final draft

Kennan Patton

Professor Kerr

EN101-23

11/29/2011

Better Science

Approximately 80% of American processed foods contain some form of genetic modification (“Genetically”), and it can be anything from color, taste, size, or even added vaccines. The FDA has no guide lines on genetically modified foods as far as making companies tell people if they use genetically modified foods in their products or not, but don’t try and tell that to the people that want genetically modified foods labeled and regulated. The people who want labels try to use scare tactics to get everyone on their side of the argument, which is why this essay will be defending genetically modified foods and the current FDA position. Genetically modified foods need not be labeled, there are more advantages then disadvantages to having them, and more chefs use them then oppose them.

Genetically modified foods should not be labeled. The first genetically modified foods were sold in 1996 as oils like corn, soybean, and canola (Holmes). Most people don’t even know that they are eating genetically modified foods and most don’t care. Labels on genetically modified foods would imply a warning about a health effect. No significant differences between genetically modified foods and conventional foods have been found. If a nutritional difference were found in a genetically modified food, current FDA regulations would require a label to that effect (“Labeling”). The next reason why genetically modified foods should not be labeled is because a label would be for people who want to buy non-genetically modified foods and they already have that option with organic foods which are not genetically modified ("Labeling”). Another reason why genetically modified foods should not be labeled is the cost of labeling ("Labeling “). If the packing plant does not put the label on (in most case they probably won’t) then someone would have to pay a third party to label and to find out what ingredients are genetically modified. Time is money and for people who don’t care if their food has been genetically modified or not labeling should be by past. The people who buy organic food will cost everyone else more money by saying that genetically modified foods must be labeled. The last reason why genetically modified foods should not be labeled is the food system infrastructure. The food system infrastructure (storage, processing, and transportation facilities) in the US could not handle the need for segregation of genetically modified and non-genetically modified products (“Labeling”). In the transporting of foods, in order to maintain segregation two trucks would be needed to go to the same places. This would increase costs if a restaurant has to pay for two trucks to bring their food, they are paying more for the food that they are making. The same thing would happen at the grocery stores and this effects not just genetically modified food but all food. The reasons why genetically modified should not be labeled are that the people that want the labels don’t eat genetically modified, the food system infrastructure, could not handle the change, and the cost. That is why genetically modified foods should not be labeled.

Some people think genetically modified foods should be labeled. The first reason is consumers’ have a right to know what is in the products or what was done to the products that they are buying (“Labeling”). I have no problem with this but to require a label to tell people that part of a product is genetically modified just seems a bit overboard. The next reason why people think that genetically modified foods should be labeled is so people who don’t want genetically modified foods can stay clear of genetically modified foods (“Labeling”), but all they have to do is buy only organic food to avoid this problem. The next reason why people think that genetically modified foods should be labeled is that the majority of people want mandatory labeling of genetically modified foods (”Labeling”) most people are not aware of the price increase that it will cause. The last reason that people think that genetically modified foods should be labeled is that there are 21 other countries and the European Union that have already made labeling mandatory for genetically modified foods. But the US does not do what Europe does otherwise the US would be using the metrics system for all measures, Celsius for all temperatures, and have different shoe and clothing sizes. In fact, the US has never done what Europe has done just because the US is just a bunch of rebels at heart. The reasons why people think genetically modified foods should be labeled include consumers’ rights, avoiding foods, majority rules, and global standards.

What are the advantages of genetically modified foods? According to a Web MD article “Experts say 60% to 70% of processed foods on U.S. grocery shelves have genetically modified ingredients” ("Genetically Modified”). In the same article it says

“Researchers from the Food Policy Institute at Rutgers' Cook College found that only 52% of Americans realized that genetically modified foods are sold in grocery stores and only 26% believed that they have ever eaten genetically modified foods -- a modest 6% increase since 2001”. ("Genetically Modified”)

So if at least sixty five percent of the food in stores are genetically modified foods and have been since 2001, odds are most everyone has been eating genetically modified foods for ten years and have not noticed any side effects from genetically modified foods. This fact just adds to the numbers that will be used to say that there are no side effects from genetically modified foods, so they are safe to eat.

And to note the other advantages they include; pest resistance, cold tolerance, drought tolerance, and pharmaceuticals. The first is pest resistance. Crop loss from insects was something that all farmers had to deal with, but with genetically modified foods this is not the case anymore. They can make food that can keep the pest away on their own. According to an article written by Deborah B. Whitman

Consumers do not wish to eat food that has been treated with pesticides because of potential health hazards, and run-off of agricultural wastes from excessive use of pesticides and fertilizers can poison the water supply and cause harm to the environment. (Whitman)

People don’t want genetically modified food but they don’t want pesticides either, and there’s less and less farm land to grow crops so the US needs to use one of these techniques to insure that we have plenty of food. Next is cold tolerance, unexpected frost can kill acres of crops and leave tons of produce off the shelves, but by adding “An antifreeze gene from cold water fish has been introduced into plants such as tobacco and potato” (Whitman) farmers could give plants a fighting chances to make it through early spring when the plants will have to face the greatest odds of frost. Next is drought tolerance, whenever a plant can go long periods without water it will give farmers more flexibility so they don’t have to water the plants and they try to wait on rain to save them money that they can pass along to the consumer. The last one is pharmaceuticals, and according to Whitman “Researchers are working to develop edible vaccines in tomatoes and potatoes. These vaccines will be much easier to ship, store and administer than traditional injectable vaccines” (Whitman), and with these genetically modified foods the US can help third world countries. So with all the advantages of genetically modified foods it’s easy to see why they are a popular choice for farmers.

What are the disadvantages of genetically modified foods? There are no proven disadvantages when it comes to genetically modified foods. Most people worry that the genetically modified plants will breed with weeds and make some kind of super weed (“Disadvantages”), but there is no proof that this will happen. The next concern is that they may be harmful to people, but again there is no proof to back up this claim. Genetically modified foods have been out for ten years and there is no evidence against genetically modified foods.

The last point is whether genetically modified foods should be used in restaurants. A question that is not so easy to answer. Some will say that you can’t use genetically modified foods in restaurants, but there is a group that is saying yes you can and they are getting bigger. One chef in Australia says that genetically modified foods could "potentially help millions of people around the world"(MARCUS). Later in that same article it says “The mainstream chefs don't have any problem with GM. . . but there are a lot of 'celebrity chefs' who have a different agenda . . . they are catering to a very select clientele who have strong philosophical views about how food is produced" (MARCUS). When one thinks about it most restaurants are already using genetically modified foods. The only chefs that are thinking about not using genetically modified foods are celebrity chefs. The guests just sit back and eat whatever comes out of the kitchen.

With around 65% of the food in the grocery stores already being genetically modified and an alternative food for people who don’t want genetically modified foods. All of the advantages that genetically modified foods provide it is easy to see why the US backs genetically modified foods. At this time the advantages outweigh the disadvantages to not use genetically modified foods.

Works Cited

"Disadvantages of Genetically Modified Food." Want to Know It | Answers to Life's Questions | Everything Blog. Web. 27 Nov. 2011. .

"Genetically Modified Foods (Biotech Foods) Pros and Cons." WebMD - Better Information. Better Health. Web. 26 Nov. 2011. .

Genetically Modified Foods. Web. 27 Nov. 2011. .

Holmes, Bob (14 July 2010). "Altered animals: Creatures with bonus features". New Scientist.

"Labeling of Genetically Engineered Foods." Colorado State University Extension. Sept. 2010. Web. 25 Nov. 2011. .

MARCUS, CAROLINE. "Chefs Stir Up the Heat On GM Food." Http://www.dailytelegraph.com.au. 06 Feb. 2011. Web. 26 Nov. 2011. .

Whitman, Daborah B. "Genetically Modified Foods: Harmful or Helpful?" CSA. Apr. 2000. Web. 26 Nov. 2011.

first draft

Kennan Patton

Professor Kerr

EN101-23

11/29/2011

Better Science

Approximately 80% of American processed foods contain some form of genetic modification (“Genetically”), and it can be anything from color, taste, size, even add vaccines. although the FDA has no glide lines on genetically modified foods, as far as making companies tell people if they use genetically modified foods in their products. Do not tell that to the people that what genetically modified foods labeled and regulated. These people try to use scare tactics to get everyone on their side of the argument, which is why this essay will be defending genetically modified foods. genetically modified foods should not be labeled, have more advantages then disadvantages, and more chefs use them then opposes them.

Why genetically modified foods should not be labeled. The first genetically modified foods were sold in 1996 as oils like corn, soybean, and canola (Holmes). Most people don’t even know that they are eating genetically modified foods and most don’t care. Labels on genetically modified foods food would imply a warning about a health effect, whereas no significant differences between genetically modified foods and conventional foods have been found. If a nutritional difference were found in a genetically modified food, current FDA regulations require a label to that effect (“Labeling”). The next reason why genetically modified foods should not be labeled is a label would be for people who want to buy non-genetically modified foods in which they already have an option with organic foods which are not genetically modified ("Labeling”). The next reason why genetically modified foods should not be labeled is the cost of labeling ("Labeling “). If the packing plant does not put the label on (in most case they won’t) then you have to pay a third party to label and find out what is genetically modified and time is money and for people how don’t care if their food has been genetically modified people who can get organic food will be costing them more money by saying that genetically modified foods must be labeled. The last reason why genetically modified foods should not be labeled is the food system infrastructure. The food system infrastructure (storage, processing, and transportation facilities) in the US could not handle the need for segregation of genetically modified and non- genetically modified products (“Labeling”). In the transporting foods you would need two trucks to go to the same places which would go back to cost, if the restaurants has to pay for two trucks to bring their food you have to pay double for you food that they are making. The same thing would happen at the grocery stores, and this effects not just genetically modified food but all food. The reasons why genetically modified should not be labeled are that the people that want the labels don’t eat genetically modified, the food system infrastructure, could not handle the change, and the cost. That is why genetically modified foods should not be labeled.

Why people think genetically modified foods should be labeled. the first reason is consumers’ rights to know what are in the products or what was done to the products that they are buying (“Labeling”), I have no problem with this but have some label tell people that is genetically modified just seems a bit over boar. The next reason why people think that genetically modified foods should be labeled is so people how don’t want genetically modified foods can stay clear of genetically modified foods (“Labeling”), but all they have to do is buy only organic food to avoid this problem. The next reason why people think that genetically modified foods should be labeled is that most people want mandatory labeling of genetically modified foods (”Labeling”), but most people are not aware of the price increase that it will cause. The last reason that people think that genetically modified foods should be labeled is that there are 21 other countries and the European Union have already made labeling mandatory for genetically modified foods, but the US does not do what Europe dose otherwise they would be using the metrics system, cellist, and have different shoe and clothing sizes, in fact the US has never done what Europe has done just because the US is just a bunch of rebels at heart. With consumers’ rights, avoiding foods, most people think it should be, and Europe is doing it, are the reasons why people think genetically modified foods should be labeled.

What are the advantages of genetically modified foods? According to a web MD article “Experts say 60% to 70% of processed foods on U.S. grocery shelves have genetically modified ingredients” ("Genetically Modified”). in the same article it says “Researchers from the Food Policy Institute at Rutgers' Cook College found that only 52% of Americans realized that genetically modified foods are sold in grocery stores and only 26% believed that they have ever eaten genetically modified foods -- a modest 6% increase since 2001”("Genetically Modified”). so if sixty five percent of the food in stores are genetically modified foods since 2001 odes are one has been eating genetically modified foods for ten years and have not noticed any side effects from genetically modified foods then one has just been adding to the numbers that will be used to say that there are no side effects form genetically modified foods, so they are safe to eat. And to answer the rest of this question I will list them and then go over them one at a time, pest resistance, cold tolerance, drought tolerance, and pharmaceuticals. First is pest resistance, crop loss from insects was something that all farmers had to deal with, but with genetically modified foods this is not the case anymore. They can make food that can keep the pest away on their own. According to an article written by Deborah B. Whitman

Consumers do not wish to eat food that has been treated with pesticides because of potential health hazards, and run-off of agricultural wastes from excessive use of pesticides and fertilizers can poison the water supply and cause harm to the environment. (Whitman)

So people don’t want genetically modified food, but they don’t want pesticides, and there’s less and less farm land to grow crops that the US needs to use one of these techniques to insure that we have plenty of food. Next is cold tolerance, unexpected frost can kill acres of crops and leave tons of produces off the shelves, but by adding “An antifreeze gene from cold water fish has been introduced into plants such as tobacco and potato” (Whitman).this will give plants a fighting chances to make it through early spring when the plants will have to face the greatest odds of frost. Next is drought tolerance, whenever a plant can long periods without water will give farmers more flexible so they don’t have to water the plants and they try to wait on rain to save them money that they can pass along to the consumer. The last one is pharmaceuticals, and according to Whitman “Researchers are working to develop edible vaccines in tomatoes and potatoes. These vaccines will be much easier to ship, store and administer than traditional injectable vaccines” (Whitman), and with these genetically modified foods the US can help third world countries. So with all the advantages of genetically modified foods it’s easy to see why they are a popular chose for farmers.

What are the disadvantages of genetically modified foods? There are no proven disadvantages when it comes to genetically modified foods, most people worry that the genetically modified plants will bread with weeds and make some kind of super weed (“Disadvantages”), but there is no proof that this will happen. The next concern is that they may be harmful to people, but again there is no proof to back up this clam but genetically modified foods have been out for ten years and there is not evident ageists genetically modified foods.

The last point will be should genetically modified foods be used in restaurants. A question that is not so easy to answer, some will say that you can’t use genetically modified foods in restaurants, but there is a group that is saying yes you can and they are getting bigger. One chef in Australian says that genetically modified foods could "potentially help millions of people around the world"(MARCUS). Later in that same article it says “The mainstream chefs don't have any problem with GM. . . but there are a lot of 'celebrity chefs' who have a different agenda . . . they are catering to a very select clientele who have strong philosophical views about how food is produced" (MARCUS). When one thinks about it most restaurants are already using genetically modified foods. So the only chefs that are thinking about not using genetically modified foods are celebrity chefs, for the rest just seat back and eat whatever comes out of the kitchen.

With around 65% of the food in the grocery stores already having genetically modified food and an alternative food for people who don’t want genetically modified foods, and all of the advantages that genetically modified foods provides it is easy to see why the US backs genetically modified foods. at this time the advantages out way the disadvantages to not use genetically modified foods.

Works Cited

"Disadvantages of Genetically Modified Food." Want to Know It | Answers to Life's Questions | Everything Blog. Web. 27 Nov. 2011. .

"Genetically Modified Foods (Biotech Foods) Pros and Cons." WebMD - Better Information. Better Health. Web. 26 Nov. 2011. .

Genetically Modified Foods. Web. 27 Nov. 2011. .

Holmes, Bob (14 July 2010). "Altered animals: Creatures with bonus features". New Scientist.

"Labeling of Genetically Engineered Foods." Colorado State University Extension. Sept. 2010. Web. 25 Nov. 2011. .

MARCUS, CAROLINE. "Chefs Stir Up the Heat On GM Food." Http://www.dailytelegraph.com.au. 06 Feb. 2011. Web. 26 Nov. 2011. .

Whitman, Daborah B. "Genetically Modified Foods: Harmful or Helpful?" CSA. Apr. 2000. Web. 26 Nov. 2011. .

Genetically Engineered Food

for my forth essay my topic is going to be on Genetically Engineered Food

first draff eassy 3

According to the Centers for Disease Control and Prevention, each year in the USA there 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths that can be traced back to a foodborne pathogens (CDC). Each year, approximately 40,000 laboratories confirmed cases of Salmonella infections are reported to the National Salmonella Surveillance System (CDC). The CDC also says that a foodborne illness outbreak is when a group of people eat the same food and two or more of them come down with the same illness (CDC). Since 2006 there have been forty-two out breaks in the US, and in 2011 alone there have been twelve outbreaks with leads to the big question what causes out breaks and what are the effects. Each case is different and I this case the peanut outbreak of 2009. Now an outbreak starts at the point of contaminations and ends at the point of final numbers are tallied.

On November 10, 2008; CDC's PulseNet staff found a small and widely dispersed reported a twelve states cluster of 13 S. Typhimurium isolates with an unusual PFGE pattern (CDC). The CDC’s time line has this as one of the first thing now this is not the start of this outbreak this is when the CDC started their investigation into the cluster in fact, in most cases there is no true point of contaminations but more a point of infection, in which happen sometime around October 4, 2008 with the most notable numbers. On “November 10, 2008 CDC PulseNet identifies first multistate cluster of Salmonella Typhimurium infections (13 cases in 12 states), CDC begins monitoring for additional reports of cases with same DNA fingerprint” (CDC). By December 28, the Minnesota Department of Health had found from patient interviews that some patients infected, lived or ate meals at a long-term-care facility, or an elementary school (CDC). From the first reported case to the next sever hundred cases after that the FDA, and the CDC where trying to find the common point that all of the cases had, and on “January 9, 2009 MN Dept. of Health reports Salmonella from opened container of King Nut peanut butter – FDA begins investigation of PCA facility in Blakely, GA” (CDC). Now the peanut Corporation of America or PCA makes both peanut butter and peanut paste in which is ship out to other companies and used in their products (“peanut”), which is why it was so wide spread and took longer to trace back to PCA.

On January 10, 2009 King Nut Co. issues recall of peanut butter (CDC) then on January 12, 2009 MN Dept. of Health confirms strain in opened package of King Nut peanut butter (CDC). After that is when all the US started to panic and everybody stopped eating peanut butter, and peanut butter products. FDA investigators reported that the PCA facility in Blakely produced, which were sold too many food companies for use as an ingredient, these peanut butter containing products were widely distributed in the United States and 23 other countries (CDC). By the time it was all over the peanut outbreak was one of largest national outbreak with 714 confirmed cases in fourth-six states and nine people died in January 2009 (“peanut”). States like Ohio that had seventy two confirmed cases, California with sixty-eight confirmed cases, and Massachusetts with fourth-three confirmed cases (CDC). But there are also states like Florida, South Carolina, and Alaska that had zero confirmed cases (CDC). According to the CDC’s time line people were still getting sick up to April 4,

head chef vs private chef first draft

Kennan Patton

Oct/ 04/ 2011

Professor Kerr

EN101

Head vs. Private

According to the 2007 census there are 217,282 Full-service restaurants in the USA, (American) and in those restaurants there is a head chef in all of them. The number of private chefs is less, because unlike head chefs a private chef must find a client that is willing to pay for a head chef for their home. To see the differences between head chefs and private chefs one must look at economies, day to day, and training/ Education.

The first thing that one should compare is economies. When looking at economies the first thing that pops in one’s head is how much do they make? Before answering that, one must look at the others. Looking at the first economies thing is the cost of driving to work. As a head chef one will have to drive to work, and if one is lucky you will find a job close to where one lives. As a private chef most of the time one will live at the client’s house, but only if one is single, so there is no driving to get to work, but unlike a head chef a private chef has to drive to get food. Another thing to look at is because a private chef lives at his client’s house that is one less thing that he has to think about. It boils down to one question how much do they make? First the head chef an executive chef’s salary can earn an average of $89,000 per year (“How Much”). The private chef is every close Yearly salary rates for full-time work (45-50 hours/week) ranged from $50,000-$85,000 per year. (“Rates”)

The next thing that one should compare is day to day. As a head chef there are a lot of responsibilities that are charred to you. An executive chef has primary responsibility for everything involved in a restaurant, from staff development to menu design to restaurant décor. Many executive chefs own the restaurant they work in. Executive chefs design the menu, creating each meal and training the sous chef to produce the meals. (“How Much”) in other words if something happens in the kitchen the head chef has a hand in it. From ordering food and supplies, hiring and firing staff, and keeping records. a private chef has almost the same type of day to day. One private chef Audrey Heckwolf said “I was in charge of anything edible. Usually, how days ran, I did not have to put breakfast out every day, because I prepared it the night before. The lives of the family I worked for were hectic, and they didn’t always sit down together in the mornings. Breakfast might be fresh baked goods or quiche, and I didn’t always have to be there personally. I was usually present at lunch, and I packed the kids’ lunches. Family dinner was a three-course meal that I served, so I was responsible for menu planning, grocery shopping, cooking, execution and clean-up on a daily basis. I also traveled with them to their other homes, and I managed their wine cellars and did all their entertaining. Depending on the size of an event, say for 300, I might not cook, but I would hire and manage a caterer and menu planning, and I would manage the valet, coat-check and the rest of the household staff for that event.”(Heckwolf)

The last thing that one should compare is training/ education. A private chef is not a job that one can choose it kind of falls in to one lap. To become a private chef all it takes is an associate’s degree in culinary arts it may help if one has more experience than just school, but most people who are hiring a private chef will be looking for more than just an associate’s degree in culinary arts from some Community College. As a head chef you can have just an associate’s degree in culinary arts but one must work its way up the ladder in a kitchen. For most people with a degree one can start at as a station chef/ line cook and then move up to Sous chef and then move up to Executive chef/ head chef to work up to this point is about four to five years if one has the talent, and not trying to do something one is not good at, but not all people are the same.

Both are a great choose, both get around the same salary both have around the same responsible and both have the same base education. The NRA has this fact 1.3 million: Number of positions the restaurant industry will add in the next decade ("Research”) it’s never too late to join the chasse to the top.

Work cited

American FactFinder. 29 Sept. 2009. Web. 03 Oct. 2011. .

Frei, Brent T. "On Being A Private Chef." American Personal & Private Chef Institute & Association - Professional Personal Chef Support and Training. Web. 03 Oct. 2011. .

"How Much Do Chefs Earn?" Cooking Schools. Web. 03 Oct. 2011. .

"How To Become A Chef." How To Start A Restaurant, Resources and Guides.Web. 03 Oct. 2011. .

"Rates for Private Chefs." ChefTalk.com - Cooking Forums and Reviews for Chefs and Food Lovers. Web. 03 Oct. 2011. .

"Research & Insights: Facts | National Restaurant Association." Home Page | National Restaurant Association | National Restaurant Association. Web. 03 Oct. 2011. .

essay 2 what i know

head chefs/ run the restaurant, make the menus, make the most money in the restaurant.
private chefs/ make food at someones house, work for one person.

essay 2 topic

the topic for my next essay is head chefs vs private chefs