Farmed or endangered fish are eschewed; most fish are no farther than 24 hours away; garden produce comes from a local organic farm; meats and poultry are free of hormones and antibiotics.
The company owns such brands as Sara Lee (baked and frozen foods), EarthGrains (bread), Jimmy Dean and Hillshire Farm (meats) and Senseo (coffee).
It's forty times more water intensive to produce factory-farm meat than it is to keep animals on the land, according to Philip Lymbery, author of Farmageddon: The True Cost of Cheap Meat.
In purely culinary terms, for me, they are like factory farmed meat and fish.
("Indeed, no matter how it is farmed, meat is still energy intensive, it still poses serious health problems when consumed in American-level amounts, and it only gets to your plate by killing an animal," Sirota writes).
Now we seem immune: keep in mind that despite the fairly regular release of shocking livestock cruelty videos, we haven't seen any widespread boycotts of factory farmed meat.
For factory farmed meat, however, it takes 33 bathtubs of water to produce a single kilo of pork and 24 bathtubs go into a kilo of chicken but beef tops the list: it soaks up 90 bathtubs.
Bacon and sausage sizzled away on a grill near the butcher counter, tended by Louis Colameco, founder of the Wellshire Farms meat company.
Why would meat labeled "raised without antibiotics" be as full of superbugs as conventional and factory farmed meat?
