Chipotle Revisted, Politco-Economically

The longer I write this blog, the more I wonder how much our food culture is just an extension of our values, and in particular, how our values are shaped/manipulated/influenced by economic interest. There is a weird disconnect on the right, where they champion "family values" and the nuclear family, but when it comes to talking about how the need for 2 incomes per family has devalued the role of the stay-at-home mom and increased the need for socialized daycare, or talking about how the lack of a living wage for the least skilled workers among us directly leads to family instability and divorce,...nothing, just a buzzing/clicking sound, no one home.

It is the right-leaning libertarians who take great comfort on the so-called "invisible hand of the market" deciding all sorts of issues, and nothing is so clearly market-based than the supply and demand of fast food. So it's with particular amazement that I've read reports recently that Chipotle's choice to remove pig meat (excuse me, "carnitas") from their menu when they found their suppliers not living up to their ethical standards has had a real bottom-line effect on their otherwise voracious growth over the past few years. Letting ethics stand in the way of growth is very contrary to American-style 'profit at all cost' capitalism. Or maybe I'm just too cynical? Or maybe the board of this publicly traded company will force the issue and risk alienating some of Chipotle's consumers by redefining what "ethical" means for the sake of the bottom line. I'm curious where this story is heading.

Another trend bucking the state of American-style capitalism is the pay that the workers at Chipotle and other fast food joints will be receiving in the next few years in New York.

The labor protest movement that fast-food workers in New York City began nearly three years ago has led to higher wages for workers all across the country. On Wednesday, it paid off for the people who started it.
A panel appointed by Gov. Andrew M. Cuomo recommended on Wednesday that the minimum wage be raised for employees of fast-food chain restaurants throughout the state to $15 an hour over the next few years. Wages would be raised faster in New York City than in the rest of the state to account for the higher cost of living there.
The panel’s recommendations, which are expected to be put into effect by an order of the state’s acting commissioner of labor, represent a major triumph for the advocates who have rallied burger-flippers and fry cooks to demand pay that covers their basic needs. They argued that taxpayers were subsidizing the workforces of some multinational corporations, like McDonald’s, that were not paying enough to keep their workers from relying on food stamps and other welfare benefits.
The $15 wage would represent a raise of more than 70 percent for workers earning the state’s current minimum wage of $8.75 an hour. Advocates for low-wage workers said they believed the mandate would quickly spur raises for employees in other industries across the state, and a jubilant Mr. Cuomo predicted that other states would follow his lead.

Paying money to people who will spend it immediately will only put a shot of energy into the local economy - that's Economics 101, if I remember correctly. But if you're talking class-warfare, then it's definitely a point on the side of the unwashed masses and an alarming trend for those in power. Unsurprisingly....

The restaurant industry has chafed at these decisions. “We continue to say that we think it’s unfair that they singled out a single segment of our industry,” Melissa Fleischut, the executive director of the New York State Restaurant Association, said.

I agree. Because of the politics involved, a general raise of the minimum wage for all could not be created, but a singling out of the largest minimum-wage industry could. Still, I can't help but shed a crocodile tear for poor McDonalds, who can't seem to get anything right nowadays. Maybe they should try to start replanting the rainforests in Brazil their beef-suppliers destroyed and start touting sustainably raised burgers? At least we could feel good about their slowly crumbling empire!

Know your Pigmeat.

WEEKLY AVERAGE: 2670

No bike riding for the foreseeable future. All the tests should be in next week that'll hopefully diagnosis the extent of my injury.

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MONDAY COUNT: 2570

SLEPT: 9pm-6am, 9 hrs

AM SNACK: 6:15 am, iced green tea

BREAKFAST 1: 10:45am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: noon, steel cut oatmeal, 450 cal

LUNCH: 3:30pm, almond butter and grape jelly on whole wheat bread, pickles,  momma salad, 620 cal

DINNER: 7pm, Stouffer's French Bread Pizzas, poppa salad with dressing, 1040 cal

EVENING SNACK: 7:30pm, watermelon, +/- 300 cal
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TUESDAY COUNT: 2450

SLEPT: 9pm-6am, 9hrs

AM SNACK: 6:45 am, iced green tea

BREAKFAST: 9:15am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10am, age yogurt wit honey, vanilla, almonds, 450 cal

PM SNACK: noon, momma salad, cheezits, 310 cal

PM SNACK: 4pm, poppa salad with dressing, veggie straws, 330 cal

DINNER: 7pm, flounder, asparagus, snippets of boiled corn and kraft mac n cheese, +/-700 cal

EVENING SNACK: 8pm, popcorn, +/- 500 cal

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WEDNESDAY COUNT: 2720

SLEPT: 9pm - 6am, 9 hrs

AM SNACK: 6:15am, iced green tea

BREAKFAST: 9:45am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 11pm, steel cut oatmeal, 450 cal

LUNCH: 3pm, sauteed shrimp and mushrooms, poppa salad with dressing, 700 cal

PM SNACK: 3:45pm, momma salad, 310 cal

DINNER: 8pm, Chipotle Burrito, diet coke, ice cream, +/- 1100 cal
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THURSDAY COUNT: 2760

SLEPT: 10:30am-6:30am, 8 hours

AM SNACK: 6:45am, iced green tea

BREAKFAST 1: 7:45am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10am, fage yogurt with honey, almonds, vanilla, 450 cal

LUNCH: 1:45pm, chicken meatballs, steamed stringbeans, lentil curry, pickle, 640 cal

PM SNACK: 3pm, momma salad, cheezits, 310 cal

PM SNACK: 5:45pm, poppa salad with dressing, 200 cal

DINNER: 6:30pm, gyoza & ramen, chocolate cookie, +/- 1000 cal

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FRIDAY COUNT: 2850

SLEPT: 10:30pm-6:30am, 8 hours

BREAKFAST: 6:45am, iced green tea

BREAKFAST 1: 8am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10:30am,  fage yogurt with honey, almonds, vanilla, 450 cal

LUNCH: 1:30pm, almond butter and grape jelly on whole wheat bread, pickles 530 cal

PM SNACK: 4pm, momma salad, cheezits, 310 cal

DINNER: 5:15pm, hotdog, fries, ice cream +/- 1000 cal

DINNER 2: 6:30pm, slice of pizza, +/- 400 cal

Reusable Shopping Bags Makes You Fat

Oh yes you are.

A recent study was touted in the NY Times, in which it is shown that people who bring their own reusable shopping bags were more likely to shop for organic and healthy things because of it, but were also more likely to purchase more unhealthy indulgent stuff like ice cream and chocolate.

The researchers attribute the changes to two distinct, largely unconscious processes. The first, called the priming effect, comes into play when you bring reusable bags and then “behave in a congruent fashion, and buy environmentally friendly products,” said Bryan Bollinger, a study co-author and assistant professor at Duke.

Many of us are probably more familiar with the other effect, called the licensing effect. “Previous research suggests that making a virtuous decision in one domain allows you to make an indulgence in a different domain” — like when you have dessert because you just went to the gym, said Uma R. Karmarkar, another study author and an assistant professor at Harvard.

 A huge amount of harm is done by paying attention to this kind of study. It's the same bad science that causes Dr. Oz to get on TV and tout green coffee beans as a miracle weight loss supplement, and the same kind of thinking that turns butter into a "bad fat" then into a "good fat".

If you abandon scientific trends and microp-studies and keep consistent in a philosophy of "less processed is more better", this actually makes sense.

First of all, the sample size is 111 people in ONE location. Though millions of trips were recorded, the sample size kinda makes inferring anything about these effects moot. It's like inferring that Donald Trump WILL be the Republican candidate for president based on his lead in the current polls...of the rightest-of-right wing wackos who are participating in preliminary straw polls.

And let's not forget cause and effect. Is a shopper bringing a bag then decide on the spot to buy healthier, or do they plan to buy healthier in advance and then decide to bring a bag to bolster that decision? Chicken, egg? 

It makes me wonder, what about the health effects of an economic cost to not bringing your own bags? I know Wholefoods purposefully asks me every time, "Did you bring your own bag?" to normalize the act of bringing them, and give a 5 cent discount for every bag you bring. However, there is a move gaining popularity across states to charge 5 or 10 cents per disposable bag used. If me wanting avoid the surcharge lead me to bring reusable bags, would that make it more likely I'd purchase more expensive organics and less healthy foods? My gut says, "of course not", but I imagine a sample of 10,000 across the nation over a period of a few years would answer the question definitively.

These little studies are fun exercises....to use your critical thinking. Otherwise, you end up buying magic beans.

WEEKLY AVERAGE: 2710
Up and down week, getting though the summer.

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MONDAY COUNT:2690

SLEPT: 12pm-6am, 6 hrs

AM SNACK: 10 am, iced green tea

BREAKFAST 1: 10:30am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 11:15am, steel cut oatmeal, 450 cal

LUNCH: 2pm, almond butter and grape jelly on whole wheat bread, pickles, health salad, 620 cal

PM SNACK: 4pm, momma salad, cheezits, 310 cal

DINNER: 7pm, flounder, asparagus, poppa salad with dressing, 650 cal

EVENING SNACK: 7:30pm, popcorn +/-500 cal
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TUESDAY COUNT: 2680

SLEPT: 9pm-6:30am, 9.5hrs

AM SNACK: 6:45 am, iced green tea

BREAKFAST: 9:30am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10:30am, age yogurt wit honey, vanilla, almonds, 450 cal

LUNCH: 1:45pm, chicken meatballs, lentil curry, steamed string beans, pickles,  680 cal

PM SNACK: 3:30pm, momma salad, cheezits, 310 cal

DINNER: 6:45pm, stouffers french bread pizza, poppa salad, 1080 cal

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BIKE CREDIT: 1150 cal
WEDNESDAY COUNT: 2090

SLEPT: 11pm - 6am, 7 hrs

AM SNACK: 6:15am, iced green tea

BREAKFAST: 8am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BIKE SNACK: 9:45am, 2 donuts, +/- 900 cal

LUNCH: 2:45pm, sautéed shrimp & mushrooms, poppa salad with dressing, 630 cal

PM SNACK: 5:45pm, momma salad, 100 cal

PM SNACK: 7:30pm, cashews, 250 cal

DINNER: 8pm, Chipotle Burrito, ice cream, +/- 1100 cal
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THURSDAY COUNT: 3105

SLEPT: 12am-6am, 6 hours

AM SNACK: 6:15am, iced green tea

BREAKFAST 1: 7:45am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 11:30am, fage yogurt with honey, almonds, vanilla, 450 cal

LUNCH: 1pm, almond butter and grape jelly on whole wheat, pickles, 560 cal

PM SNACK: 2pm, momma salad, 100 cal

PM SNACK: 5:30pm, poppa salad with dressing, cheezits, 410 cal

DINNER: 7pm, Schezuan food, ice cream sandwich, +/- 1100 cal

EVENING SNACK: 9pm, nutella, 325 cal

-----

FRIDAY COUNT: 2985

SLEPT: 11pm-6:30am, 7.5 hours

BREAKFAST: 6:45am, iced green tea

BREAKFAST 1: 7:30am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10:30am, fruit smoothie, 450 cal

LUNCH: 1:30pm, grilled chicken breast, poppa salad, pickles, 615 cal

PM SNACK: 4pm, momma salad, cheezits, 310 cal

DINNER: 7pm, Ethiopian food, sweets & tea +/- 1000 cal

Gluten Shmooten

This is a good metaphor, as the science is equivalent to retelling a story of mythical beast that never actually existed.

When I eat vegetarian dim sum, I always get a plate of mixed gluten. Protein extracted from wheat sources, it has a nice chew and goes down easy. It doesn't have much flavor on it's own but the various strong sauces along with different processes make the flavors and textures bounce. And yet, me and my dinner companions don't go into any sort of gluten-shock.

Gluten is not a big baddy, and the myth that gluten is some intrinsically unhealthy thing has been embraced by the food industry to sell more crap that isn't making anyone healthier. However, you can't throw a rock on the internet without hitting some anecdotal evidence that cutting gluten is a miracle cure for all that ails you.

A recent piece in the NYT addressed this issue, and postulated some interesting theories. The rise of gluten sensitivity might not have anything to do with gluten at all, really. Typical evolutionary thought says that if you introduce something to the human diet like wheat or dairy, over generations the human body evolves to cope -- it's an advantage to survival. However...

Perhaps the best support for this idea comes from a place called Karelia. It’s bisected by the Finno-Russian border. Celiac-associated genes are similarly prevalent on both sides of the border; both populations eat similar amounts of wheat. But celiac disease is almost five times as common on the Finnish side compared with the Russian. The same holds for other immune-mediated diseases, including Type 1 diabetes, allergies and asthma. All occur more frequently in Finland than in Russia.
WHAT’S the difference? The Russian side is poorer; fecal-oral infections are more common. Russian Karelia, some Finns say, resembles Finland 50 years ago. Evidently, in that environment, these disease-associated genes don’t carry the same liability.

A heightened auto-immune response is actually an evolutionary advantage if you live in filth, or raise feces-spewing farm animals and eat them, and you're body is under assault everyday. While on a rare occasion, the balance will tip into full-blown auto-immune disorder, a chaotic & dirty environment can tamp this down.

I bet she has no problem with gluten.

So perhaps the problem isn't that people with "gluten sensitivity" are eating too much wheat. Maybe the problem is that they're too clean. Maybe we shouldn't establish pig pens in our NYC apartments, but perhaps we can let the hand-sanitizer, anti-bacterial everything and more-than-daily showers go?

An important clue comes from the fact that other disorders of immune dysfunction have also increased. We’re more sensitive to pollens (hay fever), our own microbes (inflammatory bowel disease) and our own tissues (multiple sclerosis).
Perhaps the sugary, greasy Western diet — increasingly recognized as pro-inflammatory — is partly responsible. Maybe shifts in our intestinal microbial communities, driven by antibiotics and hygiene, have contributed. Whatever the eventual answer, just-so stories about what we evolved eating, and what that means, blind us to this bigger, and really much more worrisome, problem: The modern immune system appears to have gone on the fritz.
Maybe we should stop asking what’s wrong with wheat, and begin asking what’s wrong with us.

It's easy to pick one big villain and blame all sorts of everything on it, whether it's gluten, carbs, fat, animal products, etc. It's never that simple. Put down the yoke of false "gluten sensitivity" and simply eat more vegetables and fruits, unprocessed foods and let that push out the stuff that may be making you feel not-so-hot.

WEEKLY AVERAGE: 2740
Worked from home again this week, don't think this lifestyle suits me. It's nice to have access to the kitchen but my regularly scheduled day-food is designed for travel to office kitchenettes....

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MONDAY COUNT: 2970

SLEPT: 12:30pm-6am, 5.5 hrs

AM SNACK: 6:15 am, iced green tea

BREAKFAST 1: 11am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 1:30pm, Fage with honey, almonds, vanilla, 450 cal

LUNCH: 1:45pm,  beef patty, pea soup, health salad, pickles, 750 cal

PM SNACK: 4pm, momma salad, cheezits, 310 cal

DINNER: 7pm, flounder, asparagus, poppa salad with dressing, 650 cal

EVENING SNACK: 7:30pm, almond butter & chocolate syrup, 2 kid granola bar, +/-650 cal

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BIKE CREDIT: 770 cal
TUESDAY COUNT: 2770

SLEPT: 9:30pm-5:30am, 8hrs

AM SNACK: 5:45 am, iced green tea

BREAKFAST: 8am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 9am, homemade granola bar, 150 mg caffeine, 455 cal  

BIKE SNACK: 10am, homemade granola bar, 455 cal

LUNCH: 1:15pm, chicken meatbals, lentil curry, steamed string beans, pickles,  680 cal

PM SNACK: 1:45pm, momma salad, cheezits, 310 cal

DINNER: 6:45pm, stouffers french bread pizza, poppa salad, 1080 cal

EVENING SNACK: 8pm, popcorn, +/-400 cal
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WEDNESDAY COUNT: 3310

SLEPT: 9:30pm - 5:30am, 8 hrs

AM SNACK: 5:45am, iced green tea

BREAKFAST: 9:30am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST: 11am, Steel cut oatmeal, 450 cal

LUNCH: 1pm, grilled chicken breast, poppa salad with dressing, 740 cal

PM SNACK: 2:30pm, momma salad, cheezit, 310 cal

PM SNACK: 4pm, slice of streetza, +/- 300 cal

PM SNACK: 5:45pm, cashews, 250 cal

DINNER: 8pm, Chipotle Burrito, ice cream can, +/- 1100 cal
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BIKE CREDIT: 1360cal
THURSDAY COUNT: 1940

SLEPT: 10:30pm-6:30am, 8 hours

AM SNACK: 6:45am, iced green tea

BREAKFAST 1: 7:45am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 9:30am, 2 donuts, +/- 700 cal

BIKE SNACK: 1pm, homemade granola bar, 490 cal

BIKE SNACK: 4:30pm, homemade granola bar, 490 cal

PM SNACK: 5:30pm, momma salad, 100 cal

DINNER PT 1: 6pm, beef patty, poppa salad with dressing, 560 cal

DINNER PT 2: 8pm, vegetarian dim sum, +/-800 cal

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FRIDAY COUNT: 2710

SLEPT: 11pm-6:30am, 7.5 hours

BREAKFAST: 6:45am, iced green tea

BREAKFAST 1: 7:30am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 9:30am, age with almonds, honey. vanilla, 450 cal

LUNCH: 12:30pm, sardine & avocado on whole wheat, pickles, momma salad, 610 cal

PM SNACK: 3:15pm, peanut butter crackers, 190 cal

DINNER: 5:15pm, hot dog, fries, ice cream, +/- 900 cal

EVENING SNACK: 7pm, ice cream, +/- 400 cal

Checking In With Mickey D

There's no going home again.

It's no secret that I'm a little fascinated by McDonalds -- it's a dinosaur of my youth that seems to be on the edge of a potential extinction event. My parents fed it to me as an occasional treat, and in the ensuing years they expanded...and expanded...and expanded, pretty much covering the globe, delivering identical Big Macs from NYC to London to China & Russia and beyond. In culinary school, I was taught the momentous scale of this achievement, not unlike Napoleon or Ghengis Khan assembling an army and a strategy that could create a globe-spanning empire. The food it produces had become secondary -- Ronald McDonald became more recognizable than Jesus, and growth seemed limitless.

Unfortunately, the Earth is a limited place and an empire based on a shitty burger will only go so far. But McDonalds is a corporation with the very best minds in the business, the best food scientists, the best marketers, so it's with anticipation that I wait to see what they're going to do to rise out of the tailspin of consecutive losses for the past few years now. Various trends locally and globally work against them. Between a back-lash to unhealthy food, a rising awareness of ecological issues, and the wants of a younger generation to customize because they are all special snowflakes, I thought McDonalds would make some industry-changing bold moves. Instead, they are...toasting their buns a little longer.

Some onlookers see the approach as the right one for the burger giant. “Small menu tweaks and promotions are indicative of the kind of turnaround plan they need,” said restaurant consultant Aaron Allen.
First, the chain has announced plans to toast its buns five seconds longer to make its sandwiches hotter.
Last week, an internal document revealed it would beef up its quarter pounder to weigh a quarter pound (4 ounces) after cooking, a significant bump up from the current 2.8-ounce cooked patty, according to CNBC. The changes seem to an effort to compete with other “better-burger” chains like Shake Shack and Five Guys that have been stealing customers.

A few months ago, McDonalds took to social media and produced a number of videos that showed how the food got made, trying to assure the population that it really wasn't "that bad", but it was pretty obvious corporate silliness. An ad campaign that aimed to 'spread the love' put it on the backs of poorly paid front-line labor to emotionally connect with random customers in quite a creepy way. It's not for nothing that fast-food unionization and the push for a living minimum-wage has started to snowball in response to such corporate machinations.

Yet the one thing they've been doing for years -- making the food healthier in small increments behind the scenes, like adding whole wheat to the muffin of the Egg McMuffin -- has remained unheralded because a) people think things that are healthier are less tasty and b) it's a sort of admission that their food has been previously unhealthy.

“Sure, the quality and nutrition needs to go way up — along with a hundred other things,” he said. But, more importantly, “you can never make it too fast or too convenient for consumers.”

Quality and nutrition? Phneh, whatever! Make it fast and convenient! Maybe the death of the dinosaur is writ large right here...

Emerging brands like Chipotle and Five Guys are literally and figuratively eating McDonald's lunch. Will tiny tweaks accumulate to push the needle, or see McDonalds do a long, slow fade-away. They used to open up stores every year -- now they are starting to close them. Further attempts at creating a meme with the kids, like a new, cool, sexy Hamburglar, seem more embarrassing than anything else.

This makes me hurt for my innocence lost.

In my mind, I see a complete rebrand, a complete reimagining of the menu, a huge investment in making McDonalds more like....Chipotle & Five Guys, going all in on a huge risk in destroying an empire that is only starting to lose it's grip on the world. But corporations and boards who answer to stock-holders who only want profits THIS quarter are conservative by nature, so I don't expect to get the call to come run McDonalds anytime soon. I'm really curious how this story will play out.

WEEKLY AVERAGE: 2538
Skewed a little by bike riding.

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MONDAY COUNT: 2595

SLEPT: 11pm-6:45am, 7.75 hrs

AM SNACK: 7 am, iced green tea

BREAKFAST 1: 10:30am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 12:45pm, Fage with honey, almonds, vanilla, 450 cal

LUNCH: 2:30pm,  tomato soup, pickles, momma salad, cheezits, 465 cal

PM SNACK: 4pm, kind bar, 200 cal

DINNER: 7pm, flounder, asparagus, poppa salad with dressing, 650 cal

EVENING SNACK: 7:30pm, peanut butter crackers, nutella pack, kid granola bar, 670 cal

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BIKE CREDIT: 685 cal
TUESDAY COUNT: 2595

SLEPT: 10pm-5am, 7hrs

AM SNACK: 5:30 am, iced green tea

BREAKFAST: 9:30am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10:30am, steel cut oatmeal, 450 cal  

LUNCH: 12:45pm, chicken sausage, lentil curry, steamed string beans, pickles,  550 cal

PM SNACK: 1:45pm, momma salad, cheezits, 310 cal

BIKE SNACK: 4pm, homemade granola bar, 330 cal

DINNER: 6:45pm, stouffers french bread pizza, poppa salad, 1080 cal

EVENING SNACK: 8pm, popcorn, +/-400 cal
-----

WEDNESDAY COUNT: 3550

SLEPT: 9:30pm - 1am, 3am-6:30am, 7 hrs

AM SNACK: 1:30am, nutella snacks, 2 kid granola bars, 740 cal

AM SNACK: 7am, iced green tea

BREAKFAST: 10am, Fage yogurt with honey, almonds, vanilla, 450 cal

PM SNACK: 12:30pm, momma salad, cheezit, 310 cal

PM SNACK: 3pm, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

LUNCH: 4pm, sauteed shrimp and mushrooms, poppa salad with dressing, 740 cal

PM SNACK: 5:45pm, cashews, 350 cal

DINNER: 8pm, Ethiopian food, +/- 800 cal
-----

BIKE CREDIT: 2780 cal
THURSDAY COUNT: 1300

SLEPT: 11pm-4am, 5 hours

AM SNACK: 4:30am, 3 donuts, 150 mg caffeine, +/- 1200 cal

BIKE SNACK: 11am, peanut butter crackers, 240 cal

LUNCH: 11:30am, 2 slices pizza, diet sprite, +/- 800 cal

BIKE SNACK: 2pm, ice cream, 340 cal

DINNER: 6:30pm, Chinese food, +/- 1500 cal
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FRIDAY COUNT: 2650

SLEPT: 8:30pm-4:30am, 7.5 hours

BREAKFAST 1: 7am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10am, fruit smoothie, 450 cal

LUNCH: 12pm, momma salad and cheezits, peanut butter and turkey on an english muffin, +/- 800 cal

PM SNACK: 4pm, poppa salad with dressing, veggie straws, 340 cal

DINNER: 5:15pm, lamb roll, vegetable pakora, samosa, cheese thing, +/- 900 cal