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TIME Food

Here’s How Many Jelly Bellys Ronald Reagan Ate Each Month

With news of the company's warehouse relocating, a look back at of one of the candy's biggest fans

Ronald Reagan eating jelly beans during a meeting
NBC/NBCU Photo Bank—Getty Images Ronald Reagan eating jelly beans during a meeting.

Residents of Pleasant Prairie, Wisc., were sounding a dirge Wednesday for the Jelly Belly Candy Co. warehouse, which company officials announced will be sold as operations relocate to Tennessee. By now the news of changes to the company have probably reached the candy’s number one fan somewhere in the great beyond.

Ronald Reagan loved jelly beans like pre-vegan Bill Clinton loved jalapeño cheeseburgers and FDR loved acronyms. And the 4oth president’s fondness for the bite-sized sugar capsules rubbed off on the American public. As TIME reported in 1981: “Now, with Ronald Reagan in the White House, they seem fated to achieve the luster that the praline of sugar and nuts enjoyed in the court of France’s Louis XIV.”

Reagan was not down with any old generic brand beans, however. As TIME explained:

The type most esteemed by the President is brand-named Jelly Belly, which—addicts vow—is to the ordinary jelly bean what foie gras is to liverwurst. About one-fourth the size of the Easter-basket staple and three times as expensive (up to $4 per lb.), Bellys come in an array of 36 flavors. Their manufacturer, Herman Goelitz Co. of Oakland, maintains that the flavors are so delicate that the beans should be eaten one at a time, not by the vulgar handful. How else to appreciate the richness of the coffee mocha, the tang of the piña colada, the bouquet of the strawberry daiquiri?

Goelitz began supplying Reagan when he was governor of California, during which time he and his visitors plowed through two dozen 1-lb bags monthly, amounting to approximately 10,200 beans. As president, Reagan placed a standing order of 720 bags per month (306,070 beans), to be distributed among the White House, Capitol Hill and other federal buildings.

It’s probably time for the Jelly Belly Candy Co. to start lobbying presidential hopefuls to get their product back in the Oval Office.

Read the full article, here in the TIME Vault: Living: Hill of Beans

MONEY Fast Food

Why Burger King Dropped Soda from the Kids Menu

The fast-food chain follows rivals like McDonald's in providing healthier options for kids.

MONEY Food

6 Money-Saving Secrets of Professional Chefs

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Charles Gullung—Getty Images

Fantastic homemade food doesn't have to be costly. These tips will help you cook like a pro without breaking your bank account.

Often, the best advice for cooking at home comes from those who do it for a living. Pippa Calland, a 2008 winner on the Food Network chef competition show “Chopped,” runs Mid St8 Taco at the West Shore Farmers Market in Lemoyne, Pennsylvania.

She shared with MONEY associate editor Susie Poppick some of her favorite ideas for saving a few bucks—while still turning out a delicious home-cooked meal.

1. Learn “forgiving” techniques. Pot roasts and other braises give you room for error, and you can use less expensive meat cuts. Bone-in chuck roast is $7 a pound, vs. boneless rib eye at $13.

2. Keep a sharp knife. Good knives reduce waste when you trim fat. The best tool is a simple sharpening stone (about $40); keep the blade at a 20-degree angle.

3. Plan ahead. A few days before you plan on cooking, write out a list of ingredients so when you go to the store you buy only the amount of each item you will actually need. Cooking from home saves you money only if you use your purchases completely. (And everyone knows how easy it is to get carried away at the grocery store.)

4. Work with whole spices. Ground spices are quicker to go bad. It’s easy to toast and grind spices yourself—you’ll need a cheap coffee grinder. Using coarse salt instead of salt from a shaker allows you to season more accurately.

5. Pre-heat pans. Always let that cast-iron skillet heat up before you put fat in the pan. You’ll be able to use less butter or oil to create a nonstick surface, and the food you cook will absorb less of it.

6. Skip store dressings. They cost $3 to $5 a bottle, and who knows what’s in them? Easy recipe: one tablespoon of olive oil, juice from half a lemon, salt, and pepper. Toss with cherry tomatoes and arugula.

Read next: 10 Life Hacks That Will Make You Richer

TIME Food

Man Can’t Sue Applebee’s for Burns He Got While Praying Over Fajitas

POUGHKEEPSIE, NEW YORK, UNITED STATES - 2014/10/25: Applebee's restaurant exterior logo. (Photo by John Greim/LightRocket via Getty Images)
John Greim—Getty Images

According to a new court ruling

A New Jersey man who was burned by a plate of hot fajitas while dining at Applebee’s can’t sue the restaurant over his injuries, according to an appellate court.

Hiram Jimenez took the chain restaurant to court because he said his waitress failed to alert him that his meal was hot. After being served, the court ruling says he bowed his head to pray over the crackling plate, and some oil popped and burned his face. Jimenez says he then panicked and knocked the plate in his lap, causing more burns, none of which resulted in scars, according to court records.

He filed suit seeking damages on the grounds that he suffered “serious and permanent” injuries “solely as a result of (Applebee’s) negligence when he came in contact with a dangerous and hazardous condition, specifically, ‘a plate of hot food’.”

A trial judge dismissed the suit, finding Applebee’s had no duty to warn Jimenez “against a danger that is open and obvious” like a sizzling hot plate of fajitas. Jimenez appealed, but an appellate panel confirmed the lower court ruling, saying Applebee’s can’t be held responsible because the hot food posed an a risk that should be “self-evident” and thus “approached with due care.”

[H/T USA Today]

TIME Internet

New Google Doodle Honors Instant-Noodle Inventor Momofuku Ando

Google

Peel off lid. Pour boiling water. Steep for three minutes. Stir well and serve.

Thursday marks the 105th birthday of Taiwanese-Japanese inventor Momofuku Ando, whose instant noodles revolutionized the food world, and Google is honoring this king of quick cuisine with a new Google Doodle.

As TIME wrote back in 2006, “In 1958, Momofuku Ando, an unassuming entrepreneur living in Osaka, created the instant noodle — and a continent has been feasting on his invention ever since.”

However, the road was not easy for the founder of Nissin Food Products. Ando struggled to find the right balance and create noodles that were tasty but did not become mush when boiled. The secret, learned from his wife, was to spray the noodles with chicken soup and then fry them in tempura oil.

The instant noodle, a dietary staple for every college student from Asia to America, had come to fruition.

Ando was born during the Japanese occupation of Taiwan in 1910, moved to Japan at the age of 23 became a Japanese citizen following World War II. He died in Osaka on Jan. 5, 2007, at the age of 96.

Read next: New Google Doodle Honors Inventor of Flat Map Gerardus Mercator

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MONEY Fast Food

McDonald’s Wants to Replace the Drive-Thru with Drones

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Roger Kisby/Getty Images

That's the kind of revolutionary idea McDonald's wants to hear about at SXSW, the hipster festival where the fast food chain will be a big presence in the hopes of winning over millennials.

How’s this for an odd, arguably desperate pairing? McDonald’s, which just celebrated its 60th anniversary, and which has struggled mightily to gain favor with trendy millennial consumers, is serving as a “Super Sponsor” at this year’s South by Southwest (SXSW), the annual music, movies, and ideas festival in Austin that’s a magnet for everything young, hip, and forward-thinking.

Not only will the McDonald’s logo be splashed throughout Austin during the mid-March festival, the fast food giant will be handing out food free of charge to attendees and will welcome startups to pitch ideas that could change how the company does business. “We want to be in the flow of ideas, offering our scale to interesting partners, with the intent to make the lives of millions of people who use McDonald’s a bit simpler and even more enjoyable,” McDonald’s explains of its decision to be a part of SXSW.

There will be three separate days for pitch sessions, each focused on a different topic, such as “Reinventing the Restaurant Experience” and “Mobilizing the Transportation and Delivery Revolution.” For the latter, startups are supposed to take the fact that “our existing idea of door-to-door delivery and drive-thru will soon be obsolete” into consideration when pitching innovations. Those with the best pitches could get a chance to win a trip to McDonald’s Illinois headquarters to explain their concepts to company leaders, and potentially become partners.

Apparently, McDonald’s really wants to hear about so-called “moon shots,” i.e. big ideas that stretch the imagination and may at first seem impossible, but which could prove ground-breaking and transformative if they ultimately come to fruition. Like so:

Imagine a world where drones could deliver you food while you’re driving down the highway. Seems crazy now, but technology is increasingly revolutionizing our everyday lives.

This kind of thinking is quite a step up for a company whose most recent “Big Idea” was bringing back Chicken Selects to the menu.

Gathering solid business ideas is probably not the primary reason McDonald’s is invading SXSW, however. More likely, the company is hoping to make inroads with influential hipsters and millennials, the generation that shows far greater preference for Starbucks and fast casual restaurants like Panera and Chipotle than it does for McDonald’s and other fast food players.

Yet millennials are famously difficult to win over with advertising, and the McDonald’s brand is often polarizing, attracting haters and critics no matter what move it makes. So the company’s supersized presence at the youth-dominated festival seems puzzling to some.

“The usual SXSW crowd is not the [McDonald’s] crowd. [Attendees are] usually edgier, healthier, more techy, definitely more millennial,” Wendy Liebmann, CEO of the WSL Strategic Retail consultant firm, told MarketWatch. “McDonald’s may see this as an opportunity to show it’s become hipper, trendier and [be] using SXSW as a platform to be seen differently.”

In which case, look out Burning Man festival goers. McDonald’s may be coming after you next.

TIME Food & Drink

Ben & Jerry’s Founders Think Pot Ice Cream ‘Makes Sense’

Just think of the pun possibilities

Ice cream icons Ben Cohen and Jerry Greenfield (a.k.a. the dairy deities behind Ben & Jerry’s) are in favor of a new flavor idea.

In a recent interview with Huffington Post Live, Cohen and Greenfield were asked about the possibility of making a pot-infused ice cream. “Makes sense to me,” Cohen said. “Combine your pleasures.”

“Ben and I have had previous experiences with substances,” added Greenfield, whose namesake company makes flavors like Satisfy My Bowl and Dave Matthews Band Magic Brownies Encore Edition. “I think legalizing marijuana is a wonderful thing, rather than putting people in jail for not hurting anyone.”

Does that mean cannabis-flavored edible marijuana ice cream will be on the shelf next to Half-Baked and Cherry Garcia in Washington, Alaska and Colorado, where weed is now legal? Potentially, but it’s not up to Cohen and Greenfield, who sold the company to Unilever in 2001. As Greenfield describes, “It’s not my decision. If it were my decision, I’d be doing it, but fortunately we have wiser heads at the company that figure those things out.”

Colorado sold nearly five million edibles last year.

Read next: Jimmy Fallon Just Got a New Ben & Jerry’s Flavor

TIME food industry

McDonald’s Is Making a Huge Change to Its Chicken

McDonald's golden arches signs
Kristoffer Tripplaar—Alamy

The fast food giant is changing its sourcing policies

McDonald’s new CEO, Steve Easterbrook, has pledged to reform the world’s largest restaurant chain into a “modern, progressive burger company.” He has taken a major step in that direction with today’s announcement that McDonald’s will stop selling chicken treated with antibiotics that are also used in drugs prescribed to humans. The overuse of those antibiotics is likely a major cause of the rise of “super bugs” that increasingly resist such drugs. Public-health advocates are hailing McDonald’s announcement as a major victory.

The phase-out will occur over the next two years, as McDonald’s works with its suppliers, which include the meatpacking giant Tyson Foods. Chickens used by McDonald’s will still be treated with antibiotics that aren’t used in medicine for humans.

Easterbrook started his new job just three days ago. This move is clearly intended to set the tone for his tenure as he takes on the massive challenges McDonald’s is facing.

A big part of that challenge is to revamp the company’s image. Mainly thanks to its size, McDonald’s is often made the whipping-boy for the ills of corporate America, and particularly the food industry. In any discussion of our unhealthy diets or our growing wealth disparities, it’s a safe bet that McDonald’s will come up, often along with Wal-Mart.

The decision on antibiotics, though, shows that McDonald’s still enjoys formidable industrial power. Few institutions can dictate terms to the powerful meatpacking industry, but that’s essentially what McDonald’s is doing here. And it means that other meat buyers will likely follow suit.

When it comes to chicken in particular, Chik-fil-A, as the country’s largest buyer of chicken, has even more clout. It announced a year ago that over the following five years, it would stop buying chicken raised with antibiotics of any kind.

The number of bacterial infections that resist antibiotics has leaped in recent years, with more than 2 million reported each year. About 23,000 people die from the infections. Public-health experts have long warned that the use of antibiotics in livestock is the main culprit.

Read next: 5 Reasons Why McDonald’s Will Win in 2015

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TIME Food & Drink

This Is Why Indian Food Is So Delicious

Holger Leue—Lonely Planet Images/Getty Images Thali dinner at Amrit Rao Peshwa Palace

It's the lack of overlapping flavors, scientists say

Indian food is lauded for its curries, mouth-burning spices and complex flavor pairings. With its use of cardamom, cayenne, tamarind and other pungent ingredients, the resulting taste combinations are unlike anything found elsewhere around the world. But scientists in India have now discovered exactly why Indian food is so good — it’s the fewer number of overlapping flavors in ingredients.

Researchers at the Indian Institute for Technology examined how frequently overlapping flavor compounds factored into a dish’s ingredients. They reviewed thousands of recipes on TarlaDalal.com, scrutinizing the subtle molecular-level differences that distinguish the cuisine, reports the Washington Post.

“We found that average flavor sharing in Indian cuisine was significantly lesser than expected,” researchers wrote.

In Western cuisines, ingredients are usually paired together for their similar flavors. However, an average Indian dish includes at least seven ingredients, most of which do not contain overlapping flavors. Cayenne, green bell pepper, coriander and garam masala are usually paired with ingredients that have no chemical overlap, but each ingredient brings a unique component when incorporated into the final meal. This creates knockout dishes for a cuisine that uses approximately 200 of the estimated 381 ingredients known in the world.

Read more at the Washington Post

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