Process Writing

     I was worried going into some of the writing pieces for this class. I find writing about myself to be pretty easy so I knew I could do the memoir, but the other pieces scared me. I remember reading the syllabus on the first day and wondering how the hell I was going to write a restaurant review and cook for people and write about it. I’m not exactly a food aficionado. Growing up, my family never really went out to eat and the foods we ate at home were always very simple, so I wasn’t really confident in my knowledge or ability to write about food. Every time I watch Food Network with my roommates, I need to ask what some of the items are and what they taste like.

     Once I got past my fear, the writing was actually very fun. In my restaurant review, I tried to keep my food descriptions simple. I did my best to judge their food and tried to bring in the food smarts I had. The cooking project was even more enjoyable and while I wrote, I was forced to really think about my stance on food. I think that writing about food has helped to seriously improve my writing. Food writing is something I have never done before and I think that as you write about more things, you gain more techniques that you apply to universally to your writing.

     The lack of food smarts confidence made me stick to simple ideas for my writing. Comerica Park was an easy topic to pick as its commonly a place I refer to as one of my favorites in the world. Writing about it from a food standpoint made me think about it in a way I never have before and I think that this class made me do that with a lot of things. I’m walking away from this class with a vastly different perspective on food than I had first week. I notice food advertisements, tastes and cultural meanings so much more. I’m also much more critical of the food industry (thanks to Pollan for that one). I’m thankful to have these new perspectives, though. As I make the transition to being independent from my parents, I think it’s important to gather my own views on food. Someday I’ll be forced to enter a supermarket and purchase food for myself. I think that after this class I’m better prepared for that day. There is still a lot about food I need to learn and this class has peaked my interest on it. 

     Workshops in this class were especially helpful to me, even more so than in other classes. The comments were great, but to me the best part was being able to read how each person approached topics differently. I was able to learn about each person, but I was also able to learn more about myself after reading everyone’s points of view. Each person’s writing forced me to think about a different facet of food and that made me decide what was most important to me. That extends beyond just the major pieces of writing. Everyone seemed to have very different reactions to our readings as well. For example, many people wrote about and discussed pieces of Pollan’s book that I did not give second thought to. That helped tremendously in my own writing as well. I was able to really decide what I wanted to focus on in my pieces after hearing and discussing everyone’s views. I like to think that I always listened to and tried to gain from other people’s opinion, but I think in this class I’ve learned to value them even more. I hate to admit it, but there were times in the past where I ignored what people said in workshops because I trusted myself more than I trusted them. In our workshops, I may not have taken everyone’s advice, but I definitely thought critically about every point in deciding whether or not I wanted to include it in my piece.

Budget Cooking Revision

     $5.00 for a dozen organic eggs, or $1.50 for eight non-organic eggs? This was my first stop pushing my empty cart through the tightly packed aisles of Meijer. I waited in line behind two people for access to the eggs and watched them both select organic (an observation that slightly surprised me). Prior to entering Meijer, I had not set any guidelines for my meal. I figured with my lack of cooking skill, I’d select something I could cook that would be edible and leave it at that. Standing in front of the refrigerator though, I decided to impose a few restrictions on myself. Some of my strongest reactions to The Omnivore’s Dilemma came from an economic viewpoint. So I decided to approach my meal with economics and dollar signs in mind.

     I went with the non-organic eggs. Not because I do not support the organic food movement, but because of my guidelines. I wanted to make an effort to approach the meal from the same position as many Americans. I was cooking one meal, so I could have afforded the one-time charge for the organic eggs. But if I had to purchase eggs weekly, I’m not so sure I could afford the organic eggs and I’m confident that many American families cannot justify paying more than triple the price for four more eggs. I cannot deny that as I reached for the factory-farm eggs that images of the chicken houses in Food Inc. popped into my brain, but I tried to block them out. I was focused on attempting to make a healthy meal (hopefully one that tasted good too), but a healthy meal for a reasonable price, which is a dilemma I think many shoppers face every time they enter a supermarket.

     Though I could not justify the organic eggs, whole-wheat bread was of a close enough price to its competitors that it made sense to purchase it (plus it contained no high fructose corn syrup!). I went with simple Sara Lee brand ham and cheese. The label on the ham claimed no fillers and 30% less sodium than USDA data for ham. I’d be lying if I said I fell for all this bullshit (Michael Pollan made sure of that), but compared to other options in the same price range, I made an executive decision that this was the least of all evils.

     Another issue came up in the fruits and vegetables section. For my meal, I wanted to make a fruit salad. I figured even I could cut up a few different kind of fruits and spin them together into an all right mixture. Once again, though, price was an issue. A fruit salad requires multiple types of fruit. After perusing the different options, I came to a conclusion that even buying just blueberries, pineapple and strawberries (three of my favorites) did not make sense for the price. I was then forced to make a decision: select just one or go with a Meijer brand fruit salad of pineapple, cantaloupe, honeydew, blueberries, watermelon and strawberries. This was more of what I pictured when I thought of fruit salad so I decided to go for it. In addition, a package of just one fruit would have cost me pretty much the same as the fruit salad did. As I contemplated my decision, I began to wonder how many other people around me faced similar issues, only theirs were not for one meal assigned for school, but instead their decisions would effect the mouths of their families.

     I ended up spending right around $25 total, which I was satisfied with. $25 seems kind of pricey for a meal for two people, but I knew some of the food would last beyond the meal, how far past though I didn’t know. Throughout my life, I have not been blind to the costs of food for a family, but there are some things that you never fully understand until you’re faced with the full burden of the decision. That being said, there are still many things I need to learn, but I think this project further opened my eyes to the issues people face every day in kitchens and supermarkets around the world.

     I cooked for myself and my girlfriend, Karianne. I’ve grown accustomed to eating with her a lot as neither of our families are very big on the classic sit-down-how-was-school-today dinners. She has been present at a number of my memorable meals, so I knew if I could only have one guest for my meal, I wanted it to be her. In addition to that, she has a kitchen and I knew she’d like pretty much anything I made her. My planned meal consisted of fried egg, ham and cheese sandwiches, hash browns and fruit salad. Simple, I know. But a fear of completely ruining a meal due to my previously mentioned lack of culinary skill definitely played a factor. I’m also a big fan of breakfast foods and since I rarely roll out of bed in time to enjoy them when normal people do, I figured why not do breakfast my way. So I cooked around 2:00 in the afternoon. If that isn’t perfect, then honestly I don’t know what is.

     My girlfriend was, of course, very satisfied with the final product. She raved to me that the hash browns were great, telling me, “you can make me hash browns anytime you want,” and about how wonderful the sandwich was. I love her, but she is prone to feeding my ego and even if the food were horrible, she would have probably eaten it with a smile on her face and flooded me with comments just the same. Plus, her cooking ability makes me look like Bobby Flay so it’s no surprise she’d let me cook anytime I’m willing.

     I tend to be a tougher critic on myself, but I was pleasantly surprised with the food after completing my meal (maybe I really am just good at everything). The hash browns were not the best and I think cooking them with more salt and pepper would have helped with the overall flavor, but that issue could be somewhat solved on the plate. I honestly don’t know enough about cooking to point out other flaws, I don’t have the palate or the knowledge to taste something and know how the preparation should have been altered. I would be willing to bet that my meal contained a number of faults though. The sandwiches were better than the hash browns. I’d even feel confident making them for someone besides Karianne. However, an attempt at adding artichoke hearts was not a great choice on my part. I don’t know if it’s because taking the cheap way out and buying a jar of artichoke hearts is just not a good idea or if the way I prepared them was just a poor method (I’d bet a mixture of both). Outside of that, I had no true complaints. The flavors came out in everything and nothing overpowered its counterparts. Plus, I didn’t burn anything so that was a positive. 

     Doing some simple calculations, I figured out I could make eight fried egg sandwiches and two sandwiches without eggs. The fruit could have been used for two of my meals and the two potatoes I bought were just enough for the one meal. For $25, I think that’s not bad. Pretty much all of the money I personally spend on food is at restaurants or Circle K, so maybe I’m still just a dumb kid trying to play grown up.

    This meal opened up my eyes to a lot of things. Money was my focus, but the meal put taste on my mind too. Maybe one day I’ll be able to craft a meal I can serve to people without worry. And if I never reach that goal, I’ll just have to keep Karianne around so she can keep telling what a great cook I am.

Day at Comerica (Final Revision)

     “Ice cold pop! ice cold water!”

     “Do you want something to drink?” I turned to my girlfriend, Karianne.

     Two outs later we turned our backs on the field and climbed the stairs to the main concourse of Comerica Park. I always do my best to wait until after the Tigers have hit to make my way up toward the food even though I know I will still miss something. The concourse has a way of trapping you in its never-ending circle of intriguing smells and menus. 

     For Karianne, it’s always an easy choice. We headed straight for Little Caesars to put more money in Mike Ilitch’s pocket (Although, after the Prince Fielder signing I’m a little more willing to throw Mr. Illitch some of my dollars). I still can’t figure out how a Little Caesars pizza costs $5.30 on the street and a single slice costs $5.50 inside the ballpark. To be fair, I guess they do sell deep-dish slices inside Comerica so I should be comparing the $5.50 slice to something more like a $6.50 pizza. Either way you spin it, it’s thievery. Karianne loves her pizza though. The thick square piece of melted cheese and marinara sauce did attract my attention for a brief moment, but I knew I could steal some bites of hers and that would suffice.

     Personal pizza box in hand, we continued on to find something to satisfy my hunger. As we walked along the concrete path, cutting into any empty space we could in an attempt to find the fastest lane, the sweet smell of roasted almonds drifted into my nostrils. My speed slowed as we passed the white-topped booth distributing the nuts. Every time I’m here I go through an internal battle on whether or not to get a bag of the delectable nuts. Their smell is infatuating (someone should make a candle that smells like roasted almonds), but I know they won’t fully satisfy my growling stomach, so I carried on just thankful for the free smells.

     Stopped in a line a few hundred feet down, I could see the game had started up again. No runners on base, my attention turned to the menu next to the monitor. We got in line for pop, but I always have to look just in case something catches my eye. Classic ballpark food: hot dogs, nachos, pretzels, ice cream, fries and pop. “Oooh those look good,” Karianne pointed at a guy walking away from the register carrying a cup of fries. She may have been pretending like we were only in line for pop, but I know the two of us and I figured we would be walking away from the register with fries. Hot Dogs on the menu caught my eye like they always do. A hot dog is the best ballpark food, hands down. Why I decided to pass on a hot dog, I don’t know. Maybe I was trying to be adventurous, but a hot dog aways satisfies my hunger while taking in a ball game. The line shrunk in front of us until we finally reached the front. I was happy I passed on the almonds when the woman at the cash register told me my total, “$8.00.” Robbery.

     We snacked on the fries as we darted in and out of packs of people on the concourse. I had my head on a swivel scanning for possible food options. A small cart selling a special nacho supreme fascinated me. A person sitting close to us had been enjoying an order in the first inning and they did look delicious. Tortilla chips holding the weight of melted cheese, jalapenos, lettuce, ground beef, black olives, onions and salsa. To me though, that sounds more like a sit down meal. My ballpark tastes are much simpler than that. Too messy for my plastic green seat, we continued on. 

     Through its glass doors I could see that Leo’s Coney Island was too packed to go in and I still can’t figure out why. Who would sit down at a Coney Island at a baseball game? Like most of the other fans in Comerica, I grew up in a Detroit suburb. I spent many Friday nights in high school eating a chicken finger pita at my local Leo’s, but during a ball game? It’s absurd. I’m down with stepping up to the concourse to snag some food if it means missing an inning, more than an inning is absurd though, so sitting down at a restaurant inside a ballpark you paid $50 to get into just seems stupid to me. Sell your ticket, stay home and go to Leo’s with the money you just made.

     As we walked, we looked at thick grilled bratwurst and chicken tenders, but nothing seemed right to me. This was one of those times where I was looking for just the right food item. Everything looked good, but none of it seemed right. I was on a hunt for the perfect item to satisfy my craving, only I didn’t know what it would be. Karianne was beginning to get annoyed with me, “Can you please just pick something!?”

     I peeked down an aisle where I could get a glimpse of the massive scoreboard towering in left-field. The Tigers were just coming up to bat and had not given up any runs in their defensive half. Although my food hunt was taking my attention, the game is always what’s most important to me and I was beginning to get annoyed with myself for missing so many at bats. We slipped into the Big Cat food court. To enter we had to pass by yet another white topped booth exuding the intoxicating smell of roasted almonds. Karianne saw me looking, “Just get some. I’ll pay for it.”

     “No no,” I shook my head and continued moving. The circular area off the main concourse had restaurants around the entire perimeter and was highlighted by the large merry-go-round in the center with children riding on Tigers in various poses. We strolled around the perimeter, gazing upon the menu options. Elephant ears, cotton candy, frozen lemonade, chicken tenders. I stopped at one counter, staring at the white board menu. Chicago style hot dogs. The pickle spear, sweet relish, peppers and mustard looked divine smothering the hot dog snuggled inside the poppy seed bun. 

     As I looked at the Chicago style hot dog,I realized what I really wanted had been right in front of me the whole time. I walked away and got at the end of the Tigers’ Grill line. Karianne rolled her eyes, “Weren’t we already here?” It was true, I had passed around thirty Tigers’ Grills and already had my pockets robbed by one for fries and pop. “Two hot dogs please,” I said when I made it to the front a short time later.

     I grabbed my dogs and made my way toward another much shorter line for condiments. Just relish on one, mustard and relish on the other. It took me 20 minutes to finally settle on something I knew I had wanted the entire time. It’s tough to turn down something you love in favor of something new and I couldn’t deny myself the simple delicacies. I was satisfied with the hot dogs and did not regret my decision at all. 99% of the time I go to Comerica, I eat a hot dog. For some reason though, I get these urges that I should try something new. It’s not just at the ballpark either. When I go to a restaurant where I get the same thing almost every time I go, I’m always tempted to try a different item on the menu. Like that day at Comerica, I usually fail. I think it’s partially because I’m afraid to get something and be disappointed in it. It’s also because I just can’t turn down something I really like in favor of something else. Why would I want nachos when I have a love affair with ballpark hot dogs? I’m not the only one with a love affair for a food item either.

    Karianne piped up, “Can we please go sit down now? I’m dying to eat this pizza.”

Budget Cooking

     $5.00 for a dozen organic eggs, or $1.50 for eight non-organic eggs? This was my first stop pushing my empty cart through the tightly packed aisles of Meijer. I waited in line behind two people for access to the eggs and watched them both select organic. Prior to entering Meijer, I had not set any guidelines for my meal. I figured with my limited cooking experience, I’d select something I could cook that would be edible and leave it at that. Right then and there though, I decided to impose a few restrictions on myself. Some of my strongest reactions to The Omnivore’s Dilemma came from an economic viewpoint. So I decided to approach my meal with economics and dollar signs in mind.

     I went with the non-organic eggs. Not because I do not support the organic food movement, but because of my guidelines. I wanted to make an effort to approach the meal from the same position as many Americans. I was cooking one meal, so I could have afforded the one-time charge for the organic eggs. But, if I had to purchase eggs weekly, I’m not so sure I could afford the organic eggs and I’m confident that many American families cannot justify paying more than triple the price for four more eggs. I cannot deny that as I reached for the factory-farm eggs that images of the chicken houses in Food Inc. popped into my brain, but I tried to force that out my head. I was focused on attempting to make a healthy meal, but a healthy meal for a reasonable price, which is a dilemma I think many shoppers face every time they enter a supermarket.

     Though I could not justify the organic eggs, whole-wheat bread was of a close enough price to its competitors that it made sense to purchase it (plus it contained no high fructose corn syrup!). I went with simple Sara Lee brand ham and cheese. The label on the ham claimed no fillers and 30% less sodium than USDA data for ham. I’d be lying if I said I fell for all this bullshit (Michael Pollan made sure of that), but compared to other options in the same price range, I made an executive decision that this was the least of all evils.

     I ran into another issue in the fruits and vegetables section. For my meal I wanted to make a fruit salad. I figured even I could cut up a few different kind of fruits and spin them together into an alright mixture. Once again though, price was an issue. A fruit salad requires multiple types of fruit. After perusing the different options, I came to a conclusion that even purchasing just blueberries, pineapple and strawberries (three of my favorites) did not make sense for the price. I was then forced to make a decision, select just one or go with a Meijer brand fruit salad of pineapple, cantaloupe, honeydew, blueberries, watermelon and strawberries. I set out with this type of variety in mind and decided to go for it. I could have gone with a package of only strawberries (which cost almost the same as the salad) but as this combination of fruits is what I originally had in mind, I decided this is what I would serve. Is it taking the easy way out? Yes, I suppose so. But, like I stated before, I am confident that given the various fruits, I could craft my own salad. Unfortunately, my economic restriction would not allow me to do so.  And as I contemplated my own decision, I began to wonder how many other people around me faced similar issues, only theirs were not for one meal assigned for school, but instead their decisions would effect the mouths of their families.

      

     I ended up spending right around $25 total, which I was satisfied with. The amount of food I purchased would last more than one meal, but I honestly didn’t know how much longer. Throughout my life I have not been blind to the costs of food for a family, but there are some things that you never fully understand until you’re faced with the full burden of the decision. That being said, there are still many things I need to learn, but I think this project further opened my eyes to the issues people face every day in kitchens and supermarkets around the world.

      I cooked for myself and my girlfriend, Karianne. My planned meal consisted of fried egg, ham and cheese sandwiches, hash browns and fruit salad. Simple, I know. I’ve already admitted to a lack of cooking skill though, so I’ll leave it at that. A fried egg sandwich is one of a short list of items that I am confident I can make. The hash browns struck some fear in me. I’ve never attempted to make them before and have heard they can be difficult. Following a recipe online and using a few tweaks of my own (due to a lack of a shredding tool, I was forced to cut my potatoes into small pieces), I did my best to create hash browns that were not only edible, but somewhat attractive to the palate as well.

     My girlfriend was very satisfied with the final product. She raved to me that the hash browns were great, telling me, “you can make me hash browns anytime you want,” and about how wonderful the sandwich was. I love her, but she is prone to feeding my ego and even if the food were horrible, she would have probably eaten it with a smile on her face and flooded me with comments just the same.

     I tend to be a tougher critic on myself, but I was actually pretty happy with the food after completing my meal. The hash browns were not the best and I think cooking them with more salt and pepper would have helped with the overall flavor, but that issue could be somewhat solved on the plate. I honestly don’t know enough about cooking to point out other flaws, but I’m sure there were numerous. The sandwiches made me feel even better about myself. Although an attempt at adding artichoke hearts was not a great choice on my part and I don’t know if it’s because taking the cheap way out and buying a jar of artichoke hearts is just not a good idea or if the way I prepared them was just a poor method (I’d bet a mixture of both). Outside of that though, I had no true complaints. The flavors came out in everything and nothing overpowered its counterparts. Plus, I didn’t burn anything so that was a positive. 

     All in all, I’d say for spending very little time in kitchens, I did an alright job. This meal has provided me motivation to improve my cooking skills. Hopefully in the future I’ll be able to make a dish and feel confident serving it to other people. And if I never reach that goal, at least I know one person I can guarantee will give me a good review.

The Omnivore's Dilemma: Part III

       My other posts on Pollan’s book have focused on economics. I’ve decided to try to leave economics out of this post as much as I can. But, I would like to point to a quote from Singer regarding small farms being practical on a large scale: “The pressures of the marketplace will lead their owners to cut costs and corners at the expense of the animals.” This idea supports my thoughts on how capitalism (and its “single-minded pursuit of profit”) resists changes in the food industry.

     My opposition to some of the points made by Pollan and Singer may lead some to label me as a speciesist. If a belief that humans are at the top of the food chain makes me a speciesist, then so be it. Humans are entitled to coexist in the worlds ecosystem in the same way as a lion, cow or giraffe. Singer addresses the point, but I still wonder why we must be subjected to moral obligations to animals when a food chain exists that all species of animals take part in? Do not mix up my point as supporting the American Factory farm. Opposition to carnivorous practices is much different than opposition to factory farms. It is possible to support one and refute the other. I see no moral issues in eating animals for meat. They provide necessary nutrients and sustenance. If humans are arguing against hunting animals because it removes a sense of freedom from the animals, then how can we sit back and watch animals inflict violence on others in the wild? Perhaps we need to institute a new branch of police to monitor wild animal relations. Forget that this would destroy many species and ecosystems, at least all animals’ individual freedoms would be protected. Furthermore, what allows humans to own animals? I would imagine that some of the same people arguing for these “animal rights” own pets. Why can people own and control daily lives of animals, but not eat them? Pollan notes that there are ten thousand wolves in North America compared to fifty-million dogs. Although dogs are not being killed or suffering in any way, they still do not enjoy a complete freedom. If we are in fact equal to dogs, then owning them as pets is a moral dilemma. 

     I think it is a pretty bold statement by Pollan to suggest that making the meat industry transparent would change the entire meat-eating culture in the United States. Consumers have the ability to educate themselves on slaughterhouse practices right now. Some of these places may attempt to keep everything behind closed doors, but with a constant journalist push, the public can see and understand almost anything assuming they can take their sources as legitimate. 

     Another idea Pollan points to earlier is that part of American food culture is based on fads and fashion.  This is what separates humans from any other species on earth. Many humans are self-conscious about their eating choices due to public image and this effects the eating habits of people everywhere. This self-consciousness is partially what makes humans so susceptible to marketing practices that are constantly looking to change the national cuisine of the United States.

Comensoli's (Revision)

     Just a short walk from campus, Comensoli’s on W. Main provides a nice change from the cafeteria without draining students’ pockets of the little disposable income they have. 

     The dimly lit restaurant seats students, couples and families in either the main dining room or on a patio that can be opened up for the summer months. The front wall of the dining room is covered with huge windows that allow a view of the street through open blinds allowing outside light to enter the room. Black tablecloths and black carpet go right along with the lowered lighting. A large red brick wall on one side of the room is home to the few framed pieces of art in the dining room. No music plays inside Comensoli’s, but the small dining room allows for the dull noise of conversation to cloud the room. The tables in the restaurant are no more than five feet away from their closest neighbor, which makes maneuvering the room a tad awkward. Comensoli’s begins to fill up quickly with a dinner crowd around 6:30 and guests may wish to call ahead and reserve a table. As the restaurant becomes more full, the noise level increases, but never reaches a point to disrupt conversation. Depending on where patrons are seated, they can enjoy an obstructed view of the kitchen behind the bar where waiters and waitresses file in and out. This closeness of the kitchen allows guests easy access to smells that tease them as they wait for their food and the occasional sizzle of the grill to get their appetite going. 

     The wait staff possess a strong knowledge of the menu and provide good overall attention to their guests. They are personable and more than willing to engage patrons in conversation. Staff are always prepared to tend to a full house and one of them seems to be constantly be moving from table to table ensuring water glasses never reach empty. 

     Served with six pieces of toasted crostini, the feta bruschetta, an appetizer, comes out in a delicious warm half-sphere of Roma tomatoes, red onion, basil, garlic and feta cheese. The six pieces of toasted crostini are a few too little as there is much more of the bruschetta-topping than the crostini can accommodate, and even so, the dish is best shared between two people, as even with more bread, it is not a large serving. The small serving is a trivial issue though because the tomato dominant dish is absolutely wonderful. The combination of red onion and garlic gives the dish a slight spice that is piquant and complements the thick cheese and crisp tomatoes well.

     The garlic bread appetizer is also small. Only four-pieces of bread are served with marinara sauce, but every bite should be savored. Mozzarella cheese is melted perfectly on top of Comensoli’s bread as a warm-gooey topping. Although the flavors are simple and common, they are combined without flaw and do not disappoint.

     Shrimp, ocean clams, tomatoes, scallions and garlic served in fettuccine with a white wine cream sauce make up the frutta di mare. Guests seeking a dish packed with shrimp and ocean clams should look elsewhere. Though the lack of shrimp is not necessarily a bad thing as it is a little tough. While outshining the shrimp, the ocean clams are far from spectacular as well. Where the shrimp and clam falter, the white wine sauce shines. It is by far the best part of the dish. It provides a thick, creamy flavor to everything it comes in contact with. The bread served with entrees is a tad bland, but when combined with the white wine sauce, it is rushed with flavor. In fact, the bread smothered in the wine sauce is a better combination than the pasta with the sauce. Guests should be prepared to ask for more bread. They may find themselves pushing fettuccine aside for easier access to the pool of cream sauce coating their plate. 

     One dish that is not bread dominant is the chicken picatta. Two chickens breasts are served breaded with a lemon, caper and cream sauce. The chicken is moist with strong flavor by itself, but the lemon, caper, cream sauce adds another dimension to the flavor. The combination is somehow both mellow and sapid. The simple flavors work together to tease and satisfy mouths with differing textures and tastes. The chicken picatta is the type of dish that provides a reliable enough taste to make guests scared to try something new. Not because it may be bad, but straying to different portions of the menu would mean having to eat something besides the chicken picatta.

     Comensoli’s allows for an affordable dining experience even with a college budget. The appetizers on the menu are all right around $6 with none of them reaching over $10. All of their entrees range from about $11 to $16. Along with various pasta dishes, the menu has “dinner specialities” consisting of a few chicken dishes, veal, salmon and steak. On any given night, Comensoli’s provides a special not found on the menu. They also offer guests the opportunity to make their own pasta dish by choosing the type of pasta, sauce and meat. Comensoli’s does not offer a dessert menu.

     For students seeking to satisfy tastes outside of just hunger, Comensoli’s has a bar contained in the dining room that seats five or six people max. Their drink menu has 38 different martinis as well as a small selection of beer. They have a variety of bottles of both red and white wine that average around $30 per bottle. For those looking to impress though, the restaurant offers a few bottles that cost upward of $100 per bottle.

     Student’s looking to enjoy a romantic dinner with a significant other, dine out with friends or just to escape the terrifying cafeteria for a night can find a home at Comensoli’s. It won’t require borrowing a roommate’s car or cutting back on Biggby for a few weeks to save. They provide a hearty, delicious meal at affordable prices and employ a friendly wait staff with complete knowledge of the menu. Comensoli’s is not the best of the best. It has its flaws. Overall though, the positives far outweigh the negatives and guests should leave the restaurant with nothing to complain about. And if nothing else, their bread is fantastic. 

The Omnivore's Dilemma: Part II

     Food is a business. So no matter what, the main focus will eventually be money and profit. People can try to turn towards a more sustainable, healthier food system, but someone will always see an opportunity to turn a profit and go for it. This is why I was not surprised to hear some of the facts that Pollan introduced about Whole Foods Market. Once he started talking about the “prose” of the supermarket, I immediately began to question the authenticity of these stories. Whole Foods sells food. They’re running a business and are looking to attract consumers in any way possible. If a little story about a cow makes you buy milk, then they’ll give you a story. I’m not holding this against Whole Foods or judging them in any way. Like I said, they’re a business. It makes sense for them to sugar coat background information about an animal and unfortunately, it makes sense for them to sell “processed organic food.” Pollan suggests this may be a contradictory term. But as defined by the USDA, it’s not. I think I would agree with Joel Salatin when, speaking about the term organic, he says, “I’m afraid you’ll have to ask the government, because now they own the word.” He sounds a little extreme, but isn’t he right? If the government sets the regulations for what is and what isn’t organic, then they’re defining organic. Sure, as consumers we can educate ourselves fully on organic food and formulate an opinion for ourselves and some people have. However, I would argue that most consumers really only know an organic food because it says so on the label. I could probably take something non-organic, slap an organic sticker on it and most people wouldn’t know the difference. But, it’s a marketing tool. Organic is in. Some people eat organic for health reasons, while others indulge because its hip. Whatever the reason, it is a quickly growing industry. The easiest way to maintain supply of the food is through big business. Chain supermarkets buy food from massive farms. It’s the circle of capitalism. I don’t actually know the facts, but I would guess organic food from a big farm can be sold for an equal amount as organic food from a small farm. This is where convenience comes into play. Like Pollan says, it makes more sense for Whole Foods to buy from one big farm then ten smaller ones. The idea of a somewhat fixed price also leads to why more organic farms are becoming industrialized. The cheaper it is to grow and sustain the food, the higher a farm or market’s profit margin. So even though it seems Whole Foods is helping to lead the way  for organic foods, as consumers we have to wonder what that truly means. We’re forced to adopt the governments idea of “organic” and decide whether or not that is good enough for us. Unfortunately for small farmers, our capitalist society makes it hard for small business. This is not just true in the farming industry, many businesses suffer when trying to compete with chains and bigger businesses.