Atlas Insider: Feed Me, Seymour
Happy Sunday, readers! Please welcome Atlas Insider Nathan Chapman—the other half of MDK’s shipping team and angel of the MDK help desk.
—Kay and Ann
There are many reasons to love a Field Guide launch day. We have labored for months to get ready, so the day that a Field Guide leaves Atlas and heads to your mailbox is one of celebration for all of us at MDK HQ.
But I would be remiss if didn’t tell you the actual reason that launch day fills Atlas Insiders with joy: the food.
Nothing brings us together like a company meal.
Allow me to paint you a word picture. It starts with a freshly steamed tortilla, and not some ditzy little tortilla—this tortilla could swaddle a baby. And it does. It swaddles a food baby. A food baby made of scrambied eggs, cheddar cheese, your choice of fried pork belly piled playfully on the crispiest patty of hash brown. These ingredients come together in the magnificent nutrient delivery system that is (in the Atlas Insider lexicon) the breekie burreet.
Chris, our in-house photographer, has the most adventurous palate (and palette), and usually opts for the most curious protein options. I stick to the classics: bacon or sausage. (You can call me cable, I’m so basic.)
The break room descends into silence as we dip our brekkie burreets in queso, secret sauce, Mule Sauce. We have a lot of sauce options.
We don’t always opt for burritos. We also appreciate the down-home Southern cooking of our neighbors at the chicken wing store—a deep-fried smorgasbord of chicky tendies, catfish nuggies, and the most flavorful seasoned frenchies.
Now, for our readers who live outside the South, or maybe just those who don’t choose to poison their bodies with an overabundance of fried treats, I can appreciate your aversion to all this mess.
However. I would be doing a disservice if I didn’t try to get you to visit the Flavor Town destination that is the deep-fried dill picky. Usually seen in chip form, but occasionally spotted in the wild as a spear, the fried picky is a buttermilk-soaked and cornmeal-battered creation. Honestly, you go for the tendies, but you stay for the pickies.
If we ever start a podcast, you can expect at least a portion of every episode to be devoted to food. At MDK HQ, the only thing we like more than eating food is talking about eating food. In fact, as I am writing this, I’m also window shopping at the chicken wing store. And I will be getting pickies …
How to enter?
Step 1: Sign up for our weekly newsletter, Snippets, right here. If you’re already subscribed, you’re set.
Step 2: Your favorite fried food? Tell us in the comments. If you like, shout out your local spot to enjoy it too.
Deadline for entries: Sunday, May 8, 11:59 PM Central time. We’ll draw a random winner from the entries. Winner will be notified by email.