It's our second day in Houston and I'm trying to be vigilant about making observations about our new home. My love for food and all things foodie is well known by now. Ok, so it borders on obsession, but hey, everybody's gotta have a hobby. So it's no surprise that one of the first points of difference I notice between Houston and Perth is the food.
Yes, it's true that food is generally cheaper in Houston; both restaurant food and fresh food/provisions. If you think about it, that's not surprising. Perth is isolated. Remote even by Australian standards. The capital city of a state that's 3.63 times the size of Texas, but containing a population of just less than 2.5 million people (with about 1.8 million of those people living in Perth and its surrounding suburbs). It's big in terms of land mass, but teeny tiny by world population statistics. And it's far far away. There's a distance of 3301km (2051mi) between Perth and Sydney. That's a long way to transport goods. Add on the comparatively high labour costs in Australia (I'm not griping about the wonderful wage structure negotiated over time by unions, or the taxation system that allows those in need to continue to subsist in something approximating adequacy, but it's a fact that it adds to the general costs of living), and you have high prices generally, with particularly high prices in Perth. But I digress. This isn't meant to be a comparison of the socio-economic structures of Houston and Perth. It's about food.
We hear media reports on a reasonably regular basis about the quantity of additives and preservatives in food in the US, and of the rates of morbid obesity. Watch Dr Oz or The Doctors for more than 5 minutes and there's bound to be some discussion on the unnaturally high levels of chemicals in food, the increasing weight of the populace and how Americans should all be turning towards whole foods or raw foods. It's easy to sit in Australia and think we have it better, our food is higher quality, with fewer additives. It's easy also to assume that if you move to the US, you will have limited (or no) choices about what kind of food you can buy. This impression is exacerbated by shows like Jamie Oliver's Food Revolution. And I'm certainly guilty of thinking all of those things: the US population is generally fatter, the food choices are limited and there's little or no access to good quality, organic fresh foods. So imagine my surprise (and delight) when I discovered that that's simply not true... well, not true in Houston anyway.
There are plenty of good food alternatives. There are large (warehouse sized) stores that house fresh food markets - Central Markets, Whole Foods Markets, HEB and Trader Joe's for a start. There are also plenty of what we in Australia would consider supermarkets - Kroger's and Randall's come to mind. Yesterday I stopped in at a Kroger's for some ingredients for dinner. This is a store that's about the size of a Woolies or a Coles, but it's the Houston equivalent of a small suburban IGA. Even here, the choices were astonishing. There must have been 25 different varieties of plain/all purpose flour on the shelf. And here's the important part. Each one of those packets of flour was clearly labelled with the ingredients and processing of that flour. You know immediately what grain the flour is made from, what other ingredients have been added to the flour and whether or not the flour has been bleached. You know from the labelling on the packet. That's not so in Australia. Some packages have labelling, others don't. Most have labelling that requires you to spend 40 minutes reading packages before making a choice and some require a higher degree in chemistry to decipher the baffling ingredients.
So, this is what I've found. Yes, there's a lot of talk in the US about the ingredients in food. Yes, there's a problem with increasing weight and morbidity as a result. Yes, we all need to be more attentive to what we're shovelling in our mouths. No, things are not better in Australia; food labelling is not clearer (actually it's more obfuscated and confusing) and choices are actually more limited. If carbon miles are something you consider when buying food (as I do), then you're more able to make informed decisions in Houston than in Perth. Not all supermarkets in Perth label where food is sourced from, or whether it's organic (as confusing as that term is - I mean really, the debate that rages over what constitutes organic is migraine-inducing).
Perhaps there is more to be concerned about in the US. Or perhaps there's more concern because there's more information already available from which to make a comparison. I'm not sure yet, but it does bring another perspective to the argument.
Yes, it's true that food is generally cheaper in Houston; both restaurant food and fresh food/provisions. If you think about it, that's not surprising. Perth is isolated. Remote even by Australian standards. The capital city of a state that's 3.63 times the size of Texas, but containing a population of just less than 2.5 million people (with about 1.8 million of those people living in Perth and its surrounding suburbs). It's big in terms of land mass, but teeny tiny by world population statistics. And it's far far away. There's a distance of 3301km (2051mi) between Perth and Sydney. That's a long way to transport goods. Add on the comparatively high labour costs in Australia (I'm not griping about the wonderful wage structure negotiated over time by unions, or the taxation system that allows those in need to continue to subsist in something approximating adequacy, but it's a fact that it adds to the general costs of living), and you have high prices generally, with particularly high prices in Perth. But I digress. This isn't meant to be a comparison of the socio-economic structures of Houston and Perth. It's about food.
We hear media reports on a reasonably regular basis about the quantity of additives and preservatives in food in the US, and of the rates of morbid obesity. Watch Dr Oz or The Doctors for more than 5 minutes and there's bound to be some discussion on the unnaturally high levels of chemicals in food, the increasing weight of the populace and how Americans should all be turning towards whole foods or raw foods. It's easy to sit in Australia and think we have it better, our food is higher quality, with fewer additives. It's easy also to assume that if you move to the US, you will have limited (or no) choices about what kind of food you can buy. This impression is exacerbated by shows like Jamie Oliver's Food Revolution. And I'm certainly guilty of thinking all of those things: the US population is generally fatter, the food choices are limited and there's little or no access to good quality, organic fresh foods. So imagine my surprise (and delight) when I discovered that that's simply not true... well, not true in Houston anyway.
There are plenty of good food alternatives. There are large (warehouse sized) stores that house fresh food markets - Central Markets, Whole Foods Markets, HEB and Trader Joe's for a start. There are also plenty of what we in Australia would consider supermarkets - Kroger's and Randall's come to mind. Yesterday I stopped in at a Kroger's for some ingredients for dinner. This is a store that's about the size of a Woolies or a Coles, but it's the Houston equivalent of a small suburban IGA. Even here, the choices were astonishing. There must have been 25 different varieties of plain/all purpose flour on the shelf. And here's the important part. Each one of those packets of flour was clearly labelled with the ingredients and processing of that flour. You know immediately what grain the flour is made from, what other ingredients have been added to the flour and whether or not the flour has been bleached. You know from the labelling on the packet. That's not so in Australia. Some packages have labelling, others don't. Most have labelling that requires you to spend 40 minutes reading packages before making a choice and some require a higher degree in chemistry to decipher the baffling ingredients.
So, this is what I've found. Yes, there's a lot of talk in the US about the ingredients in food. Yes, there's a problem with increasing weight and morbidity as a result. Yes, we all need to be more attentive to what we're shovelling in our mouths. No, things are not better in Australia; food labelling is not clearer (actually it's more obfuscated and confusing) and choices are actually more limited. If carbon miles are something you consider when buying food (as I do), then you're more able to make informed decisions in Houston than in Perth. Not all supermarkets in Perth label where food is sourced from, or whether it's organic (as confusing as that term is - I mean really, the debate that rages over what constitutes organic is migraine-inducing).
Perhaps there is more to be concerned about in the US. Or perhaps there's more concern because there's more information already available from which to make a comparison. I'm not sure yet, but it does bring another perspective to the argument.
Well, *POP*, there go some of my preconceptions! Because of Pinterest, I have heard about places like Trader Joes, and admit I would love to stroll around and share your noticing. But Asha, where are the flavours, the aromas, the food details? I hope you will share some of the things you actually get to taste, and cook!
ReplyDeleteHeeheee… sorry Susan! I promise future food posts will include more glowing descriptions of the aromas and flavours. They truly are amazing!
ReplyDelete