mappa cibi et aquae
DESCRIPTION
The publication you are viewing is the collaborative effort of the advanced graphic design classes at San Francisco State University and University of Nebraska-Lincoln in the Spring semester of 2014. The images, narratives really, you see here are the result of a design research project investigating the themes and systemic connections between water for food within the classes’ respective regions. The project presented readings, exercises and prompts to students to spark research, discourse, and explorations culminating in graphic design artifacts visualizing these themes and systems. This work started with a view of human systems–and its relation to food and water–around the following themes: Mobility Wellness Nourishment Entertainment Energy Security Governance Waste Information Shelter Commerce Information These systems are highly interconnected, and can be characterized by the flow of physical resources and related services into, out of, and within the bounds of the society. MTRANSCRIPT
DO
MAPPA CIBI ET AQUAEEdited bySarah Jacczak / SFSURobert Moore / UNLWilliam Pauley / SFSU AJ Oglesby / UNLMariana Serrano / SFSUJoshua Thorne / UNL
This edition © 2014 Courtesy of The Department of Art + Art HistoryUniversity of Nebraska-Lincoln
Introductionby Joshua Singer
MAPPA CI B
I ET AQUAE
2014
The publication you are viewing is the collaborative effort of the advanced graphic design classes at San Francisco State University and University of Nebraska-Lincoln in the Spring semester of 2014. The images, narratives really, you see here are the result of a design research project investigating the themes and systemic connections between water for food within the classes’ respective regions.
The project presented readings, exercises and prompts to students to spark research, discourse, and explorations culminating in graphic design artifacts visualizing these themes and systems. This work start-ed with a view of human systems–and its relation to food and water–around the following themes:
MobilityWellnessNourishment EntertainmentEnergySecurityGovernanceWasteInformationShelterCommerceInformation
These systems are highly interconnected, and can be characterized by the flow of physical resources and related services into, out of, and within the bounds of the society. More specifically, students explored how water is related to food production, distribution, processing, manufacturing, disposal etc. From here students developed designs both technical and poetic as a means to stimulate thought around these complex issues and their deep connection to our lives and well being. They visualize as a means to provoke or inform about the fu-ture, problems, utility, sustenance, desire, and fear–to name a few.
The title, Mappa Cibi et Aquae, makes reference to the term Mappa Mundi, the world maps created during medieval Europe. “… mappae mundi were never meant to be used as navigational charts and they make no pretense of showing the relative areas of land and water. Rather, mappae mundi were schematic and were meant to illustrate different principles.”
And so it is a map of food and water, so to speak. Or an atlas of a view of the world (atlases have a point of view, a perspective of their
MAPPA CI B
I ET AQUAE
2014
MAPPA C
IBI
ET AQUAE
SPRING
2014
own that makes the world in a certain image.) These views are spe-cific, opinionated, and relative, but construct a world nonetheless. It may be familiar at times and uncanny at others, but this is usually necessary in the act of storytelling, and what else is a map or an atlas but a story. The story is simple and complex.
The universe is an incredibly complex place. For us, things can be in-credibly simple. Without food and water there is no universe to speak of. That being said, our universe is an incredibly complex place where food and water play pivotal roles in our social, political, cultural, myth-ological, emotional, physical lives.
The work here attempts to make some sense of it. Not to figure it out, or to even have some answers, but simply to think about it in a visual way offering some observations and provocations. What predomi-nates here, and insightfully so, is a question: What do we make of the crises we have brought upon ourselves? How did we get here? Where is here?
A provocation might sound a bit harsh and might have us think that there is little use when there is so much real and tangible work to be done. But, provocations incite us to consider and to place squarely in front of our eyes (and minds) important thoughts and questions so that we must at least address them in our minds.
Flipping through these pages one will notice a mix of prose and po-etry. Both have their functions and are often good compliments to the other. Facts help us confirm and validate a complex and often opaque world. Poetry helps us make connections that are not so obvious and view the seemingly known world in new ways.
“Mappa Mundi.” Wikipedia, the Free Encyclopedia, March 25, 2014.http://en.wikipedia.org/w/index.php?title=Mappa_mundi&oldid=601215836
Authors
San Francisco State UniversityDAI 525 / Advanced Graphic DesignIngrid AlfaroNick BaldassiniJudy ChuTed DavisSarah JaaczakMichelle Lester Chelsea Lowery Mandana Macdougal William PaulyMariana Serrano Foster Stevenson
Joshua Singer, Instructor
University Of Nebraska LincolnGRPH 421 + 426 / Advanced Graphic DesignAlexandria AndersonAlyssa Brunswick Alysia DirksJoseph Gentzler Wendy Huynh Karley Johnson Amanda KesslerRachel Kocarnik Nancy Le TeyAnjulee Leon Kristopher Mangrum Robert Moore Emma O’Connell A.J. Oglesby Randall Owens Paul Raymond Nicholas Sharon Joshua SiscoJoshua Thorne Stacy Asher, Instructor
TAKE IT BACK
WASTE
NOT
WANT
NOTS
arah
Jac
czak
/SF
SU
Jud
y C
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Mar
ian
a S
err
ano
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Alcohol consumed
Water used
Beer Wine Spirits
Beer
Wine
85%
Spirits
0.0
8.5
0.51.01.52.02.53.03.54.04.55.05.56.06.57.07.58.0
9%6%
9.0
My Thoughts About it. Since the colonization of The United States Of America alcohol has been a major part of culture. The reasons that Alcohol was such a large part of our culture was the lack of access to clean water and the over production of corn. Now in modern times alcohol has become such a large part of our social life and the production has increased immensely. This industries create jobs for millions of americans and help our economy, But they also use tens of millions of gallons of water in the production of the beverage, and that doesn’t even cover all of the water used in sanitization and growing the grains. Is it wise to produce alcohol at theses quantities? Do we actually need to drink alcoholic beverages? Maybe alcohol is the key to our predicament, since we don’t need clean water to produce the beverages. I don’t have the answers but the question does beg to be asked.
Is that really a question?
Alcoholproduction
andconsumption
inthe
United States
Alcohol consumed
Water used
Beer Wine Spirits
Beer
Wine
85%
Spirits
0.0
8.5
0.51.01.52.02.53.03.54.04.55.05.56.06.57.07.58.0
9%6%
9.0
My Thoughts About it. Since the colonization of The United States Of America alcohol has been a major part of culture. The reasons that Alcohol was such a large part of our culture was the lack of access to clean water and the over production of corn. Now in modern times alcohol has become such a large part of our social life and the production has increased immensely. This industries create jobs for millions of americans and help our economy, But they also use tens of millions of gallons of water in the production of the beverage, and that doesn’t even cover all of the water used in sanitization and growing the grains. Is it wise to produce alcohol at theses quantities? Do we actually need to drink alcoholic beverages? Maybe alcohol is the key to our predicament, since we don’t need clean water to produce the beverages. I don’t have the answers but the question does beg to be asked.
1.99 or below
2.00-2.24
2.25-2.49
2.50 or over
Red Hook
Widmer Brothers
Sierra Nevada
Great Basin
High WestWhiskey
Four Peaks
Coors
Santa Fe
Shiner RockTexas Sux
Laughing Dog
Big Sky
Grand Teton
Laughing Sun
Dakota Spirits Nebraska
Templeton Rye
Budwieser
Grain Belt
Goose IslandMiller 3 Floyds
Bells Hoppin’ Frog
Jim Beam
Yuengling
Brooklyn
Tallgrass
Diamond Beer
Southern Comfort
Cat Head
Good People
Cigar City
Sweet Water
Sweet Tea Firefly
Jack Daniel’s
Highland
Laird & company
Dogfish HeadMoonshine
FlyingJager
Samuel Adams
Smuttynose
Allagash
Hill Farmstead
Willimantic
Narragnsett
Consumption of Alcohol In the U.S. and Top Producer By State
Gallons of alcoholper person
1.99 or below
2.00-2.24
2.25-2.49
2.50 or over
Red Hook
Widmer Brothers
Sierra Nevada
Great Basin
High WestWhiskey
Four Peaks
Coors
Santa Fe
Shiner RockTexas Sux
Laughing Dog
Big Sky
Grand Teton
Laughing Sun
Dakota Spirits Nebraska
Templeton Rye
Budwieser
Grain Belt
Goose IslandMiller 3 Floyds
Bells Hoppin’ Frog
Jim Beam
Yuengling
Brooklyn
Tallgrass
Diamond Beer
Southern Comfort
Cat Head
Good People
Cigar City
Sweet Water
Sweet Tea Firefly
Jack Daniel’s
Highland
Laird & company
Dogfish HeadMoonshine
FlyingJager
Samuel Adams
Smuttynose
Allagash
Hill Farmstead
Willimantic
Narragnsett
Consumption of Alcohol In the U.S. and Top Producer By State
Gallons of alcoholper person
1.99 or below
2.00-2.24
2.25-2.49
2.50 or over
Red Hook
Widmer Brothers
Sierra Nevada
Great Basin
High WestWhiskey
Four Peaks
Coors
Santa Fe
Shiner RockTexas Sux
Laughing Dog
Big Sky
Grand Teton
Laughing Sun
Dakota Spirits Nebraska
Templeton Rye
Budwieser
Grain Belt
Goose IslandMiller 3 Floyds
Bells Hoppin’ Frog
Jim Beam
Yuengling
Brooklyn
Tallgrass
Diamond Beer
Southern Comfort
Cat Head
Good People
Cigar City
Sweet Water
Sweet Tea Firefly
Jack Daniel’s
Highland
Laird & company
Dogfish HeadMoonshine
FlyingJager
Samuel Adams
Smuttynose
Allagash
Hill Farmstead
Willimantic
Narragnsett
Consumption of Alcohol In the U.S. and Top Producer By State
Gallons of alcoholper person
AJ
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Sierra Nevada Comparisons from Earth ObservatoryClick on image to view
Drought at State LevelOver the past few years the United States has been rocked by several weather anomalies which then results in multiple regions of the United States in different states of emergency. Recently California is under a severe drought when Nebraska felt a similiar situation two years ago.
Across the page is how two states, Nebraska and California, compare to each other in precipitation. As well as how these two state’s averages compare to the country as a whole. The next pages look at California and Nebraska at two specific points in time. Also indicated are the two states main concern of where they draw water from. For Nebraska this is the Ogallala aquifer that covers nearly the entirety of the state. As for California they rely on the run off from the Sierra Nevada mountains.
Clip from ScienceCast: California DroughtClick above to view
00 00
101214
161820
22242628
30
20002001
2002
2003
20042005
2006
2007
20082009
2010
2011
2012
2013
2014
101012121414
16161182020
222224242626228
3030
07
20
200
01
03
01
0
14
0000
00
00
0
101214
161820
22242628
30
00
014
01
0
01
201
0000
00
00
00
0
Drought at State LevelBy Amanda Kessler
Nebraska and California Preciptiations(January-December in Inches)
Over the past few years the United States has been rocked by several weather anomalies which then results in multiple regions of the United States in different states of emergency. Recently California is under a severe drought when Nebraska felt a similiar situation two years ago.
Clip from ScienceCast: California DroughtClick above to view
Sierra Nevada Comparisons from Earth ObservatoryClick above to view
Across the page is how two states, Nebraska and California, compare to each other in precipitation. As well as how these two state’s averages compare to the country as a whole. On the next page looks at California and Nebraska at two specific points in time. Also indicated are the two states main concern of where they draw water from. For Nebraska this is the Ogallala aquifer that covers nearly the entirety of the state. As for California they rely on the run off from the Sierra Nevada mountains. California Avg.
Nebraska Precipitation
California Precipitation
Nebraska Avg.
United States Avg.
Drought at State Level
Nebraska(Septermber 18th, 2012)
Specific Time of Drought in Two States
Dependent on
California (February 18th, 2014)
Dependent onA
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WAT...ER
WAT...ER
In the world there is nothing more submissive and weak than water. Yet for attacking that which is hard and strong nothing can surpass it.
Lao Tzu
California
Apples, Apricots, Artichokes, Arugula, Asparagus, Avocados, Basil, Beets, Belgian Endive, Blackberrries, Blueberries, Boysenberries, Broccoli, Broccoli raab, Brussels sprouts, Cabbage, Cantaloupes, Cardoons, Carrots, Cauliflower, Celeriac/celery root, Celery, Chard, Cherries, Chickpeas Chil-es, Clementines, Collard greens, Corn, Cucumbers, Edama-me, Eggplant, Escarole, Fava beans, Fennel, Fiddleheads, Figs, Garlic, Gooseberries, green garlic, Grapefruit, Grapes, Green almonds, Green beans, Green Onions, Horseradish,Huckleberries, Artichokes, Kale, Kiwis, Kum-quats, Leeks,Lemongrass, Lemons, Lettuce, Limes, Manda-rins, Mangos, Marionberries, Melons,Mint,Morels, Mush-rooms Mushrooms, Nectarines, summer, Nettles, New Potatoes, Okra, Onions, Oranges, Oranges , Oregano, Parsley, Parsnips, Peaches, Pears, Pea greens, Peas and pea pods, Sweet Peppers, Persimmons, Plums & pluots, Pome-granates, Pommelos, Potatoes, Pumpkins, fall Quinces, Ra-dicchio, Radishes Rapini, Raspberries, Rhubarb, Rosemary, Rutabagas, Sage,Salsify,Scallions, Shallots, Shelling beans, Snowpeas, Sorrel, Spinach, Spring Onions, Squash, Stinging Nettles, Strawberries, SunchokesSweet Onions,Sweet pota-toes, Tangerines,Thyme, Tomatillos, Tomatoes, Turnips, Wa-tercress, Watermelons, Zucchini, Zucchini Blossoms
W
Asparagus, Basil, Beets, Blackberrries, Blueberries, Broccoli, Brussels sprouts, Cabbage, Cantaloupes, Carrots, Cauliflower, Celeriac/celery root, Celery, Chard, Cherries, Cilantro, Corn, Cucumbers, Eggplant, Fava beans, Fennel, Garlic Grapes, Green beans, Green Onions/Scallions, Herbs, Kale, Leeks, Lettuce Melons, Morels, Mushrooms, Onions, Parsley, Parsnips, Peaches, Pears, Peas and pea pods,Peppers (sweet), Persimmons, Plums & pluots, Potatoes, Pumpkins, Radishes, Raspberries, Rhubarb, Shelling Beans, Spinach, Squash Strawberries, Tomatoes, Turnips, Watermelons, Zucchini, Zucchini Blossoms
Nebraska
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Half the food produced in the US is wasted between the farm and the fork.
throwing away 1000 gallons of water
throwing away 1000 gallons of milk
This is how much water it takes to make 1 gallon of milk
HOW MUCH DO WE WASTE?
Pizza in the US uses: 317 GallonsWater Footprint of PizzaHOW MUCH
DO WE WASTE?Pizza dough: 50-60% water
Wheat Flour= 139 gallons
Mozzarella= 158 gallons
Tomato Puree= 19 gallons
SFSU SUSTAINABILITY
BatteriesBindersBottles & CansCardboardE-wastesGlassGreen WasteHazardous WasteKeysKitchen GreaseLight BulbsMeatl/WoodPaperPersonal Mobile PhonesPlasticRefrigeratorsShredded PaperTextbooksToners/Cartridges
Recycling Resource Center started in 1980s and the student group “eco students” started in 2002.
For more information visit this site:http://sustain.sfsu.edu/index
Recyclable Items
75% Diversion by 2010 with a goal of Zero Waste by 2020!
UNL RECYCLE
cardboardmixed office papernewspaperbeverage containerssteel cansplastic containerspalletsprinter cartridges toner cartridges waste oil
Recyclable Items
The city of Lincoln joined Nebraska program, WasteCap in 2002. UNL started recycling around 2005.
Go Green for Big Red
For more information visit this site:http://recycling.unl.edu/
City of Lincolns’ goal is to be 34% zero waste by 2040.
only 34% zero waste?
Aly
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“CALIFORNIA, SUPPLIER OF NEARLY HALF OF ALL US FRUITS, VEGGIES, AND NUTS IS ON TRACK TO EXPERIENCE THE DRIEST YEAR IN THE PAST HALF MILLENNIUM. FARMS USE ABOUT 80 PERCENT OF THE STATE'S "DEVELOPED WATER," OR WATER THAT'S MOVED FROM ITS NATURAL SOURCE TO OTHER AREAS VIA PIPES AND AQUEDUCTS. PRODUCTION RATES FOR THIRSTY CROPS LIKE ALFALFA AND COTTON HAVE ALREADY DIMINISHED SIGNIFICANTLY IN THE LAST FEW YEARS. BETWEEN 2006 AND 2010 ALONE, THE AMOUNT OF LAND IRRIGATED FOR COTTON FELL BY 46 PERCENT. IN ADDITION TO FARMS, THE DROUGHT AFFECTS MUNICIPAL WATER SUPPLIES. THERE IS SO LITTLE WATER THIS YEAR THAT SOME PLACES ARE IN DANGER OF RUNNING OUT—AND THE LITTLE THAT IS LEFT COULD SOON BECOME UNDRINKABLE BECAUSE OF THE HIGH CONCENTRATION OF POLLUTANTS.” M
aria
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KNOWLEDGE
ALTERING THE
ENERGY
EDUCATING THE FUTURE ABOUT THE FUTUREOF OUR PLANET
What can I gain from educational preservation and eco programs?
HEALTH
Brain development starts before the age of 5, when they start kindergarden.
Declarative memory: A childs long-term memory developmentstarts as early as 2 years.
BODYAWARENESS
WHY TO EDUCATE: The earlier the better.
IGNORANCE
Children can have a new perspective on life by taking classes devoted to the preservation of their
community through water and food. The more they learn, the longer they live.
EXPLOREIGNORE
PROJECT LEARNING TREE
PROJECT WILD
LEARNING GROUND
SKOLANS UTERUM
SCHOOLYARD HABITATS
CAMP REVIVAL
CHILDLIFE PRESERVES
Great Britain
Great Britain
Canada
Sweden
National Wildlife Federation
San Diego, California
Bainbridge Island, Washington
In order to go forward with the future, we must look to
the past for answers.
YOU have to make the choice.
OTHERS THAT HAVE BENEFITED
AJ
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BRIDGING THE GAP
NECA
BEEF
HOGS
BEEF
DAIRY
BETWEEN CITIES
The Link Between States
18% - WASHER
30% - TOILET
18% - SHOWER
5% - OTHER20% - FAUCET
9% - LEAKS
GROUNDWATER is ESSENTIAL inNE
of the states public drinking water and nearly all of it’s private water supply are from ground water sources
CONSERVING WATER
Water Usage inCalifornia & Nebraska
CALIFORNIAolivesricesugar beetsoranges and lemons
NEBRASKAcattlecornwheat, oats, rie, barleyswine
1. Grapes2. Almonds3. Nursery Products4. Lettuce5. Berries
Die each year from a water related disease
3.4 MILLION PEOPLE
THAT IS ALMOST THE ENTIRE CITY OF LOS ANGELES
THE FIRST STEP IS TO INFORM.THE SECOND STEP IS TO EDUCATE.
Ali
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corn in food corn in food
fridge
cupboard
freezer
1. Lay’s Au Gratin Chips2. Lay’s Kettle BBQ chips
3. Saltinas corn chips4. Whole wheat bread
5. Minute rice6. Kraft Macaroni and cheese
7. Hamburger helper8. Ramen9. Popcorn
10. Clif bars11. Hard taco shells
12. Pudding cups13. Chewy granola bars
14. Ritz15. Wheat thins16. Coconut oil
17. Peanut butter18. Cappuccino mix
19. Hot chocolate mix20. Dried cranberries
21. Pop tarts22. Coffeeeeeeeeeeeeeeeeeee
23. Raspberry honey mustard24. Limon pepper rub
25. Roasted red pepper and onion dip
26. Real maple syrup27. Protein powder
28. PAM29. Pancake mix
30. Powdered sugar31. Sugar in the raw
32. Refried beans33. Chef boyardee34. Canned corn
35. Canned green beans36. Chicken noodle soup
37. Hot picante sauce38. Mild picante sauce
39. Black beans40. Pinto beans41. Soy protein
42. Canned carrots43. Apple cider mix44. Lasagna noodles45. Spaghetti noodles
46. Penne noodles47. Oatmeal
48. Rotel49. Potatoes50. Onions
51. Red Onions52. Vegetable oil
1. Chocolate chips2. White chocolate chips
3. Chocolate stars4. Heath chips
5. Honey ham sandwich meat6. Turkey sandwich meat
7. Old bananas8. Cheese
9. Tater tots10. Frozen vegetables11. Whipped cream
12. Ground beef13. Ground turkey
14. Chicken15. Ground turkey16. Totinos pizza
17. Vanilla ice cream18. Ice cream cake
19. Bread20. Pie crusts21. Pita bread
22. Frozen mangoes and strawberries23. PowerIce Popsicle
1. Strawberries2. Oranges3. Apples
4.Green pepper5. Red pepper
6. Roma tomato7. Blueberries8. Blackberries
9. Green leaf lettuce10. Almond milk (vitamin E)
11. Orange juice12. Milk
13. Miracle whip14. Ketchup15. Mustard16. Soy sauce
17. Parmesan cheese18. Chipotle marinade
19. Mayo 20. Ranch
21. Italian dressing22. Smoky mustard23. Strawberry jelly
24. Grape jelly25. Sriracha
26. Dorothy Lynch27. Italian
28. Plum syrup29. Relish
30. Cookies BBQ31. Grease
32. Irish cream33. Maple syrup
34. Coffee creamer - Caramel35. Coffee creamer - pumpkin
36. Chocolate syrup37. Salsa38. Pho
39. Biscuits40. Ground beef
41. Bagels42. Yoplait yogurt
43. Ginger mustard44. Eggs
45. Pasta sauce46. Velveeta
47. Sour cream48. Cinnamon rolls
49. Egg whites50. Margarine51. Blue moon
52. Totinos pizza53. Woodchuck
54. High life55. Diet coke
56. Yellow tail Moscato
57. Yellow tail Sweet White Roo
58. Yellow tail Strawberry59. Boulevard Wheat
60. Little smokies61. Colby jack cheese62. Mozzarella cheese
63. Tortillas64.Honey ham sandwich
meat65. Turkey sandwich meat
66. Cream cheese67. Sliced cheese
68. Spinach69. Carrots70. Onion
1.
1.
1.
11.
11.
11.
21.
21.
31.
31.
41.
41.
51.
61.
51.
21.
2.
2.
2.
12.
12.
12.
22.
22.
32.
32.
42.
42.
52.
62.
52.
22.
3.
3.
3.
13.
13.
13.
23.
23.
33.
33.
43.
43.
53.
63.
23.
4.
4.
4.
14.
14.
14.
24.
24.
34.
34.
44.
44.
54.
64.
5.
5.
5.
15.
15.
15.
25.
25.
35.
35.
45.
45.
55.
65.
6.
6.
6.
16.
16.
16.
26.
26.
36.
36.
46.
46.
56.
66.
7.
7.
7.
17.
17.
17.
27.
27.
37.
37.
47.
47.
57.
67.
8.
8.
8.
18.
18.
18.
28.
28.
38.
38.
48.
48.
58.
68.
9.
9.
9.
19.
19.
19.
29.
29.
39.
39.
49.
49.
59.
69.
10.
10.
10.
20.
20.
20.
30.
30.
40.
40.
50.
50.
60.
70.
corn in food corn in food
fridge
cupboard
freezer
1. Lay’s Au Gratin Chips2. Lay’s Kettle BBQ chips
3. Saltinas corn chips4. Whole wheat bread
5. Minute rice6. Kraft Macaroni and cheese
7. Hamburger helper8. Ramen9. Popcorn
10. Clif bars11. Hard taco shells
12. Pudding cups13. Chewy granola bars
14. Ritz15. Wheat thins16. Coconut oil
17. Peanut butter18. Cappuccino mix
19. Hot chocolate mix20. Dried cranberries
21. Pop tarts22. Coffeeeeeeeeeeeeeeeeeee
23. Raspberry honey mustard24. Limon pepper rub
25. Roasted red pepper and onion dip
26. Real maple syrup27. Protein powder
28. PAM29. Pancake mix
30. Powdered sugar31. Sugar in the raw
32. Refried beans33. Chef boyardee34. Canned corn
35. Canned green beans36. Chicken noodle soup
37. Hot picante sauce38. Mild picante sauce
39. Black beans40. Pinto beans41. Soy protein
42. Canned carrots43. Apple cider mix44. Lasagna noodles45. Spaghetti noodles
46. Penne noodles47. Oatmeal
48. Rotel49. Potatoes50. Onions
51. Red Onions52. Vegetable oil
1. Chocolate chips2. White chocolate chips
3. Chocolate stars4. Heath chips
5. Honey ham sandwich meat6. Turkey sandwich meat
7. Old bananas8. Cheese
9. Tater tots10. Frozen vegetables11. Whipped cream
12. Ground beef13. Ground turkey
14. Chicken15. Ground turkey16. Totinos pizza
17. Vanilla ice cream18. Ice cream cake
19. Bread20. Pie crusts21. Pita bread
22. Frozen mangoes and strawberries23. PowerIce Popsicle
1. Strawberries2. Oranges3. Apples
4.Green pepper5. Red pepper
6. Roma tomato7. Blueberries8. Blackberries
9. Green leaf lettuce10. Almond milk (vitamin E)
11. Orange juice12. Milk
13. Miracle whip14. Ketchup15. Mustard16. Soy sauce
17. Parmesan cheese18. Chipotle marinade
19. Mayo 20. Ranch
21. Italian dressing22. Smoky mustard23. Strawberry jelly
24. Grape jelly25. Sriracha
26. Dorothy Lynch27. Italian
28. Plum syrup29. Relish
30. Cookies BBQ31. Grease
32. Irish cream33. Maple syrup
34. Coffee creamer - Caramel35. Coffee creamer - pumpkin
36. Chocolate syrup37. Salsa38. Pho
39. Biscuits40. Ground beef
41. Bagels42. Yoplait yogurt
43. Ginger mustard44. Eggs
45. Pasta sauce46. Velveeta
47. Sour cream48. Cinnamon rolls
49. Egg whites50. Margarine51. Blue moon
52. Totinos pizza53. Woodchuck
54. High life55. Diet coke
56. Yellow tail Moscato
57. Yellow tail Sweet White Roo
58. Yellow tail Strawberry59. Boulevard Wheat
60. Little smokies61. Colby jack cheese62. Mozzarella cheese
63. Tortillas64.Honey ham sandwich
meat65. Turkey sandwich meat
66. Cream cheese67. Sliced cheese
68. Spinach69. Carrots70. Onion
1.
1.
1.
11.
11.
11.
21.
21.
31.
31.
41.
41.
51.
61.
51.
21.
2.
2.
2.
12.
12.
12.
22.
22.
32.
32.
42.
42.
52.
62.
52.
22.
3.
3.
3.
13.
13.
13.
23.
23.
33.
33.
43.
43.
53.
63.
23.
4.
4.
4.
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14.
14.
24.
24.
34.
34.
44.
44.
54.
64.
5.
5.
5.
15.
15.
15.
25.
25.
35.
35.
45.
45.
55.
65.
6.
6.
6.
16.
16.
16.
26.
26.
36.
36.
46.
46.
56.
66.
7.
7.
7.
17.
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17.
27.
27.
37.
37.
47.
47.
57.
67.
8.
8.
8.
18.
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18.
28.
28.
38.
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48.
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“Get Big or Get Out”Earl Butz was Secretary of Agriculture from 1971 -1976. He made dramatic changes to policy governing the amount of produce grown in the U.S. This resulted in the overproduction of corn, and ushered in a new era of cheap, corn based foods. Some saw this as a blessing, others a curse. We spend a lot less of our income on food as we did decades ago, but the food we buy is often unhealthy.
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WHO IS USINGYOUR Maize
An ear of corn averages 800 kernels in 16 rows.
A pound of corn consists of approximately 1,300 kernels.
100 bushels of corn produces approximately 7,280,000 kernels.
Each year, a single U.S. farmer provides food and fiber for 129 people - 97 in the U.S. and 32 overseas.
http://www.campsilos.org/mod3/students/index.shtml
Farming/Ranching
Other75%
25%
Califo
rnia Land Usage
5 Million Dollarsin AgriculturalCash Recipts=
http://www.campsilos.org/mod3/students/index.shtmlhttp://www.farmland.org/documents/AFT-CA-Agricultural-Land-Loss-Basic-Facts_11-23-09.pdf
WHO IS USINGYOUR Maize
An ear of corn averages 800 kernels in 16 rows.
A pound of corn consists of approximately 1,300 kernels.
100 bushels of corn produces approximately 7,280,000 kernels.
Each year, a single U.S. farmer provides food and fiber for 129 people - 97 in the U.S. and 32 overseas.
http://www.campsilos.org/mod3/students/index.shtml
Farming/Ranching
Other75%
25%
Califo
rnia Land Usage
5 Million Dollarsin AgriculturalCash Recipts=
http://www.campsilos.org/mod3/students/index.shtmlhttp://www.farmland.org/documents/AFT-CA-Agricultural-Land-Loss-Basic-Facts_11-23-09.pdf
Corn for grain production, 2013 – 1,623,500,000 bushelsCorn Exports, 2012 – $1,149,600,000
For the 2012-13 marketing year (September 1, 2012 through August 31, 2013), it is estimated that 82% of Nebraska’s 1.292 billion bushels produced during the year will be used within the state, with just 18% shipped out of state, or in residual or carryout.
WHO IS USINGYOUR
Nebraska Department of Agriculture websitehttp://www.nebraskacorn.org/main-navigation/corn-production-uses/use-stats/http://www.nebraskacorn.org/main-navigation/corn-production-uses/uses-of-corn/
Corn3Placerd
(U.S.)
FarmingRanching
Other9%
46% 45%
Neb
raska Land Usage
5 Million Dollarsin Agricultural Cash Recipts
=
In the U.S., corn production measures more than 2 times that of any other crop.
California being the largest market for Nebraska corn, taking about 145 million bushels of Nebraska corn mostly for livestock and poultry last year.
Corn for grain production, 2013 – 1,623,500,000 bushelsCorn Exports, 2012 – $1,149,600,000
For the 2012-13 marketing year (September 1, 2012 through August 31, 2013), it is estimated that 82% of Nebraska’s 1.292 billion bushels produced during the year will be used within the state, with just 18% shipped out of state, or in residual or carryout.
WHO IS USINGYOUR
Nebraska Department of Agriculture websitehttp://www.nebraskacorn.org/main-navigation/corn-production-uses/use-stats/http://www.nebraskacorn.org/main-navigation/corn-production-uses/uses-of-corn/
Corn3Placerd
(U.S.)
FarmingRanching
Other9%
46% 45%
Neb
raska Land Usage
5 Million Dollarsin Agricultural Cash Recipts
=
In the U.S., corn production measures more than 2 times that of any other crop.
California being the largest market for Nebraska corn, taking about 145 million bushels of Nebraska corn mostly for livestock and poultry last year.
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1951 1970Since the early 1800’s, agriculture has boomed, and allowed us to sustain more people with even longer lifespans. In the 1950’s a noticable spike in population along with spikes in food production and water usage show a correlation that continues on even today. With the growth in population comes the consumption of more water, and the production of more food.
A steady incline in water usage can be seen as population rises. With each spike, water usage and food production spike as well. In the 1970’s the booming farm industry sets off a spike in food produc-tion. Thanks to Earl Butz, the Secretary of Agriculture, the overproduction of farmed goods had really taken off, and begins to make food less nutritious. After this, the food industry starts to lead the curve and begins controlling when these spikes occur. This can be seen again in the early 1980’s when we begin massive amounts of food exports to other nations. With an over abundance of food, people no longer
worry about not getting fed and towards the end of the baby boomers had made the population rise more than 75 million alone. It goes without saying that spikes in water usage fallowed. Then there was a small decline in the rate of our population growth due to the exporting of our food and the decline of the baby boomers. This also correlates with the Reagan Economic Boom from 1982 to 1989. Some say this was the strongest boom in history and still has effects on the economy today. Lead-ing into the 1990’s things begin to even out slightly. Water consumption and population rise steadily.
http://nationalatlas.gov/articles/water/a_wateruse.html
Food Production,Population and Water Usage.
http://nationalatlas.gov/articles/water/a_wateruse.html
1983 1990 2012
Overpopulated, Overproduced, Overconsumed,
Though the 90’s may have not contributed to producing more, it was the longest period of peace and technological advancment in history. This meant the the lifespan average grew expo-nentialy. This was due to medical advancment and the absense of war. Now with all the children from the baby booming years becoming adults, our active population had never been higher. This lead to another increase in water consumption as well as a booming trade industry. Food was being produced faster and faster, and after the North American Free Trade Agreement, quite a bit of our food was being exported to Canada and Mexico. Soon after, the stability of our economy started to fall, and the most recent decline in economic
growth happens in the 2000’s. With technology on the rise, and the population at a steady incline, water usage and food production really hadn’t ever stopped since the 1950’s. In the last decade, advancments in medical and productive agriculture have started to create another spike. With an increase in Genetically Modified foods, and the mass overproduction of farmed goods, food has come to the lowest point of nutritional value in history. “The Dilution Effect” where the nutrition of the original food is spread out over the mass amount made through modification, has lead us to produce food with empty calories, and less of what our bodies need to be healthy.
Gwynn Guilford and Ritchie King - http://qz.com/93900Gwynn Guilford and Ritchie King - http://qz.com/93900
http://www.apha.org/advocacy/policy/policysearch/default.htm?id=1361
Food Thenprotein
fiber
Vitamins
Vitamins
Vitamins
calories
calories
calories
fiber
fiber
protein
protein Genetic modification is making our modern food less nutri-tious than it used to be, according to a report given to MomsAcrossAmerica4 by an employee of De Dell Seed Company (Cana-da's only non-GMO corn seed company).
It offers a stunning picture of the nutritional differences between genetically modified (GM) and non-GM corn. Clearly, the former is NOT equivalent to the latter, which is the very premise by which genetically modified crops were approved in the first place.
Current production decisions result in food processors’ using artiffcially cheap high fructose corn syrup and hydrogenated soy oil in most processed foods, helping to make sweets and fats convenient and inexpensive for consumers. In addition, 60% of the US corn crop and 47% of the soy crop are used to produce grain feed for livestock,74 not counting what is needed to feed poultry and fish. That figure also does not include the substantial amount of domestically produced corn and soybeans exported for use as animal feed overseas. Artiffcially low grain prices represent a sizeable benefit to the industrial meat industry.
Here’s a small sampling of the nutritional differences found in this 2012 nutritional analysis on modern corn:
Calcium: GMO corn = 14 ppm / Non-GMO corn = 6,130 ppm (437 times more)
Magnesium: GMO corn = 2 ppm / Non-GMO corn = 113 ppm (56 times more)
Manganese: GMO corn = 2 ppm / Non-GMO corn = 14 ppm (7 times more)
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Food Now
Vitamins
Vitamins
Vitamins
calories
calories
calories
fiber
fiber
fiber
protein
protein
protein
“Throughout the ages, our farming ancestors have chosen the least bitter plants to grow in their gardens. It is now known that many of the most bene-ficial phytonutrients have a bitter, sour or astringent taste. Second, early farmers favored plants that were relatively low in fiber and high in sugar, starch and oil. These energy-dense plants were pleasurable to eat and provided the calories needed to fuel a strenuous lifestyle. The more palat-able our fruits and vegetables became, however, the less advantageous they were for our health.” - New York Times
Yet over 85 percent of our food is made using Genetic Modification! Mainly for increasing yeilds, and no modifications have been made for nutritional increases or health reasons...
Methods used to increase crop yield (including planting crops closely, soil tilling, and planting the same crop year after year in the same field) can deplete the soil nutrients available for uptake and therefore lower crop nutritional quality. In addition, farmers typically use seeds bred for high yield, pest resistance, and other qualities rather than for nutritional value. One study found declines in key nutrients in many foods between 1950 and 1999 and attributed them to the choices of crop varieties planted.
By 2050, the population will jump to 9 billion. The question is, can the machine continue to keep up?The answer is: not really. Already, demand for food is straining the planet’s ability to produce it, as the Earth Policy Institute highlights. Meat production has increased more than 600% since 1950, and demand certain types of meat are already taxing the limits of the Earth’s ability to produce them!
http://articles.mercola.com/sites/articles/archive/2013/06/11/modern-food-nutritional-content.aspx
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NEBRASKA:LEADER IN GROUNDWATERIRRIGATIONby Joshua Thorne
With the current drought and conditions in California, let us take another look at our greatest water source in Nebraska. The Ogallala / High Plains Aquifer Accounts for 30% of the nation’s groundwater use for irrigation.
O G A L L A L A A Q U I F E R
Areas with saturated thickness of 400-1200 feet
Reaches to 8 separate states
Provides drinking water to over 80% of people who live within its regions
Areas with water-levels in decline 100+ feet in 2011
Covers 174,000 square miles
NEBRASKA:LEADER IN GROUNDWATERIRRIGATIONby Joshua Thorne
With the current drought and conditions in California, let us take another look at our greatest water source in Nebraska. The Ogallala / High Plains Aquifer Accounts for 30% of the nation’s groundwater use for irrigation.
O G A L L A L A A Q U I F E R
Areas with saturated thickness of 400-1200 feet
Reaches to 8 separate states
Provides drinking water to over 80% of people who live within its regions
Areas with water-levels in decline 100+ feet in 2011
Covers 174,000 square miles
WE KNOW THE VALUE OF WATER WHEN THE WELL RUNS DRY+Benjamin Franklin
“The state has essentially reached its maximum development limits...there is no more development frontier.From now on, Nebraskans, from the individual water user up through our policy arena, will need to wisely manage our water resources for a sustainable future.”Bruce Johnson, 2009 University of Nebraska-Lincoln agricultural economist
“Nevertheless, the issues of intergenerational equity should be addressed now when there is less pressure to decide one way or another.Michael Glantz, 1989
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2013: Irrigated 7.17 millions acres by groundwater
2013: Highest groundwater withdrawals out of the 8 states
2013: Crops sales of $3,543,800,000 from groundwater
2013: 16,000 farms, 93.68% of all farms are irrigated
2009: Three out of four irrigated acres use center-pivot irrigation
2007: Counties with 100,000 to 330,000 irrigated acres
2009: NE has most irrigated acres in the nation
CA declined due to drought and water demands
TX declined due to overuse of Ogallala resources
S T A T E O F N E B R A S K A
4,093 total animalsNE
ORGANIC LIVESTOCK (COWS, PIGS, SHEEP)
81,831 total animalsCA
3,362,954 total animalsNE
10,777,122 total animalsCA
ORGANIC CHICKENS AND OTHER POULTRY
62,387 total acresCA
44,725 total acresNE
ORGANIC GRAIN ACREAGE
951,356 total acresCA
NEORGANIC PASTURE AND CROPLAND
ORGANIC FARMINGA COMPARISON BETWEEN CALIFORNIA AND NEBRASKA
4,093 total animalsNE
ORGANIC LIVESTOCK (COWS, PIGS, SHEEP)
81,831 total animalsCA
3,362,954 total animalsNE
10,777,122 total animalsCA
ORGANIC CHICKENS AND OTHER POULTRY
62,387 total acresCA
44,725 total acresNE
ORGANIC GRAIN ACREAGE
951,356 total acresCA
NEORGANIC PASTURE AND CROPLAND
It is easy to tell from this infographic, that California is much more conscious than Nebraska about farming sustainably (can also be called farming organically). Why is this important? It’s important because sustainable farming uses less water, less harmful materials (such as pesticides and other chemicals), and usually has a greater dollar output than large industrial farms.
ORGANIC FARMINGWHY SMALLER-SCALE FARMING IS BETTER
Large farms (ones with hundreds of acres) are almost always industrial, and they have serious negative effects on the environment. 41% of pollution in lake water and 48% of pollution in rivers and streams can be attributed to industrial agriculture. Industrial farms can cause erosion, deforestation, contaminated soil and contaminated water. Saving water from being wasted or contaminated is a huge reason that Nebraska, (along with every other state that isn’t California) needs to strive to have smaller, more sustainable and environmentally friendly farming.
percentof Nebraskans
are farmers
percent1.5
of Californiansare farmers
percentof the worlds agricultural land is certiied organic farmland
0.9
FARMS 500 ACRES OR LARGER
NE CA
4110percent percent
percentof Nebraskans
are farmers
percent1.5
of Californiansare farmers
percentof the worlds agricultural land is certiied organic farmland
0.9
FARMS 500 ACRES OR LARGER
NE CA
4110percent percent
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COFFEE IS KILLING THE EARTH
THE COST OF YOUR CUP
water footprint of a latte
143liters to
grow the coffee
7.5liters to
grow the sugar
49.5liters to
feed the cows that make the
milk
2.5liters to make the plastic lid
0.1liters for the water itself
5.5liters for the cup and sleeve
Drinking coffee is horriblefor the planetOr at least it can be if consumers are blind to the toll it is taking on our water supply.
Maybe the dramatics weren’t necessary.Coffee is the best, and there is no denying it. However each cup you drink can
cost up to 200 liters of water. Is it starting to sound like you don’t need another
today? If you do, that’s okay. Just remember to drink responsibly.
HOW TO HELP
Quitting coffee not an option?Good news; you have choices. Here are a few simple things you can do to lower your coffee footprint.
Carry a reusable cup
Shop local
Avoid Styrofoam
Compost your grounds
By replacing your daily disposable cup with a reusable one, you will
create 23 lbs less waste per year than if you use the paper or
Styrofoam cup options.
Americans are the leading consumers of coffee in the world, but
coffee is produced primarily outside of the US. Your coffee most
likely traveled over an ocean to get to you. Shopping local
requires less travel and in turn less water to get your cup to you.
When you forget your cup at home, try for the paper or “to stay” options. Styrofoam
will stay in landfills for up to 500 years, so the less we put there, the better.
According to an Oregon State study, “coffee grounds are an excellent nitrogen source for composting.” If you don’t have
the facilities to compost, call your local cafe. Most compost their
grounds (Starbucks included) and will likely take yours!
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COFFEE SHOPS+ SOCIAL RESPONSIBILITY
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WATER FLAVORINGWater flavoring is an invention of this decade, but has skyrocketed in popularity within just a few years. These compact bottles market themselves on being a tasty and healthy alternative to sodas and other sugar filled drinks, but after digging deeper, we have learned that many of them are full of additives and preservatives. How is it possible that something so unhealthy is getting so much praise for being “good” for us? Our culture and marketing.
By:
Wen
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$141.4 million/year$3.99/bottle
Acesulfame Potassium TRUTHABOUTWATER
The
FLAVORING
Blue 1, Blue 2, Green 3, Red 40 and Yellow 6 cause cancer in animals.
This artificial sweetener is 200 times sweeter than sugar and causes nausea, headaches, liver problems, mood disruption, hypoglyce-mia, and possibly cancer
Acesulfame Potassium
SuracraloseNegatively alters gut microflora and absorp-tion of nutrients. Additionally, there is con-cern that can cause bowel and kidney distur-bance and increased risk of tumor growth.
Propylene GlycolUsed in the production of polyester, an-tifreeze, fake smog, and smoke. Animal studies indicate may cause serious health conditions when consumed over time.
Potassium SorbateSynthetic composition can lead to allergic reactions, diarrhea, nausea and nutrient loss in food.
Citric AcidPotassium Citrate Sodium CitrateAspartame Magnesium OxideRed 40Blue 1
Soy LecithinArtificial ColoringYellow 5BHAWaterCalcium Disodium
Magnesium ChlorideCalcium ChlorideVitamin B3VB6VB12Potassium BenzoateYellow 6
WATER WELLNESS / CLEANLINESSWATER WELLNESS / CLEANLINESS
Chemical Percentages Found In Water
Fluoride
FLUORIDE( 55% - 75%)
(0 .4% - 0 .8%)(0 .20% - 1%)
N E B R A S K A A R E A
C A L I F O R N I A A R E A
P E R C E N TA G E S
(0% - 8%)(0% - 1 .5%)
(0% - 1 .5%) (10% - 12 .5%)
(4% - 14%)(0% - 1 .5%)
(0% - 3%)
MERCURY
LEAD
CHLORINE
ARSENICCOLIFORMS
DIOXIN
PERCHLORATE
COPPER
MtBE
Dioxin
0.24%
1.32%
Coliforms
0.11%
1.08%
MtBE
1.21%
1.15%
Copper
0.12%
1.96%
Perchlorate
0.90%
1.22%
Mercury
0.72%
0.67%
Lead
4.20%
6.80%
Chlorine
12.7%
10.8%
Arsenic
8.60%
6.30%
Nebraska 71.2%
68.7%
Nebraska
California
California
Chemicals such as MtBE are commonly seen/used in the fuel of rockets and instruments of flight. Minerals like Lead, Uranium and Arsenic(s) have also been recorded in bodies of water in both Nebraska and California. These chemicals often lead to the development of cancer and fatal diseases. In moderation, Fluoride is good for teeth development, however in excess , this chemical can cause serious internal problems such as ulcers, diarrhea, and intestinal damages.
Chemical Percentages Found In Water
Fluoride
FLUORIDE( 55% - 75%)
(0 .4% - 0 .8%)(0 .20% - 1%)
N E B R A S K A A R E A
C A L I F O R N I A A R E A
P E R C E N TA G E S
(0% - 8%)(0% - 1 .5%)
(0% - 1 .5%) (10% - 12 .5%)
(4% - 14%)(0% - 1 .5%)
(0% - 3%)
MERCURY
LEAD
CHLORINE
ARSENICCOLIFORMS
DIOXIN
PERCHLORATE
COPPER
MtBE
Dioxin
0.24%
1.32%
Coliforms
0.11%
1.08%
MtBE
1.21%
1.15%
Copper
0.12%
1.96%
Perchlorate
0.90%
1.22%
Mercury
0.72%
0.67%
Lead
4.20%
6.80%
Chlorine
12.7%
10.8%
Arsenic
8.60%
6.30%
Nebraska 71.2%
68.7%
Nebraska
California
California
Chemicals such as MtBE are commonly seen/used in the fuel of rockets and instruments of flight. Minerals like Lead, Uranium and Arsenic(s) have also been recorded in bodies of water in both Nebraska and California. These chemicals often lead to the development of cancer and fatal diseases. In moderation, Fluoride is good for teeth development, however in excess , this chemical can cause serious internal problems such as ulcers, diarrhea, and intestinal damages.
A Nebraska 66 P-Dichlorobenzene
B Cal i fornia 67 1,2-Dichloroethane
68 1,1-Dichloroethylene
01 Fluoride 34 Endothal l 70 T-1,2-Dichloroethylene
33 Carbofuran
32 Epichlorohydrin
31 Giardia Lamblia
30 Beryl l ium
69 C-1,2-Dichloroethylene
09 Nitrate 42 2,4,5-TP (Si lvex)
10 Dalapon 43 Asbestos 76 Alpha Part ic les
17 Selenium 50 Glyphosate
26 Antimony 62 Total Tr ihalomethane(s)
61 Haloacetic Acid (HAA5)
60 Benzo(a)pyrene (PAHs)
59 2,Dibromo-Chloropropane
05 Dioxin 38 Methoxychlor 74 1,1,2-Tr ichloroethane
13 Nitr i te 46 Toxaphene 79 Beta Part ic les
21 Turbidite(s ) 54 Oxamyl (Vydate)
02 Mercury 35 Cyanide 71 Dichloromethane
18 Thal l ium 51 Heptachlor 81 MtBE
27 Cryptosporidium 63 Vinyl Chlor ide(s )
06 Copper 39 Coli forms / E.Col i 75 Trichloroethylene
14 Nitrogen 47 Di(2-ethylhexyl ) Adipate 80 Radium 228
22 Cadmium 55 Hexachlorocyclopentadine
03 Lead 36 Pentachlorophenol 72 1,2-Dichloropropane
11 Chlor ine Dioxide 44 Lindane 77 Photon Emission(s )
19 Diquat 52 Polychlor inated Biphenyls 82 Uranium
28 Dinoseb 64 Xylenes ( total )
07 Perchlorate 40 Picloram
15 Chromium (total ) 48 Di(2-ethylhexyl ) Phthalate
23 Ethylbenzene 56 Chlordane
04 Chlor ine 37 Carbon Tetrachlor ide 73 1,2,4-Tr ichlorobenzene
12 Chloramine(s) 45 Endrin 78 Radium 226
20 Acrylamide 53 Arsenic
29 Legionel la 65 O-Dichlorobenzene
08 Chlor i te 41 Styrene
16 Barium 49 Tetrachloroethylene
24 Bromate 57 Chlorobenzene
25 Atrazine 58 Benzene
CONTAMINANTS
A B
1
8281
8079
7877
42
76
75
7473
7271
70 69 68 67 66 65 64 63 62 61 60 59 5857
5655
54
5352
5150
4948
4746
45
4344
41403938
3736
3435
3332
3130
2928
2726
252423222119181716
14131211
20
15
109
87
65
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INFLAMMATORYBOWELDISORDER
Inflammatory Bowel Diseases (IBD) is a broad term that describes conditions with chronic or recurring immune response and inflammation of the gastrointestinal tract. T h e two most common inflammatory bowel diseases are
ULCERATIVE COLITIS and CROHN’S DISEASE.
It is estimated that as many as 1.4 million persons in the United States suffer from these D I S E A S E S .
INFLAMMATORY
BOWELDISORDER
INFLAMMATORYBOWELDISORDER
Source: http://www.cdc.gov/ibd/ http://www.webmd.com/ibd-crohns-disease/ss/slideshow-inflammatory-bowel-overview
INFLAMMATORY
BOWELDISORDER
CRO
HN
S &
CO
LITI
S
LINCOLN
OMAHA
SAN JOSE
FREMONT
VISALIA
PALTO ALTO
WALNUT CREEK
SANTA ROSAROSEVILLE
SANTA BARBARA
LAGUNA HILLS
WESTLAKE VILLAGE
MENIFEE
SAN FRANCISCO x2
GLENDORATARZANA
REDON-
LOS ALAMI-Source: http://www.ccfa.org/living-with-crohns-colitis/find-a-support-group/
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WHEN?
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CALIFORNIA
Junk food, like seen, is illegal in California, Massachusetts & New York schools.
The Cobb salad was invented in Hollywood in the 1930s. Often, it is prepared in an ornate display before serving.
TOMATOES1781 AD
BLUE CHEESE79 AD
AVOCADO5000 BC
WINE7000 BC
FRENCH FRIES7000 BC
RUNZA1949 AD
HEINZE1876 AD
SODA POP1938 AD
BACON1963 AD
LETTUCE5000 BC
HARDBOILED EGG3000 BC
TURKEYDOMESTICATED
IN 3200 BC
NEBRASKA
CALIFORNIA
Junk food, like seen, is illegal in California, Massachusetts & New York schools.
The Cobb salad was invented in Hollywood in the 1930s. Often, it is prepared in an ornate display before serving.
TOMATOES1781 AD
BLUE CHEESE79 AD
AVOCADO5000 BC
WINE7000 BC
FRENCH FRIES7000 BC
RUNZA1949 AD
HEINZE1876 AD
SODA POP1938 AD
BACON1963 AD
LETTUCE5000 BC
HARDBOILED EGG3000 BC
TURKEYDOMESTICATED
IN 3200 BC
NEBRASKA
BC
heeseblue che
blueberriesb
lemons
pretzels
spinach
coffee
AD
4000
1700
700
400
312
1877
1887
1890
1914
1970
1972
1974
BC1987
1993
2000
AD
FOODWATER
10000
8000
7000
6500
5000
4000
3600
3000
2000
1500
1200
1000
900
700
600
500
400
200
80
100
200
400
600
800
pancakes, waffles
pie
jelly, jam, dough-nuts, hot dogs,pineapples
salsa, brussel sprouts, skim milk
pumpkin pie, lemonade, modernice cream
french fries, casseroles mashedpotatoes, soda water, lollipops
ice cream cones, corn syrup, softdrinks, corn starch, breakfastcereal, conversation hearts,Welches grape juice, milk shakes,
. Pepper, Coke, Pizza, peanutbutter, +sourdough bread
eoes, hostess cupcakes, Girlcout cookies, twizzlers, sliced
ad, Ritz, canned soda, cheerios,nutella, Betty Crocker cake mix,smoothies, / Kool-Aid, / Reuben Sandwich, / Dorothy Lynch,/ Runza, + cobb salad
diet soda, TV dinners, ramen noodles, pop tarts, HFCS, chickennuggets, red bull, grape tomatoes,McDonald's, / Bakers Candie/ Valentinos, + Ranch
1200
1300
1400
1500
1600
1700
1800
1900-1950
1950-2000
flour, bread, soup, almondsad, soup, a
wheatwheat
wine/beer, lardard
cattle domestication, apples
honey, lettuce, quinoa, yogurt,squash, avocados, potatoes,milk, cucumbers, sour cream
watermelon, oranges,pomegranates
popcorn
butter, peas, carrots,onions, garlic, ice cream
mustard, peaches,noodles, marshmallowliquorice, ham
chocolate, vanilla
sugar
pickles, mangoes, oats
tomatoes
cinnamon
bananas
artichokes
appetizers
asparagus, rhubarb
Ice cream began with the Chinese who flavored ice. However, the kind we enjoy today was most likely inventedin Italy.
25% of the Milwaukee residence become ill from
Cryptospoidium, a protozoan parasite that causes gastrointestinal
illness and is transmitted by ingestion of
contaminated human or animal wastes
invented in+ California/ Nebraska
HOW OLDIS YOUR FOOD?a look at the evolution of foods we eat today,specifically in California and Nebraska
Tune into, Mark Bitman’s TED talk, What’sWrong With What We Eat, for more insight
India as boilingas
Crete, plumbers make a sewage and drainage system to create the first flushable toilet
Greeks have hot and cold showers intheir gyms
Hippocrates, a Greek Physician, recommends clean water by boiling and filtering
Roman aqueducts start bringing 1.2 billion liters of water a day a distance of 57 milesm
uis Pasteur develops theory that germsLouis uouspread diseasespspread diseas
first statewide study of water pollution inses at MITsthe United
first water treatment to reducter treatmencontaminationn
drinking water standards are establisheed for the US
Nixon establishes the EPA, an agency protecting air, water and land
Clean Water Act establishes a proregulate discharges of pollutant in USwater
rinking Water Act est drinking water standards
Water Quality Act requires the Environmental Protection Agency to regulate storm water runoff
Estimated 100 people die from contamination of public water in Milwaukee
Michigan, Illinois, Indiana and Wisconsinare positive for mercury in 90% of samples. Fish consumption advisorieswere orderd in Great Lake States.
spinach
DD
00
00
00
80
100
2
400
0
p
ones, corn syrupcorn starch
real, conveWelchesDr. Pbu
oreoes, hostess cupcakes, GirlScobread, Ritz, canned soda, chnutella, Betty Crocker cake mix,smoothies, / Kool-Aid, / Reuben Sandwich, / Dorothy/ Runza, + cobb salad
rs, ramFCS, ch
tomatoes,dies,
00-1950
950-200
ows,
a
goes
namon
bathat germs
de study of wasthe United States at e
1914
educe
drinking water stanestablishe
1972
es the EPA, anng air, water and
Clean
1974
s a program to of pollutant in US
Safe Drinking Wa
BC
heeseblue che
blueberriesb
lemons
pretzels
spinach
coffee
AD
4000
1700
700
400
312
1877
1887
1890
1914
1970
1972
1974
BC1987
1993
2000
AD
FOODWATER
10000
8000
7000
6500
5000
4000
3600
3000
2000
1500
1200
1000
900
700
600
500
400
200
80
100
200
400
600
800
pancakes, waffles
pie
jelly, jam, dough-nuts, hot dogs,pineapples
salsa, brussel sprouts, skim milk
pumpkin pie, lemonade, modernice cream
french fries, casseroles mashedpotatoes, soda water, lollipops
ice cream cones, corn syrup, softdrinks, corn starch, breakfastcereal, conversation hearts,Welches grape juice, milk shakes,
. Pepper, Coke, Pizza, peanutbutter, +sourdough bread
eoes, hostess cupcakes, Girlcout cookies, twizzlers, sliced
ad, Ritz, canned soda, cheerios,nutella, Betty Crocker cake mix,smoothies, / Kool-Aid, / Reuben Sandwich, / Dorothy Lynch,/ Runza, + cobb salad
diet soda, TV dinners, ramen noodles, pop tarts, HFCS, chickennuggets, red bull, grape tomatoes,McDonald's, / Bakers Candie/ Valentinos, + Ranch
1200
1300
1400
1500
1600
1700
1800
1900-1950
1950-2000
flour, bread, soup, almondsad, soup, a
wheatwheat
wine/beer, lardard
cattle domestication, apples
honey, lettuce, quinoa, yogurt,squash, avocados, potatoes,milk, cucumbers, sour cream
watermelon, oranges,pomegranates
popcorn
butter, peas, carrots,onions, garlic, ice cream
mustard, peaches,noodles, marshmallowliquorice, ham
chocolate, vanilla
sugar
pickles, mangoes, oats
tomatoes
cinnamon
bananas
artichokes
appetizers
asparagus, rhubarb
Ice cream began with the Chinese who flavored ice. However, the kind we enjoy today was most likely inventedin Italy.
25% of the Milwaukee residence become ill from
Cryptospoidium, a protozoan parasite that causes gastrointestinal
illness and is transmitted by ingestion of
contaminated human or animal wastes
invented in+ California/ Nebraska
HOW OLDIS YOUR FOOD?a look at the evolution of foods we eat today,specifically in California and Nebraska
Tune into, Mark Bitman’s TED talk, What’sWrong With What We Eat, for more insight
India as boilingas
Crete, plumbers make a sewage and drainage system to create the first flushable toilet
Greeks have hot and cold showers intheir gyms
Hippocrates, a Greek Physician, recommends clean water by boiling and filtering
Roman aqueducts start bringing 1.2 billion liters of water a day a distance of 57 milesm
uis Pasteur develops theory that germsLouis uouspread diseasespspread diseas
first statewide study of water pollution inses at MITsthe United
first water treatment to reducter treatmencontaminationn
drinking water standards are establisheed for the US
Nixon establishes the EPA, an agency protecting air, water and land
Clean Water Act establishes a proregulate discharges of pollutant in USwater
rinking Water Act est drinking water standards
Water Quality Act requires the Environmental Protection Agency to regulate storm water runoff
Estimated 100 people die from contamination of public water in Milwaukee
Michigan, Illinois, Indiana and Wisconsinare positive for mercury in 90% of samples. Fish consumption advisorieswere orderd in Great Lake States.
spinach
DD
00
00
00
80
100
2
400
0
p
ones, corn syrupcorn starch
real, conveWelchesDr. Pbu
oreoes, hostess cupcakes, GirlScobread, Ritz, canned soda, chnutella, Betty Crocker cake mix,smoothies, / Kool-Aid, / Reuben Sandwich, / Dorothy/ Runza, + cobb salad
rs, ramFCS, ch
tomatoes,dies,
00-1950
950-200
ows,
a
goes
namon
bathat germs
de study of wasthe United States at e
1914
educe
drinking water stanestablishe
1972
es the EPA, anng air, water and
Clean
1974
s a program to of pollutant in US
Safe Drinking Wa
Rac
he
l Ko
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NOW
TOMORROW
LOOKING AT POLAR BEARS IS A BIT LIKE REMEMBERING THE WEATHER: WE
THE WARM DAYS AND TRY TO FORGET THE COLD ONES (BUT DON’T FORGET THAT THE POLAR BEARS PROBABLY THINK THE OPPOSITE).
REMMEBER...
Ch
els
ea
Low
ry /
SF
SU
00
The Benefits of Fruit/Most fruits are naturally low in fat, sodium, and calories. None have cholesterol/Fruits are sources of many essential nutrients that are underconsumed, including potassium, dietary fiber, vitamin C, and folate (folic acid)
The Benefits of Whole Grains/Stroke risk reduced/Type 2 diabetes risk reduced/Heart disease risk reduced /Better weight maintenance
The Benefits of Legumes
/Excellent source of complex carbohydrates, protein and fiber/Helps prevent the hunger that can lead to unhealthy snacking, because a small amount of beans keep you fuller longer
The Benefits of Nuts/Contain unsaturated fatty acids and other nutrients, are a great snack food/Eating nuts as part of a healthy diet can be good for your heart/All nuts contain fiber, which helps lower your cholesterol
The Benefits of Seeds/Flax seeds as an excellent source of fiber/Seeds help reduce the levels of inflammation in your body, which might reduce your risk of heart disease/Has healthy unsaturated fat
The Benefits of Greens
/Leafy greens are full of vitamins, minerals, and disease-fighting phytochemicals/Collards and kale, are particularly rich in calcium, which helps keep your teeth and bones strong and reduces your overall risk for osteoporosis
The Benefits of Vegetables/Vegetables are important sources of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, and vitamin C/Helps reduce blood cholesterol levels and may lower risk of heart disease
THE VEGAN DIET
00
The Negatives of Beef/Saturated Fat/Inceased likelihood of Cancer/Type 2 Diabetes/ Increased risk of Heart Disease and Stroke
The Negatives of Chicken/High in Cholesterol /Increased risk of Cancer like breast and prostate /Salmonella/E.coli
The Negatives of Pork/Heart Disease/Increased Bladder Cancer risk/Hepatitis E /Hard to digest
The Negatives ofFish /Increased risk of Cardiovascular Disease/Mercury/Dioxins /Polychlorinated biphenyls (PCBs)
The Negatives ofDairy/Hormones/Mucous-forming/Hard to Digest/Higher rates of Caner
00
Drought Resistant Crops in California and Nebraska
Mustard Greens
Tomatoes
‘Hopi Pink' Corn
Swiss Chard
Armenian Cucumber
Okra
'Iroquois' Cantaloupe
‘Pineapple’ Tomatoes
VEGANINDROUGHT
00
2.5% of the United States is Vegan
Gallons of water to grow one pound of wheat25
5,000 Gallons of water to grow one pound of beef
Soy and Meat Production in 2009
Soy Meat
Trillion Gallonsof Water
5 235
With One Vegan Meal You Save....3,000 Gallons of water
*Based on replacing 4 ounces of beef for one vegan meal
70% of freshwater consumption is used to make meat and dairy products
38% of land use is used towards factory farming
19% of the world’s greenhouse gas emissions come from factory farming
FACTSABOUTBEINGVEGAN
Every square mile of the ocean has over 46,000 pieces of floating plastic in it.
B.P.A.
17 million barrels of oil used per year to make plastic bottles.
30 billion water bottles consumed every year.
P.E.T. PLASTICS
Eighty percent of the water bottlesend up in landfills
P.E.T. plastics
DON’T
biodegrade
Ran
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Boxed Water cartons result in only8 grams of greenhouse gas emissions.
About 76% of the box is from a renewable resource, trees.
Cartons are recyclable. The Carton Council is continuously adding new carton recycling facilities throughout the US.
More efficient compared to shipping empty plastic or glass bottles to be filled.
Allied Sales & Distribution, Inc.
IFS (Individual
LA Distributing Co.
MKZ Distributors
Real Soda
Refreshments Direct
Reliant Food Service
UNFI Lancaster
Vitco Food Services
Nebraska CaliforniaCaliforniaNebraska
THERE IS A SYSTEM BEHIND THE COLOR
OF YOUR FOOD.
Nic
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SF
SU
KEEP SWIMMING. KEEP SWIMMING.KEEP SWIMMING.KEEP SWIMMING.KEEP SWIMMING.
KEEP SWIMMING. KEEP SWIMMING.KEEP SWIMMING.KEEP SWIMMING.KEEP SWIMMING.
Fo
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SF
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GREEK YOGURTACID WHEYTOXICITYThe sudden popularity of greek yogurt may begin affecting our environment negatively. Greek yogurt produces a waste called acid whey. Acid whey is produced when it is strained from yogurt to create the thick consistency of greek yogurt consumers desire.
Unfortunately, this whey acid is toxic to our ecosystems and is difficult to get rid of. Simply dumping it is illegal. This by-product is “toxic enough to rob aquatic ecosystems of enough oxygen to harm fish and other species.”
The two major greek yogurt companies, Chobani and Fage, provided comments that state they are attempting to find alternatives to using whey acid. These companies give farmers acid whey to be used as a protein supplement for animals and fertilizer because simply dumping the acid whey is illegal.
“[Acid Whey is] toxic enough to rob aquatic ecosystems of enough oxygen to harm fish and other species.”
SIEVE
BOWLYOGURT
ACID WHEY
CHEESECLOTH
SALES HAVE RISEN FROM
$60MILLION A YEAR
$2BILLION A YEAR
TO
FROM 2005 - 2011
2500%RISE IN SALE
WHY THE SUDDEN POPULARITY?
All yogurts provide calcium, potassium protein, zinc and vitamins B6
and B12. But, Greek yogurt keeps you feeling full longer, contains twice
as much protein, has lower lactose, and contains probiotic cultures.
GREEK YOGURT FACTORIES IN
THE U.S.
HOMEMADE GREEK YOGURT
Place fine-mesh strainer over large glass bowl; set aside. Heat milk over medium-low heat (do not stir while heating), until milk reaches 185 F. Remove from heat and allow to cool to 160 F. Strain milk through prepared strainer and cool, gently stirring occasionally, until milk registers 110 to 112 F.
In small bowl, gently stir ½ cup of warm milk into yogurt until smooth. Stir yogurt mixture back into milk. Cover with plastic wrap and poke several holes in plastic. Place bowl in oven and turn on oven light, creating warm environment of 100 to 110 F. Let yogurt sit undisturbed until thickened and set, 5 to 7 hours. Transfer bowl to refrigerator until completely chilled, at least 3 hours.
Set a fine-mesh strainer over 4-cup or 8-cup measuring cup and line with double layer of coffee filters or cheesecloth. Transfer yogurt to prepared strainer, cover with plastic wrap and refrigerate until 2 cups of liquid drained into the measuring cup, from 4 to 8 hours.
Transfer strained yogurt to airtight container, discarding strained liquid. Yogurt can be refrigerated for up to 1 week.
1
2
3
4
INGREDIENTS
4 CUPS
1/2 CUP
WHAT IS IN ACID WHEY?
WATER LACTOSE SODIUM PROTEIN
POTASSIUM GALACTOSE
When acid whey is carelessly dumped, it can be toxic to its natural
enviornment. It will rob oxygen from streams and rivers and destory
aquatic life over potentially large areas.
Greek yogurt giants like Chobani and Fage pay farmers to haul acid
whey from their factories.
Acid whey’s highly acidic nature is much less valuable and tougher to
handle than, for instance, sweet whey, which is a popular ingredient
used in body-building supplements such as whey-protein powder.
HOW IS ACID WHEY REUSED?
PROTEIN SUPPLEMENT FOR FARM ANIMALSFEEDFERTILIZER
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BUYBUY.
BUYBUY.
THERE IS CORRUPTION IN THE SYSTEM AND MERCURY IN THE FISH. THE TIME TO ACT WAS YESTERDAY. THE TIME TO ACT IS NOW. TOMORROW IS TOO LATE.
THERE IS CORRUPTION IN THE SYSTEM AND MERCURY IN THE FISH. THE TIME TO ACT WAS YESTERDAY. THE TIME TO ACT IS NOW. TOMORROW IS TOO LATE.
THERE IS CORRUPTION IN THE SYSTEM AND MERCURY IN THE FISH. THE TIME TO ACT WAS YESTERDAY. THE TIME TO ACT IS NOW. TOMORROW IS TOO LATE.
THERE IS POLLUTION IN THE GOVERNMENT AND POISON IN THE FOOD. THE TIME TO ACT WAS YESTERDAY. THE TIME TO ACT IS NOW. TOMORROW IS TOO LATE.
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SL
SL
SL
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L
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SLL
SL
SLL
SLL
SSL L
LL
SLSL SL
L
SL
LThe Drought Monitor focuses on broad-scale conditions. Local conditions may vary. See accompanying text summary for forecast statements.
SL
L
http://droughtmonitor.unl.edu/
U.S. Drought Monitor March 18, 2014
Valid 7 a.m. EDT(Released Thursday, Mar. 20, 2014)
Intensity:D0 Abnormally DryD1 Moderate DroughtD2 Severe DroughtD3 Extreme DroughtD4 Exceptional Drought
Author: Eric Luebehusen
Drought Impact Types:
S = Short-Term, typically less than 6 months (e.g. agriculture, grasslands)
L = Long-Term, typically greater than 6 months (e.g. hydrology, ecology)
Delineates dominant impacts
U.S. Department of Agriculture
U.S. Drought MapMarch 2014Map courtesy of National Climatic Data Centerhttp://droughtmonitor.unl.edu/
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Resources7.2. “7.2 SQ MI Is the Data Story of a Physically and
Economically Changing Place.” 7.2 SQ MI is the data story of a physically and economically changing place. 7.2 Sq. Mi, February 17, 2014. http://detroitsevenpointtwo.com/.
Barthes, R., and Annette Lavers. Mythologies. Farrar, Straus and Giroux, 1972. http://books.google.com/books?id=BuLYyrScm1YC.
“California Drought: Water Use Varies Widely Around the State - Inside Bay Area.” Accessed February 9, 2014. http://www.insidebayarea.com/news/ci_25090364/california-drought-water-use-varies-widely-around-state.
Corner, James. “Terra Fluxus.” In The Landscape Urbanism Reader, edited by Charles Waldheim, 21–33. New York: Princeton Architectural Press, 2006.
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King Corn. Accessed December 5, 2013. http://www.hulu.com/watch/255609.
Lovett, Ian. “Parched, California Cuts Off Tap to Agencies.” The New York Times, January 31, 2014. http://www.nytimes.com/2014/02/01/us/amid-drought-california-agency-will-withhold-water-deliveries.html.
Medina, Jennifer. “California Seeing Brown Where Green Used to Be.” The New York Times,
ResourcesFebruary 13, 2014. http://www.nytimes.com/2014/02/14/us/california-seeing-brown-where-green-used-to-be.html.
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Thompson, Edward, ed. “California Agriculture land loss and conservation: The basic facts.” American Farmland Trust. American farmland Trust, n.d. Web. 8 Apr 2014. <http://www.farmland.org/documents/AFT-CA-Agricultur-al-Land-Loss-Basic-Facts_11-23-09.pdf>.
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TeyAnjulee LeonChange the Way You Think About Everything. World Wildlife Federation International, 2009. Film. 8 Apr 2014. <http://youtu.be/-nekqKEsbdU>. Gunther, Marc. “The Anatomy of a Latte.” Marc Gunther: Business. Sustain-ability. .
N.p., 25 Feb 2009. Web. 8 Apr. 2014. <http://www.marcgunther.com/the-anatomy-of-a-latte/>. “Product Water Footprints: Coffee & Tea.” Water Footprint. Water Footprint Network. Web. 8 Apr 2014. <http://www.water-footprint.org/?page=files/home>. “Get the Facts.” Carry Your Cup. Carry Your Cup, n.d. Web. 8 Apr 2014.<http://www.carryyourcup.org/get-the-facts>. “Coffee Grounds and Composting.” Or-egon State University Extension Service. OregonState University Extension Service. Web. 8 Apr 2014.<http://extension.oregonstate.edu/lane/sites/default/files/documents/cffee07.pdf>. “Recycling & Reducing Waste.” Star-bucks: Responsiblity. Starbucks. Web. 8 Apr 2014.<http://www.starbucks.com/responsibili-ty/environment/recycling>. “Coffee from Around the World.” n.pag. National Coffee Association USA. Web. 8 Apr2014. <http://www.ncausa.org/i4a/pag-es/index.cfm?pageID=75>.
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TypefaceAvenir is a geometric sans-serif typeface designed by Adrian Frutiger in 1988 and released by Linotype GmbH, now a subsidiary of Monotype Corporation.
PrintingUNL / Department of Art + Art History Digital Lab Woods Art Building
Special thanks toPeter PinnellDepartment Chair,UNL / Hixson-Lied Professor of Art
Jesse Starita, Education Outreach Associate Daugherty Water for Food Institute
Katie NielandCommunications CoordinatorCenter for Great Plains Studies
Lexi BassDigital Instructional Specialist UNL / Department of Art + Art History
Kathe AndersenPublications CoordinatorHixson-Lied College of Fine and Performing Arts
San Francisco State UniversityDAI 525 / Advanced Graphic DesignIngrid AlfaroNick BaldassiniJudy ChuTed DavisSarah JaaczakMichelle Lester Chelsea Lowery Mandana Macdougal William PaulyMariana Serrano Foster Stevenson
Joshua Singer, Instructor
University Of Nebraska LincolnGRPH 421 + 426 / Advanced Graphic DesignAlexandria AndersonAlyssa Brunswick Alysia DirksJoseph Gentzler Wendy Huynh Karley Johnson Amanda KesslerRachel Kocarnik Nancy Le TeyAnjulee Leon Kristopher Mangrum Robert Moore Emma O’Connell A.J. Oglesby Randall Owens Paul Raymond Nicholas Sharon Joshua SiscoJoshua Thorne Stacy Asher, Instructor
