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. 

Omnivore's Dilemma: Part I

     Corn sells for less than it costs to grow. Upon reading this, I was stumped as to why so many farmers are growing corn and continue to grow corn? Pollan made it very clear that corn serves many purposes and can be used in a variety of ways and I understand that many people are making money, as well as benefitting in other ways, from all the corn that is produced. But, consumers don’t seem to be benefitting and farmers simply are not. So, why then? Is there not a more efficient way to handle the market for corn and farming in general? Big businesses like Coca-Cola and McDonalds benefit from the cheap prices of corn. General Mills can turn four cents worth of corn into four dollars worth of cereal. They clearly benefit greatly from it. Farmers only get by on government subsidies and even with them, still struggle to support their own families. If I’m understanding correctly, tax payers shoulder the financial burden of these subsidies. Then, as consumers, tax payers pay marked up prices allowing for great profits by companies such as General Mills. Naylor said, “You can fire me, but you can’t fire my land.” That may be true, but the government could create an incentive for a different crop, much the same way they create an incentive to grow corn. Economics 101: People respond to incentives. If the current system is so economically inefficient, then I can’t understand why the government is not seeking some type of reform. Up to $5 billion a year is spent subsidizing corn by the federal treasury. I don’t know much about politics, but if the government could cut that number by somehow making the market more efficient, then it seems that they would. Polan’s larger point seems to be that our country needs to start to move away from larger farms. And read the way he presents the facts, it seems like an obvious choice. But, there has to be some thinking within the government as to why this system is working. This causes me to wonder about some of the other facts of the situation. Pollan spekas a lot about the market for corn and briefly touches on the profits that major companies can make off of it, but he leaves me wondering more. He often mentions Cargill and their hand in the chain of corn. Prior to this book, I wasn’t familiar with the company. In 2011 they reported revenues of $119.5 billion. They are the largest privately held corporation in the United States, employ 144,000 people and are responsible for 25% of all U.S. grain exports and 22% of the U.S. domestic meat market (All of this is from Wikipedia so read it as you must). Companies like Cargill and General Mills are benefitting tremendously from the current situation. They carry weight in the market and are important to the government. My point is, a huge, long, boring analysis of the numbers could prove that, in the eye of the government, the benefits of the current system outweigh the costs. 

Comensoli's

     Just a short walk from campus, Comensoli’s sits on W. Main waiting to serve up what they call “homestyle Italian cooking” to students and families.

     The dimly lit restaurant allows for seating in 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. On the opposite wall, a stained glass flower highlights a brick panel above the host’s stand. 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 dining room a tad awkward, but overall not an issue. The small dining room 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 level to disrupt conversation. Depending on where a guest is seated in the restaurant, 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 heightens the dining experience by allowing guests easier 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. The number of staff present seemed adequate to tend to a full house and there always seems to be a member of the staff 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 ball of Roma tomatoes, red onion, basil, garlic and feta cheese. The six pieces of toasted crostini seem to be a few too little as there is much more of the feta bruschetta than the crostini can accommodate. The appetizer is probably only good to share between two people, as even with more crostini, the feta bruschetta was 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 fantastic and the ball the feta bruschetta was served in crumbled perfectly without losing ingredients to be placed atop the toasted crostini.

     Shrimp, ocean clams, tomatoes, scallions and garlic served in fettuccine with a white wine cream sauce make up the frutta di mare. The shrimp is a little tough and guests looking for a dish loaded with shrimp and clam should choose a different option. Although there is not a ton of ocean clam in the dish, the pieces there are combine beautifully with the fettuccine and white wine sauce for a combination of delicious flavors. The white wine sauce is the best part of the dish. It provides a great, thick flavor to everything it comes in contact with. The bread served with entrees is a tad bland, but dipped in the white wine sauce, it is delicious. In fact, the bread smothered in wine sauce is a better combination than the pasta with the sauce. By the end of the meal, guests may find themselves pushing the fettuccine aside to easier access the sauce with their bread. The serving size was not unbearable, but large enough. Guests should leave the table full and satisfied. 

     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. Contained in the dining room, Comensoli’s has a small bar that could seat five or six people. 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 guests looking for a little more quality though, the restaurant offers a few bottles that cost upward of $100 per bottle. Comensoli’s does not offer a dessert menu.

     Despite the toughness of the shrimp and too few pieces of toasted crostini, Comensoli’s gives guests nothing to truly complain about. They provide a hearty, delicious meal at affordable prices and employ a friendly wait staff with complete knowledge of the menu. The atmosphere is comfortable and friendly to families and intimate enough for a date. Comensoli’s is not top of the line dining. But, for someone not seeking the best of the best, Comensoli’s is a great place to dine. 

pre-Comensoli's

I spent a lot of time thinking about where to go for my restaurant critique and have changed my mind multiple times. I finally settled on Comensoli’s, an Italian restuarant on West Main. I decided to take advantage of the critique to try a food I had never had before. So I looked at menus online for a handful of restaurants trying to find a new exciting dish. I’ve decided to go with a pasta dish with shrimp and ocean clams. I’ve never tasted shrimp or clams before. Part of me is excited to try it and another part of me is worried. I hope I don’t taste it and hate it. I’m worried if I don’t like it then I’ll have a tough time writing a review about it. I am very excited to try Comensoli’s though. It’s such a short walk from campus and I’ve always wondered what the inside of the little building was like when I drive by it on my way to campus. Plus my girlfriend is a big fan of Italian food and we’ve been talking about going there for awhile. I don’t really know what to expect when I arrive at the restaurant. I’ve never put this much thought into going out to eat. It’s usually just pick a place and go, but now I’m thinking about what the chairs will be like, what the wait staff will be like and what decorations will be hanging on the wall. This is going to be a dining experience unlike any I’ve had in my life. I just hope that in a rush to take as many notes as I can that I do not neglect the food and give it my full attention when it is on the table in front of me. I’m planning to take as many notes as I can about the environment while I’m waiting for my food and then put my notebook down and not write until after I finish my meal. I feel like I’m going to write an unnecessary amount of notes in fear of forgetting or missing something. It’s kind of weird to have fears about going out to eat, but there are a lot of things on my mind about this meal. Most importantly though, I’m just excited to try a new food. This class has made me want to stretch my food boundaries and this assignment is the perfect opportunity to do it. If people can eat cobra’s heart and rats, I figure it’s about time I tasted shrimp.

CYOA: Tweeting Chefs

We live in a world dominated by technology. Social media has effected the way a lot of people live their lives. People everyday spend hours on Facebook and Twitter. The internet serves as a medium for people to connect and share opinions with others all over the world. Smartphones have made that even easier. Twitter has become very popular in recent years and professions of all types utilize its ability to reach many people. Chefs are among the people who have taken to Twitter. Twitter allows chefs to post dinners at their restaurants, share their own meals, interact with customers and offer specials only available via twitter. In Matt’s presentation we saw how food trucks use twitter to alert their followers of their location. But what is the draw to chefs of immobile restaurants? I looked for a chef that tweets while cooking and couldn’t seem to find an example, but how long until we see tweets from chefs about food going into the oven? At this years Pro Bowl, the NFL allowed players to tweet from the sidelines, would you like it if a chef tweeted live from the kitchen? I guess my overall question is how has social networking effected the restaurant business and do you think twitter has a place in the kitchen?

@foodies: peek into my kitchen

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