Annotated Bibliography for Collaborative Research Project
Here, you will find a list of works and summaries that I may or may not be using for my final research project. Enjoy! and check out my partners' pages: Dawn Roy & Megan Norris.
Also, please check my group's annotated research bibliography. These are the actual sources we cited while putting together our final research project.
Barclay, Eliza. "1 In 4 Supermarket Meat Samples Tainted With Drug-Resistant Bacteria." NPR . 15 Apr 2011. Web. 18 Apr 2011. <http://www.npr.org/blogs/health/2011/04/15/135435291/1-in-4-supermarket-meat-samples-tainted-with-drug-resistant-bacteria?ft=1&f=1001&sc=tw&utm_source=twitterfeed&utm_medium=twitter>.
In this article, the author talks about strains of antibiotic resistant bacteria that has been found in America's meat. In a random meat sampling, over 47% had traces of staphylococcus aureus. Basically, the strains they found would be very hard to get rid of if a person contracted it.There are more than 30 different strains of staph, and they cause "staph infections in people, including skin infections and food poisoning, according to the National Institutes of Health." These bacteria have been exposed to so much antibiotics while they were in the animal, that they have built up immunities to our antibiotics.
Berry, Wendell. "The Pleasures of Eating." Center for Ecoliteracy. North Point Press, 2011. Web. 8 Apr 2011. <http://www.ecoliteracy.org/essays/pleasures-eating>.
This article was a lot like Food Inc. in that it hinted at what food companies and the government hide from us. It had the reader question things like how fresh their food was and where exactly did it come from. It also dealt a lot with the advertising aspect of the food industry, and it boldly stated, "food is produced by any means or any shortcuts that will increase profit." Our food is no longer a respectable lifeline. It is simply a product that can be tainted with and packaged without any blatant consequences to the consumer.
Brown, Cynthia. "Like It Was: A Complete Guide to Writing Oral History." ERIC (1988): chapter 3. Web. 8 Apr 2011. <http://www.eric.ed.gov/PDFS/ED304700.pdf>.
"I would be an audience before whom she could make an honest analysis of her life" (pg. 31). Brown sums up the importance of an oral history interview with this initial quote. She stresses that in order for the oral histories to be effective, the interviewer must make their interviewee feel comfortable and not like they are being judged in any way. The interviewee should be encouraged to be open and honest about their experience and their personal reaction to it. This also leads to another point made in the chapter about avoiding "leading questions". Interviewers should have questions prepared, but they should not be "assuming" questions that would make the interviewee afraid to disagree with the interviewee. At all times, Brown explains that the interviewee should feel comfortable expressing their deepest feelings about whatever topic they are speaking on.
Fontaine, Sheryl I., and Susan M. Hunter. "Collaborative Writing in Composition Studies." Wadsworth Series in Composition Studies (2006): 1-29. Web. 8 Apr 2011. <http://www.sabatinomangini.com/uploads/4/5/9/6/4596832/collaborative_writing_--_fontaine_and_hunter.pdf>.
This article explains just exactly what collaborative writing is. It draws a comparison between cooperative and collaborative writing. Often, instructors confuse the two, forcing what should be collaborative into a cooperative framework. Fontaine and Hunter go on to explain that students in these situations wind up writing separate parts all on their own, which makes it more cooperative than collaborative. True collaborative writing involves constant communication with other members. The end product should sound like one voice.
Hamlin, Suzanne. "Free Range? Natural? Sorting Out Labels." New York Times 13 Nov 1996: 2. Web. 12 Apr 2011. <http://query.nytimes.com/gst/fullpage.html?res=9C04E3D7103BF930A25752C1A960958260>.
Though this article is from 1996, it still provides relevant information (see blog post from 12 April 2011). It talks about the size of chickens now, compared to the size they were years ago. Producers, like Perdue, claim that the size difference is because they have perfected the breed of their chicken. They uphold the fact that they do not inject their chickens with hormones or steroids and that they just give their chickens antibiotics for health purposes. Yet Hamlin reveals that their feed has an antibiotic, bacitrican, which just so happens to have a side effect growth acceleration.
Jackie. Personal Interview by Linsey Seifert, Megan Norris, and Dawn Roy. 06 Apr 2011. 8 Apr 2011.
This oral history provided a lot of good information for me and my group members. We decided to interview Jackie. She is a married, mother of three who tries to eat and live organically as much she can. She also grew up in household that raised chickens and had a produce garden. During the interview, she talks about the numerous topics, including differences in eggs, the best, most natural brands of breads in stores, and advice for consumers just starting to go organic.
Kenner, Robert, Dir. Food Inc.. Participant Media: 2008, DVD.
This movie/documentary is based on Pollan’s The Omnivore’s Dilemma and Eric Schlosser’s Fast Food Nation Fast Food Nation. The basic idea of this film is to expose viewers to where their food really comes from. It makes comparisons between how we get our food now, to decades ago when people ate what was close to them from farms that were a few miles down the road. The documentary exposes the truth about growth hormones, the cash crop corn, and the food industry’s inhumane slaughter house procedures.
Kroll, Suzette. "Food Labels: What's It All Mean?." Your Personal Nutrition Guide. Web. 8 Apr 2011. <http://www.personal-nutrition-guide.com/food-labels.html>.
This article and the website it comes from is written and maintained by a registered dietician. Kroll exposes the truth behind claims such as “natural”, “all natural”, and “free range.” She explains that “natural” claims on anything except meat, is not legitimate or regulated. When the claims are on meat, they do have meaning, but they are not necessarily enforced. It is up to the company to be honest, and then it is up to the supermarkets to hold those companies accountable. She gives a list of claims that are good for consumers to look out for, which include “100% Organic”, “Free Farmed” poultry, beef and pork, and rBGH free.
"Perdue Chicken." Organic Fanatic. 18 Jul 2007. Web. 12 Apr 2011. <http://organicfanatic.blogspot.com/2007/07/purdue-chicken.html>.
This blog post is from Organic Fanatic. The author actually promotes Perdue chicken, supporting that their chicken is indeed hormone free, and the blog even claims that it is antibiotic free. They say Perdue's "all natural" chicken is a good option for those who can not afford to buy organic due to the price difference. The most intriguing part of the blog is the first comment. The person put a link up to an article that mentions the antibiotic, bicitrican. The article goes on to explain that bicitrican just so happens to have a side effect of growth acceleration and it can be found in Perdue's chicken feed.
Pollan, Michael. The Omnivore's Dilemma: A Natural History of Four Meals. New York: The Penguin Press, 2006. 1-56. Print.
This introduction was interesting because it focused solely on corn and broke down its life cycle. The author said our nation has a “national eating disorder”. He said it numerous times, and then proved how it was true. Corn was fully industrialized with the invention of nitrogenated fertilizer. With this, farmers did not have to rotate crops anymore to keep good soil. Instead, they could use fertilizer to do that and grow more corn year after year. This author also explains the part oil plays in the production of corn, and how much is used.
Schlosser, Eric. Fast Food Nation. New York: Houghton Mifflin, 2001. 1-8. Print.
This introduction gives a lot of facts and statistics about how fast food has transformed America. The article goes beyond just the obvious food explanations. It actually goes on to illustrate how the whole production of fast food has infiltrated into every aspect of Americans’ lives. Now, people want everything fast, and production has increased, ultimately providing cheap, yet fleeting products in many ways. Schlosser makes good comparisons and intriguing exaggerations in this article that make readers want read on and find out exactly what they are getting themselves into.
Schneider, Stephen. "Good, Clean, Fair: The Rhetoric of the Slow Food Movement." College English 70.4 (2008): 384-402. Web. 8 Apr 2011. <http://www.sabatinomangini.com/uploads/4/5/9/6/4596832/rhetoric_of_slow_food_movement_--_stephen_schneider.pdf>.
This article talked about how not only is it important to eat organic, but to also live organically through your food choices. Optimal food choices should be tasty, renewable, and fairly produced. The Slow Food movement does not only mean making good shopping choices, but making good growing choices. A questions posed was: why not slow down and take time to grow a garden in your backyard? Another good suggestion was to have schools grow gardens. As this article stressed, shopping for organic food may not be “cheaper” all the time, but in the long run it is. The “normal” way food is made and packed costs our nation more through rising healthcare costs, oil costs, and other environmental costs.
Qualley, Donna. Turns of Thought: Teaching Composition as Reflexive Inquiry. Portsmouth, NH: Heinemann, 1997. 1-32. Print.
Reflecting on a piece of work is not the only thing students and teachers alike can do for paper. Reflexing is also an option. In doing this, practicioners must keep in mind an "other." That other can be a generalized idea, thought, common way of thinking or practice, a previous conversation, or another person. Normally this “other” is identified in a previous conversation or interaction, and it is key in the practice of reflexivity. Reflex-ers must be in communication with others in their area, but also have an ongoing dialogue with themselves.
Welford, Win. "Supermarket Semantics: The Rhetoric of Food Labeling and Advertising." n. pag. Web. 11 Apr 2011. <http://megannorris.weebly.com/uploads/6/3/4/5/6345702/supermarket_semantics_the_rhetoric_of_food_labeling_and_advertising.pdf>.
This article is about how advertisers use key words and strategies to reach supermarket customers. It explains that advertisers will often use words that concern the latest health issues as well, such as "low fat" and "low sodium". It also talks about other words used that include "fresh" and "wholesome". These kinds of words are important because often consumers do not really know what they mean. They simply see them, and then they automatically assume the product is healthy for themselves and their family. This article will give my group solid, scholarly information about what we are researching when it comes to claims such as "natural" and "organic" on food products.
Also, please check my group's annotated research bibliography. These are the actual sources we cited while putting together our final research project.
Barclay, Eliza. "1 In 4 Supermarket Meat Samples Tainted With Drug-Resistant Bacteria." NPR . 15 Apr 2011. Web. 18 Apr 2011. <http://www.npr.org/blogs/health/2011/04/15/135435291/1-in-4-supermarket-meat-samples-tainted-with-drug-resistant-bacteria?ft=1&f=1001&sc=tw&utm_source=twitterfeed&utm_medium=twitter>.
In this article, the author talks about strains of antibiotic resistant bacteria that has been found in America's meat. In a random meat sampling, over 47% had traces of staphylococcus aureus. Basically, the strains they found would be very hard to get rid of if a person contracted it.There are more than 30 different strains of staph, and they cause "staph infections in people, including skin infections and food poisoning, according to the National Institutes of Health." These bacteria have been exposed to so much antibiotics while they were in the animal, that they have built up immunities to our antibiotics.
Berry, Wendell. "The Pleasures of Eating." Center for Ecoliteracy. North Point Press, 2011. Web. 8 Apr 2011. <http://www.ecoliteracy.org/essays/pleasures-eating>.
This article was a lot like Food Inc. in that it hinted at what food companies and the government hide from us. It had the reader question things like how fresh their food was and where exactly did it come from. It also dealt a lot with the advertising aspect of the food industry, and it boldly stated, "food is produced by any means or any shortcuts that will increase profit." Our food is no longer a respectable lifeline. It is simply a product that can be tainted with and packaged without any blatant consequences to the consumer.
Brown, Cynthia. "Like It Was: A Complete Guide to Writing Oral History." ERIC (1988): chapter 3. Web. 8 Apr 2011. <http://www.eric.ed.gov/PDFS/ED304700.pdf>.
"I would be an audience before whom she could make an honest analysis of her life" (pg. 31). Brown sums up the importance of an oral history interview with this initial quote. She stresses that in order for the oral histories to be effective, the interviewer must make their interviewee feel comfortable and not like they are being judged in any way. The interviewee should be encouraged to be open and honest about their experience and their personal reaction to it. This also leads to another point made in the chapter about avoiding "leading questions". Interviewers should have questions prepared, but they should not be "assuming" questions that would make the interviewee afraid to disagree with the interviewee. At all times, Brown explains that the interviewee should feel comfortable expressing their deepest feelings about whatever topic they are speaking on.
Fontaine, Sheryl I., and Susan M. Hunter. "Collaborative Writing in Composition Studies." Wadsworth Series in Composition Studies (2006): 1-29. Web. 8 Apr 2011. <http://www.sabatinomangini.com/uploads/4/5/9/6/4596832/collaborative_writing_--_fontaine_and_hunter.pdf>.
This article explains just exactly what collaborative writing is. It draws a comparison between cooperative and collaborative writing. Often, instructors confuse the two, forcing what should be collaborative into a cooperative framework. Fontaine and Hunter go on to explain that students in these situations wind up writing separate parts all on their own, which makes it more cooperative than collaborative. True collaborative writing involves constant communication with other members. The end product should sound like one voice.
Hamlin, Suzanne. "Free Range? Natural? Sorting Out Labels." New York Times 13 Nov 1996: 2. Web. 12 Apr 2011. <http://query.nytimes.com/gst/fullpage.html?res=9C04E3D7103BF930A25752C1A960958260>.
Though this article is from 1996, it still provides relevant information (see blog post from 12 April 2011). It talks about the size of chickens now, compared to the size they were years ago. Producers, like Perdue, claim that the size difference is because they have perfected the breed of their chicken. They uphold the fact that they do not inject their chickens with hormones or steroids and that they just give their chickens antibiotics for health purposes. Yet Hamlin reveals that their feed has an antibiotic, bacitrican, which just so happens to have a side effect growth acceleration.
Jackie. Personal Interview by Linsey Seifert, Megan Norris, and Dawn Roy. 06 Apr 2011. 8 Apr 2011.
This oral history provided a lot of good information for me and my group members. We decided to interview Jackie. She is a married, mother of three who tries to eat and live organically as much she can. She also grew up in household that raised chickens and had a produce garden. During the interview, she talks about the numerous topics, including differences in eggs, the best, most natural brands of breads in stores, and advice for consumers just starting to go organic.
Kenner, Robert, Dir. Food Inc.. Participant Media: 2008, DVD.
This movie/documentary is based on Pollan’s The Omnivore’s Dilemma and Eric Schlosser’s Fast Food Nation Fast Food Nation. The basic idea of this film is to expose viewers to where their food really comes from. It makes comparisons between how we get our food now, to decades ago when people ate what was close to them from farms that were a few miles down the road. The documentary exposes the truth about growth hormones, the cash crop corn, and the food industry’s inhumane slaughter house procedures.
Kroll, Suzette. "Food Labels: What's It All Mean?." Your Personal Nutrition Guide. Web. 8 Apr 2011. <http://www.personal-nutrition-guide.com/food-labels.html>.
This article and the website it comes from is written and maintained by a registered dietician. Kroll exposes the truth behind claims such as “natural”, “all natural”, and “free range.” She explains that “natural” claims on anything except meat, is not legitimate or regulated. When the claims are on meat, they do have meaning, but they are not necessarily enforced. It is up to the company to be honest, and then it is up to the supermarkets to hold those companies accountable. She gives a list of claims that are good for consumers to look out for, which include “100% Organic”, “Free Farmed” poultry, beef and pork, and rBGH free.
"Perdue Chicken." Organic Fanatic. 18 Jul 2007. Web. 12 Apr 2011. <http://organicfanatic.blogspot.com/2007/07/purdue-chicken.html>.
This blog post is from Organic Fanatic. The author actually promotes Perdue chicken, supporting that their chicken is indeed hormone free, and the blog even claims that it is antibiotic free. They say Perdue's "all natural" chicken is a good option for those who can not afford to buy organic due to the price difference. The most intriguing part of the blog is the first comment. The person put a link up to an article that mentions the antibiotic, bicitrican. The article goes on to explain that bicitrican just so happens to have a side effect of growth acceleration and it can be found in Perdue's chicken feed.
Pollan, Michael. The Omnivore's Dilemma: A Natural History of Four Meals. New York: The Penguin Press, 2006. 1-56. Print.
This introduction was interesting because it focused solely on corn and broke down its life cycle. The author said our nation has a “national eating disorder”. He said it numerous times, and then proved how it was true. Corn was fully industrialized with the invention of nitrogenated fertilizer. With this, farmers did not have to rotate crops anymore to keep good soil. Instead, they could use fertilizer to do that and grow more corn year after year. This author also explains the part oil plays in the production of corn, and how much is used.
Schlosser, Eric. Fast Food Nation. New York: Houghton Mifflin, 2001. 1-8. Print.
This introduction gives a lot of facts and statistics about how fast food has transformed America. The article goes beyond just the obvious food explanations. It actually goes on to illustrate how the whole production of fast food has infiltrated into every aspect of Americans’ lives. Now, people want everything fast, and production has increased, ultimately providing cheap, yet fleeting products in many ways. Schlosser makes good comparisons and intriguing exaggerations in this article that make readers want read on and find out exactly what they are getting themselves into.
Schneider, Stephen. "Good, Clean, Fair: The Rhetoric of the Slow Food Movement." College English 70.4 (2008): 384-402. Web. 8 Apr 2011. <http://www.sabatinomangini.com/uploads/4/5/9/6/4596832/rhetoric_of_slow_food_movement_--_stephen_schneider.pdf>.
This article talked about how not only is it important to eat organic, but to also live organically through your food choices. Optimal food choices should be tasty, renewable, and fairly produced. The Slow Food movement does not only mean making good shopping choices, but making good growing choices. A questions posed was: why not slow down and take time to grow a garden in your backyard? Another good suggestion was to have schools grow gardens. As this article stressed, shopping for organic food may not be “cheaper” all the time, but in the long run it is. The “normal” way food is made and packed costs our nation more through rising healthcare costs, oil costs, and other environmental costs.
Qualley, Donna. Turns of Thought: Teaching Composition as Reflexive Inquiry. Portsmouth, NH: Heinemann, 1997. 1-32. Print.
Reflecting on a piece of work is not the only thing students and teachers alike can do for paper. Reflexing is also an option. In doing this, practicioners must keep in mind an "other." That other can be a generalized idea, thought, common way of thinking or practice, a previous conversation, or another person. Normally this “other” is identified in a previous conversation or interaction, and it is key in the practice of reflexivity. Reflex-ers must be in communication with others in their area, but also have an ongoing dialogue with themselves.
Welford, Win. "Supermarket Semantics: The Rhetoric of Food Labeling and Advertising." n. pag. Web. 11 Apr 2011. <http://megannorris.weebly.com/uploads/6/3/4/5/6345702/supermarket_semantics_the_rhetoric_of_food_labeling_and_advertising.pdf>.
This article is about how advertisers use key words and strategies to reach supermarket customers. It explains that advertisers will often use words that concern the latest health issues as well, such as "low fat" and "low sodium". It also talks about other words used that include "fresh" and "wholesome". These kinds of words are important because often consumers do not really know what they mean. They simply see them, and then they automatically assume the product is healthy for themselves and their family. This article will give my group solid, scholarly information about what we are researching when it comes to claims such as "natural" and "organic" on food products.