The Daily Caller

The Daily Caller
              FILE - In this Oct. 31, 2005, file photo, a harvester works through a field of genetically modified corn near Santa Rosa, Calif. So-called Bt corn, genetically engineered to make its own insecticide, may be losing its distinctive ability to kill pests _ a possible result of careless farming practices that could give rise to resistant bugs and threaten the future of one of the nation

How to help people eat healthier without a government program

Marina Olson
Writer, Ethika Politika

I love Mark Bittman’s How to Cook Everything. I use that book prodigiously while cooking, and could not find it more helpful. However, while I have nothing but respect for his ability to communicate the culinary arts, I must draw the line at agreement with his recent opinion on domestic food policy.

What upset Bittman is Oxfam’s Good Enough To Eat index. According to the results of this dietary analysis of 125 countries, while America performs well in food quality and affordability, we are sixth to last in healthy eating if you consider our rampant rates of diabetes and obesity. Now, this is pretty atrocious. However, when the countries with the lowest rates include Rwanda, Cambodia, and Laos, I think we can all agree that Bittman presents the results in a skewed manner to overemphasize American malnutrition, which at least involves nutrients of some kind.

It’s a threefold problem: what we actually process from healthy food is less than we might think, purchases made with food stamps aren’t limited to healthy food, and much of the public remains ignorant about how bad it is to eat junk. These problems, Bittman opines, would all go away if we simply had “an official government policy or agency responsible for coordinating and assuring that the nation’s investment in food and agriculture is for a nourishing and healthful food supply.”

Well, that escalated quickly.

Now, a kale and quinoa salad admittedly costs more than dinner at Taco Bell, and lack as certain high fructose corn syrup infused kick. Healthy food costs more because it substitutes “labor and intensive management for chemicals, the health and environmental costs of which are born by society.” High costs give those on food stamps an extra push towards the cheaper, tastier option. Who wants to cough up $4.00 for a bag of leaves? Moreover, as Roosevelt Institute fellow Lauren Servin argues, the American Farm Bill has provided an economic incentive to produce huge quantities of corn, foundational to processed foods, ethanol, and fuel — we subsidize poor food choices. As for educating the masses, it’s odd that our educational system has failed us here, considering the luck it has had in teaching math and literacy. We could always add it to the common core.

After observing the failure of the federal programs to control the purchases of its welfare beneficiaries, how about instead we subsidize farms that produce wholesome, rather than lucrative, crops? Critiquing the government’s ability to insist that we remain at the table until every last bite of squash is finished, Bittman calls on the government to save us from its own failure by creating a new regulatory agency. Does this make any sense?