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Tag: series

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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This is a guest post by Traver H. Boehm. Be Food Smart showcases voices from all fronts of the food movement. Know of a blogger, farmer or passionate food writer who may be interested? Contact us or provide details in your comment.

 

This is Part 3 of a three-part series on The Paleo Diet. Click here for Part 1 and Part 2.

So how do we balance the strict boundaries of Paleolithic eating with living in the modern world? Today, “Paleo’ish” is how Eric, Ali (my fiancé and co-acupuncture/nutrition partner in crime at Alki Wellness) and I eat and how we recommend that all of our clients and patients eat as well. After a few more rounds with the above story, we’ve all come to the conclusion that the 80/20 rule is our Paleolithic nutritional savior. Going from one extreme to the other is a common experience for people who set themselves up to eat 100% Paleo 100% of the time. It just isn’t sustainable if you want to have a social life and allow yourself to enjoy some of the finer points of the human experience.
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This is a guest post by Traver H. Boehm. Be Food Smart showcases voices from all fronts of the food movement. Know of a blogger, farmer or passionate food writer who may be interested? Contact us or provide details in your comment.

 

This is Part 2 of a three-part series on The Paleo Diet. Click here to read Part 1.

Day 1 of our 30-day Paleo challenge is about to begin…and we have no idea what we’re in store for. What did this mean though, what were we actually allowed to and not allowed to consume? Here’s what we could eat: lean meat, fish, chicken, nuts and seeds (except cashews), vegetables (except legumes), and fruit. We could season our food with spices and that was it.
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The Paleo Diet: So Easy a Caveman Could Do It (Part 1 of 3)

This is a guest post by Traver H. Boehm. Be Food Smart showcases voices from all fronts of the food movement. Know of a blogger, farmer or passionate food writer who may be interested? Contact us or provide details in your comment.

Banksy's Caveman

Photo by Stefan Kloo

This is Part 1 of a Three-Part Series on The Paleo Diet.

By September 9, 2011, the words “Paleo Diet” or “Caveman Diet” have entered into the public lexicon to some degree.  Everyone has a cousin who knows someone who’s tried the diet and has developed an opinion from there.

I remember back to the very first nutrition seminar that I ever listened to as a CrossFitter.  A stunning woman named Nicole Carrol came into my gym in Santa Monica and proceeded to tell us that just about everything that I enjoyed in life – white rice, wine, Ben & Jerry’s (I almost walked out), chips with or without salsa, and on and on, was now off limits.
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