Hello Classmates,

Matt Ord here, I will presenting tomorrow on Spam Musubi:

As a kid it’s so important what your mom packed in your lunch when you went to school. I remember at school we would all open our lunches together comparing what each of our mothers had carefully packaged in our brown paper bags for lunch. To start, if you had a lunch pail you were already winning the food comparison between friends. I used to be so ashamed because my mother would always write, “Matty” on the front of my lunch bag which of course in grade school was death by embarrassment. After a while I was able to convince her that a Spiderman lunch pail was much needed and my lunch bag problems were solved. After we all opened our lunches we looked at what we got and oftentimes would exchange food items. Food was traded and bartered for amongst friends, for example a bag of grapes and a cheese stick could be trades for a small bag of Lay’s Potato Chips or one Oreo packet could buy you a whole sandwich and something else because the sweets always were one of the most sought after snacks. Although sweets were very popular, the number one thing everyone wanted to trade for was my mom’s Spam Musubi. Nothing hits your taste palate quite like the flavor of Spam Musubi, in my opinion its one of the best things in life. Perfectly cut Spam grilled until golden brown and slightly crunchy, with teriyaki sauce layered in between a ball of seasoned rice, all of which is wrapped in toasted seaweed, bringing together a medley of saltiness and sweetness. For as much Spam that I ate growing up, I’m surprised I still love it just as much as the first day I tried it. Now that i think of it, I’ve ate it for so long and so early in my life that it’s impossible to remember the first time that I tried Spam. I would eat scrambled eggs, Spam, Portuguese sausage and rice for breakfast, Spam and egg sandwiches or Spam Musubi for lunch, not all in one day but every other day.  My Grandpa, a Hawaiian Filipino cook and jack of all trades, grew up on the Hawaiian Islands where Spam influenced his life and what he cooked greatly. He also fought in the Korean War, during that time the military fed the troops Spam because it was cheap, easily canned, and had a long shelf life.

The history of Spam is really interesting for how it gained popularity and how it came about. The article The History of Spam Musubi written by Vanessa Benoit, sums up Spam’s origin well, “The history of spam began with Hormel Foods, in 1937. But Jay Hormel, with plans to enhance and build on his father’s company, was not the only spam game in town. He introduced canned ham in 1926 and it was swiftly imitated. In the 30’s many companies were working on canning ham and pork products. But his competition allowed for pig ears, lips, and snouts in their meat. This gave Hormel an “in” or an advantage over what he could do better. He insisted in not using those parts and decided to instead use the shoulder meat of a pig, which was more time consuming. But now he also needed ways to make his product visibly distinct. He wanted to reduce the size of the can but kept running into an issue where the canned meat would release too much excess juice. He finally decided that the meat needed to be also mixed in a vacuum, to reduce leftover juices. No one really knows why the meat was called “spam”. Many speculate it was an amalgam of the words “spiced ham”, even though actual ham was not added to the concoction until later. Some people like to come up with comical acronyms such as “Spiced Processed Assorted Meat” or “Sciencey Pork and Meat”. The product did not take off by any means, not at first. But it was known for being economical. And in some cases, it was something housewives could throw together for an easy meal.” It started as an economic means of feeding your family, a cheap means of getting your protein, we all know how much meat can be.

One of Mexico’s favorite desserts must be Bionicos.  This dessert is not only healthy, it is also very delicious.  It is a somewhat healthy dessert, it provides a portion of your recommended fruit.  One of the reasons Bionicos are so popular is because they are easy to make, and they are not time consuming. Today’s dual economic households makes it very difficult for moms to slave themselves in the kitchen preparing desserts.  The main reason I presented Bionicos in class was because it brings back memories from when I first came to the United States. Another reason I chose this dessert was because I enjoyed learning its history, knowing how it is more popular in the states.  This desert was created as a healthy alternative to saturated fats, fried foods, and carbs.

Bionicos originated in Guadalajara Jalisco, a street vendor invented them.  He used seasonal fruit.  He also used shredded coconut, condensed milk, and granola to make his new creation more appetizing to his clients taste. To this day there is not much information of whom invented bionicos or how they came to the United States.  One could only assume that people that migrated to the states brought with them their favorite dessert. Like many immigrants before them, selling food became a source of income.  Bionicos have become a popular dessert in the   states; there are even restaurants that specialize in Bionicos. Thanks to global trade one could enjoy this delicious dessert year around.

First and for most I will like to start by writing the story of why Bionicos brings back some of my favorite memories.  It reminds me of happy times in my youth, when my family was extremely close.  My parents were in the prime of their life, they still had control of all their girls and my only brother.  Usually on May 5th or as we call it Cinco de Mayo, my family and I take a trip to Plaza Mexico in Lynwood.  We would take the blue line and spend a good portion of the afternoon enjoying live entertainment, and enjoying our favorite dessert, Bionico.  Since we are a numerous family, some of the girls had to chase the delicious fruit.  One sister of mine, Ana, has always shared these with me. We are only one year apart in age so we’ve been extremely close.  My eldest sisters, Adela and Sandra, also did the same. Like me and Ana, they had a special relationship. However, my two other sisters, Paulina and Marcela, hated sharing the bionico with each other. They thought it was unfair that they had to do this. I enjoyed the chaos this yearly trip brought to the family. To this day, it brings me back great memories, and even though I have not gone back to Plaza Mexico, I still love to indulge with a large bionico.  I love eating every piece of fruit.  The sweetness of the condensed milk and shredded coconut make my taste buds ask for more bionico.  These days getting together with all my sisters is almost impossible, our love for bionicos has never decreased.

Bionicos Recipe four servings

It is highly recommended to use ones’ favorite fruits.  If they are not in season just use seasonal fruits. Be a little adventurous and try as many fruit as possible.  Make it a family activity, get your kids involved and have a great time creating a tasty dessert.

1 Cup of Strawberries

1 Cup of Cantaloupes

1 Cup of Papaya

1 Cup of Pineapple

1/3 Mexican cream or sour cream

1/3 Cup of plain yogurt

1/3 Cup of condense milk

1 Tea spoon of Vanilla

¼ Cup of Raisins

¼ Cup of Sweetened Shredded Coconut

¼ Cup Plain Granola

Honey is optional

Tacos Dorados de Papa

Symbolic:

My mother use to make these a lot for us when we were children. The people from church would always ask her to make them for the parish festival. She would roll them up and called them flautas, but I found it easier to just fold the tortilla in half and make a taco shape and not have to deal with the flauta coming undone. Some people put a toothpick to make them stick, but I think that looks disgusting, plus, biting into one is not fun. I just make my tacos dorados stick with the melted mozzarella cheese. Another subconscious reason I may not like making flautas is because when we were kids, my brother was trying to cool his off and blew on it and the hot ground beef came flying in my face. My family and coworkers are fond of my tacos which makes me feel good because I don’t cook too often, but when I do, it’s big and most of the time it’s good. Over the years, I have added toppings or different seasonings to my tacos, but it all started watching my mother make her delicious flautas.

Nutritional Analysis

I would like to focus on one of the main ingredients – the potato. Although we think of the potato as a fattening food source, it is considered a healthy food only when you lay off the fattening toppings, and oil. I don’t think too many Americans eat the healthy version. They contain vitamin B6 and are a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber and pantothenic acid.

Political-Economic Analysis

The potato is originally from the Andean mountain region in South America – the mountains are located on the western part from top to bottom. Spanish explorers discovered it and took it to Europe. Irish immigrants brought it to the United States in the 18^th century, but large scale cultivation didn’t occur until the 19^th century. Today, China, Russian Federation, Poland, India, and the United States are the main producers. Potatoes are grown commercially in 30 states, but Idaho grows much more than any other state. Although China is the top producer of potatoes in the world (95,987,500 tons), the United States is above many others in fifth place (19,843,900 tons).

References

Alena Bosse and Michael Boland, Kansas State University. Potato Profile. Revised April 2014 by Shannon Hoyle, AgMRC, Iowa State University AgMRC (Agriculture Marketing Center). http://www.agmrc.org/commodities-products/vegetables/potato-profile/. Online 15 Nov. 2016.

Potato Pro. Top 25 Potato Producing Countries

http://www.potatopro.com/world/potato-statistics

The World’s Healthiest Foods – Potatoes

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=48

Spanish Rice, or as I like to call “Grandmas Orange Rice.”

I chose Spanish Rice for my food presentation, as this has always been a very sentimental dish to me. My grandmother Ernestina is a second generation Mexican-American from a city called Guadalajara. She had 5 brothers and 1 baby sister, and was considered to be the cook of the siblings. She also has been a housewife for the last 50 years, therefore has cooked my grandfather each breakfast, lunch, and dinner. My grandmother is a phenomenal cook however her Spanish Rice has always been my favorite since i was a kid. I myself having 2 brothers and 3 sisters, have also been bestowed as the cook of all of us. I have truly mentored my grandmothers cooking and continue to do hoping I become just as good. This particular dish took me roughly 2 1/2 hours (longer than normal rice) to make and I confidently say its pretty darn close to hers.

A little bit of background information I found when researching Spanish Rice was that it has went a long way from its origin. When the Islamic Moors (from North Africa), ruled Spain in 711 AD, they introduced rice. Spain then brought this rice to Mexico through the port of Veracruz. The Spanish also introduced this type of rice to the Philippines so there is also a heavy influence there. With each migration, the recipe has been slightly modified but overall pretty consistent. The basic necessities for Spanish Rice are white rice, tomato sauce, onions, water, lemon, salt and pepper. All of these items combined in a pot with a low simmer will create a creamy dish (in different quantities of course). What I love best about this dish, is that rice is universal. I made it a point to acknowledge how rich and poor it can be. It can be dry or creamy, as well as eaten alone or complimented with protein.  Although this is a simple recipe, I have yet to find a restaurant or store that makes it as wonderful as my grandmothers.

Harvest

Despite the advancement of African American people and the political correctness era ushered in the 20th Century themed movement of the civil rights, slavery remains a dye that continues cast a stain upon the consciousness of American society. Humans were forcibly made to become the chattel of other men, and, therefore, forced to serve their owners in whatever capacity they deemed necessary, whether it be working in the fields or serving in “da big house,” or for mere entertainment purposes.  Most notably, though, our broken history teaches the masses that slaves were imported for the sole purpose of providing free, uncontested manual labor and agriculture skills.

As an African American female child, I raised to be self-sufficient and independent.  My parents believed in gardening and taught us kids the art of sowing, planting, and harvesting.  “You Reap What You Sow” was a phrase that was spat, daily.  My Mother was particularly fond of letting those words flow from her lips, especially when it applied to the directing of physical labor (namely, mine (LOL)).  At my young age, I was incapable of grasping the significance of the lesson being taught.  I did not comprehend that the act of gardening was a means to an end.  I was too young to appreciate that my parents were imparting the symbolic teachings and traditions of our ancestors, who once sowed the seeds of sustenance and survival for a nation, while in bondage.

Even though many years have passed, it still feels as though it were yesterday.  My recollection is chock full of sharp memories of gardening under the strict and loving guidance of my parents.  Yes, I witnessed the birth and rebirth of that fertile patch of land reserved behind the garage, surrounded by a temporary fence protecting that precious patch of land.  Dad’s enclosure was held together with hand carved wooden stakes, fishing wire, coils, and hinges assembled in his garage.  Just beyond the garage, laid a protected vegetable sanctuary, readying itself for consumption.

Each year, my own urban garden, with its eco-irrigation system, yields onions, greens (collards), tomatoes, eggplant, berries and other root vegetables.  The practice of gardening allows me to pay homage to the men and women stripped from their Diasporas.  Through gardening, my family taught me to recall the horrors of the past and recent past. And after each harvest, I am reminded of the earth’s renewal.  But more importantly, I am reminded of the responsibility of passing along the historical knowledge of gardening to the next generation.

By honoring, respecting and preserving centuries-old customs, I am ensuring that the legacy of the past remains relevant. Gardening is a tradition that requires commitment.  One must be willing to work the land, feel the dirt between your fingers and protect the ground.  In doing so, a sense of pride and accomplishment is achieved, together with a profound sense of appreciation for “mother earth.” Knowing that that same soil you nurtured, will soon spring forth a bounty of life, grown by your hands is a cathartic experience.

On a personal note, reflecting on these memories has reminded me that despite my family’s humble beginning, we had an abundant life and I had a great childhood.  Our dinner table was always filled with bowls of delicious green vegetables, bread and potatoes or rice.

From the earth to the table

Home

I forgot to take a picture of the pie and by the time I remembered this is all that was left.

I started baking with my mom when I was 15, because she used to sell cakes and the main type of cakes she made were for weddings and quincenieras they 3 or 4 tier cakes, so they were a lot of hard work, it took all weekend long. And I hated it because I knew it was going to be a long weekend. It was going to be baking and decorating all night long and all day long from Thursday to Saturday.

So when she finally stopped baking cakes to sell I was happy, although… she still baked she would experiment  creating different types of dessert recipes for our family functions, so baking became  fun again, because it wasn’t ALL THE TIME and it wasn’t all weekend long.

One year during the holidays I was working and we had a thanks giving potluck the week before thanksgiving and someone brought in a pumpkin cheesecake pie and I really don’t like cheesecake but I do like pumpkin. So I was curious to try it. I tasted just a little piece and I fell in love with it. So I asked for the recipe and she sure she would bring it to me the following day, a secret recipe but she gave me a print out from the Food Network which was ok, but I was expecting her grandma’s secret recipe.  I wanted to impress my family for thanksgiving so I volunteered to bring pumpkin pie for our family Thanksgiving dinner.  On Thanksgiving Day I woke up bright and early and went shopping for all ingredients to make my pies .  When we get to dinner I see two packaged pumpkin pies from food for less on the table I was so upset , because I was in charge of the dessert and I worked so hard and I was in charge of dessert and he was in charge of something else  and he brought pumpkin pies from food for 4 less. But I didn’t say anything.  I noticed somebody opened the packaged pies and everybody started eating from those pies and nobody touched my pies, and I was so hurt and upset that I left early and I did take my pies with me.  The next day everyone came over to our house for left overs, for the turkey sandwiches because we always have the tradition of eating left over Thanksgiving sandwiches. And my mom said, “Oh take out your pies.” And I said,” No I am not going to take out my pies, because they didn’t want to eat them last night, so I am not going to share them today.” She ignored me went and took out the pies,  and finally somebody tried my pies and of course they fell in love with it and I knew that they would. Now every year they beg me to make my pumpkin cheese cake pie.

Origins of the pumpkin pie:

In 1621- Early American settlers of Plymouth, Plantation, the first permanent European settlement in southern New England might have made something like a pumpkin dessert by using a hollowed out pumpkin filling it with milk, honey and spices, then baking it in hot ashes. An actual present day pumpkin pie with crust did not exist, as ovens to bake pies were not available the time

Northeastern Native American tribes grew squash and pumpkins.  They roasted or boiled to eat. Historians believe that settlers were not very impressed by the Indians squash or pumpkin until they had to survive their first harsh winter when about half of the settlers died from scurvy and exposure. The Native Americans brought pumpkin.  This is what developed into pumpkin pie about 50 years after the first Thanksgiving in America!

Applesauce in the making…slowly cooking and lightly dusted with pumpkin pie spice. Yum!

While this isn’t a tradition in my family, as I didn’t really have any, I wanted to start a new one with my own children. I didn’t have much of a role model for cooking when I was a child. My mom was adamant about her children not being in the kitchen when she was cooking – so learning how to cook wasn’t an option, unless you count Home Economics classes in middle school. Instead, I learned to cook much later in life and actually, from my ex-mother-in-law. She was exceptional at throwing food together without instruction and I inspired to be like her. Just as she had been kind to me in teaching me how to cook and sharing her recipes with me, I wanted to someday do that with my own children. When my daughter was old enough to safely help me in the kitchen, we cooked our first batch of apples from Oak Glen and canned them as well so we could have them for later. I felt good that my children would be eating something fresh, organic, and healthy and that I knew every ingredient that went into it. I loved that my daughter could help not only in making the applesauce, but has learned the lost art of canning. She is much older now and I’m glad she still has an interest in cooking with me.  My son is still small, but he, too helps me in the kitchen and pretends to make me things to try. I’m glad that I chose to share my kitchen, this recipe, and other skills with my children. I hope they continue the tradition someday when they have children of their own.

Apples have been around for millions of years originating in the mountains of Kazakhstan. Archaeological finds have indicated that apples have been part of the human diet for over tens of thousands of years. Though North America had native apples called “crab apples”, in the U.S., apples began their profitable history arriving in Jamestown in the 1600’s, but they were not the sweet versions we have today. They were very tart and they were almost solely used to produce cider since it was a favorite and safer drink of the English colonists. Cider also became somewhat of a currency in the colonies, proving to be more profitable than tobacco. Over time, the French would introduce more edible varieties and over time, new breeds would be developed by the system of grafting and gene crossing.

Today, American’s eat about 19 pounds of apples each year, and they are grown in every state in the U.S.  Over 7,500 types of apples exist today. There are about 7,500 apple orchards, producing about 48,000 tons each year to make $2.7 billion each year, making it the third most profitable crop behind oranges and grapes. One cup of chopped apple with skin is about 65 calories, and has low carbohydrates, good fiber, anti-oxidants, potassium, folate, niacin, and vitamins A, B, C, E and K. Apples are touted to lower the risk of stroke, cancer, diabetes, tooth decay, and developing Parkinson’s and Alzheimer’s disease.

Tamales are typically enjoyed in Guatemala during Christmas and New Year’s but they are usually made for the weekends, specifically, Saturday’s. There are three different variations of the Guatemalan tamale that include: Colorado (red), negro (black), and chuchito (loosely translates into little dog). There is also a smaller tamale that is called a pache. The only difference is the pache is made from potatoes rather than corn masa and they are only sold on Thursday’s, starting to see a trend here? Guatemalan’s definitely like to know what they’re eating on certain days of the week. Kind of like Taco Tuesday here in the United States. Tamales in the United States are available through Guatemalan panaderias or bakeries. They are few and far between so I like to cling to the one we have frequented for the last 10 years Panaderia Guatemala located in Harbor City near the corner of Lomita Boulevard and Normandie. Tamales are usually served with a side of Guatemalan bread called a Pirujo, which is a lot like Hawaiian bread but a bit less sweet. It is also necessary to have a fresh slice of lime to squirt on top of the tamale to impart freshness.

The only person in my family that I have actually seen make tamales from scratch was my great aunt my mom’s side, may God rest her soul. I hold her dear in my heart because she was also our nanny until I was about 13, when she passed away from cancer. She did all the cooking and cleaning for the family, and she was kind of like my mother since my actual mom was off working, and I never saw her very much.

I often think that our Guatemalan ancestors were either really devoted to food or perhaps just had a lot of time on their hands. Nowadays, when we need tamales we just order them from the bakery and they magically appear warm and ready to go the day of. Although there are simpler recipes online, I wanted to share one that was as authentic as possible. The recipe that follows is one that I gathered from my grandmother telling me how to make them, since my family has no actual written recipe and one that I found online at, The Weiser Kitchen, that is the closest in flavor, process, and style.

Ingredients:
For the Sauce:
8 tomatoes whole
2 large yellow onions, peeled, cut in quarters
1 pound medium tomatillos
4 garlic cloves, peeled
1 tablespoon canola oil
3 fresh bay leaves
3 teaspoons fresh thyme
1 ounce dark chocolate
2 dried pasilla chiles
1 dried guacque (huaques) chile or dried guajillo chile
2 cups reserved chicken stock

Crack or cut open the dried peppers, then shake out the seeds and snap off the stems. Tear or cut into coarse pieces and place in a large bowl. Warm 2 cups of the reserved chicken cooking liquid and place in the bowl with the peppers. Let stand, uncovered, for 5 to 8 minutes.
In a strong large blender or in a food processor, blend or process the tomatoes, onions, tomatillos and garlic until smooth, in batches if necessary. Transfer to a bowl.
Add the softened peppers and pepper soaking water to the processor and process until completely smooth. If the mixture is not completely pureed, you must strain it, no lumps allowed here!
Heat the oil in a large pot over high heat until shimmering. Add the pureed tomato and tomatillos, pureed peppers, bay leaves, and thyme. Cover and bring to a boil, then reduce heat to simmer and add the chocolate. Cover and cook over low heat for 1 hour, stirring occasionally.
For the Spice Mix:
1 (2-inch) cinnamon sticks
3 tablespoons sesame seeds
2 tablespoons pumpkin seeds
1 teaspoon whole cumin seeds
½ teaspoon whole cloves
1 tablespoon rice flour

These must be toasted. Yes, all of them! In a food processor, finely grind the cinnamon, sesame seeds, pumpkin seeds, cumin, and cloves. Stir into the sauce. Whisk in the rice flour, and simmer over the lowest heat possible, 45 minutes. (Sauce can simmer for up to 3 hours, as long as it is covered and stirred occasionally to prevent burning).

For the Chicken Filling:
2 pounds chicken breasts
4 cups water
4 garlic cloves, peeled
3 celery stalks, leaves attached, roughly chopped
1 large onion, skin, stem, and root end removed
4 bay leaves, fresh preferred
1 teaspoon salt
½ teaspoon whole black peppercorns

In a large pot add all of the chicken filling ingredients. Cover and bring to a boil over high heat. Reduce the heat to a simmer and cook until the meat is fork tender, 45 minutes to 1 hour.
Remove the chicken from the cooking liquid and transfer to a bowl. Skim, strain and reserve the liquid. Pour broth over the meat until just covered. Reserve the remaining broth. Cool the meat in the broth. As soon as you can handle the chicken, remove the meat from the bone, tear into strips and return to the broth. The chicken can be prepared up to 2 days in advance. Cover and refrigerate the chicken in the broth.

For the Masa:
12½ cups of water, chicken stock or strained cooking liquid from the pork and/or chicken
2 pounds masa harina (instant masa)
8 ounces unsalted butter
½ cup canola oil
2 tablespoons kosher salt to taste
1 whole large yellow onion, peeled, stem, and root end removed
2 tablespoons kosher salt, or more to taste

Combine the water and masa in a large pot over medium heat. Cook, stirring, until warm, then add the butter (in chunks), whole onion, oil and salt. Continue to cook, stirring (like your life depended on it) with a strong spatula, until the masa thickens and becomes very pale in color (like cream of wheat), and a pasty residue appears around the pot, at least ½ hour. Remove from heat and transfer to a lightly oiled bowl. Cover with foil.

The leaves for Wrapping the Tamales:
40 large banana leaves, frozen and fully defrosted, or fresh
Parchment paper cut to size, each approximately 9 by 13-inches
4 red bell peppers, julienned or cubed
Green Olives (optional)
Kitchen twine

Fit a large pot with a steamer rack or a pasta insert and fill the bottom with any remaining stock and water to about ¼ to ½ inch below the steamer rack or the bottom of the pasta insert. Lay 1 to 2 banana leaves on the steamer to cover. Cover the pot, bring to a boil and reduce to a simmer while you make the tamales.
Place a piece of parchment paper on a work surface. Fold one long side of the paper over, about ½ inch, creating a small ledge (see the picture). Lay a banana leaf on the paper. Place ¼ cup masa on the leaf and flatten it out. Place 1 tablespoon sauce, then 1 tablespoon or about 1 ounce chicken over the masa. Add a few peppers or olives if you like them.
Fold the 2 short sides in towards the center until almost touching. Take the long side of the paper without the small fold and fold it over towards the center, Take the last side with the fold and fold it into the center to form a packet. Flip over and tie with kitchen twine both lengthwise and widthwise. (Or use a spare banana leaf, torn into strips). Place the packet, standing up in the steaming pot and cover. Make sure the water remains at a bare simmer, replenishing as necessary, without splashing the tamales. Repeat with remaining tamales.
Cover the packets with all remaining banana leaves. Cover the pot and steam for at least 45 minutes or up to 2 hours. Depending on the size of the pot here, remember that it could take up to 6 hours if you are using a traditional Guatemalan pot that can hold many tamales at the same time.

References

“Authentic Guatemalan Tamales – Bohemian Bowmans.” Bohemian Bowmans. N.p., 2016. Web. 16 Nov. 2016.

G., Victor, Jasmine G., Sandra B., Yessy M., and Jason M. “Guatemala Bakery – Harbor City – Harbor City, CA.” Yelp. N.p., 2012. Web. 16 Nov. 2016.

“Guatemalan Baked Goods … Cubilletes, Pirujos, Etc? – Chowhound.” N.p., n.d. Web. 16 Nov. 2016.

“Guatemalan Tamales for Christmas: Colorado, Negro & Chuchito.” AntiguaDailyPhoto.Com. N.p., 2016. Web. 16 Nov. 2016.

Weiser, Tammy Ganeles. “Guatemalan Tamales with Chicken | The Weiser Kitchen.” The Weiser Kitchen. N.p., n.d. Web. 16 Nov. 2016.

Symbolic analysis:

The symbolic analysis for the food I remember as a child, and throughout my life is the egg.  Growing up, eggs were nostalgic and a staple food in our kitchen. Eggs were used and cooked in all sorts of ways, and especially when there was nothing else to eat. I connect to eggs as far as I can remember. First, in kindergarten, my mother would send me to school with egg sandwiches for lunch. I was embarrassed at the time because other classmates were able to bring bologna sandwiches, pressed ham, and other meats we could rarely afford. I was embarrassed because we were poor and didn’t have much to eat sometimes. By time I reached high school age, I used to cook myself an egg sandwich in the mornings for breakfast. Since that time, I have learned to appreciate eggs and now understand why my mom kept eggs in the house when the refrigerator was practically bare. She must have had knowledge of it’s nutritional value.

Eggs Background

According to East Indian history, wild fowl were domesticated in 3200 B.C.  For the Egyptians and other Chinese, the records show fowl were laying eggs as early as 1400 B.C. and 600 B.C. When eggs arrived in America, there were over 200 different breeds of chickens. In addition, U.S. hens usually are the Single-Comb White Leghorns. During the 1900-1920’s, people produced eggs mostly in their backyards, and those eggs were supplied to family members. Extra eggs were sold to Farmer’s Markets. Hens were laying approximately 150 eggs per year, with a 40% mortality rate.

In today’s economy, over 300 million laying birds produce 250 to 300 eggs a year each. The total U.S. egg production has grown to over 75 billion eggs a year.

Nutritional analysis:

Eggs are one of the most nutritionist foods their are. For example, one egg has six grams of protein, and the egg yolk itself has a high nutrient density. Did you know that egg yolk contains choline which promotes normal cell activity, liver function and helps to transport nutrients throughout the entire body? Eggs has 70 calories, no carbohydrates, and contains no sugar. The egg shell has 7 to 17 tiny pores on the shell surface, and eggs have all 9 essential amino acids. In fact, one large egg has 13 essential vitamins and minerals.

Most of the vitamins and minerals are in the egg yolk, so when you throw out the yolk you throughout 40% of vitamins and minerals. The white of an egg has 60% of the eggs protein. Are eggs bad for you? If you suffer from allergies, eggs can cause allergic reactions, and eggs (specifically the yolk) is not recommended for those with high cholesterol.

Political-Economic analysis:

In the political-economic arena, legislation has recently been passed in the U.S. requiring egg farms to go cage free. Cage free systems are defined as systems were hens that are kept indoors must be able to roam free in an open area. Cage free systems usually have hens roam inside a building, a barn or poultry house.

U.S policies requires that facilities in most states comply by changing over to cage free systems. Farmers are expected to change over to cage-free facilities to stay in compliance with the law. Rose Acre Farms is one of the largest egg producers who recently changed to a cage free facility.  bMore hens die from injury in fling, and having more direct interaction with other hens in cage free systems.