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            Today, it is so easy in this face-paced hectic life style to want everything in an instant. When you want to know the score of the baseball game, just look it up on an app, or if you see a dress in an advertisement just surf the web, order it, and POOF its yours. Unfortunately in America, when it comes to food distribution we expect the same time of instantaneous output. With this price comes consequences. In the previous articles we have read, Michael Pollan of An Omnivore's Dilema talks of the horrendous way that almost 90% of meats goes through line production and the different chemicals that are involved in the process. 
              Recently, as researches have discovered these horrendous processes, documentaries, books, and articles have come forth, provoking monumental life changes of the way people eat in the 20th century. Good, Clean, Fair, Rhetoric of the Slow-Food Movement- by Stephen Schiedner talks of the monumental change that people have been discovering. Schnieder attempts to bring into light the different levels of our food production process, and encourages people to take "slow-food" into consideration by visiting local meat markets and local farms. A big influence on Schiedner has been Carlo Petrini, who believes food is a network “of men and women, of knowledge, of methods, of environments, of relations”—a network in which all participants are co-producers of cultural and culinary knowledge and traditions (175). Within the new gastronomy,then, food is an expression of various political, economic, cultural, and agricultural networks, all of which demand the serious attention of any would-be gastronome. Understood in this way, “food is the primary defining factor of human identity,” (36). By having this definition, the slow-food movement attempts to distinguish food which is not only healthier and tastier, but what is morally better.

**This post is collaborative**   

The group members I am working with for this project are Alissa Francisco, Katie Collins, and David Reyes. Together, we have pooled questions together to create an interview where we question the  issue of choosing organic foods vs. inorganic foods, and the effects these have on growing children. We will touch upon questions like: What are the costs? How do you go about eating out at restaurants? What about school lunches with kids? What foods are worth choosing organic? and What changed your mind towards going organic?

We have chosen to interview, Alissa's family she babysits for, who has made the decision to go organic in her own household. These are our questions:

INTERVIEW QUESTIONS

"Reflective and reflexive thinking, as well as, research are the differences between askng why something happened and asking what do we do now."

Once someone has the belief on a topic, reflexive research involves going back to the topic and monitering beliefs. Reflective thinking, in terms of research involves the beliefs that one may previously have of the certain topic. Opinions may be bias or even subconscious. I believe being a reflexive researcher is the way to research to have a subjective opinion.

COLLABORATION:

Fountaine and Hunter describe 2 forms of collaboration: hierarchical and dialogic. I believe dialogic is a more beneficial strategy where group member's roles are interchangeable where as hierarchical is where group members have independent roles.