Chapter 5: Why the Fries Taste Good Essay -- Food

â€Å"Out of each $1.50 spent on a huge request of fries at drive-through eatery, maybe 2 pennies goes to the rancher that became the potatoes,† (Schlosser 117). Insightful columnist Eric Schlosser uncovers these real factors in his top of the line book, Fast Food Nation: The Dark Side of the All-American Meal. Schlosser, a Princeton and Oxford graduate, is known for his inspective pieces for Atlantic Monthly. While taking a shot at article, for Rolling Stone Magazine, about outsider specialists in a strawberry field he gained his motivation for the previously mentioned book, Fast Food Nation: The Dark Side of the All-American Meal, a work looking at the country’s cheap food industry (Gale). Schlosser sets off section 5: â€Å"Why the Fries Taste Good,† in Aberdeen, Idaho at the J. R. Simplot Plant where he presents John Richard Simplot, â€Å"America’s incredible potato baron,† (Schlosser 111). Simplot dropped out of school at 15, ventured out from home, and looked for some kind of employment on a potato ranch in Declo, Idaho making 30 pennies 60 minutes. Simplot purchased and turned benefit on some enthusiasm bearing scrip from some teachers and utilized the cash to at 600 swines at $1 a head. He feed the swines horse meat from wild ponies he shot himself, later selling them for $12.50 a head. At age 16 Simplot rented 160 sections of land to start developing Russet Burbank Potatoes. During the 1920s the potato business was simply getting as Idaho was found to have the perfect soil and conditions for effectively developing potatoes (Schlosser 112). Before long Simplot was the â€Å"largest shipper of potatoes in the West, working 33 distribution ce nters in Oregon and Idaho,† (Schlosser 113). During World War II Simplot offered got dried out potatoes and onions to the U.S. Armed force. When he was 36 he â€Å"was developing his own potatoes, fe... ...ted, â€Å"the french fries were flavorful fresh and brilliant earthy colored, produced using potatoes that had been in the ground that morning. Eric Schlosser completed them and requested more,† (Schlossr131). All through this part Schlosser takes his peruser through the excursion of the french fry from spud to stomach. Schlosser utilizes his abilities to teach the world about the intricate details of the handled food and flavor industry, illuminating the inexpensive food country, â€Å"Why the fries Taste Good.† Works Cited Eric Schlosser. Authors and Artists for Young Adults. Vol. 60. Thomson Gale, 2005. Imitated in Biography Resource Center. Farmington Hills, Mich.: Thomson Gale. 2006. http://galenet.galegroup.com/servlet/BioRC Schlosser, Eric. Part 5: Why the Fries Taste Good. Fast Food Nation: The Dark Side of the All-American Meal. New York, NY: Harper Perennial, 2005. Print.