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September 14, 2009

By Lauren Lee

Let’s not kid ourselves. You’re not going to eat the cold, three-quarters-ingested, styrofoam-soggy lamb chop with a side of fettucine alfredo the next day, are you?

No matter how delicious it was at the time, you are on a business trip, living the high life and are probably going to eat out again for three squares the next day, too. And the day after. So there’s really not a lot of time to fondly reflect on meals past.

With that in mind, just say no to the doggie bag.

Otherwise, the packaged leftovers will make their way back to the hotel, which you may or may not be sharing with a co-worker, and will then stagnate in the mini-fridge for the next four days.

There is a chance that said co-worker may be sleeping on a pullout couch with her face 12-inches from said mini-fridge and wake up disoriented, thinking she had fallen into a dumpster behind a restaurant.

Believe me, I was raised to be mindful of the children in Africa every time unconsumed food is discarded, but there has to be different rules on the road.

Hotel fridges usually manage a level roughly three degrees cooler than room temperature and they are not exactly the odour-corralling fortresses like our home refrigeration units.

If you were at home, you wouldn’t come back from a nice meal and put your leftovers on the window sill of your living room or bedroom for several days, would you?

I’ll make you a offer: You can have a get-out-of-jail-free card when it comes to not cleaning your plate when you are traveling if it means that I don’t wake up marinated in garlic. Deal?

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September 14, 2009

Sportswriter: Champion of the Ink-Stained Wretches

The story:

Sportswriter became the fastest two-year-old on the planet when he set a 1:49.2 world record while winning the $1 million Metro Pace at Mohawk.

What we went with: