Skip to content
August 20, 2011 / John Edwards

Rest in Peace, King

The news broke that Burger King will retire its mascot.  Brought to you by Crispin Porter + Bogusky, the geniuses behind the Groupon super bowl ads, it was just way too weird.  Eater sums it up pretty well.  Here’s a photo of me with him at the “Breakfast in Bed with the King” event.

August 12, 2011 / John Edwards

Blake’s Lotaburger Preview

This past weekend, I was fortunate enough to spend the weekend with my dad in New Mexico visiting family.  Aside from being one of the most beautiful states in the Union, New Mexico is home to Blake’s Lotaburger, a regional burger chain.  Their competitive advantage?  They put Green Chile on the burgers.  If you’ve never tasted New Mexican food, Red and Green Chile come on just about everything, and they make everything better.

I’ll be reviewing them on Serious Eats in the weeks to come, but wanted to share this email from my dad immediately:

Dear John:

The other day when I got to my car in the parking garage,  I noticed the strong odor of your Lotaburger dinner still in there. I thought to myself “Those things happen”, and I started for the airport. I got to the convenience store right before 25, where I usually get off for a cup of coffee for the road. When I came back to my car, and opened the door, I noticed that the odor was still in there, just as strong—it hadn’t “aired out” at all. Unusual, I thought, so I looked over where you’d been sitting, and down on the mat there was a string of onion, still moist, which I threw out the window.

To the airport, then, where I turned the car in. I don’t know if the attendant noticed the odor still in there, but what if she had? What would they do? In fact, it would be interesting to fast-fooders, as it is to me: “What do Hertz and Avis do about food smells left over in cars for those who’ve enjoyed a fragrant meal on wheels?”

Your public might be interested. In anecdotes, and solutions!

Just a thought.

Your Dad

August 4, 2011 / John Edwards

Can Fast Food and Fitness Co-Exist?

How can you work at a health and fitness company, but then write about Fast Food?

People often ask me this question, in some form.  How can I eat fast food, and be taken seriously as a someone in the health and fitness sphere?  How can I possibly eat a Big Mac knowing what I know about McDonald’s and the Nutrition Facts?  Haven’t I seen Food, Inc.?

I think it helps to take chronology into account.  I wrote about Fast Food long before I started working at a fitness company.  Between June ’10 and December ’10, I ate fast food approximately once per week, as I was writing about one column per week.  And in that time period, I gained weight.  In January ’11, I started writing around twice per week for Serious Eats, and thus eating fast food twice per week.  And my weight went down.  Why? I paid very close attention to what I was eating the other 90% of the time.

Read more…

July 28, 2011 / John Edwards

Behind the Column: Chuck E. Cheese’s

“Nothing makes you feel creepy like walking into a Chuck E. Cheese’s alone, with an SLR camera.”

Read more…

July 16, 2011 / John Edwards

Behind the Column: Press trip to Denny’s HQ

Have you ever been to Spartanburg, South Carolina?  It’s a beautiful, little southern town, with a history that dates back to the Revolution.  Founded by Scots-Irish from the Appalachian Mountains, it was named after a regimen that fought for the colonies against the British.  The old days, though, have passed, and though quaint, Downtown Spartanburg’s mainstreet is, well, odd.

Read more…

July 5, 2011 / John Edwards

Why I write about Fast Food: Part 1

When I was five and he was one, we discovered my brother had a severe allergy to peanuts.  The more we learned, the more we began to err on the side of cautious.  We didn’t order as much Chinese food, we didn’t venture out to restaurants we didn’t know, and we tried to eat at places that were safe.  My mom had heard horror stories of people with peanut allergies eating something fried in peanut oil and dying, so she tried to be as careful as possible.

Read more…

June 25, 2011 / John Edwards

#1 on SeriousEats!

My post was #1 on this week!  Thanks for all the support!


Get every new post delivered to your Inbox.