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The Food Institute Blog

The Food Institute Blog

Off the Wall Choices at MLB Stadiums in 2017
Posted on April 10, 2017 by Chris Campbell

It is high... it is far... it is... off the wall for a double.

Local Yankee fans have been blessed with the voice of John Sterling as the voice of radio broadcasts since 1989. Known for his over-the-top, personalized home run calls and his (admittedly hysterical) miscalls of plays, Mr. Sterling has been the voice of my summers for as long as I can remember. The opening quote is a play on his notorious home run call... after he misjudged the hit.

In that vein, this week, we'll take a look at some off-the-wall offerings available at Major League Baseball stadiums this year. Last week, I ran through the offerings at 11 stadiums, but focused mostly on crazy, calorie-laden entrees available. Fair warning: some of these items could be considered crazy, even from a fanatic's viewpoint.

Diners at the Seattle Mariners' Safeco Field may be in for a bit of a surprise with one option this year. The team will serve fried grasshoppers at home games in 2017. The Oaxacan chapulines will be seasoned with chile-lime salt seasoning, and are said to be the perfect accompaniment to a beer or tequila, reported Seattle Times.

Minneapolis' Herbivorous Butcher is a popular location for vegan takes on meat, and this year, they will have an outpost at Target Field, home of the Minnesota Twins. They'll offer up meat-free Sriracha brats and vegan Italian sausages, both costing $12.50, reported Minneapolis StarTribune.

I understand that SPAM is a regional favorite in Hawaii, but how about Texas? The Houston Astros will offer a SPAM grilled cheese at home games at Minute Maid Park, and I have to wonder: who's actually going to try this? The team will at least honor their regional heritage by serving it on Texas Toast, reported QSR.

It seems the Pittsburgh Pirates are in the race to offer the most off-the-wall fare in 2017 as well. PNC Park will offer citrus-tamari marinated tofu sandwiches, Buffalo'd Cauliflower and the Ultimate Vegan Burger. However, its Crab Doughnuts, made by the Market, is the option that's best holding my attention, reported Pittsburgh Post-Gazette.

For those of you looking to reminisce about new foods options (that are decidedly less off the wall) in previous seasons, click the applicable links for the 2015 and 2016 seasons.

 

About the Author

Chris Campbell
Business Writer
The Food Institute

Chris focuses on fresh, canned and frozen fruit and fresh and dried vegetables for the Food Institute Report. In addition, he assists in compiling data for various Food Institute publications throughout the year. He is a proud Rutgers University alumnus with a degree in English, and has a background in web writing for a variety of industries, including legal, foodservice and small-to-medium sized businesses. In his downtime you can find him watching New York Yankees baseball, hiking, enjoying live music and spending time with his dog Kaiden. He invites you to contact him via email at chris.campbell@foodinstitute.com to talk about anything food-related.

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