This calorically intimidating creation comes out of the Midwest and makes its Big E debut Friday when the Eastern States Exposition opens in West Springfield. It’s called the Craz-E burger (so named after a contest on the Big E’s Facebook page). New England’s biggest fair, which runs through Oct. 4, is a grand stage for new food concoctions. The famous Big E Cream Puff was introduced to the fair seven years ago and remains an annual favorite.
Big E Vice President Sue Lavoie first proposed the doughnut burger to Maureen Jordan of the Boston Culinary Group. To say the least, the cook was skeptical.
“I thought that she was crazy! It just doesn’t make any sense,” Jordan says.
But she gave it a shot and, against all odds, the glazed doughnut proved to be a perfect complement to beef, cheese and bacon.
We’re more on the cutting edge than I thought; Bryan Caplan wrote today:
In the latest Econ Journal Watch, Stephenson and Wendt point out that virtually all labor econ textbooks ignore occupational licensing despite its empirical importance. In particular, they show that licensing matters a lot more in the U.S. than the minimum wage or unions. After all, almost 30% of workers now need a license to do their job, and licensed workers earn a 15% wage premium.
Readers might remember the comments in this post, where we had a ridiculous discussion about occupational licensing. Maybe people will take us, and occupational licensing more seriously now. Or maybe we should all be arrested for blogging without a license, I don’t know.
A mile and a half (two and a half kilometers) underwater, a remote control submersible’s camera has captured an eerie surprise: an alien-like, long-armed, and—strangest of all—”elbowed” Magnapinna squid…