June 2, 2009

IT’S SLOW FOOD THAT’S MAKING US FAT. Restaurants like T.G.I. Friday’s, Chili’s, Applebee’s and The Cheesecake Factory plop down plates of 2,000+ calories. My advice: Don’t hate them. Just look at that plate as 2 or 3 meals, and don’t even think of eating the whole thing in one sitting.

ADDED: A reader emails:

I would be careful tossing around the term “slow food,” as it has a very specific meaning in the culinary world. To foodies, Slow Food represents the exact opposite of the chains you listed, and encompasses a philosophy of cooking and eatings centered around – in it’s simplest terms – the concept of “eat local/buy local.” Slow food puts and emphasis on fresh, organic produce and naturally raised meats produced within defined “eco-regions.” It puts a premium on healthy eating.

You know, I knew that, but I just lamely passed on the Daily News’s misusage. I will shop at Whole Foods for absolution.

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