This unit, Birth, in our class Food for Thought, we studied the impact that food production has on the world and on the people eating them. This project was to compare a homemade dish with a non organic one from a restaurant.
The experience of eating this grilled cheese and turkey sandwich started even before it even finished cooking. The second the toasty, butter covered bread hit the frying pan, a warm, nutty smell from the oats in the bread hits the air. The bread starts to turn golden brown, revealing thick dark stripes in the toast. The sizzling greasy cheese melts fast under the extreme heat, and a creamy, salty smell flows around the kitchen. The second I bite in, the crusty whole wheat bread crunches and the oily cheese falls into my mouth, filling my mouth with the slightly salty and creamy warmth of the organic swiss. The next things that hit my tongue are the smooth, luscious thickness of the avocado and the crispy, refreshing, slightly bitter arugula. The smell of the meaty turkey starts to overwhelm my senses and I can feel the thick slab of butter that melts in my mouth and covers my tongue in creamy saltiness.
I am having the honey mustard turkey melt from Baker’s Sqaure. The sandwich is about as tall as the empire state building, with stacks and stacks of turkey lathered in the overly sweet honey mustard sauce. You can almost see the oil coming off in waves off of the plate. The grease hits my nose, so thick it almost attacks my nostrils. The thickness of the oil soaked ingredients weighs me down, and the smooth avocado adds a nice balance. Unlike the dish that I made at home, the toasted bread does not crunch when I bite into it. Instead, the soggy, waxy bread squishes between my jaw and flops disappointingly. The honey mustard sauce is overly sweet, soaking the other ingredients in a thick, gooey mess. This related to Micheal Pollan's idea of quantity over quality. Even though there were larger amounts of ingredients on this sandwich, each ingredient was worse by itself.
The Baker’s Square sandwich is definitely non organic. First, I got it at a large chain restaurant brand, who are very unlikely to make organic ingredients. The turkey was all white meat, which means it was grown with growth hormones, and the lettuce was soggy and somewhat brown, showing how it was not fresh. The impact of industrial agriculture on the world is very negative. The chemicals that are added to the plants can cause health problems for humans and animals that eat them and the amount of land that is needed to grow some of the crops is wasted and is stripped of its nutrients. The dish I made at home is organic and fresh. The cheese and turkey came from a small farm in southern Illinois, and is certified organic, non gmo,and uses free range turkeys. On the nutrition label, the only ingredients in the cheese are fresh cream, milk, salt and enzymes, which are all organic and healthy. The arugula is fresh and was grown right here in Chicago, on an organic family- owned farm called Taylor Farms. I preferred my dish. I think it was healthier, used fresher ingredients, and was not overcooked.
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| Homemade Grilled Cheese (MDS) 2016 |
The experience of eating this grilled cheese and turkey sandwich started even before it even finished cooking. The second the toasty, butter covered bread hit the frying pan, a warm, nutty smell from the oats in the bread hits the air. The bread starts to turn golden brown, revealing thick dark stripes in the toast. The sizzling greasy cheese melts fast under the extreme heat, and a creamy, salty smell flows around the kitchen. The second I bite in, the crusty whole wheat bread crunches and the oily cheese falls into my mouth, filling my mouth with the slightly salty and creamy warmth of the organic swiss. The next things that hit my tongue are the smooth, luscious thickness of the avocado and the crispy, refreshing, slightly bitter arugula. The smell of the meaty turkey starts to overwhelm my senses and I can feel the thick slab of butter that melts in my mouth and covers my tongue in creamy saltiness.
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| Baker's Square Sandwich (MDS) 2016 |
I am having the honey mustard turkey melt from Baker’s Sqaure. The sandwich is about as tall as the empire state building, with stacks and stacks of turkey lathered in the overly sweet honey mustard sauce. You can almost see the oil coming off in waves off of the plate. The grease hits my nose, so thick it almost attacks my nostrils. The thickness of the oil soaked ingredients weighs me down, and the smooth avocado adds a nice balance. Unlike the dish that I made at home, the toasted bread does not crunch when I bite into it. Instead, the soggy, waxy bread squishes between my jaw and flops disappointingly. The honey mustard sauce is overly sweet, soaking the other ingredients in a thick, gooey mess. This related to Micheal Pollan's idea of quantity over quality. Even though there were larger amounts of ingredients on this sandwich, each ingredient was worse by itself.
The Baker’s Square sandwich is definitely non organic. First, I got it at a large chain restaurant brand, who are very unlikely to make organic ingredients. The turkey was all white meat, which means it was grown with growth hormones, and the lettuce was soggy and somewhat brown, showing how it was not fresh. The impact of industrial agriculture on the world is very negative. The chemicals that are added to the plants can cause health problems for humans and animals that eat them and the amount of land that is needed to grow some of the crops is wasted and is stripped of its nutrients. The dish I made at home is organic and fresh. The cheese and turkey came from a small farm in southern Illinois, and is certified organic, non gmo,and uses free range turkeys. On the nutrition label, the only ingredients in the cheese are fresh cream, milk, salt and enzymes, which are all organic and healthy. The arugula is fresh and was grown right here in Chicago, on an organic family- owned farm called Taylor Farms. I preferred my dish. I think it was healthier, used fresher ingredients, and was not overcooked.
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