I was a vegetarian for three years before I jumped ship. Let me clarify: By vegetarian, I do not mean I ate wholesome beans, grains, veggies, and soy, but rather, I ate five chocolate chip cookies and a bag of SunChips® in the cafeteria. Jump to a week in England during my senior year of high school with no “viable” vegetarian food options to choose from – I mean, the Brits like their meat. So I gave in and had a Whopper at Burger King. Go big or go home, right?
Since that time, meat was gradually introduced back into my diet. For almost 10 years it was strictly limited to chicken and turkey. When I met my boyfriend, who never met a steak he didn’t like, I began eating red meat as well (although I still limit it to once-a-week). So when I read Michael Pollan’s The Omnivore’s Dilemma: A Natural History in Four Meals last week, it forced me to reflect on my eating choices.
DISCLAIMER: I feel the need to tell you that I am not a non-fiction fan. In fact, I may be a downright hater. So the fact that I really enjoyed reading this should carry heavy weight. While parts do get a little too technical for me, Pollan meets a lot of characters on his journey, which makes for quite an entertaining read. Mini-Disclaimer: I also feel like I’ve dragged my heels to read this book (it was published in 2006).
Pollan posits that omnivores have such a wide variety of food choices, it becomes a struggle to decide what we “should” eat. He goes on to detail three different meals that are available to omnivores and follows the food chain that starts from the initial source to what finally ends up on our plates.
The first meal starts out on a corn farm in Iowa and ends with a supersized Big Mac, McNuggets, and a chocolate shake. Let me pause here before I get all “Reading Rainbow” on this post. So this meal totally freaked me out because it opened my eyes to how corn is taking over our world. His entire meal at McDonald’s was some derivative or another of corn. It’s fed to the animals we eat (Even salmon! Creepy!), it’s in our gasoline, and it’s in a lot of the common grocery store items where we wouldn’t think to find it.
For example, during Thanksgiving, I prefer the cranberry sauce that comes right out of the tin can. I want it in the can shape, with the tin can lines indented on its gelatinous body, served to me on a plate. Try and find that beauty without high fructose corn syrup. You can’t. I also like relish on a burger in the summer and searched high and low to find some without HFCS. It took a month and a trip to Whole Foods before I was successful.
This brings me to Pollan’s second meal, which was produced from Joel Salatin’s farm in Virginia. During this section, Pollan exposes the myth of Whole Foods, as most of the produce and meat are not local and come from massive industrial farms across the country. Whole Foods ultimately sells more of an image of the organic, small farm than the actual produce of said farm.
This story hit a cord with me, as I worked on a local family farm while in college. The prices of produce at the farm store were sometimes $1-$2 more than their counterparts at the Stop & Shop down the street. Yet customers were loyal to the farm and family, coming week after week and spending more and more money for local food. Little did they know, in the back room I was taking carrots out of the Dole® bag and placing them in a clear plastic sleeve with the label “Farm Fresh Produce.” Little did they know that, yes, the pies were “baked” daily, but they were made by Sara Lee in Illinois and shipped frozen to the farm.
Oh the guilt.
In the final section, Pollan gets all “Man vs. Wild” and forages for his own food. He grows his own vegetables, hunts boar, seeks mushrooms, and even tries to filter his own salt. It was my favorite part of the whole book and ultimately made me sad that we as a society no longer have this as an option. With the retirement age increasing, social security diminishing, and dire unemployment rates, we have to work. Because of this, we have to make sacrifices, most often choosing convenience and price over what is the most mindful and healthy option.