Monday, January 17, 2011

Take our ingredient quiz!

In our first class, we started our examination of industrial farming by learning about corn-derived food additives, and just how ubiquitous they are in our food. We ransacked the AMS food stores looking for products without corn, and found quite a few, but for the most part, corn ruled the day. We created this quiz for you out of some of the ingredients we found. Good luck!

Which food DOES NOT have a corn-derived product in it?

1.) The Fillo Factory Organic Fillo Dough. Ingredients: Organic wheat flour, filtered water, organic wheat starch, organic tapioca starch, organic expeller pressed safflower/soy/sunflower oil, salt, organic malt extract, Non-GMO Soy Lecithin, Tri-Calcium phosphate.

2.) Laura Lynn Lemon Juice from concentrate. Ingredients: Lemon juice from concentrate (water, concentrated lemon juice), sodium bisulfate (preservative), sodium benzoate (preservative), and lemon oil.

3.) Mesa Grande Picante Sauce. Ingredients: Crushed tomatoes (water, concentrated crushed tomatoes), water, fresh jalapeno peppers, distilled vinegar, fresh onions, salt, dehydrated onions, xanthan gum, dehydrated garlic and natural flavoring.

4.) Muir Glen Organic Crushed Tomatoes. Ingredients: Organic tomatoes, organic tomato puree (water, tomato paste), sea salt, naturally derived citric acid. 

5.) Philadelphia Regular Cream Cheese Spread. Ingredients: Pasteurized nonfat milk and milkfat, whey protein concentrate, cheese culture, salt, whey stabilizers (xanthan and/or carob bean and/or guar gums), sorbic acid as a preservative, vitamin a palmitate. 

Look for answers in the next post.

Food and Farms Class Kicks Off

Food and Farms Trip 2011
Students: Isaac Ashcraft, Isaac Galton,  Reginn Ramsey, Ethan Rountree, Emma Santoianni, Keely Seals, Anna Zakelj.
Staff: Lauren Lindahl, Pete McGuire, Michelle Rehfield.

Course Description
In this class we will learn about the various ways that food and food-like substances are grown, processed, and delivered to consumers. We will explore how plants and animals are raised using conventional industrial agriculture, industrial organic agriculture, and small scale organic agriculture, often referred to as “beyond organic.” As we learn about each of these types of farming, we will study the effects on the planet of their production, and the effects on people of their consumption.

During the course of the class, we will go on several small field trips to local grocery stores and local farms, in order to understand better how our food is sourced and the day-to-day operations of farmers in the Celo valley.

I intend for this class to be as practical, hands-on, and related to the every day life of the students as possible. After all, we all eat food all the time! With this in mind, before we embark on field trips and are faced with many opportunities to buy junk food, each student will set a goal for him/herself to be a more thoughtful consumer. This goal can range from reading the ingredients of any food before purchasing it, to forgoing soda altogether for the duration of the trip.

For each type of farming, students will create a project that either synthesizes what we have learned or that goes into further depth about a specific aspect of that farming style. These projects may take the form of an essay, an art project, or a multi-media report. Regular short reading and writing assignments will help students keep track of information to use in their larger projects.