Bits and Pieces

A few miscellaneous items:

Oh, good, as long as that's clear
Faithful reader Luann sent me this picture of a gummy-bear package. Where does your snack food originate?

Got that? OK.


Happiness is a Kraft Singles grilled cheese sandwich
Today's New York Times spotlights a new ad campaign for Kraft Singles. The "have a happy sandwich" campaign will feature former foes bonding over the gooey toasted cheese concoction. The creative centerpiece of the campaign is a MySpace contest for video clips that celebrate the grilled cheese sandwich. The goal, of course, is to increase sales of Kraft Singles.

The campaign may succeed as long as a) Nobody figures out that you can make a grilled cheese sandwich more cheaply by using less-expensive block Cheddar and a sharp knife, b) Nobody associates the tagline "happy sandwich" with the slang term "happy finish" (describing the, uh, payoff in certain paid massage services) and c) Nobody uses the MySpace contest to create snarky satires (after the fashion of the 2006 GM "viral ad" program in which participants hijacked the video clips and forum to create anti-SUV videos).

But what about the toy surprise?
The NYT online blog section included this story noting that organic cereals may be lower in certain vitamins than mainstream children's cereal brands. The blog entry opened "Kids who go organic for breakfast may be missing out on their vitamins," and then went on to explain that while cereals such as Frosted Flakes are fortified with a wide variety of key vitamins, some organic or naturally produced cereals are not (but some are). The entry notes, "If your organic cereal is low on vitamins, it doesn’t mean you have to give it up. But it’s probably a good idea to give your child a multivitamin in the morning as well, notes Dr. Susan Roberts, a nutritionist at Tufts University and co-author of Feeding Your Child for Lifelong Health."

Commenters spat out their porridge and attacked the blog for implying that high-sugar cereals are more inherently nutritious than organic varieties. "How ’bout if we just have our kids eat fresh fruits and vegetables?" asked one. "Looks like the major vitamins added to our kids’ breakfast are B and S," said another. Additional comments speculated about safety issues (contaminants in fortifying vitamin sprays, pesticides in conventionally produced grains), and others took delight in noting that the organics market is just as much a market as any other.

Book review: Animal, Vegetable, Miracle

Animal, Vegetable, Miracle: A Year of Food Life. Barbara Kingsolver with Steven L. Hopp and Camille Kingsolver. New York: HarperCollins, 2007.

Where does your food come from? How many thousands of miles has that pink, grainy tomato traveled to reach your grocery store? A ridiculous amount of America’s food supply is trucked, shipped and flown thousands of miles from its point of origin to the point of sale. This means consumers can have iceberg lettuce and red grapes when their own cities are buried in snow, but it also means that more than 300 gallons of oil per citizen per year is consumed to get us these out-of-season edibles. When novelist Barbara Kingsolver and her family decided to move from Tucson back to a family farm in western Virginia, they also decided to cut their culinary petroleum consumption by building their diet around the food available to them locally, favoring the organic, free-range and sustainably produced. This book is an account of the first full year of their effort.

Animal, Vegetable, Miracle takes the family from spring to spring as they base their diet on local sources. The farm garden and cherry orchard provide a large share of their vegetable and fruit consumption. In the poultry barns they raise chickens and turkeys for eggs and meat. Farmer’s markets, neighbors and local grocers provide meat and produce from within a 120-mile range. And they allow themselves a few items they simply can’t find within their local limit, such as organically grown whole-wheat flour and fair-trade coffee and spices. They aim not for perfection but for a significant change in their eating habits and their attitudes toward food.

The book is engaging, touching, inspiring, and frequently very funny. Kingsolver recounts long hours spent weeding in the garden, canning tomatoes, and finding ways to deal with the overwhelming zucchini harvest. She is reverent and unapologetic as she describes the September day they kill and dress the turkeys and chickens destined to be food in the coming months. She explores her own attempts to be a more knowledgeable and responsible eater, whether that means shunning meat from concentrated animal feeding operations (CAFOs), making her own cheese, or learning firsthand about turkey mating and reproduction habits. Steven Hopp contributes informational sidebars about genetically modified crops, community-supported agriculture, fair trade and food aid, and Camille Kingsolver offers reflections on growing up in a vegetable-focused household, along with recipes for taking full advantage of local, seasonal bounty.

The book packs in a lot of information and points the reader to resources for further education. Many informed foodies will already be familiar with some of the info (I already knew feedlots were bad and that egg from free-range chickens are much lower in cholesterol than those laid by battery hens), but there’s still plenty to learn. Animal, Vegetable, Miracle is well worth reading, and will likely inspire you to hit the farmer’s market or the local garden center after you’ve turned the last page. I don't think I'm going to be investing in laying hens any time soon, but I am thinking of trying the recipe for homemade mozzarella.

Buy it here