How the Jelly is Made
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IN THIS ISSUE: Some recent news, and Frenchies who feast.
Appetizers
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We are being sued. —The Editors
Brits Can’t Resist
The BBC recently opened a story on the political controversy in France over banquets géants (huge dinner parties of traditional fare that critics on the left say stink of blood and soil) with an incredible pair of sentences, redolent of the historic esteem in which the British hold their French brothers to the south:
Three-and-a-half-thousand hungry Alsatians wolf down platters of charcuterie and periodically burst into noisy chorus.
(In the article, an intrusive banner ad at this point heightened the dramatic tension, so I will replicate the experience for you with this parenthetical.)
No, it is not the police dogs’ annual convention, but the latest iteration of a feasting phenomenon that is sweeping provincial France.
(And the brass band launches into a raucous rendition of “Rule, Britannia!” as the crowd cheers.) —Sam
How the Jelly is Made
The Solid Wiggles team on writing a book, producing 10,000 jello shots a week, and their bird-of-prey mascot Dominique.
The Pfizer building contains an entire delectable dimension: chocolate manufacturers, French bakeries, grocery delivery services, and caterers are all jammed into the former pharmaceutical plant, blinding white and the size of a full city block, on the industrial outskirts of Williamsburg, Brooklyn.
The moment you exit the elevator and step foot onto the eighth floor, the smell of freshly-baked croissants wafts into your nose, and once you enter a kitchen down the hall, it’s difficult to miss the jiggling, multicolored jello shots of Solid Wiggles.