On April 25, 2007, the Kansas State Collegian ran a story and editorial about Chipotle restaurants using antibiotic- and hormone-free meat.

The original stories can be found at:

http://media.www.kstatecollegian.com/media/storage/paper1022/news/2007/04/25/News/Chipotle.To.Offer.Only.Naturally.Raised.Meats.Starting.May.1-2879745.shtml

and

http://media.www.kstatecollegian.com/media/storage/paper1022/news/2007/04/25/Opinion/Consumers.Should.Appreciate.Purchase.Meat.Raised.Without.Chemicals.Restaurants.S-2879717.shtml

Below are examples of a couple of the ads – the same ones Amy and I saw on a billboard outside Kansas City a couple of months ago and prompted me to pronounce, "I’m never eating there again." (Which won’t really impact Chipotle’s bottom line since I ate at one once in Manhattan, KS; not a fan). Here’s why.
dp

Chipotle misses the microbiological point
01.may.07
K-State Collegian
Douglas Powell
http://media.www.kstatecollegian.com/media/storage/paper1022/news/2007/05/01/Opinion/Chipotle.Misses.The.Microbiological.Point-2889868.shtml
Editor,
The Chipotle campaign, summarized in advertisements and endorsed by the Collegian ("Chipotle to offer only naturally raised meats starting May 1" and "Consumers should appreciate, purchase meat raised without chemicals," April 25) is great marketing and lousy science.
Chipotle states that, "The hallmarks of Food With Integrity include things like unprocessed, seasonal, family-farmed, sustainable, nutritious, naturally raised, added hormone free, organic and artisanal." That may be a record for the most buzzwords in one sentence. What’s missing is "microbiologically safe."
Each and every year, some 76 million Americans are sickened by the food and water they consume. "Organic" and "local" don’t describe safeness.
Kudos to Chipotle for capitalizing on hucksterism.
But given the ubiquitous outbreaks of E.coli and salmonella on spinach, lettuce and tomatoes, I choose to purchase food from those who value and promote microbiologically safe food.
Douglas Powell
Scientific director of the International Food Safety Network, associate professor of diagnostic medicine/pathobiology

I met this girl.
That’s what I wrote a year ago today.
But I would have left Guelph anyway.

The International Food Safety Network at Kansas State is flourishing and is now exclusively online at www.foodsafety.ksu.edu. We’re an integral part of Kansas State University’s ambitions in the area of food safety and security, barfblog is being relaunched today with groovy new software courtesy of Seattle-attorney and all-around nice guy, Bill Marler, and we have poop shirts.  And a whole bunch of other ideas.

Most important to you, the reader, news has gone out every day. We have several new and enthusiastic students at K-State, Brae Surgeoner, who completed her MSc with me, has joined Kansas State as my full-time research assistant, PhD student Ben Chapman is carving out his affiliated but unique identity, and there are several others out there in the ether, comprising our virtual laboratory.

We at the International Food Safety Network seek to reduce the incidence of foodborne illness. We passionately believe in developing and evaluating the use of new messages and media to compel individuals from farm-to-fork to practice safe food behaviors and help create a culture that values microbiologically safe food.

Special thanks to K-State pres Jon Wefald and veterinary college dean Ralph Richardson, who along with Kansas State University as a whole, have made significant investments to establish a top-notch food safety and security team with which I, along with the others at the International Food Safety Network, are privileged to be associated.

Oh, and I met this girl. And we got married.