We stopped truckers at the Husky on Dixie Road in Mississauga, Ont and asked them how they eat when they’re on the road.
Dee Greer is a driver for Werner Enterprises out of Omaha, Neb., in Canada because freight is slow in her usual zone. She drives a ’97 Freightliner.
“I try to pack as much as pos-sible,” says Greer. “I eat a lot of canned goods, soup, ravioli, tuna.” Greer uses truck stop microwaves quite often, and says most don’t have a problem with that. “There’s a pretty good variety,” she says of menus that are available.
Gary Godfrey, an owner/operator based out of Winnipeg who hauls refrigerated freight in his ’97 Western Star, says he eats once a day at truck stops, “for snacks.” But Godfrey, who does 90 per cent of his travel in the U.S., uses a cooler to keep his overhead down.
“I eat lots of cereals – Corn Flakes, Bran Flakes. They tend to keep the best,” he says. “Most truck stops are pretty good but they could use a better selection of healthier foods,” he says.
Cory Peters, an owner/operator for Penner International Inc. out of Steinbach, Man. packs lunch meats and cold foods when he heads out across North America in his ’98 Freightliner.
“I like a hot meal every couple of days. I’m a meat and potatoes man – pretty easy to satisfy as long as the food isn’t too greasy.”
Sasha Zheltobryukh is an owner/operator for Sea-Tac and says most truck stops are well equipped
“If I want to eat, I usually can eat everything.” But, says Zheltobryukh, there’s lots of potatoes and wings on the menu everywhere, and he usually likes to order pork chops and salad. Buffets are his favorite. n
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