Category Archives: Readings and Lectures

Another make for fun

When things aren’t what you expect, you have to improvise. And sometimes, like with that white chicken chili, you got to make something out of nothing. Here’s another one of those incidences. I wanted to make smoothies like I usually do at home but I was at my boyfriends house. He had some ingredients, but not everything o needed. We were missing bananas, spinach, and oats. And we ran out of ice!!! But we made it work!
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Final Post Reflective Essay

Ella Pizoli

Final Post Reflective Essay

 

Through out this semester I learned a lot concerning food advocacy, food learning, and food justice. First I want to talk about our class readings. I learned a lot about fast foods and food production through these readings. There were a couple of readings that really stood out to me which included: chapter 7, The Meal and Our National Eating Disorder by Pollan. The meal mostly talks about how most foods are made from corn and Our National Eating Disorder talks about America’s poor eating habits. You can find both of my post about these articles at: http://rampages.us/ellapizoli/category/readings-and-lectures/.

A quote that really stood out to me in the Eating Disorder article was: “Harvey Levenstein, a Canadian historian -guided the American way of eating since the heyday of William Sylvester Graham and John Kellogg: ” . . . that taste is not a true guide to what should be eaten; that one should not simply eat what one enjoys; that the important components of food cannot be seen or tasted, but are discernible only in scientific laboratories; and that experimental science has produced rules of nutrition that will prevent illness and encourage longevity.” This quote shows how skewed Americans view towards food really is. This article also says that Americans are obsessed with eating healthy which I don’t necessarily agree with. I believe Americans want to know how to eat healthy but don’t actually want to eat it.

From chapter 7 I learned that 6 nuggets = quarter a pound of meat. 32 oz. of soda contains 86 grams of HFCS. 3 drinks = 1 pound = 6 pounds of corn! After hearing these facts and talking about it in class made me realize how unhealthy Americans diets are.

I really enjoyed being creative with a group of my classmates. Because I have a Creative Advertising major I do this a lot and know how beneficial it is to collaborate with people to bounce off ideas. Like stated in my presentation, I believe, the groups should meet with the client more often to make sure everyone is on the same page. I also believe that the client and groups should create goals at the beginning of the semester hoping to complete at the end. I understand that some of these goals don’t always follow through due to service learning complications but going through the process of trying to make these goals happen is service learning in it self. Doing this will allow us to have better communication and understanding of what our clients want and expect from us.

I created an advertisement for the Ram Pantry, it was sent to Terrence a couple times and I personally sent it to him but he never responded. Having these monthly meeting will diminish these problems. I spend a lot of time working on this advertisement it honestly really upset me that I put in the time and got nothing out of it. Below is the advertisement that I made:

RAMPANTRY

 

I also created the Instagram page for Ram Pantry. Attached is a link to the Instagram and the second link is to the blog post I wrote explaining why I like Instragram and how/why I use it: http://instagram.com/vcurampantry , http://rampages.us/ellapizoli/category/client-work/.

I am a commuter and I knew I wouldn’t be able to attend the actual events on Wednesdays so I believe creating this socal media platform would be a good way for me to stay active. My favorite blog post I created was the picture below:

Screen Shot 2014-12-05 at 10.53.50 AM

 

I took this image, taken by Aster Bagtas, and added the Ram Pantry under it. I thought it would be a creative and beautiful way to show some Ram Pantry support.

At the end of the semester, as a class, we decided to create “makes” to re-motivate the class to stay on top of their service learning. I really enjoyed coming up with ideas for the midterm and ideas for makes for other classmates to do with their client. I came up with 4 easy and cheap ideas for them to do with their client. My ideas: 1. Print out simple coloring pages such as star or heart and bring in uncooked noodles. Have the kids glue the noodles to the page inside the image. 2. Make Musical Instruments with a empty milk carton and raw noodles or cereal. 3. Glue cereal onto a paper and make your own picture. 4. Make a poster. Present to the class your favorite food. Include a picture, a recipe with the food item in it and also 5 reasons why you like that food. Below is link to my blog posts about these makes. You can also find the pictures of my memes I made.

 

http://rampages.us/ellapizoli/category/class-work/

 

My favorite meme that I made is:

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This picture is my favorite because I am such a healthy eater and know so much about healthy food I believe it is a good little inside tip for others. One of my favorite moments in this class was during Make 1. I had a blast playing with all the food everyone brought in and taking pictures of what we created. Attached are some of the pictures I took:

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A also had a good time creating my video of my recipe of my Egg white, veggies, messy omelet. I had my sister video tape me while I made the omelet. I didn’t speak in this video at all because I think the video speaks for itself. Attached is the link to my video. (https://www.youtube.com/watch?v=BpAOemdVaq0 ). From this YouTube channel you can also view the other recipes my classmates made. These YouTube videos channel can be helpful inspiring other students to be creative in the future.

Lastly, I want to talk about creative my blog all together. I personally loved creating a blog. It allows me to gather all my thought and keep them organized. However, I think creating the blog at the beginning of the semester should be better organized with explained, detailed directions. There were a lot of difficulties for many students with their blogs and I believe that should have already been figured out before the class even started how to accurately create a blog. Below is the link to my blog: http://rampages.us/ellapizoli/.

Make #5

bingo

For this make, I suggested in class that the Peter Paul group try to do something along the lines of food bingo. After thinking about it more and then trying to incorporate the idea/assignment of children learning about different types of fruit and veggies (i.e. when the professor explained in detail about using pomegranate seeds and allowing them to see it and feel it and taste it. So, with combining those sorts of ideas with food bingo, I came up with the idea of using five different foods for the bingo chips. For example, instead of chip pieces for the game, they would use pre-cut pieces of kale, pomegranate seeds, apple cubes, pre-cut pieces of bread, and small strawberries. These items would be distributed in different varieties and placed in bags and given to the children with the bingo sheets. They would play it like “B5- kale”.

Pollen 5

-wet mills opposite of tortilla chips made from
corn makes our processed food
-yellow skin of kernel = healthiest part of corn
glucose and fructose, xanthan gum, MSG
-wet millers decline to watch them separate corn down
-corn broken down by pressure, acids, and enzymes
-cornstarch and corn syrup
-chew cracker until it tasted sweet
-invention of breaking things down to eat and produce because real nature has abundance and scarcity (uncertainty)
-corn freed food industry from natural limits
-the longer the food label, the more ingredients you’ll find of corn n soybeans
-pill in the meal n meal in a pill
-organic food with lots of corn derivatives

I still find it interesting how corn is used so much. How is it that corn is used that much and yet a majority of our food is still very unhealthy and harmful? Wouldn’t it make more sense if natural food was grown, prepared, and sold rather than stuff being created, separated, and dissected? It seems like it takes more work to make some type of synthetic things to eat rather than grow natural items. Natural items are called natural for a reason.

I also found it interesting about the parts of a corn kernel. The part on the inside is the actual part that they use to develop into something and the yellow part actually holds the vitamins. All the different ingredients that they label on different foods now I’ve heard of before. Xanthan gum, MSG, etc. MSG is something that I’ve always been told to avoid because of the harmful effects on your body like clogged arteries, and bad headaches, etc.

It struck me funny how the guy said he overheard General Mills coming up with an organic frozen dinner meal, yet it had all the small fractions of the chemical compounds of corn like all the other non organic products. That shows that you can’t trust much of anything these days. You need to read labels of almost everything you buy especially if you’re about to switch to the vegetarian or vegan lifestyle.

Midterm part 2

Midterm 2
For this assignment, I have comprised two ideas that I think would benefit our experience in this course. I think we would stay more attentive in class and have a closer relationship with each other as well as have better class discussions.
One of my ideas for the “MAKE” kind of consists of two ideas in one. It is to have everyone pick a country that they want to go to, that they have always liked, or that they may have been to. Then you would research some of their most famous dishes. For example, let’s say I pick Thailand. I would research food that Thai people eat (whether that was during a holiday or just a family dinner) and then I would write down which sounds the most interesting or appetizing. Then I would research whether it is a lunch, dinner, or dessert dish. After that, I would research the delicacies of this dish and different ways people eat it.
Everyone in class would participate in this assignment and all cook the dish that they had found. Then they could bring it in for everyone to try.
However, this assignment may be expensive depending on what dish they picked. I was thinking that we could all come together for a fundraising of our own to help our learning activity. That would be fun!
My other idea is for the class to write down their favorite food (no matter what kind). Something they eat regularly. Then we put it in a basket. No names, all anonymous. Each Tuesday we pick one and all guess who it was that wrote the food. Then we would decide who will get each ingredient based on what the recipe calls for. After that, we would decide when we were cooking it. I would most likely guess the following Tuesday so that everyone has time to get the ingredients. Then we find a place to cook it on campus.
One possibility would be to cook it at the Rampantry if they allowed. If not, then I guess we would search for another place. If that doesn’t work, then one of us could volunteer to bring in hot plates or other travel cookware that we could cook the food on. Then we would all cook it together and eat together.
We could even have some volunteers to record it and talk to the camera about what they are doing while they are cooking. Like a cooking show. We could even rotate people and do this every two weeks. That way everyone could get a chance to be a cook, a host, a taste tester, or a cameraman.
I think this activity would definitely be a great hands experience!

Pollen Chp 4 thoughts

mad-cow-disease

I thought it was really sad about how they said they baby cows are ripped away from their mothers and they have to continuously keep and eye on them because they would go into some state of depression. I mean, of course they would. They were just born and are closest to their mother then. Just like with humans now. It’s like an attachment phase between the mother and the child after labor. This made me incredibly sad at first and then mad! How could they do this. Of course they aren’t going to eat or want to do anything! That’s what happens when you’re depressed. You just want to curl up in a ball and forget everything and everyone and not do anything.

Besides that, this chapter kept it super real with the cycle of waste on the crops and to the cows and then back to the crops. And it was incredibly shocking how mad cow disease started. Who’s bright idea was it to feed cow cow meat??? That sounds horrid. They could be eating their child’s body parts or something. That’s so sad.

Wendy’s Chicken Nuggets are the BEST!!!

nugg

Wendy’s Chicken Nuggets: The fast-food chain proclaims on its website that “our nuggets are made with all white-meat chicken.” A four-piece serving contains 180 calories, 9 grams of protein, 12 grams of fat, and 10 grams of carbohydrates. (Boston.com)

Chicken Breast , Water , Cornstarch Modified , Sodium Phosphate , Salt , Whey Protein Concentrate , Battered and Breaded , : , Wheat Flour , Water , Wheat Flour Bleached , Salt , Corn Starch Modified , Spices , Leavening ( Sodium Bicarbonate , Sodium Aluminum Phosphate , Sodium Acid Pyrophosphate , Monocalcium Phosphate ) , Dextrose , Corn Flour Yellow , Yeast , Garlic Powder , Citric Acid , Spices Extractive , Flavors Natural & Artificial , Xanthan Gum , Cooked in , Vegetables Oil ( Soybeans Oil , Corn Oil , Cottonseed Oil , Soybeans Oil Hydrogenated , Flavors Natural [ Vegetables ] , Citric Acid , Polydimethylsiloxane ) —-from http://www.foodfacts.com/ci/nutritionfacts/Fast-Food-Eating-Out/Wendys–Piece-Chicken-Nuggets-/7410

I found Cornstarch in the top ingredient!!! It also says Corn flour and Corn oil. Corn, corn, corn. You were right!
I also found this: Polydimethylsiloxane is a widely-used and versatile ingredient seen in many skin care and beauty products because of its ability to serve as an anti-foaming agent, skin protectant and conditioner; it is known to prevent water and moisture loss in the skin by forming a hydrating barrier. According to research published in Skin Research and Technology, this barrier also serves as a mild water repellent, and has been shown to fill in fine lines, giving skin a temporary “plump” look. Polydimethylsiloxane is an easily spreadable silicone oil that creates a coating when applied to the skin that feels smooth and silky to the touch, although this effect is superficial.

Ughhhh….gross. I love these chicken nuggets so much. I hate McDonald’s and Burger King nuggets! They suck! These are the only nuggets I turn to on “fat day” lol.

Welcome to Moes!

I love Moes! It is a Mexican grill similar to Chipotle. My favorite meal to eat there is called: Joey Bag of Donuts.

http://calorielab.com/restaurants/moes-southwest-grill/202

 
Nutrient Value %DV
Nutrient Class: Basic Nutrition Facts
Calories (%DV based on daily intake of 2,000 kcal) 773 kcal 38.7%
Calories from Fat 240 kcal 133.3%
Kilojoules 3,234.2 kj
Pts (by CL, not official Weight Watchers POINTS©; italics if no fiber) 17
Total Fat (DRI 65 g) 26 g 40%
Saturated Fat (DRI 20 g) 11 g 55%
Trans Fat 0 g
Cholesterol (DRI 300 mg) 67 mg 22.3%
Sodium (DRI 2,400 mg) 2,157 mg 89.9%
Total Carbohydrate (DRI 300 g) 97 g 32.3%
Dietary Fiber (DRI 25 g) 8 g 32%
Sugars (WHO recommended maximum daily intake 50 g) 4 g 8%
Net Carbs (italics if sugar alcohol content unknown) 89 g
Protein (DRI 50 g) 37 g 74%
Vitamin A (DRI 5000 IU) 500 IU 10%
Vitamin C (DRI 60 mg) 3.6 mg 6%
Calcium (DRI 1000 mg) 280 mg 28%
Iron (DRI 18 mg) 8.8 mg 49%
3R (Ratio of Recommended to Restricted Food Components – What’s this?) 0.8
Nutrient Class: Food Energy
Total Calories (%DV based on daily intake of 2,000 kcal) 773 kcal 38.7%
Calories from Fat (italics if estimated) 240 kcal
Calories from Carbohydrate (estimated) 388 kcal
Calories from Protein (estimated) 148 kcal
Calories from Alcohol (assumed 0 if not explicitly disclosed) N

 

 

Flour tortilla (12-inch), rice, black beans, chicken, shredded cheese, salsa

The Skinny from CalorieLab 2
Nutritional summary of “Joey Bag of Donuts”: This food is quite low in sugars. On the other hand, it is high in sodium. This food contains no reportable trans fat. Its 3R nutrient density rating is 0.8 (where anything over 1 is relatively good).

 

moes