Channel 19

Todd Dills

The perfect diet for stranded truckers

| December 08, 2008

“>I-70 in Eagle County [Colorado] was closed over 43 times last winter” due to snowy conditions, according to a report from the Vail Daily published Friday. The Colorado DOT, accordingly, has finished the first phase of a series of new parking facilities along the corridor that, including the basic facilities, come with “>gift bags” for stranded truckers. “If truckers are forced to wait more then five hours to resume driving,” the report notes, “care packages containing beef jerky, Oreos, trail mix, Vitamin Water and other snacks will be handed out by local emergency responders.”

The high-sodium jerky and sweet Oreos might not be the most healthy option for stranded folks, but the high calorie content will at least keep you alive. If you find yourself moored in the Dostero, Colo., facility in coming months and can get by without partaking of your gift bag’s contents, maybe take it home and try out this recipe, posted to ClassADrivers.com, for beef jerky stew. On the other hand, motorcycle aficionado and blogger Steve Johnson has been writing for the past year about his efforts to lose weight on a diet of, mostly, beef jerky. Read about his misadventures here.

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Todd Dills

Todd Dills is Senior Editor of Overdrive magazine and writes from Nashville, Tenn. He frequently covers business, regulatory and lifestyle topics for the magazine and at OverdriveOnline.com. His work on the “CSA’s Data Trail” series in Overdrive about the federal CSA program was awarded the highest honor in trade journalism – the “Grand Neal” – by American Business Media at the 2014 Jesse H. Neal Awards. Dills’ Channel 19 blog covers a grab bag of on-highway hearsay, owner-operator news and driver views from the roadways the nation over. His work in trucking journalism builds on a background of news feature, fiction and other creative writing and editing. Find him here at the Channel 19 blog and via his Twitter feed, or send tips to tdills@randallreilly.com or via phone at 205-907-2481.

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