TIME Food

Chipotle Pulls Pork From a Third of Its U.S. Locations

A Chipotle Restaurant Ahead Of Earnings Data
Bloomberg/Getty Images

As long as they still have guacamole, everything should be fine

Chipotle won’t have pork at roughly a third of its restaurants in the U.S., after an audit revealed that an undisclosed supplier was not obeying its animal-care policies and standards.

The pigs Chipotle uses cannot be raised with antibiotics and must either have access to the outdoors or live in well-bedded barns, Reuters reports.

“We could fill that shortfall with conventionally-raised pork, but the animal welfare standards fall well short of our requirements, and [we] simply aren’t willing to make that compromise,” said Chris Arnold, Chipotle’s communications director. The audit that discovered the lapse in standards was a routine audit.

Chipotle may find new suppliers or use additional pork from current suppliers to address the shortage. Arnold said if the suspended supplier changes its standards, Chipotle may resume working with it.

[Reuters]

TIME Culture

Foie Gras Freedom Is Also a Win for Free Speech

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Sauteed foie gras lucydphoto—Getty Images/Flickr RF

Nick Gillespie is the editor in chief of Reason.com and Reason.tv.

Opponents of the delicacy shouldn't use the state to force their subjective value judgments on those who have a taste for things they find abhorrent

The overturning of California’s idiotic and repressive ban on the production and sale of foie gras is a small but important victory for “food freedom.” The only downside is that the decision is open to appeal, so it might be temporary.

The ban was passed in 2004 but only went into effect in 2012. The politicians responsible—including then governor Arnold Schwarzenegger, who hypocritically claimed to be probusiness and in favor of limited government—said they wanted to give producers and restaurants time to adapt to the change. But in fact the long lag time had everything to do with Golden State term limits. By the time the ban was in full force, you see, none of those responsible would still be in the legislature.

As defined by the nonprofit Keep Food Legal, food freedom is “the right to grow, raise, produce, buy, sell, cook and eat the foods of their own choosing, including everything from raw milk to trans fats, hemp to soda, and foie gras to Four Loko” (disclosure: I once served on Keep Food Legal’s board of trustees). In an age of artisanal everything and skyrocketing interest in all sorts of new and innovative cuisine, food freedom is every bit as important as rights to free speech and alternative sexuality.

Indeed, what we cook and what we eat have become as much an arena of individual expression as whom we vote for and whom we marry. Raw-milk producers still labor under draconian regulations and the threat of federal raids despite strong demand for their products by impeccably informed consumers. In a world in which caffeine-enhanced Four Loko has been prohibited, it’s a wonder that Irish coffee is still available.

In order to ban a choice of something as personal as food, government at any level should have extremely compelling reasons related to public health and safety. Simply finding something offensive is no more a warrant for prohibition than for censoring art that some find disturbing. In the case of foie gras, animal-rights activists could only express concern for the birds that are traditionally force-fed in the production of foie gras. All animals that are ultimately slaughtered for human consumption may have our sympathy and empathy. They do not, however, have rights equal to ours. The basic problem helps to explain why the California ban was written in a way that critics presciently called both constitutionally vague and impossible to enforce.

People for the Ethical Treatment of Animals (PETA), one of the major players in the foie-gras issue, has tried over the years to assert constitutional rights for orcas. In this, PETA is joined by other activists who have done the same for chimpanzees, dolphins and other animals. None of their lawsuits have gotten far, and they are not likely to because they are nonsensical. However much humans may or may not have an ethical obligation to treat animals in a humane fashion, animals simply do not have rights in any meaningful legal sense.

Which isn’t to say people opposed to foie gras have no means of carrying the day. They can work to end the market for foie gras and other animal products through persuasion and informational campaigns. But they cannot and should not bank on using the coercive power of the state to force their subjective value judgments on the rest of us who have a taste for foie gras or other delicacies they find abhorrent.

And they should assiduously make sure that tax dollars are not going to support food they would never eat. That’s a likely point of agreement between them and libertarian defenders of the right to cook and eat what we want. A central part of the food-freedom agenda is freedom from subsidizing other people’s preferences. Keep Food Legal’s mission statement emphasizes that the group “also support[s] ending agricultural subsidies, which distort the market and help lead to problems like obesity and environmental degradation.”

Increasingly, we live in a world of wildly proliferating choices in virtually every aspect of our daily lives. Like never before, we are free to dress how we like, live where we want, marry whomever we love (or just live with them). The Internet and global trade mean we can have goods from all over the world shipped to our doors. In more and more states, we can even legally smoke pot. In such a climate, it is both folly and hubris for anyone to think he can command the world to live by his rules alone.

Gillespie is the editor in chief of Reason.com and Reason.tv and the co-author with Matt Welch of The Declaration of Independents: How Libertarian Politics Can Fix What’s Wrong with America

TIME Ideas hosts the world's leading voices, providing commentary and expertise on the most compelling events in news, society, and culture. We welcome outside contributions. To submit a piece, email ideas@time.com.

TIME Food & Drink

This Waffle is Actually One Huge Cannoli

fwx-waffle-cannoli
Andre Li

There's enough sugar to keep you hyper all weekend long

We’ve seen a lot of chefs take traditional brunch dishes and give them a great savory kick—parmesan and prosciutto French toast, bone marrow waffles—but what about those of us with a sweet tooth?

At Florian they’re taking the sweet and making it a little sweeter, stuffing huge Belgian waffles with traditional ricotta cannoli filling and topping it off with chocolate chips and pistachios. And just for that extra sugar kick they have added an entire cannoli on top. That should be enough to keep you hyper all weekend long.

This article originally appeared on FWx.

More from FWx:

TIME Family

How Long You Can Store (Almost) Anything in the Fridge and Freezer

This infographic includes expiration dates on items in the pantry, too

They can feel like life’s greatest mysteries: Is that chicken breast at the bottom of the freezer still safe to eat? Or is that mustard jar in the back of the cupboard still any good? We’ve de-mystified the process with this handy chart, which incorporates advice from the USDA, food scientists, and food manufacturers. (Scroll down for downloadable, kitchen-ready versions.)

storageinfographic (1)
Graphic by Onethread Design

 

Download and print out your own versions to stick up in the kitchen:

This article originally appeared on RealSimple.com.

More from Real Simple:

Read next: These 8 Household Items Have Tons of Germs

TIME Innovation

Five Best Ideas of the Day: January 8

The Aspen Institute is an educational and policy studies organization based in Washington, D.C.

1. The same features that make cities hubs for innovation may spur inequality. Smart policies can strike a balance.

By Richard Florida in CityLab

2. Solar power can provide hot meals for the masses.

By José Andrés in National Geographic’s The Plate

3. A simple way to make a huge difference in the lives of foster kids: college scholarships for youth ‘aging out’ of the system.

By Jennifer Guerra at National Public Radio

4. When we include women in post-conflict peacekeeping, they do a better job of managing resources to prevent future war.

By Priya Kamdar in New Security Beat

5. It’s time to build a more secure internet.

By Walter Isaacson in Time

The Aspen Institute is an educational and policy studies organization based in Washington, D.C.

TIME Ideas hosts the world's leading voices, providing commentary and expertise on the most compelling events in news, society, and culture. We welcome outside contributions. To submit a piece, email ideas@time.com.

TIME Diet/Nutrition

These Healthy Foods Contain More Sugar Than You Thought

stacked-sugar-cubes
Getty Images

When it comes to sugar, less is usually more

Aside from the occasional birthday cake or candy binge, you might think you’re a healthy eater most of the time. But sugar lurks in more than just the obvious places, like candy bars and cupcakes. In fact some so-called “nutritious” go-tos are actually packed with enough sugar to satisfy a mouth full of sweet tooths (er, sweet teeth?), and then some.

SugarScience, a new initiative from the University of California, San Francisco, along with a long list of partnering health departments across the country, is working to educate consumers about sugar. The information on the site comes from 8,000 research papers and warns against the risks of consuming too much sugar, including liver disease, heart disease, and Type 2 diabetes.

When it comes to sugar, less is usually more. The World Health Organization recommends adults consume a max of 25 grams (or six teaspoons) per day. With the average American getting more than 19 teaspoons daily, it’s safe to say that we could stand to cut back a bit. “[The recommended limit] is not very much at all and a hard goal to meet, considering that most of us consume three times as much added sugar as what’s recommended,” says Julie Upton, M.S., R.D., CSSD.

But it’s not always the obvious sugar bombs that add up—here are some sneaky foods to avoid in the grocery aisles.

Yogurt

When it comes to sugar, yogurt can pack a powerful punch. Some kinds even have more sugar than a Twinkie, and low fat and flavored brands, in particular, might contain as much as 29 grams of sugar per serving. That doesn’t necessarily mean we have to kick yogurt out of our diets though. When shopping for it, avoid flavored or low-fat varieties, as those tend to have more sugar than plain yogurt. “Look for brands with no more than 20 grams sugar per single serve container,” says Joy Bauer, M.S., R.D., NBC’s Today Show diet expert, and founder of Nourish Snacks. “Or buy plain and doctor it up with fresh chopped fruit.” You can also add a teaspoon of sugar, honey, or maple syrup so that you control the amount of added sweeteners in your yogurt, Bauer says.

Granola

Sprinkling granola over that plain yogurt can actually add back in the sugar you avoided by swapping out flavors for the original. One half cup can cost you more than 12 grams. Plain, unflavored granola bars are better, but not great, still clocking in at six grams. If you’re really craving crunch, replace the granola with a protein-rich nut, like a handful of almonds.

Sports Drinks and Fruit Juice

Think twice before hydrating with a sports drink after a grueling workout. Just one drink can pack five teaspoons of sugar, according to Harvard University. Orange juice is even worse, containing 10 teaspoons, the same as a can of soda. Skip the sugar altogether by quenching your thirst with water next time you hit the gym. If you’re not willing to give up juice, Bauer suggests adding in the same flavor of seltzer to drive down natural sugar by 50 percent and give it some fizz.

Salad

Salad itself may be good for you, as long as it’s stuffed with a variety of veggies, but it’s what you drizzle on top that adds a surplus of sugar. And the seemingly healthy “low-fat” option is often the worst choice, as the fat that gets cut out is often replaced with sugar. So, a two-tablespoon serving of Italian dressing has 2 grams and thousand island and fat-free French have a whopping 6 grams of sugar.

Ketchup

While it’s not necessarily a health food, adding a dash of ketchup to your meal isn’t as harmless as you may think. Just one tablespoon of the condiment contains a teaspoon of sugar. That’s one sixth of your allotted daily amount.

Does this mean we should swear off sugar altogether? No need to panic. It’s still OK to indulge in sweet treats and foods that carry natural (and small amounts of added) sugar. “It does mean that we should read food labels and keep tabs on how much added sugar we eat in a day,” says Upton.

She also recommends avoiding flavored and processed foods, which are notorious for packing in the sugar. The key is to limit both the amount of sugar that we eat and how often we eat it, says nutritionist Rochelle Sirota, R.D., C.D.N. And Upton suggests learning to recognize the sometimes tricky names for added sweeteners, which include words like “evaporated cane juice” and “dextrin.” Steer clear of the food if a sweetener appears in one of the top three listed ingredients, she says.

This article originally appeared on RealSimple.com.

More from Real Simple:

TIME Pets

Petco Won’t Sell Chinese Dog and Cat Treats Any More

FDA is investigating whether treats led to canine deaths

Petco has announced it will remove dog and cat treats made in China from its stores, amid a U.S. investigation of the safety of animal snacks created in the country.

The Food and Drug Administration has received 4,800 complaints about pet illnesses related to jerky treats, including 1,000 complaints involving canine deaths, since 2007. Most of the complaints involve snacks made in China. The investigation is ongoing.

Petco becomes the first pet speciality retailer in the U.S. to pull the Chinese treats from its shelves. Its competitor PetSmart has said it will remove such treats from its stores by March, according to the Associated Press.

In lieu of China-made treats, Petco will continue to source treats from the U.S. and begin including new items from New Zealand, Australia and South America.

TIME Food

Here Are the Only 6 Food Trends You Need to Know for 2015

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Harissa Zoryana Ivchenko—Getty Images/Flickr Open

Josh Schonwald is a Chicago-based journalist and author of The Taste of Tomorrow: Dispatches from the Future of Food.

Experts forecast that we'll be eating more fat and insects, and predict the next sriracha

With all due respect to sports geeks, music freaks, stock jocks, and teenage girls, there is no group more obsessed with The Next Big Thing conversation than food people.

The “restaurant trends for 2015″ predictions aren’t just coming now; they’ve been coming, steadily, since before Halloween. Press releases, slideshows, listicles in trades and foodie zines all aimed at telling us what’s the next kale, sriracha, or quinoa.

Interesting reading, often hunger inducing, but with so many predictions — from so many chefs, flavor-makers, food companies, bloggers— it’s hard to make sense of it all.

So this year, to cut through the tsunami of food punditry, I submit a highly abridged list.

I asked only six experts — all industry people who live and breathe food trends. And I asked these carefully chosen experts to make some carefully chosen decisions. Instead of a top ten list — or even a five-item slideshow — just give me that one big food prediction for 2015.

1. The Rise of Fat

For most health-conscious people, fat ranks right up there on the no-no list with nicotine and smog. But Kara Nielsen, culinary director of the Boulder, CO-based Sterling-Rice Group, believes 2015 could be known as the year that more and more Americans get over their fat phobia.

Nielsen isn’t talking about just any fat — not the trans fats found in highly processed foods. She’s talking about natural, animal-derived fats. Real butter sales are at a 40-year high; cultured butter is surging in popularity; high-end burger joints, like Shake Shack, celebrate fat as an essential part of a better burger. And the trend seems to be broadening: There’s a San Francisco restaurant selling a wildly popular chicken fat rice dish; there’s a rapidly growing Boulder company that only features full-fat yogurt. Nielsen expects more high-fat dairy products, more fat-celebrating meat purveyors, and more higher fat Asian foods to hit restaurant menus and grocery store shelves in 2015. “Americans are recognizing that the fear of fat that we’ve lived under for so long is erroneous,” said Nielsen. And it’s not just because of a foodie quest for flavor. Says Nielsen: “It’s also because of books like The Big Fat Surprise that are making the argument that natural fat is an essential part of a healthy diet.”

2. Local Meat

There’s near unanimity among food trend trackers that the local foods movement will continue to grow in 2015. Darren Tristano is no exception. Tristano, who tracks the restaurant industry for market research giant Technomic, expects more local produce, more local beer, more local grains. But Tristano believes the big local story of next year will be local meat. Californians will see more menus boasting of grass-fed beef from Niman Ranch; Chicagoans will likely see more free-range bacon from Slagel Farm. Diners in DC will see more chicken sandwiches from Polyface Farms. In short, get ready for more restaurants to celebrate the local origins of their chicken, beef, or pork just as zealously as their local Brandywine tomatoes or radicchio.

3. Insect-Powered Foods

Restaurants serving grasshopper tacos and ant guacamole, entrepreneurs peddling cricket-powered powerbars —there’s been tons of media coverage of insect-eating in 2014. Yet most people regard it as a curiosity, more Fear Factor-fad than food trend.

Not Suzy Badaracco. The president of food trend consultancy Culinary Tides believes insects will rise as a foodstuff in the U.S. far sooner than many expect. In picking insects as her “Food of 2015,” Badaracco said that insects draw on not one but three food trends: the growing interest in foraging, the invasivore movement (i.e., don’t kill them, eat them), and, the granddaddy of current trends, the desire for more protein. (Insects are protein powerhouses; grasshoppers, for instance, have about the same protein content as a chicken breast). Full-bodied insects won’t appear in your Safeway this year; get ready for them to arrive in processed form, especially protein-packed power bars, like Chapul and Exo. Badaracco expects insects, processed as flour, to soon become a popular protein sources for bakery and cereal products. Full-bodied insects — tentacles and all? Further off, but coming. Badaracco sent a list of more than a dozen American restaurants that feature insect options, such as the “Grass Whopper” —a burger made from cricket meat.

4. The Next Sriracha is Harissa

A few years ago, it was the unpronounceable hot sauce that you might find in Chinatown. Now, you can get a Subway chicken sriracha melt with a side of sriracha potato chips.

Maeve Webster, a restaurant analyst for market researcher Dataessential, believes the next sauce to experience a sriracha-like rise is harissa, a spread of dried chiles, garlic, tomatoes, caraway, paprika, coriander, and olive oil that’s as common as ketchup in Tunisia. It’s still largely unknown to Americans, but Webster says all the elements are in place for harissa. “U.S. consumers can’t get enough of spicy foods. Harissa has a flavor profile that is both spicy and familiar,” Webster says. Like sriracha, harissa is also versatile and can work in a wide variety of applications. Last year, Datamonitor found that less than 3% of American restaurants included a harisssa item, but Webster noted that’s a more than 180% leap over three years. If Webster is right, get ready for the chicken harissa melt — maybe not this year, but soon.

5. The Next Quinoa is Millet

Melissa Abbot, director of culinary insights at The Hartman Group, concedes that her pick for “Food of 2015″ is not very sexy. Millet is, after all, best known as the main ingredient in birdseed. But Abbot believes that this avian staple could quite possibly become the next quinoa. Ever since quinoa exploded on the scene, the food industry has been in hot pursuit of the Next Great Grain, and there are plenty of healthful, gluten-free candidates. So why millet, and why not amaranth, sorghum, teff, or fonio? It’s gluten-free, protein-rich, high fiber, and, Abbot says, has a superfood quality all of its own. “It retains its alkaline properties after being cooked, which helps in reducing inflammation ideal for those with wheat allergies and sensitive digestion.” Another plus for millet: it’s local. The Great Plains, especially Colorado, is one of the world’s major millet growing regions.

6. Peas

This pick for “Food of 2015″ will not necessarily be found on restaurant menus or on grocery store shelves. You may even need glasses to notice it.

Barb Stuckey, who is a vice president at Mattson, one of the world’s largest food product developers, describes Americans as being in a “torrid love affair” with protein. While it’s debatable whether Americans should be seeking out more protein, the reality is food companies are responding to our love affair with protein by giving us more protein.

Soy is one of the best, most widely available, efficient ways of fortifying foods with protein, Stuckey says. But whether deserved or not, soy is falling out of favor. Food makers are searching for non-GMO plant-based sources of protein and, Stuckey says, “the newest, hottest kid on the block is pea.” Peas are high in protein and, as people gain more experience processing it, the flavor is improving. “Look for pea protein to show up the ingredient list of bars, cereals, beverages, you name it.”

Josh Schonwald is a Chicago-based journalist and author of The Taste of Tomorrow: Dispatches from the Future of Food, but he is perhaps best-known as the guy who ate the Frankenburger.Schonwald writes and speaks frequently about the future of food and agriculture. His work has appeared in numerous publications including The New York Times, Washington Post, Slate, and The Wall Street Journal. A graduate of Macalester College and Columbia University’s journalism school, Schonwald lives in Evanston, Illinois with his wife, children, and indoor aquaponic system.

TIME Ideas hosts the world's leading voices, providing commentary and expertise on the most compelling events in news, society, and culture. We welcome outside contributions. To submit a piece, email ideas@time.com.

TIME animals

See a Python Eat Enough Food for 3 Months at 1 Sitting

The meal could take a week to digest

And you thought you ate too much over the holidays.

Australia’s Northern Territory Parks and Wildlife Facebook page posted images of a python with “about the biggest prey item it could eat”: A whole baby wallaby.

Images show the snake wrapping around the wallaby to suffocate the creature before eating it whole. The meal would take almost a week to digest and could sustain the snake for up to three months. Here are the (somewhat graphic) images:

TIME Innovation

Big Idea 2015: How Digital and Health Will Converge for a Better You

chopping-veggies-tablet
Getty Images

Denise Morrison is the President and CEO of Campbell Soup Company.

The convergence of these two trends is accelerating the rise of “quantified lives”

When I was growing up, my father helped kindle my passion for innovation and technology. He was a high-ranking executive at AT&T and used our family dinner table as a focus group. I remember how excited I was when he showed me and my sisters the new Trimline phone, which I thought was really cool because it had push buttons instead of a rotary dial!

Today, as the CEO of Campbell, I’m just as intrigued by the convergence of innovative digital technology and the consumer’s increasing focus on health and well-being because it has implications for consumers and our industry. The convergence of these two trends is accelerating the rise of “quantified lives” or as Time magazine called it recently, the “quantified self” movement.

Whatever you call it, this movement will be a powerful force in 2015 and in years to come… a force that will shape people’s lives and help them keep their commitment to fitness, diet and nutrition. I see more people taking charge of their well-being through the use of data and digital sensors, wearable health bands and smartphone apps that can track and quantify everything from their heart rate, blood pressure and sleep quality to steps walked and calories consumed. The word “quantify” is what’s really important because people will use the personal data and feedback from these devices to make healthier lifestyle choices and adjust the way they eat, exercise, work and rest.

Why am I so interested in this movement? Two reasons. First, Campbell has been responding to consumers’ increasing focus on health and well-being by reshaping our portfolio to offer a growing range of packaged fresh and organic foods. Second, I believe it’s really important to understand how consumer behavior is evolving as the digital shift continues to transform our lives.

It’s not surprising to me that Millennials are at the epicenter of digital and food. About 19 percent of them are using mobile apps to monitor their fitness; 17 percent to count calories; and 14 percent to monitor diet and nutrition. That’s ahead of Gen Xers and Baby Boomers, according to The Futures Company.

As our nation aims to reduce obesity, heart disease and other health problems through exercise, balanced nutrition and a focus on prevention – a goal that we support avidly at Campbell – I believe we are moving closer to a future where quantified lives will become the norm.

I’m seeing a dramatic reset in the consumer mindset about health and well-being. The next big step is innovation that will make measuring and managing your health easier and faster than dialing the wonderful Trimline phone my father brought home.

This Influencer post originally appeared on LinkedIn. Denise Morrison shares her thoughts as part of LinkedIn’s Influencer series, “Big Ideas 2015” in which the brightest minds in business blog on LinkedIn about their predictions on ideas and trends that will shape 2015. LinkedIn Editor Amy Chen provides an overview of the 70+ Influencers that tackled this subject as part of the package. Follow Denise Morrison and insights from other top minds in business on LinkedIn.

TIME Ideas hosts the world's leading voices, providing commentary and expertise on the most compelling events in news, society, and culture. We welcome outside contributions. To submit a piece, email ideas@time.com.

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