Food City.

Its easy to say that Portland is a foodie’s dream. Coming from San Diego, a city more known for it’s beaches (and beach bodies) than for it’s culinary prowess, Portland has opened up our taste buds to specialties we never dreamed of. San Diego can claim the finest fish tacos in the nation, of that I am sure. But that’s only one specific food it can brag about. In Portland, there’s an expert in everything. You want macaroni and cheese on a stick? There’s a cart for that. You want to put bacon on EVERYTHING? There’s several carts and restaurants for that. Have a hankering for Viking Soul Food? It’s right around the corner (I still don’t even know what that means). And if you want biscuits and gravy with fried chicken and bacon, well you go to Pine State Biscuits and you order this:

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And yes, that meal is as serious as it looks. Portland is one of the most amazing food cities I’ve ever been to, and Jacob and I love to get out and explore our new city, including all the noshtastic masterpieces we can find. Although it’s easier for me to enjoy some of these crazy foods now that I’m not trying to fit into a super-tight wedding dress, it’s still a challenge for me to experience all these choices and keep my blood sugars in check. Bolusing for the artery-smasher pictured above is no easy task. You have quick-acting carbs in the biscuit, tons of fats in the cheese, bacon, and gravy that will take hours to digest, and lean protein in the chicken that’s between all of those (for the record, I just bolused a flat 7 units and called it a day. I dropped a little two hours later, then peaked right back up without eating anything or taking more insulin – it was a fascinating little experience to watch the blood sugars reflect relative digestion times!).

I’ve never been one to deny myself an experience that really shows you what a city or establishment is all about (see: all of Southeast Asia). But I still have to be cognizant of the fact that having a consistently low-carb diet is going to mean better numbers for me overall, and I’m still fighting to get below 7% on the old A1c. Just because I’m still relatively new to Portland and I can put bacon on everything doesn’t mean I should. I’m still responsible for making dia-friendly choices at most meals and saving some of these crazier foods for special occasions. The difference between here and San Diego is that all these specialty items are now right around each corner, as opposed to being something I have to venture out and find.

So it’s a good thing that along with all this food, there’s also plenty of green, beautiful parks here for running and walking!

 

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Comments

The charm of Portland for me has always, and always will be, its people. There are places in Portland that are no more. In NW Portland, on 23rd and Northrup, there used to be a pie shop/diner called “Fryer’s” where you could see every type of person in Portland: hippies, yuppies, goths, jocks, homeless people–everyone. We’d go in just to enjoy the atmosphere but always ended up having biscuits and gravy and/or pie. Place closed in’92.

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