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Greenmarket Blog – Jessica Jean

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Last Thursday, I visited the green market located in Borough Park. This market was small; it only had two vendors. This was my first time going to a green market, so I was expecting more. Green markets exist because they give farmers the opportunity to sell their fruits and vegetables to locals throughout New York City. Although the market was small, there was so much fresh produce ready to be sold. There were tons of seasonal fruits and vegetables at the market, such as broccoli, Brussels sprouts, eggplant, onions, squash, turnips, apples, and so much more! Oddly enough, I noticed watermelons were being sold. The size of the watermelons was small; I did not take note of how much they were going for. The prices at the green market were decent. At my local supermarket, a bag of apples is $5.00; however, at the greenmarket, it was going for $3.00/lb. Listed below are the prices of the goods I took note of. 

Zucchini -$2.50/lb.  

Yellow onions: $3.00/lb. 

Eggplant- $2.50.lb   

Radish -$3.00/lb.  

Yukon gold and red potatoes: $3.00/lb. 

 Cauliflower-$5.00 

Overall, the greenmarket was an interesting experience, and I wouldn’t mind attending another one. 

Meat Blog

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After reading the article “The Way of All Flesh,” written by Ted Conover, I gained an understanding of how the meat-packing industry handles cattle (beef). Conover discusses the process of the meat being slaughtered and inspected at each phase in the plant from his POV as a new meat inspector for the USDA. Workers thoroughly inspect the carcass for any irregularities, such as tonsils, or any serious infection. Tonsils are considered “specific risk materials” (SRM) and must be disposed of. If the cattle show any sign of infection, a blue tag must be attached so a veterinarian can examine them. Though the article was highly informative, I was taken aback by some of the contents that were mentioned, such as the cattle being shot in the head with a captive-bolt gun. The description of the aftermath was quite disturbing to read. I do not consume beef often, but after reading the article, I will feel a little bit uncomfortable knowing how this piece of beef ended up on my plate. Not to mention, the amount of Manuel labor it takes to be a meat inspector has shocked me. Conover detailed the excruciating pain he felt in his hands and arms after the first few weeks of work. The turnover rate in the meat industry is exceptionally high and physical labor can be a leading cause. 

Jessica Jean’s Blog

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In the article “That Dinner Tab Has Soared, Here Are All the Reasons,” it discusses how inflation has heavily affected the food and beverage industry. Inflation has affected every aspect of the economy, from food costs to employment,labor, etc. Bruce Moffet,who is the owner of “Good Food”, is experiencing major changes in his business for these similar reasons. Due to the pandemic, Mr. Moffet had to increase the prices on his menu because of the staggering food prices. In 2019, a beef strip loin cost $9. Fast forward to 2022, and that same beef strip loin now costs $14. To add on, the cost of pork has risen from $4 to $6. Mr. Moffett expresses that the shortage of truck drivers,factory workers, and field workers has contributed to the soaring prices. Not to mention, war and climate change are also affecting the distribution of products. As the demand for fresh meats and produce increases,so will the prices.

In my opinion, it is unfortunate that businesses have to find a way to budget not only the cost of food but also labor, utilities, equipment, etc. to keep their business thriving. As for consumers, eating out is becoming too expensive, and so is buying groceries. All in all, inflation is affecting everyone, and hopefully one day there will be a solution to resolve this issue