When you think about preparing a meal, you think cutting potatoes, onions, and other vegetables. However, while living on campus at a college that is clearly not the case. Most students living on campus do not have access to kitchens or even grocery stores for that matter. If I feel like going to the grocery store, I have to plan a bus trip. The trip typically lasts at least an hour an a half, because not only do you have to wait for a bus to come and get you but you also have to shop fast enough to catch the next bus. Otherwise, you might find yourself waiting another half hour for another bus to come and get you and bring you back to campus. Another problem with preparing a meal for yourself in college is storing the food after it is purchased. The refrigerators provided for students are not big enough to store large quantities of food. So cooking for yourself, while living in a dormitory, is just not practical on a regular basis.
The only alternative is to eat in campus dining halls. The UW-Madison campus dining halls are starting a program where they order organic foods from local farmers. To eat in the dining hall all that is involved on my part of preparing the meal is to grab a tray tell the person working that I would like the organic squash and the pork that was raised within the surrounding Madison area. Then I go to the checkout line and pay for it with my student card. For cleanup all I have to do is go and put my tray in the tray return zone. It’s fast, easy, and no work is involved in actually going to the store or preparing the food itself. I would agree with Pollan’s statement, “a flood of damaging innovations…such as low-fat processed food.” For the fact that, several people look for low-fat on the packages of the food they want before purchasing it. It also affected me not because I was looking for low-fat food, but because most of the food served in the dining hall is processed. The statement has to be true because everywhere you go you see either low-fat or processed foods. Not even the dining hall is safe anymore.
Wednesday, October 7, 2009
I eat both real and fake,processed chicken. Fake, processed chicken doesn’t really have a distinct smell to it; however, it does have a different taste. The fake chicken doesn’t taste as juicy or good as real chicken does. Fake chicken also has a little different look to it. It looks like ground up chicken pressed into patty, strip, or nugget form. There are no beneficial benefits of eating fake chicken to eating real chicken. In reality, real chicken is probably healthier, because it isn’t processed and full of sodium like fake, processed chicken is. I have been eating processed chicken ever since I was a little girl. Most little kids grow up eating chicken strips, chicken nuggets, and other forms of fake, processed chicken without even realizing that they are eating fake, processed chicken. Kids are subject to eating fake, processed chicken even at school. Even schools that promote healthy lunches serve the less nutritional processed form of chicken, because it is cheaper to purchase and easier to cook and serve to the kids. I switched over to fake chicken in grade school when I was first subjected to this new form of chicken. I had always eaten real chicken up until this point of entering grade school. I had to switch over to fake chicken, because that was my only lunch option at the time. I have just continued to eat fake chicken, because it is cheaper and more convenient to obtain. While at the University of Wisconsin Madison, the most common form of chicken found in the dining halls is the fake, processed form of chicken. So through convenience and price, I have just continued eating the fake chicken. However, I have not given up real chicken all together. Whenever I have the chance to eat real chicken I do. Real chicken is better and I wish it was easier to obtain while living on campus, not only for its taste but for the better nutritional values of real chicken.