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Tag: rbGH

Photo from WhiteOakPastures.com

 

It should be a rule never to have a Spring-forward, daylight savings time change in the middle of a two-day conference. I was exhausted from both the information packed day on Saturday and the evening gala, and didn’t expect 9:45am to feel so early. I was determined to ignore the tiredness and focus as it was day two of the Edible Institute (“EI” – click here to read Part 1 and Part 2 of this three-part series).

Note: The second day of EI, included several video and film viewings. Rather than include them all in this already too long blog post, we’ll be devoting next week to videos. Visit each day to watch these fabulous food-related video clips.

Telling Sustainable Meat Stories

I have to admit that the title of the first panel, wasn’t rocking my world. I was, however, impressed that the EI staff had managed to secure Chris Arnold, the Director of Communications for Chipotle. Also gracing the panel was Jeff Tripican, CMO & EVP of Sales for Niman Ranch, Will Harris who is president of White Oak Pastures and finally, Whole Foods Markets’ Meat Coordinator, Dave Ruedlinger. Boy was I in for a meaty treat.

The Chipotle story is truly fascinating. Founder Steve Ells essentially threw out the fast food restaurant model and started from scratch when he opened the first Chipotle restaurant in 1993. Over the years, the chain has grown and evolved to include: organic black beans, no dairy (sour cream and cheese) from cows treated with rBGH growth hormones, only antibiotic-free chicken, and are working towards a higher percentage of naturally raised beef and local suppliers. Arnold notes that, “We have the highest food cost of any restaurant [chain] in the industry and the highest profits…while we’re far from perfect, it’s surprising that more restaurant companies haven’t followed our model.” In 2000, Chipotle decided to move to all sustainably-raised pork and this meant a $1 increase to the carnitas for the customers. Arnold explains that many of their customers eat at Chipotle because they like the food, not because of any social message.
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Dairy, dairy quite contrary

How does your bacteria grow?

With metal grates and heated plates,

And filthy cows all in a row.

 

Ever wonder how your milk gets from the cow to your bowl of cereal? Grist.org just did a great story on dairy. Essentially, milk goes through a 3-step process of pasteurization, homogenization and fortification. Here is a list of must-know terms from today’s milk production.

Pasteurization

Pasteurization is the process of using heat to destroy microorganisms in foods. Do you know the difference between pasteurized, ultra-pasteurized, and raw?  Here are the 4 main ways dairy is pasteurized:

High Temperature Short Time (HTST)
This is the most common method of pasteurization in the U.S. HTST uses metal plates and hot water to raise milk temperatures to at least 161F/72C degrees for a minimum of 15 seconds, followed by rapid cooling.

Ultra Pasteurized (UP)
Milk or milk product is heated to 280F/138 C degrees for two seconds. UP results in a product with longer shelf life, but still requires refrigeration. Most organic milk is ultra pasteurized to extend the shelf life.
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