Paper of Record Looks at Gyros Production

The New York Times ran an article yesterday where they looked at the history of the Gyro in America, including "Sweet Jesus that's disgusting... and tasty!" video footage of the life cycle of a gyros cone, from birth in Kronos Gyros's Southwest side plant to drunken 5 a.m. takeout orders made across the country.

If you don't want the mystery of how spindle meat comes into being, don't read it or view the video.