America’s food industry, selling, and cooking stage
Summarize in 2-3 paragraphs Chapters 8-10 (185-232) that mark the author’s journey from the second part of her investigation into America’s food industry, selling, to the third stage, cooking, plus the solutions to this problem that she discusses in the Conclusion and ‘Holy Ted Nugent’ (233-245). Remember: summary means focus on just the main points, and keep your opinion out of it.
Sample Solution
In Chapters 8-10, author Tracie McMillan’s journey from the second part of her investigation into America’s food industry shifts from selling to cooking. She starts her third stage by taking a job at an Applebee’s restaurant as an expeditor in Brooklyn. Through this experience she learns about the chain’s frozen pre-made foods that are reheated and put together on site, and how there is often excessive waste when it comes to ingredients used for particular recipes. Through becoming a “Kitchen Spy” McMillan also discovers that while consistency across multiple Applebee’s stores exists regarding certain meals being served; much of what they offer actually come from outside sources.
Subsequently in Chapter 10, McMillan then turns her focus towards working in food preparation at another Applebee’s location within The Bronx. Here she mostly works as a dishwasher but occasionally gets assignments with higher responsibilities such as cleaning blenders or using the ovens to cook chicken wings during busier periods. Throughout these experiences McMillan finds both positives and negatives associated with working in the kitchen environment of commercial dining establishments but ultimately concludes that overall it is far more monotonous than other roles such as expediting which allow for greater freedom.
Finally, through her concluding remarks (233-245) McMillan outlines various solutions to address some of the issues related towards America\’s food system which she has encountered throughout all three parts of her investigation. These include raising wages so retail and hospitality workers can afford nutritious meals; creating incentives for grocery stores to open up in areas lacking access to healthy options; plus increasing government regulations on large scale farming operations which employ exploited labor forces.
Overall then, Chapters 8-10 mark Tracie McMillan’s journey moving away from selling towards cooking within America\’s food industry; culminating with suggested strategies outlined in conclusion found useful tackling many associated problems uncovered during all stages involved with this exploration process
