Triggering Passages:
“Meanwhile , ‘frozen eggs’ took the concept of egg preservation one step further. Frozen eggs started life as storage eggs, which then were sold to ‘egg-breaking’ companies”(Newman 68).
“Sugar and molasses were thus inextricably linked to the slave trade, both in colonial British North America and in the early republic…Sugar, then, seems to have been linked to the slave body securely enough that Hawthorne could casually turn a popular image of blackness in popular culture into a sweet” (Tompkins 97).
News Media Context:
Where the Salmon is From
The man behind the counter put it on the scale, and I asked him: “Where is this fish from? He looked over, pointed behind him and said, “the aquarium”.
Discussion:
The passage speaking to the process of freezing eggs, cracking, and then selling to shops that have use for it triggered me because of its connection to Salmon. In the fisheries industry there is always a long process of keeping the meat fresh for as long as possible: smoking, salting, canning, and freezing. In this way fisher people can receive the best price for their catch as possible a lot like the butter and egg men.
The same way black bodies have been sweetened by the comparison to sugar; Native American bodies have been tied directly to the salmon, either by their culture itself or by the exploration of salmon and native culture in conjecture. The market of salmon, and health of stocks are directly linked to the health of Native Nations.
For me this article ties both of these concepts together though the idea of where does our food come from? Selling, tracking, and commodifying food is a long process that starts at the source. If the source is being exploited than the all parts of the market it is connected to is most likely being exploited.
Glickmen, Suzanne. “Where the Salmon is From”. The New York Times. December 1 2016: Page (1). www.nytimes.com. Web. February 20 2017.
Newman, Kara. The Secret Financial Life of Food: From Commodities Markets to Super Markets. New York: Columbia University Press, 2013. Print
Tompkins, Kyla W. Racial Indigestion: Eating Bodies in the 19th Century. New York and London: New York University Press, 2012. Print