Oreo’s has been playing with flavors for a while now. Some of them hit and some of them…meh. The latest in this line up of special flavor limited time releases is the Swedish Fish Oreo. I’m not sure who in the Nabisco test kitchen decided this would be a great combo. The only logical rational is that the facility is in Colorado or Washington State and there was more than just cookie experiments being conducted on this day. Seriously Cookie Lab guys, you’ve had some hits. Birthday Cake was a game changer. Cookie Dough, yes please. But fruit punch? Watermelon? Limeade? What were you thinking? I guess we don’t have a 100 years of cookie making and millions of dollars in quant qual customer research to back up our opinion. Whoever you people are our they with Blueberry Pie Oreo crumbs in the crevice of your couch please tweet at us your motivation. We’d love to hear all about it. In close, this isn’t meant to be a slander post. On the contrary, Oreo breaking from it’s 50+ years of stuff, double stuff, vanilla cookie stuff is a breath of fresh air. Keep ‘em coming. We love following the flavors. Can we lobby for spaghetti Carbonara? Seriously though, WTF, no cannoli yet?
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Floyd Cardoz collab with Burlap and Barrel
We never thought of putting garam masala on cold greens either but a few nights ago we were treated to such a salad. A sprinkle of this quintessential Indian mixture onto crispy fresh fennel, juicy grapefruit supremes and the occasional candied ginger, worked better than I would have ever guessed in making our tastebuds dance. With a bit further investigation (Raiding our friend’s pantry) we discovered this triad of masalas from the late, great chef Floyd Cardoz in collaboration with Burlap and Barrel. Chef Cardoz passed from complications of COVID-19 in March 2020 but left a legacy through his compassion, teachings and artifacts, like these spices. Burlap and Barrel partners directly with small farmers to source spices that have never been available in the US before and help improve the livelihoods of their partner farmers. This collab was no exception. Working with Chef Cardoz’s wife and business partner Barkha Cardoz, as a memorial to his love for the cuisines of India and his passion for sharing them with the world, the three masalas are uniquely different but all Chef Cardoz. The garam masala is floral, sweet and aromatic. Second in the trifecta, the Goan masala has an earthy, pungent, gingery complexity flavor profile. Lastly, the Kashmiri masala brings the heat with a fennel, ginger and aromatic profile anchored by the Kashmiri chili. Aside from being great on your favorite greens, this trifector collection is a fantastic way to pay homage and connect with a chef who made a huge impact on the culinary world.

Bakeys Edible Cutlery
You may think that here at FTHQ, we’re partial to utensils of the four-pronged variety, but we generally appreciate any and all cutlery that helps us deliver food into our perpetually hungry mouths. Although we’ve been known to nearly jump up-and-down in excitement about all kinds of eating instruments — knives, salad tongs, corn-on-the-cob holders, you name it — it’s been a while since tableware has gotten us as excited as these 100% edible and biodegradable utensils from Bakeys. With funding from a successful Kickstarter campaign, and an aim to provide a viable alternative to the billions of plastic utensils thrown into landfills every year, Bakeys has it covered when it comes to usability and sustainability. Turns out sorghum, an environmentally-friendly crop you may have never heard of, seems to be the magic ingredient. Not only does sorghum allow Bakeys to produce 100 edible spoons with the same energy required to make a single plastic one, it also prevents the utensils from degrading in liquids — a particularly important fact for the environmentally-conscious ice cream enthusiasts among us.

Pemberton’s Puttanesca Sauce
Speaking of that Maine trip, we also discovered Pemberton’s Puttanesca, another Maine business with a great origin story. Ever heard of Death by Chocolate. Yep. That’s right. Pemberton’s. That first product quickly went from local favorite to legendary status. How did they get to a jar of sauce? Simple really, they are about small batch, traditional classics, handcrafted with care. That allows them to explore a lot of different products from sweet to savory. As you know, we’re usually a discerning crowd when it comes to jarred red sauce but this puttanesca delighted our tongues and makes for a quick fix when we’re two tired (read busy) to start from scratch.

Six Foods Chirps Chips
We love our chips here in America. The ladies of Six Foods wanted to make something better than the potato chip that was also sustainable. Chirps Chips were born from cricket flour saving 1999 gallons of water compared to what it takes to make a cow. it used to be have your cake and eat it too. In this healthful thinking food climate it’s turned into have your chips and protein too. The Six Foods team has launched with three flavors, BBQ, cheddar and (the classic) sea salt. I couldn’t find much on their process just yet but I’m sure there’s more knowledge to be dropped soon as Chirps hit the shelves. For now dig into a combo pack.