Peroxidized human fireball chef and winemaker Guy Fieri is interviewed in this weekend's USA Weekend, the USA Today's weekly magazine insert and international culinary paper of record. In the interview he talks about his vast culinary empire, how sleep is "so overrated," and his deep love of kale, the trendy vegetable that's even popular in France now. Said Fieri about healthy eating:
I'm a big eater in terms that l love flavor, but I don't like to eat a lot of one thing. I like to eat a little bit. I don't eat sweets. I'm not a big dessert guy. I don't drink soda. So I've always been living in that space. I'm a huge kale fan.
Unfortunately, even though Fieri may express his adoration of the cruciferous vegetable, he does not serve it any of his restaurants. You'd imagine that it'd be deep-fried and slathered in donkey sauce, but no. Not at Johnny Garlic's and not at Tex Wasabi's (although you can get something called PBR Pig Stix). And it's definitely not available at his gargantuan Times Square flagship Guy's American Kitchen And Bar.
Fieri recently said that he's "on the front lines of U.S. food revolution," talking about farmers markets and organic food while at the same selling a line of food-like objects called "Fresh N Frozen" at Walmart and Costco including Crispy Cheeseburger Ravioli Bites. But definitely not kale.