From Quirk Books: a collection of shooped Ben and Jerry's flavors inspired by great books.
Read the rest
An 11-year-old girl was sent home from a week-long summer-camp on the Isle of Wight for smuggling in a chocolate bar; a fact that her teachers discovered after they opened a sealed letter addressed to her mother and read it. Her mother, who is unemployed and cares full-time for her autistic son, had to drive 160 miles through the night to pick up the child. She had saved for six months to pay for the trip. Teachers conducted a full search of the child's possessions -- including pulling out her suitcase lining -- to discover the banned chocolates.
Read the rest
Thingiverse's Cookie Cutter Customizer is a tool for taking doodles and sketches and turning them into 3D-printable cookie-cutters.
To celebrate the 15th anniversary of the Heathrow Express train service from Paddington to the airport in London, a PR firm built a 4m-long cake shaped like a train on the platform, guarded by birds of prey to keep the pigeons away. Passengers were invited to eat the train on Monday.
(Image: Nathan Pask)
Quebecois convenience store chain Couche-Tard has rolled out a new drink: the Pizzaghetti Sloche, a shave-ice drink that comes in both pizza and spaghetti flavors, which can be combined to customer specifications to make Pizzaghetti flavor. Couche-Tard's slogan for the drink is "love in a cup." Redditor plagues138 posted a photo of the actual Pizzaghetti Sloche machine in situ.
Last October, IGN's Brian Altano announced a bold design fiction: an imaginary line of "Han Solo in Carbonite" Pop-Tarts. Several months have gone by and this is still not a thing. The world is broken.
Would You Eat These Star Wars Pop-Tarts? (Thanks, Fipi Lele!)
Miss Cakehead writes, "The Depressed Cake Shop will be like nothing ever seen before as it will sell ONLY grey coloured cakes. Raising money for mental health charities, it will also provide a platform for discussion of the illness. The pop up is based in the UK but with other events starting to be planned around the globe."
Swedish artist Johanna Mårtensson created this installation depicting a cityscape made of bread in 2009, and photographed it as it decayed, creating a series of pictures representing the destiny of all human folly come the day that we make ourselves extinct and vanish from the face of the Earth:
I was inspired by an article about how well the earth would do without us. Within 500 years all buildings would be half fallen or fallen, perfect homes for animals and plants. The forrest would soon grow in cities. After hand buildings as well as pollutions would be taken care of by bacterias and micro-organisms. An ufo that came here in a couple of of hundred thousand years would not see many signs of that a gang of primates ones thought that they where the lords of the planet.
Elaine Wherry took a break from working in San Francisco high-tech startups to work at Dandelion Chocolate, the chocolate maker/cafe that her husband co-founded. She calls her tenure at the chocolate factory her life as "an oompa loompa," and in a fascinating post, she writes about the differences and similarities between working in data-driven startups and in physical, retail-based hard-goods business. It's a wonderful study in contrasts.
For loops are a veritable miracle — At the chocolate factory, something breaks every single flippin’ day. Each morning I gave my evil eye to the roasters, melangers, temperers, wrapping machine, dishwasher, or anything with a screw, fuse, gear, glue, belt, or oil level and asked, “Okay, which one of you little buggers is going today?”
In comparison, code brings tears to my eyes. If that for loop worked yesterday, then barring catastrophic hardware failures or someone checking in code they shouldn’t, it’ll likely work today. That type of, “if you don’t touch it, it’ll keep working” certainty seems divine. I’ve always loved the Web but I have renewed appreciation for redundancy, unit testing, and monitoring now.
Matt sez, "Maya Weinstein is an artist who just finished her MFA at Parsons, with the awesomest thesis ever: a DIY kit for making your own High-Fructose Corn Syrup, the industrial sweetener that is, well, let's say problematic these days.
"Amazingly, HFCS is not available for consumers to buy, and as Weinstein discovered, making it yourself requires some pretty unusual (and expensive) components, like Glucose Isomerase. But it's a totally fascinating process, and only the first in what Weinstein hopes will be a series of 'citizen food science' kits."
Wisconsin's Chocolate Shoppe Ice Cream has some refreshingly honest ad-copy on the side of its vans. The photo was snapped by a Consumerist reader named David, and shows a van whose advert disclaims any nutritional merit, proudly proclaiming "gobs of rich Wisconsin cream" as well as lots of "real ingredients" (whatever those are). My own experience has been that eating food high in grass-fed animal fat is good for me, so that sounds about right to me -- though carrots are good, too!
Lawyers for Ferrero, SpA (makers of the Nutella spread) have sent a legal threat to Sara Rosso, who founded and maintains the World Nutella Day site, where they promote Nutella through recipes, tweets, stories, and (obviously) an annual day devoted to the sugary gloop. Rosso has capitulated and will no longer promote their products for them.
Seven years after the first World Nutella Day in 2007, I never thought the idea of dedicating a day to come together for the love of a certain hazelnut spread would be embraced by so many people! I’ve seen the event grow from a few hundred food bloggers posting recipes to thousands of people Tweeting about it, pinning recipes on Pinterest, and posting their own contributions on Facebook! There have been songs sung about it, short films created for it, poems written for it, recipes tested for it, and photos taken for it.
The cease-and-desist letter was a bit of a surprise and a disappointment, as over the years I’ve had contact and positive experiences with several employees of Ferrero, SpA., and with their public relations and brand strategy consultants, and I’ve always tried to collaborate and work together in the spirit and goodwill of a fan-run celebration of a spread I (to this day) still eat.