The Real Problem With Chipotle

[Food for Thought] August 25, 2019 [Food for Thought]( [The Real Problem With Chipotle]( "Sadly, because Chipotle is going to all these college towns…it’s now eradicating all these burrito cultures across the United States, created by Mexican Americans, for Mexican Americans in their communities, and now they’re in danger of disappearing.” ([Mother Jones]() A radical idea—for reclaiming our toxic reality. ([Mother Jones]() Poop rules. It might hold the key to saving starving Koalas. ([Mother Jones]() Stop freaking out about how much protein you're getting! You're probably already eating too much. ([Mother Jones]() Juul has a campaign to raise the tobacco age to 21. But it's more complicated than it may appear. ([Mother Jones]() Climate change is upending agriculture in the Central Valley. Where do we go next? ([Bay Nature]() —Advertisement— New From Bite Podcast Writer and Mexican culture aficionado Gustavo Arellano explains how the burrito giant Chipotle is endangering regional—and delicious—Mexican American dishes. Lucky for us, he has some ideas for how we can bring them back. Hear it on Bite, episode 90: "[The Real Problem With Chipotle Burritos](" What's Cooking "Serve immediately. Repeat as necessary. Prepare for addiction." This recipe makes a fabulous snack before a light summer dinner or anytime you come in from the heat during the tomato season. What to drink with it? You can’t go wrong with a dry, well-chilled rosé. —Tom Philpott Catalan-Style Tomato Bread Ingredients A loaf of crusty bread A clove of garlic, crushed and peeled The best, juiciest tomato you can get your hands on Extra virgin olive oil Sea salt Freshly ground black pepper Directions Slice off a piece of bread about a half-inch thick and toast it lightly. A toaster works; for extra brilliance, toast it over a hot grill, taking care that it doesn’t burn. Take the crushed garlic and rub it all over the bread’s surface. If the bread is properly toasted and crispy, it will pick up highly flavorful juice and particles from the garlic. Now slice the stem top off of the tomato and vigorously rub the cut side against the bread. The bread will absorb juice and particles from the tomato, becoming quite soggy. Now give it a drizzle of olive oil, and sprinkle it liberally with salt and pepper. Serve immediately. Repeat as necessary. Prepare for addiction. After a while of cranking these treats out, you’ll be holding a ravaged swath of empty tomato skin in your hand. Time to cut open another. Hungry for more food news? Follow Mother Jones Food on [Twitter]( and [Facebook](, and find all of our food stories at [www.motherjones.com]( Did someone forward this to you? [Click here]( to sign up to get more Food for Thought in your inbox! —Advertisement— Food for Thought comes to you from Mother Jones, an award-winning, investigative journalism outlet that was founded as a nonprofit magazine in 1976. [Donate]( [Subscribe to Mother Jones]( This message was sent to {EMAIL}. To change the messages you receive from us, you can [edit your email preferences]( or [unsubscribe from all mailings](E2%80%8B). For advertising opportunities see our online [media kit](. Were you forwarded this email? [Sign up for Mother Jones' newsletters today](. [www.MotherJones.com]() PO Box 8539, Big Sandy, TX 75755