January Recipe Challenge: Asia

The lovely fella lives in the Silicon Valley.  The first time I visited him here was when I had just gotten back from India in July of 2009.  I kept noticing a ton of Indian markets, restaurants and shops.  I’m not sure if it’s because I had India on the brain or there are legitimately just a lot of Indian places!  Apparently, the Silicon Valley (or the South Bay in general?) has a large Indian population.  So for yet another addition to the January Recipe Challenge, I decided to make something Indian!

Indian is probably one of my favorite foods, I love everything from curries to dosa, but I’ve always been too scared to make it as it seems really daunting. With the availability of Indian products and the January Recipe Challenge as my impetus, I sucked it up and decided to try making something Indian.

Tonight, I actually made two recipes!  Palak Paneer (Spinach and Cheese) and Channa Masala.  Both are fairly common at any North India/Punjabi restaurant.  They are also vegetarian!  Actually in case you didn’t know… A lot of people in India are vegetarians for religious reasons.

I found two great recipes from Manjula’s Kitchen.  I really liked her site because she had videos of her making the recipes!  This inspired great confidence in her!

Just as in the Swedish recipes I made earlier this week, I had to make due with the appliances the lovely fella has, which means no measuring cups or spoons or a blender which was kind of necessary.  I had to eyeball it all but surprisingly it turned out really well!  So here are the recipes with the tweeks that I made to them (remember I eyeballed these amounts).

Palak Paneer

Inspired by Manjula’s Kitchen Palak (Spinach) Paneer

4 cups fresh spinach, chopped
6-7 oz store bought paneer
1/2 can tomato puree
1 tsp finely chopped ginger
1 tsp coriander powder
1/2 tsp turmeric powder
1-2 tbsp vegetable oil
1/2 tsp cumin seeds
salt to taste
2 tbsp all purpose flour
1/3 cup heavy cream
1/2 tomato, sliced for garnis

Ingredients all together:

Can you believe they have Goofy on the spinach package?! Not sure how I feel about this...

First we quickly browned the paneer in a bit of oil and then set aside.

Then we added a tad more oil (probably a total of 2 tbsp, you really don’t need to add more in my opinion…) and added the spices (coriander, turmeric, cumin seeds) and cooked those for about a minute.

Then we added the tomato puree and ginger and let that cook for a few minutes.  Once the tomato sauce reduced by half, we added the spinach and a little bit of water (I saw her do this in the video that’s why I did it too) and covered it and let it simmer on medium/low heat for about 10 minutes.

In the meantime, we combined the cream and flour in a small bowl.  After the spinach mixture has simmered, we added the cream mixture and let it cook for a few minutes.  Then cover it again and let is simmer for about 5 minutes.  Then added the paneer back and and let is simmer for a few more minutes! Then it’s ready to eat!

Ours didn’t look quite right but I think it was the lack of blender.  It still tasted great!

Next we made the Channa Masala.

Again we didn’t have all the necessary equipment (mainly a blender and measuring spoons so I eyeballed it all and just finely chopped all the ingredients).  Also note that the channa masala is also vegan!

Channa Masala

inspired by Manjula’s Kitchen’s Chola (Channa Masala)

1 can (15oz) garbanzo beans, drained and rinsed
2 tbsp vegetable oil
1 tsp cumin seeds
1 tbsp all purpose flour
1/2 can tomato puree
1 tsp finely chopped ginger
1 small green chili (use less for less picante!)
2 tsp coriander powder
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp salt
1 tsp chopped cilantro
1/4 tsp garam masala powder

I forgot to take a picture of all the ingredients for this one but they were kind of similar to the Palak Paneer ingredients.

First, we heated the oil in the pan.  Once the oil was hot, we added the cumin seeds and cooked them til they made a cracking noise.  Then we added the flour and cooked it for about a minute. Once that had cooked for a minute or so, we added the tomato puree, ginger, green chili, coriander, turmeric and red chili powder.  This simmered for about 4 minutes.

Then we added the garbanzo beans plus 1/2 cup of water and let that simmer for about 7-8 minutes, stirring every so often.

Lastly, we added the cilantro and garam masala and let that cook for a minute and it was all ready! Serve with rice, naan, raita, tomato slices or anything else you like!

We enjoyed these two fabulous dishes with some Naan we got at Costco (the Costco here sells a ton of India products… large Indian population I guess…).

Of course, it was eaten with fingers not silverware…

I thought this was very delicious!  The lovely fella liked it too!  The Channa Masala was a little too spicy for him but nothing a little water couldn’t fix.  We actually realized we pretty much doubled the green chili, so it was extra spicy.  I thought it was perfect but I really like spicy food.

I know Indian food sounds intense and complicated (or at least it did to me) but give it a try!  It really wasn’t that difficult, just requires a bit of ingredient hunting!

Tomorrow I’m headed back to LA then Friday I go back to Ithaca!  I don’t want break to end, but I have a little bit of a blog revamp coming when I get back to Ithaca so stay tuned for that!

Have a great night!

January Recipe Challenge: Europe

The lovely fella bought a Swedish cookbook at Ikea last week.  So I thought it would be a great for the January Recipe Challenge.  Again, I don’t know much about Sweden other than its neutrality in WWII, they have a lot of immigrants and Alexander Skarsgard is from there… so I have no idea how authentic this is but it looked delicious and vegetarian (which seems rare in Swedish cuisine from looking at that cookbook!).

We decided to make Forest Mushroom Soup (Soppa på blandsvamp).

The only difficulty in making this recipe was finding the right mushrooms and the fact that the lovely fella doesn’t have measuring tools.  So here’s our tweeked version (estimated as we couldn’t actually measure):

Forest Mushroom Soup/Soppa på blandsvamp

inspired by Ikea’s Swedish Cooking

2 tbsp butter
8oz cremini mushrooms
3.5 oz shitake mushrooms
6 oz portabella mushrooms
1 onion
1 garlic clove
3-4 tablespoons whole wheat flour
3 tablespoons red wine (or really just a splash!  The recipe called for sherry but we didn’t want to spend money on it so we decided to use red wine instead… not the same… I know but it was still really good!)
3 cups low sodium vegetable broth
about 1/4 cup heavy cream
salt and pepper to taste

We enjoyed a glass of wine while we cooked!  The lovely fella got me this bottle of wine for Valentine’s Day last year with the intention that we would drink it then but it didn’t happen and he’s had it ever since.

It was very tasty, especially after it aerated for 20 minutes!  So we gathered the ingredients:

Then cleaned and sliced the mushrooms then chopped the onion and garlic.

From what I’ve heard… Mushrooms should be wiped with a damp cloth or paper towel not run under water.

We melted the butter then sauteed this all for about five minutes.

Then added the flour and stirred it.  Added a splash of red wine.  Next we added the broth, cream, salt and pepper and let it simmer for a few minutes.

Then we served and enjoyed it with our wine!

This recipe was quick, easy and delicious!  The mushrooms were fantastic and made it really “meaty.”  It was a perfect light meal!  It would be great with a big hunk of crusty bread (unfortunately we ate our fair share of bread and cheese while the soup simmered!).

Then we went to see It’s Complicated, which was hilarious!  I won’t spoil it but I really enjoyed it!

Tomorrow, we’re headed to Napa for wine tasting and all around fun!  Hope you had a great weekend!  Goodnight!

January Recipe Challenge: Africa

In undergrad, I was a Development Studies major.  In other words, I studied the political economy of developing nations.  You’d think I would know a bunch about Africa (since it is the least developed region of the world), but honestly I don’t.

In searching for a recipe for the January Recipe Challenge, I wanted to stay away from Moroccan food, which I think is the African food that most people are (or at least I am) most familiar with.

In my search, I came across a recipe for West African Vegetable and Peanut Stew, which sounded delicious!  So in keeping with my peanut butter filled day I decided to give it a try.   I’ll be honest and say that I have no idea whether or not this recipe is authentic.  As I mentioned earlier, I know very little about Africa, aside from some political/economic history. This recipe just sounded interesting and from the little research I did, seems to have West African flavors.  I also liked how many vegetables it had: sweet potato, carrot, okra, green beans, onion… oh my!

In case you’re curious, the countries considered part of West Africa (as defined by the UN) are:  Burkina Faso, Cote d’Ivoire, Cape Verde, Ghana, The Gambia, Nigeria, Togo, Mali, Sierra Leone, Benin, Senegal, Guinea, Guinea-Bissau, Liberia, Mauritania and Niger.

West African Peanut Stew

From Food & Wine

3 tablespoons vegetable oil
1 large onion, finely chopped
3 large garlic cloves, minced
2 jalapeños, seeded and finely chopped
1 tablespoon finely chopped fresh ginger
1 1/2 tablespoons curry powder
One 14-ounce can whole peeled tomatoes, chopped, with their liquid
4 cups water or canned low-sodium vegetable broth (or chicken broth would work too)
1/2 cup smooth peanut butter
Salt and freshly ground pepper
1 pound sweet potatoes, peeled and cut into 1-inch chunks
2 carrots, cut into 1/2-inch dice
2 cups frozen whole okra or 6 ounces fresh whole okra
1 cup frozen green beans or 1/4 pound fresh green beans, cut into 2-inch lengths
1/4 cup cilantro leaves (I thought we had some, but we did so I left this out)
1/4 cup chopped salted peanuts
Lime wedges, for serving

First gather all your ingredients

Even super old curry powder should be okay (fresher is probably better.  I wouldn’t be surprised if this stuff is older than me)

Chop the onions, jalapenos (if you want this dish spicier then leave some of the seeds), ginger and garlic.  Word to the wise: don’t touch your eyes after chopping the jalapeno.  It hurts… Also make sure you don’t have any cuts on your fingers.  My finger is still burning!

Then sautee it in the oil for about 5 minutes or until the onions are translucent.   Then add the curry powder, stir and let it cook for a few more minutes (about 2).  Then add your peanut butter, tomatoes and water (or vegetable broth, I used water).  Stir and cook for about 15 minutes.

In the meantime, peel and chop your carrots and sweet potato.  Then add it to the soup.

Simmer for 20 minutes.  Lastly add the green beans and okra and simmer for another 10 minutes.

Garnish with chopped peanuts, cilantro and a lime wedge!

The recipe said it can be served with rice, which sounds delicious!  Enjoy!

I thought this soup was pretty delicious!  It was also vegan in case you were wondering!

The flavor combination was really interesting and surprisingly creamy (probably from the peanut butter).  The carrots and sweet potato added an interesting sweetness.  Next time, I would make it a little spicier (maybe I would have tried using that spicy peanut butter from PB and Co… one of my many peanut butter jars that needs to be used) and cut my green beans a little smaller.

I know a lot of people don’t like okra, but seriously… try this!  It’s not slimy at all!

Have you tried any other types of African food?

I’ve had Ethiopian and Moroccan!  Both were REALLY good!  The lovely fella didn’t appreciate the Ethiopian much but I thought it was delicious (I can really appreciate any time I can eat with my hands)!

January Recipe Challenge: Food Around the World!

The December Recipe Challenge was a ton of fun!  I loved trying new recipes full of veggies!

I want to continue this but with a new flare, a global flare.

The goal will be to make a recipe from each continent!

1. North America
2. South America
3. Europe
4. Asia
5. Africa
6. Australia
7. Antarctica (not sure how this is going to work out just yet as Antarctica doesn’t actually have a human civilization to my knowledge, except scientist).

This means I will do around 2 recipes per week!  I’m pretty excited to try new things!  Just like the December recipe challenge, these recipes will be vegetarian and veggie filled!

If you’d like to join me (vegetarian or not), write a post on your blog and I’ll link you!  If you don’t have a blog, not to worry, you can do a guest post! Just e-mail me at foodologie00@gmail.com

Also, if you have a recipe/dish to suggest, I’d love to hear about it and try it out!

Come back soon to see new recipes!

Copenhagen Update

Hey Everyone! Thanks so much for all your great comment about the 12 Days of Christmas Meal!

I’ve been slacking a bit on the food security aspect of this blog.  After all, I’m interested in everything about food; this blog reflects those interests.  Closely tied to food is the environment and climate change.  If you recall, a little over a week ago, I did a post about the UN Convention on Climate Change in Copenhagen.

Well yesterday was the last day of the conference.

World leaders negotiate in the Bella centre in Copenhagen, from guardian.co.uk

The so-called Copenhagen Accord can be found on the UNFCCC website.  I’ve read a few mixed reviews about it so here’s a little recap of the major outcomes (essentially a summary of the Accord) in case you haven’t heard too much about it.

The Accord consists of 12 main points:

1. The nations agree that climate change is a problem and will work to combat it.

2. The nations agree that cutting global emissions is essential but “social and economic development and poverty eradication are the first and overriding priorities of developing countries and that a low-emission development strategy is indispensable to sustainable development.”  This also includes a cap on global temperature rises.

3. Developed countries will provide “adequate, predictable and sustainable financial resources, technology and capacity-building to support the implementation of adaptation action in developing countries.” Essentially funding for developing countries to reduce GHG emissions without hurting development.

4. Annex I countries (mostly developed nations but see full list here) agree to implement emission targets by 2020.

5.  Non-Annex I countries (mostly developing nations but see full list here) “will implement mitigation actions.”

6. With regard to deforestation, the nations agree to provide incentives such as REDD-plus mechanism to acquire funding in order to prevent deforestation and environmental degradation in developing countries.  I’m a little fuzzy on this one so I’ll direct you to this site I found about REDD-plus if you’re interested.

7. Nations agree to seek a variety of alternatives in reducing GHG emissions (i.e. market based approached).  Those nations with low emissions should be encouraged to maintain low emissions.

8. Nations agree to provide adequate funding to developing nations in accordance with the convention.  Funding will be prioritized to most vulnerable nations and Africa.  Developing countries agree to provide US$100 Billion per year by 2020 for developing countries to meet their climate change needs.  This money will go through the Copenhagen Green Climate Fund.

9. Establishment of a High Level Panel to oversee the financing toward reaching these goals

10. Establishing the Copenhagen Green Climate Fund to “an operating entity of the financial mechanism of the Convention to support projects, programme, policies and other activities in developing countries related to mitigation including REDD-plus, adaptation, capacity-building, technology development and transfer.”

11. Establishment of a Technology Mechanism to speed up technology development and transfer.

12. Calls for an assessment of the Accord in 2015.

Here’s the final closing press briefing.  It’s around 3 minutes:

The conference covered a lot of the topics I was curious about as mentioned in previous post, particularly the question of funding.  $100 billion per year is a ton of money!  I’m happy to see governments being firmer about this issue and taking into consideration development and developing nations.    However, there’s still a long way to go as this accord is NOT legally binding.

My next question is who will control the Copenhagen Green Climate Fund?  I haven’t really seen anything about this.  Anyone else seen anything about this?

This seems like a new power angle that could be very interesting.

Did anything stand out for you at Copenhagen?

Is the Copenhagen Accord enough?

The next meeting with be in a year in Mexico City.  Do think we’ll get something legally binding in Mexico?


In the news, you’ve probably seen a million articles talking about Copenhagen.  What does this mean exactly?

Yesterday, started the 15th meeting of the United Nations Framework Convention on Climate Change (COP15).  It’s a meeting on climate change to follow up the Kyoto Protocol.  The Kyoto Protocol was an international agreement adopted at the end of 1997, as a way to reduce greenhouse gas (GHG) emissions in the world.  The goal was to reduce GHG emissions to the level that they were in 1990.  As of now, 187 national governments have ratified the Kyoto Protocol.  The US has not (this is not to say the US is not doing anything to prevent climate change).

If you click on the Kyoto Protocol link above, it takes you to the UNFCCC website that has a good summary of the Kyoto Protocol and the mechanism of implementation (for some reason I’m a fan of the “carbon market” idea).  Although the Kyoto Protocol doesn’t expire until 2012, preparations are being made for a new program to reduce GHGs.

Since the meeting at Copenhagen just started, I can’t say too much about it.  But I encourage everyone to read the news. Here is the first press briefing (only 2:39 long… pretty short):

Here are a few key points I find particularly interesting and I hope are discussed in Copenhagen:

  • Tension between environmental protection/prevention of climate change and development.  Can we have both?
  • How are we financing this?
  • What are the governance structures and power relationships involved?
  • Where are they looking to cut GHG emissions?  Transportation? Agriculture?

You may be wondering what this has to do with food security… I think it’s a crucial aspect as one of the causes of food insecurity is natural hazards.  Granted the changes in the global climate may be small, but this could effect food production in the future.

Also, food production produces a significant amount of GHGs.  While I don’t think may politicians would promote reducing food production to reduce GHG emissions, it could interesting to see if green agriculture is talked about.

What are your thoughts on Copenhagen?  Are you interested in this or not a whole lot?

Should we be worrying about this now?

I know as a planning student, I’m surrounded by people who feel very strongly about it and are working toward solutions, but I’m always interested in hearing other perspectives.

Guatemalan Black Beans: Part II

I’m glad you all enjoyed Part I of the Guatemalan Black Bean Saga.  Here’s part II:

But first another picture from Guatemala…

Me in front of Lake Atitlan in Guatemala on a very hazy day!

Once you’re tired of eating whole beans, you can use your left overs and make some refried beans!  Growing up we had refried black beans, eggs and tortillas for breakfast on weekends.  It’s still one of my favorite breakfasts (and I LOVE breakfast food).  Soo good!

Frijoles Volteados:

2 cups Cooked Black Beans (Reserve some of the liquid)
1/2 small onion diced (optional I didn’t use any)
1/2 tbsp olive oil
salt to taste

Step one: add as much beans as you want to make in the blender (I recommended two cups above but I only had about a cup).  Add a little bit of the liquid and blend until smooth, almost like a thick soup.  (You can stop here if you want to enjoy some frijoles licuados, essentially a black bean soup).

Step two: Dice your onion into small pieces.  Heat 1/2 tbsp of olive oil in a pan on medium to high heat. Add onions to heated pan, cook til onions are cooked through.  Skip this step if you choose not to use onions as I did

Step three: add blended beans to the pan.  Stir until thick (this will take about 10 minutes), watch out for splashing beans!  They burn!  (My mom warns me about this every single time I tell her that I make these).

Then as they thicken, it’ll start to separate from the pan, once you shake the pan and they form a solid log shape, turn them onto a plate.  You can slice it with a butter knife to serve… Doesn’t look very cute, but tastes delicious!

Step four: Enjoy with scrambled eggs, tortillas and sour cream or queso fresco!

I wish I had nice thick corn tortilla and plantains.  Unfortunately in upstate NY, they’ve only heard of flour tortillas and plantains don’t exist (I keep meaning to check the Asian market to double check this).

Once you try these, you’ll never want to buy a can of refried beans again!

In Other News… In case you hadn’t noticed… this site is now officially http://www.foodologie.com!  Woo!

Guatemalan Black Beans: Part I

Black beans are a staple in the Guatemalan diet.  Most people don’t know a whole lot about Guatemala, so I figured why not share one of my favorite foods (and pretty much the thing I miss most about living at home).

My grandma eats black beans every day and is convinced it keeps her healthy.  Whether or not that’s true, I grew up eating them quite a bit.  I think they’re pretty tasty and would be totally okay with eating them everyday, health benefits are an added bonus!

My Grandma and Me, walking through some ruins in Guatemala

Black beans can be enjoyed in many, many ways, but the two most common ways they are enjoyed in Guatemala is whole beans (parados) often in a soup form or refried (volteados).  This recipe is how my family makes them.  Obviously, each family has a  different recipe, but I think these are pretty tasty and simple.

Frijoles Parados:

1lb of black beans
1 garlic clove
1 large onion
salt to taste (we’re salty eaters so we kind of use a lot)

*I made less than this since it’s just me eating: I used about a cup of dry beans, 1 small onion and a 1/2 tsp minced garlic since I didn’t have a whole clove.

Step One: Sort through your beans to make sure there are no rocks or shriveled old beans up in there!  Soak your beans over night or at least 4 hours in a pot.

Step Two: Drain the soaking water

Step 3: Cut the ends off an onion and peel a garlic clove place them in the pot with your beans.  Add some salt (1/2 tsp? 1 tsp? depending on  how much you make).  Add enough fresh water to cover your beans and most onion.

Step 4: Bring water to a boil then simmer for about an hour and a half or until beans are tender.

Step 5:  Ladle some into a bowl and enjoy with a dollop of sour cream!

Coming Soon… Part II of the Guatemalan Black Bean Saga…

I must be really into series posts…

What Causes Food Insecurity: Part IV

In case you missed it, here are Part I, Part II, and Part III of What Causes Food Insecurity.  Here is the final part of this segment.  While more could be said about each of these topics, remember I’m simplifying a lot of this for the purpose of readability (and this is a blog not an academic paper!).

Here are two more reasons that are commonly cited for increases in the cost of food and subsequently food insecurity.

Fuel Costs: You may recall in early to mid-2008 the price of oil rose dramatically ($140/barrel… in the Bay Area gas was over $4.00/gallon) and all of a sudden there were riots in various developing countries (I remember Haiti, since I was working at a government agency dealing with food security issues).  The price of oil is largely controlled by OPEC (Organization of Oil Exporting Countries).  Increases in the cost of fuel means increases in the cost of food for a few reasons.

  1. Gasoline and other petroleum based chemicals are inputs for a lot of agricultural production (i.e. tractors, fertilizers, etc).  When the cost of production increases, generally that cost is incurred by the consumer because the producer doesn’t want to (and often simply can’t afford to) lose profits.
  2. Transportation.  Certain places have better climates for growing.  If you live in the the United States, chances are a lot of your produce comes from California or Mexico.  The cost of transporting food is reflected in the price of the food.  If it costs more to ship some grains around the world then food is going to cost more.

Increased Demand from Emerging Nations:  It is argued that certain developing nations namely China, Brazil and India have increase in wealth and improved quality of life in recent years.  This has created increased demand for food, particularly meat and dairy products, which require more land and agricultural products to produce.  Increased demand with a constant supply causes an increase in price.

Here’s my opinion on this last point:

I don’t think it’s fair to blame developing nations for increasing the cost of food.  I’ve never been to China, and was too young when I went to Brazil to observe this kind of thing, but India still has extreme levels of poverty and hunger.  I wonder how much their consumption has increased actually affecting food prices.

Developed countries have been consuming at unsustainable levels for decades.  Can we honestly tell countries like China, Brazil and India that they cannot enjoy the same luxuries that we do? I think curbing consumption is extremely important for attaining food security and environmental sustainability, but we cannot expect certain nations to limit themselves when we do not.  This is the major reason why I am a vegetarian.  I feel like if I reduce my consumption of meat, more people in the world might be able to eat and the Earth will be a bit healthier.  Some would say it’s a drop in the bucket, but I think it’s worth it.

What are your thoughts?  Do you see any solutions to these issues?

Is there anything you’d like to know more about?

What Causes Food Insecurity: Part III

In case you missed it, I posted Part I and Part II earlier, covering some of the causes of low food stocks.  This is yet another part of the low food stocks causes of food insecurity: biofuels

A common criticism of US corn subsidies (and sometimes dairy subsidies in Europe) is that overproduction of food in developed countries caused a surplus of cheap food that was dumped in developing nations undercutting the agricultural production of local producers.  However, the emphasis on biofuels and alternative energy forms shifted the purpose of production of certain commodities from food to fuel.

Tax credits and other subsidies have “succeeded in diverting about one third of the US corn crop to ethanol production and perhaps a similar amount of EU rapeseed to biodiesel.”[1] These incentives increase the demand for biofuels and as a result increase the demand for agricultural products needed to produce biofuels such as corn in the United States and sugar cane and soybeans in other ethanol producing nations.  According to the argument that food is used for fuel, land that would be used for food production for human consumption has been converted to food production for energy.

In the US, federal law encourages biofuels production by mandating that a ten percent blend of ethanol in every gallon of gasoline.[2] Corn production for biofuels is further encouraged by a tax credit of $0.45 per gallon of blended fuel (as of January 1, 2009, down from $0.51/gallon).  One further policy encouragement of corn production for fuel is a $0.59 per gallon tariff on imported ethanol (down from $2.00 per gallon prior to 2009). The tariff, coupled with the subsidy for ethanol production, makes corn ethanol more competitive in the US market, when it would not necessarily be without the government assistance.  These government policies encourage the production of corn to produce biofuels, even if corn is not the most efficient input for ethanol production (which a lot of research shows it’s not).

While corn and US subsidies are the largest target of the food for fuel argument, a similar argument can be applied to other ethanol producing nations such as Brazil.  As a result of increased demand for food products (i.e. corn, sugar cane, soy beans) to be used for alternative energy forms, the price of those commodities increases. It is argued that this drives up the cost of food as less food for human consumption will be produced causing the price to increase.  While the effects of biofuel production is still uncertain, It is generally accepted that the price of corn has increased, even by defenders of corn ethanol production such as former US Senator Tom Daschle, although he claims that consumers have not incurred the cost of these price increases despite the fact that the majority of corn produced in the United States is used to feed livestock.[3] Daschle’s point about the use of corn to feed livestock brings up another aspect of the demand side of the food price question.

So we’ve pretty much covered the basics of the supply side… Up Next: Increased Demand!



[1] Piesse and Thitle (2009) Three bubbles and a panic: An explanatory review of recent food commodity price events.  Food Policy. 34(2): 122.
Farzad Taheripour and Wallace E. Tyner. “Ethanol Policy Analysis—What Have We Learned So Far?” Agriculture and Applied Economics Association 23(3): 7.
Tom Daschle. “Food for Fuel? Myth versus Reality” Foreign Affairs. September/October 2007. http://www.foreignaffairs.com/articles/62845/tom-daschle-c-ford-runge-and-benjamin-senauer/food-for-fuel