Food Elitism for All! | Civil Eats

Food Elitism for All!

Let me say from the outset that I eat well. Not well in a maternal, “please finish your broccoli, dear” sense. I mean very well. I cultivate a large organic garden, buy grass-fed beef from a local rancher, and when I’m feeling particularly flush with cash, frequent my local Whole Foods.

I’ll even eat at one of those bastions of gastronomic elitism like Stone Barns in New York or that citadel of all things “foodie”, Chez Panisse in Berkeley. On one such occasion I celebrated my son’s college graduation with a dinner at Stone Barns where the tab for the two of us came to a cool $325. It dawned on me as I was staggering out of the restaurant that I could have paid for 126 low-income children to eat school lunch that day at the current USDA reimbursement rate of $2.57 per meal. Better yet, 283 food stamp recipients might have had dinner on me that night at the average meal allotment of $1.15.

Such disparities in the way that different classes of Americans eat are disconcerting. With our nation teetering on the brink of economic meltdown, a record 31.8 million of us are receiving help from the food stamp program. Nearly 190,000 Mainers currently receive food stamp benefits, 15 percent more than last year.

Food banks and food pantries have been overrun as well. Over 25 million Americans are using emergency food assistance annually. Maine’s Freeport Community Services’ Food Pantry alone received 20,000 visits from people seeking food last year, but estimate that will grow to 28,000 this year.

In light of the fact that demand for “free” food is reaching levels not seen since the Great Depression, at a cost to the taxpayer of $73 billion a year and climbing, it might seem odd that there is also an infatuation with higher-priced local and organic food.

Chez Panisse’s Alice Waters, regarded by many as the nation’s premiere food elitist, appeared recently on 60 Minutes to proclaim the virtues of local and organic. She snootily dismissed its high cost by saying, “some people buy Nike shoes, two pairs, and other people want to nourish themselves.” And in a recent New York Times op-ed, Waters slashed the quality of the nation’s school lunch program, pronouncing that its federal subsidy should be doubled to $5.00.

newsmatch banner 2022

But when it comes to the cost of good food for our children as well as for those who have hit a rough patch on the economic highway, I find the arguments over food elitism a bit spurious. Why can’t our society ensure that all our well fed? After all, aren’t we a nation that just bailed out the financial industry to the tune of hundreds of billions of dollars, including bonuses for those who put our economy in the toilet?

Perhaps it was this group of financial elitists who were among the party of 12 at Spaggio’s, Chicago’s premier eatery, (yes, the Obamas’ “special occasion” restaurant) who spent $18,000 on one meal this past November. Not only would that feed 15,652 food stamp recipients, it makes my dinner at Stone Barns look like a Happy Meal.

The fact of the matter is it will take money to make sure that everyone eats well. And I place the emphasis on well because we must ensure that everyone has regular access to healthy food. If we don’t, we run the very real risk of sustaining one food system for the poor and near poor, and one for everyone else – a divide, my friends, which is as unconscionable as it is unsustainable.

We’ll bring the news to you.

Get the weekly Civil Eats newsletter, delivered to your inbox.

While the Maine state legislature should be congratulated for its support of school breakfast and lunch programs, the answers are not all about government spending. They are also about commonsense and compassion, qualities that I have found Mainers have in uncommon abundance. Take the new Fresh from the Pantry program currently being devised by the Freeport Food Pantry and two area CSAs farms – Laughing Stock and Tir na NOg. Together they will use the pantry’s ability to help people, the production skill of the farmers, and the generosity of their CSA members to bring the best food to people who need it the most.

Ideas like Fresh from the Pantry combined with a citizenry willing to support the simple notion that all should be well fed will lift both the economic and personal health of the nation. And in the end, we all may become little food elitists. Wouldn’t that be grand!

Today’s food system is complex.

Invest in nonprofit journalism that tells the whole story.

Mark Winne has 40 years of community food system experience which includes the position of executive director of the Hartford Food System and co-founder of the Community Food Security Coalition. He's currently an independent consultant for Mark Winne Associates which provides training and development services for food policy councils and other community food organizations. He speaks, writes, and trains on a number of topics related to community food systems and is the author of two books "Food Rebels, Guerrilla Gardening, and Smart-Cookin' Mamas" and "Closing the Food Gap." Please go to for more information. Read more >

Like the story?
Join the conversation.

  1. Very well put...I am always working with clients to help them find ways to eat locally for less.
  2. Hi Mark, I think you make some really good points here-- I wrote a similarly toned article on this site a few weeks ago, and would love to broaden the discussion about the class disparate surrounding our food. Thanks for your thoughts.
  3. Amerigo
    When USDA starts to subsidize sustainable food the way it does factory farmed food, then the price gap will start to close, and as long as agribusiness has the political leverage advantage, they will retain the subsidy advantage. For as much as foodies hate the idea of a centralized lobby infrastructure, we will have to get involved at the federal level to facilitate real change; lest we might fade into history as just a bunch of food snobs.

More from

Food Access


Ann Tenakhongva, 62, and her husband, Clark Tenakhongva, 65, sort traditional Hopi Corn at their home on First Mesa on the Hopi Reservation in Arizona on September 28, 2022. The corn comes from the families’ field in the valley between First Mesa and Second Mesa, which Clark had just harvested. The corn is organized on racks to dry out and then stored in cans and bins for years to come. Much of the corn is ground up for food and ceremonial purposes. Corn is an integral part of Hopi culture and spirituality. (Photo by David Wallace)

Climate-Driven Drought Is Stressing the Hopi Tribe’s Foods and Traditions

Most Hopi grow corn with only the precipitation that falls on their fields, but two decades of drought have some of them testing the waters of irrigation and hoping they can preserve other customs with their harvests.


A Young Oyster Farmer Carrying on the Family Business

Gaby Zlotkowsky on a boat holding a basket of oysters. (Photo credit: Capshore Photography)

Young People Working for Food Justice in North Carolina


Young Fishermen Are Struggling to Stay Afloat

Lucas Raymond holding a halibut. (Photo courtesy of the New England Young Fishermen's Alliance)

This Mother-Daughter Team Is Sharing Food Traditions from the Ho-Chunk Nation

Elena Terry, (left) and Zoe Fess smile after showcasing Seedy SassSquash, a signature family dish, during the Smithsonian’s