An Invitation From Chili-Cheese Fries

            O’Betty’s on Union was questioned by many who were fond of the original location on State Street. Some were curious if the new location would manage. Would people really go to O’Betty’s on Union during daytime hours?

            Based on my dining experience at O’Betty’s I would say the answer is a solid yes. From the time our class entered the location there was an energetic feeling in the air. Something of a carefree, enjoyable and relaxed tone intertwined with the aroma of hotdogs, fries and toppings. The old-time feel of booth seats, the option of regular chairs and tables that could sit a crowd or just a pair made the atmosphere welcoming. Stools at the bar where you could order food directly and watch as the items were made added another element of closeness and fun to the venue.

            Amidst the inviting and calming atmosphere of O’Betty’s on union lies the food. I split an order of chili cheese fries and was astonished at the large portion. The food was inexpensive yet well-proportioned and undeniably delicious. The order of fries was soaked with a chili of medium thick consistency, the grease becoming an integral part of the contents. Atop the chili was a hearty portion of cheese and the two mixed into a combination that made your mouth water.

            At first it was easy to pick up a bite of the dish with nothing but fingers, but as the bottom of the dish was approached a different technique was necessary. The girl I shared the fries with handed me a fork and said, “I just want to make sure we don’t miss anything.”

            She could not have been more clear. Staring at the remainder of the dish it was evident that the “middle” would be the best. All of the chili and cheese had run down to the bottom and soaked these fries while we ate around the other ones. Needless to say, a fork was necessary and every last bite of the fries was worth the money and effort that went into eating them.

Elements of Persuasion

               Watching Food Inc. drew my attention to several varying facets of the food industry. It was interesting to see the production of corn and the stages it follows, seeing feed farms, traditional farmers, industrial chicken farmers and how these jobs have affected lifestyle. The effects of these jobs impact not only those employed and their employers, but the communities and final consumers of the products as well.

                 Although I enjoy the opportunity to view different aspects and production stages, films like these take a lot to persuade me. The stories were interesting, but they only represent a small number of individuals involved and give a limited scope on the situation. Filming feed farms and the processes a traditional farmer goes through to raise animals or crops is informative, but these processes are sure to vary nationwide. Listening to Tyson’s chicken farmers discuss their “business” and the impact of that business on the community did intrigue me. I was interested in hearing more about these mega-industries promising hopes of prosperity to struggling communities and how by purchasing these products, we as a nation are aiding the further impoverishment of communities like the one in Kentucky.

                Films like these are informative on a limited scope. No film actually persuades me to make lifestyle changes, but elements of the film interest me enough to pick up books or articles related to the topic. Books such as “The Omnivore’s Dilemma” offer information on this industry with historical facts, trends and changes to back the argument presented. Similarly, lectures have the ability to interest me enough to research the topic further on my own. The most persuasive elements on controversial topics, at least for me, are ones in the written form. Written arguments with facts, scenarios and history to make the argument credible give me the opportunity to better understand the issue and formulate my own opinions on the topic rather than have elements of film designed to persuade my opinion in a particular way.

Encountering "Greens"

On a warm April evening, I tasted them. Greens. 

            “Girl, whatchu mean you ain’t never had no greens before?” Diffini’s laughter echoed out the car windows, filling the neighborhood.

            “Our mom cooked a whole big meal last night, you come on over and get you some soul food, see what it’s all about.” Lydia grinned invitingly.

            Diffini and Lydia were sisters and the three of us ran track together in high school. Every day after practice I would drop them off on my way home. We never had trouble keeping conversation in the car, but that day the conversation led me into unknown territory.

My plate was steaming and full of unfamiliar food. Well, I was familiar with the food, but had never actually tasted any of it first-hand. I couldn’t help but stare at the mess of peppered cabbage, sausage and collard greens sitting on my plate and wonder what I had gotten myself into.

By no means am I a picky eater, but this plate was full of vegetables. Not just any vegetables, but warm, mushy, salt and pepper covered, liquid infused vegetables. Smells of butter, ham and oil infiltrated my nose with an unfamiliar scent. I twisted my fork in my hand timidly, preparing myself for the moment of attack on this plate.

My hesitance in trying the food amused my audience. I looked up from the food I had been analyzing to see Diffini, Lydia and their mom with big, toothy grins waiting in anticipation for my verdict on soul food.

I took a small bite of the cabbage and, not wanting to be rude, prepared for another. Mentally I was prepared to try another bite, but something strange happened. I didn’t have to prepare myself, the mixture of butter and pepper actually propelled my hand toward the cabbage for another bite. I actually liked it. The cabbage was gone and I inhaled the sausage by the real test before me, the greens, remained.

Trying to put off the green mush, I asked about how collard greens were made. I was quickly informed that no one calls them “collard” greens and I should never, ever say this again. “Greens” were on my plate and I need to dive in and taste them. The first few bites I tried not to breath out of my nose so I could mask the taste, but I failed on the third bite and got a big taste of ham flavored, oiled-up, crushed pepper flaked greens. I felt the smile inching across my face and heard the laughter of the three before me as Mrs. J said, “Miss Katie I knew you was gonna like it. All you had to do was let yourself taste it.”

I suppose that’s the truth for most dishes people may not be used to. All we have to do is let ourselves taste it because that’s the only way to know if we really like it. I ate every last piece on my plate and as Dif and Lydia started laughing at my encounter with soul food, Mrs. J just smiled. “You welcome to come over for dinner any time baby. I’m glad you liked it.”

Red, White & Blue Restaurant

            Welcome to the Red, White & Blue Restaurant catering to all of your favorite American cravings! This is not your typical burger and fries restaurant, but an establishment with a tiered menu designating an array of food items to represent the diverse taste of Americans. The “red” level will consist of the indulgences that should be eaten with care and are usually part of some celebration or special events. The “white” level represents medium health and nutrition, but delicious favorites. Finally, the “blue” level will allow you to experience some of America’s favorite and healthiest dishes. Dig in and enjoy!

Red Level:

Buffalo Chicken Dip: This dip is perfect for a group and satisfies a mix of flavors. Cream cheese, ranch dressing, cheese and hot sauces make this dip perfect for chips or spreads. An item frequently seen at carry-ins and potlucks, this dish shows that Americans may not eat this every day, but it is still a favorite.

Chicken Bacon Ranch Pizza: What’s better than pizza? One with tender chunks of chicken, flowing ranch dressing and bacon, of course! Pizza may be Italian, but Americans have been putting a twist on ingredients and presentation. Take our personal favorite here at the Red, White & Blue Restaurant for a test drive!

Fried Oreo: A fair favorite caked in oiled batter topped with powdered sugar. Only offered once in awhile, this food is a treat to be experienced at least once! This food shows a love of junk food and a willingness to indulgence … at least when the occasion is worth it.

Blue Level:

Beef & Noodles: Tender chunks of beef in gravy over noodles gives a feeling of comfort and home. These noodles are a staple winter food to fight of the cold and keep warm.

Baked Apples: Peeled, cored and sliced apples baked in a gooey, cinnamon mixture give a nutritional food a bit of a kick. These apples are perfect for dessert and, if you feel adventurous, great with a side of ice cream.

White Level:

Hummus & Veggies: Hummus may not originate in America, but this health food can be seen lining the shelves of stores throughout the nation. A new level of health consciousness and wellbeing in the states leads us to this delicious hummus & veggie appetizer.

Summer Salad: A mix of spinach, blueberries, strawberries and candied walnuts topped with light Poppy Seed dressing is a nutritional choice popular for summer evenings. Beautiful colors and flavors mix to make you feel like you’re part of a summer cookout.

Strawberries & Light Cool Whip on Sponge Cake: A lighter version of strawberry shortcake, this dish is a wonderful dessert. Sliced strawberries over low-fat sponge cake with light cool whip satisfies a sweet tooth without compromising the waste line. Another health conscious summer favorite!

This untraditional menu combines personal household favorites with indulgences seen occasionally throughout the state of Ohio. Although these can be seen elsewhere, this is just a general representation of how an Ohioan sees American staples. Enjoy!