i just finished reading a tab from The New Yorker i’ve had open for a couple of weeks now:
“Taco Bell’s Innovation Kitchen, the Front Line in the Stunt-Food Wars”
it details the history of taco bell (it wanted to compete with mcdonald’s, hence the beef, cheese, lettuce, tomato)and the truths we are told about fast food (that there are labs that spend an ungodly amount of money each year to keep us eating it, that 50% fat is the mouthfeel we all enjoy the most, etc.). it might even make you laugh (it made me!).
if you’re interested in reading more about the woman who took 13 years of her life to get the crunchwrap supreme on the menu, read it this morning with your coffee.
“Taco Bell serves forty-two million people a week. Customers go through eight billion sauce packets a year—more than the number of people on earth.”
related recommendations
if the history of food interests you i HIGHLY recommend History Channel’s The Food that Build America podcast, but especially the episode on taco bell
lastly, for those who want the nostalgia of late-night taco bell runs, but can’t fathom eating rehydrated beans, the Defined Dish has a cleaned-up recipe for Mexican Pizzas that we enjoy on the regular.
Till next time,