Family Friends and The Theory of Evolution

The Theory of Evolution has been debated for years, and that’s fine. I am not sure though if all of the facts are being considered though. Let’s assume that Evolution is the umbrella phrase used to describe the process of a species changing over the years. Consider this. If you could isolate a particular animal and keep it completely confined without changing its environment, would it evolve?

The alligator has been around for millions of years in its present form because for the most part it is not on the food chain of any animal’s diet except for man. As more humans try the meat of the alligator and the demand possibly increases, the alligator will change its lifestyle and evolve into a reptile that tastes like chicken. Seems easier to just eat chicken. My point is that left alone with no outside stimulus there would be very little evolution.

Humans on the other hand are constantly evolving. Two hundred years ago the size of an average human man was five foot six or seven. A six-foot man was rare. Our life span was forty years if we were lucky and were able to make it through the various wars we created. Is Evolution a process of change or a process of aging?

Evolution is responding to an outside stimulus so as to survive and keep the species alive. Businesses evolve too. Twenty years ago I met Rocco Rosano a very savvy pizzeria operator in Rockland County, New York. Over the years Rocco’s business grew to be the sit down pizzeria and restaurant in New City. His son now works in the business and the evolution of business has taken a southward turn as his brother Frank has opened several very successful restaurants in South Florida. This year Rocco is celebrating his twenty-sixth anniversary. The milestone is really a celebration of change rather than of maintaining the status quo. The business had to evolve, given the outside conditions that exerted pressures on it. These conditions had to be dealt with to remain vibrant.

Looking at old pictures, old alligators or old people, just makes you think. With our food supply being genetically altered and additives such as high fructose corn syrup in almost everything, will we be able to survive or evolve? Will our children and grandchildren survive obesity, caused by these unseen additives, or will we evolve into a newer and larger version of humans who look back at us in amazement because we wore size 36 pants or a size 12 dress.

Views: 4


You need to be a member of FohBoh to add comments!

Join FohBoh

Comment by Laurie MacKnight on January 28, 2008 at 6:14am
I just finished a book called Prodigal Summer by Barbara Kingsolver. It deals with the your same subject. I found the book facinating. She managed to intertwine evolution with a great story interconnecting lives that towards the end all come together. The sort of book you are sad to finish and sadly that only happens a couple of times a year.

Back to the food chain. If we are putting
Seven on the tomatoes in order to have a great crop the bugs and the birds who eat them are getting killed off as by productl thus destroying the food chain. Aligator to me taste awful (by the way)...It must taste that way for a reason. If it had tasted like chicken we would have battery farms for aligators. I'll have a dozen aligator eggs over easy. They're small, are they not? Taking this a step further...If I cooked everything from scratch rather than buying prepared or semi prepared food, would I start to lose weight? OR....would I lose naturally via how long it takes to prepare things from scratch. I made chicken soup yesterday as an aside and it took the better part of three hours. First the skimming and then all the vegetables chopped and such. Loved doing it but....between the Kosher chicken $12.00 and all the organic vegeys it turned into an expensive project. Never mind the electricity.

Have a great day.
Comment by Matt Urdan on January 23, 2008 at 7:31am
Hey Howard, just as a point of record:

You write:
Humans on the other hand are constantly evolving. Two hundred years ago the size of an average human man was five foot six or seven. A six-foot man was rare. Our life span was forty years if we were lucky and were able to make it through the various wars we created. Is Evolution a process of change or a process of aging?

This really isn't an example of evolution at work, but rather the much greater food supply and nutritional gains we have made over the last 200 years. Back in Valley Forge, George Washington and his men were dying of starvation in the cold of winter. Today, our armed service personnel are well-fed on the battlefield. That's the difference that accounts for our increased average height--we've had better access to proper nutrition during our formative years. Our lifespan is also a function of better nutrition with a huge assist from modern medicine. It's not necessarily an evolutionary issue. What is a function of evolution, however, is anti-biotic resistant bacteria, viruses, and other pathogens. Not our evolution, but rather that of the organisms that cause our illnesses. They are evoloving and mutating like no tomorrow.

But what I find incredibly interesting by your post is how the changes to the food we eat and our food supply in general through bio-engineering, cloning, etc might affect the way our bodies utilize the food we consume, and what evolutionary changes that might cause. That's an incredible perspective showing great insight, and is the basis for a very long-term and thought-provoking discussion across the food and agriculture industry.

In the movie Jurassic Park, Malcolm (Jeff Goldblum), expert on Chaos theory tries to reason that no one ever thinks about SHOULD we do bioengineer dinosaurs. Just because we have the technology doesn't mean we should use it. No thought is given to consequences, but people use the technology they develop simply because they can.

And I'm just wondering, with all the bio-engineering of plant and animal food sources to enhance supply, appearance, taste, uniformity--seemingly for the right reasons to supply more, better tasting food, if any real thought has been given to the negatives and possible consequences, such as making the food supply more vulnerable to diseasse, clilmate change, or any other factor that is really hard to predict or anticipate.

Thanks for your post, you've given me a lot to think about and discuss with friends and coworkers today!





Social Wine Club for Craft Wineries


Red Lobster crafts new, high-end image

Red Lobster will nix low-price specials and focus on flourishes like plating in order to reshape itself as a cut above dine-i -More

The Year of the Instagram Strategy
Managing the Instagram channel has become a strategic imperative for any brand or small business, and the urgency grows daily along with its user base. During this webinar on August 12 you'll hear how brands such as Disneyland Resort, JCPenney, and The Coffee Bean & Tea Leaf are utilizing this platform to connect with their customers in an authentic, relevant way. Register today!

The tweet's the thing

Everyone’s atwitter about the NRA's Kids LiveWell Twitter party, held in celebration of the program’s third anniv -More

Arby's meaty campaign highlights protein lineup

Arby's new campaign, "We have the meats!," focuses on the chain's new limited-time menu offering, the Mega Meat Stack, which  -More


Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Restaurant Trends - Growing And Emerging Concepts - Change and Activity July 29, 2014

Update from on growing and emerging restaurant concepts

Gen Z, the First True Digital Generation, Represents the Future Foodservice Consumer

Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.

Red Robin Gourmet Burgers Celebrates Its 500th New Restaurant Opening

Red Robin's 500th new restaurant opening will open on Aug. 4 at 11 a.m., in Milpitas, Calif. at the Great Mall of the Bay Area.

Darden Completes Sale Of Red Lobster To Golden Gate Capital

Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.

Dunkin' Donuts Announces Plans For Seven New Restaurants In Duluth, Minnesota With New Franchisees Brian And Sharon Weidendorf

Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.


If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.


TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service