Bibliography

Works Cited
"Basic Information Climate Change U.S. EPA." U.S. Environmental Protection Agency. 17 May 2009 .
Bayer CropScience. 17 May 2009 .
"The End of Plenty: Special Report The Global Food Crisis." National Geographic June 2009: 26-59.
"A History of American Agriculture: Farm Machinery & Technology." Agriculture in the Classroom. 17 May 2009 .

Environmental Ethics

Kirsten Davis
Mrs. Boresen
Expos, P-4
Environmental Ethics Essay
19 April 2009

Solving Environmental Problems through Technology Awareness

In the past they have written about the future we are living today. Authors have predicted happenings with chilling accuracy that they should not have been able to foretell. Will the scores of authors that have predicted society’s demise be accurate as well or shall we find a way to survive the new challenges we are faced with? A challenge that some are still hesitant to accept even exists is climate change. We are already seeing the effects of this problem. According to the Environmental Protection Agency, scientists have documented sea level rise, shrinking glaciers, lengthening of growing seasons, changes in range and distribution of animals and plants, and earlier thawing of permafrost and frozen bodies of water. In food production, climate change is predicted to cause crop losses in the poorest regions of the world (“The End of Plenty” 42). The changes in temperature and precipitation would cause yields to drop. This problem is directly linked to another; world hunger is on the horizon if we do not move forward with our technologies. Our population is growing exponentially, and there are 2.5 more mouths to feed born every second (“The End of Plenty” 59). BayerCropScience estimates that seven billion people will occupy this earth in 2012. Consequently the arable land per capita is shrinking alarmingly. By 2050, we will have thirty percent less arable land per capita than we had in 1950 (2). How can we combat world hunger and climate change at the same time? Technologies to solve these problems are being developed as you read this. Some believe that technologies involving genetic engineering should be left well alone. The good that these technologies do, greatly outweighs any possibility of them doing harm. The general public needs to support and become educated about these scientific ventures, while carefully criticizing if something doesn’t seem right, if they ever hope to play the important role they have in protecting our planet.

Many are uneducated or ill-informed of the developments made in agriculture over the recent years and the steps being taken currently to increase food productivity while addressing climate change. Farming is not what it used to be. In 1930, it took fifteen to twenty labor hours to produce one hundred bushels of wheat (A History of American Agriculture). In 1980, that was cut to three labor hours. Now, biotechnology has resulted in the first crops that are specifically designed to grow in stressful environments. These environments include places with little moisture or lack of soil fertility. A new kind of rice was recently developed by Bayer to grow in south-east Asia and Latin America. The new rice is called Arize, and it is resistant to poor soil and bad weather conditions (BayerCropScience). Many such technologies are being designed at the moment to address the world hunger crisis while at the same time paying attention to climate change. The public needs to be open to new technology, because new ideas are the only way to move forward.

Don’t lose hope. People are on it. Scientists have documented the alarming signs of climate change, and many are currently studying every possible way to solve the problem. Other scientists are doing the same with the growing hunger crisis. The important thing to remember is that we should all be involved in solving problems such as climate change and world hunger. Look at your world. Look at the problems and look at the beauty. Dream to save the world and what ever problems you see that are most prevalent. In this way, we will all move forward, and hopefully, however cliché, make the world a more beautiful place.

Bibliography

Kirsten Davis
Mrs. Boresen
Expos, P-4
Bibliography
30 January 2009

"History of Pizza Italy." Italy Italy daily News, Weather, All you need to know about Italy. 2004. 25 Jan. 2009 .

Miller, Hanna. "AmericanHeritage.com / American Pie." American History from AmericanHeritage.com. 2008. 25 Jan. 2009 .

Pizza's Colorful History." AboutPizza.com. 2005. 25 Jan. 2009 .

"Pizza Facts." Oracle ThinkQuest Library. 25 Jan. 2009 .

"The History of Pizza." Pizza Recipe : Recipes for Pizzas. 2008. 25 Jan. 2009 .

Essay

Kirsten Davis
Mrs. Boresen
Expos, P-4
Cause and Effect Essay
30 January 2009

The United States consumes about 350 slices of pizza per second, 100 acres per day, and three billion pizzas a year (“Pizza Facts”). Who hasn’t attended a pizza party or gone to a meeting only for the promises of pizza? The modern pizza was created and has since been developed for a multitude of reasons, and it has made its impact on every corner of the world. The ancient pizza was created because it was easy to make with the ingredients at hand and satisfying at the same time. The best know pizza maker created his master piece for a unique reason; it was his patriotic duty. Many a clever entrepreneur in America developed the pizza to fit his or her clientele. The pizza, which is a 3 billion dollar industry according to Pizza Facts, has since generated a lot of money. It has also generated a whole culture because of the unique social atmosphere that is created when someone says, “Who wants pizza?”

The experts argue about where the first pizza pie was created and who created it. It really comes down to the definition; does it have to have cheese and tomato sauce to be called pizza? The majority of pizzas come from the queen bee of pizzas called the “Neapolitan pizza.” Although foods similar to pizza existed before Italy, Italians created the Neapolitan pizza and are credited with most of its developments. Poor Italians started using the tomato as sauce on pizza even though it was thought to be poisonous. Italians also began using the milk of the Indian Water Buffalo to make the “must have” mozzarella cheese topping (History of Pizza). Despite the disputed beginnings, everyone can agree that the popular food has impacted the world of dining.

Although there are disputed claims on the subject, most experts agree on some key causes to the development of pizza. Pizza has been sold and eaten for sustenance, patriotism, and money. The earliest form of pizza was seasoned flatbread eaten only to satisfy hunger. Mediterranean people were seasoning flatbread for nourishment in the times of ancient Greece. It was used as an edible plate and topped with stews. Basically pizza in its most ancient form was made for function (“Pizza’s Colorful History”). Over the years the flatbread became more and more tailored to fit tastes and even catch the eye. The story of the first Neapolitan pizza is surprisingly agreed upon by all sources. The credit goes to the most famous “Pizzaioli” or pizza maker, Rafaele Esposito. The patriotic Italian designed his pizza to be a tribute to his country. The creation was made for Queen Margherita in the colors of Italy: red tomato sauce, white mozzarella cheese, and green basil. Many enjoyed the type of pizza Rafaele Esposito made and it was named the “Neopolitan Pizza” (“History of Pizza”). The Neapolitan Pizza spread throughout Italy and it has since spread throughout the world. Many entrepreneurs found that the fame of the Neopolitan pizza could earn them some money. American soldiers after World War II came from Italy craving pizza that they could only find in Italian neighborhoods. Gennaro Lombardi opened the first pizzeria in New York City, in 1905, with the thought of the American soldiers. Ike Sewell had the same idea and opened the first pizza place in Chicago called Pizzeria Uno. His Chicago pizzeria was a success with the veterans and with everybody else (Miller, Hanna).

The birth of pizza around the world caused a pizza mania. Pizza has affected economy, it has satisfied hunger, and it has created a unique culture. Entrepreneurs went in to the pizza business for money, and that is exactly what they earned. Now the 61,269 pizza parlors in the United States sell a combined amount of three billion pizzas a year (“Pizza Facts”). The pizza pie also satisfied hunger in America, Italy, and around the world. According to a Gallup poll, children age three to eleven prefer pizza over any other food for lunch and dinner. Even when polling adults, the figures come out the same. Pizza is the second favorite food in America with every American eating about twenty-three pounds of the delicacy a year (“Pizza Facts”). Most importantly, the pizza has created a social atmosphere like none other. The famous song “That’s Amore!” compared the moon to a “big pizza pie.” Only universal foods can be used so casually in songs. Most often sold whole, pizza is perfect for a group and it is hard to eat it alone. It has become such a social food. The only bickering around a table with pizza on it is about who ordered the anchovies. When there is pizza, everybody becomes a little more light hearted. The celebrated food has affected our world even outside of dining experiences. Food is an art form and pizza takes first prize in many peoples’ hearts.

Pizza was originally created because the ingredients were handy, but it was developed and changed for the people who adored its taste. That taste and those pizza people have since been around the world to influence everyone in the pizza culture. The tomato, bread, and cheese specialty with trillions of variations has influenced culture and even economies. Every country has evolved to influence all cultures. The Japanese like to put squid on their pizzas. Pickled ginger and tofu are added to pizzas in India. Brazilians top pizzas with green peas (“Pizza Facts”). Whether it’s eaten in the traditional Italian way or it is topped with green peas like in Brazil, pizza is no doubt a popular, time honored tradition that should be respected.

Extra Credit Visual

My family gift exchange

Winter Narrative

When a big challenge confronts someone, reactions vary. However, when I find a challenge, I recklessly begin without looking back. At Christmas my family does a gift exchange, and I had an idea to make a twelve days of Christmas present with each level being a different food or toy; of course, they had to be homemade. My mom is a list maker, so when I told her about my idea, she said the obvious, “make a list.” She was right. As I made my way through the grocery store on one of my first solo shopping trips, I was glad that I had made a list. I did fairly well; except I left without an ingredient that I just couldn’t find, Karo syrup. I didn’t ask because I don’t like feeling stupid. It’s something I need to work on. One finds a lot about herself on her first solo grocery shopping sprees. I learned that Karo syrup is not in the same place as all the other baking ingredients. I also learned that asking people for help would have been better than coming home lacking what I needed. Eventually I procured all my ingredients and read through my recipes. I was ready to cook.
Popcorn balls were one of the delicacies that I slaved away in my kitchen to make. I learned how to pop real popcorn because my dad had pity on me and helped. Popping popcorn should not be scary, but I found myself waiting in nervous anticipation for the kernels to pop. Every time the popcorn popped high enough to raise the top of the pot, I jumped like a little kid jumping at a jack in the box. When the popcorn was popped, my mom helped me with the rest. The popcorn sticks together with the help of a candy mixture that is cooked to what the recipe book calls, “hard ball stage.” Making the candy mixture requires nothing more than rapt attention. I had to stare at the candy thermometer until the mixture was hot enough. My boredom was cured by the next step of the popcorn ball making process. We poured the candy mixture on the popcorn and buttered our hands. My mom and I had a blast forming the popcorn into the balls. The mixture is hot, so it’s like playing Russian roulette; “Will I burn my hand or not?” Afterwards I tasted a popcorn ball, but it was too soon. My jaws became glued together, but it was tasty.
I learned many lessons during my candy making experience. One of them was to make sure to watch a candy thermometer vigilantly. Besides popcorn balls, I made truffles, cookies, chocolate covered cherries, and sugarplums. In the gift exchange, my uncle ended up with my present. It was a hit. I was glad that I had decided to face the challenge. It may be a cliché, but making a present for someone is always more rewarding than buying one.