Holiday promotions are part of the food and beverage industry too. Miller Lite knows how much you love to drink beer under the Christmas tree, and their Keg Stand will cost you $50, beer not included. They tell us supplies won’t last long.
The apparatus holds the tree on top with “room for a quarter-barrel keg (which holds the equivalent of about 83 bottled beers) and ice bucket underneath. Finally, a hole in the top of the box allows the tap’s spout to fit through so revelers can pour a beer right next to the tree.” Miller also sells beer-infused ice cream bars. Well, who knew?
The wizards of the food industry are constantly bombarded by the food police and the advocates of organic food. I think the only thing wrong with organic food is the folks who promote it and their high-handed convictions in the cause. They feed on many platitudes and attitudes about food.
I’ve maintained that people with some degree of education generally know what foods to eat and what’s good for them. (Is that true, I wonder?) Still, food science marches on. Researchers claim that fat (not obese) people live longer. So, how much weight is too much, guys? Another elaborate study on fruit flies tells us that human taste buds operate like those in the bugs to make up for diet deficiencies.
You want science like this to control your diet and your life? I mean, what’s wrong with sandwiches? Stuff ‘em with lettuce if you want your greens. Did you know that pizza is the best-liked food in the world? How frightening is that? I live around the corner from a great farmers market so I’m fortunate not to be subject to the onslaught of the packaged, processed, fatty foods that outrage the food police.
We all seem to be captive to our childhood preferences in food. For many years I had a thing for French toast and bacon in the morning. Those associations with breakfast die hard. You know about Proust and the madeleine dipped in tea? Taste, memory and associations together make us into creatures of the past.
So sometimes, as I said here, we simply have to give way to our built-in historic preferences. The alternative is food guilt, and who needs that?