Friday, January 8, 2010

Mark Menjivar's fridge photos

Above: The refrigerator of a midwife and middle-school science teacher from San Antonio, shot the week after deciding to eat locally grown produce. Below: the refrigerator of a San Antonio bartender.

[From Mark Menjivar's statement] 'You Are What You Eat is a series of portraits made by examining the interiors of refrigerators in homes across the United States. For three years I traveled around the country exploring food issues. ... Each fridge is photographed "as is." Nothing added, nothing taken away. These are portraits of the rich and the poor. Vegetarians, Republicans, members of the NRA, those left out, the under appreciated, former soldiers in Hitler’s SS, dreamers, ... My hope is that we will think deeply about how we care. How we care for our bodies. How we care for others. And how we care for the land.' [Via Eyeteeth blog]


It's important for women who are vegan/vegetarian/pescetarian to get enough iron. Iron is the backbone nutrient for enhancing the building of oxygenated blood. Vitamin B12 is also needed to make healthy blood. Iron is a key nutrient in cells that enables thyroid/zinc gene signals to function in metabolic pathways. Non-heme iron can be hard to absorb. Eat iron-rich food (e.g. pumpkin seeds — raw pepitas from Trader Joe's) and iron supplements together with food that enhance the absorption of iron (vitamin C-rich food, brocolli). Foods that inhibit the absorption of iron include coffee and spinach.

Iron Rich Foods containing Non-Heme Iron

Beans (lentils are a great source)
Pumpkin seeds
Blackstrap molasses
Baked potato with skin
Canned asparagus

Iron Absorption Enhancers

Fruits: orange, orange juice, cantaloupe, strawberries, grapefruit etc
Vegetables: broccoli, brussels sprouts, tomato, tomato juice, potato, green & red peppers
White wine

Iron Absorption Inhibitors
Red wine, coffee & tea
Vegetables: spinach, chard, beet greens, rhubarb and sweet potato
Whole grains and bran
Soy products

Other good iron sources include kelp (algae and spirulina, chlorella, dulse, sea lettuce) and red beet root.

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