The Palmier: On Fast Food

The Palmier On Fast Food

Dear Reader,

Can I tell you something controversial? Fast food is one pleasure I’m not guilty about. What a tarnished name we give the industry! I feel we’ve undersold its value. I’ve found few comforts so satisfying and dependable as the consistent indulgence of a McFlurry, a spicy chicken sandwich, or occasionally even the infamous waffle fry from you-know-where. Despite the food at home, I know many of you can cook up some pleasure in reminiscing on a tray-full of comedic drive-thru voices, sprite crisper than static, and those treasured fries discovered at the bottom of the bag.

Somehow, this industry has become one of the most accessible. Albeit by dubious means, the chains have managed to provide life-supporting prices to millions in need of calories across the US. I witness one burger restaurant for—what feels like—every mile of driving home to CT, they’re everywhere! Fast food joints somehow always bridge the chasm between picky mother and vegetarian food-snob son (what got me here, duh!). Unexpectedly, this source of convenience has wiggled its way into the set of our ‘family classics’. But frankly? I wouldn’t let fast food abandon the label if it tried.

Embrace its universality with me! At a time when ‘culture’ seems to be evolving in definition, dig into one of America’s objectively standard-bearing cultural mascots. Make the Egg McMuffin for a loved one. Dive into a culture article and save some nuggets of info for a later conversation. Take a group of friends and put our french fry reaction’s credibility to the test. I promise you nothing but fun, exciting, informative, and reminiscent reads coming right up.

Happy reading and happy eating,

Brandon DeLucia Editor in Chief

Today’s Menu

The History of Fast Food

Egg McMuffin at Home

Fast Food around the World

Air Fried/Baked Chicken Nuggets

The Culture of American To-Go Food

What the Person in Front of Me Ordered

The Classic ShackBurger

Just Bowl It!

The Ultimate French Fry Vegetarian’s Guide to Fast Food Fast

The History of Fast Food

Nandini Krishnamoorthy ‘26

What makes food ‘fast’? Is it the impossibly short prep time relying on frozen staples, or is the quickand-easy consumption that can be entirely contained within the confines of a small brown paper bag? Is it the comforting consistency of knowing what a McDonald’s cheeseburger will taste like across the country (indeed, the world)? Is it the prioritization of convenience, even if at the cost of one’s health? Perhaps the answer to these questions can be found by delving into the history of some of the biggest names in the industry and the evolution of fast food today.

As American as Fast Food

Unsurprisingly, the origins of fast food can be traced back to various aspects of American history. The first hyper-efficient fast food chain, White Castle, opened in Kansas in 1921, amid the Ford-driven national obsession with assembly lines and mechanization. Adam Chandler, author of “Drive-Thru Dreams”, attributes the meteoric rise of fast food to the development of highway systems between the ‘50s and ‘60s. As the American lifestyle became increasingly on-the-go, fast food became popular for its convenience and accessibility, with California leading the charge. McDonald’s, Taco Bell, Carl’s Jr., Jack in the Box, Del Taco, Panda Express and IHOP all got their start in the Golden State. Later, the introduction of drive-thrus also began in California, with the launch of In-N-Out Burger opening up a world of food stops with no seating and disembodied voices to take customers’ orders, a world that 37% of American adults rely upon at some point during the day. (CDC)

Fast Food and Inequality

Fast food and Race have an unexpectedly intertwined history, as author Marcia Chatelain explains in her book “Franchise: The Golden Arches in Black America.” After the assassination of Martin Luther King Jr. in 1968, activists for racial justice looked to entrepreneurship as a way to achieve equality, beginning an unlikely collaboration between fast food chains in the hopes that installing franchises in predominantly Black neighborhoods could improve entrepreneurial ambitions and access to food in one fell swoop. Yet today, fast food restaurants are disproportionately concentrated in low-income and racially segregated areas. According to the Centers for Disease Control, African-Americans are the racial group most likely to eat fast food, which is likely related to the high rates of obesity, heart disease, and diabetes in these communities.

These are not the only vulnerable communities - single-parent households, the disabled, and the elderly also often find themselves resorting to fast food due to its ease and perceived value with the popularity of large combo meals. A lack of time and resources for meal preparation, high costs of fresh food, and the inordinately corporate-controlled food system has led to the creation of food deserts: areas of society with insufficent access to food.

Healthy or Not?

Inevitably, we must discuss fast food and health - given the industry’s unsavory history that includes misleading consumers about ingredients and using marketing ploys to appeal specifically to children, it is impossible to divorce concerns for health from fast food consumption.

Arguably, the industry saw a turning point after the popularity of the 2004 documentary ‘Super Size Me’, in which now-discredited filmmaker Morgan Spurlock ate nothing but McDonald’s menu items for 30 days and gave into ‘supersizing’ his meal each time. Although Spurlock’s methodology was soon disproven by more rigorously scientific researchers from Sweden, (Blomkvist) it did lead to McDonald’s eliminating the ‘supersize’ meal option and adding more salad and fruit to its menu. Other chains such as Burger King, Taco Bell and Wendy’s followed suit in introducing salads and plant-based options, partly due to the rise in healthy or clean eating and partly due to the increase in vegan consumers. Of course, health is not an absolute concept - diet culture has a problematic history of demonizing convenience foods and promoting weight as the only predictor of health. However, fast food marketing often relies on ‘healthwashing’ by promoting foods with dangerously high saturated fat contents or salads that are equally as calorie-dense as their fried offerings (and often twice the price).

The World of Fast Casual

Perhaps as a result of all the points discussed above, fast food appears to be evolving into something new: fast casual restaurants. Although not exactly unheard of (Chipotle first opened its doors in the 1990s), these are appearing at unprecedented rates in recent years, with sales reaching $47.5 billion in 2018 (Carman). While Americans still crave the speed and convenience of fast food, they are also beginning to prioritize “higher quality and better nutrition profiles”, according to the CEO of popular fast-casual chain Cava. These chains often involve an aspect of customization, such as popular salad/grain bowl chain Sweetgreen, and the innumerable renditions of Latin American food, including Chipotle, Qdoba, and Medford’s own Tenoch. Some also often offer a more gourmet feel, such as Prêt à Manger or Au Bon Pain.

Ultimately, then, what is fast food? The qualities that once used to define fast food - mass-produced, greasy, saccharine-sweet, or shockingly sodium-laden - are seemingly being phased out for ‘healthier’ individualized options that remain convenient but offer something for everyone’s wallet, health goals, and dietary restrictions. Of course, McDonald’s french fries have always remained an institution, but the changing world of fast food is a reflection of people’s changing ideologies toward food in general.

References

Blomkvist, Marten. The Guardian. “Only another 5,500 calories to go ...”. Carman, Tim. Washington Post. “Why fast-casual restaurants became the decade’s most important food trend”. CDC. “National Health Assessment and Nutrition Examination Survey”.

Egg McMuffin at Home

Maddie Katz ‘24

There is something so classic about a McDonald’s Egg McMuffin. It’s delicious, it’s inexpensive, and it’s a simple way to get some protein into your breakfast when you are at the drive-thru. Sometimes, however, you want that fast food comfort from your own kitchen, and the Egg McMuffin is incredibly simple to make at home. All that’s needed is a small egg ring or small non-stick pan! You can make it the classic way or spice it up: you get to choose!

Makes: 1 sandwich

Prep time: 5 minutes

Cook time: 5 minutes

Ingredients

1 english muffin

1 egg

1 slice of canadian bacon

1 slice of american cheese

1 tbsp of butter, plus more for cooking

Salt and pepper for seasoning

Instructions

1. Place the english muffin in the toaster.

2. While the english muffin is toasting, heat the frying pan over medium heat with a tablespoon of butter.

3. Lightly butter your egg ring or spray with nonstick cooking spray and place it in the pan. Allow it to heat up.

4. Once hot, crack the egg in the egg ring and let it cook until whites are cooked through. If you want it to be more similar to McDonald’s, you can break the yoke using a fork and add a bit of water to the pan and cover it. This will let the eggs steam and become more fluffy. Season with salt and pepper.

5. On the extra space in the pan, or a separate pan, place a slice of canadian bacon and allow it to cook on both sides, about 1 minute per side.

6. Apply the remaining butter to the english muffin.

7. Now it is time to assemble your Egg McMuffin! First, add your Canadian bacon. Next, add your egg, the slice of American cheese, and then the top half of the English muffin.

You can also personalize your Egg McMuffin to include whatever you like! I recommend adding a couple slices of avocado, switching your cheese to something like mozzarella or swiss, or trying out some veggie sausage or tempeh instead of the canadian bacon.

Thanks to iamafoodblog.com for teaching me how to make a round egg :)

Fast Food around the World

Vicki Tran ‘24

Ioften hear complaints about how fast food in the United States doesn’t compare to that of the options offered in other parts of the world. And you know what? They’re definitely valid. Growing up, I would always watch Youtube videos of Americans seeing how fast food chains differ between countries and trying them out. I was always jealous of those who were able to try much more creative and exciting menu options than what we had here. I’m not saying I don’t like fast food here…but I think one sometimes does get tired of the classic french fries and lettuce and tomato on a burger.

Now to continue this cycle of jealousy, here is how fast food looks around the world.

Asia

McDonald’s Taro Pie

First introduced in China, the infamous McDonald’s crispy, fried pie crust envelopes a warm, sweet purple filling of soft taro chunks in syrup. Taro is a root vegetable that has a similar texture to that of potatoes when cooked. It is commonly used as an ingredient in Asian desserts, so it makes sense that McDonalds has it as a flavor for their fried handheld pies.

KFC’s Biryani Buckets

Biryani, a staple dish of India, is a fragrant mixed rice dish with a variety of spices, vegetables, and marinated meats. KFC’s biryani bucket consists of biryani mixed with crispy fried onion topped with KFC’s signature fried chicken. It also comes with a spicy gravy on the side.

Lotteria’s Shrimp Burger

Lotteria is a popular fast food chain in Asia that originated in Japan with its first shop opening in Tokyo in 1972. Lotteria’s shrimp burger is one of the most popular items on their menu and is a fried panko-crusted ground shrimp patty with tartar sauce and lettuce sandwiched in between a brioche bun.

Europe

McDonald’s Greek Mac

In Greek McDonald’s, they have a menu item called the Greek Mac or Greek Big Mac that has similar flavors to a kebab. The Greek Mac consists of two beef patties with a lemon sauce, onions, tomatoes and lettuce, between pita bread.

Burger King’s Desserts

Now doesn’t this sound a bit fancy for a Burger King? In European countries, they have a plethora of pastry options. From waffles to brownies to donuts, European Burger Kings show off their love of sweets.

Nordee’s Fish Baguette

Nordee is a German-based fast food chain that specializes in seafood. They sell a variety of seafood dishes that even consist of raw and smoked seafood. One of the most classic menu items is the fish baguette: a fried battered Alaskan pollock filet with remoulade sauce and a crispy salad on a baguette.

North America

McDonald’s Desayuno Tradicional (Traditional Breakfast)

McDonalds in Guatemala is bringing in the classic latin flavors with their desayuno tradicional. This classic breakfast menu item consists of scrambled eggs, pork sausage, refried beans, queso de capa (white cheese), two corn tortillas, and fried plantains. It’s served with sour cream and a traditional Guatemalan sour sauce called chirmol.

Burger King’s Poutine

Poutine, a classic Canadian dish that originated in Quebec, is a favorite dish of many. Burger King follows the recipe to the tee with their famous french fries topped with cheese curds and a savory brown gravy. They also have other variations of their poutine that include bacon, jalapeno peppers, or fried onions.

In-N-Out Burger’s Animal-Style Burger

In-N-Out is an American-based fast food chain that was started in California in 1948. Their “Not So Secret” menu consists of a classic American hamburger with lettuce, tomato, grilled onions and pickles with their secret sauce.

South America

McDonald’s Dulce de Leche Sundae

Argentinian McDonald’s tops their classic vanilla soft serve ice cream with their own dulce de leche. Dulce de leche is a classic within Latin American desserts. It is a caramelized milk jam that tastes like toffee.

KFC’s Bacon Crunch Sandwich

Ecuador elevates the KFC chicken sandwich by adding cheese, bacon, and mayonnaise to a fried chicken filet on a brioche bun.

Pasquale Sanguchería Chicharrón Sandwich

This Peru-based fast food chain is known for their filling and flavorful sandwiches. Their classic chicharrón sandwich consists of fried pork, sweet potatoes, onions and peppers with a variety of sauces to choose from.

Australia

McDonald’s Big Brekkie Beef Burger

For breakfast, Australians can order the Big Brekkie Beef Burger consisting of an egg, cheese, bacon, a hash brown, BBQ sauce and a beef patty all on a sesame seed bun.

KFC’s Gravy Mashies

In Tasmania, an island state of Australia, KFC has brought back the beloved gravy mashies. These gravy mashies are crispy, deep fried, mashed potato balls filled with gravy.

Red Rooster’s Tropicana Combo

Red Rooster is an Australia-based fast food chain that started in 1972. They specialize in roast chicken, fried chicken and chicken burgers. Their Tropicana combo consists of a roast chicken quarter, 2 pineapple fritters, french fries and a drink.

Africa

McDonald’s McFalafel

Falafel, deep-fried fritters made of ground chickpeas and/or beans, are a staple in Middle Eastern cuisine. The McFalafel consists of three pieces of falafel, tomatoes, lettuce, onion, pickles and tahini sauce in a tortilla wrap.

KFC’s Nacho Cheese Crunch Burger

In South Africa, you can order this burger that consists of a chicken filet covered in a nacho cheese sauce and topped with a slice of cheese, cheese-flavored tortilla chips and mayonnaise on a split-top bun.

Chicken Licken’s Orignal Square Slyders

Chicken Licken is a South African fast-food chain that specializes in fried chicken and opened in 1981. Their Original Square Slyders are square-shaped fried chicken sliders with their ‘Dreamy Creamy’ sauce and pickles.

AIR-FRIED / BAKED CHICKEN NUGGETS

Chelsea Wong ‘23

Next time you’re craving McDonald’s Chicken McNuggets, skip the drive-thru and try this healthier version at home instead! The quintessentially American fried morsel was first invented in the 1950s by a food science professor at Cornell University before making its debut, quickly becoming a best-selling item at McDonald’s in 1983. Despite being inexpensive and delicious, they are not great for our health. However, using simple ingredients, little-to-no oil, and minimal preparation time and equipment, I promise this recipe will satisfy your fast food fix. Serve with your favorite dipping sauces, with a side of homemade baked french fries, or even in a sandwich. This recipe can be made vegetarian by substituting chicken for tofu. Additionally, it can be made gluten-free by using gluten-free flour and gluten-free breadcrumbs, or swapping out breadcrumbs for crushed crackers or tortilla chips. Feel free to customize the seasonings to spice them up the way you like for the happiest of happy meals!

Makes: 2-3 servings (approx. 14 nuggets)

Prep time: 20 minutes

Cook time: 10 minutes

Ingredients

6oz boneless skinless chicken breast

1 egg

1/4 cup flour

1/2 cup breadcrumbs

1/2 tsp salt (omit if breadcrumbs contain salt)

1/4 tsp black pepper

1/4 tsp garlic powder

Dash of paprika

Instructions

1. Preheat the air fryer or oven to 400ºF.

2. Prepare your air fryer basket by spraying or coating it with a thin layer of oil. If doing the oven-baked version, prepare a baking sheet with aluminum foil.

3. Grab three bowls. In one, add the flour. In the second, crack in the egg and beat. In the final bowl, add your breadcrumbs and spices, mixing thoroughly.

4. Cut the chicken breast into 1/2-inch thick slices, then cut each slice into 3 or 4 nuggets.

5. In assembly line fashion, dip the chicken pieces in the flour and coat on all sides. Then dunk them in the egg, letting the excess run off before fully coating them in the final breadcrumb mixture.

6. Transfer the coated chicken pieces to the prepared air fryer basket or baking sheet, ensuring they don’t touch each other.

7. Depending on your air fryer model or oven, cook the chicken for 7 to 10 minutes, flipping them halfway through.

8. Serve and enjoy!

The Culture of American To-Go Food

Christine Char ‘23 & Vance Boyd ‘25

Fast food and American culture go hand-inhand. According to a 2016 study by the Centers for Disease Control, ⅓ of Americans consume “fast food” daily. While most people often describe fast food as processed and high in fat, there has been a recent rise in healthier fast food options that claim to prioritize good health over low costs. Though these new establishments are different than previous fast food restaurants, the CDC makes no distinction between the two options. As much prompts the question: is “fast food” about the type of food we consume, or the way we consume it?

The fast food industry rose in popularity as consumers realized the convenience of ‘to-go’ style eating. Sitting down for long periods of time to indulge in a meal is a luxury not many can afford. For some, meals interrupt more important responsibilities such as work, school, and parenting. According to the Cleveland Clinic, quick meals are not good for our health; in best practice, meals should last between 20 and 30 minutes for better digestion and hydration. Even healthy meal choices should be eaten slowly.

In addition to slower eating habits, the Cleveland Clinic notes the importance of ‘primary eating’: consuming food as a main activity without distraction. The popularity of ‘secondary eating’— consuming food while focused elsewhere, such as video games, homework, or television— rose from 1975 to 2006 by over 50% for adults. Although secondary eating is not inherently bad, it encourages fast eating habits.

On Tufts campus, the popularity of ‘grab-andgo’ is apparent. Hodge offers grab and go meals, Commons offers quickly prepared foods and the dining halls are considering instituting more rapid, on the go eating options.

Though fast food restaurants are expanding to serve more health conscious foods, the culture of fast and interrupted eating times has not improved. The current culture makes meal times into a battle between daily stressors and food. To improve these habits and the health of our communities, we must better educate consumers on the importance of both healthy food and healthy habits.

What the Person in Front of Me Ordered

Bella Sidoruk ‘25

The phenomenon of ordering what the person in front of you ordered at a fast food drive-thru is recent, but large in gravity. The trend ran rampant on TikTok and YouTube, emerging during the beginning of the COVID-19 pandemic and only gaining traction since then. I have always enjoyed watching these videos as it’s funny to see the random items people wind up with. I decided to take part in the trend and was excited but anxious to see the items that I would be buying. I went to 3 different fast food restaurants. I visited Dunkin’, then McDonald’s, and then a joint KFC/Taco Bell.

At Dunkin’, my dad and I were behind a Volvo XC 90 with an older woman inside the car. She seemed to have placed a very quick order, so I wasn’t astonished when my total came to just above $3. Except her order was very underwhelming. It was a medium iced tea with two Equals. This was way too sweet for me and I did not love her order. But that’s the fun in the challenge!

Next, we went to the McDonald’s drive-thru. Here we were behind a Honda Pilot. Our total was quite larger here and we were excited to see a quarter-pounder with cheese, a large fry and a large Coke pop up on the screen. The burger was packed with sauces and the fries were so warm and crunchy. I was very satisfied with this order and thankful to the woman in the Honda!

Then, we decided to go to a second Dunkin’ drive-thru, because the first order was just not

satisfying. We were given another iced tea, this time a large one with the two sweeteners on the side, a hot coffee with cream and sugar, and a wake up wrap with sausage! The flavor of the sausage was actually immaculate, and though I didn’t love the eggs inside it, I was glad the guy in the truck in front of me ordered it.

Lastly, we went to the joint KFC and Taco Bell. I was really hoping the person in front of me would have ordered one thing from KFC and one thing from Taco Bell so I could have a mix of both. That’s exactly what she did! She was driving a Dodge Durango, and ordered a chicken quesadilla (Taco Bell) and popcorn chicken (KFC). This order was very tasty and I enjoyed both items.

This entire mission was definitely a success, as most of the food was pretty good, and the orders all provided new tastes. I would definitely order the quesadilla and the burger again, and I really enjoyed the iced tea from Dunkin’ (without the sweetener). Overall my experience doing this, although slightly embarrassing to explain— especially when confused employees asked me to repeat myself—was a good one, and I would definitely try this again at different fast food establishments. The funniest part was when the Dunkin’ worker asked me if I lost a bet. I recommend trying this challenge and seeing what unexpected food you wind up with!

Makes: 4 burgers

Ingredients

Burger

4 potato buns

4 tbsp butter

2lbs ground beef

The Classic ShackBurger

Trista Lee ‘26 @dailyfoodconvo

A double stack. That’s my favorite way to devour a Shake Shack burger. The exact opposite of your average dry patties, Shake Shack is known for its thin and crispy, yet juicy meat. Hearing the sizzle of those patties hitting the flattop, smelling the savory aroma, and thinking about those crispy yet soft crinkle cut fries, and washing it all down with a gulp of their famous strawberry milkshake makes my mouth water. How do they do it?? They smash the patties on the grill. No Shake Shack near you? No problem! I’m going to show you how to recreate their classic burger. This recipe will give you an unforgettable experience without leaving your kitchen. Plus, the ‘smash’ technique is so quick and easy and makes the cooking process fun!

Prep Time: 20 minutes

Cook Time: 20 minutes

1 head lettuce

2 plum tomatoes

8 slices american cheese

ShackSauce

1 tbsp ketchup

½ cup mayonnaise

1 tbsp dijon mustard

2 tsp pickle brine juice

2 slices dill pickle, diced small

¼ tsp paprika

¼ tsp garlic powder

Pinch cayenne pepper

Instructions

Burger

1. Wash lettuce and tomatoes and thinly slice tomatoes (approx. ¼ inch thick).

2. Toast the inside of each bun half on a metal pan using one tablespoon of butter for each bun and until toasted. Set aside.

3. Each burger will have a double stack, so form the beef into 8 evenly sized balls. This will give you meatballs of about ¼ pound each; but no need to measure exact amounts.

4. Season one side of each meatball with salt and pepper.

5. Use two metal pans - onto each pan place 4 meatballs, then smash using any strong, flat utensil with the seasoned side face down until approx. 1/4 inch thick.

6. Season the top side with salt and pepper.

7. Wait until the patties crisp up, approx. 2 minutes.

8. Flip the patties using a metal spatula.

9. Melt a slice of American cheese on top of each patty. A lid will help the cheese melt faster!

Assembly

1. While the patties finish cooking and the cheese melts, spoon a generous amount of ShackSauce on both sides of the bun.

2. Layer one patty on the bottom bun, put 2 to 3 slices of tomato and layer some lettuce on top, then layer the second patty on top.

3. Put the sauced top bun on the stack and repeat for four beautiful burgers.

4. Serve with your choice of sides (fries, salad, chips, fruit) or enjoy by itself!

Just Bowl It!

Since the mid-1900s, fast food has been an easy and affordable option for food on the go. But short of choosing what size fry or what combo meal you want, choice is effectively taken out of the ordering process. That’s where customizable ‘make-your-own’ meals come into play.

Saladworks is arguably the first of these ‘makeyour-own’ chains. Founded in 1986, Saladworks was marketed as a fast-casual, healthier alternative to the typical fast food (Entreprenuer Media). Saladworks quickly expanded and became the first customizable food chain, making way for the most successful and famous chain in this category: Chipotle. Chipotle first opened in 1993 as a small Mexican-style restaurant (Daszkowski). But upon seeing how popular, casual, healthy and customizable food was, Founder Steve Ells decided to expand the franchise, which now totals over 3,000 locations nationwide (ScrapeHero).

So, what is the appeal of this make-to-order “bowl food?” For much of the 20th century, Americans prided themselves on “plate food,” i.e., food typically eaten on a plate: a slab of meat with a few separate sides. The notion of mixing foods—which occurs when a dish is served in a bowl—was closely associated with immigrants, therefore the lower class. The distaste for such styles of food

reflected the White middle and upper classes’ aversion to unfamiliar and “ethnic” cuisines (Griffin).

But recently there’s been a shift among White America. Bowls are now associated with nourishment and “plenty.” While bowl-foods have been staples in cuisines around the world — think Bibimbap in Korea or Poké in Hawaii — it wasn’t until recently that “bowl food” entered the White American kitchen. With a move towards ‘healthy living’ and whole foods, bowls — and the food eaten in them — became all the rage (Griffin). Grain bowls, Buddha bowls, smoothie bowls, burrito bowls, the list is endless. And fast food restaurants were quick to pick up on this trend.

Restaurants like Sweetgreen, Chipotle, and Cava give customers choice and control when creating a meal. The consumer becomes an active player in the creation of their food. In addition, the transparency granted when a customer can physically see somebody assemble a meal assuages the fears like that of ‘mystery meat’ often associated with fast food restaurants like McDonald’s. So the customer’s active participation and the transparency of the food-assembly process are two key ingredients in this style of fast food. And these particular ingredients make for a fantastic meal.

References

Yael Waxman ‘26

“Daszkowski, Don. liveabout dotcom. “History of Chipotle Mexican Grill”. Entrepreneur Media. Entrepreneur.com. “Saladworks”.

Griffin, Anneliese. Quartz. “The reasons why food tastes better in a bowl than on a plate”. ScrapeHero. “Number of Chipotle Stores in the US in 2023”.

The Ultimate French Fry

Quinn Glickman ‘25

On a college student’s budget, eating out can be challenging. We need a lot of food; it needs to be cheap, and it needs to be fast. The solution? Fast food, of course. But where should a Tufts student go if they get that hot and salty french fry craving? Fear not, we figured it out for you.

What is our criteria, you may ask?

Everyone hates a cold, soggy fry. Freshness, based on temperature and crispiness, was of utmost importance to us, so it got its own grading category. The second category was flavor, because no one likes a bland fry either. For both of these factors, each fry establishment was rated on a scale of 1-10 (one being the lowest, ten being the highest). The scores from both categories were combined for our definitive ranking.

When deciding where we should go, I knew we had to start with the classics. McDonalds, Burger King, and Wendy’s all made the list. Sam insisted on Five Guys, which I was more than happy to include. I threw

in KFC and Taco Bell as wildcards, just to add more variety to the mix.

First up was Burger King, where we ordered their Classic Fries. These fries were a good baseline. They were hot, clearly recently fried, and decently crisp with a soft interior, but they were nothing special. Notably, they lacked salt and had no crunch. We gave them a 8.4/10 freshness score and 7/10 flavor score, totaling 15.4/20.

Second, we hit up Five Guys. This was the only restaurant that is not a drive through, but is known to be fast food so we weren’t concerned. I strolled inside confidently, ordered a side of fries, and took a seat. It took twenty five full minutes (at least) for the fries to be ready. To be fair, the fries did come out quite fresh and crispy (but at what cost?). They were pleasantly crispy and salty, but had too much skin for my liking and lacked a squishy interior. They got a 7.8/10 freshness score and a 7.5/10 flavor score, totaling 15.3/20, putting them just slightly below Burger King.

Third on our list was McDonald’s for their World Famous Fries (trademarked, of course). These fries were good, no doubt about it. They had a definite crispness, pleasant amount of salt, and soft interior, and came in a TIMELY MANNER (ahem, Five Guys) but had an ever-so-slight stale taste. They got a 8.2/10 freshness score and an 8.9/10 flavor score for a total of 17.1/20.

Fourth up to bat was Wendy’s. There was a bit of a slow line, but we were so deep in this excursion at this point that we were not bothered. The fries were warm but not quite hot, decently salty and slightly crisp. In the end, we decided they were just okay. They got both a freshness and flavor score of 7.8/10, for a total 15.6/20.

Our penultimate fry was KFC, and boy were they finger lickin’ good. In a shock to us all, these fries were almost perfect. They were hot, there were a lot of

them, and the texture was wonderful. They were soft on the inside but so crisp on the outside that they were almost flaky, an incredibly pleasant experience. We went so far as to describe them as restaurant quality, as if they would accompany a fancy steak. So good. 10/10 freshness and 9/10 flavor for an impressive 19/20.

The last fry we hit up was Taco Bell. Now, these come with a heavy caveat: the only fries on their menu are their Nacho Fries, so the fries themselves come seasoned with some kind of proprietary spice blend. It seems unfair to put these on the same level as the other fries, since we intentionally ordered the other fries as plain as we could. With that caveat, the fries were very good. They had a pleasant crispness as well as an obviously flavorful exterior. We gave them both a freshness and flavor score of 8.8/10 for a total of 17.6/20, but take this score with a grain of salt (or paprika, or garlic powder…) because of the extra seasoning.

*Shoutout to Sam Farbman for being a secondary taste-tester and driver!

Winner: KFC!

Vegetarian's Guide to Fast Food

Tired of constantly having to order fast food off the side menu? Looking to lower your meat consumption? This is your guide of where to find the best vegetarian meals at your favorite fast food chains. Unfortunately, some of the most popular spots haven’t hopped on the trend yet. But here are some alternatives to give you your fast food fix. Don’t worry, the food is not limited to veggie burgers.

Chipotle Sofritas Tacos ($3.10)

Sofritas is a tofu topping that replicates ground turkey. The texture felt similar to taco meat, but the flavor wasn’t as delicious; actually, I found it pretty salty. If you opt for this option, I recommend lots of toppings to mask the flavor or choosing free guacamole instead of meat. 6/10 Vegan. Contains soy.

Burger King Impossible Whopper Burger ($7.69)

Burger King was one of the first chains to hop on the meatless trend. The burger is solid for faux meat, with a smokey flavor and good texture. The bun and toppings compliment it nicely, however the sauce is too sweet. Though this burger left my stomach hurting a bit, it definitely works for those looking to satisfy a red meat craving. 7/10 Vegan without the mayo. Contains soy.

Panda Express Beyond-the-Original Orange Chicken ($6.45)

The Beyond Orange Chicken was what I was most excited to try, and it didn’t disappoint. The Beyond pieces have a nice, crispy coating and are very flavorful, perfecting the balance of sweet and spicy. The texture inside is like dense tofu, leaving the consistency a little off; I wish it were a bit softer. 8.5/10 Vegan. Contains soy.

Shake Shack Shroom Burger ($8.59)

This burger has all the features of the famous Shake Shack burgers: a soft, sweet bun, delicious sauce and savory toppings. Instead of beef, the traditional patty is replaced with a fried mushroom filled with cheese. The outside is a thin, crispy layer that I found delicious. As a non-meat eater, I have always preferred vegetable substitutes over artificial meat, so this was perfect. Even if you’re not a mushroom lover, I would give this a try as the mushroom flavor isn’t too strong. 10/10

Vegetarian. Contains gluten, soy and wheat.

Whether you’re vegetarian or not, I recommend giving a few of these a try, you might be surprised by the quickly emerging world of vegetarian fast food. Listen to your mother, eat your veggies!

Katie Nelson ‘26

Fast Food INFLATION

Aman Shah ‘26

For decades in the United States, fast food has been synonymous with cheap food. High calorie fast food dishes like burgers are known to have the most ‘bang for your buck’. For the millions of Americans suffering from food insecurity, it’s one of the most convenient ways to get a full meal that’s also affordable. Yet that same reliance on fast food has helped drive up rates of obesity in the United States for years now (Flam). With few healthy and cheap meal alternatives, millions of Americans suffer from food insecurity, which is known to increase the chance of developing diabetes (Feeding America).

It gets worse. In the past couple of years, food prices have risen exponentially as a result of inflation. In the first half of 2022, the average price paid for a chicken sandwich rose 14% to $4.58 and from October 2021 to October 2022, the price of food increased by 11% (Canal). In an attempt to keep their product prices down, fast food companies are opting for lower quality ingredients, making fast food even unhealthier for the consumer. Major chains like Taco Bell are hiding value menu items or getting rid of value menus completely due to lack of profitability. They’re even making portions smaller, such as Burger King serving eight chicken nuggets instead of ten after a recent change to their menu.

On top of that, consumers are “trading down” in terms of what they buy for food, as well, due to higher prices. Fruits and vegetables aren’t making the cut as much on grocery store lists because they’re getting more expensive (Wiener-Bronner). Even fast food restaurants have witnessed the same trend, with people buying the lower quality items off the value menu. Not only are Americans getting lower quality food, they’re also getting less for the same amount of money (Wiener-Bronner).

Inflation is increasing rates of food insecurity in the United States, which is sure to increase the prevalence of the many adverse health outcomes that occur from a lack of access to nutritious food. It’s time for more action to mitigate food insecurity, because it’s getting increasingly harder for Americans to access nutritious and affordable foods.

References

Canal, Alexandra. yahoo!finance. “Inflation: Here’s How Much More Your Favorite Fast Food Chicken Sandwich Costs”. Feeding America. “Importance of Nutrition on Health in America”.

Flam, Faye. The Washington Post. “Hunger and Obesity Are The Same Problem In the US”. Wiener-Bronner, Danielle. CNN. “Food prices are soaring, and that’s changed how we eat”.

MAKE YOUR OWN

WENDY’S FROSTY

Gia Magnoni ‘24

The Wendy’s Frosty is one of the most iconic fast food creations, with its distinct consistency and its refreshing chocolatey-vanilla taste. Excitingly, this dessert can be easily recreated at home! But first, some history:

The first Frosty was released way back in 1969. Its goal was to be the perfect ice cream treat to dip salty fries into: the desired, sweet companion to the classic, savory burger and fries of the fast food industry. The smooth consistency is halfway between a milkshake and soft serve ice cream; soft enough to dip those crispy fries into it and thick enough to enjoy using a spoon! Wendy’s original Frosty flavor is a perfect blend of both chocolate and vanilla flavors, so you don’t have to pick! The original chocolate-vanilla flavoring reigned supreme until the company released

a simply vanilla Frosty in 2006, and made history once again in 2022, with a strawberry-flavored version. To achieve the original chocolate-vanilla Frosty at home, you will need just four ingredients. The consistency is recreated using sweetened condensed milk and whipped cream topping (e.g. Cool Whip, or whipped cream made at home). The ‘chocolateyvanilla’ taste is made by combining chocolate milk and vanilla extract for a perfect combination of flavors. To create the newer flavors, swap out the chocolate milk for plain or strawberry milk! Everything is thrown into a blender or whisked together by hand before being placed in a freezer-safe container and left to freeze. In order to recreate the dippable consistency, the mixture needs to be whisked once every hour until it reaches desired thickness (approx. 4 hours).

THE RECIPE

Prep Time: 10 minutes

Freeze Time: 4 hours

Makes: approx. 8 Frostys

Ingredients:

1 can (300 ml) sweetened condensed milk

8oz Cool Whip topping

½ gallon, or 8 cups chocolate milk

1 tbsp vanilla extract

Procedure:

1. Whisk or blend all ingredients together in a large bowl.

2. Pour into a freezer-safe container and place in the freezer.

3. Whisk the mixture once every hour (approx. 4 hours total) until desired half-milkshake-half-soft-serve consistency is achieved.

4. Serve in a glass and enjoy with some fresh, salty fries!

CREDITS

Executive Board

Brandon DeLucia, Editor in Chief

Malcolm Cox, President

Jacob Newmark, Print & Website Manager

Alexa Brust, Treasurer

Holden Dahlerbruch, Commissioner of Affairs

Marlee Kitei, Head of Social Media

Writing

Quinn Glickman, Senior Writer

Bella Sidoruk, Senior Writer

Vicki Tran, Senior Writer

Vance Boyd

Christine Char

Nandini Krishnamoorthy

Editing

Julia Appel

Christine Char

Anna Fattaey

Nina Forrest

Megan Houchin

Events

Anoushka Madan

Brenda Ruiz

Louisa Terry

Sophie Ye

Iona Hadinoto, Head Editor

Maddie Katz, Head Writer

Meghan Schroeder, Head Writer

Rayya Chek, Head of Visuals

Cecilia Wang, Head of Visuals

Bridget O’Hearn, Head of Events

Aman Shah

Trista Lee

Gia Magnoni

Katie Nelson

Yael Waxman

Chelsea Wong

Carrie Ortner

Emma Rao

Myles Silsby

Raquel Winer

Social Media

Charlotte Conroy

Luke Steiner

Lucy Wolfe

Layout

Kristin Chai

Colby Girard

Ramya Nallakrishnan

Elizabeth Ngai

Aubrey Rahaim

Jazzy Wu

Visuals

Photography

Aviva Senzon

Reagan Williams

Graphics

Carmen Bechtel

Zoee Blossom

Charlotte Conroy

Rebecca Lev

Jason Wang

Source: “Most Popular Fast Food by State 2023”. WorldPopulationReview.com.