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Going Beyond the Beyond Meat Burger: a Political Economic and Comparative Semiotic Analysis of Online Advertisements
1 UNIVERSITY OF CALGARY Going Beyond the Beyond Meat Burger: A Political Economic and Comparative Semiotic Analysis of Online Advertisements By Nora Belle Grant A THESIS SUMBITTED TO THE FACULTY OF ARTS IN PARTIAL FULFILLMENT OF THE REQUIRMENTS FOR THE DEGREE OF BA HONOURS IN COMMUNICATION AND MEDIA STUDIES DEPARTMENT OF COMMUNICATION, MEDIA AND FILM APRIL 2020 © Nora Belle Grant 2020 2 Abstract This undergraduate Honours thesis utilizes political economy and semiotics to explore the political and economic structures, cultural signifiers, as well as the myths that are created within Beyond Meat and traditional meat burger advertisements. The economic and cultural weight that Beyond Meat products currently have in the fast-food market is established through a political economy analysis, demonstrating that their burger is a significant artifact to study. A semiotic analysis is conducted to reveal the myths that are produced in each type of burger advertisement. This thesis explores the power of the cultural and economic signifiers that are associated with both plant- based and beef burgers. 3 Acknowledgments I would like to acknowledge several individuals for helping me throughout this process of completing my undergraduate thesis. Firstly, I would like to sincerely thank my supervisor Dr. Gregory Taylor for his constant support, honesty and time that allowed for me to complete a thesis that I am proud of. Second, I want to extend my appreciation to Dr. Samantha Thrift for her guidance and encouragement with this year’s Honours cohort. I would like to thank Dr. Jessalyn Keller and Dr. Lisa Stowe for being a part of the final stages of my project. -
Head Start Lunch January 2019
Head Start Lunch January 2019 31 1 2 3 4 Cheeseburger Chicken Nuggets Walking Taco Chicken Patty Cheese Pizza No School No School Deli on the Go: Deli on the Go: Deli on the Go: Deli on the Go: Deli on the Go: C Ham Sandwich C Ham Sandwich C Ham Sandwich C Ham Sandwich C Ham Sandwich ChickenWinter Caesar Break Salad ChickenWinter Caesar Break Salad Chicken Caesar Salad Chicken Caesar Salad Chicken Caesar Salad w/ Crouton w/ Crouton w/ Crouton w/ Crouton w/ Crouton Mashed Potato, Grape Green Beans, Cucumber Slices, Refried Beans, Celery Sticks, Mashed Potatoes, Red Pepper Steamed Broccoli, Baby Tomatoes, Fruit & Veggie Bar Fruit & Veggie Bar Fruit & Veggie Bar Stipes Fruit & Veggie Bar Carrots, Fruit & Veggie Bar 7 8 9 10 11 Breaded Chicken Hamburger Chicken Patty Soft Shell Taco Max Pizza Sticks Drumstick Deli on the Go: Deli on the Go: Deli on the Go: Deli on the Go: Make-Your-Own-Pizza Deli on the Go: Make-Your-Own-Pizza C Ham Sandwich C Ham Sandwich Popcorn Chicken salad Make-Your-Own-Pizza Popcorn Chicken Salad Chicken Caesar Salad Chicken Caesar Salad w/ Crouton Popcorn Chicken Salad w/ Crouton w/ Crouton w/ BreadNo School Baked Beans, Cucumber Mashed Potatoes, Celery w/ Crouton Steamed Carrots, Celery Sticks, Steamed Broccoli, Baby Slices, Fruit & Veggie Bar Sticks, Fruit & Veggie Bar Mashed Potatoes, Grape Fruit & Veggie Bar Carrots, Fruit & Veggie Bar Tomatoes, Fruit & Veggie Bar 14 15 16 17 18 Chicken Nuggets w/ Chicken Patty Hamburger on a Bun Mini Corn Dogs Cheese Pizza Deli on the Go: Deli on the Go: sliced bread Deli on the -
Tortilla Chips and Salsa Was Designated As the Official State
Tortilla Chips And Salsa Was Designated As The Official State Snack Of Texas In 2003 On March 23rd, it’s a National Day just for the chip and dip! National Chip And Dip Day celebrates a perfect combination loved by many across the country. Chips and dip are the quick and easy party dish that also make for great parties. We enjoy them for just about any occasion. From watching the game to hunkering down for a big storm, chips and dips are the way to go. Just no double-dipping, please! People have been dipping their food for centuries. Hummus-like recipes date back to the 13th century. One of the earliest dips to become popular long before chips ever came into existence is the Greek tzatziki. Guacamole, yet another iconic chip dip, that was first made by the Aztecs. The potato chip was first invented in 1853. Dips for chips first become popular in the 1950s serving as finger food. Hummus, as part of Middle Eastern and Mediterranean cuisines for centuries, did not appear in the United States until after World War II. French Onion as a flavor emerged in the 17th century. Sour cream was invented in the U.S. between 1815 – 1825. Somewhere around there, the first dip as we know it must have come into being. For centuries, people have been using creamy concoctions to use as a dipping sauce for bread, chips and veggies. Salsa originated with the Inca people. Salsa (combination of chilies, tomatoes and other spices) can be traced to the Aztecs, Mayans and Incas. -
Item Nutrition Label
Item Nutrition Label Item#: 0174092 Desc: $8.99 - 1 Lb. BBQ Rib Dinner Nutrition Information Fat Soluble Vitamins School Equivalents Serving Size: 1 lb ribs (904 grams) VITAMIN D(iu) 0 IU Child Nutrition Label: No Serving Size: Amount Per Serving: VITAMIN K 21.22 MCG VITAMIN A(iu) 17182.46 IU Meat/Meat Alt: N/A oz eq Calories 2,178 Calories from Fat: 1277 VITAMIN A(re) 44 MCG_ Grain/Bread: N/A oz eq % Daily Value Fruit: N/A cup Total Fat: 142 Gram 218% Vegetable: Saturated Fat: 46 Gram 229% Water Soluble Vitamins Red/Orange: N/A cup Trans Fat: 5 Gram THIAMIN 3.60 MG Dark Green: N/A cup Polyunsturated Fat: 8 Gram RIBOFLAVIN 1.41 MG Starchy: N/A cup Monounsaturated Fat: 44 Gram NIACIN 17.54 MG Beans/Peas: N/A cup Cholesterol: 370 MG 124% VITAMIN B-6 1.83 MG Other: N/A cup Sodium: 1530 MG 64% VITAMIN B-12 3.19 MCG Notes: Potassium: 1480 MG 42% VITAMIN C, TOTAL 65.52 MG Total Carbohydrate: 126 Gram 42% ASCORBIC ACID Dietary Fiber: 11 Gram 43% FOLIC ACID 0 MCG Sugars: 65 Gram Minerals Protein 103 Gram 206% PHOSPHOROUS 925.00 MG Vitamin A: 340% · Vitamin C: 110% ZINC 9.60 MG Calcium: 20% · Iron: 40% MAGNESIUM 97.12 MG Ingredients: Pork Rib Back Fz R, Fresh Sweet Potato, BBQ COPPER 0.224 MG Sauce, Whipped Margarine Bulk, Roll Yeast Dinner 1.25z IRON 7.33 MG Fz, Fresh Broccoli, Honey, Brown Sugar, Steak Seasoning, Ground Cinnamon CALCIUM 212.12 MG Allergens: Milk, Soy * Percent Daily Values are based on a 2000 calorie diet. -
Daiya Better-Nutrition 9 1 16.Pdf
Q&A with Olympic medalist APOLO OHNO /// EAT CLeaN: 7 easy steps to follow THE SHOPPING MAGAZINE FOR NATURAL LIVING SEPTEMBEr 2016 | betternutrition.com HeaLTHY 6FOOD TRENDS +A food lover’s guide to natural products Oh Honey! Discover what makes Manuka honey so special KITCHEN CURES High blood Use what you pressure? Beets have to heal may be your best medicine an array of (Yes, beets!), ailments, P. 30 p. 63 GLUTEN-FREE LUNCH BOX IDEAS FOR KIDS QUIZ: WHAT IS YOUR EXERCISE IQ? P. 84 BEST-KEPT SECRETS TO A LONG LIFE Q&A with Olympic medalist APOLO OHNO /// EAT CLeaN: 7 easy steps to follow THE SHOPPING MAGAZINE FOR NATURAL LIVING SEPTEMBEr 2016 | betternutrition.com kitchen medicine Use what you have to heal an array HOW TO GET IN of ailments! ON THE MANUKA HONEY CRAZE A CURE FOR HIGH BLOOD Manuka’s many uses: cuts, PRESSURE? sore throats, cold sores, & more, p. 26 Healthy ❻Food Trends + A food lover’s guide QUIZ: to natural products WHAT IS YOUR EXERCISE BEST-KEPT SECRETS TO A LONG LIFE IQ? P. 84 HEALTHY FOOD TRENDS 6 culinary crazes to embrace now BY VERA TWEED ow more than ever, food choices have become a way to advocate for the type of world we want to live in. NSustainability and social responsibility drive many food companies to create products that are not only healthy, but that also protect and enhance the land and people who grow and produce food—with non-GMO, organic, and Fair Trade practices, as well as humane treatment of animals, at the top of the list. -
Pace University Faculty Staff Catering Guide
Pace University Faculty Staff Catering Guide Welcome to The Gathering by Chartwells There are both big decisions and little details to attend to as you prepare for your upcoming catered event. Let The Gathering by Chartwells guide you, from designing the perfect menu to personalizing all the details of your unique gathering. Our catering services can accommodate any size, theme, or individual requirements, in virtually any location – on or off campus. We’ll work with you to create a custom gathering menu inspired by your unique needs that will leave a lasting impression on your guests. All menus will follow the Chartwells culinary philosophy; authentic recipes using the freshest, seasonal ingredients. Waiter service, buffet, small plates and international inspired specialty stations: all served in your style! And because you’ve entrusted your event to The Gathering by Chartwells, the food will be unmatched, the service spectacular, and the event will be unforgettable! The Gathering by Chartwells at Pace University Dineoncampus.com/Pace Normal Business Hours for Pace Catering Monday-Friday 7am-6pm For Weekend, Holiday and Semester Break Hours of Operation Please contact Special Events & Chartwells for more information The Gathering The Morning Start Continental Breakfast 9.25 per person Energy Breakfast 12.25 per person Assorted Breakfast Pastries and Bagels with Cream Cheese Egg White Scramble with Potato, Spinach and Tomato Seasonal Fresh Fruit Display Fresh Baked Muffins Coffee and Assorted Hot Teas Seasonal Fresh Fruit and Yogurt Bar -
Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
Plant Based Meat
PLANT BASED MEAT Consumer Insights | Social Media Research Objective and Scope —To evaluate the growth drivers of ‘plant based protein’ segment. —To classify the Plant Based Burger growth trend as a passing fad or futuristic status quo. —To understand consumer perception and needs based on the recent launches of plant based protein. Findings • Health conscious consumers looking for protein & meat alternatives are the focal point of the new trend. Sustainability aspects like environmental concerns, animal welfare are the additional factors driving positive segment growth. • The social chatter continued to grow as more and more new product lines evolved due to increase in demand and continued support. Two major suppliers, Beyond Meat & Impossible Foods, effectively engaged with key opinion leaders and got celebrities to endorse / invest in their business. • 89% of the social chatter was supportive of the new trend displaying consumer readiness to embrace the change. Excitement to try the new products, especially the Impossible Whopper from Burger King was seen. • Taste, texture, flavor, smell, sustainability, healthy meat alternatives were the topics of interest for the consumers online. • 11% of the conversations had opposing views on the plant based protein burgers. Questions around GMO, pesticide usage, high sodium content, and price had recurring mentions. Consumer Insights • The plant based protein segment is being driven by the awareness around its health benefits, ongoing environmental concerns, support from the vegan community, and celebrity influence and endorsement. • The consumer sentiments are largely positive for the segment with the new launch line-ups adding to the positive buzz and supplier camps maintaining it. • The segment’s new launches meet two primary unmet needs of consumers – being healthy and protein rich beef alternatives. -
Yum Week! Your Plant Based Week at a Glance
YUM WEEK! YOUR PLANT BASED WEEK AT A GLANCE Breakfast Lunch Dinner DAY Yogurt Parfait Daiya Santa Fe Creamy Macaroni and Cheeze 1 Burrito Cheezy Vegan Leftover Creamy Bualo Cauliflower Pizza DAY Breakfast Sandwich Mac n Cheeze 2 Daiya Fiesta Vegetable Wrap Balsamic Berry Vegan DAY Breakfast Burrito Grilled Cheeze 3 Cheezy Vegan Daiya Santiago Baked Bualo DAY Breakfast Sandwich Burrito Cheezy Mac 4 Daiya Homestyle Leftover Bualo Bacon Avocado DAY Breakfast Burrito Cheezy Mac Casserole 5 Cheezy Vegan Vegetable Wrap or Black Bean Enchiladas DAY Breakfast Sandwich Leftover Casserole 6 Breakfast Layered Garden Salad Daiya Frozen Pizza DAY Style Hash w/ Cheeze Stick 7 ADD TO CART FOR QUICK AND EASY PLANTBASED MEALS BREAKFAST BREAKFAST Yogurt Parfait PREP 5 TOTAL 5 SERVES 1 INGREDIENTS 1 container of Daiya Yogurt Alternative Fruit of choice Nut Butter (optional) Granola of choice BREAKFAST Cheezy Vegan Breakfast Sandwich PREP 30 COOK 20 TOTAL 50 SERVES 4 INGREDIENTS LET’S MAKE IT 1 Package Daiya Cheddar Style Slices Press tofu between paper towels or cloth for 1 Block Tofu, (Cut into 4 slices) 30 minutes to remove excess moisture. 1/2 tsp turmeric 1 avocado, (Sliced) Preheat oven to 400 degrees. 1 Handful fresh spinach 4 Gluten-free bagels, (or English Mun) Combine salt, turmeric, nutritional yeast, black pepper 3-4 tsp extra virgin olive oil, (split between the tofu and a bit of water. and tempeh skillets) salt, (to taste) Coat tofu slices to mixture and let sit for about black pepper, (to taste) 2-3 minutes before baking. nutritional yeast, (to taste) Bake tofu for about 20 minutes. -
Traveling with Jewish Taste Baking — and Breaking Bread with Wheat by Carol Goodman Kaufman
Page 12 Berkshire Jewish Voice • jewishberkshires.org June 15 to July 26, 2020 BERKSHIRE JEWISH VOICES Traveling with Jewish Taste Baking — and Breaking Bread With Wheat By Carol Goodman Kaufman “Listen to this dream I had: We were binding pandemic quarantine has us Zooming and Skyping and FaceTiming our meals sheaves of grain out in the field when suddenly with family and friends. my sheaf rose and stood upright, while your In Jewish tradition, the word “kemach,” flour, is used to denote food. Pirkei sheaves gathered around mine and bowed Avot, the Sayings of the Fathers, goes so far as to state, “Im ayn kemach ayn down to it.” (Genesis 37:6-7) Torah; im ayn Torah ayn kemach,” translated as, “If there is no food, then there is While wheat may seem to be a rather no Torah; and if there is no Torah, no food.” The rabbis meant that if there is no boring food to write about — it’s not sweet and sustenance to support our physical being, then it is impossible for us to absorb luscious like the date, or the words of Torah. Conversely, if we have “in” like the pomegranate no spirituality from Torah in our lives, then — it is such an important our souls are starved. Research about chil- part of our ancestors’ dren’s learning correlated with having a good diet that it’s mentioned breakfast seems to support the adage. at least 39 times in the What makes wheat flour unique is that Tanach. And our guy it contains gluten, the protein that enables Joseph certainly spent a lot of time thinking about it, both a dough to rise by forming carbon dioxide in interpreting his own dreams and those of the Pharaoh for during fermentation, thus producing light whom he worked. -
Café Car Menu
Café Car Menu BREAKFAST SNACKSM BEVERAGES Combo: Blueberry Muffin and Coffee M ..... $3.75 Cheese and Cracker Tray ..........................$5.50 Starbucks® Iced Coffee .............................$3.50 Jimmy Dean® Sausage Egg Muffin ........... $4.50 Fresh Fruit Cup ......................................... $4.50 Monster® Energy Drink ..............................$3.50 Three Meat and Cheese Breakfast Burrito ... $3.50 Almonds / Pistachios ................................$4.00 Pure Leaf® Iced Tea .................................. $3.00 ® Cold Cereal / Quaker® Oatmeal(with milk)M ... $2.50 Guacamole / Hummus Snack Kit .............. $3.00 San Pellegrino Sparkling Water ...............$2.75 Bagel and Cream Cheese M ....................... $2.50 Chips (assorted) ............................................................................. $2.00 Soft Drinks .................................................$2.25 Blueberry Muffin M ..................................... $2.75 Bottled Spring Water/Flavored Water ....... $2.25 Cinnamon Roll M ........................................ $2.75 Apple/Orange/Cranberry Juice .................$2.50 Chobani® Greek YogurtM ........................... $2.50$ Coffee, Hot Tea or Hot Chocolate .............$2.00 Milk ............................................................ $1.50 Cup of Hot Water ...................................... $0.25 SUNDRIES BikeLink Card ..........................................$20.00 Ear Buds ....................................................$5.00 Bungee Cord 24” .......................................$3.00 -
Valcour Inn and Boathouse
Valcour Inn and Boathouse Valcour Inn and Boathouse Director of Properties Chris Hobson Whalen / 518-564-2038 / [email protected] For information regarding; facility fees, schedule a tour, make a reservation. Valcour Wedding Catering Kristen Castro, Senior Catering Manager / 518-564-2236 / [email protected] For information regarding Valcour; menu selection and pricing, linens and bar service. From an informal barbecue, sumptious buffet or elegantly served meal, our talented catering team will design a unique and individualized menu based on your style, tastes and budget. Hors D'oeuvres Please call for pricing. Most of our recipes can be made without gluten or can be lactose friendly. If you have a specific item in mind or would like us to use your favorite family recipe, we welcome the opportunity to create your dream cuisine. For receptions we recommend 6 pieces per person per hour to ensure the proper quantity for your guests Assorted Crudités and Dip Julienned Peppers, Cucumbers, Squash, Zucchini, Carrots, Broccoli and Cauliflower Florets with Ranch Dip Antipasto Display Pickled Beets, Artichoke Hearts, Eggplant Caviar, Genoa Salami, Green Olives, Ham, Marinated Mushrooms, Crudité of Vegetable, Pesto Fresh Mozzarella, Herbed Kalamata Olives, Ranch & Italian Dressing, Assorted Hearty Breads, Baked Pita Points and Hummus Assorted Nuts Fresh Sliced Fruit Bean Dip and Pita Chips Fresh House Made Seasoned Bean Dip and Baked Pita Chips Cheese and Pepperoni Platter Sliced Pepperoni with Cheddar, Provolone, Swiss and Muenster