{"id":368,"date":"2018-04-14T21:16:11","date_gmt":"2018-04-14T21:16:11","guid":{"rendered":"http:\/\/courses.washington.edu\/ps385s18\/?p=368"},"modified":"2018-04-14T21:23:51","modified_gmt":"2018-04-14T21:23:51","slug":"good-food-takes-time","status":"publish","type":"post","link":"https:\/\/courses.washington.edu\/ps385s18\/2018\/04\/14\/good-food-takes-time\/","title":{"rendered":"Good Food Takes Time"},"content":{"rendered":"

We live in a very fast pace world and free time is often hard to come by. Most Americans are working up to 40 hours a week if not more. The process of purchasing and cooking a healthy whole foods meal as Michael Pollan the author of In Defense of Food<\/em> suggests takes both time and labor. It is much easier for one to throw a frozen meal in the microwave and have it ready instantly. These frozen meals tend to be both inexpensive and easy to make.<\/p>\n

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Not only are these foods easy for the consumer to prepare, but they are also much easier to mass produce than the organic whole foods Pollan suggests. Often times to produce the largest yields agriculture companies must use genetically modified seeds in order to effectively and efficiently grow a product. Then once these plants are ready to harvest they are often mixed with certain food additives and nutrients to improve taste, color, and to increase shelf life. The process of mass producing these items may be detrimental to our health, but they are much more efficient than naturally growing crops for sale.<\/p>\n

The question is how do we make time for healthier food? The process begins both with civilians and with the government. Government food organizations such as the FDA and the USDA need to work together in order to create alternatives to chemically mass-produced food. Consumers\u00a0must also be informed. According to an article written by Norah MacKendrick she describes how understanding the chemicals that enter into our bodies may help us, \u201cshopping our way to safety is \u2026more about claiming a bit of control over transient and unwieldy chemicals that pervade the consumer landscape.\u201d When we realize that consuming chemicals is often\u00a0inevitable but educate ourselves on the precautions we can take. \u00a0We will be able to take the stress and time out of cooking. We are able to make decisions that on busy nights we can\u2019t always consume a whole foods meal, but we can try our best to purchase and consume foods with low chemical products and still save time.<\/p>\n

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Meme by: Life Quotes Pintrest<\/p>\n

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MacKendrick, N. and Stevens, L. M. (2016), \u201cTaking Back a Little Bit of Control\u201d: Managing the \u00a0 Contaminated Body Through Consumption. Sociol Forum, 31: 310-329. \u00a0\u00a0\u00a0 doi:10.1111\/socf.12245<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

We live in a very fast pace world and free time is often hard to come by. Most Americans are working up to 40 hours a week if not more. The process of purchasing and cooking a healthy whole foods meal as Michael Pollan the author of In Defense of Food suggests takes both time and labor. It is much… Read more »<\/a><\/p>\n","protected":false},"author":62,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,24,25,7,1],"tags":[],"class_list":["post-368","post","type-post","status-publish","format-standard","hentry","category-industrialized-food","category-movements","category-other","category-topics","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/courses.washington.edu\/ps385s18\/wp-json\/wp\/v2\/posts\/368","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/courses.washington.edu\/ps385s18\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/courses.washington.edu\/ps385s18\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/courses.washington.edu\/ps385s18\/wp-json\/wp\/v2\/users\/62"}],"replies":[{"embeddable":true,"href":"https:\/\/courses.washington.edu\/ps385s18\/wp-json\/wp\/v2\/comments?post=368"}],"version-history":[{"count":1,"href":"https:\/\/courses.washington.edu\/ps385s18\/wp-json\/wp\/v2\/posts\/368\/revisions"}],"predecessor-version":[{"id":372,"href":"https:\/\/courses.washington.edu\/ps385s18\/wp-json\/wp\/v2\/posts\/368\/revisions\/372"}],"wp:attachment":[{"href":"https:\/\/courses.washington.edu\/ps385s18\/wp-json\/wp\/v2\/media?parent=368"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/courses.washington.edu\/ps385s18\/wp-json\/wp\/v2\/categories?post=368"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/courses.washington.edu\/ps385s18\/wp-json\/wp\/v2\/tags?post=368"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}