Extra credit post about revision

I believe revision is one of the most important parts of writing and is absolutely essential to the writing process as a whole. The revision process has definitely changed the way I look at my writing. When I initially start writing the first draft of a paper, it is nowhere near perfect. It is the process of going through the paper over and over again and making both minor and drastic changes that allows me to truly write the paper I know I am capable of. Each time I go through and revise a piece of my writing, I become more familiar with my own personal style.
While I believe personal revision is a fundamental part of the writing process, I also believe that peer revision is equally important. I find it extremely beneficial to have someone other than myself go through my paper because my peers catch mistakes and make suggestions that I never would have thought of or caught. Having my peers edit my paper allows me view my writing from a different perspective which makes for a very well rounded paper. All in all, my experiences with personal revision, coupled with peer revision, have allowed me to grow stronger as a writer and really see my own personal writing style develop

Paper Four Article Summaries

For my research topic for paper four, I am choosing to write about the dangers of tanning beds and the effect they have on appearance in our society. The first article I found is titled “Frequent Tanning Bed Use, Weight Concerns, and Other Health Risk Behaviors in Adolescent Females.” I found this article especially useful because it not only talks about the health dangers associated with tanning beds, but examines why girls have such a strong desire to use the beds despite the dangers and how the media plays a role, particularly in America. An interesting quote I found that illustrates this idea further is “Frequent tanning bed use among adolescent females is associated with a range of health risk behaviors. This effect may be mediated by peer influence and a desire to look like other females in the media” (O’Riordan, Field, Geller, Brooks, Aweh, Colditz and Frasier, 679). This article also contains a variety of statistics about tanning bed use among adolescent girls, which will be extremely useful for appealing to logos in my research paper.

The second article I found is titled “Radiation. Tanning Trippers Get UV High.” This article is much different from the first article I found, but I found it very interesting. It talks about how tanning in a bed releases feel-good endorphins, causing those who regularly go tanning to become addicted to it like a drug. I think this information would be useful for my paper because it explains one reason why tanning appeals to so many people. This article even talks about how people who stop going tanning experience withdrawal symptoms similar to that of someone who is being weaned off of an opioid drug, just another reason why artificial tanning is dangerous. Like the first article, this article also contains good statistics that would be useful for appealing to logos in my research paper. A quote I found particularly useful in this article further explains the potential addiction artificial tanning is capable of. According to Burton, “Feldman’s team thought that blocking this potential endorphin rush might cause such people to lose some of their tanning enthusiasm; what they didn’t expect was for some to develop withdrawal symptoms” (Burton, A403). I found this extremely interesting, and I know this information will provide good support for my fourth paper.

Works Cited
O'Riordan, David L., Alison E. Field, Alan C. Geller, Daniel R. Brooks, Gideon Aweh,
Graham A. Colditz, and Lindsay A. Frazier. "Frequent Tanning Bed Use, Weight
Concerns, and Other Health Risk Behaviors in Adolescent Females (United
States)." Cancer Causes & Control 17.5 (Jun., 2006): 679-86. JSTOR. Web. 12
Apr. 2010. .

Burton, Adrian. "Radiation. Tanning Trippers Get UV High." Environmental Health
Perspectives 114.7 (Jul., 2006): A403. JSTOR. Web. 12 Apr. 2010.
.

Works Cited for Tim Wise Article

Cook, David. "By The Color of Their Skin: Tim Wise on The Myth of a Postracial America." The Sun July &

Aug. 2009: 4-12. Print.

Barack Obama Racial Picture

Tim Wise Article

When asking a group of people for their own meaning of racism one can receive various responses. The same can be said of privilege, this is so because of people’s differences. In the way that someone is raised and their background will affect how they treat and react to others. After reading an interview with Tim Wise (by the color of their skin: Tim Wise in the Myth of a Postracial America) one can apply their definition to their way of life. When defining racism a judgment against a race biased on a pre conceived idea. This is dangerous because people will treat differences the only way they have learned how, giving some privilege over others. Racism and privilege go hand and hand, for example: “We also know that job applicants with “white-sounding” names are 50 percent more likely to get called back than those with “black-sounding” names, even if both have the same qualifications.” (Page 6) Tim Wise’s words show that just because a person has a name that sounds different they will not be considered in a serious role. That is a fault of most people, coming up with a result before trying to solve the question. Over time the definition of racism and privilege has changed and can be seen in American culture and life today.
Racism is defined by means of criticizing an ethnic group. This term can also be defined as a race being more superior to any other ethnic group. I have dealt with racism in my life and it turns out be racial slurs that are said to one another. Privilege can be granted to an individual by means of gratitude, but with the term racism, the word seems to be brought up in a different meaning. Race is constructed differently among many other people, however people may be born differently, but there are no genetic markers in defining race. In America, race can be defined by a person’s nationality and I define privilege as a special right; an advantage to a person. According to Cook, “[The] justice department data tells us that black and Latino males are two to three times more likely to be stopped by police and searched for drugs, even though white men are up to four times more likely to have drugs on them” (6). So therefore, racism is being applied to the Latino and black males by means of discrimination. I have been discriminated in my life by the color of my skin and it can be very hard not to say anything back. Much of my work for paper three has concluded the ethics of eating and how it is affects among race. I have read many articles about Barack Obama and how he is not a good president. People judge him by the color of his skin and I find it to be racist when a picture of Barack Obama is being portrayed as a donkey in a food stamp with black stereotypes such as chicken, ribs, kool-aid, and watermelon. The information that I explained above ties into a lot of my information in paper three and how people view race in the ethics of eating.
Rascism is a word that evokes powerful feelings. This is true especially in America, where racism has a long, and rather dismal history. According to Tim Wise, racism and privilege are directly related. In American society today, this correlation is apparent even amongst the nation’s most prestigious leaders. As Wise states, “Privilege also takes the form of less pressure to perform” (page 5). He further explains this statement by asking if Obama, our nation’s first black president, happened to make the same grammar mistakes in his speeches as previous president Bush did, would he be considered less qualified for the job? This is a question many Americans should ask themselves. Wise also proclaims that “we can make peace with the past by recognizing that good people can still do great evil…once we come to realize that, we become a lot less smug about our own goodness and more aware of the evil we participate in every day” (page 9). I find this applies to my own life, as even I find myself guilty of falling for racial stereotypes.
No matter what a person's ethnic background is, racism means something different to everyone. The idea of privilege will never change, for it has been embedded so deeply in American society that it will always be in the back of everyone's mind. This article showed that even good people are capable of "evil thoughts".

finding and using sources

Choosing sources for my papers in english 101, or any class for that matter, is a process that I put a lot of thought and time into to make sure they complement my paper flawlessly. The first thing I do when I know I have to use sources in a paper is begin searching online journal databases such as jstor and ebsco for articles that relate to my topic. Depending on the topic, I find that some information is easier to find than other information, so I really try and be specific when I enter my search terms to save time and make the initial process of finding sources easier. Luckily, so far I have found researching information for many of the food topics in english 101 is pretty easy because things such as the controversy over organic foods and the industrial food industry are a hot topic right now with the The Omnivore’s Dilemma.

The first thing I usually notice about a source is the title, if it catches my eye and seems relevant, I skim the source for information that may be helpful in my paper. I also believe it is very important to look at the author and even the publisher of the source so I can determine if it is credible or not. I choose to use the sources that are both credible and offer a good amount of information that would be helpful in my paper. I pull out quotes from the source and place them where I know they could further support some of my own points and make me seem more credible as a writer, showing that I really did my research. I always make sure to give a good lead into the quote by using a template, and never leave a quote hanging in my paper by not explaining it.

I believe I could improve my method for finding sources by trying to not just use online journal sources. While online journal databases are definitely a good place to find credible sources for a paper, books are another good option, and a goal I have for my next paper is to try and use at least one scholarly book as a source.

Source for paper 3

Mail, Daily. "Kellogg's Will Use Laser to Burn Logo on to Individual Corn Flakes to
Stamp out Fakes." October 13, 2009. Website Article. March 8, 2010.

I believe the article “Kellogg's will use Laser to Burn Logo on to Individual Corn Flakes to Stamp Out Fakes” by Daily Mail Reporter would be a strong source to use in paper three. This article is significant because it explains how Kellogg’s is planning to use a laser to burn their logo on to the corn flakes so everyone will know that they are genuine Kellogg’s flakes. Kellogg’s has become concerned with all of the generic brands making cereals that imitate their unique flakes, and the company wants to make sure everyone knows they only make flakes for Kellogg’s and no one else.
Paper three deals with the ethics of eating and food, and I believe the Kellogg’s counterfeit flake situation is a perfect example of what is ethical and what is not in the food industry. The flakes are being modified, and although the article claims using a laser to burn a logo on to the flakes is perfectly safe, it would still strike me as funny to be eating cereal flakes that have a burned logo. This situation can be compared to the situation in the Norman Borlaug article, where it is questioned as to whether using genetically modified food to feed starving populations in third world countries is really ethical. In addition, I also find myself wondering if it is ethical and even necessary to even put the logo on individual flakes, the logo is already on the box and the flakes come in the box, isn’t that enough proof? As this article shows, ethical problems can arise in any system, specifically a cereal company, providing good support for the analysis of ethical eating in paper three.

Norman Borlaug Article

I found the article “Ending World Hunger. The Promise of Biotechnology and the Threat of Antiscience Zealotry” by Norman E. Borlaug to be full of many intriguing concepts. I find the whole idea of genetically modifying foods to be fascinating. Creating hybrid crops has the potential to make the nutritional qualities in food greater (such as raising the protein level in corn), eliminate the need for harmful pesticides, and grow mass quantities of crops that can withstand the extreme heat and cold in summer and winter. Although I initially found the concept of genetically modifying plants to be unsafe and impure, as I read on I found out that mother nature has been creating hybrid plants for years, farmers are only helping the process along that has been around since the beginning of time.
I found the most intriguing, and most controversial, part of this article to be the fact that genetically modified crops could be used to help those countries struggling with starvation. Although some argue the countries will disapprove of the genetically modified food, it seems like it is a perfectly safe and genius idea to put a damper on world hunger. And unlike those countries wealthy enough to be picky about their food, a third-world country would be happy to have any food at all. Therefore, I agree with Borlaug that the technology used to genetically modify foods should continue to be developed and expanded.

Omnivore's Dilemma chp. 15, 18, 19 & 20

From mushroom gathering to pig hunting, I found chapters 15, 18, 19 and 20 of The Omnivore’s Dilemma to be genuinely intriguing. I loved Pollan’s concept of preparing an entire meal without spending even one dollar. All of the food was to be hunted or gathered, allowing Pollan to know exactly where it came from and see what it truly means to create a meal that is undoubtedly 100% pure and natural. My grandpa being an avid mushroom gatherer, I found I could easily relate to Pollan’s mushroom hunting experience. Like Pollan’s mushroom expert friends, my grandpa does not let anyone in on his secret mushroom “hot spots.” Mushroom hunting is serious business to those who regularly pursue it. But when my grandpa prepared his meticulously gathered mushrooms as a side dish for my family this past thanksgiving, I found out, just like Pollan, that nothing tastes better than something that goes straight from the earth to the table, no costs or unknown ingredients or chemicals, just time.
I do not believe there could have been a better ending to The Omnivore’s Dilemma. After reading about Pollan’s self-prepared feast consisting of hunted pig, gathered mushrooms, bread from yeast captured straight from the air, and dessert made from fresh-picked cherries, it really made me ponder about the food that comes from grocery stores. We really don’t know what lingers amongst all the processed food and meat slaughtered from behind closed walls. By preparing an entire meal purely through natural means, it feels good to know exactly where everything came from. As Pollan showed throughout his entire process of hunting, gathering, and final meal preparation, eating truly is a ritual.

The Omnivore's Dilemma Chp. 16

Chapter sixteen of The Omnivore’s Dilemma mimics the title of the book and for good reason. In this chapter, Pollan finally gets to what the dilemma of the omnivore truly is. After reading this chapter, I felt like I could relate to it because it really made perfect sense, our nation really does have a “national eating disorder.” Unlike animals, humans face a dilemma every time they choose what foods to eat and many questions are raised. Does this new fad diet really work? Are the rumors about McDonald’s meat really true? Should I go organic or not? Even I have found myself asking more questions about what I am choosing to eat, especially after reading The Omnivore’s Dilemma.

I found it particularly interesting when Pollan mentioned the food culture of France in this chapter. While Americans are constantly worried about the next fad diet, the French keep it traditional by eating unhealthy foods only in moderation and by having every meal be a “long, leisurely affair” that is truly enjoyed with friends and family. Obviously they are doing something right because the obesity rates in France are far lower than in America. Personally, I would love to try the French style of eating, especially when it comes to cherishing meal times more. It seems to be a trend in America that most families are far too busy to actually sit down and have a meal together, and it’s a sad reality. What we eat has been too heavily influenced by advertising, the government, and fad diets, and I think meal time would be so much more enjoyable if we relied on our own intuition and what feels right to us.

The Omnivore's Dilemma: Chp. 8, 10 & 11

After reading chapter 8 of The Omnivore’s Dilemma, I found the whole idea of “grass farming,” as done by Joel Salatin on Polyface farms, very interesting. From what Pollan described, Polyface farms is like a green oasis. With the green pastures and rolling hills placed right in the middle of a forest, it is everything I want to picture when I think of where my meat and dairy products come from. I learned that grass farming is not literally farming grass, but actually a complex system that involves a whole series of animals to make Polyface farms both unique and extremely efficient.
Although I found the whole process that the chickens go through of eating maggots from the cow patties disgusting, I was surprised to learn that this actually sanitizes the fields, eliminating the need for harmful chemical parasiticides for the cattle. As a result, Polyface produces meat that is healthy and all natural. Additionally, the alternative farm does not have to worry about the spread of disease among cattle. Chapter 11 further illustrated the entire animal cycle. After reading about this unique way of farming, it makes me skeptical of buying products from big industrial farms because their production tactics are not only less efficient, but also not as safe and far worse for the environment.

Omnivore's Dilemma: Week 3

I find that the more I read The Omnivore’s Dilemma, the more I have learned to like it because I actually feel like I am learning something, specifically what foods are the best to eat. The chapter on chicken slaughter was no exception. As grueling as it was to read because of some of the details made my stomach churn, I learned how much of a difference it makes when meat is sold directly from farmer to consumer. I was fascinated by the fact that Polyface farms does all of their chicken slaughtering in an open-air shelter, unlike the many farms that ship their chickens off to be slaughtered behind unsanitary industrial walls where mad cow disease and E. Coli run rampant. How great the assurance to Polyface consumers must be to know exactly how their chickens are slaughtered. I can easily understand why they would want to pay more or even drive 150 miles one way to buy meat they can trust.
I know if there was a farm like Polyface at my convenience, I would readily hand over the extra cash to not only support a local farm, but rest at peace knowing that my meat is as pure as it gets. I can’t wait to see the growth of this type of farming in the future, and I truly believe that popular supermarket meat brands like Tyson will continue to steadily lose business as America discovers just how good getting meat in an alternative way can be.

Peer Reviewed Article

Parker, Betty J. "Exploring Life Themes and Myths in Alcohol Advertisements through a Meaning-Based Model of Advertising Experiences." Journal of Advertising, Vol. 27, No. 1 (Spring 1998), pp. 97-112.

Published by: M.E. Sharpe, Inc.

Post #2: Organic Foods

Organic foods have been surrounded by much controversy. Are they really healthier, safer, and more nutritious than foods that are not organic? This is what Michael Pollan wanted to find out and I learned a lot after reading the entire chapter in The Omnivore’s Dilemma dedicated solely to organic foods. The advertising that is used to promote organic fruits and vegetables makes it seem like they are grown on the picture perfect family farm, but I was surprised to learn that the cheery images are just an advertising gimmick, and it works. I learned that organic farms are not much different than non-organic farms, they’re still big industrial farms that are far from the picturesque images seen on organic salad bags. The chickens are even still kept in the same cramped conditions; the only difference is they’re fed with organic feed.

As far as if organic foods are really worth paying the extra price, it seems like a wash to me. It is still controversial as to whether they are really better for your body and I have found that they taste about the same as foods that are grown non-organically. The only product I would want to pay extra for is organic milk because it is not injected with artificial growth hormones. I look forward to any groundbreaking new information that comes out about organic foods in the future

Response to The Omnivore's Dilemma

To be honest, when I first started reading The Omnivore's Dilemma, I could not stand it. After reading only one chapter, I had read so much information about corn that I never even wanted to look at corn again. I thought why should I care about what methods are used to grow corn, who grows corn, or what it costs to produce corn? But after reading the chapter on fast food it came to me, almost everything on the menu at McDonald's is made with corn, even salad dressings and milkshakes.

I was not new to the concept that high-fructose corn syrup may be to blame for the obesity epidemic in America because I have seen it advertised in health magazines and commercials, but Michael Pollan explained it in terms that were easy to understand. He broke down everything on the McDonald's menu that contained the sweetener and it was in an overwhelming majority of the food. Soda is almost made purely of high-fructose corn syrup alone...I'm glad I stopped drinking it a few years ago! As Pollan explains, its no wonder HFCS has such a bad reputation, it's an added sweetener that is used on top of other sweeteners (such as cane sugar and maple syrup) in foods. Reading this makes me want to only buy foods now that are free of HFCS.