This week over at Pluck Magazine we’ll be exploring food through the eyes of two young entrepreneurs who are making some big moves.
In light of this week’s food-related articles, I figured it would be fitting to similarly focus on food on the blog as well. So to get in that culinary mindset, have a look at the NY Times Magazine Food and Drink Issue.
In particular, Mark Bitman in his introduction posits several important questions about food and the role it plays in society and culture.
“How can food change my life? And how can food change the world?” Bitman asks.
In response to his own question, Bitman argues that in the forty years since he’s been cooking, highly processed foods have come to dominate consumer culture at the cost of taste and health.
“The bad guys had nuclear weapons like scientific marketing and advertising, billions of dollars and, worst of all, government support,” Bitman writes.
The answer to combatting this gluttonous evil is fairly simple: cook.
“Cooking changes lives in ways that eating never approaches. Cooking makes you care about nourishment, family meals, nutrition, pleasure, relaxation, skills, control, health, the environment, culture and the earth. And it leads your kids to care about these things too,” Bitman explains.
That takes care of you, but what about changing the world?
According to Bitman, “For people to eat well, to live well, to thrive and be healthy (and for health care costs to become more affordable), for agriculture and rural areas and even towns and cities to be sustainable — that is, for agriculture and land and water and labor to endure — the food system has to change.”
To that end, “Fix school lunches. Support a farmer, or start growing your own vegetables. Work for a member of Congress who is committed to making Big Food pay its way. Support fair treatment of workers — and of animals too.”
With that in mind, don’t forget to take the time to cook yourself a meal this week. Oh, and of course, don’t forget to keep an eye out for our two exciting articles about entrepreneurs in the food industry coming out this week in Pluck.