I wish I had thought to scope out which they served to the Hispanic people! My guess is going to go to pork rinds, just because per unit, they’ve GOT to be cheaper than the granola. The granola was $1 a bag granola from Walgreens, although it may have been donated, I don’t know.
boofuu, I had the same exact thought. *This *is how we teach our kids about nutrition after droning to them about better food choices for hours in health class so we can get the big federal bucks? The granola was high in fat and sugar, sure, but also high in fiber and omaga-3s, as well. Pork rinds, as far as I know, are high in fat and in fat.
Pork rinds are great! Especially with a few drops of Tabasco. Cracklin’ corn bread is also good.
My mother was an observant Episcopalian, so Fridays were a fast day. Beans, greens (collard, mustard, turnip), and cracklin’ corn bread was a typical Friday dinner.
I thought pork rinds were red-neck, “Larry the Cable Guy” type food?
What kind of granola-Quaker Granola Bars? Like Chocolate Chip, Peanut Butter, or S’mores? My Gramma used to buy them and keep them at her house for my cousins and I when we’d come over-they ROCKED.
George H.W. Bush was the first thing I thought of, although I suspect that he talked up the pork rinds so as not to seem so white-bread Connecticut Yankee. Also, pork rinds were sort of popular during the Atkins diet craze a few years ago, as a low-carb alternative to potato chips.
But I’m curious at the distinction in which bags were handed out. Were the ones with pork rinds labeled differently than the ones with granola? Or did they just have a bin for each?
When I was doing Atkins a few years ago, I was eating pork rinds as a potato chip substitute. Of course, I was downing about a pint of homemade onion dip along with them, too, so the effect was less than desired…
No, not bars, packets of granola with dried cranberries, I think. I linked to them or something quite like them in my reply to boofuu.
No distinction that I could see. There was a long row of banquet tables, and we registered at the leftmost one. A few (connected) tables over is where I saw a large cardboard box labeled “PORK RINDS” and people filling unmarked yellow bags with the rinds, water and some paper. The woman who registered us handed us a pre-stuffed unmarked yellow bag. I didn’t notice whether she pulled it out of a box labeled “Honkies” or not.
Yeah, I was totally stunned to find out that in De Yu Es Ei, pork rinds are considered “black folks eatins.” Maybe the reason we don’t consider them any-particular-folks-food in Spain is our lack of racial diversity?
Then again, food documentaries love picturing the host being shocked, shocked, that what Spaniards call “pigs’ ears” are, actually, pigs’ ears…
Here in t’north of England Pork Scratchings are can be found as a pub snack. As they’re basically deep fried pig skin I’m guessing they’re the same thing. So no racial thing here just the North South divide.
Yeah, for lack of the accent, I could be British – I also absolutely lurve me some mashed parsnips as well as having the sense to make a proper pot of tea (as opposed this syrupy slop Southerners call “iced tea”). I actually just like food with flavour, whether it’s curry, hot pork rinds or lemon-ginger chicken (YUM!).
