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He said due to public outcry, subsequent tests have been conducted for heavy metal contaminants on the impounded sugars and mercury had not been detected.

Someone let out an audible sound of delight. “Did someone say ‘Mmmmm’?” Kimmerle asked disapprovingly. “Remember, this isn’t about likes and dislikes. It’s about what is.” After a few more long, quiet minutes, she started calling on each person to list his or her adjectives, writing down the responses on a whiteboard: sweet, salty, creamy, buttery, vanilla, maple, burnt. “Powdered milk,” someone said.

For nearly 50 years, Bon Bon Bums have been produced in the Colombina factory in La Paila, north of Cali. At the start, 20 workers were responsible for the production of four million lollipops per month. Today, in that same factory, 200 workers produce more than 40 times as many.

As the labor market experiences its lowest unemployment rates in almost fifty years, restaurants should be expecting rising labor costs ahead. With plenty of employment opportunities in the market, restaurant employees (particularly in management and back of the house) frequently mention pay among the main reasons they are quitting their jobs. Higher wages and salaries will have to be a part of many restaurants’ employment offerings if they are to remain competitive in the market.

It might seem counterintuitive to make candy from a fruit that the writer Richard Sterling said smelled like ‘‘pig-[expletive], turpentine and onions, garnished with a gym sock.’’ The taste of the massive, spiky fruit is also bizarre — a custardy, sweet flavor with a savory vibe — often described as whipped cream with a hint of garlic or, as the naturalist Alfred Russel Wallace wrote, ‘‘occasional wafts of flavor that call to mind cream-cheese, onion-sauce, sherry-wine and other incongruous dishes.’’ Nonetheless, Durian candy is a coveted souvenir from Malaysia and Southeast Asia. Though it has its fans, durian candy has also been the subject of videos like ‘‘Trying the Worst Candy Ever!’’ and ‘‘Durian Candy Reaction.’’

The group’s outsize ambitions and its robust bureaucracy hinged on its ability to generate funds. Bulging with accounting forms, budget projections and receipts, as well as two CD-ROMs containing spreadsheets, the briefcase shed light on the scope of the organization’s revenue machine and offered a blueprint for how it worked.

“As leaders from this region we’re worried that the sugar industry is headed for collapse. We are urging the government to pump more resources into state- owned sugar companies so they can produce more since the Comesa bloc lacks enough supplies,” Savula said.

As 2014 blurred into 2015 and Mr. Hamoud and his colleagues helped keep the machinery of government running, Islamic State soldiers set out to remake every aspect of life in the city — starting with the role of women.

I remembered how on New Year’s Eve I lay on the floor of my grandmother’s house. Nona pushed against the balled-up masa in her kitchen, and I on the floor used the slow and steady force of my tongue to eat away at the candy. Come midnight, a bouquet of sparklers would flash gold in my hand, the sky would be jeweled with fireworks and Tío Víctor, nostalgic and happy, would come out to celebrate with us. He would stand with his rifle at the edge of the jungle and fire just once up at the sky toward the palm trees, just as my grandfather used to do. And then, in the startled silence after the shot, I would unwrap another Bon Bon Bum.

The federal Food Safety and Modernization Act in the past several years has put new constraints on selling raw grains right out of the field. Some food companies are demanding the pasteurization process — a "kill step" — to ensure against pathogens, even if the risk is small.

Jane Gadd, the Facts & Arguments editor from 2012 to 2016, suggested John Beattie’s gem from 2015. It captures the awkwardness of the annual family gathering with humour and kindness.

Consumers are increasingly taking on a more personalized, holistic view of health. They're making food and beverage choices based on their personal definition of health, such as food described as natural, organic, high in protein or functional (e.g., items to help boost energy or de-stress). However, the 2018 Healthy Eating Consumer Trend Report shows that despite abiding by these health definitions, consumers may still reconsider their restaurant orders if they think an item has too many calories. These views have implications for restaurants, especially as some restaurants are now required to post calorie counts and consumers increasingly rely on foodservice for meals.