Omnivore's Dilemma Book Report

The Omnivore’s Dilemma addresses what food is “good” for us and why. There are many foods that we can eat, but to figure out what is healthy and obtained naturally is difficult. The author, Michael Pollan, goes on multiple trips to find food that was made without any unnecessary chemicals. Many vegetables grown by large companies have countless chemicals sprayed on them. These chemicals can be poisonous to humans, but the companies leave it out long enough for the chemical concentration to lessen. Industrial companies also have feedlots for the animals. Feedlots are enclosed buildings where animals are kept in one spot for all of their lives. They are treated unfairly and the industry will not let you go into the slaughterhouses, unlike other

private farms. Cattle, for example, are fed corn and feed which seems fine, but in reality, it is unhealthy for them. Ancestral cattle grazed grasses, but with feedlots, they are not given that freedom.
There are so called industrial-organic companies. This means that they can put “sustainably harvested,” “no drugs or growth hormones used,” or “free range” on their packaging, but they give only a small amount of room for their animals. People entering the building with the animals have to put on suits in order for the animals to maintain their health.
The author of The Omnivore’s Dilemma visits a man named Joel Salatin. He runs a farm with his family, and 90% of the things that he has are all from his farm. He raises and kills animals humanely. The only animals he cannot slaughter himself are the cattle and pigs. This is because they are defined as “amenable livestock species,” which means the U.S. government has the right to the products from these animals. Joel also introduced a topic that is foreign to most people: “seasonal eating.” Seasonal eating is only eating animals that are in season. The industry makes sure that everything is always in season, which is unnatural. Joel likes to call his farm “beyond organic,” meaning he produces everything more naturally than organic companies.
Another topic this book discusses is the idea that set meal times and customs are important.

The main problem with America is that we do not have a major custom having to deal with meal times. For many cultures, meals are a social affair. America has fast food and many do not care about socializing when we have meals. Researching further into the topic, France and Mexico have meal times that almost everyone follows.

A meal you hunted, gathered, and grew all by yourself can be hard to obtain. It is definitely exhausting doing this, as shown in the book. It is a big task and takes a lot of time. The main point of the book tells us that we don’t always have to produce our meal 100% by ourselves, but if we make small decisions that are healthier for us, we can make the world a better place. Industry-produced food burns many fossil fuels. The ratio of energy burned to energy obtained is about 50:1.

The Omnivore’s Dilemma presents a detailed review of the food industry and what foods provide the best health benefits. More people are realizing that fresh foods are better for them and for the Earth. The convenience of processed foods is losing its charm and place in the market. The ultimate decision is yours to decide what you will or will not

eat.