Nestlé & The Tollhouse Chocolate Chip Cookie

The New York Times: Ruth Wakefield’s “confection was known originally as the Toll House Chocolate Crunch Cookie, after the Toll House Inn, a popular restaurant that she ran with her husband in eastern Massachusetts … Her original plan was said to have involved melting squares of Baker’s chocolate (unsweetened, with no milk or flavoring) and adding it to the blond batter. But, supposedly, the only chocolate she had available was a Nestlé semisweet bar, and she was too rushed to melt it. Wielding an ice pick, she chopped the bar into pea-size bits and dribbled them into the brown sugar dough with nuts … Instead of melting into the dough to produce an all-chocolate cookie, the bits remained chunky as they baked.”

“In 1939, Wakefield sold Nestlé the rights to reproduce her recipe on its packages (supposedly for only $1) and was hired to consult on recipes for the company, which was said to have provided her free chocolate for life. Nestlé began pre-scoring its chocolate bars for easy baking, then introduced Nestlé Toll House Real Semi-Sweet Chocolate Morsels which became known as chocolate chips. (For the record, Allison Baker, a Nestlé spokeswoman, said that the morsels do, in fact, melt, but retain their shape because of the way the fat structure of the tempered chocolate is aligned.)”

“The cookies grew so popular — they became known beyond New England during World War II when soldiers from Massachusetts shared their care packages from home — that the name became legally generic. In 1983, a federal judge ruled that Nestlé, which now sells about 90 billion individual morsels annually, was no longer entitled to exclusive rights to the Toll House trademark. In 1967, the Wakefields sold the inn. (It burned in 1984.) The couple retired to Duxbury, Mass., where Ruth Wakefield died in 1977.”

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Ac2ated Sound: The Car is the HiFi

The New York Times: “Continental, a German auto-components supplier, has developed technology that makes parts of the car’s interior vibrate to create high-fidelity audio on a par with any premium sound system on the road now. The approach turns the rear window into a subwoofer. The windshield, floor, dashboard and seat frames produce the midrange. And the A-pillars — the posts between the windshield and the doors — become your tweeters, said Dominik Haefele, the leader of the team that developed the technology.” He comments: “It’s a 3-D immersive sound, and you’re experiencing the music in a very different way. You’re in the sound. You feel it all around you, like you’re adding another dimension to it.”

“The key components are transducers — small devices that use a magnet wrapped in a copper coil to convert electrical energy into mechanical energy. Run current through the wires, and the transducer vibrates. Continental has figured out a way to implant transducers in a car’s interior and use them to turn interior panels into speakers.”

“The system, which Continental calls Ac2ated Sound, should begin appearing by 2021, Mr. Haefele said. He declined to name the carmakers that will offer it, although Mercedes, BMW and Audi are all big customers — and frequent adopters — of Continental’s technology.”

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Goody Gumdrop: Blue Sole Shoes

Fast Company: “The blue soles of a new brand of shoes are made from an unlikely source: recycled chewing gum. The shoes, which are expected to launch later this year, are the latest project from a U.K. designer who has spent nearly a decade working on ways to turn discarded gum from sticky sidewalk blight into something useful.”

“Anna Bullus was in design school when she started thinking about the problem … She created a pink, bubble-shaped bin–itself made from recycled gum, blended with other recycled materials–to begin to collect the gum on central city streets, train stations, and other places with heavy foot traffic. When the bin is full, the whole container goes to a recycled facility, where any trash or cigarette butts are sorted out. The gum and bin are then recycled together … and made into pellets that can be used in the same type of manufacturing equipment that usually works with regular plastic.”

“Bullus says that her company, Gumdrop, is learning where to best position the bins to have the greatest chance of intersecting with someone at the moment that they want to get rid of gum … Turning gum into new products, she hopes, will give consumers more incentive not to litter old gum on the streets–and potentially begin recycling other trash as well.”

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Forget Smellovision: Samsung Intros Invisiblevision

Quartz: “Samsung’s new QLED line of 4K TVs features a technology the company is calling ‘Ambient Mode.’ Before you mount the TV, you’ll snap a picture of the wall it’s going to hang on—it doesn’t matter if it’s brick, wood, patterned wallpaper, or just a white wall—and then after it’s up, you can set that picture as the TV’s background. The result is something that looks like a floating black rectangle mounted on a wall. Samsung even includes a digital version of the shadow this black rectangle would cast on the wall, as if there really wasn’t a large LED panel sitting in the middle of the thin metal strips.”

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Craft Brew Biz is Stout in Minneapolis

The New York Times: “Across the country, in once-bustling manufacturing centers, breweries are giving new fizz to sleepy commercial districts. If alcohol-based businesses were blamed for a breakdown of society in the Prohibition era and beyond, breweries are now being seen as a force for good. In 2016, there were 5,301 mom-and-pop beer makers, which are typically known as craft breweries. That figure rose from 4,548 in 2015, when the country surpassed its historic high-water mark of 4,131 breweries, set way back in 1873, according to the Brewers Association, a trade group.”

“Although they are small, those breweries pack an economic jolt. In 2016, they contributed about $68 billion to the national economy, the association said … In searching for places to make specialty beverages like sour beers and stouts, breweries seemed to adhere to a formula. They like early-20th-century buildings with up to 10,000 square feet and lofty ceilings, said Sandy A. Barin, a vice president with the commercial real estate firm CBRE based in Minneapolis who counts brewers among his clients.”

“Usually renters instead of owners, breweries in Minneapolis typically sign five-year leases and pay $4.50 a square foot annually … Breweries also seek up-and-coming locations that are within walking distance of houses and apartments … Over all, breweries, usually with tap rooms, occupy about 624,000 square feet in the Minneapolis-St. Paul metro region, up from 507,000 square feet in 2016. And in 2017, 11 new breweries opened in that area, according to CBRE, with 11 more expected this year.”

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Richard Montanez: Flamin’ Hot Innovator

The Washington Post: “Flamin’ Hot Cheetos — the spicy red version of the classic cheese-flavored snack — are something of a cultural phenomenon … They were invented by a janitor, the son of a Mexican immigrant who dropped out of school because he struggled with English … His name is Richard Montañez, and Fox Searchlight Pictures is making a movie about his life … When he was about 12 years old in 1976, Montañez landed a job working as a janitor at a California Frito-Lay plant. One day, as he told Lowrider magazine, he saw a company-wide video of then-CEO Roger Enrico saying, ‘We want every worker in this company to act like an owner. Make a difference. You belong to this company, so make it better’.”

“Montañez took these words to heart … As he tells it, one day an assembly line at the plant where he worked broke down. A batch of Cheetos didn’t receive the orange, cheesy dust that make them so popular. So he took a few home to experiment. He had formed an idea while watching a street vendor in his neighborhood make elote, or grilled Mexican street corn — corn on the cob covered in cheese, butter, lime and chili. ‘What if I took the same concept and applied it to a Cheeto?’ he thought, according to his memoir.”

“So he did. His friends and family loved the result. Thinking back to the video and figuring he had nothing to lose, he decided to call Enrico to pitch the idea. Enrico took his call and told Montañez to present his product in two weeks … Against all odds, it worked. Enrico loved the idea, and a new line of spicy snack food was born — with Flamin’ Hot Cheetos as its flagship. Montañez has since served in various positions throughout the company, including as an executive vice president.”

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Drinkfinity: A Portable Soda Fountain

Fast Company: Pepsi’s “newest venture is centered on a 20-ounce reusable water bottle that comes with sets of flavor pods … The new product line, called Drinkfinity, is a clear reaction to consumers drinking less soda … The name is meant to indicate that there are infinite combinations of drinks you could make with the bottle and the flavor pods. The Drinkfinity team’s ultimate aspiration is that consumers go online, choose all the ingredients they want, and have personalized pods shipped to their door–a vision that reacts to several consumer trends, including on-demand services and healthy living.”

“For now, the brand … is debuting 12 different types of pods … To make yourself a White Peach Chill or a Mandarin Orange Charge, you fill up your Drinkfinity water bottle, unpeel a pod’s label, remove your bottle’s cap, and push the cap of the lid through a pointed plastic structure. This ruptures the dry storage area in the pod and releases the concentrated liquid, which pours into the container. Then you shake and drink. The bottle itself has a magnetic spot on its side to hold down the cap so it doesn’t hit you in the face as you guzzle.”

“To create Drinkfinity, PepsiCo had to rethink the supply chain, manufacturing, shipping, and even recycling. That resulted in the full life cycle of a single pod producing 40% fewer carbon emissions than the typical 20-ounce drink housed in a plastic bottle you’d buy at the supermarket. The pods also use 65% less plastic than these 20-ounce bottles … The Drinkfinity team likens the product to the new soda fountain: a platform for people to choose what they want to drink, except you can carry it in your bag.”

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Word of the Day: Convenience

Tim Wu: “Convenience is the most underestimated and least understood force in the world today … In the developed nations of the 21st century, convenience — that is, more efficient and easier ways of doing personal tasks — has emerged as perhaps the most powerful force shaping our individual lives and our economies. This is particularly true in America, where, despite all the paeans to freedom and individuality, one sometimes wonders whether convenience is in fact the supreme value.”

“Convenience has the ability to make other options unthinkable. Once you have used a washing machine, laundering clothes by hand seems irrational, even if it might be cheaper. After you have experienced streaming television, waiting to see a show at a prescribed hour seems silly, even a little undignified. To resist convenience — not to own a cellphone, not to use Google — has come to require a special kind of dedication that is often taken for eccentricity, if not fanaticism.”

“For all its influence as a shaper of individual decisions, the greater power of convenience may arise from decisions made in aggregate, where it is doing so much to structure the modern economy. Particularly in tech-related industries, the battle for convenience is the battle for industry dominance … The easier it is to use Amazon, the more powerful Amazon becomes — and thus the easier it becomes to use Amazon. Convenience and monopoly seem to be natural bedfellows.”

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My Esel: Bespoke Design in Wood

Bike Rumor: “We’ve seen plenty of bike frames made out of wood over the past few years, but few have taken advantage of the material’s workability to add more customization into the frame building process. My Esel takes that issue head on … For each bike that they produce, My Esel uses a configuration tool that lets buyers enter their exact body measurements and desired riding position, to scale the frame fit specifically to them, before it is produced through a CNC manufacturing process tailored to each buyer.”

“The key to that customization has been developing a parametric design software that lets My Esel plug in all of the key measurements of a rider’s body and translate that into a scalable frame layout part of which is then produced on a CNC mill … The software also adjust to three primary riding styles Sport/Racing, Urban/Trekking, or Comfort/Holland … so you not only get a bike the right size for you put with a position adjusted to your intended style of riding.”

“The bikes get customizable finish too. The frames are built from ash veneer hardwood plywood and can get four layers of clearcoat to show the grain, with black or white painted finishes optional as well. A walnut veneer is apparently available as an upgrade, as is a dark black stain of the standard ash.”

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Schmidt’s Toothpaste: For Fresh, Charcoal-y Breath

Fast Company: “Unilever recently acquired Schmidt’s Naturals for its millennial-friendly natural deodorants, and now the Portland-based startup is taking on another bathroom shelf staple: Toothpaste … Much like the company’s popular deodorant line, which comes in unconventional scents like rose vanilla and lavender sage, the toothpaste collection reimagines the flavors we swish and spit. Think activated charcoal with mint, vanilla chai, and coconut with lime in bright, modern tubes that starkly differ from more hippie-esque natural brands.”

“Schmidt’s Naturals cofounder and CEO Michael Cammarata tells Fast Company he saw a ripe opportunity to translate modern consumer scent preferences for personal care products. While customers adamantly want oral care that leaves them feeling fresh, the company’s research found that could also extend into citrus and floral flavors.”

“It remains to be seen whether consumers will be drawn to the product for its main selling point: Health. Schmidt’s Naturals is free of potentially harmful ingredients, and its packaging proudly touts vitamin and superfood extracts … Cammarata is confident that the health-conscious tide is growing, and with that, so will society’s view of what they put on and in their body. Indeed, a recent study published in the journal JAMA Internal Medicine found that consumer complaints of adverse health events related to personal care products more than doubled last year.”

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