Writing Essay 1 was a challenge for me, it had been a long time since I last wrote a paper. I struggled to articulate my thoughts clearly and describe my experience in detail. Making the essay flow smoothly was difficult. The peer review process was extremely beneficial. It helped me organize my thoughts and refine my wording and descriptions.

Initially, I felt defensive about others reviewing my work. My first reaction was, “What do they know?” This was my first experience with peer review, and it felt invasive at first.  When I read the feedback, I realized that it broadened my perspective and made it easier to organize my thoughts and translate them into writing.

The specific feedback I received was incredibly helpful. It pointed out paragraphs that needed improvement and offered ideas and examples to help with the construction of my essay. This essay pushed me to express my feelings and thoughts in different ways. I appreciated the questions posed by Mrs. Pappas, as they prompted me to add more information and depth to certain paragraphs.

Overall, my first essay, with the help of peer review came out better than expected. I look forward to finishing this class and hopefully becoming a better writer.

I am going to write Essay 3 on the “Fat Tax”. I find it interesting that possibly raising the tax on unhealthy foods will stop people from buying them and hopefully make them purchase healthier foods.

Here are some possible sources. Most are from other countries that have tried to implement this tax.

1. Colchero, M. Arantxa, et al. “Beverage Purchases from Stores in Mexico Under the Excise Tax on Sugar Sweetened Beverages: Observational Study.” BMJ, vol. 352, 2016, https://doi:10.1136/bmj.h6704.

This article investigates the impact of Mexico’s 2014 excise tax on sugary drinks. Using data from store purchases, the study examines changes in consumer behavior following the tax’s implementation. The findings show a significant reduction in the purchase of sugary beverages, particularly among lower-income households. The study shows that the tax effectively decreases sugary drink consumption, potentially contributing to better public health outcomes by reducing obesity and related diseases.

2. Thow, Anne Marie, Shauna Downs, and Stephen Jan. “A Systematic Review of the Effectiveness of Food Taxes and Subsidies to Improve Diets: Understanding the Recent Evidence.” Nutrition Reviews, vol. 72, no. 9, 1 Sept. 2014, pp. 551–565. Wiley, https://doi.org/10.1111/nure.12123.

 This article talks about Denmark’s and Hungary’s implementation of national “fat taxes.” These taxes aim to reduce the consumption of unhealthy foods by making them more expensive, while also making healthy foods more affordable. Some studies show positive impacts and others highlight the burden on low-income households.

3. Brownell, Kelly D, and Thomas R Frieden. “Ounces of prevention–the public policy case for taxes on sugared beverages.” The New England journal of medicine 360,18 (2009): 1805-8. https://doi:10.1056/NEJMp0902392

The authors outline the significant contribution of sugar-sweetened beverages to the obesity epidemic and related health problems such as diabetes and cardiovascular disease. They propose that taxing these beverages can reduce consumption, generate revenue for public health programs. This would lead to improved health outcomes. It highlights the success of similar initiatives in different regions and says that a sugary drink tax could be an effective tool in the fight against obesity and its associated health risks.

4. Laura Cornelsen, Rosemary Green, Alan Dangour, Richard Smith, Why fat taxes won’t make us thin, Journal of Public Health, Volume 37, Issue 1, March 2015, Pages 18–23, https://doi.org/10.1093/pubmed/fdu032

Obesity is a big issue everywhere. Some places are trying to tax unhealthy foods to make       people eat less of them. Early results are mixed: taxes might help a little at first, but it’s unclear if they work long-term. Also, just raising prices isn’t enough; we need other solutions too.

5. Fletcher, Jason M., David Frisvold, and Nathan Tefft. “The Effects of Soft Drink Taxes on Child and Adolescent Consumption and Weight Outcomes.” Journal of Public Economics, vol. 94, no. 11-12, 2010, pp. 967-974. https://doi.org/10.1016/j.jpubeco.2010.09.005

This article looks at how soft drink taxes affect kids’ and teens’ drinking habits and weight. It uses data from places with these taxes to see if they drink fewer soft drinks. The results show that while the taxes make kids and teens drink a bit less soda, it doesn’t have a big impact on their weight. The study points out that eating habits are complicated, and other steps might be needed to really improve their health and weight.

I chose Rowen Jacobsen’s article “From Farm to Table” which delves into these struggles of farmers’ markets and how they are not as profitable. These challenges that farmers faced were simplified by the formation of food hubs. These hubs offer essential infrastructure such as shared kitchens, storage facilities, and distribution services enabling small producers to overcome logistical barriers and reach wider audiences.

In the article “From Farm to Table” written by Rowen Jacobsen he tells the story of Peter Roscini Colman. Peter Coman is a guy in Vermont who loves making Italian-style cured meats like prosciutto and salami.  U.S. regulations are strict about how cured meats are made and sold. Peter is not the only person who is affected by this issue with the USDA. It’s hard to grow a business because of high costs, complicated regulations, and limited markets. Farmers’ markets were once popular but are now overcrowded and not as profitable. The local food movement needs better infrastructure to help these small producers.

This movement lead into the development of a food hub. A food hub is a big for small food producers. Let’s say you’re a farmer or a small food maker, and you have products like fresh veggies, cheeses, or meats. It can be tough selling your food because you need proper kitchens, storage, and ways to get your food to store or markets. A food hub provides all these things in one place. Rowen Jacobsen reminds us that a Food Hub will also help with things like packaging and marketing. In some instances, they help with licensing and meeting food standards. Food hubs often have trucks and systems to deliver the food to stores, restaurants, and markets. This way, small producers don’t have to worry about how to transport their products.

Rowen Jacobsen talks about Robin Morris who created the Mad River Food Hub to help smaller businesses distribute food. This place offers shared facilities and support for local food makers. Robin’s hub provides kitchens, storage, and distribution services, making it easier and cheaper for people like Peter to produce and sell their goods. The hub helps small producers reach more customers and stay in business without huge upfront costs.

Food Hubs help local food producers succeed by providing the infrastructure they need. This approach allows small producers to grow their businesses and reach more customers. Food Hubs play a crucial role in supporting small food producers and helping them expand their business. They also help them reach more customers.

I just read the article “From Farm to Table” by Rowen Jacobsen. It tells the story of Peter Roscini Colman, a guy from Vermont who’s passionate about making cured meats like prosciutto and salami. Strict regulations here in the U.S. make it tough for him to sell his cured meats.

Many small food producers face high costs, strict regulations, and limited access to the public. Farmers’ markets are now overcrowded and less profitable and reach les customers. This is where food hubs come into play. They provide shared facilities like kitchens and storage, making it easier for small producers to prepare and sell their products. They also help with packaging, marketing, and even delivery to stores and restaurants.

Robin Morris’s story is very inspiring to me. He created the Mad River Food Hub to support small food businesses. He would offer kitchens, storage, and distribution services to the producers. He helps producers like Peter reach more customers without huge upfront costs.

Small businesses can benefit from the hub’s facilities. They even have a refrigerated truck to deliver their products to local restaurants and stores. The article highlights how food hubs are crucial for helping small food producers grow their businesses and reach more customers. They provide the necessary infrastructure and support, making it possible for people like Peter and other small businesses to succeed in this industry.

The concept of food hubs plays a big role in supporting small food producers like Peter. They provide shared facilities, storage, and distribution services. Food hubs offer a space where local food makers can thrive. The infrastructure and assistance offered by food hubs not only address the logistical challenges faced by small producers but also create opportunities for growth and Ability to reach more customers.

The support provided by food hubs in terms of storage, delivery systems, and shared resources enables entrepreneurs to grow their businesses and reach a broader customer base. The collaborative ecosystem fostered by food hubs not only enhances the viability of small food producers but also strengthens the local food economy and promotes sustainable practices. It’s heartening to see how these initiatives empower individuals to pursue their culinary dreams and contribute to the vibrant tapestry of the local food landscape.

Work Cited

Jacobsen, Rowen. ‘From Farm to Table.’ Orion, 23 Oct. 2013, orionmagazine.org/article/from-farm-to-table.

Matson, James. Sullins, Martha. Cook, Chris. ‘The role of Food Hubs in Local Food Marketing’ USDA Rural Development, Jan. 2013, rd.usda.gov/files/sr73.pdf

Hi Ava, “Farm to Table” is a well-written and effectively highlights the challenges faced by small food producers. It could be strengthened by providing more detailed examples and maybe elaborating on the UADA regulations that impact small businesses. Your personal connection about making Jam makes it more relatable.

I chose Rowen Jacobsen’s article “From Farm to Table” which delves into these struggles of farmers’ markets and how they are not as profitable. These challenges that farmers faced were simplified by the formation of food hubs. These hubs offer essential infrastructure such as shared kitchens, storage facilities, and distribution services enabling small producers to overcome logistical barriers and reach wider audiences.

In the article “From Farm to Table” written by Rowen Jacobsen he tells the story of Peter Roscini Colman. Peter Coman is a guy in Vermont who loves making Italian-style cured meats like prosciutto and salami.  U.S. regulations are strict about how cured meats are made and sold. Peter is not the only person who is affected by this issue with the USDA. It’s hard to grow a business because of high costs, complicated regulations, and limited markets. Farmers’ markets were once popular, but are now overcrowded and not as profitable. The local food movement needs better infrastructure to help these small producers.

This movement lead into the development of a food hub. A food hub is a big for small food producers. Let’s say you’re a farmer or a small food maker, and you have products like fresh veggies, cheeses, or meats. It can be tough selling your food because you need proper kitchens, storage, and ways to get your food to stores or markets. A food hub provides all these things in one place. Rowen Jacobsen reminds us that a Food Hub will also help with things like packaging and marketing. In some instances, they help with licensing and meeting food standards. Food hubs often have trucks and systems to deliver the food to stores, restaurants, and markets. This way, small producers don’t have to worry about how to transport their products.

Rowen Jacobsen talks about Robin Morris who created the Mad River Food Hub to help smaller businesses distribute food. This place offers shared facilities and support for local food makers. Robin’s hub provides kitchens, storage, and distribution services, making it easier and cheaper for people like Peter to produce and sell their goods. The hub helps small producers reach more customers and stay in business without huge upfront costs.

Food Hubs help local food producers succeed by providing the infrastructure they need. This approach allows small producers to grow their businesses and reach more customers. Food Hubs play a crucial role in supporting small food producers and helping them expand their business. They also help them reach more customers.

I just read the article “From Farm to Table” by Rowen Jacobsen. It tells the story of Peter Roscini Colman, a guy from Vermont who’s passionate about making cured meats like prosciutto and salami. Strict regulations here in the U.S. make it tough for him to sell his cured meats.

Many small food producers face high costs, strict regulations, and limited access to the public. Farmers’ markets are now overcrowded and less profitable and reach les customers. This is where food hubs come in to play. They provide shared facilities like kitchens and storage, making it easier for small producers to prepare and sell their products. They also help with packaging, marketing, and even delivery to stores and restaurants.

Robin Morris’s story is very inspiring to me. He created the Mad River Food Hub to support small food businesses. He would offer kitchens, storage, and distribution services to the producers. He helps producers like Peter reach more customers without huge upfront costs.

Small businesses can benefit from the hub’s facilities. They even have a refrigerated truck to deliver their products to local restaurants and stores. The article highlights how food hubs are crucial for helping small food producers grow their businesses and reach more customers. They provide the necessary infrastructure and support, making it possible for people like Peter and other small businesses to succeed in this industry.

The concept of food hubs, by Robin Morris’s Mad River Food Hub, play a big role in supporting small food producers like Peter. They provide shared facilities, storage, and distribution services. Food hubs offer a space where local food makers can thrive. The infrastructure and assistance offered by food hubs not only address the logistical challenges faced by small producers but also create opportunities for growth and Ability to reach more customers.

The support provided by food hubs in terms of storage, delivery systems, and shared resources enables entrepreneurs to grow their businesses and reach a broader customer base. The collaborative ecosystem fostered by food hubs not only enhances the viability of small food producers but also strengthens the local food economy and promotes sustainable practices. It’s heartening to see how these initiatives empower individuals to pursue their culinary dreams and contribute to the vibrant tapestry of the local food landscape.

Work Cited

Jacobsen, Rowen. ‘From Farm to Table.’ Orion, 23 Oct. 2013, orionmagazine.org/article/from-farm-to-table.

Matson, James. Sullins, Martha. Cook, Chris. ‘The role of Food Hubs in Local Food Marketing’ USDA Rural Development, Jan. 2013, rd.usda.gov/files/sr73.pdf