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You are watching: How food is made

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Ayla Marika… “People just don’t talk around how processed food and also the food we eat everyday is made.” Photo: Holly Treadaway

“IS tofu processed?” was the irritating concern that motivated first-time writer Ayla Marika to uncover out. 

Turns the end it’s not so bad, claims Ayla who gets to the bottom of the in she book, “How Food is Made: An portrayed guide to how day-to-day food is produced”. 

“It had been bugging me. Where does the katifund.orge from?” she says. 

“My diet is mainly vegetarian so tofu functions a lot in it and sometimes when I speak to people about it, lock say: ‘How can you eat that? girlfriend don’t understand what’s in the katifund.orgpared to a steak’. 

“For fun and to satisfy my own curiosity ns thought: “I’m walk to find out and because I gain doing illustration and design, ns going to placed it into an infographic so that I can share it v those friends the I have those conversations with.” 

But the curiosity didn’t avoid there. The one infographic turned right into more, and also five years on – 2 that involved really knuckling under – Ayla, 36, the Collector, had finished the book, which provides illustrations and also text to present how daily food is produced.

The most shocking revelation because that the author/illustrator was what’s in chewing gum. 

“I wouldn’t have chewing gum anymore. That basically just plastic,” she says. 

Another food it is “pretty scary” is gummy bears, v Ayla saying: “A lot of of civilization don’t associate sweet foodstuffs with meat yet that’s usually what gummy bears room from.”

Being gelatine-based, she says they’re commonly made from pig or cow offcuts, which have been boiled, reduced and processed in various methods to produce gelatine. 

While Ayla was faced by several of these ingredients, she says her background in drawing and graphic architecture was beneficial to highlight them in a less confronting, an ext accessible way. 

“Even though you can talk around things, occasionally those message don’t acquire through just through conversation,” she says. 

“If friend tried to execute the very same thing v photos or video it might be too confronting, especially with, say, few of the meat ones where you need to actually see the processing of the meat. 

“I’ve yes, really tried to strike that balance in between katifund.orgmunicating those concepts yet not making human being go: ‘That’s too daunting to watch at.’”


However, Ayla assures the the publication isn’t too confronting come read, speak she there is no really readjusted her eating habits much – except for chewing gum and gummy bears!

“On the upper and lower reversal side, one that I assumed was walk to it is in really negative but wasn’t actually that poor at all was fish fingers,” she says. 

“I assumed fish fingers were going to it is in super processed v all kinds of monster offcuts and who knows what, however turns the end fish fingers are basically block of frozen fish cut into fingers which are breaded. They’re in reality not an extremely processed at all. 

“I additionally found that almost every one of the brands offered sustainably sourced fish, even if they don’t put it top top the carton.”

This surprising discovery saw Ayla more inclined to eat fish fingers, and also feed them to her two-year-old.

But, she claims it’s approximately the reader to do their own judgement ~ above the food pointed out in the book. 

“I really tried to keep my wording very balanced no to carry in any an individual bias on anything choose that,” she says. 

“I simply want to present the information and then they can use the to think around these things for themselves and also katifund.orge to their own decisions.

“The key thing I’d like civilization to take far from this book is I’d like daily food and also food handling to start to appear in people’s conversations.

See more: Lefty Frizzell I Never Go Around Mirrors By Merle Haggard And The Strangers

I’d prefer this come spark conversation with people and bring that topic come life due to the fact that people just don’t talk around how processed food and also the food us eat everyday is made. 

“My key aim is to get civilization thinking about it and talking around it. Being more open around it, not treating processed food as taboo.”

And now that the book is out in bricks-and-mortar shop such as POP Canberra, Dymocks Belconnen and the nationwide Library as well as Ayla’s website – what’s next for the new author?

She says a follow-up might be top top the cards, but this time on a different subject. 

“How Food is Made: An shown guide come how daily food is produced” ($30), accessible at howfoodismade.aylamarika.katifund.org