Tag Archives: food justice

Sexual Politics of Meat: Race, Gender and Food

by Rohisha Adke, ’15 

How does what we eat relate to gender issues that persist today? 
What does it mean for women to be turned into “meat,” as in the Carl’s Jr. advertisement?
How do both women and animals become “meat”?
How does this relate to racism and violence against women?
Why would someone write a book called Fifty Shades of Chicken?
Answer these questions and more this Thursday with Carol J. Adams at “Sexual Politics of Meat: Race, Gender and Food” in Toyon LoungeDinner and dessert will be served. Click here to RSVP
Carol J. Adams has written around twenty books on the links between the oppression of women and that of animals, domestic violence, sexual assault, and the ethics of diets. Continue reading
Tagged , , , , , , , , , , , , , , , ,

Meat Your Farmers

by Maria Deloso, ’15

imageAppetite for Change and the Stanford Food Project would like to invite you to Meat Your Farmers at 7pm in Annenberg Auditorium this Thursday, Februrary 7th. The event will consist of a film screening of the pro-farmer documentary American Meat, introduced by film director Graham Meriwether, followed by a panel discussion moderated by Debra Dunn (d.school) on the feasibility of sustainable meat. Panelists include Maisie Greenawalt (Bon Appetit Management Company), Rosamond Naylor (Woods Institute, Earth Systems department), Vasile Stanescu (Program in Modern Thought and Literature) and David Evans (Marin Sun Farms).

Films related to meat and animal products tend to focus on the negative (though important) issues surrounding confined animal feedlot operations (or CAFOs, as the USDA likes the call them). American Meat attempts to change this dynamic by offering the point of view of farmers who believe in what they do. The documentary looks at CAFO farmers struggling to get by as a result of corporate consolidation that has resulted, for example, in the top four pork producers controlling nearly 70 percent of the market in the United States (GAO). Given the problems at hand, the film ends with the provocative argument that grass-fed meat and more farmers are the solution to the problem.

With our panelists, we are excited to get a taste of several sides of the debate on what the term “sustainable meat” means. Continue reading

Tagged , , , , , , , , , , , , , , , , , ,

YES on Prop 37

by Maria Deloso, ’15

Proposition 37, which would mandate the labeling of genetically modified (GMO) food, is a topic that I had been avoiding for a while now. Most of the soy, corn, and other foods we eat are genetically modified anyway, so wouldn’t labeling be a waste? I kept on ignoring the topic until I met some YES on 37 volunteers and decided to actually educate myself on the proposition. I found it slightly disturbing  that big agri-businesses including Monsanto, Dow Chemicals, Bayer and Coca-Cola have donated over $40 million to shut the proposition down. Those in favor of Proposition 37 include the Environmental Working Group, United Farm Workers, and Sierra Club. If you check out the list of those in favor of Proposition 37, you can find most major environmentally and consumer-focused organizations giving public support to the cause. In contrast, the funding for the TV advertising we’re seeing comes from huge multinational corporations. That $40 million seems to have made a dent in public opinion. At the beginning of the Proposition 37 campaign (which needed 1, 000,000 signatures to get on the ballot), support was 2-1 in favor of passing the law. After these huge corporations used their money to “inform” the public with misleading statistics, polls show that Yes on Prop 37 is now losing. The Yes on 37 campaign barely has money to put on a single advertisement on tv, whereas No on 37 adverts hound me at the TV screens at Arrillaga and the internet. The truth is, labeling matters.

Many students seem to be on the fence about where to vote on this issue, so here’s a summary of the main points. Continue reading

Tagged , , , , , , , , ,

Learn About Factory Farming with Katie Cantrell

by Maria Deloso, ’15

This Tuesday, October 16, Katie Cantrell from the Factory Farming Awareness Coalition will be coming to give a presentation on factory farming at Arrillaga Family Dining Commons, First Floor Study Room. Dinner will be provided for non-meal plan attendees.

Roundtable discussion about her activism history: 5:50pm-6:20pm
Presentation (+ Q&A) about factory farming: 6:30pm-7:30pm.

Learning about factory farming matters, because 99% of the meat we eat in America originates from cramped buildings housing up to 100,000 animals in a couple of hundred acres, sometimes producing as much waste as a small city. Continue reading

Tagged , , , , , , , ,

Plant-Based Diets 101: Reasons to skip the animal based products

by Maria Deloso, ’15

On my flight to the Philippines this summer, the flight attendant asked why I wasn’t eating. Not knowing the easiest way to explain my diet in 5 seconds, I blurted out, “I’m a vegetarian.”

Immediately, the guy next to me who I had gotten to know quite well during the flight gestured to his chicken dinner and went, “Oh, now I feel bad eating this in front of you.” The conversation soon died (although he did later ask about adding me on Facebook at the baggage claim area).

I really wish people would question my eating habits more, rather than leaving it as an uncomfortable issue. I could go on and on about:

1.  Feeling good,

U.S. total meat consumption, in billion pounds. Source: npr.org, Earth Policy Institute

In the past, I used to think that being vegetarian meant buying weird animal product replacements like Tofurky, mozzarella style shreds and tofu. With the exception of the tofu, wouldn’t animal products be the better diet? I don’t want a block of processed soy at my dinner table or “shreds” on my pasta. PETA’s suggested vegan meal plan always looked plain nasty– almost every dish requires some sort of fake meat substitute. Thankfully, there’s this thing called the Internet where I learned about roasting vegetables, making filling salads, and replacing eggs with ground flaxseeds. Continue reading

Tagged , , , , , ,

Busyness Ethics

by Rachel Kelley, ’12

When you can’t fit one more thing into your schedule, somehow you find yourself reading articles your friends posted on Facebook – articles like this one, “The Busy Trap.” Several friends commented, “That’s so Stanford!”

Yes, we’re all busy. We love to complain and philosophize and gchat about it.

It’s summer, so I’ve had more space in my brain and time in my schedule to think about how I choose to spend my time. For the last several weeks, I’ve been living with activists who live in what some of them call a “non-intentional intentional community.” The man who started the community – Karl – used to drive around the country giving talks about nonviolence and the peace movement. After many years of this, he realized that consuming oil while remaining detached from responsibility to any particular community was not a peaceful, sustainable, nor ethical lifestyle. He decided to stop traveling, buy a small house in Nashville, and start growing his own food in the backyard. At 75 years old, Karl rides his bike, shuns AC, and reuses and repurposes with meticulous attention to detail. He does all he can to avoid supporting war, factory farms, consumerism, pollution, and waste. Needless to say, Karl’s lifestyle is not convenient. Continue reading

Tagged , , , , , , , , , ,

Is Cow’s Milk Healthy?

by Maria Deloso, ’15

So, according to the USDA, we’re supposed to be drinking three cups of milk a day. Yes, milk with every breakfast, lunch, and dinner. Such a rate of dairy consumption is unprecedented in human history. But should we really be surprised? This information is coming from the department that counts pizza as a vegetable and allows 70% of the ground beef we buy in grocery stores to be contaminated with ammonium hydroxide (found in your typical household cleaner).

But back to the milk issue. Interestingly enough, this topic was controversial enough for Harvard to come out with their own “healthy plate,” in which the USDA’s milk is replaced with good ole’ water. In fact– and I quoting directly from Harvard — “ Milk and dairy are not must-have foods—limit them to 1-2 servings/day.” If the top ranked university in our own nation is directly contradicting our own government’s recommendations, then who are we to believe?

Continue reading

Tagged , , , , ,

Farms, Culture, and Choice

by Maria Deloso, ’15

Farming directly determines what foods are available to us, which, in turn affects our own cultures and social norms. Looking at different ethnic foods, we can see certain trends. East Asian food tends to incorporate bok choy frequently, Indian foods lentils, and American food potatoes. While some of these choices may be attributed to the plant’s native land, others can be traced all the way back to history. But what is grown is just as important as how the crop is grown. The widespread use of conventional pesticides in lieu of a biointensive integrated pest management system (IPM) limits the consumer’s options in purchasing healthy, risk-free food. In essence, farms control our cultures and choices.

The case of Hawaii demonstrates the influence that Westerners had on the native diet, creating a trend that even exists now, centuries later. The Hawaiians preferred dog meat, a delicacy that the mutton and beef-loving Westerners were unused to. Cattle and sheep were soon brought in to satisfy these cravings. With a lower population density than usual, thanks to the diseases brought in by the Westerners, the cattle soon took over the cultivated fields. Continue reading

Tagged , , , , , , , ,

From Farm to Fork: Cooking something up

by Jenny Rempel, ’12

The following is an excerpt from Jenny’s weekly column in The Stanford Daily:

On the gas stove whose pilot lights never work, oversize pots bubble furiously under mismatched lids. There is a deep rumble as the overhead fan emerges from its stupor and begins literally sucking air out of the room, frantically trying to forestall another run-in with the firemen. It’s 15 minutes until dinnertime, and things are as they should be in Synergy.

Several friends spent the afternoon preparing pesto, whole wheat pasta, goat cheese salad, roasted asparagus and blackberry pies for dinner in this house of 50 students. Although things have become a little hectic in the final minutes before serving, all seven girls now helping in the kitchen have had a wonderful time cooking.

This is a rare scene on campus, though. While cooking is a daily part of life in cooperative houses like mine, the majority of campus residences don’t offer students meaningful opportunities to learn in the kitchen.

This is a missed opportunity for Stanford to teach students an essential life skill. Continue reading

Tagged , , , , , , ,

A Letter to the Food Justice Movement

by Tim Huang, ’14

Dear Movement,

I’m not sure if you’ve noticed, but we live in a world that reinforces the idea of scarcity, the idea that “I should fear sharing with others because there are not enough resources for me and everyone else.” I believe that this idea has diminished our courage and taken away our initiative to act towards fulfilling our personal and collective needs. And today, more than ever, I am saddened to see that the majority of our world’s population, our human family, still faces the challenge of meeting their most basic needs – clean water, food, shelter, and other important resources for survival. While we throw away nearly 263 million pounds of food a day in the U.S., millions in our country and abroad go hungry and live in poverty. Despite this startling figure, my vision for the future is that we can make the dream of food equity possible – one day, all people, regardless of socio-economic level, will have access to healthy, nutritious foods that cultivate the Earth and their own communities. We all eat after all, and we thus all share together on this Earth in an act of communion. This is why I’m so passionate about food justice and food access, and I believe that this is why you’re a part of this movement as well. Continue reading

Tagged , , , , ,