Wish List 0 Wish List 0
Download high-resolution image
Listen to a clip from the audiobook
audio pause button
0:00
0:00

Food Fight

GMOs and the Future of the American Diet

Author Mckay Jenkins
Listen to a clip from the audiobook
audio pause button
0:00
0:00
Ebook
Penguin Adult HC/TR | Avery
On sale Jan 24, 2017 | 336 Pages | 978-0-698-40983-5
Add to cart Add to list Exam Copies
See Additional Formats
Environmental writer McKay Jenkins has traveled across the country to interview dozens of people on all sides of the GMO debate—scientists hoping to engineer new crops that could provide nutrients to people in the developing world, Hawaiian papaya farmers who credit GMOs with saving their livelihoods, and local farmers in Maryland who are redefining what it means to be "sustainable." The result is a comprehensive, nuanced examination of the state of our food system and a much-needed guide for consumers to help them make more informed choices about what to eat for their next meal.
The road we have traveled to our current state of eating is actually a very long, interconnected highway. After World War II, American national security strategists decided that protecting the homeland required building a network of broad interstates that mirrored the German Autobahn. This monumental road-building project—now close to 47,000 miles long—was initially conceived as a way to efficiently move troops and military machinery, but it has also had dramatic peacetime consequences for the American landscape, and for the American diet.
 
Suddenly, big, safe interstates—and the millions of miles of ring roads, state roads, and town roads they encouraged—allowed people to live farther and farther from the cities where they worked. People moved out of cities in droves, looking for new places to live. Land prices outside cities skyrocketed, and small farmers occupying that land had a hard time resisting when real estate developers came to call.
 
Suburban development hit small American farms like a virus. In the 1950s alone, some 10 million people left family farms. Chances are, your grandparents (or even your parents) can tell you stories about all those farms in your area that over the last few decades have been turned into subdivisions and shopping malls. In Maryland, where I live, suburban development has replaced 900,000 acres of farmland (and 500,000 acres of forest) in just the last forty years.
 
All these new roads, and the suburbs and industries to which they gave birth, caused a second tectonic shift in American culture: in the way we came to eat. Car-friendly fast-food chains like Mc-Donald’s and Carl’s Jr. and Burger King started popping up along the new highways like weeds. By the early 1960s, Kentucky Fried Chicken was the largest restaurant chain in the United States.
 
These restaurants did not cook, exactly; what they did was heat up highly processed, prepackaged foods that tasted exactly the same, whether you were in Dallas or Des Moines. The ingredients didn’t need to be fresh, they needed to be uniform, and storable, and—most important, given skyrocketing demand—they needed to be provided in vast quantities.
 
Fast-food joints didn’t need local asparagus from New Jersey or collard greens from Georgia or one-of-a-kind apples grown in small orchards in New York. They needed commodity grains to sweeten their sodas, fry their fries, and feed the animals that could be turned into hamburgers and hot dogs and fried chicken. What these restaurants needed was corn, and wheat, and soybeans. And lots of them.
 
As small family farms near population centers went bankrupt or sold their land to developers, and as the American diet started demanding processed meals, food production flowed like beads of mercury to the control of larger and larger industrial farm operations in the Midwest. As food production became centralized, companies that controlled the grains, chemicals, and processing factories became bigger and much more politically powerful. Thanks to intensive lobbying, tens of billions of dollars in federal farm subsidies began flowing to giant agribusinesses that were driving the development of the industrial food system. As early as the 1970s, farmers around the country were being told (in the words of President Nixon’s Agriculture Secretary Rusty Butz) to “get big or get out.”
 
Most farmers got out. A little over a hundred years ago, there were 38 million people living in the United States, and 50 percent of them worked on a farm. Today, we have 300 million people. How many work on farms? Two percent.
 
Today, if you drive across the grain belt—Pennsylvania, Ohio, Indiana, Illinois, Iowa, Nebraska, Missouri, Kansas—you will spend many, many hours crossing an ocean of just three crops: corn, wheat, and soybeans. They are being grown by farmers you will likely never meet, processed in factories you will likely never see, into packaged foods containing ingredients that look nothing like the crops from which they were made. You won’t see it, but your soda will be sweetened with high-fructose corn syrup, which replaced sugar in the 1980s. Your fries will be dunked in boiling soybean oil. And your burgers and nuggets and sliced turkey breast will all be processed from animals fed corn or soybeans, or both.
 
What you most likely won’t see, out along on the great American road system, are regional food specialties, or the mom-and-pop diners and restaurants that used to serve them. New England clam chowder, New Orleans gumbo, Maryland crab bisque: all these foods require local ingredients, which (by definition) giant farms in Iowa or Kansas are unable to provide. Replacing them has been the food that these farms can provide: Fast food. Processed food. Soda. Pizza. Chicken nuggets. Cheap hamburgers. A vast culinary sameness, all essentially built out of two or three crops, controlled by a small handful of companies. All available twenty-four hours a day in any restaurant, dining hall, or gas station in the country.
Copyright © 2017 by Mckay Jenkins. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
"Jenkins provides excellent context and analysis for a question we will grapple with for years to come."
—Baltimore Magazine

“Impressive research into a complex situation presented in a highly readable form.”
—Kirkus Reviews

“Highlighting the pros and cons of this contentious topic, Jenkins gives conscientious readers plenty to chew on.”
—Publishers Weekly

“McKay Jenkins has done the impossible.  He has produced a remarkably fair and balanced account of the contentious role of GMOs in the U.S. food supply, calling the shots as he sees them.  Pro- and anti-GMO proponents will find plenty to argue with, but anyone wanting to understand what the fights are really about and why they matter will find this book a big help.”
—Marion Nestle, professor of nutrition, food studies, and public health at New York University and author of Safe Food: The Politics of Food Safety
 
“With crystalline writing and deep, detailed reporting, McKay Jenkins has given the world a view of our food supply—the role of GMO science to transform all we eat and how farmers produce it, and the work of smart people harnessing old traditions to bring good local food to the table.  Food Fight shows the abundance of danger and hope in the food we eat and the ways it comes to be.”
—Richard Preston, author of The Hot Zone and The Wild Trees
 
“An insightful and unbiased deep dive into the complex issues that make up the ongoing GMO debate. Many books have been written about the rise of crop biotechnology, but Food Fight gives us a fresh look into both the risks and rewards of this dramatic reshaping of our industrial food system, and illuminates why – now more than ever – it is critical that we care.”
—Carey Gillam, investigative journalist formerly of Reuters, and author of a forthcoming book on the Roundup pesticide controversy. 
 
"McKay Jenkins digs beneath the surface of the GMO debate to uncover its root: a three-decade struggle over the future of food — and society as a whole.”
—Liz Carlisle, PhD, author of Lentil Underground
 
“In Food Fight, McKay Jenkins exposes the connection between GMO’s and the surging use of herbicides that compromise healthy soil. The only way to heal our water world is to make dirt live.  Living soil is a sponge and nature’s detox clinic for agricultural chemicals that otherwise run into rivers and create the ocean’s dead zones. After a long hard look at the alternatives, Jenkins makes the case that local food production is needed to combat our deteriorating quality of life—a must read for the conscious consumer.”
—Charles Moore, author of Plastic Ocean
McKay Jenkins holds degrees from Amherst, Columbia's Graduate School of Journalism, and Princeton, where he received a PhD in English. A former staff writer for the Atlanta Constitution, he has also written for Outside, Orion, and many other publications. He is the author of What’s Gotten Into Us: Staying Healthy in a Toxic World;  Bloody Falls of the Coppermine: Madness, Murder and the Collision of Cultures in the Arctic, 1913 (Random House, 2005); The Last Ridge: The Epic Story of the U.S. Army’s 10th Mountain Division and the Assault on Hitler's Europe (Random House, 2003); The White Death: Tragedy and Heroism in an Avalanche Zone (Random House, 2000); and The South in Black and White: Race, Sex, and Literature in the 1940s (Univ. of North Carolina Press, 1999). He is also the editor of The Peter Matthiessen Reader (Vintage, 2000). A winner of the University of Delaware's Excellence in Teaching Award, Jenkins is currently Tilghman Professor of English and a member of the Program in Journalism. He lives in Baltimore with his family. View titles by Mckay Jenkins

About

Environmental writer McKay Jenkins has traveled across the country to interview dozens of people on all sides of the GMO debate—scientists hoping to engineer new crops that could provide nutrients to people in the developing world, Hawaiian papaya farmers who credit GMOs with saving their livelihoods, and local farmers in Maryland who are redefining what it means to be "sustainable." The result is a comprehensive, nuanced examination of the state of our food system and a much-needed guide for consumers to help them make more informed choices about what to eat for their next meal.

Excerpt

The road we have traveled to our current state of eating is actually a very long, interconnected highway. After World War II, American national security strategists decided that protecting the homeland required building a network of broad interstates that mirrored the German Autobahn. This monumental road-building project—now close to 47,000 miles long—was initially conceived as a way to efficiently move troops and military machinery, but it has also had dramatic peacetime consequences for the American landscape, and for the American diet.
 
Suddenly, big, safe interstates—and the millions of miles of ring roads, state roads, and town roads they encouraged—allowed people to live farther and farther from the cities where they worked. People moved out of cities in droves, looking for new places to live. Land prices outside cities skyrocketed, and small farmers occupying that land had a hard time resisting when real estate developers came to call.
 
Suburban development hit small American farms like a virus. In the 1950s alone, some 10 million people left family farms. Chances are, your grandparents (or even your parents) can tell you stories about all those farms in your area that over the last few decades have been turned into subdivisions and shopping malls. In Maryland, where I live, suburban development has replaced 900,000 acres of farmland (and 500,000 acres of forest) in just the last forty years.
 
All these new roads, and the suburbs and industries to which they gave birth, caused a second tectonic shift in American culture: in the way we came to eat. Car-friendly fast-food chains like Mc-Donald’s and Carl’s Jr. and Burger King started popping up along the new highways like weeds. By the early 1960s, Kentucky Fried Chicken was the largest restaurant chain in the United States.
 
These restaurants did not cook, exactly; what they did was heat up highly processed, prepackaged foods that tasted exactly the same, whether you were in Dallas or Des Moines. The ingredients didn’t need to be fresh, they needed to be uniform, and storable, and—most important, given skyrocketing demand—they needed to be provided in vast quantities.
 
Fast-food joints didn’t need local asparagus from New Jersey or collard greens from Georgia or one-of-a-kind apples grown in small orchards in New York. They needed commodity grains to sweeten their sodas, fry their fries, and feed the animals that could be turned into hamburgers and hot dogs and fried chicken. What these restaurants needed was corn, and wheat, and soybeans. And lots of them.
 
As small family farms near population centers went bankrupt or sold their land to developers, and as the American diet started demanding processed meals, food production flowed like beads of mercury to the control of larger and larger industrial farm operations in the Midwest. As food production became centralized, companies that controlled the grains, chemicals, and processing factories became bigger and much more politically powerful. Thanks to intensive lobbying, tens of billions of dollars in federal farm subsidies began flowing to giant agribusinesses that were driving the development of the industrial food system. As early as the 1970s, farmers around the country were being told (in the words of President Nixon’s Agriculture Secretary Rusty Butz) to “get big or get out.”
 
Most farmers got out. A little over a hundred years ago, there were 38 million people living in the United States, and 50 percent of them worked on a farm. Today, we have 300 million people. How many work on farms? Two percent.
 
Today, if you drive across the grain belt—Pennsylvania, Ohio, Indiana, Illinois, Iowa, Nebraska, Missouri, Kansas—you will spend many, many hours crossing an ocean of just three crops: corn, wheat, and soybeans. They are being grown by farmers you will likely never meet, processed in factories you will likely never see, into packaged foods containing ingredients that look nothing like the crops from which they were made. You won’t see it, but your soda will be sweetened with high-fructose corn syrup, which replaced sugar in the 1980s. Your fries will be dunked in boiling soybean oil. And your burgers and nuggets and sliced turkey breast will all be processed from animals fed corn or soybeans, or both.
 
What you most likely won’t see, out along on the great American road system, are regional food specialties, or the mom-and-pop diners and restaurants that used to serve them. New England clam chowder, New Orleans gumbo, Maryland crab bisque: all these foods require local ingredients, which (by definition) giant farms in Iowa or Kansas are unable to provide. Replacing them has been the food that these farms can provide: Fast food. Processed food. Soda. Pizza. Chicken nuggets. Cheap hamburgers. A vast culinary sameness, all essentially built out of two or three crops, controlled by a small handful of companies. All available twenty-four hours a day in any restaurant, dining hall, or gas station in the country.
Copyright © 2017 by Mckay Jenkins. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Praise

"Jenkins provides excellent context and analysis for a question we will grapple with for years to come."
—Baltimore Magazine

“Impressive research into a complex situation presented in a highly readable form.”
—Kirkus Reviews

“Highlighting the pros and cons of this contentious topic, Jenkins gives conscientious readers plenty to chew on.”
—Publishers Weekly

“McKay Jenkins has done the impossible.  He has produced a remarkably fair and balanced account of the contentious role of GMOs in the U.S. food supply, calling the shots as he sees them.  Pro- and anti-GMO proponents will find plenty to argue with, but anyone wanting to understand what the fights are really about and why they matter will find this book a big help.”
—Marion Nestle, professor of nutrition, food studies, and public health at New York University and author of Safe Food: The Politics of Food Safety
 
“With crystalline writing and deep, detailed reporting, McKay Jenkins has given the world a view of our food supply—the role of GMO science to transform all we eat and how farmers produce it, and the work of smart people harnessing old traditions to bring good local food to the table.  Food Fight shows the abundance of danger and hope in the food we eat and the ways it comes to be.”
—Richard Preston, author of The Hot Zone and The Wild Trees
 
“An insightful and unbiased deep dive into the complex issues that make up the ongoing GMO debate. Many books have been written about the rise of crop biotechnology, but Food Fight gives us a fresh look into both the risks and rewards of this dramatic reshaping of our industrial food system, and illuminates why – now more than ever – it is critical that we care.”
—Carey Gillam, investigative journalist formerly of Reuters, and author of a forthcoming book on the Roundup pesticide controversy. 
 
"McKay Jenkins digs beneath the surface of the GMO debate to uncover its root: a three-decade struggle over the future of food — and society as a whole.”
—Liz Carlisle, PhD, author of Lentil Underground
 
“In Food Fight, McKay Jenkins exposes the connection between GMO’s and the surging use of herbicides that compromise healthy soil. The only way to heal our water world is to make dirt live.  Living soil is a sponge and nature’s detox clinic for agricultural chemicals that otherwise run into rivers and create the ocean’s dead zones. After a long hard look at the alternatives, Jenkins makes the case that local food production is needed to combat our deteriorating quality of life—a must read for the conscious consumer.”
—Charles Moore, author of Plastic Ocean

Author

McKay Jenkins holds degrees from Amherst, Columbia's Graduate School of Journalism, and Princeton, where he received a PhD in English. A former staff writer for the Atlanta Constitution, he has also written for Outside, Orion, and many other publications. He is the author of What’s Gotten Into Us: Staying Healthy in a Toxic World;  Bloody Falls of the Coppermine: Madness, Murder and the Collision of Cultures in the Arctic, 1913 (Random House, 2005); The Last Ridge: The Epic Story of the U.S. Army’s 10th Mountain Division and the Assault on Hitler's Europe (Random House, 2003); The White Death: Tragedy and Heroism in an Avalanche Zone (Random House, 2000); and The South in Black and White: Race, Sex, and Literature in the 1940s (Univ. of North Carolina Press, 1999). He is also the editor of The Peter Matthiessen Reader (Vintage, 2000). A winner of the University of Delaware's Excellence in Teaching Award, Jenkins is currently Tilghman Professor of English and a member of the Program in Journalism. He lives in Baltimore with his family. View titles by Mckay Jenkins

Additional formats

  • Food Fight
    Food Fight
    GMOs and the Future of the American Diet
    Mckay Jenkins
    978-1-5247-5156-2
    Audiobook Download
  • Food Fight
    Food Fight
    GMOs and the Future of the American Diet
    Mckay Jenkins
    978-1-5247-5156-2
    Audiobook Download
Related Articles
College & University Reads

Videos from the 2024 First-Year Experience® Conference are now available

We’re pleased to share videos from the 2024 First-Year Experience® Conference. Whether you weren’t able to join us at the conference or would simply like to hear the talks again, please take a moment to view the clips below.   Penguin Random House Author Breakfast Monday, February 19th, 7:15 – 8:45 am PST This event

Read more

Videos from the 2024 First-Year Experience® Conference are now available

College & University Reads
 Stay Connected
Sign up for news about books, authors, and more from Penguin Random House.
Subscribe

Interested In Adopting a Title?

Contact us

About Us

Visit our FAQs

Visit Us

Follow Us

© 2024 Penguin Random House
0
    • 0
    Wish List (0)