Peanut Butter On My…

By Brenda Lucas

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Hundreds, possibly thousands, of containers of that ooey-gooey, stick-to-the-roof-of-your-mouth treat known as peanut butter have been purchased in the last few weeks in preparation of making egg-shaped Easter candies.

The creamy smooth texture of the peanut butter mixture is molded into the egg form, then dipped in melted chocolate and decorated before being nestled into a bed of “grass” in the containers.

Ladies from two area churches — Ceredo Christian Baptist Church and Milton’s Lighthouse Baptist Church — have joined their talent, time and effort in the annual chocolate-covered peanut butter Easter egg fundraiser. Read the rest of this entry »

Tuesday, March 20, 2007

BY JODIE MOZDZER

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Copyright © 2007 Republican-American

SEYMOUR - The Board of Education decided Monday that peanut butter sandwiches will remain on the menu at district schools, much to the dismay of parent Lisa Searles, whose son has a severe peanut allergy. Read the rest of this entry »

Lori Glenn, The Moultrie Observer

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MOULTRIE — Tifton businessmen were spreading their love of peanut butter at Sunbelt Expo this week.

Inventor J.C. Bell of Bell Plantation was handing out samples of his powdered peanut butter, PB2. Simply mix the powder with the desired amount of water or any other liquid, including jelly or honey, to reconstitute the powder into the familiar butter form.

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BY EMILIANA SANDOVAL

FREE PRESS STAFF WRITER 

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The average American kid will have consumed 1,500 peanut butter sandwiches by the end of high school. Mmmm.

DEBUNKED

George Washington Carver invented hundreds of uses for peanuts, but he did not invent peanut butter.

According to http://www.peanutbutterlovers.com/, two men began experimenting with peanut butter in the late 1800s.

One was a St. Louis physician whose name has been lost in the mists of time, and the other was Dr. John Harvey Kellogg, who fed it to patients at his Battle Creek Sanitarium. He was given the patent for peanut butter in 1895. Brother W.K. Kellogg formed the Sanitas Nut Co. and sold peanut butter to local grocery stores.

Peanuts aren’t nuts — they’re legumes, as are peas and beans.

IN A JIFFY

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By Bob Batz Jr., Pittsburgh Post-Gazette

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Who knew that the little town of New Bethlehem, Clarion County, holds the Smucker’s peanut butter factory? Who knew it holds the Peanut Butter Festival?

Festival chairman Harry Kehr answered the first question with, “If they live in New Bethlehem they do. If they live in Clarion, which is 18 miles away, they don’t. Which is amazing.”

In this borough of 1,700, about 60 miles north of Pittsburgh, the peanut butter plant is one of the biggest employers, with 50-plus workers. And yes, Mr. Kehr said, you can smell it when the peanuts are roasting, which is just about every day.

The word of the festival hasn’t carried very far, he said, in part because the J.M. Smucker Co. is extremely low profile.

Indeed, the Orrville, Ohio-based company doesn’t send out news releases for the event, which a spokeswoman made clear the company does not sponsor.

The factory allows no public tours and isn’t even marked by big signs. But the local operation is one of several sponsors and a most supportive one, said Mr. Kehr, of the Chamber of Commerce, which has organized the annual festival since 1996.

This year’s runs tomorrow through Sunday and looks to be nuttier than ever.
The natural peanut butter factory actually was founded in 1946 as the H.B. DeViney Co. in the former New Bethlehem Brewing Co. It became a Smucker subsidiary in 1965 and now produces all the natural peanut butter products under the Smucker’s, Laura Scudder’s, Adam’s and Santa Cruz Organic labels (but not Jif, America’s best-selling brand, which Smucker now owns, too).

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Al Sicherman, Star Tribune

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Dark-roast peanut butter

Organic grocery products is not a category in which we expect to see new flavor choices, but that’s what we have from Santa Cruz, which offers light- and dark-roasted organic peanut butter — in both creamy and crunchy, of course.

Find Santa Cruz products (a Smucker’s brand) at Whole Foods, co-ops and some mainstream supermarkets and health-food stores. But don’t bother if you don’t want to stir and refrigerate your peanut butter — or if you favor saltiness or sweetness therein. Both versions have 50 milligrams of sodium and 1 gram of sugar per 2-tablespoon serving; typical supermarket peanut butter has three times as much of each.

Not cracker fantasy

Two no-nonsense cracker variants caught Mr. Tidbit’s eye this week: Keebler’s Town House Toppers are Town House crackers (slightly reformulated), with a raised rim to keep toppings in place (or, as the package puts it, “designed to simplify your topping experience”). Choose garlic & herb or Mr. Tidbit’s perennial flavor favorite, original.

And there’s a new flavor of Triscuits, cracked pepper & olive oil — and they actually taste like pepper and olive oil!

Flavored sparkling cider

Although the previous item might not suggest it, Mr. Tidbit usually is unmoved by new products that are the 17th new flavor of an existing product. But the first departure from “original” of something as basic as sparkling apple cider — especially if it’s from what is said to be Minnesota’s largest apple orchard — probably is worth mentioning. So:

Pepin Heights now offers raspberry and black cherry versions of its 100-percent-juice, no-added-sugar sparkling apple cider. (They do that by mixing apple juice from concentrate, raspberry or black-cherry concentrate and carbonated water.)

AL SICHERMAN

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