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Orrie Gondiero drives a combine cutting a field of chickpeas west of Dutton earlier this month.(Photo: Tribune photo/Annisa Keith)Buy Photo

I’d traveled to suburban Chicago to observe Kimmerle’s workshop because I wanted to know if learning to taste candy like a professional — which is to say, as attentively and objectively as possible — could teach me how to better describe what I cook and eat. Putting language to flavor isn’t easy, because we’re rarely taught that it matters. As children, we learn the names of all sorts of shapes, colors and sounds. But when it comes to the way things smell or taste, the only language we ever hear is qualitative — good and bad, yummy and yucky, delicious and disgusting. And in adulthood, we learn that taking the time to describe the things we eat and drink is the pretentious domain of foodies and wine snobs going on and on about flavor profiles and horse-sweat bouquets.

On show at All4Pack in Paris (France) from November 26 to 29, 2018 (Paris Nord Villepinte Exhibition Centre, Stand 6 L 022).

Savoy, the original candy company behind Cri Cri, was founded by four immigrants in a Caracas garage in 1941. One of them, John Miller, had brought a chocolate-making machine with him from Scotland, and they used it to create the Savoy chocolate bar. Almost 30 years later, the company created a puffed-rice version. In 1980, that candy bar got its own name, Cri Cri, thanks to a formula the founders picked up by talking to friends, neighbors and kids: The name needed to be short and easy to pronounce. Today Savoy is one of the leading candy companies in Venezuela, and its products are often given in December during Amigo Secreto, which is essentially the Venezuelan version of Secret Santa.

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8. Ice cream renaissance . We all scream for ice cream, and now this traditional favorite is being rethought in function and flavor. Its reinvention started with dairy-free varieties made with coconut, almond, or soy milks. Then Halo Top entered the scene with its high-protein, low-calorie product that others are emulating. Now makers are blurring the lines between treat and healthy snack even further with some blending vegetables like cauliflower and carrots by into ice creams. 

Pictured here are Timeless Natural Food's yellow lentils; on the left are lentils with their skins removed, and are packaged as Harvest Gold. On the right are lentils with skin left on. (Photo: TRIBUNE PHOTO/RION SANDERS)

Unlike apple-picking in the fall in the United States, the fruit doesn’t really function as a souvenir, carried home in baskets to commemorate an idyllic, well-documented visit to the countryside. Fruit hunters travel to eat the fruit on site, right off the trees, in their allotted time. When the concept was explained to me, I thought the time limit seemed embarrassing. But seeing the fruit hunters of Yamanashi, I realized that it wasn’t embarrassing at all. It was practical, it was beautiful and it acknowledged that souvenirs were, like memories, at best only approximations of the moments they represented. That it was, in fact, completely impossible to remove a taste from its origin without changing it in the process.

It was a Tervapiru (“Tar Devil”), and it did, indeed, smell like a black-market cigarette with the filter torn off. I felt as if it also tasted strongly of tar, though I can’t say for sure, not having knowingly tasted tar before. (Finns add tar, derived in their country from wood rather than coal, to various foods as a smoky flavoring agent.)

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To extend Garcia’s simile, albeit imperfectly, that would make salty licorice — salmiakki in Finland, where they consume the most potent flavors — the candy equivalent of a 47-minute version of “Dark Star.” Meaning, for superfans only.

Former Facts & Arguments editor Lori Fazari still chuckles when she reads Bill Bunn’s romp from 2007. It captures the innocence and zaniness of life with small children.

A large burly patient approaches the reception desk. He has a question for my trusty staff. “Does the doctor have a pierced belly button?” They don’t know but they suspect not. He leaves, promising to rush right back. It is presented, in Christmas colours: a red-and-green-flashing stick-on belly-button light! I’m touched, as this family has already gone all out and given me a bobble-head dancing doll and two cartons of fruit juice.

Chapter 1, Definition, Specifications and Classification of Auger Filling Machines Sales , Applications of Auger Filling Machines Sales , Market Segment by Regions; Chapter 2, Auger Filling Machines Sales Manufacturing Cost Structure, Raw Material and Suppliers, Manufacturing Process, Industry Chain Structure; Chapter 3, Technical Data and Manufacturing Plants Analysis of Auger Filling Machines Sales , Capacity and Commercial Production Date, Manufacturing Plants Distribution, R&D Status and Technology Source, Raw Materials Sources Analysis; Chapter 4, Auger Filling Machines Sales Overall Market Analysis, Capacity Analysis (Company Segment), Auger Filling Machines Sales Sales Analysis (Company Segment), Sales Price Analysis (Company Segment); Chapter 5 and 6, Auger Filling Machines Sales Regional Market Analysis that includes United States, China, Europe, Japan, Korea & Taiwan, Auger Filling Machines Sales Segment Market Analysis (by Type); Chapter 7 and 8, The Auger Filling Machines Sales Segment Market Analysis (by Application) Major Manufacturers Analysis of Auger Filling Machines Sales ; Chapter 9, Auger Filling Machines Sales Market Trend Analysis, Regional Market Trend, Auger Filling Machines Sales Market Trend by Product Type, Market Trend by Application ; Chapter 10, Regional Marketing Type Analysis, Auger Filling Machines Sales International Trade Type Analysis, Supply Chain Analysis; Chapter 11, The Consumers Analysis of Global Auger Filling Machines Sales ; Chapter 12, Auger Filling Machines Sales Research Findings and Conclusion, Appendix, methodology and data source; Chapter 13, 14 and 15, sales channel, Auger Filling Machines Sales distributors, traders, dealers, Research Findings and Conclusion, appendix and data source.


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