Rant: Parents, Stop Spoiling Your Children!

"Recent immigrants aside, Americans spoil and cater to their children more than do other countries. We buy them more toys, read more books about how to bring them up, and give them larger allowances to spend."
--An Economist Gets Lunch: New Rules for Everyday Foodies by Tyler Cowen 

Tyler Cowen is an American economist, academic, and writer. He occupies the Holbert C. Harris Chair of economics as a professor at George Mason University. I have been reading his newest book, which was released last year, and it is a fascinating look at the world of food. He possesses strong opinions, and though I don't agree with all of them, there is validity in much he has to say.

Spoiled children! Even if you won't admit it, I am sure you know plenty of parents who spoil their children too much. You might even be one of those parents yourself, though you probably deny it. There are numerous negatives attached to spoiling children but I am only going to deal with a single aspect here: Food.

Food? How does that fit into being spoiled? Let us start at the beginning. "Food habits start in the family. That is where we learn what to eat, how to eat, and how to value food. While a palate can be retrained, most people keep the food tastes of their childhood." (Cowen) This is an essential foundation and applicable to many varied food issues. If we truly want to change the negative aspects of our food system, much of our efforts should be directed at changing the eating habits of children.

"We also spoil our children by catering to their food preferences, but this damages dining quality for everyone. American parents produce, buy, cook, and present food that is blander, simpler, and sweeter, and in part that is because the kiddies are in charge." (Cowen) Sugar coated cereals, hot dogs, grilled cheese sandwiches, chicken fingers, McDonald's and more. Go to most restaurants, and that is what usually can be found on their childrens' menus. This often bland and predictable food can negatively impact a child's future consumption patterns.

However, the negative impact also adheres to the parents and that may not be as readily visible, but it needs to be considered due to its significance. "A lot of American food is, quite simply, food for children in a literal sense. It’s just that we all happen to eat it." (Cowen) Parents fall into the trap of eating similar food to their children and there are multiple reasons for this. "Since it is easier to cook for the whole family, American food followed this simpler, blander path." (Cowen) Rather than cook two meals, one for the children and one for the parents, many choose to cook a single meal, which caters more to the blander, simpler tastes of the children. When children eat out, many want to go to fast food chains, from McDonald's to Burger King, and they take their parents with them, who then also eat there. "Many fast food outlets target their marketing at children, hoping that parents will be dragged in as well." (Cowen)

When children are on their own, with their own money, their eating habits don't get any better. "...(C)hildren spend a lot of their allowance money on candy, fast food, and snacks. This shapes their tastes and gives them some food autonomy, relative to their peers in other countries, who are typically more dependent on the food chosen by their parents. The result is a lot of bad food and a lot of sweet, bland food. For instance, children have been the driving force behind the prominence of doughnut chains in the United States." (Cowen) You can't expect most children to seek out healthy food when they are out on their own, with their own allowance money.

Other countries often lack their issues. For example, "In France, in contrast, the wishes of children, whether for food or otherwise, are more frequently ignored. The kids are simply expected to eat what the adults feed them." (Cowen) Children are far less spoiled and they learn to eat much better cuisine. Interestingly, at AKA Bistro in Lincoln, which has a French bistro section, their childrens' menu includes items like snails, replicating more of the French experience.

In the end, parents need to seize control and stop spoiling and catering to their children. They need to feed their children better food, more interesting and healthy foods. They need to stop taking them so much to cheap fast food chains and stop them from guzzling gallons of sugary drinks. The children are not going to stop on their own. Parents bear the ultimate responsibility and it is time for them to step up to the plate. Don't look to the government to solve problems such as children's obesity. Parents, look at yourselves and make the necessary changes.

Rant: Handling a Food Catastrophe

“The truly dedicated chef or the true lover of food is a person who has learned to go beyond mere catastrophe and to salvage at least one golden moment from every meal.”
--Jean Anthelme Brillat-Savarin


While perusing a book on culinary disasters, the catastrophes that have plagued numerous chefs, I was struck by this quote. Over the years, I have experienced a number of "bad" meals, and have written about some of them. Others are merely unpleasant memories. Yet in retrospect, there have been very few, if any, which were total disasters. There is usually something of value that can be garnered from such bad meals, and that lessens the negative impact of the experience.

In addition, such matters can be valuable learning experiences, an understanding of how not to do certain things, such as why certain food combinations don't work or how not to prepare a specific food. As a writer, I can discuss such matters, sharing what I have learned, hoping that others will learn from those mistakes. The feedback I provide can be invaluable to some, and might even correct certain problems. It also offers a forum for others to explain their rationale behind such matters, possible offering something that I have missed.

Chefs who handle catastrophes have the opportunity to rise above that adversity, to show their resilience, versatility and ingenuity. It tests their ability to adapt, to think on their feet. A negative situation can be transformed into a positive, though it might not always be easy to do so. It is easy to be a chef when everything works out well, but how one handles problems that arise separates the average cooks from the inspired. I want to dine at a restaurant where the chef is fully capable of handling whatever problems arise in his kitchen.

This is applicable as well to restaurants, wine stores, wineries, and other establishments which receive a negative review. How do they handle such matters? What if the review is largely positive but has some negative criticisms? Some react angrily to negative reviews, lashing out at the reviewer, though that often ends up being a very improper response and causing more problems than it resolves. Some advise to ignore all negative reviews, though that can also be improper, a failure to address legitimate concerns.

The nature of the review will help determine the proper response. Some negative reviews are merely the irrational rants of cranks, best ignored, while others may raise valid issues which an establishment probably should address. Addressing such issues can lead to more respect and potentially resolve any negative problems.

It is easy to wallow in negativity and far more of an effort to salvage something worthy. That applies not only to the realm of food, but to life in general. We need to cherish every bit of excellence in the world rather than dwelling on all that fails to meet our expectations. We should see negative matters as hurdles to overcome, opportunities to excel.

Have you been confronted with a negative food experience but somehow found a silver lining?

Stoneham Sun: BYOB

My new column of "A Passionate Foodie" can be found in the April 23 issue of the Stoneham Sun newspaper. This is a weekly column that concentrates on reviews of local restaurants though it may also touch on a few other food and wine topics.

The new column has been published today and is available online. The new column provides some recommendations for restaurants where you can bring your own wine and beer, for no or a low corkage fee. The column also provides some advice for BYOB to restaurants that have a wine list.

If you have any questions or comments about my column, feel free to add them here.

Dine with passion.

10 Items or Less

If I had to calculate how many different foods I eat, it would certainly be a daunting task. It would have to number in the hundreds at least. Yet there are people who can calculate the number of foods they eat on just their fingers!

In the July issue of Gourmet, in the Good Living section, they state that 20% of Americans "live on a diet of ten foods or fewer. Among the most common choices? French fries, fried chicken, chocolate chip cookies and Kraft macaroni & cheese."

What an amazing statistic. It is difficult to imagine ever limiting myself to only 10 different foods. How boring that would be.

Gourmet did not provide any analysis for the reasons behind the statistic. Is it because these people cannot afford much food? Is it a psychological issue? Is it a matter of choice? Something to ponder.