PAISIE'S PERUSALS

A piece on the editorial page of the 8/23/09 News and Observer is entitled “Thwarting the plot to make us porcine.”  I was intrigued by that last word, as I thought it was the pig version of “bovine” and “canine.”  It is! But the article is about how restaurants are serving up such enormous portions (often at prices to match) that we consumers clean our plates at the risk of becoming pigs. I agree.

    I was happy to go to Chili’s with friends the other day and choose from the “light lunch” menu – 1/2 and 1/2 bowl chili and salad. I still couldn’t finish it! When I look at what is ordered by typical diners: meat, vegetables (usually doused in butter), potatoes (likewise in butter or cheese), and then bread (yes, with butter)… is it any wonder many Americans are on medicine to lower cholesterol or high blood pressure because of high sodium intake?? Why did this happen? Did my parents, who were brought up during the Depression of the 30s, feel obliged to serve their children what they had missed, i.e. every food group in mass quantities at every meal?

   What about it? Do you ever give any thought to how much you eat when you ‘go out’? Since the price is usually not cheap – entrees frequently run $14-$18 at “nice” places, do you feel like you have to eat it all? I do think customers are not shy about asking for boxes to take food home. That is definitely a step in the right direction.  But I would like to see less food for less money. What do you think?

Filed under: Uncategorized