March 23, 2018

Film: The Price Of Sugar

poster for The Price of Sugar documentary not to be confused with the other film of the same nameWhile we cannot all  make war on every ingredient or provenance of every culinary utensil in our kitchens, I still think it’s good to be aware of food policies — both in the US and internationally. So, every month, I’ll include some food-related film, article, or books  that educated or entertained me.  This documentary and article pushed me to pledge to purchase only Fair Trade Sugar

First up is the documentary The Price of  Sugar, which exposes the inhumane treatment of Haitian sugar cane workers in the Dominican Republic – and the journey of the Spanish priest who has dedicated his life to helping them. It is available for viewing on YouTube

The History of The Price of Sugar in the USA

I’m including this  link to a succinct but thorough article  from the  Harvard Kennedy School Review that will also shake up your thoughts about our sweet obsession.  American consumers are paying an extortionate (think of it as an additional tax) price for sugar  because its production is artificially constrained. And protective pricing enriches sugar-producing cartels, which are immune to regulations. This is all good food for thought…

After owning one of the best cooking stores in the US for 47 years, Nancy Pollard writes a blog about food in all its aspects – recipes, film, books, travel, superior sources and food related issues.

1 Comment

  • foodo says:

    As one who patronized La Cuisine from the time of its founding until its closure 47 years later, I can sincerely lament its passing. One of voids hardest to fill will be the loss of the ability to put off Christmas shopping until then afternoon of the Dec 24, confident in the knowledge that a quick visit to La Cuisine would result in high quality and highly useful (or highly delicious) gifts for one and all.

    However, the good news is that a richer virtual life may await the patrons of La Cuisine following its physical demise. Nancy Pollard’s unremitting quest for all things both good and attractive lives on in the Kitchen Detail website, and this quest can be better fulfilled with technology that did not exist when La Cuisine started in 1970. I have high hopes of eventually finding on the Kitchen Detail website a list, curated by Nancy, of food- and cooking- related items that will be every bit as good as the ones previously physically carried by La Cuisine, but far more extensive than La Cuisine’s physical floor space could ever have accommodated.

    And it is not too much to hope that the continuing development of technology will allow Christmas shopping to be put off not just until the afternoon of Dec 24, but until that night, still safe in the knowledge that a fleet of drones will have all the gifts on all the appropriate doorsteps Christmas morning. Furthermore, it not inconceivable that Kitchen Detail might someday engage in a technology development effort with home-builders to create a drone-compatible chimney so that Christmas presents can be delivered to where they should be – under the appropriate tree.

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