This week I was able to go on a follow-up day trip of the #FarmFoodTour. (you can see the original recap HERE and the day trip HERE). I came away with a new appreciation for the science of growing food – and a renewed love for wheat! 😉 (and I know some of you will ask – I got that awesome seafoam cardigan from that Twice site – I’m hooked! it’s like a curated yard sale of awesome clothes, and I love the deal. You can get a $10 credit with my link)
The first stop of the follow-up tour was the Meat Sciences Lab at Kansas State University. There is so much science that goes behind the food that comes to our table. We were able to blind taste test several grades of meat, and it turns out my favorite (although not the majority’s favorite) was the Grass-Fed Beef.
After that we had a great discussion with K-State Beef Cattle Institute about animals and antibiotics. I learned the obvious but interesting concept that food science only affects the middle class. The comfort of food safety goes to the affluent, because they can afford the best without question, and the poor are only concerned about full bellies – so the rich and the poor don’t worry about the science, it’s the middle class that has to decipher and determine what’s best for their family and if it’s better enough to sacrifice their budget in other areas. We learned that antibiotic residue in animals is a non issue. If you have a sick animal, you can treat it with antibiotics (to help the animal, just like you would choose to treat a sick person). Then there is a withdrawl time so that there is no antibiotic residue in our food.
Over lunch we had some great discussion about GMOs, what are they, and if they are safe. There is a ton of misinformation out there, so it’s great to hash it all out.
If you live in the Kansas City area, and are interested in learning more about your food and it’s safety, there is a great event coming up, GMOs – Now We’re Talking – that info is here:
We wrapped up at the KState Food Lab, where we learned about food testing and labeling, and then at the Wheat Innovation Center, where we taste-tested amazing breads, finalists in a bread bake-off. We also toured their research facilities where they learn about wheat. Big news is that they are developing celiac-safe wheat – it’s not gluten free, but it’s celiac safe.
I love learning about where my food comes from and am always wowed by how much goes in to food – I know I take it for granted and I’m glad I was able to catch a glimpse of all the science that goes into our food.