Latest news with #PB&Js
Eater
21-05-2025
- Eater
I Left My Job in Food Media to Bake at an Alaskan Wilderness Lodge
This time last year, I was living in New York City, working what I'd once considered to be my dream job as a food writer at a major publication. Each day I commuted 30 minutes underground to a big, shiny glass tower, sat at a desk, and wrote about pancakes. It was a pretty good existence, but after six months, the dream job started to feel like any other job. I liked New York enough, but I found myself complaining constantly about the lack of trees; I fantasized about the months I'd spent working at a remote bakery in the jungles of Maui, a job I left to come to the East Coast. Still, I counted myself lucky to be making it work in the city, to have the security and stability that — making comparatively meager wages as a baker — I'd so desperately craved. Then, a few weeks shy of my one-year work anniversary, I discovered that I was on a list of employees the publisher planned to lay off. I took it as a sign to finally listen to the voice inside me that had increasingly demanded I get out of the city. My friend Max, a skilled cook who worked seasonal stints in kitchens from Germany to Antarctica, referred me to Camp Denali, a family-owned, off-grid wilderness lodge in Denali National Park, Alaska, where I was hired as a baker for the summer. I bought a pair of hiking pants, packed a summer's worth of underwear into a duffel, and hightailed it to Alaska. I was no stranger to transient, seasonal work from my days in Hawai'i, but I didn't quite comprehend the magnitude of the adventure I'd undertaken until I was flying into a remote corner of the park on a tiny Cessna. The plane was the only way in or out for staff, guests, and supplies for the lodge. In 2021, a landslide rendered a section of the road through the national park impassable — to cars at least; it was still plenty popular with bears, moose, and ground squirrels. I spent the next three and a half months living, working, and baking in the shadow of North America's highest peak, one of just a few dozen humans on six million acres of unoccupied land. In the kitchen we prepared as much as possible from scratch, often using ingredients grown in our greenhouse or the surrounding tundra. Alaska's long daylight hours made for a short, but prolific growing season; the midnight sun was ideal for cold-weather perennials like rhubarb, which I baked into galettes topped with fresh whipped cream and marigold petals. Come August, wild blueberries dotted the tundra as far as the eye could see; I stewed them into jam for our signature PB&Js and baked them into fresh blueberry scones along with sugar infused with lavender we grew and dried ourselves. The long summer days, which offer up to 14 hours of daylight, enabled me to spend my post-work hours outside — swimming at the creek, canoeing across the lake, and hiking in the backcountry. I'd never been backcountry hiking and soon learned that there were no trails to follow; you just walked, with no particular goal other than to experience the landscape around you. In New York City, I walked with my head down, attempting to block out the endless deluge of noise. Here I watched in awe as my coworkers — many of whom were skilled naturalists — stopped in their tracks, transfixed by the call of a bird. I was more preoccupied with the plants, specifically the ones I could eat. With my colleagues' help, I learned to identify the food growing on the tundra all around us: the flowering fireweed that tasted like honey, the tart red currants I'd pop like candy, the Labrador tea we brewed to soothe sore throats. In New York, it was easy to fall out of touch with the machinations that kept the city running. But in Alaska, operating a full-time bakery at an off-grid wilderness lodge, there was no choice but to notice the fragility of our existence. I became acutely aware of every resource essential to our operation: the propane fueling our ovens, the solar power keeping the lights on, the herbs and flowers we used in the evening's desserts. Any ingredients we couldn't grow ourselves had to be flown in and any food waste we couldn't convert to compost had to fly out. Come September, the lodge prepared to close for the cold, dark winter months, and I began to plot my next destination. Intent to enjoy my newly transient lifestyle, I returned to Maui for the winter, working as the pastry chef at a small cafe and learning to surf. Living in a more populated area, I fell back into the conveniences I once took for granted. I had air conditioning and cell phone service; I could drive to the grocery store down the block to buy ingredients. But yet again, presented with all the luxuries of modern life, I found myself missing a remote corner of the world where there was no central heating, where building fires in a wood stove was an evening ritual. Soon I'll be returning to Denali for another summer, this time in a new role as the lodge's executive chef. As I cemented my travel plans, I checked in on my former coworkers at the food magazine. They had just weathered yet another round of layoffs. I joked to them that running off to Alaska solved all my problems. Maybe everyone should consider it. Of course, living in the Alaskan backcountry isn't for everyone. But stepping out of the rhythms of modern life, even just for a few days, can be a great gift. This summer, I'll watch the pink alpenglow cast over the mountains, feel the fuzzy moss beneath my feet, and taste a truly tart wild blueberry, so unlike those you'll find at any grocery store. You don't have to go to Alaska to slow down and really observe the world around you, but what a beautiful place to behold. Zoe Denenberg is a traveling cook, baker, and food writer. She is the executive chef at Camp Denali, a remote wilderness lodge in Denali National Park, Alaska. Dispatches from the Eater staff about the world's culinary destinations worth planning an entire trip around
Business Wire
06-05-2025
- Entertainment
- Business Wire
Lunchables Transforms a Lunchtime Classic with First-Ever Dippable, No-Thaw Crustless PB&J
PITTSBURGH & CHICAGO--(BUSINESS WIRE)--Today, Lunchables expands its kid-loved and parent-approved offerings with the debut of new Lunchables PB&J: the first-ever dippable, no-thaw crustless PB&J. Grounded in kids' love of dipping¹ and the timeless debate between the perfect ratio of peanut butter and jelly in a PB&J — the new product gives kids the freedom to enjoy a PB&J exactly how they like it. Lunchables PB&J, a 'remix' of a beloved lunchtime staple, includes two deliciously creamy, crustless peanut butter sandwiches per pack, complete with a side of delicious grape or strawberry flavored dip—perfectly crafted for optimal dipping and with no artificial colors. 'The launch of Lunchables PB&J is a continuation in our mission to reinvent the refrigerated category by providing high quality, delicious, affordable and convenient solutions for snack time and beyond,' said Danni Levin, Associate Director of Innovation, Lunchables. 'We're remixing a classic, delivering on parents' desire for convenience and kids' love of dipping and customizing – PB&Js will never be the same!' Beyond equipping kids with the independence to customize, Lunchables PB&J also solves the number one pain point for parents: thaw time. 2 Current PB&J category offerings are frozen, which require 30-60 minutes of thaw time before serving. Now, Lunchables is tackling this frustration head-on with the first-ever no-thaw, crustless PB&J that's ready-to-eat straight from the refrigerator for any time hunger strikes. Kid meltdowns, no more! To spread the excitement, the brand is reuniting GRAMMY Award-winning producer and artist Lil Jon and hip hop icon Twista for the first time in over a decade to remix a nostalgic, viral hit that many millennial parents can sing at the drop of a dime: 'Peanut Butter Jelly Time.' Just as Lunchables is 'remixing' kids' #1 favorite sandwich variety, 3 Lil Jon and Twista are putting a fresh spin on the nostalgic hit over 20 years after the original track's debut. Dropping today, fans can listen to the song on Lunchables YouTube as well as download for their playlists via Spotify. "It was cool to link back up with Twista on the Lunchables 'Peanut Butter Jelly Time' remix, cause I knew it would be fun, and we would make somethin' fire,' said Lil Jon. 'PB&J takes me back to my childhood days…YEAHHH!' The debut of Lunchables PB&J reinforces the brand's commitment to making bigger, more intentional bets to fuel growth and create new experiences for consumers. The innovation grows Lunchables' presence in the sandwich category, following the brand's first entrance with the debut of Grilled Cheesies in 2023. The launch of PB&J enables Lunchables to bring a convenient, kid-loved offering to the refrigerated section and reflects Kraft Heinz's broader ambition to drive $2 billion in incremental sales through innovation by 2027. Starting today, Lunchables PB&J is rolling out to select retailers nationwide for $2.49/pack. To learn more about the 'Peanut Butter Jelly Time' remix and new Lunchables PB&J, follow along on the Lunchables Instagram or TikTok. ¹ The NPD Group/National Eating Trends In-Home Individual Database ² Lunchables PBJ Qualitative Research 2022 ³Lunchables PBJ Qualitative Research 2022 ABOUT THE KRAFT HEINZ COMPANY We are driving transformation at The Kraft Heinz Company (Nasdaq: KHC), inspired by our Purpose, Let's Make Life Delicious. Consumers are at the center of everything we do. With 2024 net sales of approximately $26 billion, we are committed to growing our iconic and emerging food and beverage brands on a global scale. We leverage our scale and agility to unleash the full power of Kraft Heinz across a portfolio of eight consumer-driven product platforms. As global citizens, we're dedicated to making a sustainable, ethical impact while helping feed the world in healthy, responsible ways. Learn more about our journey by visiting or following us on LinkedIn.
Yahoo
02-04-2025
- Business
- Yahoo
Reese's Brand Pranked Fans on April Fool's--Now They're Revealing the Real Treat: PB&J Big Cups
Fans thought we were getting into the sandwich business, but the real joke? Missing out on the new Reese's PB&J Big Cups HERSHEY, Pa., April 2, 2025 /PRNewswire/ -- Did you really think we'd trade our chocolate and peanut butter goodness for bread? Please. The joke's over – now for the real treat. Today, on National PB&J Day, we're revealing the actual surprise: Reese's PB&J Big Cups are here! Everything you love about PB&Js and chocolate—now in a Reese's cup. Fans have been dreaming of a PB&J-meets- Reese's moment, so we obviously made it happen. And we had a little fun along the way. ICYMI, we pulled the ultimate prank on April 1, convincing our fans that Reese's was officially getting into the sandwich business. We introduced the ultimate upgrade to your favorite PB&Js – Reese's Chocolatey Bread, perfect to pair with Reese's peanut butter. And honestly, considering we crank out 160 million pounds of peanut butter a year—enough for over a billion PB&Js—maybe we should. But for now, we'll stick to what we do best. Of course, stepping into the PB&J world comes with one big question: Which flavor makes the perfect pairing—strawberry or grape? The PB&J debate is real, and as the peanut butter experts, we say—why choose just one? Reese's PB&J Big Cups come in both classic flavors, wrapped in our signature chocolate and peanut butter for the ultimate twist on the iconic combo. Each pack contains just one flavor, but let's be real—we know PB&Js are best enjoyed with a little variety. So go ahead, grab both. "Reese's is all about having fun. Teasing the idea of us 'getting into the sandwich business' was a playful way to spark conversation," said Melissa Blette, senior brand manager at Reese's. "All kidding aside, this was the most obvious next move for us. PB&J is an all-time classic, and Reese's was always the missing piece—so we fixed it!" Reese's PB&J Big Cups are now available at retailers nationwide for a limited time in standard, king, and snack size multipacks. We know the joke was funny, so if you somehow missed it yesterday, check out @reeses on social media to see it for yourself and keep an eye on it for more exciting news soon. Pricing is at the sole discretion of the retailer. About The Hershey Company The Hershey Company (NYSE: HSY) is an industry-leading snacks company with a purpose to make more moments of goodness through its iconic brands. With more than 20,000 remarkable employees worldwide, Hershey delivers delicious, high-quality products across approximately 70 countries, generating over $11.2 billion in annual revenues. The company's portfolio includes beloved chocolate and confectionery brands such as Hershey's, Reese's, Kisses, Kit Kat®, Jolly Rancher, Ice Breakers, Shaq-a-licious alongside popular salty snacks including SkinnyPop and Dot's Homestyle Pretzels. For more than 130 years, Hershey has been committed to operating responsibly and supporting its people and communities. The candy and snack maker's founder, Milton Hershey, created Milton Hershey School in 1909, and since then, the company has focused on helping children succeed through access to education. To learn more visit Follow: View original content to download multimedia: SOURCE The Hershey Company
Washington Post
10-03-2025
- Sport
- Washington Post
‘Not just any old sandwich': A lot goes into the Wizards' PB&Js
Christian Ross started with a blank canvas: two pieces of white bread on a beige cutting board. He ran his spoon through the cylindrical plastic container holding the jelly multiple times until it formed a dollop, which he jiggled free onto the bread. He formed a similar dollop for the other slice. With a spreading knife, he weaved back and forth, evening the jelly until the bread had a dark purple coating. Ross then snipped off the tip of a piping bag with peanut butter and squeezed out zigzags on one slice. Using a white towel, he wiped the spreading knife before gliding it across the peanut butter. He brought the two slices next to each other, their crusts touching, before flipping one onto the other. 'Because diagonally cut sandwiches taste better,' Ross said, tilting the assembly before slicing it in two. The bread was made from scratch. The peanut butter was made from scratch. The jelly — you guessed it — was made from scratch. In total, the sandwich used fewer than 10 ingredients. Ross is the culinary director for Ability Culinary, a premium food manufacturing company for high-level athletes that handles the pregame, postgame and in-flight meals for the Washington Wizards and also cooks for the Washington Capitals. The PB&J sandwiches, a staple meal among NBA players, have captivated chunks of the Wizards' locker room. 'There's love put into this sandwich,' forward Anthony Gill said. 'It's not just any old sandwich.' Ability makes about 20 sandwiches for each game, usually picking two jelly flavors from grape, strawberry, peach, apricot, cherry and blueberry. The sandwiches are part of an extensive game day spread of nearly 30 items. A sample menu provided by Ability included lemon-herb-roasted, pasture-raised chicken thighs, red-chili-lemon-roasted organic broccoli and caramelized organic banana bread. PB&Js are often comfort food for basketball players, who eat them often as quick and easy fuel amid busy schedules. Ability founder Rudy Moures and his team are able to capitalize on the sandwich's appeal while maximizing its nutritional value — a mix of slow and fast-acting carbohydrates, good quality fats and protein. It is a recurrent process in Ability's menu, which also includes healthy versions of Taco Bell's Crunchwraps and recovery cookies infused with nutrients. Moures's experience in the medical field exposed him to the effects of a poor relationship with food. Moures and his team make everything by hand. He visited small livestock and produce farms across Northern California with regenerative, organic practices and sourced grains from two hours northwest of Paris. He has used similar vendors to feed professional athletes, building a client list that started with one MLB pitcher in 2014. Said Moures: 'We reverse engineer the joy that is associated with eating and put in a nutrition, science angle.' A small pot sat on the front burner at Ability's Northeast Washington kitchen. Inside, a dark purple liquid simmered, with bubbles occasionally rising to the surface. Even a smaller set of grapes such as this one usually cooks for multiple hours — low and slow — to prevent the sugars inside from burning. A usual batch has about three 18-pound cases of Concord grapes. It can also include red and green grapes — this particular pot contained two pounds. The heat forces the grapes to shed their skins and release their juices. Rounds of straining remove any solids. Maple sugar is sometimes added for sweetness, and the liquid, once reduced, yields grape jelly. While it cooked, Ross — who went to Gonzaga College High and is a longtime Wizards fan (Caron Butler was his favorite player) — began making the peanut butter. He grabbed a tray of lightly toasted peanuts and poured them into a food processor. The nuts grinded for about 20 minutes, with Ross occasionally peeking in to check the consistency. He waited until the mixture became glossy and had no peanut pieces left before adding MCT oil — a healthy fat made from coconuts — to finish the process. Ross, ironically, has a peanut allergy. It doesn't manifest with commercial options because they're so processed. But his batch, if eaten, leaves him with a tingling sensation, bloodshot eyes and red skin. He still tries the sandwiches — a chef's job is to ensure quality, after all. Off to the side, sous chef Ben Gilthorpe made the bread. Gilthorpe was a pastry chef at high-end D.C. restaurant Jônt and is now the head of pastries and baked goods for Ability. He started by kneading the dough. After working it into a roughly cylindrical shape, Gilthorpe laid the dough into a Pullman loaf pan. The long, rectangular casing makes square-shaped loaves. He closed it by sliding a grooved lid over the rails. Loaves cook until their internal temperature reaches 190 degrees and then rest for 24 hours. Luckily, Gilthorpe had an already-rested, golden-brown loaf with a near-perfect square cross section. The chef wore a white glove on his left hand, which he used to steady the loaf. He kept his right hand, holding a long, serrated knife, bare. Even slices revealed a white interior. The bread was brushed with ghee — butter, once clarified, is a more stable fat and has nutritional advantages — and toasted on a flattop griddle. It then rested on a wire rack to prevent it from getting soggy, a canvas waiting for Ross's assembly. From about age 7 until he reached the NBA, Wizards backup center Richaun Holmes had a nighttime ritual: eating a PB&J. Someone had told him that doing so would help grow his muscles. He has since ditched the practice — 'That was when I was trying to gain weight; I'm trying to keep it down now,' he said — but the 31-year-old still eats three or four of Ability's sandwiches before each game. 'I love PB&Js,' he said. While interviewing Holmes in mid-December, a reporter remarked how since-traded forward Patrick Baldwin Jr. — acronymically nicknamed PBJ — allegedly didn't like the sandwiches. 'PB!' Holmes called across the Wizards' locker room. 'You don't like the PB&Js, bro?' 'It's not a personal favorite,' Baldwin replied, 'but for branding purposes I got to like them.' 'Smart man,' Holmes said. Baldwin isn't alone. Justin Champagnie enjoys PB&Js but feels Moures's are 'a little bit too healthy.' Bilal Coulibaly didn't grow up with the sandwiches in France and has yet to try them. He doesn't like peanut butter — and joining it with jelly doesn't increase the allure. 'I know I won't like it,' the 20-year-old said, 'but I just got to try it.' Many who sample Ability's fares become devotees. 'I'm a big fan of anything Rudy cooks,' said Gill, who eats one peanut butter and jelly sandwich before most games. Why does the sandwich have such a hold? 'I think it's something that we're just accustomed to,' Gill said. 'From a young age, playing AAU, what we eat on the road: peanut butter and jelly or McDonald's. So peanut butter and jelly is definitely a better option. It has everything we need for the game.' Corey Kispert echoed the praise for the sandwiches, pointing to the high-quality ingredients and the variety in jellies from game to game. 'Another reason to keep you coming back for more,' he said. Such compliments have become commonplace in response to Ability's work, but perhaps the most important one the company receives is unspoken. The Wizards rarely leave any leftovers.
Buzz Feed
27-02-2025
- General
- Buzz Feed
Non-Americans, What's An American Dish Or Food Custom That Actually Horrified You When You Visited?
As an American, I grew up with colorful breakfast cereals, ranch on pizza, peanut butter and jelly sandwiches, and lots and loooots of sugar. Over here in the US we also loooove a drive-thru, protein in absolutely everything, and, of course, massive portions. However, it has recently come to my attention that non-Americans may find some of these beloved food customs ~slightly~ strange. BuzzFeed I find it shocking that PB&Js are not the great equalizer, but in fact, quite controversial. Did you eat out while visiting, forget to tip 20%, and get an ice-cold stink eye from your server? (Yeah, a lot of food service workers rely on tips for their income here!). Maybe you ordered what you thought would be a "light" salad only to be greeted with a massive pile of food that consisted of more fried meat and croutons than actual greens. TLC Were you surprised that we have protein potato chips, protein cake mix, protein salad dressing, protein coffee, and even protein gummy candy (the grind never stops)? Nickelodeon It is truly wild you can theoretically meet your daily protein needs by just eating a ton of chips... Perhaps you were horrified to hear that many of us Americans actually just take our lunch "breaks" at our desks rather than taking a real lunch hour away from work. Or maybe you were shocked to learn that we add sugar to just about everything. Even stuff you wouldn't think of as "sweet." For example, it's super hard to buy bread here that isn't packed with sugar! First We Feast So please, let me know what absolutely gobsmacked you about American food culture while you visited. I want to know! Use the comments below to tell me where you're from, what dishes/food customs most surprised you, and why. You can also fill out this form if you prefer to remain anonymous. Your response may be featured in a BuzzFeed Community post!
