You might be used to chowing down on a granola bar during a hike. Most campers are probably familiar with roasting marshmallows and hot dogs over a fire. But have you ever packed up your cutting board, knives, pots, and pans for a full day of outdoor cooking? While this level of cuisine requires more effort than the average person is willing to put in, watching skilled chefs work their magic in front of gorgeous scenery is undeniably entertaining.
If you’re not ready to prepare filet mignon on your next camping trip, do the next best thing and watch someone else do it. Today, there are a variety of social media stars creating outdoor cooking videos. Start your journey down the rabbit hole with these five videos.
Go get some discounted fried chicken sandwiches on Thursday.
You’re probably surprised about a couple of things: Yes, we JUST celebrated National Sandwich Day, and yes, there’s apparently a separate day to celebrate the fried chicken sandwich, which makes sense because they’re delicious.
So: Happy 2023 National Fried Chicken Sandwich Day!
Why is Nov. 9 National Fried Chicken Sandwich Day? Great question! I don’t have an answer, because I know you’re here to find out about some discounts when it comes to sandwiches, and we want to get to that as fast as possible. I get it.
So here’s a partial list of joints that we’ve found who will give something away or sell you fried chicken sandwiches for less than the usual price:
It’s National Talk Like a Pirate Day on September 19, 2023, which is one of those “holidays” we all see every year and wonder: What’s up with that?
Well, after you look up the history of this bizarre national holiday, you can go get free food thanks to its existence.
This is so easy, too: Per Long John Silver’s, on Tuesday, if you walk in and talk like a pirate, you can get a free piece of fish or chicken. That’s maybe the simplest free meal you’ll ever get.
But wait! If you DRESS like a pirate, you can get a free two-piece basket of fish or chicken. They don’t really specify what that means — does only a hat count? A t-shirt?
In 2016, the meats-having fast food chain Arby’s released a venison sandwich in 17 hunting enthusiast communities throughout the United States. Despite criticism and controversy, the sandwich quickly sold out. Since then, Arby’s has continued exploring different meat creations at select locations with an elk sandwich and a duck sandwich. On September 12, these carnivorous experiments will reach new heights as Arby’s launches its “Big Game Burger” with a hike through the Colorado Rockies and to the “most remote Arby’s in the world.”
During an excursion Arby’s has dubbed the “Hike-Thru experience,” outdoor enthusiasts will follow a 4.1-mile trail all the way to a 10,731-foot summit. At the summit, hikers will find the Arby’s Hike-Thru window and get to try the Big Game Burger. The item blends venison, elk, and ground beef and tops it off with onions, pickles, and Swiss cheese. The event is a one day only offering.
Photo courtesy of Arby’s
Why is Arby’s doing this? As Ellen Rose, chief marketing officer of Arby’s, explained, “We’re dedicated to crafting unique culinary experiences for our guests, and we hope the Big Game Burger and the immersive Hike-Thru experience allow our fans to tap into their sense of wild adventure – in our restaurants and on the trail.”
Curious hikers who want to explore this trail and try the burger can learn more here. And before anyone thinks about making a spontaneous journey to the Big Game Burger Trail, you should know that permits are required and only available in-person at an Arby’s in Broomfield, Colorado.
“We started talking about this several months ago and we were like, can we actually pull off making a restaurant in the woods to serve people food?” Rose told The Denver Post. “Turns out, yeah you can.”
Arby’s is also selling hiking gear alongside the promotion. / Photo courtesy of Arby’s
Whether or not the chain should have established this experience may be a more difficult question to answer. When Arby’s launched its venison sandwich, critics such as Dave Chadwick, executive director of the Montana Wildlife Federation, spoke out about their misgivings.
“We really shouldn’t be selling game animals for food,” Chadwick told NPR. At the time, Arby’s sourced its venison from free-range New Zealand game farms. Even so, Chadwick emphasized that “it’s still just the principle of selling an animal that most Montanans recognize and hold dear as a wild animal and really a symbol of the Rocky Mountain West.”
Sustainable practices earned acclaimed Los Angeles restaurant Providence a Michelin Green Star (in addition to the two Michelin Stars it’s had since 2009). However, earning awards isn’t the driving force behind Providence’s eco-friendly approach. Instead, this elegant eatery works to offer one-of-a-kind dishes that make the most of Earth’s resources. For Providence, this means using produce from its rooftop garden and incorporating organic honey into cocktails and desserts.
During a recent tour of the restaurant, I got up close and personal with honeybee hives, explored the garden, tasted fresh ingredients, and spoke to chefs about sustainable cuisine. Here’s what I learned about designing a menu that keeps people and the planet happy.
What goes into eco-conscious dining
A lot of different terms get thrown around when discussing Earth-friendly cuisine. Go organic, reduce food waste, eat in season — these terms help define our relationship with food, but they can quickly overwhelm a person who’s just trying to enjoy a good meal. At Providence, dedicated professionals work together to enact sustainable practices at every level.
Let’s take it from the top. Providence’s rooftop garden and beehives provide chefs with a wealth of delicious, organic ingredients. During my tour of the garden, I tried currant tomatoes plucked straight from the vine and some of the best honey I’ve ever tasted. Regenerative beehives keep the bees healthy and encourage them to pollinate the garden. As on-site beekeeper and garden designer Robin Jones explained, the regenerative beehives also help prevent colony collapse.
Honey and produce harvested from this garden then get taken down to the restaurant’s kitchens. There, chef de cuisine Tristan Aitchison and his team use them to craft incredible meals. Fresh vegetables and herbs will join sustainably sourced seafood, while the organic honey sweetens pastries and cocktails. And when there are any scraps that the kitchen isn’t ready to part with, bar director Kim Stodel helps turn them into drinks. This summer, Stodel transformed watermelon rind and leftover mint into a flavoring for a cocktail known as the Cannonball.
Looking forward, Providence has its eye on starting a sustainable farm. Until then, the team will continue finding clever ways to green their kitchen.
