We rounded up a bunch of our pals from around the Internet and asked them how they’re spending their Thanksgivings.
To save money I packed lunches, which due to living in a dorm included the tried and true Annie’s mac & cheese in a single serving packet. I figured they were healthier than the cheaper Kraft Easy Mac version and doused them using the kitchen’s communal Tapatío bottle. My older coworkers, self-identified as retail queens, would often order in from Juan’s down the street and gave me their castoff, fresh-fried flour tortilla chips.
Hi Billfold! I am preparing to go back to working in an office after five (!) years of working from home, and I am a little panicked about lunches. Help me!
Apparently the three big trends are 1. millennials hate cans, so put your pre-made food in a bag or a box or something, 2. fancy buns instead of crappy white bread, and 3. JALAPEÑOS (“Millennials like “bold flavors”").
NPR’s The Salt has a post about “Coffee Maker Cooking,” which doesn’t really make sense for you to do at home if you have regular cookware, but will maybe come in handy in specific situations like, I don’t know, one of those Top Chef “Quickfires” where they make cheftestants cook with limitations (The Salt also mentions “Dishwasher Cooking,” which, no thanks!).
“After a 90-second wait, the $3.50 half-cup serving emerges from the vending machine accompanied by a choice of sauces. Customers can choose between ketchup, mayonnaises (which is the classic fry condiment across much of Europe) and a mysterious offering simply called “samurai.”
Make some food for cheap. Then eat it.
The massive growth of the $2B Greek yogurt industry appears to be leveling off, but fear not: the consumer goods marketing firm Affinova is thinking outside of the box. The “box” in this case would be “yogurt is a thing you eat and not a toiletry you put on and in your body.”
WSJ’s Katherine Rosman reports that certain juice bottles have become status symbols, mostly because of what they cost—as much as $10 and sometimes more, depending on where you go. Some people are willing to make the tradeoff of buying cold pressed juices instead of making their own. Says a health-and-wellness trainer: “I know it’s expensive but I would rather have a juice than get my nails done.”
In the Rio Grande Valley in South Texas, poverty rates are high and people are hungry, yet 38.5 percent of the residents there are considered obese. Part of this reason, according to this feature by Eli Saslow in The Washington Post (Saslow’s fifth story in this series), is because food stamps can be used to buy junk food at many convenience stores, which sell lots of processed, or fried food, and a $1 snack I hadn’t heard about until now: a bag of Flamin’ Hot Cheetos with hot cheese poured over it.
here are plenty of restaurants out there that take the time and effort to make sure that the ingredients they use are locally sourced and of good quality, but Local Mission Eatery took the extra step of opening a small market to give shoppers access to its goods.
Mexican Coke has a small, but devoted slice of the Coke-drinkers market (a majority love Coca-Cola Classic, there are tons of Diet Coke admirers, and then there are the cherry and vanilla lovers). Mexican Coke uses real cane sugar (instead of the Coke in the U.S. which uses high-fructose corn syrup), and is bottled in small glass bottles—this for some people is all the difference. So much so that when the Mexican bottler of Coca-Cola let it slip that it was considering switching to high-fructose corn syrup to save money, fans of Mexican Coke expressed enough outrage to get the Mexican bottler to stick with cane sugar.
On the preparation of food.
Yes they did. Thanks to food inventor Charlie Harry Francis at the Lick Me I’m Delicious ice cream company, this decidedly un-vegetarian confection can be yours for the low, low price of $225.22 plus the travel cost of a visit to the UK:
“It’s glow-in-the-dark jellyfish ice cream using calcium activated proteins that react when they are agitated, or to put it in a nonscience-y way, it glows when you lick it.”
Francis worked with a scientist from China who figured out a way to synthesize the luminescence protein found in jellyfish. He used it to make the ice cream give off a neon green glow when your tongue makes contact with the icy substance.
A scoop of the glowing ice cream costs about £140, or $225.22. And regarding the question of whether it’s safe to eat, Francis writes, “Well, I tried some and I don’t seem to be glowing anywhere, so we’ll go with a yes for now.”
Lick at your own risk, as they say.
Photo: Reiki Lifestyle