Solvation

The KFC Pink Bucket Fiasco

KFC did a fundraiser pink fried chicken bucket (and grilled chicken bucket) for breast cancer awareness, which raised some ire.

My thought:
Let's assume that KFC had some logic behind this, such as if only the grilled chicken purchases went to the fundraising effort, then the total amount raised would be less. So they added the fried chicken too. I would suggest a sale price on the grilled chicken ALONG WITH the donation, encouraging customers to try the healthier alternative. The sale price would be some percentage of what was expected to be raised by the fried chicken bucket. Thus they give two incentives to encourage healthier eating.

SoCap09: About the FOOD!

(Photo: Julie Blaustein)

One of the things I heard so frequently at the conference that I had to write up a post about it: the catering was AMAZING.

And the Flying Goat coffee was lovely, and never ran out!

I spoke with Britt Galler of Acre Gourmet, a "value-driven business" that integrates delicious, healthy food and environmentally friendly practices.  Her focus is on seasonal, local, fresh produce and food cooked from scratch in order to maintain quality, and avoid processed ingredients. Her goal as caterer was to present a diversity of local products with options that were high protein, some dairy-free, some wheat-free. 

Britt loved the energy at SoCap09, and was happy to see so many people eat so well and enjoy it so much! As she said, "It's nice to be a part of something so dynamic!"

Britt says she during catering engagements, she focuses on the quality of flavors and an elegant but not pretentious presentation.  However, Acre Gourmet does a limited number of such engagements and is very selective about the opportunities they choose -- they look to partner with people of similar vision.

Not only for those people involved in fair trade and supply chain sourcing questions, but also simply for those who live in the San Francisco area, or come for extended visits, I did want to get into the details of the food supply chain. 

I asked her about a favorite salad of mine. It turns out that it was based on a quinoa grain product, distributed by Alter Ego Fair Trade, an exhibitor at the conference.

She purchases a lot from the Marin Farmer's Market, with locations throughout Alameda county as well as Marin and San Francisco. The crackers were from the Rustic Bakery in Larkspur, the stuffed flatbreads were from Afghan family company East & West. Bars were from 18 Rabbits

The cheese was, roughly, 80% from California cheesemakers, and meats were from Fra'amani.

Thanks again for a lovely culinary experience amidst so many intellectual ones!