Latest news with #foodquality
Daily Mail
3 days ago
- Automotive
- Daily Mail
Tesla Diner visitors SLAM the food at Elon Musk's Hollywood fast food joint – as one furious customer reveals the dismal reality of the $12 'Epic Bacon'
It opened last week to huge fanfare. But Elon Musk 's new Tesla Diner already appears to experiencing issues with the quality of its food. The diner, in Hollywood, has over 250 seats for dining, with dishes on offer ranging from $7 cinnamon rolls to $10 salads. However, the dish that has really got people talking is the 'Epic Bacon'. Priced at $12, the Epic Bacon contains four strips of maple glazed black pepper bacon, served with a choice of dip. A picture posted on Tesla's website shows a white cup containing four thick and crispsy rashers, coated with large chunks of pepper. But the reality is decidedly less impressive, according to one attendee. Journalist Miles Klee posted a picture of the Epic Bacon on X, writing: 'went today and here's how it actually looks.' A picture posted on Tesla's website shows a white cup containing four thick and crispsy rashers, coated with large chunks of pepper. But the reality is decidedly less impressive, according to one attendee In the picture, which has been viewed over six million times on X, only one rasher can be seen peeking out the top of the container. 'i mean quality of the meat and cooking aside, if you want to serve bacon like fries you might at least get the right size container,' Mr Klee wrote. The journalist went into further detail on his experience in an article for Rolling Stone. 'It was chewy, not crunchy — despite being partly charred — with a sickly–sweet maple glaze,' he said. 'A properly sized carton may help with presentation, but charging $12 for four slices of this will never be justifiable.' The bacon wasn't the only item that Mr Klee had issues with. His $13.50 burger was missing half of its bottom bun, while the patty itself was 'fairly scorched throughout.' Several users have taken to X to discuss the image of the bacon. One user replied with a photo of the Epic Bacon they were served at the Tesla Diner – and it looks much more like the dish advertised on the menu '$3/bacon strip is wild,' one user replied to Mr Klee. Another added: '$12 bacon??? sounds horribly over priced.' And one joked: 'Unless that bacon is dipped in chocolate and sprinkled with sea salt? I'm not paying $3 a slice. That's robbery.' However, not everyone was on the same page. One user replied with a photo of the Epic Bacon they were served at the Tesla Diner – and it looks much more like the dish advertised on the menu. 'Unfortunate, this is what mine looked like...' they wrote. 'i enjoyed it. nice and crispy but not dry, i was a fan of the sweetness coming from the real maple syrup. it arrived only mildly warm though and they could probably do with a slightly thicker cut. overall i'd give it a light 8,' they added. The Tesla Diner's menu is split into six sections – breakfast, burgers & sandwiches, kids' menu, sides, desserts, and beverages. Breakfast options include a $12 Egg Sandwich, $11 Breakfast Tacos, or $15 Biscuits and Red Gravy, while the Burgers & Sandwiches include a $13.50 Tesla Burger, a $14 Tuna Melt, and a $13 Hot Dog. Kids can choose between a Grilled Cheese ($9), a Kids Burger ($13), or Chicken Tenders Combo ($13) – all of which are served in an adorable CyberTruck box. 'Located in Hollywood, California, Tesla Diner is a Supercharging station, classic American diner and drive–in experience all wrapped up into one,' Tesla explained. 'With retro–futuristic design influences, this location offers Tesla and non–Tesla drivers alike with charging access along the historic Route 66 highway.'
Washington Post
08-07-2025
- General
- Washington Post
Asking Eric: New friend's cooking turns the stomach
Dear Eric: A relatively new friend has invited me to a third dinner at her home, and I do not want to attend. Her first two meals were simply not well-prepared and not good. One meal included fish that had an unappetizing odor as she fried it and also had an unpleasant 'off' taste when I tried to eat it. She also served barely warm, bland mashed potatoes and overcooked, unseasoned vegetables. No butter or sauces for anything. When I helped her clean up after the meal, I placed the leftover fish into the refrigerator. I could tell the interior was not very cold. Perhaps the fish had been sitting in the refrigerator uncooked for too long a time and was beginning to spoil.
RNZ News
01-07-2025
- Business
- RNZ News
Union warns against meat self-inspection plans
Photo: 123RF The Public Service Association (PSA) says potential plans to privatise New Zealand's meat inspection service could put food quality and safety at risk. The PSA said the Ministry for Primary Industries (MPI) is looking at allowing meat processing companies to carry out more of their own inspection work with reduced oversight from AsureQuality (AQ), the government's meat inspection service. Vincent Arbuckle of New Zealand Food Safety said MPI has been reviewing inspection and supervision requirements for exported meat with support from industry and AQ, including looking at more flexible and efficient inspection and verification options. However Arbuckle said no changes had been proposed yet, and any changes would involve a formal consultation process. The PSA feared the changes could result in the loss of jobs at AQ, leading current meat inspectors to move to the private sector, with lower wages and poorer conditions. National secretary Fleur Fitzsimons said independent meat inspectors were important for ensuring high food quality and safety. "It's clear there are plans underway for company meat inspection, which is a major departure from the current situation where we have independent meat inspectors employed by AQ." She said they had been doing an "excellent job" for many years. "The work of meat inspectors ensures that disease and defects in products are identified and that meat is fit for human consumption. "Independent meat inspectors are more rigorous because they have no vested interest in the end product and will not cut corners to increase company profits. Our overseas markets and consumers here at home will miss out if we lose the independence of our meat inspection services." Arbuckle said instead, along with the support of industry and input from AQ, MPI had been developing a programme of work to review the inspection and supervision requirements for exported New Zealand meat. "The programme is investigating possible changes to align New Zealand's requirements for inspecting and verifying exported meat more closely with international guidelines and our own domestic regulatory rules," he said. "As part of this we are investigating models for meat inspection and verification that would allow New Zealand to maintain our high standards for meat products in a more flexible and efficient way." Arbuckle said some companies had carried out inspections for more than a decade with no food safety incidents. Together they accounted for roughly 17 percent of all slaughter establishments, and had exported millions of kilograms of meat. Similarly, he pointed to New Zealand's dairy sector which performed its own quality and food safety compliance with external verification from MPI-appointed verifiers. He said nothing would be changed to risk New Zealand's reputation for food safety. "New Zealand enjoys an excellent reputation for food safety and suitability - this cannot be jeopardised and will not change." Arbuckle said any proposed changes would be subject to a formal consultation process, with the development of any proposals and consultations expected to take the remainder of the year. "We, and our partner AQ, are doing the right thing by communicating with relevant unions to keep them abreast of developments, even at this very early stage." Consultation on possible changes to meat inspection and supervision requirements could start in August. Any resultant changes would not come into force until next year. AQ chief executive Kim Ballinger said as no consultation process had yet been undertaken, she could not comment on any potential outcome implications at this point. She said they were "incredibly proud of our employees for the exceptional meat inspection service they provide" and looked forward to continuing a premium service for New Zealand exports into the future. "We're continuing to prioritise collaboration with our people and unions, customers, MPI, industry bodies and our other partners, to support New Zealand's red meat sector in providing the high-quality, safe meat products that it's renowned for globally." Richard McColl from the Meat Industry Association, which represented meat processors, said one of the models being explored would give members more control and flexibility. "The current meat inspection model is resource intensive and has not evolved along with other parts of the sector. This programme is about giving meat processors and exporters responsibility and ownership of their own risks. "This programme is an opportunity to explore and consider other meat inspection options to achieve the crucial food safety and market access requirements, while also building a more resilient and higher-skilled workforce, with roles that offer greater responsibility, development, and career progression for the thousands of staff employed by red meat processors." He said whichever model was chosen, the final inspection would always be done by a government employee "Our members' reputations rises and falls on the back of food safety outcomes. New Zealand has one of the highest if not the highest reputation for food safety so none of our members are going to compromise food safety outcomes." Sign up for Ngā Pitopito Kōrero, a daily newsletter curated by our editors and delivered straight to your inbox every weekday.
Daily Telegraph
10-06-2025
- Health
- Daily Telegraph
Every NSW aged care home food rating and ranking revealed
Don't miss out on the headlines from Ageing. Followed categories will be added to My News. A western Sydney aged care home has been named the worst in NSW – and the nation – for its food, after an audit by the Aged Care Quality and Safety Commission. Estia Health Bankstown was the lowest ranked home with a food score of 1.84 out of 4 and with more than half of residents never liking the food (53 per cent). The results come from a national annual survey of up to 20 per cent, or more than 36,200 aged care residents across Australia who were asked, 'Do you like the food here?'. The answers were collected last year. The results – which also include other questions such as whether residents feel safe or whether the staff know what they're doing – are important because they carry a 33 per cent weighting towards the overall Star Ratings score for each home. 'The survey in question was undertaken 10 months ago on 12 per cent of the residents in the home,' a spokesman for Estia Health said. Estia Health Bankstown was the lowest ranked home in the state and the nation. 'We frequently seek feedback from our residents about their food and dining experience and have initiated a number of improvements to our service model, including the approval in November last year of approximately $500,000 in service upgrades across the home.' Analysis of the data by the Department of Health and Aged Care shows enjoyment of food in aged care has remained the same over the past three years. Each year around seven out of 10 residents answer positively. During that period there has also been a slight decrease in the prevalence of significant unplanned weight loss. The median spend on food has also increased by $2.52 since 2022 to $14.92 per resident per day. The Greek Community Home For The Aged in Earlwood, Sydney, topped the national table with a perfect score of 4 out of 4. The Greek Community Home For The Aged in Earlwood. Chef Panayiotis Giannakopoulos pictured. Picture: Sam Ruttyn The government is bringing in a new Food Standard from July 1 which will measure whether residents get plenty of food and drinks they enjoy and are nutritious, appetising and safe, and meet their needs and preferences. Minister Mark Butler said older Australians have 'worked their whole lives, they deserve tasty, nutritious food in aged care'. Sheridan Fredericks, Regional Hospitality Manager for Catholic Healthcare – which had 30 homes ranked in the top 100 – said their meals must meet strict nutritional standards, with protein and calcium carefully balanced across every meal and snack and 'monitored as closely as clinical care standards'. Aged Care Quality and Safety Commission Chef Yan Xu and residents of St Bedes aged care home Gloria Mcara and Arthur Andonpoulos enjoying the food that is being prepared at the aged care home. Picture Thomas Lisson He also warned if aged care homes 'don't look at the bigger picture', then their satisfaction rates are likely to stay low. 'Residents are more willing to give feedback when they feel good about the whole dining experience, not just the food,' Mr Fredericks said. 'It's not a simple step-by-step process where you can tick off boxes and expect everything to work. 'It's also crucial to involve residents in the process. Let them know you're listening — show them how their feedback has influenced the menus or the dining experience. That's what we've learned … it's essential to close the loop.'
Japan Times
30-05-2025
- Business
- Japan Times
Some retailers hesitant to buy stockpiled rice on quality concerns
As the government releases more of its stockpiled rice to ease a supply crunch and bring down prices, concerns are mounting over the quality and taste of the older harvests. 'I'm worried about the taste. If elderly customers think the rice is bad and stop eating it, it could harm their health,' said Hidehisa Shinohara, 47, who owns a 78-year-old rice shop in Tokyo's Kita Ward. While stockpiled rice from the 2022 harvest has been distributed to large supermarket chains, the current focus on the older batch from 2021 has sparked hesitation among smaller, regional retailers. When the government started auctioning stockpiled rice harvested in 2021 and 2022 in March, buyers showed strong preference for the fresher batch due to concerns over the aging of the grain and the possibility of a deterioration of flavor. While Shinohara is considering applying to buy the stockpiled rice from the government, he expressed misgivings. 'There's this impression that we're just getting leftovers from the big supermarket chains,' he said. A manager at a small supermarket in Tokyo's Adachi Ward echoed those concerns, saying, 'We don't expect quality from this batch, so we won't apply.' The issue has also stirred political controversy. During a Lower House agriculture committee session on Wednesday, Yuichiro Tamaki, the leader of the opposition Democratic Party for the People, criticized the policy, likening the aging rice to livestock feed. 'After a year, it'll be sold as feed for livestock. Of course it's going to be cheap,' he said, arguing that the sale of rice from the government's stockpiles fails to align with consumer demand for affordable, high-quality rice. Under the current policy, the government's stockpiled rice is repurposed for livestock feed after five years. Lawmakers from both opposition and ruling parties have widely criticized Tamaki over his remarks for being inconsiderately framed, given the circumstances. Kenta Izumi, the former leader of the Constitutional Democratic Party of Japan, on Thursday weighed in on social media platform X, writing, 'That wasn't appropriate phrasing for the situation.' Tamaki later clarified on X that his comment referred to this existing framework, noting that farm minister Shinjiro Koizumi 'has also used the term 'livestock feed rice' to explain the same policy.' Koizumi sought to address doubts by sampling rice balls made from stockpiled rice harvested between 2021 and 2024 at a ministry tasting session on Thursday. He noted one batch was 'a bit firm' — which was later identified as being from the 2021 harvest — but said, 'They all tasted good.' Information from Jiji added
