Serious Eats - seriouseats.com

With the jello and the people and the puddin' and the kids!

No Lunchbox Laboratory? Fail!

But Jak's is great, too! The beef is probably the best I've had in a burger, anywhere, and they aren't afraid to serve it rare unlike some other spots on the list. They're packed most of the time, and they don't take reservations, but it's worth the often hour-long wait for a seat.

Voila!'s Kobe burger with brie is also pretty good, as are the frites that accompany it, but with cassoulet, salmon, and boeuf buorguignon on the menu, it's not the main attraction.

"By standing alone, they are making a subtle statement--a subtle protest, if you will, against something they perceive as wrong."

First, what is the thing they perceive as ‘wrong’? Provide a link or fill us in and I’ll happily educate myself, because so far I’m under the assumption that their mission is to serve fresh and more wholesome ‘fast-food’ than other companies, not go on a crusade and convert the masses.

As owners of the company, they aren't "making a statement" as much as they are simply practicing and honoring their religious beliefs.

'The company's official statement of corporate purpose says that the business exists "to glorify God by being a faithful steward of all that is entrusted to us and to have a positive influence on all who come in contact with Chick-fil-A." The chain invests heavily in community services (especially for children and teenagers) and scholarships.'

Read: the intent is to serve their God by serving you good food, not share the Gospel with their patrons. Are you really trying to spin this as being preachy and trying to guilt people to attend a service, or even convert them? Christians often get a bad rep but constitute some of the most community-oriented volunteer groups. When you go to a Christian-run homeless shelter or food bank, it is distinctly all-are-welcome and no one is trying to impose beliefs. They honestly want to have a positive impact, and that’s merely a manifestation of their faith. What’s wrong with being honest and saying, “Yes, as owners, we are Christian and we instill in our business the same values that we hold for ourselves”? Should they be ashamed of that and keep it quiet? I sure don’t think so. Large chains and corporations that have a set of values they really measure themselves against are few and far between. In this case, it just happens to be values drawn from religion – not necessarily beliefs – but values.

The stated purpose includes religious connotations, because, surprise, it was founded on those values. They apply the closed-on-Sundays rule to all of their restaurants because they own them, they have a vision for them, and they’re being consistent.

"What I object to is a restaurant attempting to send a message--whether it's religious, political or whatever--a message that has nothing to do with its business of selling food."

Oh, but it's everything to do with their business of selling food, because their business was founded on it. As an extension of their faith, they believe in extending a day off to all employees just as they would have that day off themselves. They serve God by serving fresh and honest food to their patrons and being stewards in their communities. But they aren’t saying – “Go to church you heathens!” or “Everyone should believe in God!” They’re merely providing an explanation. If you take offense at that, I would say you’re looking to pick and fight, but it’s your opinion and you’re free to have it.

“Not all of their employees are churchgoers who are as thrilled as Chik-Fil-A's founder that they have Sunday off.”

And, just as you have a choice not to buy food from them, employees can find work elsewhere if they so choose. Nobody is forcing you or them.

As always, "it depends".

One of the best meals in my life came from a tacos al pastor vendor in Mexico City, and it cost less than two dollars. Simple food, not a particularly large portion ('real' tacos are rather small), but it brought me to my knees. The pork, the corn tortillas, the pineapple! Ahhhh!

Another of my best meals came from an upscale bistro in Pike Place Market. The fried avocado cocktail dressed up in a martini glass was brilliant, and I have never had such a succulent and juicy salmon fillet in my life. Lightly crusted with spices from being pan-fried, it melted like butter. Yes, it was on a plate with the fancy sauce drizzlings - but each sauce was distinct and flavorful, and it allowed me to experience each on its own, all together, etc. It was certainly an experience. The amount of food in the meal was small - the avocado, about 5 ounces of salmon, and a little risotto - but I felt satisfied. I felt no quibbles paying $45 for the meal.

I think the lesson is that you can find absolutely superb food at any price anywhere in the world. What makes it good is the passion and love that the cooks put into it. I find portion sizes largely irrelevant, because if the flavors are bold, you don't need a lot to be satisfied. I've also found that my most memorable meals have been made of a simple array of ingredients. I think that bringing out a few strong flavors pure and unadulterated is a real test of the chef, and is simply more enjoyable. Dressing up a dish is just an extension of creativity and that passion, but it can also be soulless, an afterthought, and overdone.

Sure, after 'making a name for themselves', some upscale restaurants may rest on their laurels. Some might also skimp on the quality of their ingredients while still keeping prices high. People eventually figure out that they're getting ripped off, and they'll gravitate towards people who love their customers and love what they cook. It's why that vendor was still there six years after my first trip to Mexico, and why the bistro near Pike Place is still busy despite the state of the economy.

According to Fred Kirschenmann's website:

"He is president of Kirschenmann Family Farms, a 3,500-acre certified organic farm in Windsor, North Dakota, where he also was president (1990-1999) of Farm Verified Organic, a private organic certification agency.

He is a leader of the organic/sustainable agriculture movement, and has served on many boards and advisory committees of such organizations. He has completed a five-year term on the U.S. Department of Agriculture's National Organic Standards Board, and has chaired the administrative council for the USDA's North Central Region's Sustainable Agriculture Research and Education (SARE) program......

...Kirschenmann is a third-generation farmer...."

And an excerpt from an essay of his:

"If we redesign agriculture to make us more aware of the "most basic details of our own food production," then agriculture might help us become more aware of our dependence on local ecosystems and thereby motivate us to restore and maintain them…. [and] evolve a new production ethic that would combine the need to produce with the need to sustain the means of production. Such an ethic would likely modify the goals of agriculture and end our tendency to reduce agriculture to a production system driven solely by economic forces."

Seems like someone whose been farming quite a while and respects the land he uses. As far as politic experience, it sounds like his has largely been driven by his passion for organic and sustainable agriculture. I doubt he would be your classic B.S. politician.

"The birds, when left wild and outside, could also run into infections like bird flu and salmonella, argues Californians for Safe Food."

Yes, so let's instead cram them into damp and hot cages with each other so they have no room for movement, are surrounded by excrement, and breathe ammonia vapors.

/boggle

I know it's pronounced "Bey-ner", but I still feel uncomfortable reading the title.

Guayaki is my favorite brand - they've got plain Yerba Mate as well as a Mate/Rooibos blend (both are delicious). Not only that, but it's fair trade and they work with local villages to sustainably farm the leaves and give back to those communities.

http://www.guayaki.com/