Getting Americans to eat well is one of today's hottest social issues; it's at the forefront of Michelle Obama's agenda and widely covered in the media--from childhood obesity to store brands trying to make their food healthier. Read more...
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Getting Americans to eat well is one of today's hottest social issues; it's at the forefront of Michelle Obama's agenda and widely covered in the media--from childhood obesity to store brands trying to make their food healthier. Yet most Americans still eat poorly, and award-winning journalist Tracie McMillan wanted to know why. So, in 2009 McMillan went to work undercover in our nation's food system alongside America's working poor, living and eating off her wages, to examine how we eat.
McMillan worked on industrial farms in California, in a Walmart produce section outside Detroit, and at an Applebee's kitchen in New York City. Her vivid narrative brings readers along to grueling work places, introduces them to her coworkers, and takes them home to her kitchen, to see what kind of food she (and her coworkers) can afford to buy and prepare. With striking precision, McMillan also weaves in the story of how we got here, digging deep into labor, economics, politics, and social science to reveal new and surprising truths about how America's food is grown, sold, and prepared--and what it would take to change the system.
Fascinating and timely, this groundbreaking work examines why eating well in America--despite the expansion of farmer's markets and eat local movements--is limited to the privileged minority.
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2011-11-28
- Reviewer: Staff
Hailing from a middle-class rural Michigan background in which Tuna Helper and iceberg-lettuce salads were the usual dinner fare and later schooled at NYU, journalist McMillan (City Limits magazine) resolved to learn firsthand how the food America eats (mostly packaged and processed) is grown, distributed, and bought. Why does good, fresh food have to cost more and be harder to find than fast food? Over the course of a year she went “undercover,” posing as a kind of ambitionless 33-year-old “white girl” in transition (she speaks Spanish), finding jobs as a fruit picker in California (grapes, peaches, garlic); a stock and produce clerk at the Wal-Mart in Kalamazoo, Mich., and another outside of Detroit; and as an expediter (“kitchen novice”) at the Applebee’s restaurant in the Bedford-Stuyvesant neighborhood of Brooklyn, N.Y. In each job she stayed about two months; found a room to rent nearby; claims to have lived off her earnings, which she documents meticulously; and was rarely above the poverty level, e.g., as a picker she made an average of a week. Personable, self-deprecating, elucidating, McMillan’s account achieves an engaging balance between documentary and history, rich in the personalities of the people she works with and befriends while offering a smattering of research, such as tracing the growth of the world’s first supermarket, King Kullen, and visiting Detroit’s still teeming Terminal market. (Feb.)
The high price of food
When journalist Tracie McMillan covered a cooking class run by a youth services agency in New York City, she got to know one of the teenage students. Vanessa, who liked fruits and vegetables, knew that she should eat better. But eating healthy was so expensive, and Burger King was so close.
McMillan, who has written about food, poverty and the politics of both for publications such as the New York Times and Harper’s Magazine, got curious. Why can’t everyone get access to the same food? To answer that and other nagging questions, she spent months away from her cozy life as a Brooklyn-based writer. Going undercover, she picked peaches and cut garlic in the California heat, stocked produce at a Walmart outside of Detroit and did prep work at a Brooklyn Applebee’s, a pleasant job that had an unfortunate ending. Each time, McMillan lived off the scant wages she earned.
Those first-person experiences, along with a heaping portion of facts and figures, are presented in The American Way of Eating. Readers may wish McMillan had stuck to either a straight-ahead investigation or a wide-eyed memoir—the “real life” approach sometimes overwhelms the objectives—but there’s still plenty of meat to chew on. Convenience cooking (e.g., microwave meals) isn’t just bad for you, it’s more expensive than making the meal from scratch; most farm workers, a vocation that can start as early as age 12, typically live in overcrowded housing. In many cities, writes McMillan, Walmart has “little incentive” to drop prices because it’s the “biggest game in town.”
What sticks with you about The American Way of Eating isn’t the statistics or the overriding theme of how hard it is to get quality produce—especially if you are overworked and underpaid. It’s that McMillan puts a face on a largely anonymous process. Everything we eat has a story, and it usually involves some kind of woe—from the garlic cutter in a constant uphill battle to reach minimum wage to the server at Applebee’s who’s juggling a baby and college courses with her shifts. McMillan’s covert journey on this less-than-glamorous path reveals that the various laborers involved in our meals pay a higher price than we can imagine—an issue that may even rival the importance of Americans getting fresh, healthful food.