CLOSE

You Too Can Eat Like A Finnish Child

School lunch isn't too tasty or exciting in America -- at least not in my experience -- but Finnish school lunches are certainly intriguing compared to our square pepperoni pizzas. If you've always wanted to try a school lunch from the country that first offered free lunches to all students, then you'd better head to San Francisco's MOMA, where you can enjoy their "Back To School: A Taste of Finland" program until October 13. The first week featured salmon soup and lingonberry pudding; the second week will include macaroni casserole and blueberry soup.

arrow
Food
Former NECCO CEO Has a Plan to Save the Company

It’s been a month of ups and downs for fans of candy company NECCO and its iconic sugary Wafers. In March, The Boston Globe reported the company is in desperate need of a buyer and that CEO Michael McGee notified the state of Massachusetts that most of their employees—around 395 of them—would likely face layoffs if a suitor isn't found by May.

That news caused a bit of a panic among candy lovers, who stormed CandyStore.com to hoard packs and packs of NECCO Wafers, should the company go under. In the weeks since the news about NECCO’s uncertain fate hit, sales of the company's products went up by 82 percent, with the Wafers alone increasing by 150 percent.

Seeing the reaction and knowing there is still plenty of space in the market for the venerable NECCO Wafers, the company’s former CEO, Al Gulachenski, reached out to CandyStore.com to lay out his plan to save the brand—most notably the Wafers and Sweethearts products.

The most important part of the plan is the money he’ll need to raise. Gulachenski is set to raise $5 to $10 million privately, and he’s creating a GoFundMe campaign for $20 million more to get his plan into motion. Once the funding is secure, the company will move to a new factory in Massachusetts that allows them to retain key executives and as many other employees as they can.

“I can promise you that if you donate you will own a piece of NECCO as I will issue shares to everyone that contributes money,” Gulachenski wrote on the GoFundMe page. “This company has been in our back yard for 170 years and it's time we own it.”

Gulachenski also elaborated that, as of now, there is another buyer interested in NECCO, but that buyer “is planning to liquidate the company, fire all the employees and close the doors of NECCO forever!”

So far, Gulachenski has raised only $565 of the $20 million needed. “I know it seems like a long way to go but I do expect some institutions to jump on board and get us most of the way there,” Gulachenski wrote in a GoFundMe update. “It is also likely we can get most of the company if we get to half of our goal.”

There is still a bit of a sour taste for candy fans to swallow, even if NECCO does get saved. According to Gulachenski, the Wafers and the Sweethearts may be the only products that the reorganized NECCO continues with. This could leave lovers of the company's other candies, like Clark Bars and Sky Bars, out in the cold.

“The sugar component Necco Wafer and Sweetheart is certainly the most nostalgic and recognizable brand, more than the chocolate,” Gulachenski told The Boston Globe. “It’s all going to depend how they decide to sell the company and liquidate.”

While you can still order the Wafers in bulk from Candystore.com, the site itself even says it has no idea when or if shipments will stop coming, especially as NECCO's future remains uncertain.

nextArticle.image_alt|e
James Duong, AFP/Getty Images
arrow
alcohol
The Latest Way to Enjoy Pho in Vietnam: As a Cocktail
James Duong, AFP/Getty Images
James Duong, AFP/Getty Images

Pho is something of a national dish in Vietnam. The noodle soup, typically topped with beef or chicken, can be enjoyed for breakfast, lunch, or dinner. There’s even a version of it for happy hour, as Lonely Planet reports.

The pho cocktail, served at Nê Cocktail Bar in Hanoi, contains many of the herbs and spices found in pho, like cinnamon, star anise, cilantro, and cardamom. Without the broth or meat, its taste is refreshingly sweet.

The drink's uniqueness makes it a popular choice among patrons, as does the dramatic way it's prepared. The bartender pours gin and triple sec through the top of a tall metal apparatus that contains three saucers holding the spices. He then lights the saucers on fire with a hand torch as the liquid flows through, allowing the flavors to infuse with the alcohol as the drink is filtered into a pitcher below.

The pho cocktail
James Duong, AFP/Getty Images

Pham Tien Tiep, who was named Vietnam’s best bartender at the Diageo Reserve World Class cocktail competition in 2012, created the cocktail six years ago while working at the famous French Colonial-era hotel the Sofitel Legend Metropole Hanoi, according to AFP. He has since brought his signature drink to several of the stylish bars he owns in Vietnam’s capital, including Nê Cocktail Bar.

Initially, he set out to create a drink that would represent Vietnam’s culture and history. “I created the pho cocktail at the Metropole Hotel, just above the war bunkers where the American musician Joan Baez sang to the staff and guests in December 1972 as bombs fell on the city,” Tiep told Word Vietnam magazine. “The alcohol in the cocktail is lit on fire to represent the bombs, while spices, such as chili and cinnamon, reflect the warmness of her voice.”

Tiep has a reputation for infusing his drinks with unusual local ingredients. He has also created a cocktail that features fish sauce, a popular condiment in Vietnam, and another that contains capsicum, chili, and lemongrass in an ode to the bo luc lac (shaking beef) dish, according to CNN.

[h/t Lonely Planet]

SECTIONS

arrow
LIVE SMARTER
More from mental floss studios