Author Archives: Halima Sadia

Jackson Heights Greenmarket

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Green Market, born out of the spirit of First Earth Day, is an organization that makes sustainable and nutritious food for New Yorkers in all five boroughs. Today their initiative has not only reached bringing sustainable local farm produce within reach for people, but they also contribute to education, zero-waste initiatives, green space, and food access agricultural programs to people. I chose to take a walk through the Jackson Heights greenmarket which takes place every Sunday from 8 am-3 pm. The time being so close to Halloween I mainly noticed all the vegetables from the gourd family. Pumpkins, parsnips, butternut squash, and some turnips abound in the stalls. However, some season-neutral fruits like grapes, apples, bananas, and veggies such as beets, and Brussels sprouts were also available. Kale and Bok choy were on sale for 2 for $5 and Cauliflower was 2 for $8. A new vegetable that I was introduced to by a farmer was Rutabaga, it is a root vegetable that can be cooked in similar ways to potatoes. The prices seemed almost double compared to general grocery stores but considering the visible quality and taste difference it was apt. For example, the apple was in general $3/lb, whereas in supermarkets the price tag is $150/lb. The heirloom beefsteak tomato caught my attention immediately as they were giving samples of those with salt sprinkles! Which is one of my favorites. The ones I got were perfect for making shakshuka for breakfast. The combination of color yet juicy and flavorful quality drove me to it (also the fact that it was being sampled the way I like!). The vendor did hesitate to answer my question about whether it was organic but I like the taste of it.

The way of all flesh

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The introduction of the Article “The way of all flesh” by Ted Conover starts with of how cattle are dropped at a facility cite where 5,100 cattle are slaughtered per day. The number in itself makes us wonder about the efficacy of the whole system. The process starting from how the leading the cows in to kill floor to how they are murdered (for lack of better verbiage). How the process of mass murder of these animals, who are often ill-treated, bred for the sole purpose of being killed and consumed, have most probably never seen a green pasture, are done deprived of any emotional connection from the people performing these acts due to the system’s very productive way of separating the processes and keeping certain part of it hidden from view. In my opinion being omnivore as a human is not a bad act in itself, there are cycle of nature and life in place even in the wild. The primary cause of my concern is the fact that we are slaughtering in the name of availability/security of food in a consumeristic society where food insecurity still exists in large proportion.  Moreover, will there ever be a point when we can go back and correct our process of treating animals so inhumanely and put may be a little of love in the process. Will I stop consuming meat? Probably not. Will I find a way to research my source and try to find a more plausible way where I know that are at least being killed with a little respect and love. Definitely.

Halima Sadia

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The article talks about rising cost of running a restaurant encompassing all fields that pertains to it. Beginning from the shortage and backlog of essential products due to war, pandemic, thereafter the shortage of proper labor force. The combined effect of rising cost of running day to day operation paired with hiking cost of rent and maintenance has driven out multiple businesses. In some restaurants menu items are raised in price to combat this situation in others the owners just decided to eat the rising cost. In this particular post the owner of Good Food restaurant, Mr. Moffett and his Chefs have decided to combine an effort of raising their prices as well as adjusting their menus to include more items that are affordable and exclude the items that will not reflect the nature or price of their business anymore. The options of choices have been reduced as well to maintain a firm grip on not only product ordering and wastage but also labor.

The stark difference between the price tag of any culinary experience is noticed remarkably before and after the pandemic that has changed the mentality of work force, supply chain and product availability. The continual rise of prices with no end in sight keeps affecting not only the culinary world but also our daily life. The procurement of products has become either very expensive or unattainable in today’s market of globalization where we are heavily depended on other countries for basic products. Much like Mr. Moffett I share his dream of the silver lining of creating a more sustainable products, supple chain and labor in future, when we are on the other side of this era of change.