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News Wed Nov 10 2010

Wendy's Gets An Upgrade

fries.jpgThe Trib is reporting: Sea salt and russets are coming to a Wendy's near you.

By kicking up the salt and leaving the skins on, Wendy's is changing their 41-year old fry recipe in hopes to snag you and your other foodie friends. The slimmer cut, crispier fries will be arriving sometime in the next two weeks.

We're glad that our suspicions were correct that they actually are potatoes but at some point we ask ourselves, what's next?! Truffle fries at McDonalds and duck fat fries at Burger King? One can only hope...


Dan M. / November 10, 2010 12:31 PM

This has one huge ramification: will they still taste as good when dipped in a Frosty? (Mmmm...)

Laura / November 10, 2010 3:41 PM

UGH. Noooo. They are perfect the way they are currently! I don't like when they leave the skins on. And as the other person said...what about the Frosty dipping?

Shannon Romo / November 11, 2010 5:50 PM

I think I'll pass

Shannon Romo / November 11, 2010 5:51 PM

I think I'll pass

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Beer Mon Apr 28 2014

Craft Beer, Community and Creativity: An Interview with Locally Brewed Author Anna Blessing

By Christina Brandon

In the introduction to Locally Brewed: Portraits of Craft Breweries from America's Heartland, author and photographer Anna Blessing writes that she wants "to tell the story of the people behind the beer."
Read this feature »



Fri Jul 25 2014
Sam Adams Brew & View

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