A Sad Commentary

sausageI’m busier than a Kennedy at a strip club with an open bar today, but I thought I’d share this interesting little tidbit with you.

Last week, Beloved wrote a great guest post for me about how to eat real food while traveling.  He’s out of town this week again, and I got a phone call from him when he arrived at Baton Rouge on Monday.  Apparently there was a dearth of grass-fed beef and bison at the Whole Foods near his hotel, and he was looking over some boneless, skinless chicken thighs and Andouille sausage, wondering what he could do with them.  We talked a bit about it and I gave him some advice (which he took and appreciated), and had a couple of really nice dinners.

Wednesday he went back out to Whole Foods to pick up more of the sausage, since he needed something quick (he had to go back out to the client site after he ate) and the Andouille must have been gone, because later he called to tell me they had no sausage in the store that didn’t have added sugar.  He ended up buying plain ground pork and a seasoning blend with fennel in it, but when he asked the guy who worked at the meat counter if they had any sausage without sugar in it, the guy replied:

“No, or else it wouldn’t have any flavor.”

And that, friends and neighbors, is at least part of the reason why obesity and diabetes are such a problem.

I'm A Food Renegade

Posted in participation of Food Renegade’s Fight Back Friday

7 thoughts on “A Sad Commentary”

  1. That KILLS me! Especially since adding sugar doesn’t really increase or maximize flavor. It just sweetens (and adds unnecessary calories to things like sausage). Salt, acid and fat are what maximize flavors found in food. Not sugar. Your headline definitely nails this one … sad commentary indeed.

  2. did the locals laugh at him for buying Andouille sausage at Whole Foods? that is alike going to Texas and get a McRib at McDonalds. oh well, i kid i kid.

    1. What should I expect? But Whole Paycheck markets that all sausage is made in-store. And trust me, from the accent, this guy was a local. But I guess they pander to their customers – one of the reasons I enjoy bitching about it every time I go there. Of course, a lot of the folks in their stores are grossed out by meat anyhow.

  3. This is super disappointing…
    I had a similar disappointing experience the last time I went to Mont Tremblant Quebec for about a week. We went to the grocery store and we were looking for decent sausage. Unfortunately every single one had “chapelure de blé”, aka wheat crumbs as a listed ingredient. It was a sad sausageless week. : (

  4. We buy Red Wattle pork from a local farmer. I think any pastured pork is better than the flavorless stuff the grocery stores sell (plus a pasture is a much better place for a pig to grow up than a “factory”) but the Red Wattle pork is exceptionally flavorful. The year we splurged on one finished on hazelnuts was the best, but it’s all good stuff.

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