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Robert Kenner's Food, Inc. is in theatres now.
Somewhere in the back of my mind, there is a very bad winner, a nasty little troll of an ego-bound jerk, howling loudly in glee that “Food, Inc” is out in theaters. This little annoyance is thrilled to be vindicated, to have a large-market campaign devoted exclusively to proving that it’s been right all along.
The Food Industry doesn’t care if what they feed you is good for you – they just want you to buy more of it.
The more gentle and compassionate part of me cries viciously at the tragedy that has become our life. We look at the rising numbers of dangerous ailments that afflict us as a society, and the twin tragedy is that modern medicine has come up with new and different ways of making us live longer – although still with the diseases that this substandard diet has given us. As Robert Kenner, the filmmaker behind this revelation, points out, the “living longer” part may or may not hold true.
What’s really the issue? What’s wrong with the food we eat? A quick scan through any ingredients list can reveal a lot of nasty truths about the chemicals that are not purely off the vine, are not unadulterated foods like we had access to forty or fifty years ago. The press for convenience has allowed the food industry to fill in whole segments of our nutrition with genetically modified corn and soy – and the soy that is most often consumed by Americans is definitely not the kind of soy that was meant to be food.
If you’re one of the lucky people who live in a town where Food, Inc. is playing, do yourselves a huge favor and take a look. Use this as the impetus to make the commitment for lifestyle choices that will change the food industry from the plate up. And if you aren’t one of the lucky few with access to the movie, check out the book, edited by Karl Weber.
It’s a cruel condition that our society has fallen into that the words “food” and “industry” are even part of a single concept. Who among us remembers when our food animals were loved and raised with kindness, when our vegetables tasted a little different each year based on what other plants were growing nearby? We have to try to get back to that place in our world where our food no longer has travelled more than we have.
Healthy eating is not just about what you eat – it’s sometimes about why you eat it.
In all fairness, some issues do arise. As the Omaha Sustainable Foods Examiner points out, without "big agriculture", how will we produce enough food for the actual population of the world? And the Baltimore Science News Examiner is wondering if biotech is really such a bad thing if it makes more food... but who pays for the information that's used to educate biotech majors? What's the objective threat level of genetically modified food?
The St. Louis Food Examiner is getting the gist, as does the San Diego Nutrition Examiner, the Philadelphia Healthy Living Examiner, and the Chicago Sustainable Food Examiner.
There are ways. It is not hopeless unless the stranglehold is allowed to remain.
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