By Maurizio Cattelan Photo: news.artnet.com

According to United States Department of Agriculture, 40 million Americans face hunger, including 12.5 million children. In this regard two headlines hit me last week.

The first: “Maurizio Cattelan Is Taping Bananas to a Wall at Art Basel Miami Beach and Selling Them for $120,000 Each.”

The second: “Trump administration moves to remove 700,000 people from food stamps.”

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Sarah Cascone wrote the first article on artnet.com. She added that the gallery repping Cattelan was upping the price to $150,000 because the banana, affixed with contact tape to the wall, already had two buyers at the original asking price. She also reported that her husband and his college dorm mates had done the same thing with a banana and that he still had what was left of the shriveled fruit somewhere in their home.

I couldn’t tell from the article whether the artist would affix the banana to the buyers’ walls.

Obviously these art buyers have no trouble feeding themselves or their families which isn’t the case for people who need food stamps.

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Tom Polansek wrote on reuters.com: “President Donald Trump has argued that many Americans receiving food stamps through the Supplemental Nutrition Assistance Program, known as SNAP, do not need it given the strong economy and low unemployment. The program provides free food to 36 million Americans.”

Savings to the government over five years is estimated to be $5.5 billion.

Congresswoman Marcia Fudge of Ohio described the cutback as “an unacceptable escalation of the administration’s war on working families, and it comes during a time when too many are forced to stretch already-thin budgets.”

Polansek reported “The administration has sought to tighten requirements for food stamps without congressional approval after Congress blocked a Trump-backed effort to pass new restrictions through the Farm Bill last year.”

“For those impacted it will mean less nutritious meals, or meals that are skipped altogether,” said Cassie Ramos, policy associate for the Center for Science in the Public Interest, an advocacy group.

Good work if you can get it is my reaction to the $120,000-$150,000 banana with a dash of there’s a sucker born every day. I’m not one bit magnanimous about the food stamp cuts.  If we’re looking for ways to cut the budget why pick on the poorer members of our country who, without food, in addition to suffering, will become sick and cost more? Will taking away food stamps inspire people who need them to get a job when my bet is that many already have a few?

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Seven years ago partners chef Mario Batali and Joseph Bastianich paid a price–$5.25 million–for stiffing a percentage of the tips of their employees at Batali’s pricey Italian restaurants such as Babbo, Bar Jamon, Casa Mono and Esca to pay sommeliers’ salaries.

A chunk of the penalty money went to captains, servers, busboys and others.

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Small potatoes by comparison but “The attorney general of Washington, D.C., is suing food-delivery company DoorDash Inc. for pocketing tips on deliveries,” wrote Allison Prang in The Wall Street Journal. To meet the minimum pay promised deliverymen and women the company applied the tip money customers added electronically. Workers were not given the tip in addition to the minimum.

Karl Racine, DC attorney general, said Doordash also deluded customers who thought they were giving a tip.  Prang wrote: “The attorney general is seeking a court order to force DoorDash to surrender the tips and pay civil penalties.”

Doordash claimed that “the assertions made in the complaint are without merit and we look forward to responding to them through the legal process.”

Why do profitable companies pick on the smallest fries–all of whom are essential to their success–to squeeze them out of their rightful compensation? Is it OK because the owners take the risk and make the investment in their companies or is it wrong under any circumstances?

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What is it about school systems and children’s lunches that brings out the worst in some? In May, 2017 I wrote “Service of Humiliating, Harmful Strategies to Get Paid: Lunch Shaming,” exposing administrators in Canonsburg, Pa. who humiliated children whose parents hadn’t paid their lunch fees, not letting the kids eat. Earlier, in a different post, I suggested the NYC school system pay for breakfast and lunch for kids who couldn’t afford it and lower their spending on laptops from the Rolls Royce version they had in mind to a serviceable but cheaper model.

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Recently Ella Torres wrote about a Cherry Hill “New Jersey school district [that] is banning students with school lunch debt from attending extracurricular activities, including prom and field trips” or from buying a yearbook. The ABC news journalist reported “Middle school students who owe $75 or more in school lunch fees will face the same punishment, while elementary school students will be barred from participating in after-school events and attending class trips.”

Torres quoted a grandparent who said: “It is an elitist assumption on the part of this school board that parents are not paying a bill because they don’t want to.”

A senior asked the board ” ‘What are colleges gonna think?’ noting how important extracurricular activities are on applications.”

According to Torres, NJ.com reported that meal debt in the district was over $14,000, counting students of all ages owing $10 or more.

At least the district still feeds kids who owe lunch money.

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The school superintendent, Dr. Joseph Meloche, said: “Money is certainly something that we have to deal with. That’s our world, but that’s not the most important thing that we’re addressing in terms of the policy and the work that’s being done. It’s about supporting children and supporting families … sometimes the right thing is not the easy thing to do.”

I haven’t changed my mind: Depriving or punishing kids over issues of food is atrocious. Do you agree? Prom, the yearbook, extracurricular activities and school trips are big deals for kids. Will deprivation cover the debt? Is this an appropriate way to teach kids a lesson–making them pressure their parents to pay up when it’s the school that should be doing so?  Are there jobs kids–especially the young ones–can do to pay off some of the debt? How do other districts handle it–taxes or fundraisers?

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I can’t sell a ring with glass in the setting and call it a diamond; I can’t call a synthetic textile cashmere, linen or silk no matter what it looks or feels like.

So why is it OK for the substitute milk producers to call their oat, almond or coconut alternatives milk?  And what about the food fiddlers who use the meat word to ID their plant-based alternatives?

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In “Dairy, Beef Products Fight for Shelf Space with Plant-based Alternatives,” Wall Street Journal reporters Heather Haddon and Jacob Bunge write about what cattle ranchers and dairy farmers are doing about it.

They wrote: “Now, cattle ranchers and dairy farmers are starting to push back. Trade groups representing meat and milk producers said Monday they are ramping up marketing to underscore the difference between their cattle-made products and new rivals made from soy, almonds and peas. Plant-based replacements make up just 1% of the U.S. meat market by volume, Nielsen said.” [Nielsen the polling company.]

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The National Cattlemen’s Beef Association “also want legal limits on the ability of plant-based producers to call their products milk or meat. This year 45 bills have been introduced in 27 states that seek to police the labeling of plant-based products and cell-cultured meats, according to the National Conference of State Legislatures. The U.S. Food and Drug Administration held a hearing last month on how to update dozens of labeling standards governing food products, including plant-based meats.”

The FDA is currently reviewing 13,000 comments that chime in on whether meat and milk can appear on packaging. One of the advocates for plant-based substitutes for meat thinks it’s unfair to bring the government into the discussion.

I think it’s simple: if it’s not meat or cow [or goat’s] milk the manufacturer shouldn’t use the words meat or milk in labeling and marketing. Your thoughts?

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Daily we hear of hacking that’s happened either to a friend, big corporation or organization. It’s a form of break-in. I think it may have inured the public to the normalcy of loss of privacy that gorges on volunteer personal intrusions. Think such smart speakers like Alexa and Amazon Echo.

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Maybe that’s why Walmart and Amazon have or are about to introduce a new wrinkle to their delivery services. In select markets, both will or do arrange for access to a customer’s home to put food in the fridges of the former and leave packages in a home, garage or car trunk in the latter.

Citizens of Kansas City, Mo., Pittsburgh and Vero Beach will be the first to officially invite Walmart delivery staff to put perishables in their refrigerators through a program slated for a fall launch called Walmart InHome. [The system was tested in New Jersey.]

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In “Walmart Wants to Put Groceries Into Your Fridge,” Sarah Nassauer wrote “The workers will wear a body cameras [sic] clipped to their chests, allowing customers to watch live streams of deliveries being made while they aren’t home.” She reported in her Wall Street Journal article that they’ll have access to homes via a smart lock that connects to the Internet allowing a door to unlock remotely. Wallmart sells the device.

Delivery staff for the service must have worked for the company for at minimum a year. “Not everyone embraces the concept at first, but just as people have gradually accepted renting out rooms in their homes through services like Airbnb Inc, ‘people are very quickly comfortable with it,’ said Marc Lore, head of Walmart’s U.S. e-commerce business.”

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The Amazon service, Key by Amazon, wrote Nassauer, is for Prime members in 50 cities. Fresh groceries aren’t involved. In another program Via Prime Now customers get orders from Amazon’s Whole Foods division on doorsteps.

Not every delivery business received the mega company’s stamp of approval. Sebastian Herrera reported last week in the Journal that Amazon is deep sixing its restaurant delivery service.

Would you be comfortable inviting strangers into your kitchen or your home, garage or car trunk when you’re not home? Do you think comfort level for this kind of trust may be higher in some parts of the country than others? Have privacy-breaking services like Alexa and Amazon Echo paved the way? What if you’re in a meeting or otherwise inaccessible when you need to unlock your front door remotely with no time to watch while the delivery person with body camera drops off your perishables? Do you think that this person—or the staffer who packs the order–will be trained to leave foods like tomatoes and bananas out of the refrigerator and on the counter?

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Whether or not the new tariff against Mexico causes the cost of tomatoes and avocados to increase, we’ll be paying more for honey regardless of where it’s from if we’re not already doing so according to Lucy Craymer of The Wall Street Journal. She wrote “Global honey prices are at their highest levels in years, due to a new wave of consumer demand for natural sweeteners and declining bee populations that are hampering mass production.”

In addition to a delicious topping on toast or a tea sweetner, honey is used, she reported, in commercial food and drink and in beauty products such as shampoo and moisturizer.

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“Prices have climbed about 25% since 2013, while the cost of sugar has fallen around 30% over the same time frame,” she wrote. The National Honey board data reflects a nine percent increase in price for a pound of honey in just the last year. “Those prices have risen by about two-thirds in the last decade, according to a survey of more than 150 retailers nationwide by Bee Culture magazine, a publication for American beekeepers.”

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Premium honeys have tipped the price scales. According to Craymer a pound jar of Manuka from New Zealand costs $26.49 at Target when its house brand, Simply Balanced organic honey, costs $6.39 for the same size.

Craymer reported that production has been “relatively” stable for the last five years but increasing production is still a challenge between increased beehive colony collapses, a disease that the Varroa mite causes, pesticides, death in winter and “The conversion of large swaths of land to industrial crop farms,” she wrote, that “has also reduced the amount of food—pollen—that is available for bees.”

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Bees can’t thrive in any old place. They need wild forage to hunt for pollen. Nearby fields of cotton, corn or soybeans won’t hack it. That’s why Catherine Wolkom takes advantage of every blossom. She owns The Humble Bee Honey Co. in Watertown, Conn. She  won’t mow dandelions which drives her landscape designer husband nuts. [I actually love the shot of yellow dandelions add to a spring lawn.] In addition to dandelions, the nectar from her bees comes from flower, vegetable garden and fruit tree pollen.

Do you substitute honey for sugar? What’s your favorite way to eat honey? Has your consumption increased? Do you try to buy local honey? Are there other foods that may be endangered so that many will no longer be able to afford and enjoy them?

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When you order food and don’t get what you want it can be hard to tell if it’s due to a lack of staff training or insufficient inventory. This is nothing new even though the millions who order all sorts of food online these days may think it is.

I ran into untrained staff causing stress when buying a bunch of sandwiches for office colleagues at a then novel Au Bon Pain years ago. It was so bad I eventually no longer asked “Can I get someone anything at Au Bon Pain?” when leaving the office to pick up lunch for myself. The takeout offered a choice of bread, meat and cheese for freshly made sandwiches. Inevitably I’d return with ham and brie on a roll when my colleague wanted ham and Swiss on a baguette as one example. Of some five orders three would be wrong. Drove me nuts. It happened because the staff didn’t know the difference between cheeses and breads and clearly the choices weren’t well marked and/or the staff wasn’t trained to ID the options.

Heather Haddon’s Wall Street Journal article rang bells. “Amazon to Whole Foods Online Delivery Customers: We’re Out of Celery, How’s Kale? Companies offering online grocery ordering and delivery struggle with services’ logistics” described customer experience with the online grocery and delivery system for select Amazon Prime members.

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She wrote about what happened to Kelly Hills. The Massachusetts-based bioethicist  “ordered a sourdough loaf from Whole Foods recently but was offered a jalapeño cheese bread instead. Her so-called ‘shopper’—either a contract worker employed by Amazon or a Whole Foods staff member tasked with compiling delivery orders—had opted to put decaf coffee in her bag instead of whole roasted coffee beans, celery instead of celery root and a single seltzer flavor rather than a variety. ‘The substitutions are downright bizarre. It’s frustrating,'” Think of all the time wasted to return this stuff or the money lost to accept what you won’t use.

Haddon added that problems “are often amplified because daily operations at the two companies are still largely separate. Whole Foods employees said Amazon workers routinely ask for help finding items on shelves or elsewhere, distracting them from their own duties. Technology that tracks Whole Foods’s inventory is old, and officials have discussed updating it for years.”

Have you been impacted by poorly trained staff, insufficient inventory or other issues when buying food–or anything else–either in person or online? Why do you think the glitches happen? Do you usually accept the mistakes or do you take time to return or report them?

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I have never understood why in all these years someone hasn’t figured out how to take a surplus of cheese in this country to feed the hungry here and all over the world. Wouldn’t this be better than to toss the cheese once it is no longer edible?

According to Heather Haddon in The Wall Street Journal, “About 1.4 billion pounds of American, cheddar and other kinds of cheese is socked away at cold-storage warehouses across the country, the biggest stockpile since federal record-keeping began a century ago.”

Her headline covers it: “America Can’t Move Its Cheese–U.S. stockpiles of American, cheddar and other varieties continue to set new records as trade slows and tastes change.”

We still like and buy plenty of cheese. Haddon reported that last year we each ate about 37 pounds of it. “I don’t eat any cheese,” say you. That means someone else eats even more than 37 pounds! Wow.

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As her headline indicates, trade tensions—retaliatory tariffs—have “tamped down demand” especially from Mexico and China. At the same time Americans favor more sophisticated varieties accounting for an additional reason for the glut. “Per capita consumption of mozzarella has topped cheddar since 2010. Consumption of processed cheese spreads per capita is about half what it was in 2006.” Robust pizza sales account for mozzarella’s taking the top spot.

Nevertheless, if you’re hungry, a piece of tasteless orange cheese can be welcome and lifesaving.

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Cheese makers aren’t alone to suffer. “Milk prices are down around 40% from a 2014 peak that encouraged many farmers to expand their herds. Now dairies are going out of business as prices crash. More than 600 dairy farms have closed this year in Wisconsin alone.”

Do you eat cheese? What is your favorite? Can you figure out how the cheese surplus here might be put to good use before it spoils, especially to feed the hungry? Have you noticed that milk prices have decreased at the grocery store?

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If you routinely visit a grocery store that’s being remodeled, you know your shopping expedition will take longer than usual while you search for the milk, favorite cookies or pasta. One of my favorite stores also keeps switching things in the meat department even though its renovations are over. There must be a good reason, other than to hope I become tempted by other items while looking for what’s on my list.

Expecting to pick up a bag of M&Ms at the checkout counter at a grocery chain? Soon some will have freezer cases placed in front instead. Heather Haddon wrote about the motivation behind major product location shuffles as stores prepare for increased orders placed online for in-store customer pickup. They hope these customers, as they wait for their order in the front of the store, will add a few major items–an ice cream cake, a few frozen dinners or bags of fries and veggies–rather than a pack of gum or a candy bar. She wrote about the displacement of impulse items and other anticipated changes in her Wall Street Journal article “E-Commerce Reshapes Grocery Stores.”

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Americans spend $800 billion a year on food and drink, she reported, and supermarket chains don’t want too big a chunk going to Amazon and other giants. Haddon wrote: “E-commerce represents less than 5% of U.S. grocery sales currently, but food and beverage sales are growing far faster online than in traditional supermarkets. Forrester Analytics predicts that by 2022, the U.S. online grocery market will total $36.5 billion, up from an estimated $26.7 billion this year.”

According to Haddon, Walmart and Kroger are “spending tens of millions of dollars to acquire digital-ordering technologies, implement home-delivery systems and build thousands of store pickup points for online orders. Kroger, the U.S.’s largest supermarket chain, has hired or assigned nearly 19,000 workers to run an estimated 1,400 pickup sites for online orders, covering roughly half of the company’s stores.”

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Haddon identified risks for the chains from the enormous upfront investment to irritating traditional customers who compete for goods whisked off shelves to fulfill online orders. Currently, supermarkets don’t have warehouses as Amazon does, though they may in future.

Meanwhile, “Clerks fulfilling online orders can clog aisles and checkout lanes or pick over the best produce, customers and grocery consultants say.” Haddon concluded “Through it all, grocers are struggling to find a balance between encouraging customers to place orders online and drawing customers into their stores.”

Do you shop for your groceries online? Are you tempted? It must be a time-saver to simply show up at a store and drive away minutes later with packages of groceries. Does the concept work for cities where people don’t usually own cars? Would you miss seeing what’s new in categories such as ice cream, frozen food, bakery and yogurt? Do you ever pass an aisle, see something like mustard or strawberry jam which reminds you you’re about to run out? How will internet ordering gain such purchases without irritating customers with popup suggestions?

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When I read Charles Passy’s article about his distaste for a Japanese delicacy—natto–I knew I wanted to write about his predicament. Last April I’d covered the topic of the foods I’ve tried and can’t force myself to eat again and I’ve not added to the short list that included grouse and animal entrails. I’m game most of the time.

Passy admitted in his Wall Street Journal article, “As someone who has spent a good part of his journalistic career writing about food, I take a certain pride in the fact I will eat anything and everything… such as a taco stuffed with chile-dusted fried grasshoppers and ice cream made from durian, the infamously pungent fruit.”

Natto. Photo: seriouseats.com

But he can’t tolerate the odor and texture of  Japanese fermented soybeans—natto–regardless of how they are prepared and what accompanies them. He wrote: “It smelled like a stinky cheese left outside the fridge for at least an hour too long. But even more notable was the texture: If you think okra is slimy, imagine okra that, on a scale of 1 to 10, goes to 11.”

I’ve often heard adults admit that they take no chances when it comes to food and won’t accept even a tiny taste of unfamiliar fare. Many claim to be meat and potatoes enthusiasts.

Tatsu rollercoaster. Photo: the coasterguy.com

At the same time they may be far braver than most when it comes to putting themselves in physical danger by gliding in a hot air balloon, riding upside down in a Tatsu roller coaster or putting their life in the hands of a cable and pulley for a zip-line trip down a mountain.

And then there are those who take huge chances in business.

Have you tasted natto? Are you adventuresome in some ways and apprehensive in others? In your work has there been one thing that you dislike, as Passy does natto, even if you’re pretty happy with the other 99 percent?

Fried grasshoppers. Photo: menshealth.com