Culture

What we’re eating now

Nothing our mothers would want us putting in our mouths

Stacy J. Willis, Joshua Longobardy, Damon Hodge

Wish it were cauliflower. Or tree bark. Instead, my impulsiveness handed me over to Sour Patch Extreme Soft & Chewy Candy, featuring “two super sour flavors in one*.” The asterisk notes: “Flavor assortment may vary,” which must be a testament to manufacturing malfunctions, because it’s not like the painfully, puckeringly powerful goo gems are subject to the imperfections of some soil-fingered farmhand who mistakenly plops neon orange-blue raspberries in the crystal sour-apple strawberry baskets. No matter, it’s all sickeningly sour, sickeningly good. –Stacy J. Willis

Dear Food and Drug Administration: Please add Hostess cherry pies to the food pyramid. Without these delightful treats, I wouldn’t get my recommended daily allowance of fruits. Sincerely, a taxpaying citizen. –Damon Hodge

Steak and eggs, from PT’s Pub. The manliest meal I can think of; available—and delicious (editor’s note: Asked what he meant by “delicious,” the writer responded, “It’s steak. And eggs. Man food. Have you checked yourself for testicles lately?”)—at any hour. –Joshua Longobardy

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