I had a conversation over the weekend with some friends who live outside of NYC about how much I truly appreciate seeing the calorie counts. It's all about making a truly informed choice. Though, as Klein point out, some restaurants may rue that they can no longer just douse their dishes in butter.
Tuesday, July 28, 2009
Ezra Klein on Meal Value: Caloric and Economic
Ezra Klein addresses the benefits of restaurants posting calorie counts and the lack of true value of Restaurant Week pre-fixe menus over at The Washington Post.
I had a conversation over the weekend with some friends who live outside of NYC about how much I truly appreciate seeing the calorie counts. It's all about making a truly informed choice. Though, as Klein point out, some restaurants may rue that they can no longer just douse their dishes in butter.
I had a conversation over the weekend with some friends who live outside of NYC about how much I truly appreciate seeing the calorie counts. It's all about making a truly informed choice. Though, as Klein point out, some restaurants may rue that they can no longer just douse their dishes in butter.
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2 comments:
I like the new photo.
i am endlessly fascinated when i go into a starbucks or dunkin' donuts by the calorie counts (some of the numbers are so shocking), and think it makes so much sense to post nutritional info in chains.
in terms of independent restaurants doing this, however, it seems unlikely (due to enforcement, consistency, etc.). plus, it would be weird to be at a higher-end restaurant and thinking about calories. obviously, though, i don't think ezra klein is suggesting that a marlow + sons type joint participate in this sort of thing. but it did get me thinking - there are two things i would gladly pay more for.
one of them is more for less (i.e. i'd pay more than half the price of an entree, for example, for 1/2 an entree). i am sure this has been suggested by people before, but i'm often surprised that this isn't an option at more restaurants (i've seen it in a just one or two in the city). i love to eat rich things, and actually revel in the notion of being able to grow spinach in butter (reference to original article), but i don't need the portions that are served at new york restaurants. especially when it comes to red meat and hamburgers.
which is the other thing i would pay more for: antibiotic-free meat and fish. i don't want to eat farmed salmon, which seems to be the norm nowadays, and i really don't want to eat grain-fed, factory produced meat. i realize grass-fed (or even just antibiotic-free) meat is substantially more expensive, but again - i'd pay for it!
of the two things i'd like to see changing, the latter seems like the only one that has any current traction. but portion size is really a problem in america, even at fancier restaurants in new york.
anyway, this is a really long comment, i'll stop rambling now. but this was a thought-provoking article. thanks for posting, leslie!
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