Health Food Movement Progress Is Everywhere
I was part of a conversation recently with colleagues in the food world who were griping that nothing much had changed in the health food movement since Adelle Davis’ books, “Let’s Get Well” and “Let’s Cook It Right.” Both books had raised a new public awareness in the 1960s to the fact that unprocessed organic food, grown without pesticides and herbicides, can determine our health. What about Michael Pollan, Alice Waters, Frances Moore Lappé, Mark Bittman, Robert Kenner, Paul Newman, A.E. Hotchner and Wendell Berry, to name a few contemporary food activists? Or even more recently, Anna Lappé, Bryant Terry, Jeremiath Gettle, Daniel Salatin, Katrina Blair or Curt Ellis and Ian Cheney.
I’m also frustrated that there is so much work to be done, but everywhere I look I see evidence of how far we’ve come on the issue.
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I argued that things had dramatically changed in simple ways. For instance, yesterday I wanted to make a chicken tagine with plums and olives. The recipe called for chicken thighs, onions, butter, dried plums and lemons. I needed some lamb for another recipe and some hamburger. I also needed milk, half and half, and yogurt. It was midweek, and I didn’t have time to go down to the farmers market so I shopped at my corner market.
I was able to get full-fat yogurt, a coup these days because in the last 20 years almost everything has become either non-fat or low-fat. This, by the way, does not necessarily mean they are good for you. Fat-free foods may also have added thickeners, flour, sugar or salt. Also you don’t want to avoid all kinds of fat because there’s a decent argument to be made that foods contain both “good” fats and “bad” fats. In the meat department, I was able to get hormone-free, antibiotic-free, organic grass-fed lamb, beef and free-range chicken. I also noticed they had organic, grass-fed bison. In the produce department, I was able to get organic lettuces, organic berries, avocados, apples, pears and bananas. In the dairy case, I had a choice of free-range eggs from three farms, and I also found organic milk, organic half and half, and butter. There are farms all over the United States that sell raw milk. Laws regarding raw milk vary by state, but it is available if you want it. I found dried plums that had not been sprayed with sulphur dioxide, which is great because I definitely didn’t want any of that pesticide on my food because children in my family are allergic to sulphur. I know, of course, our future begins with our children and grandchildren. And I remind my friends that in 1996, Alice Waters created her first edible schoolyard in Berkeley, Calif. Since then the program has expanded to New Orleans and Brooklyn, N.Y.
The health food movement goes mainstream
When President Obama was elected, Michelle Obama told the world she was going to grow a garden. When he ran for reelection in 2012, the First Lady was promoting her new book, “American Grown” about the White House garden.
“The garden is the way to begin the conversation [about healthy food decisions],” she told the National Review. “I learned, in changing my kids’ habits, if they are involved in the growing process of food and they get a sense of where it comes from, they tend to be excited about it. The garden is a really important catalyst for that discussion.”
All over New York City public schools now have roof-top gardens or other areas set aside for gardens. The students at Manhattan School for Children on West 93rd Street give guided tours of their rooftop gardens.
Most colleges and universities offer programs in sustainability and integrated nutrition. We have new words in our vocabulary and dictionary that apply to quality food produced responsibly, such as locavore and sustainability. Most everyone knows about fermentation now because of Sandor Katz’s book, “The Art of Fermentation,” which was on the New York Times bestseller list for several weeks and nominated for a James Beard Award. Although California voters didn’t approve Proposition 37, which would have made the labeling of GMOs mandatory, the big news is that Whole Foods, the grocery chain with 339 stores across the nation became the first retailer in the United States to require GMO labeling on all foods sold in their stores.
Genetically modified ingredients are in much of the food we eat on a daily basis. Food labels give us information about nearly everything else we need to know about the food we’re eating, but there is generally no information about food grown with GMOs. Now, at least at Whole Foods, all foods will be labeled if they contain GMOs.
There are many more ways in which the food movement in the United States has dramatically changed. But in a way, my colleagues are right. Although we’ve done a lot, there is still more to do to protect our good food. And next we need to turn our full attention toward the issue of hunger, and getting that good food to those in need.
Organic produce at Eli’s Market in New York City. Credit: Andrew Lipton