The Mess Hall - School Lunches and Privatization

A recent article in the Washington Post by Jane Black brought up several issues pertaining to school lunches (quality vs. affordability, for one). A blogger, Tom Philpott, over at the ever eco-conscious site Grist posted a rather ill-informed response. This in turn brought a flurry of critiques from readers and other bloggers.

The online dialogue created here is a good example of how one piece of journalism can inspire debate and conversation among concerned readers.

Dining Out : More than just eating

By: Jennifer Fischer

THE INSTITUTION OF DINING OUT IS ALMOST AS OLD AS CIVILIZATION ITSELF. HISTORY BOOKS PAINT A PICTURE OF FOOD SERVICE DATING BACK TO ANCIENT TIMES. IN EARLY ROME, THE STREETS HUMMED WITH THE CALLS AND SONGS OF COLORFUL STREET VENDORS AND PUBLIC COOKS SELLING THEIR FARE. STREET KITCHENS FILLED THE MARKETPLACE WITH TANTALIZING AROMAS. THE RUINS OF POMPEII CONTAIN THE REMNANTS OF A TAVERN THAT PROVIDED FOOD AND WINE TO PASSERSBY.

Where's the Superfood?

by Bob grant

 

Scientists have genetically engineered several biofortified food plants to tackle a scourge of developing countries—micronutrient malnutrition. The crops have yet to be planted on a wide scale, but that may be about to change. 

 

Right now, one billion people are starving. That’s one in every six people on this planet. The number of these hungry people is roughly equivalent to the populations of the United States, Indonesia, Brazil, Pakistan, and Bangladesh combined.

Artificial success

The popularity of “natural” food spawns an unnatural response

AlamyIt’s practically spinach

OVER the past decade, the biggest trend in food marketing has been the shift towards organic, “natural” and even “whole” foods. Consumers in wealthier markets worldwide have demanded foods with minimal processing, in a state as close as possible to their natural one, in the fervent (and often mistaken) belief that such food is healthier for their bodies and for the planet. Ironically, this success is now prompting multinational food giants to accelerate investments in “functional” foods that are intentionally modified to make them healthier or more nutritious.