Is Withholding Eggs for Vegetarians Reasons Ethical?

Generally, public leaders have the best interest of their people in mind. Especially when it comes to food.


Indian children eat a school meal
Photo courtesy PBS News Hour

For example, the current Obama administration has been taking steps to more heavily monitor and control antibiotic use in livestock in the United States. As misplaced as this guidance is, because all meat is antibiotic-free due to strict adherence to withdrawal times and judicious use by farmers and ranchers, it’s still a conscious effort by public leaders to do what they believe is best for the nation’s citizens. I highly doubt that any U.S. President would deny healthful food to a malnourished population. That’s ludicrous, right?!

Well, apparently that thought process is not taking place in India. The Chief Minister of the Indian state of Madhya Pradesh, recently shot down a proposal to serve eggs in government run daycare centers. Why, you may ask?

The minister, whose name is Shivraj Chouhan, is a staunch vegetarian and lives in the state of Madhya Pradesh, which is mostly vegetarian along with and a few other Indian states. That’s fine – to each their own. However, the poorest – and most malnourished – Indians are generally not vegetarian. They would absolutely eat nutritious eggs if they could afford them.

If you’re thinking this is a trivial matter, you’re wrong. India’s free school lunch program, including the government-run daycare, reaches 120+ million Indian children. Providing these children with eggs could literally save their lives. In fact, when eggs are served in the free school lunch program and daycares, attendance actually increases! Those children aren’t getting enough sustenance at home but they can get it at school – double positive because then they are actually going to school.

Remember that eggs are an extremely good source of protein and nutrients. A large egg has about 80 calories but packs a big ole protein punch of 6 grams. Additionally, eggs are a good source of Vitamin D and Vitamin B-12. For a malnourished child, those nutrients are invaluable.

It all boils down to doing what is right, not what you want and unfortunately for some, those things don’t always align. I think its best summed up with this quote from Dipa Sinha, an economist at the Center for Equity Studies, when asked about the state of malnourished children and solving that problem:

“Every third Indian child is malnourished. The best interest of the child should be driving policy. I think this ban on eggs is a big setback.”

What do you think? Should politicians' personal beliefs be a reason to deny nutrition to children?

Until next time,

~ Buzzard ~

To read more about this issue, read this NPR piece.

G-M-Oh No You Didn’t



Known for its marketing tactics, Chipotle has recently made another bold move.

Not often (read “never”) have I been skeptical of the ingredients that make up my food. It may be a perk of growing up with a connection to agriculture, or maybe it is a trusting attitude towards the measures and regulations that food has to go through so it can be put on the market. On the other end of the spectrum, there are groups of people that want to know what exactly they are eating for the sake of their health, the health of their children, and the health of the environment. In my opinion, people with these concerns deserve to have truthful information provided to them so that they can make informed choices.

So what is the issue? The issue is what information people accept, and what they challenge. Instead of doing research over genetically modified organisms, a very hot issue in agriculture right now, groups prefer to have them labeled on food packaging or removed from food altogether, regardless of what they are. Chipotle Mexican Grill, who garnered national attention in 2013 for showing what items on their menu contained GMO ingredients, has made another bold move by recently removing GMO ingredients from their food menu altogether. Chipotle states on their website that they are dedicated to sourcing “the highest quality ingredients,” and according to them, GMOs somehow fall short of that mark. The company describes one genetic modification as capable of producing pesticides and insecticidal toxins. With words like these, it could make anyone hesitant to eat anything that produces pesticides.



Don’t worry, this guy’s job isn’t a part of your food!

The reality? The crop produces a protein, found even in organic pesticides, that deals with insects, and has shown not to be harmful to humans in any way. So why is Chipotle set on removing any hint of genetic engineering from their food?

One of the main reasons the chain provided for removing GMO ingredients was to appeal to customers who choose to avoid them. So instead of providing helpful information so that those who are cautious can be informed, Chipotle is now perpetuating the fear that exists around genetic modification. I decided to give the company the benefit of the doubt when they provided links for those wanting to know more about GMOs, though my feelings were quickly reversed when this list of “informational” websites included links to groups that were dedicated to convincing the public about not using GMOs.

Where are the groups dedicated to shedding a truthful light on GMOs? Where are the people that are answering questions with first-hand experiences, giving those who are skeptical a source that can be trusted? While many in the agriculture sector like to give Chipotle flak on their stance towards food, could we better spend our time by promoting honest agriculture, the real “food with integrity?”

As stewards of the land, farmers are the ones who need to speak up for it, not restaurant chains. We all have the opportunity in our life to tell our stories, so why not tell our food’s story? Talk to those who are concerned for their children, or are concerned for the ground that the crops get planted in. Connect with them, and provide them information.

Do you have questions of your own? Let us know!

Until next time,
Chance Hunley

Is High-Fructose Corn Syrup Worse Than Sugar?!



High fructose corn syrup is a major ingredient in soda

High fructose corn syrup. It’s pretty much everywhere – breakfast cereal, soda, Spaghettios. It’s become the go-to substitute for sugar and as such, gets a lot of criticism. But, what exactly is HFCS and is it really worse for our bodies than sugar?

A video by the American Chemical Society set out to explore that question in-depth and the results will surprise you.

The process by which HFCS is developed seems pretty straightforward, however there is chemistry involved so don’t try this at home! Corn, the starting product, is broken down into corn starch and then further broken down to corn syrup. This syrup is finally sweetened by tweaking the proportions of fructose and glucose to yield the end product of high-fructose corn syrup.  

Corn à Corn Starch à Corn Syrup + glucose + fructose = High Fructose Corn Syrup

In reality, real sugar is very similar in composition to HFCS because both are made up of fructose and glucose. The video explains, “High fructose corn syrup comes in different concentrations for different products, but it’s remarkably similar to sugar.” And, most importantly, “the scientific consensus is that there’s almost no nutritional difference between the two."

To be clear, I’m not saying that you should now go out and consume soda by the gallons and candy by the pound but only that you should be just as concerned about HFCS as you are about sugar. Basically, consume sweets in moderation and try to fill your diet with lean meats, veggies, fruits, whole grains and dairy. The big takeaway is to put a cap on your overall sweets intake and substitute healthier choices like fruit or yogurt for a bag of Twizzlers or a soda.

Happy Friday!

Buzzard

Upson Lecture Series - Charlie Arnot and Big Food Recording on YouTube

If you weren't able to attend Charlie Arnot's recent Upson Lecture Series that addressed why people love to hate "Big Food," your fretting can end - the lecture is now available to view on the Food For Thought YouTube page!

Or, if you are click-averse, you can view the lecture below!

We would love to hear your thoughts about Charlie's presentation - so please leave them below!

Common Food Myths Exposed!

Readers,

Every so often, you hear about the newest diet trend...one year it is Atkins, the next it is the Paleo diet. Or the experts will try to tell you that you need to 'cleanse' and 'detox' to get all of the harmful toxins out of your body.

We all know that most of these diets, including veganism and vegetarianism, have some purported benefits, and that they also come with sacrifices. Simultaneously, I think that we all know that half of it goes back to someone trying to push an idea or sell a product so that they can make a dollar off of someone else. It's no different than the next clothing trend, designers and fashion-experts going to extremes to make a new look in vogue...it helps them sell more items as consumers have to change their wardrobe to fit in to popular culture. We all participate in it, and we're all victims of these marketing efforts.

So as long as we are on the same page and can be honest with ourselves, I think it is fair to remind everyone of some 'food myths' that many of us believe that have since been disproven. Some of these were quite surprising to me as well! While I'm going to focus on the highlights, feel free to check out the original source at ViralNova.

Myth #1: Chicken skin is bad for you

     Seriously though, who hasn't seen someone who peels the delicious skin off a chicken breast because of this myth? I don't, but I inwardly think to myself that I probably shouldn't eat it. In fact, the breading on a piece of chicken soaks up a lot more oil than the skin has itself. We always think chicken skin is bad for us because it is greasy and delicious, but from a nutrient standpoint, over 55% of the fat in chicken skin is the heart-healthy kind: mono-unsaturated fat.

 

Myth #2: Avoid whole milk

Well, no one can argue that this is still a very active food myth, judging by the aisles of 1%, 2% and skim milk at the grocery store. The funny thing is, there is peer-reviewed scientific evidence showing that if you drink whole milk, you are at a lower risk for heart disease!

 

                            

Myth #3: Sea salt is better for you than regular salt

Sodium chloride is the elemental name for table salt. Do you know what the elemental name is for sea salt? Oh yea, it is also sodium chloride! While it may be processed differently, sea salt still contains the same amount of sodium, which everyone is trying to regulate their intake of, despite shaky scientific evidence on that front as well.

Myth #4: Gluten-free living will benefit everyone

For the 1 in 133 people who suffer from celiac disease, consuming gluten is not in your best interest. But for everyone else out there, going gluten-free really won't accomplish much from a nutrition standpoint. Check out this review paper on whether non-celiac gluten sensitivity even exists.

 

 

Myth #5: Avoid high-fructose corn syrup like your life depends on it

There has recently been quite a stir about the superiority of table sugar versus high fructose corn syrup (HFCS). While critics point out that it's not a natural form of sugar, the inclusion of HFCS in nearly everything helps keep food prices low and is deemed "safe" by the US Food and Drug Administration. In comparison, table sugar is 50% fructose and 50 percent glucose, so HFCS only contains 10% more fructose than regular sugar.

 

I suppose the big takeaway for me is don't believe everything you hear about one food being the root of all of our country's problems around obesity. If you can't get through the day without drinking six or seven cans of soda, then you are probably getting way too many calories from soda, whether it is sweetened with HFCS or table sugar. Don't be duped simply by clever marketing and sales campaigns to make you pay a premium for a product that may not have any real nutritional benefit.

 

As with most things in life, moderation goes a long way. If you complement a moderate amount of protein, carbohydrates, fats, and sugars with a healthy lifestyle and regular exercise, you're probably going stay relatively fit and healthy.

 

I hope you enjoyed the reading, and this is just the tip of the iceberg! If you want to fact check on some other 'food myths' including MSG, the real nutritional content of potato skins, and whether carrots improve your eyesight, don't forget to check out the details at ViralNova!

 

 

Cheers,

 

Hyatt Frobose

 







Food Education Starts Early!

Photo credit: Judy Baxter (Creative Commons)

A few months ago I was asked to create a PowerPoint presentation for children.  The subject was to be “Where our food comes from.”  Easy enough, right? 

I thought so too.

As it turns out, the task was far from easy.  I started by opening the PowerPoint program.  I titled the first page “Where our food comes from.”  I was rolling along pretty well, huh?  Then it hit me.  I couldn’t create this presentation. 

It wasn’t the fact that I didn’t know where food comes myself, or that I didn’t know how to tell kids where food comes from.  It was the fact that I didn’t know what these kids knew.  I had no idea what kind of knowledge base children have about where their food comes from.  And if I remember correctly, I got pretty upset when, as a sixth grader, all these adults came in telling me stuff that I had already learned in the third grade.

The gears in my brain started to turn.  I didn’t want to be the adult who upset these kids.  Who will hear this presentation?  Will it be pupils in urban schools?  Or in rural ones?  Will it be kids with a rural background, going to an urban school?  Or will it be kids with an urban background attending a rural school?  What have their parents and teachers already taught them?  How do I address these different audiences?  Who IS my audience at this point?

So I did what any logical PhD student would do at this point.  I researched it!  And I researched it…  And I researched it…  And I found two documents describing children’s knowledge of where their food comes from.  TWO.  Both documents were surveys done in countries other than the United States.  I searched the USDA, the FDA, the US Department of Education, and found no documentation that I could use to help me understand how much children in our country learn about food production.

This was very disappointing to me.  We have consumers raging about wanting to know where their food comes from, but we don’t even teach it in schools.  We’ve got people spending hundreds of dollars more in grocery bills just to have natural and organic products, and they don’t even know the difference between naturally and conventionally-produced food.  And we have people throwing fits about GMOs when they have no clue that their dog is technically a GMO.

As an industry, have to change these things.  And not just within the beef industry.  All agricultural industries will have to be involved. 

We have to teach people how food is produced, so they aren’t afraid of it.  The adult population has been so inundated with misinformation from television, the internet, and other media sources that many will not change their ways.  Children, however, still have open minds about the world.  They are sponges.  They take in all the information they are given, and then use it in the future.

We must provide the correct information for them to utilize in their futures.  We must open their eyes to the fact that food does not just come from the grocery store. We must teach them how their food is grown, processed, and packaged so that they are confident in not only the product they buy, but the way it came to them.  And we must teach ourselves how to do this.

Our jobs are changing.  We do not just feed people in a hungry world anymore.  We inform the world about how we are feeding those people. 

It will start with understanding what to teach and who to teach it to.  Then we will need to devise a strategy as to how to teach it to them.  I propose that we start with children.  We teach them how their food is grown, and even how to grow food themselves.

My 10-year-old nephew lives in a city of 65,000.  He hunts, he fishes, and he’s coming to my family’s farm to spend a summer learning how to drive a tractor, feed cows, and haul hay (among many other things).  He is so excited about it!  He’ll go back and tell his friends, and they’ll be excited about it!  Children get excited about things!  They learn, they do, and they are happy doing it!  We need to use this enthusiasm to help them learn, and to get them involved.  That is our calling as educators, mentors, parents, and contributing members of society—we can make a difference, and we need to make it now!

Cheers,
Tiffany Lee

Have You Let Your Voice Be Heard?

I recently went to a restaurant in downtown Indianapolis with four friends, who are all involved in agriculture. While looking at the menu, we saw the wording, “farm-raised beef” and “locally raised” and chuckled. When the waiter came up to get our order, one person in our party asked him, “Isn’t all beef farm raised?” He replied that the restaurant is supplied with beef from a farm located northwest of Indianapolis. He did a really good job answering the question.  

 

There are a lot of different ways to label food products - start a conversation!
Photo courtesy: Esquire.com

 While my friend’s inquiry was sincere and non-aggressive, the waiter could have been embarrassed or thought we were trying to get a laugh at his expense. What I noticed was no one in our group tried to tell the waiter about livestock, crops or agriculture, not even me. All five of us just sat there and remained silent, listening to the waiter, when we could have sparked a conversation about agriculture.

 

What have you done to defend or promote agriculture to someone who might not be familiar with it?

Do you communicate with others about their perceptions and opinions or only communicate your own or keep to yourself? Even though we have different roles in the industry, all of us wear the hat of an agricultural communicator. We have countless opportunity to share our knowledge and technical skills with others outside of the profession – our friends, family, co-workers, etc. – about the industry.

With all that said, next time you have the chance to share with the industry we are all passionate about – do it!

 

Best,

Logan Britton

Ahhhhhhhhhhh-Choooey! Texas Roadhouse is Food Allergy Un-friendly

Ahh ahh ahhhhhhhh-choooooooooey!

My dad always sneezes like that. It bugs me some days and others I find it funny. My mom rarely cusses, except for if she is having a sneezing fit. Sailor style.

Meanwhile, back at the blog post.

We are home to one of the newest Texas Roadhouse restaurants and it's been a hit in Manhattan! My father-in-law treated us to it the other day and I enjoyed the bread almost as much as the juicy, tender, well-prepared steak. Something I didn't enjoy? Peanuts.

Texas Roadhouse welcomes guests with a free buffet of peanuts. I obliged, because who doesn't love cracking open a good peanut? My nephew doesn't.

He is severely allergic to peanuts. So allergic, that he convinced my sister to let him just try one plain M&M for the first time in his 5-year-old life, and his face instantly turned about the shade of those delicious steaks Texas Roadhouse keeps in the display cooler! I can't even imagine what walking into that restaurant would do to him!

They have a sign. It says something like, "If you have a peanut allergy, get on down the road." The purpose of this post is not to raise awareness to the restauranteur's stance in a negative light. They offer peanuts and alert guests about the practice. What I do want to do is raise your awareness of the prevalence of food allergies in the US.

Top Food Allergens in the US

Eight foods account for 90% of all food-allergic reactions. They are called the Big Eight and include: milk, eggs, peanuts, tree nuts (e.g., walnuts, almonds, cashews, pistachios, pecans), wheat, soy, fish, and shellfish. These are the ingredients that must be listed on food labels to alert people who might have an allergy. Estimated prevalence of these allergies among the U.S. population:

• Peanut: 0.6-1.3%
• Tree nuts: 0.4-0.6%
• Fish: 0.4%
• Crustacean shellfish (crab, crayfish, lobster, shrimp): 1.2%
• All seafood: 0.6% in children and 2.8% in adults
• Milk and egg: based on data within and obtained outside the United States, this rate is likely to be 1-2% for young children and 0.2-0.4% in the general population. 

Wait, what about gluten allergies? You know, like, five people with that, right?

Most adverse reactions to food are misclassified as a food allergy when it is actually a food intolerance. Allergies cause an immune system reaction, intolerance does not. With allergies you can not handle any amount of the food without having some sort of reaction. The severity is determined by your good old immune system.With an intolerance you can often handle small amounts of the food without having a reaction. 

Want more information?

Food Allergy
Food Intolerance

Enjoy!

Tera

ULS Secretary Rodman - Success!

Well, Secretary Rodman spoke about Kansas Agriculture in the year 2025 on Monday night and we are thrilled with the turnout - almost 250 people showed up to learn more about our state's most important industry. Thanks to all who attended and we hope you gained a better perspective of Kansas' role in global agriculture.

As previously announced, the hashtag #ULSRodman was the handle to follow and there were some great tweets by the audience. We've also included some pictures from the evening.

A great turnout for our guest, Secretary Rodman

Secertary Rodman addressed many important issues including water conservation, population and food interactions, future opportunities for young people in agriculture and the desire and capability for Kansas agriculture to expand and meet global food demand.

Thanks again for all who attended - we appreciate your support of agriculture, Food For Thought and bridging the gap!

Until next time,

~ Buzzard ~

Does America Need a Fat Tax?

Dedicated readers,

Have any of you ever heard talk about state or federal governments putting in place a "fat tax"?

Our country has become the poster child for obesity in the modern world. While there are still around 1 billion people in the world that go to bed hungry, the USA and some other 1st world countries (I'm talking about you Australia and England!) are facing an obesity epidemic where, according to the 2010 WHO report, over 68% of the adult population is overweight and 34% are obese.

So.....what actions do we take to right the ship?

Some might argue that it is each person's own responsibility to maintain their health by eating better and exercising regularly. I think this is a logical thought process and everyone should be able to show a little restraint at the local all-you-can-eat $9.99 dinner buffet, or at least run a couple miles the next day to work it off.

However, some people have taken a different approach to possibly curtailing our intake of fatty, sugary and generally unhealthy foods. They argue that humans are unable to restrain themselves from eating the cheap, convenient, and often unhealthy foods that on-the-go Americans find themselves indulging in way too often. From a scientist's perspective, I find myself agreeing more and more with this argument because we are innately programmed through our sensory systems to prefer the foods that are more calorie-dense. To add even more credence to this, a 2002 study by Horgen and Brownell in the Journal of Health Psychology indicates that eating behavior may be more responsive to price increases than nutritional education.

Apart from the possible reduction in intake of unhealthy foods and drinks, a fat tax does offer some additional advantages. The tax revenue could be used to offset medical costs generated by obesity-linked health conditions, to improve nutrition education and to incentivize physical activity.

There are also many arguments against a fat tax. As a supporter of small government, I can appreciate those that don't want Big Brother involved in our food choices and telling us what we can and cannot eat. One of the most compelling arguments against is that a fat tax would be regressive, disproportionately affecting the poor. The poor typically rely more heavily on cheaper foodstuffs (typically those that are more highly processed and unhealthy such as fast food), and therefore some argue that a fat tax would be the equivalent of a tax on the poor.

One idea that I've had is that if we tax unhealthy foods, could we use the tax revenue as a way to subsidize healthy foods like fresh fruits, vegetables and lean meat so that food costs wouldn't increase as much?

The biggest hurdle regarding the implementation of a fat tax would be how to decide what foods and drinks would or wouldn't incur the tax. Perhaps we can wait and see what happens in Denmark, one of the only countries that has put a national tax on unhealthy foods.

If you have any input or thoughts on this topic, I would love to hear from you!

Thanks for reading,

Hyatt Frobose

Incredible, Versatile, Healthy

I'm talking about eggs of course!

What other food can you eat for breakfast, lunch and dinner? Also, did you know that eggs contain almost every essential vitamin and nutrient needed by humans? True story.

One large egg contains over 6 grams of protein, and only 70 calories, - that's quite a powerful punch! Two eggs for breakfast is almost 25% of your daily requirement for protein and less than 10% of your daily caloric intake. I call that a bargain.

Incorporating eggs into every meal may be difficult for some - creativity runs short in my household. That's why I'm glad I found this infograph that is also quite fun. Created by Mark Bittman, food columnist for the NY Times, it shows a plethora of ways to make eggs the center of attention.

picture courtesy here

Check it out - tons of cool ways to eat eggs with salads, breads, veggies, meat - you name it! Try them all out. 

Until next time (happy egg-ing),
~ Buzzard ~

Grocery Shopping: No Longer Just for Women!

Men,

  Congratulations, you are no longer completely relegated to only the traditional tasks of car care, plumbing and lawn mowing. Although this unfortunately means we may have to wash a dish or fold a load of laundry every now and then, it also means we get to be involved in something we been wanting to for a long time......buying groceries!

   According to a consumer report by Yahoo and the market research firm DB5, in a survey of 1,000 fathers, 51% consider themselves to be the primary grocery shoppers for the household. With more men taking the reins of the cart, companies like Proctor & Gamble are adapting their grocery offerings to more accurately target this growing demographic.

   So-called "man-aisles" have been popping up around the country in Wal-Mart, Target, Walgreens and other chains  since 2009. Some have described their inclusion as the pinnacle of western civilization. To paint a better picture of the "man-aisle" environment, I particularly enjoyed this quote from the Chicago Tribune:

       "What is the man aisle like? The man aisle is slightly colder than room temperature and smells faintly of cedar and wet dog. The shelves are eight feet high. There is a basket filled with old baseball gloves and hammers and a rack filled with cassette tapes with pictures of trucks on them. In some places there are small fires. All the people in the man aisle stand with their arms crossed and skeptical looks on their faces. Sometimes they sing rounds together, and roll an empty keg down the aisle. No one has ever left."

That description made me pretty excited to find a "man-aisle" in my area, so if anybody knows of one near Manhattan, KS let me know. I'm up for a road trip to go buy myself some beer, bacon and cheese!

Cheers,


Hyatt

Got home with organic bananas and I'm MAD!

On Tuesday I went shopping for a few necessities at the grocery store.

I like to shop systematically to keep me from wasting money on stuff I won't really eat. I start in the fresh produce where I picked up a bunch of very green bananas. I like it when they're green they last so much longer. Moved on to the dairy. Hit up the meat counter. You get the point.

When I was putting away my groceries, I noticed that my bananas had a sticker that said:

"CERTIFIED ORGANIC FRUIT"

I was ticked. I don't normally buy organic fruit and I have a few reasons why.

• I don't buy organic because I live in America and have so many choices for safe, wholesome and cheap food. I don't think that our food production system is perfect, but it's pretty darn good! I believe in the system that provides us with these choices, so I choose to support conventional production when possible.
• I don't buy organic because I know many farmers and producers personally and know that they care about the environment that our food is produced in. They have to be careful with everything that they are stewards for, from the air to the soil, water and produce.
• I don't buy organic because I know what pesticides are and they do what they say - control pests! Our government sets standards and controls for the use of pesticides in food production and the levels that are safe for even the youngest humans to consume! My dad is a farmer and he had to take a strenuous licensing exam in order to utilize pesticides on his farm.The person who advises him on pesticide decisions had to take about 10 of those exams.
• I don't buy organic because I understand the science behind it. When I see a recall or new labeling on food products I commonly purchase, I check it out from a reliable and scientific source. When dairy products boast they are produced from cows not treated with rBST, I know that BST is a naturally occurring protein hormone utilized in dairy production to increase milk production in cows so that more milk can be produced from the same number of cows. I also know that it's kind of sad that producers can't utilize this technology that helps keep milk prices lower for consumers because consumers demanded that it not be used anymore. I doubt many of the people who demanded that change in the industry knew that BST is species specific and does not change the hormone levels or affect growth in humans because it is a bovine hormone.
• I don't buy organic because I don't believe it is fair marketing. When people think organic they are thinking of small farms on the side of the road that are environmentally conscious and what not, right? A lot of organic produce is grown on huge corporate farms just like the conventional counterpart. When pests threaten to take over the crop, it is just transferred over to conventional practices and loses organic labeling rights. So it's basically the same thing, only pricier at times, so I don't choose to support it.

I was ticked about the bananas I got home with that were organic, but you'll notice that I didn't say I think organic food choices are wrong. Organic exists because people asked for it and that's what is so great about our food system in the US. YOU get to make the choice.


I have made mine and I have reasons why. Do you? Please feel free to share! I love to engage in dialogue about food choices and what drives people at the supermarket.

Best,

Tera