I don't have a dog in the fight on the proposed New York City large-soda ban. But what I do care about, deeply, is using sound reasoning to think through important public policy issues. I believe it's offensive and unethical for pundits, leaders and public policy experts to employ fallacious logic and base appeals to emotion in their attempts to persuade us. I guess I'm just naive that way.
And this is why, in today's post here at CK, I'm going to break down and deconstruct Marion Nestle's latest defense of New York City's large-soda ban. First, I ask readers to read her post on its own, which ran both at the San Francisco Chronicle and on Nestle's own blog, Food Politics. (Friday Links readers have already seen this article.)
Next, read below, where you'll find her article combined with my parenthetical notes (in bold text) on each of Nestle's various fallacies and logic holes. I'll say up front: this article is one of the most dubious, illogical and unethically argued things I've seen in seven years of writing Casual Kitchen. My goal today is to give Marion Nestle's article a thorough Fisking, and expose, systematically, all of its questionable logic and tactics. What she's done here, as you will soon see, is misleading and wrong.
I have always respected Marion Nestle. I read her regularly. I look up to her for reasoned food industry analysis. But when I see a respected and admired food expert argue an important issue almost entirely based on appeals to emotion, innuendo, conspiracy theories, proof by vigorous assertion and conflicting logic, I simply cannot let it go uncriticized--even if I might actually agree with her position.
And when I see her strongly imply that important minority organizations acted against their own members' interests in this debate, I had to call Nestle out. Read on and you'll see what I mean.
Warning: Today's post is long--more than 2,000 words. But if you care whether our public policy issues are discussed fairly, reasonably and rationally, I encourage you to read the entire thing.
Once again, I don't have a dog in the fight over large sodas. I have a dog in the fight over honest debate.
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Soda-Cap Size Is a Public Health Issue by Marion Nestle
Here’s my monthly Food Matters column from the San Francisco Chronicle. The question (edited) came from a reader of this blog.
Q: You view New York City’s cap on any soda larger than 16 ounces as good for public health. I don’t care if sodas are bad for us. The question is “Whose choice is it?” And what role should the nanny state play in this issue?
A: Your question comes up at a time when the New York State Supreme Court is hearing arguments about whether New York City’s health department has the right to establish a limit on soda sizes.
As an advocate for public health, I think a soda cap makes sense. Sixteen ounces provides two full servings, about 50 grams of sugars, and 200 calories – 10 percent of daily calories for someone who consumes 2,000 calories a day (This reason--that there's lots of sugar and calories in soda--actually doesn't make sense unless you ban all large sizes of all high-sugar and high-calorie drinks. A sixteen ounce glass of orange juice provides almost exactly the same amount of sugar and even MORE calories than soda. Calorie and sugar content therefore can't be a rationale for a large soda ban unless we ban many other high-calorie drinks too).
That’s a generous amount. In the 1950s, Coca-Cola advertised this size as large enough to serve three people. (This is a convincing appeal to emotion, but logically it's irrelevant. This debate doesn't hinge on what Coca-Cola may have advertised in the past. Heck, in the 1890s, Coke advertised coca leaf extract in its cola).
You may not care whether sodas are bad for health (This is shaming language; it subverts and criticizes the questioner's character and motives. It's an example of the ad hominem fallacy and it is also an appeal to our base emotions), but plenty of other people do (this fallacy, which we're about to see in the next sentence, is called the False Authority fallacy). These include, among others, officials who must spend taxpayer dollars to care for the health of people with obesity-related chronic illnesses, employers dealing with a chronically ill workforce, the parents and teachers of overweight children, dentists who treat tooth decay, and a military desperate for recruits who can meet fitness standards (While these are all groups that we all care deeply about, none--with the possible exception of dentists treating tooth decay--is relevant to this argument. In order to have logical justification for a soda ban, you must at least show some evidence that soda is a key cause of the problems each of these groups face. But there are countless drivers behind obesity and chronic illness.
Further, why in the world are we including the military on this list of hypothetical groups who care whether sodas are bad for health? A soda ban in New York City plays no role in any issue facing our military. This is just a list of sympathy-inducing groups meant to appeal to our emotions at the expense of rational thought.)
Poor health is much more than an individual, personal problem. If you are ill, your illness has consequences for others (Agreed that my hypothetical illness may have economic consequences for others, however we lack evidence that banning large bottles of soda will have any impact on obesity or on obesity-related illness. This is a poorly substantiated leap of logic.)
That is where public health measures come in. The closest analogy is food fortification. You have to eat vitamins and iron with your bread and cereals whether you want to or not. (Let's set aside the basic tone-deafness of an expert saying you have to eat something "whether you want to or not" and consider that the idea of food fortification is an example of a health policy decision that may not be good for us at all. This isn't evidence to support a soda ban--if anything, it's evidence that public health elites are often wrong in the things they decide for us.) You have to wear seat belts in a car and a helmet on a motorcycle. You can’t drive much over the speed limit or under the influence. You can’t smoke in public places (Readers: are these fair analogies or fallacious ones? Hint: smoking in public directly harms the people around you. Driving over the speed limit directly increases risk to other drivers. Drinking large sodas harms others only if we can swallow the unsubstantiated leap of logic Nestle makes in the prior paragraph.)
Would you leave it up to individuals to do as they please in these instances regardless of the effects of their choices on themselves, other people and society? Haven’t these “nanny state” measures, as you call them, made life healthier and safer for everyone? (I don't want to get into a debate on civil liberties here, but in a free society we actually can do more or less what we want as long as we don't injure others. Thus I can eat food or drink soda whenever I wish, even if might be bad for me. This argument, as definitional as it might be, doesn't concern Nestle.)
All the soda cap is designed to do is to make the default food choice the healthier choice. (But what is stopping people from buying two, three or ten 16-ounce sodas?) This isn’t about denial of choice. If you want more than 16 ounces, no government official is stopping you from ordering as many of those sizes as you like. (This is an incoherent contradiction. Is this a ban or not? If it won't impact our choices, then why have it? This is where a citizen should begin to suspect that things are not as they seem: Don't worry about our ban, it won't impact anything, really. It won't.)
What troubles me about the freedom-to-choose, nanny-state argument is that it deflects attention from the real issue: the ferocious efforts of the soda industry to protect sales of its products at any monetary or social cost. (Here's where Nestle shifts the argument onto even more tenuous logical ground with a neat sleight of hand. She dismisses the issue of civil-liberties as irrelevant, when it quite obviously is an incredibly important issue to many. In its place we are presented with a rhetorical diversion and a new enemy: greedy corporations. Emotional words and phrases like "ferocious" and "at any monetary or social cost" help lubricate this transition. Most readers will never notice the logical fallacy.)
The lawsuit against the soda cap is a perfect example. It is funded by the American Beverage Association, the trade association for Coca-Cola, PepsiCo and other soft-drink companies, at what must be astronomical expense. (Any organization, person or corporation has full rights to use the court system in an appropriate way under the law. But if you use phrases like "at what must be astronomical expense" you've now framed it up as just another manifestation of corporate greed. Nestle is painting a picture here, not using logic. This is another example of appealing to emotion. PS: If you hate corporations too, you will always fall for this argument technique.)
To confuse the public about corporate profits as a motive, the beverage association enlisted two distinguished civil rights groups – the NAACP and the Hispanic Federation - to file an amicus brief on behalf of its lawsuit. (Here's where Marion Nestle starts making some really big, and really bad, mistakes. Here, she implies--unintentionally, I hope--that the NAACP and the Hispanic Federation were somehow duped into filing friend-of-the-court briefs in an effort "to confuse the public about corporate profits as a motive." Keep reading. Things are about to get very ugly.)
Never mind that the obesity rate for the communities these groups represent is considerably higher than average in New York City, and that these neighborhoods would benefit most from the soda cap. The amicus brief argues that the soda cap discriminates against them. (Hold on: A paragraph ago, Nestle claimed the amicus brief was intended to confuse the public about the beverage association's motive for profits. Now, she's implying that the NAACP and the Hispanic Federation are acting contrary to their own members' interests.)
The brief, however, neglects to mention that both amicus groups received large donations from soda companies and that the NAACP in particular has a long history of partnership with Coca-Cola (Nestle now puts herself on very risky rhetorical ground. She implies that the NAACP and Hispanic Federation wrote an amicus brief to the court in a quid pro quo... for money. I ask readers to reread the prior three paragraphs and decide for themselves whether it is truly ethical, appropriate and relevant to make these allegations. This article is supposed to be a defense of the large-soda ban, yet Nestle strays totally afield, resorting to the oldest rhetorical trick in the book: smear the opposition. This is a sophisticated use of the ad hominem fallacy.)
Financial arrangements between soda companies and ostensibly independent groups demand scrutiny. (This is still more innuendo: an analogy would be to demand to see and scrutinize all the donors--corporate and otherwise--who give money to NYU, where Marion Nestle teaches. That said, if Cadbury-Schweppes or PepsiCo donated money to NYU, would this invalidate all of Marion Nestle's views? Of course not.) National and local reporters – bless them – have done just that. (I'm sorry, but blessing them has nothing to do with anything.)
They report, among other connections, that one of the law firms working for Coca-Cola wrote the amicus brief, and that a former president of the Hispanic Federation just took a job with that company. (That's all? That's all the support Nestle has behind the implication that NAACP and the Hispanic Federation sold out their members by offering an amicus curae brief for a court case?)
Last fall, the East Bay Express exposed how the soda industry exploited race issues to divide the electorate and defeat the Measure N soda tax initiative in Richmond. It revealed that the beverage association not only paid for the successful “grassroots” campaign against Measure N but also encouraged views of the soda tax as racist (And yet it isn't exploiting race issues to imply that the NAACP and the Hispanic Federation were either duped or acted contrary to their members' interests--as Nestle does across the previous six paragraphs. The illogic here is simply astonishing).
Driven by this experience, the soda industry is repeating this tactic in New York City.
Is a cap on soda sizes discriminatory against groups working for civil rights? Not a chance. (Nestle offers no evidence to support this statement. This is the proof by vigorous assertion fallacy).
Public health measures are about alleviating health disparities and giving everyone equal access to healthy diets and lifestyles. (Yet this is a completely different issue. It has nothing whatsoever to do with banning large soda sizes. These are feel-good phrases and emotional appeals; there's no logic here.) This makes public health – and initiatives like the soda cap – broadly inclusive and democratic (Even if you don't have a problem with policy experts deciding what size soda we're allowed to drink, you have to admit that calling it "broadly inclusive and democratic" is egregious doublespeak).
If anything is undemocratic and elitist, it is suing New York City over the soda cap. (On the contrary, eliminating peoples' choices--even if you believe it's for their own good--is undemocratic and elitist. A related thought: when a public policy expert says "I'm not elitist, my opponents are!" immediately after using ad hominem arguments to attack that opposition, consider Shakespeare's quote you doth protest too much.)
In funding this lawsuit, the soda industry has made it clear that it will go to any length to protect its profits (now Nestle launches into pure conspiracy theory in an overt appeal to emotion), even if it means discrediting the groups that would most benefit from this rather benign public health initiative. (No. In reality, it was Marion Nestle who did all the discrediting here by implying that both the NAACP and the Hispanic Federation acted contrary to their members' interests.)
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Final Thoughts
I was afraid to publish today's post. I'm worried readers might interpret it as nothing more than a really long hatchet job. Or that they might think I have nothing better to do than to criticize and take potshots at a perfectly harmless public health professor at NYU. Or that I'm in over my head on issues I have no credibility discussing.
But the reason I hit the publish button on this post boils down to one thing: I believe--strongly and perhaps naively--that debates on important public policy issues should be honest, earnest and fact-based.
If you have to rely on fallacy, appeals to emotion and smearing the opposition to "win" a public health policy debate, can your position really be defensible?
Readers, please share your thoughts.
How can I support Casual Kitchen?
For those readers interested in supporting Casual Kitchen, the easiest way is to do so is to do all your shopping at Amazon.com via the links on this site. You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter(follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.
The Food Industry Should Only Sell Bad Tasting Food
Over the past few days many food bloggers have been sharing and reacting to this intriguing NY Times article about the food industry:
The Extraordinary Science of Addictive Junk Food
The most common reaction I've seen is a mixture of fear and revulsion: "How can these companies be so savage and relentless in how they market food to us! These greedy companies make us all fat!"
Which is fine. This is exactly the reaction you're supposed to have. It's the reaction that the New York Times and its editors want, and it's why the article is there in the first place.
But I'd like to offer a different reaction: I believe this article is fundamentally disempowering and condescending towards consumers.
It's easy to blame packaged food companies like Pillsbury, Kraft and General Mills for "relentlessly selling" delicious food, yet we consumers are the ones who pick bags of it off the shelf, lug it to the checkout counter, fish money out of our pockets to pay for it, and then take it home with us and eat it.
What's also interesting is how we naturally want companies in every other industry to give us what we want. But when the food industry gives us what we want, somehow, that's .... not what we want. Somehow it's the food industry's fault for selling us the very food that we consent to buy. Look around the universe of food, diet and health blogs and you'll see this mindset everywhere. This is an enormous and deeply disempowering leap of illogic, and it ignores what should be an obvious and empowering fact: we do not have to consent to buy processed, pre-packaged food products from these companies at all.
Are we such zombies that we have to force the food industry to sell only bad-tasting food that no one wants?
Readers, are you troubled by the subtext here? Share your thoughts!
Related Posts:
The Sad, Quiet Death of Campbell's Low-Sodium Soup
Zombies, Processed Foods and the Advertising-Consumption Cycle
Ending Overeating: An Interview With Former FDA Commissioner David Kessler
How to Give Away Your Power By Being a Biased Consumer
Survivor Bias: Why Big Food Isn't Quite As Evil As You Think It Is
Can You "Engineer" a Food To Be Healthier?
How can I support Casual Kitchen?
For those readers interested in supporting Casual Kitchen, the easiest way is to do so is to do all your shopping at Amazon.com via the links on this site. You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.
The Extraordinary Science of Addictive Junk Food
The most common reaction I've seen is a mixture of fear and revulsion: "How can these companies be so savage and relentless in how they market food to us! These greedy companies make us all fat!"
Which is fine. This is exactly the reaction you're supposed to have. It's the reaction that the New York Times and its editors want, and it's why the article is there in the first place.
But I'd like to offer a different reaction: I believe this article is fundamentally disempowering and condescending towards consumers.
It's easy to blame packaged food companies like Pillsbury, Kraft and General Mills for "relentlessly selling" delicious food, yet we consumers are the ones who pick bags of it off the shelf, lug it to the checkout counter, fish money out of our pockets to pay for it, and then take it home with us and eat it.
What's also interesting is how we naturally want companies in every other industry to give us what we want. But when the food industry gives us what we want, somehow, that's .... not what we want. Somehow it's the food industry's fault for selling us the very food that we consent to buy. Look around the universe of food, diet and health blogs and you'll see this mindset everywhere. This is an enormous and deeply disempowering leap of illogic, and it ignores what should be an obvious and empowering fact: we do not have to consent to buy processed, pre-packaged food products from these companies at all.
Are we such zombies that we have to force the food industry to sell only bad-tasting food that no one wants?
Readers, are you troubled by the subtext here? Share your thoughts!
Related Posts:
The Sad, Quiet Death of Campbell's Low-Sodium Soup
Zombies, Processed Foods and the Advertising-Consumption Cycle
Ending Overeating: An Interview With Former FDA Commissioner David Kessler
How to Give Away Your Power By Being a Biased Consumer
Survivor Bias: Why Big Food Isn't Quite As Evil As You Think It Is
Can You "Engineer" a Food To Be Healthier?
How can I support Casual Kitchen?
For those readers interested in supporting Casual Kitchen, the easiest way is to do so is to do all your shopping at Amazon.com via the links on this site. You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.
CK Friday Links--Friday February 22, 2013
Links from around the internet. As always, I welcome your thoughts.
PS: Follow me on Twitter!
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I counted at least ten logic fallacies in this defense of New York City's large-soda ban. (Food Politics). [Readers, stay tuned: I'll discuss this article further in Tuesday's post]
The essential guide to Europe's large--and growing--horsemeat scandal. (The Guardian) You might want to save this link for last. Blech!
Recipe Links:
A sinfully delicious Flourless Chocolate Cake. (Brown Eyed Baker)
The easiest Sausage Pepper and Onion recipe ever. (No Fear Entertaining)
Off-Topic Links:
An excellent explanation of how to manage breathing and footstrike cadence while running. (Happy Healthy Cook)
What retirement means to me. (Early Retirement Extreme) Bonus post: Rethinking the word "Retired."
A blogger falls for her own hype. (Get Off My Internets)
Thinking through your own reactions to when others are disrespectful to you. (Owlhaven)
Do you have an interesting article or recipe? Want a little extra traffic at your blog? Send me an email!
How can I support Casual Kitchen?
For those readers interested in supporting Casual Kitchen, the easiest way is to do so is to do all your shopping at Amazon.com via the links on this site. You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.
PS: Follow me on Twitter!
*************************
I counted at least ten logic fallacies in this defense of New York City's large-soda ban. (Food Politics). [Readers, stay tuned: I'll discuss this article further in Tuesday's post]
The essential guide to Europe's large--and growing--horsemeat scandal. (The Guardian) You might want to save this link for last. Blech!
Recipe Links:
A sinfully delicious Flourless Chocolate Cake. (Brown Eyed Baker)
The easiest Sausage Pepper and Onion recipe ever. (No Fear Entertaining)
Off-Topic Links:
An excellent explanation of how to manage breathing and footstrike cadence while running. (Happy Healthy Cook)
What retirement means to me. (Early Retirement Extreme) Bonus post: Rethinking the word "Retired."
A blogger falls for her own hype. (Get Off My Internets)
Thinking through your own reactions to when others are disrespectful to you. (Owlhaven)
Do you have an interesting article or recipe? Want a little extra traffic at your blog? Send me an email!
How can I support Casual Kitchen?
For those readers interested in supporting Casual Kitchen, the easiest way is to do so is to do all your shopping at Amazon.com via the links on this site. You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.
Labels:
links
The Cork Debate: Does Good Wine Really Need a Cork?
How can that wine be any good? It doesn't even have a cork.
With one glance, Casual Kitchen readers know that the above sentence is wrong. The assumption "all good wines have corks" is pure fallacy. In fact, you can more easily argue the exact opposite: if a wine has a cork, the odds are higher that it's actually bad.
Wait... what? How can that be?
Failure rate
In two words, the problem with corked bottles is failure rate. In reality, if a bottle has a cork, there's a non-trivial chance that cork will experience some sort of problem.
Here's why. Depending on where you get your numbers, the wine industry claims a cork failure rate of anywhere from 5% to as high as 15%. And there can be a wide range of types of cork failure: most of the time it takes the form of "cork taint"--an off taste or smell in the wine due to contamination of the cork. If you've ever opened a bottle of wine and smelled a musty smell (some wine writers describe it, appetizingly, as a "wet dog" smell), you've experienced cork taint.
It gets worse, however. Cork stoppers can fail entirely, ruining the wine completely. Sometimes a cork leaks, or fails to protect the wine from oxidization, or worst of all, just breaks apart. This happened to us recently with a depressingly expensive bottle of Chilean sparkling wine: the cork stopper totally failed and wine leaked out of the bottle. It should have been a bottle of bubbly, but this bottle was totally flat. (Confession: we drank it anyway).
Estimates of cork failure vary widely because they depend on how we define failure--and they also depend on wine drinkers' often limited ability to detect cork taint. And to be fair: the cork industry claims a far more optimistic cork failure rate of 1-2%. However, readers should clearly see how it might be in cork producers' economic interests to claim lower failure rates (hey, it's not our corks, it's your crappy wine!), just like it might be in the wine industry's interest to claim higher cork failure rates (hey, it's not our wine, it's your crappy corks!).
Either way, if you make a living selling wine, cork failure is pure disaster. Everybody loses: wine makers, retailers and consumers. And there are better options out there. Plastic cork stoppers, for example, have an extremely low failure rate--well below 1% from the data I've seen. Better still, metal caps, or what you can call "screw-top enclosures" have a preposterously low failure rate--essentially 0%. With these superior alternatives, cork failure rates, even if they're at the low end of the wine industry's estimates, are quite simply intolerable.
In defense of cork
And yet the argument against corks isn't entirely airtight either. Why? Well, for one thing, corks are both renewable and biodegradable, something the cork industry understandably takes great care to emphasize.
However, the biodegradability argument falls down quickly. Think about it: almost all cork products come from small cork-producing regions in Portugal and Spain. If you're a vintner in, say, Chile, New Zealand, Australia, California, South Africa, or any wine-producing region that's any great distance from cork producing regions, you'll actually waste far more energy--and generate a greater carbon footprint--by importing cork than by using some other alternative.
Worst of all however, is the profound environmental waste that occurs if 5-15% of your corked bottles end up going "off" in one way or another. Remember, 15% is one out of every seven bottles. In contrast, literally zero percent of screw-top enclosures fail.
Furthermore, just because something is biodegradable doesn't mean it's better. If you're a conscientious wine producer, you've got to consider the environmental impact of making, aging, bottling and shipping wine that will ultimately fail in the bottle. This is the logic that explains why the entire New Zealand wine industry, after carefully studying the relative benefits of cork versus metal enclosures, transitioned entirely to metal enclosures. For them, it was by far a superior solution.
Consumer empowerment
And of course, looking at cork vs. screw top wine bottles from the standpoint of consumer empowerment, you can easily conclude that consumers also end up paying for wine failures--in the form of higher prices. In other words, consumers get no incremental value from a corked bottle of wine.
Wait. I take that back. There is one advantage of a cork that you just can't get anywhere else: that romantic and satisfying pop! when you open the bottle.
Just cross your fingers and hope the cork didn't fail.
For Further Reading:
1) Wine Flaws: Cork Taint and TCA at The Wine Spectator (be sure to read the comments, many of which are extremely informative)
2) Studies and presentations on cork failure and cork taint issues by the Cork Quality Council, an industry trade group supporting cork suppliers.
3) The Great Cork Debate at Wilson Creek Winery. A good article giving the pros and cons of corks vs other forms of enclosures.
4) Wikipedia's discussion of cork taint.
How can I support Casual Kitchen?
For those readers interested in supporting Casual Kitchen, the easiest way is to do so is to do all your shopping at Amazon.com via the links on this site. You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.
With one glance, Casual Kitchen readers know that the above sentence is wrong. The assumption "all good wines have corks" is pure fallacy. In fact, you can more easily argue the exact opposite: if a wine has a cork, the odds are higher that it's actually bad.
Wait... what? How can that be?
Failure rate
In two words, the problem with corked bottles is failure rate. In reality, if a bottle has a cork, there's a non-trivial chance that cork will experience some sort of problem.
Here's why. Depending on where you get your numbers, the wine industry claims a cork failure rate of anywhere from 5% to as high as 15%. And there can be a wide range of types of cork failure: most of the time it takes the form of "cork taint"--an off taste or smell in the wine due to contamination of the cork. If you've ever opened a bottle of wine and smelled a musty smell (some wine writers describe it, appetizingly, as a "wet dog" smell), you've experienced cork taint.
It gets worse, however. Cork stoppers can fail entirely, ruining the wine completely. Sometimes a cork leaks, or fails to protect the wine from oxidization, or worst of all, just breaks apart. This happened to us recently with a depressingly expensive bottle of Chilean sparkling wine: the cork stopper totally failed and wine leaked out of the bottle. It should have been a bottle of bubbly, but this bottle was totally flat. (Confession: we drank it anyway).
Estimates of cork failure vary widely because they depend on how we define failure--and they also depend on wine drinkers' often limited ability to detect cork taint. And to be fair: the cork industry claims a far more optimistic cork failure rate of 1-2%. However, readers should clearly see how it might be in cork producers' economic interests to claim lower failure rates (hey, it's not our corks, it's your crappy wine!), just like it might be in the wine industry's interest to claim higher cork failure rates (hey, it's not our wine, it's your crappy corks!).
Either way, if you make a living selling wine, cork failure is pure disaster. Everybody loses: wine makers, retailers and consumers. And there are better options out there. Plastic cork stoppers, for example, have an extremely low failure rate--well below 1% from the data I've seen. Better still, metal caps, or what you can call "screw-top enclosures" have a preposterously low failure rate--essentially 0%. With these superior alternatives, cork failure rates, even if they're at the low end of the wine industry's estimates, are quite simply intolerable.
In defense of cork
And yet the argument against corks isn't entirely airtight either. Why? Well, for one thing, corks are both renewable and biodegradable, something the cork industry understandably takes great care to emphasize.
However, the biodegradability argument falls down quickly. Think about it: almost all cork products come from small cork-producing regions in Portugal and Spain. If you're a vintner in, say, Chile, New Zealand, Australia, California, South Africa, or any wine-producing region that's any great distance from cork producing regions, you'll actually waste far more energy--and generate a greater carbon footprint--by importing cork than by using some other alternative.
Worst of all however, is the profound environmental waste that occurs if 5-15% of your corked bottles end up going "off" in one way or another. Remember, 15% is one out of every seven bottles. In contrast, literally zero percent of screw-top enclosures fail.
Furthermore, just because something is biodegradable doesn't mean it's better. If you're a conscientious wine producer, you've got to consider the environmental impact of making, aging, bottling and shipping wine that will ultimately fail in the bottle. This is the logic that explains why the entire New Zealand wine industry, after carefully studying the relative benefits of cork versus metal enclosures, transitioned entirely to metal enclosures. For them, it was by far a superior solution.
Consumer empowerment
And of course, looking at cork vs. screw top wine bottles from the standpoint of consumer empowerment, you can easily conclude that consumers also end up paying for wine failures--in the form of higher prices. In other words, consumers get no incremental value from a corked bottle of wine.
Wait. I take that back. There is one advantage of a cork that you just can't get anywhere else: that romantic and satisfying pop! when you open the bottle.
Just cross your fingers and hope the cork didn't fail.
For Further Reading:
1) Wine Flaws: Cork Taint and TCA at The Wine Spectator (be sure to read the comments, many of which are extremely informative)
2) Studies and presentations on cork failure and cork taint issues by the Cork Quality Council, an industry trade group supporting cork suppliers.
3) The Great Cork Debate at Wilson Creek Winery. A good article giving the pros and cons of corks vs other forms of enclosures.
4) Wikipedia's discussion of cork taint.
How can I support Casual Kitchen?
For those readers interested in supporting Casual Kitchen, the easiest way is to do so is to do all your shopping at Amazon.com via the links on this site. You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.
Labels:
consumer empowerment,
wine
CK Friday Links--Friday February 15, 2013
Links from around the internet. As always, I welcome your thoughts.
PS: Follow me on Twitter!
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Coke wants to "standardize" orange juice. (BusinessWeek) See also: Never From Concentrate? Never Again!
Why do health articles always get it wrong? (TheKitchn, via Chocolate and Zucchini)
I refuse to buy Girl Scout cookies. (Eating Rules)
Six useful tips for portion control. (Absolut(ly) Fit)
Recipe Links:
Intriguing and unusual: Sriracha Spiked Roasted Cauliflower, Carrot and Baby Pea Soup. (A Life of Spice)
Homemade Vanilla in three ridiculously easy steps. (Eye Halley)
Off-Topic Links:
Unsolicited book recommendation of the week: Codependent No More by Melody Beattie. Even if you're not codependent in the clinical sense, you'll get value out of this book. It helped me discover and root out some negative communication and behavior patterns that I hadn't noticed in myself before. Highly recommended.
These fifteen truths of professional dancing will apply to you, whatever your chosen profession. (Ballet Pages)
Twenty paradoxes that are true. (Post-Masculine)
Do you have an interesting article or recipe? Want a little extra traffic at your blog? Send me an email!
How can I support Casual Kitchen?
For those readers interested in supporting Casual Kitchen, the easiest way is to do so is to do all your shopping at Amazon.com via the links on this site. You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.
PS: Follow me on Twitter!
*************************
Coke wants to "standardize" orange juice. (BusinessWeek) See also: Never From Concentrate? Never Again!
Why do health articles always get it wrong? (TheKitchn, via Chocolate and Zucchini)
I refuse to buy Girl Scout cookies. (Eating Rules)
Six useful tips for portion control. (Absolut(ly) Fit)
Recipe Links:
Intriguing and unusual: Sriracha Spiked Roasted Cauliflower, Carrot and Baby Pea Soup. (A Life of Spice)
Homemade Vanilla in three ridiculously easy steps. (Eye Halley)
Off-Topic Links:
Unsolicited book recommendation of the week: Codependent No More by Melody Beattie. Even if you're not codependent in the clinical sense, you'll get value out of this book. It helped me discover and root out some negative communication and behavior patterns that I hadn't noticed in myself before. Highly recommended.
These fifteen truths of professional dancing will apply to you, whatever your chosen profession. (Ballet Pages)
Twenty paradoxes that are true. (Post-Masculine)
Do you have an interesting article or recipe? Want a little extra traffic at your blog? Send me an email!
How can I support Casual Kitchen?
For those readers interested in supporting Casual Kitchen, the easiest way is to do so is to do all your shopping at Amazon.com via the links on this site. You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.
Labels:
links
Recent Reading Here At Casual Kitchen
I've been plowing through books like a crazed banshee lately, and I wanted to share with readers four more noteworthy titles culled from my recent reading.
1) You Are Not So Smart by David McRaney
An excellent book containing pretty much every single cognitive bias known to man, each explained in plain English using clear (and often hilarious) examples. At the risk of revealing too much of my personal geekery, I took eight full pages of notes from this book. A great resource for readers who want to outwit their cognitive blind spots.
2) Love and Respect by Emerson Eggerichs
Of course it's pure coincidence that I'm listing this book today. Like most married couples, Laura and I are in a never-ending battle to try and figure out how to get along. This book gave us a striking and useful paradigm for how to think about our relationship. Essentially, men and women look for different things in a relationship: men seek respect, women seek love. The context of the book is Judeo-Christian, but you'll find insights here whatever your faith.
3) The Number by Lee Eisenberg
This was an unusual and surprising book, and it wasn't at all what I expected. I thought it would literally teach readers how to calculate "your number"--by which I mean the specific amount of money you'd need in order to quit working, forever.
But The Number was more than just that: it was also about the psychology behind how people think through this issue: How will I get to my number? Is my number right? Can I discuss this with my friends? Am I dwelling on this too much--or too little? What will I do when I get to my number? What will I do if I can't get to my number? And so on.
This author thinks he's funnier than he really is, but don't let that distract you from a worthwhile book. This was a quick read with some extremely thought-provoking ideas.
Which leaves me with a question for readers: Do you know what your number is? How did you come up with it?
4) Spark: The Revolutionary New Science of Exercise and the Brain by John Ratey
Last book. Spark explains how regular, intense exercise can help solve an astonishing number of psychological challenges, ranging from social anxiety, ADD/ADHD, depression, addiction, learning and memory issues, even panic and anxiety disorders. Particularly interesting were the chapters on depression, ADHD and addiction, and the specific biochemical and psychological effects brought on by exercise that help these conditions. This book was a challenging but altogether fascinating read, and I hope to discuss the ideas in Spark in more depth here at CK in the future.
Readers: what are YOU reading lately that you'd recommend to me?
Related Posts:
Three Books In Three Days
Review: Wheat Belly by William Davis
Review: The Mindful Carnivore
Review: The End of Overeating by David Kessler
How can I support Casual Kitchen?
For those readers interested in supporting Casual Kitchen, the easiest way is to do so is to do all your shopping at Amazon.com via the links on this site. You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.
1) You Are Not So Smart by David McRaney
An excellent book containing pretty much every single cognitive bias known to man, each explained in plain English using clear (and often hilarious) examples. At the risk of revealing too much of my personal geekery, I took eight full pages of notes from this book. A great resource for readers who want to outwit their cognitive blind spots.
2) Love and Respect by Emerson Eggerichs
Of course it's pure coincidence that I'm listing this book today. Like most married couples, Laura and I are in a never-ending battle to try and figure out how to get along. This book gave us a striking and useful paradigm for how to think about our relationship. Essentially, men and women look for different things in a relationship: men seek respect, women seek love. The context of the book is Judeo-Christian, but you'll find insights here whatever your faith.
3) The Number by Lee Eisenberg
This was an unusual and surprising book, and it wasn't at all what I expected. I thought it would literally teach readers how to calculate "your number"--by which I mean the specific amount of money you'd need in order to quit working, forever.
But The Number was more than just that: it was also about the psychology behind how people think through this issue: How will I get to my number? Is my number right? Can I discuss this with my friends? Am I dwelling on this too much--or too little? What will I do when I get to my number? What will I do if I can't get to my number? And so on.
This author thinks he's funnier than he really is, but don't let that distract you from a worthwhile book. This was a quick read with some extremely thought-provoking ideas.
Which leaves me with a question for readers: Do you know what your number is? How did you come up with it?
4) Spark: The Revolutionary New Science of Exercise and the Brain by John Ratey
Last book. Spark explains how regular, intense exercise can help solve an astonishing number of psychological challenges, ranging from social anxiety, ADD/ADHD, depression, addiction, learning and memory issues, even panic and anxiety disorders. Particularly interesting were the chapters on depression, ADHD and addiction, and the specific biochemical and psychological effects brought on by exercise that help these conditions. This book was a challenging but altogether fascinating read, and I hope to discuss the ideas in Spark in more depth here at CK in the future.
Readers: what are YOU reading lately that you'd recommend to me?
Related Posts:
Three Books In Three Days
Review: Wheat Belly by William Davis
Review: The Mindful Carnivore
Review: The End of Overeating by David Kessler
How can I support Casual Kitchen?
For those readers interested in supporting Casual Kitchen, the easiest way is to do so is to do all your shopping at Amazon.com via the links on this site. You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.
Labels:
book reviews
Easy Chicken In Tomato Sauce
This recipe is inexpensive, easy to make and delicious. Which means it hits the Casual Kitchen trifecta I look for in all of the recipes I feature here.
There are other variations of Chicken in Tomato Sauce elsewhere on the internet, but the version I bring to you today is stripped down to its barest essentials, with basic ingredients and just three easy steps. And it's perfect, in the way that only a simple homemade recipe can be. I hope you enjoy it as much as we did.
***********************************************
Chicken In Tomato Sauce
Ingredients:
3 Tablespoons olive oil
5-6 chicken thighs, skin on and bone-in
To taste: ground black pepper, cayenne pepper, kosher salt
3 14.5-ounce cans diced tomatoes
1 medium onion, slivered
3-4 cloves garlic, slivered
1 heaping teaspoon dried oregano
Fresh basil leaves, optional, for garnish
Directions:
1) Season chicken generously with cayenne, black pepper and kosher salt. Heat the olive oil to medium-high in a large oven-proof skillet, and fry the chicken, skin side down, until crisp and golden, about 5-7 minutes. Flip over and fry for 3-4 more minutes, then remove chicken from skillet and set aside.
2) Add onion and garlic to skillet. Saute until tender and beginning to brown, 4-5 minutes (preheat oven to 400F/200C in the meantime). Add diced tomatoes and oregano, deglaze the bottom of the skillet, combine well and bring to a boil.
3) Set the chicken thighs into the tomato mixture, placing them partially submerged and skin facing up. Place oven-proof skillet in oven and cook for 25-30 minutes at 400F/200C. Serve immediately, garnished with fresh basil leaves.
Serves 4-5.
***************************************
Recipe Notes:
1) If you don't have an oven-proof skillet, don't worry. You can use a regular deep skillet to fry the chicken thighs and prepare the sauce. When it's time to put everything in the oven, simply transfer the tomato sauce into a casserole dish, place the chicken thighs in/on the sauce, and then bake uncovered according to the directions. Yes, you'll have an extra dish to wash, but that's better than seeing your favorite non-oven-proof skillet spontaneously combust in your oven.
2) Drumsticks. You could also consider using chicken drumsticks for this recipe, but I would not use chicken breast meat. This recipe functions best with a higher-fat dark meat.
3) Spice adjustments. Feel free to reduce the salt, add more cayenne pepper, or modify the spices in any way you see fit. But I'll be honest, this dish works as it is, modestly, without strong, over-the-top flavors. This is simple home cooking at its best.
4) Cost. Finally, and best of all, this dish costs just $1.25-$1.50 per serving, depending on how attractive a price you can manage to get on chicken thighs. Thanks to a gigantic sale on chicken thighs in our grocery store, our cost worked out to $5.36 for the entire recipe--a per-serving cost of just $1.07.
How can I support Casual Kitchen?
For those readers interested in supporting Casual Kitchen, the easiest way is to do so is to do all your shopping at Amazon.com via the links on this site. You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.
There are other variations of Chicken in Tomato Sauce elsewhere on the internet, but the version I bring to you today is stripped down to its barest essentials, with basic ingredients and just three easy steps. And it's perfect, in the way that only a simple homemade recipe can be. I hope you enjoy it as much as we did.
***********************************************
Chicken In Tomato Sauce
Ingredients:
3 Tablespoons olive oil
5-6 chicken thighs, skin on and bone-in
To taste: ground black pepper, cayenne pepper, kosher salt
3 14.5-ounce cans diced tomatoes
1 medium onion, slivered
3-4 cloves garlic, slivered
1 heaping teaspoon dried oregano
Fresh basil leaves, optional, for garnish
Directions:
1) Season chicken generously with cayenne, black pepper and kosher salt. Heat the olive oil to medium-high in a large oven-proof skillet, and fry the chicken, skin side down, until crisp and golden, about 5-7 minutes. Flip over and fry for 3-4 more minutes, then remove chicken from skillet and set aside.
2) Add onion and garlic to skillet. Saute until tender and beginning to brown, 4-5 minutes (preheat oven to 400F/200C in the meantime). Add diced tomatoes and oregano, deglaze the bottom of the skillet, combine well and bring to a boil.
3) Set the chicken thighs into the tomato mixture, placing them partially submerged and skin facing up. Place oven-proof skillet in oven and cook for 25-30 minutes at 400F/200C. Serve immediately, garnished with fresh basil leaves.
Serves 4-5.
***************************************
Recipe Notes:
1) If you don't have an oven-proof skillet, don't worry. You can use a regular deep skillet to fry the chicken thighs and prepare the sauce. When it's time to put everything in the oven, simply transfer the tomato sauce into a casserole dish, place the chicken thighs in/on the sauce, and then bake uncovered according to the directions. Yes, you'll have an extra dish to wash, but that's better than seeing your favorite non-oven-proof skillet spontaneously combust in your oven.
2) Drumsticks. You could also consider using chicken drumsticks for this recipe, but I would not use chicken breast meat. This recipe functions best with a higher-fat dark meat.
3) Spice adjustments. Feel free to reduce the salt, add more cayenne pepper, or modify the spices in any way you see fit. But I'll be honest, this dish works as it is, modestly, without strong, over-the-top flavors. This is simple home cooking at its best.
4) Cost. Finally, and best of all, this dish costs just $1.25-$1.50 per serving, depending on how attractive a price you can manage to get on chicken thighs. Thanks to a gigantic sale on chicken thighs in our grocery store, our cost worked out to $5.36 for the entire recipe--a per-serving cost of just $1.07.
How can I support Casual Kitchen?
For those readers interested in supporting Casual Kitchen, the easiest way is to do so is to do all your shopping at Amazon.com via the links on this site. You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.
Labels:
laughably easy,
laughablycheap,
recipes
CK Friday Links--Friday February 8, 2013
Links from around the internet. As always, I welcome your thoughts.
PS: Follow me on Twitter!
**************************
Time to start thinking about spring gardening! Useful posts on no-dig gardening and where to buy heirloom seeds. (Backyard Farming)
What does it mean when a food company "leanwashes" a product? (Leanwashing Index)
Recipe Links:
An addictive homemade Toasted Breadcrumbs recipe (along with an equally addictive recipe for Pasta with Toasted Breadcrumbs, Anchovies, Garlic and Crushed Red Pepper!) (Alexandra's Kitchen)
You can make this Mongolian Chicken recipe in just 20 minutes! (80 Breakfasts)
Award winning Three Bean Chili. (Creative Culinary)
Off-Topic Links:
The human characteristic I value most is resilience. (Social Extinction)
Raising a bilingual child. (Jonathan Craven)
Wall Street hates you. (Aleph Blog)
Do you have an interesting article or recipe? Want a little extra traffic at your blog? Send me an email!
How can I support Casual Kitchen?
For those readers interested in supporting Casual Kitchen, the easiest way is to do so is to do all your shopping at Amazon.com via the links on this site. You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.
PS: Follow me on Twitter!
**************************
Time to start thinking about spring gardening! Useful posts on no-dig gardening and where to buy heirloom seeds. (Backyard Farming)
What does it mean when a food company "leanwashes" a product? (Leanwashing Index)
Recipe Links:
An addictive homemade Toasted Breadcrumbs recipe (along with an equally addictive recipe for Pasta with Toasted Breadcrumbs, Anchovies, Garlic and Crushed Red Pepper!) (Alexandra's Kitchen)
You can make this Mongolian Chicken recipe in just 20 minutes! (80 Breakfasts)
Award winning Three Bean Chili. (Creative Culinary)
Off-Topic Links:
The human characteristic I value most is resilience. (Social Extinction)
Raising a bilingual child. (Jonathan Craven)
Wall Street hates you. (Aleph Blog)
Do you have an interesting article or recipe? Want a little extra traffic at your blog? Send me an email!
How can I support Casual Kitchen?
For those readers interested in supporting Casual Kitchen, the easiest way is to do so is to do all your shopping at Amazon.com via the links on this site. You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.
Labels:
links
Ethanol Hurts the Poor
We here at Casual Kitchen don't claim to be experts in energy policy.
But even we can understand that there's an inherent wastefulness and lack of logic in the production and use of ethanol. Especially when it causes knock-on economic effects--including increases in both food and fuel prices--that hit our least fortunate citizens where it hurts the most.
A quick tutorial on ethanol. Ethanol burns poorly in internal combustion engines, which is why if you find it at your gas station at all, it's in relatively low concentrations of at most 10-15% ethanol and 85-90% traditional gasoline. This fuel can be made from many types of crops, and in the USA the primary source is corn. Therefore, technically, this makes ethanol a "renewable" fuel source.
Sadly, however, the production and use of ethanol does not cause any net reduction in fossil fuel use. In fact, it causes us to burn more fossil fuels than we would otherwise. Why? Because you're stuck using additional fossil fuels to plant, fertilize, irrigate, grow and harvest the corn. And then you have to use still more fossil fuels to heat and process the corn to make it into ethanol.
Think through that last paragraph. Making ethanol most likely wastes more fossil fuels than it replaces. Heck, even if you have just a rudimentary understanding of the first law of thermodynamics, the illogic of our ethanol policy should be transparently obvious.
But it gets worse. Corn is one of the most important commodities in our entire food and ag universe. You find corn (or corn byproducts) practically everywhere in our food supply. Corn plays a role in the livestock industry, thus it impacts meat costs. Growing corn for fuel diverts land away from other ag uses, leading to knock-on price increases in other crops. Further, corn is such an important input in our entire food system, that when corn goes up in price, nearly everything else goes up in price too.
Of course it goes without saying that food price inflation hurts our poorest citizens the hardest.
Corn is also a key ingredient in the combine of political power and corporate welfare that is U.S. alternative energy policy. The food-to-fuel mandate is known as the Renewable Fuels Standard (RFS) and requires 13.2 billion gallons of ethanol to be blended into the gasoline supply this year and 36 billion gallons by 2022. These quotas are fulfilled almost entirely by corn ethanol. Four of every 10 bushels in 2011 went into the stuff. For the first time ever, more corn is devoted to the fuel than to livestock.
--Ethanol vs. the World, from The Wall Street Journal
Add all this up and think through the intelligence (or utter lack thereof) of our nation's ethanol policy: The government pays enormous subsidies to ag companies at taxpayers' expense. Ethanol production burns as much or more fuel as it makes, meaning no net reduction in fossil fuel use. Ethanol diverts resources away from food production. Ethanol doesn't reduce our carbon footprint--in fact it increases it. Finally, corn prices go higher, which causes a chain reaction of price increases across nearly all foods.
This is an excellent--in fact, nearly a flawless--example of a well-meaning government policy that hurts the poorest Americans the most.
Readers, I want to hear your thoughts and reactions.
For further reading:
The Cellulosic Ethanol Debacle
Everyone Hates Ethanol
How can I support Casual Kitchen?
For those readers interested in supporting Casual Kitchen, the easiest way is to do so is to do all your shopping at Amazon.com via the links on this site. You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.
But even we can understand that there's an inherent wastefulness and lack of logic in the production and use of ethanol. Especially when it causes knock-on economic effects--including increases in both food and fuel prices--that hit our least fortunate citizens where it hurts the most.
A quick tutorial on ethanol. Ethanol burns poorly in internal combustion engines, which is why if you find it at your gas station at all, it's in relatively low concentrations of at most 10-15% ethanol and 85-90% traditional gasoline. This fuel can be made from many types of crops, and in the USA the primary source is corn. Therefore, technically, this makes ethanol a "renewable" fuel source.
Sadly, however, the production and use of ethanol does not cause any net reduction in fossil fuel use. In fact, it causes us to burn more fossil fuels than we would otherwise. Why? Because you're stuck using additional fossil fuels to plant, fertilize, irrigate, grow and harvest the corn. And then you have to use still more fossil fuels to heat and process the corn to make it into ethanol.
Think through that last paragraph. Making ethanol most likely wastes more fossil fuels than it replaces. Heck, even if you have just a rudimentary understanding of the first law of thermodynamics, the illogic of our ethanol policy should be transparently obvious.
But it gets worse. Corn is one of the most important commodities in our entire food and ag universe. You find corn (or corn byproducts) practically everywhere in our food supply. Corn plays a role in the livestock industry, thus it impacts meat costs. Growing corn for fuel diverts land away from other ag uses, leading to knock-on price increases in other crops. Further, corn is such an important input in our entire food system, that when corn goes up in price, nearly everything else goes up in price too.
Of course it goes without saying that food price inflation hurts our poorest citizens the hardest.
Corn is also a key ingredient in the combine of political power and corporate welfare that is U.S. alternative energy policy. The food-to-fuel mandate is known as the Renewable Fuels Standard (RFS) and requires 13.2 billion gallons of ethanol to be blended into the gasoline supply this year and 36 billion gallons by 2022. These quotas are fulfilled almost entirely by corn ethanol. Four of every 10 bushels in 2011 went into the stuff. For the first time ever, more corn is devoted to the fuel than to livestock.
--Ethanol vs. the World, from The Wall Street Journal
Add all this up and think through the intelligence (or utter lack thereof) of our nation's ethanol policy: The government pays enormous subsidies to ag companies at taxpayers' expense. Ethanol production burns as much or more fuel as it makes, meaning no net reduction in fossil fuel use. Ethanol diverts resources away from food production. Ethanol doesn't reduce our carbon footprint--in fact it increases it. Finally, corn prices go higher, which causes a chain reaction of price increases across nearly all foods.
This is an excellent--in fact, nearly a flawless--example of a well-meaning government policy that hurts the poorest Americans the most.
Readers, I want to hear your thoughts and reactions.
For further reading:
The Cellulosic Ethanol Debacle
Everyone Hates Ethanol
How can I support Casual Kitchen?
For those readers interested in supporting Casual Kitchen, the easiest way is to do so is to do all your shopping at Amazon.com via the links on this site. You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.
Labels:
consumer empowerment,
ethics
CK Friday Links--Friday February 1, 2013
Links from around the internet. As always, I welcome your thoughts.
PS: Follow me on Twitter!
*************************
Save time and money: discover the cure to "Refrigerator Blindness." (Stonesoup)
Pay attention to these food-plating tips... and you might get lucky. (Beyond Salmon)
I give God 10%... why should you get 18? (Crumbs From the Communion Table, via Erika Shirk) Note the pastor's response here, which breaks landspeed records for narcissism.
Recipe Links:
Save yourself from the nutritional horrors of takeout Chinese with this amazing, authentic Kung Pao Chicken. (Food and Fire)
An incredible Slow Cooker Texas Red Chili recipe by the author of the excellent guide Rotisserie Grilling. (Dad Cooks Dinner)
Off-Topic Links:
"Wow, a woman who defends her husband. I did not know such women existed." (BBSezMore)
Will your college go out of business before you graduate? (Blog Maverick)
Do you have an interesting article or recipe? Want a little extra traffic at your blog? Send me an email!
How can I support Casual Kitchen?
For those readers interested in supporting Casual Kitchen, the easiest way is to do so is to do all your shopping at Amazon.com via the links on this site. You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.
PS: Follow me on Twitter!
*************************
Save time and money: discover the cure to "Refrigerator Blindness." (Stonesoup)
Pay attention to these food-plating tips... and you might get lucky. (Beyond Salmon)
I give God 10%... why should you get 18? (Crumbs From the Communion Table, via Erika Shirk) Note the pastor's response here, which breaks landspeed records for narcissism.
Recipe Links:
Save yourself from the nutritional horrors of takeout Chinese with this amazing, authentic Kung Pao Chicken. (Food and Fire)
An incredible Slow Cooker Texas Red Chili recipe by the author of the excellent guide Rotisserie Grilling. (Dad Cooks Dinner)
Off-Topic Links:
"Wow, a woman who defends her husband. I did not know such women existed." (BBSezMore)
Will your college go out of business before you graduate? (Blog Maverick)
Do you have an interesting article or recipe? Want a little extra traffic at your blog? Send me an email!
How can I support Casual Kitchen?
For those readers interested in supporting Casual Kitchen, the easiest way is to do so is to do all your shopping at Amazon.com via the links on this site. You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.
Labels:
links
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