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.
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
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.
I’m a fermentation guy!