Blog Post #7

For my research process, I used the Colorado State University Library database in order to find journal articles that related to my topic. I searched using the keywords of “sustainability” “dining halls”, and “university.” I also used the search function on the Colorado State University website in order to find articles about sustainable living in the dining halls, as focused on CSU.

Cardone, Kenneth. “Learning to Eat.” New England Journal of Higher Education. 24.1 (2009): 12-13. Print.

 

This article discusses the dining accommodations at Bowdoin College, in Maine. The college strives to create a homey, warm atmosphere, with “home-cooked” meals, and it relies strongly on it’s local farmers, and it’s own home-grown organic produce in order to achieve this. Not only does it pull in local food and organic produce, but the dining service’s give back to the community, by donating excess harvest from their organic garden. This article strongly appeals to pathos, by painting a vivid image of the warm, delicious cozy comfy atmosphere of the college and it’s dining halls, and the wholesome and hearty way of living that is promoted there. It’s appropriate for my research because it directly relates to the impact that eating locally and organically can have on a college campus . It can create not only health benefits but positively benefit the taste and overall cultural well-being of the students as well.

 

Dimas, Jennifer. “Today @ Colorado State University – Green Dining Hall Center Renovation Complete.” CSU, 26 Jan 2010. Web. 17 Oct 2010.

 

This article discusses sustainability on the Colorado State University campus, in specific, the new “green” renovation to dining center, Braiden Hall. It discusses the carpeting being made from recycled plastic bottles, the recycled glass counter tops, and the cork walls. The article is very informative and to the point, written with an easy to read attitude. This article is helpful to my inquiry because it is specific to sustainability measures being taken on the CSU campus.

 

Harkinson, Josh. “tray chic..” Mother Jones. 34.2 (2009): 47. Print.

 

This article talks about the Real Food Challenge, from the point of view of the organizer, Tim Galarneau. It talks about gradually going organic, and offsetting food costs by ditching cafeteria trays, which could save up to $500,000 annually. The article is well written, straightforward, and uses primarily appeals to our logic to persuade us. This article is important because it focuses on the Real Food Challenge, an important organization towards the reforming of dorm food.

 

Jambeck, Jenna R., Elisabeth W. Farrell, and Sara M. Cleaves. “Food Scraps to Compositing… and Back to Food.” Biocycle. 47.12 (2006): 29-34. Print.

 

This article talks about the University of New Hampshire (UNH’s) program that closes the loop on food scraps and recycling. The program creates compost using food scraps from the dining halls, that compost is then in turn used to fertilize organic gardens, the produce from which is then sold back to the dining halls, and given to the students, creating a healthy, cyclical route of organic growing. The article is written objectively, with the majority of it focusing on the process of the cycle. The remainder of the article focus’s on the process it took to create this program, the success of it, and the benefits of the program. It’s helpful to my research inquiry because it provides more information and ideas as to how other campus’s across the United States are eating sustainably, and doing their part to give back to the earth.

 

Lappe, Anna. “Cafeteria Consciousness.” Nation. 289.8 (2009): 27-29. Print.

 

This article discusses the burgeoning student movement called the “Real Food Challenge.” This challenge pushes schools to shift at least 20 percent of school food to “real food;” AKA sustainably raised, grown with fairness, and from local and regional farms, by 2020. The article is extremely informative and uses strong ethos, pathos, and logos,in order to push it’s point. The article leaves the reader inspired to join the challenge themselves. This article is extremely helpful to me as this movement is nationwide, and is something that could be applied on the CSU campus.

The article “Learning to Eat” is probably the most helpful for me. It talks about another college’s very successful eco-friendly dining hall. It goes into extreme detail about the various methods that the dining hall uses, and the benefits that have been provided to the students because of the eco-friendly dining hall. It provides ideas that students at CSU could use for their own benefit, and implement in the dining halls here.

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Blog Post #6

Editorial on my Issue: http://www.wiretapmag.org/environment/43530

This editorial discusses college student’s desire to reform campus eating into a sustainable practice, and the struggles they face. The editorial is broken down into four main sections, discussing what colleges are currently doing, and how the sustainable eating movement is changing the face of campus’s across the nation, what the “model” schools in sustainable eating are doing and why, the challenges students face when attempting to change something like eating on campus, and options to help students wanting to make a change on their campus. The article uses primarily logos based arguments. They quote from a lot of reputable sources, such as the Association for Advancement of Sustainability in Higher Learning. They use many expert’s opinions in order to strengthen their points. The article also asses the challenges that students will face, such as contracts with large companies, liability problems if buying from small farmers, the problem of getting varied food locally, especially if they are in an area where local food is hard to come by, etc.

The article also talks about the ideal way of creating sustainable eating on college campuses. They talk about focusing on specific needs of the school, as illustrated in this exerpt;

“For Dautremont-Smith, getting bogged down with philosophy is missing the point. ‘It is too complicated to focus on organic versus local,’ he said. ‘I think that issue needs holistic evaluation, taking into account what the students want and the specific circumstances of the school.’ ”

They also discuss creating relationships with suppliers, as student advocates will be gone in a year or two, whereas the suppliers are a long-lasting contract that will last.

This editorial works in the context it is in. It is effective because it’s tailored towards college students, and the current generation is very technology based. Most of our information comes from a google search, a blog site, etc. It is more easily accessible to a large audience.

Blog Post #5

Over about a two and a half year period a few years back, I made oodles of traditional pie crusts using flours from local farmers markets as well as the bags that I bought off-the-shelf at the grocery. I tried different fats and brands of butter, adjusting the combination and amounts, finally tweaking the ratio of Flour:Fat:Water more times than I can possibly remember.

Each dough, crust and pie was tasted by me and the wonderful folks who came by the house including postmen, delivery men, husband, food writers, friends and neighbors. The pies were taken to Slow Food potlucks, picnics with friends and to restaurants where willing chefs and staff tasted. Everyone was generous with their feedback.

When the general consensus among the tasters seemed to be “THIS is the one!”, it seemed a good recipe to stick with.

For an additional 6 months, I kept right on eating those pies. Then I found out I was on the brink of Celiac and my doc said that I could go one way or the other with the condition. It was a no-brainer to me. No more gluten.

I continue to make the same crust and folks wonder how I can do it without tasting along the way. Well, after making a heck of a lot of doughs, crusts and pies it becomes a craft, one that is honed with time and practice.

When I taught piano, I would say to my students, “We learn technique so we can forget about it and make music.

It’s the same thing with pie.

I know exactly what that crust tastes and feels like.
I know when I touch, smell, see and listen (Yes, I do listen to dough!) how it is going to turn out.
I have learned to put the recipe aside and let my hands and heart take over.
I have learned technique so I can forget about it and just make pie.”

http://artofthepie.com

In Bloom’s essay, “Consuming Prose: The Delectable Rhetoric of Food Writing,” she mentions at least nine characteristics of food writing:

1. Food is an intrinsically significant subject.

2. Food writing emphasizes abundance.

3. Scarcity is not an option.

4. Food writing emphasizes its human contexts.

5. Readers and writer are allies in the text, and therefore in life.

6. Readers must trust the integrity, authority, and therefore the judgment and tastes of the authorial persona.

7. Readers are looking for insight, entertainment, relaxation.

8. Readers dont’ have to know much about food (though writers do) to enjoy reading about it.

9. Food writing is evocative, full of human emotion, energy, sensory details, sensuality.

In her blog, “Art of the Pie,” Kate McDermott writes about making pie crust, but in a way that truly encompasses many, if not all of these characteristics. Obviously food is significant and important to her. She wouldn’t be blogging about it otherwise, and she wouldn’t be willing to spend the hours she talks about putting in creating the perfect pie crust, if it wasn’t something she cared about. McDermott shows us through her dedication that food is something she’s passionate about, and that insites passion in the reader. She certainly emphasizes abundance, and disallows scarcity, stating that she makes “oodles” of pie crusts, trying to get the perfect recipe right.

Her food writing is very connected with the human state. She says “Each dough, crust and pie was tasted by me and the wonderful folks who came by the house including postmen, delivery men, husband, food writers, friends and neighbors. The pies were taken to Slow Food potlucks, picnics with friends and to restaurants where willing chefs and staff tasted.” Her writing is all inclusive – everyone was able to help test the pie crust, and no one was excluded. She goes on to talk about how passionate she became, and how well she knows her pie crust, and then, with surprising frankness, her decision when she found out she had Celiac’s disease, a death sentence for a passionate baker. However, she rallies with her readers, bonds with them, and talks about the difficulties she’ll have creating a gluten-free crust, but deciding to do it anyway, for love of, well, pie.

Her easy going manner and frankness about her condition certainly make the reader trust her. And her writing is above all, “evocative, full of human emotion, energy, sensory details, sensuality. If “I have learned technique so I can forget about it and just make pie” isn’t convincing enough of her joy and passion, I don’t’ know what is.

Blog Task: Gathering Sources on the Organics Debate