What Does It All Mean For Us?

21 Mar

What does The Omnivore’s Dilemma mean for our professional lives in the food industry?

Chefs are stuck right in the middle of the “omnivore’s dilemma.”

Nowadays, many chefs have done much to educate the public about the virtues of local agriculture, the pleasures of eating by the season, and the superior qualities of exceptionally fresh food grown with care and without chemicals (Pollan 2006: 253-254).

After reading the book and trying to wrap my head around the various “dilemmas” we are currently facing, it becomes clear that there are various messages Pollan gives to the reader.

Here are a few key messages I got from reading this book that can be applied to our daily lives as “soon to be chefs”:

1. Be knowledgeable.

Above all else, gain the knowledge to make educated food choices.  Ask questions. Take the time to understand food.

2. Eat local.

Support your local food economy by supporting local farmers. Eat seasonally.

3. Take a stand.

If you feel that there is a problem with the ways food is produced, make a change (big or little).

As students of food, we have the opportunity to learn about issues with the agricultural industry.  We have the power to change the way food is produced and consumed!

Pollan writes, “A successful local food economy implies not only a new kind of food producer, but a new kind of eater as well, one who regards finding, preparing, and preserving food as one of the pleasures of life rather than a chore” (Pollan 2006: 259).

We are the future people of food.  We are the “new kind of eater.”

Kerrie

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