Warning: These meals are hazardous to your health. Delicious, perhaps, but hazardous.
French toast with enough saturated fat to last a week, a burger with more than three days worth of sodium and a stack of seafood with more than a day's worth of calories top this year's Xtreme Eating list of meals at full-service restaurant chains.
The list is prepared by the Center for Science in the Public Interest, an advocate for healthy eating and food science.
Deserving special recognition is The Cheesecake Factory, CSPI said. Three of its menu items appear on the list: the Reese's Peanut Butter Chocolate Cake Cheesecake, Farfalle with Chicken and Roasted Garlic in a cream sauce and a pile of custard-filled French toast.
Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Bernie Herman is the department chair and George B. Tindall Professor of American Studies and Folklore at UNC-Chapel Hill. He lives in Chapel Hill and on the Eastern Shore of Virginia. He wrote this essay for the place-themed issue #52 of the SFA's Gravy quarterly.
The Bayford Oyster House extends over the shallows of Nassawadox Creek, abutting the channel where the tides of the Chesapeake Bay ebb and flow. The heart of the two-story wood building, erected around 1902, serves seasonally for shedding soft-shell crabs. During the rest of the year it functions as a storage area, stacked with soft-shell crab floats, blue plastic drums crammed with gill nets, and the flotsam of fish and eel traps, blue-crab and peeler pots, floats, line, and salt water–worn hand tools. The creek side of the oyster house fronts a working dock where watermen land their catch. The landward side abuts the one-story shucking hall and office, added when the business was in full swing through the mid 1960s, before disease struck the oyster beds and shucking operations closed. The old post office and store stands next door, remembered by Bayford denizens for its bear-paw sandwich of hard cheddar and rag bologna on a sugar-glazed bun.
"Stay home if you're sick."
That's the message to food industry workers from the nation's public health watchdog, the Centers for Disease Control and Prevention.
The problem is staying home isn't an option for food industry workers - 70% of whom are low wage employees with no paid sick days.
The health agency last month issued a bulletin that said the worst food-borne illnesses originated from contaminated food handled by sick workers.
(Travel + Leisure) Talk about pigs: Americans ate 1.1 billion bacon servings during the 12-month period ending April 2014, about 6 percent more than the previous year, according to market research firm the NPD Group.
We’re not just eating more bacon, we’re also making better bacon (consider the proliferation of artisanal bacons and chefs curing their own bacon in house) and finding creative ways to enjoy it. There’s bacon butter, bacon soda, bacon-infused booze, and bacon ice cream, to name a few inspired iterations.
New York’s BarBacon is entirely devoted to porky provisions, especially the country’s best bacons, which can be paired with flights of craft beer or bourbon. You can get your bacon to go, as at Bacon Bacon, a popular food truck that roams the San Francisco Bay Area delivering bacon-fried chicken, bacon burgers, and bacon, belly, and butt tacos.
There are dedicated bacon brunches and bacon happy hours, and even a bacon challenge. At Paddy Long’s in Chicago, many have tried (and most have failed) to consume the famous five-pound bacon-wrapped bomb in 45 minutes or less.
Eating bacon doesn’t have to be a sport though. Bacon goes haute at Nashville’s Bound’ry, where it is dehydrated, pulverized, and used as a faux breadcrumb for a fried tomato salad. And it joins forces with another, if improbable, food trend—toast—when paired with puréed peas, mint, and olive oil at Vernick Food & Drink in Philadelphia.