If we pay more for chickens, farmers can grow them in less crowded conditions. Then, and only then, are antibiotics not routinely required (just used for disease treatment). That’s when antibiotics become “nice to have” to speed up growth, which won’t need to happen if we pay the real amount of money it takes to raise a healthy, humanely treated, chicken that has time to grow to maturity without antibiotics.

Same goes for hog, beef, fish production.

Enjoy a veggie Friday. We need national sanctions, but local individual action.

Let’s face it, small levels of food poisoning happen when restaurants make things from scratch, or when one restaurant worker has a disease and/or isn’t practising good hygiene.

Once food poisonings start to be recognized on a national level, IT’S NOT THE RESTAURANT!!! It’s the prepared, widely distributed food source.

Preprepared guacamole can keep for days in the fridge and still look and taste okay. That doesn’t make it okay. Once it’s opened (assuming it’s safe before it’s opened) then shouldn’t they be tossing it sooner?

I guess it’s still the restaurants’ fault for using preprepared guacamole. But like Marion says, get the problem at the source, which is most likely NOT the restaurant.

In the meantime, ask your server “is your guacamole made from scratch?” and if they say no, reply “that’s too bad, I would have ordered it if it was”.