Josh Ozersky has written on his carnivorous exploits for Time, Esquire and now Food & Wine; he has authored several books, including The Hamburger: A History; and he is the founder of the Meatopia food festival. Follow him on Twitter @OzerskyTV.
Like every other man of spirit, I love steak houses. Even the cheesiest New Jersey ones, like Arthur’s, in Hoboken, or the Library III, in Egg Harbor Township, the kind with Reader’s Digest Condensed Books on the walls and a “Queen’s Cut” filet mignon, make me happy. Happier, in fact, than their more upscale rivals.
The contemporary high-end steak house promises an Hermès experience but often delivers a Men’s Wearhouse feeding. The reasons range from incompetence to immorality, but it’s the damage to body, spirit and bank that matter, not the motivations. Even a hard-bitten meathead like myself only gets to go to a steakhouse every few months. The calories are indefensible, the check averages sky-high. It’s not asking too much for the meal to live up to the hype. When it doesn’t, one or more of the following swindles is to blame.
For more than a decade, Robin Emmons felt helpless as her older brother lived on the streets, eating out of garbage cans.
She tried repeatedly to get him help for his mental illness, but authorities told her there was nothing they could do.
After he was arrested in 2008 for damaging someone's car during a schizophrenic outburst, she was finally able to become his legal guardian and get him into a halfway house with psychiatric services.
But as she watched his mental health improve, she noticed his physical health getting worse.
"I learned that he was becoming borderline diabetic," she said. "He wasn't like that even when he was homeless."
She investigated and found out that the nonprofit facility was mainly feeding him packaged and canned foods because it couldn't afford fresh fruits and vegetables.
Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
It’s great news that snack food has become so seasonal: It’s practically farm to pantry. Now that summer is behind us, so is the time to feast on Watermelon Oreos. Likewise, it’s not quite the season for limited-time-only Candy Corn M&M’s.
It is, however, prime time for back-to-school snacks. And here are some terrific new options.