I thought this video with Joel Salatin about Chipotle restaurants was interesting, let’s see if you Real Foodies think so, too. In this video, he talks with Cathy Raymond (from the Farm to Consumer Legal Defense Fund) about the logistics of getting quality meat into a fast food restaurant like Chipotle. (By the way, Cathy has agreed to do a guest interview for me soon!)
- My original post on Chipotle.
- A newer post with a little about our first time at Chipotle and there’s also a link to another video blurb with Joel Salatin.
Knowing all that, I’m feeling discouraged, wondering how we’ll ever get better meat to be more mainstream in restaurants. I suppose it comes down to the bottom dollar, as always. If we demand it more and more, then money will talk and we’ll see it happen.
What do you think?