{"id":191,"date":"2020-01-31T16:23:26","date_gmt":"2020-01-31T16:23:26","guid":{"rendered":"http:\/\/blogs.dickinson.edu\/food-experience\/?p=191"},"modified":"2020-01-31T16:23:26","modified_gmt":"2020-01-31T16:23:26","slug":"assignment-1","status":"publish","type":"post","link":"https:\/\/blogs.dickinson.edu\/food-experience\/2020\/01\/31\/assignment-1\/","title":{"rendered":"Assignment 1"},"content":{"rendered":"<p><span style=\"font-weight: 400\">Jan 27 Monday<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Toast with jam and cheese for breakfast with a cup of tea<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Sushi and a smoothie for lunch<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Steak and ratatouille from the cafeteria<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400\">Jan 28 tuesday<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">2 fried eggs with cheese and 2 banana pancakes for breakfast<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Sushi and a smoothie for lunch\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Chicken and spinach and mashed potatoes for dinner<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400\">Jan 29 Wednesday<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Toast with jam and cheese for breakfast with a cup of tea<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Poke bowl<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Salmon with ginger and lemon, roasted potatoes and spinach salad for dinner<\/span><\/li>\n<\/ul>\n<p><strong>3 common food items: toast, sushi, spinach salad<\/strong><\/p>\n<p><strong>Toast<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">What is the main ingredient of the food item? Note: If one of your foods is raisin bran, please look at the ingredients list on the box of cereal. The dominant ingredient is always listed first (in this case, wheat).<\/span>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Organic wheat flour<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Research the most common production practices used to grow\/raise this ingredient. What resources (energy, chemical, environmental, human) are required in its production?<\/span>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Wheat gets planted in the fall<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">It is difficult to produce entirely organic wheat due to the need for high nitrogen levels in the soil<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Once harvested the wheat is cleaned and bagged<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">For control against pests freezing is an option if you can\u2019t mill it all right away. This prevents pests from invading the areas where the wheat is stored<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">In what geographical location is this ingredient most commonly grown?<\/span>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Montana, Iowa, Minnesota, Wisconsin and Wyoming represent half of all organic grain acreage<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Grown in the plains states and in the west<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Identify and describe significant social and environmental impacts resulting from production, procurement, distribution, and consumption.<\/span>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Requires lots of machinery and manpower to harvest and process wheat, specifically organic wheat free from pesticides<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">There is currently a rise in demand for organic wheat and grains but it is difficult for farmers to switch from conventional to organic<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Farmers say a large benefit of growing organic wheat is not having to handle dangerous chemicals and pesticides<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Organic farms produce much less than conventional ones because they can\u2019t use synthetic pesticides or fertilizer<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">There is an increasing trend for artisanal bread in the grocery stores<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Bread is quite perishable so there have to be a lot of distribution centers<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Calculate the average miles each ingredient traveled in order to end up on your plate, bowl or cup.<\/span>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Organic wheat flour probably traveled around 1500 miles from Kansas to Pennsylvania where I bought the bread<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong>Sushi<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">What is the main ingredient of the food item? Note: If one of your foods is raisin bran, please look at the ingredients list on the box of cereal. The dominant ingredient is always listed first (in this case, wheat).<\/span>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Rice\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Research the most common production practices used to grow\/raise this ingredient. What resources (energy, chemical, environmental, human) are required in its production?<\/span>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Produced in irrigated fields<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Producers seed their fields aerially in dry or flooded fields<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">After harvesting rice it has to be milled to remove the husk<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Rice is then dried and in the case of white rice the hull is removed and it is polished<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">White rice is enriched to replenish vitamins and nutrients lost during milling<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">In what geographical location is this ingredient most commonly grown?<\/span>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Arkansas, California, Louisiana, Mississippi, Missouri and Texas account for almost all of the rice production in the US<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Identify and describe significant social and environmental impacts resulting from production, procurement, distribution, and consumption.<\/span>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Rice cultivation originated in China and then spread<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">History of rice production in the US is rooted in slavery, once slavery ended the production costs of rice rose significantly because it is a laborious crop<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Lots of technology goes into modern rice production\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">In order to irrigate the fields machinery is required to create uniform fields for flooding and controlled draining<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Calculate the average miles each ingredient traveled in order to end up on your plate, bowl or cup.<\/span>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Sacramento valley: 2,700 miles\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong>Spinach salad<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">What is the main ingredient of the food item? Note: If one of your foods is raisin bran, please look at the ingredients list on the box of cereal. The dominant ingredient is always listed first (in this case, wheat).<\/span>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Spinach\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Research the most common production practices used to grow\/raise this ingredient. What resources (energy, chemical, environmental, human) are required in its production?<\/span>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Needs full sun and well drained soil<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Organic spinach needs to be maintained by hand which requires weeding, cutting it during harvest, washing the product and bagging it<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Thinning and weeding is the only cultivation required<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Spinach can survive in the cold so can be grown late into the season<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">In what geographical location is this ingredient most commonly grown?<\/span>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Most spinach in the US is grown in California<\/span><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Identify and describe significant social and environmental impacts resulting from production, procurement, distribution, and consumption.<\/span>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Water is required to grow spinach<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">The spinach I consume is from the Dickinson College farm usually<\/span>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Students and apprentices care for and harvest the spinach, the packing house manager cleans and bags the spinach to prepare for distribution<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Typically the farm managers run the deliveries to the college where the spinach is distributed between dining locations<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Students then can all have access to the spinach for consumption<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Calculate the average miles each ingredient traveled in order to end up on your plate, bowl or cup.<\/span>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">About 6 miles away<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>A major takeaway I had from this activity was recognizing the complexity of the foods we eat. I try hard not to eat super processed foods however this activity showed me that even what I consider &#8220;simple&#8221; foods still have a long life before they reach my plate. Even the spinach I eat from the Dickinson College farm has to undergo many steps before it reaches the cafeteria.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Jan 27 Monday Toast with jam and cheese for breakfast with a cup of tea Sushi and a smoothie for lunch Steak and ratatouille from the cafeteria Jan 28 tuesday 2 fried eggs with cheese and 2 banana pancakes for breakfast Sushi and a smoothie for lunch\u00a0 Chicken and spinach and mashed potatoes for dinner [&hellip;]<\/p>\n","protected":false},"author":3419,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[245038],"tags":[],"class_list":["post-191","post","type-post","status-publish","format-standard","hentry","category-elizabeth-gallo","post-preview"],"_links":{"self":[{"href":"https:\/\/blogs.dickinson.edu\/food-experience\/wp-json\/wp\/v2\/posts\/191","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.dickinson.edu\/food-experience\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.dickinson.edu\/food-experience\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/food-experience\/wp-json\/wp\/v2\/users\/3419"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/food-experience\/wp-json\/wp\/v2\/comments?post=191"}],"version-history":[{"count":0,"href":"https:\/\/blogs.dickinson.edu\/food-experience\/wp-json\/wp\/v2\/posts\/191\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.dickinson.edu\/food-experience\/wp-json\/wp\/v2\/media?parent=191"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/food-experience\/wp-json\/wp\/v2\/categories?post=191"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/food-experience\/wp-json\/wp\/v2\/tags?post=191"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}