The creation of William Lane, who envisioned selling them to Catholics who couldn't eat meat on Fridays. Lane also planned to expand his offerings to include Mar-tunies, a cocktail size hot dog, and Sea-lomi, a salami substitute.
It's not clear what became of Tunies. A reporter from Star News speculates that they may have been a victim of the Pope’s decision to rescind meatless Fridays in 1967 (although did the Pope ever weigh in on this issue? Some googling suggests it was actually the U.S. Conference of Catholic Bishops which made this decision, in 1966). Anyway, I can't find any evidence of Tunies being sold after 1962.
Chula Vista Star-News, California, October 31, 1957 via Yesterday's Print
In order to meet Swiss safety laws, the insects must be bred under strict supervision for four generations before they're ready for human consumption.
The insect balls represent a healthy culinary specialty that mixes meal worms with rice, carrots, celery, leeks and a pinch of chili, said Essento co-founder Christian Bärtsch.
Currently, they're only available in Switzerland. More info.
Heinz's venture into the beverage market during the mid-1970s with its Help Fruit Drink only lasted a few years. The fact that Heinz is so associated with ketchup probably didn't 'help' the product. But also, what an odd name 'Help' was.
Since I posted a few days ago about eggplants that looked like Richard Nixon, I thought it only fitting to also note that his wife, Patricia, had her own food thing going on. In 1970, she was named Macaroni Woman of the Year by the National Macaroni Institute. She also had her portrait painted out of macaroni by the artist Don Wheeler.
Most days Watson will have scrambled eggs for breakfast with spirulina or herbal tea.
Lunch is usually a variation of apples, bananas, mandarin, and edible insects, while dinner is limited to vegetable soups, salads or slaws of grated beetroot, carrot, apple, with a squeeze of lime and some seeds...
Although she would like to entirely commit to the animals' diet in order to draw attention to the endangered primates, she cannot consume leaves like they can. "I'm unable to do that as part of my diet because humans can't break down nutrients like gibbons do from leaves," Watson conceded.
While it seems like a fine cause, it seems to me like it's cheating just a bit to eat cooked food.
Recently announced by the U.K. design firm Bompas & Parr, who say that it took them a year to develop and that it was "designed with global warming in mind," so that lollipops popsicles won't melt, even as temperatures rise. Or, at least, the popsicles will only melt very slowly.
The technology is based on pykrete, which is a frozen mixture of sawdust and water that resists melting. Pykrete was invented during WWII, and for a while the British Royal Navy was considering building a supersized aircraft carrier out of the stuff.
The non-melting popsicle uses edible fruit fibers instead of sawdust to achieve the same non-melting effect. A company rep said, "The texture of the ice lolly is not far off a regular lolly, though a tad chewy."
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