From the looks of things, Chipotle has stood by their word and have reached an agreement with Florida farmers that will pay the farmers 64% more for the tomatoes they pick for the Denver based burrito chain.
Continue reading Chipotle agrees to raise farmers wages 64%
UPDATE 9/9/09 :: Chipotle has reached an agreement with the CIW famers.
A couple weeks back we talked with Amanda Kloer on our podcast. She shared a lot about the issue of human trafficking and modern day slavery. And in the process we talked about an article she had posted earlier that day regarding Chipotle and the rights of farmers in Florida.
I’ve shared links to Amanda’s article in several places and after my initial Twitter messages, left a voice mail with their PR department. I followed up again with Chipotle today (via Twitter) to see what they had to say.
This time I had a brief exchange over email so here’s the latest from Chipotle:
Continue reading Chipotle responds
Got this recipe out of our new low carb cookbook. I thought it was great, Laurie said she liked it and would eat it again, but wouldn’t be too devastated if she didn’t have it again. I cooked it a bit different than the recipe calls for (as usual) but I enjoyed it.
According to the recipe, it evolved from the foodstalls that line the streets of Tlalpan, a suburb of Mexico City; avocado, chicken and chilies make it special.
Ingredients:
6 cups of chicken stock (a little more than 4 10.5 oz cans)
2-3 garlic cloves, finally chopped (I substituted garlic powder)
1-2 chipotle chilies, cut into very thin strips (I substituted a pepper since we couldn’t find chipotle chilies at Wal-Mart)
1 avacado
lime or lemon juice for tossing
3-5 scallions, thinly sliced
12-14 oz skinless, boneless cooked chicken breast, torn or cut into shreds or thin strips
2 tbsp chopped cilantro (we forgot to look for that)
1 lime, cut into wedges, to serve
1. Place the chicken stock in a pan with the garlic and chilies and bring to a boil
2. Cut the avocado in half lengthwise, then remove and discard the pit and skin. Dice the flesh and toss in lime juice to prevent browning (set aside)
3. Arrange the scallions, chicken, avocado and cilantro into the bottom of 4 soup bowls
4. Ladle the hot stock into the bowls and serve with lime wedges
Laurie passed on the lime wedge and added a good deal of garlic salt to her soup. I passed on the added garlic and squeezed the lime juice into my soup. Both bowls of soup had different distinct tastes (or so I thought). I guess that’s the fun of recipes. Play with them till you find something you enjoy.