The 2010 Dietary Guidelines for Americans (DGA) will be released any day now.

What are the Dietary Guidelines and how do they affect my life? The Dietary Guidelines are essentially a report created by a committee of experts who reviewed the most up to date nutrition science and boiled it down to a series of summaries. The summaries are available for public comment, updated according to comments and lobbying and then published.  The process of updating the science and releasing guidelines occurs every five years (the last go around in 2005 was 80 pages worth of guidelines), and it forms the basis of our nation’s nutrition policies and education as we progress into the next decade.

Most people are probably more familiar with the educational materials that are developed by experts using the dietary guidelines, like the food guide pyramid (the updated consumer facing materials and messages generated from the DGA won’t be in effect until next spring).

While no one knows exactly what the next version of guidelines will say, there are rumblings of salt, sugar and saturated fats restrictions, although experience tells us that the USDA probably won’t actually tell anyone to avoid any foods when the new consumer materials are published.  One article in the Boston Globe piqued my interest because Dr. Nancy Cohen of UMASS Amherst reported that she expects the new guidelines to emphasize fruits and vegetables, nuts and seeds and foods with omega-3 fatty acids.

Omega-3 fatty acids, found in abundance in plant and sea foods are an ear-perking topic for me a Registered Dietitian that researches the environmental impacts of fish farming. I was not surprised to learn that the next version of the DGA might include omega-3 fats. Anyone who goes grocery shopping or watches TV has probably heard something about the health benefits of eating omega-3 fats. We all are consuming more and more seafood, particularly fish because of their purported health benefits, right? Whether omega-3s are a miraculous cure all or just another nutrient depends on your perspective, as NYU nutrition professor Marion Nestle has so eloquently pointed out some of the hype is due to industry health claims that may or may not be based on reputable science. I believe that even if omega-3s are never proven to be the panacea some are painting them as, fish is still an incredibly healthful food and have wide nutritional and ecological properties that no one can deny.

The US government has not historically recommended any levels of omega-3 consumption, and although there is a growing body of research being conducted on the health effects of omega-3s, I think it is unlikely that the new dietary guidelines will set allowable amounts or limits for us to eat. It is likely that the guidelines will emphasize that we Americans eat more omega-3s. If this is the case, it is an important time in our history for ocean conservation. I believe that healthcare professionals like doctors and dietitians are just as responsible for pushing the consumption of fish as are the industries associated with selling omega-3 rich seafood products. This is good in some respects because many fish and shellfish products are an excellent food for people to eat and the substitution effect alone (for example eating trout instead of steak) could be responsible for decreasing the risk of heart disease for many Americans. Unfortunately, there are some consequences, particularly negative environmental ones from growing more of certain types of omega-3 rich foods. We could be in trouble if the government overlooks the negative implications and just make blanket recommendations to increase consumption of omega-3 rich foods. The effect of telling people to eat more omega-3s could cause more harm than good.

From my experience working as a Registered Dietitian, I have noticed that the grand majority of doctors and dietitians – trusted sources for food and nutrition advice – are not knowledgeable in food production, especially for seafood. Because of this, these well-meaning health care professionals, dedicated to improving the health of their clients/patients/consumers/other audiences are not aware that their recommendations could be harming the environment. We could be in deeper trouble if the dietary guidelines do not emphasize consumption of sustainable seafoods, the related consumer materials do not include this message and furthermore the qualified nutrition and health educators are not equipped with this information either.

Let me just stop here and explain I am not advocating to ‘save the planet.’  Ecosystems within the ocean, the rainforests, the wetlands and everywhere else in between on the planet is not just some cute campaign that environmentalists are trying to save for fun. Everyone and everything on this planet is connected, when we produce food in ways that damage the ocean there are implications that affect, like dominos, the air we breath and the climate that sustains us. The earth itself, a floating ball of rock and gas, is here to stay in the universe, but it is our existence on the planet that needs to be respected.

I do realize that if the Dietary Guidelines say ‘eat more omega-3s’ that this will not necessarily become a message that is be destructive instead of helpful.  I found hope in one sentence in the Dietary Guideline Advisory Committee’s report published last June which said:

The quantity and frequency of seafood consumption is important, but the type of seafood (those providing at least 250 mg of long-chain n-3 fatty acids per day) also is critical. Increased consumption of seafood will require efficient and ecologically friendly strategies be developed to allow for greater consumption of seafood that is high in EPA and DHA, and low in environmental pollutants such as methyl mercury.

Now I wait with bated breath to see the 2010 Dietary Guidelines for Americans and continue to brew ideas about my next steps as an RD who cares about improving the  health of people in my community and my country as well as the land and water that supports us.

http://www.cityofboston.gov/business/foodtruckchallenge/vote.asp

We want to endorse the World Eats truck, not only because Rich is a great guy, but because his food is really excellent.  Last year after seeing a Phish show down at Great Woods in Mansfield, MA, Rich was serving up some delicious fish tacos and other mexican deliciousness.  He’s adept at making food of all kinds, and the concept for his new truck looks awesome!  Check out the description here:

World Eats (WE) strives to celebrate the unique diversity of Boston by offering freshly baked breads and healthy fillings from around the globe that customers may mix and match. Thus, South American ‘arepas’ filled with Korean BBQ short ribs, a side of Caribbean plantains and an Indian mango ’lassi’ exemplify the breadth of our international offering.

Our menu will display nutritional values for every item, and we will feature exciting choices for vegetarians, and gluten and lactose-challenged individuals. Our ultimate aim is to expose our citizens and our visitors to the very best fare that our city has to offer in a thought-provoking and affordable manner.

In an effort to educate the community about ethnic enclaves in Boston, WE will display ‘culture awareness’ boards that feature a different country every month. By partnering with The Boston City School System, via Social Studies Instructors, WE will have access to the works of students that best depict our mission of tearing down cultural barriers through education. Because the greater Boston area is recognized as the cornerstone of US technology, we want to provide a high tech, multi-sensory experience for our customers. We will hang a flat panel screen on our truck and project images that promote Boston’s diversity.

Ok, so back to the list.  The following is the top 10 of the Top Beers in America post.  These beers that are mentioned here are my favorite beverages in any season.  I’m not separating these out by type (lager, bock, IPA, etc…) – that post might come later on.  I am also trying to keep this list to beers that are “fairly accessible” nationally, though there will be some that may be only available on either coast or in the middle.  I’m also not limiting this to ‘year round’ beers…there may be a few that are only available seasonally.  If you agree or disagree let me know, I welcome any input!  Here goes my top 10:  (ABV = Alcohol content)

**Bonus Beer**: Yuengling Traditional Lager, Yuengling Beer Company, Pottsville, PA

Yuengling Lager is brewed in the oldest brewery in the United States.  Opened in 1829 in Pottsvile, PA, Yuengling has been producing their Traditional Lager pretty much ever since.  While the beer itself has gotten a face lift or two over the years, the recipe for this Lager has its roots in the grand traditions and method of German beer makers where the Yuengling family emigrated from.  While you can only find Yuengling in certain eastern states, I highly recommend trying one the next time you’re in Philadelphia or New York City.  It’s light, crisp and refreshing – a bit of sweetness and a clean finish make it extremely drinkable.
Food Pairing: Philly Cheesesteak – Ordered “Wiz With” – Don’t let ‘em fool you, it’s the only way to go.

10. Long Trail Double Bag Long Trail Brewery, Bridgewater Corners, VT

Look out for this beer my friends.  A few bottles of this stuff will set you on your rear end, that’s for sure.  Aside from Double Bag’s reputation around the New England region for being one of the stronger ale’s of choice, I think the Double Bag stands out for it’s stellar color and robust flavors.  Next time you get some of this stuff, pour it into a glass and enjoy the aromas before drinking.  The first taste notes I got are toffee and a bit of citrus, but then it finishes pretty hoppy and then very clean.  Very drinkable for the amount of alcohol it contains, so watch out.  ABV: 7.2%
Food Pairing: I think this would go great with a Pasta dish with some hearty Ragu.

9. Sam Adams Hallertau Imperial Pilsner Boston Beer Company, Jamaica Plain, MA

A few years back I got the opportunity to take a brewery tour of the Sam Adams operation in Jamaica Plain, just south of Boston.  I was both impressed by the simplicity of the operation and the openness of the people who were working there.  Though I really do enjoy Sam Winter Lager and find it the most drinkable of the Sam Adams family, I do believe that their Imperial Pilsner is the best beer they produce.  This beer is right up there with Pliny the Elder for bringing the most amount of hops to the table.  It’s intense, almost overwhelming.  One tip I’d give you is to get this beer very cold.  It’s a treat to enjoy on special occasions.  ABV: 8.8%
Food Pairing: Ribeye Steak – or something that will stand up to it…it’s a force to be reckoned with.

8. Victory Prima Pils Victory Brewing Company, Downington, PA

First of all, thanks to Rob Childs for turning me on to the Victory line-up.  All three of their beers that I’ve tried have been very good – Golden Monkey, Hop Devil and Prima Pils.  The Prima Pils is here because I think it’s hands down the best pilsner being produced in America today.  Pouring it into a glass, the aromas are of wheat and bread, a clean taste – like a super good PBR or Bud.  This beer is great in the summer, but good at anytime.  If you’re a fan of light beer, give the Prima Pils a shot.  ABV: 5.3%
Food Pairing: Swordfish, salmon, sea bass….or just burgers and dogs.

7. Geary’s Summer Ale D.L. Geary Brewing Company, Portland, ME

This beer is close to my heart, as I grew up heading to the Maine coast for vacation in the summertime.  This beer was always the choice Summer Ale (along with Shipyard summer) to chill with.  The beer has great citrus flavor and aroma – though not strong enough to overpower the hops, which are subtle but there.  This isn’t a totally light summer beer, but very refreshing on a hot day.  ABV: 6%
Food Pairing: If you happen to find yourself in Maine in the summer, grab a 6-pack, a few lobsters and cook them in ocean water from the beach (if available) and you’ll satisfy your soul.

6. Dogfish Head 90 Minute IPA Dogfish Head Craft Brewery, Milton, DE

Beers #6, 5 and 3 are the best IPA’s that I believe are being produced in our country today.  I’m going to start the lineup with a beer from a truly great brewery: Dogfish Head.  To be honest, I have always drank more of their 60 Minute IPA and Raison D’Etre brews, which are both more widely available than the 90 Minute.  This brew is citrus in the nose with a heavy malt taste and clean finish…definitely enjoy it from a glass.  It’s less hoppy than your typical “Imperial IPA”.  The alcohol content is up there, likely the reason for it being sold in the unique 4-packs.  If you can find this beer locally, pick some up – it’s a treat.  ABV: 9%
Food Pairing: Spicy pork chops with ancho chili sauce

5. Bridgeport India Pale Ale Bridgeport Brewing Company, Portland, OR

Our buddy Walters turned me onto this beer when he was working at the brewpub up in Portland, OR.  I had always wanted to try it and then finally discovered it in a Safeway (of all places) in Oakland, CA.  This is a truly great IPA.  Lots of hoppiness, but incredibly well balanced at the same time.  The taste packs lemon and citrus, with that perfect sort of clean malt aftertaste.  This beer is great on any occasion, plus the bottles are sweet.  ABV: 5.5%
Food Pairing: Cedar plank roasted wild northwest salmon

4. Mirror Pond Pale Ale Deschutes Brewing Company, Bend, OR

Mirror Pond falls at #3, and this was a tough call.  Initially this was my favorite beer on the west coast, and it’s one of the most unique labels in the beer store and really jumps out at you.  Trying Mirror Pond for the first time is like a dream come true.  It’s so smooth you almost think it’s not even a beer at all.  It pours a beautiful dark amber color that just looks like someone knew what they were doing.  Its hop and bitterness levels aren’t that intense, but are still there to be enjoyed.  Deschutes is the only brewery to have 2 beers make my top 20, and if you’re ever in Bend, OR, go to the brewery but get there early, it’s always packed.  ABV: 5%
Food Pairing: Love this beer with Sushi

3. Racer 5 IPA Bear Republic Brewing Company, Healdsburg, CA

Ok, top 3 time.  Racer 5 sits at the top of the beer chain that has been started in the little brewery hotbed around the Santa Rosa, CA area.  This brew is awesome – great hoppiness, a little bitterness, but also some fruit and floral notes.  Pours a great deep golden color (like the NorCal hills in the summertime) that is just so inviting.  This brew will not disappoint, it will only grow on you over time.  The alcohol content is a little high, but you definitely cannot taste it.  This is the best American IPA I’ve ever had.  ABV: 7%
Food Pairing: Risotto with Barolo or Saffron or something big.

2. Rogue Dead Guy Ale Rogue Ale’s Brewery, Newport, OR

Rogue Dead Guy is here because it’s my favorite of the Rogue Ales.  It’s also the stain of Rogue that you’re most likely able to find in your area (if you’re lucky).  But this is tough because Rogue produces what seems like 150 different types of beer and most of them are really good.  Dead Guy is so simple and so easy to drink – it’s fairly sweet in the nose, with a hint of malt.  The taste is a little toasty and a little citrus, but very clean all around.  The color of this beer is perhaps its most impressive quality – it’s almost what I’d call a bright orange, it literally shines in the glass.  If I can find Dead Guy, I’m usually buying it.  Tough call here at #2.  ABV: 6.5%
Food Pairing: Great pub brew to grab with a burger that you know is going to be good.

1. Ipswich Original Ale Mercury Brewing Company, Ipswich, MA

That’s right, my number 1 beer is Ipswich Original Ale from Mercury Brewing – in my opinion the best all around beer in America.  There are simply no flaws with this beer at all.  If you were to pour this beer to someone who doesn’t even like beer, they would be hard to argue that this isn’t a thoughtful and well constructed beverage.  It pours that classic bright amber color, with a great white head.  It’s flavors are perfectly balanced, a little bitterness, but incredibly easy to drink.  It’s smoothness is something that I really value and look for in a beer.  It’s alcohol content isn’t overwhelming (which is good so you can enjoy more than one).  If you can find Ipswich Ale in your area, I (obviously) highly recommend it – it won’t disappoint.
Food Pairing: Mussels, clams, other shellfish – or just on its own.  ABV: 5.4%

So this concludes this years list of the top 20 beers.  If you have any comments or questions, please don’t hesitate to leave them below.  Cheers!

In case you didn’t know, a period of prohibition (production and sale of alcoholic beverages illegal)  took place in the United States between the years of 1920 and 1933.  This wasn’t just some common law, it was an amendment to the constitution (the 18th).  During the Great Depression prohibition become increasingly unpopular (as you might imagine), so FDR led a reform movement and the government eventually repealed it in 1933 with the 21st amendment.  Few breweries survived this period and did so by rapidly converting their beverages into non-alcoholic malt drinks.  These were the large commercial breweries, many of which are around today.

Microbrewing in America really didn’t begin until 1979 when a law was passed legalizing the home brewing of beer and a new craft was born.  But enough history, let’s get to the list.

These beers that are mentioned here are my favorite beverages in any season.  I’m not separating these out by type (lager, bock, pale ale, etc…) – that post might come later on.  I am also trying to keep this list to beers that are “fairly accessible” nationally, though there will be some that may be only available on either coast or in the middle.  I’m also not limiting this to ‘year round’ beers…there may be a few that are only available seasonally.  If you agree or disagree let me know, I welcome any input!  Here goes:  (ABV = Alcohol content)

For Part 2 (the top 10), please click here

**Bonus Beer!!!** Pabst Blue Ribbon Pabst Brewing Company, Milwaukee, WI

PBR is here because it is hands down the best light American-style lager on the market (and has been for years).  Though it’s recently been brewed on a contract basis by the Miller Corporation, its classic balance of full body and ever present bready, grainy flavor brings it to the top of the heap of lite beers that are produced in America today.  When it’s time to bust out the beruit balls or beer die, Pabst is the go to choice.  ABV: 4.74%
Food Pairing: Burgers, sausage, pulled pork…anything that gets near a grill

Now down to business:

20. Anderson Valley Boont Amber Ale Anderson Valley Brewing, Boonville, CA

Crisp and refreshing, the Boonville Amber is quite possibly the best amber on the market today.  In my opinion, blowing away other popular ambers such as Fat Tire from New Belgium.  Slightly fruity with a great balance of hops (not too overpowering) and not as toasty as some ambers out there.  This beer almost appears like a brown ale, rather than overly red.  I’m not usually a huge fan of amber ales, but this one rules. ABV: 5.8%
Food Pairing: Grilled fish (salmon or swordfish)

19. Harpoon IPA Harpoon Brewery, Boston, MA

The flagship beer of the Harpoon lineup, this beer is classic Boston and you can surely find it on draft in almost any bar across northern New England.  Harpoon’s take on the IPA is not quite as hoppy or bitter as some of the other IPA’s that you will find, but it’s medium body and light, floral finish make it very easy to drink.  A great ‘entry-level’ IPA and a great brewery in general.  Harpoon makes some other very good beers, especially their UFO Hefeweizen and Winter Warmer. ABV: 5.9%
Food Pairing: Spicy chili, Thai or Chinese noodles and curries

18. New Belgium 2 Below New Belgium Brewing, Fort Collins, CO

New Belgium is known by most beer connoisseurs for it’s infamous Fat Tire Amber, but after trying many of their ales, I believe that the 2 Below is the best beer coming out of Fort Collins.  Only available during the winter, the 2 Below is incredibly comforting and warming, with a great toasty aroma, hints of coffee and a great sweetness with a clean finish. The 2 Below isn’t as hoppy as an IPA, but not quite as dark as a porter or stout. It’s also not as fruity as some winter lagers you’ll find.  ABV: 6.6%
Food Pairing: Winter vegetable soup, braised duck and chicken legs

17. Shipyard Old Thumper ESA Shipyard Brewing Company, Portland, ME

Old Thumper served as my introduction to darker beer.  It’s brewed at the restaurant I used to cook at – Federal Jack’s in Kennebunkport, ME. and mass produced by the Shipyard Brewery in Portland, ME.  Thumper is akin to a traditional English style pub ale, though it’s taste has sweetness and depth of flavor.  It’s mildly carbonated and perfect on a crisp autumn day.  Best beer Shipyard produces.  ABV: 5.9%
Food Pairing: Try it with fish and chips – It won’t disappoint.

16. Anchor Porter Anchor Brewing, San Francisco, CA

Anchor is another American classic and a San Francisco icon.  Their Porter is perhaps less known than their flagship Anchor Steam lager, though I’m usually able to find it in any larger sized liquor store.  It’s certainly my favorite of the Anchor varieties as well.  The Anchor Porter has all of what you’re looking for in a Porter – sweet, smoky flavor that is reminiscent of coffee and caramel.  This stuff doesn’t get old.  ABV: 5.6%
Food Pairing: Try it with braised beef short ribs (and use it to braise them in too!)

15. Smuttynose Old Brown Dog Ale Smuttynose Brewing Company, Portsmouth, NH

Recently rated the best brown ale in the northeast, the old brown dog ale is a great example of a British brown from America.  Don’t compare it to Newcastle, because it’s depth of flavor far exceeds it.  The old brown dog is fairly complex, roasty malt, light caramel flavor with a clean aftertaste, mild on the hops – just as a brown ale should be.  ABV: 5.7%
Food Pairing: Shepherd’s Pie (made the real way with Lamb)

14. Brooklyn Lager Brooklyn Brewery, Brooklyn, NY

If I had to describe Brooklyn Lager to someone who had never tried it, I’d definitely say that it’s extremely drinkable.  This beer is so mild and mellow that you almost forget it’s beer at all.  Mellow hops, smooth all the way around and very little aftertaste, Brooklyn Lager has to be one of the best beers to just chill with.  Definitely in rotation in my fridge.  ABV: 5.2%
Food Pairing: Go out to your favorite taqueria, grab yourself a burrito and a Brooklyn Lager and you’ll have a great meal.

13. Sierra Nevada Pale Ale Sierra Nevada Brewing Company, Chico, CA

Perhaps the most widely available brew on this list (aside from PBR), Sierra Nevada is probably one of the first great beers I gained appreciation for.  It’s got a lot of hops for a pale ale, and because of this it almost resembles an IPA.  The hoppiness is classic west coast, and you’d be crazy not to get one on draft the next time you’re in San Francisco.  Flavor has lots of citrus and pine notes…is there any wonder why it’s one of the most popular beers out there?  ABV: 5.6%
Food Pairing: Smoked Chicken or Pork

12. Pliny the Elder Russian River Brewing Company, Santa Rosa, CA

Going from perhaps the most popular and widely available craft brew on this list to perhaps the least…this beer is here because it’s simply awesome.  If you LOVE hops (not just like, but love), then you’ll dig this beer.  We used to be able to get it on tap at Ben and Nicks and Barclay’s in Oakland’s Rockridge neighborhood, but you may find it in some gourmet beer and wine stores around the country.  If you find it, give it a shot.  It’s a double IPA with lots of awesome floral flavor.  A classic.  ABV: 8%
Food Pairing: Cuban Sandwich (what I used to order with it)

11. Black Butte Porter Deschutes Brewery, Bend, OR

This Porter is the beer I tried from the Dechutes Brewery in Bend, and it immediately became a favorite of mine.  The brew is dark and comforting, with subtle coffee and chocolate flavors.  What sets this porter apart though is the slight level of hoppiness that you find.  Most porters are don’t have any of that classic bitterness, but this one has a little.  On another note, Oregon is my favorite beer producing state in the country, perhaps because I find them so fresh (many, many breweries in this country use Cascade hops from the mountains in the Pacific NW – so Oregon breweries get the freshest hops in their beers).  This is not the last Oregon brew you will find on this list.  ABV: 5.5%
Food Pairing: Good desert beer – order it with a cheese plate.

Part 2 (10-1) coming soon!

To ban or not to ban?

One of the ongoing themes in Nutrition Policy is whether or not to ban foods- specifically “junk foods” for kids in schools. The more you think about it, the more complicated this issue becomes.

Some examples:

• How are “junk foods” defined?
• Where will the bans limits be defined- by Calories, fat & trans fat, do we include additives and preservatives, the amount of high fructose corn syrup per bite?
• How will regulation work- will kids only be allowed to buy a small serving of cookies?
• ……. and the list goes on.

Here is a video that was posted on CNN.com this morning discussing the opposing sides of the issue:

A school district in Massachusetts has decided to ban all cookies, candies and cakes from students lunches. We can all imagine what benefits and problems could arise from such a ban, I believe that sides have valid points:

• The Registered Dietitian (RD) points out that the childhood obesity is detrimental and we need to step it up and make some more dramatic moves, because parents are not doing their job.

• The talk show host/retired teacher and interviewer both argue that this ban as “Twinkie Police” will step on parents toes, and we need to leave parents to do their job, in addition to increasing physical activity for kids instead of banning foods.

I believe that we should spend our time pushing for “better” food options in schools, like nourishing Stonyfield Farms yogurt in vending machines.

I was surprised to see this video over breakfast this morning, and think its a big step for Massachusetts. I don’t know all the background behind this ban and need to get to work right now, but I would guess that State Rep Peter Koutouijian would be involved as he has been fighting for children’s nutrition in schools for quite some time now. I can’t wait to see what happens next.

Clearly, the parenting issue is one that needs to be addressed – and thankfully has been discussed by Obama & Biden lately! Parents as role models have enormous influence on their child’s dietary habits and overall health.

Also, I would like to point out something I learned from Marion Nestle in Food Politics: that the notion that “physical activity” needs to be increased, and this will allow for all foods to be part of a healthy diet is an argument planted into our food environment by the food industry. Its pretty easy to figure out why.

For more on Food Policy, visit my former Professors Park Wilde’s blog @ http://usfoodpolicy.blogspot.com/

Syrah Merkow, MS, Tulane University Dietetic Intern

I suppose I should know better, considering all of the celebrity chefs, nutritionists, and green activists championing the merits of free range and ‘natural’ poultry.  But the Purdue bird looked plump and perfect and meaty, and it was on sale!  So I hefted the beast into my shopping cart and brought her home.

The preparation was simple enough, and I followed a tried and true family method: rinse the bird with water and pat dry with paper towels.  Salt and pepper inside and out, reserving the bag of giblets separately.  Sprinkle lemon juice over the skin of the bird.  Place half an onion (with skin on) and the squeezed lemon half inside the bird, and tie the legs together with twine.  Roast for 15 minutes at 400 degrees, then turn the heat down to 325 for another 15 minutes per pound.

With all of the above completed, and a meaty gravy made from the giblets served alongside, I carved the meat for dinner.  The first couple bites were eaten in silence.  “Is it okay?” I tentatively asked RJ.  “It’s chicken,” he replied.  No, really, it wasn’t.  RJ’s unenthusiastic response was more generous than this meat deserved.  I tasted zero of that luscious, rich flavor a good chicken delivers.  If you’ve ever eaten at Hammersley’s Bistro in Boston’s South End, you know what a chicken can be, and this was FAR from that Platonic ideal.  In fact, I’m not sure that the meat we ate was even the same species.  The supermarket bird was clearly pumped full of water, and who knows what it was fed throughout its short life, but it did not make for a yummy bird.  The result of the practices of the mass-market producer was a completely insipid piece of protein not worth the $6 I paid.

Coincidentally, the day following the chicken disaster Ms. Alice Waters waltzed into town for a talk at Harvard University, and I immediately signed myself up for a ticket.  For those who don’t know this true ‘maverick’ of a woman, she is the owner and chef at the acclaimed Chez Panisse restaurant in Berkeley, CA.  She is also an avid proponent of the “Slow Food” movement.  Carlo Petrini, the global spokesperson for the movement, writes in his book Slow Food: The Case for Taste, that he and his followers support and advocate the “gaining and spreading knowledge about material culture [meaning the methods of authentic food and wine production]; preserving our agricultural and alimentary heritage from environmental degradation; protecting the consumer and the honest producer; and researching and promoting the pleasures of gastronomy and conviviality.”

Petrini is infamous for leading a vigorous and loud protest against the opening of a McDonald’s in front of Rome’s Spanish Steps.   In his book he laments the proliferation of fast food chains throughout the world – a trend that has resulted in the standardization of taste and the supplanting of authentic, local and diverse regional restaurants with imperialistic, uniform, low-quality chain restaurants, to the detriment of all future generations’ ability to appreciate food (the hyperbole is his, not mine, but I’m feeling the passion).  Slow Food, named in contrast to fast food and all that it implies, advocates gastronomic education; the preservation of traditional foods, preparations, animals and plants; and the right of all humans to have access to quality products.

Alice Waters, in her light, breathy voice, sang the praises of the convivial dinner table as a starting point for all of these ideals.  According to her, 85% of kids in America don’t eat one meal with their families.  My immediate thought when I heard this was, I bet they don’t even use a knife and fork anymore.  With Pop-Tarts, chicken fingers and pizza slices, all consumed on-the-go, there’s hardly a need!  When Ms. Waters called the family table “a civilizing place,” I nodded in agreement.  If we cannot even get our kids to eat at the table, how will they ever learn to savor their food and appreciate quality ingredients?  My chicken from the other night may have been perfect in “Chicken McNuggets”, coated in batter and fried, but was hardly suitable for a dinner table of discerning palettes.

 Now, there is of course an understanding among these Slow Food leaders that it costs money to buy quality, and it takes time to make it.  My giant Purdue bird was a mere $.99/lb., whereas the local farm in my town sells free-range, home-grown poultry for $2.79/lb.  But at the farm, I can see the chickens and how they live.  I can shake the hand of the man who plucked the feathers out for me and ask him how fresh the bird is.  My $12 goes toward supporting him and his family as well as the living conditions of the farm animals, rather than towards a multi-national corporation and their slaughter-factory.  The choice is a no-brainer.  As for the time issue, this is one of the hardest aspects for the busy Gen-Y-er to adopt.  If Purdue chickens are in the supermarket, along with everything else you need to buy for the week, it is a lot easier to do a one-stop shop then to drive to your nearest farm for a free-range chicken, then swing by the dairy farm for your cheese fix.  But Alice Waters points out that you shouldn’t feel put out or obligated by anyone or anything to make your multiple stops – you should just be able to taste the difference.  Feel free, of course, to pick up the Purdue “Fit and Trim” chicken breast fillets, but know that you will have an experience like I had this week – and you will be disappointed.  The choice is yours, but the choices you make affect the outcome not only of your dinner, but also the future of food production.  If everyone buys all their food in the supermarket, the farms may stop selling the good stuff, and we won’t have the luxury of choice at all.

 I can tell you, however, that the movement is taking off.  This weekend I spent some time in New York City and a lovely Saturday morning at the bustling Union Square Green Market.  All of the participating tables at the market are local producers and farmers.  Walking through the stalls selling heirloom tomatoes, sheep’s milk cheeses, huge heads of cabbage, and delicious pies and jams, I was in awe.  I drank pear cider, sampled several different apple varieties, learned about how to cook quince, and ate a slice of home-made carrot bread.  Granted, we aren’t all so lucky to have Union Square right next door, but local markets are everywhere, and it is worth seeking them out.  I will even say it is essential.  Alice Waters told me to, and after the chicken fiasco, I can’t argue.

I am sorry to not have a recipe for you all today, but I have a message instead, which all foodies can appreciate.  Good food is worth eating.  Good wine is worth sipping.  They are both are worth our efforts to preserve and protect them.  Take some time to learn about Slow Food and its principles, and taste the “Delicious Revolution” as it transpires.  You will not regret it.

P.S. And for some comic relief, wander around this website that offers a forum for the debate about McDonald’s.