Who’s Cooking Your Food - Speaker Panel
Why do we need to set aside a day to think about food when we probably think about it every time we refuel our bodies? The way we eat has changed and continues to evolve, not always in the right direction. Jonadab Silva, Jackys on Prairie Evanston, points out that 50% of our food dollars are spent on dining out. Eating at a restaurant is not a special occasion, as it used to be, it must now serve a different nutritional purpose because we do it so often. I think a Food Day is useful for the public dialog, to reflect on how we feed ourselves in great big cities. Speak up, participate, engage with the local food movement.
David Lipschutz, of the Blind Faith Cafe Evanston, spoke on the cause-effect relationship of modern food. Food is ubiquitous in our lives. While that is a great blessing, it comes at great cost. We now have tremendous choice in what we feed ourselves that lends powerful effects on the family and cultural politik. Childhood obesity and diabetes is on the rise, as are processed foods. It has become more and more challenging to make food nutritious. Is it strange to think that earlier in our history all food was nutritious? It might not make much sense for an early hominin to eat something that doesn’t have metabolic value.
There are some good ideas on food pathways adrift at Northwestern’s dining halls, let’s hope they become implemented soon. John Krickl, the District Executive Chef for Sodexo, recently hired a sustainability intern, gave the nod to growing tea on campus and hopes to start composting kitchen scraps next year.
Kyle Shaefer, Rafael Marquez, Manuel Aguilar spoke on cooking at Northwestern and the Living Wage Campaign. 28% of cooks in the United States live in food insecure households, meaning that they don’t always have enough to feed their family. I can’t imagine making gourmet panini all day and going home to an empty refrigerator. The food system is broken for them. One part of the solution is The Living Wage campaign, successful at Northwestern and Loyola, is bringing students and workers together. People care about who is cooking their food.