Annotated Bibliography
Berry, Wendell. “The Pleasures of Eating: In what are people for?” Center for Ecoliteracy. North Point Press. 1990. Web. 2 April. 2011.
Wendell Berry, author of the article "The Pleasures of Eating," tells us that we must eat responsibly. Eating responsibly leans towards a free life. Eaters just buy food and think that vegetables and fruit come from a farm. In regards to eaters, he states “Most urban shoppers would tell you that food is produced on farms. But most of them do not know what farms, or what kinds of farms, or where the farms are, or what knowledge of skills are involved in farming. They apparently have little doubt that farms will continue to produce, but they do not know how or over what obstacles. For them, then, food is pretty much an abstract idea — something they do not know or imagine — until it appears on the grocery shelf or on the table.”Berry is trying to prove the point to urge the public to look into where their food is coming from, under what condition it was produced, and what chemicals it may contain. Berry states, “Eating with the fullest pleasure — pleasure, that is, that does not depend on ignorance — is perhaps the profoundest enactment of our connection with the world.” Our nation needs to start being smart and living responsible.
Brown, Cynthia. “Like it was: A Complete Guide to Writing Oral History.” Teachers and Writer Collaborative in New York, NY, 1988. 5 April 2011.
To conduct an interview you need a connection or a friend who has some sort of connection. I feel having a connection with the person you are interviewing would be important. The person would feel more comfortable opening up to you and sharing their true story. But, in conducting an interview the most important part is having a person who wants to tell his or her own story. That is the necessity of oral history, someone who wants to pass down their story to you and others and give history to life. “My part is what is being told.” My job as an interviewer is to tell he or she’s story. I am just not telling a story I am making connections and gathering up feelings/ thoughts. It is my job to make sure I tell the story right and have emotion while telling it because that is what makes oral history special. When choosing someone to interview you have to focus on what type of interview you want or interested in. There are many different types of interviews: full length biography, which you could interview a grandparent. A narrator which you could interview a friend or someone you hate. Or you could do an interview on preserving a culture that is dying out which would be a how to do it interview. You can also do an interview on a feature story that is happening in your school or community. Lastly, you can get an interviewer and tell your own story. Whatever interview I conduct I must have a strong feeling. That is what is important when conducting an interview.
(Dorothy Boody, personal communication, April 9, 2011).
We conducted an interview on Saturday, April 9, with Dorothy Boody, one of the co-owners of Health Now, a health food store in Vineland. She spoke about her experience as a vegetarian and her family's experiences with eating healthier food. Blood type diets feature heavily in her food philosophy, and as a result, she believes blood type A's are more likely to successfully live a vegetarian lifestyle. Many of her comments on ethics, today's food industry, and keeping fruits and vegetables in the diet speak to meat-eaters and vegetarians alike. Some segments may require an explanatory text slide before, but in general, most sound bites should stand alone as independent comments and/or stories.
Fontaine, Sheryl. “Collaborative Writing in Composition Studies.” Boston, MA Thomson Wadsworth, 2006. 5 April 2011
“Much like a computer, the brain does a kind of "search and match" process based on the bit of information it has already received. It seeks the topic of discussion by searching information that is available and appropriate given who you are, who you know to be engaged in the conversation you are listening to, and where the conversation is taking place.” Knowing the topic of conversation is essential for being collaborative in a group. Staying on topic and working together gets a project done. Another essential is context. Knowing the topic can help bring your group together but knowing the context can help everyone understand.
Food, Inc. Kenner, Robert. (Producer/Director.) Magnolia Pictures. 2008. DVD. 23 March 2011
In this film it showed how framers were feeding our nation. The documentary showed many famers and slaughterhouses killing oversized animals. Farmers are feeding their animals corn instead of grass so their animals will grow bigger and faster. It is more money for the farmers but killing our nation with obesity. Companies like Purdue Chicken wouldn’t let the camera men into their chicken houses because of the horrible conditions of the chickens. It was sad watching the oversized chickens barely able to walk. The film also interviewed farmers who had been forced to buy seed from Monsanto instead of cleaning their own seed. This farmer lost his job because of Monsanto. Also showed in the film was a mother who had lost her son to E-Coli, in which he received from a hamburger. She fought in court so that no child will ever experience what her son experienced.
Pollan, Michael. "Our National Eating Disorder." Pollan, Michael. The Omnivore's Dilemma: A Natural History of Four Meals. New York: The Penguin Press, 2006. 1 April 2011
This book is about the changes that have taken place in the way Americans and more importantly how that food is mass produced. The introduction is called the national eating disorder, we as Americans are confused and have anxiety about food. How did we let this happen to us? Over half of American don’t know where are food is coming from. When did we need to have nutritionists and investigators telling us where our food is from? Pollan explains we get anxiety over food because we ask ourselves what I should eat. Asking ourselves these questions is going to sicken us. Pollen then goes on explaining about where our nation’s food is coming from and what is killing us. Supermarkets being one and farms being another.
Qualley, Donna. “Turns of Thought Teaching Composition as Reflexive Inquiry.” Boynton/Cook Publication. 1997. 4 April 2011.
Qualley shares with us, “…so many of my students see writing and reading as only an application of technical knowhow and skill.” She states this because she wants us to understand that reading and writing are not only for skill. We need to know how to apply reading and writing and how to decode it. If teachers only give us the knowledge of reading and writing and the practice it won’t be enough. Qualley tells us we need to also examine our work. As writers and readers we need to examine by contrasting ideas and methods into our work. Qualley wants us to become more aware of our own work. As I read, “Turns of Thought” by Donna Qualley it explains her first experience with Donald Murray. She read his work, The Listening Eye: Reflections on the writing conference. She goes and quotes Murray by saying, “Yet, as he reflects on how he came to teach writing by listening to his students talk about their own writing he realized that his students are learning because he is able to show them what they just discovered themselves.” I feel that this is a good way of reflection. As students we expect our teachers to help us and learn something new. I feel that some teachers don’t realize that their students are trying to do the same thing by teaching their teachers something new. Some teachers ignore the learning process while others embrace it. Each student brings something new to the writing process and it is the teacher’s job to take it and teach it. While the students learn the teacher does as well.
Schneider, Stephen. (2008) Good, Clean, Fair: The Rhetoric of the Slow Food Movement. College English 70.4, 384-401. 2 April 2011
Stephen Schnieder explains about a man named Carlo Petrini who founded "The Slow Food Movement." The Slow Food Movement is about looking into the healthier foods such as organic. This movement tells us that people need to rethink what they are putting into their body. We need to think about what we are putting into our bodies and what chemical are on the food that are entering our body. Petrini explains the three concepts involved, Good, Clean, Fair Food. Good meaning that tasty food retains its cultural and geographic origins. Clean means that the food is produced in a way that is respectful to the environment and promotes regrowth and not death of the planet. And Fair means that food will be produced fairly with an eye on social justice and workers are paid fair wages and treated well.
Schlosser, Eric. "Eric Schlosser's Fast Food Nation: Why the Fries Taste Good (Excerpt)." pbs.org. 4 April 2011 <pbs.org/pov/.../fastfoodnation_01.php>. 1 April 2011
This is the story of Schlosser's visit to J.R Simplot and his potato plant in Aberdeen, Idaho. This is the place that provides the frozen french-fries for McDonald's. Schlosser starts his piece by describing the directions to the farm and how the potatoes are prepared. To me it sounds more of a factory than a farm, men wearing hard hats and white coats making tons of pounds of potatoes. The plant runs 310 day a year, 24 hours a day turning potatoes into french-fries and making Simplot a very rich man in the United States. He is also known for having lots of land in the US. Simplot became very wealthy because he came up with the brilliant idea of frozen French- fires. It was cheaper for McDonalds and people loved the taste.
Schlosser, Eric. “Eric Schlosser’s Fast Food Nation: The Dark Side of All- American Meals.” Houghton Mifflin, 2000. ISBN: 0-395-97789-4. 5 April 2011
“Americans now spend more money on fast food than on higher education, personal computers, computer software, or new cars. They spend more on fast food than on movies, books, magazines, newspapers, videos, and recorded music - combined.” Schlosser explains in his article that fast food in America is growing. We spend billions of dollars a year on fast food. “United States about one-quarter of the adult population visits a fast food restaurant. The company annually hires about one million people, more than any other American organization, public or private. McDonald’s is the nation’s largest purchaser of beef, pork, and potatoes - and the second largest purchaser of chicken.” It has become a routine in Americans lives to grab your coat and head to the door when it’s dinner time.
Walter, Sheryl. “Organic Foods Provide More than Just Health Benefits.” Natural News Network, 2003. http://www.naturalnews.com/026266_organic_foods_food.html. 7 April 2011.
Organic foods are not just better for our bodies but also better for our environment. Dr. Thomas has noticed a trend that supports the decline in the nutritional quality of fruits and vegetables produced via modern farming practices in recent decades. The study lists the macronutrient chromium as being found at levels 78% higher in organic foods. The study also showed that Calcium is found at a level 63% higher in organic foods and Magnesium is found at a level 138% higher in organic foods. Organic corn had 52% more vitamin C than the commercially available counterpart which was grown utilizing modern farming practices. "I don't think there is any question that as more research is done, it is going to become increasingly apparent that organic food is healthier."
Berry, Wendell. “The Pleasures of Eating: In what are people for?” Center for Ecoliteracy. North Point Press. 1990. Web. 2 April. 2011.
Wendell Berry, author of the article "The Pleasures of Eating," tells us that we must eat responsibly. Eating responsibly leans towards a free life. Eaters just buy food and think that vegetables and fruit come from a farm. In regards to eaters, he states “Most urban shoppers would tell you that food is produced on farms. But most of them do not know what farms, or what kinds of farms, or where the farms are, or what knowledge of skills are involved in farming. They apparently have little doubt that farms will continue to produce, but they do not know how or over what obstacles. For them, then, food is pretty much an abstract idea — something they do not know or imagine — until it appears on the grocery shelf or on the table.”Berry is trying to prove the point to urge the public to look into where their food is coming from, under what condition it was produced, and what chemicals it may contain. Berry states, “Eating with the fullest pleasure — pleasure, that is, that does not depend on ignorance — is perhaps the profoundest enactment of our connection with the world.” Our nation needs to start being smart and living responsible.
Brown, Cynthia. “Like it was: A Complete Guide to Writing Oral History.” Teachers and Writer Collaborative in New York, NY, 1988. 5 April 2011.
To conduct an interview you need a connection or a friend who has some sort of connection. I feel having a connection with the person you are interviewing would be important. The person would feel more comfortable opening up to you and sharing their true story. But, in conducting an interview the most important part is having a person who wants to tell his or her own story. That is the necessity of oral history, someone who wants to pass down their story to you and others and give history to life. “My part is what is being told.” My job as an interviewer is to tell he or she’s story. I am just not telling a story I am making connections and gathering up feelings/ thoughts. It is my job to make sure I tell the story right and have emotion while telling it because that is what makes oral history special. When choosing someone to interview you have to focus on what type of interview you want or interested in. There are many different types of interviews: full length biography, which you could interview a grandparent. A narrator which you could interview a friend or someone you hate. Or you could do an interview on preserving a culture that is dying out which would be a how to do it interview. You can also do an interview on a feature story that is happening in your school or community. Lastly, you can get an interviewer and tell your own story. Whatever interview I conduct I must have a strong feeling. That is what is important when conducting an interview.
(Dorothy Boody, personal communication, April 9, 2011).
We conducted an interview on Saturday, April 9, with Dorothy Boody, one of the co-owners of Health Now, a health food store in Vineland. She spoke about her experience as a vegetarian and her family's experiences with eating healthier food. Blood type diets feature heavily in her food philosophy, and as a result, she believes blood type A's are more likely to successfully live a vegetarian lifestyle. Many of her comments on ethics, today's food industry, and keeping fruits and vegetables in the diet speak to meat-eaters and vegetarians alike. Some segments may require an explanatory text slide before, but in general, most sound bites should stand alone as independent comments and/or stories.
Fontaine, Sheryl. “Collaborative Writing in Composition Studies.” Boston, MA Thomson Wadsworth, 2006. 5 April 2011
“Much like a computer, the brain does a kind of "search and match" process based on the bit of information it has already received. It seeks the topic of discussion by searching information that is available and appropriate given who you are, who you know to be engaged in the conversation you are listening to, and where the conversation is taking place.” Knowing the topic of conversation is essential for being collaborative in a group. Staying on topic and working together gets a project done. Another essential is context. Knowing the topic can help bring your group together but knowing the context can help everyone understand.
Food, Inc. Kenner, Robert. (Producer/Director.) Magnolia Pictures. 2008. DVD. 23 March 2011
In this film it showed how framers were feeding our nation. The documentary showed many famers and slaughterhouses killing oversized animals. Farmers are feeding their animals corn instead of grass so their animals will grow bigger and faster. It is more money for the farmers but killing our nation with obesity. Companies like Purdue Chicken wouldn’t let the camera men into their chicken houses because of the horrible conditions of the chickens. It was sad watching the oversized chickens barely able to walk. The film also interviewed farmers who had been forced to buy seed from Monsanto instead of cleaning their own seed. This farmer lost his job because of Monsanto. Also showed in the film was a mother who had lost her son to E-Coli, in which he received from a hamburger. She fought in court so that no child will ever experience what her son experienced.
Pollan, Michael. "Our National Eating Disorder." Pollan, Michael. The Omnivore's Dilemma: A Natural History of Four Meals. New York: The Penguin Press, 2006. 1 April 2011
This book is about the changes that have taken place in the way Americans and more importantly how that food is mass produced. The introduction is called the national eating disorder, we as Americans are confused and have anxiety about food. How did we let this happen to us? Over half of American don’t know where are food is coming from. When did we need to have nutritionists and investigators telling us where our food is from? Pollan explains we get anxiety over food because we ask ourselves what I should eat. Asking ourselves these questions is going to sicken us. Pollen then goes on explaining about where our nation’s food is coming from and what is killing us. Supermarkets being one and farms being another.
Qualley, Donna. “Turns of Thought Teaching Composition as Reflexive Inquiry.” Boynton/Cook Publication. 1997. 4 April 2011.
Qualley shares with us, “…so many of my students see writing and reading as only an application of technical knowhow and skill.” She states this because she wants us to understand that reading and writing are not only for skill. We need to know how to apply reading and writing and how to decode it. If teachers only give us the knowledge of reading and writing and the practice it won’t be enough. Qualley tells us we need to also examine our work. As writers and readers we need to examine by contrasting ideas and methods into our work. Qualley wants us to become more aware of our own work. As I read, “Turns of Thought” by Donna Qualley it explains her first experience with Donald Murray. She read his work, The Listening Eye: Reflections on the writing conference. She goes and quotes Murray by saying, “Yet, as he reflects on how he came to teach writing by listening to his students talk about their own writing he realized that his students are learning because he is able to show them what they just discovered themselves.” I feel that this is a good way of reflection. As students we expect our teachers to help us and learn something new. I feel that some teachers don’t realize that their students are trying to do the same thing by teaching their teachers something new. Some teachers ignore the learning process while others embrace it. Each student brings something new to the writing process and it is the teacher’s job to take it and teach it. While the students learn the teacher does as well.
Schneider, Stephen. (2008) Good, Clean, Fair: The Rhetoric of the Slow Food Movement. College English 70.4, 384-401. 2 April 2011
Stephen Schnieder explains about a man named Carlo Petrini who founded "The Slow Food Movement." The Slow Food Movement is about looking into the healthier foods such as organic. This movement tells us that people need to rethink what they are putting into their body. We need to think about what we are putting into our bodies and what chemical are on the food that are entering our body. Petrini explains the three concepts involved, Good, Clean, Fair Food. Good meaning that tasty food retains its cultural and geographic origins. Clean means that the food is produced in a way that is respectful to the environment and promotes regrowth and not death of the planet. And Fair means that food will be produced fairly with an eye on social justice and workers are paid fair wages and treated well.
Schlosser, Eric. "Eric Schlosser's Fast Food Nation: Why the Fries Taste Good (Excerpt)." pbs.org. 4 April 2011 <pbs.org/pov/.../fastfoodnation_01.php>. 1 April 2011
This is the story of Schlosser's visit to J.R Simplot and his potato plant in Aberdeen, Idaho. This is the place that provides the frozen french-fries for McDonald's. Schlosser starts his piece by describing the directions to the farm and how the potatoes are prepared. To me it sounds more of a factory than a farm, men wearing hard hats and white coats making tons of pounds of potatoes. The plant runs 310 day a year, 24 hours a day turning potatoes into french-fries and making Simplot a very rich man in the United States. He is also known for having lots of land in the US. Simplot became very wealthy because he came up with the brilliant idea of frozen French- fires. It was cheaper for McDonalds and people loved the taste.
Schlosser, Eric. “Eric Schlosser’s Fast Food Nation: The Dark Side of All- American Meals.” Houghton Mifflin, 2000. ISBN: 0-395-97789-4. 5 April 2011
“Americans now spend more money on fast food than on higher education, personal computers, computer software, or new cars. They spend more on fast food than on movies, books, magazines, newspapers, videos, and recorded music - combined.” Schlosser explains in his article that fast food in America is growing. We spend billions of dollars a year on fast food. “United States about one-quarter of the adult population visits a fast food restaurant. The company annually hires about one million people, more than any other American organization, public or private. McDonald’s is the nation’s largest purchaser of beef, pork, and potatoes - and the second largest purchaser of chicken.” It has become a routine in Americans lives to grab your coat and head to the door when it’s dinner time.
Walter, Sheryl. “Organic Foods Provide More than Just Health Benefits.” Natural News Network, 2003. http://www.naturalnews.com/026266_organic_foods_food.html. 7 April 2011.
Organic foods are not just better for our bodies but also better for our environment. Dr. Thomas has noticed a trend that supports the decline in the nutritional quality of fruits and vegetables produced via modern farming practices in recent decades. The study lists the macronutrient chromium as being found at levels 78% higher in organic foods. The study also showed that Calcium is found at a level 63% higher in organic foods and Magnesium is found at a level 138% higher in organic foods. Organic corn had 52% more vitamin C than the commercially available counterpart which was grown utilizing modern farming practices. "I don't think there is any question that as more research is done, it is going to become increasingly apparent that organic food is healthier."
