Author Archives: jenifer fermin

Meat blog post

1 Reply

My thoughts on “the way of all flesh”: To be honest it was very hard to read. I have a super soft spot for animals. learning about the way cattle is slaughtered almost made cry, especially because cattle are very smart animals as one of the workers states ” they’re scared. they don’t want to die.” I feel as even though they are animals they should still have a proper/humane way of leaving. overall, the blog was very interesting and made think that most of hospitality jobs are the same, such as the industry being male dominated and workers being overworked. It was interesting to know that veterinarian go and inspect the cattle to make sure they don’t have any wounds or illness. In the end it for sure made think about how much beef I consumed and made me start thinking about cutting back.

sorry professor i think i posted the first blog in the wrong category

Green market blog

1 Reply

Green market blog

Location: forest park farmstand

Every weekend there’s a farmstand near my area in forest park that I decided to visit last weekend. Looking through all the stands, the reason for green markets existing is to help promote farmers and their business by giving them an opportunity to sell their fruits and veg. this can be an advantage for locals because they now have access to fresh fruits and veg. Some farmstands offer EBT and WIC as a form of payment, which give lower income locals access to these fruits and vegetables.

At this specific location, I saw a lot of radishes, squash, many other root vegetables as for fruits I saw apples, pears, lemons, and grapes. These are all fruit and vegetables that are currently in season. I am very used to noticing which vegetables and fruits were in seasons since I see the produce in the kitchen that I work in change seasonally, I was not surprised to see similar vegetables being sold. Lastly to be honest I don’t do a lot of shopping at the grocery store, so I did not get a chance to compare prices but the prices to me looked almost the same, except the produce looked fresher.

My ingredient for my presentation is butternut squash.

  1. Squash can be used for a variety of recipes such as, sides, puree, deserts, since there’s are many types of squash.
  2. You may choose it over let’s say sweet potatoes or other root vegetables because squash has more of a sweet nutty flavor.
  3. Butternut squash comes from south America.

Jenifer fermin

Leave a reply

After reading the New York Times article “that dinner tab has soared”, I was very stressed. Inflation has affected North Carolina, charlotte in so many ways starting with restaurants having to take items on their menu because they are too expensive to keep. For example, some items from the restaurant Good Food’s menu that included beef or pork had to be taken off because they were too expensive, but not only the price of beef and pork but the price of basic ingredients such as oil and flour have also increased and basic items like flour and oil are difficult to replace or take off because they are in almost every dish. Another big way that inflation has affected the restaurant “Good Food” on Montford is the labor cost. With inflation increasing the prices on ingredients the price of living costs has also gone up. Restaurants are having to pay workers more hourly which also takes a toll on the company’s budget. Overall, In my personal experience this part of the article was very accurate because I’ve also witness many workers in restaurants that I’ve worked at quit because the pay wasn’t enough and the labor is too much or when the company would try to hire more workers they also wouldn’t show up for at least an interview. As someone that has also quit and not shown up for an interview, it’s very hard to get by with little pay and have a labor-intensive job. Restaurants are really struggling everywhere.