soylent at the Amusement Park

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soylent at the Amusement Park

This entry is part 24 of 40 in the series DIY Soylent

As part of my continuing effort to take pictures of soylent (still DIY, people chow to be specific) at notable locations around Utah I now present soylent at Lagoon:

Soylent at the Amusement Park

I just happened to get both “Colossus” and “Wicked” with riders about to go over the initial drop. This was a triumph, I’m making a note here: “huge success”…. wait… sorry too much time with GladOS.

We brought lunch and dinner in a cooler. Preparing the food for the kids took about 30 minutes. Dumping two half cups each into two blender bottles for my lunch and dinner took 2 minutes, mostly because the blender ball was missing and I had to look for it; I was also filling up a water cooler so I would have something to drink and mix up my soylent. Lagoon is unique among just about every entertainment location I’ve ever heard of in that: outside food and/or drink IS PERMITTED. In fact a large portion of the park is pavilions with picnic tables for people to eat their food they’ve brought in coolers. Personally I’m reticent to bring my stuff into the park and just leave it sitting around for a few hours so We left ours in the car and at lunch time we ate in the walkway that goes through the old wooden roller coaster.

Series Navigation<< “The gig is up” – increasing costs, but still cheap(ish)Just tried Soylent (the official) >>
By | 2016-10-14T07:18:08+00:00 July 12th, 2014|Categories: On Tour, Soylent|Tags: , |0 Comments

About the Author:

Chris Bair is a computer geek and SalesForce.com system administrator for his "day job". He became involved in the powdered foods (aka "soylent") movement in January 2014, originally with a conventional recipe and later switching to a high fat, low carb "ketogenic" variant on October 2014. In January 2015 he created the recipe for Keto Chow and released it without restriction for anyone to use, at the same time he began mixing the recipe up for people that wanted a finished product and has seen steady growth in the business every month since. Chris has lived in Utah for most of his life, except for a few years living in Chile where he learned Castillian. Chris and his wife have two sets of twins with a couple singltons thrown in for good measure.

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