McDonald’s To Open Vegetarian-Only Restaurant

When people talk about greasy fries and bad-for-you burgers, the conversation inevitably always leads to McDonald’s. No matter what initiatives the chain seems to implement, they’re always touted as the most unhealthy restaurant on the planet. This may soon change, as the eatery plans to open its first vegetarian-only restaurant in northern India‘s Amritsar early next year.

The marketing plan is to take local Indian favorites and put a “McDonald’s twist” on them.

Apparently, some of their international cuisine is pretty tasty. In fact, around-the world traveler “Dancing Matt” Harding told USA Today the McArabia – a seasoned and pita-wrapped lamb kebab he ate in Marrakesh, Morocco, and Dubai, U.A.E. – was “the best thing I’ve ever eaten at McDonald’s. If it were offered in my homeland, I might actually eat at McDonald’s.”

The initiative isn’t too different from McDonald’s usual approach, although they’ve never gone completely vegetarian. However, in many countries around the world they do try to incorporate local flavors. For example, in Japan they offer “Ume Nuggets,” Chicken McNuggets with sour plum sauce and fries with seaweed, barbecue or Italian basil seasoning. Additionally, in France you can order an “M Burger,” which comes with Emmenthal cheese on a ciabatta-style roll that is baked in a stone over.

What do you think of McDonald’s plan for a vegetarian-only eatery?

[Image via stock.xchng]

The Southern Road: In Praise Of Zax Sauce

I am in love with Zax Sauce. So in love that I brought seven packets back from the South. If Zaxby’s bottled their sauce, I would order a case.

Zaxby’s is a franchised chicken chain that’s had enormous growth across the South the past 20 years. The first one opened in Statesboro, Georgia, in 1990, and there are now 500, stretching across the South. There are only two things you need to know about Zaxby’s: chicken fingers and Zax Sauce.

The chicken fingers are better than any tenders you will find on any fast food menu. They’re white meat, lightly breaded and fried, and they go perfectly with Zax Sauce. This is supposedly a recipe for it. I don’t think it’s quite accurate, because these ingredients don’t match what my taste buds tell me.

To me, Zax Sauce is remoulade – the pink, tangy dressing you find all over New Orleans. You’ll see it most often with shrimp. There’s a pink (or red) remoulade, and white remoulade. Zax’s sauce is a lot like original remoulade, only adapted for its environment. It is just the right consistency – not too thick, not too thin – and coats that chicken in a perfect marriage of smoothness and bite.

It is also good on Zaxby’s fries, and I found out you can substitute celery sticks for fries, and dip them in Zax Sauce. I actually think you can dip just about anything in Zax Sauce, and you’d be happy. I tried eating it straight, which is only for diehards, but I wouldn’t stop you.

Think of it as the Nutella of the South. Except it’s not Nutella. It’s Zax Sauce. My happiest day will come when Zaxby’s makes it to Michigan. Until then, if you want to impress me, don’t send flowers. Send me some Zax Sauce.

The Best Lobster Roll In Maine




“Saturday Traffic Alert,” read the subject line of an email from our vacation property manager.

We were packing up after a blissful week in midcoast Maine, where my family and I had spent the days either on a boat; on the shore, finding leftover shells in the mudflats; or driving the rural roads of the St. George peninsula. In the evenings, we returned to the house where we cooked our own meals and usually collapsed into bed before 10. Seven days and six nights of pure idyll justified Maine’s self-proclaimed title as “Vacationland.”

But then reality struck: a traffic alert. The property manager explained:

“It happens every year from about the 3rd Saturday in July – through the 3rd Saturday in August – it’s become a regular Maine tradition. The ‘great Wiscasset bottleneck.’ The small village of Wiscasset has a well known food wagon called “Red’s Eats” right in the center of the village the [sic] develops long lines early in the day. As a result, traffic slows to figure out why people wait for hours to get a lobster roll (that we think is no different than lobster rolls elsewhere) and all those ‘rubberneckers’ build up the traffic lines quickly.”

We hadn’t heard a traffic report in over a week, and now, if we didn’t leave town early enough, we would have to endure a traffic jam – for a lobster roll.
I came to know of Red’s earlier in the week soon after a friend caught wind that I was in Maine: “Seriously, you must go to Red’s! Best lobster roll on the planet. DO NOT MISS THIS. MUST GET THERE NO LATER THAN 11:45. Crazy lines.”

Unswayed by caps lock and frankly too far from Wiscasset, I had my first-ever lobster roll in the state of Maine from Miller’s Lobster Company, a Spruce Head shack with its own fans. Located on Wheeler Bay, with invigorating views of placid water and blue spruces, Miller’s had no lines but there was a wait of about 30 tummy-grumbling minutes for our chosen crustaceans to go from tank to pot to bun. Served on a split-top potato roll – kind of a like a hot dog bun moonlighting as a slice of white bread – and with a plastic ramekin of melted butter and bag of Lay’s potato chips, Miller’s lobster roll seemed like the perfect lunch. As I bit into the fresh chunks of bun-swaddled lobster meat, I thought, “How can any seafood place anywhere improve upon this?”

While I was confident in my endorsement of Miller’s, I was even more impressed with the trap-to-table ethos of seafood dining in Maine. The lobster capital of the United States – if not the world – Maine harvested more than 100 million pounds of lobster in 2011 and is on track to shatter that record this year. Lobster isn’t just rich man’s food in Maine, it is everywhere, a fact that doesn’t compute until you’re driving on coastal Route 1, passing signs claiming “the best lobster roll in Maine” about every 3.7 seconds. I saw lobster rolls advertised for $9.99 at roadside stands to $18 at The Pearl, the kitchen of “Food Network Star” contestant Michele Ragussis. Most places charged about $14 for their rolls, to me a princely sum considering the lobster content of a roll added up to about two claws’ worth of meat dressed with a bit of mayonnaise and/or butter. Besides, lobsters were selling for about $6.50 per pound at the dock.




Convinced that the lobster roll price fluctuation was based solely on the labor costs of extracting the meat from the shell rather than some magic mayonnaise recipe, my husband and I visited Owls Head’s Ship to Shore lobster pound on our second night and purchased two medium-sized lobsters for our meal. As they sat in a paper bag on my lap on the drive home, then as they quietly chirped in the fridge while we brought a large pot of water to a boil, I realized the market price of a lobster roll was a tariff on convenience. Once cooked, these lobsters that had been skittering only hours earlier on the rocky bottom of the Atlantic Ocean (the very waters from which all the area’s seafood dinners had originated), produced the sweetest, most luscious meat I had ever tasted. That we had cooked the lobsters ourselves, creating a 20-napkin mess as we cracked the claws, split open the tails and gingerly removed the flesh with lobster picks, was more satisfying than waiting while someone else made dinner. Renting a house, rather than staying in a resort or bed and breakfast, afforded us the chance to live as Mainers, to cook in our own kitchen. We bought and cooked our own lobsters four out of seven nights.

Early morning on the sixth day, as we were mentally preparing to leave the midcoast, I checked my email and found the traffic alert from the landlord. We hadn’t made it to Red’s Eats or to the dozens of other diners, restaurants and shacks beckoning with “best lobster roll” signs. But I was relieved to read the statement that Red’s rolls were no different than lobster rolls elsewhere.

Why would vacationers line up for hours for a lobster roll when they have likely spent the last week or two gorging on the same fare without having had to take a number and wait? While I bet Red’s rolls were delicious – I’ve never had a lobster roll that wasn’t – I have a hunch that Red’s reels in the tourists who just can’t say goodbye to that midcoast Maine state of mind.


Beneath The Almond Tree: A Moroccan Memory

“A single act of kindness throws out roots in all directions,
and the roots spring up and make new trees.”
– Amelia Earhart

Roses aren’t supposed to let you down.

Neither are rose festivals, one of which had drawn my friend Liz and me to Morocco’s Valley of Roses this May. There wasn’t much written online about the festival, but what the guidebooks and websites lacked in details, my mind more than made up for in expectations.

Liz met me in Tangier’s Gare Tanger Ville station, where we bought tickets for our overnight train to Marrakech, stretched out our nearly 6-foot frames across pumpkin-colored leather couchettes, and woke to fields separated by prickly pear cacti, a lone figure picking handfuls of grass at dawn. We were in Marrakech long enough to catch a bus 300 kilometers east to Kelaat M’Gouna, what we assumed, or rather hoped, was a small village, its dusty air perhaps sweetened by the presence of roses.

The train had taken eleven hours, the bus would be six, but what propelled us, urging us ever forward, were our expectations of the festival, an annual celebration to mark the rose harvest each spring.

We carry so much with us when we travel, much more than the neatly (or not so neatly) folded items in our suitcases. But the most dangerous thing we bring, tucked in between regulation-size shampoo bottles and extra pairs of socks, is expectation. The moment we begin to envision a new place, to believe how it will be, is the moment that same place begins to fail us.

In the title poem from her collection, “Questions of Travel,” Elizabeth Bishop writes, “Think of the long trip home. Should we have stayed at home and thought of here? Where should we be today?… Oh, must we dream our dreams and have them, too?” Bishop perfectly captures the traveler’s dilemma: do we risk disappointment and failed expectations for the reality of somewhere different? Or would it not be better to leave our visions intact and live through imagination – not actual experience?

%Gallery-164206%Such questions hovered uneasily in my mind as we set out from our guesthouse the first day of the festival. Crowds led us to a large amphitheater whose ring of concrete seats stretched several rows up. By ten in the morning, it was packed with flocks of young men perched on the top row, Berber women in their layers of crushed velvet and sequined chiffon, and men in colorful turbans and long white robes. Ice cream sellers hung coolers from around their necks, calling out “Hemeem, hemeem” in high-pitched voices, the rose-flavored cream already dripping from children’s chins and dancing down their arms like drops of rain on a window.

But there was no pageant this year as we’d read there would be, which meant no rose queen would be chosen either; all the handicrafts in the local market read “Made in China”; and the only roses we had yet to find were tightly furled buds that had been pierced by a needle, strung together in the shape of a heart and then hawked to tourists. Even Kelaat M’Gouna was far from the village we’d expected, its streets as clogged with festivalgoers and as difficult to navigate as any other big city. Liz and I shifted from the amphitheater to the market and back again, both of us filling the space with chitchat, forever avoiding one word: disappointment.

“Let’s go for a walk,” Liz said. I suggested the city gate as a destination. We’d passed it on the bus ride in, two sets of imposing square pillars on either side of the road painted a bright blush pink, but I hadn’t been quick enough with my camera to get a shot of it. Now was my chance.

We left the festival behind, the tinny sounds of CD sellers’ portable stereos slowly evaporating, the sun nearing its zenith above our heads. To our left, just beyond the town limits, dry, ochre hills rose away from us, appearing almost lunar with barely a few shrubs to break up the striated stone. To our right flowed the M’Goun River, feeding a lush riverbed of wheat fields, groves of olive, fig and almond streets, and, finally, endless hedges of rose bushes. For the first time all day, our steps leading us ever closer to the gate, I felt a sense of purpose for being here.

And that’s when I saw her. It was her dress that caught my eye first – the shade of blue I’ve always loved to call pavonine, after a vocab word from the sixth grade: of or resembling the feathers of a peacock, as in coloring. Although she was sitting in the shade of a billowing almond tree, perhaps twenty feet below the road in the sunken riverbed, she still shimmered, a few stray rays of sunlight dancing off the silky fabric that enclosed her.

She waved, as did the woman sitting next to her, a wave that soon became a beckoning, come-hither kind of gesture.

“Do you think she means us?” I asked Liz.

“Who else could it be?”

Liz was off before I had time to think, exchanging road for scrubby hillside, leaping with her long legs over a crevice in the ground. Tentatively, I followed suit and raced to catch up with her, curious about where this unexpected invitation might lead. We bowed our heads slightly beneath the low-hanging branches of the almond tree and joined them. The woman who’d waved first, the woman in pavonine blue, was named Hazo; the other was Arkaya, who was mysteriously introduced as Hazo’s grandmother’s sister, despite how close in age they appeared. They motioned for us to sit beside them on a few tattered blankets.

With her back resting against the tree, Arkaya sliced chunks of turnips, cauliflower, potatoes and onions onto her lap; Hazo sat across from us, bringing a metal pot to boil on a single gas burner and slipping in shards of sugar as large and pointed as daggers. She poured tea for all of us, teaching Liz and me how to say it in Berber – até – but no matter how it was pronounced, tea had never tasted so sweet.

For the rest of the afternoon, we hardly moved from their sides. Their sons came later, as did Hazo’s husband, a civil servant in a village 100 kilometers away. There were more introductions, more glasses of tea and more Berber lessons. Emklee for lunch, harlti for auntie, and – my favorite – zuin. Beautiful. We tried to leave before lunch, hesitant to overstay our welcome, but the idea was quickly dismissed. After the vegetables had simmered long enough with thick pieces of lamb, the air fragrant with saffron, they were served in a single bowl in the middle of the blanket. Arkaya ripped bread into pieces, and we circled around the food, our shoulders pressing together.

“Tch, tch!” Hazo said. Eat, eat!

“Eat the meat!” her husband insisted, chiding us when we drifted too far from the dish.

I lost track of how many times I said zuin about the meal.

When the last drop of juice had been soaked into bread, the blankets were cleared and Hazo and Arkaya lay down. Arkaya rested her head on Hazo’s bent knees, and then motioned for me to do the same on hers. My eyes were closed and the breeze was soft, but I found comfort in more than our human nap chain; I was filled with the warmth of their kindness, with a hospitality I hadn’t expected. I wondered when I would learn not to let my expectations get the best of me – and when I would remember that the most cherished memories from a place are so often the ones we didn’t know to expect. We said goodbye, and Liz and I once again began making our way to the city gate.

Roses aren’t supposed to let you down. And beneath an almond tree one afternoon in the Valley of Roses, they didn’t.

Candace Rose Rardon is a travel writer, photographer, and sketch artist with a passion for documenting the world. She recently completed a Masters in Travel Writing from London’s Kingston University and is currently living in India. Visit her website at http://www.candaceroserardon.com/. “Beneath the Almond Tree: A Moroccan Memory” won First Prize in the 2012 Book Passage Travel Writers & Photographers Conference writing competition.

How To Not Look Like A Tourist In Santa Fe

Although I was 26 before I visited New Mexico, I’ve always felt a strange kinship with the state. I suspect it’s because much of my childhood was spent traveling to see my grandparents in Arizona (where my dad grew up). We’d attend pow-wows, visit local museums, and explore the high desert landscape, and I always yearned to cross the state line, and delve deeper into the Southwest.

On my first visit, I spent several days in Santa Fe, and it was love at first sight. Since then, I’ve made many trips to New Mexico, but I always try to spend time in Santa Fe. Hordes of tourists flock there for a reason: its cultural, historical, architectural, scenic, and culinary charms make it one of America’s most alluring small cities.

I recently spent a weekend in Santa Fe, as it’s an enjoyable, six-hour drive from my home in Boulder. As I wandered the city each day, I was repeatedly asked for directions by befuddled visitors. I dislike looking like a tourist, and the upside of being a bit of a dirtbag is that I’m often mistaken for a local when I travel domestically. I’m secretly delighted when tourists ask me for intel, even if I don’t know the answer.

In Santa Fe, however, it’s easy to tell the natives from the tourists if you know what to look for. I’ve compiled a handy list, so that when you visit, you, too, can fake it. Native Santa Feans, please know that these observations come from a deep place of affection … and that there’s a reason I’m not telling you the location of my hometown.

How to look like a Santa Fean

Wear natural fibers.

Smile. Say hello. Mean it.

Know the meaning of “Christmas.”Have your own, strongly held beliefs on where the best chiles come from, and be prepared to defend them to the death.

Know how to correctly pronounce and use the following words: acequia; luminaria; viga; portales; ristra; sopapilla; adovada, posole.

Wearing lots of turquoise and silver jewelry is good, as long as it doesn’t look new.

Know where Canyon Road is.

Own well-worn cowboy boots and hat. Quality counts.

Get your gossip on at the farmers market.

Rock a hairstyle 20 to 30 years out of date, regardless of your gender. Males should ideally have hair that reaches at least the shoulders, even if balding on top; pony-tail optional.

Food: the spicier, the better.

Heels or a tie for dinner at a restaurant? Nah.

Drive an old pickup.

Breakfast: posole, green chile, or a burrito.

Leathery, sun-burnished skin trumps a spray tan, any day.

[Photo credit: Flickr user kenkopal]