Put the smoked paprika in the botulism oil

posted in big food, birdcage liners, processed crap on by

Scariest story of the week was the NYT’s on mid-level chain restaurants cutting menu prices in this Bushwhacked economy. If they’re selling crap for even less, you know they’re investing in even cheaper crap to begin with. And so the race to the bottom accelerates. Maybe we should feel blessed to have cookie dough as hemlock.

Related posts:

  1. Time for food trucks
  2. J Street for carrots
  3. Vouchers for school lunches, SVP
  4. Prying Triple Whoppers out of cold, fat hands
  5. Domino’s and the right to birth
  6. Serve with “lite” sour cream, of course
  7. No photos. They’re farming.
  8. First three letters in nutritionist . . .