Taste the Rainbow, and Maybe a Few Other Things Too

My oh my, its was simply spectacular outside here in Buffalo last weekend. The sun was out, clear skies, and the heat wasn’t overbearing. That is, unless you were by one of the many tents that were in the middle of the street. Tents? In the street? Sounds like my hometown finally went off the deep end. No, I assure you it hasn’t. Instead, they took a culinary journey that half the country noticed. Ahh, the Taste of Buffalo. Which is the the largest food tasting event in the north east if you haven’t heard. Close to a million people roams the streets downtown, tasting delicious meal after meal from local favorites such as Duff’s Insane Heat Chicken Wings (As see on the Food Network’s Man vs. Food, and Travel Channel’s Food Wars) and our ever famous Beef on Weck. This wasn’t all we had, but we’ll head down that path in a moment.

You see readers, the Taste of Buffalo has grown nearly every year in it’s existence. Now people from all over the country, even the world (there were confirmed travelers from Europe, Africa, and Asia) come to try out not only our food, but other specialty items as well. In my articles concerning picky eaters, I said that it’s important for people to go past their aversions to food, and try new things. Has anyone here reading this ever had a roast beef sunday?

I have.

Or a Taco in a bag?

The wonderful part of the Taste of Buffalo is cheap, delicious food. There are foods from all over the world, yet surprisingly local. Local restaurants showcased menu items with flair and passion. I couldn’t tell you how many patrons I saw flocking to foods they normally would avoid because of attractive women in daisy dukes, or guys cracking jokes in BBQ pits, to men juggling and mascots galore. Choices were everywhere, but that did not seem to stop anyone. I saw one man with five different plates of food stacked high to his face. Did I mention cheap? Everything was sold with tickets, where you could get a pack of 10 for just five dollars. most meals cost between 5-7 tickets, so a mere ten dollars could net you quite a bit of food.

Well, I hope you enjoyed this little taste of last weekend. The importance here is to look outside the norm, and support local events such at these. I believe that food brings happiness, and last weekend I saw a million fat happy people. Something must be right. As for our next article, were going to look at the importance of knowing where our food comes from, and who exactly makes it. I recommend to all my reader’s to watch Food Inc. which I will delve into next. Till next time readers.

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            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
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            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            • Provides students the opportunity to train at home in their spare time to get their high school diploma, train for a new career, or enhance current skills.
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            • Member of the United States Distance Learning Association (USDLA), the Canadian Network for Innovation in Education (CNIE), and the International Council for Open and Distance Education (ICDE).
            • Features a fully flexible schedule with no classes to attend, leaving the study pace up to the student.
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            • Received the 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
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            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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