Food

These food facts are sure to satiate your weird and fun food fact appetite!

WTF Fun Fact 13117 – The Flavors of Kit Kat in Japan

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Since the first Kit Kat was launched, the brand has produced over 300 limited edition flavors in Japan. The first specialty flavor was green tea.

Kit Kat in Japan

Much of the variety of Japanese Kit Kats comes from chefYasumasa Takagi. He opened a Kit Kat Chocolatory in Japan and started experimenting with flavors. The company has jumped on board with producing and selling them. They’ve opened up 7 other Cholatories in the country.

What kind of flavors are we talking about here? Well, there are high-end orange-chocolate rum, sweet potato, and cheesecake flavors. But there are also regional flavors made from locally sourced ingredients. You have almost no chance of being able to buy those if you live in another country.

According to the website Japan Based (cited below):

“For instance, in southwestern Japan, you’ll often find Ocean Salt Kit Kats made with sea salt taken directly from the Seto Inland sea. Alternately, on the Japanese island of Kyushu, you’re more likely to find Purple Sweet Potato Kit Kats locally produced on the island itself.”

Manufacturing funky flavors

Nestlé produces some limited-edition flavors for sale to slightly larger audiences. “Any excess product is usually saved and sold in gift bags called ‘fukubukuro,’ a Japanese New Year tradition where merchants sell grab bags of confections at discounted prices.”

While some of these are pretty strange, it’s all quite a creative endeavor.

Would you try an Azuki (red bean) Kit Kat? How about Brown sugar syrup? Hot Japanese chili? Saké?

We’d be happy to try a Cherry blossom or Caramel macchiato Kit Kat. But we’d be more hesitant about a Soy sauce-flavored Kit Kat.

But it looks like we’re alone on that. In 2010, soy sauce was the best-selling Kit Kat flavor. —WTF fun facts

Source: “The Craziest Kit Kat Flavors in Japan” — Japan Based

WTF Fun Fact 13109 – The First PB&J

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In the last WTF Fun Fact, we told you about the invention of sliced bread. Now, we’re here to tell you about something so delicious it actually pre-dated automatic slicers – the first PB&J, or peanut butter and jelly sandwich.

Inventing sandwiches

Whether it was the Earl of Sandwich or someone else who decided to first put things between bread, some would have you believe that the PB&J is an integral part of history.

History.com (cited below) says “After English speakers adopted the word “sandwich,” they began coming up with new words and phrases to describe different types, from meaty Sloppy Joes to the layered club sandwich.”

We understand that desire to put meat and vegetables into a sandwich, but we’re still stumped on what made someone decide to create a sandwich out of what are largely considered to be two condiments.

“Thefirst known recipefor a peanut butter and jelly sandwich appeared in 1901 in ​​The Boston Cooking School Magazine of Culinary Science & Domestic Economics. During the 1920s, companies began to mass-manufacture peanut butter in the United States, andtargeted childrenas potential new consumers. This helped make the PB&J a common school lunch.”

Standardized in Home Ec and rose to fame via school lunches? Ok, we could have guessed that.

How the PB&J came to be

So we can date the formal sandwich itself back to 1901, but did it exist in some form before that? Well, the answer is we’re not sure, but it’s unlikely.

Smithsonian Magazine has the answer to how the PB&J came to be, and if you guess “because of vegetarians,” you are correct!

Around the late-19th century, ladies’ luncheons were popular, and tiny tea sandwiches were often served. Alongside the cucumber and cheese option was one that contained no animal products at all. In addition, “health food advocates like John Harvey Kelloggstarted promotingpeanut products as a replacement for animal-based foods (butter included). So for a vegetarian option at these luncheons, peanut butter simply replaced regular butter.”

Peanut butter wasn’t created for mass manufacture until the 1920s. And at that point, it was marketed specifically to target children.

Smithsonian also reports that it was cookbook author Julia Davis Chandler whowrote, “some day try making little sandwiches, or bread fingers, of three very thin layers of bread and two of filling, one of peanut paste, whatever brand you prefer, and currant or crabapple jelly for the other. The combination is delicious, and so far as I know original.”

Ladies took the sandwich idea from the garden party to their children’s lunch boxes in the 1920s when they could finally get mass produced peanut butter (with hydrogenated vegetable oil and sugar to make it tasty).

And no one was happier than Skippy, the first brand to target children “as a potential new audience, and thus the association with school lunches was forged.” —WTF fun facts

Source: “Who Invented the Sandwich?” — History.com

WTF Fun Fact 13108 – The Invention of Sliced Bread

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Have you heard the expression “It’s the best invention since sliced bread”? Well, that only goes back to the 20th century. The invention of sliced bread occurred in 1828.

Inventing sliced bread in Missouri

Humans have been baking bread for millennia (around 30,000 years, we estimate). But pre-slicing it is another matter. And we have to admit that while bread baking has reinvented itself to make bread slices seem passé, it’s convenient to have!

According to History.com (cited below), “The first automatically sliced commercial loaves were produced on July 6, 1928, in Chillicothe, Missouri, using the machine invented by Otto Rohwedder, an Iowa-born, Missouri-based jeweler.”

Rohwedder had long tried to make a machine to slice bread but was thwarted for over a decade when a 1917 fire destroyed his factory, blueprints, and prototype.

But he persevered, and “in 1928, Rohwedder’s rebuilt “power-driven, multi-bladed” bread slicer was put into service at his friend Frank Bench’s Chillicothe Baking Company.”

The reaction to slicing

People seemed to know immediately what pre-sliced bread meant for convenience in the home. As the website recalls, “an enthusiastic report in the July 6, 1928, edition of the Chillicothe Constitution-Tribune…noted that while some people might find sliced bread ‘startling,’ the typical housewife could expect ‘a thrill of pleasure when she first sees a loaf of this bread with each slice the exact counterpart of its fellows. So neat and precise are the slices, and so definitely better than anyone could possibly slice by hand with a bread knife that one realizes instantly that here is a refinement that will receive a hearty and permanent welcome.'”

We’re only surprised that “some people” may have found sliced bread “startling.” But we know there will always be folks startled by new technology – in fact, we’ve been there. It’s hard when things change, but the convenience of sliced bread remains (as do beautiful artisan loaves without a knick in them). — WTF fun facts

Source: “Who Invented Sliced Bread?” — History.com

WTF Fun Fact 13105 – The Banana Curve

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Have you ever looked at the way a specific food grows and been totally surprised? We’ve certainly felt that way – especially about asparagus and pineapples. Now the banana curve is blowing our minds (with how little we know about our food).

How the banana gets its curve

The reason bananas don’t grow straight and instead have a curve is so that they can retrieve sunlight. It makes sense, we just couldn’t quite picture it at first.

According to Chiquita, “Bananas go through a process called ‘negative geotropism’…What it means is that bananas grow away from the ground, instead of growing towards it, hence the ‘negative’ geotropism.”

Despite bananas being ubiquitous on grocery store shelves, they come from the rainforest (or at least places that can simulate that environment). In a place with so much foliage, bananas had to find a way to claim some sunlight for themselves since they hang downward.

Bananas evolved not to grow straight up but rather to curve in order to get around the foliage and soak up some rays.

More about banana growth

You might think that if it’s looking for the sun, a banana would evolve to grow upwards. But they’re simply too heavy to do that. Because gravity pulls them down, they develop a slight curve rather than a new growth pattern.

Not only is banana growth a fun new fact for us, but we also didn’t know they were considered a berry. Bananas may have actually been one of the first fruits. They date back about 10,000 years, although they taste much different now.

And it turns out the world loves them – we consume about 100 billion bananas globally every year. — WTF fun facts

Source: “Bananas. Not only one of the healthiest fruits but most recognizable!” — Chiquita

WTF Fun Fact 13085 – Horatio Magellan Crunch

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You think you know someone. All this time, we assumed that Cap’n Crunch was an uncomplicated cartoon cereal mascot. But there’s more to Horatio Magellan Crunch than meets the eye.

Finding Cap’n Crunch

In 2013, the Wall Street Journal turned the cereal world on its head by revealing that an investigation into the origins of Cap’n Crunch had revealed his real name and rank.

Food & Wine Magazine (cited below) noted that the normally serious newspaper revealed a dark secret. That year, the paper wrote that “the legendary cereal icon’s status as a captain has come under fire… Cap’n Crunch only wears the bars of a Navy commander, not those of a captain. In the U.S. Navy, captains wear four bars on their uniforms, while commanders — one rank below captain – have three bars.”

Way to blow our minds.

You can’t handle the truth about Horatio Magellan Crunch

After the controversy broke, Cap’n Crunch went on Twitter to address the allegations.

“All hearsay and misunderstandings!,” @realcapncrunch wrote.”I captain the S.S. Guppy with my crew – which makes an official Cap’n in any book!”

He also insisted that “It’s the Crunch – not the clothes – that make a man.” The Navy would beg to differ.

In a tongue-in-cheek reply, Lt. Commander Chris Servello, director of the U.S. Navy’s news desk at the Pentagon revealed: “We have no Cap’n Crunch in the personnel records – and we checked. We have notified NCIS and we’re looking into whether or not he’s impersonating a naval officer – and that’s a serious offense.”

Then again, the so-called “Cap’n” wears a Napoleonic-era hat. Could he be French?!

He first debuted as a Quaker Oats Co. character in 1963, so it’s a little late to be fighting that battle. His official biography only tells us he was born on Crunch Island, in the Sea of Milk. We’re not sure which flag they fly there.

We do know that he commanded the S.S. Guppy and spent time near Mt. Crunchmore, but that raises more questions than it answers. — WTF fun facts

Source: “Cap’n Crunch’s Real Name Isn’t Cap’n Crunch and Everything You Know Is a Lie” — Food & Wine

WTF Fun Fact 13069 – Enoteca Maria’s Nonnas of the World

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A restaurant on Staten Island has two kitchens – and both are run by grandmothers with cooking skills. Enoteca Maria’s Nonnas of the World program provides customers with a rotating series of international grandmothers who offer their own menu each night based on their homeland’s regional cuisine. The main kitchen is always staffed by an Italian nonna.

Nonnas in the kitchen

According to the restaurant website: “Our two kitchens at Enoteca Maria will continue to serve regional Italian cuisine from the nonne of Italy, while offering a second menu of a different nonna every night from any and every country in the world.” Start following the online book that is being generated at www.nonnasoftheworld.com“

The restaurant’s unique angle was born out of tragedy. According to Atlas Obscura (cited below): “The project came about after owner Joe Scaravella lost his mother in the early 2000s. When he opened Enoteca Maria two years later, Scaravella staffed his kitchen with Italian grandmothers (“nonnas”) to create a feeling of homey comfort in his restaurant.”

Enoteca Maria’s nonnas go international

Once the restaurant was up and running, Scaravella tried an experiment. In 2015, he invited a Pakistani grandmother to cook for a night. It was such a success that he opened up a second kitchen in the restaurant with its own rotating menu of international cuisine. Patrons can choose from the Italian nonna or the international nonna menu.

While the nonnas are all skilled in regional cuisine, these days they live in and around Brooklyn. Atlas Obscura notes that “To date, Nonnas of the World has featured cooks from Japan, Syria, France, Bangladesh, Venezuela, Poland, Greece, Turkey, Liberia, Kazakhstan, the Dominican Republic, Czechia, Belarus, Pakistan, and of course, Italy, just to name a few.”

How does it work?

“Two nonnas work in the kitchen at any given time, one as the head chef, the other as her sous chef. This means a South American nonna and a Middle Eastern nonna could be working side by side in the kitchen, learning from each other’s recipes. Cooking classes are offered as well—for women only, many of whom are grandmothers themselves—and get booked months in advance. It’s another opportunity for cross-cultural recipe sharing, as well as a chance to eat food made with love.”

—WTF fun facts

Source: “Nonnas of the World” — Atlas Obscura

WTF Fun Fact 13055 – The Original Thanksgiving

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America celebrates Thanksgiving each year on the 4th Thursday of November. And while most of us learn a similar origin story for the holiday in elementary school, that version was largely manufactured for children. The original Thanksgiving in America was a religious holy day. And Puritan immigrants commemorated it by fasting rather than feasting.

The story of the original Thanksgiving

Here’s the gist of what many (but not all) Americans learn as children regarding Thanksgiving: The Pilgrims were persecuted in England and sailed to America to find religious freedom. They were sick and hungry when they landed at Plymouth Rock in Massachusetts. The local Native American Wampanoag tribe helped the Pilgrims plant corn and hunt turkey. To celebrate a successful harvest, they shared a communal meal.

Thanksgiving is also considered a secular holiday in America. While the Pilgrims immigrated for religious reasons, those aren’t really part of the Thanksgiving story (other than the occasional mention that they all said a prayer before their meal).

The real story of Thanksgiving

For some more context into Thanksgiving, it’s important to know that the Pilgrims were a splinter group of Puritans. They were called Separatists and followed the teachings of John Calvin. Calvin taught that Scripture was the only guide to life. The Separatists first tried to go to Holland after leaving England but eventually decided to leave Europe altogether and set out for what Europeans called “the New World.”

On the way to their ship from Holland, the Separatists stopped in Plymouth, England, for supplies. The Mayflower carried them to the shores of North America, where they did struggle to survive on what they called Plimoth Plantation.

There were multiple small groups of Separatist immigrants, and each established its own church with its own pastor. Only one church has records of any harvest-time feast in 1636. We don’t have any other records from these early immigrants, so the story of Thanksgiving is entirely concocted from later stories.

Even 100 years later, there are some vague references to harvest-time feasts to celebrate American military battles. But none that refer to Native Americans.

A religious holiday of fasting and repentance

The Puritans would practice “public days” in response to things like droughts or other meaningful events. But these days involved reading Scripture, attending church services, and fasting to repent for their sins.

If there were formal 17th-century “Thanksgiving” celebrations, they would have originated from these public days and would not have involved feasting. Public atonement would have been highly religious in nature as well, not a secular holiday.

The Boston Globe (cited below) describes one such public day. In the archives was a record of a January 1697 public day of atonement for the Salem Witch Trials and the execution of innocent women.

If Thanksgiving stemmed from an early Puritan settler tradition, it was likely days like these.

The Boston Globe states, “It may be hard to see a connection between such earnest supplications and our modern Thanksgiving, but it was that Colonial holiday that America’s founders had in mind when they declared national days of thanksgiving.”

The first – but not original – Thanksgiving

In 1777, the Continental Congress announced the first national day of thanksgiving (not yet a formal holiday, so with a lowercase “t”). They instructed the public to give thanks and offer “penitent Confession of their manifold Sins.” It had nothing to do with a meal.

President George Washington declared a national day of thanksgiving on November 26 in honor of the Constitution to thank God “for the civil and religious liberty with which we are blessed.” His instructions for Americans were to “unite in most humbly offering our prayers and supplications to the great Lord and Ruler of Nations and beseech Him to pardon our national and other transgressions.” Again, no turkey.

Later, “President John Adams called for national fast days in 1798 and 1799. His proclamation announcing the first ‘day of fasting & humiliation’ was ‘a loud call to repentance and reformation’ in the face of possible war with France. President Madison called for two thanksgiving days, but by 1815 the custom of public days in America had died out.”

Abraham Lincoln created the enduring legend of the Native Americans and Pilgrims during the Civil War. He created what we now celebrate as Thanksgiving in 1863, declaring it a federal holiday. He also linked the day to the harvest, shifting the focus to food as a means of celebrating national unity. —WTF fun facts

Source: “The opposite of Thanksgiving” — The Boston Globe
* Note: While containing factual info, this was printed in the opinion section. A scholarly article on the same topic is available in the journal Gastronomica but is partly behind a paywall.

WTF Fun Fact 13044 – The History of Pink Lemonade

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The history of lemonade is far older than we would have imagined. The same goes for the history of pink lemonade – which has its origins in the circus of all places.

The origins of lemonade

The first lemonade dates back to 1630s France and was made from sparkling water, lemons, and honey (yum!). In the U.S., that means lemonade goes back to the first immigrants in the 17th century.

The trend of harvesting ice in the 19th century made drinks like lemonade even more popular. And it makes sense that – since traveling circuses date back to around that time – it would be associated with community events.

Where does pink lemonade come from?

According to Smithsonian Magazine (cited below), “The earliest known mention of pink lemonade comes from an 1879 article in West Virginia’s Wheeling Register, explicitly linking the two.”

As for it’s precise origin, we can’t be sure. But it likely started at the circus.

In How the Hot Dog Got its Bun: Accidental Discoveries And Unexpected Inspirations That Shape What We Eat And Drink, author Josh Chetwynd says there are two stories that vie for the the best pink lemonade origin story.

“The first, he says, is a 1912 New York Times obituary for Henry E. Allott , a Chicago native who ran away to the circus in his early teens. Allott is believed to have ‘invented’ pink lemonade after accidentally dropping red-colored cinnamon candies in a vat of traditional lemonade. Adhering to the old circus adage ‘the show must go on,’ Allott simply sold the pink-hued beverage as is.”

That would be nice, but there’s an earlier origin story for the history of pink lemonade that isn’t so sweet. It was recounted by lion tamer George Conklin who “claims his brother Pete Conklin came up with pink lemonade in 1857 while selling lemonade at the circus. Conklin ran out of water and thinking on the fly, grabbed a tub of dirty water in which a performer had just finished wringing out her pink-colored tights. In true circus form, Conklin didn’t miss a beat. He marketed the drink as his new ‘strawberry lemonade,’ and a star was born.” — WTF fun facts

Source: “The Unusual Origins of Pink Lemonade” — Smithsonian Magazine

WTF Fun Fact 13043 – The Whiskey Empire of George Washington

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George Washington spent his post-presidential years running a booming whiskey business. Seemingly not content to retire from working life altogether, at age 65 he decided to into the alcohol trade thanks to the ability to grow rye at Mount Vernon.

George Washington’s whiskey

In 1797, Washington returned to Mount Vernon. When he hired a Scottish plantation manager who had moved to Virginia a few years earlier, the man – James Anderson – noticed that the estate could be used to grow rye as a cover crop.

Rye not being a very popular grain for eating, Anderson pitched the idea of turning it into whiskey. Washington ran the idea past a friend who was a rum maker and presumably got the thumbs up.

Using just two stills, Anderson’s first whiskey was so appealing to Washington that he greenlit the construction of a full distillery with five stills.

According to Smithsonian Magazine (cited below), by 1799, Washington’s distillery was the largest in the U.S. and “produced 11,000 gallons of clear, un-aged whiskey, which Washington sold for a total of $1,800 ($120,000 by today’s standards).”

What happened to Washington’s whiskey empire?

Of course, Washington also died in 1799, and he left the distillery to his nephew. Lawrence Lewis wasn’t able to keep things running. And when a fire destroyed the operation in 1814, he didn’t have it rebuilt,

The state of Virginia purchased the site of the former distillery in the 1930s. But turning it back into an alcohol producer was thwarted by Prohibition and the Depression.

It wasn’t until 1997 that archaeologists found the site of the distillery. They used imaging technology to reconstruct what it would have looked like.

Smithsonian notes that “after securing key funding from the Distilled Spirits Council of the United States (DISCUS) in 2001, a group of archaeologists, historians, and distillers …carefully searched records for hints about how the distillery functioned on an industrial level…” And by 2007, the distillery was reconstructed and opened to the public.

Today, they do distillation twice a year, just as Anderson did for Washington. And they also make peach brandy. — WTF fun facts

Source: “Long Before Jack Daniels, George Washington Was a Whiskey Tycoon” — Smithsonian Magazine

WTF Fun Fact 13010 – The Invention of the Chocolate Chip Cookie

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Fun fact: We have a woman named Ruth Wakefield to thank for the invention of the chocolate chip cookie in 1939. She ran the restaurant at the Toll House Inn in Whitman, Massachusetts. She assumed adding broken pieces of Nestlé Semi-Sweet chocolate to her cookies would make the chocolate melt into the batter. But the chocolate largely maintained its shape, and the cookies became so popular that she published the recipe in a Boston newspaper.

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Even if chocolate chip cookies aren’t you’re favorite, it’s hard to claim they don’t hold an iconic place in American culinary history. According to the Nestlé website,

“It all started back in 1939. Ruth Wakefield, who ran the successful Toll House restaurant in Whitman, Massachusetts, was mixing a batch of cookies when she decided to add broken pieces of Nestlé Semi-Sweet chocolate into the recipe expecting the chocolate to melt. Instead, the semi-sweet bits held their shape and softened to a delicate creamy texture and the chocolate chip cookie was born. Ruth’s ‘Toll House Crunch Cookie’ recipe was published in a Boston newspaper and her invention of the chocolate chip cookie quickly became the most popular cookie of all-time.”

The original chocolate chip cookie recipe

Want to make the original chocolate chip cookie? Nestlé shared the recipe on their website:

The recipe that started it all

More than 80 years later, Nestlé Toll House’s Original Chocolate Chip Cookies are a true classic and a go-to recipe for all occasions.

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) Nestlé Toll House Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts (if omitting, add 1-2 tablespoons of all-purpose flour)

Instructions:

Step 1: Preheat oven to 375° F
Step 2: Combine flour, baking soda, and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets
Step 3: Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

— WTF fun facts

Source: “A timeless discovery: The chocolate chip cookie” — Nestlé

WTF Fun Fact 12998 – The Oldest Recipe In The World

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You know the oldest recipe in the world was going to be for something kind of weird, right? Well, at the very least, it’s a pudding with a kick. The world’s oldest recipe is roughly 8,000 years old and contains instructions for making nettle pudding.

The oldest recipe in the world is for…pudding

Researchers at the University of Wales Institute (Uwic) in Cardiff, led by Dr. Ruth Fairchild, have been studying ancient recipes for years. In fact, they’ve managed to translate the into something you really can cook (though there’s no promise of whether it’ll be palatable or even remotely worthwhile).

If you’re thinking nettle pudding sounds like a bad idea, we’re with you. People have long used nettles in medicines. But there’s a reason we refer to them as “stinging nettles” – they sting!

However, Fairchild assures adventurous cooks that heating up the nettles “takes the sting right out of them. ” Fingers crossed!

In 2007, Dr. Fairchild told BBC Breakfast (cited below) “nettle pudding was made by mixing nettles with ground-down barley and water.” And, here, Americans will note that “pudding” means something completely different to the British.

Antiquity Now says:

“For those of you not familiar with non-dessert puddings, it has the consistency of a dumpling and is often eaten with chunks of bread and the meat it is cooked along side.”

What is nettle pudding?

You may recognize some ingredients in nettle pudding (which is not the gloppy, smooth stuff we eat in America). It includes sorrel, watercress, dandelions, and nettles…you know, weeds.

Antiquity Now also assured readers that “the stinging nettle has long been an important food source and was greatly appreciated by ancient cultures. Its use as food has always been closely tied to its medicinal value. Often it would be ingested during the spring because it was believed to help in circulation and could restore warmth to the body after the cold winter months. Generally, the younger plants were chosen for food because they are less bitter, but more mature leaves can be boiled until they are suitable for ingestion. The Romans boiled nettles along with meat in order to tenderize it. Europeans used it in soups and puddings like the one below. In fact, in 2007, the recipe below was named Britain’s oldest recipe and is believed to be from around 6,000 BCE.”

We had no idea – we had always assumed that giving something a name like “stinging nettle” was a cue not to put it in your mouth under any circumstances.

Antiquity Now also shared the step-by-step recipe:

The Nettle Pudding Recipe

Interested in trying the oldest recipe in the world?

Ingredients

1 bunch of sorrel, 1 bunch of watercress, 1 bunch of dandelion leaves
2 bunches of young nettle leaves
Some chives
1 cup of barley flour
1 teaspoon of salt

Instructions

Chop the herbs finely and mix in the barley flour and salt.
Add enough water to bind it together and place in the center of a linen or muslin cloth.

Tie the cloth securely and add to a pot of simmering venison or wild boar (a pork joint will do just as well). Make sure the string is long enough to pull the pudding from the pot.
Cook the pudding until the meat is done (at least two hours).
Leave the pudding to cool slightly, remove the muslin, then cut the pudding into thick slices with a knife.
Serve the pudding with chunks of barley bread.

Bon appetit! — WTF fun facts

Source: “When nettles were dish of the day” — BBC

WTF Fun Fact 12980 – Pringles Are Not Potato Chips

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If you think a potato chip is made from thinly sliced potatos, then Pringles are not potato chips at all. However, as far as British courts are concerned, they’re made with enough potatoes to call themselves potato chips.

What’s in a name?

It took 3 court cases at three different levels drawn out between the years 2007 and 2009 to decide whether the makers of Pringles were entitled to use the phrase potato chip to identify their product. As you might imagine, it was all about money.

According to HowStuffWorks (cited below): “Here’s how this comically complicated problem started. In the mid-20th century, a tax was born by way of France and England called the value-added or VAT tax. This ‘consumption tax’ started off as a 10 percent tax on all goods bought from a business. More than 20 percent of the world’s tax revenue comes from the value-added tax making it a pretty big deal.”

Deciding if Pringles are potato chips

Ok, so what does this have to do with potato chips?

“In Britain, most foods are exempt from the value-added tax, except for potato chips or ‘similar products made from the potato, or from potato flour.’ This led to a long, arduous journey to figure out whether or not Pringles (which, by the way, were touted at one time as the “newfangled potato chip“) were actually potato chips. If they were ruled as chips, Pringles’ parent company at the time, Procter & Gamble, would be subject to a 17.5 percent VAT tax.”

As you may have noticed, many companies will go to great lengths to reduce their tax burdens. But get this…”Procter & Gamble’s initial argument was that, no, Pringles were not potato chips because they didn’t “contain enough potato to have the quality of ‘potatoness.‘”

In 2008, a lower British court agreed with P&G , but a year later, the Court of Appeal re- reversed that decision, “calling Procter & Gamble’s argument that the ingredients of a product don’t define the product ‘hogwash.'”

Potatoness begets taxedness

That overturned decision was bad news for P&G because they were now on the hook for $160 million in taxes.

Apparently, 42% of potato flour is enough to constitute potatoness for the point of British taxes. — WTF fun facts

Source: “It Took a Court to Decide Whether Pringles Are Potato Chips” — HowStuffWords

WTF Fun Fact 12968 – Edible Burrito Tape

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Do you love burritos but hate the mess they make when they’re not expertly rolled into a magical self-sealing pocket? Well, edible burrito tape could be the weirdest invention you never knew you needed.

What’s the deal with edible burrito tape?

Leave it to college students to solve this age-old conundrum.

It turns out that a group of Engineering majors at Johns Hopkins taking a product design course have found a way to make your burritos delicious and more convenient.

According to TODAY (cited below), “The all-female team of Tyler Guarino, Rachel Nie, Marie Eric and Erin Walsh came together and decided to solve one of life’s most frustrating problems: preventing a burrito from unraveling and making a mess. Their solution: an edible tape that keeps all the delicious ingredients inside the tortilla instead of on your plate or lap.”

The first step was to investigate what made tape, in general, work well (turns out the answer is twofold – a backbone and an adhesive compound). The next step was to make those components edible.

“Tastee” Tape

Student Tyler Guarino told TODAY: “We tried tons of different combinations, and formulations and really did a lot of trial and error until we were able to get a product that was clear in color, tasteless, didn’t have a noticeable texture, but was still strong enough to hold a big fat burrito together.”

It took the women a few months of trial and error to figure out how to make a cookable, edible burrito tape. After that, they set about making it pleasant to eat (not just edible). That meant playing around with the taste and texture.

They decided on a final product that carried little to none of it’s own taste or texture so people could just enjoy their burritos. The product is known as Tastee Tape.

“You simply just peel the piece off of the sheet,” Guarino said. “You wet it to activate it, and then you apply it to your tortilla.” 

The students aren’t keen to share their recipe, however. They’re looking to patent it. — WTF fun facts

Source: “Johns Hopkins students develop edible tape to make burritos easier to eat” — TODAY

WTF Fun Fact 12967 – Bats and Tequila

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There’s a little-known but critical relationship between bats and tequila. In fact, without bats, we may not be able to create tequila at all!

How are bats and tequila connected?

If you’re a tequila fan, you probably know the crucial ingredient in the spirit is agave. This spiky plant is native to the desert regions of North and South America (but mostly Mexico). Agave nectar is also harvested to be used as a sweetener.

One of the many interesting things about the agave plant is that it has very few natural pollinators. (And you likely know that in order for plants to produce, they need to be pollinated by things like birds, bees, etc.)

The agave plant’s primary pollinator is bats. No bats, no agave. No agave, no tequila.

Is the tequila supply in danger?

To make matters even more complicated for agave plants, only a few species of bats are pollinators. These bats are being threatened by industrial farming and other threats to their natural habitats.

But while the bats and agave plants are increasingly threatened, our thirst for tequila has only gone up. According to NPR (cited below), the tequila industry has grown by 60% over the last decade. That means we need more agave plants than ever.

You might think that industrial farming would simply increase the amount of agave being grown, but it hasn’t worked out that way.

How do you solve a problem like agave?

NPR interviewed Micaela Jemison of Bat Conservation International, who said that the problem with commercial agave production is that agave stalks are harvested before they can reproduce. “That means no tasty pollen for hungry bats. And instead of plants that reproduce through bats spreading pollen from stem to stem, major tequila companies use cloned agave.”

If you only care about tequila, you might not think this is a big deal, but there are some major unintended consequences of handing a natural process over to a business.

“Growing genetically identical plants is easy and cheap for big companies, but cloned agave is vulnerable to fungus or disease that could wipe out entire crops. Bats can solve this problem by creating genetic diversity. Instead, their ecosystem has been disrupted. Fewer agave plants are allowed to flower and growers use powerful agrochemicals that can hurt the three kind of bats that feed on agave.”

The Mexican long-nosed bat and the lesser long-nosed bat are two of the major agave pollinators listed as endangered by the U.S. Fish and Wildlife Service and a third, the Mexican long-tongued bat, is a species of concern.

To help spread appreciation for the relationship between bats and tequila, the Tequila Interchange Project (which is made up of bartenders, scientists, industry consultants, and plain old tequila fans) is trying to promote Bat Friendly Tequila and Mezcal™. These approved brands give some of their proceeds to agave farmers who welcome the bats and help maintain their populations.

Bat-friendly tequila

The coalition notes that “Given that Tequila is a two billion USD a year industry, and that the economy of 40,000 families is linked to blue agaves (and to bats and other pollinators), it is in the best interest of all stakeholders, from producers to the government to the individual consumer and everyone in-between, to protect the future of tequila and mezcal agaves by adopting sustainable practices and protecting pollinators and genetic resources.”

According to the website, some of the bat-friendly brands include:
– Tequila 8
– Tequila Tapatio
– Tesoro de Don Felipe
– Siembra Valles Ancestral
– 7 Leguas
– Siembra Metl Cupreata
– TOCUZ Alto
– Don Mateo de la Sierra Cupreata
– Mezcal Vago Pechuga

— WTF fun facts

Source: “Bats And Tequila: A Once Boo-tiful Relationship Cursed By Growing Demands” — NPR

WTF Fun Fact 12964 – Our Obsession With Pumpkins

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Pumpking beer, pumpkin lattes, pumpkin cookies, pumpkin-spiced…you name it. Our obsession with pumpkins knows no bounds.

Even if you hate the taste of pumpkins, you might still be soothed by the sight of them. And there’s a reason for that.

What’s with our obsession with pumpkins?

Most pumpkin-flavored things don’t really taste like pumpkin or even contain pumpkin – in fact, most are made with a different type of squash altogether. We’re mostly in it for the spices.

Still, there’s a reason we market everything as “pumpkin flavored” – and it’s all about nostalgia.

According to NPR (cited below), a professor of American Studies at St. Louis University named Cindy Ott wrote a book titled Pumpkin: The Curious History of an American Icon in which she describes why we’re so drawn to the round, orange gourds.

“It’s a vegetable that represents this idyllic farm life, and the best sort of moral virtue. And Americans have become attached to that,” she said.

“‘The rehab of pumpkin’s popularity began when 19th century Americans began to move away from rural life and into the city,’ Ott says. ‘People became stressed about… moving into the office and off the farms, and [the pumpkin] starts to appear in poems and in paintings,’ she says. ‘We’re celebrating the nostalgia for this old-fashioned, rural way of life that no one ever really wanted to stay on, but everyone’s always been romantic about.'”

Recycling pumpkin-flavored ideas

Did you know pumpkin beer isn’t a new phenomenon? Pumpkins were once the food of pure desperation.

NPR explains that “…pumpkin beers and pumpkin breads have been produced since colonial times, Ott says that they weren’t always the specialty foods that they are today. ‘Pumpkin beer was used when there was no barley. [If] there was no wheat for bread, they used pumpkin [for] bread,'”

If anyone mocks you for your pumpkin-flavored obsession, just tell them you’re helping the economy.

“Big corporations advertise many pumpkin-themed products, but due to their limited seasonal availability, many fresh pumpkins sold every fall still come from local family farms,” Ott told NPR. “And that’s actually helping to rejuvenate those farms.” — WTF fun facts

Source: “Why Americans Go Crazy For Pumpkin And Pumpkin-Flavored Stuff” — NPR

WTF Fun Fact 12944 – The Hallucinogenic Effects of Nutmeg

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When fall and winter come around each year, many of us are reminded of happy times by the smell of nutmeg (and the baked goods that act as a nutmeg vehicle). Well, it turns out we should all stick to the loaves of bread and cakes and stay away from nutmeg on its own. We weren’t aware until now of the hallucinogenic effects of nutmeg.

Don’t let your kids do nutmeg.

Nutmeg gets you high?

We all know the old saying by Galen that anything consumed in enough quantity is poisonous. But for nutmeg, that quantity is two tablespoons.

Of course, nutmeg toxicity probably isn’t going to get you if you eat a whole loaf of pumpkin bread or a whole pie (the stomach ache will be enough punishment). If that were true, we’d hear a lot more about it. But also, two teaspoons is over twice as much as anyone puts in a recipe (1/4 to 1/2 TEAspoon is usually the limit).

Sit down and eat two tablespoons of the stuff in one sitting and you’re in for a baaaad time thanks to a toxic compound called myristicin. Sure, it will give you hallucinations, but it will also make you yearn for better times as you lay on the bathroom floor and spend the rest of the day vomiting.

In other words, don’t try this at home. The risk far outweighs any interesting side effects.

Nutmeg has hallucinogenic effects if consumed in a high enough quantity. But toxicity begins at just two teaspoons (which you’d have to eat in one sitting). The compound myristicin is responsible for the effect, which can also lead to nausea and vomiting.

The hallucinogenic effects of nutmeg are not like visions of sugarplums

Let’s put it this way – if there were any sort of traditional high you could get from something as common as nutmeg, we’d be seeing a lot of bad TikToks of ill-conceived “nutmeg challenges.”

According to Healthline (cited below – and fact-checked by experts), the toxic compound in nutmeg can be found elsewhere. “Myristicin is a compound found naturally in the essential oils of certain plants, such as parsley, dill, and nutmeg,” but it’s found in the highest concentration in nutmeg.

The myristicin in nutmeg acts a bit like the compound in peyote (called mescaline) in that it acts on the central nervous system (CNS) and enhances the neurotransmitter called norepinephrine. But unlike peyote, there are no special nutmeg rituals…for a reason. That’s because myristicin also affects the sympathetic nervous system and that’s a system you really don’t want to mess with since overstimulation produces anxiety, panic attacks, insomnia, shortness of breath, heart palpitations, jitteriness, poor digestion, and even high blood pressure.

That’s not a fun time. And in that sense, it’s not at all going to be like a peyote trip. Besides, stimulating the CNS can also cause nausea, dizziness, and other side effects.

In other words, you’re just poisoning yourself if you try to take nutmeg to get “high.”

The history of nutmeg intoxication

There aren’t many studies on this phenomenon (thankfully, not many people have been misguided enough to do this to themselves). But some people didn’t know any better – like a woman who put FAR too much nutmeg in a milkshake and experienced “nausea, dizziness, heart palpitations, and dry mouth, among other symptoms. Although she didn’t report any hallucinations, she did mention feeling as if she was in a trance-like state,” according to Healthline.

More recently, a 37-year-old woman did try two tablespoons of nutmeg – she missed out on any hallucinations or trance-like states and just felt “dizziness, confusion, grogginess, and an extremely dry mouth” for about 10 hours. Not a great way to spend a day, if you ask us.

A 10-year review of cases from the Illinois Poison Center “revealed over 30 documented cases of nutmeg poisoning,” “both intentional and unintentional exposures, as well as drug interactions leading to toxicity.” 50% of those cases were from people trying to get high from nutmeg, mostly kids under 13. They experienced hallucinations, drowsiness, dizziness, dry mouth, confusion, and – in two cases – seizures. Oh, and then there was some respiratory, cardiovascular, and gastric distress.

If nutmeg seems like an easy way to get high, you might also want to know it can potentially cause organ failure, in some cases, and it can kill you when combined with other drugs.

Mind-bogglingly, some people have tried to smoke or inject nutmeg to get high. But “Like any other drugs, the dangers of nutmeg overdose can occur no matter the method of delivery.” — WTF fun facts

Source: “Can You Get High on Nutmeg? Why This Isn’t a Good Idea” — Healthline

WTF Fun Fact 12942 – You Can Hear Rhubarb Growing

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When we plant something, it feels like it takes forever to start growing. But that’s not the case with rhubarb. Once this vegetable gets going, it can develop so fast you can hear rhubarb growing.

How to hear rhubarb growing

According to Atlas Obscura (cited below), this is mostly the case with forced rhubarb – the kind you give a little extra effort to in order to get it to develop faster.

“Forced rhubarb, which is made to mature in near total darkness, grows at such an alarming rate—as much as an inch a day—that it actually makes squeaks, creaks, and pops as it gets bigger. It makes for sweeter rhubarb, growers say, and sick beats.”

Of course, if you’re forcing rhubarb to grow in a facility, it can be hard to hear over the sound of any machines you have running to keep the conditions ideal.

Rhubarb’s unique growing characteristics

Atlas Obscura states that “The method of growing forced rhubarb dates back to the early 1800s, and continues in much the same way today. Farmers let the rhubarb grow out in the open for two years, as the roots collect and store calories. Then the plants are transplanted to lightless growing sheds around November, where they continue to grow—warm, but out of season and in the dark. The rhubarb grows without photosynthesis, which normally makes the plant tough and fibrous…The process also results in deep, red stalks, without the normal green shading.”

The loudest noise you’ll hear is the forced rhubarb bursting out of its bud with a pop. Then, it makes a fainter noise as the stalks rub up against each other and squeak. That’s because forced rhubarb isn’t planted far apart.

There aren’t many forced rhubarb growers anymore, though you can still find some in Michigan and Washington state if you want to hear a vegetable grow. — WTF fun facts

Source: “Listen to the Sick Beats of Rhubarb Growing in the Dark” — Atlas Obscura