I wasn't going to post about innocent and hamburgers, mainly because it's all been said over on our blog and I've spent the last couple of days talking about it and writing about it at work. So the last thing I want to do when I get home at night is carry on talking about it.
But it is interesting, and is a situation that I may not find myself in again, in terms of my working life. So maybe a short burst...
For the record, I think what we've done is a no-brainer. We started the company because we wanted to make it a little easier for people to do themselves some good. Trialling our kids smoothies in McDonalds is a way of working out if the parents/kids who eat there like our drinks i.e. do they want to do themselves/their kids some good? If they do, then we'd love to help them consume more fruit.
Of course, as a business, we exist to make a profit and to grow, so if this works out, it'll be good for the business. If the trial doesn't work, we'll find other places to sell our drinks.
So there you have it - it's a trial, and if it works - if people who eat at McDonalds want to get healthier - it'll be good for them and good for our business. If it doesn't work, we'll do something else.
What's more, we haven't compromised our principles, we haven't sold the company and
we will always stick to doing business in a responsible and sustainable
Now, back to the important stuff (Badger beer, in case you were wondering).
Can't argue with that nutritious combo. Should keep you going all day.
And as my close friend and colleague The Shrimp points out, if you check out the Mail closely enough, you'll see that Simon Heffer says that Britain's middle classes have had enough (breakfast? Red Bull?).
I am always on the look out for new food trends, and for food in general, as I like a good feed. This week, whilst visiting London's fashionable Soho, I noticed two vastly differing trends in the world of lunchtime snacking:
1. Be Authentic And Serious
This place is called Fernandez and Wells, and it's on Lexington Street. Inside you can buy sandwiches and salads, but from the outside it looks more like a butcher's - lots of Spanish jamon hanging in the window, and once inside you are served by men in white butcher's smocks who look like they mean business. I have to admit that I was suckered in, and the food was excellent. Great tomatoes.
2. Screw Serious, Let's Pun
You can't argue with somewhere called Just Falafs. And after you've picked yourself up off the floor (come on, it's funny), you can order one of their delicious Yoghi Bear falafels (falafel, grated carrot, beetroot, mixed sprouts and yoghurt & cucumber sauce) and realise that behind the immense pun lies some tasty and nutritious food.
So, to summarise, I haven't got a clue about spotting trends, but I have eaten well this week.
Things have been a little quiet round here lately. So that means it's time for part three in a series entitled Books That Help Me Work Better. (Here are number 1 and number 2 in case you missed them.)
Number three occupies a special place in my heart, and my belly. You see, I have to write about food and drink quite a lot. I work for a company that makes drinks. We use lots of fruit. So I've got to know about this stuff, otherwise, when I waffle on about apples or blackberries, I'd get it wrong. I would misinform you and would no doubt start making things up.
But I don't make things up. I give you the facts, and a lot of those facts are known to me thanks to Alan Davidson. Alan wrote The Oxford Companion To Food. It must have taken him many years. Still seems to be a happy chap though.
And he's wearing pink, which is something that I can relate to.
Anyway, Alan has created a masterpiece. If you've eaten it, you can bet that it's in the book.
Funori? It's in.
Scotch egg? You bet.
And there are some nice pictures too.
I can't even begin to comprehend how you go about putting together a book like this. I found it extremely taxing just putting together a recipe book. But this is on another level. Everything is meticulously researched; each page contains about twenty things that you would never know if it weren't for Alan.
It's a hefty tome - the size of a big dictionary. And it's not cheap either (however,
you can get the latest edition on Amazon for under £20 at the moment, which is a bargain). But if you like your food, I don't think you should be without this book for a moment longer. Don't starve yourself. Buy it, consume, digest and belch big burps full of knowledge when you're done.