Given the timing, patching supply or reducing costs during COVID.
There have been serious supply issues with all sorts of meat and pricing has been all over the place.
Mostly. Here a farm stand needs to sell some percentage of product grown within the state (sometimes county) and some percentage raised themselves. I think it 80% local and 25% self grown.
It’s intended to help them patch gaps to compete with grocers. Like people skip the farm stand if they have to make a second stop for limes. So let them sell limes. Letting then sell other local producers does the same but guarantees retail space for local producers without stands.
CSA and farmers markets stalls have to be like 80% self produced.
They’re required to let you know though.
There is one stand here that’s owned by an independent grocery, used to just stock the same products they did at their market, very little of them local. They actually had to buy a farm and start growing stuff to get right with the state.
Fernald said that individual Belcampo butcher shops have "a small degree of autonomy when it comes to sourcing products for their local customer base or when there are supply shortages on certain items.
Translation: executive management’s lack of control over local shops has allowed the brand’s core value proposition to be seriously compromised.
Fernald and other executives should be sacked by the board for allowing this to happen. American business being what it is, though, they’ll likely see increased compensation this year.
@papasan’s statement isn’t excluding people like you and your partner caring about these matters. He’s just saying that the consequences of cheating rich people in America in any way are more dire. That’s especially true if the rich people in question are educated types who talk a lot about “authenticity” and “justice”, which makes the People’s Republic of Santa Monica possibly the worst place in the country for someone to try to pull this stunt.
"The preliminary results of our investigation show that unfortunately protocols both for sourcing and communicating product origin to customers were not being followed in our Santa Monica location. These errors made up a small percentage of total product," she added.
I call BS. “Only” one store screwed the pooch because that store’s ex-employee spoke up. If the company really meant business, they’d order all their locations to stand-down for a complete outside audit of meat sources and individual questioning of all employees.
For America, brand it as “Practical Christianity” complete with Bible quotes about feeding the poor.
If you can market barely flavored water to people, you could market something like this as well.
That’s true. I have read a lot about local meat producers having problems with production during the pandemic. I am sure there is a logical reason for it - it just seems counter intuitive.
Yes. He says it, and you can read it on the label, and he added text.
Nothing like this f’ up is a mistake, it’s a planned mistake, until they are caught, then comes the very well planned out mea culpa[s]. The Farm to Fork is a nice idea, until you look under the hood, and then the revelation that this is a money making business venture like any other. If you want to pay $47.00 US a pound for anything, the scammers are just waiting to purloin the willing. I’ve professionally run / cheffed | food / bar / cafe / saloon, you name I have worked it for almost 50 years, as well I worked in the Health Department in San Diego, this is as old a scam as they come.
It probably won’t make anyone feel any better, but shipping to southern CA via container ship across the pacific very well may be more environmentally friendly than shipping via reefer truck from kansas city. Ditto for feed–shipping alfalfa hay to southern california from utah or colorado or kansas to feed beeves may be better than growing it in a desert, but probably worse than feeding locally in australia and shipping butchered beef, since the weight of feed needed for each pound of flesh is a huge multiplier.
The shipping kerfuffle consistently confuses me. We grow bananas locally, but import the ones available at the grocery store from Ecuador. Likewise, I have no idea what percentage of produce at our local farmer’s market is actually local; I frequently see boxes of carrots from California, ditto broccoli and cabbage. Probably only regional specialties like bok choy, eggplant and fern shoots are actually grown here.
