Just a brief update to this thread:
Since Chipotle decided to go GMO-free, it has had a series of outbreaks of food poisonings.
Going GMO-free likely involved changing suppliers for some ingredients. Coincidence? http://www.seattlepi.com/news/us/articl ... 621067.php
About 40 people in the Northwest have gotten E. coli in the outbreak associated with Chipotle. In Washington, the most recent person sickened by E. coli reported eating at Chipotle on Oct. 24.
Seattle attorney Bill Marler, who has filed two lawsuits on behalf of people who have gotten sick in this outbreak, said that just because health department officials haven't found the cause of the outbreak doesn't mean they aren't still blaming Chipotle for making people sick.
Marler said it's obvious that Chipotle has issues with food safety. The company has been named in three high-profile cases in the past few months, and he's tracking another case of E. coli at a Chipotle in Seattle from this summer.
The chain faced a salmonella outbreak linked to tomatoes that sickened dozens of people in Minnesota beginning in August. In California, health workers said norovirus sickened nearly 100 customers and employees at a Chipotle restaurant in Simi Valley in mid-August.
"Clearly this is a Chipotle problem," Marler said.
Of course GMO-free per se
doesn't necessarily mean a higher likelihood of E. coli, salmonella or norovirus, but switching to different suppliers might have something to do with it. I'm pretty sure they also use "organic" ingredients where possible. They call it "Food with Integrity"
. There's a lot of big talk on their page about this philosophy and how they are helping to save the planet, and industrial agriculture is evil (look at the section called "FARMED & DANGEROUS") and all that. Anyway, I just thought it was interesting that a chain with such a superior attitude about their food ingredients would be having such issues.
A fool thinks himself to be wise, but a wise man knows himself to be a fool.