Oh, the Places I'll Go: Maximus/Minimus

People have asked me if my experiment--my focus on eating non-processed foods, sourced as locally as possible, while paying special attention to the way my meat was raised--has prevented me from eating outside the home.

I love going out to eat. I enjoy lingering over food, drink, and conversation. And I love being inspired by the menus at restaurants, their inspired pairings of ingredients, their creative cooking methods, their attention to the smallest details.

Give that up? I certainly don't want to lose all that. Luckily, more and more restaurants are willing to talk about the sources of their ingredients. In my "Oh, the Places I'll Go" series, I'll talk about those restaurants, from the established to the new, from the three course dinner to the quick bite on the street.

And that's where we're starting today: Maximus Minimus, the pig truck that sits at Second and Pine during the week, and makes its way to Occidental and Royal Brougham before Mariners games.

Max Min serves two sandwiches: pork and veggie.
With two sauces: maximus (spicy) and minimus (sweet)
And two coleslaws: max or min, same deal, spicy or sweet
And a choice of drink: ginger lemonade or hibiscus nectar.

Their pork is locally sourced and antibiotic free. The sammies come on a whole wheat roll. They look small, but with that whole wheat bun and the piling of the meat, one is certainly enough to suffice as dinner.

Gracefullypunk recommends the minimus pork, with "hurt", which, contrary to the naming of maximus, is how you truly make your sammie spicy. The maximus slaw, with chipotle, is quite tasty, and the ginger lemonade a perfect finisher.


GYM and I didn't even go to the game tonight--just walked my parents to Safeco for the excuse of stopping at the pig: