The Student News Site of Rock Bridge High School

Bearing News

The Student News Site of Rock Bridge High School

Bearing News

The Student News Site of Rock Bridge High School

Bearing News

Spice of life

[vc_custom_heading text=”Farm-to-table foods promote local produce purchases” google_fonts=”font_family:Roboto%3A100%2C100italic%2C300%2C300italic%2Cregular%2Citalic%2C500%2C500italic%2C700%2C700italic%2C900%2C900italic|font_style:400%20regular%3A400%3Anormal”][penci_text_block block_title_align=”style-title-left”]Story by: Anjali Noel Ramesh[/penci_text_block][penci_text_block block_title_align=”style-title-left” custom_markup_1=””]A faded beige fruit bowl rests on a rectangular dining room table. In it lies an assortment of slightly overripe grab-and-go fruits, waiting to be eaten. Over time, hungry people snatch fruit after fruit, not knowing the story behind the diverse snack’s voyage to the dish. When dinner is called, mouths chomp on chunks of spaghetti and meatballs, unaware of the journey the meal took to its plate at their table. While meat, spaghetti and fruit all fall in different food groups, they share similar paths in processing from farm-to-table.
In order for any living organism to grow, it must be nurtured and cared for. Take for example, the spaghetti or pasta at the dinner table.
Pasta does not simply grow in tendrils from soil or hang from a tree. The Italian delicacy was once just a seed in the Earth, one of trillions of others planted in the ground.
This seed will grow durum wheat, a specific type of hard wheat that produces high-quality semolina, a valued ingredient in pasta. Durum wheat is not grown in Missouri. Leon Schumacher, Program Coordinator and Professor of Agriculture Systems Management at the University of Missouri-Columbia, said this type of wheat grows in North Dakota and then is shipped, usually by rail, to Kansas City.
In Kansas City, the harvested wheat is milled and then processed by the American Italian Pasta Company (AIPC), thus creating the pasta served[/penci_text_block][vc_raw_html]JTNDaWZyYW1lJTIwd2lkdGglM0QlMjI1NjAlMjIlMjBoZWlnaHQlM0QlMjIzMTUlMjIlMjBzcmMlM0QlMjJodHRwcyUzQSUyRiUyRnd3dy55b3V0dWJlLmNvbSUyRmVtYmVkJTJGUHd3ZmJnSWtzVzglMjIlMjBmcmFtZWJvcmRlciUzRCUyMjAlMjIlMjBhbGxvdyUzRCUyMmFjY2VsZXJvbWV0ZXIlM0IlMjBhdXRvcGxheSUzQiUyMGVuY3J5cHRlZC1tZWRpYSUzQiUyMGd5cm9zY29wZSUzQiUyMHBpY3R1cmUtaW4tcGljdHVyZSUyMiUyMGFsbG93ZnVsbHNjcmVlbiUzRSUzQyUyRmlmcmFtZSUzRQ==[/vc_raw_html][penci_text_block block_title_align=”style-title-left”]at dinner. In fact, the AIPC produces nearly one-third of the spaghetti throughout all of the United States.
Corn, on the other hand, is produced in Missouri. While the plant is not native to the state, Missouri’s corn production surpasses the amount used.
“A lot of the corn we have is shipped to a place like Archer Daniel Midland, a food processing company where the corn is refined,” Schumacher said. “Some of that corn is used for food purposes, some of it is used for feed purposes for animals and some of it is used to make ethanol for the vehicles that we drive.”
Ethanol is a type of renewable fuel made from plant materials, specifically corn. The use of this sustainable resource is large-scale, as more than 98 percent of the gasoline in the United States contains ethanol.
As Schumacher stated, corn is needed for other purposes as well. Most cattle feed comes from corn because it provides the most supportable amount of energy for cattle. The process of growing, both fruits and vegetables, and raising animals for meat, intertwines itself.
Many animals rely on plant growth. Only when specific animals, like cattle, receive their nourishment, can the food-to-table process continue.
“At my place we mostly raise simangus cattle, a cross between simmental and angus genetics,” cow and calf farmer Wayne Vanderwert said. “Commercial cattle producers using our genetics produce quality feeder cattle, and those feeder cattle are fed and harvested. This ends up as a high quality consumer product in grocery stores and restaurants.”
In 2009 the Columbia Public School (CPS) district endeavored to localize the meals served at breakfast and lunch, and the farm-to-school (FTS) system commenced.
“We started out by trying to find the local product and figuring out how to get it to our kitchens while still following federal purchasing laws,” Laina Fullum, Director of Nutrition Services for CPS said.
The local foods served primarily include bread products, dairy products and produce, while in season.The local purchasing plan did not stop evolving from its initial steps.
“We then received an extension grant from [the United States Department of Agriculture] that was meant to promote our effort through various means,” Fullum said. “We increased marketing to students and teachers, educated ourselves on the subject, purchased equipment to extend the season through vacuum packaging and freezing, purchased middle school hydroponic units and focused on [middle school] learning/classes geared to educate on the value of Farm-to-School.”
To help teach elementary and middle school students the significance of farm-to-school, the FTS coordinators have organized urban farm visits, so younger kids understand where their food comes from and will not be clueless to the topic.
Fullum said the program hopes to decrease the environmental expenses CPS takes.
“Much of our food source travels a long way before it gets to us,” Fullum said. “We wanted to lower our carbon footprint and support Missouri agricultural economy.”
Farmers like Vanderwert work to harvest marketable meat and produce, and consumers like CPS invest in the cause. The environmental toll of the food-to-table process has many factors.
“Many people just consider food miles, as in the distance that food has traveled, as being an indicator of the potential environmental impact of food provision,” Julian Binfield, assistant research professor with the college of food, agriculture and natural resources at the University of Missouri — Columbia said. “Many point to environmental savings from local food. But, in order to consider the environmental impact you need to consider the whole system from the farm, through processing and distribution.”
Where customers buy their groceries and how far they are willing to go is a factor in the environmental impact, Binfield said. The transportation of food across large distances requires a larger volume of fossil fuels such as gasoline, which increases the amount of carbon dioxide emitted into the air. The shipping of food products also contributes to the environmental after effect.
“If someone makes a special trip to the farmers market to buy some beef,” Binfield said, “that trip may have the biggest impact on greenhouse gas emissions in that beef’s production and journey.”
The farm-to-table process is not only local but also global. Food travels the world to dinner tables across hundreds of billions of households.
Binfield understands the benefits of globalization and its level of efficiency. He and Vanderwert, however, agree that on a smaller scale, local farm-to-table effectiveness and safety to the environment surpass large scale production.
“Globalization is seen as bad, but if it results in ultra efficient distribution then maybe it is not so bad,” Binfield said. “However, it is not a slam dunk that local food is way more environmentally friendly.”[/penci_text_block][vc_separator][vc_custom_heading text=”Managing a Meatless Menu” font_container=”tag:h2|text_align:left|color:%232bb673″ google_fonts=”font_family:Roboto%3A100%2C100italic%2C300%2C300italic%2Cregular%2Citalic%2C500%2C500italic%2C700%2C700italic%2C900%2C900italic|font_style:500%20medium%3A500%3Anormal”][penci_text_block block_title_align=”style-title-left”]Story by: Audrey Novinger[/penci_text_block]Every day between ringing bells and roaring lunch times, students swarm the cafeteria to grab an assortment of meals and snacks ranging from bags of Doritos to chicken-topped salads. Assembly lines for trays of burgers, pepperoni pizzas and chicken tenders stretch across the entire kitchen length.
From a meat-consumer’s perspective, the meal selection seems infinite. Change to a meatless or zero-animal-product diet, however, and the menu suddenly shrinks to but a tiny fraction of the previous options.
Sophomore Lola Gingerich, a vegetarian with past experience as a vegan, knows the struggles of her diet all too well, yet she passionately upholds the lifestyle.
“One day, I just suddenly lost my appetite for meat,” Gingerich, who became a vegetarian in eighth grade, said. “In addition to that, I had always wanted to be a vegetarian, so I didn’t make an effort to regain my appetite for meat.”
Besides her personal goals, both the health and environmental values surrounding a meat-free diet contributed to Gingerich’s decision. Additionally, a vegetarian diet may reduce a person’s chances for diabetes, heart disease and even some cancers. A diet free of meat also has advantages for the environment, including natural resource preservation, reduced greenhouse gas emissions and several benefits for livestock. These benefits influenced junior Cato Walls in his choice to become a vegetarian.
“I don’t like the conditions animals are put in for big companies to produce meat,” Walls said. “However, it is kind of expensive [and] hard to obtain for me to buy from small farms.”
Purchasing beans, rice and other vegetarian staples often rings up for much less than buying meat products. In addition to cost concerns, Hy-Vee registered dietitian Paula Vandelich said religion may also influence teens’ eating habits. For instance, numerous major world religions, including Hinduism, Jainism and Buddhism, promote meat-free lifestyles to prevent cruelty towards animals and encourage mindfulness. However, regardless of the reason, Vandelicht said nutrition remains the key component of a successful diet, and most importantly, teens should consider whether they are on a certain diet for social or ethical reasons.
“There is not one specific diet that is recommended for teens. A lot is dependent on their activity level [and] cultural beliefs,” Vandelicht said. “The most important thing is that they are getting adequate nutrient intake based on their caloric needs and activity level.”
As far as nutrition for vegetarians, Vandelicht said adolescents should prioritize “getting enough of protein, essential fatty acids, iron, calcium, zinc, Vitamin B12 and Vitamin D.” She said if teens are “deficient in any of the above nutrients, that can affect them not only cognitively but behaviorally, so it is important to evaluate their intake to ensure adequate nutrient intake.”
Various locations around town provide ingredients for vegetarians and vegans to purchase on their search for recommended nutrients. In order to contribute to his protein intake, Walls incorporates tree nuts, meat substitutes and beans in his meals.
“My family usually makes my dishes separate with the same ingredients and just add the meat last or make the meat in a separated pot, and I can get mine and add extra protein into the meal if needed,” Walls said. “We eat a lot of carbs, but now my dad has started putting beans on things that he can, so I get that extra protein.”
Like Walls, Gingerich’s family occasionally prepares a vegetarian option, such as soup, that she can also enjoy. The rest of the time, she fills her plate with whatever is available.
“I snack frequently on fruit, some cheese and snack food in general,” Gingerich said. “When I do eat what I would consider a meal, it’s usually something frozen or a side vegetable that my family has prepared to go along with their dinner.”
At breakfast, Gingerich typically grabs a bagel or oatmeal to sustain her until lunch, where she combs the cafeteria’s snack stand for chips, pretzels and other meat-free options. For dinner, she often heats up mac’n’cheese or other pastas.
Although cookies, potato chips and soda all qualify as vegetarian, they may not satisfy one’s daily nutritional requirements. Gingerich finds it easy to locate vegetarian ingredients, but in her opinion, coming up with fitting meals, especially at school, proves more difficult.
“In terms of a full nutritious meal, [RBHS] doesn’t have much when it comes to vegetarian options,” Gingerich said. “There is cheese pizza and occasionally pizza crunchers. There is also a tray of chips and hummus that you can get, but that isn’t very nutritious.”
Even though the school’s menu is not as comprehensive or inclusive as some non-meat eaters would like, Karla Adeshakin, CPS Nutrition Services Assistant Director, said the school district offers several possible menu items for students following meat-free diets. She said the garden bar includes several options that accommodate vegetarianism, veganism and other eating habits.
“We are also open to suggestions, and given enough demand, willing to offer other items that meet all of our USDA guidelines for our National School Lunch Program,” Adeshakin said.
The availability of adequate meals and ingredients both at home and at school provides crucial support to teens following vegetarian or vegan diets. Even in the face of challenge, students such as Gingerich and Walls take pride in following meat-free diets.
“I really enjoy being a vegetarian,” Gingerich said. “It was probably one of the best choices for me at the time that I made it. Being a vegetarian has helped me gain weight and become healthier overall, which absolutely outweighs the fact that it might be harder to find a meal sometimes.”[vc_separator][vc_custom_heading text=”Students express their feelings about lunch at RBHS” google_fonts=”font_family:Roboto%3A100%2C100italic%2C300%2C300italic%2Cregular%2Citalic%2C500%2C500italic%2C700%2C700italic%2C900%2C900italic|font_style:400%20regular%3A400%3Anormal”][penci_text_block block_title_align=”style-title-left”]Story by: Karina Liu[/penci_text_block][penci_text_block block_title_align=”style-title-left”]Every weekday at 10:30 a.m. or 12:12 p.m. signals the second or first meal of the day. Students crowd up the halls like hungry sharks and take their preferred path to lunch, whether by legs or car.
If students head towards the lunch line, colorful posters that line the brick walls depict healthy options along with a salad bar in the middle of the room featuring colorful options that range from the usual salad to fruit and different types of dressings. Located at one end, lunch ladies set out warm pizza – complete with toppings like pepperoni, sausage, and BBQ chicken – while on the other end, chicken patties, chicken tenders, and the meal of the day is served.
On most days, students crowd the lunch lines to snatch up the most popular foods like pizza and chicken tenders while others choose to eat lunch outside of school or eat lunch from home.
Olivia Guess, junior, eats school lunch, she said, because it’s easy.
It isn’t that I don’t want to pack my lunch in the mornings, I just don’t have the time. I don’t feel like it’s necessary for me to get up early to pack my lunch and so I don’t do it,” Guess said. “I am perfectly happy eating school lunch so I might as well get a few extra minutes of sleep in the morning instead.”
Although she believes school lunch becomes unfavorable at times, tastewise, she likes the pizza and apples.
In contrast, Tony Jones, junior, goes out to eat at his designated lunch time and consumes McDonald’s or Taco Bell two to three times a week. He said he eats fast food because he prefers it over school lunch. He drives to get his meal, which promises more fun than sitting in the commons.
Jones pays for the food with the money he earns at his job at Tiger Place. He believes the cost of the fast food, around $15 a week, is worthwhile.
Aside from school lunch and take out, students choose to bring lunch from home. Kellen Sapp, sophomore, often brings a sandwich or leftovers from last night’s dinner along with applesauce and/or an apple, goldfish and a sweet treat. He and his family usually make the sweet treat that ranges from 

cookies to brownies. Sapp puts them in his lunch for the next week and shares them with his friends.
“I bring a lunch from home because I don’t always like the school lunch and also because my schedule keeps me from having enough time to go get a lunch and eat in the 30 minutes we get,” Sapp said.
Even so, he also eats school lunch due to busy mornings with no time to pack lunch or mornings where he lacks bread to make his sandwich. In terms of health benefits, Sapp believes his lunch from home contains more health benefits.
“I do think that the lunch I bring is often healthier, in part because I can choose healthy things that I like rather than having to choose whatever is on the salad bar,” Sapp said.
Guess believes lunch from home leads to health benefits, too.
There are health benefits from eating at home. Since the school serves so many people, they obviously aren’t going to buy the most healthy of items for price reasons,” Guess said. “At home, you can pack whatever you want. You get more options. You can pack as many bananas, smoothies, spinach, tortillas, etc. as you see fit. At school, you have very limited options.”
Although most people assume that home lunch provides more health benefits than school lunch, many factors come into play such as cost and financial need.  The National School Lunch Program states 21.5 million low income children participated in the program from the years 2016-2017. These students lack the means to pack their own nutritious lunch, so a school lunch supplies the essential nutrients for a hearty lunch.
In terms of the pros and cons of school lunch, Sapp acknowledges the benefits of free and reduced lunch implemented by RBHS despite limited dietary needs. He likes how school lunch features different foods every day but keeps some foods the same such as the pizza and chicken tenders in case students dislike the meal of the day. Furthermore, Sapp mentioned how the school provides a “fairly decent meal for little or no money to people who couldn’t otherwise afford it.”
“One bad thing about it is they don’t have many options for people with dietary restrictions,” Sapp said. “It’s easy for us to say, ‘Well, they can bring their own lunch then,’ but that causes us to forget that low-income families also have allergies and that free school lunch is the only way some people get to eat.”
Paula Vandelicht, a dietician who works at the Hyvee nearest RBHS, agrees with Sapp’s pros.
“For some students, this may be the only balanced meal they are provided with or the only meal period,” Vandelicht said.
In terms of diet, Vandelicht believes bringing home lunch may be as good or better compared to school lunch, although factors vary in who packs the lunch, contents of the lunch, and economic status. She stated that federally funded schools follow nutritional requirements to provide a school lunch and the purpose of school lunch includes an ability to “provide nutritious food to children.”
However, Vandelicht also acknowledged some mistakes teens make when it comes to diet. Such mistakes, said Live Strong, include calorie consumption, sugar consumption, grain choices, such as refined grains vs. whole grains, and more.
“With all of the fad diets out there and with social media, teens are exposed to a lot of false nutrition information, plus having open lunch allows them access to many non-nutrition options,” Vandelicht said.
Even so, she gave some advice to students who eat out to help to fix those dietary mistakes.
“There are healthy and unhealthy options at all fast food places,”  Vandelicht advised. “Watching portions, choosing vegetables, grilled chicken, lean protein sources are just a few options that they can do to help with optimal health.”[/penci_text_block]