Euthanasia for my Chickens!
Most of you reading this blog probably like eating various forms of chicken products - thank goodness!  But, before you even get to enjoy that tasty morsel a lot has already gone into the processing of those birds. 
So today, I want to talk a bit about how the birds meet their makers. Consumer interest in animal welfare is rising as are the demands for quality meat and poultry. For this reason, laws have been passed over the years to insure humane methods to dispatch the chickens. 
The most widely used method works this way:
The live birds are hung upside down by their legs on an assembly line. They are then run through an electrically charged bath of water to immobilize them. This renders the birds insensible to pain before they get put down. 
This process was part of the "Humane Methods of Slaughter Act" put into place years ago. But to a growing number of consumers--this falls short of being truly humane. In Europe, they developed a method of actually putting the bird to sleep before it is ever hung on the assembly line. This is known as CAS (Controlled Atmosphere Stunning). This method is highly...

Mon Petit Poulet
Hot on the LA food scene direct from Paris is the French inspired Rotisserie Mon Petit Poulet. And, trust me this is not your average Rotisserie! With a vision of bringing the abundant flavors of a traditional French Rotisserie and a commitment to using only the freshest organic ingredients, Mon Petit Poulet will no doubt win the hearts and stomachs of Southern Californians for years to come.

In 2013, Mon Petit Poulet's founder Yann opened the first Rotisserie on a little island off the North West side of France called "Ile d'Yeu." From there the humble concept grew quickly and three more restaurants were opened in Paris shortly thereafter. In 2014, the current owners of Mon Petit Poulet visited Southern California and fell in love with the healthy lifestyle, the beautiful beaches and the amazing weather. They knew instantly that Mon Petit Poulet's traditional French style of cooking combined with the use of only the freshest organic ingredients would be the perfect fit with the Southern California lifestyle. Mon Petit Poulet would introduce Southern California to all new...
2017's Hottest Food Trends from the Hottest Chefs!


Two of 2016's biggest food trends from top chefs included boundary-pushing dishes that blurred the lines between art, science and cooking, and going "locavore" -- eating locally produced foods.

It was also the year that vegetables and supergrains found their way into the kitchens of practically every restaurant on the planet.
But every new year brings new trends, and what better way to grab a glimpse of what's to come than to chat with some of the world's hottest chefs who share their food forecasts.

"The food trend for 2017 is not an ingredient but an attitude," says Massimo Bottura, who in 2016 picked up the prize for world's best restaurant. Community is coming before individual, he says, a radical departure from the rise of the celebrity chef. A wave of social responsibility is on the cards in 2017. "I see a culinary world where chefs become leaders in their communities, not only promoting healthy food but making more of that food accessible to more people."

As many chefs are all doing the same things, the year ahead is all about originality, according to Namae Shinobu, Japan's leading proponent of French cuisine. Street food, or casual local food, will have a makeover -- including...

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