Ballpark food

On my geas to visit all of the Major League Baseball parks in the U.S. and Canada, I have some rules, one being to eat local food. Well, my dad just sent an article from tomorrow's New York Times that suggests I should always eat at the park:

Hot dogs and peanuts still rule the food court, but I spotted signs of progress almost everywhere on my road trip. There were concessionaires that served humanely raised meat from the fashionable purveyor Niman Ranch. Phillies fans drank beer from biodegradable cups made of corn, and a few might even have filled their cars with biodiesel made from the park’s used fryer oil after the game. And dishes from other baseball-loving cultures have made inroads, like tonkatsu, Japanese fried pork cutlets; sweet-fried plantains from Latin America; and pressed Cuban sandwiches.

Yesterday, though, I had a dog and—it still pains me to think of it—Miller Lite. That's what my hosts served, so that's what we had.