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Think about this over the weekend.

Among the other consequences of the current drought—along with the ruin of this year’s corn crop—is a complicated political battle over who gets the corn.

The players:

• Corn producers: Want high prices.  Don’t care whether meat or ethanol producers get the corn.  Note: Many own their own ethanol refineries.
• Meat producers: Want the corn at low prices.  Do not want corn grown for ethanol.  Want the ethanol quota waived.
• Ethanol producers: Want the corn at low prices.  Want to keep the quota.
• International aid agencies: Want corn to be grown for food and feed, not fuel.  Want the ethanol quota waived.

The ethanol quota:

• Government energy policy requires an increasing percentage of gasoline to contain ethanol each year.
• More than 40% of U.S. corn is grown for ethanol.

Three big industries—corn agribusiness, industrial meat, ethanol—plus international agencies have a stake in the U.S. corn crop.

How should the Obama administration handle this?

• Waive the ethanol quota?
• Keep the ethanol quota?
• Do nothing?
• Do something else?  If so, what?

I love the new study reported in Pediatrics.    It confirms just what I have long expected.  If you don’t expose kids to junk foods and sodas, they won’t eat as much, and they won’t put on as much fat.

The study found that kids who go to schools where lots of junk foods are sold are heavier than those who go to schools in states with strict standards about the nutritional quality of snacks and drinks.

The investigators compared the body mass indices (BMIs) of kids in schools in 40 states with varying nutrition standards for what is allowed in “competitive” foods–those sold outside the lunch programs.

Kids from schools with stricter standards had lower BMIs.

The authors explain their result:

Experts argue that education will not suffice without changing the contemporary ‘obesogenic’ environment in which adolescents have countless sources of high-caloric-density, low-nutrient-density foods and beverages. Schools have become a source of sugar-sweetened beverages (SSBs), candy, and other foods and beverages of minimal nutritional value.

Food Chemical News (August 14) reminds me that when Congress passed the Healthy, Hunger-Free Kids act of 2010, it authorized the USDA to develop nutrition standards both for meals—but also competitive foods.

USDA issued final rules for school meals in January (remember the fuss over pizza is a vegetable?).

Its rules for competitive foods were sent to the White House Office of Management and Budget in mid-March, but are still stuck there, most likely because the White House does not want to introduce regulations that might adversely affect food company sales during an election year, especially one in which the role of government is so prominent an issue.

This is an election year, in case you haven’t noticed, and looks like it will be an especially unattractive one, unfortunately.

Julia Child did not like nutritionists.

She thought our interest in nutritional values (“nutritionism”) had ruined the pleasure and cultural meaning of food.

In 1991, the food writer and cookbook author Nancy Harmon Jenkins, had the thrilling (if overly optimistic) idea that if Julia met me, she would change her mind about nutritionists.  Nancy arranged to host a dinner party to introduce us.

But woe.  Nancy fell and broke her foot.

Julia would do the dinner.  In her Cambridge kitchen!

I wish I could say that the evening was a great success but it did not go well.  Julia did sign my copy of Mastering, but grudgingly (even though it had been so well used that it was falling apart).

Later, after my NYU department introduced our academic programs in Food Studies—so clearly inspired by her work—she relented.

I have a handful of treasured cards and letters from her.  Here’s one:

I miss her.

As does everyone else:

• Julia Moskin’s thoughtful and affectionate overview in the New York Times
• Jacques Pépin’s lovely tribute, also in the Times
• PBS’s remix of old clips (thanks to Alyce Conrad for sending the link)
• Frontburner tributes from the IACP (International Association of Culinary Professionals)
• And the Google homepage today:

Thanks to Emily Broad Leib, Director of the Food Law and Policy Division of the Center for Health Law and Policy Innovation at Harvard for sending a link to the Center’s new Food Law and Policy Career Guide.

She sent this as a follow-up to my August 1 post providing a spreadsheet of organizations working on food, nutrition, and health issues.

This lists more than 150 food advocacy groups in order to suggest opportunities for involvement in food issues to those interested in food law and policy.

It lists organizations and agencies  in universities, government, research, and the private sector, domestic and international.  It also lists fellowship and grant opportunities and relevant food websites.

Most useful.  Thanks for this!

Remember menu labeling?

The Affordable Care Act (now ruled constitutional) instituted national menu labeling—the posting of calories on the menu boards of fast food chains.

The FDA still has not issued final rules, leaving vast amounts of time for lobbying and pushback.

Now John Carter (Rep-TX) has introduced HR 6174, the anything but “Common Sense Nutrition Disclosure Act of 2012.”

This bill was introduced under lobbying pressure from the pizza and supermarket industries.

Its purpose is to exempt supermarkets and convenience stores from having to post calorie information on prepared foods.  This would allow pizza chains to list calories per serving, thereby defeating the entire purpose of the menu labeling law.

The pizza industry learned that it could get Congress to do what it wanted.  Even a dab of tomato paste on pizza now counts as a vegetable serving in school meals.

If you thing calorie labeling on pizza might be a good idea, now is the time to write your congressional representatives.  Here’s how.

I did an interview with Alexandra Zissu who asked me to define “natural” as applied to foods.  Here’s what I told her:

I think of “natural”–that most overused and deliberately misleading term–to mean foods as nature intended: no hormones, no antibiotics, no additives, no preservatives, no artificial colors or flavors, and only minimally processed (washing and cutting is OK, treating with nitrates or enzymes is not).

I’ve written about this issue in previous posts.  The FDA still hasn’t done anything to define the term for food labels.  I think it should.

What’s your definition?

Added question: Are GMO foods “natural?”  California courts say no.

Update August 11: Several people have written in to say the California ruling is as yet unsettled.  The website for what’s happening with Prop. 37 is here.  One reader writes:

The judge ordered that this text in the ballot materials:

In addition, the measure prohibits the use of terms such as “natural,” “naturally made,” “naturally grown,” and “all natural” in the labeling and advertising of GE foods. Given the way the measure is written, there is a possibility that these restrictions would be interpreted by the courts to apply to all processed foods regardless of whether they are genetically engineered.

Be changed so”all processed foods” reads “some processed foods.”

How this will be interpreted remains to be seen.

My “thought for a summer weekend” post elicited interesting comments.

Let’s start with the one from FarmerJane, a mid-size dairy farmer who is a frequent contributor.

She asks: How can farmers and consumers find ways to dialog and share information?

She says (and I’m doing some heavy editing here, with her permission):

Thoughts about ag are dominated by a few powerful big media writers.  When we farmers try to speak, we find ourselves excoriated….Rural America does not seem to have any sort of spokesperson who has access to national media.  The issues are framed by a handful of urban food-elite writing whose thoughts then trickle down to how rural farmers are perceived…I think the inclusion of farmers in food dialog would bring a multidisciplinary approach to the issue of food:  environment, ag economics, animal welfare, food systems to name a few. But what are the ways this could happen?

I feel that we, the average farmer of the middle are being marginalized.

I asked: What would you like to see done for farmers like you, neither CAFO, nor small.  She had several suggestions, which I summarize here mostly in my words (hers are in quotes):

Fix milk marketing orders and “end-product” pricing.  Right now, prices are paid to farmers according to the use of the milk.  From high prices to low: Class I (fluid milk), Class II (yogurt), Class III (cheese), Class IV(butter/powder).  If the push is to turn milk into yogurt, cheese, or butter, dairy farmers don’t get paid as much.

Encourage local production.  “The eastern half of the country is actually in “milk deficit” of about 3.2 billion pounds per month, while the western half is pushing the milk out like there is no tomorrow…Farmers in the western part of the country are calling for supply management to rein in some of this rapid growth, while we here in the east are generally opposed to it.”

Make pricing more transparent.  “Farmers don’t know instantly what dairy prices are (hopefully this will change as farmers have pushed hard on this issue to come out of the Stone Age).”

Cap supports on CAFOs.  “Some of the major NY CAFO’s got millions in terms of ‘corn subsidies’ in addition to dairy payments.”

Support mid-size dairy herds: The trigger point at which a farm becomes a CAFO in NY is only 200 cows.  Extension estimates that meeting CAFO requirements at this limit keeps farmers at 199 cows because the compliance cost is something like $162,000.

Reregionalize dairy processing: “meaning more processors in NY who can compete for the farmers’ milk….The more competition for milk the better, especially from a number of smaller processors that farmers and smaller coops can negotiate with.”

Deal with anti-competitive forces. Large dairies are engaged in market collusion and this hurts smaller dairies.  “ Massive retail level buyer consolidation is another issue… Walmart has the power to drive down farmer prices in all dairy categories… The more we can do to break the Walmart grip, the better off we all will be.”

Look at the trends.  “ I know that NY has gone from 30,000,000 acres of farmland when we were kids, to just 7,000,000 today.  There are some 3,000,000 acres of abandoned grazing farmlands Upstate, with empty barns as far as one can see in some areas.  And, I see an increasing number of huge CAFO’s with all-immigrant work forces who send every penny home, cows that never go outdoors, and emptied out Main Streets up here….I wonder how it could possibly make sense not to encourage farms of all kinds, especially making use of the grasslands that are close to NYC.”

Her overall question: “How does one move these questions into the public realm for intelligent discussion?

Senator Gillibrand has made it her business to understand dairy policies as they affect New York State.  For anyone who has ever tried to understand milk marketing orders, that’s an achievement (see below).

Responses?  Any good ideas for FarmerJane?

I’ve been sent a copy of the Department of State’s Diplomatic Culinary Partnership Initiative. called “Setting the Table for Diplomacy.”

Its mission statement:

The Diplomatic Culinary Partnerships initiative builds on Secretary of State Hillary Rodham Clinton’s vision of “smart power” diplomacy, which embraces the use of a full range of diplomatic tools, by utilizing food, hospitality and the dining experience as ways to enhance how formal diplomacy is conducted, cultivating cultural understanding and strengthening bilateral relationships through the shared experience of food.

I particularly like the idea of “using food as a foundation for public diplomacy programs to learn about different cultures and discuss important related issues such as nutrition, sustainability and food security.”

Yes!

Everybody eats.  This is my kind of diplomacy.