- J.R. Simplot built an empire as a potato farmer and supplier in Idaho, becoming the largest shipper of potatoes during WWII. In the 1960s, he supplied most of McDonald's French fries. - McDonald's fries became popular in the 1930s-40s when cooked in hot oil. Simplot invested in freezing technology to create frozen fries that tasted like fresh when cooked in oil. - McDonald's fries contain beef flavoring and cottonseed oil, which gives them their unique taste. However, this caused issues for Hindu and vegetarian groups who were unaware of the animal products.

1. Why the Fries Taste Good…Brianna Anderson & Heather Moir Final Presentation

2. J.R. Simplot“Bringing Earth’s Resources to Life” “John Richard Simplot, America’s great potato baron…built and empire on French fries” pg. 111, Schlosser

3. - John Richard “Jack” Simplot - Born January 4, 1909 in Dubuque, Iowa - Moved to Snake River valley of Idaho when he was a child - Quit attending school in the eighth grade, at the age of 14 - After he quit, he left his home and set out on his own - Worked near Declo on a farm, it was there were he started to get into the potato business and other vegetables - WWII, J.R. Simplot Company was the largest shipper of potatoes - 1960s, supplied much of McDonald’s French fries 2001, received an honorary degree from Utah State University for agriculture - 2005, supplied nearly more than half of all of the fast food chains’ French fries

4. Simplot Agriculture

5. Growing Potatoes… Soil Preparation: are able to grow in average soil, so little soil preparation, adding a little compost and some peat moss is beneficial, stay away from using manure and lime, which cause scabs Spacing: plant like normal plants with 2-3 feet in between, hilling/mounding where several potatoes/ pieces are planted together Harvesting: harvested when peas are ripe/potato plants starts to flower Store in dark places*

6. In the mid-1960s, Mr. Simplot signed a contract with Ray Kroc The McDonald brothers had devised an elaborate system for making crisp French fries…cooked thinly sliced Russet Burbanks in special fryers to keep the oil temperature above 325 degrees. Pg. 114, Schlosser McDonalds & Simplot

7. French fries became a popular item on drive-in restaurant’s menus in the United States in the 1930’s and 1940’s. Traditionally potatoes were eaten after they were boiled, mashed, or baked. Americans consume as many potatoes as they do dairy products and wheat flour; more than any other food product. J.R Simplot being an entrepreneur potato grower, invested in in frozen food technology. The goal was to create a frozen fry that tasted just as good as a fresh one. It turned out that frozen fries tasted better when they were heated in hot oil.

8. One of the secret ingredients of McDonald’s French Fries is cottonseed oil and beef tallow or mutton fat. “The mixture gave the fries their unique flavor -- and more saturated beef fat per ounce than a McDonald's hamburger”. Pg. 120, Schlosser

10. Wendy’s is one of the few national fast food chains to offer “natural-style” fries. They are cooked in oil that has 0 grams fat, sliced with the skin on and covered with natural sea salt. They are made 100% from Russet potatoes

11. Jamie Oliver (a celebrity chef from the UK) focuses his show on one of the unhealthiest cities in the country: Huntington, West Virginia. One of the main controversies of the show happened when he challenges a group of 1st graders to identify fruits and vegetables, and they failed to recognize the differences.

12. Perhaps one of the most disturbing episodes is when Oliver is reprimanded by a Director of Food Services, who claims that French Fries are considered as vegetables, and should be kept on the High School cafeteria menu. French Fries considered a Vegetable?

13. Ok…now its time for Some Biology! This is For you Dr. Mike!

14. Acrylamide: is a chemical compound C3H5NO that is derived from acrylic acid, that polymerizes readily, and that is used in the manufacture of synthetic textile fibers.It’s a substance found in ↑ concentrations in fried foods–eg, potato chips, AND French fries. Some of our processed food contains toxic Acrylamide. Toxic acrylamide is very popular in processed foods today, however food companies are working to lower the amounts. This affects potato plants because the method used with the plant is changed to produce lower levels of the toxin. It works by focusing on two asparaginessynthetase genes, which allows for the tubers to produce lower levels of the toxins. The toxin can cause disease among humans and animals. Unfortunately, as of now, applying this method affects taste, color, and texture of the food and/or is too difficult to apply on a broader spectrum.

15. McDonald’s claim their French Fries are “made of pure vegetable” There are many people in the West who are vegetarian and many in the East who share that belief/way of life as well as hold it as a part of their religion. The Hindus, as many know, believe that the cow is sacred. Thus, by using beef flavor in the French fries, the Hindus were consuming an animal, which was sacred for them. McDonald’s French fries contained animal products and beef flavoring. A lawsuit was filed against the company in 2001. News spread to India where a group attacked a McDonalds. The lie told by McDonalds caused emotional damage and endangered the souls of the Hindus because eating a cow is like eating ones mother. McDonalds agreed to pay ten million dollars to religious and vegetarian groups as well as issue an apology.

16. Child Nutrition Bill “With the “Child Nutrition Bill” signed in to law, improvements to child nutrition programs across the US have been set in motion… This bipartisan bill makes the most significant improvements to the child nutrition programs in decades, providing $4.5 billion (over ten years) in new funding, without adding a cent to the federal deficit. This investment in child nutrition and obesity prevention will deliver vast returns to children and families for years to come.” -Margo Wootan Jamie Oliver proposed a Child Nutrition Bill that re-iterated the need for better food in schools nation wide.

17. Resources & Links Schlosser, Eric. “Fast Food Nation” http://www.biographicon.com/view/sa0rz http://www.simplot.com/company/index.cfm http://www.humeseeds.com/potato.htm http://www.associatedcontent.com/article/1386768/how_mcdonalds_fries_are_made.html http://www.rense.com/general7/whyy.htm http://bg016.k12.sd.us/Graphs/FrenchFries_28564_image001.gif http://www.sciencedaily.com/releases/2010/02/100226093406.htm http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2607532/ http://www.icmrindia.org/casestudies/catalogue/Business%20Ethics/The%20McDonald%20Beef%20Fries%20Controversy.htm http://www.jamieoliver.com/campaigns/jamies-food-revolution http://www.prnewswire.com/news-releases/wendys-new-natural-cut-sea-salt-fries-heat-up-the-fast-food-fry-category-107027183.html http://www.jamieoliver.com/news/a-landmark-step-in-the-right-direction-a