Podcast Episode 112: The Joy of Ballpark Food
Bennet Jacobstein, author of The Joy of Ballpark Food: From Hot Dogs to Haute Cuisine, talks to us about what foodies can find at different baseball stadiums around the country.
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Hot dogs and sausages are not the same thing.
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The quality of ballpark food was elevated in the 90s as new stadiums were built and food television shows took off.
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Stadiums have highlighted regional foods.
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Gordon Biersch 's founder Dan Gordon introduced garlic fries at Candlestick Park in 1994.
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The song "Take Me Out to the Ballgame" was written in 1908.
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The Yankees replaced Cracker Jacks at one point, but brought it back after a public outcry.
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Veggie Happy spearheaded the movement to get veggie dogs sold at ballpark stadiums.
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Andrew Zimmern has a stand in the Minnesota ballpark.
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Rocky Mountain Oysters are bull testicles.
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"The Big Six" are the food companies that service the major ballparks.
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As you go from ballpark to ballpark, try the hot dogs at each to see how they're done differently.
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Proceeds from Bennett's book go to Second Harvest Food Bank.
1. Food for Thought
- Q: In what year were Cracker Jacks first served at a baseball game?
- A: 1896 in Atlantic City.
2. Out of the Frying Pan
Here's what Bennet recommends you try at each ballpark:
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Yankees Stadium in New York City: Chicken and Waffles.
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Fenway Park in Boston: Lobster Roll and a cuban sandwich.
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Wrigley Field in Chicago: Chicago-style hot dog with Vienna beef.
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Turner Field in Atlanta: Boiled peanuts.
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Marlins Park in Miami: Cuban dishes.
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Safeco Field in Seattle: The Ivar's hot dog (with fish) and cream cheese hot dog.
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Nationals Park in Washington D.C.: A cauliflower hot dog and presidential cupcakes.
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Busch Stadium in St. Louis: The BBQ.
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Dodger Stadium in Los Angeles: Tommy Lasorda Spumoni ice cream.
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AT&T Park in San Francisco: Crab salad, lamb sausages, and Gordon Biersch garlic fries.