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Iemand het koffie vir honde uitgevind, en mense is regtig ontsteld oor die naam daarvan

Iemand het koffie vir honde uitgevind, en mense is regtig ontsteld oor die naam daarvan


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mrPliskin / istockphoto.com

Om een ​​of ander rede, 'n vrou in Litaue uitgevind a koffie verteer word deur honde. As dit nie kommerwekkend genoeg is nie, is die naam van die handelsnaam 'Rooffee'-wat ongemaklik klink soos die verkorte term vir berugte dadelverkragtingsrohypnol, ook bekend as 'roofie'.

Ongelukkig is dit nie 'n grap nie. Volgens die skepper van Rooffee en die voormalige model Agota Jakutyte, is die handelsmerk bloot 'n hartseer ongeluk.

'Miskien omdat ek nie TV kyk of ons plaaslike koerante lees nie, het ek nog nie van roofie gehoor nie,' het sy gesê het in 'n e -pos aan Vice gesê. 'Ek het eenvoudig WORTELS + KOFFIE gekombineer ... So is die naam ROOFFEE gebore.'

Twitter is nie hiervoor nie.

'Ek gaan voort en noem dit die' Slegste produknaam van die jaar ',' @TotallyGeeky geskryf.

Sommige ander gebruikers het 'n snaakse, minder omstrede produknaam voorgestel: "Pawfee."

HOE OOR IETS WAT EINTLIK WERK SOOS "PAWFEE"

- [skree] (@freebasecatnip) 26 Oktober 2017

Om die duidelike feit aan te spreek dat koffie nie gesond is vir honde nie (dit kan braking veroorsaak, aanvalle veroorsaak en selfs u troeteldier doodmaak), Bevat Rooffee eintlik niks. Dit word gemaak met kruie en groente, insluitend paardebloemwortel, meidoorn, witlof, klit en wortels. Die persverklaring van die produk beweer dat hierdie resep 'n beter spysverteringstelsel en immuunstelsel, 'n sterker hart en 'n gesonder vel sal bied. Dit kan selfs deur mense verteer word.

Jakutyte aan BuzzFeed gesê dat sy wel die naam van haar produk wil verander. Dit is waarskynlik 'n goeie idee.

Kyk hierna vir meer maniere om u troeteldier soos 'n miljoen dollar te laat voel 18 supervoedsel wat u aan u wonderlike hond moet gee.


Die geskiedenis van astronaut -roomys

Daar is moontlik geen nuwigheid wat meer polariserend is as astronaut -roomys nie. Diegene wat dit aanbid, prys die ligte, knapperige tekstuur en 'n smaak wat nog onmiskenbaar romerig en soet is. Sy teenstanders sal sê dat daarby gebyt word, net soos om op 'n stuk kryt vas te kap: poeieragtig en onnatuurlik. En vir diegene wat dit nog nooit probeer het nie, lyk die hele konsep van die eet van roomys wat sonder vloeistof gestroop is, heeltemal bisar. Maar selfs al is die sogenaamde ruimtevaarder (of om meer presies te wees, gevriesdroogde) roomys nie die gewildste van die nuutste lekkernye nie, maar die lang lewensduur daarvan bewys dat dit 'n klein, maar vurig lojale fan gevind het.

Selfs die skepper daarvan was 'n bietjie verbaas oor die uithouvermoë van die produk.

Astronaut -roomys se verhaal begin in die laat sewentigerjare met Ron Smith, die stigter van American Outdoor Products, 'n onderneming wat spesialiseer in voedsel vir rugsakreisigers. Op 'n dag het Smith 'n boodskap gekry van die onderneming met wie hy gekontrakteer het om van hul gevriesdroogde kosse te maak ('n kategorie wat onder stappers gewild is vanweë die stabiliteit van die rak). 'Hulle het gesê:' Goddard Air and Space Museum het ons gekontak en gesê dat gevriesdroogde roomys deur die ruimteprogram gebruik word. Hulle wil weet of ons dit kan regkry, sodat hulle dit in hul geskenkwinkel kan verkoop. ’En ons het gesê:‘ Ons sal dit beslis probeer ’,” vertel Smith. Die oorspronklike produk was ver van die netjies verpakte bars wat jy vandag sal sien: 'Dit was 'n halwe liter Napolitaanse roomys wat u in die winkel sou koop,' sê hy. 'Dit is vas gevries en dan met 'n lintsaag gesny, as u dit kan glo.' Die roomys is dan gevriesdroog met 'n gespesialiseerde masjien wat die ys direk in gas verander het. Die proses-wat, as u uit die fisiese fisika van die hoërskool onthou, sublimasie genoem word-is verantwoordelik vir die klein lugsakke in gevriesdroogde room waar die yskristalle in die oorspronklike, bevrore produk was. Uiteindelik is ongeveer driekwart onse in 'n sakkie gelaai. 'Eerlik gesê, toe ons dit eers begin doen, het ons gedink:' Wel, dit is 'n modegier. Dit sal 'n paar jaar duur. ’En dit was wat, 44 jaar gelede?” Smith sê.

Die produk het waarskynlik ook 'n hupstoot gekry van die unieke ekonomiese toestande van die tyd: ''n Lang resessie het klein luukshede baie aantrekliker gemaak. Roomys is 'n goeie voorbeeld van 'n klein luukse - jy het dit fisies absoluut nie nodig nie, maar emosioneel kan dit jou baie gelukkig maak vir baie ekstra koste, 'sê die voedselhistorikus Megan Elias, die direkteur van die Boston -gastronomieprogram. En met sy lang rakleeftyd kan dit in die spens gebêre word totdat die drang getref het.

Vandag staan ​​die afdeling Amerikaanse buitelugprodukte wat gevriesdroogde ys en vrugte (en Astrodog-lekkernye!) Aan verbruikers bemark, bekend as Astronaut Foods. Die oorspronklike Napolitaanse geur is steeds sterk in roomysbroodjievorm, saam met vanielje en piesang. As u dit nog nooit geproe het nie, is die naaste analoog van die tekstuur waarskynlik heuningkoek -lekkergoed: lig met baie lugborrels. Die geur is egter suiwer roomys, aangesien die bestanddele dieselfde is as in 'n gewone lepel. Astronaut Foods bly 'n gewilde produk in baie museums regoor die land, sowel as temaparke soos Walt Disney World. 'Ek sê vir mense:' Kyk, daar is jaarliks ​​ongeveer drie miljoen nuwe kinders in die Verenigde State. Daar is dus drie miljoen nuwe kliënte. My raaiskoot is dat [die onderneming] sal aangaan lank nadat ek weg is, ”sê Smith.

Astronaut Foods was moontlik die eerste om gevriesdroogde roomys en ander versnaperinge direk aan verbruikers te bemark, maar hulle het nie meer die kategorie nie. Op Etsy is daar byna 800 aanbiedings vir gevriesdroogde kosse, waaronder Skittles, kameelmelkpoeier en natuurlik roomys. En miskien was dit net 'n kwessie van tyd voordat iemand in Brooklyn 'n ontwerp-vooruitstrewende en gesonder alternatief vir tradisionele gevriesdroogde roomys skep. Cosmik is die uitvinding van Robert Collingnon, wat in 2016 ophou werk in advertensies om 'n kunsvlytversie van een van sy gunsteling snacks te maak. Nadat sy Kickstarter-veldtog sy doel van $ 9,500 bereik het om meer as $ 70,000 te bereik, besef hy dat hy nie die enigste nie-wandelaar was wat in die geheim in EMS ingeduik het om gevriesdroogde lekkernye te kry nie. 'Dit het my gewys dat daar baie eendersdenkende mense is wat 'n vriesdroogte roomys met 'n hoër gehalte, vriesdroogte van hoër gehalte sal waardeer,' sê hy. Sy produkte, wat geen kunsmatige bestanddele bevat nie, is beskikbaar in klassieke geure soos koekies en room, munt sjokolade -skyfie en aarbei. Daar is egter een geur wat hy aan sy voorgangers oorlaat. 'Ek gaan nooit die Napolitaan haal nie,' sê hy. "Dis goed! Ek laat hulle dit hanteer. Dit is waarop ek grootgeword het. ”

Alhoewel die produkte van beide maatskappye normaalweg op plekke soos museums en ruimtesentrums verkoop word, wat natuurlik tans vir die publiek gesluit is, het hulle 'n styging in die verkope van hul webwerwe gekry. Immers, as u voorraad-stabiele voedsel vir 'n pandemie opberg, kan u nie veel beter doen as 'n produk wat gehard genoeg was om die ruimte in te vlieg nie (hoewel dit duidelik is dat dit nie in die ruimte geëet word nie) ).

Nuwe lekkernye soos astronaut -roomys hou moontlik verband met die kinderjare, maar dit is volwassenes wat hulle hul blywende gewildheid gegee het. En iets besonders magies gebeur as 'n roomys obsessiewe kind grootword en een van die bekendste lekkergoedwinkels in die land skep. "Ek onthou dat ek astronaut -roomys gekry het tydens 'n reis na 'n pretpark tydens die kamp," sê Dylan Lauren, van die beroemde Dylan's Candy Bar. 'Ek het gedink dit is so netjies dat ek 'n lekkergoed kan eet wat ook in die buitenste ruimte geniet word. Soveel so dat ek elke happie geniet het en half in my stapelbed gehou het om my ouers na die kamp te wys in plaas daarvan om alles dadelik te eet. ” Vandag het Lauren se winkels 'n nostalgie-afdeling, wat altyd gevriesdroogde roomys bevat. 'Ek sien uit die reaksie op kliënte se gesigte dat dit 'n hoogtepunt is vir volwassenes om oor te dink en vir kinders om te sien, want dit is so gaaf,' sê sy.


Die geskiedenis van astronaut -roomys

Daar is moontlik geen nuwigheid wat meer polariserend is as astronaut -roomys nie. Diegene wat dit aanbid, prys die ligte, knapperige tekstuur en 'n smaak wat nog onmiskenbaar romerig en soet is. Sy teenstanders sal sê dat daarby gebyt word, net soos om op 'n stuk kryt vas te kap: poeieragtig en onnatuurlik. En vir diegene wat dit nog nooit probeer het nie, lyk die hele konsep van die eet van roomys wat sonder vloeistof gestroop is, heeltemal bisar. Maar selfs al is die sogenaamde ruimtevaarder (of om meer presies te wees, gevriesdroogde) roomys nie die gewildste van die nuutste lekkernye nie, maar die lang lewensduur daarvan bewys dat dit 'n klein, maar vurig lojale fan gevind het.

Selfs die skepper daarvan was 'n bietjie verbaas oor die uithouvermoë van die produk.

Astronaut -roomys se verhaal begin in die laat sewentigerjare met Ron Smith, die stigter van American Outdoor Products, 'n onderneming wat spesialiseer in voedsel vir rugsakreisigers. Op 'n dag het Smith 'n boodskap gekry van die onderneming met wie hy gekontrakteer het om van hul gevriesdroogde kosse te maak ('n kategorie wat onder stappers gewild is vanweë die stabiliteit van die rak). 'Hulle het gesê:' Goddard Air and Space Museum het ons gekontak en gesê dat gevriesdroogde roomys deur die ruimteprogram gebruik word. Hulle wil weet of ons dit kan regkry, sodat hulle dit in hul geskenkwinkel kan verkoop. ’En ons het gesê:‘ Ons sal dit beslis probeer ’,” vertel Smith. Die oorspronklike produk was ver van die netjies verpakte bars wat jy vandag sal sien: 'Dit was 'n halwe liter Napolitaanse roomys wat u in die winkel sou koop,' sê hy. 'Dit is vas gevries en dan met 'n lintsaag gesny as u dit kan glo.' Die roomys is dan gevriesdroog met 'n gespesialiseerde masjien wat die ys direk in gas verander het. Die proses-wat, as u uit die fisiese fisika van die hoërskool onthou, sublimasie genoem word-is verantwoordelik vir die klein lugsakke in gevriesdroogde room waar die yskristalle in die oorspronklike, bevrore produk was. Uiteindelik is ongeveer driekwart onse in 'n sakkie gelaai. 'Eerlik gesê, toe ons dit eers begin doen, het ons gedink:' Wel, dit is 'n modegier. Dit sal 'n paar jaar duur. ’En dit was wat, 44 jaar gelede?” Smith sê.

Die produk het waarskynlik ook 'n hupstoot gekry van die unieke ekonomiese toestande van die tyd: ''n Lang resessie het klein luukshede baie aantrekliker gemaak. Roomys is 'n goeie voorbeeld van 'n klein luukse - jy het dit fisies absoluut nie nodig nie, maar emosioneel kan dit jou baie gelukkig maak vir baie ekstra koste, 'sê die voedselhistorikus Megan Elias, die direkteur van die Boston -gastronomieprogram. En met sy lang rakleeftyd kan dit in die spens gebêre word totdat die drang getref het.

Vandag staan ​​die afdeling Amerikaanse buitelugprodukte wat gevriesdroogde ys en vrugte (en Astrodog-lekkernye!) Aan verbruikers bemark, bekend as Astronaut Foods. Die oorspronklike Napolitaanse geur is steeds sterk in roomysbroodjievorm, saam met vanielje en piesang. As u dit nog nooit geproe het nie, is die naaste analoog van die tekstuur waarskynlik heuningkoek -lekkergoed: lig met baie lugborrels. Die geur is egter suiwer roomys, aangesien die bestanddele dieselfde is as in 'n gewone lepel. Astronaut Foods bly 'n gewilde produk in baie museums regoor die land, sowel as temaparke soos Walt Disney World. 'Ek sê vir mense:' Kyk, daar is jaarliks ​​ongeveer drie miljoen nuwe kinders in die Verenigde State. Daar is dus drie miljoen nuwe kliënte. My raaiskoot is dat [die onderneming] sal aangaan lank nadat ek weg is, ”sê Smith.

Astronaut Foods was moontlik die eerste om gevriesdroogde roomys en ander versnaperinge direk aan verbruikers te bemark, maar hulle het nie meer die kategorie nie. Op Etsy is daar byna 800 aanbiedings vir gevriesdroogde kosse, waaronder Skittles, kameelmelkpoeier en natuurlik roomys. En miskien was dit net 'n kwessie van tyd voordat iemand in Brooklyn 'n ontwerp-vooruitstrewende en gesonder alternatief vir tradisionele gevriesdroogde roomys skep. Cosmik is die uitvinding van Robert Collingnon, wat in 2016 ophou werk in advertensies om 'n kunsvlytversie van een van sy gunsteling snacks te maak. Nadat sy Kickstarter-veldtog sy doel van $ 9,500 bereik het om meer as $ 70,000 te bereik, besef hy dat hy nie die enigste nie-wandelaar was wat in die geheim in EMS ingeduik het om gevriesdroogde lekkernye te kry nie. 'Dit het my gewys dat daar baie eendersdenkende mense is wat 'n vriesdroogte roomys met 'n hoër gehalte, vriesdroogte van hoër gehalte sal waardeer,' sê hy. Sy produkte, wat geen kunsmatige bestanddele bevat nie, is beskikbaar in klassieke geure soos koekies en room, munt sjokolade -skyfie en aarbei. Daar is egter een geur wat hy aan sy voorgangers oorlaat. 'Ek gaan nooit die Napolitaan haal nie,' sê hy. "Dis goed! Ek laat hulle dit hanteer. Dit is waarop ek grootgeword het. ”

Alhoewel die produkte van beide maatskappye normaalweg op plekke soos museums en ruimtesentrums verkoop word, wat natuurlik tans vir die publiek gesluit is, het hulle 'n styging in die verkope van hul webwerwe gekry. Immers, as u voorraad-stabiele voedsel vir 'n pandemie opberg, kan u nie veel beter doen as 'n produk wat gehard genoeg was om die ruimte in te vlieg nie (hoewel dit duidelik is dat dit nie in die ruimte geëet word nie) ).

Nuwe lekkernye soos astronaut -roomys hou moontlik verband met die kinderjare, maar dit is volwassenes wat hulle hul blywende gewildheid gegee het. En iets besonders magies gebeur as 'n roomys obsessiewe kind grootword en een van die bekendste lekkergoedwinkels in die land skep. "Ek onthou dat ek astronaut -roomys gekry het tydens 'n reis na 'n pretpark tydens die kamp," sê Dylan Lauren, van die beroemde Dylan's Candy Bar. 'Ek het gedink dit is so netjies dat ek 'n lekkergoed kan eet wat ook in die buitenste ruimte geniet word. Soveel so dat ek elke happie geniet het en half in my stapelbed gehou het om my ouers na die kamp te wys in plaas daarvan om alles dadelik te eet. ” Vandag het Lauren se winkels 'n nostalgie-afdeling wat altyd gevriesdroogde roomys bevat. 'Ek sien uit die reaksie op kliënte se gesigte dat dit 'n hoogtepunt is vir volwassenes om oor te dink en vir kinders om te sien, want dit is so gaaf,' sê sy.


Die geskiedenis van astronaut -roomys

Daar is moontlik geen nuwigheid wat meer polariserend is as astronaut -roomys nie. Diegene wat dit aanbid, prys die ligte, knapperige tekstuur en die geur wat nog onmiskenbaar romerig en soet is. Sy teenstanders sal sê dat daarby gebyt word, net soos om op 'n stuk kryt vas te kap: poeieragtig en onnatuurlik. En vir diegene wat dit nog nooit probeer het nie, lyk die hele konsep van die eet van roomys wat sonder vloeistof gestroop is, heeltemal bisar. Maar selfs al is die sogenaamde ruimtevaarder (of om meer presies te wees, gevriesdroogde) roomys nie die gewildste van die nuutste lekkernye nie, maar die lang lewensduur daarvan bewys dat dit 'n klein, maar vurig lojale fan gevind het.

Selfs die skepper daarvan was 'n bietjie verbaas oor die uithouvermoë van die produk.

Astronaut -roomys se verhaal begin in die laat sewentigerjare met Ron Smith, die stigter van American Outdoor Products, 'n onderneming wat spesialiseer in kos vir rugsakreisigers. Op 'n dag het Smith 'n boodskap gekry van die onderneming met wie hy gekontrakteer het om van hul gevriesdroogde kosse te maak ('n kategorie wat onder stappers gewild is vir sy rakstabiliteit). 'Hulle het gesê:' Goddard Air and Space Museum het ons gekontak en gesê dat gevriesdroogde roomys deur die ruimteprogram gebruik word. Hulle wil weet of ons dit kan regkry, sodat hulle dit in hul geskenkwinkel kan verkoop. ’En ons het gesê:‘ Ons sal dit beslis probeer ’,” vertel Smith. Die oorspronklike produk was ver van die netjies verpakte bars wat jy vandag sal sien: 'Dit was 'n halwe liter Napolitaanse roomys wat u in die winkel sou koop,' sê hy. 'Dit is vas gevries en dan met 'n lintsaag gesny as u dit kan glo.' Die roomys is dan gevriesdroog met 'n gespesialiseerde masjien wat die ys direk in gas verander het. Die proses-wat, as u uit die fisiese fisika van die hoërskool onthou, sublimasie genoem word-is verantwoordelik vir die klein lugsakke in gevriesdroogde room waar die yskristalle in die oorspronklike, bevrore produk was. Uiteindelik is ongeveer driekwart onse in 'n sakkie gelaai. 'Eerlik gesê, toe ons dit eers begin doen, het ons gedink:' Wel, dit is 'n modegier. Dit sal 'n paar jaar duur. ’En dit was wat, 44 jaar gelede?” Smith sê.

Die produk het waarskynlik ook 'n hupstoot gekry van die unieke ekonomiese toestande van die tyd: ''n Lang resessie het klein luukshede baie aantrekliker gemaak. Roomys is 'n goeie voorbeeld van 'n klein luukse - jy het dit fisies absoluut nie nodig nie, maar emosioneel kan dit jou baie gelukkig maak vir baie ekstra koste, 'sê die voedselhistorikus Megan Elias, die direkteur van die Boston -gastronomieprogram. En met sy lang rakleeftyd kan dit in die spens gebêre word totdat die drang getref het.

Vandag staan ​​die afdeling Amerikaanse buitelugprodukte wat gevriesdroogde ys en vrugte (en Astrodog-lekkernye!) Aan verbruikers bemark, bekend as Astronaut Foods. Die oorspronklike Napolitaanse geur is steeds sterk in roomysbroodjievorm, saam met vanielje en piesang. As u dit nog nooit geproe het nie, is die naaste analoog van die tekstuur waarskynlik heuningkoek -lekkergoed: lig met baie lugborrels. Die geur is egter suiwer roomys, aangesien die bestanddele dieselfde is as in 'n gewone lepel. Astronaut Foods bly 'n gewilde produk in baie museums regoor die land, sowel as temaparke soos Walt Disney World. 'Ek sê vir mense:' Kyk, daar is jaarliks ​​ongeveer drie miljoen nuwe kinders in die Verenigde State. Daar is dus drie miljoen nuwe kliënte. My raaiskoot is dat [die onderneming] sal aangaan lank nadat ek weg is, ”sê Smith.

Astronaut Foods was moontlik die eerste om gevriesdroogde roomys en ander versnaperinge direk aan verbruikers te bemark, maar hulle het nie meer die kategorie nie. Op Etsy is daar byna 800 aanbiedings vir gevriesdroogde kosse, waaronder Skittles, kameelmelkpoeier en natuurlik roomys. En miskien was dit net 'n kwessie van tyd voordat iemand in Brooklyn 'n ontwerp-vooruitstrewende en gesonder alternatief vir tradisionele gevriesdroogde roomys skep. Cosmik is die uitvinding van Robert Collingnon, wat in 2016 ophou werk in advertensies om 'n kunsvlytversie van een van sy gunsteling snacks te maak. Nadat sy Kickstarter-veldtog sy doel van $ 9,500 bereik het om meer as $ 70,000 te bereik, besef hy dat hy nie die enigste nie-wandelaar was wat in die geheim in EMS ingeduik het om gevriesdroogde lekkernye te kry nie. 'Dit het my gewys dat daar baie eendersdenkende mense is wat 'n vriesdroogte roomys met 'n hoër gehalte, vriesdroogte van hoër gehalte sal waardeer,' sê hy. Sy produkte, wat geen kunsmatige bestanddele bevat nie, is beskikbaar in klassieke geure soos koekies en room, munt sjokolade -skyfie en aarbei. Daar is egter een geur wat hy aan sy voorgangers oorlaat. 'Ek gaan nooit die Napolitaan haal nie,' sê hy. "Dis goed! Ek laat hulle dit hanteer. Dit is waarop ek grootgeword het. ”

Alhoewel die produkte van beide maatskappye normaalweg op plekke soos museums en ruimtesentrums verkoop word, wat natuurlik tans vir die publiek gesluit is, het hulle 'n styging in die verkope van hul webwerwe gekry. As u voorraad rakstabiele voedsel vir 'n pandemie opberg, kan u nie veel beter doen as 'n produk wat gehard genoeg was om die ruimte in te vlieg nie (hoewel dit duidelik is dat dit nie in die ruimte geëet word nie) ).

Nuwe lekkernye soos astronaut -roomys hou moontlik verband met die kinderjare, maar dit is volwassenes wat hulle hul blywende gewildheid gegee het. En iets besonders magies gebeur as 'n roomys obsessiewe kind grootword en een van die bekendste lekkergoedwinkels in die land skep. "Ek onthou dat ek astronaut -roomys gekry het tydens 'n reis na 'n pretpark tydens die kamp," sê Dylan Lauren, van die beroemde Dylan's Candy Bar. 'Ek het gedink dit is so netjies dat ek 'n lekkergoed kan eet wat ook in die buitenste ruimte geniet word. Soveel so dat ek elke happie geniet het en half in my stapelbed gehou het om my ouers na die kamp te wys in plaas daarvan om alles dadelik te eet. ” Vandag het Lauren se winkels 'n nostalgie-afdeling wat altyd gevriesdroogde roomys bevat. 'Ek sien uit die reaksie op kliënte se gesigte dat dit 'n hoogtepunt is vir volwassenes om oor te dink en dat kinders dit kan sien, want dit is so gaaf,' sê sy.


Die geskiedenis van astronaut -roomys

Daar is moontlik geen nuwigheid wat meer polariserend is as astronaut -roomys nie. Diegene wat dit aanbid, prys die ligte, knapperige tekstuur en die geur wat nog onmiskenbaar romerig en soet is. Sy teenstanders sal sê dat daarby gebyt word, net soos om op 'n stuk kryt vas te kap: poeieragtig en onnatuurlik. En vir diegene wat dit nog nooit probeer het nie, lyk die hele konsep van die eet van roomys wat sonder vloeistof gestroop is, heeltemal bisar. Maar selfs al is die sogenaamde ruimtevaarder (of om meer presies te wees, gevriesdroogde) roomys nie die gewildste van die nuutste lekkernye nie, maar die lang lewensduur daarvan bewys dat dit 'n klein, maar vurig lojale fan gevind het.

Selfs die skepper daarvan was 'n bietjie verbaas oor die uithouvermoë van die produk.

Astronaut -roomys se verhaal begin in die laat sewentigerjare met Ron Smith, die stigter van American Outdoor Products, 'n onderneming wat spesialiseer in voedsel vir rugsakreisigers. Op 'n dag het Smith 'n boodskap gekry van die onderneming met wie hy gekontrakteer het om van hul gevriesdroogde kosse te maak ('n kategorie wat onder stappers gewild is vir sy rakstabiliteit). 'Hulle het gesê:' Goddard Air and Space Museum het ons gekontak en gesê dat gevriesdroogde roomys deur die ruimteprogram gebruik word. Hulle wil weet of ons dit kan regkry, sodat hulle dit in hul geskenkwinkel kan verkoop. ’En ons het gesê:‘ Ons sal dit beslis probeer ’,” vertel Smith. Die oorspronklike produk was ver van die netjies verpakte bars wat jy vandag sal sien: 'Dit was 'n halwe liter Napolitaanse roomys wat u in die winkel sou koop,' sê hy. 'Dit is vas gevries en dan met 'n lintsaag gesny as u dit kan glo.' Die roomys is dan gevriesdroog met 'n gespesialiseerde masjien wat die ys direk in gas verander het. Die proses-wat as u uit die fisiese fisika onthou, sublimasie genoem word-is die verantwoordelikheid vir die klein lugsakke in gevriesdroogde room waar die yskristalle in die oorspronklike, bevrore produk was. Uiteindelik is ongeveer driekwart onse in 'n sakkie gelaai. 'Eerlik gesê, toe ons dit eers begin doen, het ons gedink:' Wel, dit is 'n modegier. Dit sal 'n paar jaar duur. ’En dit was wat, 44 jaar gelede?” Smith sê.

Die produk het waarskynlik ook 'n hupstoot gekry van die unieke ekonomiese toestande van die tyd: ''n Lang resessie het klein luukshede baie aantrekliker gemaak. Roomys is 'n goeie voorbeeld van 'n klein luukse - jy het dit fisies absoluut nie nodig nie, maar emosioneel kan dit jou baie gelukkig maak vir baie ekstra koste, 'sê die voedselhistorikus Megan Elias, die direkteur van die Boston -gastronomieprogram. En met sy lang rakleeftyd kan dit in die spens gebêre word totdat die drang getref het.

Vandag staan ​​die afdeling Amerikaanse buitelugprodukte wat gevriesdroogde ys en vrugte (en Astrodog-lekkernye!) Aan verbruikers bemark, bekend as Astronaut Foods. Die oorspronklike Napolitaanse geur is steeds sterk in roomysbroodjievorm, saam met vanielje en piesang. As u dit nog nooit geproe het nie, is die naaste analoog van die tekstuur waarskynlik heuningkoek -lekkergoed: lig met baie lugborrels. Die geur is egter suiwer roomys, aangesien die bestanddele dieselfde is as in 'n gewone lepel. Astronaut Foods bly 'n gewilde produk in baie museums regoor die land, sowel as temaparke soos Walt Disney World. 'Ek sê vir mense:' Kyk, daar is jaarliks ​​ongeveer drie miljoen nuwe kinders in die Verenigde State. Daar is dus drie miljoen nuwe kliënte. My raaiskoot is dat [die onderneming] sal aangaan lank nadat ek weg is, ”sê Smith.

Astronaut Foods was moontlik die eerste om gevriesdroogde roomys en ander versnaperinge direk aan verbruikers te bemark, maar hulle het nie meer die kategorie nie. Op Etsy is daar byna 800 aanbiedings vir gevriesdroogde kosse, waaronder Skittles, kameelmelkpoeier en natuurlik roomys. En miskien was dit net 'n kwessie van tyd voordat iemand in Brooklyn 'n ontwerp-vooruitstrewende en gesonder alternatief vir tradisionele gevriesdroogde roomys skep. Cosmik is die uitvinding van Robert Collingnon, wat in 2016 ophou werk in advertensies om 'n kunsvlytversie van een van sy gunsteling snacks te maak. Nadat sy Kickstarter-veldtog sy doel van $ 9,500 bereik het om meer as $ 70,000 te bereik, besef hy dat hy nie die enigste nie-wandelaar was wat in die geheim in EMS ingeduik het om gevriesdroogde lekkernye te kry nie. 'Dit het my gewys dat daar baie eendersdenkende mense is wat 'n vriesdroogte roomys met 'n hoër gehalte, vriesdroogte van hoër gehalte sal waardeer,' sê hy. Sy produkte, wat geen kunsmatige bestanddele bevat nie, is beskikbaar in klassieke geure soos koekies en room, munt sjokolade -skyfie en aarbei. Daar is egter een geur wat hy aan sy voorgangers oorlaat. 'Ek gaan nooit die Napolitaan haal nie,' sê hy. "Dis goed! Ek laat hulle dit hanteer. Dit is waarop ek grootgeword het. ”

Alhoewel die produkte van beide maatskappye normaalweg op plekke soos museums en ruimtesentrums verkoop word, wat natuurlik tans vir die publiek gesluit is, het hulle 'n styging in die verkope van hul webwerwe gekry. Immers, as u voorraad-stabiele voedsel vir 'n pandemie opberg, kan u nie veel beter doen as 'n produk wat gehard genoeg was om die ruimte in te vlieg nie (hoewel dit duidelik is dat dit nie in die ruimte geëet word nie) ).

Nuwe lekkernye soos astronaut -roomys hou moontlik verband met die kinderjare, maar dit is volwassenes wat hulle hul blywende gewildheid gegee het. En iets besonders magies gebeur as 'n roomys obsessiewe kind grootword en een van die bekendste lekkergoedwinkels in die land skep. "Ek onthou dat ek astronaut -roomys gekry het tydens 'n reis na 'n pretpark tydens die kamp," sê Dylan Lauren, van die beroemde Dylan's Candy Bar. 'Ek het gedink dit is so netjies dat ek 'n lekkergoed kan eet wat ook in die buitenste ruimte geniet word. Soveel so dat ek elke happie geniet het en half in my stapelbed gehou het om my ouers na die kamp te wys in plaas daarvan om alles dadelik te eet. ” Vandag het Lauren se winkels 'n nostalgie-afdeling, wat altyd gevriesdroogde roomys bevat. 'Ek sien uit die reaksie op kliënte se gesigte dat dit 'n hoogtepunt is vir volwassenes om oor te dink en vir kinders om te sien, want dit is so gaaf,' sê sy.


Die geskiedenis van astronaut -roomys

Daar is moontlik geen nuwigheid wat meer polariserend is as astronaut -roomys nie. Diegene wat dit aanbid, prys die ligte, knapperige tekstuur en 'n smaak wat nog onmiskenbaar romerig en soet is. Sy teenstanders sal sê dat daarby gebyt word, net soos om op 'n stuk kryt vas te kap: poeieragtig en onnatuurlik. En vir diegene wat dit nog nooit probeer het nie, lyk die hele konsep van die eet van roomys wat sonder vloeistof gestroop is, heeltemal bisar. Maar selfs al is die sogenaamde ruimtevaarder (of om meer presies te wees, gevriesdroogde) roomys nie die gewildste van die nuutste lekkernye nie, maar die lang lewensduur daarvan bewys dat dit 'n klein, maar vurig lojale fan gevind het.

Selfs die skepper daarvan was 'n bietjie verbaas oor die uithouvermoë van die produk.

Astronaut -roomys se verhaal begin in die laat sewentigerjare met Ron Smith, die stigter van American Outdoor Products, 'n onderneming wat spesialiseer in kos vir rugsakreisigers. Op 'n dag het Smith 'n boodskap gekry van die onderneming met wie hy gekontrakteer het om van hul gevriesdroogde kosse te maak ('n kategorie wat onder stappers gewild is vanweë die stabiliteit van die rak). 'Hulle het gesê:' Goddard Air and Space Museum het ons gekontak en gesê dat gevriesdroogde roomys deur die ruimteprogram gebruik word. Hulle wil weet of ons dit kan regkry, sodat hulle dit in hul geskenkwinkel kan verkoop. ’En ons het gesê:‘ Ons sal dit beslis probeer ’,” vertel Smith. Die oorspronklike produk was ver van die netjies verpakte bars wat jy vandag sal sien: 'Dit was 'n halwe liter Napolitaanse roomys wat u in die winkel sou koop,' sê hy. 'Dit is vas gevries en dan met 'n lintsaag gesny as u dit kan glo.' Die roomys is dan gevriesdroog met 'n gespesialiseerde masjien wat die ys direk in gas verander het. Die proses-wat, as u uit die fisiese fisika van die hoërskool onthou, sublimasie genoem word-is verantwoordelik vir die klein lugsakke in gevriesdroogde room waar die yskristalle in die oorspronklike, bevrore produk was. Uiteindelik is ongeveer driekwart onse in 'n sakkie gelaai. 'Eerlik gesê, toe ons dit eers begin doen, het ons gedink:' Wel, dit is 'n modegier. Dit sal 'n paar jaar duur. ’En dit was wat, 44 jaar gelede?” Smith sê.

Die produk het waarskynlik ook 'n hupstoot gekry van die unieke ekonomiese toestande van die tyd: ''n Lang resessie het klein luukshede baie aantrekliker gemaak. Roomys is 'n goeie voorbeeld van 'n klein luukse - jy het dit fisies absoluut nie nodig nie, maar emosioneel kan dit jou baie gelukkig maak vir baie ekstra koste, 'sê die voedselhistorikus Megan Elias, die direkteur van die Boston -gastronomieprogram. En met sy lang rakleeftyd kan dit in die spens gebêre word totdat die drang getref het.

Deesdae staan ​​die afdeling Amerikaanse buitelugprodukte wat gevriesdroogde ys en vrugte (en Astrodog-lekkernye!) Aan verbruikers bemark, bekend as Astronaut Foods. Die oorspronklike Napolitaanse geur is steeds sterk in roomysbroodjievorm, saam met vanielje en piesang. As u dit nog nooit geproe het nie, is die naaste analoog van die tekstuur waarskynlik heuningkoek -lekkergoed: lig met baie lugborrels. Die geur is egter suiwer roomys, aangesien die bestanddele dieselfde is as in 'n gewone lepel. Astronaut Foods bly 'n gewilde produk in baie museums regoor die land, sowel as temaparke soos Walt Disney World. 'Ek sê vir mense:' Kyk, daar is jaarliks ​​ongeveer drie miljoen nuwe kinders in die Verenigde State. Daar is dus drie miljoen nuwe kliënte. My raaiskoot is dat [die onderneming] sal aangaan lank nadat ek weg is, ”sê Smith.

Astronaut Foods was moontlik die eerste om gevriesdroogde roomys en ander versnaperinge direk aan verbruikers te bemark, maar hulle het nie meer die kategorie nie. Op Etsy is daar byna 800 aanbiedings vir gevriesdroogde kosse, waaronder Skittles, kameelmelkpoeier en natuurlik roomys. En miskien was dit net 'n kwessie van tyd voordat iemand in Brooklyn 'n ontwerp-vooruitstrewende en gesonder alternatief vir tradisionele gevriesdroogde roomys skep. Cosmik is die uitvinding van Robert Collingnon, wat in 2016 ophou werk in advertensies om 'n kunsvlytversie van een van sy gunsteling snacks te maak. Nadat sy Kickstarter-veldtog sy doel van $ 9,500 bereik het om meer as $ 70,000 te bereik, besef hy dat hy nie die enigste nie-wandelaar was wat in die geheim in EMS ingeduik het om gevriesdroogde lekkernye te kry nie. “It showed me that there were a lot of like-minded folks who would appreciate a higher-end, cleaner-ingredient, freeze-dried ice cream,” he says. His products, which feature zero artificial ingredients, are available in classic flavors like cookies and cream, mint chocolate chip, and strawberry. There is one flavor, however, that he leaves to his predecessors. “I’m never going to make the Neapolitan,” he says. “It’s good! I’ll let them handle that. It’s what I grew up on.”

While both companies's products are normally sold at places like museums and space centers, which are obviously closed to the public currently, they have seen an uptick in sales from their websites. After all, if you’re stocking up on shelf-stable food for a pandemic, you can’t do much better than a product that was hardy enough to fly into space (although, to be clear, it isn't eaten in space).

Novelty treats like astronaut ice cream may be associated with childhood, but it’s adults who have given them their enduring popularity. And something especially magical happens when an ice-cream obsessed kid grows up and creates one of the most famous candy shops in the country. “I remember getting astronaut ice cream at a trip to a theme park during camp,” says Dylan Lauren, of famed Dylan’s Candy Bar. “I thought it was so neat that I could eat a sweet that's also enjoyed in outer space. So much so that I savored each bite and kept half in my bunk to show my parents after camp instead of eating the whole thing at once.” Today, Lauren’s stores have a nostalgia section, which always stocks freeze-dried ice cream. “I see from the reaction on customers' faces that it is a highlight for adults to reminisce about and for kids to see because it's so cool,” she says.


The History of Astronaut Ice Cream

There may be no novelty sweet more polarizing than astronaut ice cream. Those who adore it praise its light, crunchy texture, and a flavor that is still unmistakably creamy and sweet. Its detractors will say biting into it is akin to chomping down on a piece of chalk: powdery and unnatural. And for those who have never tried it, the entire concept of eating ice cream stripped of all liquid may seem downright bizarre. But even though so-called astronaut (or to be more precise, freeze-dried) ice cream isn't the most popular of novelty treats, its longevity proves that it has found a small, but fiercely loyal fan base.

Even its creator has been a little surprised at the product’s staying power.

Astronaut ice cream’s story begins in the late 1970s with Ron Smith, the founder of American Outdoor Products, a company that specialized in food for backpackers. One day, Smith got a message from the company he contracted to make some of their freeze-dried foods (a category popular with hikers for its shelf stability). “They said, ‘Goddard Air and Space Museum contacted us and said that freeze-dried ice cream was used by the space program. They want to know if we can make it, so they can sell it in their gift shop.’ And we said, ‘Sure, we’ll try it,’” recalls Smith. The initial product was a far cry from the neatly packaged bars you’ll see today: “It was half a gallon of Neapolitan ice cream that you would buy in the store,” he says. “It was frozen solid, and then cut with a bandsaw, if you can believe it.” Then, the ice cream was freeze-dried using a specialized machine, which turned the ice directly into gas. That process—which, if you recall from high school physics, is called sublimation—is what’s responsible for the tiny air pockets in freeze-dried cream it’s where the ice crystals were in the original, frozen product. Finally, about three-quarters of an ounce was loaded into a pouch. “Quite frankly, when we first started doing this, we thought, ‘Well, this is a fad. It'll last a couple of years.’ And that was what, 44 years ago?” Smith says.

The product also probably got a boost from the unique economic conditions of the time: “A long recession made small luxuries much more attractive. Ice cream is a good example of a small luxury—you absolutely don’t need it physically, but emotionally it can make you quite happy for very little extra expense,” says food historian Megan Elias, the director of the Boston University gastronomy program. And, with its long shelf life, it could be stashed in the pantry until the craving hit.

Today, the division of American Outdoor Products that markets freeze-dried ice creams and fruits (and Astrodog dog treats!) to consumers is known as Astronaut Foods. The original Neapolitan flavor is still going strong in ice cream sandwich form, along with vanilla and banana split. If you’ve never tasted it, the texture’s closest analogue is probably honeycomb candy: light with a lot of air bubbles. The flavor, however, is pure ice cream, since the ingredients are the same as what’s in a regular scoop. Astronaut Foods remains a popular product in many museums around the country, as well as theme parks like Walt Disney World. “I tell people, ‘Look, every year there's about three million new kids in the United States. So, there's three million new customers. My guess is [the company] will go on long after I'm gone,” Smith says.

Astronaut Foods may have been the first to market freeze-dried ice cream and other snacks directly to consumers, but they no longer have the category cornered. To wit: on Etsy, there are nearly 800 listings for freeze-dried foods, including Skittles, camel milk powder, and, of course, ice cream. And perhaps it was only a matter of time before someone in Brooklyn created a design-forward and healthier alternative to traditional freeze-dried ice cream. Cosmik is the invention of Robert Collingnon, who quit his job in advertising in 2016 to make an artisanal version of one of his favorite snacks. After his Kickstarter campaign blew past its target of $9,500 to hit over $70,000, he realized he wasn’t the only non-hiker secretly dipping into EMS to grab freeze-dried treats. “It showed me that there were a lot of like-minded folks who would appreciate a higher-end, cleaner-ingredient, freeze-dried ice cream,” he says. His products, which feature zero artificial ingredients, are available in classic flavors like cookies and cream, mint chocolate chip, and strawberry. There is one flavor, however, that he leaves to his predecessors. “I’m never going to make the Neapolitan,” he says. “It’s good! I’ll let them handle that. It’s what I grew up on.”

While both companies's products are normally sold at places like museums and space centers, which are obviously closed to the public currently, they have seen an uptick in sales from their websites. After all, if you’re stocking up on shelf-stable food for a pandemic, you can’t do much better than a product that was hardy enough to fly into space (although, to be clear, it isn't eaten in space).

Novelty treats like astronaut ice cream may be associated with childhood, but it’s adults who have given them their enduring popularity. And something especially magical happens when an ice-cream obsessed kid grows up and creates one of the most famous candy shops in the country. “I remember getting astronaut ice cream at a trip to a theme park during camp,” says Dylan Lauren, of famed Dylan’s Candy Bar. “I thought it was so neat that I could eat a sweet that's also enjoyed in outer space. So much so that I savored each bite and kept half in my bunk to show my parents after camp instead of eating the whole thing at once.” Today, Lauren’s stores have a nostalgia section, which always stocks freeze-dried ice cream. “I see from the reaction on customers' faces that it is a highlight for adults to reminisce about and for kids to see because it's so cool,” she says.


The History of Astronaut Ice Cream

There may be no novelty sweet more polarizing than astronaut ice cream. Those who adore it praise its light, crunchy texture, and a flavor that is still unmistakably creamy and sweet. Its detractors will say biting into it is akin to chomping down on a piece of chalk: powdery and unnatural. And for those who have never tried it, the entire concept of eating ice cream stripped of all liquid may seem downright bizarre. But even though so-called astronaut (or to be more precise, freeze-dried) ice cream isn't the most popular of novelty treats, its longevity proves that it has found a small, but fiercely loyal fan base.

Even its creator has been a little surprised at the product’s staying power.

Astronaut ice cream’s story begins in the late 1970s with Ron Smith, the founder of American Outdoor Products, a company that specialized in food for backpackers. One day, Smith got a message from the company he contracted to make some of their freeze-dried foods (a category popular with hikers for its shelf stability). “They said, ‘Goddard Air and Space Museum contacted us and said that freeze-dried ice cream was used by the space program. They want to know if we can make it, so they can sell it in their gift shop.’ And we said, ‘Sure, we’ll try it,’” recalls Smith. The initial product was a far cry from the neatly packaged bars you’ll see today: “It was half a gallon of Neapolitan ice cream that you would buy in the store,” he says. “It was frozen solid, and then cut with a bandsaw, if you can believe it.” Then, the ice cream was freeze-dried using a specialized machine, which turned the ice directly into gas. That process—which, if you recall from high school physics, is called sublimation—is what’s responsible for the tiny air pockets in freeze-dried cream it’s where the ice crystals were in the original, frozen product. Finally, about three-quarters of an ounce was loaded into a pouch. “Quite frankly, when we first started doing this, we thought, ‘Well, this is a fad. It'll last a couple of years.’ And that was what, 44 years ago?” Smith says.

The product also probably got a boost from the unique economic conditions of the time: “A long recession made small luxuries much more attractive. Ice cream is a good example of a small luxury—you absolutely don’t need it physically, but emotionally it can make you quite happy for very little extra expense,” says food historian Megan Elias, the director of the Boston University gastronomy program. And, with its long shelf life, it could be stashed in the pantry until the craving hit.

Today, the division of American Outdoor Products that markets freeze-dried ice creams and fruits (and Astrodog dog treats!) to consumers is known as Astronaut Foods. The original Neapolitan flavor is still going strong in ice cream sandwich form, along with vanilla and banana split. If you’ve never tasted it, the texture’s closest analogue is probably honeycomb candy: light with a lot of air bubbles. The flavor, however, is pure ice cream, since the ingredients are the same as what’s in a regular scoop. Astronaut Foods remains a popular product in many museums around the country, as well as theme parks like Walt Disney World. “I tell people, ‘Look, every year there's about three million new kids in the United States. So, there's three million new customers. My guess is [the company] will go on long after I'm gone,” Smith says.

Astronaut Foods may have been the first to market freeze-dried ice cream and other snacks directly to consumers, but they no longer have the category cornered. To wit: on Etsy, there are nearly 800 listings for freeze-dried foods, including Skittles, camel milk powder, and, of course, ice cream. And perhaps it was only a matter of time before someone in Brooklyn created a design-forward and healthier alternative to traditional freeze-dried ice cream. Cosmik is the invention of Robert Collingnon, who quit his job in advertising in 2016 to make an artisanal version of one of his favorite snacks. After his Kickstarter campaign blew past its target of $9,500 to hit over $70,000, he realized he wasn’t the only non-hiker secretly dipping into EMS to grab freeze-dried treats. “It showed me that there were a lot of like-minded folks who would appreciate a higher-end, cleaner-ingredient, freeze-dried ice cream,” he says. His products, which feature zero artificial ingredients, are available in classic flavors like cookies and cream, mint chocolate chip, and strawberry. There is one flavor, however, that he leaves to his predecessors. “I’m never going to make the Neapolitan,” he says. “It’s good! I’ll let them handle that. It’s what I grew up on.”

While both companies's products are normally sold at places like museums and space centers, which are obviously closed to the public currently, they have seen an uptick in sales from their websites. After all, if you’re stocking up on shelf-stable food for a pandemic, you can’t do much better than a product that was hardy enough to fly into space (although, to be clear, it isn't eaten in space).

Novelty treats like astronaut ice cream may be associated with childhood, but it’s adults who have given them their enduring popularity. And something especially magical happens when an ice-cream obsessed kid grows up and creates one of the most famous candy shops in the country. “I remember getting astronaut ice cream at a trip to a theme park during camp,” says Dylan Lauren, of famed Dylan’s Candy Bar. “I thought it was so neat that I could eat a sweet that's also enjoyed in outer space. So much so that I savored each bite and kept half in my bunk to show my parents after camp instead of eating the whole thing at once.” Today, Lauren’s stores have a nostalgia section, which always stocks freeze-dried ice cream. “I see from the reaction on customers' faces that it is a highlight for adults to reminisce about and for kids to see because it's so cool,” she says.


The History of Astronaut Ice Cream

There may be no novelty sweet more polarizing than astronaut ice cream. Those who adore it praise its light, crunchy texture, and a flavor that is still unmistakably creamy and sweet. Its detractors will say biting into it is akin to chomping down on a piece of chalk: powdery and unnatural. And for those who have never tried it, the entire concept of eating ice cream stripped of all liquid may seem downright bizarre. But even though so-called astronaut (or to be more precise, freeze-dried) ice cream isn't the most popular of novelty treats, its longevity proves that it has found a small, but fiercely loyal fan base.

Even its creator has been a little surprised at the product’s staying power.

Astronaut ice cream’s story begins in the late 1970s with Ron Smith, the founder of American Outdoor Products, a company that specialized in food for backpackers. One day, Smith got a message from the company he contracted to make some of their freeze-dried foods (a category popular with hikers for its shelf stability). “They said, ‘Goddard Air and Space Museum contacted us and said that freeze-dried ice cream was used by the space program. They want to know if we can make it, so they can sell it in their gift shop.’ And we said, ‘Sure, we’ll try it,’” recalls Smith. The initial product was a far cry from the neatly packaged bars you’ll see today: “It was half a gallon of Neapolitan ice cream that you would buy in the store,” he says. “It was frozen solid, and then cut with a bandsaw, if you can believe it.” Then, the ice cream was freeze-dried using a specialized machine, which turned the ice directly into gas. That process—which, if you recall from high school physics, is called sublimation—is what’s responsible for the tiny air pockets in freeze-dried cream it’s where the ice crystals were in the original, frozen product. Finally, about three-quarters of an ounce was loaded into a pouch. “Quite frankly, when we first started doing this, we thought, ‘Well, this is a fad. It'll last a couple of years.’ And that was what, 44 years ago?” Smith says.

The product also probably got a boost from the unique economic conditions of the time: “A long recession made small luxuries much more attractive. Ice cream is a good example of a small luxury—you absolutely don’t need it physically, but emotionally it can make you quite happy for very little extra expense,” says food historian Megan Elias, the director of the Boston University gastronomy program. And, with its long shelf life, it could be stashed in the pantry until the craving hit.

Today, the division of American Outdoor Products that markets freeze-dried ice creams and fruits (and Astrodog dog treats!) to consumers is known as Astronaut Foods. The original Neapolitan flavor is still going strong in ice cream sandwich form, along with vanilla and banana split. If you’ve never tasted it, the texture’s closest analogue is probably honeycomb candy: light with a lot of air bubbles. The flavor, however, is pure ice cream, since the ingredients are the same as what’s in a regular scoop. Astronaut Foods remains a popular product in many museums around the country, as well as theme parks like Walt Disney World. “I tell people, ‘Look, every year there's about three million new kids in the United States. So, there's three million new customers. My guess is [the company] will go on long after I'm gone,” Smith says.

Astronaut Foods may have been the first to market freeze-dried ice cream and other snacks directly to consumers, but they no longer have the category cornered. To wit: on Etsy, there are nearly 800 listings for freeze-dried foods, including Skittles, camel milk powder, and, of course, ice cream. And perhaps it was only a matter of time before someone in Brooklyn created a design-forward and healthier alternative to traditional freeze-dried ice cream. Cosmik is the invention of Robert Collingnon, who quit his job in advertising in 2016 to make an artisanal version of one of his favorite snacks. After his Kickstarter campaign blew past its target of $9,500 to hit over $70,000, he realized he wasn’t the only non-hiker secretly dipping into EMS to grab freeze-dried treats. “It showed me that there were a lot of like-minded folks who would appreciate a higher-end, cleaner-ingredient, freeze-dried ice cream,” he says. His products, which feature zero artificial ingredients, are available in classic flavors like cookies and cream, mint chocolate chip, and strawberry. There is one flavor, however, that he leaves to his predecessors. “I’m never going to make the Neapolitan,” he says. “It’s good! I’ll let them handle that. It’s what I grew up on.”

While both companies's products are normally sold at places like museums and space centers, which are obviously closed to the public currently, they have seen an uptick in sales from their websites. After all, if you’re stocking up on shelf-stable food for a pandemic, you can’t do much better than a product that was hardy enough to fly into space (although, to be clear, it isn't eaten in space).

Novelty treats like astronaut ice cream may be associated with childhood, but it’s adults who have given them their enduring popularity. And something especially magical happens when an ice-cream obsessed kid grows up and creates one of the most famous candy shops in the country. “I remember getting astronaut ice cream at a trip to a theme park during camp,” says Dylan Lauren, of famed Dylan’s Candy Bar. “I thought it was so neat that I could eat a sweet that's also enjoyed in outer space. So much so that I savored each bite and kept half in my bunk to show my parents after camp instead of eating the whole thing at once.” Today, Lauren’s stores have a nostalgia section, which always stocks freeze-dried ice cream. “I see from the reaction on customers' faces that it is a highlight for adults to reminisce about and for kids to see because it's so cool,” she says.


The History of Astronaut Ice Cream

There may be no novelty sweet more polarizing than astronaut ice cream. Those who adore it praise its light, crunchy texture, and a flavor that is still unmistakably creamy and sweet. Its detractors will say biting into it is akin to chomping down on a piece of chalk: powdery and unnatural. And for those who have never tried it, the entire concept of eating ice cream stripped of all liquid may seem downright bizarre. But even though so-called astronaut (or to be more precise, freeze-dried) ice cream isn't the most popular of novelty treats, its longevity proves that it has found a small, but fiercely loyal fan base.

Even its creator has been a little surprised at the product’s staying power.

Astronaut ice cream’s story begins in the late 1970s with Ron Smith, the founder of American Outdoor Products, a company that specialized in food for backpackers. One day, Smith got a message from the company he contracted to make some of their freeze-dried foods (a category popular with hikers for its shelf stability). “They said, ‘Goddard Air and Space Museum contacted us and said that freeze-dried ice cream was used by the space program. They want to know if we can make it, so they can sell it in their gift shop.’ And we said, ‘Sure, we’ll try it,’” recalls Smith. The initial product was a far cry from the neatly packaged bars you’ll see today: “It was half a gallon of Neapolitan ice cream that you would buy in the store,” he says. “It was frozen solid, and then cut with a bandsaw, if you can believe it.” Then, the ice cream was freeze-dried using a specialized machine, which turned the ice directly into gas. That process—which, if you recall from high school physics, is called sublimation—is what’s responsible for the tiny air pockets in freeze-dried cream it’s where the ice crystals were in the original, frozen product. Finally, about three-quarters of an ounce was loaded into a pouch. “Quite frankly, when we first started doing this, we thought, ‘Well, this is a fad. It'll last a couple of years.’ And that was what, 44 years ago?” Smith says.

The product also probably got a boost from the unique economic conditions of the time: “A long recession made small luxuries much more attractive. Ice cream is a good example of a small luxury—you absolutely don’t need it physically, but emotionally it can make you quite happy for very little extra expense,” says food historian Megan Elias, the director of the Boston University gastronomy program. And, with its long shelf life, it could be stashed in the pantry until the craving hit.

Today, the division of American Outdoor Products that markets freeze-dried ice creams and fruits (and Astrodog dog treats!) to consumers is known as Astronaut Foods. The original Neapolitan flavor is still going strong in ice cream sandwich form, along with vanilla and banana split. If you’ve never tasted it, the texture’s closest analogue is probably honeycomb candy: light with a lot of air bubbles. The flavor, however, is pure ice cream, since the ingredients are the same as what’s in a regular scoop. Astronaut Foods remains a popular product in many museums around the country, as well as theme parks like Walt Disney World. “I tell people, ‘Look, every year there's about three million new kids in the United States. So, there's three million new customers. My guess is [the company] will go on long after I'm gone,” Smith says.

Astronaut Foods may have been the first to market freeze-dried ice cream and other snacks directly to consumers, but they no longer have the category cornered. To wit: on Etsy, there are nearly 800 listings for freeze-dried foods, including Skittles, camel milk powder, and, of course, ice cream. And perhaps it was only a matter of time before someone in Brooklyn created a design-forward and healthier alternative to traditional freeze-dried ice cream. Cosmik is the invention of Robert Collingnon, who quit his job in advertising in 2016 to make an artisanal version of one of his favorite snacks. After his Kickstarter campaign blew past its target of $9,500 to hit over $70,000, he realized he wasn’t the only non-hiker secretly dipping into EMS to grab freeze-dried treats. “It showed me that there were a lot of like-minded folks who would appreciate a higher-end, cleaner-ingredient, freeze-dried ice cream,” he says. His products, which feature zero artificial ingredients, are available in classic flavors like cookies and cream, mint chocolate chip, and strawberry. There is one flavor, however, that he leaves to his predecessors. “I’m never going to make the Neapolitan,” he says. “It’s good! I’ll let them handle that. It’s what I grew up on.”

While both companies's products are normally sold at places like museums and space centers, which are obviously closed to the public currently, they have seen an uptick in sales from their websites. After all, if you’re stocking up on shelf-stable food for a pandemic, you can’t do much better than a product that was hardy enough to fly into space (although, to be clear, it isn't eaten in space).

Novelty treats like astronaut ice cream may be associated with childhood, but it’s adults who have given them their enduring popularity. And something especially magical happens when an ice-cream obsessed kid grows up and creates one of the most famous candy shops in the country. “I remember getting astronaut ice cream at a trip to a theme park during camp,” says Dylan Lauren, of famed Dylan’s Candy Bar. “I thought it was so neat that I could eat a sweet that's also enjoyed in outer space. So much so that I savored each bite and kept half in my bunk to show my parents after camp instead of eating the whole thing at once.” Today, Lauren’s stores have a nostalgia section, which always stocks freeze-dried ice cream. “I see from the reaction on customers' faces that it is a highlight for adults to reminisce about and for kids to see because it's so cool,” she says.


The History of Astronaut Ice Cream

There may be no novelty sweet more polarizing than astronaut ice cream. Those who adore it praise its light, crunchy texture, and a flavor that is still unmistakably creamy and sweet. Its detractors will say biting into it is akin to chomping down on a piece of chalk: powdery and unnatural. And for those who have never tried it, the entire concept of eating ice cream stripped of all liquid may seem downright bizarre. But even though so-called astronaut (or to be more precise, freeze-dried) ice cream isn't the most popular of novelty treats, its longevity proves that it has found a small, but fiercely loyal fan base.

Even its creator has been a little surprised at the product’s staying power.

Astronaut ice cream’s story begins in the late 1970s with Ron Smith, the founder of American Outdoor Products, a company that specialized in food for backpackers. One day, Smith got a message from the company he contracted to make some of their freeze-dried foods (a category popular with hikers for its shelf stability). “They said, ‘Goddard Air and Space Museum contacted us and said that freeze-dried ice cream was used by the space program. They want to know if we can make it, so they can sell it in their gift shop.’ And we said, ‘Sure, we’ll try it,’” recalls Smith. The initial product was a far cry from the neatly packaged bars you’ll see today: “It was half a gallon of Neapolitan ice cream that you would buy in the store,” he says. “It was frozen solid, and then cut with a bandsaw, if you can believe it.” Then, the ice cream was freeze-dried using a specialized machine, which turned the ice directly into gas. That process—which, if you recall from high school physics, is called sublimation—is what’s responsible for the tiny air pockets in freeze-dried cream it’s where the ice crystals were in the original, frozen product. Finally, about three-quarters of an ounce was loaded into a pouch. “Quite frankly, when we first started doing this, we thought, ‘Well, this is a fad. It'll last a couple of years.’ And that was what, 44 years ago?” Smith says.

The product also probably got a boost from the unique economic conditions of the time: “A long recession made small luxuries much more attractive. Ice cream is a good example of a small luxury—you absolutely don’t need it physically, but emotionally it can make you quite happy for very little extra expense,” says food historian Megan Elias, the director of the Boston University gastronomy program. And, with its long shelf life, it could be stashed in the pantry until the craving hit.

Today, the division of American Outdoor Products that markets freeze-dried ice creams and fruits (and Astrodog dog treats!) to consumers is known as Astronaut Foods. The original Neapolitan flavor is still going strong in ice cream sandwich form, along with vanilla and banana split. If you’ve never tasted it, the texture’s closest analogue is probably honeycomb candy: light with a lot of air bubbles. The flavor, however, is pure ice cream, since the ingredients are the same as what’s in a regular scoop. Astronaut Foods remains a popular product in many museums around the country, as well as theme parks like Walt Disney World. “I tell people, ‘Look, every year there's about three million new kids in the United States. So, there's three million new customers. My guess is [the company] will go on long after I'm gone,” Smith says.

Astronaut Foods may have been the first to market freeze-dried ice cream and other snacks directly to consumers, but they no longer have the category cornered. To wit: on Etsy, there are nearly 800 listings for freeze-dried foods, including Skittles, camel milk powder, and, of course, ice cream. And perhaps it was only a matter of time before someone in Brooklyn created a design-forward and healthier alternative to traditional freeze-dried ice cream. Cosmik is the invention of Robert Collingnon, who quit his job in advertising in 2016 to make an artisanal version of one of his favorite snacks. After his Kickstarter campaign blew past its target of $9,500 to hit over $70,000, he realized he wasn’t the only non-hiker secretly dipping into EMS to grab freeze-dried treats. “It showed me that there were a lot of like-minded folks who would appreciate a higher-end, cleaner-ingredient, freeze-dried ice cream,” he says. His products, which feature zero artificial ingredients, are available in classic flavors like cookies and cream, mint chocolate chip, and strawberry. There is one flavor, however, that he leaves to his predecessors. “I’m never going to make the Neapolitan,” he says. “It’s good! I’ll let them handle that. It’s what I grew up on.”

While both companies's products are normally sold at places like museums and space centers, which are obviously closed to the public currently, they have seen an uptick in sales from their websites. After all, if you’re stocking up on shelf-stable food for a pandemic, you can’t do much better than a product that was hardy enough to fly into space (although, to be clear, it isn't eaten in space).

Novelty treats like astronaut ice cream may be associated with childhood, but it’s adults who have given them their enduring popularity. And something especially magical happens when an ice-cream obsessed kid grows up and creates one of the most famous candy shops in the country. “I remember getting astronaut ice cream at a trip to a theme park during camp,” says Dylan Lauren, of famed Dylan’s Candy Bar. “I thought it was so neat that I could eat a sweet that's also enjoyed in outer space. So much so that I savored each bite and kept half in my bunk to show my parents after camp instead of eating the whole thing at once.” Today, Lauren’s stores have a nostalgia section, which always stocks freeze-dried ice cream. “I see from the reaction on customers' faces that it is a highlight for adults to reminisce about and for kids to see because it's so cool,” she says.


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Kommentaar:

  1. Rygemann

    Hier en so is dit ook :)

  2. Ellard

    Ek dink, dat jy nie reg is nie. Ek is verseker. Ek stel dit voor om te bespreek. Skryf vir my in PM, ons sal kommunikeer.

  3. Ismael

    Jy is nie reg nie. Ek kan dit bewys. Skryf in PM, ons sal praat.

  4. Wulfsige

    Wonderfully, this very valuable message

  5. Dairg

    Ek sluit aan. Dit was en met my. Ons kan oor hierdie tema kommunikeer. Hier of in PM.

  6. Lufti

    Jy is absoluut reg. In hierdie niks is daar 'n goeie idee. Ek stem saam.

  7. Mujinn

    Na my mening is hulle verkeerd. Ek stel voor om dit te bespreek. Skryf vir my in PM, praat.



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