Going to start you off of healthy and fresh this month:
"For Clover CEO, openness is first" by Katie Johnston | Globe Staff, August 01, 2013
Clover Food Lab chief executive Ayr Muir has never been one to shy away from conflict, using his uncommonly open company blog to air disputes with employees and poke fun at what he considers meaningless “best of” awards given to Clover. And, like many successful people, Muir has a knack for finding the positive in a negative situation.
So when health inspectors tied a recent salmonella outbreak to his chain of vegetarian fast-food restaurants, Muir took the highly unusual step of breaking the news himself, posting updates as the investigation progressed during the nearly two weeks that his operation was shut down. And then he committed himself to becoming a pioneer in food safety.
“What we’re doing is trying to gain people’s trust,” said Muir, 35, wearing pink high-top Converse sneakers depicting Clover pickled onions as he ate a chocolate-dipped ice cream cone at a McDonald’s last week....
That's already been lost.
And the health-food guy got an ice cream at a McDonald's?
The four Clover restaurants reopened late last week, and the first of his seven food trucks were back in business Tuesday. The source of the outbreak has not been identified.
And probably never will. Just $hut up and eat, will you?!
Muir’s willingness to acknowledge problems and admit mistakes is the product of a sometimes brutal, unfiltered honesty that has made Muir among Boston’s most colorful chief executives.
Now if we could only get that out of a newspaper.
He thinks big, with goals to revolutionize the fast-food industry, grow bigger than McDonald’s, and help save the planet by serving healthy food.
Muir the Messiah! Hallelujah!
Still, for all his openness, Muir won’t reveal if he’s a vegetarian. It’s a dirty word, as far as he’s concerned, one he fears could keep committed carnivores from visiting his establishments. He doesn’t even let his workers use the word to describe Clover’s $6 soy BLT sandwiches and $7 egg and eggplant platters, telling them simply to say there is no meat on the menu. The word “healthy” is also banned.
Muir’s passion for meatless fare comes from environmental concerns about global warming.
Hey, you gotta have faith!
Related: Hot Over Obama's Hypocrisy
The guy just has that effect on me, the same as the last guy at about the same time, too.
Livestock waste produces methane, a potent greenhouse gas, and getting people to eat less meat could have an impact on slowing climate change, he said.
So does fracking, but I don't see him making a big deal about that.
Muir, a distant relative of the naturalist John Muir, is convinced that, like the evolution of gay rights, changes in people’s eating habits could happen quickly....
Yeah, let's push the whole agenda here as Walmart starts selling produce and Monsanto's GMO crops rule the planet.
Article already starting to unsettle my stomach.
The salmonella outbreak, which sickened at least 27 people, has left Muir determined to adopt new techniques that he hopes could become a model for the restaurant industry. Among the changes he envisions: a technology that can track say, a potato, from farm to truck to kitchen, storing information about everyone who handled it and what temperature it was at every step....
Hey, they are spying on people so why not spy on the potato? A global-tracking grid for every movement of anything all over the planet.
Oh, what a wonderful world!
Muir, who has a master’s degree in materials science from MIT and an MBA from Harvard, has a confident air that can rub some people the wrong way....
Which is what this front-page public relations piece of crap has done to me.
--more--"
Related: Roll Me Over in the Clover
Also see: Freshness on the line with Clover Food Lab
Ready for lunch?
