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…… “Breaking Bad” actor Bryan Cranston paid a visit to Oswald restaurant in Santa Cruz on Saturday night. I saw his Instagram post, in which he thanked bartender Clay for mixing up a great cocktail, only Sunday morning — otherwise I probably would have rushed down there and pressed my nose against the glass windows like the wide-eyed fangirl that I am. What was Walter White doing in our not-so-sleepy little beach town? Enjoying a Memorial Day weekend getaway with his wife? It turns out he was mixing business with pleasure. Cranston and “Breaking Bad” costar Aaron Paul teamed up to release Dos Hombres Mezcal and are making promotional appearances at restaurants throughout the Bay Area. Paul visited Luna Mexican Kitchen in Campbell, and Cranston made later appearances at El Jardin Tequila Bar on Santana Row and Taurus Steakhouse in San Carlos, among others. I couldn’t reach anyone at Oswald by publication time to see what it was like to serve the acclaimed actor, but next time I visit you can count on me taking Cranston’s seat at the bar.
… Heads up, cider lovers: Santa Cruz Cider Company’s Strawberry Cider, one of my favorite seasonal summer beverages, returns Wednesday to its downtown farmers market booth, and will be available through the summer at its Watsonville cidery, farmers markets and local partners. This is the fifth year sisters Nicole Todd and Natalie Henze have brewed their strawberry cider, which has become a much-anticipated fan favorite. I had a chance to sample this batch early at the cozy tasting room off Hangar Way a few weeks ago, and was wowed anew by the intense strawberry flavor and aroma. Todd uses local strawberries, primarily from Windmill Farm in Moss Landing — more than 200 pounds per small batch. Henze recommends drinking this cider as fresh as possible to enjoy the maximum strawberry character. “Drink fresh and buy often is our motto,” says Henze. 500-milliliter bottles are $12 each or three for $30. Find it on draft at Santa Cruz Mountain Brewing and Shanty Shack Brewing and in bottles at Staff of Life and Shoppers Corner in Santa Cruz; Vinocruz, Sunnyside Produce and AJ’s Market in Soquel, and Wild Roots Market in Felton. More info at santacruzciderco.com ....
Santa Cruz Cider Co.'s beloved strawberry cider returns Wednesday and will be available through the summer.
(Via Santa Cruz Cider Co.)
… If you or a loved one suffers from Crohn’s disease — a little-understood autoimmune disorder that, among other side effects, wreaks havoc on the digestive system — you know how it can dramatically change one’s relationship with food. Foods like bread, sugar, fruit and eggs can become triggers for dangerous physical side effects. And because the disease can be different from person to person, until one discovers what specific foods are one’s personal triggers, all foods can be suspect, making eating a challenge. If this sounds like you, I recommend picking up a copy of “Crohn’s Disease AIP Cookbook: Recipes to Reduce Inflammation and Eliminate Food Triggers on the Autoimmune Protocol,” a new cookbook released last week by Santa Cruzan Joshua Bradley and co-authored by clinical nutritionist Kia Sanford.
The book is full of dozens of gorgeous recipes for breakfast, lunch, dinner, dessert and snacks that omit all possible autoimmune triggers, including nightshades like potatoes and tomatoes, sugar, dairy, eggs and gluten. Thankfully, I don’t suffer from any dietary issues, but I was attracted to the vibrant recipes nonetheless, including fried chicken with sweet potato waffles, roasted saffron chicken with stone fruit, coconut clam chowder with lemongrass, barbecue jackfruit with celeriac slaw, coconut shortbread cookies and carrot cake. That’s intentional, says Bradley: “Anyone, whether or not they have any dietary restriction, would find that they can eat this food and feel really good.”
Before his diagnosis, Bradley was a passionate home cook who hosted regular multicourse, themed pop-up feasts in his home, restaurants and outdoor spaces for 20 to 30 guests. “I cooked like a madman all the time,” he says. The onset of his sudden and severe symptoms 10 years ago befuddled doctors and caused Bradley to lose 90 pounds in three months. His body was so inflamed that the lab that processed his tests sent a representative to his doctor’s office to see if he was a real person.
In 2014, he and his family moved from Portland, Oregon, to Scotts Valley to be closer to health resources and Stanford Medical Center. Working with Sanford, his nutritionist, helped him regain his ability to cook, and when a publisher came knocking on Sanford’s door asking for a Crohn’s-compatible cookbook, she and Bradley decided to write one together. “It became clear that having her scientific perspective backing up my recipes would be valuable,” Bradley says.
For Bradley, assuaging the anxiety around food for people with autoimmune diseases was paramount in creating delicious recipes. “This is how I cook every day. Food is such an emotional point for people, and you tend to focus on the things you can’t eat,” he says. “Part of the goal of the book is for people to find themselves in these recipes. That’s why there’s so many cultural influences. You can try these and then branch out. There’s a lot of great food that can still be had.” Order “Crohn’s Disease AIP Cookbook” through your local bookstore or find it online at Amazon.com. More info at gotostepone.com.
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2 – The number of local farms that still grow olallieberries. These sweet-tart berries used to be grown widely in the area, but now you can find them at only two farms, Prevedelli Farms and Gizdich Ranch. Gizdich berries aren’t available yet, but Prevedelli Farms — the only organic grower — will offer them at the downtown Santa Cruz and Aptos farmers markets for the next three to four weeks. Find more berry-licious local treats in Friday’s Eaters Digest.
“The thing that made me so interested in going to China is that all of the historical stories about sauerkraut repeat the same general idea that sauerkraut comes from China. The nomadic peoples of Central Asia encountered cabbage, preserved cabbage in China, and then brought the idea westward into Europe.” — Fermentation guru Sandor Katz. In his newest book, “Fermentation Journeys,” Katz shares fermented foods he encountered while teaching all over the world, including China. He comes to Bookshop Santa Cruz on Wednesday, and I spoke to him about how the landscape of fermented foods has changed since his book “Wild Fermentation” came out in 2003.
Last week was devastating. I haven’t moved on, and I don’t think I ever will. I’ve drifted through every day since, somehow eating meals, making dinner for my family, writing about food, all with a hole in my stomach. I’m angry and scared, and so I’ve been focusing on little things I can do. I can hold my son close. I can donate money to March For Our Lives, which was founded by survivors of the mass shooting at Marjory Stoneman Douglas High School in Parkland, Florida, in 2018. I can sign up to volunteer for its phone bank and events. I can steel myself for what will likely be a long battle against senseless gun violence in this country. But there’s a lot I can’t do, and struggling with that reality keeps me up at night.
Somehow life goes on. On Friday, I took Marco in for a checkup with his pediatrician. He had to receive some routine vaccinations which, despite the best efforts of the sweet nurse, are always traumatic. Right after we finished, I had to drop him off at his grandparents’ house for the day while I went to work. Poor Marco was still sniffling, eyes red from crying, when his “Nonno” and “Nonna” welcomed him with open arms. “Poor little guy,” my father-in-law said. “Would some pancakes make him feel better?”
I felt my emotions rise into my throat. “That sounds great,” I answered. My father-in-law asked, “Maple syrup OK?” “Of course,” I croaked out, suddenly on the verge of tears myself. I was overwhelmed with the relief that there are still some problems that have simple solutions. Sometimes, all it takes to turn tears into smiles is pancakes.
THIS WEEK, I’M CONSIDERING BUYING A LEG OF SPANISH HAM …
Ham it up at summer parties with an affordable leg of jamon serrano from Costco.
(Via Costco.com)
… because it was such a hit at a dinner party last weekend. My friend Tallula Preston, co-owner of Fruition Brewing in Watsonville, is an incredible cook, and she treated me, my husband and few friends to a Spanish tapas-themed feast last Sunday complete with a flight of hand-selected sherries. She also splurged on an entire leg of jamon serrano, a cured ham similar to Italian prosciutto, which came with its own spit and stand. We had a fantastic time trying to slice translucent strips of the nutty, fatty pork between courses. Of course, we barely made it through a half-inch by the end of the party, and joked that this summer would be Summer of the Ham. “I’m just going to bring it to every party I’m invited to,” said Tallula. In fact, that’s a pretty fun idea. You can literally ham it up at your own party: a 14-pound Noel Consorcio serrano ham is just $109.99 at Costco. If properly stored, it will keep for two to three months.
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Sorry in advance for the frequent use of the phrase “finger foods” in this newsletter. As a society, we have got to come up with something more appealing. Hand cuisine? Digit diet? Those two options are even worse.
“Finger food” also minimizes just how enjoyable and engaging it can be to eat food by hand, especially when it comes to dining in a restaurant where service is at a premium. There’s something charmingly disarming about just digging in.
Not to be missed at Falansai in Bushwick: the tender, slow-cooked duck necks.Adam Friedlander for The New York Times
Duck Necks, Hand Rolls and All the Mozzarella Sticks You Can Eat
Take, for instance, the confit duck necks at Falansai in Bushwick. This is a restaurant with a certain level of formal training behind it — read: confit — and yet, when the waiter placed this dish on my table, he said we should put our utensils aside: The only way to really tuck into these duck necks, smothered in a sweet, sticky sauce, was by hand, minding the bones at the center of the tender, fall-apart meat. With each bite, I set aside those little neck bones like discarded oyster shells and tackled the next.
Other fine dining-addled brains might short circuit, but my first thought was, “Now this is eating!”
A few weeks later, I sat down to dinner at Mari in Hell’s Kitchen, which I would call “fancy-fancy” — we’re talking about a $125 tasting menu. But the restaurant’s specialties are hand rolls inspired by Korean street food. And so for courses three through 10, you will be using only your hands to pick up the gim-wrapped slivers of salmon, spicy tuna, A5 Wagyu beef and more — even though they’re presented on an embellished brass platter that closely resembles the ceiling of Grand Central Terminal.
An array of hand rolls at the Korean tasting menu restaurant Mari.Daniel Ahn / Courtesy of Mari
You can consume another kind of finger food at Teranga, the West African restaurant from the chef Pierre Thiam in East Harlem. Sure, you can dig into your jollof and harissa-rubbed salmon with a knife and fork, but there’s no getting around the fufu. As my colleague Ligaya Mishan wrote in her review of the restaurant in 2019, “You tear off pieces and wield them like spoons, bringing earthiness to every bite.” It’s how people in the African diaspora have consumed fufu, and other starch-based swallows, for millenniums.
At any of them, the waiter is well trained, the chef has been cooking for a decade or two or three, there’s a curated wine list, but you’re eating with your hands. A kind of cognitive dissonance starts to build. But all you can do is embrace it, wipe the corners of your mouth and think, “Now this is eating!”
In Other News …
This week, Pete Wells reviewedDar Yemma — a new Moroccan restaurant operated by an Algerian in Queens’s Little Egypt — where parts of the menu are uneven, but the simmering tagines always deliver.
Openings and a closing: The chef John Fraser’s latest restaurant, La Marchande, opens in the financial district on June 7; Singlish, a new cocktail bar with a focus on Singaporean street food, is now up and running on East 13th Street near Union Square; and Bessou, the Japanese comfort food restaurant in NoHo, will permanently close on June 18.
The Summer in the City newsletter is back: To kick off the season, Julia Carmel, Michael Gold and Korsha Wilson, who occasionally writes for the Food section, have put together a bucket list of New York City must-dos, including steam rice rolls in Chinatown and Nepalese food in Jackson Heights. Sign up here.
Drag brunch? At Taco BellCantina? Erik Piepenburg reports on “arguably the most mainstream marriage of drag and dining yet.”
Kate Bernot reported from Missoula, Mont., about United We Eat @Home, a program that allows refugees to share their food with locals while earning valuable income.
Mike Chau is at his home in Queens, one of his three Instagram-famous children yelling in the background, when he says it: He’s been losing followers for months. The 38-year-old Queens native, better known by his social media handle @foodbabyny, has been posting photos of his children napping in Hunan restaurants and strapped into car seats with buckets of fried chicken for the past eight years. And for the most part, it’s gone pretty well. “I’ve gained at least one follower every single day since I started this account,” Chau says, more than 300,000 followers later.
Last year, his account went into “free fall.”
Chau, who works full-time as a software developer, monitors his and other food influencers’ profiles using Social Blade, a website that collects data on social media accounts across platforms like Instagram and Twitter. He first noticed he was losing followers a little over a year ago (although the website indicates his account has been on the decline since before the pandemic began). Anywhere from one to one hundred people are unfollowing @foodbabyny each day, he says. The losses totaled some 7,000 followers in the last year alone.
“At first I was really disheartened,” Chau says. And then he realized it’s happening to food influencers across the city.
Food influencers across the city are bleeding followers.
A decade after Instagram unseated Facebook as the internet’s dominant platform, social media’s tectonic plates are shifting again. TikTok, the short-form video sharing app your parents are already using is upending the landscape, causing companies like Instagram to switch up their algorithms and launch their own versions of the app. Now Chau and a generation of early food influencers are fighting to stay relevant.
“TikTok is where Instagram was in 2016,” says Emily Schultz, a social media manager at Bento Box, a tech company that consults on restaurants’ online presences. “A year ago, the question was, ‘Do we need to be in it?’ Now it’s, ‘How do we get in it?’”
Like many of the city’s dominant Instagram food influencers, Chau started on the app in 2014, when square, heavily edited photos flooded the app, but most people were starting to suspect that the Buenos Aires filter might not actually look good. He started @foodbabyny because he was trying to avoid being “that person” who only posts food photos, or only shares pictures of their kids, he says. Instead, he aimed to become one of few people on the app to do both at the same time.
There were only a handful of local food influencers on Instagram at that time, but certain trends were already taking shape. “People liked seeing over-the-top photos of delicious-looking food,” Chau says, citing the Black Tap milkshakes that plagued Instagram feeds in 2015. “It wasn’t necessarily good food. It was just things that caught people’s eye.” His account didn’t hold back: @foodbabyny became an online shrine to gravity-defying noodle pulls, melty grilled cheeses, and just about anything that could be cut in half and shoved in front of a camera.
Chau convinces his children, Sammy and Matty, to smile for a photo at Breads Bakery.
The next era of food influencing is headed in a more casual direction, driven by TikTok. The video-sharing app made its debut in the United States in 2017, hitting 1 billion monthly active users last fall. Most social media apps never reach that milestone, and in Instagram’s case, it took more than eight years to achieve. Now, legacy influencers are grappling with a shift to video on their home court.
Greg Remmey and Rebecca West-Remmey, the husband-wife influencers behind the Instagram account @devourpower and its 1.5 million followers have watched the app contort itself to compete with rival social media companies for years. The platform added video in 2013 — an answer to the late, lamented video-sharing app Vine — followed by Instagram Stories in 2016, a shameless copy of Snapchat’s “stories” feature that allows users to share videos that expire after 24 hours. And then came Reels, Instagram’s clunky TikTok replica.
The prioritization of video on the app has been tough for some influencers, who just a few years ago were more preoccupied with figuring out the right angle to photograph a corn dog. “Before you could just post a picture of yourself holding this crazy burger, and it would get 20,000 or 30,000 likes,” says Remmey. “Now you have to tell some sort of story. You have to give a little personality.”
The shift has coincided with a drop-off in likes and followers for many of the city’s legacy food creators. Caitlin Sakdalan, the 25-year-old influencer behind the food and travel account @befatbehappy, has lost more followers than she’s gained in 10 of the last 12 months, according to Social Blade. Jeremy Jacobowitz, who ran the @brunchboys account before renaming it after himself in 2021, is down more than 13,000 followers year over year.
For full-time influencers, those numbers are more than a matter of pride. Most of the money food influencers are competing for is still tied to Instagram, Sakdalan says, in part because many of the independent restaurants they work with have yet to establish themselves on TikTok. Sakdalan, who consults for a handful of New York City restaurants, including the small chain of Migrant Kitchen restaurants, still pulls in over $30,000 a year from Instagram partnerships. It’s a figure that’s remained steady despite TikTok looming large, but she wonders how much longer she can count on that.
“Part of me doesn’t want to create TikTok content,” Sakdalan says. “Part of me feels like if I don’t do this now it will be too late. If Instagram dies, my brand effectively dies.”
Camera eats first.
Remmey and West-Remmey are among the few early Instagram food influencers to have successfully made the shift. Their three-year-old TikTok account, which currently sits at 1.6 million followers, overflows with videos of smash burgers and chicken over rice. Remmey, an upbeat bro with a swoosh of Johnny Bravo hair, narrates almost everything, offering context about restaurants, putting questions before viewers, and generally describing what’s happening on screen. “Every single post has to be a story within itself,” he says.
That conversational style is critical on TikTok, where a crowded field of younger influencers is covering local restaurants, and racking up thousands of followers in the process.
Maeghan Radice and Audrey Jongens are the co-founders of the @theviplist, a food-influencing duo the Rolling Stonedescribed as one of TikTok’s “most loathed” accounts last year. Similar to Chau, who started @foodbabyny in the early, filter-filled days of Instagram, Radice and Jongens arrived on TikTok in April 2020, at a time when few accounts were posting local food content in New York City. “It was a very niche part of TikTok,” Radice claims. “No one was doing food reviews.”
Their sarcastic reviews of high-end Manhattan restaurants have helped fill that void. In their videos, she and Jongens pan over dishes with a handheld ring light — when restaurants aren’t pleading with them to put it away — and refer to viewers as “peasants” using a scripted voice that toes the line between trust-fund baby and Mean Girls antagonist Regina George. (Their words.) The schtick has earned them close to 400,000 followers.
“We’re doing a completely different form of reviewing,” Radice says. “It used to be all about pictures, but sometimes pictures look different than the real thing. People want visuals. They want voice-overs. They want the entire experience.”
In other words: Instagram could never.
Baked goods and fidget toys, a common pairing when Chau and his family dine out.
To Chau, it all “feels like a chore,” he says. Food Baby does, let the record show, have a TikTok account. It’s just that the occasionally bleak videos don’t do very well.
Part of the problem, Chau says, is that a viral following on one platform rarely guarantees success on another, and at this point, he doesn’t feel like starting over. The influencer, who posts on Instagram anywhere from one to three times a day, likens TikTok to a “lottery” that encourages users to post as often as possible with the hope of going viral. (A spokesperson for TikTok disputes that characterization, and claims that consistency is more important than post frequency.)
In any case, Chau can afford to complain about TikTok: He runs @foodbabyny while working as a software developer full-time. Losing followers is “embarrassing” on some level, he says, but he’s never relied on the account as a source of income.
With only the loss of clout hanging in the balance, Chau says he’s sticking with what’s worked so far, even if it’s unlikely to work in the future — or even in the present. “It’s probably too late for me,” he says, a captain going down with his ship. “I plan to keep having fun.”
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WICHITA, Kan. (KWCH) - Whether you’re grabbing a meal with family and friends or going to the grocery store, you may feel the higher prices hit your wallet.
Tyler Davis, the owner of Bogey’s in Hutchinson, says he’s seen that change in his restaurant.
Davis says, “things jumped up so fast in such a way that I’ve never seen.”
Bogeys have raised its menu prices to make up for the cost of food. Davis’s concern is customers who may not be able to afford something to eat.
“If we could keep the prices the same that they were in 1987 when we opened, I’m sure we would... you know that would be the dream, but that’s not the reality, but at the same time this is a bigger increase than I’ve ever done before,” said Davis. “I mean, I just knew that something different, it’s not a two percent raise, you know our costs have gone up. Double in some instances.”
With the rise in food prices, Davis has felt the need to help his community. He had an idea and now is putting it into action.
“Felt obligated to do something to be able to contribute in some way, and so for us, that was being able to offer low-cost meals for kids at least one night a week for families to come and take and there are people who are struggling who don’t have kids as well,” said Davis.
The change starts on Memorial Day and will go through June every Monday from five to close. Pay what you can meal come with a cheeseburger, fries, and a drink. Davis says whatever customers need, Bogey is willing to work with them.
If a customer can’t afford the deal, donations given to the restaurant over time have covered the costs. Customers I talked to say they are happy to see the business helping in tough times.
Customer Starla Diane Cooper said, “I think it’s fabulous. There are so many people in such a great deal of need... and for them to be out there, lowering costs for kids and families, and allowing people to help contribute money.”
If anyone can’t make it to Bogey’s during the reduced meal cost hours on Mondays, Davis says to contact Bogeys directly. Bogeys are flexible, and the restaurant could find a way to provide.
I have frequented the Asian Buffet in Greenville, Ohio and most recently, the Golden Corral in the Fairfield Commons Mall.
Concerning our supposed “food shortage,” I have a serious problem and questions.
The Asian Buffet charges roughly $14 per person for the buffet and a special rate from opening until the dinner rush.
Were your eyes bigger than your stomach and you could not finish what was on your plate at the Asian Buffet? You can get a “doggie bag” and it is weighed. You pay $5 a pound. If you don’t want to “double-pay,” the leftovers go straight to the trash.
At the Golden Corral the same applies. Their “doggie-bag” is weighed and you pay $7 a pound.
At both of these establishments the food is more than plentiful, the choices of food are abundant.
At both of these venues…the food ranges from appetizer type food through the main course, all the way to dessert. Drinks are included and unlimited.
At both of these places, there is staff to refill your drinks, remove used plates/dirty napkins, and keep an eye on you.
So how does it come to be that these cited establishments charge $14 per person per visit and one good steak at Kroger’s is $25?
If there is such a “food shortage,” how are these places able to provide the “feast” they do? All of the food serving pans are full. I could see this from my seated position at the table.
I’ve heard that the food shortage is the “truck driver’s” fault. But there’s food at both of the above-cited venues and plenty of it.
How much of a food shortage do we really have?
Both of these venues are packed every time I’ve been there, so how much of a money shortage do we really have?
Mona Lease
Arcanum, Ohio
Viewpoints expressed in Letters to the Editor are the work of the author. The Daily Advocate does not endorse the viewpoints contained therein. To email a letter to the editor, please include your first and last name, city of residence, phone number, as well as your letter, to [email protected]
HUNTINGTON, W.Va. — Huntington’s Kitchen, a community outreach program of Cabell Huntington Hospital, has announced its cooking class schedule for June.
All classes are limited to 16 participants, ages 15 and up, unless otherwise specified. Masks are required and social distancing guidelines will be followed.
Registration is required by calling 304-522-0887 or by visiting huntingtons-kitchen.org.
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Monday, June 6 Cookout Side Dishes
Everyone is getting together for cookouts and other outside celebrations, but what are you going to bring? In this class, we will make a variety of side dishes you could take with you: game-changing pasta salad, panzanella (bread salad), caprese salad, blueberry orzo salad, Hawaiian pineapple coleslaw, six different chicken salads and Asian noodle salad with sesame ginger dressing. This class will be offered 6-8 p.m. Fee: $20 per person.
Tuesday, June 7 Dining with a Doc
Karim Boukhemis, MD, a board-certified orthopedic surgeon specializing in foot and ankle surgery with Scott Orthopedic Center, will be the guest doctor with an open discussion about total ankle replacement. This class will be offered 6-8 p.m. Fee: Free, but registration is required.
Friday, June 17 Senior Focus Friday
Open to anyone age 50 or older. Enjoy a healthy meal and information about how supplements can help with diet and nutrition from Adam Younes, PharmD, St. Mary’s Pharmacy. This event will be offered noon-1 p.m. Fee: Free, but registration is required.
Friday, June 17 Date Night
Are you looking for something different for your date night? In this class, we’ll learn how to make pan-seared steaks with roasted garlic compound butter, hasselback potatoes and shaved Brussels sprout salad. This class is limited to eight couples and will be offered 6-8 p.m. Fee: $75 per couple.
Tuesday, June 21 A Little Something Sweet
Do you wish you could have restaurant-quality desserts at home? In this class, we’ll make crème brûlée restaurant-style, complete with a blow torch. This class will be offered 6-8 p.m. Fee: $25 per person.
Monday, June 27 Shrimp Boil
Boil dishes are popular right now, and in this class, we’ll learn how to season the water and the best time to add ingredients. We’ll add potatoes, smoked sausage, corn
and Brussels sprout as you adjust your spice level. This class will be offered 6-8 p.m. Fee: $25 per person.
Huntington’s Kitchen is a community food center where people come to learn, cook and experience everything well-prepared food and healthy living have to offer. Its mission is to help prevent and reduce diet-related disease through education about healthy food and healthy cooking.
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Alejandra Leal, left, and Brittany Muller began their chicken-wing business as a food truck and recently opened their first store-front restaurant located on Gold Ave SW and Fourth Street. (Chancey Bush/Journal)
When Alejandra Leal and Brittany Muller set out to open up their own food truck three years ago, the duo had one stipulation: they wanted to do something different.
In Albuquerque, many of the food trucks at that time focused on typical street food fare like tacos, tortas and burritos and while those were popular, Leal said she wanted to make sure her food truck served something else.
Realizing that their nascent food truck would most likely be parked outside of breweries, Muller and Leal turned to a favorite snack of bar hoppers — wings.
In the three years since launching, Wing It Up has earned a legion of fans, enough to where Muller and Leal could open up their own store front location, years before they thought it would even be possible.
Wing It Up, at 317 Gold SW, at the intersection of 4th Street and Gold, opened May 14.
Though Wing It Up has many devoted customers with many traveling from Grants, Los Lunas, and Bernalillo during the first week as a brick-and-mortar restaurant, Muller said that when they first launched as a food truck, customers were weary to try options that weren’t tacos and burritos.
“No one wanted to try the wings,” Muller said.
To convince customers to give them a shot, Muller said her cousin donned a chicken mascot suit and began handing out samples wherever the food truck was parked.
It worked.
Soon, the food truck was met with more demand than they could keep up with and regularly sold out when it opened up shop.
Bella Romero and Aristeo Ballejos enjoy wings at Wing It Up located in Downtown Albuquerque. (Chancey Bush/Journal)
Leal and Muller credit the success of their food truck to three things — serving an item that’s different, providing great customer service, and most importantly, serving up quality wings.
The demand was also enough to keep the less-than-a-year-old food truck afloat when the coronavirus pandemic hit.
“Sad to say, COVID destroyed a lot of businesses,” Leal said. “For us it was the other way around. We blew up when COVID hit.”
To keep the business open, Leal and Muller parked their food truck at their house in the South Valley and began at-home deliveries to customers all across Albuquerque and Rio Rancho.
“People were just calling us left and right and we would deliver all over Albuquerque … wherever we (could) find people that actually wanted food,” Leal said. “And after that we just kept getting phone call after phone call after phone call.”
Despite earning a devoted following for their chicken wings, neither Leal nor Muller have any formal culinary training.
Wing It Up, at 317 Gold SW, opened in mid-May. (Chancey Bush/Journal)
Muller, who handles most of the cooking, said she learned how to cook as a teenager from her grandmother.
“She basically showed me everything I needed to know about cooking,” Muller said.
The two decided on opening a food truck after Leal’s father died in an accident and left her some money.
“We just went for it,” Leal said. “There was no turning back.”
Wing It Up dishes out its namesake item in boneless, bone-in, breaded and “naked” varieties, chicken tenders, chicken sandwiches, french fries and sides like fried pickles.
Customers can choose from more than 20 different sauces and rubs — including a Hot Cheeto option — to dress up their chicken wings and fries.
Wing It Up is open from 11 a.m. to 7 p.m. Tuesday through Thursday, and from 11 a.m. to 9 p.m. Friday and Saturday. It is closed on Sunday and Monday.
For more information, visit facebook.com/wingitup2019
It’s the time of year where Food Service establishments, which include restaurants, vending machines, cafeterias, mobile units, temporary food service establishments, and special transitory food units should update their licenses through the local LMAS District Health Department office.
Temporary food licenses are required for operations that serve potentially hazardous food to the public for 14 consecutive days or less. Applications must be submitted, and an on-site inspection will be scheduled prior to the event.
Guidelines for Temporary Event Establishments and the LMAS environmental health programs focus on preventing communicable disease and environmental conditions that could be harmful to the public health community.
We are providing these guidelines to assist you in serving a safe food product to your customers. Low risk temporary food licenses are required for operations that are serving low-risk food to the public for 14 consecutive days or less. Applications must be submitted, and an “in-office” consultation will be scheduled during regular business hours at least 1 week prior to event.
The consultation with the Sanitarian and the designated person in charge could last 30 minutes or more. If it is determined that an on-site inspection is needed, then the fee is increased to the rate noted above and the license will not be issued until after the inspection.
Low-risk foods may include items such as: pre-cooked hot dogs, sausages or burgers, popcorn/kettle corn, nachos, pretzels, cotton candy, SnoCones, Coffee, Hot Chocolate, prepackaged and bulk ice cream, frozen pizza, pizza prepared and sliced at a licensed kitchen, pancakes (just add water variety), frozen French fries (commercially processed) and coated or uncoated nuts.
Food Service Types Include:
• A fixed establishment is a facility that is a permanent location. This is an operation where food or drink is prepared for direct consumption through service on the premises or elsewhere, and any other eating or drinking establishment or operation where food is served or provided for the public.
• A mobile food service establishment means a food service establishment operating from a vehicle, trailer, or watercraft which is not fully equipped for full food service and, therefore, must return to a licensed commissary at least once every 24 hours for servicing and maintenance. The commissary license number must be recorded in the appropriate place in order for this application to be processed.
• A vending machine location is a room, enclosure, space, or area where one or more vending machines are installed and operated. Where there are multiple vending machine locations in a building, each shall be licensed separately.
• A special transitory food unit (STFU) is a temporary food establishment licensed to operate throughout the state without the 14-day limits or a mobile food establishment that is not required to return to a commissary.
Displaced Yemenis receive food aid and supplies at a camp in Hays district in the war-ravaged western province of Hodeida on March 29. Ukraine supplies nearly a third of Yemen's wheat imports and the disruption in export flows resulting from Russia's invasion and has heightened fears of a deepening famine. KHALED ZIAD/AFP via Getty Images
Even before Russia invaded Ukraine, experts worried that a potential attack would spark a global hunger crisis. Russia and Ukraine export more than a quarter of the world’s wheat, after all, and Russia is the world’s top fertilizer exporter. Since the war began, food prices and food insecurity have indeed soared worldwide as a result of what Ertharin Cousin, former executive director of the World Food Program, has called a “perfect storm” in global agriculture.
In this edition of Flash Points, we delve into the origins of the food crisis and examine what’s making it worse, its effects on wheat-dependent countries, and its global economic ramifications.—Chloe Hadavas
Curtailed harvests and scarcer fertilizer all but promise hunger and hardship for tens of millions, FP’s Christina Lu writes.
Even before Russia invaded Ukraine, experts worried that a potential attack would spark a global hunger crisis. Russia and Ukraine export more than a quarter of the world’s wheat, after all, and Russia is the world’s top fertilizer exporter. Since the war began, food prices and food insecurity have indeed soared worldwide as a result of what Ertharin Cousin, former executive director of the World Food Program, has called a “perfect storm” in global agriculture.
In this edition of Flash Points, we delve into the origins of the food crisis and examine what’s making it worse, its effects on wheat-dependent countries, and its global economic ramifications.—Chloe Hadavas
Lithuania’s call for a naval coalition to break Russia’s stranglehold on Ukraine’s exports hasn’t been taken up—yet, FP’s Robbie Gramer, Christina Lu, and Mary Yang write.
Women wait in line during a United Nations World Food Program distribution at the “Escola Primária 3 de Fevereiro” school in Matuge district, northern Mozambique, on Feb. 24, 2021.ALFREDO ZUNIGA/AFP via Getty Images
The International Monetary Fund’s two top leaders discuss the global economic ramifications of Russia’s invasion, FP’s Ravi Agrawal writes.
University students take part in a demonstration demanding the resignation of Sri Lankan President Gotabaya Rajapaksa over the country’s massive economic crisis in Colombo, Sri Lanka, on May 19.ISHARA S. KODIKARA/AFP via Getty Images
Please follow our comment guidelines, stay on topic, and be civil, courteous, and respectful of others’ beliefs. Comments are closed automatically seven days after articles are published.
Soldiers of the P18 Gotland Regiment of the Swedish Army camouflage an armoured vehicle during a field exercise near Visby on the Swedish island of Gotland on May 17.
U.S. President Joe Biden and Secretary of State Antony Blinken participate in a virtual summit with the leaders of Quadrilateral Security Dialogue countries at the White House in Washington on March 12.
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