On the heels of the announcement that Chipotle is taking tangible steps to be completely GMO-free, they’ve now announced that they’re going to be serving 100% grass-fed beef nationwide.
Unfortunately, the grass-fed cattle won’t be coming from the United States. According to Chipotle spokesperson Chris Arnold, there simply isn’t a consistent enough supply of grass-fed, antibiotic-free, hormone-free beef in the U.S. to meet the restaurant’s large demand.
In response to this revelation, the Texas Commissioner of Agriculture took offense and issued a statement lambasting the restaurant chain.
Welcome to another Fight Back Friday! Today we are bringing together another collection of recipes, tips, anecdotes, and testimonies from members of the Real Food Revolution.
Who are they? Why, they’re the Food Renegades. You know who you are — lovers of SOLE (Sustainable, Organic, Local, and Ethical) food, traditional food, primal food, REAL food, the list goes on. I believe that by joining together, our influence can grow, and we can change the way America (and the industrialized world) eats!
So, let’s have some fun.
Are you familiar with that broccoli salad you find at so many pot luck dinners? It’s sweet and tangy and rich and crunchy and everything you could ever want in a broccoli salad. Plus, there’s bacon, which means I might call it lunch.
But when I finally got my hands on the recipe it called for gobs of soy oil mayo and tons of sugar. I’m not anti-sweetener, but it seems like a crime against humanity to do that to broccoli… and bacon.
So, I came up with something different… something, I think, better. It’s sweet and tangy and rich and crunchy, but it’s also made more simply, with ingredients that won’t necessarily offend the delicate sensibility of that green vegetable called broccoli.
And there’s still bacon, but you could call that optional.