As a prolific writer and eater, New York Times food contributor Kim Severson has many insights into summer eating delights.
First, the hot dog, a summer staple particularly at Fourth of July barbecues. Allegedly dating back to the the 1904 World’s Fair, the hot dog caught on in the United States for its simplicity and portability.
“It’s this great Americana nostalgic food that we all grew up with,” said Severson in a conversation with "City Lights" host Lois Reitzes. And in regards to July Fourth, she said, “I think a lot of us who are cooks and spend a lot of time looking globally for food and looking to improve our culinary skills and do fancier food and food with new flavor profiles, this is the day we let our hair down and go full America … It’s also a day where you want something simple.”
The New York Times staff recently did a taste test of the best hot dogs commonly found in grocery stores. That article was alongside Severson’s latest piece that explores the culinary world on the trail. Long gone are the days of trail mix and a can of beans and in are the days of dehydrated Bolognese and 60-dollar titanium camping cups.
“It’s a fascinating world, camp food, but it makes sense. You have this Instagram culture where people want to share beautiful pictures of their food. And then you have the foodie revolution,” Severson explained. “And in the world where in which we are in this digital reality, the hunger to get outdoors … all of those have come together in a giant mashup that has produced incredible food on the nation’s trails.”
You can hear more about summer eats in the interview above.