2014's fast food atrocities
Burger King's black cheeseburger: Made with squid ink and bamboo charcoal, arguably a symbol of meat's destructive effect on the planet. Only available in Japan.
Introducing the Salon Kitchen Cabinet: an esteemed group of brilliant chefs, cooks, wine and beer experts, explorers, historians, and at least one dude who cuts up cows and pigs for a living.
They are some of the most thoughtful, creative, smart and skilled people I know, and they’re here to help us answer your questions, whether you want to know how to fix your shoe-tough pie crust or you want to know about the philosophical implications of butter versus Crisco. (Send us your questions here!)
But, in the spirit of Salon, I also envision this group as more than that. I see it as a gathering of minds giving critical perspectives on larger questions of how food and drink work in the creative, social, political and environmental realms. We’ll be chatting with them frequently, and I hope you’ll join in.
So put your hands together and please welcome:
Amanda Cohen, chef-owner, Dirt Candy
Anna Lappe, co-founder, Small Planet Institute
Ann Cashion, chef-owner, Johnny’s Half Shell
Brooks Hamaker, founding brewmaster, Abita Brewing Co.
Bryant Terry, chef and Food Justice activist
Clark Wolf, food and restaurant consultant
Grant Achatz, chef-owner, Alinea
Greg Higgins, chef-owner, Higgins
Jessica Harris, professor, Queens College
John T. Edge, director, Southern Foodways Alliance
Michael Laiskonis, executive pastry chef, Le Bernardin
Peter Jacobsen, grower-owner, Jacobsen Orchards
Shelby Kibler, principal, Bake! Zingerman’s Teaching Bakery
Steven Kolpan, chairman of wine studies, Culinary Institute of America
Tara Thomas, senior editor, Wine & Spirits magazine
Tom Mylan, butcher-owner, the Meat Hook
Wylie Dufresne, chef-owner, wd-50
Domino's Specialty Chicken: It's like regular pizza, except instead of a crust, there's fried chicken. The company's marketing officer calls it "one of the most creative, innovative menu items we have ever had” -- brain power put to good use.
KFC'S ZINGER DOUBLE DOWN KING: A sandwich made by adding a burger patty to the infamous chicken-instead-of-buns creation can only be described using all caps. NO BUN ALL MEAT. Only available in South Korea.
Taco Bell's Waffle Taco: It took two years for Taco Bell to develop this waffle folded in the shape of a taco, the stand-out star of its new breakfast menu.
Krispy Kreme Triple Cheeseburger: Only attendees at the San Diego County Fair were given the opportunity to taste the official version of this donut-hamburger-heart attack combo. The rest of America has reasonable odds of not dropping dead tomorrow.
Taco Bell's Quesarito: A burrito wrapped in a quesadilla inside an enigma. Quarantined to one store in Oklahoma City.