Good Burger Claims It Serves the Best Fries in Idaho. How Do They Stack Up?

Good Burger just entered the downtown marketplace, and they didn’t do it quietly. The founder of the burgeoning burger chain recently claimed that they serve “the best fries in Idaho.”

Now, any time you declare yourself the best at anything, you’re probably wrong. Good Burger’s audacious claim is nothing more than shrewd marketing.

But it’s a marketing trap that I will gladly fall for! Enticed by Good Burger’s confidence, I decided to compare it to competing local chain (and member of many a “best French fries” listicle) Boise Fry Company.

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The Dairy Industry Is Having a Cow

This is the first of two posts evaluating the viability of nut-based fake cheese.

Milk consumption in the United States is falling faster than a Holstein with a defective parachute, and alternative milks—from soy milk to pea milk—are a big reason why.

How obsessed is America with alternative milk? New York City recently experienced an oat milk shortage… and there was widespread panic.

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My Quest for Great Chinese Food

Get ready for some wild speculation:

Different foods have different degrees of upside and downside. Pizza, for instance, has sky-high upside and almost no downside—it’s really hard to mess up hot bread and cheese. Foie gras, on the other hand, has high upside and devastating downside.

I fear that Chinese food—or the popular American rendition of Chinese food—is the rare cuisine that has both low upside and high downside.

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Is Your Body Ready?

We spend a lot of time—I spend a lot of time—talking about food. We pick apart every morsel and molecule of our meals, analyzing the taste, texture, appearance, and of course mouthfeel.

But sometimes, my friends, I fear we’ve got this all wrong. I fear that in our endless quest for better bites, we have forgotten who eats the food.

It’s us.

We eat the food.

Remember?

Continue reading “Is Your Body Ready?”