Lawsuit alleges Campbell’s fired worker who reported a VP’s recorded rant belittling customers and making discriminatory remarks.

Food for thought

According to the lawsuit and interviews Garza gave to local media, the claims stem from a recorded meeting between Garza and Campbell’s Vice President and Chief Information Security Officer Martin Bally. Garza, who began working remotely for the company in September 2024, said he met Bally at a restaurant in late 2024 believing they would be discussing his salary.

Instead, Garza alleges the executive delivered an hourlong tirade criticizing the company’s products, disparaging employees and customers, and making racially offensive remarks about Indian colleagues.

Local 4 News in Detroit broadcast portions of the recording. In it, a speaker identified as Bally is heard saying, “We have st for fking poor people. Who buys our st? I don’t buy Campbell’s products barely anymore. It’s not healthy now that I know what the f*‘s in it.”

He also referenced “bioengineered meat,” saying, “I don’t wanna eat a piece of chicken that came from a 3D printer.”

The recording, which lasted longer than an hour and 15 minutes, included what Garza said was a “disgusting” rant alleged to be made by Bally about his coworkers: “Fing Indians don’t know a fing thing,” and “Like they couldn’t think for their f***ing selves,” it said in part.

The recording also allegedly captured Bally admitting he came to work after consuming marijuana edibles.

  • panda_abyss@lemmy.ca
    18·
    17 hours ago

    Well good to know never to buy Campbell’s.

    I’m willing to bet it’s not as bad as this guy thinks, bit still, of they won’t eat their own food I won’t.

    Currently what I do is buy a Costco rotisserie chicken, pull it apart for lunches, then I make broth from the carcass.

    Brown the bones

    1. Heat oven to 400f
    2. Place bones on a pan. I put them on parchment.
    3. Put them in for 20 mins
    4. Remove them, sprinkle some flour on them, shuffle them around
    5. 10 more minutes in the oven

    Make stock

    1. In a soup pot saute an onion and some vegetables. Optikbslly add some tomato paste. I usually do 1-2 carrots and whatever veggies are on hand.
    2. Add the bones
    3. Fill with cold water to just above the bones
    4. Bring to a simmer/boil. Boil for 1-3 hours
    5. Strain your stock.

    It’s actually easier than it sounds.

    Plus, you can save onion skins/bottoms, carrot peelings, etc. and toss them in the pot. They’re not icky, they’ll get stained out.

    I buy ramen noodles and 4 meals of ramen with the broth, or make a stew that can do 6 or more meals.

    Per ounce it’s probably comparable to a can, but it does require the luxury of time and an oven.

    • Krudler@lemmy.worldEnglish
      12·
      17 hours ago

      I’m not trying to snap at you but have you actually eaten Campbell’s soup recently? It’s ungodly my friend, it’s just absolutely revolting. I have suffered food scarcity, and I am not exaggerating when I tell you I won’t even accept Campbell’s soup for free. It’s beyond nasty.

      Also good tip on making your own broth, I do it with vegetable trimmings, and I can’t eat chicken but I will save beef bones, steak bones.

      And I’m lazy, I never felt the need to roast, I just throw it in a pot and then skim the oil off after a fridge sit! So it can be a couple levels of lazy and still be able to eat well! Usually I’ll just portion it out into to the freezer and then cook with it. Mmmm beefy… It’s nothing like the fake bullion and concentrates.

      • panda_abyss@lemmy.ca
        6·
        17 hours ago

        I have not had Campbell’s lately, no. I used to buy Habitant but it seemed like they started watering down their pea soup a few years ago. Now I avoid any American companies.

        Yeah, you don’t have to roast, but you have to boil it longer so it loses more water if you have a smaller pot.

        • howrar@lemmy.ca
          1·
          3 hours ago

          Habitant has been my go-to canned soup for the past few years. It’s possible I only started paying attention after they changed it, but I haven’t noticed any differences in their pea soup. At least, nothing that’s been reflected in their nutritional content. An easy 540 Calories and 25g protein per can.

        • Krudler@lemmy.worldEnglish
          5·
          16 hours ago

          It’s a little different with beef bones, because a good portion of them are already roasted just from cooking the meat. But I’m no broth expert I’m just saying what I do.

          Canned food in general makes me gag, but that’s just because I learned to cook from scratch a few years ago when I lost a lot of weight, and there’s no going back. It’s like, once you chop up fresh ripe tomatoes and make salsa from scratch, and then you have something out of a preserved jar you just want to puke it out lol… Same goes for soup, I just don’t want to taste what’s in those cans anymore

          I don’t know if it’s me or them, or both, but I’m leaning towards both sides

          • turdcollector69@lemmy.world
            3·
            12 hours ago

            You now need to turn to the dark side of making your own preserved foods so you can have the best of both worlds.

            I won’t lie and say pressure canning is super cost efficient because of the high upfront cost but if you want shelf stable food that’s actually good it’s the way to go.

            I don’t keep vegetables in the freezer much anymore. Especially when there’s a farmers market going.

    • 200ok@lemmy.world
      5·
      17 hours ago

      That sounds delicious, and I bet your place smells good while it’s cooking.

      Probably a lot more nutritious, too.

    • HubertManne@piefed.socialEnglish
      0·
      16 hours ago

      do your really need to do all that? I just boiled bones as is and seemed alright. Sometimes add veg leavings that are around that the internet says will go with stock.