Occasionally someone asks “Why don’t you write about less expensive places?” Affordably-priced eateries, whether a BBQ truck, a small independent, or a mass-market chain, must purchase ingredients in bulk at the lowest possible prices, an ever-increasing challenge. They have to sacrifice quality and selective sourcing. They have to use less-expensive ingredients with chemicals and additives. To reduce costs, they incorporate less healthful fats, fillers and carbohydrates to produce food at prices their customers expect.
We’re not food snobs. We are great fans of “Triple D” (Food Network’s “Diners, Drive-Ins & Dives”). Local street food often proves to be the “true” flavor of a place, but these days, the mental gates go down and red lights flash before temptation can linger.
Over the past decade we’ve become, like many of you, much more concerned about where our food comes from; if it’s produced without hormones, additives or genetically-mutated seed; and whether healthier alternatives are available. We try to eat that way and avoid recommending establishments inconsistent with these precepts. That said, there are definitely bargains out there. We’ll share a few now and promise to periodically update you.
