I food you, I got pig iron

"I dined on cuisse du poulet roti -- roast chicken -- while my companion ventured the steak tartare --a caper-dotted paddy procured from an artisan butcher just a mile down the road. As we finished our last bites, the waitress brought assorted cheese to our table ("Fromage!" she sang), and then the meal was topped off with a sweet crumble aux pomme"  (source: The good food of France's truck stops)

My job takes me through the 11 western States and not once have I found a "caper-dotted paddy" (sic) along my travels.

Finding good food is a lot easier said than done.

Bob's Cafe - Moses Lake, WA

Due to the nature of the business, I am mainly routed on Interstate highways, not on picturesque country roads through quaint towns with bistros. Even if I were able to drive wherever I wanted to, I still wouldn't be able to park nearby a bistro. There's simply no room.

I am constantly followed by a 53-foot-long trailer and finding a parking space for it is always a challenge. In practical terms, I can eat only whatever is within a reasonable walking distance from the truck. Truck stop parking lots are often so far from actual civilization that I usually settle upon whatever crappy vittles are on offer.

What's usually on offer at truck stops along the Interstate is fast food; Subway, Arby's, Taco Bell, Wendy's, Burger King, sometimes a Denny's. And I have learned just what to eat at each of these places. Taco Bell has the Cantina Bowl, a passable dish that contains Romaine lettuce and is somewhat edible. Denny's has an "all you can eat" deal of soup & Caesar salad for $6.00, and Subway can make an item that, at first glance, appears to be a sandwich.

Arby's has nothing but crap. Avoid Arby's.

Arctic Circle, Payette, ID

As I gain experience, I am learning where and where not to stop. I always choose independently-owned cafes whenever possible, but these usually are not much better since most still worship at the Sysco food service alter. When I see a taco truck, I always stop. (There are three along I-84 in Boardman, OR).

Why don't I prepare my own food? 

That's a lot easier said than done. I am cooking for one. Cooking for one is always a pain. And if I wanted to prepare fresh food, where would I even get it? I see all sorts of places that sell groceries, but I usually cannot stop there; I can't very well park my 53' trailer in a Safeway parking lot. And if I bought some perishable food, where would I store it? I don't own a fridge, and ice chests are too much bother. Even if I cooked a caper-studded steak and pom frites, then where would I wash my dishes? You can see just how quickly involved this gets. Other drivers prattle on endlessly about their crockpots, microwave ovens and George Foreman grills. That's not for me. I have many miles to drive, and a getting that committed doesn't enter into my plans right now.

To save some money, I bought an electric kettle that I power off of an inverter. What I have been doing is making coffee (drip, #2 filter, Italian roast) with half & half (Mini Moos) in the morning. I also picked up a cheap toaster and have been making toasted peanut butter & honey sandwiches on whole grain bread. I usually keep some bananas around and always keep a stock of apples to munch on. And I am one with instant oatmeal.

Anything kept in my larder must be non-perishable. Lunch and dinner snacks regularly include the fantastic Bumble Bee Thai Tuna & Crackers, Nissin instant chow mein plus whatever else I can scrounge up that won't go bad and won't go straight to my hips. (That means no Ho-Ho's, Ding Dongs, Bugles or Funyuns)

I am certain that, if I really tried, I could pare all this down to sun-baked kale chips and celery broth, but I won't. Those that pester me with solar soy taco pointers get immediately unfriended. I will write the truck driver's healthy cookbook some other day. Right now, it's all I can do to keep the truck driving in a straight line.