Healthier snacks served up at Safeco Field
Fans headed to the Mariners' home opener Monday will see a food menu with an increased selection of fresh, local and healthy options.
Seattle Times staff reporter
OK, Mariner fans, sing along now:
"Take me out to the ballgame. Take me out with the crowd. Buy me some gluten-free, healthful snacks ... "
Fans headed to the Mariners' home opener Monday will see some unfamiliar players, not just on the field, but in the concession-stand lineup.
Hummus platters at a ballgame? Vegan soup? Organic fruit smoothies?
Yes, yes and yes.
Fear not, traditionalists. Your basic hot dogs and cold beers will be there aplenty, along with Safeco Field fan favorites such as garlic fries and clam chowder.
But they'll share the menu with an increased selection of fresh, local and healthy options, said the Mariners' Rebecca Hale.
A concession stand at Section 132 on the main concourse will be dubbed "The Natural" and will offer a variety of organic and vegetarian items, such as $6 smoothies, $7 vegan soup and $3.75 gluten-free snack bars.
Fans willing to downsize portions along with price can stop by two locations — near Sections 105 and 319 — and choose from a "Value Menu" that offers a $3.50 hot dog, roughly the size of a regular grocery-store wiener, compared to the regular $4.25 hot dog. Value choices also include smaller-than-usual packs of peanuts ($2.50), popcorn ($2.50) and Cracker Jack ($1.75).
On the other hand, those with more disposable dollars might want to head to the "Bases Loaded" stand near Section 212 for a $14.75 plate of prime-rib nachos, or hit "Sound Seafood" by Section 248 for a $13 crab sandwich on garlic artisan French bread.
And for dessert? Drop down to Section 185 for Hope's Fresh Baked Cookies ($2) or house-made cupcakes ($3.75).
But despite the proliferation of menu options in Seattle and across the country, the National Hot Dog and Sausage Council says the hot dog still reigns supreme with baseball fans, with more than 21.3 million expected to be served in America's ball parks this season.
Jack Broom: 206-464-2222 or email@example.com
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