Are avocados going the way of the dinosaurs? Probably not. But guacamole (which is the number one reason most of us eat avocados) may soon be nothing more than a memory, at least for fans of Chipotle Mexican Grill fans. According to recent speculation on CNN, global climate change and California’s current drought may make it impossible for the chain’s to serve up that delicious (and healthy!) green goo.
Here’s what’s happening:
“Shift Happens.” That’s the message Leah Segedie wants to get across with the ShiftCon Eco Wellness Social Media Conference. Thanks to her and some of the other ShiftCon bloggers, shift is already happening.
The past year has already seen brands announce they are reformulating their products to go GMO free. They include:
Cheerios and Chipotle have made their shifts to GMO-free products fairly well-known, but other brands are doing it a little more quietly. Segedie added ShiftCon bloggers are looking at big brands including Kellogg’s, General Mills, PepsiCo, as well as specific products within certain company’s line.
Cinco de Mayo is this Saturday, which means we’ll all be digging into Mexican food – and margaritas – galore.
If you’re planning on dining at home, check out this spicy Cinco de Mayo-inspired recipe round up that includes Eva Longoria’s spicy serrano guacamole and spicy Mayan truffles for dessert. You’ll be able to make all of your favorite kicked up Mexican dishes in the comfort of your own home while impressing your family and friends.
But, if you’re the restaurant type, we’ve got you covered there, too. Consider this your quick guide on how to eat healthy at your favorite Mexican restaurants. We’re comparing classic Mexican dishes like tacos, burritos, and quesadillas, as well as each restaurant’s most popular desserts. We’re warning you now, it’s not pretty. But armed with the knowledge of what’s in your food, you’ll be able to better navigate the tempting Mexican food-scape this holiday weekend. (more…)
Chipotle, the fast casual restaurant known for using local and fresh ingredients got in on the lime light during Sunday’s Grammy Awards too. The Mexican chain aired a two minute commercial depicting the harsh realities of food production and food distribution in the United States. Animated scenes illustrated how the once healthy family farm has turned into a manufacturing plant with bloated unhealthy animals processed more like car parts than food.
The commercial is set to the tune of Willie Nelson covering Coldplay’s song, The Scientist. The chorus lyrics state, “I’m going back to the start.” This also narrates the scene when the farmer is fed up with modern practices and begins to return his farm into what it once was; open fields, not cages, with healthy animals, not medicated overgrown products.
While the message is stark, the ad itself isn’t off putting. The soft song mixed with cute, little, animated animals makes you stop and think without grossing you out or scaring you into vegetarianism. Chipotle has always taken a positive stance with their food. The company’s motto is even “food with integrity.” Chipotle’s sales for 2011 were up 11.2% and net income was up 20%.
Other recent ad campaigns regarding health have recently come under fire for scaring and bullying people into eating healthier. A New York Department of Health ad campaign linking large portions to type 2 diabetes and amputation really got people talking (us included.) Another health campaign by Strong4Life in Georgia started major backlash on Twitter. The obesity ads depicted overweight children with slogans like, “WARNING: It’s hard to be a little girl, if you’re not.” These ads were meant to motivate with fear and even a little sadness.
If you’re a fan of the customizable burritos, tacos and salad bowls from Chipotle Mexican Grill, then you’ll be especially thrilled with ShopHouse Southeast Asian Kitchen, Chipotle’s much-hyped Asian spin-off.
Chipotle Chief Executive Officer Steve Ells says that the ShopHouse concept was born during a two-week eating spree in Thailand and Singapore last year.
“I was very inspired by Southeast Asian food and the fact that it would lend itself to the Chipotle format,” Ells, 46, told Bloomberg News in an interview this week.
At ShopHouse, you won’t be offered burritos or tacos, but instead customers choose between rice and noodles topped with ingredients such as grilled chicken satay, organic tofu, pork meatballs, Chinese broccoli and eggplant. According to Bloomberg News, the bowls go for $6.50 to $7.50, compared with $7 to $8 for a Chipotle burrito.
While we haven’t sampled any of the menu items for ourselves, a preview to Fortune reporters included grilled steak with chili-jam marmalade, roast corn with scallions, Chinese broccoli, pickled vegetables — all served over brown rice, plus green papaya salad on the side.