In recent years, the roads that have separated streetwear and the food industry have continued to converge. Restaurants with a hyped following have collaborated with popular streetwear brands to create limited edition collections for the truly dedicated fans who enjoy what they wear, as much as the food they eat. KFC Indonesia and Los Angeles-bred streetwear company, SANDALBOYZ are the most recent brands to come together for a capsule rooted in community.
Apparently, the popularity of The Colonel’s fried chicken is on a different scale in Asia, particularly Indonesia, which has grown to over 750 storefronts since its arrival in 1979. Despite being a young company based in Los Angeles, SANDALBOYZ holds some cultural heritage within Indonesia, while also having their manufacturing efforts within the country. Both brands want to continue and emphasize an expression of family and community, with the KFC signature bucket serving as its inspiration.
The result of this collaboration from the two brands is a full clothing capsule, featuring the signature SANDALBOYZ Court Slide, along with tees, hoodies, shorts, and socks.
To celebrate the collection’s launch, there will be a pop-up shop on December 14, 2019, where fans who purchase a “Pop Up Combo” at the 12 particiating KFC locations in Jakarta until December 12 will receive an entry wristband. This Indonesia exclusive capsule collection will only be available at the SANDALBOYZ x KFC pop-up at the KFC Kemang store in Jakarta, Indonesia.
Back in 2017, we at Foodbeast broke a story that caught the eyes of many outlets around the country that came to be known as #PopeyesGate. It involved a restaurant named Sweet Dixie Kitchen in Long Beach, CA that incurred some backlash from the public after being caught using store bought Popeyes chicken, and repurposing it to be served in their chicken and waffles dish. An angry yelper recounted his dismay when he saw the boxes being brought in, feeling bamboozled, especially for having to pay for a meal that would cost significantly less at Popeyes. That led to a sneering reply from owner, Kim Sanchez, who defended her actions on the premise that “Popeyes was the best chicken.” We even paid them an incognito visit, in hopes of getting a better understanding of the whole story.
The whole thing blew up, and long story short, the internet agreed that an ethical line was crossed. Without full disclosure to customers, Sweet Dixie Kitchen passed off someone else’s work as their own. It’s just like school, nobody likes the weak link in the group project that still gets the same grade as everybody else.
While food plagiarism is indeed controversial, the practice isn’t illegal, and who knows if this specific case is even grounds for filing a lawsuit? At the end of the day, Sweet Dixie Kitchen embraced their infamy, benefited from it and continued with operations as normal but with a bit of added transparency.
Fast forward to August 2019, after all was thought to be said and done: Sweet Dixie returns to the spotlight after two years, but this time, with help from an unlikely collaborator: Popeyes!
“To be honest, I thought they were calling to sue me,” detailed Sanchez. Instead, Popeyes invited them to debut their biggest product launch in thirty years! Apparently, the folks at Popeyes were so honored by the whole #PopeyesGate situation that they felt a little collaboration was in order. What better way to show their appreciation than to allow Sweet Dixie Kitchen the honor of launching the new chicken sandwich into the world? How odd is it that a series of strange moments of virality led to a neighborhood eatery having the Popeyes chicken sandwich before Popeyes itself. Nobody could have guessed that things would come around full circle, and we would end up with a sudden cultural phenomenon in our hands.
The internet is a wild place where things happen in the blink of an eye, and word just gets around real fast… like that one time you gave your friend a piece of gum during recess, and suddenly you’re surrounded by parasites with their hands out. On the day that Popeyes dropped their new chicken sandwich at all their stores, #BlackTwitter set social media ablaze, pronouncing a (chicken) coup d’etat set to dethrone Chick-Fil-A’s hold on the matter.
Honestly, I’m just glad we’re done with licking tubs of ice cream at the grocery store—that was a dark time for all of us.
Let’s be real, up until the past month, Chick-Fil-A was “Top Cow,” the heavyweight champ, the superhero (but the one everyone would be ashamed to be saved by…you know, cause of the homophobia thing). No one challenged the status quo until Popeye’s dared to rinse the pickle juice out of our eyes and showed us how to throw some Cajun into the mix.
Popeyes Initial Announcement 8/12
Chicken. Brioche. Pickles. New. Sandwich. Popeyes. Nationwide. So. Good. Forgot. How. Speak. In. Complete. Sandwiches. I mean, sentences. pic.twitter.com/14kXBv4jJw
It was at that moment, the dam broke, and any fast food chain who felt they had a say in the matter, did—which is why the Internet stays undefeated. From petty clapbacks to side-eyed comments, the “Chicken Sandwich Wars” between the nation’s top fast food chains had the internet at a standstill, with everyone and their mama trying to get their opinions in.
While the exchange between Popeyes and Chick-Fil-A was mild at best, Wendy’s wasn’t afraid to get into it, tweeting: “Y’all out here fighting about which of these fools has the second best chicken sandwich.”
After just fifteen days of long lines, brawls, and countless “Come Back Later” signs, Popeyes just could not keep up with the demand and announced a temporary SOLD OUT sign on their beloved chicken sandwich. Like a bright comet, it came and went, with a brilliant flash that blazed through our timelines. Until it’s return, we wait (or just go back to contaminating tubs of ice cream).
Ahh, yes! Who would have thought that the sweet scent of nostalgia would also be so Cheez-y! All you 90s babies asked for it, and finally Mr. Peanut is ready to give it to you — Cheez Balls are back, and this time it’s here to stay!
The limited release of Cheez Balls in 2018 sent nostalgic hopefuls into a frenzy when it didn’t last long, so PLANTERS put the work in to bring the neon orange snack to this decade. Fortunately for the hordes of cheese lovers out there, Cheez Balls didn’t return alone. Also available now are pocket-sized shakers of Cheez Powder to use on just about anything you want!
To celebrate, 350 lucky fans can win their own bottle of Cheez Balls Cheez Powder by commenting or tweeting @MRPEANUT what food they would top off with the new powder using #CheezBallContest starting today, August 20, until September 1st.
If you’re also lucky enough to be in New York City on Wednesday, August 21st, you are invited to indulge in a Cheez-y one-of-a-kind pop-up by food truck Made From Scratch and Chef Richard Blais. Stroll over to Astor Place between 11am-7pm to try tenders, lobster rolls, tots, and many more — dusted in all the Cheez Powder your heart can take.
It’s pretty safe to say that over the past couple of years, Filipino cuisine and culture have continued to sizzle slowly into the hearts of America’s dinner table. Highlighting this cultural shift is Ulam: Main Dish, a documentary that shows the true “underdog of Asian cuisines’” rise to center stage — and is the first Filipino food documentary to be distributed worldwide through Hulu.
Aside from the love that late greats Jonathan Gold and Anthony Bourdain have heralded in regards to Filipino food, the rest of the world was slow to take notice. Regardless, its voice grew louder, its proponents adjusted to the contemporary dining climate, and its ascent rose high enough to the point that it could no longer be denied.
Ulam: Main Dish is a documentary by filmmaker Alexandra Cuerdo staging how the cuisine moved beyond being known for lumpia and ube to become a phenomenon, all through the efforts of a handful of celebrated Filipino-American chefs and restaurateurs like Alvin Cailan (Eggslut, The Usual), Chase & Chad Valencia (LASA), Johneric & Christina Concordia (The Park’s Finest), and Nicole Ponseca (Maharlika, Jeepney) to name a few.
The film is a compelling confrontation of the issues that come inherent with representing an authentic Filipino culture and cuisine within an American community — but ultimately, is a celebration of the representation and validation that the Filipino people and advocates of the cuisine have longed for.
In a city deeply rooted in age old tradition, where heritage holds true, and the mettle of a chef is tested everyday, Chef Jordan Frosolone of 10 Corso Como is breathing new life into Italy’s storied pasta making history. Applying old school Italian techniques, Chef Jordan brings history to the forefront to resurrect and refresh pasta recipes that date back centuries. By taking this singular approach to Italian fare, you are sure to find a unique and authentic experience seldom found at most Italian places. Their ever-changing menu takes you through various regions of Italy that inspired these “ancient pastas” to be brought back into the spotlight.
Since 2003, Chef Jordan has worked as a Chef de Cuisine at Hearth, and more recently, the Director of Culinary Operations for the Momofuku Group in New York. At 10 Corso Como, Chef prides himself with creating an approachable dining experience that is unrivaled in quality and attention to detail. The thoughtful use of sustainable, seasonal ingredients, and fresh pasta milled in-house guarantees an immersive Italian episode you won’t soon forget. Located in Manhattan’s Seaport District, the space is refined, trendy and distinctive; a complement to the fine-dining experience.
With respect to tradition and the desire to develop a deeper understanding of Italian culture and cuisine, Chef Jordan spent two years in Florence and Spoleto, Italy to cultivate his own philosophy of authentic Italian cooking. It was his time there that drew him to the lore of forgotten traditional recipes that were once commonplace hundreds of years ago.
For example, the “Pasta Struncatura” on the menu is a multi-grain pasta from the Calabria region of Southern Italy, known to be the poorest. Historically, this pasta was made from whatever scraps or “sawdust” leftovers were available from the floor of the grain mill, typically put together with anchovy paste to compensate for taste. Also, the “Pasta Suddhi,” is a dish made using barley flour. The use of the robust barley grain is uncommon in today’s practice and was typically used when other grains were scarce.
When asked about his motivation in resurrecting these ancient techniques of pasta making, Frosolone said: “It’s a fascinating history… it is great being able to explore the culture and learn how these communities thrived. I wanted to gain a better cultural understanding and a grasp of its significance firsthand.”
Chef Jordan’s inspiration is drawn from the land itself. He creates multifaceted dishes that portray Southern Italy’s different regions; serving pasta indegenous to certain areas. It becomes a subtle history lesson, a beautiful case study on the Italian experience, if you will.
“We highlight simplicity above all, without bringing anything unnecessary to the table.” Says Chef Jordan. While these dishes are unique and modern in their creation, they stay confident in their roots. It can be seen that these dishes are a true testament to the history of the art of pasta making — walking the line of tradition and innovation.
Häagen-Dazs is right on time for the good Spring-time weather coming with their annual “Free Cone Day” on Tuesday, May 14 from 4-8pm. Head to your nearest Häagen-Dazs location to take advantage of this sweet offer with no strings attached.
Photo courtesy of Häagen-Dazs
In addition, Häagen-Dazs’ brand new “Sweet Rewards” program lets you reap the benefits of every dollar you spend on the ice cream you were going to eat anyway. By downloading and signing up on their app, customers can unlock and redeem rewards all year round, starting with a free cone upon first purchase.
Photo courtesy of Nestle
With the continued collapse of bee/pollinator populations throughout the world, Häagen-Dazs is going to great lengths to highlight the hardworking honeybees that help create our beloved ice cream flavors. In partnership with The Xerces Society, Häagen-Dazs is in the process of earning the Bee Better Certification for some of their flavors, requiring the elimination of harmful pesticide practices and the creation of large pollinator habitats on farms.
To learn more about what Häagen-Dazs is doing to help the honeybee population, and tips on how we can help in our own way, visit their website.
If you get disgusted easily, you might as well go to another article now because the video footage above might get you thinking twice about your next fast food fix. By no means am I saying the industry as a whole is like this — because we would be downright sick as hell if this was the norm, but there are a small percentage of food handlers that get away with terrible practices. Take for example this Carl’s Jr. owner committing health code violations.
Jack Webb, an owner of a Carl’s Jr. franchise location in Alberta, Canada, has been caught on camera committing a multitude of health code violations inside his Carl’s Jr. kitchen. According to CBC News, multiple employees of the restaurant confided in the restaurant’s former manager, Andrew Minnes, about the owner’s apparent neglect.
The security camera footage shows Webb all caught up, clearly without a care about his customers’ well-being. He’s shown dipping his entire arm in a large container to mix BBQ sauce, pouring sauces from one container to the other using only his hands, potentially cross-contaminating items, dropping food on the floor only to pick it up and serve it, and other disgusting acts.
Since the surfacing of these violations, health authorities have temporarily banned Webb from the restaurant’s kitchen. Although this Carl’s Jr. owner committing health code violations shows a complete lack of responsibility, I should reiterate that this idiot is not a proper representation of the fast food industry’s diligence for safety standards.
These aren’t your average potato toddlers tater tots. These bad boys are called “Elotots!”
The staff sergeants at the Mess Hall Canteen food truck in Orange County, California have put together the machine gun of tater tot dishes. The tots — blanketed over creamy eloté style corn and dubbed “Elotots” — are filled with bacon crumble, diced jalapeños, mayo, parmesan and cotija cheese, and garnished with their signature napalm sauce and hot Takis chips. Your tastebuds won’t know what hit them.
Mess Hall’s tater tots are deep fried to a perfect crisp, even with the rich and creamy eloté sauce enveloping them, while all the ingredients are in perfect sync, creating a complementary texture with each bite you take.