Food Snark

Food of Old West Saloons

September 8, 2014 by · Leave a Comment 

This article was written by Phin Upham

The saloons of the Old West were a lot like the fabled oases of the deserts of Arabia. Cowboys would be out for weeks at a time, usually with minimal provisions. The food of saloons wasn’t the best. Much of the meat was approach rotten standards, by the taste of Europeans of the time. The coffee often used other substances, like ground acorn or dandelion root, and tasted off or watered down.

It was obvious that this food was meant to fill the belly, not to be a pleasurable experience. The bar was there to drink, the tables were there to eat, and portion sizes were plentiful. Flapjacks were popular during this time. Cheap to produce in bulk, and good tasting when served with flavored syrups.

Table manners were practically non-existent. Men made runs for food, which might have been in short supply depending on the town and the timing of the stage coach line. They had no set schedule for meals either, with one Englishman remarking that breakfast could be served in the middle of the night. It was also common to have pie with meat, which was another turn off for foreigners.

The gold rush changed some of this crudeness. With more money came more respectable saloons offering better quality food at higher prices. There, a successful prospector could dine on a fat steak with a side of finely distilled whiskey. Even oysters became available to saloons as the railroad began to expand.


Phin Upham

About the Author: Phin Upham is an investor at a family office/hedgefund, where he focuses on special situation illiquid investing. Before this position, Phin Upham was working at Morgan Stanley in the Media & Technology group. You may contact Phin on his LinkedIn page.

Wonderful green of kale

September 2, 2014 by · Leave a Comment 

Many consider kale as a super hero or as a super food among many available food varieties. Low in fat and calories, kale is loaded with nutrients. Belonging to the same family as cabbage, collards, broccoli and Brussels sprouts, kale is known as part of Brassica family of food. It contains only 33 calories per cup, however, loaded with vitamin A, potassium, calcium, fiber, and manganese. It also contains 700 percent of your daily vitamin K suggestions by the government. Kale is credited with its ability to lower cancer risks, help the body’s detoxification process, and for its anti-inflammatory capabilities.

Kale’s origin dates back to 600 B.C. That brings a loaded resume of kale preparation methods. Because it is a cruciferous vegetable, it needed to be cooked in order for you to eat it. However, many use young and tender leaves in salads and other preparations in its raw condition. It can be freeze for future use and gives a sweeter taste due to freezing. Add few leaves to your soups and sauces or blend with your smoothie. You can also store it in a plastic bag without washing. When your you want to use kale, run it under cool water, pat dry, and remove stems before chopping.