"EricSchlosser" news and stories
Troubled by what he had been reading about his dinner, documentary filmmaker Robert Kenner embarked on a 6-year, cross-country journey to expose the nation's agribusiness industry. "Food, Inc." (see the trailer above) features interviews with authors Eric Schlosser and Michael Pollan and quotes from some of the heads of Big Farming from Walmart to Tyson. Kenner examines recent salmonella scares, chats with organic farmers and calls his film -- which hits the big screen next month -- "entertaining and hard-hitting." We caught up by phone with Kenner in L.A. to chat mutant chicken nuggets, Oprah's legal issues and his quest to leave you "delightfully disturbed."
What made you want to make this film?
We spend less of our paycheck on food now than at any time in our history, which is great, but it also comes at a great cost to us ... I made a film that I hope will leave you delightfully disturbed.
What do you mean by "a great cost to us"?
One out of every three babies born after 2000 will develop early onset diabetes. A lot of that is attributed to corn and corn byproducts. We can't sustain that. There are environmental costs and ultimately it is a cost to the consumer. You might be paying less money, but you are paying additional [health] costs that are becoming very, very expensive.
Men in suits, their strawberries and Oprah after the jump.
Food, Inc. sets out to expose the truth about the food industry. Most of it will probably be familiar to anyone who's read anything by Michael Pollan, who is featured in the film. The film delves into who makes food, how it's made, and what the consequences are to various groups of people. Eric Schlosser (author of Fast Food Nation), Gary Hirschberg (the head of Stonyfield Farms), and Joe Salatin (the head of Polyface Farms) are also featured.
Flow looks into similar issues with water. I heard about this the other day on Bob Edwards' Weekend on NPR, and saw that it is opening in a few weeks at my local art cinema. It is about issues surrounding water and whether it should be a public asset or privately controlled. Flow also delves into what is in our water, what is in the bottled water, and what local communities are doing to take back their water supply.
[via Serious Eats and Bob Edwards]
Filed under: Foodie Flicks
Since nobody believed him, gasp, he proceeded to amass more burgers and now has the world's largest, and probably the only, collection of
Immortal Big Macs, double cheeseburgers and hamburgers. As an ominous soundtrack plays, the video lists the "secret ingredients" that make such immortality possible. Among them are 1,1,1-trichloroethane, chloroform, ethyl benzene, styrene and toluene. In the interest of full disclosure, it also notes that the ingredients were taken from the FDA's report on pesticide residues in fast food. The Web site that hosts the video even has directions on how to make your own Immortal Hamburger. It bears pointing out the Web site, Best Day Ever, is a promotional vehicle for a raw foods guru. [via Neatorama]
We've been waiting for some time now for Fast Food Nation, the theatrical version of Eric Schlosser's popular book from about 5 years ago, to hit theaters. Fortunately, we don't have to wait much longer as the release date is November 17th.
The Washington Post has an interview with Schlosser and director Richard Linklate, who co-wrote the loosely adapted and fictionalized screenplay with Schlosser. Instead of only taking questions from an interviewer, however, they opened the floor to some curious readers from around the country so that they could ask their own questions about what went into making the film and what issues Schlosser has had to deal with since writing the original book. For example, one wants to know how many lawyers they needed to "cover-their-ass," while another wants to know if Schlosser has seen any big changes since the first publication of the book.
The interview doesn't offer as much food for thought as the book, but it's still enough to whet the appetitie for the movie's premier.
Now a lawsuit in California against Burger King Holdings and CKE Restaurants, which operates more than 1,000 Carl's Junior Restaurants, may spell trouble for operators that flame-broil their burgers.
The suit alleges that the companies violated the state's Proposition 65 by not alerting their customers that charbroiled hamburgers could contain polycyclic aromatic hydrocarbons (PAHs), which have been implicated as potential carcinogens. The plaintiff says that if the court rules in its favor it may sue other restaurants. If the case succeeds, the restaurants will either post warnings or install cooking devices designed to remove PAHs from food.