Wednesday, March 3, 2010

McDonald’s

Cleveland Clinic
9500 Euclid Ave.
Cleveland, OH 44106
(216)229-3467

by Beau Cadiyo

I’d purchased a second-hand bicycle whilst at university in Cardiff, and was cycling to rowing circuits one wet afternoon in early April. I stopped at a light at Park Place next to a thirtysomething woman in a small two-door car. I looked over, she looked back and it was established to my satisfaction that we were racing.

When the amber light signaled the turn to green, we were off. I held an early advantage, seeing as she had to shift into gear, and as my legs pounded, the sun reflected off the wet pavement. Too late I realized I was almost on top of a pothole, which had filled with rain and disappeared into the rest of the pavement. I pulled up the front tire, but my wheel was not properly connected to the fork – the wheel continued forward, dropping into the puddle and then veering off to the side, as my bicycle reared up, then crashed down. I was able to say “oh shit” as the pavement rushed toward my face, before my body rolled over the bars spectacularly and my field of vision spun from the black of the ground to the blue-grey of the sky.

Luckily, my competitor was a nurse; she stopped immediately and called an ambulance. My mother had given me my helmet, of which we found only 13 pieces. Most of the skin on my lower face had come off, my upper lip was pierced and my bottom front teeth had been ground down somehow. Twenty minutes later I walked into the first emergency room I’d ever visited.

They saw me immediately, which I felt was simply basic courtesy. The nurse who examined me said that my helmet had saved my life; she didn’t have to mention that it hadn’t saved my face. The nurse who stitched up my lip asked if I would grow a moustache to conceal the scar. Then a young, slender dental student with bright blue eyes came to put cement on my teeth; a short while later, I was shagging her in my friend Frank’s bed.

When I was deemed as fixed-up as I could be, they gave me some painkillers and antibiotics and suggested that I put Vaseline on the scars to help them heal. At the front desk, I pulled out my wallet.

The nurse looked confused, as if she wasn’t sure I was in my right mind after my ordeal. “You don’t have to pay for medical care here. It’s paid for by taxes,” she explained, as if to a child. What if I was American and wasn’t paying taxes? She turned to look at the nurse next to her, who shrugged. “Just consider it a gift, from our country to yours,” she said, and smiled hesitantly.

My next trip to the emergency room came nine years later. I’d developed a hard pain in my forehead, which was joined by a rash and then elephantine swelling around my face. I went to my insurance company’s website to find a local doctor. Of the top 15 listings, only three numbers actually went through to doctor’s offices, and two of those were duplicates. Of the two, only one could see me within a week. They said that rather than waiting for an appointment, I should go to the hospital, which I did, after talking to a doctor at the Cleveland Clinic who gave me some names to drop. Most doctors left at 4:30 or 5 p.m., he said, and if I was to have any hope of seeing the good ones, I’d need to persuade them to see me quickly.

I entered the waiting room behind a slender young woman who was screaming and holding her stomach. After I’d checked in at the processing desk I went to the waiting room; there were perhaps 100 people packed into it, most sitting down, a few children running between legs. The woman’s screams pierced the air – “God, I’ll stop doing it, make the pain stop and I’ll stop doing it.” Everyone tried to ignore her.

I was called back to the check-in desk for a more detailed interview and was quick to drop the names of the doctors. The nurse shrugged, making it clear he was unimpressed, and sent me back to the waiting room. Another nurse came out to give the screaming woman some painkillers. I suddenly realized that 90% of the people in the waiting room were black.

I was called soon after, leapfrogging almost everyone else in the room. I was shown to a private room – well, a curtain around a bed – and I waited.

And waited. After about 30 minutes, I saw a doctor, who fired a few quick questions at me and spat out a diagnosis: I had shingles. He looked in my ears and nose, and after checking that I had insurance, he suggested I get a chest x-ray just to be safe. Two and a half hours later, I was escorted to the x-ray room by two young, non-communicative nurses; another hour and a half was spent waiting for the results.

A nurse appeared at last to tell me that everything was fine, to give me my prescriptions and to validate my parking ticket (otherwise, parking was $20). In the payment room I presented my insurance card and paid the $100 co-pay. The exit took me back through the first waiting room. It was still full. As I walked through, I could tell the patients thought I was a doctor, and resented my leaving early while they suffered.

I returned a short while later with Frank Hoxha to eat in their food court, which is part-cafeteria but with a McDonald’s and a Starbucks attached. Before I went, I Googled “Healthiest sandwich at McDonalds.” The first site that popped up listed the Grilled Chicken Sandwich as the healthier choice of sandwiches, so I resolved to get that. After all, if a McDonald’s was allowed to open inside one of the top hospitals in the world, surely it would be required to serve only the “healthiest” options from its famously unhealthy menu.

In the end, it was indistinguishable from any other McD’s that you might see anywhere else in America, except that the majority of the people waiting for food (six of nine of us) were in hospital uniforms. All of the hospital workers were overweight, and three of them ordered Filet O'Fish sandwiches (380 calories, 18g of fat, 40 mg of cholesterol, 640 mg of sodium) with large fries (500 calories, 25g of fat, 0 mg of cholesterol, 350 mg of sodium). I got the Grilled Chicken Sandwich (420 calories, 10g of fat, 70mg of cholesterol, 1190mg of sodium) as a meal (i.e., with fries and a drink). The total should have come to $5.80. However, I asked for orange juice (180 calories, no fat or cholesterol, 5mg of sodium) instead of soda (health content variable). One might think that ordering juice, which should be the healthier option, particularly inside the walls of a world-famous hospital, would be rewarded, but instead it was punished: my total was bumped up to $6.90. I paid 19% more to eat “better.” It was, of course, not really “better” in any quantifiable sense. I was not given orange “juice” – it was sugar, water and orange coloring, without even a semblance of pulp added for authenticity. It tasted like flat orange soda.

My sandwich was similarly disappointing; the chicken was, at least, chicken, but it was old and slippery. The bun was slimy; the tomato slipped out, and when I took a bite of it separately, it was entirely devoid of taste. The mayonnaise was the most flavorful thing in the sandwich. The fries were, of course, McDonald’s French fries; they were an incredible vehicle for the ketchup.

I spent a fair amount of time trying to figure out why McDonald’s might be allowed to peddle their wares in a temple of health like the Cleveland Clinic. I suspect the reason is that the Clinic – which might be expected to show people how to get and stay healthy – is just another business looking to maximize profit. While the CEO of the Clinic made some waves a few years ago, the fact that the people paying for McDonald’s on the ground floor today might be the same people paying for bariatric surgery on the fifth floor in ten years is apparently not cause for much more hand-wringing in the Clinic’s boardroom.

It looks like the owner of the McDonald’s franchise has about four years left on their lease with the Clinic. I’m not sure how much time is left, but I hope the Clinic declines to renew it. America’s health-care system is already a travesty without an internationally respected hospital tacitly endorsing McDonald’s. This is especially true now, with the Republicans blocking any improvements to America’s health care system, even as heart disease blocks the arteries of their leaders. The Clinic doesn’t need to be sending the message to vulnerable patients that McDonald’s is good enough for the Clinic, so it’s good enough for them.

McDonalds on Urbanspoon

Wednesday, February 24, 2010

McDonald's Hamburgers

Frank Romero posted this up on Facebook: McDonald's hamburgers are being kept for an extended period of time for the sake of science. There is a picture of a 14-year-old hamburger which hasn't really changed much in appearance, and looks much like a two-year-old hamburger (also pictured). Folks, this is Sandwich Science™ at its finest.

Tuesday, February 23, 2010

Cleveland Chophouse & Brewery

824 W Saint Clair Ave
Cleveland, OH 44113
(216) 623-0909
www.chophouse.com

Bite: GO GO GO. And if you see sliders on the menu, please let me know.

by Beau Cadiyo

In what I like to think of as a small victory for traditional slider values, I went to the Cleveland Chophouse yesterday for lunch. Earlier, I had reviewed their sliders and found them wanting - not because of true defects, but because they were not "sliders" but instead were pieces of a hamburger. Yesterday, however, there were no "sliders" advertised on the menu. This may just be the lunch menu, but I hope that it is more than that - a recognition that businesses can't get away with packaging old products as new, and a victory for traditional definitions against shortcut, newfangled poppycock.

Anyways, I had the Steak and Cheddar yesterday. I expected them to just put a steak between two slices of bread, put some cheese on top and serve it. Instead, they cut the steak into strips (which is a much more intelligent way to do it than my way), put it in a giant roll, melted cheese on top and on bottom, and gave me a veritable tureen of rosemary au jus sauce for dipping, along with some seasoned fries. This, my friends, was heaven. The bread was crunchy on the outside, flaking off in my hands, but moist on the inside; the steak was tender, the cheddar registered a bit of dairy in my nose, and the au jus - the au jus! It tasted faintly, but perceptibly, of rosemary, was thicker than I expected, and there was more than enough to dip every single bite of my sandwich (I'd secretly feared that there wouldn't be enough). My God, but this was a sandwich for Kings, or at least five people sitting around a large table with occasionally halting, awkward conversation. The fries were old and limp, not so much "seasoned" as "burned," but with the sandwich - the sandwich! And the au jus! - such a fault might be overlooked.

In a bite: GO GO GO. And if you see sliders on the menu, please let me know.

Cleveland Chophouse & Brewery on Urbanspoon

Thursday, February 18, 2010

Sherrod Brown on Twitter

Sherrod Brown just joined twitter: @sherrodbrown . If you have Twitter, PLEASE PLEASE PLEASE @ him and tell him you want the Cleveland Sandwich Board to be the official sandwich review organization of the United States of America. Just copy this and post it to twitter:

@sherrodbrown I want www.clevelandsandwichboard.com to be the official sandwich review organization of the USA!!!

Thank you America!!!

Best,
Beau Cadiyo

Tuesday, February 16, 2010

From Afar: Hoagie Haven

242 Nassau Street
Princeton, NJ 08542
(609) 921-7723
http://www.hoagiehaven.com/

by Yuri "Grinder" McCarver

It’s 11 AM on a frozen winter day in Princeton, New Jersey. You’re a Freshman in High School – barely fifteen years old - and you are skipping Algebra! You walk to the edge of campus. You look right and spy Frank Kurst, the lacrosse coach who doubles as a Truancy Officer. Kurst rounds a far corner and disappears. You look left. No one there. You step off the sidewalk; and several paces later there you are: just another citizen on the street.

In a few minutes you make it to downtown and enter the workaday world that has been hidden from you for every school day for your entire life: you see scurrying shop owners, Republican businessmen in their too-serious suits, mothers bargaining with toddlers, hungover University students trying to make sense of their day break.

As part of this crowd you push open the door to Hoagie Haven. 1970s vintage refrigeration units with sliding doors stuffed with sodas line the walls. At the front of the shop there is a long counter. Behind the counter are bins of cold cuts, shredded lettuce, sliced tomatoes, hot peppers, and onions, along with a well-seasoned griddle and a deep fryer. Manning this operation is its owner, George, a Greek immigrant with hair the color of stainless steel and a friendly silver moustache.

“What’ll it be, my friend?” George asks.

“Cheese steak, half,” you say with a dry mouth, the adrenaline from your escape still zipping around your chest.

The process begins: George produces rectangles of thin beef slices from the freezer and slaps them on the grill. The meat greets the heat with the sound of a roar from a far away stadium. George slices half of a foot long Italian loaf down the middle; spreads it open and places it beneath the coils of a heating apparatus. He turns the meat with a twist of his wrist and places two slices of American cheese on top. George slides the bread out of the heater. You ask for lettuce, tomatoes, onions and hot peppers with ketchup, hold the mayo. George assembles your hoagie and glides the meat and cheese on top of the vegetation with the finesse of an Atlantic City blackjack dealer. “Salt, pepper, oregano?” George asks. Only, George has asked this question a million times, so the three words cannonball off his tongue in one sound: Sal’pe’pregno!? Sal’pe’pregno?!

“Yes!” you reply and moments later you are sitting outside with your half cheese steak, unwrapping it from its parchment paper. The key to any hoagie is the bread, and the Haven’s Italian loaves are crispy on the outside and soft inside with enough heft to support the fillings. It is impossible to fit the entire width of the cheese steak in your mouth, so you switch between bites of the veggies on the bottom and the unctuous beef and cheese on top, until you reach the far edge of the hoagie. This is the best part, the moisture from the veggies and ketchup and the fat from the meat and cheese have all been absorbed by the end of the bread. This sum of cheese steak accompanies the last of the beef. You punch the entire end into your mouth and chew with your cheeks puffing out.

The rhythm of the Haven becomes the rhythm of your own stumble into adulthood. You eat there several times a week, sometimes twice a day. Sneaking off campus proves to be a non-challenge, but kind of a thrill anyway. You like George, because he is a silent accomplice to your truancy, but also because, in his own way, he is one of the first people to treat you like an adult. Even as a quiet, awkward Freshman, inside the Haven you are an equal with the cusp of college Seniors with their cars. You are one with the evil eating club boys and joyous University girls, the end-of-the-day businessmen and the truck drivers, the Guatemalan laborers and the police officers who George, after much back-and-forth, always insists on feeding for free. Everyone is greeted with the same sincere, “What’ll it be, my friend?”

Over three and a half years you have the opportunity to sample the entire menu. You develop a rotating collection of favorites: there is the chicken parm with its peppery tomato sauce topped by several slices of bubbling provolone cheese; the cheese omelet whose whisked eggs explode from their liquid to solid state upon contact with the grill; the round tin of chicken nuggets and French fries, for just $3.50!

You are at the Haven at all hours and you witness the details of the operation: the repetitious slicing of tomatoes, onions and lettuce. The careful construction of the tomato sauce from scratch each morning. Making a Haven run becomes a requisite part of social activities. Everyone writes down the specifics of their order and hands their dollars to the Haven Runner who returns with a box full of hoagies, stacked like greasy artillery shells.

Soon, you are one of the hooting and hollering Seniors with cars, and you discover that one of George’s other fine attributes is that he is good at talking to drunk people.

Then, you head off to College, and you quickly learn that they do not have places like Hoagie Haven in Southern California. And no, dude! Subway is not the same thing! You return home for Winter break and make your dad take you directly to Hoagie Haven from the airport. “What’ll it be, my friend?” George asks. His silver moustache has specks of white.

Over the breaks and summers of your college years Hoagie Haven becomes a Salon, the place where you encounter all of the people you vaguely knew in High School. George’s tubes of bread, meat, sauce and vegetables remain the fuel for humid summer evenings of Texas Hold ‘Em, three-on-three basketball, rambling conversations, and Yuengling beer.

You graduate from college. The pace of time accelerates. You visit home less often, and no longer recognize most of the faces in Hoagie Haven. You see George’s hair go from stainless steel, to silver, to grey. By your late 20s, your pilgrimage to Hoagie Haven feels obligatory, the way elections must have felt in Communist Russia.

You are thirty years old and hanging out with your old friends during the holidays when they tell you that George has sold Hoagie Haven. It’s still good, but not what it was, they report. “The tomato sauce on the eggplant parm was hearty and spicy,” one woman laments. “Now it’s sweet and cloying.”

You order a cheese steak to see for yourself. There seems to be less meat in the meat-to-bread ratio. The edges of the steak are a bit dry. The veggies, meat and cheese still meld and sing, but there is nothing in the last bite but a trace of ketchup and a few wayward strands of lettuce. The bread is still an inch longer than the meat, but George placed the meat on the bread so that this inch was at the front. The new guy puts it at the end. The evidence is in: profit margins are being expanded, magic is being nickel-and-dimed away.

You peruse the bodies inside Hoagie Haven. They all look like modern versions of the people you recall from your teenage years. They will have their own moments of truant rebellion and inebriated infatuation with their own irreverence inside Hoagie Haven. You realize that in your teenagehood Hoagie Haven was at its apex. Those countless visits when you should have been in class were the peak. Hoagie Haven will never be what it was then, even if this current cohort doesn’t know it.

You ponder how disappointing it is that there are no stupid rules to break as adult. Your life has surfed highs and lows and taken turns that you could not have comprehended when you were fifteen. Yet, your existence has never felt more visceral then it did on those nights when you were a teenager cruising up and down Route One with your friends trying to find a liquor store that would sell you a bottle of Smirnoff. Back then that bottle of liquid poison was a victory. An occasion. Now, it’s Tuesday. And the truth is that you don’t even want to drink on Tuesday. The few rules there are do not hold you back: You have no desire to harm anyone. You don’t even speed on the freeway. Life just isn’t as intense without half-wit lacrosse coaches to outfox on the way to Hoagie Haven.

It’s a damp winter evening in Portland, Oregon. Today your job managed to be both dull and stressful. Because you could only find 20 minutes to work out you spent too little time warming up and exercised too aggressively. The rain soaked your socks on the bike ride home. Your muscles ache. Your mind is split between the convenience of extracting fast food from Burgerville and the effort necessary to convert broccoli, brown rice and chicken thighs into something wholesome at home. Then the memories breathe in the sinew of your being. You cry out, “I could really go for some Hoagie Haven right now”. And the musical sound of George saying “salt, pepper, oregano” ricochets through your brain: “Sal’pe’pregno?!” “Sal’pe’pregno?!” “Sal’pe’pregno?!”

Hoagie Haven on Urbanspoon

Monday, February 15, 2010

Drive-Ins

Swenson's or Sonic? After reading this, I'm going to have to say Swenson's.