Ms. Jennifer Bain, food editor for the Canadian site TheStar.com, put forth this contribution in an obvious effort to show that money doesn’t yet rule all of sports:
Pros – Clearly Ms. Bain and her team were working with a sizable budget, as evidenced by the Ansel Adams style studio background. Is it school pictures day? Where’s the lightning bolt in the background? I can almost hear the smooth jazz in the background.
Kudos to Ms. Bain for her awareness of the Snackadium etiquette: “Yes, I know it’s controversial to mix sweet with salty and savoury.” Not only that, but the effort to tie things back to reality… the players “got black olive helmets and spicy sausage bodies as a tribute to the Big Easy.” Nice touch.
Possibly the #1 asset to the Favela Snackadium is the use of apparent hummus in the east end zone. In a world dominated by the salsa-nacho mafia, this is a clear olive branch to the emerging markets.
Cons – It’s 2010. You just can’t build a Snackadium on one tier these days. Bobby Bounce taught us that. And speaking of the king, the errant cold cuts flanking the sidelines are strangely reminiscent of what we saw along the upper balconies of the Snackopolis… but apparently we’re to assume that these sandwich meats constitute a marching band? The press? The stadium security? It left us scratching our heads.
Grade: *** (3 stars)
Thanks for finding and posting my humble Feb. 2010 stadium. The online photo (yes it was taken in our studio) ran uncropped, but in print the background was “blown away” so the photo ran as the entire front of the Living section without any distractions. The Toronto Star is Canada’s largest newspaper – we (team of two, absolutely knocking off existing stadiums, as outlined in my story) built this one-tier stadium to inspire the masses/mainstream that you can DIY. I think the errant cold cuts (players, press, marching band, mascots, security) were merely a practical touch to give the baguette slices (stadium walls) a higher purpose. I made my own guacamole, hummus and nuts and bolts (bonus points, surely?) and bought too many ingredients for this novice attempt. Total price was $132.19.
Kudos to Jennifer for the home-grown effort… we can’t all squeeze guacamole out of a plastic sack! $132 is a pretty good price for a three star Snackadium. Any chance you and your squad will be doing a new one for Super Bowl Sunday?