Word: bananas
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...can’t claim a favorite flavor. But, as a second-semester senior, I proudly declare that my life revolves around cupcakes.My obsession with cupcakes has been growing over time, slowly creeping up on me almost unconsciously. I have always been a muffin snob, eating only the banana chocolate chip muffins from the bakery near my house and engaging in a “muffin exchange” with high school and college friends to search for the moistest muffin. But a stronger and deeper love for cupcakes that trumped any affection for muffins? That was less readily apparent.The...
Faculty members were advised in an e-mail to bring their own lunch, “but some people didn’t read to the bottom of the e-mail,” she said. Those who did not pack a lunch found themselves sharing a banana with their colleagues, Cohen said...
...attempts to redeem his Joe Camel points and finally get the leather jacket he’s been pining for—what utility! Over in Littauer, Prof. Greg Mankiw still manages to rack up several hours on the ol’ “electronic” banana with vaunted capitalist Scrooge McDuck...
Another problem is land invasions by local farmers who chop down cacao to plant faster-yielding banana trees. "They destroy the forest forever," Rosenberg complains, pointing to a hole in one of his plantation's barbed-wire fences. Jorge Redmond, president of Chocolates El Rey, a Venezuelan company that has been processing premium cacao since 1929, says El Rey saw almost 865 acres (350 hectares) decimated recently when 40 families invaded. "A 10-year effort was destroyed in days," he says. "We were able to produce one batch of San Joaquin Private Reserve chocolate before this happened, but we will...
Cacao is among the world's most labor-intensive crops. Harvested fruit is sliced open with machetes, and the seeds are then scooped out by hand, placed in fermentation boxes and covered with banana leaves for three to four days. "Technology-wise, we haven't left the 18th century," says Rosenberg. "It is a process that cannot be industrialized." Silvino Reyes, who owns another hacienda, La Concepcin, agrees: "Although Venezuelan cacao can sell for close to $2,500 per ton, our production level is the same as three centuries ago." That is, about 15,000 tons a year...