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Choosing what to eat: the omnivore’s dilemma

Human’s have it pretty good. Unlike, say, the koala, which only has to consider which eucalyptus tree to climb in order to have yet another meal of eucalyptus leaves, humans are omnivores, able to make a meal from a variety of plants, animals, and fungi. This has, in part, allowed humans to live in all parts of the world - from the humid tropics of the jungle, to the dry, sandy deserts of the middle east, to the cold, unforgiving quiet of the frozen tundra.

But this ease of making a meal, no matter what the environment, has turned what was once a survival advantage for our species, when humans first struggled to spread across the globe tens of thousands of years ago, into a bit of a disadvantage in an industrialized world over-populated with people and, ironically, with too much of the wrong kind of food. Overpopulation and the need to feed so many mouths has led to the industrialization of food production, transforming small family farms into large monocultures of genetically-modified cornfields and acre-sized metal sheds of captive, steroid and antibiotic-injected cows. We might have once thought this scaling up of food production to be a good thing, but is it?

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But why stop asking questions there? Just where does that McDonald’s meal come from, really? Why does the U.S. grow so much corn? Why do the factory farms plant thousands of acres of corn, and only corn? And with so much corn, why does the government subsidize the factory farms to grow more of it? Is “corn-fed beef” a delicacy, or a perorative? How is Whole Foods, at the same time, different from and just like the modern factory farm? Why might Joel Salatin’s Polyface Farm, in Virginia’s Shenandoah Valley, represent the best farm in the U.S.?

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Why indeed. And you might be surprised at the answers to each of the above questions.

So if you have ever wondered about the food you unpackage from its plastic shrink wrap and plop into the microwave, if you have ever considered the moral hazard of eating meat - or corn, and if you have ever wanted to gather wild mushrooms, then you might want to read The Omnivore’s Dilemma: A Natural History of Four Meals

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by michael pollan.

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With an admirable investigative tenacity and a gift for telling a good story, Michael details how our food is grown, produced, cooked, and eaten by examining the life story behind four meals - one bought from a fast food chain, one made from items bought in an organic store, one made from foods grown and raised on a sustainable farm, and one made from foods foraged from the wild. In reading about Michael’s adventures, you will discover what it takes to get the food on your table to your table, and you will likely never think about corn the same again.

Modern humans have lost the connection to the land and the food it provides. Overweight, overpopulated, and increasingly unhealthy, Michael’s look into what we eat and how it was made is perhaps the just desserts.

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