downtown area. While the truffles and bars were excellent, the drinking chocolate at one of the stops was not up to my standards. BLECK!

To redeem the experience, I decided to order a spicy drinking chocolate for the road at our final tour stop. Made with milk and spiced with cayenne, cinnamon, nutmeg and cloves, it had a smooth slightly creamy texture and a nice kick that needed to be slowly sipped. Not bad after a string of bad drinking chocolate experiences over the past few weeks. It was especially enjoyable at the end of our tour as the sun was going down and it was getting cold. But while good, the best was still to come.

My friend wanted some excellent coffee, and with my car in the Mission district, Philz Coffee is the only place to go. With beans of your choice, each cup is freshly ground, brewed fresh to order, and handcrafted with love.

When I asked our barista Jacob (pictured above) about their drinking chocolate, I discovered that they work a similar magic. Though they do not grind their own cacao beans for each cup, they have a special blend which they make with hot water, rather than milk, thus making their hot chocolate vegan! I was already loving this.

After having 2 cups of drinking chocolate already that day I didn't need a third, but Jacob insisted and brewed one up "on the house." And it wasn't just a sample sip. It was literally a full cup, which was larger than each of the other brews sampled earlier that day.

Though not thick and creamy in texture, it was a balanced bittersweet brew which trumped the others. The third was the charm! The fresh sprig of crushed mint added a wonderful depth to the already rich dark chocolate flavor, but what made this cup one of the best cups I've had in a while is the "love" that went into its preparation.

Going above and beyond his job, Jacob is not a "barista" as much as he is one who share his love for life by creating "cups of love," as me and my friend have come to call it. "Cups of love" simply brighten a day as someone pours their heart and passion into what they do and then shares that gift with others. Jacob does it with coffee and chocolate. My friend who is a doctor does it with an encouraging word to each patient in her clinic. I try to do it with a smile and good attitude at school.

It is so easy to simply go through the motions at work, in class, at home. Jacob reminded me that it's all about enjoying what you do, living out your passion, serving others, always giving it your best, bringing to the counter a "cup of love."

As Gandhi has said, "Be the change that you want to see in the world." You can change the world with a smile, a kind word, a cup of chocolate. The smallest things make the biggest difference.

In addition to a free cup of chocolate, Jacob also gave us baklava and then refused to take an extra tip which my friend tried to put in the jar. "You are all the tip that I need," he said. "Just make sure you tell 10 people about us." With this blog (and my facebook chocolate reviews), I am doing just that!

With Philz opening a new cafe in Berkeley which will be just down the street from school on my way to BART, I soon will be able to get my chocolate fix, get some studying done, and with each cup, remember that it's all about the love.

And to think, I learned all that from a cup of chocolate.

Thursday, September 3, 2009

A Chocolate World: Bittersweet Drinking Chocolate

"Whoa! Now that's bittersweet." A rather appropriate first reaction to my first sip of bittersweet drinking chocolate during my first trip to Bittersweet Cafe in Oakland.

I had heard about Bittersweet Cafe and their drinking chocolate when I returned from Italy this summer, and was looking forward to my first visit to this chocolate destination. Though my first Bittersweet sampling was different than what I had previously enjoyed in LaVerna and at Ghirardelli, I was not disappointed.

My experience with drinking chocolate up to that moment had been in the "classical" tradition, which is sweet and creamy and made with milk. Bittersweet drinking chocolate is made in the French and Belgian tradition, with the darkest chocolates, and finished with water, rather than dairy making it vegan! Thus, the liquidity of this European-style chocolate drink is similar to coffee - not as smooth and creamy as the classical style - and while more watery in texture, it is far from watery in taste.

Though this warmed chocolate delight was served without a spoon, I asked for one so to slowly savor each sip. As I gently joined the light brown froth, which filled the cup to the brim, with its rich dark contents below, the intense smell of fresh ground chocolate filled the air. When the chocolate brew first enlightened my palate, the initial bittersweet bite was unexpectedly expected. I knew that this would not be a sweetened chocolate drink, but I was surprised by the deep earthy flavor, which I had previously enjoyed only in a good chocolate bar.

I asked the chocolate baristas the percentage of cacao in their Bittersweet drinking chocolate. They did not know but guessed it was about 72%, with four types of dark chocolate used. The classical drinking chocolates I was familiar with had only 53-58% cacao.

Cacao percentages refer to the total cacao content in a chocolate, which is everything derived from the cocoa bean. The three cocoa components are: (1) chocolate liquor = the unsweetened chocolate, which contains no alcohol and is a smooth liquid made of the ground up center (nib) of the cocoa bean; (2) cocoa butter = the fat of the cocoa bean which is not a dairy product, making all dark chocolate vegan; and (3) cocoa powder - the cocoa solids resulting from pressing cocoa butter out of chocolate liquor.

72% cacao in Bittersweet drinking chocolate means that the remaining 28% is made up of sugar, vanilla, and other ingredients. Since higher cacao content indicates that the chocolate is less sweet with a more intense chocolate flavor, knowing the cacao percentage helps the chocolate connoisseur select a chocolate to satisfy their cravings - milk, sweet, semi-sweet, bittersweet. Though research on the health benefits of chocolate and higher cacao content continues, it is still best, I believe, to consume chocolate, like everything else, in moderation.

After gracefully sipping my first spoonful of Bittersweet drinking chocolate, I wanted to slurp the rest of it down. It was so good, so addicting. I decided however to slow it down, enjoy the experience, and savor each spoonful as I sat by the cafe window, read for my thesis, and relished the intense chocolate flavor of my afternoon treat. It took me an hour to get to the bottom, and because I believe it is a crime to waste good chocolate, I licked the bottom of the cup clean! (I have no shame when chocolate is at stake.)

While the Oakland location on College Ave near the Rockridge BART station is not too far from school, I plan to check out the San Francisco and Danville locations and to try their other drinks, which include Spicy drinking chocolate, which comes with a kick of pepper and a hint of cinnamon and rose, as well as "The Classic." Bars, pastries, and t-shirts are also featured in the store as well as online.

With an ambiance conducive for studying and quiet conversation, Bittersweet Cafe is a great place to spend an afternoon. At $3.95 plus tax for an excellent cup of an intense chocolate delight, the price is also reasonable.

In some ways my looming unemployment is a blessing. It will definitely limit my drinking chocolate consumption this semester for everything is best in moderation, including chocolate.

Saturday, August 8, 2009

A Chocolate World: Ghirardelli Drinking Chocolate

Friends who've known me for years find it odd that I now have such a chocolate obsession. The reality is I never liked chocolate until I began losing weight about 5 years ago. One day the chocolate lust hit and it hasn’t yet gone away.

Thus, I traveled half way around the world to experience my first cup of drinking chocolate only to find that a luscious cup was always available in my own backyard of San Francisco. I just never knew it.

A few weeks back our summer staff at camp wanted me to take them on a San Francisco tourist outing. Cable cars, Chinatown, Pier 39, Fisherman's Wharf, and of course, Ghirardelli Square were on the agenda.

Ghirardelli Square is known the world over as THE San Francisco chocolate destination and is the company's flagship retail location. Ghirardelli Chocolate Company is the second-oldest chocolate company in the US, founded in 1852 by Italian chocolatier, Domingo Ghirardelli. [1] In 1893, the company was expanding and relocated its operation to what is now Ghirardelli Square. San Francisco declared the site an official city landmark in 1965. In 1967, the company moved its production facilities to San Leandro, and turned the buildings and original chocolate making equipment into a popular tourist destination.

Because Ghirardelli's ice cream is exclusively made from cow's milk, I wasn't sure what I would have during our tourist visit. I was thinking a brownie (as chocolate baked goods are my vegan exception), but when I saw "Decadent Drinking Chocolate" on the menu, I immediately knew what I wanted. And after a cold windy day along the bay, I knew a cup of warm chocolate would definitely hit the spot. And it did.

Though I was the first to order, my afternoon dessert was the last to arrive but I knew the wait would be worth it.

I was surprised that I could taste the difference between the LaVerna drinking chocolate and the one from Ghirardelli. Though LaVerna's drink was darker in color and had a rich textured consistency, it was slightly sweeter than the cup I enjoyed at Ghirardelli, which was more milky with a subtle bitter bite. The different amount of cacao percentage is the reason for this taste difference. LaVerna's dark chocolate has 53% cacaoa as opposed to Ghirardelli's 58%.

Both of these drinking chocolates are made in the classic way, with a semi-sweet chocolate and blended with milk, as opposed to the traditional French and Belgian style which uses a 60% bittersweet or 70% extra bittersweet cacao and is finished with water. This more traditional European way is thus, non-dairy, and better corresponds to my vegan values, making my vegan-life much happier. I plan to share my bittersweet chocolate drinking experience in an upcoming blog.

Though the LaVerna drinking chocolate was sweeter, I preferred the dark rich dense texture, over the lighter more liquidy version at Ghirardelli. There was a depth in the overall flavor and experience to the cup at LaVerna that I truly enjoyed and savored. While I did appreciate the bitter chocolate edge at Ghirardelli, it was however more milky, smooth, and monotone in flavor. Even though I took my time sipping it, the brew was gone way too fast, and without swishing it around in my mouth, hard to fully enjoy. LaVerna's drinking chocolate, however, served with a small spoon, lasted for a while, and was definitely more dessert than drink. Ghirardelli's on the other hand was more drink than dessert.

Overall I did enjoy my cup of drinking chocolate at Ghirardelli, and it did live up to its menu description providing an "intense chocolate flavor in every rich velvety sip." At $4.95, it may be more expensive than my 2 euro cup at LaVerna, but at least I don't have to fly to Italy to indulge.

Footnote:
[1] Baker's Chocolate is the oldest chocolate company in America, founded in 1780.

Also note, the 14th annual Ghirardelli Chocolate Festival will be held on September 12-13, 2009. I'm planning to take in the experience on Saturday the 12th. Email me if you are interested. $20 gets you 15 tastings. A real deal, if you ask me!

Wednesday, July 22, 2009

A Chocolate World: LaVerna Drinking Chocolate

A packet of powder and hot water. That was my long held mental model of hot chocolate. But all that changed this summer at La Verna, a mountain hermitage in Tuscany, as my first experience with drinking chocolate was simply, "pure heaven."

Since 1213, La Verna has been associated with Franciscan spirituality. It is recognized as the place where St. Francis had a life-changing encounter with Christ and received the stigmata. It is the place where St. Bonaventure composed the Itinerarium, and for centuries, it has been a spiritual destination and sanctuary for Franciscan pilgrims.

Because of its natural beauty and history of spiritual revelation, Mount La Verna was one place I had been looking forward to visiting during my Franciscan pilgrimage this summer. Yet in all my studies this year at the Franciscan School of Theology, no one had ever mentioned La Verna's association with chocolate.

After one sip of "Convento Della Verna" drinking chocolate, however, this religious sanctuary will now forever be spiritually associated with my chocolate revelation. My revelation = I really enjoy drinking chocolate.

We visited La Verna a few days into our trip. During our long bus ride from Assisi to the mountain, Brother Joe, one of our pilgrimage leaders, mentioned that upon our arrival we would break and he suggested we try their chocolate. I had never tried drinking chocolate before so it sounded intriguing, and having not located good chocolate cake in Assisi, I was longing for a chocolate fix. Thus, when the bus stopped, I was the first one at the counter, ready to order, with Brother Joe's Italian translation ready to assist.

For 2 euros, I was given an espresso cup filled with thick, warmed chocolate. It was served with a small spoon (see picture above). I gratefully lifted my drink, and took a seat as all eyes were upon me. I was the group guinea pig.

I gently stirred the cocoa brown potion, and smelled it. It had a rich, inviting chocolate factory aroma. As I lifted the spoon and slowly sipped, my eyes widened. I immediately knew I had discovered another exception in my vegan diet! After one taste, I was hooked. My chocolate palate was pleased; and with a two thumbs up review, the line at the counter formed.

Though this cup of drinking chocolate did not have the dark bitter bite (or color) that I appreciate in a chocolate cake, it had a deep, semi-sweet flavor that was very smooth, in spite its thick liquid consistency. Very simply, the warmth of the chocolate and its luscious taste were intoxicating. As I slowly enjoyed each spoonful, I was caught up in a third heaven, and I licked the sides of the cup so as to not waste one drop of this "food of the gods," as chocolate is called.

The gift shop featured Convento Della Verna chocolate bars. Watching Sister Joanne, our other trip leader, purchase four large bars to bring back home as gifts, I knew I needed to buy one. Locally made chocolate appears to be La Verna's hidden secret. As I continue to slowly enjoy my chocolate treasure back home one square at a time, I am brought back to my La Verna experience. The 53% cacao bar tastes very much like the drink I savored on the mountain back in early June.

Since returning from this chocolate retreat, I have learned a lot about drinking chocolate. In the coming blogs, I will explain how drinking chocolate is made and I will describe the differences between "drinking chocolate," "hot chocolate," "hot cocoa," and the "instant stuff." I'll also share other drinking chocolate experiences I've had since my La Verna chocolate revelation.

While Francis was transformed by a seraph at La Verna, I was transformed by a cup of chocolate. Chocolate can be a spiritual experience, and for me, there was no place more appropriate for a chocolate spiritual high than the beautiful Tuscan mountain retreat of Santuario della Verna.

Thursday, July 9, 2009

A Chocolate World: Assisi Panforte al Cioccolate

I returned from my Franciscan pilgrimage in Italy a few weeks ago. Though it was an excellent experience, I was disappointed by one thing = I did not find the types of chocolate desserts I was craving. In others words, no chocolate cake, or at least, not the type of chocolate cake which I am accustomed. (Remember, chocolate cake is my vegan exception!)

Instead of the "traditional" American chocolate cake, I found an Italian "chocolate cake," which is different from what I expected (see right). I originally didn't care for the taste, but upon further trials, I have since grown to appreciate and enjoy this newly discovered chocolate dessert. Yet, when push comes to shove I still prefer a slice of dark, moist, subtly bittersweet chocolate cake, which is rich, but not overly dense, topped with a dark chocolate frosting. And when vegan, even better.

Walking by numerous bakeries on the streets of Assisi, I saw many pastries filled with chocolate, but only found two places that featured something that looked like the chocolate cake I was looking for. Though the two desserts looked virtually the same, at one place this chocolate delight was called "salame" and at another place it was called "panforte al cioccolato."

Traditionally, an Italian panforte is an Italian version of a fruitcake. A chocolate version simply puts cocoa in the recipe. Since fruitcake is not my dessert of choice, a "panforte al cioccolato" was not something that sounded appetizing so I initially passed on trying it when I saw it in the bakery window.

Traditionally, "salame al cioccolato" is a no bake chocolate dessert in the shape of a salami. But the "salame" I saw in the bakery window at the Gran Caffe in Assisi was not sausage-shaped, but looked like a thicker version of a traditional chocolate panforte. In essence, it looked like a chocolate cake with nuts (see left). Not understanding what this chocolate dessert could be, I needed to give it a try. It looked very promising.

One bite however proved that this did not taste like a traditional chocolate salame, which is essentially chocolate, nuts, and biscotti crumbs. This salame had an orange kick, which I did not expect. It was panforte-like. However, It did not have the additional fruit which one would expect in your traditional chocolate panforte.

I was a bit confused, and unfortunately, no one could explain what this chocolate delicacy was as each person defaulted to describing the traditional salame and panforte.

After a few bites, I discovered that I was enjoying this unique Assisi delight. The orange zest (which was growing on me) complemented the chocolate, which was more semi-sweet than bittersweet. The cake consistency was not your typical baked cake moist, but dense with a subtly sticky cookie-like texture, with small chunks of nuts mixed through out, peppering the dark brown coloring. (Texturally in many ways it looked like a vegan chocolate Larabar and my raw vegan chocolate cake.) The entire round dessert was laid on a layer of edible sugar paper, and topped with a layer of dark chocolate, cut into cake-shaped slices

Aside from the orange kick, this chocolate dessert tasted like what I would expect in a traditional salame al cioccolato. Unfortunately, I was not able to find a traditional salame on this trip in which to compare.

So what is this Assisi dessert? I don't know, but with the orange zest, I see it as an Assisi version of a traditional panforte al cioccoloto. As I now reflect on this chocolate discovery, my taste buds are craving this unique chocolate cake, as I remember 9 magical days last month in the beautiful Umbrian city of Assisi.

Next post:
Hot chocolate from LaVerna, Italy

Saturday, June 27, 2009

It's a Chocolate World: A Vegan Celebration

It was my birthday this past week, and the camp where I work made me a vegan chocolate cake in celebration. I was impressed for 2 reasons.

1. This was the first vegan chocolate cake one of our cooks had ever made, and it was good. She served it slightly warmed, topped with shredded coconut because, as she said, "I didn't know how else to 'frost' it." Though the cake didn't have the dark bitter bite that I truly love, the cake was very moist, rich, and had an inviting cocoa flavor which was accented nicely by the sweetened coconut.

For a first cake, from a recipe straight off the internet, I was impressed. I had two pieces and scraped up the crumbs because, well, you can't let good chocolate cake go to waste!

I was impressed with the cake for a second reason. 2. The camp staff gobbled up their pieces and wanted more, in spite the fact that it didn't have the "usual" stuff they expected like eggs, milk and animal products. Questions abounded as to how the cake was so moist, so rich, so yummy. In essence, they couldn't believe that this chocolate cake was vegan.

I was impressed by the fact that even some hard care staff members who razz me about my diet enjoyed it, proving once again that you can be compassionate towards animals and still enjoy an excellent slice of chocolate cake. In other words, with a vegan diet, you can have your cake and eat it too.

Though impressed by my chocolate vegan birthday cake, what has really impressed my chocolate taste buds is the international chocolate I have discovered in recent weeks - Italian chocolate, Russian chocolate, Mexican chocolate, even though much of it has been non-vegan. (Just remember, chocolate cake is my vegan exception!)

With the summer now in full swing and school a few months off, I am planning on getting back into a weekly blog and featuring international chocolate delights over the coming weeks. It is a chocolate world!

Though "the perfect chocolate cake" has been my chocolate quest, I have also come to appreciate other chocolate forms like chocolate bars and drinks, and how some of it can be greatly complemented by a little glass of red wine. Having returned from 2 weeks in Italy, I'll begin my summer chocolate blog series with some beautiful chocolate experiences there.

As I hopefully have you salivating for more, click here for the recipe link from allrecipes.com for the vegan chocolate cake the camp staff enjoyed this weekend for my birthday. (It sure beat the boxed lemon cake they made me last year!)

Next post:
Chocolate cake from Assisi, Italy

Saturday, May 30, 2009

Conclusion

This is part 12, the last installment, of my research on global food movements entitled GLOBALIZATION: It's what's for dinner

CONCLUSION

Globalization impacts the food choices of every person. The Standard American Diet of fast food may have won the first round, but Global Living Awareness Diets are emerging and providing earth citizens new options, especially Americans. One Planet Living, organic farming, and plant-based diets represent global trends built on environmental ethics of compassionate care for creation. Historically, Christians have been at the forefront of such movements. Today, the same trend is beginning in Europe (yet again), and will hopefully continue as God's people see, judge, and act according to their faith. Franciscan theologian Eric Doyle writes:

"The greatest challenge to organized religion in the western world now is whether it can guide individuals along the paths of their own inner depths, and show how the riches in these depths can be recognized, accepted, and put at the service of all creation; and, closely related to this, whether it can teach people to commune with God and nature. That religion has the means to do this cannot be doubted, I think; that it will see it as its chief task in the long run is probably predictable." [62]

Click here for the first entry of this series from January 5, 2009.

[62] Eric Doyle, The Song of Brotherhood and Sisterhood (St. Bonaventure, NY: The Franciscan Institute, 1992), 53. (Reprint of St. Francis and the Song of Brotherhood, New York: Seabury Press, 1980.)

Sunday, May 24, 2009

The Choice is Yours

This is part 11 of my research on global food movements entitled
GLOBALIZATION: It's what's for dinner

THE CHOICE IS YOURS
: You Are What You Eat


Bringing ethics to consciousness for action is the premise of George Eisman's book, The Most Noble Diet. [59] Eisman identifies six levels of progressively deeper conscious concerns that determine diet selection. The levels, reflected in the food movements presented, are:

1. Hedonism = Eating what you enjoy.
2. Personal health = Eating what you believe is "good" for you.
3. Environment = Eating what the Earth provides without undue disturbance to ecosystems.
4. Politics = Eating (or not eating) as a statement against oppressive actions or policies.
5. Non violence = Eating only what can be obtained without intentional injury or cruelty.
6. Humanity = Eating only what is your "fair share" in this global human community; not demanding extravagances that deprive others of their basic requirements of life.

As one's ethics deepen, one's judgment is deepened so that one's actions move from self-centered to other-centered, from a fast food life of convenience to One Planet Living. Like the Great Law of the Iroquois Confederacy, “In every deliberation we must consider the impact of our decisions on the next seven generations.” [60] Upon this the GLAD food movements stand.

As consumers, we have choices. But it will be a shift of our ethics, our values and beliefs about what is "right and wrong," "good and bad," "acceptable and not" that will determine the choices we make and the standard of living we maintain.

"If everyone in the world lived like an average North American, we'd need 5 planets to live on."

In all the books cited in this paper, each author ends with an exhortation to action. Whether it's minimizing your eco-footprint, exercising "buycott" power as you vote with your dollar, choosing organic and local foods, eating meat less, or abstaining from all animal products all together, the bottom line is: the choice is yours.

"Each individual can make a difference in creating a greener world. Every meal choice can move us one step closer to a more sustainable agriculture, and ultimately, healthier lives." [61]

The question is: What are YOU having for dinner?

Final post: CONCLUSION

[59] George Eisman, The Most Noble Diet: Food Selection and Ethics (Burdett, NY: Diet Ethics, 1994), 4.
[60] Fox, 12.
[61] Ibid., 127.

Saturday, April 4, 2009

The Ethics In Eating

This is part 10 of my research on global food movements entitled
GLOBALIZATION: It's what's for dinner

WHICH WAY TO GO?: The Ethics In Eating

If a food revolution is to save the planet and improve humanity's chance for survival, bioethics must be introduced and deployed.

According to Fox, bioethics are "the extension of ethical issues and concerns from the immediate human community into the broader biological dimension of our relations with, and duties toward, the biotic community - animals, plants, and the whole of nature. Bioethical principles in food production and consumption are keys to a more sensible and compassionate future." [53]

In his book, Eating With Conscience, Fox provides
four bioethical principles: [54]

1. Ahimsa = Minimizing and avoiding harm or injury to agricultural and natural ecosystems, including wildlife, soil microorganisms, beneficial insects, and birds. (For more information, check out my 6 part series on AHIMSA from 2008.)

2. Biodiversity = Protecting and even enhancing biodiversity of both domestic and non-domestic animals and plants.

3. Transgenerational equity (sustainability) = Securing and improving the environmental quality and productivity of the land for future generations.

4. Symbiotic enhancement = Heightening the life and beauty of the land rather than "destroying what was, a generation or two ago, called the countryside."

"Ethical behavior is one way I can show gratitude for the many blessings in my life and express my spirit of a reverential respect for all of life," Fox writes.

For Archbishop of Canterbury, Rowan Williams, ethics must extend to food choices. [55] Under his leadership the Church of England issued a report entitled Sharing God's Planet that recommends sustainable consumption and says every Christian has a duty to care for every part of God's creation, with clergy first being the examples by making eco-friendly consumption choices personally and in the parish. [56]

One's beliefs ground one's ethics, which help determine the lifestyle choices which are made. Unfortunately, as Singer and Mason point out, ethical consumption has gone much further in Europe than in the United States. [57]

In Europe, for example, NGOs have campaigned to persuade supermarkets to stock organic, freely traded products, free of GMOs since the 1980s. The authors also note that progress in the area of ethics will be tougher in America than in Britain and Europe because "America's food industry seeks to keep Americans in the dark about the ethical components of their choices." [58] If you can't see, you can't judge so to be able to act ethically.

Next post: (Sorry for any delays.)
Ethics and conscious action

[53] Fox, 12.
[54] Ibid., 145.
[55] Singer and Mason, 6.
[56] Cited in Ibid., 6-7.
[57] Ibid., 5.
[58] Ibid., 7.

Friday, March 6, 2009

Empowering Consumer Choices

This is part 9 of my research on global food movements entitled
GLOBALIZATION: It's what's for dinner

HAVE IT YOUR WAY:
Empowering Consumer Choices


A revolution has begun.

Though the fast food industry has swept the globe changing local economies, industry, and dietary preferences, other food movements from around the world are pushing back. It is a literal fight for the planet and the future of humanity as food production practices of a meat-based Western diet are destroying health and depleting limited resources.

With food conglomerates around the world concerned more about efficiency, profits, and productivity than the welfare of animals and the planet, agricide continues, "in large part due to the fact that most consumers are unaware, uninformed, and disconnected from the land and the sources of their food," writes Fox. [51] Global Living Awareness Diets connect consumers with food and provide options, which empower them to make healthier choices.

While all the food movements presented have historic roots and founded overseas, Americans are beginning to notice. The "Standard American Diet" may one day not be so "standard" anymore as more eyes are opened and begin to really see the global reality that confronts us in this millennium.

A century ago, a group of lay people in Europe, mostly university students, strove to bring the values of justice and assistance for the poor to the attention of society and political life. Called "Catholic Action," the movement was active in Italy, Bavaria, France, and Belgium during the late 19th and early 20th centuries. [52] The group developed a 3-step method to empower change: (1) See, (2) Judge, and (3) Act. It is only when you see the true reality and are clear about what is going on that you can then rightly evaluate and judge the situation as a Christian so to determine how you must act.

Though facts, figures, and anecdotes allow people to "see" the realities of our contemporary world, it is ethics that filter how one sees and then determine how one will act. If new choices are to be made and behavior modified, ethics must first be examined and challenged. If a food revolution is to save the planet and improve humanity's chance for survival, bioethics must be introduced and deployed.

According to Fox, bioethics are "the extension of ethical issues and concerns from the immediate human community into the broader biological dimension of our relations with, and duties toward, the biotic community - animals, plants, and the whole of nature. Bioethical principles in food production and consumption are keys to a more sensible and compassionate future." [53] In his book, Eating With Conscience, he provides four bioethical principles.

Next post:
Bioethical principles and the choices we make

[51] Fox, 13.
[52] Information on Catholic Action comes from John Kiesler, "Looking at Global Reality as a Christian" (lecture, Franciscan School of Theology, Berkeley, CA, October 7, 2008) and "Catholic Action," Wikipedia http://en.wikipedia.org/wiki/Catholic_Action (accessed December 18, 2008).
[53] Fox, 12.

Saturday, February 28, 2009

Don't Get Mad, Get GLAD: Plant-based Diets 2

This is part 8 of my research on global food movements entitled
GLOBALIZATION: It's what for dinner

Global food movements making a difference:
PLANT-BASED DIETS - CURRENT HISTORY


In the east and in the west, history clearly reveals that plant-based diets have nourished and sustained cultures all over the world for thousands of years. However, Manchester, England in 1815 is often regarded as the birthplace of the current vegetarian movement. [44]

Because of the industrial revolution taking place in Britain during the late 18th and early 19th centuries, there was growing awareness of health problems and the cruel treatment of animals. Large numbers of factories were being developed with appalling living conditions and an extremely poor diet for workers. Rev. William Cowherd was among those who responded to this problem. Taking a closer look at health, the environment, and animals, this Bible Christian preacher advanced the principle of abstinence from flesh-eating.

The Bible Christian denomination embraced a vegetarian diet and became the first institution to promote vegetarianism in the contemporary western world. Many of its members formed the Vegetarian Society of the United Kingdom in 1847. In 1817, 40 Bible Christian members brought the message to the United States. They founded a church in Philadelphia, and launched the vegetarian movement in America, which has a history of stutters and starts.

Though details are sketchy as to the beginning of vegetarian movements in other nations, by 1908, the International Vegetarian Union was founded with vegetarian societies having been established in 22 nations, primarily in Europe, but also in New Zealand, Chile, and India. Though Mohandas K. Gandhi was active in the London Vegetarian Society in the 1890s before his return to India, his involvement with the Indian or Punjab Vegetarian Society is unclear. [45]

As meat consumption began to dramatically rise in Western nations in the 20th century due to modern conveniences, refrigeration, and transportation, the vegetarian movement in the US declined with the rise of convenience foods and fast food restaurants. Internationally, however, the overall movement continued at a steady rate. For the United States, vegetarian societies appeared to come and go, reflecting the ambiguity of the population for plant-based diets.

It wasn't until 1960 when the current American Vegetarian Society was launched. Renewed interest in a vegetarian diet within the 1960s counterculture colored people's opinion of the movement. However, Francis Moore Lappé's Diet for a Small Planet in 1971 served as a catalyst to steer the movement towards a mainstream audience by raising awareness of health choices in light of emerging environmental problems. John Robbins' book in 1987, along with books by Dr. Dean Ornish, have increased credibility and have helped bring attention to the issues of health, diet, and the environment.

Now partnered with the animal rights movement, vegetarianism in the US today and around the planet appears to be on the rise, though statistics are difficult to assess. [46] In 1989, Collins and Collins note that "The popularity of plant-based diets has been increasing and both the variety and availability of convenient vegetarian foods have been skyrocketing. Restaurants around the country now regularly offer meat-free and dairy-free options. Scientists are publishing more articles about vegetarianism and writing more about the health potential of a plant-based diet." [47] Recent market sales continue to confirm that vegetarian foods have been on the rise in the last decade, especially in the UK. [48]

Morton Spurlock's 2004 award winning documentary "Supersize Me" on the effects of fast food, Oprah Winfrey's decision on national TV to go vegan for 21 days this year, and a growing number of celebrities publicly declaring their commitment to more compassionate dietary choices all reflect the acceptance and growing popular interest in plant-based diets in contemporary culture. [49]

In their 2006 book, The Ethics of What We Eat: Why Our Food Choices Matter (where the acronym SAD originates), Singer and Mason examine three families' grocery-buying habits and the motivations behind those choices. They highlight with admiration a Kansas family that has turned vegan so as not to participate in the destructive cycle of animal and human exploitation. As individuals and families make new informed choices, the plant-based movement grows.

When asked about the future of vegetarianism, Howard Lyman, cattle rancher turned vegan, best-selling author of the book Mad Cowboy, and enemy #1 of Texas cattlemen because of his 1998 comments on Oprah, said, "I believe the vegetarian movement . . . will continue to grow. I see my role as that of a motivator to the young activists in the first world. I believe for the human species to survive on the Planet Earth, we must adopt a plant-based diet in this generation. Our future and the future of our children and grandchildren rests in the hands of the vegetarian activists today. No one can do it all, but we all can do something. We must get involved before it is too late." [50]

Next week:
Empowering consumer choices

[44] "Shaker-makers! Manchester Originals," International Actuarial Association - Manchester, http://www.actuaries.org/ASTIN/Colloquia/Manchester/Manchester_Originals.pdf (accessed December 17, 2008). Other details on the beginning of the vegetarian movement come from: Derek Antrobus, "Transatlantic vegetarians" (September 2000), International Vegetarian Union - History of vegetarianism http://www.ivu.org/history/england19a/transatlantic.html (accessed December 14, 2008); Maxwell G. Lee, "150 Years of Vegetarianism," International Vegetarian Union, http://www.ivu.org/congress/euro97/150-years.html (accessed December 14, 2008); and Maxwell Lee, "Formation of The Vegetarian Society," The Vegetarian Society UK - History Information Sheet, http://www.vegsoc.org/info/developm.html (accessed December 14, 2008).
[45] "Mohandas K. Gandhi (1869-1948)," International Vegetarian Union, http://www.ivu.org/history/gandhi/1891-11.html (accessed December 18, 2008).
[46] cf. "Q: Society, Diet and Statistics," Google Answers, http://answers.google.com/answers/threadview?id=706957 (accessed December 17, 2008).
[47] Collins and Collins, 350.
[48] "Sales Figures 1991-2004," Vegetarian Society, http://www.vegsoc.org/info/statveg-sales.html (accessed December 17, 2008).
[49] cf. " HappyCow's Famous Vegetarians," HappyCow, http://www.happycow.net/famous_vegetarians.html (accessed December 18, 2008).
[50] "24 Carrot Award," Vegetarians in Paradise, http://www.vegparadise.com/24carrot31.html (accessed December 17, 2008). For more information on the lawsuit filed against Lyman and Winfrey: http://www.madcowboy.com/01_BookOP.000.html.)

Saturday, February 21, 2009

Don't Get Mad, Get GLAD: Plant-based Diets

This is part 7 of my research on global food movements entitled
GLOBALIZATION: It's what's for dinner

Global food movements making a difference: PLANT-BASED DIETS

"Eat less meat." That was the essence of the message by Dr. Rajendra Pacauri, chair of the United Nations Intergovernmental Panel on Climate Change in September. While the comments by this Nobel Peace Prize recipient may be "the most controversial yet," they represent one of the most practical things individuals can do to tackle global warming. [38] "In terms of immediacy of action and the feasibility of bringing about reductions in a short period of time, it clearly is the most attractive opportunity," Pacauri said. "Give up meat for one day [a week] initially, and decrease it from there."

The comments by this vegetarian bear testimony to another global food movement - plant-based diets, which include Vegetarianism, Veganism, Raw/Live Foodism, and Fruitarianism. [39] Each has received increased attention as a sustainable dietary choice, which has health benefits personally and environmentally.

Though the history of plant-based diets is a long one, John Robbins brought it to the forefront of the American conscious in 1987 with his book, Diet For A New America. Now an international bestseller, the book clearly presents how food choice affects personal health and happiness, but also the future of life on the earth. By detailing health risks of meat consumption, corruption in food production, and animal abuses in the food industry, he advocates for a plant-based, vegan diet, and has inspired many to eat less (if any) meat.

Robbins drew much attention to himself and to his first book as the only son of Irving Robbins of the Baskin-Robbins ice cream empire. Though groomed to follow in his father's footsteps, he chose to walk away from the company and the immense wealth it represented to "pursue the deeper American Dream. . . the dream of a society at peace with its conscience because it respects and lives in harmony with all life forms. A dream of a society that is truly healthy, practicing a wise and compassionate stewardship of a balanced ecosystem." [40] While Robbins really gave credibility to the growing vegan movement, he also re-started the vegetarian movement in the United States. [41]

The history of plant-based diets is really as old as history, and rooted in all religious and philosophical traditions. [42] In terms of human anatomy, some doctors are advancing the physiological facts that humanity was created as natural herbivores, not carnivores. [43] This is confirmed in the creation story of the Judeo-Christian faith where a plant-based diet is prescribed for humans and for animals in Genesis 1:29-30, with the harmonious co-existence of humanity and the environment being deemed by the Creator as "very good" (1:31).

Among religious groups in Egypt around 3200 BC, a vegetarian ideology was practiced with abstinence from flesh based upon karmic beliefs in reincarnation. Abstention from meat was also central to such early religions as Hinduism, Buddhism, Zoroasterianism, and Jainism, which all hold doctrines of non-violence and respect for all life forms. While wishing to avoid animal cruelty, philosopher and mathematician Pythagoras encouraged vegetarianism as a key factor in peaceful human co-existence, putting forward the view that slaughtering animals brutalized the human soul. He also saw the health advantages in a meat-free diet.

Other ancient Greek thinkers, Socrates, Plato, and Aristotle also favored a vegetarian diet and advocated a "natural" life that did not involve animal cruelty. Though such ideals found very limited sympathy within the brutality of Ancient Rome, vegetarianism spread throughout the Roman Empire from the 3rd to 6th centuries among those influenced by Neo-Platonist philosophy, a progression from the teachings of Plato.

In the east and in the west, history clearly reveals that plant-based diets have nourished and sustained cultures all over the world for thousands of years. However, Manchester, England in 1815 is often regarded as the birthplace of the current vegetarian movement. [44]

Next week:
History of the current vegetarian movement

[38] Juliette Jowit, "UN says eat less meat to curb global warming," Guadian.co.uk, http://www.guardian.co.uk/environment/2008/sep/07/food.foodanddrink (accessed September 20, 2008).
[39] Veganism, Raw/Live Foodism, and Fruitarianism share roots with the Vegetarian movement. Due to limited space, only the history of Vegetarianism will be presented in this paper. Each, however, like Vegetarianism, developed first in Europe before influencing the dietary choices of Americans.
[40] "About John Robbins," Food Revolution, http://www.foodrevolution.org/bio.htm (accessed December 17, 2008).
[41] Michael Bluejay, "A History of Vegetarianism," Vegetarian Guide, http://michaelbluejay.com/veg/history.html (accessed December 17, 2008).
[42] Portions of this history are from "21st Century Vegetarians - Through the Ages," The Vegetarian Society UK, http://www.vegsoc.org/news/2000/21cv/ages.html (accessed December 14, 2008),
[43] Milton Mills, "Are Humans Designed To Eat Meat?" (2007), VegSource http://www.vegsource.com/articles2/mills_07.htm (accessed December 17, 2008).
[44] "Shaker-makers! Manchester Originals," International Actuarial Association - Manchester, http://www.actuaries.org/ASTIN/Colloquia/Manchester/Manchester_Originals.pdf (accessed December 17, 2008).

Sunday, February 15, 2009

Don't Get Mad, Get GLAD: Sustainable Food Movements

This is part 6 of my research on global food movements entitled
GLOBALIZATION: It's what's for dinner

Global food movements making a difference:

SUSTAINABLE FOOD MOVEMENTS


The values of the organic farming movement with its commitment to sustainability, smaller farms, and no "additive" crops are reflected in other growing food movements. Farmers' Markets, which introduce primarily local organic growers to the consuming public, grew in the US from 1,755 in 1994 to 4,685 in 2008. [28]

The popularity of the Local Food Movement has also gained attention as the term "locavore" was chosen as the 2007 word of the year by the New Oxford American Dictionary. [29] A locavore is one who purchases foodstuff from within a 100 mile radius of home, which not only supports local businesses, but also reduces pollution and the consumption of fossil fuels as food transport is kept to a minimum.

The formation of CSA (Community Supported Agriculture) also reflects this localizing trend as consumers contract with local farmers who agree to regularly deliver their products to them. From the first CSA in 1986, there are now more than 1,300. [30]

Local farming has also renewed interest in heirloom fruits and vegetables as seed and rootstock collections from the "old world" are recovered, providing beautiful and delicious alternatives to the limited selections in larger food chains. Such trends reflect a "food renaissance," as food markets of yesteryear, still common in less industrialized communities, are finding new life in the post-modern world.

In England, for example, the Borough Market, London's oldest fruit and vegetable market, dating back to 43 AD, has undergone exponential growth in the last 6 years. [31] This supports the 2004 findings of Richardson and Aguiar who, in their report on consumers and UK fast food companies, concluded that the primary attributes once guiding consumer behavior such as convenience and cost are no longer enough to represent the true desires of the consumer.

Findings indicate that in the UK there has been a shift of preferences "from satisfaction based on cheap food and speedy service to more emphasis on ingredients and taste." [32] In food choices, over 68% indicated they desire "lesser fat content," and over 41% desire "organic ingredients," along with "broader vegetarian selection," and "more use of local produce." As freshness and quality, organic and local, also become higher priorities in food selections for American consumers, such trends are expected in the US as consumers are now desiring to support local organic farmers and are becoming more interested in knowing where their food comes from and how it is grown. [33]

Another movement that embodies the value of sustainability through organic farming, but also embraces the importance of local food traditions is the Slow Food Movement. Though intentionally founded in 1986 by Carlo Petrini in Italy as a protest of the opening of a McDonalds near the Spanish steps in Rome, the movement seeks to "preserve the cultural cuisine and the associated food plants and seeds, domestic animals, and farming within an ecoregion." [34] In protecting the heritage of food, tradition, and culture from the wave of fast food, Slow Food looks for ways to defend biodiversity in the local food supply, spread taste education, and connect producers of excellent foods with co-producers through events and initiatives. [35] As US Today phrases it, "Slow Food aims to be everything that fast food is not." [36]

Based in Italy, the movement has now expanded globally to over 83,000 members in 122 countries. In the United States, the first Slow Food celebration and exposition occurred this year in San Francisco over Labor Day weekend with over 85,000 in attendance. [37] A Declaration for Healthy Food and Agriculture was also introduced to demand a healthier food policy for America. Though the Slow Food Movement is relatively new in the US, it has quickly taken root with chapters in nearly every state. As Americans are discovering that there are other choices besides fast food, they are taking responsibility, speaking out, and making choices for their health and for the environment.

Next week:
Plant-based diets

[28] "Farmers Market Growth: 1994-2008," USDA - Wholesale and Farmers, http://www.ams.usda.gov/farmersmarkets/farmersmarketgrowth.htm (accessed on December 16, 2008).
[29] Richard Pirog, "Local Foods: Farm fresh and environmentally friendly," World Book's 2009 Science Year (World Book Publishing, 2009), The Leopold Center, www.leopold.iastate.edu/research/marketing_files/WorldBook.pdf (accessed December 12, 2008), 135.
[30] Ibid., 138.
[31] Regine Lee, "Food Renaissance at London's Borough Market," Bay Area News Group, November 5, 2008.
[32] James Richardson and Luis Kluwe Aguiar, "Consumer Change In Fast Food Preference," International Food and Agribusiness Management Association, http://www.ifama.org/conferences/2004Conference/Papers/Richardson1004.pdf (accessed December 15, 2008).
[33] Pirog, 136
[34] "Slow Food," Wikipedia, http://en.wikipedia.org/wiki/Slow_Food (accessed December 15, 2008).
[35] "Our mission," Slow Food, http://www.slowfood.com/about_us/eng/mission.lasso (accessed December 15, 2008).
[36] Cited on "What is slow food," Slow Food USA, http://www.slowfoodusa.org/index.php/slow_food/ (accessed December 17, 2008).
[37] Slow Food Nation, http://slowfoodnation.org/ (accessed December 17, 2008).

Saturday, February 7, 2009

Don't Get Mad, Get GLAD: Organic Farming

This is part 5 of my research on global food movements entitled
GLOBALIZATION: It's what's for dinner

Global food movements making a difference:
ORGANIC FARMING


Though One Planet Living is not specifically a global food movement, it exemplifies one of the most important principles in other movements - sustainability. Sustainability is defined as “meeting the needs of the present without compromising the ability of future generations to meet their own needs," [19] and nowhere is it more evident today than in the organic farming movement which has also been referred to as sustainable agriculture.


In the largest known survey of worldwide sustainable agriculture, Pretty and Hine note that sustainable agriculture, which is now a financially feasible option for farmers, makes "the best use of nature’s goods and services as functional inputs." [20] By integrating natural and regenerative processes, it minimizes the use of non-renewable inputs of conventional farming (pesticides and fertilizers), which are now known to damage the environment and harm the health of the farmer and the consumer.

During the first 40 years of the 20th century, advances in biochemistry and engineering rapidly and profoundly changed farming in industrialized countries. Gas-powered vehicles, mechanized farms, hybrid seeds, and nitrogen fertilizer were embraced and became affordably abundant and developed for the conventional farming system. Technological advances during World War II accelerated all aspects of agriculture, with advances in large-scale irrigation, fertilization, and pesticides. In particular, two chemicals, ammonium nitrate and DDT, were repurposed for peacetime agricultural uses.

In 1944, the international campaign called the "Green Revolution" changed the face of farming practices around the world through the use of hybrid seeds, which were fed by chemical fertilizers, protected by pesticides, and harvested through large-scale irrigation and heavy mechanization in single crop farms. Beginning in Mexico with private funding from the US, traditional indigenous practices were soon replaced by a dependence on multinational corporations for supplies.

Agricultural diversity and local seeds would eventually be lost as farmers in the developing world bought the promise of better crops and increased revenue. Though there was initial success, over time soil nutrients were depleted; crops required more poison for protection and production; harvests produced less as the food quality declined. Within this farming climate the fast food movement took root in the US during the 1950s, and internationally beginning in the 1960s.

In their book, Hope's Edge, Frances Moore Lappé and daughter Anna tell the story of Navdanya, a movement in India, which, according to one of its leaders, "wants to retrieve indigenous food and drink from extinction through pleasure - and fast, before our taste buds are completely stolen by Pepsi and Coke." [21] According to the Lappés, Navdanya fears that Indians are being "sucked into this radical, experimental diet - the one spreading from America to the rest of the world, bringing with it heart disease, cancer, and diabetes." [22]

Farmers in India like those in Mexico bought into the Green Revolution and have been paying the consequence in terms of human health, environmental damage, and financial losses ever since. By empowering farmers with knowledge and skills, and reintroducing native seeds and resources to off-set the five to seven year transition as the soil is rebuilt, Navdanya is now changing the lives of farmers and communities through organic, indigenous farming practices and crops that were nearly lost.

How ironic that as India today reclaims its agricultural heritage, India a century ago is where the roots of the modern organic farming movement began. Conscious organic farming (as opposed to the agriculture of indigenous cultures, which "always employs only organic means," which Wikipedia correctly notes) began in the early 1900s through Rudolf Steiner's first comprehensive organic farming system in Germany in 1924, and the research by British botanist Sir Albert Howard who came to regard Indian farming practices as superior to conventional agriculture science. [23]

According to William Tate in 1994, there are three main phases of the international organic movement: (1) 1924-1970 = Struggle and financial difficulty as core works were written amid a hostile environment due to the rise of new conventional farming practices; (2) 1970-1980 = Key organic symbols were established, the International Federation of Organic Agriculture Movements was founded (1972), 'green' awareness grew, and retailer outlets multiplied as customer awareness of the risks in conventional farming were raised and organic demand increased; and (3) 1980 on = Popular acceptance as national and international standards were set and governments introduced organic aid schemes for farmers. [24]

In their 2001 study, Pretty and Hine note, however, that though there has been "a very rapid spread" of sustainable agriculture in the last decade and considerable global recognition of the need for policies, in most countries, organic farming remains in the margins. [25] Only Cuba and Switzerland have given explicit national support for sustainable agriculture.

In the United States, organic farming is recognized as one of the fastest growing segments in U.S. agriculture with the market for organic products expanding and expected to continue its expansion as consumers are becoming increasingly aware about conventional farming and its impact on human health due to pesticide residues, and environmental health due to the loss of wildlife species and natural habitats, and rise of pollution and non-renewable resources. Michael Pollan’s poular 2006 book on organic agriculture, The Omnivore’s Dilemma, has also raised awareness about the realities in the industry.

Nationwide, organic food sales have grown 20 percent annually in the last eight years due to consumer demand. [26] In their book, the Lappés also tell the story of a Wisconsin farmer who transitioned to organic practices from farm chemicals which he says killed his father. "Consumers are smarter now," he says. "Once a week there's something in the paper about what's going on - hormones, pesticides, resistance to antibiotics. So the big food chains are responding. They are working with us to get organics into their stores. . . . because consumers have a vote and they're using it." [27]

Next week:
Other sustainable food movements

[19] "Sustainability," United States Environmental Protection Agency, http://www.epa.gov/Sustainability/ (accessed December 16, 2008).
[20] Jules Pretty and Rachel Hine, "Reducing Food Poverty with Sustainable Agriculture," Centre for Environment and Society, University of Essex, UK, http://www.essex.ac.uk/ces/esu/occasionalpapers/SAFErepSUBHEADS.shtm (accessed December 16, 2008), 11.
[21] Frances Moore Lappé and Anna Lappé, Hope's Edge: The Next Diet for a Small Planet, First Trade paperback edition 2003 (New York: Jeremy P. Tarcher/Putnam, 2002, 148.
[22] Ibid., 148.
[23] "History of organic farming," Wikipedia, http://en.wikipedia.org/wiki/History_of_organic_farming (accessed December 16, 2008).
[24] William B. Tate, "The Development of the Organic Industry and Market: An International Perspective," in The Economics of Organic Farming: An International Perspective, ed. N.H. Lampkin and S. Padel (Oxon, UK:CAB International, 1994), 11.
[25] Pretty and Hine, 21.
[26] cf. Lappé and Lappé, 270 and "History of organic farming," Wikipedia.
[27] Lappé and Lappé, 270.

Saturday, January 31, 2009

Don't Get Mad, Get GLAD: One Planet Living

This is part 4 of my research on global food movements, entitled
GLOBALIZATION: It's what's for dinner.

Global food movements making a difference: ONE PLANET LIVING

With growth rates unprecedented before the 20th century, the world's population is estimated to be about 6.7 billion today, and with population projections, is expected to reach nearly 9 billion by the year 2042. [13] As the population mushrooms and the lifestyle choices of global people shift towards more Western and American ways, researchers predict that we are headed for an inevitable future.

Erik Assadourian, Project Director of Vital Signs 2007-2008 writes, "It is increasingly clear that if we follow our current path much longer it will likely take Earth millennia to recover from the devastation we have caused. One entity among the thousands of threatened species and ecosystems may not make it through this global change: human civilization." [14] The United Nations Environment Program echoes this in its 2007 report, which asserts that, "The human population is living far beyond its means and inflicting damage to the point of no return." [15]

Climate change, the rate of extinction of species and the challenge of feeding a growing earth population are factors that are putting the planet at risk. Achim Steiner, executive director of the UN Environment Program, said, "The human population is now so large that the amount of resources needed to sustain it exceeds what is available at current consumption patterns." The most recent measurement shows that humans currently use the resources of 1.25 Earths and are thus depleting the ecological capital on which future populations will depend. [16]

As growth accelerates in both the first and the two-thirds world, so does the depletion of ecological capital and environmental resources.

This reality is the philosophical foundation of One Planet Living, a global initiative based on 10 principles of sustainability developed by BioRegional, a British-based NGO, and WWF, the largest multinational conservation organization in the world. [17] The starting point of One Planet Living is based on the scientific principle of eco-footprinting.

Eduardo Gonçalves, Coordinator of One Planet Living in Portugal, describes it this way.
Put crudely, the world has approximately 12 billion hectares of bioproductive land: this is the area of land (and sea) that can usefully provide us with food, fuel, fibres etc as well as forest cover to absorb our CO2 emissions. On the other end of the scale is the world’s population of approximately 6 billion. Divide the first by the second and that leaves us with a per capita global quota of 2 hectares. However, if we actually measure the rate of resource consumption and waste reduction in the developed world, we see that we are consuming an unfair share of the planet’s resources. The land and sea needed to satisfy the demands of the average EU citizen is nearer to the equivalent of 6 hectares. . . . Clearly, this is not sustainable. We need to find ways to live within the world’s natural limits. [18]
Based on these calculations, the rallying cry of One Planet Living is: "If everyone in the world lived like an average European, we'd need 3 planets to live on. If we all lived like an average North American, we'd need 5 planets."

The aim is to translate these principles into reality in a series of model or ‘flagship’ communities, one on each continent of the globe. One Planet Living Pioneer Communities are being developed in Australia, China, South Africa, North America and the EU, with the first underway in Portugal.

Yet, it is not just about the founding sustainable communities. Through the internet, individuals also are being challenged to make changes in their lifestyle, diet, and consumption patterns. Local authorities in Canada and Britain are looking to implement One Planet Living as municipal policy. According to Gonçalves, the London Olympic body has decided to make the 2012 Games a One Planet Living event "complete with an urban regeneration and nature restoration strategy designed to leave a lasting legacy for people and planet."

One Planet Living is catching on globally though in the US there is currently little if any awareness.

Next week:
Global food movements making a difference: ORGANIC FARMING

[13] "Current World Population," Worldometers, http://www.worldometers.info/population/
[14] Erik Assadourian, "Acknowledgements," in Vital Signs 2007-2008: The Trends That Are Shaping Our Future, ed. Linda Starke (New York: W.W. Norton & Company, 2007), 9.
[15] James Kanter, "U.N. Warns of Rapid Decay of Environment," The New York Times International, October 26, 2007.
[16] Global Footprint Network, (accessed December 16, 2008).National Footprint and Biocapacity Accounts, 2006 edition (Oakland, 2006). Cited in Vital Signs 2007-2008, 54.
[17] The 10 principles of One Planet Living are: zero carbon, zero waste, sustainable transport, local and sustainable materials, local and sustainable foods, sustainable water, natural habitats and wildlife, cultural and heritage, equity and fair trade, and health and happiness.
[18] Eduardo Gonçalves, “One Planet Living: Innovative Partnerships for Sustainability, Development and Conservation,” Europa - European Commission, http://ec.europa.eu/regional_policy/conferences/od2006/doc/presentations/c/goncalves_12c12.doc (accessed December 16, 2008).

Sunday, January 25, 2009

We interrupt this series for CHOCOLATE CAKE

If you know me or if you've followed this blog, you know that I'm always in search of the "perfect" chocolate cake. My taste buds appreciate a dark, moist, subtly bittersweet chocolate cake, which is rich, but not overly dense. And for a good piece of chocolate cake, I do make exceptions in my vegan, and now, my raw vegan diet.

Though I do enjoy chocolate cakes that use animal products, for me, the "perfect" chocolate cake is one that meets my standards but is also raw and vegan. A futile search? No longer. I've found THE recipe. After my personal taste tests and three rounds of "non-baking," with slices enjoyed by a handful of my guinea pigs, I am interrupting this blog series on Globalization and Food to share my recipe of the "perfect chocolate cake" with you!



THE PERFECT CHOCOLATE CAKE: raw & vegan

3 cups walnuts
20 medjual dates (pitted)
2/3 cups carob powder (cacao or cocoa powder also work)
1 t vanilla extract
¼ t sea salt

1. Process walnuts with salt in food processor. Pulse to mix, but do not over process as walnuts will get oily. Consistency should be larger than a grain of sand but smaller than a pebble.
2. Add carob powder, dates, and vanilla.
3. Continue processing as the mixture becomes a cake-like consistency, slightly granular, like sand. When pressed together, the mixture should hold its shape.
4. Place mixture on a plate and form into shape. (It will feel like you're making a cake out of sand!)
5. The cake may be cut into slices and enjoyed as is, or you can top with shredded coconut and/or sliced fruit (like strawberries or bananas), or you can frost it with soy whip cream or a cashew nut frosting.

My taste testers have been surprised at how intensely rich this cake is in terms of its texture, color, and flavor. And who would have thought that chocolate cake could actually be good for you as dates and walnuts have wonderful health benefits? With no added processed sugars, this yummy dessert actually satisfies those afternoon craving for sweets.

Though vegan-me has been getting all the credit for this cake, it comes from Andrea Primm, raw food chef and instructor. Check out her YouTube video and watch her create this 10-minute or less recipe.

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